Monday, December 23, 2013

Cliff's Antigonish Pie Crust Recipe

This is my father's pie crust recipe. It takes a little practice to get it right but it is really tasty.

Pie Crust

First you sift 5 cups of flour into the bowl. Add 2 teaspoons of baking powder,  ½  a teaspoon of salt, ½ a teaspoon of baking soda, 1 teaspoon of sugar, and 1 pound of Crisco. Then you mix one egg, 1/3 cup of vinegar and one cup of water in a bowl and add it to the other ingredients. Do not overwork the dough. This makes enough dough for four pies. Enjoy.

Friday, July 12, 2013

Summer Pasta Revisted

My wife asked me to make my summer pasta recipe. This time I made it a little differently. I decide to use a few more ingredients. This was very tasty. The truffle oil and salt give the pasta a wonderful earthy taste.


4 zucchini sliced
3 cloves of garlic minced
7 good sized mushrooms sliced
2 large tomatoes chopped
3 tablespoons of fresh chives chopped
7 basil leaves
1 onion chopped
1 teaspoon of thyme
black pepper to taste
1 1/2 teaspoons of truffle salt
1 1/2 tablespoons of truffle oil
1/2 package of linguine ***(bring the water to a boil in a large pot before proceeding to step one)

1. First sautee the zucchini, garlic, onions and mushrooms for about 3-4 minutes. Add the tomatoes, half of the chives, the basil leaves, thyme, black pepper and the truffle salt. Add the pasta to the boiling water and cook to al dente about 7 minutes.

2. Once the pasta is ready drain and return to the pot. Mix in the truffle oil. You can taste it to see if you have added enough. Truffle oil is quite pungent so you may want to add just a little at a time. Then mix in the vegetable. Serve and garnish with remaining chives.

This goes quite nicely with a nice cold glass of white wine.

Tuesday, July 2, 2013

The Arrogant Chef's Spicy Chicken Wraps

Here is the recipe for my spicy chicken wraps. These were good and spicy. This is an easy to make week night meal. Next time I am going to use large tortillas and I will try adding a cheese blend.

The Arrogant Chef’s Spicy Chicken Wraps

 1 tablespoon of Cajun seasoning or to taste (I use Club House Canjun)
1 tablespoon Slap Ya Mama Canjun seasoning or to taste. (This is really good seasoning.)
2 red peppers sliced
1 green pepper sliced
One red onion chopped
2 boneless skinless chicken breasts cut into long thin strips (Tip: Cut into strips while still slightly frozen.)
Flour tortillas
Sour cream
Tomato salsa
2 tablespoons of olive oil

 Panfry chicken strips in olive oil for 2 minutes, the add the peppers and the spices and stir fry until chicken until it is cooked through.

 Warm the flour tortillas stacked on top of each other in the microwave. This keeps them nice and soft and warm and moist. The time will depend on how many tortillas you have. For four tortillas I usually go about 15 seconds. Just feel them when they come out of the microwave.

 Spread sour cream and salsa and red onion and add chicken and peppers.

Saturday, June 15, 2013

Roasted Red Pepper Pizza

Tried roasting red peppers for the first time. They came out really well and added a great taste to the pizzas. Used my latest dough recipe. I start these on the stove top in a cast iron pan and just lightly brown the crust. I then put it into a 500F oven in the cast iron pan until the cheese is nicely melted and a little brown. You get a nice crispy crust. Give it a try.

2 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
1 tablespoon olive oil
2 1/2  cups all-purpose flour


1.In a large bowl, dissolve the yeast and sugar or you can try using honey (1 tablespoon) in the water, and let sit for 10 minutes.

2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Roll out the dough. I use a knuckle technique.

4.Preheat oven to 500 degrees F.  If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. I start mine out on the stove top in a cast iron pan. So far this has been the most successful. I then finish it off in the oven.

5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes

Sunday, June 9, 2013

Spaghetti Season

I recently posted a photo of one of my spaghetti meals and mentioned that it was still spaghetti season. Yes there is a season for spaghetti. Spaghetti season ends on the first day of summer and begins on the first day of fall. To me it is a cool weather comfort meal. In the summer for the most part I BBQ. I know that some of you eat spaghetti out of season but you really shouldn't. You wait all summer and then on that first day of's spaghetti time. Trust me it will make you love spaghetti even more. Here is one last photo of last night's meal and the recipe I use. I know it is not conventional but it is terrific and I am The Arrogant Chef.

Spaghetti Meat Sauce
4 tablespoons of salad oil
2 lbs of beef
2 large onions chopped
2 cloves of garlic minced
1 cup of celery chopped
1 large green pepper diced
1 tablespoon of salt
2 6oz. Cans of tomato paste
½ can of V8 juice (need to adjust to get the right sauce consistency just make sure the sauce is not to runny)
3 tsp chilli powder (or more to taste)
1/2 tsp cayenne pepper (or more to taste)
1/2tsp curry powder (or more to taste)

Brown beef in large pan; add onions garlic, celery, pepper and salt. Simmer 3-5 minutes. Combine tomato paste and juice chilli powder, cayenne, curry. Add to meat and vegetables. Simmer gently for 1-2 hours.

Sunday, May 26, 2013

Fish and Chips

Made some fish and chips last night. Instead of using pastry flour (I ran out) I used regular flour. It came out quite good. I also thinned the batter with a little more beer. Of course the fries were made with duck fat.

Saturday, May 25, 2013

Love Love

Checked out this small local business today. Really interesting. Best of all I could not believe they had Slap Ya Mama seasoning. I have been ordering that on line. Now it is just a 5 minute drive away.  Very nice array of specialty items. If you live in the area be sure to check them out. You can check out their Facebook page here!/lovelovefood?hc_location=stream or their website here
Support local business!