Profile

thearrogantchef

I am an amateur chef who loves to cook.

  • Website
  • Location: Cornwall, ON Canada
  • Favorite foods: Anything on the BBQ. Good seafood pasta dishes. Pizza.
  • Last bite on earth: A St. Lawrence River Perch Rolls with homemade fries and coleslaw.

You favorite easy dinner

This is as easy as it gets: 2 chicken breasts in a casserole dish and about 1 1/2 cups of tomato and oregano salad dressing. (I use Kraft) Just pour the dressing over the chicken and bake in the oven for about an hour at 350. It is really good.

Steak on the BBQ or in the Cast Iron Pan

@boobird Yeah have not been around much lately. Spend most of my time in the "water cooler."

In Our Community Corner: Meet Michael Therieau (aka: 'Pavlov')

Pizza and potato chips

Never put chips on a pizza but have tried making a nacho pizza. Turned out quite well. Also tried putting fries on a pizza (we call them chips here) Turned out not quite so well.

Not your mom's turkey

Hey Adam just kidding!!!

Not your mom's turkey

Hey Adam you forgot the recipe.

Best Food Trend of 2012

Chips fried up in duck fat.

Nutrition and Your Heart

@boobird See this is what I mean. This is out and out spam with nothing to contribute to the site. The wine cork guy had a product that could actually be useful to SE'ers. Guess we will have to come up with a spam meter.

Dreading a Thanksgiving Dish?

I'm from Canada so we have already had our Thanksgiving. It is the only meal of the year that I do not cook. My wife is in charge of the turkey and has been for the last 32 years. It is always one of the best meals if not the best of the year. Her dressing is outstanding, the turkey is always moist and the rest of the fixin's are wonderful.And the best part is I just sit back, watch, have a few drinks then chow down.

Best new way to open your favorite wine! The La Flute Corkscrew

@boobird I'm from Canada. I am always chilled!

Best new way to open your favorite wine! The La Flute Corkscrew

Hey finsbigfan I have probably been on here for a hell of lot longer than you have. And I have contributed recipes and have posted quite often. Some of you are just a little spam paranoid. And while I am at it why not check out my blog.

A Social App About Pizza - Seriously???

I have been around here for a while and knew you were going to get hammered for spam. People here like people to become contributing members before they try to sell their ideas or put up links to their sites. But hey anything to promote pizza sounds good to me. Not sure what you mean by a social app though? Oh and if I am ever in Denver I will give it a try.

Brainstorming a Food Blog Name

Yeah I'd vote for for that and if you are going to cook beef, chicken and pork how about "Moo Peep &Oink"

Best new way to open your favorite wine! The La Flute Corkscrew

Well ya know I am not a big spam fan either but this is a very interesting product. Very elegant design and if it works as well as demonstrated in the video would be a great tool to have on hand for a dinner party. The bad news is I would not really be interested in investing but hey if you would like a free ad on my website and blog I would be happy to do that for you. Just do a search for thearrogantchef and drop me an email. I will get in touch with you.

The Arrogant Chef's Recipe Challenge

@Bill I just figured that fact that they were perch rolls would kind of indicate that there would be perch involved. Sorry for all the confusion.

The Arrogant Chef's Recipe Challenge

Oh and I forgot. Should be served with duck fat fries. The only way to make fries!!!

Rabbit

Oh somehow the carrots and shallots were not included in the recipe I will have to fix that.

Italian Sausage From Scratch - OK to sub sherry for the wine?

Actually this should be fine. Sometimes I find that Sherry actual imparts a better flavour than white wine.

Rabbit

This is an authetic French Canadian recipe. I love it.

Lapin au Vin Rouge (Rabbit in Red Wine)

2 1/2 pound rabbit, cut into pieces.
100g black olives, stoned
2 medium sized onions
2 large cloves of garlic
Bacon
1/2 cup of brandy
1 bay leaf
1 1/2 cups of red wine
1/2 teaspoon of dried thyme
1 tin (14 oz) of peeled tomatoes
4 tbls of oil
60g (2oz) butter
250g mushrooms sliced
1/2 teaspoon of sugar
salt and pepper

1. Peel and finely slice the onions. Crush the cloves of garlic, unpeeled. Chop up the tomatoes. Season with the sugar.

2. Fry the bacon strips until lightly browned then add carrots and shallots and fry until golden brown. Remove with a slotted spoon.

3. Heat the oil in a sauté pan. Add half the butter and brown the rabbit, onions, garlic, and olives over very low heat. Pour brandy over rabbit and set alight (BE VEWWY CAREFUL). When finished flaming add tomatoes and garlic, return bacon strips, onions and carrots. Pour in red wine, add thyme and then cover on low heat for 45 minutes.


4. Meanwhile trim the mushrooms. Wash and wipe and cut them into thin strips. Put the remaining butter in the frying pan and sauté the mushrooms. Whey they have exuded all their juice and are golden season with salt and pepper and transfer them into the sauté pan together with their cooking fat and cook for another 15-20 minutes


5. Pour the contents of the sauté pan into a dish and serve at once.

Ok Let Me Have It!!!

@bleu Ha just noticed the spelling mistake in chilli. It should have only one L.

@coconutcreamside I always make it the same way. I use regular ground beef about 30% fat content. I don't put mushrooms in the recipe but my son does. Maybe I will throw some in the next time I make some. And I may just up the garlic content.

Ok Let Me Have It!!!

@lemonfair Glad to see someone is checking the grammer and spelling on the sight. Some people post there post without ever checking weather or not the have spelt everything write or not.

Ok Let Me Have It!!!

Ok Let Me Have It!!!

@dashofginger The salad oil is to brown the ground beef in the large pot.

Ok Let Me Have It!!!

@buffy That is the secret ingredient.

Greetings from a Retired Butcher!

Ok here we go again the community trying to protect itself from evil spam!!! Give me a break. This is an excellent website with a lot of helpful information about beef. I checked out the prime rib page (since that is one of my favourites). Great information. Thanks for sharing Eric. I for one have bookmarked the site. Hopefully you will include something on the site where we can contact you for tips. I am always looking for ways to improve my cooking.

Steak on the BBQ or in the Cast Iron Pan

Just got my first good cast iron frying pan. I have always cooked my steaks on the BBQ but tried them in the frying pan for the first time. I was amazed at how good they were. Maybe even better than on the BBQ. How many of you cook steaks this way? Any special tips or seasoning tips?

Duck Fat Revolution

Those of you who know who I am know I often cook with duck fat. Anybody else out there cook with duck fat. My favourite: Duck fat fries, and wings fried up in duck fat. Also really good for stir fried veggies.

The Arrogant Chef's Recipe Challenge

Ok all you SE'ers here is my challenge. This is a food site. So let's share some of our best recipes...even those with a few secret ingredients. I am going to start it off by sharing my Perch Roll Recipe. This is a local recipe that made a small waterfront restaurant on the St. Lawrence River famous in the 50's and 60's. There was even a short video made awhile back called "In Search of the Legendary Lancaster Perch Roll." Well here is the recipe handed down to me by Shirley Lefebvre. Shirley was like a second mother to me when I was growing up. This recipe should really only be used for perch. If you can get it try real St.Lawrence River Perch. Other perch will do. You can find a video of me making the sauce on You Tube. Just do a search for perch roll sauce. Now it's your turn. Are you up for the challenge?

Ok Let Me Have It!!!

Gave my spaghetti recipe to a friend today. First thing he said was "That's not spaghetti sauce."
"Excuse me", I said. "It certainly is." And then the debate began. I don't like cooking "rules". This is my spaghetti sauce. "The Arrogant Chef's Spaghetti Sauce.

I always get upset when people say you can't put that in chili or that's not a lobster roll or you don't put wine in French onion soup. You put Sherry. Well folks here is my spaghetti recipe. I would have included the link to the recipe on my blog but didn't want anybody's blood pressure to go up.

Where to eat in Cornwall, Ontario?

I know this question is going to come up sooner or later so here goes...Cornwall is a small community on the beautiful St. Lawrence River in Eastern Ontario. The best place for high end dining would be Eight Zero Zero. Beautiful presentation and wonderful food for a reasonable price for this type of dining. You can't visit this area without trying some St. Lawrence River Perch Rolls. They are available at a number of local restaurants but beware of restaurants advertising perch. Not all restaurants have actual St. Lawrence River Perch. For pizza the style is mostly Greek pizza fairly thick crust loaded with toppings and quite greasy. I would recommend Roma's pizza. For super greasy go with Louis Pizza. For fries and poutine Grampa Bill's can't be beat. Best burgers are at Truffle's re-opening soon. There you have it. And be sure to try out some of the restaurants along the waterfront. Nothing like an ice cold beer on the patio along the water.

A Real Quest

I have noticed some people complaining about posts that people post about where they should find places to eat in various locations....? Well here is one for you. Where to eat in Nanuvet. You can check out his link http://www.nunavuttourism.com/

What is happening to TALK?

When I first joined SE a long time back there were topics that had 60, 70 responses. My own topic about my father's secret pie crust recipe had over a 100 responses. Now it seems there is very little interest. A good topic gets 20-30 responses at most. Most of the time 10-15 responses at most. Time they are a changin'.

Taking Something Simple to the Next Level

Even something as simple as a grilled cheese sandwhich can be taken to the next level. Tuppercooks recipe for a grilled cheese sandwich is truly gourmet. Do you have a recipe that takes a simple everyday meal to another level? Post it! Thanks TC just finished enjoying a great sandwich with fries.

Fries in Rendered Duck Fat.

Made homemade fries last night in rendered duck fat. First try at this and they were outstanding. Anyone else out there making fries in duck fat? Also I hear it is great for making vegetable stir fries. Has anyone tried that? Next step is to make poutine this way. I just won't tell my doctor about that one!

A Question of Honesty

Someone gives you a bottle of wine as a gift. They say, "This is a wine we really enjoyed. Hope you enjoy it too. Let us know what you think." You try it and think it is not good at all. What do you say? "Yes that was really good! Loved it." Or are you honest and tell them that it was not really to your taste. (Aside: I lied and now I get this terrible wine as a gift on many occasions. They even told other friends of mine that it is one of my favourites so the lie lives on.) Your thoughts please.

Seasonal Cooking

So the Christmas cooking has begun. I made meat pies (tortiere) this weekend and will be making some next weekend. This recipe is from Antigonish Nova Scotia where my father was born. It isn't traditional but is is damn good. The crust is wonderful. Now for you regulars you may remember my post about whether I should make this secret crust recipe public. Well I am going to post it on Christmas day as my gift to all of you SE'rs. I am even going to include a video to show you exactly how it is made. For now though here is the meat filling recipe.

Grey Cup Eats

OK let's see how many Canadian SE'ers there are out there. What do you have cooking for the Grey Cup. (That is the Canadian Football Championship). I am making perch rolls. Of course only perch caught on the Canadian side of the St. Lawrence river. I might even cook up some of my famous wings as an appetizer earlier in the day. Of course all will be served with Canadian beer. Real beer.

The Times They are A-Changin'

I have been a member of SE for sometime now and I find it very interesting to see how the site is evolving. I posted frequently in "Talk" but many of the regulars who posted seem to have disappeared. Many just don't post as regularly. And well many of the topics just don't seem to have....actually not quite sure what has changed. I still check talk every morning to see what is going on and always check photograzing looking for new interesting recipes. All I know is I am posting much less frequently. Not sure why. Anyone else feel this way?

Time to Settle an Argument: I Say Wings Should be Deep Fried.

Ok SE'ers weigh in on this one. I am having an argument about cooking wings. Being "thearrogantchef" I say the only way to go is deep fried. I don't want broiled, baked, BBQ'd or OMG slow cooked. Some say that deep fried is not healthy. Wings were never meant to be healthy!!! I have never seen wings in the health food section of any store. My doctor has never told me to go ahead and eat wings as long as I make them the "healthy way". Wings are meant to be dredged in a mixture of flour, paprika, and cayenne pepper and then deep fried until they are golden brown. They are little nuggets of heaven. Just add your favourite sauce (and I have a pretty darn good recipe for that too) and wash down with a couple of ice cold Canadian beers! Now that's a wing!!!

Lobster Rolls: Your thoughts

I just got some fresh lobster from New Brunswick. I am going to be making lobster rolls. There seems to be 100+ different ideas on what constitutes an authentic lobster roll. Are the buns toasted? Do you include celery? Do you line the bun with lettuce? Are there any special other ingredients that some of you use? I even have a recipe that includes chopped fresh fennel. What are your thoughts?