We have recreational oceanfront property on the Sunshine Coast in BC and have a abundance of fresh seafood available twelve months of the year. One trip several years ago we had only caught two redrock crab off our float and ramp system and about two dozen or so large BC spotted prawns. We decided to put these two ingredients together to make a tasty dish to go along with our city dinner. We have no stores nearby so must make do and improvise.
UNION is a neighbourhood restaurant with eclectic French cuisine. It’s inspired by the classic Paris bistro and the French vigour for good food. UNION offers a weekly menus of classic-inspired fare made from local ingredients. From Farm to Chef to Table.
One of their most popular dish is their Sticky Ribs. Try the recipe or if you're in the neighbourhood, drop by – they'll love to see you. And be sure to catch this finger-licking dish on a brand-new episode of BIG FOOD BUCKET LIST on October 1st, 8 p.m. ET/PT on Food Network Canada! Food Network Canada is also available to stream live and on demand with STACKTV.
I chose this dish because it is so rich and satisfying, that even the biggest meat-eaters wouldn't miss the meat. It's hard to find a good vegetarian Chili Recipe, and I believe this is the best out there. It focuses on complex flavors and it screams "Canadian". A big bowl of chili is the ultimate comfort food. I serve this will a dollop of plain yogurt or sour cream on top, and a sprig of fresh cilantro. And of course with one of my Honey Buttermilk Beer Buns (recipe follows) on the side. This is hands-down the best vegetarian chili out there!
I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!
