Recipes

  • LOBSTER TAILS GRILLED WITH A TWIST

    by Xavier Labelle
    INGREDIENTS 6 lobster tails 1/4 cup melted butter 1/4 cup fresh lemon juice 1 tablespoon fresh dill 1 teaspoon salt 6 lime wedges   INSTRUCTION...

  • SMOKED SALMON

    by Xavier Labelle
    INGREDIENTS 2 salmon fillets with skin* 1 cup of soy sauce 1/2 cup of olive oil 9 cloves of finely chopped garlic 3 inches finely chopped ginger...

  • CANADIAN GRILLED STUFFED PEACHES

    by Xavier Labelle
    INGREDIENTS 4 large peaches 1 cup of frozen blueberries 1/3 cup of brown sugar 3 tablespoons of lemon juice INSTRUCTIONS Wash and halve peach...

  • HELL ON A HOAGIE!

    by Xavier Labelle
    INGREDIENTS 3 bell peppers of assorted colors, sliced thin 2 onions, sliced thin 2 large of garlic cloves, minced 1/4 clove of olive oil 8 fresh...

  • ANZAC BISCUITS

    by Xavier Labelle
    An Aussie classic, these bickies were one of my favourites as a kid. They are super easy to make and turned out great. Best enjoyed with a cup of...

  • THANKSGIVING TURKEY

    by Xavier Labelle
    Ingredients 1 Turkey2 sticks of butter (1 stick for herbed butter and 1 stick for roasting pan basting)1 celery stalk1 carrot1 - 14.5 oz. can of ...

  • CARROT CAKE

    by Xavier Labelle
    Carrot cakes are one of my favourites and my son had a good basic recipe from school that we added some pineapple and walnuts too. The result is a ...

  • SMOKED TEXAS BRISKET

    by Xavier Labelle
    INGREDIENTS                            10-12 Lb beef brisket, fat trimmed to ¼” thickness ⅓ Cup kosher salt ⅓ Cup black pepper DIRECTIONS ...

  • NEW YORK CHEESE CAKE

    by Xavier Labelle
    Base ingredients 1 pack Granita crushed biscuits (250g) 70g melted butter 20g sugar (help to bind the base together) CREAM Cheese Filling Ingredi...

  • GRILLED STEAK TACOS

    by Xavier Labelle
    Ingredients   SPICY AIOLI: 1/4 cup mayonnaise 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce 1/8 teaspoon sesame oil AVOCADO-COR...

  • PORK SPARE RIBS

    by Xavier Labelle
      1. Start off by pulling the membrane and squaring off the ends. 2. Use mustard as a binder when cooking pork, it helps the rub stick better i...

  • STUFFED CHEESY SMOKED SPAGHETTI & MEATBALL SUB

    by Xavier Labelle
    Ingredients:   - 99% lean ground beef- Spaghetti sauce- Spaghetti noodles- Whole French bread loaf- Mozzarella cheese- Garlic butt...