Chef Roger Mooking introduces Cooking Channel to Canada, the latest culinary channel that’ll get Canadians cooking again…
Man Fire Food stars Canadian chef Roger Mooking and features the inventive ways to cook with fire. From small campfires to creative custom-made grills and smokers, they visit home cooks, pitmasters and chefs who are fascinated by fire and food. The smoke signals take Roger Mooking across the country, including the American South for different styles of regional barbecue, the Pacific Northwest for a tribal salmon bake and New England for a unique seafood feast. Man Fire Food celebrates the passion for building and cooking with fire.
If you didn’t already know, Trinidad’s cuisine is pure, mouth-watering magic.
And for Toronto-based celebrity chef Roger Mooking, it only takes one pot to make the ultimate Trini dish: pelau, a flavour miracle of chicken, rice, caramelized sugar, pigeon peas and pumpkin.
In this episode of Huffington Post Canada’s “Say It. Make It. Eat It.” series, the Food Network star guides the uninitiated in pronouncing and preparing his favourite food. For the record: pelau is pronounced with a quick and short “peh,” followed by an emphasized “lau,” rhyming with “ow.”
If you want to find out what it takes to make this meaty one-pot wonder, kick back with some rum punch and watch Mooking work his magic over a hot stove:
Juno Award nominees and winners will get to savour some mouth-watering Alberta fare at this year’s Gala Awards dinner.
Edmonton-raised celebrity chef Roger Mooking has put together a tempting three-course meal for guests attending the event at the TELUS Convention Centre on April 2.
The host of the Cooking Channel show, Man Fire Food, was in Calgary Thursday to give media and invited guests a sneak peek at (and taste of) the enticing menu.
“This isn’t like TV, this is better than TV, right?” asked a smiling Mooking as he waved smoke from a searing six-pound piece of bison tenderloin toward his audience.
Guests were treated to the same dishes that Juno nominees and winners will feast on, including the Tomato Surprise salad, consisting of a mix of earthy kale, spicy arugula, sweet basil and delicate tomato topped with roasted garlic Nuh Gana dressing and spiced croutes.
The bison steak, supplied by Lacombe’s Canadian Rangeland Bison & Elk Inc., will be the main course for more than 1,200 gala guests. There is also a vegetarian option of herbed mushroom toast (featuring sourdough bread from Calgary’s Sidewalk Citizen Bakery) with Parmesan crushed fingerling potatoes, grilled lemon and chili oil baby bok choy.
And for dessert? A dreamy gluten-free concoction made with chocolate brownie chunks, sautéed banana, cracked caramel and Phil & Sebastian espresso mousse.
“I wanted to bring big flavours and the global influence I’m known for to the menu,” said Mooking, who has also appeared several times on Food Network’s Top Chef Canada and Chopped: Canada.
“I think that it represents Calgary, too. Sometimes people from outside the city have a sense that Calgary is redneck-y. And Calgary isn’t that. Calgary is very diverse. You have the coolest mayor on the planet. It’s a very dynamic place and I wanted to showcase those dynamics on the plate, with the ingredients, the menu and the flavours.”
It’s not the first time Mooking has been involved with the Juno Awards. In 1994, Mooking won a Juno for Best R& B/Soul Recording with his former hip hop-acid jazz trio, Bass Is Base.
The group was signed by Allan Reid, an A& R rep with A&M Records, now the president and CEO of the Canadian Academy of Recording Arts & Sciences (CARAS) and The Juno Awards.
A chance meeting between Reid and Mooking at the latter’s Pearson Airport restaurant, Twist, 14 months ago sparked the initial idea for the new-and-improved Juno Gala dishes.
“He sort of jokingly said, ‘Oh, you’re with the Junos? So when am I going to be your chef?’ ” Reid recalled.
“I really didn’t think much about it. But when I was sitting on the plane flying to Newfoundland I thought, ‘What a great idea.’
“I wanted to do something special for the 45th annual Juno Awards. I wanted to try something different. We challenge people with Canadian music all the time and I was like, ‘Can’t we challenge people with what we eat? Why do we have to have that same chicken dinner all the time?’ ”
“What am I gonna do with all this free time?” said no one, ever.
We are either running out of it or there is never enough of it, but time seems to be winning a race that we are forced to play catch up with. People spend too much time trying to figure out what to make for dinner, or running to the store for last minute ingredients. This is the beauty of meal planning and lucky for you, I’m saving you even more time by planning your week for you. I’ve taken some foodie inspiration and made some recipes to take you from Monday to Friday.
Let’s go on a Weekday Workup:
Meatless Monday – I love a Texas Brisket as much as the next carnivore, but my grandmother always taught me moderation, and I do what my grandmother says. These two recipes are so satisfying and flavourful together that you may have Meatless Monday more often than you planned.
Recipes: Wild Wonders Quinoa Salad & Sweet Twister Brussels Sprouts
Taco Tuesday – Tacos have been enjoying a lot of flavour favour and for good reason; it’s all the food you love wrapped in more delicious food. I like feeding my family from the taco trough because you can clean out the fridge with that half of a cucumber or last bit of tomato and make a whole new meal that everyone will love. If you want to continue with Meatless Monday on a Tuesday you can replace the meat protein in this recipe with cheese or a bean puree.
Wake Up Wed
nesday – The middle of the workweek is both frustrating and inspiring because there is still a lot of work to be done…but it’s almost over. This is the perfect opportunity for a little pick me up on the table for humpday. Serve this salmon recipe with a salad to keep it light and invigorating.
Recipe: Confit Campari Salmon
Thirsty Thursday – Hey, the weekend is looming and who doesn’t need a little drink in their life? Just remember my grandmother’s advice on moderation.
Recipe: Cucumber Mojito
Family Friday – I like to make this recipe in a double batch on a Friday so that I can feed my family delicious leftovers on Sunday night as we all gear up for the busy week ahead of us.
Recipe: Stewed Tomato Chicken
When Kiehl’s approached me about working with them to develop recipes inspired by a new line of products that uses natural ingredients, I liked the challenge that presented. And as a father of 4 girls, when they told me that they were going to donate a whack of money to the charity Save the Children I’ve had a long standing relationship with, it became a no brainer. – Roger Mooking
Shop For The Cause
Kiehl’s and Roger Mooking have come together for a special Shop for the Cause event, benefitting Save the Children, to mark the launch of its new face masks: the Kiehl’s Cilantro & Orange Extract Pollutant Defending Masque & the Turmeric & Cranberry Seed Energizing Radiance Masque.
Since its beginnings in 1851, Kiehl’s has created unique formulations with the finest naturally-derived ingredients. They search the world over to source proven & effective botanical extracts. Their scientists then challenge themselves to find the perfect combination of ingredients to ensure that their formulas have the highest efficacy on the market.
In this way, it’s a lot like cooking. Yet, this is the first time that Kiehl’s has explored this synergy by partnering with a Chef.
The Tumeric & Cranberry Seed Energizing Radiance Masque is an “instant facial” that brightens and restores the look of dull, fatigued skin to restore a healthy, rosy appearance. Tumeric, has historically been used, in ancient China & Egypt, to help heal or soothe the skin. It has been known to treat skin imperfections and improve skin radiance. The cranberry seeds act as a natural exfoliant.
Cilantro & Orange Extract Pollutant Defending Masqueis a protective, treatment facial masque that features 3 levels of protection and treatment against the damaging effects of pollution on skin: it fights skin damage thanks to the anti-oxidant power of bitter orange, it strengthens skin with Vitamin E & Cilantro Seed Oil, and it shields against pollution.
The first, Golden Eggrolls, is a refreshing and light recipe inspired by the Turmeric & Cranberry Seed Energizing Radiance Masque and features Turmeric egg crepes and cranberry grapefruit chutney.
The second is Orange Glazed Salmon Finger Sandwiches. Served with a cilantro pesto, it highlights the key ingredients of our Cilantro & Orange Extract Pollutant Defending Masque. It’s rich with superfoods to help protect & defend the body; much like the mask does for one’s skin.
Shop The Cause from Feb 18th -21st 2016
Celebrity chef Roger Mooking and the Canadian Living Test Kitchen have teamed up to create these recipes inspired by the aromatic spices, fresh herbs and fruit found in Kiehl’s new nature-powered facial-care products: the Cilantro & Orange Extract Pollutant Defending Masque and the Turmeric & Cranberry Seed Energizing Radiance Masque.
Shop for Save the children! From Feb. 18 to 21, $1 from every purchase you make in a Kiehl’s store and online at kiehls.ca will be donated to help at-risk aboriginal youth through the charity Save the Children.
Read on for the recipes
Celebrity chef Roger Mooking and deli king Zane Caplansky are extending February’s Hero Day for the entire month in an effort to help Toronto’s Second Harvest raise more money for its food provider service. And they are not the only ones. Some 150 restaurants and other businesses are chipping in to help Second Harvest mount its annual hunger awareness campaign.
Mooking, the one-time Bass Is Base musician, is donating $1 from the sale of every order of mussels his Twist by Roger Mooking restaurant sells in February at its Pearson Airport Terminal 1 location. On Hero Day, Second Harvest sends out hundreds of green hero-attired volunteers in masks and capes to solicit public donations from such high-traffic locations as the TTC, the underground shopping district the PATH and various other spots. Some businesses are running specials on Hero Day, while others, like Caplansky’s and Twist, extend the fundraising initiative.
Time is not on my side; I travel often, have about 10 different jobs, a very busy multigenerational household that consumes enough food to feed a farm, and just manage to squeeze in enough time in the gym to keep my doctor off my back. Still, planning a healthy well balanced meal is an important part of my daily ritual.
I grew up in a household where if we weren’t eating, we were talking about it. So, as a matter of legacy and pride, I spend an unusual amount of time thinking of what my family eats.
You see, one of two things happen every day:
1. I have a well laid out game plan, complete with detailed prep lists and ingredients. This plan will lay out everything that the house will consume for the next 24 to 48 hours and my day will circulate around this. OR…
2. I have no plan and I’m rifling through the fridge to see what is left over so that I can scramble together something that has some modicum of healthfulness and balanced nutrition while making sure its gonna be delicious. (Take a guess which one happens more often than not.)
But even when the scrambling dictates the meal, there is still a silent strategy at play and it usually starts a week earlier at the grocery story. It looks like this:
Buy a lot of fresh produce and keep it as visible as possible in your fridge or countertop so you are reminded of its existence. This way you can keep track of it’s freshness and use it up before it goes bad.
Buy a variety of starches (unless of course you hate life and don’t eat carbs), they cook pretty quickly for when you need to eat on the fly. Try healthier carbs like spelt pasta, quinoa, Jasmine brown rice, sticky rice, and root vegetables.
Buy more meat than you need for the week. Precook a bunch of meats on the weekend, portion them out and freeze them. When you need to add some protein to your meal, just quickly reheat them and you can feed a football team on the fly.
When you make tomato sauce for instance, make a double batch and save the extras for a future meal. The first meal can be simple spaghetti and meatballs and the next meal can be tomato broth soup with shrimp, ginger and baby bok choy.
So, if you are over board with the organization or prefer to live on the edge, there is a solution for you that will help you not get chopped by the loved one you are feeding.