Pulled Pork Sandwich Saskatchewan style

This pulled pork sandwich is awesome made by sous chef brett from Hotel saskatchewan. it was made from premium quality pork shoulder slow cooked until they get very tender and so juicy with lots of spices like local mustard, garlic, shallots mixed in Homemade Barbecue sauce.. You must try this one.

STRAWBERRY PIE

I just made strawberry pie today. Folks let's eat

Sweet Potato souffle'

Sweet potato souffle'

My Chef told me if you want pretty dessert that would delight our guest, it should be soufflé. Because it puffed nice, straight and with elegance. Some people think souffle is too complicated to make which  for me is not. Its just merengue, pastry cream and flavouring folded together and bake in the oven for several minutes. I don't think that's difficult.

 Here is my own recipe of Souffle.
Serves 4 ramekin

Ingredients are:
2 large  Yam potato, Boiled until tender
4 large eggs, separated
1 cup milk, warmed
5 Tblsp Caster sugar
1 Tblsp  Plain flour

*When yam is soft, sieve it to get 170 grams of pureed' yam. set aside and cool to room temperature
*In a medium saucepan over medium heat, whisk 4 egg yolks and sugar  together until thick and pale yellow colour and sprinkle flour, whisk again to avoid lump. Now add half cup of warmed milk. Whisk vigorously to prevent lump and scorching from the bottom of the pan. Add the remaining milk bit by bit , whisk until the mixture becomes thick. Fold the yam puree'. Cool to room temperature.

For Mirengue

2 egg whites
4 Tblp white sugar
2 pinch cream of tartar (optional)

*Whisk egg whites until bubbly,Add cream of tartar, add sugar 1 tablespoon one at a time. make sure sugar is dissolve before you make an addition. whisk until mirengue is hard peak.

 Assemble:
 Preheat oven to 180C

Butter 4 ramekins cover each with caster sugar- Set this aside

Carefully fold 1/3 of the mirengue mixture to yam pastry cream. Blend well. Now work quickly as meringue is easy to deplete, add the remaining meringue and fold gently until just blended. do not over mix. Spoon mixture into prepared ramekins. Smooth the top with spatula, run your thumb tip around the edge of ramekins Set them in prepared tray. Give each enough space so they won't stick together when they are cooking. Bake in Pre-heated oven for 12-15 minutes until it puffed nicely and has a golden crust on top.  Take them out of the oven,sprinkle with icing sugar. Serve immediately

Creamed avocado with cherries and mint.

When we were kids, me and my siblings always love avocado. Our mom often prepare this every lunch mixed with just condensed milk, and sometimes just plain slice together with other fruits served on dessert.There were times my mom blend this in a blender with some ice,honey and milk during summer.Refreshing but not so sweet because of the right amount of honey that have been poured into shake. But,, but i am not a cold shake fanatic. I like it with old style my mama's way. I really really like it. As we know avocado has a plain,dead color, non visual appeal, It would be nice if i add some bright color and herb that infuse perfectly with avocado


I chose pitted cherries and chopped mint leaves for my creamed avocado, Pitted maraschino cherries comes with sweet brine ( red syrup).Drain the syrup and wash the cherries under cold running water to lessen the sweetness of cherries.I chop some mint leaves to give smooth minty flavor to the fruit.

Definitely, i want to stick with the original recipe, my mama's ingredients are just avocado,condensed milk and crashed ice. In my recipe,, i add cherry, mint and slivered almond.

Serve 3

2 Hash avocado-slice into chunks
1 bottle maraschino bottle Cherries-Drained and cut in half or you may leave as whole
Mint leaves-finely chopped
14 fl.oz condensed milk
1-2 tablespoon slivered almonds
Crashed ice

When purchasing avocado, please pick little bit raw avocado or almost ripe avocado ( maniba )
to prevent the dish from being mushy.
Combine all ingredients except the crash ice and stir very gently. Set this aside and chill to refrigerator for at least an hour. place some crashed ice in a cup, Pour 1/3 cup of avocado mixture on top of ice. garnish with mint leaves and serve