Phelan's Food

[chefphelan]

A little home cooking to knock the rust off my skillet game. Cherry tomato pilaf.

[chefphelan]

Taking an extra day off.

Decided to take two whole days off and relax..... Guess I have time to work on recipes. 

[chefphelan]

A simple and rustic pasta I ran as a special a couple weeks ago. Parpardelle with mussles, prawns, littleneck clams, basil, cherry tomatoes, smoked olives, and goatcheese. Hit it with a big of EVOO and fresh pepper at the end. The sauce is a secret. 

[luckypeach]

The Dance of the Pepperoni, brought to you by Mission Chinese Food.

[chefphelan]

A little crazy.

A couple months ago my chef up and quit. Being his sous, the gm asked me to step up and take over as the head chef of the restaurant that I work at. I gotta tell you, the past few weeks have been pretty rocky. I’ve had to learn so much in such a short period of time and I doubted myself on many occasions. But with food cost and labour down, the busy season starting and thoughts of being pushed to the limit and really exploring my prowess as a chef has my blood boiling. I feel like this blog will help keep me on track during my journey.

Bring it on!

[chefphelan]

Smoking some maple cured Wild Coho Salmon. It’s stuff like this that keeps me wanting more of the kitchen life. 

[chefphelan]

A bison benny on a freshly baked biscuit with crisp arugula, Jack Daniels honey and a tomato jam on top.

[chefphelan]

Honey and mustard seed smoked rabbit legs.