Cooking With Cory

With Easter here this is an excellent appetizer to use farm fresh free run eggs!!! I now have my own chickens & a small coop I bought off Amazon & it's been such a great experience getting my own eggs daily!! I encourage EVERYONE to get a few chickens in their back yard & enjoy the amazing benefits of organic free run fresh eggs everyday!!
Message me with any questions!!
HAPPY EASTER!!!
Cheers! Cory
I hope you enjoy cooking with me!!

Makes 12 halves
Prep time: 10 minutes Cook time: 10 minutes

The Devil’s Eggs

Now here’s a dish everyone will recognize. I use my OWN free-run chicken eggs regularly, and my mother always served these at her dinner parties. I have continued the tradition but have added my own spicy twist— beautiful fresh red cayenne chillies (see tip), which I get from my garden. The colour is absolutely amazing, and I have yet to find anyone who doesn’t enjoy these little appetizers.

CORY’S TIPs

» If you like it really hot, try adding one fresh red cayenne chili pepper (seeded and finely chopped).

» My use of MiracleWhip is a personal choice, as it adds a tangy zip, but regular mayonnaise may be substituted if you prefer.

6 eggs
1 Tbsp (15 mL) light Miracle Whip
1⁄4 tsp (1 mL) Dijon mustard
1 tsp (5 mL) white balsamic vinegar
1 tsp (5 mL) ground cayenne
1 tsp (5 mL) madras curry powder
1⁄2 tsp (2 mL) sea salt
1⁄2 tsp (2 mL) freshly ground black pepper 1⁄4 cup (60 mL) finely chopped chives

Place the eggs in a large saucepan and add enough cold water to completely cover them. Bring to a boil, then reduce the heat and simmer gently for 10 minutes. Remove from the heat. Drain and let cool.

When the eggs are cool, remove the shell and cut them lengthwise. Remove the yolks and place them in a medium bowl. Add the Miracle Whip, mustard, balsamic vinegar, cayenne chili, and curry powder to the yolks. Mash until well combined. Season with the salt and pepper. Gen- tly mix in the chopped chives. Carefully spoon the mixture into the egg-white halves. Serve with a glass of water—and a fire extinguisher!

HAPPY EASTER!!!
this is a recipe from my cookbook for the most amazing ribs but works INCREDIBLY well as a glaze for easter ham!!
I hope you have a wonderful easter & enjoy some wonderful sticky/sweet/spicy easter ham like you've never had before!!!
CHEERS!! Cory

Serves 4 to 6
Prep time: 15 minutes Cook time: 11⁄4 hours

Fiery Bourbon-Baked Maple Ribs


It’s paramount to use real maple syrup in this recipe as “maple- flavoured syrup” is not what we’re looking for! This recipe has been a closely guarded family secret, until now. (Now you can keep it in your family!) I enjoy a little bit of Jack Daniel’s in my ribs—and for the cook, Jack Daniel’s with a little cola and lime.

Cory’s Tips

» I like to trim away as much fat as possible, as these ribs are already full of flavour and always tender.

» Don’t forget to remove that mem- brane, or silver skin, on the back of the ribs with a sharp knife. Ask your butcher to trim the ribs for you to speed up the preparation process.

2 Tbsp (30 mL) olive oil
2 cloves garlic, finely chopped
1 shallot, thinly sliced
1 Tbsp (15 mL) red wine vinegar
1 tsp (5 mL) ground cayenne
1 tsp (5 mL) prepared horseradish
1 tsp (5 mL) hot paprika
1 tsp (5 mL) grated fresh ginger
1 Tbsp (15 mL) ketchup
1 Tbsp (15 mL) Worcestershire sauce
1 Tbsp (15 mL) light soy sauce
1⁄2 cup (125 mL) maple syrup
1⁄4 cup (60 mL) bourbon
21⁄2 lb (1.25 kg) pork spare ribs, fat trimmed

Preheat the oven to 400°F (200°C). Place a medium saucepan on medium-high heat and add the olive oil, garlic, and shallot. Cook until softened, about 5 minutes. Add the vinegar, cayenne, horseradish, paprika, ginger, ketchup, Worcestershire sauce, soy sauce, maple syrup, and bourbon, and bring to a boil. Lower the heat to a simmer and cook for 5 minutes.

Place the ribs in a single layer in a large roast- ing pan and pour the sauce over the ribs, coating them thoroughly. Cover the pan with foil and bake for 45 minutes. Remove the foil and bake an additional 20 minutes, basting frequently. The ribs will be sticky so be sure to have plenty of napkins on hand.

It's that time of year for friends, family, fun, & GREAT FOOD!!!! Especially TURKEY!! One of my favorite times of the year & a wonderful opportunity to share my secret to a PERFECT Turkey-
I HIGHLY recommend ordering an organic turkey & although it does cost more, you'll NEVER regret the extra expense!! Generally an Organic turkey or freerange will cost around $3.50-$4.00/LB depending on where you source it but for more info on why it's a better choice read here- http://patch.com/california/encinitas/organic-turkeys-are-they-really-worth-the-cost.
There are GREAT local farms I always order from farms right here on Vancouver Island!!!
For the PERFECT Turkey try these tips!!

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
I hope everyone has a wonderful Christmas & a safe & happy holidays!!! Cheers!! Cory.

Organic Turkeys: Are They Really Worth The Cost? | Patch Encinitas, CA - Fresh, organic, pasture-fed turkeys are more than double the cost of the regular factory-farmed variety. But once you hear what's in those grocery-store staple birds, you may find the price jump worth it. | Patch

Makes 6 servings Prep time: 15 minutes Cook time: 1 hour
Cory’s Cane Sugar Crème Brûlée
A close friend of mine with an allergy to lactose never wants to miss out on dessert, so I have experimented with making this dessert for people with lactose intolerance. Not an easy thing to do, although I have recently had success with lactose-free milk & almond milk as well. (I would like to take this opportunity to apologize to French chefs everywhere.) You can experiment for yourself, but this (it goes without saying) is the traditional version.
Cory’s Tips» Add 3 fl oz (90 mL) of Baileys Irish Cream to your scalded cream for an original twist on this dish.» If you are unable to locate fresh vanilla beans, substitute 1 Tbsp (15 mL) pure vanilla extract.» Raw cane sugar is sometimes called turbinado-style sugar.» When I prepare this dessert, I like to save the egg whites to make a healthy omelette the next morning.
2 cups (500 mL) light cream or half-and-half 2 fresh vanilla bean pods, split lengthwise8 egg yolks1⁄2 cup (125 mL) raw cane sugarPlace a medium saucepan over medium heat and add the cream and vanilla beans. Scald the cream for 2 minutes (don’t allow it to come to a boil) and remove from the heat.Preheat the oven to 300°F (150°C). In a large bowl, combine the egg yolks and 1⁄4 cup (60 mL) of the sugar, whisking until smooth. Add the scalded cream very slowly to the egg mixture, whisking continuously. Pour the mixture intosix ovenproof ramekins and place in a 10- × 15- inch (4 L) casserole dish. Using a kettle, carefully pour boiling water into the casserole dish to create a water bath that comes halfway up the sides of the ramekins. Transfer to the centre rack of the oven and bake for 45 to 50 minutes.Remove from the hot water bath and re- frigerate until completely chilled. Sprinkle the remaining 1⁄4 cup (60 mL) sugar evenly overtop each ramekin. Use a blowtorch, or place under the broiler, to melt the sugar until caramelized and golden.

Here's an excellent seasonal delicious side dish for your holiday dinner feast!! It's simple & I guarantee there won't be any leftovers of this dish!!! HAPPY HOLIDAYS!!!!! Serves 4 to 6 Prep time: 15 minutes Cook time: 30 minutes Spaghetti Squash with Peppers & Parmesan If you never thought your children would eat vegetables, just stand back and watch them devour this squash with long spaghetti-like strands. I have witnessed even the most finicky child asking for seconds. It pairs well with meats and fish, and freezes for use at a later date. I have even served this squash for breakfast with my Asparagus Frittata (page 83) Cory’s Tips» When purchasing spaghetti squash, look for smooth, unblemished yellow skin.» This squash can be difficult to cut, so put it in the microwave oven for a couple of minutes on high to soften the skin. 1 medium spaghetti squash, halved 1⁄2 cup (125 mL) grated Parmesan cheese 1 Tbsp (15 mL) butter1⁄2 tsp (2 mL) sea salt1⁄2 tsp (2 mL) freshly ground black pepper1⁄2 cup (125 mL) finely chopped fresh basil1⁄2 cup (125 mL) shredded mozzarella cheese 1 red bell pepper, seeded and finely sliced 2 Tbsp (30 mL) red wine Preheat the oven to 350°F (180°C). Place the spaghetti squash cut side up in a 10- × 15-inch (4 L) casserole dish. Add 1 inch (2.5 cm) of water to the dish. Sprinkle 1⁄4 cup (60 mL) Parmesan cheese in the squash halves. Dot with the butter and season with salt and pepper. Bake in the centre of the oven for 30 minutes or until the squash is tender.Scoop the spaghetti-like flesh out of the skin and place in a large bowl. Toss with the basil, remaining 1⁄4 cup (60 mL) Parmesan, mozzarella, red pepper, and wine. Enjoy!

HAPPY HALLOWEEN!!! Here's a great little recipe for spooky scary eyeballs that are both really easy to make & soooooo scary delicious!!!! 👻🎃😮💀👹
One can of lychee nuts (pitted) & pour into casserole dish. Next open jar of sour cherries (they're actually not sour at all- just yummy) & place cherries into the lychees where the pits have been removed. Lastly you can add a little bit of the cherry juice to make the eyeballs looks bloodshot & even spookier!!! These are so yummy & a little sweet so the kids will love them & us adults will probably eat a few too!!! Happy Halloween!!👻🎃

Some shots from this summers gardening adventures!! I've got chickens!!! 😉😃 & lots of delish veggies!! Mmmmmmm

ThanksGiving is almost here & this recipe will have your family coming back for more everytime!!! It's an excellent addition to the traditional turkey but is wonderful side dish to, roast chicken, spiral ham, or whatever you're serving for your holiday feast!!! I hope you all enjoy cooking with me!! PS: It also pairs VERY well with a robust Chardonnay, or for a twist I enjoy a nice Prosecco!! HAPPY THANKSGIVING EVERYONE!!! Serves 4
Prep time: 15 minutes Cook time: 20 minutes
Spicy Sweet Potatoes with Fresh Ginger
The sweet, spicy flavour of this dish gets me thinking of my grand- mother. Instead of honey, she would add large marshmallows, which she called sugar pillows. Don’t be afraid to experiment with the heat of fresh red cayenne chilies here (see Tips) because the potatoes’ sweetness balances their spiciness. This dish fits in well at a traditional Christmas or Thanksgiving dinner. Just be sure to make more than you think you’ll need—there are never any leftovers!
Cory’s Tips
» Whenever possible I like to substitute fresh red cayenne chilies for ground cayenne, but it is only neces- sary to use half as much of the fresh; fresh chilies are much more potent than dried.
» Leave the skins on the sweet potatoes for a little bit more of a rustic feel, but be sure to scrub them thoroughly.
3 Tbsp (45 mL) butter
3 Tbsp (45 mL) olive oil
2 lb (1 kg) sweet potatoes, peeled and chopped 3 Tbsp (45 mL) grated fresh ginger
2 tsp (10 mL) chopped fresh thyme leaves
2 tsp (10 mL) ground allspice
3 cloves garlic, finely chopped
1⁄2 tsp (2 mL) sea salt
1 tsp (5 mL) ground cayenne
1 Tbsp (15 mL) honey
Place a medium saucepan over medium-high heat and add the butter, olive oil, and sweet potatoes. Cook the sweet potatoes until golden, about 10 minutes, stirring frequently. Stir in the ginger, thyme, allspice, garlic, salt, cayenne, and honey. Cook an additional 5 minutes until the sweet potatoes are fork tender.

COOKBOOKS FORSALE!!! going fast !! ;)

This weekend in the old city quarter on Wesley Street is going to be a fantastic Saturday afternoon from 11 AM to 6 PM with many local music bands, wine and beer tastings, many local food tastings, and over 25 local vendors showcasing fantastic and talented arts and crafts, food items, cookbook authors signing copies, and prizes to be won!! Come on down for a great time and support your local community- You Love It Here!! :-)

if you are looking for an AWESOME christmas gift that everyone will enjoy, look no further!!!
I've got wonderful autographed locally owned & supplied Cookbooks!! it's been my life's goal to supply a quality organic home-made cookbook for people of all skill levels!! this book will inspire, educate & motivate everyone to cook amazingly delicious dishes every night of the week!!!!
Happy cooking everyone!!!! Cooking With Corycontact me at [email protected]" rel="ugc" target="_blank">[email protected]
Cheers!!!

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