Recipes and daily menus from the CCGS Jean Goodwill
It has been a while since I posted anything. I haven’t been working, so there is not a constant need for multiple recipes daily. Or people asking me what I put in a dish. To make this you will need to julienne carrots and zucchini. …
This is just macaroni and cheese. It is in no way classic cooking in a professional sense. It is classic home cooking. It uses cheese whiz, and process cheese slices. They both add color and smoothness to the sauce. The chicken stock is made from …
This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away. Chicken Curry 1 whole chicken 3 to 4 lbs …
This is usually served with curry or butter chicken. A bit of oil in the pan and brushed on top of the dough will speed up the cooking. It is fairly quick process to cook a batch of naan. If you use 2 pans at …
This is an easy dish to do. You can do the pork ahead of time and reheat it in the sauce. If you are wondering why flour and corn starch. I find the flour alone will get soft and fall off the pork, The corn …
Yvonne was not my aunt, I never met Aunt Yvonne, but according to my friend Gord, this tastes just like the curry that his Aunt Yvonne would make when he was young. This is a mild curry, feel free to add more chilis to spice …
This recipe is very simple, but another one of my favorites. The original recipe is probably Mario Batali’s. I saw Mario on television quite while ago and he made something similar to this. I didn’t take notes or write anything down, but I remembered the …
This another thing I am really fond of. The ribs have just enough marbling to add flavor and tenderness. I like these served with mashed potatoes. Ingredients Beef Short Ribs 1 large onion, sliced 1 clove garlic, smashed 1 tbsp tomato paste 1/2 cup red …
This is usually popular when we serve it. The bacon here serves a couple of purposes. The bacon keeps the meatloaf moist, as well as adding flavor. The glaze serves the same purposes. I lay the strips of bacon on a piece of parchment to …
I once had a couple Trinidadian people on the ship. I was asked if I knew how to cook Stew Chicken. I did not, but, as is my wont, I did some research and ended up producing this. It passed inspection and received the approval …
Chicken with spaghetti. I once worked with some Spanish cooks who did this dish a few times. They would use chicken wings as the chicken component. I don’t know if that is traditional, or just easier because they were already cut. I use whole chicken, …
This is my version of Beef rouladen. Beef rouladen is a German dish that usually has pickle rolled in the center. It is my understanding that if bacon is added, it is on the inside, not wrapping the beef. BEEF ROULADEN Beef cut into 3 …
This is another recipe I have been using a long time. I was taught to make this by Steve Conway at Pipers Pub in Antigonish. The recipe (more of method than actual recipe) he gave me was “equal parts water and egg plus 1 egg, …
Brazilian Cheese bread. Crisp balls of Tapioca flour and cheese. I find them rather addictive. They should be eaten warm, fresh out of the oven, or warmed slightly afterwards. They have no wheat flour, so they are gluten free. Pao de Queijo 2 cups milk …
I will make this to make meatballs, some will be left unshaped to add to soups and pasta. I never make actual sausage. When at home I will make 3 or 4 pound batches. Some I form into balls the rest will be portioned into …
Chicken with Okra Having worked with people that use a lot of okra, I have learned to really appreciate it The biggest thing is to fully cook it. Once cooked the it changes the feel in the mouth. Don’t eat it uncooked, it has an …
I was given this recipe by Greg Lankin many years ago. We used this as a bar snack at Pipers Pub in Antigonish when I worked there. The filling can be made ahead and cooled. It is much easier to spoon on to your dough …
A scaloppini is a thin cut of meat (usually flattened with a hammer), it can be veal, pork, or chicken. I have had similar things prepare by Spanish cooks called Escallop. If there are more coatings or breading you start getting to schnitzel, cutlets or …
This bean recipe is almost the way my mother told me to make them. She would have used a piece of salt pork instead of the bacon and definitely no V-8. Like most of the recipes I use, this is not written in stone, my …
Another request from the menu a few days ago. I hope you enjoy Garret. This recipe is the North American version, it uses ground beef and corn, not lamb and vegetables. The would also be called a cottage pie because of the beef. If you …
Once upon a time in a kitchen far away, I had a discussion about the presence of garlic in Alfredo. This was before google was a thing. I hit the books asked other cooks and looked everywhere I could think of. My conclusion was there …
We had this on our menu a few days ago. I made this at the request of one the the crew. Since then I have been asked for the recipe twice. This recipe is basically a classic béchamel sauce with garlic and parmesan cheese added. …
This is a vegetarian dish. Fragrant and highly spiced. Served over couscous it is a filling and nutritious meal. Moroccan Flavored Vegetable Stew 1 cup Diced carrots 1 cup Diced potato 1/2 Red pepper, diced 1 medium Onion diced 1 Zucchini diced 1 19 oz …
This is something I found in my files. They are good for a warm appetizer or a side for a steak STUFFED MUSHROOM CAPS 16 oz Large mushrooms 1/2 cup diced bacon 2 cloves garlic 1/2 cup grated swiss cheese 2 oz butter 1 cup …
We had these beef kabobs on our Mediterranean menu yesterday. Today, I was asked for the recipe. That means I had to figure out what I did. Much of what I produce is without a recipe. Therefore when someone asks, I have to recreate what …
This is a flavored couscous recipe with a slight North African flavor. Simple, but tasty. Couscous 2 1/2 cups couscous 1 tsp salt 2 tsp caster sugar 2 Tbsp sunflower oil 1/2 tsp ground cinnamon pinch of grated nutmeg 4 Tbsp lemon juice 2 Tbsp …
These are found all over the south. They are usually served as a side dish with fried fish. Or just a side dish eaten as a snack. This recipe is better that most that I have tried in restaurants. I did not re-invent the wheel …
Hungarian Goulash is a beef stew made with paprika and finished with sour cream. Like many traditional dishes there are many regional variations. I am not Hungarian, so I have no rule to follow, I just try to hit the high points. I did work …
Here is one version of pulled pork. I do several different styles, this is pretty basic. Some I smoke, some are a more Caribbean version that I do for Cuban sandwiches. Some are sweeter, some lean more to a vinegar flavor. It all depends on …
This is another of the Filipino dishes that I do. I learned this from Noli Seurto. Noli was one of my cooks on the Helix Intrepid. Tocino is a sweet garlic pork that is very addictive. I refer to this as meat candy. It is …
This is a fairly simple chowder. It is just fish and potatoes enriched with butter and cream. I find people sometimes try to do too much to fish. If you have a good product you don’t want to hide it, You want to showcase it …
This is a basic plain chicken and dumpling recipe. I like to roast my chicken first to add a little depth of flavor to the stock. Many of the southern chicken and dumpling recipes do not do this. They just put the chicken in the …
Anyone that eats Greek salads in restaurants will think there is lettuce in a Greek salad. There is no lettuce in a Greek salad. they put it in because it is cheaper than the rest of the ingredients. If you live in Nova Scotia, my …
These are just fancy mashed potatoes. They can be piped into shape ahead of time and finished in the oven as you are serving. DUCHESSE POTATOES 2 1/2 lbs peeled potatoes 3 whole eggs 3 egg yolks 2 oz butter 2 oz heavy cream 1/2 …
Potato Pancakes. I was taught that this was a Swiss recipe, but I once worked in a kitchen where I listened to people from 4 different countries (none them from Switzerland) argue that that this had originated in their country, and others had stolen the …
Also known as Chinese BBQ it has nothing to do with BBQ. I read somewhere that it was named that way because when it is marinated properly the color ring in the meat resembles the smoke ring of deeply smoked American BBQ meats. This has …
Another old school hit. Everything is better with butter. In this case it keep the chicken moist and carries the flavor of the garlic. Make sure the center of the chicken is cooked to at least 165 F . Don’t overcook or the chicken will …
This is an easy way of doing rice so you don’t have to worry about it. 2 tbsp butter 1/2 cup chopped onion 2 cup long-grain rice 1/2 cup finely diced carrot 1/4 cup finely diced celery 4 cup chicken stock 1/4 cup fresh lemon …
To oversimplify it, this is bacon and egg pasta. It is rich and creamy, thickened with the parmigiana reggiano. It is another one of my favorites (the more of these that I write, I find I have many dishes that I have great affection for) …
A fancy way way of saying beef stew with red wine. This is another of the old standards. It is a lovely dark fragrant dish that is wonderful on a dark dreary winters evening. If you would like to try a variation of this substitute …
Butter chicken is made with a tomato cream sauce. It is mild and usually lightly spiced. I use Butter Chicken as a gateway dish for those who are afraid of Indian food or hot spices in general. My research tells me it was developed in …
The chicken should be seared at a high heat to give a slightly charred flavor. Cooking on the BBQ works well once the chicken has blackened slightly remove to lower heat to finish cooking more slowly. Slower cooking will give a moister product. Chicken Shawarma …
Properly known as Arancini di Riso. This is cooked with slightly less liquid than risotto. If you are familiar with risotto the rice will be much dryer when finished cooking, if it is too creamy and loose it will not stick together to form your …
This recipe for garlic ribs goes against everything I believe in. You wash the ribs to soak all the surface fat and blood and juices that contain the flavor of the ribs. You boil the ribs, which is so wrong that it makes me shudder! …
this is one version of a satay. My marinades for this will depend on what I have on hand. Soya, Ginger based mixture work just as well. When cooking just cook though, overcooking will dry out the meat BEEF SATAY 1 lb lean beef 1 …
This a peanut sauce, I do not like peanut butter, but I absolutely love this sauce. I can eat this straight from the pot. It is the sauce for satay, but you can use it on noodles, or vegetable stir fries SATAY SAUCE 1 cup …
This is my version of the famous Jamaican chicken recipe. It uses spices that are usually used in sweet recipes. It has cinnamon, ginger, nutmeg, but the stronger flavor is allspice. The Jamaican version is very spicy, usually made with scotch bonnet peppers, this version …
My pizza dough is pretty much the same as my focaccia bread recipe. Not overly involved, the hard part as with most bread products is the kneading. If you have a kitchen aid or similar mixer it is no work at all Pizza Dough 1 …
I have been making batter for fish as long as I have been cooking. It has evolved over the years to where it is now. I have used prepared mixes, batters with a prepared mix plus added flour and other ingredients, beer batters, soda batters, …
I was introduced to this dish by a Malaysian cook I was working with, Mr. Lim. As soon as I tried it I had to know how it was made. After learning the method, I did some research and found that it is not only …
