April 10th, 2014 by Richard Julien
If you want to visit an exclusive one night only experience then visit our sister company – Undergound Halifax!
The underground organizes and creates one night only food and music experiences in and around the Halifax Nova Scotia area! We would love to have you join us!
March 11th, 2014 by Richard Julien
At Chef Live we believe cooking is an essential life skill. The more we know the less likely we will fill our days eating take out and junk foods!
Special thanks to Jill Chappell and my newest Sous Chef Cameron!
Here is the Fresh Salsa Recipe:
Homemade Salsa Recipe
- 6 fresh tomatoes
- ⅓ onion- sweet or red- roughly chopped
- 1 tbsp. honey
- bunch of cilantro
- pinch of cayenne pepper
- lime – zest and juice
- 3 cloves of garlic
- You just want to roughly chop the tomato and place in a food processor or a blender.
- Add the onion, honey, cilantro, lime zest and garlic.
- Give the mixture a quick few chops in your mixer.
- Slice one lime and squeeze the juice on top as well as a few pinches of salt and a pinch or two of cayenne pepper.
- For a chucky salsa you want to just do a few quick pulses in the food processer.
Serve with chips, or on any grilled meats. Terrific on a grilled vegetable salad too.
December 7th, 2013 by Richard Julien
November 17th at the Seahorse Tavern with Alert the Medic and Mike Bochoff was a huge success! Thank you all for coming out! The next pop up will be announced early in 2014.
For the most up to date info on the underground check out these links
Some guests enjoying the show!
Alert the medic!
October 15th, 2013 by Richard Julien
The Next Underground Halifax is ready!
Sunday November 17 2013!!! 6:00 pm start!
The Seahorse Tavern – you know you have memories there! Entertainment from Alert the Medic and Mike Bochoff The menu is epic! Wine pairings from well known Wine Jedi Mark Dewolfe of Occasions Magazine Additional pairings with Molson Coors Nova Scotia Tickets $60 person.
For more information check out the website!
To Book your seat click here
October 9th, 2013 by Richard Julien
Our team raised $10,000.00 to help our wish child- Reese- visit Disney with her family to meet the princesses. She is a beautiful little girl! Very blessed to be part of this with such cool people! Musicians, Actors and three finalists from Big Brother Canada!
October 8th, 2013 by Richard Julien
Always a pleasure to be invited by my good friends in Tv land. Thanks to Jill, Crystal and Paul from Global Halifax ! New recipes we featured are now on our site click here
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August 14th, 2013 by Richard Julien
Corn in the maritime s is a wonderful thing. Its sweet, crunchy, earthy!
My favorite way is n the BBQ – follow these steps and you are on your way to trying this seasonal staple in a whole new exciting way!
- First, clean that corn! Cut off excess silk hanging from the end and remove loose husk.
- This step is not necessary, but I like to do it because excess silk and husk will burn and ash.
- Completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 2 hours prior to cooking.
- While your corn is soaking, go ahead and prepare the rest of your meal and then about 15 minutes befor you cook – prepare the grill. I am going to use a Big Green egg because I love the taste it gives to the corn, any grill will do though.
- Heap enough charcoal to evenly cover the bottom grate into a pile in the center. I prefer to use an electric charcole starter that plugs in when I am at home, but if you cant, then another ignition source works!
- Let it burn until the briquettes are lightly coated with gray ash. Once this happens the flames should down you are ready to cook. Place the corn straight on the grill, when you shake off the excess water from soaking. The ears will turn brown and might even catch on fire – this is fine, let ‘em cook. Just be sure to turn them often. The water that you soaked them in is steaming them inside the husks.
- Cover the BBQ and cook for about 20 minutes – turning the husks every so often for even cooking!
- The corn is finished cooking when is tender and you can prick it with a fork. Remove, rest for a few minutes ( remember its very very hot) remove from husk and enjoy with plenty of real butter and salt and pepper
Butter may be best but try this topping for your corn! I think you will be pleased!
Chili lime aioli
1/2 cup mayo
1/2 cup sour cream
2 tbsp brown sugar
1 lime – juiced and zested
4 tsp chili powder
2 tsp paprika
1 clove garlic – peeled and minced
1 tbsp olive oil
salt and pepper to taste
1 cup fresh shredded quality Parmesan cheese
Method: Mix all ingredients together except the cheese – cover and chill for an hour to develop the flavors
At the table: Place a tablespoon of ailoi on your plate and rub the corn around and cover the entire cob, sprinkle with Parmesan – enjoy!