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Thai chicken curry recipeWhen my friend and colleague Marie Nightingale wrote Out of Old Nova Scotia Kitchens in 1970, I am quite sure she would never have considered including a Thai green curry recipe as a featured entree. But the one thing that always impressed me about Marie — my Nova Scotia culinary idol — was her love of all the wonderful new dishes and flavours introduced to the province. Honestly, can you even imagine our cities and towns without sushi restaurants? I certainly can’t. I don’t know if Marie ever made any curry, but I do know that she was immensely proud of every hardworking young chef and cook who enriched Nova Scotia’s culinary landscape. In Halifax, Thai restaurants are incredibly popular — the food is full of bright, balanced flavours and endless variety. Like Marie, I’m grateful to live in a city that embraces so many different types of cuisine.
General Tao BaconCooking with bacon is a favourite activity for most Canadian chefs, and pork belly dishes are becoming more andmore common. What you are looking for from your butcher is a raw, uncured or smoked pork belly. Once braised,the meat is incredibly tender, and new flavours can be added. Inspired by a dish of General Tao chicken, the saucebelow has essences of ginger, sesame and garlic that work unbelievably well when glazed over the succulent pork belly. It is great as an appetizer with an Asian flavoured coleslaw, but if served with sticky rice it makes a fine main course as well.