A bold, savoury-sweet Korean BBQ sauce crafted with soy, garlic, ginger, and sesame, perfectly complementing smoked pulled pork with its rich, tangy flavour and a hint of heat. < Back Korean BBQ Sauce for Smoked Pulled Pork Prep Time: 30 mins Cook Time: 4 hrs Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Sauce: 3 tablespoons fermented soybean and chilli paste 3 tablespoons fermented chilli paste (gochujang) 2 tablespoons toasted sesame oil 1 tablespoon fresh ginger, finely chopped 1 teaspoon apple cider vinegar 2 green onions, chopped 1 garlic clove, finely chopped 1 dash of rice wine vinegar Toppings: House-made pickled radishes and onions Julienne of peppers 2 curly-leaf lettuces, leaves separated 2 Lebanese cucumbers, cut into thin rounds Cooked sushi rice, hot Toasted sesame seeds Optional-Homemade or store-bought kimchi Preparation Pork Leg: It was seasoned with Asian Garlic Rub, covered and cooked on the barbeque at 275℉ for 4 hours or until tender. Let rest for 30 minutes and then start to pull apart. Discard the soft fat and keep the crunchy fat for topping Korean Sauce: Combine all ingredients except green onions in a small bowl and whip until smooth. Once smooth, add the green onions and blend To Serve: Place the pork, Korean-style sauce, lettuce, cucumbers, rice, sesame seeds and kimchi at the centre of the table. Let your guests Previous Next

Savour our roasted pork, seasoned with a blend of herbs and spices and cooked to tender perfection for a rich, flavourful main dish. < Back Roasted Pork Roast Prep Time: 15 mins Cook Time: 2hrs Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 3-4 lb pork roast 1 teaspoon Herbs de Provence ½ teaspoon cumin powder ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon chilli powder 3 garlic cloves Preparation Preheat the oven to 375°F conventional or 425°F non-convention Mix all the dry ingredients in a bowl and clean the garlic to get ready to put inside the pork roast. Score the top before seasoning, so you get some good crackling Season the pork all over and rub it into the meat. With a knife, poke 3 holes in the side of the meat and push the garlic cloves into the meat. Place the pork on a baking rack, pan underneath, and put in the oven for 45 minutes. Turn the oven down to 250°F and cook for another 60 minutes or until internal temperature reaches 140°F Let rest for 20 minutes before slicing Previous Next

Juicy chicken breast is topped with a fresh mix of tomato, red onion, cheese, and basil, then finished with a touch of balsamic for a flavourful bruschetta-inspired dish. < Back Bruschetta Chicken Prep Time: 30 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6-6 oz chicken breast 1 ¾ teaspoon Italian herb seasoning ⅓ teaspoon kosher salt 1 ¼ tablespoon balsamic vinegar 1 ¼ cloves garlic, chopped ⅛ teaspoon black pepper 2 tablespoons olive oil Topping: 1 cup tomatoes, diced 2 ¼ tablespoons red onion, diced ⅓ cup 5 cheese blend 3 tablespoons fresh basil leaf, chopped Preparation Make the marinade up in a bowl, only using half of the marinate coat the chicken in a pan and marinate over-night Preheat the oven to 300ºF In a skillet with little oil, sear the chicken off on both sides and then place in the oven for 18 minutes While the chicken is cooking, add the marinade to the tomatoes and onion. When the timer goes off for the chicken, pull out and top it with the cheese and place it back in the oven until it melts. Remove from the oven and plate, top with the tomato and onion mix and top with fresh basil Previous Next

Enjoy a creamy banana pudding layered with sliced bananas and vanilla wafers, made with rich pudding mix and heavy cream for a classic, comforting dessert. < Back Banana Pudding Prep Time: 15 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 banana pudding mixes 2 cups water 2 cups heavy cream 5 bananas, sliced 1 box vanilla wafer Preparation In a mixing bowl, add the water and cream together. Start the mixer, then add the pudding mix. Mix for 5 minutes on low and then 5 minutes on medium Place enough wafers on the bottom of the bowl to cover the bottom. Slice the bananas ¼ inch thick and mix the pudding and bananas Add some pudding over the bottom wafers, then add more wafers halfway up the bowl. Then add the rest of the pudding and top with wafers Previous Next

This recipe showcases a delightful blend of fresh ingredients, combining rich flavors and textures to create a satisfying dish. Perfect for any occasion! < Back Alevia's Escargot En Crouté Prep Time: 30 mins Cook Time: 60 mins Serves: 6 Level: advanced Soucre Alevia's Kitchen About the Recipe Ingredients 4 teaspoons garlic, chopped 2 oz parsley, chopped 4 oz mushroom, cut ¼ 4 oz red and green bell pepper, diced 2 oz onion, diced 2 pinches anchovy paste 6 each artichoke heart, cut in ¼ 8 oz butter 2 cans snails, washed and dried 2 pinches basil, fresh, chopped 2 pinches thyme 2 pinches black peppercorns 12 oz veal demi-glace 4 oz white wine 2 oz brandy 2 pinches salt and white pepper 2 dashes lemon juice 2 dashes Worcestershire sauce 2 pinches cayenne pepper 2 each tomato, cleaned and chopped 2 each puff pastry sheet 2 each egg, egg wash Preparation In a skillet, add 1 oz of butter and melt; add the garlic and sauté. Then add the mushrooms, peppers, onion, basil, thyme, peppercorns, and sauté until tender. Add the pinch of anchovy paste, artichoke quarters and the snails Simmer for a few minutes, then add the white wine, brandy and veal demi-glaze, season with lemon juice, Worcestershire sauce, cayenne pepper, and salt. Simmer for 10 minutes; add the tomatoes and fresh chopped parsley and slowly blend in the 3 oz of butter. When finished, place in an oven-proof bowl, cut puff pastry rounds, top the bowls, and egg wash, place in oven at 400ºF and bake until golden brown. Serve right away Previous Next

Creamy potatoes whipped with caramelized onions, horseradish, butter, and cream, finished with a touch of chicken base for a savoury, flavourful side. < Back New England Onion and Horseradish Potatoes Prep Time: 10 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 1 onion sliced 1 ½ tablespoons horseradish 2 tablespoons of butter 4 oz heavy cream salt & pepper 1 oz oil Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy While the potatoes are mixing add the, caramelize onions Then add the cream, butter and horseradish and blend for another 3 minutes. Season with salt and pepper Previous Next

Fluffy mashed potatoes topped with a savoury blend of Herb du Provence, Parmesan, and crisp bread crumbs, baked until golden and delicious. < Back Mashed Potatoes w/ Herb Bread Crumb Topping Prep Time: 10 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 2 tablespoons of butter 4 oz heavy cream salt and pepper Topping: 1 ⅞ teaspoons Herb du Provence seasoning ¼ cup bread ¼ cup Parmesan cheese Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy. Season to taste and place the mashed potatoes into an oven-proof dish Mix the topping ingredients and top the potatoes; bake at 350°F for 20 minutes or until crispy Previous Next

A creamy crab filling made with whipped cream cheese, lump crabmeat, mozzarella cheese, Worcestershire sauce, lemon juice, Florida Bay seasoning, white pepper, and parsley is piped into baked mini potato skins. The filled skins are then baked again until golden brown for a savoury, flavourful appetizer. < Back Crab Popover Prep Time: 15 mins Cook Time: 25 mins Serves: 12 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 oz cream cheese 1 oz lump crabmeat 1 oz crab claw meat ¾ cup mozzarella cheese ¾ teaspoon Worcestershire sauce 1 ¼ teaspoons lemon juice ½ teaspoon Florida Bay seasoning ⅛ teaspoon white pepper 1 pinch parsley, for colour 12 potato skins, mini Preparation Preheat oven 350ºF In a mixing bowl, cream the cream cheese until fluffily, then add the crab meat, mozzarella cheese, and seasonings and whip together In the meantime, bake the potato skins for 15 minutes or until brown. Then pipe the mix into the shells. Bake in the oven at 350ºF until brown, 10-12 minutes Previous Next

Savour our golden, savoury Dutch baby for two—topped with smoked salmon, golden berries, hard-boiled eggs, micro-greens, and a creamy dill sauce, perfect for sharing a unique and elegant meal. < Back Savory Dutch Baby for Two Prep Time: 15 mins Cook Time: 15 mins Serves: 2 Level: advance Soucre Alevia's Kitchen About the Recipe Ingredients Crust: ½ cup all-purpose flour 2 tablespoons sugar 2 teaspoons finely chopped thyme leaves ¼ teaspoon dry dill weed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 tablespoons finely grated Parmesan, plus more for serving 4 large eggs 1 cup whole milk 4 tablespoons unsalted butter, cut into pieces Topping: 2 oz smoked salmon 2 oz sliced golden berries ¼ sliced red onion 3 sliced hard-boiled eggs 1 plum tomato 1 oz micro-greens ¼ can of mandarin orange sprigs of fresh dill Sauce: 4 oz Devon double cream 1-2 oz of half & half to thin out dash of fresh dill chopped Preparation Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 tbsp Parmesan in a small bowl Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine Heat a 10"cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat the skillet. Pour batter into hot melted butter in a skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes Sprinkle Parmesan over the pancake before serving Layer the ingredients as you would like the presentation to look. Finish with the dill sauce Previous Next

Thinly sliced potatoes and green onions baked in a rich cream sauce with parmesan cheese, finished until golden and bubbling for a savoury, comforting side. < Back Parmesan Scalloped Green Onion Potatoes Prep Time: 20 mins Cook Time: 60 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ¼ qts heavy cream 9 ⅔ oz water 1 ¼ tablespoons chicken base 1 ¾ cups parmesan cheese 4 green onion 6 potatoes, washed, sliced 1 pinch salt and white pepper slurry Preparation In a saucepan. add the cream and water. Then simmer for 5 minutes and add the chicken base. Bring to a boil and thicken with a slurry thick enough to coat a spoon. Add the cheese and green onions. Finish with salt and pepper Spray the bottom of the 8*8 pan and place one layer of potatoes on the bottom. Layer with ⅓ of sauce and repeat 3 times, so you have 3 layers with sauce. On the top layer, spray with Pam and season with salt and pepper Bake at 350°F with foil covering for 45 minutes, then remove foil and bake another 15 minutes until brown on top. Let stand for 10 minutes before serving Previous Next

Indulge in tender pork marinated with Calabrian pepper, served with crispy sushi rice and a zesty arugula salad. This fresh, flavorful dish brings together local ingredients and global inspiration for a truly satisfying meal. < Back Crispy Pork Bites Prep Time: 10 mins Cook Time: 15 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Marinate: 1 large pork tenderloin fillet cut into bite-size pieces 2 tablespoons of vegetable oil 1 tablespoon apple cider vinegar 1 tablespoon cornstarch 2 teaspoon Calabrian pepper paste ½ teaspoon of salt Frying: ½ cup of cornstarch 1 to 2 cups of vegetable oil. Fill the pot just enough to cover the pork 1 tablespoon of butter 3 cloves of garlic sliced Saute: ¼ onion sliced ½ yellow pepper julienne ½ red pepper julienne Sides: Crispy sushi rice Arugula salad tossed with lemon olive, lemon juice, salt and pepper Garnish: 2 teaspoons salt 2 teaspoons white pepper 2 teaspoons black pepper Dash of Calabrian pepper paste Chopped green onion Lemon wedges Preparation Combine the cut pork with the oil, apple cider, 1 tablespoon of cornstarch, Calabrian pepper paste, and salt. Mix well until the pork is evenly coated. Marinate it for 15-20 minutes. In a small bowl, mix together the salt, white pepper, and black pepper. Set aside for garnish. Heat enough oil in a medium-sized pan to cover half of the pork. Heat it over medium heat until it’s hot. Prepare a plate lined with paper towels. In a skillet, melt the butter and add the garlic and peppers. Fry them until the garlic turns pale golden and crisps up on the edges for 1-2 minutes. Remove them from the skillet and drain them on the paper towel-lined plate using a slotted spoon. Previous Next

A quick and refreshing cucumber salad with a tangy sesame-soy dressing, perfect for a light side dish. < Back Asian Cucumber Salad Prep Time: 12 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 teaspoon sesame seed oil 2 cups cucumber, sliced ¼"thick 1 teaspoon salt 1 tablespoon sugar 1 tablespoon soy sauce ¼ cup rice vinegar 1 teaspoon sesame oil 2 teaspoons sesame seeds Preparation Wash and peel the cucumbers and slice ¼ inch thick and place in a bowl; add the salt and let stand for 5 minutes Add sugar, soy sauce, rice vinegar, and sesame oil in another bowl. Pour this over the cucumbers and let stand for 20 minutes and then sprinkle with sesame seeds Previous Next