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Author Archives: Chef Tony Dunstan

Tony’s got game – literally! Tony grew up on his parents’ farm which was famous for its wild birds, including quail, pheasant, squab, duck and guinea fowl. It also had a reputation as a quality food processing operation. From an early age, Tony was schooled in the art of cooking wild game, especially deer, elk and moose, which he has perfected in many years as a chef. Although he obtained his Journeyman and Red Seal certifications through S.A.I.T., and has worked alongside some of Canada’s finest cooks, he still counts his grandparents’ kitchen as one of his most formative training grounds. His grandfather was a formidable cook and butcher by trade and his grandmother, an exquisite baker. Tony has worked in many hotels in a variety of positions, including as a maitre ‘d and a chef. He received on the job training regarding dietary requirements when he was an executive chef for three Calgary independent seniors’ lodges; he also served on Culinary Team Canada.

Citrus Marinated Chicken Breast with Minted Fruit Salsa

By Chef Tony Dunstan | Published July 15, 2010

This light and delicious summer meal serves 6.
Ingredients for Chicken:
6 x 5oz boneless skinless chicken breasts
juice and zest of 1 lemon
juice and zest of 1 lime
juice and zest of 1 orange
1/4 cup extra virgin olive oil
salt and pepper to taste
Ingredients for Minted Fruit Salsa:
1/8 cup small diced mango fresh
1/8 cup small diced pineapple fresh
10 strawberries [...]

Posted in Featured, Volume 7, Issue 2 2010, Weekly Scoop | Tagged Chef Tony, Healthy Food, Recipes, Weekly Scoop | Leave a comment

Steak Tessin

By Chef Tony Dunstan | Published June 9, 2010

This mouth-watering steak dish is guaranteed to please the taste buds.
Serves 4 people
Ingredients:
4 x8 oz striploin steaks cleaned and trimmed
2x red onion slices 1/4″ thick slices left in tack
4x portobelo mushrooms ribs removed
4x Roma tomatoes sliced 1/4″ thick
8x thin slices provolone cheese salt and pepper to taste extra virgin olive oil
Method:
Preheat BBQ to high heat. [...]

Posted in Featured, Volume 6, Issue 2 2010, Weekly Scoop | Tagged Articles, Chef Tony, Recipes, Weekly Scoop | Leave a comment

Stuffed Boneless Rotisserie Leg of Lamb

By Chef Tony Dunstan | Published June 3, 2010

A classic lamb recipe that’s guaranteed to please. Remember, when roasting lamb, it’s important not to over-cook it. Lamb has a delicious flavor and is naturally tender. For best results make sure it’s still a little pink inside.
1 boneless leg of lamb approximately 4 lbs
Stuffing:
Small can artichoke hearts
1/4 cup sun-dried tomatoes
1 roasted red pepper
6 pitted [...]

Posted in Featured, Volume 6, Issue 1 2010, Weekly Scoop | Tagged Chef Tony, Recipes, Weekly Scoop | Leave a comment

Grilled Lamb Chops with Feta, garlic and herbs

By Chef Tony Dunstan | Published May 28, 2010

Nothing says summer like a delicious barbecued meal. Why not shake things up and try some lamb? This delicious recipe combines healthy ingredients like garlic, fresh herbs, and olive oil.
4 lamb chops 1″- 1 ½ “ thick
4 cloves garlic
2 tbsp olive oil
1 tsp finely chopped dried oregano
1/2 tsp coarse salt
3/4 cup Feta cheese
Method:
Smash garlic and [...]

Posted in Featured, Volume 5, Issue 4 2010, Weekly Scoop | Tagged Chef Tony, Recipes, Weekly Scoop | Leave a comment

Barbecue Salad

By Chef Tony Dunstan | Published May 19, 2010

This BBQ Salad is smoky and yummy!
1 Romaine heart
1 Bartlett pear, halved
3 celery stalks, cut in 3 or 4
Sliced almonds, toasted
Goat cheese or goat feta
Balsamic vinegar
Extra virgin olive oil
Drizzle romaine heart with a half and half mixture of balsamic vinegar and olive oil inside and out. Brush the pear and celery with the same mixture. Grill [...]