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Garlic Butter Lobster Tails 🦞🔥 #clubhousepartner When you start with great ingredients, the right seasoning makes all the difference. Today I’m using @Club House Canada La Grille Garlic Butter Seasoning to bring those rich, mouthwatering flavours that make anything off the grill taste incredible. Simple, bold, and seriously delicious. Rub it onto your favourite cuts for the easiest way to get that perfect crust and juicy, buttery finish. What are you throwing on the grill next? 👇🏾 Try the full lineup of Club House La Grille seasonings and take your barbecue to the next level. Learn more: www.clubhouse.ca/en-ca/la-grille Recipe (Serves 3) Ingredients 3 lobster tails (about 6 oz meat each — from ~1.5–2 lb lobsters) 3 tsp Club House La Grille Garlic Butter Seasoning (1 tsp per tail) 1 lemon, cut into wedges Fresh chives, finely chopped Garlic Butter ¼ cup butter, divided 10–15 cloves garlic 1 tsp lemon zest Pinch chili flakes 1 tbsp Club House La Grille Garlic Butter Seasoning 2 tbsp chopped chives Method 1. Prep (steakhouse style) Using kitchen shears, cut down the top of the shell. Gently loosen and lift the meat, resting it on top while keeping it attached at the base. 2. Season Sprinkle about 1 tsp seasoning over each tail. 3. Garlic butter Melt half the butter with garlic, lemon zest, and chili flakes over low heat until soft and lightly browned (10–15 min). Pour over remaining butter, whisk smooth, then mix in seasoning and chives. 4. Grill Preheat to medium-high (~400°F). Place lobster tails shell-side down. 5. Baste After 5–6 minutes, brush generously with garlic butter. 6. Finish Cook another 4–5 minutes until opaque and just firm. Finish with lemon and chives. #ClubHousespices #grillingtips
26.9M
64.7K
376
4mo ago
chefdwightsmith
Garlic Butter Lobster Tails 🦞🔥 #clubhousepartner When you start with great ingredients, the right seasoning makes all the difference. Today I’m using @Club House Canada La Grille Garlic Butter Seasoning to bring those rich, mouthwatering flavours that make anything off the grill taste incredible. Simple, bold, and seriously delicious. Rub it onto your favourite cuts for the easiest way to get that perfect crust and juicy, buttery finish. What are you throwing on the grill next? 👇🏾 Try the full lineup of Club House La Grille seasonings and take your barbecue to the next level. Learn more: www.clubhouse.ca/en-ca/la-grille Recipe (Serves 3) Ingredients 3 lobster tails (about 6 oz meat each — from ~1.5–2 lb lobsters) 3 tsp Club House La Grille Garlic Butter Seasoning (1 tsp per tail) 1 lemon, cut into wedges Fresh chives, finely chopped Garlic Butter ¼ cup butter, divided 10–15 cloves garlic 1 tsp lemon zest Pinch chili flakes 1 tbsp Club House La Grille Garlic Butter Seasoning 2 tbsp chopped chives Method 1. Prep (steakhouse style) Using kitchen shears, cut down the top of the shell. Gently loosen and lift the meat, resting it on top while keeping it attached at the base. 2. Season Sprinkle about 1 tsp seasoning over each tail. 3. Garlic butter Melt half the butter with garlic, lemon zest, and chili flakes over low heat until soft and lightly browned (10–15 min). Pour over remaining butter, whisk smooth, then mix in seasoning and chives. 4. Grill Preheat to medium-high (~400°F). Place lobster tails shell-side down. 5. Baste After 5–6 minutes, brush generously with garlic butter. 6. Finish Cook another 4–5 minutes until opaque and just firm. Finish with lemon and chives. #ClubHousespices #grillingtips
Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #EasyRecipes #torontochef
8.74M
570K
2.17K
5mo ago
chefdwightsmith
Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #EasyRecipes #torontochef
Mushroom Risotto Warm, creamy, and delicious. You have to try this. It’s a weeknight meal that gives total restaurant vibes — and the best part? It only takes about 30 minutes to make. Recipe Ingredients: • 1 cup arborio rice • 1 onion, finely diced • 1 cup mixed mushrooms (brown, oyster, portobello), cleaned & chopped • 3 tbsp butter (plus more for finishing) • 2 tbsp olive oil • ½ cup white wine • 3–4 cups mushroom stock (rehydrated dried shiitake + soaking liquid) • ½ cup grated Parmesan • 3 tbsp Boursin cheese (about half a small wheel) • 2 tbsp chives, chopped • Salt & pepper Method: 1. Sauté mushrooms in olive oil, season, add butter, cook until golden, set aside. 2. In the same pan, sweat onions until soft. Add rice, toast for 1–2 minutes. 3. Deglaze with white wine, cook until absorbed. 4. Add warm mushroom stock a ladle at a time, stirring until rice is creamy and tender (about 18–20 minutes). 5. Stir in the sautéed mushrooms, butter, Parmesan, Boursin, and chives. Season to taste and serve hot. #EasyRecipes #torontochef #mushrooms #Rissotto
6.67M
381K
1.32K
11mo ago
chefdwightsmith
Mushroom Risotto Warm, creamy, and delicious. You have to try this. It’s a weeknight meal that gives total restaurant vibes — and the best part? It only takes about 30 minutes to make. Recipe Ingredients: • 1 cup arborio rice • 1 onion, finely diced • 1 cup mixed mushrooms (brown, oyster, portobello), cleaned & chopped • 3 tbsp butter (plus more for finishing) • 2 tbsp olive oil • ½ cup white wine • 3–4 cups mushroom stock (rehydrated dried shiitake + soaking liquid) • ½ cup grated Parmesan • 3 tbsp Boursin cheese (about half a small wheel) • 2 tbsp chives, chopped • Salt & pepper Method: 1. Sauté mushrooms in olive oil, season, add butter, cook until golden, set aside. 2. In the same pan, sweat onions until soft. Add rice, toast for 1–2 minutes. 3. Deglaze with white wine, cook until absorbed. 4. Add warm mushroom stock a ladle at a time, stirring until rice is creamy and tender (about 18–20 minutes). 5. Stir in the sautéed mushrooms, butter, Parmesan, Boursin, and chives. Season to taste and serve hot. #EasyRecipes #torontochef #mushrooms #Rissotto
Beef Bourguignon Rich, delicious, and comforting. A recipe you’ll come back to time and time again — especially as we head into the colder months. 🍷🥩 Full recipe below ⬇️ Recipe, Ingredients • 2 lbs beef chuck, diced • 1 lb double-smoked bacon, chopped into lardons • 2 onions, julienned • 2–3 carrots, sliced • 2 tbsp tomato paste • 2 cups red wine • 3 cups beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1½ cups mushrooms, chopped • 1 cup pearl onions, blanched & peeled • Salt & black pepper, to taste • Oil, as needed Method 1. Season beef with salt and pepper. Sear until browned, then remove. 2. Render bacon until crisp. Remove, keeping the fat. 3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer. 5. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours). 6. Continue cooking until beef is tender and sauce is rich. Serve hot — ideally over mashed potatoes #EasyRecipes #braisedbeef #torontochef
5.98M
535K
1.92K
10mo ago
chefdwightsmith
Beef Bourguignon Rich, delicious, and comforting. A recipe you’ll come back to time and time again — especially as we head into the colder months. 🍷🥩 Full recipe below ⬇️ Recipe, Ingredients • 2 lbs beef chuck, diced • 1 lb double-smoked bacon, chopped into lardons • 2 onions, julienned • 2–3 carrots, sliced • 2 tbsp tomato paste • 2 cups red wine • 3 cups beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1½ cups mushrooms, chopped • 1 cup pearl onions, blanched & peeled • Salt & black pepper, to taste • Oil, as needed Method 1. Season beef with salt and pepper. Sear until browned, then remove. 2. Render bacon until crisp. Remove, keeping the fat. 3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer. 5. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours). 6. Continue cooking until beef is tender and sauce is rich. Serve hot — ideally over mashed potatoes #EasyRecipes #braisedbeef #torontochef
Crispy golden chicken meets a rich tomato-basil rigatoni. Sweet cherry tomatoes, fresh mozzarella, and fragrant basil all come together for a dish that’s simple, rustic, and full of flavor. Comfort food done right. Recipe • 1 lb rigatoni • 1 pint cherry tomatoes • 1 small onion, diced • 3 cloves garlic, minced • ½ bunch fresh basil, torn • 1 ball buffalo mozzarella, torn • ½ cup grated Parmesan • ½ cup dry white wine • Olive oil, salt, pepper, oregano For the chicken: • 2 chicken breasts, butterflied & lightly pounded • ½ cup flour • 2 eggs, beaten • 1 cup panko breadcrumbs • Olive oil for frying Method 1. Sauté onion and garlic in olive oil. Add cherry tomatoes, season with salt, pepper, and oregano, and cook until jammy. Deglaze with white wine and reduce. 2. Cook rigatoni until al dente. Toss into the sauce with mozzarella, basil, Parmesan, and a drizzle of olive oil. 3. Dredge chicken in flour, eggs, and panko. Pan-fry in olive oil until golden, 3–4 minutes per side. Slice. 4. Plate rigatoni, top with crispy chicken, finish with extra basil and Parmesan. #EasyRecipes #torontochef #rigatoni
2.37M
239K
1.47K
11mo ago
chefdwightsmith
Crispy golden chicken meets a rich tomato-basil rigatoni. Sweet cherry tomatoes, fresh mozzarella, and fragrant basil all come together for a dish that’s simple, rustic, and full of flavor. Comfort food done right. Recipe • 1 lb rigatoni • 1 pint cherry tomatoes • 1 small onion, diced • 3 cloves garlic, minced • ½ bunch fresh basil, torn • 1 ball buffalo mozzarella, torn • ½ cup grated Parmesan • ½ cup dry white wine • Olive oil, salt, pepper, oregano For the chicken: • 2 chicken breasts, butterflied & lightly pounded • ½ cup flour • 2 eggs, beaten • 1 cup panko breadcrumbs • Olive oil for frying Method 1. Sauté onion and garlic in olive oil. Add cherry tomatoes, season with salt, pepper, and oregano, and cook until jammy. Deglaze with white wine and reduce. 2. Cook rigatoni until al dente. Toss into the sauce with mozzarella, basil, Parmesan, and a drizzle of olive oil. 3. Dredge chicken in flour, eggs, and panko. Pan-fry in olive oil until golden, 3–4 minutes per side. Slice. 4. Plate rigatoni, top with crispy chicken, finish with extra basil and Parmesan. #EasyRecipes #torontochef #rigatoni
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #EasyRecipes #ribeye #torontofood
2.18M
389K
2.09K
1mo ago
chefdwightsmith
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #EasyRecipes #ribeye #torontofood
Twice Baked Potatoes Loaded with Schneiders Bacon, Cheese & Scallions. Golden, cheesy, and loaded with flavour — these twice-baked potatoes are taken to the next level with Schneiders Bacon. 🥓🇨🇦 Proudly owned in Canada and made in Manitoba, Schneiders has stayed true to their craft for generations, bringing the bacon-iest bacon to households across the country. It’s the easiest, fastest way to add rich, smoky flavour to your favourite dishes — because let’s be real, bacon goes with just about everything. Ingredients • Russet potatoes (large, baking type) • Olive oil • Kosher salt & black pepper • Sour cream • Butter • Schneiders pre-cooked bacon, chopped • Scallions, thinly sliced • Shredded cheese (cheddar or a sharp blend) • Cheese sauce (for topping) Method 1. Bake the potatoes: • Prick with a fork, rub with olive oil, season with salt. • Roast at 350–375°F for 1 hour, until skins are crisp and centers tender. 2. Make the filling: • Slice potatoes open lengthwise, scoop out the insides into a bowl. • Mix with sour cream, butter, cheese, chopped Schneiders bacon, and scallions. • Season to taste. 3. Fill & bake again: • Spoon the mixture back into the potato shells. • Return to the oven until hot and lightly golden, about 15 minutes. 4. Finish strong: • Drizzle with warm cheese sauce. • Top with more Schneiders bacon and scallions. • Serve hot. @Schneiders #ad #Schneiders #SchneidersBacon
2.04M
2.35K
28
11mo ago
chefdwightsmith
Twice Baked Potatoes Loaded with Schneiders Bacon, Cheese & Scallions. Golden, cheesy, and loaded with flavour — these twice-baked potatoes are taken to the next level with Schneiders Bacon. 🥓🇨🇦 Proudly owned in Canada and made in Manitoba, Schneiders has stayed true to their craft for generations, bringing the bacon-iest bacon to households across the country. It’s the easiest, fastest way to add rich, smoky flavour to your favourite dishes — because let’s be real, bacon goes with just about everything. Ingredients • Russet potatoes (large, baking type) • Olive oil • Kosher salt & black pepper • Sour cream • Butter • Schneiders pre-cooked bacon, chopped • Scallions, thinly sliced • Shredded cheese (cheddar or a sharp blend) • Cheese sauce (for topping) Method 1. Bake the potatoes: • Prick with a fork, rub with olive oil, season with salt. • Roast at 350–375°F for 1 hour, until skins are crisp and centers tender. 2. Make the filling: • Slice potatoes open lengthwise, scoop out the insides into a bowl. • Mix with sour cream, butter, cheese, chopped Schneiders bacon, and scallions. • Season to taste. 3. Fill & bake again: • Spoon the mixture back into the potato shells. • Return to the oven until hot and lightly golden, about 15 minutes. 4. Finish strong: • Drizzle with warm cheese sauce. • Top with more Schneiders bacon and scallions. • Serve hot. @Schneiders #ad #Schneiders #SchneidersBacon
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @Heinz Canada
1.90M
6.96K
82
3mo ago
chefdwightsmith
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @Heinz Canada
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #EasyRecipes #scalloppotatoes
1.34M
101K
583
9mo ago
chefdwightsmith
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #EasyRecipes #scalloppotatoes
#ad Backyard Jalapeno SmashBurger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. @Heinz Canada #HeinzKetchup #heinzsummer
1.18M
801
11
2mo ago
chefdwightsmith
#ad Backyard Jalapeno SmashBurger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. @Heinz Canada #HeinzKetchup #heinzsummer
This grilled cheese is everything you want — crispy, buttery bread with melted white cheddar pulling apart in the middle. Simple, comforting, and impossible to mess up. Pair it with roasted tomato soup and you’re set. Roasted Tomato Soup Ingredients • 6–8 field tomatoes (depending on size) • 2 red bell peppers • 1 large white onion • 1 whole head of garlic, top sliced off to expose cloves • 2–3 tbsp olive oil • ½ tsp chili flakes (or to taste) • Salt & freshly cracked black pepper • ¼–½ cup cream (to taste) • Fresh basil, to finish Grilled Cheese Ingredients • 2 slices quality sourdough (Baldwin sourdough from Blackbird Baking Co.) • ~1 cup grated white cheddar (medium) • Butter, generous Method; Preheat oven to 425°F. Place tomatoes, peppers, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and chili flakes. Roast for 25–30 minutes until soft and nicely caramelized. Transfer roasted vegetables (squeeze garlic from skins) to a blender. Blend until very smooth, working in batches if needed. Add cream, adjust seasoning, and blend again. Finish with fresh basil, extra chili flakes, and an optional drizzle of cream. For the grilled cheese, butter the outside of the bread, add cheddar, and cook in a pan over low–medium heat until golden brown and fully melted inside. Slice and serve hot with the soup. #grilledcheese #tomatosoup #EasyRecipes #torontochef
1.16M
92.6K
346
5mo ago
chefdwightsmith
This grilled cheese is everything you want — crispy, buttery bread with melted white cheddar pulling apart in the middle. Simple, comforting, and impossible to mess up. Pair it with roasted tomato soup and you’re set. Roasted Tomato Soup Ingredients • 6–8 field tomatoes (depending on size) • 2 red bell peppers • 1 large white onion • 1 whole head of garlic, top sliced off to expose cloves • 2–3 tbsp olive oil • ½ tsp chili flakes (or to taste) • Salt & freshly cracked black pepper • ¼–½ cup cream (to taste) • Fresh basil, to finish Grilled Cheese Ingredients • 2 slices quality sourdough (Baldwin sourdough from Blackbird Baking Co.) • ~1 cup grated white cheddar (medium) • Butter, generous Method; Preheat oven to 425°F. Place tomatoes, peppers, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and chili flakes. Roast for 25–30 minutes until soft and nicely caramelized. Transfer roasted vegetables (squeeze garlic from skins) to a blender. Blend until very smooth, working in batches if needed. Add cream, adjust seasoning, and blend again. Finish with fresh basil, extra chili flakes, and an optional drizzle of cream. For the grilled cheese, butter the outside of the bread, add cheddar, and cook in a pan over low–medium heat until golden brown and fully melted inside. Slice and serve hot with the soup. #grilledcheese #tomatosoup #EasyRecipes #torontochef
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #EasyRecipes #lasgana #torontochef
984K
75.5K
390
10mo ago
chefdwightsmith
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #EasyRecipes #lasgana #torontochef
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. @Ontario Dairy #inspiredbydairy #AD
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10mo ago
chefdwightsmith
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. @Ontario Dairy #inspiredbydairy #AD
These strawberry BBQ ribs might be one of my favourite things I’ve put on the smoker lately. Sweet, smoky, a little tangy—everything just hits. That glaze sets up beautifully and gives you that perfect sticky finish every time. Big shoutout to California strawberries for bringing the flavour on this one… this sauce is a game changer. Find California strawberries at your local grocery store @California Strawberries #californiastrawberries Ingredients: · 2 pints California strawberries, cleaned and trimmed · 1/2 cup brown sugar · 1/4 cup ketchup · 2–3 tbsp molasses · 1/4 cup apple cider vinegar · 2 tsp garlic powder · 2 tsp onion powder · 1 tsp chili flakes · 1 tsp kosher salt · 1 tsp black pepper Method: 1. Add strawberries to a saucepan over medium heat. 2. Stir in brown sugar, ketchup, molasses, apple cider vinegar, and spices. 3. Simmer 15–20 minutes, stirring occasionally, until broken down. 4. Blend until smooth. 5. Return to heat if needed and simmer to desired consistency. Ribs Ingredients: · 3 racks of pork ribs · Yellow mustard (about 1 tbsp per side, per rack) · Your favourite barbecue rub · Strawberry BBQ sauce (from above) · 1 tbsp brown sugar (per rack, for wrapping) Method: 1. Preheat smoker to 275°F. 2. Lightly coat ribs with mustard (acts as a binder). 3. Season generously with your favourite barbecue rub. 4. Smoke ribs uncovered for 2 hours. 5. In the last 10–15 minutes, glaze with strawberry BBQ sauce and let it set. 6. Remove ribs and wrap in foil with: 2 tbsp strawberry BBQ sauce per rack 1 tbsp brown sugar per rack 1. Return to smoker and cook wrapped for another 1.5 hours at 275°F. 2. Rest slightly, slice, and serve.
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3mo ago
chefdwightsmith
These strawberry BBQ ribs might be one of my favourite things I’ve put on the smoker lately. Sweet, smoky, a little tangy—everything just hits. That glaze sets up beautifully and gives you that perfect sticky finish every time. Big shoutout to California strawberries for bringing the flavour on this one… this sauce is a game changer. Find California strawberries at your local grocery store @California Strawberries #californiastrawberries Ingredients: · 2 pints California strawberries, cleaned and trimmed · 1/2 cup brown sugar · 1/4 cup ketchup · 2–3 tbsp molasses · 1/4 cup apple cider vinegar · 2 tsp garlic powder · 2 tsp onion powder · 1 tsp chili flakes · 1 tsp kosher salt · 1 tsp black pepper Method: 1. Add strawberries to a saucepan over medium heat. 2. Stir in brown sugar, ketchup, molasses, apple cider vinegar, and spices. 3. Simmer 15–20 minutes, stirring occasionally, until broken down. 4. Blend until smooth. 5. Return to heat if needed and simmer to desired consistency. Ribs Ingredients: · 3 racks of pork ribs · Yellow mustard (about 1 tbsp per side, per rack) · Your favourite barbecue rub · Strawberry BBQ sauce (from above) · 1 tbsp brown sugar (per rack, for wrapping) Method: 1. Preheat smoker to 275°F. 2. Lightly coat ribs with mustard (acts as a binder). 3. Season generously with your favourite barbecue rub. 4. Smoke ribs uncovered for 2 hours. 5. In the last 10–15 minutes, glaze with strawberry BBQ sauce and let it set. 6. Remove ribs and wrap in foil with: 2 tbsp strawberry BBQ sauce per rack 1 tbsp brown sugar per rack 1. Return to smoker and cook wrapped for another 1.5 hours at 275°F. 2. Rest slightly, slice, and serve.
BRAISED LAMB SHANKS Slow cooked until fall off the bone tender. Served with Parmesan polenta, you really can’t go wrong. Satisfying and honestly not that hard to make. Full recipe below. ⬇️ Recipe, LAMB SHANKS – INGREDIENTS 3 lamb shanks Neutral oil, as needed Salt, to taste Black pepper, to taste 1 carrot, small dice 1 onion, small dice 1 celery stalk, small dice 2 tablespoons tomato paste 2–3 cups chicken stock 1 cup concentrated beef stock or beef stock concentrate 2 sprigs thyme 1 sprig rosemary 2 bay leaves LAMB SHANKS – METHOD Season lamb shanks lightly with salt and black pepper. Drizzle with a touch of neutral oil. Sear lamb shanks heavily in a hot Dutch oven until browned on all sides. Remove and set aside. Add diced carrot, onion, and celery to the pot. Sweat until softened. Add tomato paste and cook until toasted and caramelized. Deglaze with chicken stock, scraping the bottom of the pot. Add concentrated beef stock, thyme, rosemary, bay leaves, and a pinch of salt and black pepper. Return lamb shanks to the pot. Cover with a lid and braise in a 325°F oven for 3 hours. Remove from oven and rest lamb shanks for 15–25 minutes. Remove lamb shanks from liquid. Strain braising liquid and skim off excess fat. Reduce liquid until glossy and slightly thickened. Return lamb shanks to the pan and glaze in the sauce. PARMESAN POLENTA – INGREDIENTS 2 cups water 2 cups milk 1 cup coarse cornmeal 1/4 cup butter 1/2 cup grated Parmesan cheese Salt, to taste Black pepper, to taste PARMESAN POLENTA – METHOD Bring water and milk to a gentle simmer. Whisk in cornmeal gradually. Cook, stirring frequently, until tender and thick, about 25–30 minutes. Finish with butter and Parmesan. Season with salt and black pepper. #lambshanks #polenta #EasyRecipes
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7mo ago
chefdwightsmith
BRAISED LAMB SHANKS Slow cooked until fall off the bone tender. Served with Parmesan polenta, you really can’t go wrong. Satisfying and honestly not that hard to make. Full recipe below. ⬇️ Recipe, LAMB SHANKS – INGREDIENTS 3 lamb shanks Neutral oil, as needed Salt, to taste Black pepper, to taste 1 carrot, small dice 1 onion, small dice 1 celery stalk, small dice 2 tablespoons tomato paste 2–3 cups chicken stock 1 cup concentrated beef stock or beef stock concentrate 2 sprigs thyme 1 sprig rosemary 2 bay leaves LAMB SHANKS – METHOD Season lamb shanks lightly with salt and black pepper. Drizzle with a touch of neutral oil. Sear lamb shanks heavily in a hot Dutch oven until browned on all sides. Remove and set aside. Add diced carrot, onion, and celery to the pot. Sweat until softened. Add tomato paste and cook until toasted and caramelized. Deglaze with chicken stock, scraping the bottom of the pot. Add concentrated beef stock, thyme, rosemary, bay leaves, and a pinch of salt and black pepper. Return lamb shanks to the pot. Cover with a lid and braise in a 325°F oven for 3 hours. Remove from oven and rest lamb shanks for 15–25 minutes. Remove lamb shanks from liquid. Strain braising liquid and skim off excess fat. Reduce liquid until glossy and slightly thickened. Return lamb shanks to the pan and glaze in the sauce. PARMESAN POLENTA – INGREDIENTS 2 cups water 2 cups milk 1 cup coarse cornmeal 1/4 cup butter 1/2 cup grated Parmesan cheese Salt, to taste Black pepper, to taste PARMESAN POLENTA – METHOD Bring water and milk to a gentle simmer. Whisk in cornmeal gradually. Cook, stirring frequently, until tender and thick, about 25–30 minutes. Finish with butter and Parmesan. Season with salt and black pepper. #lambshanks #polenta #EasyRecipes
Some of the best Portuguese chicken I’ve had in Toronto. The chicken was juicy, the hot sauce had the perfect amount of heat without overpowering everything, and the rice and potatoes were both solid. Add in the price, and it’s honestly one of the best value meals around. Definitely worth checking out if you’re craving Portuguese chicken. 📍Brasas Churrasqueira Rotisserie and grill #portugesechicken #torontofood #TorontoFood #TorontoChef #PortugueseChicken
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chefdwightsmith
Some of the best Portuguese chicken I’ve had in Toronto. The chicken was juicy, the hot sauce had the perfect amount of heat without overpowering everything, and the rice and potatoes were both solid. Add in the price, and it’s honestly one of the best value meals around. Definitely worth checking out if you’re craving Portuguese chicken. 📍Brasas Churrasqueira Rotisserie and grill #portugesechicken #torontofood #TorontoFood #TorontoChef #PortugueseChicken
This chocoflan? Absolute insanity. I drizzled it with dulce de leche, and one bite—just one—made me lose all sense of self-control. Chocolate cake? Flan? Caramel? All in one glorious bite. Honestly, might be one of the best desserts I’ve ever made. 🍫🍮💦 Recipe Caramel: 2/3 – 3/4 cup sugar Flan: 6 eggs, 150 g cream cheese (just a little more than half a 250 g block), 1 cup sweetened condensed milk, 1 1/4 cup evaporated milk, 1 tsp vanilla, pinch of salt Chocolate cake: 1 box mix + eggs, oil, milk (according to instructions) Dulce de leche drizzle: 1 can condensed milk, pinch of salt, water to thin Method 1. Melt sugar over medium heat until golden. Pour into greased bundt pan; let cool. 2. Blend eggs, cream cheese, condensed & evaporated milk, vanilla, and salt. Let sit a few minutes, then strain. 3. Make cake batter. (If too thin, it may mix with the custard and prevent clean layers.) 4. Pour cake batter into bundt pan over caramel. Gently pour flan mixture over the back of a spoon. Cake will rise as flan settles. (Even if it doesn’t, the flan is heavier than the cake, so it will separate—just not perfectly.) 5. Tent with foil, place in hot water bath. Bake ~90 mins, or until knife comes out mostly clean. Remove foil last 5 mins. Cool completely. 6. Heat pan of water, dip cooled pan 30–45 sec. Place plate on top, confidently flip, tap bottom, remove pan. 7. Boil condensed milk 2.5 hrs, cool, thin with water + pinch of salt. Drizzle over chocoflan. 8. Slice, drizzle, and prepare for the most ridiculous bite of your life. #EasyRecipes #chocoflan #caramelflan
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5mo ago
chefdwightsmith
This chocoflan? Absolute insanity. I drizzled it with dulce de leche, and one bite—just one—made me lose all sense of self-control. Chocolate cake? Flan? Caramel? All in one glorious bite. Honestly, might be one of the best desserts I’ve ever made. 🍫🍮💦 Recipe Caramel: 2/3 – 3/4 cup sugar Flan: 6 eggs, 150 g cream cheese (just a little more than half a 250 g block), 1 cup sweetened condensed milk, 1 1/4 cup evaporated milk, 1 tsp vanilla, pinch of salt Chocolate cake: 1 box mix + eggs, oil, milk (according to instructions) Dulce de leche drizzle: 1 can condensed milk, pinch of salt, water to thin Method 1. Melt sugar over medium heat until golden. Pour into greased bundt pan; let cool. 2. Blend eggs, cream cheese, condensed & evaporated milk, vanilla, and salt. Let sit a few minutes, then strain. 3. Make cake batter. (If too thin, it may mix with the custard and prevent clean layers.) 4. Pour cake batter into bundt pan over caramel. Gently pour flan mixture over the back of a spoon. Cake will rise as flan settles. (Even if it doesn’t, the flan is heavier than the cake, so it will separate—just not perfectly.) 5. Tent with foil, place in hot water bath. Bake ~90 mins, or until knife comes out mostly clean. Remove foil last 5 mins. Cool completely. 6. Heat pan of water, dip cooled pan 30–45 sec. Place plate on top, confidently flip, tap bottom, remove pan. 7. Boil condensed milk 2.5 hrs, cool, thin with water + pinch of salt. Drizzle over chocoflan. 8. Slice, drizzle, and prepare for the most ridiculous bite of your life. #EasyRecipes #chocoflan #caramelflan
Recreating one of the dishes from the new season of Milk Masters on the Move and bringing it back into my own kitchen. It was such a fun experience being part of this new summer season and celebrating with high-quality milk made right here in Ontario. You can stream Milk Masters on the Move now on YouTube – link in my bio. Inspired by Ontario dairy. #MilkMasters #OntarioDairy #DairyFarmers #Cooking @Ontario Dairy
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chefdwightsmith
Recreating one of the dishes from the new season of Milk Masters on the Move and bringing it back into my own kitchen. It was such a fun experience being part of this new summer season and celebrating with high-quality milk made right here in Ontario. You can stream Milk Masters on the Move now on YouTube – link in my bio. Inspired by Ontario dairy. #MilkMasters #OntarioDairy #DairyFarmers #Cooking @Ontario Dairy
Double-stacked homemade smash burger Yellow cheddar + white cheddar, perfectly melted, stacked between two smashed patties, jammy caramelized onions, toasted brioche, and my signature burger sauce bringing it all together. Burger Sauce (save this): Ingredients: • ½ cup gherkins, finely diced (dill pickles work too) • 1 cup mayo • ¼ cup Dijon mustard • 2–3 tbsp ketchup • 1 tbsp pickle brine • Salt, to taste • Fresh cracked black pepper • Hot sauce, to taste Method: 1. Finely dice the gherkins — smaller is better. 2. In a bowl, mix mayo, Dijon, and ketchup until smooth. 3. Fold in the diced pickles and pickle brine. 4. Season with salt, black pepper, and hot sauce. 5. Let it sit 15–20 minutes if you can (optional, but worth it). #EasyRecipes #smashburger
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6mo ago
chefdwightsmith
Double-stacked homemade smash burger Yellow cheddar + white cheddar, perfectly melted, stacked between two smashed patties, jammy caramelized onions, toasted brioche, and my signature burger sauce bringing it all together. Burger Sauce (save this): Ingredients: • ½ cup gherkins, finely diced (dill pickles work too) • 1 cup mayo • ¼ cup Dijon mustard • 2–3 tbsp ketchup • 1 tbsp pickle brine • Salt, to taste • Fresh cracked black pepper • Hot sauce, to taste Method: 1. Finely dice the gherkins — smaller is better. 2. In a bowl, mix mayo, Dijon, and ketchup until smooth. 3. Fold in the diced pickles and pickle brine. 4. Season with salt, black pepper, and hot sauce. 5. Let it sit 15–20 minutes if you can (optional, but worth it). #EasyRecipes #smashburger
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works. Would you try?? @Beast
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2mo ago
chefdwightsmith
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works. Would you try?? @Beast

dwightsmith (@chefdwightsmith) Tiktok Stats & Analytics

dwightsmith (@chefdwightsmith) has 733K Tiktok followers with a 4.13% engagement rate over the past 12 months. Across 88.0 videos, dwightsmith received 2.89M total likes and 70.3M views, averaging 32.8K likes per video. This page tracks dwightsmith's performance metrics, top content, and engagement trends — updated daily.

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dwightsmith (@chefdwightsmith) has 733K TikTok followers as of August 2026.
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dwightsmith's TikTok engagement rate is 4.13% over the last 12 months, based on 88.0 videos.
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dwightsmith received 2.89M total likes across 88.0 videos in the last 12 months, averaging 32.8K likes per video.
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dwightsmith's TikTok content generated 70.3M total views over the last 12 months.