Remembrance Day Hellmann's® CHOCOLATE MAYONNAISE CUPCAKES

Today, November 11 is in remembrance of all the men and women who served and protected us from harms way, in order we may have freedom and enjoy on a daily basis.  I would like to personally thank my dear uncle Marcel for his bravery during WWII.  During this war, he was shot down by enemy aircraft, while being performing his duties on a Lancaster.  He was one of the fortunate ones to have survived the crash. 

Unfortunately, his mates, didn't.  

In remembrance and a thank you to the men and women who served, my daughter, Trisha and I got together to make Remembrance Chocolate Cupcakes with red icing to resemble the poppy.  We wanted a cupcake that was nice and moist, plus chocolate.  You know the kind, the ones that melt in your mouth.  

For the icing, it had to be a rich dark Red Icing to resemble the Poppy. 

So, the overall best recipe for a nice moist cake would be the original HELLIMAN RECIPE. The original recipe is for a whole cake, but it also makes for a prefect cupcakes. 

The recipe is below or you may check out the recipe yourself : 

 http://www.hellmanns.com/recipes/detail/35904/1/chocolate-mayonnaise-cake

MY TEST ON HELLMAN'S RECIPE is successful and highly recommended.  

IT IS a nice moist cake. Light. 

The finished batter is easily POURED into the cupcake tins OR, if making a cake, into cake pans. 

TIP:  After measuring each ingredient, put it away. This way you'll know what you used without using again or make the mistake of doubling the ingredient. 

Remembrance Cupcakes by Chef Bari

THE Hellmann's® CHOCOLATE MAYONNAISE CAKE OR CUPCAKES 

Serves : 12 

If making CAKE : COOK TIME :  350 degrees F  - 25 minutes

If making CUPCAKES: 350 degrees F - 20 minutes

INGREDIENTS:

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/4 tsp. baking soda

1/4 tsp. baking powder

3 eggs

1 2/3 cups sugar

1 tsp. vanilla extract

1 cup Hellmann's® or Best Foods® Real Mayonnaise

1 1/3 cups water

METHOD: 

1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans; set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. 

Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. 

Pour into prepared pans.

Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. 

Frost, if desired, or sprinkle with confectioners sugar.

Chocolate Cupcakes prepared by Chef Bari

ICING :  

Ingredients: 

1 cup of Butter ( 1/2 lb) 

3 cups of Icing Sugar (dry cup measurement)

1 teaspoon Vanilla 

Optional : 1 teaspoon of milk ( we didn't require this, as we wanted our icing firm. But, if your doing a cake and you want to spread it out, then you may require a smooth icing ) 

Method: 

Whip up butter and add 1 cup of icing sugar at a time. Add in the vanilla after the first cup of icing sugar. Blend until smooth. 

Red Icing 

NOTE :  To get that deep red colour you will have to use a gel colour. You can find it at a Micheal's store in the baking and decorating section.  It cost $4.99 for one. It's tasteless too, which you want.  If you use the conventional red colouring package ( comes with red, blue, green and yellow), you will only get a pink colour, no matter how much you put in. 

I hope you enjoy my cupcakes.  

Please support my efforts by buying my cookbook, " Canadian Recipes of the Great White North 

By Chef Bari 

#moistcake #Cake #Chocolate #cupcakes #baking #ChefBari  #icing 

Dumplings for Stew by Chef Bari

Beef Stew by Chef Bari

Moist light dumplings for your choice of stew by Chef Bari 

Ingredients: 

1 cup flour

1 teaspoon baking powder 

1/2 teaspoon of salt 

1 egg

 1/4 cup Water (consistency should be sticky gooey dough) 

Method:   

Mix dry ingredients together including salt.

Mix egg with water

Mix liquid into dry ingredients.

Procedure: 

Dip big spoon into gravy of your cooked stew. Take a healthy portions of your dumpling mix and place into stew. Cover and cook on low heat for 10 minutes.  You want a light simmer only.  If you don't, your stew will burn. So, easy does it. 

Beef Stew by Chef Bari

By Chef Bari 

Please support my efforts by buying my cookbook, " Canadian Recipes of the Great White North 

by Chef Bari" - the one and only Great Canadian Cookbook. 

Tex-Mex Cheese and Spinach Muffins by Chef Bari

Tex-Mex Cheese and Spinach Muffins by Chef Bari

Please head down to the recipe if you rather not read my story of Pinterest.

Here's the thing about Pinterest :

As an experienced Chef I'm very leery to the recipes on Pinterest.  Food photos on Pinterest look good, but NOT necessary, are the recipes any good. Therefore, before I begin any baking recipe I have a closer look at the ingredients and the method in how they go about preparing it. 

Most of the time I end up making up my own recipe to make it work and to also make it a lot easier for my viewers.  

For example, most people can relate to cups then any other measurement.  It's faster and soooo much easier to follow. 

My baking skills go way back to my kid days as my parents owned a Spudnut Shop in Vernon, BC.  Knowing too well what the restaurant life is actually like, I went to Okanagan and Cariboo College before I ended up taking my Culinary Arts Program at NAIT (Northern Alberta Institute of Technology).

After over twenty-five years in the culinary industry, working at finer hotels and private clubs, I made my fun cookbook, Canadian Recipes of the Great White North, the one and only great Canadian cookbook. 

Anyway, on to my recipe : 

Tex-Mex  Cheese and Spinach Muffins by Chef Bari

The fast and easy muffin for those in a hurry.

FIRST :  Pre-heat Oven to 350 degrees F 

Ingredients : 

Place Wet ingredients into blender : 

2 large eggs

1 1/2 cups of shredded Tex-Mex Cheese ( optional to use your choice of sharp cheddar or Feta cheese chunks )

1 cup of cooked spinach ( place fresh spinach into the microwave for fast results. A couple of minutes.)

1 cup Milk 

1/4 cup of olive oil (  I used coconut oil, because apparently it's the new trend)

1/2 teaspoon of salt 

Method : 

Blend all the wet ingredients together. ( I like to use a blender, but this is optional)

Blend WET Ingredients - the fastest way By Chef Bari

NEXT : 

DRY ingredients : 

2 cups Flour

2 teaspoons baking powder

Place sifted flour and baking powder together in large bowl.  Stir evenly throughout.

NEXT: 

Important : Combine the the wet ingredients into the dry ingredients. Just to mix. Don't over mix or your muffins will end up tough. 

Adding Wet to Dry Ingredients - Golden Rule by Chef Bari

Spray your muffin tin well. 

Adding muffin mix to Muffin Tins by Chef Bari 

Either by large spoon or ice cream scope, fill each tin to the very top.  Place muffins into the pre-heated 350 degree oven and bake for 25 minutes. 

Cooked Tex-Mex Cheese and Spinach Muffins by Chef Bari 

TIP : Take out and let rest in tins for 5 minutes. This way your muffins get time to cool off a little and easier to remove from the muffin tin. 

Serving it up by Chef Bari

TO SERVE : 

These muffins can be served a bunch of different ways, but I enjoy them with a nice slice of fresh tomatoes and sharp cheddar cheese or some enjoy feta cheese.  You can even melt some nice sharp cheddar cheese on top. So many options to choose from. The fresh tomato really adds to the flavour of the muffin.

I hope you enjoy my efforts in Cook'n up a storm with Chef Bari. 

Please take a minute to support my efforts by buying my cookbook, Canadian Recipes of the Great White North by Chef Bari

ALSO : 

Let's say you decided to NOT use the blender for your WET ingredients - you can, but it takes longer to prepare.  If NOT using a blender you can fine-cut fresh Spinach to equal 2 cups (fresh only) and add your other ingredients into another bowl.  You can whisk together by hand using wire whip.

TIP:  Always add WET ingredients to DRY ingredients. Golden Rule. 

Well.  Another recipe by Chef Bari - have a wonderful day Cook'n Up a Storm ! 

Up Close and Personal with Tex-Mex Cheese and Spinach Muffin by Chef Bari

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And of course my cookbook : Canadian Recipes of the Great White North - the original Great Canadian Cookbook since 2003.

Curry Butter Chicken by Chef Bari

Good Afternoon !  So - What's for Dinner tonight?

How about Butter Chicken with Jasmine Rice by Chef Bari

Ingredients for Chicken Dish

2 tablespoons of Grapeseed Oil ( may use canola or olive oil too)

2 chicken breasts medium cut ( cubes) 

1 Red Pepper medium cut 

1 Sweet White Onion , also medium cut

2 cups of fresh sliced mushrooms

1 Green Pepper medium cut (optional) 

(You may also add rough cut chopped green onions too )

3 cloves of minced garlic

Salt and black pepper to taste 

1 small pinch of cayenne powder (careful ! NOT too much - it's Spicy Hot!) If you're not into a spicy dish you can omit this, but the original taste won't be authentic.

Method: 

Place Oil in sauté pan of your choice on medium to high heat. ( We (Chefs ) use high heat but if you may not be comfortable with that ) 

Add chicken and sauté until almost cooked.

Add minced garlic and onions. Sauté more.

Add mushrooms and repeat.

Add peppers and repeat. 

Place in 1 - 1 1/2 cups of Butter Curry Sauce by Chef Bari.  (Recipe below) Mix evenly throughout and serve on top of rice. 

Ingredients for Butter Curry Sauce:  

1 cup of finely chopped onions

1/4 cup canola or olive oil or Grapeseed oil

1/8 cup flour

2 tablespoons of  Garam masala

1 pinch of cayenne ( careful! Not too much - just a little bit) 

1/2 teaspoon of cumin

1 tomato chopped small cut

2 teaspoons of tomato paste

2 cloves of garlic minced

1/2 teaspoon of cinnamon 

2 cups of chicken stock

1 cup cream ( warm)

1/2 cup chopped parsley 

Method : 

Add oil and onions into saucepan on low heat.  Cook onions until transparent. Add spices( cinnamon, Garam masala, cayenne, cumin) and minced garlic with chopped tomato.  Stir and cook evenly. 

Add tomato paste.

Add flour, stir in evenly and cook for 3 minutes. Stir with wooden spoon constantly. 

Take sauce pan off heat.

Heat up chicken stock and cream( milk may be substituted but you won't get that creamy texture taste) 

TIP : Pour chicken stock into saucepan without it being on burner. Stir evenly.  Place in cream and once again  stir until a nice silky smooth texture. 

Place back on low heat, stirring constantly for a good 5 minutes. (If too thick, add more chicken stock) Your sauce should be a light silky smooth texture ( just coating the back of your spoon) 

And there you have it. Another quick and easy meal for dinner tonight  Cook'n up a storm by Chef Bari

Please take a minute to support my efforts by purchasing my cookbook, " Canadian Recipes of the Great White North - the true Great Canadian Cookbook by Chef Bari 

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French Onion Soup by Chef Bari

Good Afternoon !  So - What's for Dinner tonight? 

How about French Onion Soup?  It's quick and extremely easy from the beginner cook to the most gourmet chef. 

When I had my ONE DAY OFF  working as a Chef, ( typically I would work 60-70 hours per day, 6 days a week)  I would spend as much time with my kids.  FROM bike riding to taking tae kwon do lessons in the evening. 

The point is, I had very little time on my side, so a fast dinner was quickly chosen.  Plus the fact I worked as a Chef, cooking all the time.  

Anyway - back on the subject : 

French Onion Soup fits perfectly into that French Onion Soup

Chef Bari

As you noticed from my first photo above, the French a Onion Soup has a nice caramelized rich brown broth. 

The following photos show you step by step photos.

Here's the Recipe : 

French Onion Soup by Chef Bari 

Ingredients: 

4-6 sweet white onions - sliced

2 tablespoons of butter

2 tablespoons of sugar

1 cup of Red Wine (If you're going for that gourmet touch - it always sherry ) 

2 tablespoons of tomato paste 

1 litre of Beef or Chicken Stock 

2 tablespoons of beef base ( dry - use a couple of the small packages ) 

2 Bay leaves (optional)

Method: 

Place sliced onions and butter into pot or sauté pan. Turn heat onto medium.  Once it starts to cook begin stirring.  Your onions will become transparent to a nice Amber colour. 

Next - add your sugar. Mix throughout.

Add your tomato paste. Mix throughout.

Add the red wine or sherry.  Let reduce. 

Add beef or chicken stock. Bring back to a nice simmer. 

Add beef base. Mix throughout. 

Throw in the bay leaves and let simmer on low heat for 20 - 40 minutes. The longer the richer the broth will become. 

TIP :  Add more beef stock if required.  Remember, you are making a nice rich soup, not a sauce. 

NOW - At this point, you have a couple of options.  You may take it to the gourmet level and a nice toasty large crouton with Gruyere Cheese ( go ahead and use mozzarella if that's all you have) 

Bowl (Plate Service) Gourmet style : place in French Onion serving bowls. Gratin your toasty crouton with Gruyere Cheese and place on top. You may place in the oven if you like, but not necessary. 

BUT - if your a busy parent and looking to cut corners - serve soup as is - trust me - it's delicious by itself.  And a lot less calories too!  

So - there you have it - French Onion Soup by Chef Bari.  

Please take a minute to support my efforts by purchasing my cookbook, " Canadian Recipes of the Great White North by Chef Bari . The one and only Great Canadian Cookbook by Chef Bari since 2003.

And, just so you know, the gourmet Canadian French Onion and Wild Leek Soup version is in my cookbook.   It's the Hunters Version. 

Anyway - have an excellent week.  Cook'n Up A Storm by Chef Bari 

Check out Chef Bari 

By Chef Bari 

Lazy Cabbage Rolls by Chef Bari

     Today, I'm cooking-up-a-storm !  What's for Dinner Tonight by Chef Bari

Lazy Cabbage Rolls by Chef Bari - Photo by Chef Bari

September in the Great White North, it's getting colder by the day.  In fact, it's already snowing on the mountains.  What better dish to serve, but the awesome comfort food, Lazy Cabbage Rolls by Chef Bari. 

I hope you enjoy my latest recipe.  It's extremely easy to make and your whole family will praise you for it.

Yields: 8-10 people 

Ingredients: 

1/2 lb. Bacon medium cut (See Chef Bari's Photo)

1/2 Sweet White Onion small cut

1 lb. of ground hamburger

4 pieces of celery including leaves small cut ( Wash veggies first )

2 medium tomatoes medium cut 

1 bunch of green onions small cut

3 cloves of fresh minced garlic ( it's ok to use powder garlic if you must)

1/2 cabbage julienne-cut (

See Chef Bari's Photo) 

1 cup of rice

1 1/2 litres of tomato juice (1 large can)

1/2 cup of water if needed

Veggies cut and ready - Photo by Chef Bari

Tip 1 : Prepare, as in, cut all your veggies, minced the garlic and cut the bacon before you start. This way you can concentrate fully on the cooking procedure. This is referred to as Mise en Place ( Putting in its place).

Tip 2 : To make it easier, use two pans. I like to use my brazier pan to pre-cook the items and place all ingredients into my roaster pan, as shown by photo below)  You may just use your roaster if you like.

Pre-heat Oven 350 degrees F.

Saute bacon and onions - Photo by Chef Bari

Method: 

Sauté bacon until cooked (not rubbery - cooked).

Add half of sweet white onions and half of green onions. Sauté until veggies are transparent.

Place ingredients into your roaster. 

On medium-heat cook ground hamburger to well done ( no pink what-so-ever) 

Add other half of white sweet onions and green onion. Sauté until veggies are transparent. Season with salt and pepper.

Now - add your chopped tomatoes, minced garlic and celery.  Cook all until transparent. 

Place ingredients into roaster, mix evenly throughout.

Now - sauté your cabbage for 3 minutes. Take out and add to roaster. Mix evenly throughout.

Add 1 cup of rice. Again mixing evenly throughout. 

Season with salt and pepper.

Add tomato juice until all ingredients are completely covered. Use water if necessary.

Place in your preheated oven (350 degrees F) 

Cook for  30 - 35 minutes. 

Cooking Ground Hamburger with onions - Photo by Chef Bari

Photo by Chef Bari

Lazy Cabbage Rolls are ready for the Oven - Photo by Chef Bari

Voilà - Lazy Cabbage Rolls are a quick and easy dish to satisfy the whole family. 

Please take a moment by supporting my efforts, by buying my cookbook: Canadian Recipes of the Great White North.  

As a retired Canadian Chef, any sales from my cookbook sure helps! Much appreciated too. Thank you! Please pass along my recipes to your friends and family.  

My goal is to get one million followers on Facebook - that would be nice ! 

Thanks once again.

By Chef Bari - check out more about Chef Bari 

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper

This week Costco had a good sale on fresh Red Snapper, so I decided to make up a nice dish using fresh ingredients with a selection of European ingredients, such as capers and the Spanish Kalamata Olives.  

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper by Chef Bari

Funny thing though, I thought for sure there was a name to this dish, but after researching it, it appears to be my very own Signature Dish. 

Therefore - I gave it a name : Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari

Even though all the steps are easy to do, it requires someone with medium experience in the kitchen. I would use this dish to impress your dinner guests. 

This creation of mine takes a little prep (mise en place).  But the actually dish is very quick to cook. So, like any other trained Chef, I did all my prep work in the morning.  Placed my ingredients in the fridge ready for making this quick evening dish along with Basmati Rice. 

Whew!  Went for a nap (I'm kidding!) 

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari 

FIRST STEP : 

JALAPEÑO AIOLI DRESSING 

Ingredients : 

2 egg yolks

1 1/2 cups of Grapeseed Oil ( If you have Olive Oil - the better. Grapeseed Oil is also very nice and quarter the cost of Olive Oil. Purchased at Costco)

2 cloves of fresh minced garlic

2 tablespoons of chopped Jalapeño's 

1 tablespoon of capers

1 teaspoon of mustard (Dijon mustard would be nicer - didn't have it) 

3 tablespoons White Vinegar 

A pinch of cayenne ( optional but not required) 

Salt and Pepper to taste 

Get all your ingredients ready to make JALAPEÑO AIOLI DRESSING 

Method: 

Place egg yolks, chopped jalapeño, capers, mustard, vinegar, minced garlic  into blender.  Blend it together on high.

Now, still blending add a stream of Grapeseed Oil to emulsify into the Jalapeño Aioli Dressing. 

Using your blender make your work easy - Photo by Chef Bari

The texture of the JALAPEÑO AIOLI DRESSING  - Should look like this - Photo by Chef Bari

Here's another view of the homemade dressing by Chef Bari - Photo by Chef Bari

STEP TWO: 

Prepare your garnishes.

Veggies and condiments are ready - Mise en Place ( Put in its place) Photo by Chef Bari

Ingredients : 

1/4 Fresh Green Pepper - chopped small cut

1/4 Fresh Red Pepper - chopped small cut ( otherwise known as Brunoise)  

1/4 Fresh Red Onion - also Brunoise cut

1 Green Onion - rough cut ( medium pieces - see photo )

8 - 10 Kalamata Olives - sliced 

5-6 Jalapeño - also small cut

Method : 

Prepare as stated above and place in fridge until needed ( see Chef Bari's Photo - yup - that's me) 

STEP THREE : 

Prepare your Fresh Red Snapper 

Seasoned Red Snapper by Chef Bari

Ingredients : 

2-4 Fresh Red Snappers

1 cup of flour

1/2 teaspoon of cayenne 

1/2 teaspoon of Dill 

A dash of salt and pepper

Floured Red Snapper by Chef Bari - Photo by Chef Bari

Method : 

Wash in cold water and then Dab with paper towel to remove excess moister.  Cut into smaller portions ( see my photos) and place on paper towel. 

Squeeze Fresh Lemon juice onto Snapper.

Prepare your flour as seen in my photo ( add cayenne, dill, salt and pepper as shown)

Now - begin flouring your Red Snapper as shown in my photo.  Set up paper towel and place floured Red Snapper on plate. Put in fridge until needed later. 

Red Snapper is ready to be cooked - Photo by Chef Bari

Now your mise en place ( Prep) is ready for later this evening.  Go have a rest and pat-yourself-on-the-back for a job well done.

BEGIN COOKING 

I'm thinking you want to start this dish 30 minutes before.  What I like to do, is greet my guests.  Have a nice drink with them, ( maybe two) pass around some quick appetizers. Then I'll head back into the kitchen, to begin my signature dish : 

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari 

FINAL STEPS :  PREPARING THE DISH

First - turn on the oven. Pre-heat to 400 degrees F 

Second - make your Basmati Rice as per in the instructions given

Third - bring out all the ingredients from your fridge. 

Fourth - LETS GET COOK'N ! 

Add Grapeseed Oil ( or canola oil) to frying pan of your choice. Place on medium heat. Add your already prepared Red Snapper - cooking each side to a nice golden brown. 

Red Snapper frying in saute pan - Photo by Chef Bari

TIP :  Only cook 3 Snapper portions at a time. Otherwise your oil temperature will cool too fast and then it's a mess. You will end up with dredge oily fish.  Not good. 

Ok - So your Snapper is cooked evenly on both sides - nice and golden brown. ( Please see Chef Bari's Photos) 

Golden Brown Red Snapper by Chef Bari - Photo by Chef Bari

Place in oven for 15 minutes ( 400 degrees F - as mentioned above - say what?  You forgot. No problem. Just preheat that oven before you place in your Snapper) 

Wipe your frying pan with paper towel to remove excess flour.  

Saute veggies for garnish on top of Red Snapper - Photo by Chef Bari

Add a tablespoon of Butter and add your fresh garnishes ( see photo ) to frying pan ( medium high heat ) sauté veggies and garnishes for 3-5 minutes.  Don't over do it.  It's the freshness of these ingredients (  Green Pepper, Red Pepper, Red Onion, Green Onion, Kalamata Olives and  Jalapeños)  that add zest of freshness to your taste. Set to the side and keep warm.

NOW - Once your Snapper is done, begin preparing your Lemon Caper Butter.  Add your snapper to each plate for presentation. 

PREPARE LEMON CAPER BUTTER

Ingredients: 

1/4 stick of butter

1/2 Fresh Lemon

1 teaspoon minced capers ( if you are pressed for time - leave whole) 

Method : 

Using same frying pan, add butter and swirl. Place in capers. Keep swirling with one hand and squeeze in your fresh lemon.  Keep swirling.  

PRESENTATION METHOD: 

Nappe' (means to coat or drizzle) on top of each portion of Snapper. 

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper by Chef Bari  - Photo by Chef Bari

Add garnish veggies as shown in Chef Bari's Photo : 

FINAL STEP : Add a dob of my wonderful tasty Jalapeño Aioli Dressing - it makes the dish nice and creamy. 

My Gourmet Snapper dish is ready for your guests - Photo by Chef Bari

Place on rice - voilà !  

If you like, adding asparagus to my dish, it will certainly top your presentation for sure. 

Serve to your hungry guests and let them know it's from the one and only Chef Bari.  Be sure to mention my cookbook: Canadian Recipes of the Great White North.  

Your guests will be impressed by the bursting of freshness of my inspirational dish. 

As a retired Canadian Chef, any sales from my cookbook sure helps! Much appreciated too. Thank you! Please pass along my recipes to your friends and family. 

My goal is to get one million followers on Facebook - that would be nice ! 

Thanks once again

By Chef Bari 

The Walking Dead Brain Meat Sauce ( Meat Sauce)

Lately, I've been catching up on the TV Series "The Walking Dead".  You know, a virus turns people into zombies, taking over civilization, as we know it.  

About The Walking Dead - Quick Version

The intriguing show starts with your typical character hero, Rick Grimes (actor Andrew Lincoln) a sheriff’s deputy in a small Georgia town, who naturally takes over as a leader of a small group of survivors.  

Throughout the show you think the zombie "Walkers" (also known as biters) are their biggest problem.  But, that's not the case at all.  The constant fight against fascist groups with radical leaders, such as the "Governor/Brian Blake (played by actor David Morrissey) play havoc on our favourite team of survivors, we all are rooting for. 

Some of the episodes "drag" a little (pun intended), but to be fair, I'm all about action.  Most of the actors pull their weight during the series, while some are over-dramatic.  Even though, I'm a fan of "The Walking Dead" AMC series, (I watch threw Netflix).

Overall, it's a thriller horror genre sure to catch you off guard with Zombies taking a "bite" out of unsuspecting guest characters.

My Brain Meat Sauce

Being a fan, I brought the Zombies to another level, thinking what if a genetically evolved class of "Walkers" became more aware of their surroundings and preferred their brains cooked.  Hence, my creation, " Brain Meat Sauce"; here's the recipe: 

PLEASE NOTE:  This is all in FUN and DO NOT ATTEMPT this. Performed by experienced professional ZOMBIE CHEFS. Go ahead and make the meat sauce. 

Yields: 4 Hungry Zombies 

Ingredients: 

1 lbs of Human Brains ( Hamburger) 

1/2 white sweet lymph nodes (sweet white onions)

2 cups of Fresh Human Flesh ( Roma Tomatoes) 

2 fresh eyeballs, minced ( 2 teaspoons of minced garlic) 

5 cups of fresh human blood (tomato sauce)

1 cup of fresh junglier blood ( red wine) 

2 sprigs of fresh oregano 

2 sprigs of fresh basil 

Method: 

Sauté the human brains (ground hamburger), cook until done.

Add sweet lymph nodes (sweet white onions), sauté 

Add 2 cups of Fresh Human Flesh ( Roma Tomatoes), mix evenly.

Add oregano and basil. 

Add fresh eyeballs, minced ( 2 teaspoons of minced garlic) and cook for five minutes.

Now, add fresh human blood (tomato sauce).

Add fresh junglier blood ( red wine)

Lower heat and let simmer for 20 to 30 minutes. 

Serve with fresh washed brains (Spaghetti) 

Voilà ! 

Now go and watch The Walking Dead while you eat this favourite dish.

By Chef Bari