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In this installment of Horrific History,  Chef Money takes a closer look at the history of public hangings and the men who performed them.

More specifically, the Chef will delve into the life of Albert Pierrepoint, the most famous and efficient in the rich history of British hangmen.

You'll want to "hang around" for this episodes recipe, too. As the Chef cooks up his take on a childhood classic - Alphabet Soup.

Cheers!

Alphabet Soup

Ingredients:
•1 tbsp vegetable oil
•3 cloves of garlic- minced
•1 cup of onion -minced (½ a large onion)
•1 tsp salt
•1tsp black pepper
•½ tbsp Oregano
•½ tbsp Basil
•1 liter of veg, chicken or beef broth
•3 - 4 cups of frozen vegetables (can use fresh or canned)
•1 medium potato – peeled and cut into small cubes 
•1 small can of Tomato Paste
•1 can of tomatoes – don’t drain
•1 Package of Alphabet pasta

Directions:
1.Heat pan over medium-high heat; add oil and let it heat up.

2.Once oil is hot, toss in your onions and garlic, and cook until fragrant and the onions have sweat

3.Add all other ingredients except the pasta and bring to a boil

4.When it’s boiling, add your pasta and reduce to a simmer; cooking for at least 30 minutes 

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Spooky season is upon us! Sure, Halloween is still a month away,  but doesn't it just feel like that time of year? 

Join Chef Money on this special "Horrifying History" episode as he explores one of history's most terrifying locations - the Tower of London.

And, in lieu of one of the chef's delicious dishes, he'll be giving you a list of ingredients and directions to mix up today's Creepy Cocktail - the "Beefeater Bloody Mary"

Ingredients:

• 2oz Beefeater Gin 
• Tomato juice
• A few dashes of Worcestershire sauce 
• A few dashes of Franks Red Hot 
• Lemon pepper and salt for rimmer
• Lemon wedge
• Stalk of celery for garnish
• Cracked black pepper for garnish

Directions:

1. Mix salt and lemon pepper on a small plate.
2. Using your lemon wedge, moisten the rim of a highball glass and grind into your lemon pepper and salt mixture.
3. Add ice, gin, Worcestershire sauce, franks, and your tomato juice and stir.
4. Garnish with some fresh cracked black pepper and a stalk of Celery.

Cheers!

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The Hungry Historian continues his look into the anniversaries of famous historical events that occurred in September by tackling not one but TWO major events of the Second World War - the Blitz, and the Siege of Leningrad. 

Join Chef Money as he explores these two events in which the horrors and devastation of war were directly and willfully inflicted upon civilians. A theme that would be played out by both sides during the conflict.

As a treat for tuning in, the Chef will provide you with both a list of ingredients as well as the directions needed in order for you to take a crack at today's recipe tie-in. Something he's been calling "Lemon(grad) and Ricotta Blintzes"

Cheers!

Lemon(grad) and Ricotta Blintzes.

Ingredients:

◦Batter:
▪3 large eggs
▪1 cup – All Purpose Flour
▪1 cup Milk
▪¼ cup of cold water
▪2 TBSP vegetable Oil
▪1 TBSP white sugar
▪½ TSP salt
▪¼ TSP vanilla extract

◦Filling:
▪1½ cups ricotta cheese
▪½ cup cream cheese
▪1 lemon; zested
▪1 TBSP lemon juice 
▪1 large egg
▪2 TBSP confectioners (icing) sugar
▪1 pinch salt
▪1 TBSP butter; as needed
▪1 TBSP confectioners (icing) sugar; as needed – dusting/garnish

Directions will be provided in the episode!

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Step right back into the mayhem happening in Munich 50 years ago, as Chef Money prepares to tell you the dramatic conclusion, aftermath, and legacy of the even that has come to be known as the Munich Massacre. 

Chef Money will also provide you with the steps that you'll need to take in order to complete our recipe - "Somber Shakshouka"

Cheers!

Directions to recipe available within the episode!

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For ten days, the 1972 Olympic Games in Munich, West Germany had been known as the "cheerful" games or the serene ones. All of that was changed in the early morning hours of September 5th. 

When eight Palestinians, members of a group called "Black September," had broke into the Olympic Village and taken eleven members of the Israeli team hostage.

What happened over the next 18+ hours would both horrify and captivate viewers around the world. 

Join Chef Money as he takes a look back on that day in September, fifty years ago. In honour of those who were lost, the Chef will be serving up a simple and flavourful dish. Something he calls "Somber Shakshouka."

Cheers!

“Somber Shakshouka.”

Ingredients:
•3 TBSP EVOO
•1 large onion; halved and thinly sliced
•1 large red bell pepper; seeded and thinly sliced
•3 garlic cloves; minced
•1 tsp cumin
•1 tsp paprika
•⅛ tsp cayenne; or to taste
•1 can whole plum tomatoes and their juice; rough chop
•¾ tsp of kosher salt; or as needed
•¼ Tsp of ground black pepper; or as needed
•5 oz of feta cheese; crumbled (about 1¼ cups)
•6 large eggs
•Chopped cilantro for garnish
•Hot sauce for garnish

Tune in to the episode for the directions!

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Nearly 140 years ago, a small Indonesian island would EXPLODE onto the front pages of newspapers around the globe. It's name: Krakatoa.  

Join Chef Money as he explores the details of that day in 1883 and investigates the global fallout that accompanied one of history's most famous volcanic eruptions. 

From there, the Chef will serve you up an all-time culinary highlight from his recipe rolodex, something that he has been calling "Krakletoa."

Krakletoa (Pork Belly)

Ingredients:

• 1kg/2.2 lbs pork belly with the skin attached might have some rib attached
• 2-3 tsp Chinese five spice powder
• 4 tbsp dark soy sauce
• 2 tbsp honey
•  ½ cup of Shaoxing Wine or dry sherry
• 4 tbsp rice vinegar or any other vinegar you have
• 1 tsp sesame oil
• ½ tsp ground white pepper - black pepper is also fine to use.
•  **optional** 1 tbsp Korean gochujang paste or 1 tsp chilli flakes

Tune in for the directions and some helpful tips!!

Cheers!

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Jump right back in and hit the high seas with Chef Money and Sir Francis Drake, as the latter wraps up his circumnavigation of the globe, and the Chef continues his discussion on the life and legacy of history's greatest Privateer. 

Not only that, but the Chef will also provide you with the directions for you to be able to complete your very own Privateer Portobellos.

Cheers! 

Privateer Portobellos

Ingredients:

•4 or more Portobello caps – lightly rinsed, and the ribs removed.
•2-3 medium tomatoes – diced.
•1/4 cup of Green Onions – sliced
•1/2 cup of feta – crumbled. You could use mozza or goat cheese here as well.
•Tbsp fresh parsley – minced
•2-3 cloves of Garlic - minced
•tsp of Oregano
•1/4 cup of olive oil
•salt and pepper to taste

Directions:

1.Heat up your BBQ or skillet over medium high

2.Clean and remove the ribs from your portobellos, it will help from making them overly soggy, pat dry and Drizzle w olive oil and add a bit of S&P.

3.Put your tomatoes, green onion, garlic, oregano, parsley, and a little S&P in a mixing bowl and mix lightly. Dont want to mash the tomatoes. *Chef's Tip* feel free to add some additional feta here.

4.Mushrooms cap down, and spoon your tomato mixture into your portobellos, then top with your cheese.

5.Grill for 10-12 minutes or until the cheese has melted and the caps have softened.

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Set sail and prepare for plundering and pillaging the Spanish with Chef Money as he takes a look into the life and legacy of the most famous of all the Privateers - Sir Francis Drake.

Not only that, but the Chef will provide you with a list of ingredients and a recipe in order for you to make today's recipe tie-in: Privateer Portobellos

Stay tuned for Pt. II in order to get the directions and the conclusion of our episode.

Cheers! 

Privateer Portobellos

Ingredients:

•4 or more Portobello caps – lightly rinsed, and the ribs removed.
•2-3 medium tomatoes – diced.
•1/4 cup of Green Onions – sliced
•1/2 cup of feta – crumbled. You could use mozza or goat cheese here as well.
•Tbsp fresh parsley – minced
•2-3 cloves of Garlic - minced
•tsp of Oregano
•1/4 cup of olive oil
•salt and pepper to taste

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This Tuesday, July 19th will mark 85 years since the official search for Amelia Earhart and her navigator Fred Noonan was called off following their disappearance while attempting to circumnavigate the globe. Not only is it one of history's greatest mysteries but it also still manages to captivate the public almost a century later.

Join Chef Money as he dives into the life, flights, infamous disappearance and subsequent theories; as well as the everlasting legacy of a true feminist icon and female role model for untold amounts of young girls and women. 

Since we'll be spending so much time in the air, alongside Amelia, the Chef has decided to cook up the PERFECT recipe - Wings. Not just any plain wing either... these will be barbecued and sauced up with the chef's own Tropical Tailspin BBQ sauce.

Cheers!

Tropical Tailspin BBQ Sauce

Ingredients:

•1 tbsp of a neutral oil like canola or vegetable oil
•1 cup of onion – minced (1 medium onion)
•2 tsp fresh ginger -grated
•(At least) 3 cloves of garlic – minced
•2 cups of mango – peeled and diced (2 mangos)
•¾ cup of Pineapple juice
•1 cup tomato sauce 
•½ cup Brown Sugar
•¼ cup of Honey 
•½ cup of apple cider vinegar 
•¼ cups jalapeño peppers – seeded and minced - Im also lightly roasting these, too

Directions:

1.In a large sauce pan, heat oil over med-high heat.

2.Sauté onions for about 5mins and then add your garlic and ginger and cook for about 2 mins more.

3.Add diced mango and Cook for 2 mins, stirring often so nothing sticks to the bottom.

4.Add remaining ingredients to pot and stir to combine. Bring to a simmer and cook for 30 mins, until reduced by ⅓

5.Remove from heat and set aside to cool.

6.Using an immersion blender, puree until smooth.

 **Chef $ recommendation**

If you're looking for more of a kick, swap the jalapeños out for some scotch bonnets or habaneros.

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While many Canadians celebrate July 1st as the day that their country came into being, others in Newfoundland remember July 1st for an entirely different reason. 

July 1st, 1916, over 100 years ago, right smack in the middle of World War I, the Newfoundland Regiment climbed out of their trenches and advanced toward the German lines on the first day of the Battle of the Somme near a French commune called Beaumont-Hamel. 

Join Chef Money as he looks back on that fateful July morning and explores the actions and Legacy of the Newfoundland Regiment, as well as a brief look into the Battle of the Somme itself. 

In honour of the Newfoundland Regiment, the Chef will be cooking up an East Coast spin on a Canadian classic. Come and find out just exactly what are Newfie Fries, and get a recipe to make your very own "Over the Top" version of them.

Cheers.

Newfie Fries, are a Newfoundland spin on Poutine, a Canadian classic. In lieu of cheese curds, Newfie Fries are made using a savory, herb filled stuffing - the stuff you have on Thanksgiving. With that in mind, here is our recipe for a herb rich stuffing with a Maple twist that you can use when making your own "Over the Top" Newfie Fries.

Chef Money's Maple and Herb Stuffing

•8 cups of bread cubes – store bought or stale from your freezer. I’m using a baguette that’s been in the freezer for a little while.
•½ cup of Unsalted Butter
•1½ cups of yellow onion – diced
•1 cup celery – diced
•4 cloves of garlic – minced
•1 lb of Maple Sausage – removed from the casing.im using Maple Leaf Breakfast sausages 
•2¾ cup of Chicken Stock
•1 Large egg – beaten
•1 tbsp fresh Rosemary – chopped
•1 tbsp fresh Sage – chopped
•¼ cup Fresh Parsley 
•½ tsp (each) salt and pepper
** you can use a pack of Poultry herbs if youd like. Beats having to find other recipes to use sage in!*

Directions:

1.Preheat oven to 350°F

2.Grease a 9x13 baking dish with butter.

3.Place your bread into a large mixing bowl.

4.In a large pan, melt your butter and cook your onion and celery over med-high heat until they’ve softened (about 8-10mins).

5.Add your minced garlic and cook for 2-3 more minutes. Remove and add to the bread in the mixing bowl.

6.In the same pan or a new one, cook your Maple Sausage until it’s browned; breaking it up with a spatula as it cooks.

7.Once done, add it to your mixing bowl along with the bread and veg.

8.Add your chicken broth, egg, herbs, salt and pepper to the bread mixture and mix until bread has become MOIST

9.Transfer to your baking dish and pop it in the oven. Cooking it uncovered for 65-75 mins. Or until it has become golden and crisp on top.