There’s 200 recipes broken down into Breakfast, Lunch, Apps, and Suppers. It’s the meat’s versatility that Phillips fell for as a chef.
Appetizers include: Bologna-wrapped stuffed prunes with havarti, Bologna-wrapped scallops with smoked oysters, and dill pickle bologna spokes.
Are you hearing this, are you surprisingly intrigued, and getting a little bit hungry? Would you have thought to make Boloquitos for your next potluck, or Basque eggs in a Bologna basket for breakfast?
The quality photos in this well-produced book make it all look quite good, even for those of us skeptical of this “meat.”
“Although it is a humble protein,” Kevin says, “creative minds always seem to come up with meals fit for royalty.”
Did you know Newfoundland accounts for one third of the country’s consumptions of bologna? Probably not surprising, but maybe this is: we eat 462 million pounds of the stuff a year. And now the ultimate cookbook is here for this popular fare.
Bologna stroganoff, bologna marsala over quinoa, bologna alfredo. Buy the book and change the way you look at this mystery meat. You won’t be alone, it’s made the Globe & Mail bestseller list.
Kevin Phillips is an ex-military man from Cape St. George. He served with the Canadian Armed Forces for thirty-three years, and all the while never forgot the old Newfoundland recipes of his youth. Immediately upon his retirement, he began his new career as a chef.
Phillips has completed a certificate program in baking arts from George Brown College in Toronto. He also graduated with honours from the culinary management program at Liaison College in Oakville, Ontario.