Chipotle Lime BBQ Zucchini

2015 07 08 18 58 38 1

I love summer squash, particularly when they are fresh and the size of my thumb. They are crunchy and sweet, in my mind, zucchinis are the perfect summer food. Now what happens when all you have in your fridge is a foot long specimen? Not as sweet and when cooked not as crunchy. Do not fear, this recipe is just for that problem. Grind a few peppers, mix in the rest of the ingredients and get grilling. The results will be a party favourite.

Heath signature1



What you need:

  • 1-2 chipotle pepper (or more if you like heat)
  • 2-3 ancho chillies
  • 2 limes
  • Olive oil (enough to blend)
  • 1 bunch cilantro (If you dislike cilantro you can use parsley)
  • Salt and pepper to taste
  • 1 med-large zucchini cut in half.

How it’s done:

  • Take your ancho and chipotle peppers and run them through your spice grinder or food chopper until you have a nice even consistency.
  • Finely chop your cilantro
  • Zest and then juice your limes
  • Place in a mixing bowl and add enough olive oil to create a nice thick mixture
  • Salt and pepper to taste
  • Cut hashmarks into the internal flesh of each of the zucchini halves (this allows the mixture to penetrate into the flesh of the zucchini.
  • Using a spoon or pastry brush, evenly distribute the chilli mixture onto the zucchini (reserve some of the mixture to baste)
  • Preheat your BBQ to an even medium heat
  • Place your Zucchinis uncut side down and grill, watching carefully that the skin doesn’t begin to char.
  • This helps open up the cut hash marks and allows the marinade to penetrate even further
  • At the point when the Zucchinis are soft flip them over to grill the cut side.
  • After a few minutes flip them back over and baste them with the reserved mixture.
  • When the flesh is soft remove from the grill and let cool for a minute or so.
  • Cut into slices and serve as a great side dish or as an appetizer
Print Friendly

Sourdough Starter

2015 07 02 17 59 57

 Before the gluten free epidemic of our time, people ate bread. Even before our ancestors could manipulate and forge metal, they ate bread. There are so many references to leavened bread products in ancient writings that it gives us the impression that bread is almost as old as time itself. How did they make bread without those fancy 5g packages of yeast found in every supermarket? Answer: They relied on natural occurring bacteria and the process of fermentation. Sourdough is the quintessential post apocalyptic ingredient. If you have access to flour and water you can make bread. My wife was given a lump of starter for her birthday last year so the job of feeding and maintaining it was left up to me. I can’t even count how many loaves of bread I have made all stemming from that little blob of dough kept alive by regular feeding. If you already have a starter, give it a feed and get baking. If you don’t, you have a choice to make:

  1. You can purchase a specific bacterial culture online at a place such as
  2. You can create one from scratch. A great tutorial can be found at the kitchn (I could have written this out myself, but this tutorial is good, so there is no need to duplicate) 
Once you have your starter you now have to commit yourself to regular feeding. (think of children here) There are a lot of ways people approach this. The technical and most accurate way is to measure all your ingredients and feed that way. I’m lazy and I’d like to think that cultures are simple and robust enough organisms that I don’t have to be that precise. I use the 1:1:2 method. Say you have one cup of starter, you add one cup of water and just under two cups of flour. That’s it. The only thing left to discuss is how often do you feed? I store mine in the fridge and I feed about once a week. If you plan on baking a few times a week, store your starter at room temperature and feed it everyday. With an active culture at your disposal you can bake bake to feed even the hungriest caveman.

Heath signature1 

Print Friendly

The supercar of the knife world

If TopGear was a cooking show, then the Stig would have met his match with the Takada Bunka.  As light as a feather (110g)  and sharp enough to cut silk, I don’t think any metaphor could describe the experience of this knife in my hand… Except for maybe a Ferrari. This is a one of… continue reading

Print Friendly

Ancho chilli sliders

I had an epiphany of sorts. Either that our I just caught up to the rest of society. I grew up in cattle country.  A place where farmers loved their cows almost as much as their wives and beef was the staple of every household for pretty much every meal. Those day’s are fast disappearing,… continue reading

Print Friendly

shitake mushroom salt

  I learned one thing from the Greeks, subtlety… Ok that’s not what you expected right?! I must clarify what I mean. Greeks aren’t known for being subtle, in fact just the opposite.  But, when it come to cooking, Greeks prefer to let the natural flavours of the food stand on their own. A pinch… continue reading

Print Friendly

highway 61 revisited (or in this case Canada)

  In the annals of blog consistency, I suck. Much has changed from when I last posted until now. Change sucks. From then until now I have built a 3d printer, visited Paris for the first time, changed jobs, moved continents, set up new house and home, gained 20 pounds, lost 7, built a custom… continue reading

Print Friendly

Mani Style Sausage With Orange and Cumin

I have always liked sausage, but I remember the day I fell in love. I was on holiday in an area called the Mani in the south of Greece. I spent hours driving to each village and exploring the traditional tower houses and the regional clan feuds…Being one of the driest areas of Greece, I… continue reading

Print Friendly

Let The CheeseMaking Begin

After three weeks of waiting, today was the day that I received my package of cheese making supplies in the mail. (What the heck…three weeks from the UK???)  So armed with new bacterial cultures (for both cool and hot environments), calcium chloride, rennet and ph indicators, I am ready to experiment with new recipes and… continue reading

Print Friendly

Making Mizithra

This is the perfect place to start your Post Apocalyptic cheese making adventure. Similar to ricotta, traditional Greek Mizithra is an acid and heat coagulated cheese that is easy to make and super versatile to use. Probably one of the oldest cheeses, shepherds from Cyprus, Crete and mainland Greece have been making and consuming Mizithra… continue reading

Print Friendly


  For me the “Holy Grail” of Post Apocalyptic Cookery and charcuterie in general is prosciutto. Yes, there are sausages that are more complex and technically difficult, but the sublime taste of prosciutto is for me meat perfection. In order to have the confidence and cooking chops to produce a consistent product one must have… continue reading

Print Friendly