Piri-Piri Mayonnaise I first discovered piri piri sauce at a Portuguese churrasco restaurant in Toronto. It was tangy and garlicky, and not overly hot. It went really well with the crispy charcoal-broiled chicken and roast potatoes. When I would go back to the churrasco restaurant, it was...

How to Eat Raw Sea Urchin!   On this episode of The Hot Skillet, Chef Cristian Feher shows you how to crack open and eat raw, live, sea urchins. Live sea urchins, like oysters, are considered to be a delicacy in many cultures. The Japanese, Italians and Greeks, prize the roe of the sea...

The Ultimate Bacon and Brie Sandwich On this episode of The Hot Skillet, Chef Cristian Feher shows you how to make a bacon sandwich that takes him back to his high-school days. This particular recipe is an improvement on an already-superlative sandwich made by the mother of a high school...

Steamed Mussels with Champagne and Boursin Cheese On this episode of The Hot Skillet, Chef Cristian Feher steams PEI (Prince Edward Island) mussels with Champagne and the addition of a garlicky, creamy, Boursin cheese. This is a very quick and easy recipe. There are many varieties of mussels,...

Roast Leg of Lamb with Shiraz   In this episode of The Hot Skillet, Chef Cristian Feher shows you an easy way to roast a boneless leg of lamb using a dutch oven which will yield a juicy, fork-tender result that will delight lamb lovers everywhere! Dutch ovens are essentially heavy...