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Cooking with the Wolfman

Cooking with the Wolfman presents culinary wizardry from an aboriginal perspective. Only on Cooking with the Wolfman will audiences discover how to North American Bison is fused with exotic spices, Cholent is slow cooked, Fricasse of Rabbit can have a twist and Chick Pea Curry is served with traditional game. Chef Wolfman's straight forward recipes provides First Nations products fused in International recipes. Watch Cooking with the Wolfman to rediscover the bounty of traditional foods - both nutritionally and economically. Each episodes of Cooking with the Wolfman included a couple of co-hosts and a food nutritionist. Aboriginal cultural facts were presented on screen to illustrate the diversity and richness of Aboriginal languages of the peoples of the West Coast, the Plains, the Far North, and the East Coast. Food facts were also presented to help explain standard culinary practices and food nutritional values. In other episodes the show has featured various Aboriginal community.

  • Arctic Char Fusion
    Monday, February 24
    11:30 am on FNX 9.3
    Featuring stuffed arctic char with citrus risotto and saffron sauce.
  • Oolachan Tarts
    Tuesday, February 25
    11:30 am on FNX 9.3
    Featuring Oolachan fish from Nass Valley, served with duchess potatoes, and spelt dusted batons of vegetables.
  • Woodlands with Santee Smith and Dr Judy
    Wednesday, February 26
    11:30 am on FNX 9.3
    Discover the Woodlands with Santee Smith and Dr Judy. Woodland pie, with venison, rabbit and portabella mushrooms and rhubarb glaze.
  • Oceanside Dish
    Thursday, February 27
    11:30 am on FNX 9.3
    Fresh from the Ocean with Brianna Stone and Dr Judy. Featuring lobster, salmon and mussels custard.
  • Southern Cuisine
    Friday, February 28
    11:30 am on FNX 9.3
    Let your mouth head south Floyd Burelle, Ann Murphy and Dr Judy. Featuring crabmeat polenta with lentil.
  • Arctic Char Fusion
    Saturday, February 29
    11:30 am on FNX 9.3
    Featuring stuffed arctic char with citrus risotto and saffron sauce.
  • Oolachan Tarts
    Sunday, March 1
    11:30 am on FNX 9.3
    Featuring Oolachan fish from Nass Valley, served with duchess potatoes, and spelt dusted batons of vegetables.
  • Raven Crow and Dr Judy
    Monday, March 2
    11:30 am on FNX 9.3
    We Feast Together with Raven Crow and Dr Judy (Featuring Appetizers)
  • Hunter's Autumn
    Tuesday, March 3
    11:30 am on FNX 9.3
    A hunters' autumn favorite with Jake Forrest and Dr Judy New Rack of venison, rack of buffalo rack of lamb and rabbit.
  • Moose Meat
    Wednesday, March 4
    11:30 am on FNX 9.3
    Moose meat and more with John Reitkirk, Jackie, Sandra Laronde and Dr Judy New Tortellini Moose meat and elk.
  • Wonderful Waboose
    Thursday, March 5
    11:30 am on FNX 9.3
    Wonderful Waboose with Garfield Jonathan, Christine Kowal and Dr Judy New Featuring Rabbit Pie
  • Chocolate Fondue
    Friday, March 6
    11:30 am on FNX 9.3
    Quiche and Chocolate Fondue with Ken Parker, Dawn Sillaby Smith and Dr Judy New
  • Raven Crow and Dr Judy
    Saturday, March 7
    11:30 am on FNX 9.3
    We Feast Together with Raven Crow and Dr Judy (Featuring Appetizers)
  • Hunter's Autumn
    Sunday, March 8
    11:30 am on FNX 9.3
    A hunters' autumn favorite with Jake Forrest and Dr Judy New Rack of venison, rack of buffalo rack of lamb and rabbit.
  • Fish Story
    Monday, March 9
    11:30 am on FNX 9.3
    A fish story with Ken Parker, Paul Chaput and Dr Judy New Featuring lake trout boccaccini and dandelion pasta
  • Urban Hunting
    Tuesday, March 10
    11:30 am on FNX 9.3
    Urban Hunting and gathering with Jules Koostachin and Dr Judy New Featuring Moose meat
  • The Great Bannock Debate
    Wednesday, March 11
    11:30 am on FNX 9.3
    The Great Bannock Debate with Patrice Mousseau and Dr Judy New Featuring Bean and Duck soup, curried carrots and fiddle head and halibut and lobster with assorted bannock
  • Meat Loaf Madness
    Thursday, March 12
    11:30 am on FNX 9.3
    Meat Loaf Madness with Christine Skye, Krista Gray and Dr Judy New Caribou, smoked pheasant, wild rice and corn
  • Pate Platters
    Friday, March 13
    11:30 am on FNX 9.3
    Pate Platters and other matters with Millie Knapp and Dr Judy New Terrine Rabbit, Moose Meat Mousse and Salmon Mousse
  • Fish Story
    Saturday, March 14
    11:30 am on FNX 9.3
    A fish story with Ken Parker, Paul Chaput and Dr Judy New Featuring lake trout boccaccini and dandelion pasta
  • Urban Hunting
    Sunday, March 15
    11:30 am on FNX 9.3
    Urban Hunting and gathering with Jules Koostachin and Dr Judy New Featuring Moose meat
  • Serve The Preserve
    Monday, March 16
    11:30 am on FNX 9.3
    Serve the Preserve with Barbara MacDonald, Jani Lauzon and Dr Judy New Featuring preserving berries, fish and meats
  • Great The Meat
    Tuesday, March 17
    11:30 am on FNX 9.3
    Great the Meat with Don Simmons, Julia Valencia and Dr Judy New Featuring pan seared ostrich and buffalo with batons of vegetables.
  • Dressed to Grill
    Wednesday, March 18
    11:30 am on FNX 9.3
    Dressed to Grill with Ken Parker, Cheryl Obediah and Dr Judy Featuring Lo-carb recipes Grilled Chicken and Buffalo steak.
  • My Pies Adore You
    Thursday, March 19
    11:30 am on FNX 9.3
    My Pies adore you with Wanda Big Canoe, Garfield Jonathon and Dr Judy New Sugar free blueberry pie and Metis Meat pie.
  • The Crab Walk
    Friday, March 20
    11:30 am on FNX 9.3
    The Crab Walk with Karen Cosbourne and Dr Judy New Featuring Crab cakes and Creole style smoked sausage soup.
  • Serve The Preserve
    Saturday, March 21
    11:30 am on FNX 9.3
    Serve the Preserve with Barbara MacDonald, Jani Lauzon and Dr Judy New Featuring preserving berries, fish and meats
  • Great The Meat
    Sunday, March 22
    11:30 am on FNX 9.3
    Great the Meat with Don Simmons, Julia Valencia and Dr Judy New Featuring pan seared ostrich and buffalo with batons of vegetables.
  • Bean Stalked
    Monday, March 23
    11:30 am on FNX 9.3
    We?ve bean stalked with Christine Skye, Ron Jamieson and Dr Judy New Featuring Iroquois corn soup and bannock.
  • Worth Crossing
    Tuesday, March 24
    11:30 am on FNX 9.3
    Worth crossing the road for with Donna Smith and Dr Judy New Featuring quail, chicken and pommes de terre.
  • Stick to Our Ribs
    Wednesday, March 25
    11:30 am on FNX 9.3
    Stick to our ribs with Phil Nyman and Dr Judy New Featuring Musk Ox , Elk and Venison ribs.
  • Buffalo Run
    Thursday, March 26
    11:30 am on FNX 9.3
    The Buffalo Run with Ken Parker , Susan Forest and Dr Judy New Featuring Buffalo rouladen, ragout and braised buffalo cheeks.
  • Pleasant Pheasant
    Friday, March 27
    11:30 am on FNX 9.3
    Pleasant Pheasant with Ken Parker and Dr Judy New Featuring pheasant stuffed gallontine with rabbit and chantrelles.
  • Bean Stalked
    Saturday, March 28
    11:30 am on FNX 9.3
    We?ve bean stalked with Christine Skye, Ron Jamieson and Dr Judy New Featuring Iroquois corn soup and bannock.
  • Worth Crossing
    Sunday, March 29
    11:30 am on FNX 9.3
    Worth crossing the road for with Donna Smith and Dr Judy New Featuring quail, chicken and pommes de terre.
  • The Sweeter Side of the Table
    Monday, March 30
    11:30 am on FNX 9.3
    The Sweeter side of the table with Robert Salzmann and Dr Judy New Featuring Chocolate Wedding cake
  • The Salmon Run
    Tuesday, March 31
    11:30 am on FNX 9.3
    The Salmon Run with Michele and John Law and Dr Judy New Featuring salmon and lentil risotto.
  • Fusion Noddles
    Wednesday, April 1
    11:30 am on FNX 9.3
    Fusion noodles with Rose Bresolin and Dr Judy New Featuring Smoked mackerel and lobster with beet pasta.
  • Aboriginal Italian Fusion with Chef Stephen Morsi
    Thursday, April 2
    11:30 am on FNX 9.3
    Aboriginal Italian Fusion - Zuppa di Vongole, Venison Ravioli, and Bannock style Focaccia with Candied BC Salmon.
  • Aboriginal Filipino Fusion
    Friday, April 3
    11:30 am on FNX 9.3
    Aboriginal Filipino Fusion - Tinolang Manok and Smoked Pheasant Lumpia served with a light Fruit Sauce.
  • The Sweeter Side of the Table
    Saturday, April 4
    11:30 am on FNX 9.3
    The Sweeter side of the table with Robert Salzmann and Dr Judy New Featuring Chocolate Wedding cake

 

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  • Aboriginal Fusion Jambalaya
    Sunday, February 23
    11:30 am on FNX 9.3
    Featuring Muktuk(whale), milk fish smelts, red peppers and brown rice.
  • Burgers with a Difference
    Saturday, February 22
    11:30 am on FNX 9.3
    Chickpeas and sage burgers, Iroquois corn and venison burgers and wild rice and rabbit burgers served on homemade buns.
  • Bear Meat Chili
    Friday, February 21
    11:30 am on FNX 9.3
    Featuring Bear meat chili, with minted tomato garlic tuile cup.
  • George Lepine
    Thursday, February 20
    11:30 am on FNX 9.3
    Featuring stuffed peppers, with caribou, white fish, tapenade of eggplant and zucchini served with tomato concasse and caramelized shallots. (Special Guest George Lepine)
  • Galatine of Prairie Chicken
    Wednesday, February 19
    11:30 am on FNX 9.3
    Featuring Prairie Chicken stuffed with a duxelle of vegetables, moose meat, lardons of pork served with Saskatoon berry compote and quenelles of sweet potatoes.
  • Aboriginal Fusion Jambalaya
    Tuesday, February 18
    11:30 am on FNX 9.3
    Featuring Muktuk(whale), milk fish smelts, red peppers and brown rice.
  • Burgers with a Difference
    Monday, February 17
    11:30 am on FNX 9.3
    Chickpeas and sage burgers, Iroquois corn and venison burgers and wild rice and rabbit burgers served on homemade buns.
  • Aboriginal Sandwiches
    Sunday, February 16
    11:30 am on FNX 9.3
    Aboriginal Sandwiches, featuring crabmeat and smoked salmon, bouches, eggplant tomato and goat cheese served with garlic polenta.
  • Bannock Mania
    Saturday, February 15
    11:30 am on FNX 9.3
    Bannock Mania featuring focaccia style, apple crumble and deep fried claws.
  • Holy Mackerel
    Friday, February 14
    11:30 am on FNX 9.3
    Holy Mackerel featuring a mackerel terrine with shrimp, mackerel fritters and herb crusted mackerel.
  • Venison Delight
    Thursday, February 13
    11:30 am on FNX 9.3
    Venison Delight featuring pan seared tournedos, with a pear risotto and a bouquetiere of vegetables and glace di viande.
  • Hotpot
    Wednesday, February 12
    11:30 am on FNX 9.3
    Wild Game Hotpot featuring Musk ox, caribou, venison and rabbit served with beet pasta.
  • Aboriginal Sandwiches
    Tuesday, February 11
    11:30 am on FNX 9.3
    Aboriginal Sandwiches, featuring crabmeat and smoked salmon, bouches, eggplant tomato and goat cheese served with garlic polenta.
  • Bannock Mania
    Monday, February 10
    11:30 am on FNX 9.3
    Bannock Mania featuring focaccia style, apple crumble and deep fried claws.
  • Pheasant Au Aboriginal
    Sunday, February 9
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Pheasant au Aboriginal. Stewed Pheasant, in a cider infused broth, served with a puree of red peppers and crispy shards of parmesan.
  • Sea Bass
    Saturday, February 8
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Sea Bass. A terrine made with Sea Bass, dandelions and wild rice, served with a fiddlehead bechamel sauce.
  • Eggs
    Friday, February 7
    11:30 am on FNX 9.3
    Eggs-travaganza featuring watercress and tomato frittata with buckskin bannock.
  • Lillooet Recipes
    Thursday, February 6
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Lillooet Recipes: A tribute to Lillooet, showcasing a collection of recipes from the people of his mother's hometown, including canned, dried, cayenne and a West Coast Chowder.
  • Mackerel Madness
    Wednesday, February 5
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Mackerel Madness. Fresh water Mackerel, prepared in a variety of methods.
  • Pheasant Au Aboriginal
    Tuesday, February 4
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Pheasant au Aboriginal. Stewed Pheasant, in a cider infused broth, served with a puree of red peppers and crispy shards of parmesan.
  • Sea Bass
    Monday, February 3
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Sea Bass. A terrine made with Sea Bass, dandelions and wild rice, served with a fiddlehead bechamel sauce.
  • Makwa Bannock
    Sunday, February 2
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Makwa Bannock. Braised makwa (bear meat) served inside of a whole-wheat bannock, and garlic and olive butter, accompanied with a mushroom ragout.
  • Vegetarian Delight
    Saturday, February 1
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Vegetarian Delight: Minted carrot souffle, served with sweet potato mash and buttered spinach pasta shards, in an apple cup.
  • Aboriginal Appetizers
    Friday, January 31
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Aboriginal Appetizers. Quail eggs stuffed with caviar; Balsamic glazed Cornish hen wings; Arctic char timbales, and Baby onions stuffed with venison and white corn.
  • Cod Cheeks with Mushroom Sauce
    Thursday, January 30
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Cod cheeks with Mushroom Sauce: East Coast cod cheeks, served with stuffed tomatoes and mushroom sauce, accompanied with a beet root nest.
  • Moose Meat Stew with Polenta
    Wednesday, January 29
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Moose meat Stew with Polenta. Marinated moose meat and polenta, served with fiddlehead fettuccini, and roasted beets.
  • Makwa Bannock
    Tuesday, January 28
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Makwa Bannock. Braised makwa (bear meat) served inside of a whole-wheat bannock, and garlic and olive butter, accompanied with a mushroom ragout.
  • Vegetarian Delight
    Monday, January 27
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Vegetarian Delight: Minted carrot souffle, served with sweet potato mash and buttered spinach pasta shards, in an apple cup.
  • Moose Meat Delight
    Sunday, January 26
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Moose Meat Delight: Moose meat cabbage rolls, served with a melody of root vegetables with parisienne potatoes.
  • Venison and Duck Pinwheels
    Saturday, January 25
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Venison and Duck Pinwheels: Venison and duck pinwheels, wrapped with bacon and served with a pine nut and shallot mash.
  • Caribou Feast
    Friday, January 24
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Caribou Feast. Peppered caribou, wrapped in bannock, served with an apple relish and fresh baby greens.
  • East Coast Ravioli
    Thursday, January 23
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features East Coast Ravioli: Spinach ravioli, stuffed with scallops and codfish, served in a bergamot flavoured tomato sauce.
  • Arctic Char Feast
    Wednesday, January 22
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Arctic Char Feast: Hickory smoked gourgons of arctic char, served with scalloped sweet potatoes.
  • Moose Meat Delight
    Tuesday, January 21
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Moose Meat Delight: Moose meat cabbage rolls, served with a melody of root vegetables with parisienne potatoes.
  • Venison and Duck Pinwheels
    Monday, January 20
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Venison and Duck Pinwheels: Venison and duck pinwheels, wrapped with bacon and served with a pine nut and shallot mash.
  • Minted Rabbit Casserole
    Sunday, January 19
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Minted Rabbit Casserole: Minted rabbit casserole served with amborio and wild rice risotto.
  • Caribou Stuffed Quails
    Saturday, January 18
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features Caribou Stuffed Quails. Quails stuffed with garlic-laced caribou served with a root vegetable ragout and a fiddlehead cream.
  • Curried Caribou
    Friday, January 17
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Curried Caribou: Caribou curried with mini-red potatoes, served with a zucchini timbale and garlic and hot pepper bannock.
  • Pumpkin Lasagna
    Thursday, January 16
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Pumpkin Lasagna: Lasagna made with pumpkin pasta and venison meat sauce, served with a garlic and cheese shard.
  • Hot Pot Stew
    Wednesday, January 15
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Hot Pot Stew: Caribou, chicken and bacon, stewed in a delicious broth, served with cornmeal dumplings and served in a bannock cup.
  • Minted Rabbit Casserole
    Tuesday, January 14
    11:30 am on FNX 9.3
    This episode of Cooking With The Wolfman features Minted Rabbit Casserole: Minted rabbit casserole served with amborio and wild rice risotto.
  • Caribou Stuffed Quails
    Monday, January 13
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features Caribou Stuffed Quails. Quails stuffed with garlic-laced caribou served with a root vegetable ragout and a fiddlehead cream.
  • Soups On!
    Sunday, January 12
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features Soups On! Carrot and fiddlehead bisque, parsnip and lime chowder, served with butternut squash dumplings.
  • Moose Meatloaf
    Saturday, January 11
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features a meatloaf made with moose meat, bacon and spinach, served over a bean and rice cake, and pumpkin drizzle.
  • Season Greeting Special
    Friday, January 10
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features a season's greetings special. Roasted turkey stuffed with wild rice and cranberry farce served with a bacon and sweet potato mash, accompanied by a garlic and apple demi-glaze.
  • Freshwater Trout
    Thursday, January 9
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features Freshwater Trout. A freshwater trout and wild rice timbales, served with pumpkin pasta and beetroot mash.
  • East Coast Delight
    Wednesday, January 8
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features: East Coast Delight. Salmon, lobster and shrimp pie, served with milkweed pod pasta and a sweet potato quenelle.
  • Soups On!
    Tuesday, January 7
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features Soups On! Carrot and fiddlehead bisque, parsnip and lime chowder, served with butternut squash dumplings.
  • Moose Meatloaf
    Monday, January 6
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features a meatloaf made with moose meat, bacon and spinach, served over a bean and rice cake, and pumpkin drizzle.
  • Bertha Skye
    Sunday, January 5
    11:30 am on FNX 9.3
    On this episode of Cooking With the Wolfman, Guest Bertha Skye - Cree First Nations Featuring - Moose Factory.
  • Tamara Podemski
    Saturday, January 4
    11:30 am on FNX 9.3
    On this episode of Cooking With the Wolfman, Guest Tamara Podemski and Featuring - Breakfast's On!
  • Stewed Muskox
    Friday, January 3
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features Muskox stewed with wild mushrooms and caramelized onions served in a sage infused puff pastry cup.
  • Wawa Waboose
    Thursday, January 2
    11:30 am on FNX 9.3
    On this episode of Cooking With The Wolfman features: White Rabbit Feast. Rabbit Parmesan and breaded with pine nuts and chick pea flour, served over a wild rice pilaf.