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Brews, Bites & Bad Decisions

@baddecisionskitchen

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As seen on @masterchefcda 🇨🇦
Behind the chaos: @raystx
Late night cravings and general debauchery. 🍻

POSTS STORIES REELS TAGGED

I marinated wings in pickle juice, air fried them to hell, and hit them with parmesan — because subtlety is for cowards.
Briny, crispy, salty chaos. Save this one.

⸻

Ingredients:
• 1 lb (450g) chicken wings
• 1 cup dill pickle juice (straight from the jar)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt + pepper to taste
• 2–3 tbsp shredded parmesan (for finishing)

⸻

Method:
1. Throw the wings in a jar of pickle juice and let them marinate for 2–4 hours.
2. Remove, pat dry, and season with garlic powder, paprika, salt + pepper.
3. Toss them into the air fryer at 400°F (200°C) for 20–25 minutes, flipping halfway.
4. While they’re still hot, hit them with a blizzard of parmesan.
5. Eat like you’ve got something to prove. taken in Toronto, Ontario by @baddecisionskitchen

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a year ago

🚨ANNOUNCEMENT🚨
From small-town New Brunswick to Toronto and now the MasterChef Canada kitchen.
A dream come true, a crazy ride, and yes… maybe a few tears.
I’m proud to bring my East Coast spirit, my Toronto grit, and my full authentic self into this competition.
Follow along—I’ll be sharing reactions, highs, lows, and plenty of food along the way.
#MasterChefCanada #DreamToReality #CookingWithHeart #CTV taken in Toronto, Ontario by @baddecisionskitchen

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a year ago

My favourite wing sauce: sweet maple, fiery sriracha. Everyone goes wilder for these than a night at the legion. Comment “sweet heat” for the recipe and get messy.
#BadDecisionsKitchen #chickenwings #spicywings #maple #sriracha #sweetheat #foodie #gamedayfood #airfryer by @baddecisionskitchen

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a year ago

I love Italian food. Simple ingredients, done well, and a supper you’re still thinking about days later.

I still remember how alive the streets felt when I visited Italy. This is a little nod to that trip, with my own spin: garlic and chilli cooked in the pancetta fat, then worked into the egg and cheese.

Still comforting, just with a bit more bite. My mother would probably ask what was wrong with it the way it was…..

Recipe’s in the second photo. by @baddecisionskitchen

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a day ago

A little taste of back home.

Every time I’m home in New Brunswick, a trip to McKay’s Wild Blueberry Farmstand in Pennfield is pretty much a must. I always take my Nan for a blueberry sundae, and you can bet the ladies working there will want to know where you’re from, who’s your father, and who’s your mudder before you leave.

This time, I brought some blueberries back to Toronto and made a blueberry tart with vanilla custard. 🫐🍨

One thing I’ve learned about cooking over the years is that you really don’t need to get fancy when you’ve got good ingredients. Fresh, local blueberries, a simple vanilla custard, and a buttery tart shell. Sometimes that’s all you need.

A little bit of home, right here in my kitchen.
Want the recipe? Share this post and shoot me a message. I’ll send it your way! by @baddecisionskitchen

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22 days ago

Steak tartare. 🥩Hand-cut beef tenderloin, capers, shallots, pickles, fresh chives, and a sexy little egg yolk on top. Served with potato chips because I’m fancy, but not make-my-own-chips fancy 🥔 taken in Toronto, Ontario by @baddecisionskitchen

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a month ago

How long is the perfect poached egg? ⏲️🥚For me 2:45 seconds. No debate.

Saturday mornings I always put a bit of extra effort in. This has been come the staple.

Whole wheat English muffin, smashed avocados, rendered bacon, a couple of perfect poached eggs. Chilli flakes because the week probably got spicy. by @baddecisionskitchen

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2 months ago

Not usually a vegetarian dish guy, but this hits everything- rich, savory, deeply satisfying. You don’t miss meat when the texture is right and the flavor is built properly. This delivers.

Mushroom Risotto 🍄‍🟫🍄

Ingredients
• 1 cup arborio rice
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• 2 cups mixed mushrooms- honestly, more variety the better.
• ½ cup dry white wine
• 4 cups warm Chicken (homemade) stock
• ½ cup grated Parmesan
• Salt and pepper
• Fresh parsley, chopped

Method
1. Heat oil and half the butter. Sweat onion until soft, no color.
2. Add garlic. Cook briefly.
3. Add mushrooms. Cook down until deep, browned, and concentrated. Season.
4. Stir in rice. Toast 1–2 minutes until edges go translucent.
5. Deglaze with wine. Reduce fully.
6. Add stock one ladle at a time, stirring constantly. Let each addition absorb before the next.
7. Continue until rice is creamy but still has bite.
8. Finish with remaining butter and Parmesan. Adjust seasoning.
9. Plate. Top with more Parmesan and parsley. by @baddecisionskitchen

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7 months ago

BDK is building the perfect taco and I’m stealing your best ideas.💡

Tonight’s spread: slow, juicy meat, fresh pineapple, sharp onion, herbs, heat, squeeze of acid. Simple base, no excuses.

Your move:
What goes on your perfect taco?
– Protein
– Crunch
– Heat
– Sauce
– Wild card

Drop the combo. If it’s good, it’s getting cooked.👇🏼 by @baddecisionskitchen

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7 months ago

Shakshuka 🍅🍳🥖🌿

My fav breakfast over the winter.

What You Need
• 2–3 tbsp good olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• ¼ tsp chili powder
• 1 (28 oz) can whole peeled tomatoes
• 6 large eggs
• Salt and cracked black pepper
• Small bunch fresh cilantro, chopped
• Small bunch fresh parsley, chopped
• A generous handful of feta, crumbled

How It Goes Down

1. Build the base.
Heat olive oil in a large sauté pan over medium. Add onion and red pepper. Let them sweat and soften for about 5 minutes until glossy and translucent. You want sweet, not burnt. Control the flame.

2. Wake it up.
Add garlic and all the spices. Stir for about 60 seconds. The kitchen should smell like you know what you’re doing.

3. Sauce phase.
Dump in the tomatoes with all their juice. Crush them down with a spoon until chunky-saucy perfection. Season properly with salt and pepper. Let it simmer and thicken slightly. This is your flavor foundation.

4. Make it dramatic.
Use the back of your spoon to create little wells in the sauce. Crack an egg into each one. Keep the heat at a steady simmer. Cook 5–8 minutes depending on how runny you want those yolks. Cover with a lid if you’re impatient.

5. Finish like you mean it.
Kill the heat. Shower it with chopped cilantro and parsley. Then crumble feta over the top- salty, creamy contrast against that rich tomato heat.

Break a yolk. Drag it through the sauce. by @baddecisionskitchen

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8 months ago

A glossy bowl of spaghetti coated in lemony heat, where sweet shrimp meet Calabrian chili warmth. Bright citrus cuts through butter and olive oil, basil brings a soft herbal lift, and a quiet snowfall of parm pulls everything together. Spicy, fresh, a little indulgent.. exactly the kind of pasta you make when you want dinner to feel special without trying too hard.

Ingredients
• Spaghetti
• Raw shrimp, peeled and deveined
• Olive oil
• Unsalted butter
• Garlic, thinly sliced
• Calabrian chili pesto
• Lemon (zest + juice)
• White wine (optional)
• Pasta water
• Fresh basil, torn
• Parmigiano-Reggiano, finely grated
• Salt
• Black pepper

Method
1. Cook spaghetti in aggressively salted water. Reserve pasta water.
2. Heat olive oil over medium. Add Calabrian chili pesto and bloom 30–60 seconds.
3. Add shrimp, season lightly with salt. Cook just until opaque. Remove and set aside.
4. Lower heat. Add butter and garlic. Cook until fragrant, no color.
5. Deglaze with white wine or pasta water. Reduce briefly.
6. Add spaghetti, lemon zest, and a splash of pasta water. Toss to emulsify.
7. Return shrimp. Add lemon juice. Kill heat.
8. Add more pasta water, then sprinkle in parm gradually while tossing until glossy.
9. Fold in torn basil. Finish with black pepper. Adjust lemon, salt, or olive oil as needed. by @baddecisionskitchen

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10 months ago

And with that… my @masterchefcda journey comes to an end.

Thankful. Grateful. Blessed. Appreciate everyone for cheering me on, and being part of this wild fever dream. 🥰 by @baddecisionskitchen

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a year ago