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Whether you're hosting a Canada Day party or simply want to indulge in some of our country's best ingredients, Chef Matt Dean Pettit has got you covered. He dropped by the Your Morning kitchen to show us how to eat our way across Canada with recipes that will satisfy any true Canadian's taste buds. 


PEI Stuffed Potatoes

Recipe from The Great Shellfish Cookbook page 198. Published by Appetite By Random House Canada 2018, Matt Dean Pettit. 

Exactly like the recipe name says, you’re going to stuff your own potatoes here. If you’re not feeling my choices, simply choose what you like and stuff away!  

Makes 16  


  • 8x Large baby new potatoes, washed & cleaned
  • 1 tbsp (15ml) Canola Oil Kosher salt & pepper to taste
  • 1 Cup (250ml) Medium ground chicken
  • 1/2 Cup (125ml) crumbled blue cheese
  • 4 slices bacon, cooked and crumbled
  • 1/2 Cup (125ml) full fat sour cream
  • Hot sauce to taste 4-6 chives, finely chopped  


  1. Preheat the oven to 425F (220c). Using a fork prick the potatoes in a few spots. Drizzle potatoes with the canola oil and season with salt.
  2. Wrap each one in aluminum foil, set on baking tray and bake for 45 minutes to 1 hour or until a fork slides in easily but the sides of the potato are still in tact and not collapsing.
  3. In the meantime, heat a large skillet over medium heat. Add the ground chicken and cook stirring occasionally and breaking up the meat, for 6-8 minutes or until brown. Sprinkle with salt and pepper to taste, set aside at room temperature.
  4. Once the potatoes have finished cooking, slice each one lengthwise from end to end without cutting them in half. Using your hands pop open the potatoes by gently squeezing the bottom and pushing upward to create a pocket. The potato flesh will stay inside the potato.
  5. Evenly divide the chicken between each potato and place back in the oven to come back to temperature. Remove from oven and garnish with blue cheese, crumbled bacon, small dollop of sour cream, hot sauce and chives! 


Matty’s Classic Mini Lobster Rolls

Well here it is! I may have eaten about 1,000 of these throughout my time in Nova Scotia. I hope you enjoy them as much as I do!

Makes 8 mini rolls


  • 1 x live lobster (about 1-1/4 lb)
  • 1/4 cup mayonnaise Juice of
  • 1/2  fresh squeezed lemon
  • 1 x pinch Kosher salt
  • 1 x pinch Black pepper
  • 1 x tbs Old Bay Seafood Seasoning
  • 4 x top-sliced hot dog buns toasted & buttered both sides, cut in half
  • *Plain potato chips - optional side
  • *Kosher dill pickles - optional side  


  1. Bring a large stockpot of salted water to a boil over high heat. A popular humane way to cook the lobster is to place a large knife quickly into the lobsters head. You can also place the lobster in the freezer for 15-20 minutes prior to cooking as this will slightly freeze the lobster.  
  2. When the water is boiling, add the lobster, head first. Boil 7 to 8 minutes per pound, or 9 minutes for 1-1/4 lb lobster
  3. Remove lobster from the pot and plunge into an ice bath to stop from over cooking
  4. Using a lobster cracker or side of large knife, smack lobster shell until it cracks in several places. Remove meat from claws, tail and knuckle, cutting tail with knife or scissors. Coarsely chop meat and place in mixing bowl.
  5. Add mayonnaise, lemon, salt, pepper & seafood seasoning and mix well together
  6. On a hot grill top or in a frying pan, toast each side of the buttered buns
  7. Spoon lobster mixture into buns. Serve with chips and pickles, if desired
  8. Serve warm or refrigerate lobster mixture for up to 2 days.


Deep Fried Poutine Balls


Makes approx 24

For the Cheese Ball

  • 1 x 1/2 cups Oka Cheese, grated
  • 1/2 cup goat cheese, broken into pieces
  • 1 x aged cheddar cheese, shredded
  • 1/2 cup AP flour
  • 2 Eggs
  • 1 x cup Panko breadcrumbs
  • 1 x cup Italian bread crumbs
  • 1 x cup Canola Oil to fry with  


  1. In a large mixing bowl add the Oka cheese, goat cheese and cheddar cheese. Mix ingredients together
  2. Add Panko & Italian breadcrumbs and mix all ingredients
  3. Using your hands roll a nice firm ball about an inch high x by and inch wide. Place on large baking sheet
  4. Finish rolling all balls and place in the fridge for min 6- 12 hours to set
  5. When ready to fry fill with Canola oil 1/4 up the pot for a shallow fry.
  6. Slowly add 2-3 balls not more and fry them until golden brown about 2 minutes approx
  7. Place on paper towels to dry and season with kosher salt.  

For the gravy


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups warm Veggie stock (beef, chicken also work)
  • 1/4 Cup fresh sage, finely chopped
  • 3 tbsp half and half cream
  • Kosher salt and fresh black pepper to taste  


  1. In a large skillet, melt butter over medium heat.
  2. Whisk in the flour. Whisk until the flour and butter turn smooth and blonde in colour approx 1 minute.
  3. Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, and thickens. Whisk in the herbs and cook at a low simmer for a minute or two. Remove from the heat, add half and half cream. Season with salt and pepper.
  4. To serve, place all the warm fried cheese balls on serving dish, dip each ball into the veggie gravy! 


Strawberries & Cream Vanilla Bean “Nice Cream”  

Serves 4


  • 2 tbsp butter, divided
  • 125ml Organic Apple Cider
  • 1 tbsp honey
  • 1 tbsp AP flour
  • 2 star anise gloves, whole
  • 250ml heavy cream 35%
  • 4 frozen banana's, sliced in half
  • 1 Vanilla Bean pod, sliced and seeds scrapped
  • 85% Dark Cacao, grated to garnish    


  1. Place banana’s into the freezer for min 2-3 hours to fully thaw.
  2. In a medium sauce pan pot over medium to high heat combine the butter, honey and flour and cook for 1 minute until a paste. Add the apple cider, star anise, heavy cream and cook down until sauce has thickened. Remove from heat until needed keeping warm.
  3. When ready to serve using a food processor add the frozen sliced bananas, fresh Vanilla Bean, and remaining butter.
  4. Blend together until the mixture looks like soft serve ice cream (approx 1-2 minutes)
  5. To serve, spoon a big heap of vanilla “nice cream” followed by the fresh Ontario strawberries and ladle over the cream sauce and grate the 85% cacao overtop!


West Meets East BC Bites


  • 1 Cup Canola Oil for frying
  • Kosher salt to season
  • 1 package won ton wrappers
  • 1/2 Cup mayonnaise
  • 1 tbsp sriracha
  • 1 Cup fresh Yuzu Juice
  • 1/2 Cup Water
  • 1 lb fresh wild BC Salmon (sockeye, or Chum/ Keta for example)
  • 1/4 Cup maple syrup, reduced
  • 1 Cup kimchi, store bought
  • Black & White Sesame seeds to garnish
  • 1 brunch, fresh scallions, cut into thin strands and curled in ice water


  1. In a large skillet over medium high heat add the canola oil and bring to 350F 375F temperature to fry.
  2. Working in small batches add wontons and fry for only 1 min approx per side and set aside on paper towel to dry. Season with salt once all done.
  3. In a small mixing bowl combine the mayo and sriracha and mix well. Set aside until needed.
  4. In a medium sized pot over high heat add the Yuzu juice and water and bring to a low boil. Once boiling reduce to a slow simmer and gently add your salmon. The salmon should just be covered enough to fully poach the entire piece. Cook for approx, 4-5 minutes maximum as you don’t want to overcook it. Once cook, remove from heat. Let cool and flake into small pieces for assembly.
  5. At the same time in a separate small pot over high heat add the maple syrup. Bring to a low boil and reduce heat to a simmer as you want to carefully reduce the liquid, approx 5-8 minutes depending on thick your maple syrup is to start. Be careful not to burn it.
  6. To assemble Bites, first start with a crispy won ton as the base, spoon on a small amount of sriracha mayo, followed by salmon flake, maple syrup drizzle, kimchi, sesame seeds and scallions.