Canadian Chef Roger Mooking shows you how to bring some American Independence Day flavour to your next a barbecue.

Oyster Bake

Roger has seen this dish throughout his travels to New Orleans and Philly.


  • 6-7 fresh oysters


Make a side of garlic butter, toss in bread crumbs, and parmesan cheese. Add chopped parsley and shallots.

Top the oyster with mix and bake for seven minutes until it bubbles up and cooks. Serve it hot. 

Grilled Peaches

This is a classic Southern dish often found in Georgia.


  • One fresh peach


Take a fresh peach, cut in half and remove the seed. Brush the peach lightly with oil and sea salt. Lay the peach flat-side down on grill it to get nice char marks. Flip it over and grill for one more minute.

Make a hot sauce using chopped shallot, chili, and vinegar. Put the sauce in the open part of peach (flat-side up). Plate by putting the peach with the filling on a bed of baby arugula. Lightly dress the arugula with salt, pepper and extra virgin olive oil.

Collard Greens

You can't get more classic then collard greens.


  • Collard greens
  • Bacon
  • Chicken stock


Using a classic cast iron skillet, stew collard greens with bacon in chicken stock until the stock has evaporated. It cooks for about 20 minutes.