LEONARD BARANYK
Adjust Text Size: A+ A-
LEONARD BARANYK
June 9, 1944 - February 18, 2018
Dear Leonard, Dad and Gigi,June is a special time of year asJune 9th would be your 81st Birthday,June 10th our 58th Anniversary andJune 15th Father's DayGod knew that he was sufferingThat the hills were hard to climbSo He closed his weary eyelidsAnd whispered, Peace be thine.Away in the beautiful hills of GodBy the valley of rest so fairWonderful memories woven in goldThis is a picture we tenderly holdDeep in our hearts, a memory is kept
To love, to cherish, never to forget.
Lovingly remembered this Birthday, Anniversary and Father's Day and always,
Eleane, Lenny, Jason, Jeff, Mary, Natasha, Lenny, Nicholas, Sadie and Leo.
As published in Winnipeg Free Press on Jun 07, 2025
Offer Condolences or Memory
Share your memories and/or express your condolences below. Fields marked with a * are required. All others are optional.
Unfortunately with the need to moderate tributes for inappropriate content, your comments may take up to 48 hours to appear. Thank you for your understanding.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Winnipeg Free Press
a day ago
- Winnipeg Free Press
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___ For more AP food stories, go to
Vancouver Sun
2 days ago
- Vancouver Sun
Get grilling! 5 BBQ recipes to celebrate Father's Day
Father's Day is June 15. The day dedicated to celebrating dads provides a perfect excuse for a backyard BBQ. After all, a hearty, flavourful meal is a perfect way to show some love. To help get the BBQ party started, we asked a few Vancouver chefs and restaurant teams to grill up some of their favourite recipes for the barbecue. From steak to ribs to veggie skewers, here are six recipes to prepare for Dad: Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Recipe by: C|Prime Chef Behshad Zolnasr 2 x 12 oz (340 g) New York striploin steaks 2 heads romaine lettuce, halved lengthwise 4-6 strips pancetta (or bacon) 2 tbsp. (30 mL) capers A few shavings of Parmesan cheese (or Grana Padano) 1 lb (454 g) fingerling potatoes (or baby potatoes) 1 tsp. (5 mL) porcini powder (optional — or use steak spice or garlic powder) Salt and pepper, to taste Olive oil Caesar dressing Take the steaks out of the fridge 15 minutes before grilling. Rub lightly with olive oil, then season generously with salt, pepper and porcini powder (or steak seasoning). Preheat your BBQ on high heat at least 15-20 minutes ahead. Add potatoes to a pot of salted water and bring to a gentle simmer. Cook until fork-tender (about 12-15 minutes), then drain and chill in the fridge until completely cooled. This step can be done earlier in the day. Place steaks on the hot grill and flip every 2-3 minutes for even colour and cooking. Cook to your preferred doneness. Once done, remove and let rest for the same amount of time they were cooked, about 6-8 minutes. Brush romaine halves with olive oil and season with salt and pepper. Grill on high heat for 2-3 minutes per side until slightly charred. Remove from grill, toss with Caesar dressing, and let sit for a few minutes to absorb the flavours. In a medium pan, fry pancetta or bacon in 1 tbsp. olive oil until crispy. Remove and set aside. In the same pan, fry capers until crispy (1-2 minutes). Remove and set aside. Add the cooled potatoes to the pan and fry until golden on all sides, about 8-10 minutes. Plate the grilled Caesar halves with crispy pancetta, capers and a few Parmesan shavings. Serve alongside the rested steak and crispy potatoes. Serves 2. Recipe by: Cardero's Chef Jason Kleinfeld Rib Rub 3 tbsp. (45 mL) brown sugar 1½ tbsp. (22.5 mL) chili powder 1 tsp. (5 mL) cayenne pepper (add more if you like it spicy) 1 tbsp. (15 mL) ground cumin 4 tbsp. (60 mL) smoked paprika 2 tbsp. (30 mL) celery seeds 1 tbsp. (15 mL) onion powder 1 tbsp. (15 mL) garlic powder 1 tbsp. (15 mL) ground black pepper Rib Baste/BBQ Glaze 1 cup (250 mL) ketchup 2 tbsp. (30 mL) molasses 1 tbsp. (15 mL) grainy Dijon mustard 2 tbsp. (30 mL) honey 2 tbsp. (30 mL) apple cider vinegar 2 tbsp. (30 mL) apricot marmalade Salt and pepper to taste A splash or two of bourbon (optional) In a small bowl, mix all rub ingredients together. Taste and adjust to your liking — more sugar for sweet, more cayenne for kick. Set aside. In a small saucepan over low heat, combine all baste/glaze ingredients. Simmer gently, stirring occasionally, until everything is blended and warm. Divide into two portions — one for basting during grilling, one for finishing. 1 x 40-44 oz (1.2 kg) St. Louis side rib Preheat BBQ to about 275°F (135°C) using indirect heat. Pat ribs dry and generously apply the dry rub to both sides. Place ribs on a double layer of foil (parchment on top of meat if you want to prevent sticking). Add a splash of water or apple juice, then wrap tightly. Place the wrapped ribs on the indirect side of the grill, close the lid, and cook for 2½ to 3 hours. Carefully unwrap the ribs — they should be tender but still hold together. Return ribs to the grill over direct heat, meat side down. Baste with BBQ glaze and grill uncovered for 5-10 minutes, turning and basting frequently, until caramelized and slightly charred on the edges. Let ribs rest for a few minutes, then slice between the bones. Serve with extra glaze, coleslaw, grilled corn, or potato salad for a classic BBQ feast. Make Ahead Tip: You can do the foil-wrapped portion up to two days in advance. Just chill the ribs after the first cook, then finish them on the BBQ when you're ready to serve. Serves 4. Recipe by: Bae Side Corporate Chef Sumit Chauhan ½ lb (approx. 225 g) ground chicken 1 tbsp. (15 mL) red bell pepper, finely chopped 1 tbsp. (15 mL) green bell pepper, finely chopped 1 tbsp. (15 mL) red onion, finely chopped 1 tbsp. (15 mL) fresh cilantro, chopped ½ tsp. (2.5 mL) sumac powder (optional, for tang) ½ tsp. (2.5 mL) paprika ½ tsp. (2.5 mL) ground coriander ½ tsp. (2.5 mL) ground cumin ½ tsp. (2.5 mL) salt (or to taste) ¼ tsp. (1 mL) ground black pepper In a large bowl, combine the ground chicken with the chopped bell peppers, onion, cilantro and all the spices. Mix thoroughly with your hands for 5-10 minutes, until the mixture becomes sticky and well combined. This helps the kebabs hold their shape on the grill. Divide the mixture into 4-6 portions. With damp hands, shape each portion around a skewer, pressing it into a long, flat sausage shape (about 6-8 inches long). If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. Preheat your BBQ to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for 5-6 minutes per side, turning carefully with tongs. Cook until the chicken is fully cooked through and has nice grill marks. Gently remove the kebabs from the skewers and serve hot. Pair with naan bites, tomato rice, grilled vegetables and a generous spoonful of tzatziki. Garnish with microgreens or fresh herbs and a bit of coleslaw for extra crunch, if desired. Makes 4-6 kebabs. Recipe by: Honey Salt Chef Johann Caner Skewers 2 cups (500 mL) cremini mushrooms 1 cup (250 mL) cherry tomatoes 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into chunks 1 zucchini, thickly sliced 1 yellow zucchini, thickly sliced Wooden or metal skewers Marinade ¼ cup (60 mL) olive oil 3 cloves garlic, pressed or minced Juice of 1 lemon ½ tsp. (2.5 mL) dried oregano ½ tsp. (2.5 mL) dried basil ½ tsp. (2.5 mL) smoked paprika Kosher salt and black pepper, to taste Honey Salt Garlic Kofta Glaze 3 tbsp. (40 g) minced garlic 2 tbsp. (30 mL) canola oil 1⅓ cups (420 g) honey ¼ cup (60 mL) water In a bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, smoked paprika, salt and pepper. Thread mushrooms, tomatoes, peppers, onion and zucchini onto skewers. (If using wooden skewers, soak in water for 30 minutes beforehand.) Brush the marinade over the skewers and let sit for 10-15 minutes while you preheat the BBQ. In a small saucepan, heat canola oil over medium-low heat. Add garlic and sauté until golden (2-3 minutes). Stir in honey and water. Simmer for about 5 minutes, until slightly thickened. Remove from heat and let cool to a syrupy consistency. Preheat your BBQ to medium-high heat. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred. Brush the grilled skewers generously with the Honey Salt garlic kofta glaze. Serve hot, optionally with extra glaze on the side. Makes 4 skewers. Recipe by: Fanny Bay Oyster Bar and Shellfish Market Chef Alex Guido Pork belly ½ piece (1-2 lb) pork belly, sliced into 2-inch strips 2 cups (500 mL) water (more if needed) 1 cup (250 mL) brown sugar 2 tbsp. (30 mL) kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed To brine the pork belly, in a bowl, dissolve brown sugar and salt in water. Stir in garlic and ginger. Place pork belly in a container and pour the brine over it. Ensure it's fully submerged (add water if needed). Refrigerate overnight or for at least 8 hours. To BBQ roast the pork belly, remove the pork belly from brine and pat dry. Preheat BBQ to 450°F using indirect heat (one side lit, one side off). Place pork skin-side up on the cooler side in a cast iron pan or directly on the grill with a drip pan underneath. Close lid and cook for 30 minutes. Reduce BBQ temperature to 275°F and continue roasting for 1 to 1½ hours, until tender. Let cool to room temperature, then wrap and refrigerate until firm (at least a few hours, or overnight). Slice into ½-inch strips. Grill pork slices over direct high heat for 1 to 2 minutes per side, until edges are crisp and caramelized. Al Pastor Prawns 3 large tiger prawns (or scale as needed) 1 tbsp. (15 mL) Al Pastor sauce (see below) 1 tsp. (5 mL) minced garlic 1 tsp. (5 mL) chopped parsley 1 tsp. (5 mL) olive oil Salt to taste Combine prawns with all marinade ingredients and let marinate for 1 to 2 hours in the refrigerator. Preheat BBQ to high heat. Grill prawns on skewers or directly on the grill for 2 to 3 minutes per side until opaque and slightly charred. Al Pastor Sauce 3 x 198 g cans chipotle chilies in adobo 1 x 3.5 oz pack achiote paste 3 cups (750 mL) orange juice 6 cloves garlic 1 cup (250 mL) apple cider vinegar 1 cup (250 mL) honey 1 tbsp. (15 mL) ground cumin 1 tbsp. (15 mL) chili powder 1 tbsp. (15 mL) dried oregano Salt to taste Blend all ingredients in a food processor until smooth. Optional: simmer in a small pot on the grill for 15 to 20 minutes to concentrate the flavour. Sauce can be stored in the fridge in an airtight container for up to five days. Guacamole 3 ripe avocados 1 tsp. (5 mL) olive oil 1 tsp. (5 mL) lime juice Salt to taste Mash or blend all ingredients until desired texture is reached (chunky or smooth). Taco sauce 2 cups (500 mL) mayonnaise 2 cups (500 mL) sour cream 1 cup (250 mL) lime juice Salt and pepper to taste Whisk all ingredients together in a bowl until fully combined. Chill until serving. Sauce can be stored in the fridge in an airtight container for up to five days. Topping and assembly Grilled pineapple (sliced, grilled, and diced) Diced red onion Fresh cilantro leaves Corn or flour tortillas (lightly charred on the grill) Warm tortillas on the BBQ for 10 to 20 seconds per side. Add grilled pork belly slices. Top with grilled al pastor prawns. Add a spoonful of guacamole. Drizzle with taco sauce. Garnish with grilled pineapple, red onion, and cilantro. Optional: finish with a squeeze of fresh lime juice. Makes 10 tacos.
Winnipeg Free Press
5 days ago
- Winnipeg Free Press
LEONARD BARANYK
Adjust Text Size: A+ A- LEONARD BARANYK June 9, 1944 - February 18, 2018 Dear Leonard, Dad and Gigi,June is a special time of year asJune 9th would be your 81st Birthday,June 10th our 58th Anniversary andJune 15th Father's DayGod knew that he was sufferingThat the hills were hard to climbSo He closed his weary eyelidsAnd whispered, Peace be in the beautiful hills of GodBy the valley of rest so fairWonderful memories woven in goldThis is a picture we tenderly holdDeep in our hearts, a memory is kept To love, to cherish, never to forget. Lovingly remembered this Birthday, Anniversary and Father's Day and always, Eleane, Lenny, Jason, Jeff, Mary, Natasha, Lenny, Nicholas, Sadie and Leo. As published in Winnipeg Free Press on Jun 07, 2025 Offer Condolences or Memory Share your memories and/or express your condolences below. Fields marked with a * are required. All others are optional. Unfortunately with the need to moderate tributes for inappropriate content, your comments may take up to 48 hours to appear. Thank you for your understanding.
