easy & delicious

easy & delicious

Keep it simple & fresh.

Home made pesto:

  • 2 bunches of fresh basil
  • 1/4 cup of fresh parm
  • hand full of toasted pine nuts
  • 2-3 cloves of garlic
  • fresh ground pepper, salt to taste
  • about 1/4 cup of extra virgin olive oil

put all ingredients in your blitzer, except for the olive oil. give it a rough blitz… add the olive oil slowly and check the consistency every now and then. Dont over mix. substitute the basil for arugula or other herbs, substitute the pine nuts with walnuts…or mix! anything is possible. Store in your fridge & so long as you cover the pesto with oil every time you use some, it will keep quite some time.

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Lobster throw down

June 19, 2009

Oh, how I love these under water critters. For a bug they sure can be delicious & low fat (although high in cholesterol…) Seeing as its the season, why not go cwaaaaaazy?

Did em three ways, Lobster with Ginger & Scallions , Lobsta Roll with avocado aaaaaaaaaaaaaand, lobster salad. D-lish.

Lobster rolls:

take your fresh lobster pieces, gently mix them into your diced avocado, chopped celery, chopped onion (of ur choice) garlic powder, chilli powder, fresh lemon juice, light mayo (preferably home made) fresh cilantro, salt & pepper. eat alone or in a roll…so good…so easy. Substitute lobster for chicken, shrimp or grilled swordfish

Lobster salad:

fresh lobster, sliced fresh fennel (slice it thin & store it in ice water with lemon slices while you prep the rest of the salad, for best crunch & to keep the white colour…this veg will brown like an endive does when you cut it) dice red pepper, onion, salt, pepper, really good olive oil, a splash of vinegar (red wine or something better but not white) and finish off with dill. I dont love dill so I use coriander but dills the way to go.

Chinese style:

keep the shell on your lobsters this time, for fool proof results use a par-boiled lobster. chop them in pieces (the point is to ease access to lobster meat when eating). prep scallions (green onion) by rough chopping (cut each in about 3-4 pieces) slice ginger in nice big slivers & for 2 lobsters I go with 2 cloves of garlic, rough chopped again. in a bowl, put 1 egg white, 1 tbl spoon of corn starch, 1 teaspoon of soy & 1 teaspoon of water. combine well. toss lobster in this mix. heat wok (or pan) to med- high and put ya lobster in. toss a bit to cook the coatin, then add the ginger, scallions & garlic, toss continuously. when you like the colour…serve & eat!

Try this at home

June 19, 2009

dinner

dinner

throw-in-ya-kitchen-sink thai stir fry.. I just sauteed (on high heat in a non stick pan) onion & garlic, some baby corn, tofu, julienned carrot, zucchini & chopped green onion,…hmmm..mushrooms and fresh sliced ginger, left over roast chicken breast, frozen raw shrimp (de veined & no tail) with a little coconut milk & spicy red curry paste. fast (got to be, after a 14 hr work day, who wants to cook for ages?) try different variations and if you dont like spicy, go for a mild curry, green perhaps.

If you like healthy choices, try this KAMUT UDON noodle, so good. alls I did was boil it up, drain & literally trickle 3 drops of sesame oil, sprinkle of black sesame and voila. a great medium to slurp up the sauce..

Lucille’s oyster dive

June 18, 2009

Great food, music & friends in a chill environment, off the beat & path. Not in Old Mtl or Griffin town, plateau or Outremont. This new neighborhoodly eatery at a cute locale on Monkland is refreshing and hits the spot in so many ways, any day of the week. When you get your “dirty dozen” ask for Bokhai’s cucumber & onion relish & for if u dare, ask for his hot sauce! ouch!

fresh tuna tartare

June 1, 2009

tuna tartare with mango, avocado and sesame

tuna tartare with mango, avocado and sesame

Keep your board, knife and working area very clean (as always) but pay extra attention when working with raw fish. be gentle and work slowly and chop into sizes that you like. I enjoy small pieces. keep all chopped ingredients the same size for a good look and balanced bites. keep refrigerated when not plating and remember tartare is not ceviche, so any acids will cook the fish, and it will not taste good if its not fresh so make sure your fish is caught that day ! ask your fish dude and tweek recipe if tuna is not available…

add 1 part mango & avocado to 3 parts tuna .. sprinke with sesame seeds, chopped green onion. drizzle with good light olive oil, teeny 3-4 drops of sesame oil, a few dashes of soy, chopped cilantro if you like it (which i do) but go sparingly. gently mix it all up, season with fresh pepper and salt to taste (taste first) and serve on a rice cracker or chip of your choice.