May 31, 2009
- minced garlic
- soy sauce
- minced ginger
Grab your fave olive oil, eyeball it- I go with about a table spoon of 1, 2 & 3 in a quarter cup of oil for 3-4 racks, Frenched and cut into single chops. you can let sit for 2 hours longer. shake up the container every now and then and make sure its in the fridge in an air tight container.
my best friend Kim W’s official new favorite condiment: My version of the Argentinian classic chimi churri:
- a bunch of; coriander, flat leaf parsley, Italian parsley, basil
- 1 red onion
- 2 cloves garlic
- splash of red wine vinegar
- splash of lemon juice
- pinch of: dry oregano, thyme, smoked paprika
- 1/2 fresh jalapeno pepper (or to taste)
blend all in chopper and slowly add enough good olive oil to bind ingredients into a pesto style consistency- it should be a bit looser. vibrant, green and delicious. this can keep in the fridge for quite some time- so long as its always covered with olive oil and never contaminated with a dirty spoon (any other foods on it). delicious on fish, meat, as a pasta sauce, a dip… Enjoy 🙂
May 22, 2009
Had the pleasure of working with some friends, a smooth event, 50 ppl, important guests; cocktail dinatoire for cool peeps. Tiga’s new album ( http://www.tiga.ca/) press shindig, here in Montreal, at the awesome high end audio shop- “Coup de Foudre” (think home theaters that blow your mind ( http://www.cdfaudio.com ) ..
Just some tasty, honest food, with a lot of flavor…the right accompaniments to play with your palette.. from watermelon, feta & mint sticks, dusted with lime zest to no-fry honey garlic chicken wings with a kick of fresh red chili… chips in funky boxes and spiced nut mixes on silver platters. it was really fun . … The music and venue were kickin. My beautiful sister Chloe helped prep and serve .. she survived my craziness in the kitchen & kept the coolness in cool.
there was an italian vibe as undertone to most dishes, spicy italian sausages sitting in roasted red pepper coulis , pesto tuna sliders & tuna bamba bombs, fresh tomato, mozz & home pesto cups… italian cheese (only the best) & wine selection…
makes me hungry just looking at it again, thanks Chu & Jen for you’re help 🙂
May 21, 2009
you can make a quick tossed or plated salad with these ingredients but its fun to deconstruct it and make it bite size, especially when entertaining.. interesting, refreshing and light. the contrast of texture and flavor is a must try… (I’d use a more creamy less salty feta, like Bulgarian or double creme) its a good palette cleanser 🙂