Beef Satay Skewers at the Taste of Saigon Restaurant in Yellowknife
I was travelling through Yellowknife for years before I cam across the Taste of Saigon Restaurant. It is a pity I didn’t discover it earlier as it is a very pleasant restaurant with some excellent food. The Beef Satay Skewers you see pictured above weren’t the best dish I ate there, but they were excellent nevertheless.
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Moroccan Camel Meat
I have never ever seen Camel appearing on a restaurant menu anywhere. I even lived in Libya which is (somewhat) close to Morocco way (WAY) back in the day, and I didn’t get to experience it there either. I was accordingly quite excited to see it turning up in a local supermarket packaged by a Canadian Company, Blue Mountain Fine Foods. Now, it seems that the Company may have closed down now, as weblinks are broken, but, in any event, I found the product interesting but a bit disappointing.
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Kung Pao Chicken at the Keung Kee Restaurant in Montreal
The Keung Kee Cantonese Restaurant has been a fixture in Montreal’s Chinatown for many years now. It is a rather nondescript place, on the of an old building, and was a bit shabby and not especially clean on my visit. I will say that the majority of the clientele were Asian, which generally speaks well of the food, but the Kung Pao Chicken turned out to be a good example of this a dish best not ordered in establishments specializing in Cantonese, rather than Sichuanese cuisine.
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Broccoli Rabe – a.k.a. Rapini
Sometime ago, I did a post featuring Broccolini and I described it as being something of a cross between Broccoli and the Chinese vegetable, Gai Lan. Broccoli Rabe, also known by the Italian name ‘Rapini’ is somewhat related to Broccoli, and shares some similarity to Gai Lan, but the taste profile is a little different.
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Squid Grilled at the Izakaya Restaurant in Ottawa
I previously posted a rather lukewarm review of the Gyoza at the Izakaya Restaurant in Ottawa. In the main, however, the dishes I was served at this once delightful (but now closed establishment) were mostly very good. Grilled Squid happens to be one of my favorite dishes and the version at Izakaya was not just excellent, it was one of the best I have ever had.
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Japanese Eel Sauce
If you haven’t encountered Japanese Eel Sauce before, you may be wondering whether it is a sauce made *for* Eel dishes, or one made *from* Eels. Well, the short answer is… both. It is well worth trying though, and quite easy to find. Rest assured, it will not make any food you use it with taste ‘fishy’ in any way
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The Deep-fried Oysters at Salty’s in Halifax
This little appetizer at Salty’s Seafood Restaurant in Halifax was billed as ‘New Orleans Style Fried Oysters’ and were a special on my visit for lunch. Salty’s is a waterfront pub serving a seafood menu and the food is decent if not especially high-end. Their deep-fried Oyster special was plated in a clever, if rather plain way, and the oysters themselves were well-cooked.
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Korean Sweet Grilled Beef Ribs
Recently, I posted a recipe for Spicy Korean Beef Ribs. The ribs you see pictured above are prepared in a very similar way but without the spicy Korean Gochujang Chili Paste to lend them fire. Here, the marinade is much milder and sweeter, but, in a slight twist from Korean tradition, replaces the more common Asian Pear with Apple Sauce. For the best results, these ribs should really be done on the barbecue, but for this recipe, and for convenience, these Ribs get ‘grilled’ in the oven under the broiler.
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Scallop Xào Tuong at the Café Indochine in Ottawa
The very pretty dish you see pictured above was served to me at the now defunct Café Indochine in Ottawa. The place got some rather mixed reviews but I ate there a couple of times and found the service and the food to be quite good overall. Their Scallop Xào Tuong , which I had for lunch one day, turned out to be well prepared, and was quite delicious, but it was also a bit disappointing in one regard.
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Clams with Wine and Basil
This recipe is somewhat similar to my Clams with Pork and Basil, except, of course, for the fact no ground Pork is used here. Both dishes use Basil along with small, hard-shell Clams, but the version with Pork is Asian in spirit and uses Rice Wine in the steaming medium, while the dish you see above is more Western and uses Butter and White Wine.
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