Mint Grilled Lamb Chops

Mint Grilled Lamb Chops

I often buy a Rack of Lamb for roasting, but the individual Rib Chops cut from small rack are wonderful on the grill, especially where the rack has been ‘Frenched’ by having the meat and fat trimmed from the ends of the bone as you see in the picture above. Here, these succulent little chops are given a traditional pairing with Mint, and some other aromatics, both in the marinade, and also while being basted on the grill.

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Asiago Stuffed Chicken Rolls

Asiago Stuffed Chicken Rolls

For a long time, I just made these rolls as the focus of a main meal, along with a starch, usually Saffron rice, and some vegetables of one sort or the other. They do, however, make a very nice starter dish, and may be wrapped in Bacon, Pancetta, or, as in this version, slices of Prosciutto.

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Lemongrass Chicken Wings

Lemongrass Chicken Wings

This dish was inspired by the description of a dish of ‘Lemongrass Chicken’ a friend of mine once tasted and liked very much. I decided to use just wings for this recipe and make it more of an appetizer than a main dish of larger chicken parts as was described. Lemongrass is the dominant aromatic component here but, with the amounts I have used, it comes through as more of a delicate highlight rather than an in-your-face flavoring.

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Squid with Cumin and Chili

Squid with Cumin and Chili

Grilling meats with Chili and Cumin is a common practice in Xinjiang in the far West of China, but it is also popular in the Northern regions as well. Quite a long time ago, I frequented a very nice restaurant, long since closed, in Ottawa’s Chinatown. They specialized in northern barbecue and I tried all sorts of different things, such as Lamb, Pig Intestine, Duck Tongue, and Squid. The latter was an especial treat and the dish being featured here today is very much inspired by memories of the grilled delicacies at the wonderful Ju Xiang Yuan Restaurant.

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Chinese Cold Spiced Beef

Chinese Cold Spiced Beef

Cold plates frequently commence a Chinese banquet and combinations may include dressed jelly-fish shreds, cold roast pork with crackling, or marbled tea-eggs (to name just a few). One perennial favorite is thinly sliced braised beef shank. The little appetizer portion of this specialty you see pictured above doesn’t really need a recipe as long as you have prepared the beef as per my recently posted Red-Cooked Beef Shank recipe.

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Steamed Chili Black-Bean Wings

Steamed Chili Black-Bean Wings

This little appetizer is inspired by a Dim Sum order of Chicken feet I was served in a restaurant in Ottawa. Normally, I find the sauce in which Chicken feet are steamed at Dim Sum restaurants is somewhat bland and uninteresting but the version I had at the restaurant in question was quite piquant and very tasty. Here, I have opted to steam the wings instead of the feet, and, to replicate the taste of the aforementioned Dim Sum dish, I am using the Lee Kum Kee Brand Chili Black Bean Sauce.

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Hoisin Glazed Ribs

Hoisin Glazed Ribs

Back in the day, when I lived in Woodstock, New Brunswick, there was a nearby Chinese Restaurant whose food wasn’t especially memorable, except for the ‘Honey-Garlic’ ribs on their week-end buffet. They were longer than the usual spareribs typically encountered, and they were never cooked to the point that the meat was falling apart. Their glazing sauce had pretty much nothing to do with either Honey, or Garlic, and it took me a long time to figure out that their secret was nothing more than a simple Chinese Hoisin Sauce, almost certainly commercially prepared. My interpretation of their dish uses only four ingredients and is very easy to make.

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Chilli Basil Lobster

Chilli Basil Lobster

After buying several small pre-cooked frozen lobsters on special, I ended up using the last of them for the little appetizer you see pictured above. Given the use of the Basil and the Chili as the major flavoring components, the dish is vaguely Thai in spirit, although it could easily be incorporated into a Western meal. It was a bit of an experiment, and I wasn’t really expecting to write a post about it initially, so, rather than provide a recipe in the usual format, I am going to just describe how I went about making it. It is actually pretty easy…

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Oil Sizzled Shrimp

Oil Sizzled Shrimp Recipe

This little appetizer is adapted from a Chinese recipe I first tried many, many years ago. I can’t quite recall where I saw it, but it is very Cantonese in spirit. Although it is ‘oil sizzled’ the shrimp are actually first steamed with some aromatics, and hot oil is drizzled over them just before serving to really enhance the flavour. Once you have done the finicky part of ‘prepping’ the shrimp, the process is pretty easy.

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Chili Clam Appetizer

Chili Clam Appetizer Recipe

This little appetizer is a re-interpretation of a dish I like to make with Crab, but using very small, sweet Clams instead. The sauce is based on plain tomato-sauce jazzed up with the very popular Sriracha Sauce, and rounded out with a little vinegar, sugar and rice wine. It is actually meant to be served hot right from the pan but it works very nicely chilled as well.

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