Clams with Wine and Basil

Clams with Wine and Basil

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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Bagoong Alamang Ribs

Bagoong Alamang Ribs

Bagoong Alamang Ribs

This very tasty little appetizer is prepared using a Bagoong Alamang, a Filipino fermented Shrimp Paste. Short Pork Rib sections are marinated in the paste for extra umami flavor, and then they are coated in a spicy batter and deep-fried. No dipping sauce is needed.

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Grilled Steak and Jicama Salad

Grilled Steak and Jicama Salad

Grilled Steak and Jicama Salad

This dish was inspired by two recipes I saw on the Sally’s Place food blog, both of which used the interesting root vegetable known as Jicama. One was a salad which paired the raw vegetable with Beef and Snow Peas, and the other served slices straight from the grill with Salt and Lime Juice. Here, I am grilling the Jicama and the Beef and serving them in a cold salad with Snow Peas, and a sweet and spicy dressing.

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Shrimp Flambéed with Ouzo

Shrimp Flambéed with Ouzo

Shrimp Flambéed with Ouzo

This dish is designed to be served as part of a Tapas meal, but would also make a nice little appetiser for one. I created it after tasting a rather poor appetizer of Flambéed Sambuca Shrimp in Yellowknife and deciding I could do better. Here, large Shrimp are flamed with the classic Greek Anise liqueur known as Ouzo and finished with Scallions in a Lemon Butter Sauce. It is quick to prepare, tasty, and elegant.

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Salmon Rilletes

Salmon Rilletes

Salmon Rilletes Recipe

Rillettes, for those unfamiliar, is a dish in which the main ingredient is cooked and potted with fat. Originally, this was a means of preserving meat and salting often preceded the cooking process. Pork is the most common foodstuff thus preserved, indeed, the name derives from ‘rille’ which is an old French term for a slice of pork, but the method, or some variation thereof, has been adapted to all sorts of other things, including, as here, fish.

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Ribs Steamed with Curry Leaves

Ribs Steamed with Curry Leaves

Ribs Steamed with Curry Leaves

Ribs Steamed with Curry Leaves is fusion dish that uses the Chinese technique of steaming Ribs, but with Indian flavoring. The major component of the flavor profile is Curry leaves, and the rest of the aromatics are kept to a minimum in order for the Curry Leaf flavor to shine. The dish would be a good introduction to anyone unfamiliar with the Leaf, and it is very easy to prepare.

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Pepper Steamed Beef Rib

Pepper Steamed Beef Rib

Pepper Steamed Beef Rib

While perusing an online menu for a Chinese restaurant in Montreal, I saw a picture of a steamed Dim Sum dish they called ‘Veal Chop with Black Pepper’ that looked rather interesting. I ended up not visiting that particular restaurant but I thought it would be nice to try making at home. Unfortunately, Veal of any sort, let alone chops, was not available, and I ended up doing the best I could with Beef Ribs instead. The result was very nice.

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Beef and Sea Cucumber Dumplings

Beef and Sea Cucumber Dumplings

Beef and Sea Cucumber Dumplings

This little Dim Sum dish consists of Dumplings formed using an easy to master Mermaid’s Purse fold, and are cooked Pot-sticker style, so they are crispy on the bottom and tender at the top. The Sea Cucumber it uses takes a little bit of time to prepare, but, while you could replace the ground beef in the filling with Pork, or some other meat, the Sea Cucumber adds a unique texture to these dumplings which cannot be replaced.

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Finishing a batch of Xian Market Lamb Dumplings

Xian Market Lamb Dumplings

Xian Market Lamb Dumplings

I first published the recipe for the dumplings you see above a little over 8 years ago. They were inspired by a picture I saw of dumplings being cooked by a market street-vendor in the Muslim quarter of Xi’an, a city in Northwestern China. The lamb filling can easily be replaced with beef, or other meats, and the wrapper folding is the easiest style possible. Novice dumpling makers will master them easily.

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Shrimp and Pork Balls

Shrimp and Pork Balls

Shrimp and Pork Balls

The recipe for making these Shrimp and Pork Balls is the very same as that used for the Shrimp and Pork Stuffed Mushrooms I featured in a recent post. If you have read that post, you will recall that I only used a portion of the filling mixture, reserving the remainder for other uses. Often, I use this same filing for making dumplings, steamed, boiled, or ‘Pot-sticker’ style, but making ‘balls’ from the Shrimp and Pork mixture allows you to have Keto-friendly, skinless ‘dumplings’, which can be served in a variety of different ways.

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