Posted in In my Kitchen...

Honey Chili Shrimp

Honey Chili Shrimp 1

You may already well know that shrimp cooked in the shell can often be much for flavorful than the pre-shelled variety in the same way that meat cooked on the bone is generally much better than boneless cutlets from the same source. Indeed, eating shrimp that is still in the shell can be a bit fiddly, and even quite messy, but, at an outdoor barbecue, or a casual meal with friends, this often enhances the pleasure of the meal…

Today’s little dish is very easy to prepare and could be served as a light snack, or appetizer with drinks. It is somewhat Asian in spirit, especially with the splash of soy sauce used to give saltiness, but there is no garlic or ginger used (though you certainly could, if desired) and the preparation could just as easily feature in a tapas meal as it could as one of a series of dim sum type dishes.

Basically, you just flash-fry the de-veined shrimp in oil until nicely pink and then add in thin slivers of red chili pepper (or sweet bell pepper for a less fiery result). Once the latter are softened, quickly stir in a splash of soy followed by enough homey to coat the shrimp and, just before serving, a generous sprinkling of toasted sesame seeds.

That’s it …

Posted in In my Kitchen...

Grilled Octopus Skewers

Octopus Skewers A

I did up this little appetizer using a couple of octopus tentacles I had left over from using the rest of the beast in a different recipe. I first thought of doing something sort of Asian with ginger and soy, but I decided, instead, to marinate my sections of tentacle with lemon juice and herbs before gilling them on skewers.

The tentacles had been blanched and frozen before use and so needed no further tenderizing. I cut each into sections and then marinated the pieces in a few tablespoons of olive oil, along with a tablespoon or so of lemon juice, a quarter teaspoon of pureed garlic, and about one eighth of a teaspoon of dried thyme with just a few needles of rosemary crushed into the mix with a pinch of salt. I let this sit for about a half hour so.

Finally, I threaded the pieces on skewers and grilled them over high heat for a couple of minutes on each side, basting with the marinade as I did so. I served them, as you can see, over thinly sliced lemon and the result was very pleasant indeed. I have not used thyme with octopus or squid before and I liked the combination. Next time, I think I may try a more complex Herbes de Provence blend…

Posted in Recipes

Shrimp Bites

Shrimp Bites 1

Recently, our local supermarket has been carrying some very nice cocktail sized shrimp and, since they don’t appear that often, I have bought quite a few packages and have been using them in different ways. I opened one pack to make scrambled eggs with shrimp and, since I didn’t need the whole package, I put together the little fritters you see above. They are somewhere half-way between an Indian Pakora and Japanese Kakiage, and, for this recipe, I kept everything very simple and clean… the only seasoning in the fritters is a dash of salt and the batter is made very light with egg-white rather than whole egg… Continue reading “Shrimp Bites”

Posted in Notable Nosh

Chorizo Scotch Eggs at The Clarendon Tavern

Chorizo Scotch Eggs

When I was a kid growing up in Britain, Scotch Eggs would often put in an appearance at picnics or on cold buffets, but, on this side of the pond, they seem less well known and are only infrequently encountered. Basically, the idea is that a boiled egg is wrapped in sausage meat, coated in breadcrumbs and then deep-fried or baked. In my house, when I was young, my mother deep-fried them, as best as I recall, and she always hard-boiled the eggs first.

A while back, I had an opportunity to visit ‘The Clarendon Tavern’ in Ottawa’s Byward Market for the first time. I was able to sample a number of beers I had not had before, and also tried their version of Scotch eggs, which has been given a spicy twist with chorizo and other seasonings in the sausage wrap.

The specialty was served with some very nice bread and butter pickles, grainy mustard, and a salad of greens in a lovely dressing containing just a little lemon zest. There were also some finely shredded pickles in the greens and, while I could not identify them, I thought them a very nice addition. As for the egg itself, the coarse breadcrumb produced a very nice crust that was still nicely crisp and the chorizo sausage made a great change from the usual. There was also a slight ‘curry’ taste to the meat coating, and I could definitely detect cumin and coriander in the blend. Whatever it was, the result was a nice play on an old favorite and I would really like to experiment with the idea myself … maybe Quail eggs instead?

Posted in Recipes

Shrimp and Pork Balls

Shrimp and Pork Balls 1

Today, I am going to show you a couple of little dishes made with the same basic  ‘dumpling filling’ mix I made for my Shrimp and Pork Stuffed Mushrooms  a while ago. As I mentioned in that post, the combination of shrimp and pork is one of my most favorite dumpling fillings but I wanted to use it in a few non-dumpling applications as well. The stuffed mushrooms were first but then I used the remainder of the mix to make some ‘balls’ that I almost think of as ‘dumplings without wrappers’ … Continue reading “Shrimp and Pork Balls”

Posted in Notable Nosh

Notable Nosh: Wasabi’s Unagi Taters

Wasabi's Unagi Taters

Dear, Oh dearie me… this little offering was… just… sad…

Normally, a dish or meal is featured as a ‘Notable Nosh’ dish because it was either very good, or otherwise interesting in some way, but, unfortunately, that was not the case here… I love the Japanese Restaurant, Wasabi, down in Ottawa’s Byward Market, not just because they usually have top notch food, but also because, sometimes, they can be innovative in clever and tasty ways. Occasionally, though, or at least a couple of times in my experience, they have managed some truly frightful boners. Their ‘Unagi Taters’ which I tried just before this past Christmas, were, I regret to say, boners in the first degree

The menu introduced ‘Unagi Taters’ as: Miso herb croquettes with unagi (eel), cheese, and chives.

Sounds sorta interesting doesn’t it?

Let’s unpack ….

To get the full idea of the croquette, imagine a dollop of cold, unseasoned and mashed potato that is pressed flat, coated in breadcrumbs and deep fried. You may well imagine that the result would be somewhat flavorless and with an unpleasant texture, and… you would be right. Had these ‘croquettes’ included the advertised herbs or miso, the additions might have saved them. As it was, however, they were nowhere in evidence; Not merely added insufficiently, mind you … but completely absent.

The Unagi was the only thing that added any sort of decent flavor here… Unfortunately, it may be that the chef was having a bad night or something, but only two of my four ‘taters’ managed to have any eel put atop them, and in both cases, the amount was not quite enough to be described as ‘stingy’. The final insult to the otherwise decent fish came with the addition of the cheese.

The cheese, and I swear this is true, was actually squares of processed cheese that were added to the ‘taters’ before being popped under the grill. This might have been alright except that the grilling wasn’t even long enough to properly melt the cheese (much less toast it to make it flavorful) and so there it remained as cold, and plastic-like, as it usually is. Sadly, this is not a dish that was poorly executed, it wasn’t even well-conceived to begin with.

Well… in all fairness to Wasabi, despite my little diatribe here, I love the place and will continue to eat there when I come to town. But guys … for heaven’s sake, retire this one from the menu and, for future innovations, if it comes to mind that processed cheese with fish might be a good idea then … NO, NO, and .. NO!!

 

 

Posted in Notable Nosh

Notable Nosh: Alirang’s Tteokbokki

topokki 1

I ate Tteokbokki for the very first time at Alirang (my favorite Korean Restaurant in Ottawa) just a little bit before Christmas. For some reason, I had never heard of these before even though I eat in Korean restaurants fairly often, and have a pretty decent collection of Korean cookbooks at home. Thankfully, Alirang provided a phonetic rendering for the dish right on the menu and it appears, as they have it, to be pronounced ‘Topokki’.

I any event, Tteokbokki consists of a particular type of rice noodle, which can be served in many different ways. In the Chinese character name for the selection given on the menu (in the inset on the above photograph), it is described as ‘Hán shì chǎo niángāo’, which translates as ‘Korean Style spicy stir-fried steamed-rice cake’. The actual noodle, as it turns out, is a thick, very dense, cylindrical rice flour noodle cut, in this case, into 3cm sections.

Now, the dish I was served at Alirang did not just consist of the noodles in sauce, but also contained a little cabbage (not quite apparent in the picture) but also some triangular pieces of something with an almost omelet like texture that I could not identify. I had to ask what they were and discovered that it was slices of fish cake. When I discovered what it was, the taste suddenly made sense and I have to say that I really liked this addition very much.

Now, the noodles were probably the densest, chewiest noodles I have ever had and I can see how they could become addictive, and probably a comfort food for those who grow up with them. I would like to see if I can buy them separately for home use sometime so I can experiment with them a little.

Oh… as for the sauce, this was pretty much nothing more than a slightly diluted Gochujang, or Korean Fermented Chili-Soybean Paste. It was extremely fiery and, I have to admit, nearly did me in. Still, on the whole, I really liked this offering and would like to try some other versions in the future.

Posted in Dim Sum

Dim Sum: Ginger Beef Dumplings

PI Ginger Beef Dumpling

I had these particular dumplings at the Palais Imperial in Ottawa a while ago. They weren’t spectacular exactly, but they do get a mention for being a bit unexpected.

The full name from the Chinese characters on the menu (see the inset in the above picture), read Ginger Scallion Beef Dumplings, which amplifies the English name by also specifying the scallion that is included, not as part of the filling, but as a steaming ‘companion’ along with the thick shreds of ginger. What is a bit odd is that the final character in the name is (jiǎo) which typically refers to a dumpling with a flour wrapper. Here, a bean curd skin, also known as ‘tofu skin’ is used to enclose the filling. This product, which is purchased in dried sheets and then reconstituted, is often used to make steamed rolls in dim sum houses, but only occasionally to make dumplings in this shape.

Anyway, the filling here was decent if unremarkable (lightly seasoned and well textured), but the choice of wrapper really made for a different experience. Tofu skins, when steamed, don’t have the same al dente resistance as wheat doughs and it has almost a ‘papery’ mouthfeel when you first bit in to it. That may not sound especially appetizing, but, in fact, it is quite a nice texture and makes a pleasant change in a series of dumpling courses. I enjoyed these…

Posted in Notable Nosh

Notable Nosh: ‘Mandoo’ (Korean Dumplings)

Mandoo

I eat at Korean restaurants about once or maybe twice a year. I have rarely had dumplings during a Korean meal and, quite honestly, don’t particularly associate dumplings with Koran cuisine at all; Mostly, I think, because they most often appear on the menu under the name ‘pot-stickers’ or the Japanese name ‘Gyoza’. A lot of Korean restaurants will include Chinese, Japanese, or Thai items on the menu, and the dumplings I have seen in these places are generally the fried ‘Guo Tie’ or ‘Wor Tip’ variety that are commonly called pot-stickers, and it is never suggested that they are a Korean ‘thing’ at all…

At Alirang, a tiny, but excellent Korean restaurant in downtown Ottawa, they had dumplings described on the menu as ‘Mandoo’  (Korean Dumplings) … I have seen the name Mandoo in cookery books before, or in its more common variant ‘Mandu’, and the Wikipedia entry for the term suggests that the word refers to a wide variety of native Korean dumplings. In truth, I don’t think this is the case as the word clearly descends from the same root as ‘Manti’ (central Asian dumplings) and ‘Mantou’ (Chinese steamed buns) … In the inset in the above picture, I have shown the menu entry, which includes Chinese characters for the name. These solve the issue a little as they translate as ‘Korean style fried dumplings’ and suggest more a Korean twist on a standard Chinese classic rather than a purely Korean delicacy.

Anyway, whatever the origin, these were pretty decent , except that the wrapper dough was a bit thick for this type of dumpling and would be more appropriate for boiled or even steamed. The Chinese characters specify ‘jiānjiǎo’ which actually means ‘pan-fried’, but these ones were clearly deep-fried and quite oily, although I don’t mean this as a criticism as these were, as I say, pretty darned decent. The filling was ground pork and cabbage that didn’t seem to be seasoned with anything except a little salt, but the simplicity of this worked very well and the overall effect was very flavorful. They may not be truly a traditional Korean delicacy … but who cares 😊