After sampling several Northern Chinese BBQ dishes at the Ju Xiang Yuan Restaurant in Ottawa some time ago, I tried reproducing one of their offerings and posted it as Grilled Squid with Chili and Cumin. The restaurant also does shrimp grilled the same basic way (which I didn’t try, but mean to rectify sometime), and I thought I would give it a try at home first. I am departing from the general method used by the restaurant (they dust with ground dried chili, cumin and sesame seeds), and instead used a chili paste that is first slightly sweetened… Continue reading “Chili Cumin Jumbo Shrimp”
I was inspired to try this experiment after enjoying a similar Chinese BBQ dish at the Ju Xiang Yuan Restaurant in Ottawa last year. I actually gave it a try at home shortly after my return but, lacking a barbecue following the disastrous fire the previous summer, I tried to use my oven grill, which just didn’t produce the result I wanted. Now, however, I am the proud owner of a brand new barbecue, courtesy of my lovely wife, and this dish will be the very first to be cooked upon it… Continue reading “Grilled Squid with Chili and Cumin”
One morning, I returned home from shopping with a couple of nice, small steaks for supper. I didn’t have any particular plan in mind for cooking them but, as I was surfing some food blogs later that afternoon, I came across a lovely recipe by Jen over at The Scrumptious Pumpkin that she called ‘Grilled Sirloin with Lemon-Chive Pesto’. Now, Jen’s recipe is a lovely one, and I urge you to take a look, but I had no chives, nor pine nuts, to work with, as she did, and so I decided to substitute the chives with scallion greens and tweak the flavor a little with a little cumin… Continue reading “Experiment: Steak with Lemon-Cumin Pesto”
Beef stir-fried with scallions is a standard in many Chinese cookery books. It is also common on many restaurant menus in the west where it frequently makes an appearance as ‘Mongolian Beef’ (even though the dish actually has little to do with the cuisine of that region).
It is a fairly easy dish to prepare and is thus amenable to all sorts of improvisations. Most restaurant versions, and many recipes you find on the Internet, are generally made with a fair amount of cornstarch-thickened sauce, mostly quite mild, and generally rather sweet. For this experiment, however, I want to depart from that model and do more of a ‘dry-fried’ dish that is somewhat sweet but also incorporates some of the more assertive flavors of western Chinese cookery… Continue reading “Beef with Cumin and Scallions”