Tag: Recipe

Alligator Bites

Alligator Bites 1

Today’s dish is my own rendition of the way I have most commonly been served Alligator in restaurants… that is to say, deep-fried with Cajun spices. Sometimes, I have had appetizers with chunks of Alligator meat that were first battered but I prefer to have them very lightly breaded as I have done here. The process is not difficult, and the result is very nice indeed… Continue reading “Alligator Bites”

Pan-Asian Lamb

Pan-Pacific Lamb 1

I’m really not sure how to classify today’s dish… It draws heavily on the Rendang style of curry in that the main ingredients are cooked in coconut milk which is reduced to form a very thick sauce but beyond that, it has a little bit of India and other parts of east and south-east Asia. The name, admittedly, is not very inspired, but it turned out nicely… Continue reading “Pan-Asian Lamb”

Chilli-Basil Lobster

Chilli Basil Lobster 1

I bought some frozen cooked lobster back at Christmas-time to use in a seafood stew and I kept a couple for future use. As the ‘keep-until’ date is drawing near I decided to use one of them in the little appetizer dish you see above. In some ways, given the use of both chili and basil, the dish has a Thai flavor to it but, aside from this, it could easily be incorporated into a more western dinner menu.

After chopping the tail, claws, and main ‘arm sections’ into small pieces, I made a stock using the body and little legs, then reduced this to a very concentrated liquor of no more than a quarter cup or so. After, I fried some garlic puree in a little oil and added the stock along with a splash of sherry and some Sriracha sauce. When this was steaming, I added the lobster chunks and cooked for a few minutes until the sauce was almost a syrup then added chopped basil leaves, plating as soon as these were wilted.

This turned out to be a really nice dish. It was a bit messy to eat but sucking the sauce from the shell before teasing out the flesh from within was delightful. In a future evolution, I would like to try doing this with fresh, raw lobster as I think the result would be even more succulent than this…

Sambuca Flambéed Shrimp

Sambuca Flambeed Shrimp 1

Today’s dish is my own take on an appetizer I was served a while ago in Yellowknife called ‘Flambé Sambuca Shrimp’. Now, I rather ‘panned’ that dish for what I felt was a rather poor execution but, after giving the basic idea a try, I rather owe the cook in question a (partial) apology. One of my criticisms was that the typical anise flavour of Sambuca was entirely absent, leading me to think that they had unfairly skimped on this part of the production. However, in my own attempt, I used quite a bit of the liqueur myself and experienced the very same result. Possibly, it is the flaming of the liquid that causes this? In any event, despite that particular ‘flaw’, I think my effort was the better of the two… Continue reading “Sambuca Flambéed Shrimp”

Pork with Salted Radish and Black Bean

Pork Belly with Salted Radish and Black Bean 1

This dish is named for the flavoring additions, which are Preserved (Salted) Radish and Chinese Salted Black Bean, both of which add a rich umami depth to the pork belly and the secondary ‘bulk’ ingredients of Zucchini and Button Mushrooms. I rather threw this together as a means to use up the last of my current batch of salted radish and I didn’t really plan on doing a blog post (hence no ‘prep’ photographs), but it turned out pretty nicely and I thought I’d share.

Basically, I used pork belly rashers that were first oven cooked to render out some of the fat and brown until not quite crispy, then sliced into sections. I browned the mushrooms in some of the rendered pork fat and added a little lemon juice as they were the canned variety and the lemon juice improves the flavour. Then I added in the pork, zucchini, and about 3 tablespoons of chopped salted radish. I created a glazing sauce with a little vinegar and chilli paste, then finally added chopped salted black beans. I meant to start with some minced fresh ginger but I forgot about it… it didn’t matter though as the overall result was really tasty.

Braised Beef Shank

Braised Beef Shank 1

A while ago, my Irish blogger friend, Conor Boffin, did a very nice post featuring Braised Beef Shanks he called Daub of Beef. I remembered that I still had some beef shank in my freezer and I decided to use his dish as an inspiration for something along the same lines. I have chosen a very nice Merlot for my wine addition, and I am also using a little Madeira as well. Unlike Conor, I am not using fresh mushrooms, but I do add some chopped, reconstituted Shiitake early on and I also add some diced carrot towards the end. This dish turned out as nicely as I am sure was Conor’s… [ Continue reading “Braised Beef Shank”

Parsley-Jalapeno Jelly

Parsley-Jalapeno Jelly 1

Before leaving home on travels recently, I had a large bunch of parsley and some Jalapeno peppers that wouldn’t have survived my absence and so I decided to make a ‘herbed’ jelly with them to use as a condiment and cooking ingredient. Unfortunately, though I preserved the pictures I took of the process until my return, I couldn’t locate my notes and so the ‘recipe’ I provide is a bit general. Still, I think you will have no trouble in following the basic idea and adapting it to suit your own taste… [ Continue reading “Parsley-Jalapeno Jelly”

Spicy Coleslaw

Spicy Coleslaw 1

I have been eating a fair bit of coleslaw these past several moons. Not just because I like it, but, as long as it is homemade, and doesn’t use any of the commercial coleslaw dressings that contain a fair but of sugar, it fits quite nicely into my diet. There are generally two types of slaw; the vinegar dressed sort, and the creamy type based on a mayo dressing. I like the latter but I also like to jazz it up a little by changing the usual sort of dressing recipe. This particular one uses some of the fresh Horseradish Root I posted about recently, and also some of my Spicy Pickled Bell Pepper (although, if this is not an option for you, you can just use the standard slivered or grated carrot instead)… Continue reading “Spicy Coleslaw”

Omelet with Salted Radish and Conpoy

Omelet with Preserved Radish and Compoy 1

This omelettes, or egg-cakes, picture here contain Preserved Radish and Conpoy and are thus quite Chinese in character, although I don’t know if this particular combination has actually ever been tried before. I had first thought of serving them with the typical ‘brown sauce’ that was once common on westernized versions of ‘Egg Foo Yung’ but, instead, I went a little Japanese and just drizzled them with a little ‘Eel Sauce’, sweet condiment rather like Chinese Oyster Sauce, that one often encounters topping the Japanese ‘pizza’ known as Okonmiyaki. If this is not something you have on hand, you could substitute a little Oyster Sauce with a little rice wine and sugar added… Continue reading “Omelet with Salted Radish and Conpoy”

Tiger Peppers (hu pi jian jiao – 虎皮尖椒)

Tiger Peppers 1

It has been years since I last made Tiger Skin Peppers (as many as twenty, maybe). For a long while now, I have wanted to prepare the dish for my blog but I waited in vain for the right sort of peppers to turn up in local stores and it wasn’t until this past week that some finally appeared. I grabbed a good quantity of them and will devote a small portion to this present offering.

The origin of this dish is, I believe, Sichuan, but it is very popular elsewhere. It is so named because the characteristic patterns formed on the chillies when seared at very high heat in a wok or other pan gives it a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.

Anyway, once seared, the chillies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out with a little chopped garlic here (which is sometimes, though not always, used) but, in any event, the result makes for a very nice appetizer or side-dish… Continue reading “Tiger Peppers (hu pi jian jiao – 虎皮尖椒)”