My mom is a great cook, I often call her to get ideas, tricks or her recipes. It makes me feel more at home when I’m away.
We all love her smoke salmon pastas, and I found it a very useful recipe to jazz up left over fish.
Here is out it goes!
First dice an onion and some garlic that you will cook in a pan for about 5 min on medium heat or until the onion is tender.
Add 3/4 cup of white wine (because it is unavailable here I used powder chicken broth mixed with water). Let simmer to reduced the liquid in half.
Add some veggies to the pan. The easiest is frozen peas and carrots, but any of your favorite veggies will do. This time I used about 1 cup of a frozen mix of veggies and we added extra fresh peppers at the end. We cooked the frozen veggies about 10min and the fresh ones during the last 5 min only
The final touch is 1 cup of cream, salt and pepper.
I was about to forget the fish. it all depends of what you have and how you like it. I love smoke salmon as is. So I add it in just at the very end, some people like it more cooked. Also when I dont have smoke salmon I sometimes use cooked salmon or arctic char for example, and because those were already cooked I add it only at the end.
If you use real fish, don’t forget to watch for bones!
I am trying to cook meals that will last few days because time is often limited on long work days. We are lucky enough to have a slow cooker here. A great investment to make food while at work and come back to an amazing smell in the kitchen.
So yesterday I improvised some crockpot chili. I did not use a set recipe, grocery here is very expensive so I am limiting myself by using simple ingredients and the few spices I brought from home; chili and curry powder.
Here is what I did:
I cooked a pound and a half of ground beef in a frying pan with a bit of olive oil and a package of chili spice from the store.
I drained the excess of fat and place the meat in the slow cooker.
I cooked an onion and a few garlic cloves in the frying pan and place it in the slow cooker.
I added a can of small red bean I rinsed into the slow cooker.
Alsoţ, I added 2 cans of tomatoes and 1 cup of beef broth with about 1 tablespoon of chili powder in the slow cooker.
Cooked it on high setting for about 4hours.
It was pretty liquid, next time I will put a can of tomatoes and one of tomato sauce to thicken the sauce.
We made oven fries for side dish with potatoes, turnip and sweet potatoes! Pretty awesome mix with the chili !!!
So turns out my beer butt chicken was pretty awesome the other day, so I thought I could share it with you all.
First, to season the chicken I made a dry rub using these ingredients:
Olive oil (enough to make a paste with the herbs and spices)
The spiciness and the sweetness of the brown sugar turned out to be a very nice combination.
Second, you will need to get the chicken butt on the beer can! We previously cut off the top of the can fully open with a can opener.
The hardest part was to get the chicken to stand up with the can of beer half empty on the BBQ grill. You will probably need to get innovative here. We use some aluminum foil around to stabilize the chicken. Also don’t forget to first remove the second grill to have enough room to close the lid.
We cooked our chicken just about 1 hour 20 min or so on the BBQ with a half full beer can in the butt of the chicken.
My friend is famous for her Jerk pork recipe! Last time she came over I took notes of what she was doing and I asked a few more questions about the local tricks for the best jerk meat. If I remember right, the jerk spices where put together to help the meat become more tender. Any fan of spicy food will love it!
1 onion minced
3 garlic cloves
1 inch of ginger root grated
1 or 2 Habanero pepper (I didn’t have any today)
1 teaspoon of all spice
1/2 teaspoon of cloves powder
Half a lime juice
1/8 of a cup of orange juice
1 tablespoon of sugar
1/4 cup of jerk spice
1 or 2 lbs of meat (Pork shoulder is the best)
Sugar and spices
Make incisions into the meat and add the rub the mixture on it and inside. Let marinated as long as you want to get the flavors mix (4 hours in my case).
I cooked the meat in a thin foil on the BBQ to avoid it from burning. I placed the meat directly on the grill for the last 5 min on each side. You could also cook it in the oven at 350 F, the time would depend on the size of the piece of meat you got.
I made a spinach salad with corn, cucumber and mango on the side, as well as sweet potatoes fried on the BBQ.
I hope it old up to her standards. I will have to re-invite her over for more Bajan cooking and I will try to learn something new to share on the blog!
Back to some cooking after a few weeks of laziness! You can guess what was my work schedule like lately… pretty busy! I also had some vacation time, pictures will come soon too!
This is my Saturday night dinner. Great thing, sometime annoying about being a pilot is that the scheduling is certainly not conventional. Planes must fly fly fly!!!
Tonight on the menu folks, we have some Indian/ Pakistani curry. A year ago two of my friends came over to cook and they showed me how they cooked their curry. My apologies, my own curry is probably not very authentic. I looked online and kept inspiring me with different mix of spices as well as trying to remember their North-West Asian techniques.
I really enjoy this kind of recipe because I can just use what ever veggies I have in my fridge that week, and I always keep a can of diced tomatoes around. So it is super easy to improvise and a good way to have lunch for the work days.
Here is what I did.
3 cloves of garlic-minced
1 inch of fresh ginger root-grated
1 teaspoon of garam massala
1/2 teaspoon of cinnamon, Pakistani chili powder, turmeric, coriander
1/4 teaspoon of cardamon.
3 tablespoons of curry paste
All the others:
1 can of dice tomatoes
1-2 cups of water
3 chicken breast cut in small pieces
3 old potatoes
2 sticks of celery
1 bell pepper
2 tablespoons of tomato paste
1/2 cup of 35% creme (it was just sitting in my fridge… like the old potatoes)
I first cooked the onions in some oil for around 5 minutes on medium high heat.
I added all the spices and cooked about 2 min before adding the can of tomatoes.
After it came to a boil, I added the chicken, all the veggies and some water enough to cover all the food.
I let everything simmer for about 30 to 45 min. Adding the tomato paste half way through. Also to help thicken the sauce I removed some potatoes and mashed them on a plate and put them back in the sauce.
It was ready when I confirmed the chicken was all cooked and I got the texture sauce I liked. I finally added the cream… like I said just because it was sitting in the fridge and I had nothing else to do with it.
I served the curry with rice and my favorite yogurt cilantro sauce.
Plain thick yogurt
chopped fresh cilantro
Quantities as you wish, I just put a lot of cilantro and about a teaspoon of lime juice for maybe 1/3 of a cup of yogurt.
J’ai visité mes parents la semaine dernière et j’en ai profité pour pratiquer mes nouveaux talents de photographe.
J’ai aidé maman a préparé cette super recette de porc vietnamien de l’émission: Solutions gourmandes à moins de 5 $. J’adore les recettes asiatiques avec les légumes non cuits, comme ma recette de soupe thaï! Ça goûte plus frais et léger mais c’est tout de même consistant.
Bref, le porc vietnamien c’est super simple à faire!
Mélanger d’abord la vinaigrette:
1/4 de tasse de sucre, de sauce poisson, de vinaigre de riz et d’eau et réserver.
J’ai ajouté un peu de Sambal Oelek pour un petit kick.
Mélanger le porc haché avec
1 c. à soupe de sucre, 1 c. à soupe de sauce poisson, 1 c. à soupe de gingembre, 4 gousses d’ail hachés et 4 oignons verts haché et cuire dans l’huile de sésame.
Préparer les bols ou assiettes comme suit:
D’abord déposer les vermicelles de riz, la laitues iceberg, les carottes dans les bols, verser 2 c. à soupe de vinaigrettes dans chaque bol et ajouter le porc haché et les arachides si désiré.
Servir avec la vinaigrette restante sur la table pour que tous puisse ajuster la saveur de leur plat.
That we are in North America or on the other side of the ocean, those fried potatoes are such a guilty pleasure. I always make mine in the oven and I think it make me feel better about it! But it is still probably not the most healthy side you can have with your dinner.
Here are my 2 favorites way to make them. After cutting the potatoes in the shape I want
I mix them in 1 tablespoon of mayonnaise and add some paprika with it (I use a plastic bag to mix it all uniform)
Or I mix them with some olive oil, dry thyme, oregano, garlic powder and cayenne pepper in a big boil
Bake the potatoes on a cookie sheet at 400F for about 20-30 min depending on the size of your pieces! Don’t forget to turn them half way through the cooking process.
The picture represent the second options and I think I went heavy on the cayenne that night!