Pineapple Pork Satay

This is by far one of the worst photo’s of pork satay in the whole world, but I promise you it was absolutely amazing! There’s so much flavour in the marinade and sauce! It’s a little sweet and a little spicy, with pineapples and jalapeños! This is a must try!

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Ingredients: (serves 2)

  • 1 lb pork tenderloin, trimmer of fat and thinly sliced in to long strips

Marinade/Dipping Sauce:

  • 1 1/4C Pineapple chunks
  • 2 jalapenos
  • 2 cloves garlic
  • 1″ ginger, peeled
  • 1 Lime, juiced and zested
  • 1C cilantro
  • 2 TBSP honey
  • 1/2 TBSP sesame oil
  • 1/2C Soy sauce
  • 1/4c EVOO
  • salt and pepper, to taste

Directions:

  1. In a blender or a food processor, add all of your sauce/marinade ingredients and blend until smooth.  Reserve half of the sauce and set aside.
  2. In a ziplock bag or a bowl, add your pork tenderloin strips with the remaining marinade and let marinate for at least 1 hour.
  3. Once ready to cook, remove your pork from the marinade. Do not discard the marinade.
  4. Preheat your outdoor grill to a medium heat. Not too high as you do not want the thinly sliced pork to stick to the grill.
  5. Skewer your pork on to soaked wooden bamboo skewers or metal skewers.
  6. Brush your skewers with some of the remaining marinade, and then place on the grill. These will only take a few minutes on each side to cook. Once your pork is almost opaque, flip the skewers over to cook on the other side. Brush the rest of the marinade on the pork and let it cook for another couple of minutes.
  7. Remove from the grill, and serve with the reserved sauce that was NOT used to marinate your pork.
  8. Serve with rice and my Carrot Ribbon and Radish salad

Spring Flank Steak Salad

This flank steak salad sure was a hit tonight! It was once again ridiculously hot out today, so I decided that my BBQ was the best cooking source for the evening! This is loaded with flavour and fresh veggies (that I of course also grilled on the BBQ) and the “dressing” is a less intense version of a chimichurri sauce. It was actually quite refreshing.

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Ingredients:

For the steak-

  • 1 flank steak, pounded to a half inch, or at least the same thickness throughout
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp fresh ground salt
  • 1 tsp coriander
  • 1 tsp cumin

For the “Dressing” –  you don’t HAVE to grill all of these, you can simply just puree them all together uncooked.

  • 1 Avocado, halved – grilled
  • 1/2 large bunch of cilantro, rough chopped (I did not grill this.)
  • 2 cloves garlic, grilled
  • 1 bunch of green onions, whites and greens – grilled and rough chopped
  • juice and zest of 2 limes (also grilled the limes.)
  • 1/4c EVOO
  • 1/4c water
  • 2 tbsp honey
  • 1 jalapeno pepper, grilled
  • salt and pepper, to taste

For the salad-

  • 1 head lettuce of your choice, chopped into 1″ pieces
  • Fresh peas
  • 1 leek, sliced
  • 1 green pepper, sliced

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Directions:

  1. Heat your outdoor grill to a medium heat. Pat flank steak dry with paper towel, and make small slits against the grain. Do not slice all the way through, maybe only 1/4 of an inch. In a small bowl, mix together your steak spice rub ingredients. Once mixed well, slather on both sides of the steak. Place on the BBQ. Cook for about 5-7 minutes on one side. Flip the steak over and continue cooking until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board and cover it with tin foil to rest.
  2. While your steak is resting, add your halved limes, green onions, avocado, green pepper, garlic and jalapeño pepper to the grill. Let them get a nice char on both sides, and then remove them from the grill. Put the green pepper to the side, as this is not a sauce ingredient.  Place your avocado, cilantro, garlic, green onions, lime juice and zest, EVOO, water, jalapeño pepper, salt, pepper and honey in a blender or food processor. Process until nice and smooth. Taste, and season more if need be.
  3. In a skillet over medium heat, add a tbsp of EVOO. Saute your leeks and peas for a couple minutes until the leeks are softened. Remove from heat.
  4. In a large bowl, assemble your salad ingredients – lettuce, peas, green peppers and leeks.
  5. Slice your steak thinly against the grain and add it to the salad bowl. Add some dressing, and toss the salad to mix. Add more dressing if desired.

 


Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can find here

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Ingredients: (Serves 2)

  • 3 medium carrots, sliced on the bias (about 1/2C)
  • 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
  • 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
  • 1 398ML can of coconut milk or cream
  • 2 6-8oz chicken breasts, cubed
  • 3 tbsp Green Thai Curry Paste
  • 2 TBSP china lily soy sauce
  • 2 TSP coconut sugar
  • 2 kaffir lime leaves, thinly sliced
  • 1 cup loosely packed basil leaves, torn into pieces
  • 2.5C cooked basmati rice (for serving.)

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Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
  4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
  5. Enjoy!!

Greek Lamb Taco’s with a chunky tzatziki sauce!

Taco  night is every night, right? Instead of an asian or mexican inspired taco, I wanted a greek inspired taco. Luckily there’s a “Real Deal Meats” just down the road that always has fresh ground lamb!

Ingredients:

-1 tsp canola oil

-1 lb ground lamb

-a pinch of salt, pepper, oregano

-1 garlic clove, minced

-1/4 red onion, minced

-1/4c red wine

-1tbsp tomato paste

-8-10 flour tortillas

-tzatziki + tomato relish

[For the tomato relish, dice up 1 roma tomato, 1/4 english cucumber, 1/4 of a red onion. Mix with 1 tbsp of evoo, 1 tbsp red wine vin and salt and pepper.]

[For the chunky tzatziki- 1/4 cucumber diced, 1/4 red onion diced, 1 garlic clove minced, 2 tbsp mint chopped and 1 c greek yogurt.]

Directions:

Heat your oil in a pan. Add your lamb, onion and garlic. Season with salt, pepper, and oregano. Cook 5-7 minutes until browned. Add in your red wine, stir. once the red wine has reduced, add in your tomato paste. Stir to incorporate and wake up the tomato paste. Remove from heat.

Assemble your taco’s, and add the tzatziki and tomato relish!

*This dish made it to the Edmonton journals “Gastropost” section!


Fresh Shrimp Rolls!

These shrimp summer rolls are a great appie to serve to friends! It’s a no cook meal (besides cooking vermicelli noodles in hot water…) and once you get the rice paper rolling down pat, they can be made in no time!

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Ingredients:

-2c cooked vermicelli noodles

-1 lb cooked, peeled and deveined shrimp, chopped

-3 large romaine hearts, shredded

-1 jalapeño, minced

-1/2 of a medium red onion, slivered (thinly sliced.)

-2 carrots, peeled and shredded (use a grater or processor)

-1/2 c green onion, finely sliced

-1/4c fresh chopped cilantro

-1/4c fresh chopped mint

-fresh lime juice + rice paper wrappers

Dipping Sauce:

-1/4c rice wine vinegar        -3/4c soy or fish sauce

-1/4c honey                          -1 large jalapeño minced

-2 garlic cloves, minced       -1 tbsp green onion, thinly sliced

directions:

Chop up your vermicelli noodles. In a large bowl add in all of your ingredients: green onion, mint, cilantro, carrots, red onion, jalapeño, shredded lettuce, shrimp, and noodles, Add in the juice on 1 lime, and 1-2 tbsp of the dipping sauce. Toss all ingredients together.

To make the dipping sauce, simply just mix the vinegar, honey, garlic, soy sauce, jalapeño and green onions in a bowl. Whisk, taste and adjust seasoning if necessary.

To assemble your rolls, immerse your rice paper in a bowl of warm-hot water for 20-30 seconds. Keep the surface you are working on a little bit wet so the paper does not stick. Spoon the filling mixture into the middle of the rice paper. Fold in both sides over the mixture, then roll into a spring roll. Keep it nice and tight! This was my first time rolling these and i didn’t do too terrible! Continue rolling your rolls until you have enough for dinner, or an appie. Serve with the dipping sauce on the side!


Prosciutto wrapped chicken

This is one of my favorite meals (besides my moms pulled pork sandwiches, of course!)

prosciutto wrapped chicken

Prosciutto wrapped chicken

  • 4 boneless skinless chicken breasts
  • 8 slices prosciutto
  • salt & pepper
  • 2 tbsp butter
  • 1 large clove of garlic, crushed
  • 2 tbsp olive oil, divided
  • fresh thyme sprigs, chopped
  • 8 slices of vine ripe tomatoes
  • 1/2 c grated parmigiano reggiano cheese
  • 4 thick slices of smoked mozzarella cheese
  • few torn leaves of basil, torn into small pieces

Directions:

Pre heat your oven to 400 degrees F.

Heat 1 tbsp olive oil in a pan over med-high heat. Add the butter and the crushed garlic clove, and melt into the oil. Add the chicken, and lightly brown 2-3 minutes per side. Remove to a plate.

Sprinkle the chicken with the chopped thyme, and top each piece with a slice of smoked mozza, and then wrap with the prosciutto. Arrange on a baking sheet, and place the chicken BACK in the oven for 15-20 minutes, or until finished.

chicken prep

While the chicken is cooking, heat oil in a skillet over med-med high heat. Add your slices of tomato, season with salt and pepper. Let the tomatoes get golden, flip, and then do the same to the other side. When they are finished, sprinkle them with the grated parmigiano reggiano cheese and the chopped basil. Serve.