Tuna Salad Rice Cake

Today's lunch... tuna on a rice cake topped with sprouts. Later on I added some cheddar cheese and made a tuna rice cake melt. Delicious!

- 1 can sustainably caught tuna (Raincoast Trading is the best!)
- 1 tbsp greek yogurt
- 1 tbsp sour cream
- salt & pepper to taste
- any additional mix-ins to suit your fancy (chopped onion, chives, green onion, celery, pickle etc.) I like my tuna plain.
- 2 plain, unsalted brown rice cakes
- Any sprouts of your choice. I used alfalfa but pea shoots and broccoli sprouts are great too.

1. Drain tuna well and add to a medium bowl.

2. Mix in yogurt, sour cream, salt and pepper and any other additions you've chosen. Stir together to mix well.

3. Top each rice cake with about 2 tablespoons of tuna mixture and spread to coat the top evenly.

4. Place sprouts on top of tuna.

5. Add thin sliced cheddar cheese, if desired, and place in toaster oven until slightly melted.

Oysters Two Ways: Raw on Half Shell & Baked with Parmesan

It's oyster day at my house. Vancouver Island oysters were on sale at the market so I bought a dozen. When bought at the grocery store or fish market, oysters are incredibly affordable - usually ranging from $0.50 to $1.00 each; Much cheaper than restaurant oysters which are often marked up 300-500%!

I'm going to share my two favourite ways to enjoy oysters. The first is raw, on the half shell with a few flavourful accompaniments. The second is baked in the oven, topped with breadcrumbs, herbs and cheese.

First thing first though... you have to open your oysters. As I said last time I shucked oysters at home, I'm no expert. A proper oyster knife is key. For other tips, I suggest you take a few minutes searching the internet for a good tutorial.


Jill's Favourite Way to Eat Oysters on the Half Shell:

6 fresh oysters (any size), shucked & on the half shell
3 lemon wedges
Worcestershire sauce
3 teaspoons prepared horseradish (I prefer fresh grated but it's not easy to find!)

Arrange oysters on an ice-covered plate. Squeeze lemon over each oyster. Add a few dashes of Worcestershire sauce to each and top with a 1/2 teaspoon of horseradish.

Enjoy!


Baked Parmesan Oysters:

2 tablespoons panko bread crumbs
pinch each salt & pepper
1 tablespoons fresh parsley, chopped fine
6 fresh oysters (any size), shucked & on the half shell
3 cloves garlic, minced
2 tablespoons butter, melted
2 tablespoons Parmesan cheese, shredded
2 lemon wedges (optional)

1. Pre-heat oven to 357 degrees F.

2. In a small bowl, mix together bred crumbs, salt & pepper and parsley.

3. Arrange oysters on a baking sheet. To ensure oysters stay upright, pour 1 cup of course salt on the baking sheet and nest oysters into the salt (this is also a great presentation technique!). On each oyster, sprinkle 1/2 clove of minced garlic and 1/2 tablespoon of the breadcrumb mixture. Drizzle melted butter over each oyster and top with a sprinkle of Parmesan cheese.

4. Bake in pre-heated oven for 20 minutes, or until tops are lightly browned and cheese melted. Serve immediately. Squeeze fresh lemon juice over the oysters if you desire.

This post is part of Real Food Wednesday.

Oysters on the Half Shell with Pickled Shallot Vinegar

It's week four of my online cooking class, Surf & Turf at Cheeseslave. This week, Ann Marie taught us how to pick fresh seafood and we learned several recipes for uncooked seafood dishes, like ceviche and sashimi. She also showed us a great way to shuck raw oysters.


Oysters are extremely good for our health and are listed in The 150 Healthiest Foods on Earth. According to author Johnny Bowden, a 1 cup serving of oysters supplies more than 100 percent of the recommended daily value of Zinc. Zinc is important to healthy immune function and fertility, among other things. Oysters are also a mood elevator as they are rich in the amino acid tyrosine, which the brain converts to dopamine. Before dealing with raw oysters at home, make sure you read up about how to buy and store fresh shellfish. Raw oysters are safe to eat, if handled properly.


A few weeks ago, I ordered an oyster knife online from Golda's Kitchen, in anticipation of this lesson. Yesterday I picked up 8 small fresh oysters from the market and today I got down to business! I was pretty apprehensive about the process. Not sure if any of you have seen Bob Blumer's Glutton For Punishment? He participated in an "Oyster Shuck Off" in one episode. Let's just say there was a lot of blood. As it turns out, oyster shucking is not that hard, or that dangerous! Actually, it's incredibly easy. I made it through my eight in under 10 minutes, and had only minor difficulties with two of them. But... this post isn't about how to shuck oysters. I am certainly no expert. There are loads of videos on YouTube that can help you out. All I can tell you is to make sure you have a proper oyster knife, a sturdy wooden cutting board, a clean dish towel and a steady hand! And DON'T STRESS! And if someone tells you a butter knife will work just fine to shuck an oyster, DO NOT BELIEVE IT. You need an oyster knife. You can pick one up at most any kitchen supply or speciality shop for about $10.

OXO Good Grips Oyster Knife
I love topping my raw oysters with a squeeze of fresh lemon, a dash of Tabasco, a little bit of grated fresh horseradish or pickled shallot vinegar - but not all together! I made the Pickled Shallots during week three of the Preserve the Bounty Challenge. French Food at Home does a pickled shallot on fresh oysters. My favourite seafood restaurant, Rodney's Oyster House also serves their fresh oysters on the half shell with a pickled shallot vinegar. It's delicious! Pickled shallots are also a great condiment for many other things, like salads, sandwiches, antipasti platters, meat and poultry!



Pickled Shallot Vinegar

2 large shallots
1 1/2 cups red wine vinegar
1/2 cup sugar
1/2 tsp salt
1 sprig fresh thyme

1. Peel shallots and slice thinly.

2. In a medium saucepan, mix together vinegar, sugar and salt. Bring to a boil, stirring often to dissolve sugar. Add shallots and stir.

3. Bring to a simmer and cook for one minute. Add thyme sprig. Remove from heat and let cool at room temperature.

4. Transfer mixture to a glass canning jar. Cover and refrigerate for at least one week before using. Can be stored in the refrigerator for up to two months.

Alternatively - if you want to heat process your canned shallots for shelf stable storage, complete the directions up to step 3, but do not let the mixture cool. Pack shallots into cleaned and sanitized jars with a small sprig of thyme. Fill with hot vinegar mixture to 1/2 inch below the rim. Cap your jars and process in a water bath canner for 10 minutes.

Lemony Seafood Pasta

Summer is nearly done. Holidays are over, the days are getting shorter, the weather cooler and the rain is falling. Soon we will be cooking butternut squash soup and crock pot roasts. In the meantime, keep the spirit of summer around a little longer with a light, simple and fresh pasta dinner.

I threw this together quickly before heading out to work one night. I put it in a pyrex "to go" container and snapped a picture. It tastes better than it looks!

Serves 2

10 ounces of penne, linguine or fettuccine, cooked according to package directions and drained
1 tbsp olive oil
1 small shallot, diced
6 cloves garlic, minced
1/2 cup chicken broth
1/3 cup white wine
Juice and zest of 1 lemon
1/8 tsp salt
2 tsp freshly ground black pepper
10 large shrimp, peeled & de-veined
10 large sea scallops
3 tbsp butter
8 cherry tomatoes, cut in half
handful of fresh chopped parsley and basil
fresh grated Parmesan

1. Heat oil in a large saucepan over medium heat. Add shallot and sauté until starting to turn translucent. Add garlic and sauté for another minute.

2. Stir in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat and simmer until liquid is slightly reduced.

3. Add shrimp and scallops to sauce pan. Cook 2 to 3 minutes, turning seafood half way through, until shrimp and scallops are cooked and opaque.

4. Remove pan from heat and add butter. Stir until melted and sauce is thickened. Toss in tomatoes and cooked pasta. Sprinkle fresh herbs over top and toss gently to incorporate.

5. Divide evenly between two plates and sprinkle with more fresh herbs and fresh grated Parmesan cheese.

This post is part of Fight Back Friday @ Food Renegade.

Lobster Bisque

A "bisque" is a smooth, creamy, soup with French origins. Bisque is broth left after simmering shellfish with aromatic vegetables, straining, then mixing with cream. According to Wikipedia, the name "Bisque" is thought to either be derived from The Bay of Biscay (on the West side of France and the North side of Spain), or from the term "bis cuits", which is a Spanish/French jumble, meaning "twice cooked".

This soup an involved and long process, especially when you factor in the lobster dinner required in advance of the soup making, but in the end, it is well worth it.

From this:



To This:



Serves 2 entrees or 4 appetizers

left over parts of 2 cooked lobsters (legs & bodies)
4 tbsp butter
1 large onion, chopped
2 carrots, chopped
4 cloves garlic crushed
1 bay leaf
1/3 cup tomato paste
1/2 cup brandy or sherry
1/4 cup sweet white whine
2 tomatoes, chopped
few sprigs of thyme
6 cups water
salt
pinch cayenne
1 1/2 cups cream (I used Half & Half Coffee Cream!)
1 1/2 tbsp cornstarch
2 tbsp warm water
1/2 cup cooked lobster meat, in chunks (reserved until end)
A few springs of Italian parsley, chopped (reserved until end)
sour cream (optional)

1. Chop the lobster remains into smaller pieces and place in a bowl.

2. Melt butter in a large saucepan over high heat. Add onion, carrots, garlic and bay leaf to pot. Stir until veggies are translucent.

3. Add tomato paste and stir together for a couple minutes. Add lobster pieces, then add brandy and white wine and mix well. Add tomatoes, thyme, cayenne and salt. Give it a quick stir. Add water and stir again. Let cook, uncovered, for about 1 hour, until volume is reduced by half.

4. Once soup has reduced, place a fine mesh strainer over a large bowl. Strain the soup by ladling it into the strainer. Press the liquid out using the back of a large spoon. Discard the solids. Pour the liquid from the bowl back into the saucepan.

5. Stir in cream and simmer for 10 minutes. In a small bowl, mix cornstarch with warm water and add to soup. Simmer for two minutes, and stir, until slightly thickened. Remove from heat. Skim off any fat from the top of the soup, then whisk quickly for a few minutes so the soup is frothy. This will help incorporate any remaining fat into the soup and incorporate air into it, making it lighter and creamier. Let soup stand for a few minutes so the froth subsides slightly.

6. Drop a spoonful of lobster meat into each bowl. Ladle bisque into bowls over top of lobster. Garnish with fresh chopped parsley and sour cream. Serve with a warm Cheddar Bay Biscuit.

Shrimp & Scallop Spinach Salad with Mango Dressing

This is my absolute favourite salad, barely beating out my second favourite salad.

Another dish inspired by the Island flavours of Hawaii and renowned Island chef, Mr. Sam Choy. Fresh, crisp, bright, delicious - the perfect summer salad.

Serves 2 Main Dish Salads
To serve as an appetizer salad, reduce the amount of seafood to 2-3 of each piece per person.

Shrimp & Scallop Spinach Salad:

1 tbsp olive oil
1 clove garlic, minced
salt & pepper to taste
10 sea scallops
10 large prawns, peeled & de-veined, tail on
4 cups fresh baby spinach leaves
1 small red onion, sliced very thin
1/2 fresh mango, peeled and sliced thin
1/2 avocado, peeled and sliced thin
Mango Dressing (see below)

1. Heat olive oil over high heat and sauté garlic for 30 seconds. Add prawns to pan. Sear 1 minute each side. Remove from pan and set aside.

2. Pat scallops dry with paper towel. Season with salt and pepper. Add to hot pan and sear for one minute on each side, until lightly brown in colour. Remove from pan and set aside with prawns.

3. Place spinach and onion in a large bowl and toss together. Divide spinach/onion mix between two plates.

4. Arrange the seafood, alternating scallops and prawns, around the outer edge of each plate.

5. Fan a few mango and avocado slices on top and across the middle of each plate.

6. Drizzle Mango Dressing over top of everything.

Mango Dressing:

Yields 1/2 cup dressing

2 tbsp apple cider vinegar
1/2 fresh mango, peeled & pitted, puréed in blender (for 1/2 cup purée)
1/2 tsp Dijon mustard
1 tbsp sucanat
1/2 tbsp fresh basil, chopped
1 clove garlic, minced
salt & pepper to taste
1/4 cup macadamia nut or avocado oil

1. Combine all ingredients except oil. Whisk until well blended and sucanat is completely dissolved.

2. Gradually add oil while continuing to whisk. Pour into a container with tight fitting lid and refrigerate at least 20 minuets prior to using. Remove from fridge and shake well to mix. Drizzle over salad.

Ahi Tuna Asian Salad

It's left overs for lunch.

Top a big plate of lettuce and veggies with left over Sesame Crusted Ahi Tuna pieces. Drizzle generously with the Sweet Sesame Soy Dipping Sauce (from the Ahi recipe). Sprinkle with crispy wonton pieces and mandarin orange segments. Add a dollop of Wasabi Mayo to the centre (to dip your Tuna into) and voila. Left over lunch perfection!

Yum yum!

My Sister's Sesame Crusted Ahi Tuna

My sister made this dish for my Dad's 60th Birthday Cocktail Party. I absolutely loved these delicious little tuna bites with two dipping sauces and I have been craving more ever since. On the way home from work tonight I stopped by the store, picked up a small piece of fresh Ahi and made my own version.

My two Ahi tuna pieces equaled just over 330 grams (approx 12 ounces). Very small indeed, but plenty to serve two for dinner. The recipe is based on the amount of fish I had. Adjust measurements up or down based on the size of your fish.

Sesame Crusted Ahi Tuna:

2 small pieces fresh sushi grade Ahi tuna
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1/4 tsp Fleur de Sel with Wasabi (I used one made by The Cape Herb & Spice Company. It's available at IGA. My sister got her blend from Choices Market. If you can't find Fleur de Sel with Wasabi, try using a 1/2 tsp course sea salt with a small pinch of wasabi powder.)

1. Place sesame seeds and salt in a shallow bowl. Wet tuna lightly with water. Press both sides of tuna into the mixture to coat.

2a. Heat grill to high. Spray lightly with oil. Place coated Ahi pieces on hot grill and grill for 2 minutes per side.

or

2b. Heat small amount of oil in a pan over high heat. Place coated Ahi pieces in hot pan and sear for 2 minutes per side.

3. Place Ahi on a cutting board and let cool slightly. Using a very sharp knife, slice Ahi into thin slices, going with the grain. If serving as a main dish, you could cut the pieces larger.

4. Serve with Wasabi Mayo and Sweet Sesame Soy Dipping Sauce. Can be served warm or cold.



Wasabi Mayo:

2 tbsp mayonnaise
1 tsp wasabi paste
or
1/2 tsp wasabi powder

1. Mix together in a small bowl. Add more wasabi to taste.

My sister adds a dash each of green and yellow food colouring to get a nice "wasabi green" colour. I opted not to take this added step. Wasabi Mayo would taste great with an Ahi Tuna burger too!

Sweet Sesame Soy Dipping Sauce:

1 tbsp sesame oil
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
3 tbsp honey
1 tsp finely chopped cilantro (optional)

1. Add everything to a container with a tight fitting lid. Shake well until blended.

This would also make a good marinade or salad dressing!


This recipe was featured on the front page of Tasty Kitchen on July 15, 2010!

Clams Provencales

While in North Carolina, we had a huge seafood feast one night of blue crab, jumbo shrimp, fresh tuna and clams. I had the task of preparing the clams. Initially I thought we would have mussels as well so I planned to make my Moules Provencales. Unfortunately mussels aren't in season in the area we were visiting so we only had clams. I figured, why not use the Moules Provencales recipe on the clams?!

Clams Provencales turned out very well! The only difference in the recipe is that clams take longer to cook than mussels. They need 8-10 minutes of steaming before they open up. Some took even longer.

If you would like to make Clams or Mussels Provencales, check my post here!

Macadamia Nut Crusted Prawns with Pineapple-Papaya Marmalade

A few years ago I went to Hawaii and became obsessed with island food. I loved it so much that I brought home a copy of Sam Choy's Aloha Cuisine and a new phase in my cooking life began. It's been a while since I've made any Island inspired dishes but with the return of summer, I think it's time for a change!

Macadamia Nut Crusted Prawns

1 lb raw jumbo shrimp (21/25 count), peeled & de-veined, with tails on
3 eggs
2 cups panko bread crumbs
1 cup finely chopped macadamia nuts
pinch each of salt and pepper
1/2 cup olive oil

1. Butterfly shrimp and pat dry. Follow instructions here if you aren't sure how to butterfly shrimp.

2. Crack eggs in a shallow dish and beat well.

3. In a separate shallow dish, mix together the panko, macadamia nuts, salt and pepper.

4. In a deep skillet, heat olive oil to medium.

5. Bread each prawn by dredging the prawn through the egg mixture, then with your other hand, dredge it through the breadcrumb mixture, firmly pressing the prawn into the breadcrumbs so it is well coated. Set aside.

6. When you have 5 or 6 prawns coated, place them in the hot skillet. Turn after one minute and continue cooking for another minute, until golden brown. Remove from skillet and place on a paper towel lined plate. Continue with the rest of the prawns.

7. Serve with a side of Sam Choy's Minted Pineapple-Papaya Marmalade.

Variation: Try adding shredded coconut to your panko/macadamia nut mixture. About one cup will do for delicious Coconut Mac Nut Crusted Prawns!

Sam Choy's Minted Pineapple-Papaya Marmalade

1/2 cup papaya, diced
1/2 cup pineapple, diced
3 tbsp sucanat
few leaves of fresh chopped mint

1. Combine papaya, pineapple and sucanat in a saucepan. Simmer for 20 minutes, stirring occasionally. Add a pinch of fresh mint and stir. Set aside to cool.

Spot Prawns are here!

It's BC SPOT PRAWN SEASON!

And the annual Spot Prawn Festival is tomorrow at False Creek Fisherman's Wharf (near Granville Island).

Spot prawns are local to the waters off BC's West coast. They're only available for about 80 days, with the season beginning in May. They are caught wild, not farmed, and they are deemed sustainable under the Ocean Wise program.

Unfortunately for you (and me), Spot Prawns are not easy to come by. As Remy Scalza states in his article, line ups at the Fisherman's Wharf are long and shoppers often swarm the boats before they have even docked to get the sweet, shellfish. Plus they are expensive - $12 a pound expensive. If you aren't lucky enough to score some of your own fresh BC Spot Prawns, perhaps you will be lucky enough to dine at one of the fine Vancouver restaurants featuring Spot Prawns on its menu.

Also check out this article by local Iron Chef Rob Feenie, including a Spot Prawn recipe.

Miso Glazed Salmon with Stir Fried Baby Bok Choy & Veggies

This dinner takes 20 minutes or less to prepare - prep & cook time, start to finish. Quick, super tasty and healthy. If you'd like, add a side of seamed brown or wild rice.

Note about the tags: The stir fried veggies are a vegan side dish.

Serves 2

Miso Glazed Salmon:

2 small wild salmon fillets
2 tbsp soy sauce
2 tsp light miso paste
2 tbsp honey
splash Sriracha or other chili sauce (optional)

1. Set oven broiler high and ensure rack is in the centre of the oven.

2. In a small bowl, whisk together soy sauce, miso paste, honey and Sriracha. Taste and adjust ingredients to suit your tastes. I added a tad more honey. You might prefer to add a tad more chili sauce.

3. Spray a baking sheet with oil and place salmon fillets on the baking sheet, skin side down. Lightly baste the salmon fillets with the miso mixture.

4. Place in oven and bake for 10 minutes. Baste again 5 minutes through cooking and again when done.

5. Remove from oven and plate.

*Don't overcook like I did! Although, the crunchy bits were kind of tasty!*

While the salmon is in the oven...

Stir Fried Baby Bok Choy & Veggies:

1 tbsp olive oil
1 large carrot, peeled and sliced thin on a bias
1 stalk celery, sliced thin on a bias
1 cup green beans, trimmed
8 pcs baby boy choy
1 inch piece ginger, grated
1 clove garlic, minced
pinch red pepper flakes
1 tbsp soy sauce

1. Heat wok over medium-high heat and add olive oil.

2. Toss in carrots, celery and green beans. Stir fry for 2 minutes. Add green beans, ginger, garlic and red pepper flakes. Stir fry for another couple minutes.

3. Toss in baby bok choy and stir around or try the Jamie Oliver wok flip as seen from 4:32 onward in the attached video. It's fun!

4. Pour in soy sauce. Toss well. Lower heat and leave veggies to simmer for a couple minutes.

5. When salmon is done and plated, remove veggies from heat and plate beside the salmon.

If you time it right, your salmon and veggies will be done at the same time. :-)

Moules Provencales (Mussels Steamed in White Wine)

Mussels were on sale at the market today and I have been wanting to try making them at home for a long, long time so I decided to go for it. When I got home I did some extensive 'net research to ensure I prepared the mussels in the healthiest and most sanitary way possible. One of the things I came across was this hilarious YouTube video of a French Chef preparing "Moules Provencales". I based this recipe on his tutorial and it turned out great.

The video is here.

extra virgin olive oil
1/2 large onion, diced
5 cloves garlic, minced (THE MORE THE BETTER!)
juice of 1/2 a lemon
1 cup white wine
1 to 1.5kg (3 lb) live mussels, washed and beards removed
2-4 tbsp butter
1/4 cup fresh parsley, chopped
1 can diced tomatoes, or 1 fresh tomato, seeded and diced
sea salt & fresh cracked pepper

1. Here is a great article on picking, storing and preparing mussels. If you are not already familiar with mussels, make sure you read up before you begin.

2. Keep mussels refrigerated until ready to use. When ready to cook, pick through your mussels to ensure all are tightly closed. If any are open, follow Chef Jean Pierre's instructions in the video above and lightly tap on the shells and set aside for a few minutes. I found almost all of mine closed after this "tapping" process. Out of the whole batch, I only had to throw out three, two of which had broken shells. The rest were perfectly fine after a bit of tapping and resting - as Chef Jean Pierre said, they really were just sleeping with their mouths open. :)

3. Place mussels in a colander and rinse under cold water. Remove beards (if they are present - mine didn't have beards) and scrub off any barnacles or grit. Mine were "cultivated", or "rope grown" so the shells were very smooth and clean. Wild mussels will likely need a bit of gentle scrubbing.

4. While mussels are resting in the colander, heat olive oil in a saute pan (with a lid) over medium heat. Add onions and sweat for a minute or two then add garlic. Stir until onions turn transcendent.

5. Pour in wine and lemon juice and bring to a simmer. Now, as Chef Jean Pierre said, CRANK UP THE HEAT and pour in the mussels. Immediately put the lid on the pan and gently shake the pan a bit. Watch the clock. Two minutes was the perfect amount of time for my mussels, which is just about when the steam started to come out of the pan.

6. Using a slotted spoon or tongs, remove mussels from the pan and place into a covered serving dish. Gently sort through mussels and discard any that did not open (they only need to open 1 cm, minimum).

7. Strain cooking juices into a bowl. Take the strained liquid and pour back into the saute pan. Discard the onion/garlic mixture. If a few onions sneak into the juices, that's a-okay.

8. Turn the heat to medium and simmer the wine for minute. Add the butter and tomatoes and bring to a boil. Let reduce for about 5 minutes. Add parsley, sea salt and cracked pepper and stir together.

9. Pour liquid over the mussels. Serve with crusty bread for dipping into the juice!

A+ - This is definitely a fave. I shared the dish with my mom for dinner. Between the mussels and half a baguette, it was all the food we needed.

Sushi Fail

One of my recent experiments into Japanese cuisine was Sushi making. I made maki (rolls) and cones (hand rolls). I tried to be healthy and fancy and used wild rice instead of sushi rice. Big mistake. Wild rice, even when mixed with rice vinegar, does not stay sticky, especially once it cools. As well, rolling sushi is not as easy as it looks. My rolls were very loose and ended up coming apart as we ate them. I couldn't figure out how to roll the cones properly so they ended up being weird cylinder shapes. The plus side is that the "sushi", and I use that term loosely, was pretty good.

I'm not going to give instructions on how to make what I made, because I am certainly no expert. You can probably find hundreds of sushi tutorials on the net that can help you just fine. I will tell you what I put into my rolls.



Crab and Veggie Rolls

I had "California Rolls" in the back of my mind when putting these together, but I didn't want the heavy mayonnaise/crab mix. Instead I used fresh Alaskan King Crab meat and omitted the Japanese mayo entirely. The results were surprisingly good - light and fresh.

- Alaskan King Crab meat (bought bulk at the local seafood shop)
- yellow mango, sliced into matchsticks
- English cucumber, sliced into matchsticks
- avocado, sliced
- carrot, sliced into matchsticks
- brown & wild rice blend
- nori seaweed wrap
- wasabi



Shrimp & Veggie Hand Rolls (Cones)

- Baby shrimp
- English cucumber, sliced into matchsticks
- yellow mango, sliced into matchsticks
- avocado, sliced
- carrot, sliced into matchsticks
- brown & wild rice blend
- nori seaweed wrap

If I had any leaf lettuce or pea shoots I would have used those too... and I also considered baking a yam and adding that (I love yam rolls!) but I wasn't quite that prepared. Sushi making isn't my forte that's for sure, but it was a fun experiment!

Sunomono Salad

Japanese Sunomono Salad is a cold dish of rice noodles, thinly sliced raw vegetables and seafood marinated in a vinegar based dressing. ("Su" means vinegar in Japanese.) The result is a light, refreshing dish, most often served as an appetizer. Sunomono is easy to prepare as it requires no cooking.

Serves 2

1 cup rice vinegar
2 tbsp sake or mirin
dash soy sauce
dash sesame oil
1 tbsp agave syrup
1/2 cup warm water (use more water if you'd like to dilute the vinegar taste a bit more)

1/2 carrot, sliced very thin
1/2 cucumber, sliced very thin
2 thin slices of lemon, cut in half
handful of cooked baby shrimp (about 1/4 to 1/2 cup per person)
1 cup softened rice vermicelli noodles (prepared according to package directions)

1. In a small bowl whisk together marinade ingredients and let stand while you slice the vegetables.

2. Place carrot and cucumber slices in the marinade and leave for 5-10 minutes then remove the veggies and set aside, reserving the marinade.

3. Use small soup bowls to assemble the Sunomono. Place 1/2 cup softened rice noodles in the bottom of each bowl. Pour some marinade in until it just reaches the top (approx 1/2 cup).

4. Arrange carrots, cucumber and shrimp on top of the noodle/vinegar. Garnish with lemon slices. Serve immediately, or refrigerate until ready to serve (no more than a couple hours).

Faux-Fried Wontons

Please excuse the repeat photo. I cheated. :)

Yesterday I taught you how to make wontons and today I'm going to give you an idea of what to do once you've made them.

If you recall, I once had a soft spot for deep fried wontons. These days I'm trying to avoid deep fried products so I tried baking my wontons to see what would happen. The little bundles of goodness turned out surprisingly well. The skins bake to a crunchy texture and the insides stay moist and tender.

You'll need as many Pork and Shrimp Wontons as you'd like to consume (or serve to guests, if you must).

1. Pre-heat oven to 400 degrees F.

2. Line a cookie sheet with parchment paper.

3. Arrange wontons in a single layer, spaced evenly apart, on the parchment.

4. Lightly spray with cooking spray.

5. Bake in the hot oven for 10-12 minutes or until the skins start to turn golden brown.

6. Serve with sweet chili sauce, sweet and sour sauce or plum sauce for dipping!

How To Make Wontons

I grew up eating Chinese food once or twice a week because my dad, who is an excellent cook, took Chinese cooking classes. Stir fries and sates were his specialty. Wontons have always been my favourite Chinese staple, especially deep fried. I remember as a teenager, sitting at the kitchen table for hours, folding wontons so my dad could make soup. He would always make a small batch of deep fried ones just for me. Drizzled in sweet and sour sauce, deep fried wontons, at one time, were my ultimate guilty pleasure. Nowadays I like to fit in my pants so I don't indulge in wontons quite as often as before. When I do find the desire and time to make a batch, I often make extra to freeze. Straight from the freezer, wontons can be dropped into boiling broth for a quick and delicious lunch of wonton soup.

Makes about 5 dozen

Ingredients:

1lb ground pork
1/2lb (225 grams) baby shrimp, chopped into smaller pieces
2 green onions, sliced thin
1 inch piece of ginger root, chopped fine
1/4 cup water chestnuts, chopped
2 tsp sucanat
1 tbsp Chinese cooking wine
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 pkg wonton wrappers
small dish of water

Directions:

1. Add all ingredients, except wonton wrappers, to a large bowl. Using your hands, mix together well so everything is incorporated.



2. Using your finger, lightly wet the top and bottom edges of a wonton wrapper.



3. Scoop a small amount of meat mixture onto the middle of the wonton wrapper. The scoop should be just under one teaspoon full. Anymore and the wonton won't seal properly.



4. Fold the wrapper in half, on a diagonal, to form a triangle. Press down the edges to form a tight seal.



5. Dab a bit of water in the bottom centre of the triangle. Gently pull the right point of the triangle over to the centre and press to seal it to the centre.



6. Do the same with the left point.



7. Arrange completed wontons on a parchment lined baking sheet until ready to use.



Coming soon... Faux-Fried Pork & Shrimp Wontons and Wonton Soup!

Crab & Cream Cheese Popovers

This recipe is adapted from the 2009 Canadian Living Holiday Cookbook. The popovers are easy to make and they taste wonderful. They are savoury and chewy with a soft, warm surprise in the centre.

2 eggs
1 cup flour (I used whole wheat)
1 cup milk
2 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp nutmeg
1/3 cup finely chopped green onion, plus another 1 tbsp, reserved
1/3 cup finely chopped red onion
1 small jalapeno pepper, minced
1 can crabmeat, drained
1/2 brick (125g) cream cheese, room temperature
splash of lemon juice

1. In a large bowl, whisk together eggs, flour, milk, butter and seasonings until smooth and frothy. Mix in green onion, red onion and jalapeno pepper. Cover and refrigerate for 2 hours (or up to 24 hours).

2. Meanwhile, Mix crab, cream cheese, reserved green onion and lemon juice in a small bowl. Add a pinch of salt and pepper. Set aside.

3. Pre-heat oven to 425 degrees F. Spray mini muffin tins with cooking spray.

4. Remove batter from fridge and gently whisk. Spoon batter into muffin cups to fill halfway. Add rounded teaspoon of crab mixture to centre of each muffin cup. Spoon remaining batter over top of the crab mixture to fill the muffin cups.

5. Bake in oven for 16-18 or until golden and puffed. Serve warm. Can be made ahead and refrigerated for up to 2 days or frozen for up to 2 weeks. Re-heat in 400 degree F. oven for 5-10 minutes.

Crab and Corn Salad on Corn Chips

Another delicious appetizer dish for which I have no accompanying photo. This was an even more popular dish than the Beef Taquito Bites, especially the next day when I took the left overs to work. It's such a fresh tasting treat and would be excellent on a hot summer day paired with a crisp, cool white.

6 6-1/2 inch corn tortillas
olive oil spray
1 brick cream cheese, softened at room temp (250g)
3 tbsp mayonnaise
1 bunch green onions, sliced thin, half reserved
1 small shallot, diced fine
1 stalk celery, diced small
1 cup fresh REAL crab meat(or canned crab meat) REAL, not imitation
2 cans whole corn kernels
1 tbsp lemon juice
1 clove garlic, minced
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
1/8 tsp pepper
Optional: diced red chili pepper, diced red or yellow bell pepper

If you have Crab Dip Mix (Epicure and Gourmet du Village make really good ones) use that instead of the seasonings (everything below lemon juice).

1. Pre-heat oven to 400 degrees F. Stack tortillas and trim the edges to form squares. Cut the stack into four equal pieces, making squares. Cut each square in half diagonally to form triangles.

2. Spray a large cookie sheet with olive oil spray. Arrange the tortillas on the cookie sheet. Season with a sprinkle of course salt (I used a special garlic chili salt. Delicious!). Bake in oven until golden brown, about 10 minutes. Do not let them over bake. Set aside to cool.

3. Mix together cream cheese, mayonnaise, lemon juice and seasonings. Stir in the celery, shallot, green onion, corn and crab meat. Adjust seasonings as needed. Refrigerate until ready to use.

4. To assemble, top each chip with 1 tbsp of corn and crab salad. Sprinkle some green onions on top for garnish.

Variation:

- Instead of topping the chips with the salad, use it as a dip. Put the salad in a heat proof bowl. Add some shredded jack cheese and bake in the oven for 15-20 minutes.

- Make a crab salad sandwich! Spread it on crusty bread or stuff it in a pita. Perfect for a picnic!

Shrimp & Fish Tacos

A delicious and healthy alternative to the usual beef and chicken Mexican dishes we are all used to. Adapted from Clean Eating Magazine, Fall 2008.

Fish:
1 tbsp olive oil
1 small fillet of white fish such as Talapia or Mahi Mahi, cut into 1 inch pieces (about 5 oz)
1 cup pre-cooked & peeled shrimp (the small ones)
1/2 tsp taco seasoning
pinch sea salt

Sauce:
2 tbsp red taco sauce (or adobo sauce if you want a chipotle flavour)
2 tsp sour cream
1/2 avocado, mashed
pinch of salt & pepper

Tacos:
4 corn or flour soft taco shells (use corn if you want gluten-free)
1/2 cup red cabbage, finely shredded
2 tbsp fresh cilantro leaves
prepared Pico de Gallo (See previous post here)
1 lime, cut into wedges

1. Season fish evenly with taco seasoning and salt.

2. In small skillet over medium heat, heat oil. Add fish to hot pan and cook about 6 mins, turning occasionally, until pieces are lightly browned and flake easily. Remove from pan and place onto a small bowl and cover to keep warm.

3. Meanwhile, rinse shrimp and ensure shells and tails are all removed. Toss shrimp in the same pan for a few minutes to warm through. Remove from pan and place with fish pieces.

4. In a medium bowl, whisk together sauce ingredients.

5. Place tortillas, one at a time, in the pan. Warm each side for a few seconds then transfer to plates.

6. To assemble the tacos, spread some taco sauce mixture on centre of each tortilla. Add equal portions of fish/shrimp mixture, cabbage, cilantro and Pico de Gallo. Fold in half to form a taco.

Serve with a side of re-fried beans or Mexican rice or eat them all alone.