INTROduction: Trout is a sweet and tender meat when cooked to a perfect temperature. I like to cook to an internal temperature of just under 140’f at the thickest part of the trout flesh. Once removed from the oven the trout will continue to cook for a few minutes. Using an excellent quality thermometer will help guarantee a perfectly cooked fish. BACKground: Born and raised on the east cost of Canada, fishing was an activity we did often as kids. Trout fishing, or “trout
INTROduction: I’m ADDICTED to shrimp! There! I said it! Shrimp is versatile and can be succulent, juicy and delicious. On the other hand, if not cooked properly, shrimp can be rubbery among other things. To give myself a little pat on the back (pat, pat), my method of cooking shrimp has improved over the years, especially in the past year or so. I hope to demonstrate these “techniques” with this blog and video below! Cook Well! Eat Well! BACKground: I used to add oil
We used to buy smoked salmon at our local grocery store. That was before I bought a slow smoker. My version of this spicy and peppery ocean delight turned out to be a favourite in our household, and with friends. When we are entertaining or being entertained, it tends to be served or given as a gift. There is nothing liked a few flakes of peppery smoked salmon on a crisp cracker (gluten free crackers = happy belly). Add a little smooth cream cheese and sweet jelly – yup!
This soup uses a clean chicken broth. The broth is made with 2 chicken breasts or a small chicken cut down into pieces, with the skin on. It also includes one onion only. The broth is clear and fresh, and complements the rich flavours of the lobster nicely. The key ingredient and star of the show is the fresh steamed lobster, chilled and removed from the shells. You can use frozen or canned lobster if fresh lobster is not available. I also make this soup with crab meat -
Asian influenced dishes are probably my favourite. There is no shortage of ingredients to add and adjust to recipes. The Asian ingredients I love to cook with and add to many of my recipes include sambal olek, sesame oil, fish oil and soy sauce. These flavours are undeniable. If you prefer gluten free options, there are many new products available. For example, I use San-J Gluten Free Soy Sauce (aka Tamari Sauce) as a gluten free substitute. Combine garlic, ginger, honey,
Growing up on the East Coast of Canada, fish and shellfish were served often including at breakfast, lunch and dinner (or by our East Coast standards: breakfast, dinner and supper). It’s true, as a kid, I didn’t like seafood. I was a picky eater and stuck to processed foods at the time. I think I filled my “junk bucket” early on. Now I focus on healthy eating including gluten free, free range, antibiotic and organic foods. And yes, I LOVE SEAFOOD! Back in the day, my mom
Ahhh Shrimp! The versatile seafood! I love cooking with shrimp and trying different combinations. I tend to be using garlic and red pepper flakes in most of my dishes lately. I’m loving the heat and garlicky taste. It’s key to not overcook the shrimp. Well, unless you like chewy rubbery shrimp. This dish will cook fast! Ensure you have your ingredients ready, have studied the recipe and have your running shoes on. OK, maybe not the running shoes. A quick tip with garli
How popular is shrimp? To give you an idea, the U.S. harvests over 650 million lbs per year and imports another 200 million lbs per year. That’s a lot of shrimp! When entertaining guests, we typically saute’ shrimp with oil, salt and pepper. We then cool the shrimp and serve with seafood sauce. Simple and a crowd favorite. Let’s cook! I personally have become a lover of shrimp including cooking shrimp in Asian inspired dishes. This recipe is light and healthy. For the n