A tisket, A tasket... Argentine Scallops with Smoked Bacon and Corn

Ahhhh Sunday evenings, one of my favorite parts of the week. Sunday's continuously remind me of family dinners, relaxing evenings and they is a day where I can find time to cook and try out a new recipe. Tonight as I write to you I am sitting in my kitchen surrounded by scents of roast chicken, curried Squash and apple sauce. Not a bad day culinary wise at all. In fact this whole weekend was full of fun new recipes. 

When writing recipes for Harvest Wines and Clearwater I know for a fact that if I decide to add bacon into my recipe it is surely going to be a hit among staff and clients. This week with beautiful paired wines from Greece and South Africa I thought that a smoked bacon, paired with sweet corn would work beautifully with the gorgeous Argentine scallops presented to me. 

A great success and I am truly excited to share this recipe with you, as for all of you love birds looking for something special to share with your honey on Valentines Day, this recipe may just be it. If you want you can always sub in shrimp for scallops, or use both. 

Recipe: Sweet Bacon and Corn Argentine Scallops

1 lb Argentine Scallops

2 Slices smoked bacon – Diced

½ Green or Red Chili – De-seeded and chopped fine

1 Cup Sweet Corn – Canned or Fresh

2 Red Pepper Finely Chopped

¼ Red Onion Finely Chopped

1 Garlic Clove

Handful Cilantro

1 Lime Zested and Juiced

1 Tbsp butter

Salt and Pepper to taste

  Put the bacon into a large frying pan over medium heat and cook for 2 minutes. Then add corn, red pepper, red onion and chili, and sauté together for 4 minutes. Add the chopped cilantro, lime juice and zest, and butter.

Season scallops with salt and pepper and sear in a pan that has been heated for 2 minutes on medium high heat. When scallops have nicely browned add to the sweet corn mixture and let cook together for 2 minutes.

Eat with Rice, Quinoa, on a salad or as an appetizer with toasted baguette

Many wishes of full full stomachs and romantic kitchen adventures to you this week. I hope this recipe ignites your fire and the song leads you to some toe tapping good fun.

Eat Drink and enjoy!

Cheek to Cheek.....Ginger Sesame Shrimp

Oh my it is Monday evening and the weekend flew by far to quickly. Do you feel the same way? Hopefully you have discovered a way to slow it down a bit. This weekend we had a lot of fun at Clearwater and Harvest Wines. My good friend Lester the Lobster made another guest appearance and stole the show with his culinary skills. This week I was hoping that this recipe would work some heat into a cold chilly Saturday and you betcha did it ever!!

 

Recipe: Ginger, Sesame Marinated Shrimp

1 lb raw shrimp peeled and deveined

2 Clove Garlic

1 Tbsp Ginger

1 Red Chilli

1 Scallion

2 tsp Soya Sauce

1 Tbsp Sesame Oil

1 Stalk Lemon Grass

1 Tbsp Brown Sugar

¼ Cup Tahini

1 Tbsp Vegetable Oil

In a blender combine ginger, garlic, scallion, soya sauce, sesame oil, lemon grass, brown sugar and tahini. Add water as needed if the marinade is too thick to blend. Then marinate your shrimp in the mixture for at least half an hour. Keep in mind the more time you give the shrimp time to marinate the more flavourful they will become.

Heat your pan on medium and add vegetable oil. When the pan has heated (approximately 2 minutes) add the shrimp one by one. You want to make sure that your pan is not overcrowded. There should be at least ½ inch between each shrimp. This will help the shrimp cook evenly. After two minutes turn the shrimp and cook until they have turned a nice colour pink/red and have shrunk a bit in size. They should cook for at least 2 minutes on either side.

This recipe was paired with a lovely Adobe Gerwurztraminer or Sauvingnon Blanc from Chile. The sweetness was very pleasant to play off of the spice from the shrimp.

Well my dears this recipe should kick start your week,  your tastebuds and blow any Mondays blues away.  Just think tomorrow is Tuesday, and you've got a fun to try shrimp dish on the menu. 

Eat, drink and enjoy!!

Mr. Sandman...... Salt Cod Cakes

Oh my it is already Tuesday! The week feels as though it has begun to fly by. I suggest if your week is moving too fast you slow it down a bit by trying out a new recipe. A seafood inspired recipe my dears. This one was a huge hit last Saturday at Clearwater and Harvest Wines and I am very excited to share it with you. While trying out this recipe I would suggest you grab a friend. My friend as you will see in the photo's was a lobster by the name of Lester from Newfoundland. As an ode to Newfoundland where Salt Cod cakes are strong tradition.

Salt Cod Cakes

1lb Boneless Skinless Salt Cod

4 Green Onions

¼ Cup Butter

5 Large Russet Potatoes

1 Lemon zest

1 Red pepper

1 Egg

                                                              Pepper to Taste

Soak your salt cod in a bowl with cold water the day before you make your cod cakes.  Change the water at least 3-5 times throughout the day.

After the cod has been soaking for 24 hours place it in a pot and cover it with cold water. Heat the pot until it begins to simmer and then drain the water out. Place cod in a bowl.  While you are doing this boil your potatoes until soft. Drain water, add in finely chopped green onions, lemon zest, red pepper and butter.  Once the potatoes and vegetable have been thoroughly mashed together roughly chop your salt cod and add to mixture. To bind add one egg yolk, and pepper to taste.  Take ¼ cup at a time and form into 3 inch diameter cakes.

Turn oven on to 350F. Heat skillet or a heavy bottom pan on the stove on medium heat. Add in 1 tsp vegetable oil and lightly fry cakes on both sides until golden brown. Then place in the oven for 5 minutes.

Pairing: Saladini Pilastri Pecorino

 There you have it my lovelies. Enjoy this recipe with a lovely side salad, homemade tartar sauce, potatoes and of course great food/drink loving friends (just like Lester)

Eat, drink and enjoy!!!

Grinnin' in your face.... Halibut

Happy Monday lovely readers. I am sending many wonderful home cooked scents your way. I started back with my food demo's and wine pairings at Clearwater and Harvest Wines on the weekend  What a nice way to spend a Saturday afternoon. I can't quite explain in full just how nice it was to see and catch up with regular tasters and shoppers. It was fun to discuss recipes tried over the holidays, and new food flavours for 2012.

As for this week's recipe I choose a dish that is fragrant, colourful and sure to brighten up the most bleak winter days.

Recipe: Coconut Curry Marinated Halibut (Feel free to sub in any other white fish.. Cod, Tilapia, haddock, pullock)

4 Fillets Halibut

1 tsp Tumeric (Dried Ground)

1 tsp Cumin  (Dried Ground)

1 tsp Fennel (Dried Ground)

1 tsp Ginger (Dried Ground)

1 tsp Coriander (Dried Ground)

2 tbsp Vegetable Oil

1 tsp Salt

½ cup water

½ Cup Coconut Milk

Now my dears there is two ways you can execute this menu. The first is by using already ground spices from your cupboard and awakening their flavours through the dish. Or going a more traditional method and buying whole spices, toasting 2 tsp of each in a small bit of vegetable oil in a pan together and then grinding them up in a spice or coffee grinder (Either one will work!) I love my coffee grinder because it frequently becomes a spice, nut, or pepper grinder!

 

Mix together turmeric, cumin, fennel, ginger, and coriander.  Heat vegetable oil in a pan on medium. Add in your spices and lightly toast letting the flavours awaken and come together in the pan. Salt and pepper your fish and place in the pan, covering each filet gently with the toasted spices. Cook for 2 minutes in the spices.  Then add ½ Cup coconut milk to the pan. Simmer on the stove for at least 5 minutes so that the coconut milk has time to condense and become a sauce around the fish.

Serve with Rice, Potatoes or Quinoa! I served the fish with a tumeric/cinnamon scented basmati rice. How do you ask?? Simple! Take 1 cup rice, 2 cups water throw in 1 tsp tumeric and 1 whole cinnamon stick. Cover and place on the stove on high heat. When it begins to steam turn the heat down to low and cook covered for 15 minutes. Do not take the cover off and stir the rice. Let it be, and you will have lovely fluffy rice to serve with your fish. 

This dish was paired with a wonderful Viogner - Excelsior, South Africa - So tasty this one has been put on my - Must Buy and Drink list for 2012. 

Now go see your local fish supplier, pick up something tasty and get cookin' =)

Eat, drink and enjoy!!!

Book of love....... Seared Salmon

Happy New Year!!  I hope that you have enjoyed the first few days of 2012 and have started this new year with a great culinary adventure. Now, if as you read this your stomach is aching from the overeating blues of the Holidays please take my advice: breath, drink a cup of tea, perhaps a enjoy a biscuit, read the recipe below and start planning out your next meal.

I had the great pleasure of cooking for some very special people this evening. Earlier last week looking at my schedule for January I knew that I would not have the opportunity to just cook for pleasure with little to no rules, regulations or pre-written menus in the coming months. Knowing this I was extremely excited for my evening's kitchen adventure.

The meal I created has always been special to my heart as during the winter months it can ignite warmth on the coldest of days and provides a nice reminder of truly how flavours from the heart can play into a meal.  When I arrived at my lovely destination I had one request and this was for Salmon. Which was actually perfect because I also had it in mind. The next ingredient I saw sitting on the table during my arrival was a vibrant, gorgeous bowl of home grown kale. 

Then quick as anything the rest of dinner came together.

Seared Salmon 

Sweet bacon, artichoke, and kale Stew

Rosemary and Leek, Roasted Potato and Sweet Potato

Fresh Cucumber, Tomato, pepper and Goat Cheese Salad with Aged Balsamic 

 To make the stew you need: 

3 Slices Bacon

1/2 Onion

3 Garlic Cloves

1 Can Artichoke Hearts sliced

1 Cup chopped Mushrooms

5 Cups Kale

1/2 Cup Wine

2 Cups Stewed Tomatoes

1 tsp Sugar

Dice the onion, garlic and bacon then place in a pan on medium heat. Let the bacon cook out until it begins to crisp and then add your chopped mushrooms and sliced artichoke hearts. Cook together for 10 minutes letting the flavours combine. Then add in your kale and wine. Turn the heat up to high and let the wine almost fully evaporate. Add in your stewed tomatoes with 1 cup water and sugar. (You add the sugar to cut the natural acidity of the natural stewed tomatoes) Leave the temperature on high and give the stew time to slowly simmer and thicken. This will take around 15-20 minutes.

Now my friends this stew can be enjoyed with Seared salmon as we did tonight, or on risotto, with chicken, vegetables, quinoa..... feel free to choose your own adventure and try this recipe out with a few different meals. 

Most importantly when trying this recipe remember to share your culinary creation with people who make you smile. I did, and sure as I know this smile will be lasting long into the New Year. 

Eat drink and enjoy!!!

Talking fish blues... Lobster and haddock

Oh the Joy of Monday and all the lovely adventures a new week can bring. Now for some people Mondays tend to bring on a bit of the blues however instead of dedicating time to pouting about the beginning of the week I like to celebrate all the good times had on the weekend, and the many more to come.

This weekend was special indeed. I had a beautiful friend from Spirit of Hospitality working with me and explaining the subtle notes and food pairings of each wine. As we get closer and closer to the Holidays Clearwater and Harvest wines begins to bustle out of control with many new and returning customers. You can feel magic in the air with every wine bottle purchased and new recipe tried. 

Recipe 1: Lobster Crostini with Roasted Red Pepper

1 Cup Lobster Cooked and Diced 

¼ Onion Diced

1 Stocks Celery Diced

1 Lemon Zested

½ Lemon Juice

1 tbsp Greek Plain Yogurt

Salt and Pepper to Taste

¼ Cup Diced Roasted Red Pepper

¼ Cup Sundried Tomatoes

1tsp Sugar

2 Tbsp Chopped Mint

1tbsp Olive Oil

In a bowl mix your lobster, onion, celery, lemon zest, lemon juice, Greek Plain Yogurt, salt and pepper. Let this sit and marinate in your fridge for at least an hour. In a separate bowl dice up your roasted red peppers, sundried tomatoes and mix together with the sugar. Then add your finely chopped mint and 1 tbsp olive oil. Serve on crostini or fresh bread.

Paired With: Concilio Sauvignon Blanc, Italy

Recipe 2:  Beer Battered Haddock

 

2 lbs Haddock

1 Bottle Garrison Martello Stout

1Cup Flour – Sifted

1 Egg

2 tsp Salt

Zest 1 Lemon

Parsley

Capers

4 Pickled Asparagus

1tbsp Olive Oil

Preheat oven to 350F. Place a high edged frying pan on the stove and fill with vegetable oil ¼ way up the side to get ready for a shallow fry. Turn heat onto medium low and slowly eat the oil. Mix together in a bowl beer, sifted flour, 1 egg and salt. Then dredge each piece of fish into the batter. Place battered fish into the pan once oil has heated (Test the oil by dropping a caper into the oil, if the oil bubbles and the caper begins to fry than the oil is ready) Cook each piece of fish until the golden brown on both sides and finish crisping in the oven on a baking sheet for 5 minutes.

 

In a separate bowl mix together your chopped capers, parsley, asparagus, olive oil and lemon zest. Serve on the side of the fish.

 Pair with: Michel Torino Pinot Noir

A wonderful time full of cooking, new flavours and some good laughs. If you haven't yet, join us this Saturday and have much to smile about going into next Monday. 

Eat, drink and enjoy!!

Baby, it's cold outside.... Chowder and Crispy Shrimp

Hello December! Here we are entering one of the loveliest months of the year. The air is crisp, snow is here, ice skates are ready and hopefully my dears you have some warm scents wafting from your kitchen. 

I do love this time of  year. I can't deny it. As I've said before most of the time I choose to cook warm. However there are certain days in the week where I like to let my mind drift off to a warm places filled with sunshine, fresh fruit, and tree's in full bloom. This week while writing recipes for my demo at Clearwater and wine pairings with Harvest Wines I believe my mind was torn between a love for both seasons and in turn churned out two very different recipes. Don't fret though both these recipes can be enjoyed in the winter months.

Recipe 1: Sweet Corn and Smoked Trout Chowder

1 Cup Corn (canned or fresh)

¼ Onion

2 Stocks Celery

2 White Potatoes

1 Cloves Garlic

1tbsp Butter

1tbsp Flour

1 Cup Clearwater Smoked Trout Chopped

1 Tbsp Maple Syrup

2 Cups Cream

1.5 Cup Vegetable Stock

Salt and Pepper to Taste

Dice up your garlic, celery and onion. Then with butter add into a large pot and turn to medium heat.  Allow the butter to melt and cook these ingredients for 2 minutes. Then add in your sweet corn, potatoes and maple syrup. Let these ingredients cook out again for 2 minutes. Add in your flour then cream and vegetable stock. Stir while bringing the liquid to a boil and then let simmer on low covered for 10-15 minutes. The chowder should thicken and potatoes should fully cook. Season at the end and then serve.

 

Pair With: Mcmanis Syrah

I love this wine.. hence the picture strategically placed with flowers. Mcmanis is a Californian producer. They make beautiful wines and I suggest you get yourself a bottle and enjoy! 

Recipe 2:  Coconut and Lime Crusted Shrimp

10 Shrimp Defrosted

1 Shredded Coconut

Zest 1 Lime

Coconut Milk

Oil (as needed)

Clean shrimp and deshell. In a bowl mix shredded coconut with zest of 1 lime. In a separate bowl put your coconut milk. Hold shrimp by the tail and place dip into coconut milk. When the shrimp is fully coated dredge it in the shredded coconut and lime zest. Heat pan on medium and add 1 tbsp oil. You want to shallow fry your coconut breaded shrimp. The coconut should toast on the outside and become a golden brown as your shrimp cooks on the inside.

Pair with: Santa Rita Heroes Chardonnay- Also a lovely wine. Very crisp and palatable. With hints of floral, a very easy drinking Chardonnay.

 There you go culinary adventurers, whether you are dreaming of sun or heading to hang out by a fireplace, your mouth will be entertaining some yummy flavours.

On a side not and follow up to Pig Meat Blues... Here is a snap shot of one finished meal alla testa di porco (pigs head)

Here we have a lovely seared Testina di Porco with curry scented jasmine rice, fresh chickpea's, crisp red pepper and green onion. Mmmmmm dare you to try it!

Eat, drink and enjoy!!!