Fair Trade Gift and entertaining on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented some easy to prepare dishes that are also cruelty-free.  Now that the holidays are approaching, people love to serve shrimp.  If you buy certain wild caught shrimp from Argentina, Mexico, Texas, New Brunswick and Alaska, for example, you can be certain that slavery ships were not used to get the shrimp to your table.  The chocolate as well, is certified Fair Trade, which also means, for example, that child labour was not used to produce the chocolate.  Fair Trade Chocolate and other Fair Trade ingredients can be purchased at Ten Thousand Villages and through Fair Trade Manitoba.

Shrimp and other seafood are available at Gimli Fish.

Shrimp with dips (Korean)

1 bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Saut� shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.

Ooey Gooey Brownies
1/2 cup butter
3 oz dark Fair trade Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg or look for the Fair Trade label.  www.fairtrademanitoba.ca  Camino Chocolate can be found at Ten Thousand Villages.

Preheat oven to 350�F
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.

Wild on hot days with Sockeye Salmon on CBC's Weekend Morning Show!

Yesterday, on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten, I'll be bringing in these two dishes.  Gorgeous wild caught sushi grade Sockeye Salmon is fresh in bi-weekly at Gimli Fish.  Get it skin-on as both recipes use the skin to add a crispy element.

(Wild Sockeye Salmon sashimi on Cold Dressed Soba with avocado and crispy salmon skin)

 

1. Wild Sockeye Salmon Sashimi on cold-dressed Soba or Udon noodles

For 4 people:  1 filet Wild Caught Sockeye Salmon, skin on.

1 bundle dried noodles per person*

Dressing: 

1-2 tbs Dijon mustard

1 tsp grainy mustard (optional)

1 inch ginger, grated

1 tbs vinegar

2-3 tbs Mirin

1 tsp good sesame oil

drizzle chili oil (optional)

� tsp sugar

1 tbs soy sauce

Other options:  chopped green onions or chives, avocado slices, shredded cucumber, etc.

1. Skin the Salmon filet and keep the skin.  It is very simple to skin the filet.  With a very sharp knife in one hand, grab a pinch of sea salt in the other, to use as a grip, hold the small end of the filet and slice the skin off pulling the skin toward you.

2. To crispy cook the skin, cover with sesame oil and cook at high heat on a skillet or on a hot grill.  Set aside.  Cut into smaller pieces when cooled and crisp on both sides.

3. Slice Wild Caught Sockeye Salmon into bite sized sashimi slices.  Keep chilled.

4. Cook the noodles for less than the package states.  For example, cook the Soba noodles for 4-5 minutes instead of the 6-7 minutes.  The Udon should cook for 7 minutes, not 10 � 12 minutes.

5. Drain the cooked noodles and run under cold water until the noodles are completely cooled.  Drain thoroughly.  If not using immediately, drizzle with sesame oil to prevent sticking.  Keep the noodles cooled.

6. Dressing can be made in advance.  Mix all dressing ingredients together in a bowl until will emulsified. 

7.  You can either prepare all ingredients into one large bowl or prepare individual bowl servings.  Dress the noodles and divide into bowls.  Top with slices of sashimi, avocado and crispy salmon skin. 

You can sprinkle sesame seeds on top, more green onions, soy, etc.  Have fun with the dish.

* Look for dried Soba or Udon noodles in the noodle section of an Asian market such as Oriental Market or Sun Wah, Lucky�s, etc.  Can use buckwheat or green tea Soba.

2. Blackened Wild Caught Sockeye Salmon (adapted from Alex Guarnashelli)

1 filet Wild Caught Sockeye Salmon, skin-on

1 tbs smoked paprika

1 tsp cayenne (to taste)

1 tbs fresh thyme leaves, chopped

1 tbs fresh oregano, chopped

1 tsp sea salt (or kosher)

3-4 tbs canola oil

2 lemons, zested and juiced

Mix spices and salt together in a small bowl.  Place mixture on a plate and coat the salmon portions, flesh side only. 

Heat cast iron skillet or grill to medium heat.  If using a grill, try a grill sheet such as Cookina and add a bit of oil to the sheet. 

Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes.  Turn and cook until the skin becomes crispy.  About 5 minutes.

Serve immediately with lemon zest and lemon juice.

Enjoy!

Scallops 2 ways for CBC's Weekend Morning Show!

Today on CBC's Weekend Morning Show with Host Terry MacLeod, Nova Scotia Scallops two ways!

These buttery Scallop pillows are available at Gimli Fish.  So easy to prepare and so delicious.  Perfect for the last kick at Summer!

 

Scallop Ceviche

1 lb Nova Scotia scallops, quartered

1 cup grape tomatoes, roughly chopped

2 green or red Serrano chiles, seeded and minced

� cup chopped fresh cilantro

1 cup finely diced red onion

1 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

salt, to taste

3 tbs finely shredded unsweetened coconut flakes

Mix all of the ingredients in a glass bowl.  Cover and refrigerate for at least 2 hours and up to 16 hours.

Spoon the ceviche into small glasses and garnish with cilantro.

Seared Scallops

As an appetizer, 2-4 per person, as an entr�e, 4-6 per person

Dry scallops off on a paper towel to remove moisture.  On a plate, mix ground sumac, salt and pepper and dip each scallop on two sides into the spice blend. 

In a hot pan, melt 1-2 tbs butter.  Sear scallops for  1-2 minutes on each side.  Serve immediately.

Enjoy!

Seafood Extravaganza with CBC's Weekend Morning Show!

This morning I had the distinct pleasure of presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are all easy to prepare with amazing results.  The freshest seafood from Gimli Fish.  My hands smell like the sea.

1. Mussels with Pernod and cream

2 lbs mussels, scrubbed and debearded

1 cup chopped chives

1 � cups dry white wine

� green pepper, finely chopped

� cup whipping cream

3 tbs Pernod (or Ouzo or Raki)

3 tbs chopped fresh parsley

Combine chives, white wine and pepper in a large pot.  Add Mussels.  Bring to a boil over high heat.  Cover pot and cook until mussels open, about 5 minutes.  Remove mussels to a bowl, discarding any unopened mussels.  Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes.  Mix in chopped parsley.  Return mussels and juices to pot and bring to heat.  Season with salt and pepper.  Serve with broth, breads for dipping or Frites.

2.  Drunken Scallops

Scallops (2-4/person, depending on scallop size and if entr�e or appetizer)

1 cup mixed tropical fruit (frozen, mango, papaya, pineapple, etc.)

� cup vodka

2 oz Disorenno

2 oz Mirin

� onion

2 tsp Turkish Baharat

drizzle olive oil

Blend  all ingredients together, except the scallops.  Season with salt and pepper.  Marinade the scallops  in the fridge for 30 minutes to a few hours.  Sear or grill on high heat on each side and serve immediately.

3. Lobster Tails

1-2 tails per person, cut open for ease of service

Season, grill until bright red and meat is not opaque and let rest with a prepared butter.

Prepared butter

1 cup butter

favourite flavouring, i.e, saffron, roasted red pepper, kiwi, fresh herbs,  spices, garlic, etc.

In a food processor, combine butter with choice of flavouring.  Place in plastic wrap in a roll and chill.  Use on steaks, lobster, etc. as the meat rests.

 Have fun and enjoy!

Cajun Fare with the Assiniboine Park Conservancy and the MLCC

Last night I presented the following dishes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bran Adams, Education Coordinator for the APC, presented on culture and plants of the American South Cajun experience and Scott Strizic, Product Consultant for the MLCC, presented wonderful beverage pairings.  

 

Jambalaya, photo by Karen Peters

Welcome beverage:  The Hurricane  

 

1. Sweet Potato and Apple salad

Paired with Santa Margherita Prosecco, $16.99 on sale now, regular, $17.99

  

• 4 cups peeled and grated sweet potatoes 
• 2 tart green apples, peeled, cored and chopped
• 1/2 cup dried red currants
• 1/2 cup pecan pieces, toasted
• Juice of 1 orange
• Juice of 1 lime
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, finely minced
• Salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

YIELD: 6-8 servings.

2. Ultimate Shrimp and Grits (By Tyler Florence)
Paired with Cave Springs Riesling, $16.99
  
For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

For the shrimp:
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound andouille or spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced
Directions
For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saut� for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

3. Chicken, Sausage and Tasso JAMBALAYA
Paired with Purple Cowboy Tenacious Red, $16.03

by Marc Savoy of Eunice, LA

• 1 whole chicken cut up
• 1 pound smoked sausage, sliced
• 1/2 pound tasso, cut into chunks
• 2 onions, chopped
• 1 bell pepper
• 4 cloves garlic
• 5 cups rice
• 1 tablespoon seasoning mixture (4 parts cayenne, 2 parts black pepper, 2 parts garlic powder, 1 part onion powder, 1 part salt)*

Brown the chicken. Add the sausage and tasso and cook for about fifteen minutes. Pour off the fat but keep the drippings in the pot. Add the vegetables and cook until soft. Add 10 cups of water and two teaspoons of salt. Bring to a boil and add rice. Cover and cook over low heat until rice is cooked.

YIELD: 8-10 servings.
* I admit to a bias against garlic and onion powders but I'm so impressed with this blend and outcome!

4. SWEET POTATO PONE
Paired with Malmado Malbec, served cold, $23.99

• 2-1/2 pounds sweet potatoes
• 1/4 cup melted butter
• 2 eggs
• 1/4 cup dark brown sugar, firmly packed
• 1/2 cup milk
• 1-1/2 tablespoons vanilla extract
• 1/4 cup light molasses
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon grated orange zest 

Preheat oven to 375�F.

Cook the potatoes unpeeled until tender throughout. Let cool. Peel and mash the potatoes, then stir in melted butter.

In a bowl, beat the eggs, add sugar and beat thoroughly. Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. Beat until well blended. Stir into mashed sweet potatoes, then mix until well blended.

Place the mixture into a buttered 1-1/2 quart baking dish. Optionally, you may sprinkle the top of the pone with additional brown sugar. Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes. Allow the pone to cool completely before serving.

YIELD: 6-8 servings.

Spanish Fare for the Assiniboine Park Conservancy

Yesterday I presented the following recipes for the Assiniboine Park Conservancy on the theme of Spanish Fare.  I chose these because they are so versatile and easy to make.

Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on various plants indigenous to Spain, used in the cuisine.  Kelly Burton, of the MLCC, presented lovely beverage pairings with each course.

Moorish Almond Cookies.  Photo by Karen Peters


Reception Beverage:  Villa Conchi Cava, Spain, $13.99

1. Black olive Tapenade
Paired with Corazon Loco Tino, Spain, $12.88  (Really wonderful and paired each dish as well!)

1 cup black olives, pitted
� cup softened sun dried tomatoes, chopped
2 cloves garlic, minced
� (+) cup Olive oil
Pepper, to taste

Blend all ingredients to a paste in a processor. Adjust seasoning to taste. Use on crackers, baguettes, stuffed in meats, etc.

Enjoy!

2. Spanish Smoked Paprika Shrimp
Paired with Juan Gil Moscatel, Spain, $13.99, perfect with the Shrimp!

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink. 

3. Spinach and Parmesan Frittata
Paired with El Petit Bonhomme Blanco, Spain, $13.99

3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste

Preheat oven to 350�. In a large bowl mix all ingredients except oil.Heat oil in a 10-inch ovenproof skillet on the stove.  Pour egg and potato mixture in skillet and cook over medium heat for 5-7  minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

4. Almond Cookies (Moorish)
Paired with Malamado Malbec Mendoza, Argentina, $23.99 (Really a gorgeous fortified wine)

1 cup butter

� cup icing sugar

1 tsp vanilla

2 cups presifted flour

� tsp salt

1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp � 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325�F for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

Tempting Thai Treasures with the Assiniboine Park Conservancy and the MLCC

 Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Please check the Leisure Guide to register for others.  Loads of fun.  Bran Adams, Education Coordinator at the Assiniboine Park Conservancy will lead the discussion on the plant life represented in the recipes and MLCC Product Consultant Jody will present beverage pairings.

Last week it was too hectic to take photos.  I hope that I can get some photos tomorrow.

1. Crab Rangoon

1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crabmeat, drained and flaked

2 green onions with tops, thinly sliced

2 teaspoons Worcestershire sauce

1/2 teaspoon light soy sauce

48 wonton wrappers

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.

Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.

Bake in the preheated oven until golden brown, 12 to 15 minutes.

2. Salad wraps with peanut sauce

SERVES 4-6 as an appetizer

1 pkg. small, round rice wrappers (dried)

1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained

3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks

1-2 cups bean sprouts

� cup fresh Thai basil or sweet basil, roughly chopped

� cup fresh coriander, roughly chopped

� cup shredded carrot

3-4 spring onions, cut into matchstick pieces

2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)

1 Tbsp. rice vinegar

1 Tbsp.fish sauce (use black vinegar if vegetarian

1 tsp. brown sugar

Optional: TAMARIND DIPPING SAUCE:

� cup water

� tsp. tamarind paste

2 tsp. sugar

1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)

1 Tbsp. fish sauce OR vegetarian black vinegar

1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water

1 clove garlic, minced

1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper

Peanut Dipping Sauce

2 tbs grated ginger

1/4 cup hot water

1/2 cup peanut butter (chunky or smooth)

2 tablespoons Soya Sauce

4 tablespoons rice vinegar

2 tablespoons sweet miso

2 tablespoons mirin or sake

1/4 tsp red pepper flakes (add more for spicier satay)

1.             Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.

2.             Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.

3.             Fill a large bowl with hot water (but not boiling, as you�ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.

4.             Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.

5.             Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).

6.             Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper.

7.             To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.

When near boiling, reduce heat to low, stirring until sauce thickens.

Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.

Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)

3. Pork Satay

1 lb pork shoulder or butt in slices

2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)

Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator for at least one hour. Skewer and grill on the BBQ or saut� in a non-stick skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.

Enjoy!

* Traditional recipe for pork, chicken, or beef satay.

3. Thai Coconut Curry (serves 2-4)

4 boneless skinless chicken thighs
� tin �Lite� coconut milk
2-3 tbs yellow curry paste, to desired heat (yellow curry paste does not contain any shrimp)
1 tbs grated ginger
1 tbs grated lemon grass
1 tsp sugar (optional)
splash Mirin
3-5 Kefir Lime leaves
drizzle olive oil
salt, to taste

Mix the last 9 ingredients in a bowl and add chicken thighs. Marinate for a few hours. Place on a hot grill, turning for grill marks at two minutes, and flipping over at four minutes. Repeat for grill marks at the next two minutes.

Serving suggestion:  Place rested cooked chicken on a toasted or warmed flatbread such as naan or pita. Add favourite grilled vegetables and wrap up. Wrap again in foil and place in an insulated bag or enjoy cold.

* These ingredients can be found at most Asian specialty stores such as Sun Wah and Oriental Market on King St. or Young�s Market on William and on McPhilips.

For an elegant entr�e presentation, try using a stem of fresh lemon grass as a skewer before grilling or frying.