from the Cooking School with the London Chef This recipe uses spot prawns which are only in season for a short window – you can substitute any kid of prawn for this recipe and it will work out just fine. Ingredients 12 whole spot prawns or 24 tails, ideally shell on (the shells are the […]
Gambas al Ajillo aka Spanish Style Garlic Prawns Read More »
from British Columbia from Scratch I enjoyed many versions of baked eggs, or oeufs en cocotte, during a summer in France where they often served for lunch or as an appetizer. I love them anytime – they’re easy to prepare, cook quickly and transform everyday leftovers into French bistro fare. I’ve used a filling of
from The Oyster Companion This stuffing is perfect to accompany a Thanksgiving feast or as a dish on its own with a side salad and an oyster stout. Make sure your bread is day-old. You can always dry fresh bread by arranging it on a large sheet pan and then baking it in a 250F
from Tourism PEI Ingredients: 4 PEI potatoes ½ cup Cheddar cheese, grated 2 tbsp sun-dried tomatoes 2 slices bacon, fried and crumbled herbs – dill, chives, thyme ½ cup PEI lobster meat, cooked 2 tbsp butter ¼ cup milk 1 cup sour cream salt and pepper to taste Directions: Preheat oven to 400ºF. Scrub potatoes
Stuffed Baked PEI Potatoes with PEI Lobster Read More »
from Canada’s Food Island Total time: 20 minutes 4-6 servings Ingredients 2 lbs mussels, rinsed and debearded 2 lbs soft shell clams, rinsed ½ cup diced celery Celery salt 1 cup Clamato juice 1 tsp Worcestershire sauce 1 tsp Tabasco sauce Lime wedges, for serving Directions: Place mussels, clams and celery into a large pot.
Caesar-Style Steamed Mussels + Soft Shell Clams Read More »
from Terry Fallis Here’s a family recipe from my sister-in-law for potato salad. It’s become a staple summer dish for us for many years now. Ingredients: ½ cup sugar 1 Tbsp flour 1 tsp Dijon mustard 1 Tbsp salt 2 eggs, slightly beaten 2/3 cup vinegar 2 Tbsp water 6 large potatoes, peeled & diced
Michelle’s Potato Salad Read More »
from Coconut Lagoon Kakkan means “chili-based” but this dish isn’t super fiery, as one might think. The dominating spice, Kashmiri chili powder, is quite mild and used more for color and fragrance than fire. These are fantastic appetizers at a dinner party. Once marinated, the shrimp cook up in an instant. Ingredients 12 medium shrimp, peeled
from Food Artisans of Alberta An instant-read thermometer guarantees you’ll get this right. And, when using the cedar plank, you may need to turn it half-way through cooking so that the roast cooks evenly. Time: 3 hours (including resting before and after cooking) Yield: 8 servings Ingredients: For the roast: 1-5 lbs prime rib roast
Cedar-Planked Prime Rib Roast of Alberta Beef Read More »
from A Spicy Touch These are a great accompaniment to any dish and Noorbanu enjoyed them with Meat Cutlets and a green salad. Time: 30-40 minutes Yield: 6 servings Gluten free & Vegetarian Ingredients 2 lbs potatoes 2 teaspoons olive oil ½ teaspoon black mustard seeds ½ teaspoon cumin seeds 1 teaspoon garlic paste 1
Spicy Potatoes and Bell Peppers Read More »
from Smoking Foods Because lamb ribs can be very fatty, I use a tart and salty rub and basting mixture to cut the richness. The flavors of soy sauce, garlic, ginger and lemon juice help balance the dish but don’t mask the flavor of the lamb. Prep time: 30 minutes Smoker temp: 235F/115C Smoke time:
Lamb Ribs with Garlic, Ginger, Lemon & Soy Sauce Baste Read More »
