EAt, Vancouver

This weekend is Eat Vancouver. Here is the website for more details.

http://www.eat-vancouver.com/

Stay tuned Friday night on the Dave Brindle show as we will be chatting about the show after our preview earlier that day. I will updated the blog with any great ideas I come across, new products, organic info etc. Check back this weekend.

Asian Sticky Ribs

It is an absolutely gorgeous May long weekend in Vancouver, having spent the day outside in the yard and at the park. For the rare occasion I even was able to pick up a book for a bit too! The kids and friends are here tonight and I am making one of my favourite summer meals, my yummy Asian sticky ribs. The recipe is simple but what you need is time. This is why I was able to spend 2 hours reading even thought the house will be full shortly.

Asian Sticky Ribs
4 racks of baby back pork ribs
2 cups hoisin
1/2 sup soy sauce
1/4 cup sambal oelek (Vietnamese chili sauce)
3 cloves of garlic, crushed
2" pieces of ginger grated

Spilt the ribs into 3 pieces each. Heat the grill and bbq on each side for 10 mins or so till golden brown. Place in a parchment lined baking dish. Meanwhile, mix together the rest of the ingredients. Pour over the ribs. Cover with foil and bake in a preheat oven at 300'F for 4 hours. Now drink wine and relax. Remove ribs and cool slightly. If you like you can put them back on the bbq for about 5 mins a side to caramelize the sauce. Serve with a great salad, corn on the cob and tonight we are having homemade mac and cheese. Not to forget the wine paring. I will be serving the Sumac Ridge Gewurztraminer, a steal at under $15/bottle.

Turkey Meatloaf

It is election day in BC today and last night on the Dave Brindle show we talked about two different meals for the two parties. My suggestion for the NDP is a fantastic meatloaf, I like to make it with turkey but it can also be made with beef or a combination of beef and pork. I would suggest pairing this with some yummy mashed potatoes with sour cream and chives and then some sauteed green beans. This is the ultimate comfort meal. Remember to pull this recipe out on a rainy night! The nice thing is you can make a large batch the meatloaf mix and then freeze a few extra. Just don't add the topping until you are ready to bake. The meatloaf can also be made into giant meatballs for individual portions which looks really nice on the plate.


Turkey Meatloaf topped with Caramelized Onions

1 large yellow onion, finely diced
2 cloves of garlic, crushed
1 tbsp olive oil
1 tsp salt and pepper
1 tsp fresh thyme leaves
4 tbsp Worcestershire sauce
1/3 cup chicken stock (beef stock if using beef/pork)
1 tbsp tomato paste
1 tbsp Montreal steak spice
1 tbsp Dijon mustard
3 lbs ground turkey (or beef or beef and pork)
2 eggs, beaten
1/2 cup ketchup
1/4 cup Dijon
2 onions, julienned
2 tbsp olive oil
1 tbsp butter

Saute onions, garlic and thyme in olive oil until tender, about 5 mins. Allow to cool. In a large bowl place ground meat of choice, Add cooled onion mixtures, Worcestershire sauce, chicken stock, 1 tbsp Dijon, tomato paste, steak spice and eggs. Mix well and then add bread crumbs. Mix again till incorporated. Place in a large loaf pan. Mix together ketchup and Dijon and spread over meat. Bake at 325'F for about 1 1/2 hours and internal temperature reaches 160'F. While baking saute julienned onions in the butter and olive oil for about 20-30 mins until nicely caramelized. Once meatloaf is baked top with caramelized onions and enjoy.

This recipe will double easily. This serves about 6 people.

The Ultimate Guacamole

I just finished making a fantastic guacamole to pair with the yam and black bean burritos for dinner and I thought I should add it to the blog while the quantities are still fresh in my head.

Perfect Guacamole

4 ripe avocados, scooped and mashed
2 lemons, juice of
1/2 cup salsa (the chipolte salsa from Que Pasa adds a fantastic smoked flavour)
1/2 sour cream (not low fat need something thick)
1/2 cup cilantro, stems removed and chopped
salt and pepper to season

Mix all items together and enjoy! Makes about 2-3 cups.

For a fantastic variation remove the salsa and cilantro and increase the sour cream slightly and add 1/2 cup (or to taste) crumbled blue cheese. Now you have roqacamole which is to absolutely die for.

Now grab some tortilla chips and crack a beer and enjoy!

Yam and Black Bean Burritos

Today is Cinquo de Mayo, well at least in Mexico and the US. I am craving something spicy and flavourful and remembered this recipe which is my adaptation from the Moosewood Restaurant Cookbook. This is a great cookbook for those who are looking for low fat healthy alternatives even if you are not a vegetarian.

Yam and Black Bean Burritos

5 cups peeled and cubed yams (or sweet potatoes or blend of both)
1 tsp salt
2 tsp grapeseed oil (or veg)
3 medium onions, peeled and diced
4 cloves of garlic, crushed
1 jalapeno, diced (seeds removed first if you want to soften the heat)
4 tsp cumin, ground
4 tsp coriander, ground
3 15oz can black beans, drained and rinsed
1 bunch cilantro leaves, stems removed and chopped
2 tbsp lime juice
salt and peppers to season
8 8" whole wheat tortilla (or flavour of your choice)

Accompaniments
guacamole
sour cream
salsa

Preheat oven to 350'F. Place yams and salt in a saucepan with cold water to cover plus 1 ". Bring to a boil and then turn to a simmer til tender (10 mins or so). Drain and set aside. While the yams are simmering heat the oil in a skillet and add the onions, garlic and jalapeno. Slow cook until they start to caramelize, about 10mins. Then add the cumin and coriander and cook for 2-3 more minutes to release the spices. Remove from heat and set aside. Place yams in a bowl and mash with a fork. Then mix in with a wooden spoon: black beans, cilantro, lime juice and onion mixture. Taste here and add salt and pepper. Lightly oil a baking dish. Spoon about 1/2 cup of mixture in the centre of each tortilla. Fold in the sides and roll it up. Place seam side down in baking dish. Cover with foil and bake for about 30 mins. Serve with accompaniments and a great green salad.

For wine I would pair I crisp sauvignon blanc or pinot gris.
For the meat eaters why not bbq some chicken breast that have been marinated in tequila, lime juice and cilantro and you have fantastic meal!

Souvlaki: beef, pork or chicken

With the beautiful weather in Vancouver this week I am feeling inspired to bbq. Dave Brindle and I were chatting on his show on am1410 Monday night and he asked me for a good souvlaki recipe so I will include that which can be used for beef, pork or chicken as well as a recipe for tzatiki. I like to pair this with a simple Greek salad, some Greek style potatoes roasted in olive oil, lemon juice and garlic and some yummy pita bread. Use the Greek pita that is thicker and doesn't have a pocket. the trick is brush it with olive oil and put it on the bbq for 1-2 minute per side right before you sit down for dinner.


Tracy's Souvlaki
1/2 cup plain yogurt
2 tbsp olive oil
1 lemon zest and juice
2 tbsp oregano, fresh and chopped
3 garlic cloves chopped
1 lb chicken (thighs or breast boneless and skinless)
beef (sirloin) or
lamb (leg or sirloin) diced in 1/2" pieces
salt and pepper

Dice meat of choice. Mix first 5 ingredients together and then toss with meat. Place in a ziploc bag and squeeze out air and marinate minimum 2 hours but overnight is best in particular for the beef and lamb to tenderize.

Skewer meat and preheat bbq. Season the meat with salt and pepper as you put them on the bbq. Chicken should be fully cooked through. For the beef or lamb cook till medium rare and then rest. It is important to allow the meat to rest for a minimum of 5 minutes in order to allow the juice to redistribute thought the meat and the muscle to relax.


Tzatiki
1 cup plain yogurt
1 long english cucumber, seeded, grated and squeezed dry
2 cloves garlic crushed
1 tbsp fresh dill, chopped
salt and pepper

Mix all ingredients together. Allow to rest a few hours for flavours to develop.

Butter Chicken

For those of you who know me I have had a great affection for Indian cuisine for awhile now. One of my favourite meals with guests is to turn my kitchen upside down and create 4 or 5 different curries, pick up some samosas and fresh naan bread and have a feast. I have my favorites but the one recipe I was unhappy with was the butter chicken. I finally found a fool proof in less that 30 mins amazing butter chicken recipe. Here is goes. For the vegetarians substitute the chicken with tofu. Only cook for a few minutes after tofu has been added.

Simple Butter Chicken

1lb chicken breasts, cut in bite size pieces
1 lb chicken thighs, cut in bite size pieces
4 tbsp tandoori paste, I like pataks
1 cup plain yogurt
10oz can plum tomatoes, purred
1" piece of ginger, julienned
2 tsp garam masala
1 tsp crush chili
1 tsp ground cardamom
1 tsp paprika
1 cup whipping cream
2 tbsp brown sugar
salt and pepper to taste.

Mix the yogurt and tandoori paste, add chicken and marinate 1- 4 hours.

Mix the rest of the items in a dutch oven or something similar and bring to a boil. Simmer for 10 mins. Add chicken and simmer an additional 20-30 mins until chicken is fully cooked. Check seasoning and add salt, pepper or sugar if necessary.

Serve with warm basmati rice, naan bread and raita. top with cilantro if you like. Some green beans sauteed in mustard seeds, ginger and coconut milk would be great too!

For wine, a nice spicy Gewurztraminer would be great. Try the one from Blasted Church!