Linguine with shrimp, scallops and mussels in a white wine, tomato sauce.
Fresh P.E.I mussels in a tomato sauce.
Seared New Zealand Rack of Lamb
These came pre-seasoned and vacuum sealed. They were already French trimmed but I cleaned them up a bit more before cooking. I usually just sear these and pop them in our Flavourwave for a few minutes, but the machine is busted. So I ended up pan frying the rack in my cast iron skillet. I’ve never seared a rack of lamb for the whole duration of the cooking period and I didn’t read a recipe before attempting this, so I went in blind.
1. I had the heat on medium to medium low because I was also caramelizing onions in the same pan.
2. I seared it fat side down, then all the other sides, including the ends.
3. For the next 20 minutes, I stood around and made sure all the sides were seared equally.
4. The cooking time wasn’t my main concern. My method of telling the meat’s ‘doneness’ was by pushing on it with my tongs. A more precise method would be using a meat thermometre.
Rare [115 - 120F] - Not much resistance, pretty squishy.
Medium Rare[125 - 130F] - A bit of resistance and bounce.
Well Done[140 - 145F] - Don’t even bother. Joking! Well-done would be firm.
I challenged myself to make kimchi. It’s currently chillin’ in the fridge.
I recently cooked up a bunch of chicken and veggies to feed my hungry friends at my BBQ birthday dinner. I had left overs and made more chicken tacos! I stuffed these hard shells with eggplant, chicken, spicy salsa, and topped it off with lettuce, sour cream and cilantro. Yum!
Maple Smoked Cheddar and Bayonne Ham
I’m in love with smoked cheddar! It gives the cheese a deep, smokey flavour, if that makes any sense. Bayonne ham is the same thing as prosciutto, but it has a different name because it’s from France. I googled it.
Roasted Duck and Rice
We get our roasted duck from Chinese restaurants that serve or specialize in BBQ. These BBQ meats include whole pig (pork belly, bbq pork tenderloin), ducks, chicken and squid. They are all tasty!
Mimolette and Salami
A beautiful orange cheese that’s soft and salty. I ate it with some thinly sliced salami. Yum!
Chinese Noodles in Soup
Noodles in broth with duck and a few vegetables. Comfort food.
I’ve been sick lately and this is what I’ve been eating. Vermicelli with chicken broth. It’s very comforting.