When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Cuz's in Barbados uses freshly caught marlin, but I have substituted tilapia, which is much easier to find in this country. The sandwiches are served up with a choice of mayonnaise, barbecue sauce and lethally hot Scotch bonnet sauce. At Cuz's they use a very soft roll called salt bread.Read More
A few times a month, Karen Viva-Haynes, a Cordon Bleu trained chef, serves dinner in her catering kitchen. She cooks seasonal, local food with great skill. The night we were there, the conversation flowed among the 14 guests along with the incredible eight courses of food. This is the appetizer she served us.Read More
This simple salmon dish, which can be made ahead of time, replaces the need for the more traditional gefilte fish. It’s a popular Rosh Hashanah dish among Jews in Scotland because salmon is so plentiful there. I serve it with a cucumber salad on the side.Read More
Andy Ricker’s dish is a traditional take on steamed fish, an important part of Chinese New Year. You will need a large bamboo steamer basket. I used striped bass as I could not get fresh black bass.Read More
Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.
A deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness.Read More
We tried steaming cod, grouper and halibut to see which one worked best. Halibut was the clear winner. If wild celery is not available, make a pesto following the same recipe with either wild leeks or dandelion greens.Read More
This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.Read More
Cooking salmon on a cedar plank is a very old method of cooking. Originally it would be cooked over an open fire but barbecues have simplified this technique. Soak the plank in water for 30 minutes before using, otherwise it will burn. Salt the plank before using it to give the skin real flavour. The marinade for this salmon goes well with beer - it has a slight BBQ sauce-like tang.Read More
Nothing beats deep-fried fish and chips, but here is a perfect baked version. It has good flavours - just don't expect the crispness of fried fish. Serve with lemon slices and a salad. Panko is Japanese fried bread crumbs, and it lends some lovely crispness to this dish.Read More
I can now say from experience that it is very difficult to cook on the water and keep your equilibrium. Smiles, however, remained steady as he prepared this memorable seafood soup. He didn’t win, but he made Canada proud.Read More