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Monday, June 26, 2006

Ahi Tuna Sashimi on Seared Udon Noodles

1 package Udon noodles (keep in square formation)
Fresh Ahi Tuna* (cut thinly for sashimi)
Drizzle sesame oil
Soy, pickled ginger and wasabi for dipping
Sprinkle of toasted Nori and sesame seeds **

Set BBQ to high heat. Prepare wasabi and thinly slice the fresh Ahi Tuna. Drizzle sesame oil over square of Udon noodles. Grill until toasted on both sides. Cut into squares and place some of the sashimi on each square. Sprinkle toasted Nori and sesame seeds over the sashimi. Have soy, ginger and wasabi in a tray next to the sashimi for dipping.


* Fresh Ahi Tuna available now at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy.

** A wide variety of toasted nori and sesame seeds are available at Sun Wah grocery store and at Oriental Market on King St. in Winnipeg.

No, I don’t work for Gimli Fish Market.

Monday, June 19, 2006

Drunken Prawns

1 lb white "Bubba Shrimp" prawns shell on*
1 cup Iceberg Vodka
1/2 cup Mirin (Japanese cooking wine)
1/4 cup Chinese cooking wine
3 cloves garlic, minced
drizzle chili oil
1 tsp sugar
splash sesame oil
dash white pepper
1/4 cup thinly sliced shallots

Combine all ingredients and leave to marinate over night but at least one hour. Grill on very hot BBQ and turn after one minute.
Serve in cocktail or martini glasses.


Shrimp available fresh at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Friday, June 09, 2006

Parchment Paper Pickerel

Per Fillet:

1 fillet Pickerel – now on sale at Gimli Fish (596 Dufferin Ave or 625 Pembina Hwy. in Winnipeg)
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I love to use a truffle oil olive oil blend available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg. Try a drizzle of the truffle oil over scrambled eggs.