Search This Blog

Tuesday, July 18, 2006

Grilled Lobster Tails with compound butter

Grilled Lobster Tails with Compound Butter

6 small lobster tails *
Drizzle olive oil

1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt

Zest of grapefruit
Quick squeeze of grapefruit juice

Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Put a pat of the herbed butter on each tail. Zest the grapefruit over the tails and squeeze some of the juice of the grapefruit over all of the tails. Serve immediately.

For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.

* Lobster tails are available in a variety of sizes in Winnipeg at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.


Wednesday, July 12, 2006

Giant Wild Caught Scallops 2 ways

Giant Wild Caught Scallops are available now at Gimli Fish at 596 Dufferin Ave. and 625 Pembina Hwy. A wide variety of chilies are available year round at Dino's Grocery Mart at 460 Notre Dame Ave. and at the Halal Meat Centre & Specialty Foods at 206 Maryland St. Images of food to come.

1. Jamaican Jerk marinade

1 tbs Ground Allspice
1 tbs dried Thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground Sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs Garlic, minced
1 tbs white sugar
1/4 cup Olive Oil
1/4 cup Soy sauce
3/4 cup white vinegar
1/2 cup Orange Juice
juice of one lime
1 Scotch bonnet pepper (habanero) *
3 green onions – finely chopped

*optional (may try a variety of chilies)

Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.


2. Maple Syrup Scallops

2 cloves Garlic, minced
2 tbs grainy mustard
2 tbs good Maple Syrup
2 tbs olive oil

Mix ingredients together and spread over scallops. Let marinade for up to one hour. Grill.


Tuesday, July 04, 2006

Toenail of a Dog - Köpeğoğlu

I worked as a chef/sailor/German-speaking tourguide one year in Turkey. The Turkish name for the eggplant dish is köpeğoğlu. There are a thousand dishes with eggplant in Turkey and they all taste different. This one derives its name from the smokey flavour and the dark purple skin of the eggplant. Check out the link to Touring Turkey.

Toenail of a Dog - Köpeğoğlu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.