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Saturday, August 27, 2011

This Saturday on the Weekend Morning Show - Tomato Saffron Poached Pickerel and Roasted Corn Black Bean Salsa

(Tomato Saffron Poached Pickerel)

(Roasted Corn Black Bean Salsa)

This morning I had the pleasure of presenting the following two recipes on CBC's Weekend Morning Show with Kerän Sanders. Everything is coming into season now for these great full flavours. These are very simple to prepare recipes as well.

Tomato Saffron Poached Pickerel

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
¼ cup orange juice (makes a very fresh flavour)
4 fillets Pickerel
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Pickerel Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.


Roasted Corn Black Bean Salsa

Remember to choose the freshest juiciest corn on the cob and roast.

4 roasting ears corn, freshest available

Juice from 2 limes

4 tomatoes, seeded and diced

2 red onions, finely chopped

1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped

4 Tbs chopped fresh cilantro

3 Tbs Olive Oil

Sea Salt

Freshly ground black pepper

Roast the corn on the grill in the husk after soaking for 1 hour.

Let cool slightly, then peel back the husk and silks.

Using a large, heavy knife, slice down the cobs to remove the kernels.

Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.

Whisk together the olive oil and remaining lime juice.

Season to taste and pour over the salsa.

Toss well to mix.

Saturday, August 13, 2011

This Saturday on the Weekend Morning Show - Hway dop bap, a Korean sashimi specialty

This morning I had the distinct pleasure of presenting a wonderful Korean sashimi dish on CBC's Weekend Morning Show with Kerän Sanders.

The sushi quality fish were all from Gimli Fish and I used wild caught Ahi Tuna, Wild Caught Atlantic Salmon and Wild Caught Nova Scotia Scallops. Always ask your fish supplier for Sushi Grade, there may be some in the freezer section as well.

Hway Dop Bap (Korean Sashimi, Pohang region)

Sushi grade fish (tuna, grouper, snapper, etc), enough per person (1/4lb)
Sushi rice, enough for 1 cup cooked per bowl
Korean dipping sauce (below)
Shredded cucumber
Shredded carrot
Shredded Daikon
Side dishes (kimchis, fried mushrooms, chopped green onions, etc.)
Basket of lettuce leaves (Boston bib, romaine)
Basket of fresh herbs (cilantro, mint, basil, etc)

In each bowl, place rice, sliced fish, cucumber, carrot, and daikon. Stir in desired amount of dipping sauce. Make wraps with lettuce leaves, ingredients in bowl and fresh herbs.


Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste available at Sun Wah, Oriental Market and an excellent Korean grocery on Wellington and Beverly in Winnipeg)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.