Game Day food or any day, for CBC's Weekend Morning Show

Yesterday, I brought in "Game Day" food ideas for CBC's Weekend Morning Show with host Nadia Kidwai.  I was inspired by Manitoba producers and some great options, so I made Manitoba Reuben Sandwiches with Old Church Bakery Sourdough Bread, Manitoba Beef Montreal style corned beef, instead of sauerkraut, I used Cook's Creek Kimchi.  For the other dish, I used Wild-Caught Argentinian pink shrimp with two dips, a Wasabi Sour Cream, and a Korean seafood dipping sauce. 

I used this particular shrimp because they are very tasty, easy to use, and, very importantly, are sustainable both environmentally and ethically.  That is, they are Fair Trade and use no slavery in the catching and production of the shrimp.  Ask your fish monger about other such products.

Manitoba Reuben Sandwiches

For each sandwich:
2 slices Old Church Bakery Sourdough bread
mustard
Emmenthal Cheese, sliced
Cook's Creek Kimchi
Healthy portion of Manitoba Beef's Montreal Beef
dressing:  1 tsp mayonnaise, 1-2 tsp Tahini, 1/4 tsp Hot Smoked Paprika, mixed
Butter

In one pan, bring meat up to temperature.  In another pan, place sandwich, prepared with other ingredients, open, to grill in a pan, with butter, on medium- low heat.  When both pans are up to temperature, transfer meat to the sandwich and close, finishing in one pan.  Serve immediately, or wrap in foil to warm up later.

Wild Caught Shrimp with two dips
  bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
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.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.

Avocado Toasts and Miso Soup for CBC's Weekend Morning Show!

On Saturday morning, I'll be presenting the following dishes for CBC's Weekend Morning Show with host Nadia Kidwai.  It is difficult to imagine Spring today, but Avocado toasts will feel more summery.   I'll be using wonderful Sourdough bread from Old Church Bakery.  I'm also making the Avocado toasts at the market for sale!  They will be topped with Radish sprouts from Fresh Forage, also available at the St. Norbert's Farmer's Market!

Avocado Toasts
Really?  A recipe?  Mash or slice up an avocado on toast and season how you might like.  Spicy, shrimp, fried egg, herbs, green onions, etc.  Key is, the great bread from Old Church Bakery!

Miso Soup
1 ~ 5X8" sheet of kombu (available at most Asian grocery stores, such as Sun Wah, Oriental Market, etc.)
2-3 cups Bonito Flakes (available at most Asian grocery stores, such as Sun Wah, Oriental Market, etc)
1/2 -3/4 cup Miso paste (availability, see above)
1 bunch chopped green onions
1 pkg or two blocks soft tofu, finely cubed
1/4 cup Mirin
1/4 cup Tamari or Soy Sauce
Splash sesame oil

To start:  In a pot with 4-6 cups water, bring water and kombu sheet to a boil.  Add Bonito Flakes.  Bring to temperature and drain.

Whisk in Miso Paste and add tofu, green onions, and remaining ingredients.  Bring to boil.  Serve.

Enjoy!

Avocado toasts are loaded with good things.  Things like fibre and good fats that will benefit weight loss, cholesterol, metabolism, etc.




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