Black and White Red Snapper

            Here we go with a little recipe for Red Snapper. One of the many things that I love is to get my hands on some good fresh fish so when my eyes fell on fresh Snapper in the seafood case a smile broke loose on my face. There is something wonderful about a simple preparation of a nice piece of fish. So here my take on Snapper in a white wine sauce, I served it on top of a bed of, what I call black noodles. It is sort of a fusion thing but I thought the flavours were great together. You get sort of a rosé sort of vibe from the white and red wines. I thought it turned out pretty well so here it is.

Black and White Red Snapper to the tune of Simple Song by the Shins

The Snapper Part

1 fillet of Red Snapper portioned

Salt and pepper

¼ cup white wine

Splash of heavy cream

Juice of 1 lemon

1 tbsp oil

-Season your fish on both sides while you heat oil in a frying pan over medium high heat. Place your fish in the pan fry until you can see the doneness move to about half way up the side, flip and let cook through. Remove the fish and let it rest

-return the pan to the heat and add your wine and lemon and reduce a little. Add in your cream and heat through. Pour the sauce over the fish when you are plating. The Snapper part is done.

The Black Noodle Part

1 Package of Udon or Shanghai style noodles

A handful of thinly sliced red cabbage

¼ cup of red wine

A good splash of soy sauce

A splash of water

-In a large frying pan over medium high heat toss all of your ingredients in and cover with a lid. Move them around from time to time until the noodles separate and that is how you do that.

            I hope you dig the attempt at a little fusion cooking. When I made it I dug it so give it a go and enjoy it.

Repurposing a Bunch of Brisket

            A question that is posed to me quite often is, “what the heck do I do with leftovers?” It just so happens that I was left with a bunch of leftover brisket after the Yukon Blonde show and I thought to myself I could do a bunch of fun stuff with what was left in my fridge. So this post is all about clearing out the fridge and not letting that food go to waste. These are a couple of super quick and easy ways of repurposing whatever you have hanging around. These recipes are also fairly versatile so you can use whatever is left over.

            The first thing I seem to gravitate towards when confronted with stacks of containers that are clogging up my fridge is omelettes. Super easy and quick omelettes are a great any time of day and will fill you up in no time. The other great thing about them is that you can put whatever you want into them and they will come out great. So here is a my quick and easy omelette recipe using some left over brisket.

Brisket Omelette to the tune of U.F.O by Coldplay

3 eggs

Splash of milk

1 clove of garlic minced

½ an onion diced

3-4 mushrooms sliced

Some diced brisket, however much you can fit into the thing

Salt and pepper

-In a small frying pan sauté your garlic, onions, brisket, and mushrooms over medium heat.

-While that is working crack your eggs into a bowl and your milk and whisk them vigorously. What you want here is a complete, or as complete as you can get emulsification of the white, yolk and milk.

-Add in your egg mixture to pan and move everything around until the eggs are about 90% done, cover with a lid for about 30 seconds to finish the cooking, remove from the heat and fold the omelette onto a plate. Done.

            The next little trick is a snack that I made when the boys came over for a poker game: a very simple quesadilla that takes 15 minutes to prepare from fridge to table.

Brisket Quesadilla to the tune of Wednesday Morning by Slackstring

Leftover brisket cut into small chunks

Salt and pepper

1 tsp Chilli powder

 ½ tsp ground cumin

¼ cup of beer

2 cups of grated cheese

4 flour tortillas

-In a frying pan sauté brisket and spices in the beer until the meat is nicely coated with a gooey sauce.

-place half of your grated cheese onto two of the tortillas add your meat on top of the cheese, and then the rest of your cheese on top of the meat. Top with the remaining two tortillas and fire it into a 400 degree oven until the cheese is all gooey and good.

So easy and now you have room in your  fridge for the next round of food. Give these a go and enjoy.

A Menu for Yukon Blonde

            I do get excited about a great many things not the least of which is reconnecting with old friends. I had the opportunity to do so in the past week as some good friends of mine rolled into town. After a crazy couple of months which saw them take Europe by storm, release their new album, and tour across Canada, the boys from Yukon Blonde hit town. Now here comes the rave. This will be a bit biased but I don’t care because this is my blog. You need to see this band; you need to support them, full stop. Their new album, Tiger Talk is, simply put, awesome. In addition to being a wicked band that is bringing back the rock and roll into our lives, they may be the nicest guys out in the world today. Proof positive is the fact that they went out and signed autographs for a bunch of kids who were too young to get into the show. Now here comes a bit of an apology to John, the bass player. John joined the band a little late in the history of me knowing the boys and I don’t know him really well or at all really, but I will say Thank you John for those sweet bass riffs. So here are the recipes that were inspired by the boys I know in Yukon Blonde and their visit to my town. I hope you enjoy and go and buy the album because even if the recipes fail you will have great tunes to enjoy.

Braised Beef Brisket for Jeff Innes to the tune of Guns by Yukon Blonde

5-8lbs of beef brisket

Salt and pepper

4 tbsp onion powder

2 tbsp chilli powder

2 cans of lighter beer

1 liter beef stock

3 coarsely chopped onions

4 cloves of garlic whole

-Combine the salt, pepper, onion powder, and chilli powder. Rub the brisket down with the stuff and chuck it in the fridge over night.

The rub down before the sear

-Sear off the brisket on all sides to a golden brown.

-In a roasting pan toss in your onions, garlic, and brisket. Add in your beer and stock and then cover with foil.

-Toss it into a preheated 300 degree oven and let it work for about 6-7 hours. Let rest for 30 minutes before slicing. Serve on a roll.

That one is for you Jeff now you got your brisket done. Now, we move on to the sauce. The sauce goes out to the member of the band that I know the best Brandon Scott. We played music together but more than that we drank together... a lot. Brandon is known, in my world, as the Bear which is a long story but never fails to make me smile. So the sauce is inspired by Brandon.

Bourbon Barbeque Sauce for Brandon “The Bear” Scott to the tune of My Girl by Yukon Blonde

Saucy just like the Bear

2 cups ketchup

2 tbsp grainy mustard

2 tbsp Worcestershire sauce

2tbsp molasses

¼ cup bourbon

2 tbsp brown sugar

1 onion chopped as fine as you can get them

-sweat the onions down in a frying pan until they are super soft but not browned, medium heat lots of stirring.

-dump the rest of the ingredients into a sauce pan and add in the onions and let reduce until it is nice and thick like the stuff you get in the bottle.

-blend the snot out of it and you got your sauce.

There is the Bear’s sauce. Now we move on to the rhythm of the group. I am talking about the man, the myth, the legend... Graham Jones. This is the only recipe in this set that has a little bit of crunch which seems like it is appropriate for the sweet beats of Graham.

Raw slaw for Graham Jones to the tune of Radio by Yukon Blonde

Slaw

½ sliced green cabbage

¼ sliced red cabbage

2 granny smith apples cut into batons

3 grated carrots

Dressing

¼ cup olive oil

¼ cup apple cider vinegar

Salt and pepper

1 tbsp mustard

2 tbsp sour cream

-dump all the veggies into a big bowl.

-in a jar add in all of your dressing ingredients, put on the lid and shake it like your momma gave it to you

-dump the dressing onto the veggies and toss. Now you got the raw slaw.

There you have the menu inspired by the boys in Yukon Blonde. Give it a go and buy Tiger Talk you can’t make the food without the tunes. All the best to Brandon, Jeff, Graham, and John, I can’t wait until we meet again.

Johnny's Hangover Hash

            So I was asked by my friend Jill what were some good ways of re-purposing leftovers and as I thought about it I realized that it is not something that I do very often. I generally just grab the containers out of the fridge, give them a quick smell to make sure that they are still good and simply mow down. The more I thought about it the more I wanted to put together a recipe which allowed us to both use up the leftovers and not waste them and to make something that is fast and easy to satisfy that after work, I am starving, but I am lazy feeling that we all fall victim to. I have another motive for including this recipe and that is it is the best food in world to quell a hangover. Yep that is right you have all of the stuff that you need to get over the over. It is buttery and cheesy and meaty and good. You can and should use whatever you have in your fridge, this is one of those of fluid recipes that you just add what you have. So add what you have. You can make it full of meat or completely meatless the world is your oyster on this one kids.

Johnny’s Hangover Cure Hash

2 potatoes diced

½ onion finely diced

2 tbsp oil

Salt and pepper

Diced corned beef as much as you like or whatever you have in your fridge (in the picture I used leftover pork tureen courtesy of Toby)

 3 eggs beaten with 2 tbsp of milk

Cheese grated whatever you have on hand

2 tbsp Sriracha I love spice so I put more than this in mine, just saying

-Heat oil in a frying pan and add onion and potatoes. Fry until about half way cooked.

-Add in your meat and continue to cook until your spuds are done. Taste them to make sure.

-Add in your eggs and cheese and sriracha and stir to combine with the rest of your ingredients. Keep stirring until your eggs are scrambled the way that you like them.

-Dump the mess onto a plate and devour. Done.

Jill and Johnny's Vegetarian Lasagna

           

            Here we are off on another adventure with my friend Jill and you know what that means: a hopefully tasty dish that is meatless. Whenever I talk to Jill she is always filled with thoughts about what she wants to cook and, for someone who claims she has no skills in the kitchen, she thinks about food preparation more than almost anyone I know. She has a sense of adventure which is awesome and most of our food conversations start off with her saying, “I saw Gordon do this or I read about Laura doing that. Can we do that?” I find that it makes me smile as I try to wrap my head around what she wants to cook. So my mind started to work overtime when she told me she wanted to make vegetarian Lasagna. My trepidation about this suggestion was a two parter.  First, I have my own wonderful and magical memories of this dish all of which include copious amounts of both pig and cow. This was a special occasion meal in my family, and the only thing that I wanted to have for dinner on my birthday from the age of eight until, well, now. My Mom makes a killer lasagna and I love her all the more for it. Secondly, most of the vegetarian lasagnas that I have eaten over the years, well, sucked. I remember getting served plates of mushy, congealed.... stuff that always seemed to come with a disclaimer such as “you can’t even taste the tofu” or “you won’t even miss the meat.” For future reference, I always miss meat and tofu is not and will never be a viable alternative nor is it a replacement for meat. It is a good ingredient that I do use but crumbling it up does not make it hamburger. So there I was trying to come up with a good version of vegetarian lasagna. Here we go, I hope it doesn’t suck.

            So here are a couple of things that we did that seemed to work really well. The addition of some smashed walnuts to your tomato sauce will add some texture to and extra flavor to it. I like it but it may not be for everyone so feel free to omit them if you are not a fan of nuts. We used raw zucchini but if you have the time and the inclination you can grill it to add a roasted flavor. While we are on the subject of vegetables you can add whichever ones you like, grilled eggplant would work great and I have even used roasted carrots which add sweetness to the dish. This is all up to you. Cook your pasta about half way to being done before you layer it in. If you cook it all the way it turns into mush when you bake the lasagna as a whole, if you put it in raw it will still be crunchy when you pull it out of the oven. Let’s get to it.

Jill and Johnny’s Veg. Lasagna to the tune of Orange Sky by Alexi Murdoch

Tomato sauce layer

1 can crushed tomatoes

1/8 cup balsamic vinegar

1 onion finely diced

2 cloves minced garlic

½ cup smashed walnuts toasted

Salt and pepper

Put all of your ingredients into a sauce pan over medium heat and let reduce until thick. Part one is done.

Cheese sauce layer

¼ cup butter

¼ cup flour

2-3 cups whole milk

1 cup of shredded cheese whatever kind you like I would lean towards a milder cheese.

In a saucepan over medium heat melt your butter and then add your flour to make a roux.

Add your milk heat through, don’t let it boil.

Add your cheese and whisk until smooth. If it gets too thick add more milk and whisk more. It should run off your whisk not congeal on it. Part two is done.

The rest of the layers

2 cups of Ricotta cheese

A big handful of fresh chopped spinach

1 zucchini sliced, enough to make a good overlapping layer in your pan

Mushrooms, enough to make a good overlapping layer in your pan

Lasagna noodles, par cooked enough to make two layers in your pan

2-3 cups Grated mozzarella cheese

Grated parmesan cheese

Combine the ricotta and chopped spinach in a bowl.

Layer the sucker, noodles in first, tomato sauce next, zucchini, noodles, cheese sauce, mushrooms, ricotta and spinach, grated mozzarella and then finish with the parmesan.

Bake in a 350 degree oven for about 45- 60 minutes.

Let cool for at least 15 minutes so that the thing can set up before you cut into it.

There it is. Give it a go and let me know.