lime – The Culinary Chase http://theculinarychase.com support local Thu, 10 Aug 2017 14:47:08 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.1 lime & cashew fish rolls http://theculinarychase.com/2017/01/lime-cashew-fish-rolls/ Mon, 16 Jan 2017 19:31:52 +0000 http://theculinarychase.com/?p=13339 This is the second time I’ve made this dish. The first was the week of the new year and I was in search of something different from the food I usually make during the holidays.  Lime and cashew paste smeared over the fish sounded so good – it was delicious!  But…I struggled with the rice […]

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lime and cashew fish rolls This is the second time I’ve made this dish. The first was the week of the new year and I was in search of something different from the food I usually make during the holidays.  Lime and cashew paste smeared over the fish sounded so good – it was delicious!  But…I struggled with the rice paper!  I’ve made fried Vietnamese spring rolls oodles of times but for some reason, the rice paper was not co-operating (both times!). 

These fish rolls are easy enough to make and I think the issue was the thickness of the fish.  In the past, when I have made spring rolls, the filling has been smaller.  The rice paper didn’t turn a lovely golden brown, but having said that, the flavours from the cashews and a bit of heat from the chili made for a lovely snack.  Tender chunks of fish were the end result and although the rice paper misbehaved, I’ll make this again with smaller portions.

Serves 4
1 cup cashews
1 red chili, roughly chopped
handful or two of coriander leaves (can also use parsley)
zest of one lime
1 tablespoon lime juice
1 lb. cod fillets (or other firm white fish) divided into 12 portions
12 small rice paper wrappers
oil

Place cashews, chili, coriander, lime zest and juice into a food processor (or blender) and process into a paste. Put a generous tablespoon of the paste on top of each fish piece. Dip rice paper rolls into warm water until slightly softened or follow instructions on package. Place on a dry surface and put fish in middle. Fold sides of rice paper onto fish and roll up ends. Heat oil in a wok and cook 3 minutes per side. Remove with slotted spoon and drain on paper towel.

The Culinary Chase’s Note: If fish is less than one-inch thick, reduce cooking time.  If you have any paste leftover, use it as a base for a curry sauce. Omit rice paper and bake in 375f (190c) oven 12 – 15 minutes. Enjoy!

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Margarita – a classic cocktail http://theculinarychase.com/2015/04/margarita-a-classic-cocktail/ http://theculinarychase.com/2015/04/margarita-a-classic-cocktail/#comments Mon, 13 Apr 2015 18:17:59 +0000 http://theculinarychase.com/?p=10224 Longer days and warmer weather is finally being felt in the Maritimes.  The thought of wearing a light jacket and shoes instead of a winter coat and boots is a pleasure!  The sun was out in full force yesterday warming my face and allowing me to believe the nasty winter we endured is a thing […]

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margaritaLonger days and warmer weather is finally being felt in the Maritimes.  The thought of wearing a light jacket and shoes instead of a winter coat and boots is a pleasure!  The sun was out in full force yesterday warming my face and allowing me to believe the nasty winter we endured is a thing of the past.  Spring, yes it might be here in theory, was off to a rocky start but yesterday erased any ill thoughts I had and to celebrate, I made this classic summer cocktail – a Margarita.  It’s one of many delicious drinks from Maria Del Mar Sacasa’s aptly named book, Summer Cocktails.

I had been asked by Quirk Books if I would like to write a review.  When the book arrived, I quickly thumbed through the pages and saw many drinks I wanted to make.  Maria’s book is loaded with classic cocktails, a simple guide to knowing your glassware, what to stock in your bar, and will make even a novice feel like a pro bartender.  The aesthetics of the book is so fresh, pretty, and summery-feeling it’s hard not to want to dive in and make a few cocktails.

summer cocktailsThe margarita is one of the most popular cocktails in North America and yours truly has had her fair share of this Latin drink.  It is served shaken with ice (like this recipe), without ice, or frozen and served in a typical margarita glass but you can easily use other types of glassware.  Using fresh lime juice is the only way to give you a true margarita cocktail…the commercial mix is not so pleasant erring on the side of bitter.

Makes 1
2 tablespoons sea salt or sugar (I prefer sugar)
2 oz. tequila
1 oz. triple sec or Cointreau
1 oz. fresh lime juice (1 or 2 limes)

Spread salt on a small plate. Rub the rim of the glass with a lime slice and dip rim into salt. Shake off any excess. Add tequila, triple sec and lime juice into a cocktail shaker with ice cubes and shake well. Pour into prepared glass and top with a lime slice or wedge.

The Culinary Chase’s Note:  I hear that a kiss with a Latin accent makes its recipient weak in the knees.  That may well be fiction, but this drink is guaranteed to make anyone swoon.  This is Maria’s introduction for the drink and I tend to agree with her.  Enjoy!

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Lime and Sea Salt Kale Chips http://theculinarychase.com/2014/03/lime-sea-salt-kale-chips/ http://theculinarychase.com/2014/03/lime-sea-salt-kale-chips/#comments Mon, 10 Mar 2014 19:29:39 +0000 http://theculinarychase.com/?p=5874 I’ve been eyeing kale chips for the last two years and yesterday I finally decided to make my own.  The first time I tried a kale chip was at Whole Foods.  On the weekends they have food stations placed throughout the store and on one occasion they were touting baked kale chips.  Being the inquisitive […]

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lime & sea salt kale chips by The Culinary ChaseI’ve been eyeing kale chips for the last two years and yesterday I finally decided to make my own.  The first time I tried a kale chip was at Whole Foods.  On the weekends they have food stations placed throughout the store and on one occasion they were touting baked kale chips.  Being the inquisitive type, I had to try one and to my surprise, I liked it.  I had heard they were the new health food craze.  Not only is this super food affordable and tasty, it’s downright nutritional!  Click here to view 8 health benefits of kale.  It takes little effort to make and dressed with olive oil, sea salt and lime they won’t last long.

bunch of kale leaves
olive oil
1/4 lime
sea salt

kale collage1. Preheat oven to 350f (180f).
2. Wash kales leaves and dry with paper towel. Cut thick stem away from kale (this is nasty to bite into).
3. Cut leaves according to your liking. In a bowl toss kale with a splash of olive oil and a sprinkling of salt.
4. Arrange on a lined baking sheet in one layer. Squeeze lime juice over kale and bake 15 minutes.

The Culinary Chase’s Note:
Keep an eye on the kale once 10 minutes has passed as it can quickly turn from a bright green to brown.  Try other seasonings such as curry powder, cayenne pepper, lemon or lime zest, smoked paprika, garlic powder, cumin, grated Parmesan just to name a few.  Enjoy!

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