This dish transports my foodie mind back to Thailand. One of the first things introduced to us was a welcome snack called Miang kham. The base is a betel nut leaf and piled onto the leaf are fried shallots, ginger, toasted coconut flakes, garlic, lime, peanuts, chopped chili peppers, and topped with a drizzle of palm syrup. Then carefully wrapped up and popped into your mouth. Talk about an explosion of tastes! I can easily scoff down 6 they’re that good. Continue Reading →
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Every Thanksgiving and Christmas we indulge in a massive turkey dinner and each year I say next time I will buy a smaller turkey with enough food for the evening and leftovers for the following day. Every Thanksgiving and Christmas we end up having too much turkey leftover and as a result eat our way through turkey fajita wraps, tetrazzini, jambalaya, casseroles, and chili. Continue Reading →
The first recorded sandwich was by Rabbi Hillel the Elder in the 1st century BC. He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices and wine between two matzohs to eat with bitter herbs. The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt. The term ‘sandwich’ is believed to have been named after John Montagu who was the 4th Earl of Sandwich. Legend has it that in 1762 he asked for meat (most probably salted beef) to be served between slices of bread to avoid interrupting a gambling game. Make this tonight and serve with a salad.
1 egg, lightly beaten
1 cup breadcrumbs, seasoned with Italian herbs plus 2 tablespoons grated Parmesan cheese
2 slices prosciutto
2 slices mozzarella or provolone cheese
2 Italian bread rolls, cut in half
handful arugula leaves
1. Cover turkey cutlets with plastic wrap. Using a flat meat mallet, rolling pin, or heavy frying pan, gently pound cutlets between the sheets of plastic wrap until it is about 1/2-inch thick.
2. Place egg into a dish large enough to hold the cutlet. Add a splash of olive oil and mix with a fork until combined.
3. Add breadcrumbs onto a separate plate.
4. Dip turkey cutlet into egg wash and let excess egg drip off. Place in breadcrumb mixture and cover both sides. Move to a clean plate and repeat process.
5. Add enough oil to cover bottom of a large pan and place over medium heat. When oil is hot, pan-fry cutlets 3 minutes per side or until cooked through.
6. Butter each roll and spread pesto (don’t be shy) on the top and bottom. Add prosciutto slice, cheese and turkey cutlet. Top with tomato slices and arugula leaves.
The Culinary Chase’s Note: The secret to this recipe is to make sure the breadcrumbs are well seasoned. You can also use chicken cutlets. Toast the bread if you like and if you have any cutlets leftover, chop and toss into a salad. Enjoy!
Thanksgiving in Canada is always observed on the second Monday in October and is generally regarded as a North American tradition. The history of Thanksgiving in Canada goes back to an English explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. He did not succeed but he did establish a settlement in Northern America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving the long journey. This is considered the first Canadian Thanksgiving. Other settlers arrived and continued these ceremonies. He was later knighted and had an inlet off the Atlantic Ocean in northern Canada named after him – Frobisher Bay.
In 1879, Parliament declared November 6th a day of Thanksgiving and a national holiday. Over the years many dates were used for Thanksgiving. After World War I, both Armistice Day and Thanksgiving were celebrated on the Monday of the week in which November 11th occurred. Ten years later, in 1931, the two days became separate holidays and Armistice Day was renamed Remembrance Day. Finally on the 31st January 1957 the Canadian Parliament proclaimed that….
‘A Day of General Thanksgiving to Almighty God for the bountiful harvest with which Canada has been blessed…..to be observed on the second Monday in October.’
Our traditional Thanksgiving dinner comprises of a stuffed roasted turkey, mashed potatoes, loads of gravy, carrots, cranberry sauce, squash casserole, savory stuffing, broccoli, pumpkin and apple pies. I do, however, like to change it up and this year I’ll be serving:
The Culinary Chase’s Note: Whether you celebrate Thanksgiving this weekend or not, it’s a perfect reminder to give thanks and be thankful for all the blessings bestowed upon us.
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