Posts Tagged ‘Uncategorized’

A quick meal to make and so delicious to eat! Italian pancetta or Spanish panceta is a type of dry cured meat. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months and is not usually…

Mojito (pronounced moh-HEE-toh) is a delicious, refreshing drink with mint and lime which compliments the taste of rum. Mojito has been a favorite drink of ours for a number of years and my husband and I never tire of it. Cuba is the birthplace of the mojito, although the exact origin of this classic cocktail…

The tenderloin is the leanest and most tender cut of pork and because of its leanness, care should be taken so that it is not overcooked. Tenderloin is a long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. It is best when roasted or grilled. There are many…

Another wonderful recipe from Ryan Jennings and David Steele. Mussels are slender black bivalve mollusks with a blue inner shell. They live attached to rocks and other hard surfaces along coastal areas in many parts of the world. Their delicately flavored but somewhat chewy flesh ranges from cream to orange in color. The blue mussels…

For the longest time my husband and I have wanted to try Wagyu beef (in Japanese “wa” means Japanese-style and “gyu” cattle). What is Wagyu beef you ask? Well, it has to be the most expensive brand of meat in the world!! Wagyu originated in Kobe, Japan where the cattle were brought in to help…

Last month my husband and I were in a bookstore when he spotted this cookbook, ‘Cooking with Booze’. The title caught his eye and he started to flip through the pages. After glancing through the pages, I agreed with hubby that we should buy this book. I’m glad we did as there are many delicious…

Oh how I love the taste of char siu (aka barbecued pork). It takes me back to my Hong Kong days. This delicious Chinese sauce is made up of honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce, red food coloring (optional) and sherry or rice wine (optional). Char Siu is readily available in…

I remember my Mom making stuffed peppers when I was a teenager so not much has changed over the years! The version Mom served contained minced beef but I really like the flavors of this recipe. Bell peppers are the Christmas ornaments of the vegetable world! They are excellent sources of vitamin C and vitamin…

Risotto is a family favorite and when I’m asked, “what’s for dinner?”, there’s a bit of excitement coming from my daughter when she hears my response. Risotto originated in Northern Italy (Eastern Piedmont, Western Lombardy) where rice paddies are abundant and is the staple food of Milanese cuisine. This recipe incorporates some interesting blend of…

The following dish was inspired by my Canadian foodie friend, Peter, from Kalofagas – Greek Food & Beyond. The word grouper comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.…