Marinades are acid-oil blends that not only flavour but also tenderize.
Marinades are acid-oil blends that not only flavour but also tenderize.
From applesauce to caviar, 11 tempting toppings take latkes from simple to sensational.
Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.
Instead of buying barbecue sauce, let a homemade glaze add sweet yet tangy flavour to meals. Brush it on in the last few minutes of grilling so it doesn't burn. Refrigerate unused glaze in airtight container for up to 1 month.
Instead of buying barbecue sauce, let a homemade glaze add sweet yet tangy flavour to meals. Brush it on in the last few minutes of grilling so it doesn't burn. Refrigerate unused glaze in airtight container for up to 1 month.
(Goma Ae)
This crisp and nutty salad makes a terrific part of the bento box. Look for toasted (not raw) sesame seeds in the sushi or Asian section of the grocery store.
If you're unsure about cooking seafood but love the taste, this is the recipe for you. Your grill does all the work in 6 to 8 minutes. Purchase shrimp already peeled and deveined for even faster preparation.
(Kyuri Shiso Tsukemono)
Shiso adds a great kick of flavour to crunchy pickles. If you can't find it, the pickles are also fine without it.
