Pan fried salmon with homemade teriyaki sauce, steamed baby bok choy and Basmati rice. Simple, and pretty healthy for a change. I tried to perfume the steaming liquid with a little sesame oil and Chinese five spice powder, but the result wasn’t great as the bok choy came out tasting like tobacco leaves, so much for that experiment.
After 2 hours of shoveling slush, I was too tired to put something complicated toghether. This is a pretty simple chili, I even used an Old El Paso chili spice packet, how’s that for lazy, served with a garden salad and garlic bread. I kicked the chili up a notch with McIlhenny Co. Chipotle Tobasco sauce, this stuff is so good it’s like a narcotic, very aromatic.
Planned to have dinner out this evening, so for a laugh I captured today’s breakfast, over easy (rare eggs as my friend Mike likes to call them), breakfast sausage, rye toast (Munich style) and hash browns via an old school chum Wayne, par-boiled potatoes, then fried with a little butter and oil and chili powder, salt, pepper, paprika and cayenne. A great way to start the day. By the way we ate at restaurant in Toronto called Indo-Chine, excellent Thai-Vietnamese food!
Cream sauce with Parmigiano-Reggiano, smoked turkey, Cremini mushrooms, onions and garlic with green salad and Garlic Bread. Paired with Henry of Pelham 2003 Reserve Riesling.
Filet mignon, for my taste the best cut of meat available, with a red wine and veal stock sauce and cremini mushrooms, sautéd asparagus with butter and white wine, and smashed potatoes. My secret for a great suace is a little porto to add the sweetness to balance the acidity of the red wine. The inset picture is a pan fried portobello mushroom with olive oil, white wine and balsamico. I’ll be on hiatus for the next week, so check in after boxing day for more tasty dishes.
My own take on the classic Chinese dish, very hot and spicey. Great on a freak’n cold night.
Pretty simple to prepare, but will offend most traditional Italian’s, oh well. I’ll do a more traditional Spaghetti Bolognese in the future. This is what most North Americanse would recognize as Bolognese, the shame, also with a little garlic bread and a garden salad.
Duck braised in red wine, mushrooms and pearl onions, with sautéd green beens and couscous. Great on a cold winter night. The wine is Penfolds Koonunga Hill, Shiraz Cabernet, 2002.
Simple, home made from store bought dough. Toppings: tomato sauce, mozzarella, Cremini mushrooms, red peppers and smoked bacon. With before and after shots.
This recipe is a from my friend Gavin’s mother, simple and tasty comfort food. With gravy from homemade veal stock.
