Phyllo Wrapped Halibut with Lemon Scallion Sauce

Posted on August 20, 2015 by Chatty Kathy

A little bit fussy to prep, but once you try wrapping a few of the halibut fillets, the rest will be easy to complete. Well worth it and super impressive to serve. Our good friend Jean came up with this, and we helped her do it for her own 40th wedding anniversary celebrations.

Ready for a party, these little phyllo packages are sprinkled with chives, fresh dill and an extra little drizzle of the lemon sauce.

To serve 4:

4 tbsp butter
8 sheets phyllo dough
4 (5 oz) halibut fillets
4 tsp chopped fresh dill
6 tbsp freshly squeezed lemon juice
1 cup whipping cream
4 green onions, finely chopped

Preheat oven to 425

Separate the phyllo – it will take 4 sheets total for every 2 halibut fillets. Lightly butter 1 sheet phyllo dough. Lay another sheet directly on top of the first sheet and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.

Season halibut with salt and pepper. Place each fillet near the bottom edge of one of the halved sheets – sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet.

Place on baking sheet, lightly brushing with more butter.

Ready for the oven, these little fillets are going to be so moist inside, crispy and crunchy outside.

Bake in preheated oven until pastry is puffed and golden brown, about 12-15 minutes.

While the fillets are baking:

In a small saucepan, bring lemon juice to a boil over high heat. Boil until almost evaporated. Reduce heat to medium and stir in cream. simmer until the cream thickens somewhat. Stir in green onions and season to taste with salt and pepper.

Serve halibut on a pool of the sauce. Garnish with more fresh dill.

Jewelled Salad

Posted on July 18, 2015 by Chatty Kathy

The key to this salad is colour and texture. Make sure you use some fruit (pomegranate seeds are awesome), and lot of different textures. Try a variety of techniques in your vegetables also – some grated, some julienned, some sliced – you get the idea.

Beautiful, right??

Add a cooked protein and you have a simple, whole meal.

We’ve been lucky enough to have Lorellei bring this to a few family dinners now, and it has definitely become one of our requested salads. If you can’t get sumac in your area, grate in a little extra lemon zest.

DRESSING

1/3 cup very good quality extra virgin olive oil
1 lemon (juice of)
3 tsp soy sauce
3 tsp honey
1/2 cup fresh mint leaves, finely chopped
1/2 tsp sumac
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Blend all ingredients well and taste – adjust seasoning if needed.

SALAD

Just suggestions really, come up with your own ideas ..

spinach
kale
red lettuce
colorful peppers
cucumbers
beets
carrots
radishes
red onion
toasted slivered almonds

Linguine with Shrimp and Spinach

Posted on July 18, 2015 by Chatty Kathy

I’m really going to try and simplify a few meals …. seems as though I look at 20 or 30 minute meals and only use that as a starting point … always adding more dishes. Next thing I know I’m looking at 60 minute meals … Usually that is just fine, it is my kitchen yoga after a busy day at work. However – sometimes, like when my beautiful Sloan and Stella are helping out, a 20 or 30 minute meal is the way to go.

Freshly harvested corn, spinach and tomatoes make this deliciously simple pasta dish extra tasty.

Here is one for you to try – deliciously simple and when made with fresh tomatoes and spinach out of the garden, not to mention the first of this years corn, it really is enough.

You can use any pasta you like for this – the main point is to cook it in enough salted water – be generous with that salt, and have lots of water. Cook pasta until al dente.

3/4 pound pasta
1 pound raw shrimp
4 cups baby spinach
1/2 cup chopped fresh tomato
extra virgin olive oil
freshly ground black pepper
kosher salt
lemon
Parmesan cheese

Cook pasta in boiling water, in the last few minutes of cooking time, toss in the shrimp and cook ONLY until the shrimp is opaque and slightly pink throughout. Neither pasta or shrimp do well when overcooked. Drain well, reserving a bit of the pasta water in case needed.

Return to pot and add in freshly grated lemon zest, the juice of 1 lemon, chopped fresh tomato, 2-3 tbsp olive oil and the 4 cups of baby spinach. Season to taste with salt and pepper. If it seems a bit dry, this is the time to add a bit of the pasta water. Parmesan cheese grated over finishes it all off.

Served with the fresh corn on the cob it really is a great meal – quick and easy too.

Crab Cakes with Horseradish Aioli

Posted on March 20, 2015 by Chatty Kathy

Crab cakes are one of our favourite appetizers to get when eating out …. this is an easy to create appetizer at home, or make slightly larger – serve with a great big tossed salad – amazing bread, and you have a complete meal.

Delicious crab cakes, served with horseradish aioli.

1/4 cup mayonnaise
1/4 cup finely sliced green onions (green and white bits)
2 eggs, beaten
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp sea salt
1/2 tsp cayenne pepper
Blend well together, and gently stir in:
1 pound lump crabmeat (take care to pick through it to make sure it is shell free)
1/4 cup panko bread crumbs

In separate bowl combine:
3/4 cup panko bread crumbs
1 tsp Old Bay seasoning
1 tsp dried Italian seasoning
Sprinkle of salt and pepper

1 pound of crab meat should make about 16 small cakes (appetizer size) or 8 larger cakes.

Form crab meat mixture into balls, and press each ball into the panko crumbs to coat.

Set aside in fridge to allow them to set up.

The crab cakes can be done to this stage, and kept in fridge until the next day.

Heat fry pan, and add 2 tbsp butter, 2 tbsp vegetable oil. When foam has subsided, add crab cakes and heat through for 2-3 minutes per side, flipping gently. Do not crowd the pan, fry in batches if necessary.

Horseradish Aioli

1 cup good quality mayonnaise
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp horseradish
1/2 tsp smoked garlic powder (or roasted garlic)
1 tbsp freshly squeezed lemon juice

Blend all ingredients well, and allow to sit in the fridge so that the flavours develop.

Serve crab cakes with aioli, sprinkled with a few cilantro sprigs.

Thai Noodle Salad with Chicken and Peanut Lime Dressing

Posted on March 12, 2015 by Chatty Kathy

This refreshing salad is delicious! A total meal in a bowl, but you will also find this to be the perfect salad dressing or dipping – go crazy and try it with sate also!

This refreshing salad is a meal in a bowl, so delicious and complete with crunch, salad and protein.

Peanut Lime Salad Dressing

1/3 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons peanut oil
1 tablespoon soy sauce
1 -2 tablespoons Thai sweet chili sauce
2 tablespoons honey
1-1/2 tablespoons sugar
1 tsp roasted sesame oil
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

In food processor – blend all ingredients, with the exception of the cilantro – taste and adjust for seasonings. I can’t say this enough – every brand of each ingredient is different, and will have a different profile. I start with the ingredient amounts listed above, and then continue to adjust as I taste. When smooth, creamy and you LOVE the taste, blend again with the cilantro. You want to see little bits of the cilantro.

SALAD

cooked, shredded chicken

spinach
red leaf lettuce
grated carrot
slivered coloured sweet peppers
slivered snow peas
cucumber – halved, seeds removed and sliced into half moons
bean sprouts
toasted cashews, peanuts and sesame seeds

Cooked, cooled noodles, either rice or wheat – (toss with a little sesame oil when cooled to prevent them sticking)

When cooking for a crowd, I like to place the salad in one bowl, shredded chicken in another, and the nuts, green onions and bean sprouts in separate bowls. Everybody can create their own, and drizzle the dressing over. If working with a smaller group, just blend it all and mix the dressing in.

Try serving this with my Thai Chicken Wings, and leave out the chicken from this recipe.

Pork and Prawn Burgers

Posted on April 10, 2014 by Chatty Kathy

These delicious burgers have an Asian twist to them, and are absolutely oozing yumminess! Tonight they were served on a slim style bun, but can be enjoyed on a regular bun as well. For an appetizer, make the patties small and serve on individual lettuce leaves.

The dipping sauce makes these burgers particularly delicious, make sure to have napkins handy, and lean over your plate.

1 pound (450 grams ish) lean ground pork

1 bag of frozen RAW prawns (around the same weight as the pork), chopped in small but identifiable pieces

2 eggs

2 cloves garlic, minced

1 heaping tbsp fresh ginger, minced

2 tbsp. soya sauce

2 tbsp. sesame oil

1/4 cup finely sliced chives

In a large bowl mix up the eggs, garlic, ginger, soy sauce and sesame oil. Gently toss in the pork, prawns and chives.

Form patties, and allow to rest in the fridge to set up.

Either grill or cook on hot griddle. These are delicate, so make sure not to try and turn or rotate until they are well cooked on the first side.

Pork & Prawn burgers

Serve on a toasted bun with aioli on the bottom, and pickled cucumbers on top. To take this on to the most delicious burger, be sure to serve with the dipping sauce.

Sweet Chili Sriracha Aoili

4 tbsp. mayonnaise

1 tbsp. sriracha (or other Asian style hot sauce)

1 tbsp. sweet chili paste

Blend well and allow to sit in fridge for flavours to come together.

Quick Pickled Cucumbers

1 cup very thinly sliced cucumber – tossed with rice vinegar, and seasoned lightly with salt, pepper, and a few chili flakes

Dipping Sauce

For each person, use a little individual dipping bowl and in each:

2 tbsp soy sauce

1 tbsp. rice vinegar

drizzle of chile oil or chile flakes (to taste)

a couple slices of fresh garlic, and fresh ginger

sprinkle of chives or spring onion

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