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Archive for August, 2009

This recipe is of Middle Eastern/South Asian decent. Simplified a Kofta is a very flavourful burger or meatball on a stick!

Pork Kofta Pita with Tomato Dill Salsa

1 lb – lean ground pork
2 – green onions, minced
2 – cloves garlic, minced
2 tbsp – dill
1 1/2 tsp – each paprika (we used smoked) & ground coriander
3/4 tsp – each salt & ground cumin
1 – egg, beaten

Pita pockets
Condiments – sliced Cucumber, sliced Red onion, tomato dill salsa
Skewers

If using bamboo skewers, soak in water for at least 30 minutes.

In large bowl mix together pork through egg. Divide into 8 portions forming each into an egg shape. Thread onto skewer.

Place on greased grill over medium heat, turning one time and cooking approx. 10 minutes. Once cooked remove from skewers and place one kofta into pita, adding the condiments of your choice.

Tomato Dill Salsa

3 – med. sized tomatoes, diced
1 – green onion, sliced
1 tbsp – dill
1 tbsp – each lemon juice and evoo
pinch salt & sugar

Mix all ingredients and let sit for a few minutes to combine flavours. This salsa is unusually delicous!

Our family gave this recipe 3 thumbs up (Hailey was unsure). Aiden ate more than his weight I swear and even fussy Rob enjoyed this dish, with the dill salsa! The flavour profiles in the Kofta’s are amazing. We’ve made Kofta’s (beef) before and never had this kind of flavour burst. I got this recipe from Canadian Living and the only change was we used smoked paprika instead of plain paprika. We further served it with a Green Harvest Cousous which I will post next.

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Halibut Saltimbocca

This recipe is absolutely fabulous. It can be made with any white fish but halibut is especially tasty. The first time we made this our fillets were smaller and a piece of proscuitto covered the whole piece of fish so we had to modify our cooking time a little. We loved it so much we are making it regularly and trying different fish to see what flavour profiles we like best.

Halibut Saltimbocca

4 – halibut Fillets
8 – fresh Sage leaves
4 – slices proscuitto
Salt & Pepper
Olive Oil
Butter

Season each side of the halibut with salt & pepper. Lay down a piece of proscuitto and place a sage leaf in the middle. Place a piece of halibut on top of sage leaf and add a second sage leaf on top of halibut (so there is one on the bottom and one of the top of the halibut). Wrap each side of proscuitto over halibut.

In frypan, heat olive oil and butter together over med-high heat. And the fish and sear the outside turning heat down to medium as you go. Turn after about 3-5 minutes and cook an additional 3-5 minutes (pending the thickness of your fish).

The crispy/saltiness of the proscuitto flavours the dish nicely. Have fun with this one!

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Yup I’m way behind on my recipes of late. Too busy to enter them in, but I have a stack waiting in the wings. One day I hope!

These muffins are a nice change to corn bread when you have chili. I tried them when my brother & family came over for dinner and everyone loved them! The original recipe calls for them to be made in a normal or jumbo sized muffin tin but I wanted it to be fun for the kids and so made them in the mini muffin tins. You decide.

Chile Cheese Corn Muffins

2 1/3 – cups flour
1 tbsp plus 2 tsp baking powder
1 tsp – salt
3/4 cup – frozen corn, thawed
1 can – diced mild green chiles, drained
1/2 cup plus 1 tbsp grated parmesan cheese
1 cup – milk
1/2 cup – mayonnaise

Pam

Preheat oven – 425.

In a large bowl whisk together flour, baking powder and salt. Stir in the corn, chiles and 1/2 cup parmesan cheese. Add and stir in the milk and mayonnaise. Grease muffin pans (or spray with pam). Spoon the mixture into whatever sized muffin pans you choose. Sprinkle with remaining parmesan cheese.

If using mini muffin pans bake for approx. 10 minutes. If using normal or jumbo muffin pans bake for approx. 20-25 minutes depending on your oven.

Delish with Chili!

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