Chicken-Seasoned Salmon

Yes you read that correctly. I did the unspeakable – flavouring fish with seasoning meant for chicken.

I realize that I’m absolutely terrible at keeping this food blog alive, so I thought I’d make it up to you guys by sharing one of my favourite dishes of all time. My mom used to make this for me all the time back home, and before moving out, I demanded her to share this recipe with me. I was shocked at how few ingredients composed this recipe, so it has become almost a staple of mine when there’s no time to cook!

Ingredients:

  • De-boned Salmon (300 grams)
  • ClubHouse Montreal Chicken Seasoning
  • One clove of garlic
  • 1 tbs of lemon juice
  • 1 tsp salt

Procedure:

  1. Generously shower the salmon with Club House’s Montreal Chicken Seasoning
  2. Using a garlic press, distribute the mashed garlic evenly
  3. Squeeze/pour about 1 tbs of lemon juice evenly
  4. Sprinkle 1 tsp of salt on the thicker portion
  5. Cover with aluminum foil and let marinate for 15 minutes at room temperature

Using a conventional oven:

  1. Preheat oven to 350°F
  2. Bake for 15-20 minutes, or until there’s very little trace of dark pink salmon

Using a toaster oven:

  1. Bake at 350°F for 10-12 minutes, or until there’s very little trace of dark pink salmon

And that’s it! DONE.

This recipe is so easy yet satisfying, it’s near impossible to go wrong unless the salmon is over-baked.

I hope you give this recipe a try! If you do, please let me know how it went, what could be improved, or any spice variations you tried in a comment below! :)

Enjoy!

- Jess

Sautéed Peach and Orange Glazed Pork Chops

Pork Medallions

Last year I had a week-long obsession with combining fruit and meat together. I would constantly be on YouTube browsing various recipe videos and came across one that used orange marmalade, brown sugar, apricots, and Dijon mustard (and pork chops, of course). Curious, I decided to try it out myself, but instead of apricot, I simply used canned mandarin oranges. A year later, after experimenting several times and putting my friends through forced taste tests, I’m excited to share this recipe with you!

Ingredients:

  • 1 thick cut pork chop
  • 1/2 cup of peach wedges
  • 2 tbsp vinegar (black or white)
  • 2 tbsp honey Dijon vinaigrette
  • Slices of oranges for decoration (optional)

*Note: the honey Dijon vinaigrette can be substituted for Dijon Mustard. If Dijon mustard is used, vinegar should be replaced by 2 tbsp brown sugar.

ingredients

Tip! Use tongs for easy flipping of pork chop :)

Directions:

  1. Heat a non-stick medium skillet on high heat. No oil is needed because the pork chop already retains enough oil.
  2. Place the pork chop in the pan. Hear the sizzle. Enjoy the sizzle ;)
  3. Turn the heat down just a notch and let cook for three minutes per side. The high heat should have seared the outer edges of the pork chop to a beautiful golden colour and sealed the juices in.
  4. Flip the chop over and cook an additional three minutes.
  5. While waiting for it to cook, purée the other ingredients in a blender (or other kitchen appliance).
  6. Sear the pork chop on its shorter sides, often there is a lot of fat in this area and crispy fat is probably the best thing in the world.
  7. Lower the temperature to medium if insides are still pink.
  8. Once cooked, transfer to a plate while we make the glaze.

seared pork chop

I cut my pork chop in half to check for tenderness. Make sure the meat is in the margin of medium-well; don’t want to poison yourself before finals. Ain’t nobody got time for that!

To make the glaze:

  1. In the same skillet over medium-high heat, transfer the purée to the pan and let simmer until thickened a bit. Stir occasionally.

Drizzle some glaze on a plate, add the pork chop, and drizzle the remaining glaze over.

(For photography purposes, I wanted it to at least look like pork chop so did not add all the glaze over until it was time to eat!)

I find that the tangy flavour of the vinegar and Dijon vinaigrette is balanced by the sweet peaches and mandarin oranges.

Thanks for checking this recipe out! If you have decided to try this out, let me know in the comments below what you thought, whether it tickled or prickled your taste-buds, and any suggestions or modifications you have made!

- Jess

Fourquet Fourchette

Montreal’s third annual TASTE MTL has begun, and since I’m bogged down with midterms, I thought it’d be a perfect time to bring back my experience from last year’s event to make up for not attending!

In brief, this event is much like any urban metropolis’ “Restaurant Week”. Many restaurants participate and have a short but sweet set menu for a fixed price – either $19,$29, or $39 for a three-course meal, depending on how upscale the restaurant is.

A close friend of mine and I decided to go to Fourquet Fourchette, mainly because it was walk-able distance and was cuisine française.  When we arrived, I couldn’t help but notice the extraordinary decor. Small wooden tables were placed alongside each other in rows and huge chandeliers lightened the room.

Interior

The restaurant had a quaint, marginally romantic, atmosphere – a perfect location for couples in the winter season.
Menu - $19

The set price for their three-course meal was $19, except the French Onion Soup was an additional $4.

The French Onion soup was steaming hot when it arrived at the table, with a generous amount of cheese simmering on the hot liquid. The soup was flavorful, with just enough salt and kick from the onion to combine together seamlessly. I didn’t start to tolerate onions until quite recently thus I haven’t tried enough French Onion Soup for an accurate comparison, but I thought it was delicious nonetheless. It’s always nice to try food without knowing what to expect and then find yourself surprised by how it wasn’t what you expected despite having no expectations; did that make sense? Anyway, I hope you’re not reading this in the early hours (ahem, midnight) because here’s my dinner:

the dinner

Apart from the French Onion Soup, I ordered the {Homemade Trapper Sausages, beer caramel and house Dijon à la Blanche} and {Chocolate Marquise}.

Everything tasted fairly good, although I should note that “beer caramel and house Dijon” was quite bitter and strong. It did not occur to me that BEER and DIJON are both quite alkaline flavours, or I wouldn’t have  been as surprised when I tasted just how intense it was when combined.

I didn’t particularly enjoy the sausage just by itself, but when coupled with a light spread of squash puree and a coat of honey (which they tactically glazed the plate with to add more aroma, or so I assume), it was more tender.

As for the dessert, chocolate mousse with fruit bits. Nothing much to say about it other than that it was perfection.

If this restaurant is participating in this year’s TASTE MTL event, I’d recommend any food-goers who would like a homey, relatively cheap meal with nice decor and good company to go to Fourquet Fourchette!

They also had a Christmas tree set-up in November, which made the interior more festive!

It's almost Christmas!

If you’re going to any restaurants as part of TASTE MTL, let me know where you went to and how you liked the food!  Maybe I’ll try and go to celebrate the post-midterm/pre-final life before reverting back to eating microwavable food. 

Here is the location if interested: 

Fourquet Fourchette on Urbanspoon

Thanks for reading!

- Jess

Kung Pao Chicken

I think it should be mandatory that all students absorb family recipes like a sponge while on break, for the benefit of those long, hungry hours of failing to study because of an unsatisfied stomach.

This is then, of course, one of the points on my summer bucket list!

From my experiences, home-cooked recipes are paramount to super greasy take-out food. In this post I’d like to share with you one of the many recipes I have learned since coming home for break!

Ingrediants

  • 4-5 boneless skinless chicken thighs, cubed
  • one stalk of green onion, chopped into inch size pieces
  • 2 tbs light soy sauce
  • 1 tbs dark soy sauce
  • 2 tsp salt
  • 1-2 dried red pepper (the more the spicier of course)
  • 2 tbs cooking wine
  • about 6 rough slices of ginger root
  • about a tablespoon of szechuan peppercorns (optional)
  • 1 tsp cornstarch
  • 1/2 cup of peanuts

For the nuts, I’m using fried peanuts made by my grandfather; the extra crunchiness gives a nice contrast in texture with the tender chicken.

Procedure

Set aside the peanuts and dried red pepper. Also set aside a few pieces of chopped green onion to garnish.

Step 1:

In a large bowl, combine the chicken, ginger, green onion, light and dark soy sauce, salt, szechuan peppercorns, cooking wine and cornstarch.

Step 2:

Once it is combined well, cover the bowl loosely with plastic wrap or an overturned plate and let it marinate in the fridge for half an hour. For a stronger flavour, you could lengthen the time, though I wouldn’t suggest leaving it overnight.

Step 3:

Remove the chicken from the fridge and generously pour some cooking oil (about 2 tbs) into a heated wok. Add in the dried red pepper (here you have the option to halve the pepper for increased spiciness), and the chicken. Stir fry on medium-high heat for 3 minutes. Add in the half cup of peanuts when the chicken is cooked through, stir to combine well, taste and adjust with salt to your liking, and turn off the heat. With the final touch of peanuts, the dish is almost complete.

Transfer the kung pao chicken to a plate and garnish with the chopped green onion we set aside earlier. I chopped the green onion into finer pieces for presentation purposes.

And there you have it! A simple home-cooked recipe of a dish that often has many unhealthy variations. I hope you give this recipe a try and let me know how it turned out or if you have created a variation to this dish!

Cheers!

~ Jessica :)

Tokyo Ramen at Boom

BOOM

I chose to eat here solely based on its name. Props to you, marketers.

While in Seattle with my family over the Memorial Day Weekend, we spent the morning shopping at University Village and of course we worked our breakfast off pretty quick. That’s when I spotted BOOM. With the rain pouring – c’mon, Seattle – we sought shelter and lunch at Boom.

Inside we were welcomed by modern wood ceiling decor and a lovely waitress who escorted us to our table. The restaurant serves several Asian cuisines, such as Thai, Japanese, Chinese, Vietnamese and Indian to name a few; I’m sure there are hybrids on the menu as well.

Decor and Menu

Decor and Menu

Usually on chilly, humid days I tend to go for warm soup, so ordering ‘Tokyo Ramen’ was a no-brainer for me. The fact that the majority of the menu has a vegetarian option shows that this restaurant can adapt to its customers’ needs. At this point I’m satisfied with the atmosphere and the options from the menu.

The entrée “Tokyo Ramen” was egg noodle in a soy sauce chicken-pork soup, with slices of braised pork, shiitake mushrooms, an egg, topped with shredded green onion.

Tokyo Ramen

Tokyo Ramen

I’m not ashamed of the amount of emphasis I put on perfectly cooked eggs with yolk still half fluid. Quite frankly, I’m obsessed with them. The egg in Tokyo Ramen is the single most BOOM factor of my entire meal. It is a raw egg that has been boiled for 30 seconds to a minute; it’s quite amazing how it is intact, as the whites were sliding off in thin films with every movement of the bowl.

As I bit into the egg it quite literally exploded in my mouth – the yolk was completely liquid with a consistency much like medium thick soup,  the center barely lukewarm. With the undercooked nature of the egg, it brought a more dilute flavour compared to an egg’s usual taste. The liquid yolk is definitely different from anything I’ve ever tried. The distinct aroma of an egg lingers, but is overridden by the texture and idea of eating what is basically a raw egg.

The broth tasted light compared to many other ramen styles I’ve tried in the past, namely miso and tonkatsu. The braised pork was marinated beforehand and so brought a dash of sweetness to the dish. It was tender but still chewy. Personally I would have preferred a ‘melt-in-your-mouth’ cut of meat, but we can’t have everything in life unfortunately. Even after the addition of the sweet braised pork and bitter shiitake mushrooms however, this entrée missed the mark under my standards.

However, it might just be this dish that didn’t tingle my taste buds. My grandfather ordered the Nabayaki Udon and the soup base itself was much more savory than my entire dish combined.

Overall, I’ll be fair and say that this restaurant is certainly not the worst nor the best in the Seattle region. There are many better ones, especially for Ramen, but due to its location in University Village shopping center, the restaurant could be defended as one of the more fancier options available.

Price: $$ (out of 5)

Meals served: Lunch / Dinner / Happy-Hour

Taste: ♥♥♥

Atmosphere: ΦΦΦ

Service: √√√

Here’s the link to the restaurant website if interested:

http://www.boomnoodle.com/v2/find_us.html
Boom Noodle on Urbanspoon

Have a swell day! :)