Jamaican Escovitch Fish is a dish where fried fish is topped with a spicy pickled vegetable medley. The best escovitch can be found at Hellshire beach just west of Kingston, Jamaica. Check out Chef Teddy at Celine’s restaurant where everything is fresh and prepared to perfection!!!
Recipe
Salmon baked in filo pastry
Cashew Chicken in Chinatown
INGREDIENTS
2 chicken breasts diced
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp 5 spice powder
3 tbsp canola oil
1 cup raw cashews
1 tbsp ginger+garlic
1 whole onion diced (2 shallots optional)
2 med carrots diced
2 stalk celery diced
1 red bell pepper
1 handful snow peas
1 cup veg or chicken stock
Broccoli, mushrooms (optional)
STEPS
1. Marinade chicken with (soy and oyster sauce, spices)
2. Brown cashews canola oil (med heat – watch closely) – remove from wok
3. Stir fry
chicken then REMOVE from wok
add onions, garlic and ginger
add vegetables
add stock
thicken with cornstarch slurry
add chicken
add cashews
drizzle with sesame seed oil
Season to taste by adding more oyster and soya sauce
Baked Striped Bass
Ingredients:
2 Whole stripped bass, cleaned
1 Ginger piece - sliced
1 Lemon - sliced
1 Thyme - bunch
2 cloves garlic
Wooden skewer
Olive oil (optional)
Method
Dry fish with paper towels
Slice ginger, lemon and chop garlic (chilli pepper is optional)
Season fish with salt and papper and insert ginger, onion, thyme and garlic
Drizzle with olive oil and Insert in baking pan
Bake at 400F for 30 min (time will vary based on size of fish)
Option to grill fish wrapped in foil
Serve open faced
Poached Chicken Soup in Rio
INGREDIENTS
2 cloves garlic - chopped
1 ginger piece - chopped
4 pieces green onion - chopped
1 stalk celery
1 carrot
4 shiitake mushrooms
1 bunch bok choy
3 boneless chicken breast
2 L chicken or vegetable broth
add salt, pepper and pinch chili to taste
METHOD
1. Chop vegetables and season chicken with salt and pepper
2. Add garlic, ginger to broth
3. Add half vegetables and cook for approx 10 min
4. Remove chicken and strain mixture
5. Chop chicken
6. Add remaining vegetables to broth (mixture)
7. Serve
Spanish Rice and Seafood Newburg
Spanish Rice
1 tbsp Olive oil
1 sml Onion (diced)
2 clve Garlic (chopped)
1 pc Red Pepper (diced)
1 pc Tomato (diced)
1 cup Long grain rice
2 cups Vegetable stock (heated)
1/4 tsp Turmeric
4 sprg Thyme (can use 1/2 tsp rosemary)
Salt and Pepper to taste
Method
1. Saute onion and garlic
2. Add tomato and pepper stirring gently
3. Add rice, stock (heated), turmuic, thyme
4. Bring to simmer, cover and place in oven at 400F for 20 minutes
Seafood Newburg
2 oz Butter
1 cup Lobster tail (chopped)
1 cup Shrimp (large)
1/2 cup Shallots
1 oz Cognac
1 cup Veg or fish stock
1 cup Cream (light)
4 sprig Thyme
Method
1. Saute lobster in butter - 1 min
2. Add shrimp and scallop - 2 min, remove seafood
3. Add onions and shallots to same pan - sweat
4. Add cognac and flambé
5. Add stock and cook for 3 minutes
6. Add 4 oz white wine
7. Add cream and herbs - simmer 10 minutes
Impress your guests and fellow runners with this dazzling and tasty recipe! Two separate dishes combine to make one great meal. Serve with white wine... a great way to celebrate after completing your race! http://bit.ly/1WNJnat
Braised Short Ribs in Red Wine
Ingredients
4 Beef short ribs (900g)
1 Carrot
1 Onion
1 Celery stalk
1 cup Red wine
1 litre Beef stock (4 cups)
2 clv Garlic
¼ cup Vegetable oil
⅓ cup Flour
2 sprig Thyme
2 sprig Rosemary
Salt and pepper
Method
1. Chop vegetables
2. Season ribs and pan fry in oil (high) until brown then remove
3. Saute vegetables (same pan)
4. Add flour, red wine and stack bring to simmer
5. Add ribs, garlic, thyme and rosemary
6. Cover and bake at 400F for about 90+ minutes
* Goes well with mashed potatoes, couscous or rice.
Marathon Training.
Training for a Marathon requires 60 to 80 kilometers of running every week for about 16 weeks. Long runs are 21 to 32k and are usually done on weekends. I find it best to train with members of a running group like Nike Run Club (NRC) or the Running Room. A "don't stop, won't stop" attitude really helps especially when thinking of quitting! Happy running 🙂
Cupcakes with HART
Looking for a tasty snack after a 5k or 10k run. Indulge in a delicious strawberry cupcake.... you've earned it!
Ingredients:
{Cupcakes}
1 cup sifted cake flour
1/2 cup + 2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup canola or vegetable oil
4 eggs
1/4 cup + 2 Tbsp cold water
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp cream of tartar
{Whipped Cream Frosting and topping}
2 1/2 cups heavy cream
2 packets whip cream stabilizer
3 Tbsp powdered sugar
fruits of your choice, sliced 1/4″ thick
Method:
1.) Make the Cake. Preheat oven to 325 degrees F. Place egg whites in mixing bowl. To the egg yolks and add water, oil, and extracts. Place flour, sugar, baking powder, and salt into another medium mixing bowl and mix the dry ingredients with a wire whisk.
2.) Add the cream of tartar to the egg whites, then mix/whip egg whites to stiff peaks (about 5 minutes). Add the liquid ingredients to the dry ingredients and mix until the batter is smooth and light.
3.) Add half of the batter mixture to the stiff egg whites, being careful not to deflate them. Use a large spatula to fold the batter in with the egg whites until the mixture is just homogenous. Again, be careful in trying not to deflate the egg whites.
4.) Pour batter into cupcake cups and place in the middle rack of the oven and bake for about 12 minutes, until a toothpick comes out clean. Cool for 10 minutes.
5.) Frosting. Pour whipped cream into a large mixing bowl. Add the whip cream stabilizer, powdered sugar then whip to stiff peaks.
6.) Decorate the cupcakes with frosting and fruit.
7) Go for a fun 5k run!
Kevin Hart's Workout: No Laughing Matter!
Kevin Hart motivated hundreds of runners before his RUN FOR HART 5k at Exhibition Place in Toronto. A funny man on stage but serious about running and fitness. It was a great summertime run along the lakeshore in August, 2015. Both Lisa and I ran the 5k not knowing that 6 months later we would create a #cookingontherun video. Kevin’s motivation and energy made the event an runaway success. Check out Kevin’s workout pictures on instagram #kevinhert4real.
Contact Info:
Lisa Artero lisa88a@gmail.com #LAsSweetArt
Raymond Norris-Lue: rnorrislue@gmail.com #cookingontherun
http://bit.ly/1WNJnat
Butter Chicken in Mumbai
Ingredients for Marinade
1 tbsp Vegetable Oil
1 tbsp Garlic paste
1 tbsp Ginger paste
2 tsp Chili powder
2 tsp Coriander powder
2 tsp Cumin powder
½ tsp Turmeric
2 tsp Garam masala
1 tbsp Tandoori spice
250 g Yogurt (plain greek)
1 whole Lemon (squeezed)
pinch Orange/red colour powder (optional)
Salt and Pepper to taste
1 whole Chicken (or 4 large breast)
Sauce
⅓ cup Butter
1 med Onion
1 tsp Sugar
2 cup Tomato chopped (or canned 500ml)
½ cup Light Cream (to taste)
1 tps Dry Fenugreek leaves (optional)
1 pc Garnish with coriander Leaves
Method
Mix the marinade ingredients - add chicken and leave overnight
Roast in oven at 400 F for 25 minutes
For the sauce - heat butter and add onions, ginger, garlic, sugar, tomato sauce and cook
Add the baked chicken, cream and bring to simmer
Adjust seasoning and sprinkle toasted crushed fenugreek leaves
Finish with coriander leaves or parsley
The Mumbai Marathon
The marathon started at 5:30 AM at the famous CVT train station in Mumbai, India. Teams of runners were chanting their pre-race mantras. To say that excitement was in the air would have been an understatement! The contrast between the Bollywood bridge crossings and run-down street shops reminded me of how privileged I am to be able to run in this great country. Humbled yet happy as police officers and women in sari's watched - not sure if they should cheer or clap so they mostly smiled! Teens served bottled water and children offered cookies along the route. This marathon thing was new to many but embraced by all... one of my best marathon experiences ever! Namaste.
Ancient Grains Salad
Ingredients:
1 cup Barley pearl (pre-soaked)
1 cup Wheat Berries (pre-soaked)
2 cup Water (can use veg stack)
1 small Red onion – chopped
1 stalk Green onion – chopped
2 small Clementine or navel orange
½ cup Currants
½ cup Raisins
1 clv Garlic – chopped
1 cup Blood orange juice
1 tbsp Curry powder
1 med Lemon (+zest)
1 small Tomato – diced (optional)
2 tbsp Honey
½ cup Pistachios
½ cup Parsley for garnish
Salt and Pepper to taste
Method
- Soak barley and wheat berries overnight
- Combine barley, wheat and water – cook medium heat 20 min
- Combine onion, green onion, garlic, curry
– roast in oven at 375f 20 min - Combine currants, raisins, orange juice (med sauce pan) and boil
- Remove from heat and add mixture from oven (sauce)
- Place barley and wheat in a bowl
- Add sauce, pistachio, honey, tomatoes, orange
- Garnish with Parsley