Posted by: Food Lover | August 10, 2018

Tastes of Basilicata

Facebook Event.jpg


On July 19, 2018, we hosted an Off the Dinner. This blog entry will be an overview of the meal that was enjoyed!

Learn more about Off The Menu Events here:


Basilicata and it’s Cuisine; 
“Much of Basilicata is an otherworldly landscape of mountain ranges, trackless forests and villages that seem to sprout organically from the granite. Not easily penetrated, it is strategically located, and has been dominated by the Lucanians, Greeks, Romans, Germans, Lombards, Byzantines, Saracens, Normans and others. Being the plaything of such powers has not been conducive to a quiet or happy fate. In the north the landscape is a fertile zone of gentle hills and deep valleys; the Tyrrhenian coast is a fissured wonderland of rocky coves and precariously sited villages. But it is inland Matera, where primitive sassi (caves) lurk under grand cathedrals, that is Basilicata’s most precious gem. The third-oldest continuously inhabited city in the world, it’s intriguing, breathtaking and tragic in equal measures.” Lonely Planet

“The delicious regional cuisine has been influenced by Basilicata’s colourful history and cultural roots, with ingredients originating from Northern European, Spanish, French and Arabic traditions. The region was historically poor and isolated, and this is reflected in the delicious, rustic ingredients used in their cooking. Honest dishes are made from a few simple, high-quality ingredients.”

The Event

bascilicataThe New York Times listed Italy’s Basilicata as the #3 place to travel to in 2018. This dinner allowed people to enjoy the Tastes of Basilicata without having to buy a plane ticket!

Taverna Italian Kitchen worked with Saskatoon’s local Basilicatans to create an authentic menu exploring the unique dishes of this region.  Luciana, in particular, had a great influence on the menu and worked closely with the kitchen. An Italian grandmother from a small town in this region, she personally attended the event and rode herd on the kitchen to make sure everything came out as she would serve it to her own family.

60 people came to this event. One couple celebrated their 23rd wedding anniversary with us! Truly, the entire room had the feel of celebrating life – the air was filled with laughter and hearty conversation.

The Menu

Prosciutto Lucano, Soppressata, Capocollo, Bocconcini, Provolone Picante, Olive Verde
A traditional Italian Chacruterie board, called “Salumi” in Italy.


Zucchine Fritte, Peperoni Cruschi
zucchini.jpgZucchini, fresh tomato with herbs and olive oil, sundried peppers

We are most excited to share the flavours of Peperoni Cruschi in the Fried Zucchini dish. In the south of Basilicata, an area known as Lucania, cruschi peppers are much loved. They are mild and have a nutty, aromatic quality. It is believed that they originally arrived in Southern Italy’s distant past with Spanish settlers. They are so much a part of this regions flavors that they have IGS status under the EU (Protected Geographical Status), and The Guardian refers to them as a “hyper-local” food. They continue to be harvested by hand and dried in the sun.

Pasta mollicata: Orecchiette con Salsa Rossa
A pasta popular in southern Italy, orecchia, meaning ‘ear’ which refers to their shape. Served in a red sauce.

Breadcrumb pasta is a traditional treat from this region but is also enjoyed across Southern Italy.  Basilicata is one of the most economically challenged areas of Italy which is how this dish developed. When the cupboard is bare save for some stale bread and herbs, a meal must still be made. For some families, the use of breadcrumbs is not just about being economical, but religious as well. Since bread is shared with Christ at the Last Supper, wasting it is deeply frowned upon. The breadcrumb mixture included anchovies and walnuts.



Braciole di Vitello con Asparagi e Pomodori Verdi, Rossi
Veal chops with asparagus and green, red tomatoes.

We were well and truly into eating at this point and no one seemed to pause for pictures. Tender juicy veal was rolled and filled with just a bit of cheese and herbs, then covered in a wonderful tomato-based sauce.


Arrosto di Agnello con Patate Fritte, Peperoni Ripieni e Insalata Verde
Roast lamb with fried potatoes, Stuffed Peppers and Lettuce dizzled in olive oil and balsamic vinegar

Lamb and mutton are favorite meats in this region, and peppers play a starring role in Basilicatan cuisine.  The peppers served at our meal were stuffed with bread crumbs, ground lamb, and oregano.






Crostoli della Nona
A special regional dessert drizzled in honey.   The dough is very much like a flaky pie crust. While not at all sweet on its own, it is drizzled in a lovely wildflower honey, which pools into the little pie-crust boats.   A very rustic and unique end to the meal that pleasantly surprised everyone.


Posted by: Food Lover | July 25, 2018

Thai Marinade for Chicken Wings and Frogs Legs

We have been working on perfecting a Thai Frogs Legs With Crispy Basil dish, and while we still have some work to do before it’s just right, we did manage to NAIL the marinade.

1/4 cup oyster sauce
4 – 5 green onions or .5 cup chives, finely chopped
4 garlic cloves, chopped
2.5 tablespoons fish sauce
2 tablespoons chili oil
2 tablespoons cilantro stems, finely minced
1 tbsp palm sugar
1 teaspoons soy sauce
1/4 tsp white pepper

Whisk ingredients together in a small bowl. Place chicken or frogs legs in bag with marinade.   For frogs legs marinade 3 – 5 hours.  For chicken wings marinade for at least 4 hours or overnight.

frogs legs

Posted by: Food Lover | July 13, 2018

Thanksgiving in July

So, if you’re like us, you really really love a good old fashioned Turkey dinner. These cravings can hit at the strangest time – like in the middle of July. There’s only the two of us, and though we’ve been known to roast an entire turkey and spend the next month eating through it, heating up the house by roasting a turkey in the middle of summer seems a little silly – even to us.

Which is why we were so happy to have come across this recipe from Better Homes and Gardens:

Turkey and Stuffing Skillet

All you need to do is cook up one turkey breast! Broccoli, onion, and celery are sautéed in butter, with sage for that familiar and cozy taste. Throw in some dried bread (we made baguette croutons) and mix them in with broth. Mix it all together, and let it simmer – then top with dried cranberries before serving! We went the extra step of making a 1/4 cup of gravy and mixing that in too… because we’re gluttonous.


For added good news, this dish also reheats wonderfully in the oven!


  • butter
  • broccoli 
  • onion
  • celery
  • parsley
  • sage
  • black pepper
  • turkey or chicken broth
  • ciabatta or baguette-style French bread
  • turkey breast tenderloin
  • dried cranberries


Posted by: Food Lover | June 8, 2018

Fat Pasha: Decadent Hebrew Cuisine

There comes a time when we cannot abide by another piece of sushi or another plate of pasta.  We don’t want pizza and a steak just won’t do. Instead, we need something refreshing, something exciting. Jewish and Middle Eastern cuisine fills a need in us that goes beyond food. It delights our imagination, fills our hearts with a yearning for distant lands that feel beyond our reach – dishes rich in both history and flavor.  It is a cuisine full of exotic and exciting flavor combinations that refresh our joy for food.   Fat Pasha certainly fills this need for us in a trendy, comfortable setting.  It doesn’t hurt that it’s located on slowly revitalizing Dupont Street, deep in the Western Annex, one of our favorite Toronto neighborhoods and near our Toronto home base.

After our visit, we were informed of the halo of trendy popularity of both the Chef behind Fat Pasha and the restaurant itself. However, we must confess to dining there innocent of those reputations – we just popped in to satisfy a craving and a long-standing desire to try them out. Despite warmly embracing the label “foodie” we aren’t too concerned with trends and reputation, more with allowing our hearts and stomachs to lead us to delicious food.

This is an ideal dining experience to enjoy with a group of friends; seating for about 40 gives it an intimate feel while allowing a lively buzz to fill the room.  The decor provides a feeling of space in a place where tables are a bit snug. A long counter for diners allows them to squeeze in a few extra bodies. Awesome psychedelic posters scattered about the walls attract your wandering attention when it feels rude to reach for your phone.  In our opinion, it’s not the best choice for a romantic date night (leastwise not how we think of those) or a private conversation, but it’s great when you need a dose of social energy with your meal.

Staff are friendly and attentive but can get caught with the energy of the place, so you might have to be a bit assertive in getting their attention when it’s hopping. If that’s something that bothers you we recommend visiting during an earlier, less busy, seating.  Our waitress was casual, straightforward with an easy-going air. Online reviews do mention that the staff may at times overestimate how much people can eat (that was certainly true for our visit), so you might want to order a bit less at first and see where you land. Remember – you can always order more!


 Cookbook lovers will be reminded of Yotam Ottolenghi’s recipes, as Matthew Sherrwood points out in his Globe and Mail review of Fat Pasha. Fans of Ottolenghi’s books ourselves, it was thrilling to experience such food prepared with the deft touch of a chef rather than our own humble, but always careful and sincere attempts.

We feel this place is best enjoyed with a group of 4 – 6. The dishes are intended for sharing, and some are quite large and hearty. Their famous roasted cauliflower alone would have been enough to contentedly feed two people. With so much on offer, it’s hard to fight the impulse to over order, and eating with a group would allow for a fuller exploration of the menu. The three of us had ordered four dishes and were ready to lapse into a food coma by the end of our meal. We could have probably done with three dishes and a shared dessert.  Sadly we couldn’t have had a wafer-thin sweet by the end of our meal, and from our observations of other tables (yes, we’re food voyeurs too) these were worth saving room for.  Fortunately, dishes came out one at a time, at a leisurely pace. Given the richness of the food the extra time was needed to digest a little before we could attack another dish. This also adds to the social atmosphere of the place, making it a great meal over which friends can indulge in banter and laughter as much as in the food.

hummus special1

Hummus: Our waitress let us know their hummus has a great reputation, which pretty much guaranteed we had to try it. They make an extremely creamy hummus, which is achieved by painstakingly removing the husk of each chickpea.  We did this once at home, and while the end result was amazing, it was never to be repeated again – it was just too much work – so hats off to Fat Pasha for going the extra mile! The hummus itself was spread out to form a bit of a rim, holding in a generous pool of extra virgin olive oil, and a thin tahini sauce, with lots of stewed tomatillo, pickled onions, whole chickpeas, fresh flavourful parsley topped with a dusting of earthy paprika. For two with modest appetites, this could make a meal all on its own, there’s so much going on here!  We were quite humbled by the flavors and creativity, and it has encouraged us to be more creative with our hummus at home.

roasted cauliflower

Roasted Cauliflower: This is one of their most famous dishes, and when we saw the neighbouring table dig in, it just had to happen.  It is a marvelous sight to behold, like a birthday cake made entirely of a single veggie!  The cauliflower is roasted enough to give it a delicious flavor, without being cooked to mush. Tahini and skhug were layered over top like gorgeous icing. Tahini, for the uninitiated, is made from ground sesame seeds.  Skhug can be found in Arabic, Persian and Hebrew cuisine. Its origins hail from Yemen (at least according to the new sage of our hyper-connected age: Wikipedia) and it is normally a hot sauce made from cilantro and cumin (with a variety of other spices depending on the region and who’s doing the cooking).  The version of Skhug we enjoyed at Fat Pasha had no heat to it at all but was bursting with flavor from their spice mix. The world’s best buttery pine nuts were scattered on top, adding some texture to each bite.  A grating of Halloumi provided a nice salty kick.  Like jewels on a crown, pomegranate seeds are sprinkled on top, their sweet-tart crispness cutting through the earthier flavors and richness of the tahini and skhug. We’ve never had anything quite like it!  It was a marvelous dance of flavours.


 Duck Schmaltz Latkes – Latkes are a classic Hanukkah dish dating as far back as the 1800s′ but the popularity of potato pancakes has made them a staple of many Eastern European kitchens – including Anyes’ Polish household. These lived up to the high standards of childhood, comfort food memories, with much of that success being owed to frying them in duck schmaltz.  Schmaltz is rendered poultry fat used for frying, a substitute for frying in butter when preparing kosher meals.  These latkes were thicker than we’re accustomed to having, which actually made for a lovely consistency. Frying them in duck schmaltz provided an amazing caramelized and crispy outside, with soft creamy potato inside. Served on the side was a homemade applesauce spiced like an apple pie, and a big dollop of sour cream.  To be honest, the latkes were so lovely on their own, we passed on both of these sides.


Chicken Kabab – This was a daily special when we were visiting. By the time it arrived we weren’t certain we could eat another bite, and were grateful for the smaller portion. Big cubes of chicken breast were tender and juicy, a small miracle on a kabob.  The kabab itself was served with a lovely tzatziki-like yogurt sauce and accompanied by sectioned tomatoes drizzled with dill and parsley oil – just lovely

We had a great meal here and intend on returning with more mouths to feed so we can sample more dishes from their enticing menu.  It was such a delight to eat here, and it sparked our own imaginations for what we could do at home – which to us makes an ideal meal!

Fat Pasha

Fat Pasha Menu, Reviews, Photos, Location and Info - Zomato

414 Dupont St.
Toronto, Ontario

Posted by: Food Lover | June 5, 2018

Proscuitto and Oyster Mushroom Salad

final salad

We first had this salad as Sage Kitchen and Bar in Regina. We loved it so much, it became an easy entree salad in our home. We added the pine nuts and green onions, those are entirely optional.  Sage served this with a buttermilk herb dressing, and we opted for a lemon vinaigrette with a touch of basil.

ingredientsLemon Vinaigrette
Get Recipe


• 4 – 5 cups of your favorite salad mix – radicchio and arugula make a good choice
• 2-3 oz prosciutto
• 1.5 cups oyster mushrooms – cut into bite-sized pieces
• 1 cup edamame
• 1 medium sweet onion, sliced into thick strips or diced into bite-size pieces

• 1 tbsp pine nuts
• 2 medium green onions



Serves 2

1. Prepare Vinaigrette according to the recipe, if circumstances allow making it at least an hour in advance or the night before it best. This allows the flavours to really meld.

2. Soak salad green in ice water for 10 minutes.

ice lettuce

3. Cut green onions into 3-inch pieces. Then vertically slice the onions making thin strips. Place in ice water.

green onions

4. Toast Pine Nuts:
Method 1: Heat pan over medium-low heat. Add pine nuts and stir frequently for 3 minutes.
Method 2: Heat toaster over to325°F. Spread the nuts on a baking sheet, stirring a couple of times, until golden-brown, 3 to 5 minutes. This makes them more evenly brown than the pan method, but they can also burn quickly so they need to be watched.

3. Lightly oil a skillet over medium-high heat. Add prosciutto to skillet, one slice at a time, and cook until crisp; remove from skillet and set aside.

4.  Add onions to skillet, saute until they start to turn translucent. Add oyster mushrooms, cook until mushrooms are lightly browned – about 8 minutes.  Add edamame, cook 1-2 minutes more.  Remove and set aside.


5.   Drain green onions and dry with paper towel. Toss greens lightly in salad dressing and plate.  Place mushroom mix on top of salad greens.  Place prosciutto on top whole, or crumble it, according to your preference. Top with green onions and pine nuts if using. Drizzle with salad dressing if desired.

Posted by: Food Lover | June 2, 2018

Lemon Vinagrette

2 – 4 tbsp lemon juice (to personal taste)
2 tbsp champagne vinegar
Zest of 1 lemon
2 tsp dijon or whole grain mustard
1/4 tsp salt
1/2 cup light-medium olive oil*

Optional Ingredients:
1 -1.5 tsp dry basil, or 1 tbsp fresh basil finely shredded**
1 small clove garlic, pressed
1 tsp sugar or honey

* an olive oil with a strong flavour profile will drown out some of the lemon flavours in this dressing. If you don’t have something light tasting on hand, cut it 50/50 with something like canola oil

** if you’re using basil you dried yourself, you can use just one teaspoon. Store bought basil tends to have less flavor, so add a bit extra.  If you’re using fresh basil, bruise the leaves by crushing them between your fingertips or lightly pound it with the butt end of a knife or pestle, before shredding and adding to the vinaigrette.

Note: If you’re making changes to this recipe, don’t leave out the mustard.  This is essential to helping the vinegar and oil combine and stay combined as you eat the salad. If you want the mustard flavor to be more subtle, go with whole grain.

Method 1: 
Mix all the ingredients, leaving out the oil, into the vinegar. Then gradually pour the oil into the vinegar in a slow steady stream while whisking.  If you are saving some of the dressing for another time, you’ll have to give it a good whisking again. On the second serving consider adding half a tsp of mayonnaise to help it combine easier.

Method 2:
Combine all the ingredients into a blender and blend until just combined.  We tend to prefer this method because we have a small one cup blender and because the dressing stays well emulsified for several days.

Serve room temperature.

Food Pairing:

This is a really nice salad dressing for lettuce or garden side salads

This dressing goes really well with salads that have:
Almonds, pistachios, hazelnuts
Cheese: goat cheese or ricotta,
Meats: Chicken, Fish, Lamb, Proscuitto.  Also, meats cooked in Greek seasoning or honey glazes.
Herbs: Mint, rosemary, parsley
Fruit: Oranges, berries, apricots
Greens: Arugula, Peashoots


If you’re having salad as your main course some wines that pair nicely with this dressing:
Best choice:  Sauvignon Blanc (New World)
• Unoaked Chardonnay – especially if the salad contains asparagus or chicken
• Zinfandel (red or white) – really nice with a cobb style salad


• sparkling water with orange or lemon twist, or mint (or a combination)
• green tea – light bodied
• jasmine tea – with jasmine flower petals
• flowering tea
• Sparkling juices: mix a fruit juice with mineral water – apricot, apple, peach
• infused water: with any of the following or a combination of your choice – mint, rosemary, orange, berries (especially black berries and blueberries, raspberries), ginger, lemongrass, thyme, vanilla,

Posted by: Food Lover | June 1, 2018




Capocollo made by The Cure Artisanal Charcuterie In Saskatoon

Oh capocollo, the sight of your marbling alone is enough to set our mouths watering! This cured meat is made from pork using meat from the back of the neck, which is where its name comes from: capo (“head”) and collo (“neck”). Once it has been seasoned and prepared, it is stuffed into a natural casing and left to cure. It is similar to prosciutto in texture, beautifully silky, and has a rich mouthfeel.

We love it as part of our muffulettas, but it makes a great sandwich meat in general – and don’t forget pizza!

Here’s a great idea from the Food Network: Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

Clam and Mussel Stew With Capocollo and Vesuvius Tomatoes
Roasted Capocollo Wrapped Pork
Spicy Italian Ham and Salami Sandwich
Cavatappi with Roasted Peppers, Capocollo & Ricotta
Capacollo and Cheese Stuffed Bread

Salumi: A guid to Italian cured meats
Choose Capocollo
Capocollo on Wikipedia
Food Science: How Meat Is Cured
Speck to Salami: A Quick Guide to Cured Meats
An Award-Winning Cheesemonger Shows How To Make A Next-Level Cheee Plate
Salumi 101: Your Guide to Italy’s Finest Cured Meats 
The Unified Theory of Pairing Cured Meat and Cheese

Posted by: Food Lover | May 26, 2018

Italian-Style Fried Farro

We LOVE this recipe.  It’s really quick, especially if you can find a bag of shredded brussels sprouts at your local grocer. Unfortunately, we had to shred them by hand. It also manages to be healthy and tasty, a magical combination in our books.

italian farro fry

Get the recipe here:

Note: The only change we would make to the recipe, is to suggest you bruise the basil lightly between your fingers and tear it with your hands instead of cutting it with a knife. This releases more of the oils in the leaf and helps the basil really stand out!


  • olive oil
  • shaved brussels sprouts
  • red onion
  • prosciutto 
  • walnuts
  • garlic
  • farro
  • balsamic glaze
  • parmesan 
  • basil 
Posted by: Food Lover | May 19, 2018

Raspberry and Pistachio Yogurt


1 serving

Raspberry Topping:
1 cup fresh or frozen raspberries
2 tbsp raspberry jam*

3/4 cup plain greek yogurt
1 tbsp Chia seeds
1 tsp Vanilla extract (or more to taste)

2 tbsp pistachios


* If possible use a raspberry jam from a farmers’ market or one made on-site. They tend to have less sugar and a more concentrated natural fruit flavour.

We always make extra raspberry sauce topping because it’s delicious on so many things – like ice cream, angel cake, and ladyfingers.

Instead of adding vanilla extract you can use a fresh vanilla bean. Place half a container of yogurt in a jar (325g). Scrape the seeds out of the vanilla pod and mix them into the yogurt. Nestle vanilla pod husks into the yogurt as well. Let sit at least 48 hours.  After a couple of days remove the vanilla pod husks and discard.


1. Mix chia seeds and vanilla extract into plain yogurt.

2. Mash raspberries with a fork. Add to a small pot over a medium-low heat.  Once warmed, add 2 tablespoons raspberry jam and stir. Allow to cool.

3. Spread pistachios on a single layer on a baking pan. Bake at 325F until they are light brown and fragrant, about 5 minutes. Keep a close eye on them, they tend to burn quickly.

5. Place vanilla yogurt in a glass, top with as much raspberry topping as you like, sprinkle on toasted pistachios.


Posted by: Food Lover | May 8, 2018

LooneySpoons: A Cookbook Review

LooneySpoons on

We first heard about LooneySpoons while attending a conference on Entrepreneurship. The author of The Wealthy Barber, David Chilton, describes meeting Janet and Greta Podelski after they approached him for advice on how to get their cookbook venture off the ground.  David talked about how he was very skeptical of their chances of success, but quipped: “But they’re good-looking, and I’m shallow, so I stayed.” (cue audience laughter!) David did take the time to listen and left a copy of their cookbook with his mother, an excellent cook, who confirmed the recipes were quite tasty.  The rest – as they say – is history. LooneySpoons was the bestselling cookbook in Canadian history (perhaps it still is), and because we immediately went out and bought a copy of Greta and Janet’s we feel like we’re part of the story (for more on their great story go to

The recipes in this book were created to be healthy without being so lean and clean that they put you to sleep mid-meal.  They’re a great choice for those who want a balance between healthy options and the pleasures of everyday life.  This isn’t the right book for those obsessed with every calorie, or who religiously follow a diet of exclusivity. However, if you’re craving some comfort foods (there are a number of pizza recipes), but want to be good to your body, reach for LooneySpoons.

Greta and Janet Podleski are Polish sisters from St. Thomas, Ontario Greta – that matters because one of us (that being G) was born in Poland, and we’ve both traveled there and love Polish food.  Greta and Janet had written other cookbooks in the 90’s, during the fat-free diet craze. However, our understanding about healthy eating has become more well-rounded since then. Janet, a Registered Nutritionist, decided to update their recipe collection to fit with current nutritional knowledge.  The recipes contain healthy amounts of fats (even bacon, which we all know makes everything better!), as well as whole grains. Recipes also come with nutritional information: Calories, fats, protein, carbs, fiber, cholesterol, and sodium.

We particularly like that the recipes are quite easy to follow and use common ingredients found in any grocery store.  Many of them are great workday meal options, with some more time-intensive ones that are perfect for leisurely weekend dinners as well. A number of their pasta salads can also make for great pre-made lunches or side dishes and potlucks.

IMG_7946This is not a cookbook that takes itself seriously, which became obvious as we flipped through the pages. The recipe titles have a goofy sense of humour and incorporate silly graphics. You’ll see things like: “Jerry Spring Roles” and “Quiche Me, You Fool”. With adorable little descriptors like:

Wok This Way: Ever dream of becoming a wok star? Well, now’s your chance for fame and fortune cookies!  This flavourful beef stir-fry with fresh basil, red peppers and onions will get you wokin’ and rollin'”

It’s a nice change from our very serious and intense, sometimes even intimidating, cookbook collection.

Recipe Reviews:
As with all our reviews, we prefer to focus on the things we enjoy, and simply don’t mention the things that weren’t to our personal tastes.

It’s A Little Pizza Heaven
Eats Without Meats: Vegetarian

veggie pizza

We have to admit to being skeptical when approaching the idea of a meatless pizza. There are a few rare exceptions to our “pizza needs meat” rule (like a margarita with our own garden basil and tomatoes – a delight we spend the whole winter dreaming about), but on the whole, we’re confirmed pizza omnivores.

This recipe really opened our eyes.  A whole medley of veggies with three cheese and a pesto topping made for a full flavoured ‘za, we didn’t notice the lack of meat at all! We did, however, notice the recipe photo of the pizza didn’t quite match up with the recipe. There were tomatoes and olives in the recipe book photo – but neither made an appearance in the recipe itself. So we added some grape tomatoes, which worked, as did the olives.  We also made the small change by roasting the broccoli first to give it a richer flavor. Oh, and we doubled the pesto because we our love homemade pesto!

Not only was this pizza delicious when fresh out of the even, it made for an awesome breakfast served cold the next day (cold pizza being a not uncommon breakfast choice in our house). Prep was nice and easy:  slice a bunch of veggies and shred some cheese; this is a low hassle meal. It opened our eyes to the possibility of vegetarian pizza and we now find ourselves exploring other veg combinations.

Shrimply Irresistible

Come On, Get Appy!: Appetizers

Prawns with Fiery Fruit Salsa

This recipe is meant to be an appetizer and would make a great crowd pleaser during a summer backyard party. However, we wanted to give it a go as a dinner dish. And because we’re obsessed with giant prawns, we had gotten a few of these and BBQed them – shell on – to keep them nice and juicy.

The marinade is simple, and is a great example of how they use unusual ingredient combinations to make something quite tasty! This involved soy sauce, lime juice, ketchup, coriander, cumin, and garlic. The marinade was actually the best part of the meal and one we hope to try on other seafood and maybe chicken.

The fiery fruit salsa certainly lived up to its name. It helped that our crushed red chili flakes come from our garden and pack an extra strong punch. The combination of apples and oranges was interesting, but not our favorite. From a nutritional perspective, apples make a lot of sense – they’re a good source of fiber and low calorie. However, we felt the flavour pairing between the shrimp and the apples didn’t go particularly well, and we may try it again substituting the apples for mango or melon.

We’ll share the other recipes we try out and love in the future!

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