Asian Broccoli Slaw

With Spring (although the weather is a little chilly), comes salads....at least that's how it goes in my house.  Bring on barbeque season, salads and warm weather.  I'm an optimist, can't you tell?!
This is one easy but yummy salad. I used the pre-packaged broccoli slaw for this.  Shredding broccoli doesn't seem like an easy task. If you feel as though you need to tackle that, go nuts and good luck. Let me know how that works out for you. Anyhow, it's got a different texture to it and it's a nice change from the norm. 
This is simple and tasty.  I like to make it a few hours ahead to let the flavours mingle.
p.s. when using Rice Vinegar, use the seasoned kind.  If you don't, you'll have to add a pinch of sugar to regular Rice Vinegar.

Asian Broccoli Slaw

4-6 Servings

1 pkg of Broccoli Slaw
1 large Green Onion, thinly sliced
1/4 cup Seasoned Rice Vinegar
1 tbsp Soy Sauce
1 tbsp canola oil
2 tsp sesame oil
1 clove garlic, minced
1 tsp ginger, finely chopped or finely grated
pinch salt
1 tbsp toasted or regular sesame seeds

Combine vinegar, soy sauce, canola and sesame oil, garlic, ginger and the salt.  Pour over the slaw and green onions and sprinkle with sesame seeds.  Toss to combine.  Serve right away or refrigerate for a couple of hours and toss again before serving.

The Best Ribs

I suppose I should  tread lightly when saying these are the best ribs, but they are, in my opinion, and the opinion of some friends and family.  Everybody has their own way of cooking ribs but I have found that this recipe delivers in every lip smacking way possible.
I have adapted this recipe from Jane Rodmell's Summer Weekend Cookbook (Mexicali Ribs).  I've changed a few things, as I tend to do but only for the better, again in my opinion. 
When you pick up a rib between your fingers, the meat will not fall off until you put that delicious rib between your lips.  They are so tender without sliding straight off the bone.  They have a beautifully caramlized exterior and a perfectly porkalicious, or shall I say tenderlicious interior.  Wicked spice and flavour. 
You need to slow bake these babies and then pop them on the grill.  Quite often I bake them in the morning, or even the day before, and toss them in the fridge until I'm ready to barbeque.  Total perfection, worth every step.  You have to make these.  A good thing, is a good thing.  These are the best.
p.s. the glaze doesn't look like much but once it hits the spice rub and meat, it transforms into something awesome.  Trust me.  I wouldn't lie about food.  Ever.
p.p.s. click on the pictures for an even bigger better view!

The glorious dry rub

Rub those ribs....rub em' good....

Delicious! Look at the caramalized porky goodness....

 The Best Ribs

Serves 4-6

2 good sized racks of meaty pork back ribs

Spice Rub

Rib Baste

Spice Rub

1 tbsp cumin, ground

1 tbsp, fresh ground pepper

1 tbsp chili powder

2 tbsp paprika

1 tbsp oregano

1 tbsp brown sugar

2 tsp garlic powder

1 tbsp salt

1 tsp cayenne (optional)

Baste

1/4 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup liquid honey

2 tbsp olive oil

1 tbsp hot sauce

2 garlic gloves, crushed (not chopped)

Rib Baste: Combine ingredients in a small saucepan and stir over a low heat until honey and flavours are blended.  Set aside.

Spice Rub: Combine all the ingredients and mix thoroughly.

Preheat the oven to 300 F.  Rub the ribs all over with the dry rub and place in a large roasting pan.  Cover the pan loosely with foil.  Slow roast for 1 1/2 hours.  Remove the foil and roast for 1 additional hour.  Remove from the oven and set aside or refrigerate until ready to barbeque.

Place the ribs on a a lightly oiled grill over medium heat and baste with the Rib Baste.  Grill for about 30 minutes, turning and basting every 5 minutes until caramalized but still a little saucy.



Simple Steak Marinade

I love steak.  I mean it's steak, what's not to love, unless you're a vegetarian.....I'll eat my beef thank you very much.  Now, not all steaks require a marinade, in fact, I would recommend against it for certain cuts.  I do like to marinate both Flank and Top Sirloin.  Flank is tougher cut with incredible beefy flavour that benefits from marination, cooking only to medium or medium rare and slicing against the grain to serve.  Top Sirloin is a lean cut with good flavour that can serve a crowd and marinates beautifully. 
This simple marinade lends wicked simple flavours to meat.  I tossed it in a re-sealable bag, threw in the steak, let it bathe in the deliciousness for 12 hours (up to 24) turning occasionally and then BBQ'd it. I seasoned my steak well with salt before I lovingly placed it on the grill.  There is no salt in the marinade so this is an important step....mental note.  Important step. Got it?  Good.
I have no picture of the finished product because we ate it too fast.  Anyhow, it's not about the steak we used, it's about the marinade.  Liquid Love. 
p.s. double this recipe if you're using more than 1 lb of beef.

Bathing Beef...

Simple Steak Marinade

1 clove garlic, chopped
1 tbsp fresh Rosemary, chopped
1 tbsp fresh lemon juice
1 tbsp olive oil
3 tbsp Balsamic Vinegar
1 tbsp honey
Fresh ground Pepper

Whisk together all the ingredients and marinate the steak for at least 4 hours and up to 24.
Note: Make sure you season your steak with a good pinch of salt on both sides before you throw your steak on the grill.

Poached Egg over Asparagus

Simple.  Delicious.  Easy.  That about sums this up.  I crave this frequently and I make it when I crave it - it's light and healthy.  This makes a fantastic breakfast, a nice lunch or a light supper by piling it on top of a beautifully toasted piece of french or sour dough bread that's been drizzled with a great olive oil.  Yum! 
This is a match made in heaven.......
p.s. if you don't know how to poach an egg, I'll give you my basic run down - it takes a little practice.  You can also fry an egg, if that's how you roll and and you'll still get a super tasty dish. 

Num Num....

...and the beautiful sunny yolk...

Poached Egg over Asparagus

Serves 1

1 Egg
4-5 Asparagus Spears, steamed until just tender crisp and kept warm
1 tsp olive oil or butter
Salt & Pepper
Freshly grated
Parmesan Cheese

Fill a small saucepan with about an 1 1/2 inches of water and add 1-2 tsp of white vinegar (this keeps the egg whites from breaking up and spreading).  Bring to a simmer over medium heat.  Crack an egg into a small dish and slip it gently into the simmering water for 3-5 minutes, depending on how you like your egg done (4 minutes usually works for me).  Check after 3 minutes by gently touching the egg to see if it's done to your liking.
Drizzle the warm steamed asparagus with either the olive oil or butter and season with a little salt and pepper.  Remove the egg from the water with a slotted spoon and place on top of the asaparagus.  Season the egg lightly with salt and pepper and grate some parmesan cheese over top.

Note: You can make poached eggs ahead of time.  Once the egg is done, remove it and place it into a bowl of cold water to stop the cooking.  This can be done quite a few hours in advance and kept in the fridge.  To re-heat, place the egg back into simmering water for about 45 seconds to heat it up again without cooking it any further.

Pasta with Shrimp and Spinach Pesto

Shrimp is one of those things we always have in the freezer.  It's versatile and it's cooks up quickly.  I was cooking for my awesome mother in law and I needed something with very few ingredients but big flavour that was going to deliver.  I was taking dinner to her house and this is what came to mind...Shrimp, pesto and some kind and pasta.  How can you go wrong? Easy right?!  Totally!!! 
I chose to do a Spinach Pesto which was glorious, if I do say so myself. (This is similar to my Basil Pesto recipe but with a couple of tweaks). I whirled it up in my mini food processor (you could use a blender). Wicked flavour.  I LOVE spinach and needed to incorporate all of it's green goodness into my meal.  I also tossed some asparagus into the pasta for good measure.  This was a wickedly simple meal to whip up with awesome flavour. You can taste the ingredients....all of them.
Make the pesto up to 2 days in advance.  You could also use this on crostini with ricotta, on chicken, fish or in an omlette....ohhhh, saute mushrooms and throw some in....perhaps drizzled on tomatoes...You feelin' me?!  Good.

It's soooo pretty....

Pasta with Shrimp and Spinach Pesto

Serves 4-6

Pesto
2 cups Spinach
1/4 cup fresh Basil
3 garlic cloves
1/2 cup Parmesan, freshly grated
1/4 Pine Nuts, lightly toasted
1-2 tbsp lemon juice
1 tsp lemon rind
1/2 cup olive oil
salt and pepper to taste

Pasta
1 lb pasta
1 tbsp olive oil
1 clove garlic, finely chopped (optional)
1 lb shrimp, raw with shells removed
1 1/2 cups asparagus, cut into 1 inch pieces

For the Pesto: Toss all of the pesto ingredients in a mini food processor and whiz away.  If using a blender you'll probably have to scrape down the sides a couple of times and add the olive oil in 2 batches to ensure everything blends well. Check the seasoning. Refrigerate until ready to use or up to 2 days.

Pasta: Cook the pasta in a large pot of boiling salted water according to directions.  Throw the asparagus in with the pasta in the last minute of cooking. Meanwhile, heat the olive oil in a large skillet over med heat.  Add the garlic and shrimp.  Saute until the shrimp are pink and curled, about 3 minutes.  Season with a little salt and pepper.  Drain the pasta and asparagus and toss with the pesto and shrimp.  Check for seasoning.

Maple Soy Salmon

I love this salmon.  Actually, I guess the correct statement would be....I love all Salmon, as long as it's not overcooked.  Nothing worse than dried out fish. Gag.  You get my point.
I like this recipe because I like the ratio of saltiness to sweetness and hint of herbiness.  I've had other similar recipes but usually they are either way too sweet or way too salty.  I also don't want my fish drowning in marinade.  I want to taste the salmon and I want it take on the flavours but not have them overpower it.....are you feelin' me?  This gets slightly caramalized on top....delish!

Very simple ingredients.....





This is what it looks like after 2 beautiful hours bathing in yumminess....

Drizzle a little extra marinade on the fish and score into 3 sections at this point to speed up the baking if you so desire (the marinade will seep into the salmon)...keep the rosemary on for a little extra tastiness.....mmmmm tastiness...

Return to the top if you need to see the finished product again.....you probably will....


3 - 5 oz salmon, filets (or one whole piece)
3 Tbsp good quality Maple Syrup
2 Tbsp Soy Sauce
1 clove garlic, minced
1 sprig fresh Rosemary
1/2 tsp fresh gound pepper

Combine the Maple Syrup, Soy Sauce, garlic, the sprig of Rosemary (bruise the rosemary by tapping  it to release the oils) and the Pepper in a dish or resealable bag.  Place the salmon, skin side up, in the marinade for 2 hours, no longer.
Pre-heat the oven to 425F.  Place the salmon, skin side down, on a baking sheet covered with foil (for easy clean up).  Drizzle a little of the marinade on the fish and discard the rest.  Bake for 12-15 minutes, checking after 12 minutes.
Don't overcook the salmon.  When it just starts to flake, it's done.