Recipes: July 2013 Archives

Decades of Decadence

Rebecca Klemke has this great recipe for Red Onion Relish from her new cookbook Decades of Decadence which covers her family's culinary legacy.

 

Red Onion Relish For Smoked Salmon (1/2 cup relish approx)

1/2 red onion sliced paper thin

1 Tbsp finely chopped parsley

2 tsp extra virgin olive oil

2 tsp freshly squeezed lemon juice

1 and 1/2 tsp grated lemon rind

pinch salt and pepper

Combine all ingredients in a bowl

Marinate for at least 4 hours, stir occasionally

Store in the fridge, will keep 3 - 4 days refrigerated

Putting It Together

Pumpernickel bread or sourdough baguette sliced and toasted

cream cheese (optional)

thinly sliced smoked salmon

capers, drained

Layer cream cheese and salmon on the bread, top with a spoon of relish and add a few capers

 

 

 

 

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Alberta beef

Food Columnist Karen Anderson  says grass finished beef will cook 30% faster. For cooking tips and a list of Alberta Grass Finished Ranchers go to her blog  Savour Food Savour Life . 

 

Recipes:

Alberta Grass-finished flanks of beef barbecued Korean Style

 

2-3lbs flank steak

½ c. soy sauce

½ c. cane sugar

2T. toasted sesame oil

4T. lime juice

7 cloves garlic, minced

1 T. Gochujang (Korean hot pepper paste)

Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store bought Kimchi.

 

Noodle Salad

 

3 cloves garlic, minced

1 T ginger, minced

1 t. chili paste

¼ Mirin or rice wine vinegar

1 T sesame oil

1 T honey

1 bunch of green onions, chopped on the diagonal

1 bunch of spinach, washed and roughly chopped

1 pkg been sprouts

2 carrots, julienned

1 pkg whole wheat or rice noodles - cook and drain, rinse in cool water and drain again, set aside

 

Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat.

 

Karen's Bronco Bucking Coleslaw

 

1 green cabbage, roughly chopped

1 red cabbage, roughly chopped

10 carrots, diced in food processor

2 red peppers, julienned

2 bunches of green onions, sliced on diagonal

2 English cucumbers - seeds removed and julienned

1 - 445ml jar Hellman's half the fat mayo

1 cup Thai Kitchen sweet chili sauce

1 - 2 jalapenos, finely diced

salt and pepper

 

Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos

together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.

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