I love finding new flavours as inspiration in the kitchen. When President’s Choice asked me to take some of their new PC Black Label products for a taste test I was definitely intrigued.
The PC Black Label product line features artisinal fine foods sourced the world over. A really great way to upscale your home cooked meals with some international flavours .
In the recipe below I used their Fiorelli authentic italian pasta, Taste #5 Umami Paste and Lime & Chili Marinade to throw together a delicious lunch for my co-workers.
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Chili & Lime Halibut over Bok Choy and Umami Pasta
Serves: 4
Ingredients:
4 fresh halibut steaks
1/2 cup PC Lime & Chili Marinade
1 package PC Fiorelli authentic italian pasta
4 small bok choy, chopped
1/2 cup chantrelle mushrooms, sliced thin
Salt & pepper, to taste
2 tablespoons PC Taste #5 Umami Paste
Preparation:
- Place halibut in a resealable bag and pour in marinade. Seal and refrigerate for 1 hour.
- Preheat oven to 350F. Place halibut on a roasting pan and cook 20 to 25 minutes until done.
- Cook pasta in a large pot of boiling boiling water until cooked al dente, about 8 to 10 minutes. Drain.
- Heat a large pan over Medium heat and add 1 tablespoon vegetable oil. Add in bok choy and season with salt and pepper. Stir fry until softened, about 4 minutes, then remove from pan and set aside.
- Heat 1 tablespoon vegetable oil in the pan. Add sliced mushrooms and cook until softened, about 3 minutes. In a large bowl mix together pasta, mushrooms and Umami paste.
- Serve pasta topped with bok choy and halibut.
Filed under: Recipe on December 24th, 2011 | No Comments »
I’ve got a soft spot for rib steaks – it would be really hard to find a recipe that I wouldn’t like. However, this recipe combines my passion for ribeyes with my love of Cabernets. A beautifully marbled thick steak drizzled with a delicious reduction – it doesn’t get any better than this!
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Bone-In Ribeye Steaks with Cabernet Sauce
Serves: 4
Ingredients:
4 ribeye steaks, bone-in, each 1 1/2 inches thick
Salt
Freshly ground black pepper
1 cup Cabernet Sauvignon
2 tablespoons minced onion
1/2 teaspoon dried thyme leaves
1 cup beef broth
2 tablespoons unsalted butter or margarine
Preparation:
- Heat both sides of the grill over High heat. Preheat to ~600 degrees F.
- Meanwhile, make the Cabernet Sauce: In a saucepan, bring the wine, onion, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains, about 15 mins. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter or margarine. Season to taste with salt and pepper.
- Turn one side of the grill down to Low for later use. Season steaks with salt and pepper, to taste. Grill, covered, for 4 minutes on High, flipping once.
- Move the steaks to the Low heated side of the grill and grill covered for another 4 minutes, flipping once.
- Remove the steaks from the grill and allow to rest for a few minutes. Serve with Cabernet sauce.
Filed under: Recipe on November 22nd, 2011 | No Comments »
One of my favourite meals has to be grilled chicken on salad. I don’t know that healthy has ever tasted better. It doesn’t really matter what flavour combinations I play with and the results always seem to be delicious. This simple Thai inspired recipe has a refreshing napa cabbage salad and is topped with avocado and sweet caramelized chicken breast.
Feel free to try swapping out the basting suace, salad ingredients or dressing. It’s hard to go wrong!
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Thai Salad with Grilled Chicken
Serves: 4
Ingredients:
2 chicken breast halves, filetted
Salt and freshly ground pepper, to taste
2 cups napa cabbage, shredded
2 cups iceberg lettuce, shredded
1 avocado, sliced
Cilantro, chopped, for garnish
Thai BBQ Sauce:
1 clove garlic, minced
2 tablespoons prepared BBQ sauce
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1/8 teaspoon sesame oil
Dressing:
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1/8 teaspoon sesame oil
2 teaspoons brown sugar
Preparation:
- Preheat grill over High heat. Season chicken with salt and pepper, and a light drizzle of olive oil to avoid sticking to the grill.
- Heat grill to High. Add chicken to the grill and cook thoroughly on both sides, flipping once, about 15 minutes total. Remove from heat and cover. Let sit for 5 minutes then slice thin.
- In a small bowl, stir together the dressing ingredients.
- In a salad bowl combine lettuce and cabbage, and dress. Top with chicken and avocado, sprinkle with cilantro leaves and serve.
Filed under: Recipe on October 13th, 2011 | 1 Comment »
