My kids LOVE sushi. Not in the way everybody loves puppies, or sunny days, or the way you may love a colour for your family room. I mean LOVE. As in the way sports fanatics LOVE their team. My kids can single-handedly put an all-you-can-eat sushi joint out of business by pounding back order after order of sushi. We recently went with some friends of ours and watched the kids put away 92 pieces of salmon nigiri. Ninety-two! That’s on top of all of the other sushi rolls, sashimi, edamame, and the like that was ordered.
As a parent, I’m pretty happy to watch them love a food that is relatively healthy for them to eat. On the other hand, the cost of taking five people out for sushi on a regular basis can be pretty daunting. I know for a lot of people the cost of sushi alone means it’s not a regular option for their family. Normally, I’d say I’ll just make a dish for them at home. I am a chef after all. For example, I can prepare rib steaks for my kids at home for a fraction of the cost of a high end steak restaurant. I can make it cheaper, and heck, I can make it better.
However, sushi chefs spend years apprenticing before they’re even allowed to make the rice at a good sushi restaurant. This isn’t something I can go into lightly. So, I’ve decided to dedicate a full month to learning the art of making excellent sushi at home.
I work right near the St. Lawrence Market. I have fresh fish and high-end sushi rice within arm’s reach. I have no excuse. So this journey is for all of you who don’t have the time or energy to make batch after batch of sushi rice while your kids bang their knives and forks clamouring for dinner. Join me as we take a journey on The Sushi Tails.
Filed under: Method on September 14th, 2013 | No Comments »
This is one of my favourite recipes for a number of reasons. Marinated in a perfect blend of flavours it will soon become one of your favourites as well.
If you’ve never tried skirt steak, it’s a nice alternative to some of the more popular cuts. It has a flavour and texture unlike any other steak you’ve ever tried. Be careful not to cook it past medium as it will toughen up on you.
Grilled Skirt Steak
Adapted from Alton Brown
Serves: 4 as main course
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
2 tablespoons maple syrup
2 1/2 pounds inside skirt steak, cut into 4 equal pieces
Grilled peppers and onions, for serving
- In a blender add oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and maple syrup and puree. In a large heavy duty zip top bag put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator or as long as overnight.
- Heat grill over high heat for at least 10 minutes. Remove steak from bag and pat dry with paper towels. Lay steaks on grill for 3 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 10 minutes.
- Remove meat from foil, reserving juices. Slice thinly across the grain of the meat and toss with reserved juices. Serve with grilled peppers and onions.
Filed under: Recipe on August 10th, 2013 | No Comments »
When I heard our friend Mike (@phenom1984) and his boys were coming for a visit this summer I knew it was time to roll out another “twitter-handle sandwich.” I’ve already whipped together a bunch of these as you may know…
Mike comes from Detroit, MI and and they are hardcore sports fans. Now if you are not from Detroit you likely don’t know of one of their most famous eats: the Coney Island Dog. A Detroit Coney starts with a grilled hot dog which is covered in mustard, diced onions, and “Coney sauce.” Two neighbouring shops in the downtown core, American & Lafayette, duel over who has the better version of this Motor City classic. Mike confirmed what I had heard: Lafayette takes it hands down thanks to their awesome Coney sauce.
I decided I couldn’t possibly try and take this classic dish head on, so opted for a little spin on the original. So, here is The @Phenom1984 Lafayette Coney Island Burger. Sloppy, messy, delicious.
The @Phenom1984 Lafayette Coney Island Burger
2 white onions, diced
1 tablespoon vegetable oil
250 grams ground beef
150 grams smoked meat, diced
150 grams all-beef hot dog, diced
2 cups beef stock
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon tumeric
1 cup canned crushed tomatoes
2 tablespoons cornstarch
Salt & pepper, to taste
8 1/4 lb hamburgers
8 hamburger buns
Yellow mustard, for serving
- Place chopped onion in a bowl of ice water to reduce sharpness. Cover with plastic wrap and place in fridge until ready to use.
- Heat the oil over medium high heat in a medium sized pot and brown the ground beef until no longer pink. Add smoked meat and hot dogs and heat for 2 minutes.
- Add stock, spices and tomatoes and stir to combine. Heat until it comes to a simmer.
- Use an immersion blender to blend until the sauce has the consistency of a Bolognese sauce, about one minute. Season with salt and pepper, to taste.
- Place cornstarch in a small bowl. Add 2 tablespoons cold water and stir until a smooth paste forms. Whisk into the hot, simmering Coney sauce to thicken. Bring to a boil and simmer for an additional 5 minutes.
- Grill hamburgers over high heat to you liking.
- Serve hamburgers on bun. Ladle a generous amount of Coney sauce on top and finish with onions and mustard. Enjoy!
Filed under: Recipe on July 21st, 2013 | No Comments »