I recently had the opportunity to join the wonderful Rose Resiman as she introduced the Pickle Barrel‘s new gluten free menu that they will be rolling out at their restaurants this year. Launching initially at their Yonge and Eglinton location the menu focuses on luscious and fresh ingredients to make really delicious gluten-free dishes. Many restaurants will opt to throw a salad up on their menu and declare themselves gluten-free friendly. The Pickle Barrel challenged Rose to come up with a unique menu that did not use the gluten-free label as an excuse to deliver anything other than nutritious and delicious options to their diners. Boy did she deliver – I think you’ll all really love it.
Pickle Barrel’s new Gluten Free menu includes Pecan and Parmesan Crusted Chicken, Mediterranean Rotini, Grilled Cheese, Pulled Pork, Enchiladas and this delicious recipe for Pistachio Crusted Basa. Enjoy!
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Pistachio Crusted Basa Fillet
Serves: 4
Ingredients:
Fish
4 basa fish fillets
2 large eggs
4 tablespoons milk
1/4 cup finely grated Parmesan cheese
1/4 cup toasted crushed pistachio nuts
Arugula Salad
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon honey
1/2 teaspoon garlic
1/2 teaspoon jalapeno, finely diced
Salt and pepper, to taste
1 cup diced orange segments
1/2 cup tear drop tomatoes (grilled)
1/4 cup diced green onion
3 cups Arugula
Preparation:
- In a bowl create an egg wash by whisking eggs and then whisking in the milk.
- In a small bowl combine the cheese and crushed nuts. Dip basa fish in egg wash then in nut and cheese mixture to coat.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Brush the paper with oil. Bake fish for 8 minutes, and then turn each piece over. Bake 4 minutes more, or until cooked through.
- While fish is baking, prepare salad dressing by whisking olive oil, lemon juice, honey, garlic, and jalapeno together. Season with salt and pepper to taste. Toss remaining ingredients with the dressing and then plate, topping each serving of salad with a piece of basa.
* – recipe and photo courtesy of The Pickle Barrel
Filed under: Recipe on May 31st, 2012 | Comments Off on Pistachio Crusted Basa Fillet
They say quinoa is a super-food due to its unique high protein content. Regardless, it’s delicious – and this recipe is really an incredible way to prepare it. A play on a classic Spanish paella, it is really easy to make and takes minimal preparation time. With chicken and sausage it’s a meal in a bowl and the richly flavoured sauce will keep them coming back for more. Definitely adding this one to my favourites list!
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Quinoa Paella with Chicken and Sausage
Adapted from Lorna Sass
Serves: 4
Quinoa Paella with Chicken & Sausage
Ingredients:
1 lb boneless skinless chicken thighs, cut into 1 inch cubes
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon Spanish Smoked Paprika
1 clove garlic, minced
1/2 teaspoon red pepper flakes
3.5 cups chicken broth
1 tablespoon tomato paste
2 cups quinoa
1/2 cup Merguez sausage, sliced
1/2 cup roasted red peppers, julienned
3 tablespoons parsley, chopped
Preparation:
- Season chicken with salt and pepper. In a deep sauté pan heat the oil over High heat. Brown the chicken, using tongs to turn, about 2 minutes per side. Transfer to a plate.
- Turn off heat and let pan cool for a moment. Stir in the paprika, garlic and red pepper flakes into the hot oil in the pot.
- Stir the broth into the pot, making sure to deglaze the pan. Blend in the tomato paste and bring to a boil over High heat. Stir in the quinoa and sausage. Cover and reduce heat to Medium. Cook for 12 minutes.
- Add salt to taste. Stir in chicken. Cover and cook over Low heat until quinoa is done and the chicken should be cooked through. This should take 2-3 minutes. If the mix seems dry, add a bit more broth to the pan.
- Stir in the roasted peppers. Cover and let sit for 1 minute. Stir in parsley just before serving.
Filed under: Recipe on April 28th, 2012 | Comments Off on Quinoa Paella with Chicken and Sausage
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 | Comments Off on Chili & Lime Halibut over Bok Choy and Umami Pasta
