Posts Tagged: DIY Chili Oil
GINGER, ALMOND AND SESAME CRUSTED PICKEREL WITH CANDIED BEETS AND KALE
This crunchy little paste has the ability to turn boring white fish into something crispy (without all gluten and fat from breading and frying), and delectable.
Fresh fish is a long. distant memory from the summer this time of year and if it weren’t for our local Farmer’s Market (I’ll never stop singing the praises of buying local and seasonal as much as possible!) we probably wouldn’t eat much fish. We especially avoid fish coming in from China as much as possible which means eating a lot of white fish, mainly pickerel from Georgian Bay.
I’d imagine that this crust would taste just as yummy on tilapia or haddock. Wild tout and salmon too! So whatever you’ve got on hand, hook it up!
DAMN GOOD GUACAMOLE
There are lots of ways to make guacamole. Simple or robust, I’m beginning to gather that people are very picky about their guacamole. I myself like my guac chock full of ingredients; layers of flavours. One bowl, one dip: guacamole and salsa, a mergence of flavours that we all know belong together anyways.
A good guacamole will captivate your tongue with it’s brazen, creamily textured delightfulness and immediately have you salivating for more. It will beg for a worthy vehicle and cry out for a (in the very least), premium glass of wine or beer. It is in fact, the quintessential, perfect party food.
Or a lunchtime addition. Or a toddler snack. As it is known to be these things and many more around these here parts.
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