This is a little tweak on the original ladies’ recipe for Korean Chicken Salad. It’s got all of the rich soy sauce flavour (with a little bit of spice) of the original, with a couple modern updates. This meal-sized salad easily makes a full dinner for a family of four — if you don’t like iceberg lettuce, switch it out for your favourite green.
This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. While the apple trees are in bloom, I’m inviting some friends and neighbours for mojitos in the back yard, and these will be on the menu.
The recipe comes from the awesome chef Michael Allemeier – he came up with it for the Dairy Farmers of Canada. Another great source of Canadian recipes!
- 1 cup 35% whipping cream
- ½ cup plain yogurt
- ¼ cup each chopped fresh cilantro and mint leaves
- 2 cloves garlic, minced
- Finely grated zest and juice of 1 lemon (about 3 Tbsp. juice)
- 2 Tbsp. each ground coriander and paprika
- 1 Tbsp. ground cumin
- 1 Tbsp. finely chopped or grated ginger
- 1 tsp. tomato paste
- ½ tsp. each cinnamon, pepper and salt
- 1 lb (500 g) 16 to 20 shrimp, shelled and deveined
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
- In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, ginger, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup; cover and refrigerate.
- Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.
- Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges.
- Enjoy immediately.
For the 2016 edition of the Grate Canadian Cheese Cook-Off, our friend Chef Nicole Gomes was one of four of Canada’s top chefs to battle it out with their best gourmet Mac & Cheese recipe. The contenders all look amazing, but we gave Nicole’s a try – a 5 cheese version made with a splash of beer and a unique twist: grated apples, sauteed in butter. It was delicious, of course, and fed the family very well tonight. Thanks Nicole – and thanks Canadian cheese!
It’s almost Pie Day! Every March 14 – 3.14, get it? – we celebrate with pie. Everyone seems to love a towering lemon meringue pie, and lemon is perfect as winter turns into spring – citrus fruit is still at its peak, but the bright flavour of lemon somehow tastes like sunny days. And if the thought of making pastry intimidates you, no pressure – this is made with a simple press-in graham crumb crust.
Even though the first official day of Spring is still 2 weeks away , we’ve noticed that we’re beginning to crave lighter alternatives to the luscious, comforting soups and stews we enjoyed in the depths of winter. We especially love this salad because it bridges (yup, that was a totally intentional pun) the seasonal gap between winter and spring with aplomb- the brussels sprouts at our local grocer are still absolutely crisp and gorgeous and the kale is plentiful and fresh. Read More
I’m a huge fan of the tarte tatin – that upside down pie started on the stovetop and baked in a skillet, then inverted onto a platter with caramel dripping from the apples down the sides. It’s a delicious mess, and a perfect dessert to make when you don’t have a lot of time but want something rustic, comforting, and totally fantastic. It’s good with pears too – they’re a bit juicier, so anticipate more drips.
Maple Apple Tarte Tatin