Spicy Lemon Grass and Lime Grilled Chicken

The famous Montreal Portuguese grilled chicken was my inspiration for creating my own similar grilled chicken with slightly more ingredients to give it an asian flare. There are two ways to cook a whole chicken : Oven roast or grilled. Grilled chicken on a BBQ is ultimately the best but the way I will show you how to roast chicken in the oven, will not disappoint you. With both methods, the chicken will have crispy skin, yet remain tender and juicy.

Recipe "au pif":
1 whole grain-fed chicken
1/2 cup of olive oil
1 tbsp finely minced lemon grass (using the root)
4 garlic cloves finely minced
2 tbsps lime juice
1 tbsp lemon juice
3 tsps hot chili flakes
1 tsp hot chili paste
2 tsps seasoned or spicy salt (found in arabic or caribbean grocery stores), or simply salt
2 tsps ground paprika
2 tsps ground pepper
a pinch of each ; paprika, spicy salt and chili flakes to sprinkle over at last stage

To prepare the marinade, mix well all above ingredients (except chicken) in a bowl with a spoon.

How to spatchcock a chicken (flatten the chicken for the grill or the oven roast):

1. Place the chicken breast-side down on a cutting board. Using poultry shears or a very sharp knife, cut from the neck to the tail end along either side of the backbone to remove.
2. You'll be cutting through flesh and small bones, so you'll have to use some force; take special care if using a knife.
3. Once the backbone is out, you'll have a clear view of the interior of the chicken.
   With both hands placed on the rib cage, crack open the chicken by opening it, like a book, toward the cutting board.
4. Flip over, flatten the chicken with your fist and smooth the skin. You've spatchcocked your bird.

Marinate the chicken by rubbing with your hands all sides of the chicken, the skin and the interior, with the already prepared lemon grass-garlic-chili marinade. Let the chicken marinate for 24 hours or overnight in a well-sealed container or tupperware.
Having been marinated overnight, the chicken is ready for a second round of seasoning by simply sprinkling a pinch of each; the spicy salt, paprika and hot chili flakes one last time.
The chicken is ready to be grilled in the BBQ or roasted in the oven.
When grilling on the BBQ, set the thermostat to medium-high and keep the BBQ lid closed, but make sure to flip the chicken once in a while to maintain an even grill and avoid burning. The chicken should be cooked between an hour and an hour and a half.
When oven roasting, set the thermostat at 350F (preferably convectional roasting, if you have that luxury). Place the chicken in an oven bag and follow instructions. These oven bags do wonders to a nice big piece of poultry- they cut down the roasting time by almost half and make the most tender and juiciest chicken or turkey ever. Normally, without an oven bag, the roasting can take almost 2 and half hours. Let the chicken roast in the oven bag for about an hour and a half until the skin is golden brown. Once the skin is golden brown, it's a good indication that the meat is cooked. The juices at the bottom of the pan is a good sign that the chicken is moist and tender. Remove and discard the oven bag and the juices.
To add that final "grilled" touch, place the chicken in the oven and "broil" for about 2-3 minutes until parts of the skin are slightly burnt. And voilà, oven-roasted-broiled chicken without the BBQ.
The result is a bird that stays tender and juicy, yet still inherits traces of smoke typified by live fire. Chicken cooked this way is a crowd-pleaser.

Stir fried Chicken with Snow Peas and Mushrooms

I normally prepare this simple meal when I run out of ideas on what to make for a quick and easy lunch or dinner, simply because most of the ingredients required for this dish are readily available in my fridge. The secret to making this dish flavourful is to heat the cooking oil until it's smoking hot, whether it be in a wok or a regular pan. Mind you, the wok gives best results as its curved shape makes it easier to cook your vegetables and meats more quickly when stir-frying. Cooking for too long in a regular pan will make the ingredients to either burn or be saturated with their own juices and become limp and soggy. Vegetables cooked in a wok should be crispy, not wet.

Recipe "au pif":
2 raw chicken breast fillets, thinly sliced
1 can of straw mushrooms (8 oz) discard juice, or regular Parisian mushrooms
2 cloves of garlic, finely minced
1 handful of fresh snow peas
2 tbsps of fish sauce (nuoc mam)
1 tbsp canola or cooking oil
1 tbsp sesame oil
1 tsp ground pepper
1 tsp hot chili paste
1 tbsp of corn starch
1 1/2 tbsp of oyster sauce
1/2 cup of water

Mix chicken slices, garlic, and fish sauce in a bowl with your hands.
In a small bowl, prepare your sauce mixture by mixing in water, oyster sauce, corn starch and chili paste until well blended.
Heat the canola oil and sesame oil in wok (or pan) until smoking hot.
When oil is smoking hot, add in immediately the marinated chicken and stir for about 3-4 minutes until all sides are cooked and lightly golden.
Add in the mushrooms and stir once more.
Then add in the snow peas last, followed immediately by one or two parts of the sauce mixture (the sauce mixture should not be poured in completely, but gradually until you see the desired consistency - velvety).
Let the sauce bubble a little, and if it's too thick, add a little bit of water. If it's too liquidy, let the sauce evaporate for a couple of minutes or add
Stir once more and serve on big plate with white steamed rice.
Makes about 4 servings.

Quick and easy to prepare, and still nourishing and savory.

Crispy shrimp and pork appetizers

These vietnamese-style shrimp and pork "beignets" are always a favorite at social gatherings as they disappear quickly when served as appetizers. I remember having brought a batch of these at a potluck party and was showered with compliments on how good they were. Great for the ego, which needs some flattering sometimes, without letting it get too much to your head. What's amazing about these "beignets" is they're as quick to make as they are to eat. So, if one day, you find yourself clueless on what to serve your guests while they wait for dinner, neither you nor your guests will be disappointed with these crispy finger foods.

Recipe "au pif":

1 French baguette (fresh from the boulangerie), cut diagonally into about fifteen 1 inch slices

3/4 lb ground pork

12 medium-sized shrimps (shells removed and cut into 1/2 inch pieces)

2 tbps of fish sauce (nuoc mam) - qty to taste
1 egg

1/2 tsp ground pepper

1 tbsp finely chopped scallions

Canola or olive oil for frying

Water Cress and Arugula leaves for decor and salad

***

Mix with your hands ground pork, shrimps, fish sauce, egg, pepper, scallions in a bowl until all ingredients are well combined.

Take about 2 tsps of the pork/shrimp mix and pat it flat onto a slice of bread

Repeat this step until you run out of bread or pork/shrimp mix

Heat oil in medium-sized pan (oil should be about 2 inches high from bottom of pan).

Slowly fry the side with the shrimp and pork first for a couple of minutes, or until golden. Then flip the slices over to fry the other side for another 2 minutes.

Repeat for all slices of bread.

Serve on a bed of watercress and a spicy fish sauce (recipe in Vietnamese Spring Rolls section).

Makes about 15 "beignets". Use double the ingredients if you are hosting a larger party.

Sweet Potato and Ginger fries

Potatoes are one of my favourite vegetables. I can eat them boiled, fried, baked, mashed...you name it. I am a true North American who just loves her starch. The latest potato dish I just discovered from watching a local Montreal cooking show is baked sweet potato fries. Surprisingly enough, the sweet potato (also known as Yam in the US) is rich in fiber, vitamin A, C and B6, just like the regular white potato. Something to feel good about when eating your next set of fries. Not only are they good for you, but sweet potatoes are extremely flavourful. Kids actually love them too. There's an idea of a side dish no one will fuss about.

Recipe "au pif":

3 medium-sized sweet potatoes cut in 1 inch thick wedges

3 stalks of finely chopped scallions

1 1/2 tsp of finely grated ginger

1/2 tsp of tabasco sauce

4 tbsp of canola or olive oil

1/2 tsp of ground pepper

a pinch of coarse salt

***

Preheat oven at 350F.

In a medium-sized bowl mix all ingredients (except salt and pepper) together with your hands until all wedges are completely covered with oil, scallions and ginger.

Lay the sweet potato wedges on a wide cookie sheet.

Let bake for about 45-50 minutes, turning potatoes over once to bake each side evenly.
At the end of baking, set the oven to BROIL for 2 minutes until some of the edges of the potates are almost burned crisp.

Sprinkle over fries the ground pepper and the coarse salt.

***

These fries are great accompanying vegetables to a fish (Fish and Chips!) and meat dish.

Yuukai Japanese fusion dining experience

The first time I ever ate raw fish was back in university when a bunch of friends and I met a group of international exchange students from Sweden. They were 7 blond, insightful, stunning-looking, exotic Swedes; 7 guys and 2 girls. What a distracting summer, especially if you were taking a summer class like I was. I think we met up with them almost every weekend to explore the reputable spots and events of Montreal, whether it be the Montreal Jazz Fest, Old Montreal, picnicking on Ste-Helene's island, or going out to dinner. At a casual potluck get-together, they had brought their famous swedish meatballs with potatoes, and pickled Herring . Back then, my stomach wasn't ready for anything raw. Fortunately, I wanted to show our international guests that I was keeping an open mind, so I hesitantly tasted the raw herring. And to my suprise, it wasn't bad at all! In fact, it wasn't slimy as I had anticipated, but sweet and acidic in taste, and soft in texture - it just melted in my mouth. Ever since then, I slowly started discovering the already-established sushi restaurants in Montreal. 'Posh" is the word to describe most of them. The cold contemporary decor with the aloof and pretentious approach of the waiting staff, made one feel uncomfortable to enjoy one's dining experience. But I must admit, their sushis were delectable at all times.

Unlike other sushi places, Yuukai is one of the first BYOW (Bring Your Own Wine) sushi restaurants that are out there. The menu consists mainly of japanese fusion cuisine, which means, sushi/sashimi, as well as, modern Asian dishes. The family owned restaurant opened in the Fall of 2004 and has gradually become a great success story ever since. Rave reviews were written about the new zen-like place by the local Montreal newspapers such as the Voir and the Hour. Important qualities to keep in mind; their Sushi is one of the freshest in the city, the owner and waiting staff are genuinely warm and friendly, and you will not be paying an arm and a leg for your meal. Nowadays, reservations have to be made in advance especially on weekends.

A great way to start your dining experience at Yuukai's is to nibble on the small savory sushi-pizza appetizers, which are made of a rice-tempura based crust, smoked salmon and fish eggs. They are so popular that guests ask for take-outs before leaving the restaurant, to eat some more at home!

Another appetizer that would be appreciated mostly by Asians or tofu fans is the Agadashi Tofu with Bonito flakes. It's basically deep-fried tofu covered with shavings of dried smoked tuna, served in a soya-sauce based broth. What's amazing is the heat generated by the tofu causes the thin Bonito flakes to slowly move, creating an illusion that the flakes are alive! This is intriguing to some who see Bonito flakes for the first time!

There are two menus; Sushi à la Carte and a Modern Asian Cuisine menu. The sushi à la carte has a wide variety of sushi and sashimi which makes it difficult to not want to try almost everything! As I commented earlier, their sushis are remarkably fresh, which is THE criteria of a top sushi restaurants. That evening, we had a soft-shelled crab, avocado, tempura sushi roll and spicy-tuna sushi roll. The latter was rolled in a green rice paper, which was very appealing to the eye and softer on the taste buds, as opposed to the traditional seaweed sheets.

What's interesting about Japanese fusion cuisine is that you are not limited to sushi only. At times, when we go out as a group of friends, not everyone is in the mood to eat the same thing, and that's the beauty of Yuukai. If sushi is not for everyone, others can order a grade A Rib Eye Steak grilled and seasoned to perfection and served with the Chef's own Wasabi sauce. Without exaggeration, this steak is the best in town. It's so tender and juicy, even Italians and French Canadians will choose Yuukai over well-renowned Montreal steakhouses to devour this steak.

Finally, there is nothing better than to end your meal with a light and creamy Matcha Green Tea ice cream, to clean your palate and satisfy your sweet tooth. So refreshing.

***

A gratifying experience worth sharing with family and friends.

Greece, the epitome of heavenly scenery and food

Aah, Greece and Crete. These photos are just about the closest I'll ever get to Greece until I decide to make that long-awaited trip over there! I just found those shots of Greek food and scenery so stunning that I had to write a little about it. They were sent to me by a friend of mine who just came back from the magnificent Greek islands and who loves to eat good food as much as I do.

The picturesque table setting overlooking the sunset in Santorini is just breathtaking. I think my ears were burning when my friend was enjoying the Greek Bruschetta, drinking the nice glass of white wine, overlooking the entire island of Santorini. Probably talking on and on about what I was missing! And yes, I can see that I was missing lots!

Now this photo really caught my attention not only for its vibrant colours, but because I love cooking crustaceans, whether steamed, grilled, fried, you name it! These looked freshly picked from the sea.

The Greeks are well known to use their-catch-of-the-day to prepare their seafood delicacy. Every single creature that is caught that day is slaughtered, chopped or grilled alive right in front of you. It's a gruesome sight for some, but I think it's something that I could get used to, as long as I don't do the slaughtering myself. Langoustines are like LARGE prawns. As explained to me, they were layed out on a plate ready to be picked by guests and cooked at a restaurant called Nikos, on Mykonos island. What are the chances of picking a freshly caught Langoustines to have it prepared the way you want it in a restaurant...in Canada? Almost NIL.

Here's a picture of octopuses hung to dry at Santorini. There's a sight for sore eyes, especially for foodies who love sea food and who are not appalled by creatures with tentacles!

Thank you K for sharing your lovely photos and for the temptation to head down there and experience this myself!

White fish in mild Thai curry sauce

When eating at Thai restaurants, I often select fish in curry sauce on the menu. I love the way most good Thai restaurants prepare their fish - it always stays very moist and savory from the sauce. Their sauces are usually heavenly, velvety in texture and sweet-smelling in aroma.

When I first tried to make this, I followed the recipe that was printed on the Thai curry paste jar. And boy, did it not turn out as I had expected, in a bad way. It was too salty or too watery. But cooking good food comes with a bundle of patience and a handful of trial-and-error experiences. Today, I finally nailed the dish.

Recipe "au pif":
Thick Halibut fillets or Sea bream whole fish
1 tbsp minced lemon grass
2 tbsp finely chopped scallions
2 tsps finely chopped ginger
1 small garlic clove finally chopped
3 tbsp red Thai curry paste (qty to taste)
1 tbsp fish sauce (nuoc mam)
1 1/2 cup coconut milk
1/4 cup chicken or vegetable broth
1 handful coarsely chopped cilantro
Canola oil for cooking

Heat about 2 tbsp oil in wide pan. Add in lemon grass, garlic, ginger, scallions, curry paste and fish sauce. Stir until all well combined.
Pour in coconut milk and stir. Taste to see if more should be added - curry paste is usually very salty.
Add more coconut milk or curry paste until spices of the sauce are well balanced, meaning not too salty or milky. The sauce should have a smooth, sweet taste from the coconut milk, with a pronounced curry flavour.
Let the sauce simmer for 1 minute and add in the chicken or vegetable broth. Set heat to medium and let sauce reduce for about 2 minutes, by continuously stirring.
Carefully put in the fillets or fish in the sauce and pour sauce over fish with spoon. Cover pan to let the fillets or fish cook slowly from the steam for about 10 minutes, on medium heat. Keep spooning some sauce over the fish.

Serve on a large platter and pour the sauce over the fish. Sprinkle some cilantro for presentation and added flavour.

Enjoy this wonderful Thai curry dish with a fish that has been slowly steamed and bathed in the mild curry sauce. Mouth-watering.

Vietnamese spring rolls

Vietnamese spring rolls are great appetizers and seem to be very popular during summer days. They take so little time to make and their ingredients are so refreshing. They can be dipped in a tangy peanut sauce or a spicy fish sauce. They can also keep for a good 2-3 days in the refrigerator, tightly wrapped in plastic wrap, for afternoon snacks. And they'll still be fresh.

Recipe "au pif" for the spring rolls:

1 lb of Chinese BBQ'd pork (local Asian grocery stores or restaurants), or grilled chicken

12 medium-sized shrimps marinated in 3/4 tsp of fish sauce, then grilled or boiled
fresh mint leaves
fresh Roman lettuce leaves (stems removed)
1 small bowl of rice vermicelli (local Asian grocery stores) - cook by soaking in very hot water for 3 minutes
Medium-sized rice paper (local Asian grocery storesWide and deep dish filled with hot water to soak rice paper in

--

Soak a rice paper in dish of hot water for 2 seconds and place immediately on cutting board or a small towel. Let it sit until the rice paper is soft.
On rice paper, place a Roman lettuce leaf (1/3 the size of the rice paper), 2 pieces of BBQ'd pork, 1-2 shrimps, 2 mint leaves, a bit of vermicelli and you're ready to roll!
Repeat the above steps until you run out of ingredients. Should make 8 to 10 spring rolls.


Tips to roll: keep the roll tight and firm by pressing gently towards you with your fingers, as you roll.

Recipe "au pif" for the tangy peanut sauce:
3 tbsp smooth and creamy peanut butter
3 tbsp Hoisin sauce (local Asian grocery stores)
1 tbsp soy sauce
1 tbsp dark sesame oil
1/2 tsp granulated sugar
1/2 tsp chili paste (local Asian grocery stores)
1 tsp garlic paste (or garlic clove mashed to a paste)
lime juice
2 tbsp water (more if desired to make it less thick)

--

Mix all ingredients in a bowl until creamy. Add more water to give the sauce a more liquid texture. This sauce can keep for a good week in the refrigerator without spoiling.

Recipe "REALLY au pif" for the dipping spicy fish sauce:
2 1/4 cup water - to taste

1/4 cup fish sauce - to taste

2 tbsp lime or lemon juice (or white vinegar) - to taste

2 tbsp sugar - to taste

1/2 tsp minced garlic
1/2 tsp minced hot chili peppers (or red chili pepper flakes)

--

Mix all ingredients in a bowl.

This sauce can keep for a good month in the refrigerator without spoiling!

And you're ready to dip and devour!

Kombucha tea and Hatha treats

I remember one day arriving to yoga class feeling extremely bloated and heavy. I had eaten a huge meal about 4 and half hours before class, but still felt uncomfortable. I was afraid of being unable to keep up with the class or feel nauseous. But my yoga instructor gave me half a glass of sparkling tea called Kombucha and told me that my bloating would be gone during the yoga practice after drinking the tea. Being a skeptic about organic or miracle-drinks, I wanted to try it since I didn't want to miss the class. Surprisingly enough, after my first downward dog pose, my bloatedness quickly went away. I felt fine for the rest of my yoga practice!

Kombucha is a sparkling tea also called the 'miracle cure-all'. It boosts our own natural defence system and increases our energy levels. Some of the benefits from drinking Kombucha tea on a regular basis are relief of migraines, poor digestion and Eczema. Because it's probiotic, this drink is known to detoxify our body, strengthen our immune system and fight sickness like colds and flus. Not only that, it doesn't taste bad at all! It tastes like a good apple cider, without the alcohol. For some, it's an acquired taste.

I do have to add that after a strenuous yoga class, it's quite the thirst quencher, which continues the detoxifying process from the yoga practice!

This drink can be purchased usually in health food stores, but it's readily available at the United Yoga Montreal studio, downtown Montreal

Another healthy treat available at the yoga studio are Hatha balls. They're like granola bars except they're round and full of good stuff like spirulina and flax seed.

Namaste.

Austrian-Italian gourmet sandwiches

I was never a big fan of sandwiches (unless I was traveling in France where they know how to make REAL fresh and awesome "sund-weech", as they say), until a close friend of mine gave me a bite of her mouth-watering and appetizing-looking lunch piece, which was absolutely succulent . She has a knack of making gorgeous and delicious sandwiches. She is of Austrian origin and her husband is Italian. When they cook together, their meals are out of this world. A great combo.

Recipe "au pif":
German bread (or organic Kamut bread)
Strips of left-over chicken or turkey
Spinach leavesArugula (Roquette) lettuce
Sliced tomato
Provolone cheese slices
Roasted orange bell pepper slices
Mayonnaise
Dijon mustard (forte)

This sandwich is so satisfying that it's great for the road. You won't be hungry for a while.

Food for Yogis

That's right, yogis do eat fries once in a while. After a strenuous Ashtanga-Iyengar yoga session, my pal and I love to go to one of my favourite bistros just downtown of Montreal, called Le Cap Vert, for soup and Pommes Allumettes fries!


It's a quiet little place with a Parisian-contemporary ambience, where you can catch up with friends or simply spend quiet time alone reading a good book. I think it's a popular Montreal spot, just to relax over a nice cup of tea after a busy day and watch people walk by on McGill College Avenue. I discovered this place when I was a university student and always loved to go there for their Tiramisu. It was so divine that I would have their Tiramisu almost every week!

But their soups are to-die-for. We've tried them all. They're rich and creamy. So far, we agree that the best one is their Crème de Carottes (cream of carrot). Their onion soup is also a must-try. Gratifying...

We always look forward to our evenings of yoga and fries!