Sunday, April 18, 2010

Coconut Curried Vegetables with Gaspésien Oven-baked Trout

This is a really simple and delicious meal that myself and my friend Kim made while visiting the Sea Shacks in Ste-Anne des Monts, Québec. This meal was an amazing end to an amazing ''weekend.''

You have to know cooking basics to follow this recipe. We stir fried the vegetables starting with onion, garlic, ginger and sesame oil. We cooked the cauliflower first on high heat in order to braise it with turmeric. We parboiled the sweet-potatoes separately, adding them with the sauce and the other vegetables at the end. The coconut-curry sauce really compliments the taste of seafood so feel free to experiment.

Red Pepper
Snow peas
Sweet potato
Sesame oil

Curry Sauce:
Coconut Milk
Red Thai Curry Paste
Fish Sauce
Lime juice

Baked in tinfoil with garlic and butter


Monday, April 12, 2010

CrabFest Classic Dip


  • 1 8-ounce package of cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tbsp water
  • 2 green onions, sliced, greens included
  • 3 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley)
  • 1 Tbsp horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon of Tabasco or Frank's Red Hot (or more to taste)
  • 1/2 cup slivered almonds
  • 1 cup of fresh crab meat (or a can of crab meat)


1- Preheat oven to 350°F. Blend together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in your chosen hot sauce and horseradish. Fold in the slivered almonds and crab meat. Place in an oven-proof casserole serving dish.
2- Bake until bubbly and heated through, about 20 minutes. Serve with tortilla chips, crackers or thinly sliced baguette.