Category Archives: Recipes – Seafood

This recipe is special because the cooked lobster is exceptionally moist and succulent, even the tip of the claw!  The trick is to prepare the butter sauce first, and then use the aromatic broth to quickly poach the lobster, remove the … Continue reading →

Sambuca is a liquor made with star anise, similar to the French pastis, the Greek ouzo and the Turkish raki and spanish anisado.  Star anise is a star0shaped fruit with seepods, and is popular in Oriental cooking.  It was first … Continue reading →

Anson, Benson and Yue took me to his friend’s Japanese restaurant, Mochizuki, last night.  It is named after his Japanese chef sensei, and is right at the corner of Bay Street and Elm Street (no nightmares there, just food-filled dreams!)  A first glance … Continue reading →

The best scallops are frm Digby,Nova Scotia. I was there two years ago for their Scallop Festival and tried some scallops fresh and still icy- cold from the sea, and it is a tasting experience that is unsurpassable.   Digby … Continue reading →

Saturday has become my cooking experiment night.  Last week, I invented the Breakfast Bacon Muffin and Chocolate Milk Bread (not posted yet).  Last night, I invented Seafood Puffs using frozen Alsakan King Crab legs.  Trust me, it’s delicious!   I am … Continue reading →

The LCBO has seasonal promotions showcasing different themes.  The current theme is ‘East Meets West’, and a number of good Asian recipes are listed with innovative drink pairings.  I have copied the Black Miso Cod recipe from their site for … Continue reading →

This recipe is from audience Miss Ting.  Wedding the sweetness of pumpkins to seafood is a recent trend, and the curry ties all the flavours together…   INGREDIENTS 12 oz. tin coconut milk 1-2 tbspns yellow (or red) Thai curry paste … Continue reading →

Have you cooked with fennel before? This is what a fennel looks like.  It is very aromatic, smelling a bit like anise and celery.  Its stalks and seeds are most commonly used in  cooking.  It can be eaten raw in salads, braised as … Continue reading →

These 越南膏蟹 are available at $9.99 per lb at a supermarket at the Jubilee Shopping Mall at West Beaver Creek and Highway 7…    

The golden color of the yolk from Chinese salted eggs give this shrimp dish beautiful color and enticing aromas.  The saltiness of the crust contrasts nicely with the natural sweetness of the shrimps.  Although you are not supposed to eat … Continue reading →