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Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,012

Journal Archives

Restaurant-Style Huevos Rancheros Recipe

We've been delving into some Mexican and Tex Mex recently, so this week we decided to use the carnitas we made last week and add it to some delicious Huevos Rancheros! The real trick to a good huevos rancheros is the ranchera sauce, which is basically a sofrito (as we made for the Mexican rice and similar to what we did for the pepian). It's a simple and delicious flavour profile, and if you wanted to garnish this with a little bit of pico, that would also be excellent.

Crispy corn tortillas is really awesome part of this recipe, and we made our own. We made our homemade corn tortillas, then fried them in oil until they got all puffed-up and crispy, and they worked extremely well. If you don't want to go through the trouble, you can either fry store-bought corn tortillas, or you can buy already crispy tortillas for this.

Mexican-style Confit Pork - Carnitas Recipe

Here's another one of those recipes that has a million variations depending on who's making it or where it comes from. At its base, it is a dish of pork that has been braised (or really confit) in pork fat. You can use lard that you get in a black from the grocery store, and that will work fine, but if you can get your hands on the rendered pork fat called "manteca" it is a little nicer to work with. The version we did here is very basic, and we only flavoured it with onion, garlic, bay leaf, orange peel, and orange juice. There are some wild variations out there that include things like evaporated milk and cola, as well!

This is a sort of low-and-slow cooking, but it's not your typical five-hour slow cooking situation. This recipe takes about an hour from the time the pork hits the hot oil to when it's fully cooked. We're lucky to have an induction burner where we can adjust the cooking temperature on a dime, so if you're using an electric range, make sure you give some time for the temperature to change when you turn it down at the beginning.

Canada Tries ANOTHER Universal Basic Income Experiment

There was a much wider UBI pilot program started a few years ago in Ontario that was intended to run for three years, but was shut down by Ontario premier Doug Ford after only one year (when he took office) despite saying he would keep it in place during his campaign. Only one year in to the three year pilot program, and it was getting good results and positive outcomes, then Doug Ford just slammed the door on it.

Simple Seared Duck Breast Recipe

Very quick and simple one today. We've recently found a grocery store nearby where we can reliably get some excellent local duck. They sell whole, quarter legs, and breasts individually packaged, and also some smoked breast that are pre-cooked. For the video, we used the pre-cooked smoked duck breast, but the same technique will work for raw breast as well, though you may want to increase the cooking time. For the raw breast, you want it to hit about 140F for medium, and anything past that will make it a bit tougher.

If you have the raw duck breast, you can add flavours when you're seasoning, or marinate if you like, but we like the flavour of duck on its own, so for us, a little salt and pepper on the skin side before it hits the pan is perfect. It will render a LOT of fat, so do not worry about oiling the pan before you put the duck breast in. Skin side down to start, then turn it over once it has a good sear and finish it in the oven.

Homemade Sushi Rice and Simple Sushi Recipe

We had a bit of a seafood bonanza lately. I think I mentioned last week that we found a local company delivering restaurant-quality seafood direct to consumers because the restaurant industry is still quite depressed from COVID, and one of the things we got was some beautiful sushi-grade tuna. So, we decided to make a variety of sushi. It's not too hard to make a decent roll at home, the key is really in the rice. If you have a rice maker, it's super easy, just remember to rinse your rice before you cook it, it will help it come out much nicer. Also, a rolling mat is absolutely indispensable to help you get a good tight and consistent roll.

Now, what you put in your rolls is entirely up to you. We did a simple kappa maki with some lovely little cucumbers, and a really delicious smoked salmon and cream cheese roll to go with our amazing rich tuna. Also, yes, we did not trim up the tuna quite right! It was still delicious, but it could have been more even. Guess I need to watch more Kimagure Cook on YouTube to teach me how to butcher fish properly!

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