Kaizen Media Blog

Serves 4

Fruity sweet pineapple contrasts the heat and spice of the Indian curry paste to make a quick sauté of scallops for dinner. This will surely become a new family favourite that is fast and easy to prepare.

Ingredients

1 1/2 cups (375 mL) chicken or vegetable stock
1 cup (250 mL) basmati rice
Salt
1 lb (500 g) sea scallops, patted dry
Pepper
2 tbsp (25 mL) butter
1 red pepper, diced
1/2 cup (75 mL) finely chopped red onion
1 tbsp (15 mL) mild curry paste
3 cloves garlic, minced
1 cup ( 250 mL) pineapple juice
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
1 cup (250 mL) chopped fresh pineapple

Directions

1. Bring stock, rice and pinch of salt to boil in saucepan. Reduce heat and cover and cook for 10 minutes or until rice is tender and no liquid remains.

2. Season scallops with salt and pepper. Heat butter in skillet over medium-high heat and sear scallops on both sides. Remove to plate.

3. Return skillet to medium-high heat and sauté red pepper and onion for 3 minutes or until tender. Add curry paste and garlic and sauté for 1 minute. Add pineapple juice and bring to biol. Whisk together cornstarch and water and stir into skillet.

4. Return scallops to skillet along with pineapple and stir to coat. Cook for about 2 minutes or until thickened. Serve over rice.

Serves 4

Here ground hazelnuts are used instead of crumbs and the nutty flavour matches well with the cream sauce. Serve these chops with lightly satéed spinach or watercress and some roasted potatoes.

Ingredients

4 bone-in pork chops, 3/4 inch (2 cm) thick
Sea salt and freshly ground black pepper
2 tbsp (25 mL) flour
1 egg, beaten
1 cup (250 mL) lightly toasted ground hazelnuts
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) homemade or low-salt chicken stock
3/4 cup (175 mL) whipping cream

Directions

1. Preheat the oven to 200ºF (100ºC).

2. Season chops lightly with salt and pepper and dredge in the flour, shaking off the excess. Dip the chops in the beaten egg. Coat with the ground hazelnuts.

3. Put the butter and oil in a frying pan over medium heat. When hot, add the pork chops and cook 4 to 5 minutes per side or until just cooked through. Transfer the chops to a serving platter, cover with foil and place in the oven. Turn the oven off.

4. Pour the stock into the pan and deglaze by scraping up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to high and add the cream. Boil until the sauce is reduced and thickened, about 5 minutes, and then check the seasoning.

5. Spoon sauce over chops and serve.

Ingredients

1 medium onion coarsely chopped
3 medium scallions (green onion) chopped
2 Scotch bonnet chiles seeded and chopped, or to taste
2 cloves garlic chopped
1 tablespoon five spice powder
1 tablespoon all spice berries coarsely ground
1 tablespoon black pepper coarsely ground
1 teaspoon dried thyme crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1/2 teaspoon of browning sauce
1 tablespoon vegetable oil
2 3 1/2 to 4 pound chickens halved through breast, or quartered

Directions

1. In a food processor, combine the onion, scallions, chiles, garlic, five spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce, browning and oil in a steady stream. Pour the marinade into a large, shallow dish, add the pork and turn and rub to coat. Cover and refrigerate for at least 4 hours or overnight, turning pork every now and then. Bring the pork to room temperature before proceeding.

2. Pre-heat your oven broiler. Make sure to move the oven rack so the pork will be 6 inches below broiler. Also, place the broiler pan you will be cooking the pork on in the oven while it preheats so it will be hot.

3. When the oven is hot, remove the broiler pan and place the pork on the pan. Put the chicken in the oven, turn pork often.

4. Enjoy! When pork is cooked through serve with your preferred side dishes.

This recipe is worth all the measuring and prep-time, best jerk chicken recipe ever.

Ingredients

1 medium onion coarsely chopped
3 medium scallions (green onion) chopped
2 Scotch bonnet chiles seeded and chopped, or to taste
2 cloves garlic chopped
1 tablespoon five spice powder
1 tablespoon all spice berries coarsely ground
1 tablespoon black pepper coarsely ground
1 teaspoon dried thyme crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1/2 teaspoon of browning sauce
1 tablespoon vegetable oil
2 3 1/2 to 4 pound chickens halved through breast, or quartered

Directions

1. In a food processor, combine the onion, scallions, chiles, garlic, five spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce, browning and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn and rub to coat. Cover and refrigerate for at least 4 hours or overnight, turning chicken every now and then. Bring the chicken to room temperature before proceeding.

Marinated jerk chicken is ready to be cooked

2. Pre-heat your oven broiler. Make sure to move the oven rack so the chicken will be 6″ below broiler. Also, place the broiler pan you will be cooking the chicken on in the oven while it preheats so it will be hot.

See picture to gauge how far the chicken should be from the broiler

3. When the oven is hot, remove the broiler pan and place the chicken on the pan. Put the chicken in the oven, turn chicken often.

Cooked jerk chicken is darkened by continuous flipping

Jamaican jerk chicken cooked and ready to serve

4. Enjoy! When chicken is cooked through serve with your preferred side dishes.

Jamaican jerk chicken served with black bean rice and white bread

Makes 12 buns

Ham, Scallion and Swiss Hot Cross Buns

Ingredients

3/4 cup (175 mL) 2% milk, room temperature
3/4 cup (175 mL) water, room temperature
Pinch saffron threads
1 pkg dry instant yeast 2 1/4 tsp (11 g)
2 large eggs, room temperature
2 cups (1 L) all purpose flour
1/2 cup (125 mL) vegetable oil
3 tbsp (45 mL) sugar
1 1/2 tsp (7 mL) salt
1 1/2 cups (375 mL) diced ham, cut into 1/2 inch (1 cm) cubes
1 cup (250 mL) chopped scallions (green onion)
1 cup (250 mL) coarsely grated Swiss cheese, plus extra slices for making crosses
1 egg mixed with 2 tbsp (25 mL) water for brushing

Directions

1. In a mixer fitted with a dough hook, combine milk, water, saffron and yeast. Let sit for 5 minutes. Add eggs, flour, oil, sugar and salt and blend over low speed for about 5 minutes (dough will feel sticky). Stir in ham, scallions and grated Swiss to combine. Transfer dough to a lightly oiled bowl, cover and chill overnight.

2. Turn dough out onto a lightly floured surface and cut into 12 pieces. Shape each piece into a ball and place in a greased 12 cup muffin tin. Cover loosely and let rise 1 hour.

3. Preheat oven to 350°F (180°C)

4. Brush tops of buns with egg mixture and place thin slices of Swiss cheese on each to create a cross. Bake for 25 to 30 minutes until tops are a rich golden brown. Cool in pan for 15 minutes, then turn buns out to cool completely.

Lemon Ice Cream with a sprig of mint

This is a simple, yet delicious frozen dessert.

Ingredients
2 cups (500 mL) sugar
2 cups (500 mL) milk
2 cups (500 mL) half-and-half cream
2 teaspoons grated lemon rind
1 cup fresh lemon juice
6 drops yellow liquid food colouring
Fresh sprigs of mint to garnish

Preparation
Stir together first 6 ingredients in a large bowl. Pour mixture into a 13 x 9 inch pan; cover and freeze at least 2 hours.

Process half of mixture in a blender or food processor until smooth. Remove from processor, and set aside. Repeat procedure with remaining mixture. Return all of mixture to pan.

Cover and freeze at least 4 hours or until firm. Garnish, if desired.

The most efficient way to make this delicious entrée is to assemble and measure all of the ingredients in advance.

Risotto ingredients

RISOTTO
3 cups (750 mL) chicken broth
1 cup (250 mL) light unsweetened cocount milk
1 tbsp (15 mL peanut oil
1 medium onion finely diced
1 1/3 cups (325 mL) arborio rice, about 8oz (250g)
1 to 2 tbsp (15 to 25 mL) freshly squeezed lime juice
1/4 to 1/2 tsp (1 to 2 mL) salt
1 medium ripe mango diced
1/2 cup (125 mL) shaved unsweetened coconut, toasted

Ingredients for coconut shrimp coating

COCONUT SHRIMP
1 lb (500 g) large tail-on raw shrimp headless, peeled and deveined
1 cup (250 mL) dry bread crumbs
1 cup (250 mL) medium-flake or shredded unsweetened cocount
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) salt
2 eggs
1/4 cup (50 mL) light unsweetened coconut milk
2 cups (500 mL) peanut oil
1 lime cut into wedges

1. Heat broth and coconut milk in a small saucepan until hot but not boiling. Keep hot over low heat.

2. Heat oil in a large saucepan over medium heat. When hot, add diced onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add a ladle of broth mixture; stir.

Stirring the Risotto constantly

3. Continue to slowly add ladles of broth mixture, stirring almost constantly with a wooden spoon, until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add lime juice and salt as needed. Cover, turn heat to lowest possible point and keep risotto warm. Set mango and shaved coconut aside for garnish.

Shrimp, flour, coconut mixture, egg mixture

4. Preheat overn to 175 F (80C); place a baking sheet lined with several paper towels in preheated oven. Stir breadcrumbs with coconut. Stir flour with salt. Use a fork to stir eggs with coconut milk in a small bowl until well mixed.

Raw shrimp coated with the coconut mixture

5. Place flour and crumbs separately into small shallow bowls. Cover another baking sheet with waxed paper. Holding shrimp tail (and leaving it un-coated), dip shrimp into flour, tapping off any that does not adhere. Dip into egg mixture to lightly coat; then into crumbs, pressing so crumbs adhere. Place on waxed paper; coat all shrimp.

Coconut shrimp frying in peanut oil

6. Heat a couple of inches (10cm) of oil in a chicken fryer or other deep, heavy frying pan over medium-high heat until very hot (350 F / 180C ) Then fry several shrimp at a time for 3 to 4 minutes, turning often, or until golden and crispy. Drain on paper towel-lined baking pan; keep warm in oven while frying more.

The coconut risotto with mango and lime

7. When ready to serve, if risotto has become too thick, thin with tablespoonfuls of boiling water as needed. Then stir mango into risotto. Heap into warmed shallow soup bowls or deep plates. Scatter with toasted coconut. Top with several shrimp and serve with wedge of lime.

Coconut shrimp risotto with lime and mango

Serves 4 to 6

Have not made these yet but apparently this is the best meatball recipe around!

Courtesy of Tony Dambrosio

Ok…1 lb ground beef, parmesan, pepper, oregano, red wine vinegar, basil, parsley, minced garlic, onion powder, milk, 1 cup bread crumbs, cayenne pepper, flour, any cooking oil, 1 beaten egg
Put a little bit of milk with bread crumbs to make a paste.
Mix Gr beef, parmesan to taste, 2 tbsps parmesan, 1 tsp oregabo, basil and parsley, 2 tbsps red … Read morewine vinegar, 1 tbsp garlic, 1 tbsp onion powder, 1 tsp cayenne (or more if u want it hotter).
Add milk/bread crumb mixture, mix together.
Heat up frying pan, add oil.
Roll meat mixture into balls, roll balls into flour (coat lightly).
Fry flour coated meatballs in oil until brown.
Add meatballs to your sauce and finish cooking for at least 15 mins.
Eat.

Will let you know how they are and post pictures when we make them!

Old cheddar cheese is an absolute must for this English favourite.

Ingredients:
3/4 lb (375 g) trimmed boneless beef sirloin steak
1 tbsp (15 mL) butter
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) sliced mushrooms
1/2 cup (125 mL) pearl barley
2 1/2 cups (625 mL) beef stock
2 tbsp (30 mL) Worcestershire sauce (approx.)
3 tbsp (45 mL) all-purpose flour
3 cups (750 mL) milk
Salt and pepper
1 cup (250 mL) shredded Canadian old cheddar cheese

Preparation:
Cut steak into 3/4 inch (2 cm) cubes. In large pot, melt butter over high heat; brown beef on all sides. Reduce heat to medium-high. Add garlic, carrots, onion and thyme; cook, stirring, for 3 minutes or until onions are softened. Add mushrooms and barley and stir to combine. Stir in beef stock and Worcestershire; bring to boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until barley is tender. Increase heat to medium. Whisk flour into milk and gradually stir into pot. Cook, uncovered, stirring often, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper and Worcestershire sauce. Ladle into bowls and sprinkle with old cheddar cheese.

Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.

Ingredients:
2 tbsp (30 mL) butter
1/4 cup (50 mL) chopped onion
2 cups (500 mL) diced, peeled potatoes, uncooked
1 can (10 oz/284 mL) chicken broth
1 pinch of ground marjoram
3 cups (750 mL) milk
2 tbsp (30 mL) flour
1 tbsp (15 mL) chopped parsley
Salt and pepper
1 cup (250 mL) shredded Canadian colby cheese

Preparation:
In large saucepan, melt butter. Saute onion until tender. Add potatoes, chicken broth, and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender. In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Stir in parsley. Season with salt and pepper to taste. Ladle into bowls and top with Colby cheese. Swirl cheese through soup and serve.

Note: We substituted Colby cheese for a three cheese blend of Old Cheddar, Marble and Mozzarella cheeses.