Mango salsa.

Who here likes salsa? Who gets there salsa from the store because you’re to lazy to make it?  Me, I love salsa and sometimes yes I’m to lazy to make my own.  It normally happens when all I want are chips…and by chips I mean nachos and it’s also movie night.  However with that being said, sometimes I like making my own salsa and I’m not feeling lazy…it’s normally a pretty exotic salsa though, not like a normal tomato based one.  Which is where this post comes in, get ready mango salsa!  You can use this salsa for almost anything, such as: Tacos, chips, and on top of proteins like fish.  I personally used cod this time, which I baked with chili flakes.
This recipe is very easy, straight forward and doesn’t take very long to do.

Prep time: 10 minutes  Wait time: 30 minutes (depending)  Servings: 6

Equipment:
Small bowl.
Spoon.
measuring spoon/cup.
Knife.
Cutting board.

Ingredients:
1 mango
1/2 small red onion/or 1 shallot
1/4  red bell pepper
1/4 orange bell pepper (you could use any colour bell pepper you want)
3 cloves of garlic
2 tbsp white wine vinegar
1 lime-juiced
1tsp sugar/or honey (I used raw, and you could add more to suite your tastes)
salt and pepper to taste

Method:

  1. Dice the onion into small pieces.  Combine white wine vinegar, lime, and sugar together and place diced onion into liquid.  Set aside till the remaining ingredients are finished.  (This will make the onion have less of a sharp taste)
  2. Peel mango and cut into small pieces, cut the bell peppers into similar size pieces and put them aside.
  3. Peel garlic and finely mince.  There is the option to roast the garlic before mincing, this could give a sweeter taste.  To roast the garlic toss the peeled whole cloves in olive oil, wrap them in foil and place in oven at 250F.  This should take about 20 minutes or until they are golden (keep an eye on them, garlic burns quickly).  Let them cool before adding them to the salsa.
  4. Combine all the ingredients(including the onion liquid mixture) together and season will salt and pepper till it suites your taste.
  5. refrigerate till ready to use, and enjoy!10603636_10153361955348404_253565579615985268_n
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Rock fish with jalapeño and lime.

Well it has been a pretty busy and exciting summer.  I’m starting to feel more at home in this new and beautiful city, and I’m finally starting to cook on a regular basis again!  I’m also being more healthy, so a lot more healthier yet really satisfying recipes are on their way.  No need to worry though, I’ll still post desserts and other non healthy foods as well!

This recipe is up anyone’s ally who likes jalapeno and/or lime, it’s right in the middle of tang and spice.  It’s super light,  and easy to make;  Not to mention it’s pretty healthy for you too, it fills you up for roughly 215 calories! (depending on how much butter you put in it, and how big of a fish portion you have)
If you’re worried about other eaters not liking it because of how healthy it is, don’t tell them!  My boyfriend enjoyed this dish the other night and even said it reminded him of his favourite kind of chips, black pepper and lime.  However I did end up putting to much of the “salsa” on top and it was over powering, I’d suggest only putting a heaping tablespoon or so to fully enjoy it.
I used rock fish for this recipe, however you can use any type of fish you like.  A white fish or certain shellfish (ex. shrimp) would be a better match than lets say salmon though.
I paired this delicious fish dish with some baked, garlic sweet potato wedges.  Which I whipped up myself before starting the fish.  I’ll post the recipe for that once I make a better batch!

Before we get started onto this spicy yet tangy recipe, I have an announcement.

Over the course of the summer I’ve had to make a rather hard decision (along with having to move), which I’ll tell you all about within this paragraph or two.  It has come to my attention that cooking professionally may not be my calling anymore, people change right?  Being in a hot kitchen everyday for the last six years has really taken a toll on my body and my mind.  I was starting to feel like I haven’t explored enough options in my life, I felt a need to interact with people other than the 5 folks I worked with.   I was getting angry all the time, annoyed and stressed…No matter where I worked I was always miserable.  Don’t get me wrong I tried my hardest to convince myself “oh it’s just the restaurant” or “I’m probably just having a bad day”.  However as time passed I slowly started to realize, my time is up….It has been long enough, time to find a new career.
The decision was a hard one indeed, within the weeks of starting to realize I felt like failure, a loser. I thought to myself, “why is this happening? I made sure before attending school by working in kitchens, went to culinary school working all through it, and managed to work a few years after that.  What did I do wrong?”
When I fully realized I no longer belonged to the culinary world, the answer to my questions were that I didn’t do anything wrong.  The fact is that personalities change, people switch careers all the time.  I was going crazy and I was tired of not being able to enjoy cooking at home.
So here it is, my cooking career might be over for now, but my love for food is not.  I’m still a foodie at heart, I still like it as a hobby, I’ll still experiment and run this blog.  I just wont be killing myself in an extremely hot kitchen with a bunch of angry, stressed out people, making no money at all.
As for my next career, who knows.  Maybe I’ll be a therapist…or video game designer.  😉

 

Equipment:
Frying pan.
Baking sheet.
Cutting board.
Paring/chefs knife.
Plate (for storing chopped veggies).
Tin foil.
Spoon.
Spatula.

Ingredients:
1/4 onion-small dice. (you can use any type of onion you please)
3/4 bell pepper-small dice. (any colour you like, I used yellow)
1 jalapeño-small dice.
2 garlic cloves-minced/Puréed.
2 limes-juiced.
1 tbsp honey.
1 tbsp butter.
4-4oz rock fish portions.
Salt.
Pepper.

Method:

  1. Preheat oven to 425 degrees.
  2. Dice onion, peppers, and garlic.  Set aside.
  3. While putting pressure on the limes, roll them against the counter (This allows the juice to easily flow out).  Cut into halves, you may juice them ahead of time if you like.  Set aside.
  4. Prepare your fish by cutting it into the appropriate size you desire, and removing any bones.  Season with salt and pepper, and set aside.
  5. Heat your pan, add 1 tsp of butter and saute your onions on medium heat till translucent.  Add all peppers.
  6. At this point in time you may also sear your fish till light brown on each side before placing it in the oven.  This will give your fish a nice flavour. (You may use the same pan as your pepper mixture, just push everything to one side.  Making sure not to burn anything.)
  7. Once the fish is out and the peppers are tender add your garlic and saute till aromatic.
  8. Add 3/4 of the lime juice to the pepper mixture, leaving some to splash over the fish before placing in the oven.
  9. Place fish into the oven for about 10 minutes or until cooked.
  10. Add a little butter to the pepper mixture, let reduce for a minute or two.
  11. Once fish is ready, place a spoon full of the “salsa” on the fish and serve!
  12. ENJOY!

Thoughts on deep-fried sushi rolls.

Sushi, something that has been around for centuries. Something that started off as a way of preserving fish in rice.  It later grew into a whole meal in Japan where fermented rice and fish we placed together in boxes and set aside.  These days what is known “traditional sushi” is sushi rice with a slice raw fish placed on top.  However if you look at what we know as sushi on the Western side of the world, you could say it’s a little outrageous compared to its traditional elder.  For me I’m a strong believer in the evolution of food, creating new ideas and making something simple into something that could very well taste or look better.  So western sushi is fantastic in my eyes.  The colour’s, the different flavour…When you get a roll and you can just tell someone was being creative with it, is completely awesome.  But then again, traditional sushi is also very delicious and actually refreshing.  It’s a nice breather from how hectic and unhealthy ours can really be.
Speaking of unhealthy sushi, that gets me on today’s topic of deep-fried sushi rolls, or also known as tempura sushi rolls.  I’m not talking about tempura inside the sushi rolls, I’m talking about whole roll battered and deep-fried. Healthy right?  I think not. I’ve been hearing a lot of people talking about it lately, seeing it all over the internet and even in sushi bars.  Something that I never really noticed before, so it must be new.  If it has been around for a while than I must be blind, because I’ve been eating in sushi bars for years and only ever saw its cousin the sushi pizza.
I think this is a great way to get more people into sushi bars of the Western world, getting people to enjoy different versions of sushi and have them explore.  It also tastes great!  However, I think it also has its down sides.  This version of sushi can hide what sushi actually is to “new” sushi eaters, having people mistake this type for traditional.  A lot of people also seem to think all sushi is healthy sushi, not taking into account that something may be deep-fried or packed full of sugar.  So keep that in mind everyone!
Personally I think everyone should indulge in this once in a while, why not have a party in your mouth?
Combining two simply delicious items (tempura and sushi) into one is pure genius.  Just eat it in moderation and remember to embrace your fears of raw fish and eat it traditionally too!  Something you thought was scary or disgusting may become your favourite food.   Always try something new instead of sticking to what is considered to be “normal”.

Let me know in the comments what your thoughts on tempura sushi is.

**These photos are not my own, I did not make any of these.  I simply googled to give you a better understanding.  Who ever did take/make them though, thank you!~