The Culinary Chase A peripatetic Canadian living in Bangkok, Thailand discovering food from around the world, postings from my own recipe collection and restaurant reviews. Statistics Unique Visitors: Total Unique Visitors: Outgoing: Total Outgoing: 29 0 27 1215

Articles from The Culinary Chase

Chicken Souvlaki 2007-10-17 05:17:00 Here's a fresh take on souvlaki that will have your family and friends asking for more! An easy recipe to make and is adapted from ABC Delicious magazine. The fresh herbs really make this a mouth watering dish. Fresh oregano is a good source of fiber and a very good source of iron. For more tips on oregano, click here.Serves 43 teaspoon red wine vinegar1 tablespoon fresh lemon juice1 tablespoons fresh thyme, chopped1-2 tablespoons fresh oregano, chopped60ml (1/4 cup) extra virgin olive oil4 small (170g each) chicken breast fillets2 tomatoes cut into thin wedges1 small red onion, thinly sliced40g (1/4 cup) pitted kalamata olives100g feta, crumbled1/4 cup flat leaf parsley leaves, lightly chopped4 pita breads, warmedTzatzki to serveMix the vinegar, lemon juice, oregano and thyme in a bowl. Season with salt and pepper. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing reserving 2-3 tablespoons for the salad. Cook the chicken in a non stick frying pan or on ...

Greek Lamb Burgers 2007-10-15 08:19:00 This recipe is a nice change from the beef burger. Fresh herbs combined with feta cheese make these burgers hard to resist. The Tzatziki sauce also makes a great dip for vegetables or any leftover pita (cut into wedges). This recipe is adapted from Cooking Light magazine.Serves 4-61/2 cup feta cheese, crumbled1 tablespoon fresh rosemary, chopped2 teaspoons grated lemon rind2 teaspoons fresh oregano, chopped1/2 teaspoon sea salt3 garlic cloves, minced3/4 lb. lean minced lamb3/4 lb. minced turkey breast3 - 6 inch pitas, cut in halfMix the above ingredients and divide mixture into 4 or 6 portions, shaping each into a 1/2 inch thick patty. Place patties on a greased grill rack and grill 6 minutes each side. Remove from grill and let stand 5 minutes. Place one patty in each pita half, drizzle with 1 tablespoon of Tzatziki sauce and add tomatoes. Tzatziki Sauce3/4 cup low fat yogurt2 tablespoons peeled, seeded and grated cucumber1 garlic clove, minced salt and pepper to tasteCombine all ...

Turkey Jambalaya 2007-10-12 06:10:00 Now that Canadian Thanksgiving has passed, most people have turkey leftovers for at least a week. Here's a new twist on what to do with all that leftover meat. This recipe was originally submitted by Kelly Donlea from Suite 101.com. She's one of the contributing writers to that network. Thanks Kelly, it's a great dish to make!Serves 6-81 lb. leftover holiday turkey, cubed1 large onion, chopped1 bell pepper, chopped3 - 6 cloves garlic, minced (amount to taste; I like lots)4 ribs celery, chopped2 small cans tomato paste1 28 ounce can tomatoes8 cups chicken broth2 teaspoons cayenne pepper2 teaspoons black pepper1 teaspoon oregano1/2 teaspoon thyme2 bay leavesSalt to taste4 cups long-grain white rice, uncookedIn a sauté or frying pan, sauté diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it ...

Basil and Lime Sorbet 2007-10-10 03:58:00 Sorbet (also known as sherbet) is a frozen dessert sweetened with water and is flavored with fruit juice. Origins of sorbet can be traced back to a Middle Eastern drink called 'charbet' which consisted of fruit juice and water. For more history and folklore, click here. I used this as a palate cleanser just before serving up Thanksgiving dinner on Sunday. An easy dessert to make and the taste is simply divine!Serves 45 ounces water5 ounces sugar6 limes, zested5 ounces lime juicelarge bunch basil, pounded to a pureePlace the water and sugar in a pan and bring to a boil. Simmer for 4 minutes with the lime zest. Remove from the heat and allow to cool to room temperature. Add the lime juice and basil puree. Stir this up and leave to infuse for 15-20 minutes. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Sorbet usually takes 2 hours to set. Try to stir it around every 30 minutes. The Culinary Chase's Note: The flavors of the ...

Molasses Cookies 2007-10-08 03:43:00 These are an all time favorite with my family. The recipe is from my mother in law who's been making these cookies for years. She always keeps them in her big brown cookie jar which seems to keep them moist for a long time, that is, if they last that long! Molasses is a thick syrup by-product from the processing of sugar cane or sugar beet into sugar and has been in North America for over 200 years. Click here to find out about its many uses. It's amazing the things you find out when you research a topic. I'm from Saint John, NB and have always liked Crosby's molasses but since we've been living in Asia for the past 9 years, all I could find was Grandma's molasses. I've just found out that Grandma's is made by Crosby's! It's great seeing a product from my hometown sold in Asian grocery stores.3/4 cup white sugar1 cup molasses1/2 cup shortening1 egg1/4 cup cold water1/4 cup vinegar1 cup flour3 teaspoon baking soda1 teaspoon ginger1/2 teaspoon cinnamon1/4 teaspoon ground ...

Beef and Chorizo Nachos 2007-10-05 04:00:00 Need a snack for an evening of sports or watching movies? Not exactly a guilt free meal but sometimes that's what one needs towards the end of a hectic week! I love the way the chorizo sausage adds a bit of spice and smokiness to this recipe. Another great recipe from Australian Good Taste magazine!Serves 81 onion, coarsely chopped250g chorizo sausage, coarsely chopped500g minced beef2 teaspoon ground cumin375ml beer660ml passata (tomato pasta sauce)1 tablespoon dried oregano2 x 230g corn chips160g (2 cups) coarsely grated cheddar cheese300g sour creamPlace the onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the onions are cooked. Add the mince and cumin to the pan stirring to break up any lumps for 4 minutes or until meat is browned. Add the beer and simmer for 5 minutes. Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens. Preheat oven to 200c. ...

Portobello Mushroom Melts 2007-10-03 07:26:00 Portobello mushrooms are one of my favorite mushrooms. Their meaty texture is a great substitute for steak and are a hearty addition to stir fry dishes and sauces. Portobello's are a grown up version of the Crimini mushroom. Nutritionally, they are an excellent source of Niacin (helps in the functioning of the digestive system, skin, and nerves) and a good source of Potassium (also known as electrolytes) and Selenium (helps to resist free radical damage). As with most other mushrooms, portobellos should not be washed. Simply tap them on the counter to loosen any dirt and lightly wipe with a paper towel. This recipe is adapted from BBC Olive magazine. Serves 48 large portobello mushroomsolive oil3 tablespoons pesto1 ball of fresh mozzarella2 tablespoons pine nuts8 slices ciabattaPlace the mushrooms in lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8- ...

Sweet and Savoury Thai Snacks (Kanombuang) 2007-10-01 03:02:00 Thai food is a unique combination of spicy, salty, sweet and sour and is meant to be satisfying to the eye, nose and palate. It is thought that the origins of Thai desserts lie in worship and ceremony with each ingredient bearing its own symbolic meaning. For more information on Thai food, click here. True Thai snacks follow several important codes: it must be served in a way that includes more than one person; it must be easy to eat (not requiring extra plates and utensils); the ingredients must be fresh and unprocessed; and it must be quick and easy to prepare and arranged in an attractive way.I am told that these traditional Thai snacks are called 'Kanombuang'. I found these Kanombuang delicacies as I was walking to the post office. I marveled at the way in which the woman meticulously prepared these delicate snacks. The base is thin and tastes like that of a Chinese fortune cookie. Without missing a beat, she prepares each batter on the hot surface and when each base is cooke ...

Italian Sausage, Spinach and Potato Salad 2007-09-28 00:46:00 This is a one dish meal perfect for a Friday night when you don't want to spend much time in the kitchen! According to Hippocrates (the father of medicine), celery calms the nerve perhaps because of the high calcium content. For more health benefits of celery, click here. This recipe is adapted from Australian Good Taste magazine.Serves 4650g baby potatoes375g Italian sausage200g grape tomatoes70g (1/4 cup) low fat yogurt1 tablespoon wholegrain mustard1 tablespoon fresh lemon juice1 teaspoon honey1 garlic clove, crushed4 celery sticks, ends trimmed and sliced60g (1/3 cup) green olives100g baby spinach leavesCook potatoes in a pot of boiling water for 15 minutes or until tender. Drain. Cut in half and place in large bowl. Cook sausages turning occasionally for 12 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Whisk together the yogurt, mustard, lemon juice, honey and garlic in a small bowl. Season with salt and pepper. Cut the sausages ...

Asparagus with Anchovy Butter 2007-09-26 05:06:00 This recipe is from a friend of mine who owns a restaurant in Victoria, BC. Jo Zambri and her brother, Peter Zambri, opened Zambri's seven years ago. It's a wonderful restaurant and Peter is an amazingly talented chef. The combination of the brother/sister team plus their attentive and knowledgeable staff make for a pleasurable dining experience and a very successful restaurant. Their zeal for promoting local organic produce has won them many culinary awards. A review by DineHere.ca says it all: "Zambri's is a no-nonsense casual Italian cafe by day, with daily specials and rustic pastas served cafeteria style. By night Zambri's is a sophisticated bistro serving old country Italian dishes with an ever changing a la carte menu".Serves 4-66-8 stalks fresh asparagus 2-3 tablespoon butter 2 (125 ml) salt cured anchovies, chopped 1 garlic clove, sliced 1/2 cup fresh sage leaves1 tablespoon pinenuts Pinch of saltPinch dried chilies 2 tablespoons Blue cheese 2 tablespoons g ...

Korean Barbecue Bagel Burger 2007-09-24 03:27:00 The oven in our serviced apartment has been beckoning me to use but without any baking trays I couldn’t imagine what to cook. I get my inspirations from my cookbooks however those are packed away. I recently bought the magazine, Cooking Light. I scanned its contents and found a recipe that would allow me to utilize the oven without having to buy extra trays. This recipe is based on bulgogi which is a traditional Korean barbecue where the basic technique is to marinate the meat in a mixture of soy sauce, sesame oil and green onions and then barbecue over hot coals.Serves 4-6½ cup chopped green onions1 ½ tablespoons brown sugar1 ½ tablespoons ginger, peeled and minced3 tablespoons low sodium soy sauce1 tablespoon dark sesame oil½ teaspoon freshly ground black pepper2 garlic cloves, minced1 ½ lbs. ground sirloin 4-6 bagels or hamburger bunsCombine first 8 ingredients. Divide the mixture into 4 - 6 equal portions, shaping each into a ½ inch thick patty. Place patties on a ra ... Korean

Chinese Green Bean Salad 2007-09-21 05:39:00 Commonly referred to as string beans they are one of only a few varieties of beans that are eaten fresh. green beans vary in size they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. Green beans are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. They are an excellent source of vitamin C, vitamin K and manganese.Serves 41 pound fresh green beans, organic if possible1 tablespoon finely chopped fresh ginger root1 cup chopped red onionDressing4 teaspoons dry mustard powder1 tablespoon cold water2 tablespoons reduced-sodium soy sauce3 tablespoons rice or cider vinegar2 teaspoons dark-roasted sesame oil2 teaspoons of sugarTrim and cut the green beans into 1-inch lengths (or keep them long like I did). Cook in rapidly boiling water, about 5 minutes or until crunchy-tender. Drain beans, immerse in cold water to stop the cooking until they are cool, then dra ...

Seared Tuna 2007-09-19 04:19:00 I must confess that eating tuna, for me, meant from a can but that was years ago. Now I look forward to fresh tuna and incorporating it into our diet. Tuna is an excellent source of lean protein, vitamins, minerals and can also help lower blood pressure and cholesterol. For more information on health benefits of tuna, click here. Try using fresh lemon juice, olive oil and a little mustard for a healthier way to make a tuna sandwich instead of mayonnaise. There are a few varieties of tuna with flesh ranging from light to dark. The tuna I bought was yellowfin tuna as its flesh was a lighter red whereas the bluefin tuna is a dark red (similar to the color of beef) and much more expensive. Bluefin is usually used in sushi or sashimi.Serves 4250g - 300g tunasea salt and freshly ground paperolive oilhalf a lemonSeason tuna with a bit of olive oil, salt and pepper. Heat a stainless steel pan over medium high heat for a couple minutes. When the pan is hot add the fish. This will seal i ...

Pork Tenderloin Salad 2007-09-17 04:31:00 One of my favorite ways to cook pork tenderloin is to barbecue it. My husband usually does the barbecuing but our BBQ is packed away with the rest of our furniture. Pork fillet or tenderloin is a long thin cylindrical cut often around 6-8cm in diameter. One of the best sources of thiamin is pork. Thiamin is necessary for the metabolism of carbohydrates. It's also essential for the growth and repair of nerve and muscle tissues and helps maintain appetite. Click here for more information on the health benefits of pork. For this dish I marinated the pork (roughly 20 minutes) in a mixture of crushed garlic, olive oil, salt and pepper and added some ground Italian seasoning. Thirty minutes is all you need to prepare this dish!Serves 4450-500g pork tenderloin250g fresh rocket250g tomatoes, chopped400g zucchini, sliced and quartered250g fresh baby spinach1 clove chopped garlic1 tablespoon olive oil1/2 lemonolive oilCombine washed rocket and spinach on a platter. Add tomatoes and chopped g ...

Spaghetti with Smoked Salmon 2007-09-14 04:11:00 It's been a while since I made this delicate sauce and it is a perfect quick meal that has more than its share of flavor. Salmon flesh ranges in color from pink to red to orange and some varieties are richer in omega 3 fatty acids than others. Chinook and Sockeye are fattier fish and contain great amounts of healthy omega 3 fatty acids.Serves 28 ounces spaghetti1 clove garlic, minced2 teaspoons butter1 tablespoon Dijon mustard1 cup heavy cream (can also use half and half cream)100g smoked salmon, cut or torn into strips? cup grated Parmesan cheeseparsley, chopped for garnishCook spaghetti according to package instruction and drain. In a saucepan, cook garlic in butter over medium-low heat for about 1 minute. Stir in mustard then add heavy cream. Cook over medium heat, stirring constantly until slightly thickened.Add smoked salmon, pasta and cheese; toss to coat spaghetti and garnish with parsely. The Culinary Chase's Note: Add a teaspoon or two of fresh tarragon for added flav ...