Feeds:
Posts
Comments

Posts Tagged ‘Cured Salmon’

This holiday season we’ve had a few home-cooked meals, and we took the opportunity to make some new dishes. One of which we made, and we fell in love with, was cured salmon.

We followed a recipe from Emeril Lagasse on the Food Network website. The preparation is essentially the same but we modified the list of ingredients based on our size of fillet and what we had in our pantry. The result was amazing.

Vodka Citrus Cured Salmon

(more…)

Read Full Post »

WildTale is owned by the same company behind the three Flying Pig restaurants, which have solid reputation of consistent, quality food. Since its opening last year, I’ve been to WildTale three times. First, I took my bridesmaids there after the wedding last summer, as a thank-you for their help; then, my family and I went there for Dine Out just this past January (a table of 8!). And now, I was invited by the restaurant to try some of its menu items. It’s hard to believe it’s taken three visits before a blog post about this restaurant. They say three times a charm?!

Food

This modified Seared Togarashi-Crusted Ahi Tuna was a great start to the dinner. I actually had the regular version last summer with my bridesmaids. The major different between this and the regular version was the mango & herb puree and the sweet soy reduction drizzle. The puree added some herbaceous freshness to the dish, while the sweet soy reduction provided a nice sweetness (kind of like an elevated teriyaki sauce). This was the only plate that was a modified version of a regular menu item.

Seared Togarashi-Crusted Ahi Tuna

Ahi tuna tends to be on the milder side when it comes to flavour, so the togarashi spice crust gave it some heat, and it was balanced nicely with the sweet mango salsa. This was a very tropical plate.

As suggested by the name, the Salmon Trio included three preparations of salmon – cured, tartare, and smoked nugget.
(more…)

Read Full Post »

Having some 1:1 time with CC and I was suddenly inspired to try a new restaurant (I usually wait a bit before going to a new place, just to give them time to work out the kinks, etc.). There were a few options but the name AnnaLena, as well as its menu, intrigued me, so we checked it out on a Friday night.

Food

Its menu is not too big, but with a good variety highlighting a key ingredient in each dish. Between the two of us, we shared a few things:

The Grilled Octopus reminded me of a potato salad, an elevated version that was executed well. The octopus was cut into small pieces so they were easier to cook and could absorb flavours easily. They were tender, and the suction cups were so much fun to eat. The lobster mayo offered a hint of ocean taste. The dill was quite prominent but I liked the fresh element that it brought.

Grilled Octopus

The Cured Salmon was basically a deconstructed lox and bagel. The house cured salmon had a good meaty texture thanks to the thick cut, and it’s not overly salty. The croutons were perhaps a bit too greasy for my liking, but I absolutely loved the chewy texture. Especially when you combined the croutons with the everything bagel spice, it definitely reminded me of the Montreal style bagels we kept on going back for when we visited Montreal this summer.

Cured Salmon

Even though pork belly was supposed to be the star of Tamari Marinated Grilled Pork Belly, what surprised and impressed me was the braised beets. (more…)

Read Full Post »

%d bloggers like this: