Grilled Corn on the Cob

Hallelujah to BBQ season! Nothing inspires me more than strolling around my neighborhood and being surrounded by the aromas of roasting veggies and grilling meats.  You can’t honestly admit that the lingering scents of fired up grills don’t get your tummy rumbling and your mouth salivating? That’s what I thought. The best part of this time of year is the abundance of budding produce found in your local farmer’s markets that are just perfect for the ‘Q. An endless list of lovely charred combinations can be effortlessly complemented with a crisp glass of white wine!

Speaking of beautifully grilled veggies, I hit the jackpot with last night’s corn on the cob. It was the perfect blend of sweet and crunch. As mentioned above, I will find any reason to light up the BBQ and these fresh cobs were spot on. I don’t believe in following the traditional boil and butter method so I dressed my corn with a few of my trusty favorites: cayenne, red chili flakes, and a drizzle of olive oil. This recipe is so simple and definitely a crowd pleaser! Serve it as a side dish or even the main attraction – the flavour will speak for itself.

Xo Dom Appetit!

Grilled Corn on the Cob

Prep Time: 5 mins
Cook Time: 20-25 mins

Tools needed: measuring spoons, aluminum foil, small mixing bowl, BBQ

Ingredients:

3 corns on the cob (husks removed)
1/8 teaspoon cayenne
1/8 teaspoon paprika
1/8 teaspoon red chili flakes
1/8 teaspoon salt and fresh ground pepper
1-2 tablespoon of olive oil

Directions:

1) Mix spices together in small bowl. Drizzle corn with oil to lightly coat and rub in the spices on each cob (just a couple dashes per cob!). Wrap tightly in aluminum foil and BBQ on medium heat for 20-25 mins turning halfway. Enjoy!

Key Lime Cupcakes

The sunny skies and 20-something weather have not only awoken my spirits but also those of the lovely Starbucks ladies working today. I am sitting here doing my best to stay busy, while my best friend is engulfed in her studies (as always), when we were suddenly and very graciously interrupted: “Hi, we were wondering if you guys would like to try our new raspberry scones and cookies & cream Frappuccino’s?” Is that even a question? OMG, YES! This was the complete highlight of my day. The warm scones and cold shake left me reminiscing of the heavenly Key Lime cupcakes we baked last weekend…which is of course today’s subject.

Ok, these are not quite “key” lime cupcakes since we couldn’t get our hands on key lime juice or the actual limes. But the alternative choice of lime did the job just fine! I, who really could not tell the difference between either lime, was more than thrilled with the scrumptiously divine cakes. To be frank, I find it challenging and a bit heartbreaking leaving my salted caramel chocolate cupcakes behind, or anything chocolate-y for that matter, however the weather’s been calling for sweet-tart refreshing treats and it’s about time I deliver. This cupcake gives me a cooling effect that almost replaces a cold shower after my daily thirty minute jogs (lol, a real calorie balancing-act!). The creamy icing mixed with the fresh lime zest is stellar and probably my favourite part of the cupcake. It is not too sweet and offers a perfect topping to the light and fluffy minty coloured cupcake. And get this: you are being good to your body too since limes are very high in Vitamin C! I am not going to steer you in the wrong direction though…these are super delicious but definitely not Weight Watchers approved! ;)

Xo Dom Appetit!

Key Lime Cupcakes
adapted from: My Madison Bistro - originally Bon Appetit

Prep Time: 20 mins
Cook Time: 15-18 mins

Tools Needed: large mixing bowl, medium mixing bowl (2), measuring cups & spoons, grater, hand blender, cupcake tray, paper liners, ice cream scoop (for scooping mix into trays)

Ingredients:

Cupcakes:

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

3 dashes green food colouring

3/4 cup buttermilk

Icing:

1 package cream cheese (room temperature)

1 1/2 cups powdered sugar

1/2 cup unsalted butter (room temperature)

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F and line cupcake tray with paper liners (makes 12). Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter in a larger bowl until smooth and then beat in sugar, eggs (one at a time), fresh lime juice, lime peel and food colouring - don't be surprised if mixture curdles, it is normal! Beat in flour mixture (3 additions) alternating with buttermilk (2 additions). Spoon mixture into liners and bake for 15-18 mins. Remove from pan and allow to cool on wire racks.

2) Beat cream cheese, powdered sugar, butter, grated lime peel, and vanilla in medium mixing bowl until creamy. Spread over cupcakes and enjoy!

Self-Serve Sushi!

I am so excited to share my first homemade sushi experience with you, mostly because it was utterly fabulous. Yes, I am aware that making sushi at home is not a novel idea but I have been apprehensive of taking the sushi masters’ expertise into my own hands. Can you blame me? They look so focused and diligent when rolling these spectacular little rolls stuffed with exotic flavors and flare. Their presentation never stops short and always leaves me with great appreciation for their skill and creativity. Undeniably, I would ingest sushi for breakfast, lunch and dinner without hesitation if it wasn’t so exceedingly pricey. My little bro (who shares my adoration for sush’) encouraged me to get these nimble fingers a rollin’ and the results were simply delish. We decided to stick to beginner level and use basic fillings to ensure no disaster rolls going to waste...not that they ever would with my hungry belly around! Our menu included a fresh avocado & crab roll, our take on the "Vancouver" roll – cream cheese & smoked salmon, and a grilled shrimp & crab roll with carrot shavings. Not too shabby for a couple of amateurs! This is a great “sharing” experience, so invite some peeps over and give it a try! But most importantly, don’t forget the sake!

Xo Dom Appetit!

Self-Serve Sushi!

Prep Time: 60 mins

Cook Time: 20 mins

Tools Needed: large boiling pot with lid, measuring cups, mesh strainer, wooden spoon, medium saucepan, large wooden bowl (or glass), sushi rolling mat, cutting board, sharp knife, large serving plate, saran wrap

Ingredients:

2 cups of sticky rice/Japanese rice (uncooked)
2 cups of water
¼ cup of rice vinegar
2 teaspoons of salt
2 tablespoons of sugar
1 package of Nori
Black sesame seeds
1 package of imitation crab (sliced)
1 large ripe avocado or 2 small ones (sliced)
1 package of cream cheese
1 package of smoked salmon
2 green onions (chopped)
1 cucumber (sliced)
3 giant tiger shrimps (sliced & lightly fried)
½ cup of shredded carrots
Soya sauce for dipping

Directions:

1) Sushi Rice: heat vinegar, sugar and salt in saucepan over medium heat until sugar and salt have dissolved. Make sure mixture does not boil. Remove from heat and set aside.
Rinse rice in cold water. Allow rice to sit (about an hour) and rinse again until water runs clear. Use equal amounts of rice to water ratio and cook in large pot with lid according to package instructions (boil- let simmer on low heat until all water has evaporated approx 20 mins) OR you can also use a rice cooker! Once the rice is done cooking, remove the lid and allow cooling for 15 mins. Transfer rice to wooden or glass bowl and mix in vinegar mixture with wooden spoon allowing rice to cool down before using.

2) On a flat surface, lay rough side of nori facing upwards on the sushi mat. Wet your hands to roll up a ball of rice and spread it along the nori leaving only a small margin along the top clear in order to close sushi roll properly (*keep hands wet for rice handling and dry for nori handling). On the edge of your nori add whatever fillings you desire! For the Vancouver roll we put a couple slices of cucumber, a long slice of cream cheese, chopped green onions, and 3-4 pieces of smoked salmon. For the California roll, we added a few pieces of cucumber, sliced avocado and crab. For our final roll we added lightly fried tiger shrimp, slice crab, and shredded carrots. Once fillings are added, use the closer edge of the mat and being to roll over the fillings tightening it as you go. Continue rolling and tightening as you go until you reach the end and give it an extra tight squeeze on all ends. Remove mat and with a wet sharp knife cut your roll into 6-8 pieces and serve!

3) If you want your rice on the outside of your roll and the nori on the inside you will need to cut a piece of saran wrap a bit longer than your nori and place on rolling mat beneath the nori (rolling mat- saran wrap- nori- rice- sesame seeds). Flip rice side over onto saran wrap fill with ingredients. Roll tightly ensuring saran wrap does not get stuck into roll. Cut and serve!