Posts Tagged ‘ssäm bar recipes’

Cured Hamachi

I love raw fish with a passion, but it wasn’t always so. My dad was the one who actually turned our whole family onto sushi and sashimi. I can barely remember the first time my family went to a sushi restaurant, but I do remember that I refused to eat anything except chicken teriakyi. My dad tried to convince the whole family that sashimi was to die for, but I was just convinced that I’d die if I had to eat raw fish.

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Ghetto Sous Vide Marinated Hanger Steak Saäm

There’s only one hanger steak per cow, making it tough to get your hands on one. Luckily for me, when I called my favourite butcher, they happened to have one in stock. When I got there I had a chat with the butcher about the increasingly popular cut of meat.

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Red-Eye Mayonnaise

I remember the first time I made home-made mayonnaise, it was so good I made it three more times before Mike and I got tired of it. Home made mayonnaise is deliciously addictive. It’s fresh, bright yellow, smooth, and so much more luxurious than the stuff in a jar.

Regular home made mayonnaise just uses egg yolks, so I was curious as to how the texture of Chang’s red-eye mayonnaise would hold up. The red-eye mayonnaise uses a whole egg, or if you have it, a slow-poached egg.

Red-Eye Mayonnaise is a coffee-flavoured mayonnaise riff on traditional red-eye gravy from the South. Red-eye uses instant coffee for the coffee flavour, but since I’m not an instant coffee drinker and I didn’t have any at home I went out and bought a jar of Nescafe. Nescafe’s not bad as instant coffees go; I’ve been drinking a lot it.

Red-eye mayonnaise is made much like regular mayonnaise: the egg, instant coffee, water, sherry vinegar, salt and sriracha are whisked together then oil is slowly added. My mayonnaise didn’t thicken up as much as I liked, so I stirred in some store-bought to give it some extra body.

On it’s own, red-eye mayonnaise is a tiny bit bitter from the coffee and acidic from the sherry vinegar; not something I particularly enjoyed. But with prosciutto, the mayonnaise turns into something more: creamier, deeper, more complex. Who knew coffee and meat went so well together?

Pan-Roasted Dry-Aged Rib Eye

My parents are quirky and ironic: they don’t eat beef, but one of their favourite places for dinner is The Keg, a steakhouse. My dad will inevitably want to order the prime rib, because he thinks they’re pork ribs, but better, because they’re “prime.” We all laugh about it, but really, why do they chose The Keg when they don’t eat beef?

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Roasted Fingerling Potatoes

I got over my fear of fingerlings so I could do this recipe justice. Cutting up and eating the fingerlings wasn’t nearly as bad as I thought it would be; it goes to show, irrational fear is irrational.

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