Savory Truffle Mini Taco Shooter

I do enjoy a nice occasional taco. But I have to say it is not something I grew up with so I often do not think of making or ordering tacos. In Montreal there are not tons of Mexican restaurants and the ones we do have tend to be fancier than faster(er) food fare. So why would I order a taco if I can try something elaborate. This was the thought process that went on in my head after reading July’s Creative Cooking Crew challenge: Tacos, make it your own … take it someplace it’s never been!

I wanted to make something that was not a taco in a traditional meal setting and I was fine if it did not contain all the usual standard ingredients. But I did want to play with a taco concept and highlight a few typical Mexican ingredients. After a lot of brainstorming I settled on this Savory Truffle Mini Taco Shooter creation.

Savory Truffle Mini Taco Shooter CEE

tomato mezcal cocoa shot glass

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Grilled Avocado Stuffed with Salsa

Let’s have a Friday quickie! Here is a nice little recipe that you can prepare in a flash. Great for a weekend BBQ as an appetizer. Never thought I would be grilling an avocado and it was quite a revelation. The Grilled Avocado Stuffed with Salsa will be a guaranteed hit!

Grilled Avocado Stuffed with Salsa 1

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Grilled Shrimp Saganaki Stuffed Tomato

Summer is still playing hide and seek here in Montreal. Last weekend was hot and scorching, this weekend sunny but much cooler. As long as it is sunny I am happy. In Canada we had a long weekend too so I thought it was a perfect opportunity to get some of my foodie friends together for a simple BBQ dinner. An excuse to have the seasonal BBQ baptismal.

I do feel bad a bit for my friends because they did not get to taste my earlier meal, my amazing grilled lunch. There just was not enough to go around. How a propos to submit this recipe for the Creative Cooking Crew’s June theme – “what are you bringing to the BBQ?”. Turns out I did not bring my Grilled Shrimp Saganaki Stuffed Tomato to the BBQ but kept it all for myself.

Grilled Shrimp Saganaki Stuffed Tomato

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The Liver Experiment Week 5: Stuffed vine leaves with liver and apple

Welcome to the 5th instalment of The Liver Experiment where I will try to acquire a taste for liver. Over a 10 week period I will cook, consume and post my experience once a week about trying to appreciate my food nemesis. I am really enjoying the exchange with my readers with this series all over the social medias and comments. I hope my experiment will inspire you to try the same with your own personal food nemesis. And even if you are determined to hate liver for life I hope you will follow along throughout the whole series.

This is the halfway mark of this experiment already. It feels like it has so gone fast. A friend of mine said jokingly that my exercise motto should be: All we are saying is give liver a chance! At the 5 post mark we have 3 successes, one tolerable recipe and 1 which I found awfulThis week is a definite success and quite an unusual one with Stuffed vine leaves with liver and apple.

Stuffed vine leaves with liver and apple with yogurt

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The Liver Experiment Week 1: Chicken Liver Pate and Absinthe

Boys and Girls, hang on to your hats because I am taking you on a crazy and offal adventure. I am usually against New Year’s resolutions, I think for most of us it is a setup for disappointment. But I made a very unusual resolution this year: trying to acquire a taste for liver! So for the next 10 weeks I will cook, consume and post my experience about trying to appreciate my food nemesis.  I will shortly explain why I ended up on this path in the first place. But first I am officially baptizing this series The Liver Experiment and the first dish I present to you is a Chicken Liver Pâté and Absinthe.

liver-pate

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Poached Oyster with Cream and Champagne

I am just thrilled to be hosting this month’s Food ‘n Flix for the first time. I have to tell you it was not easy picking a new food film with all the great ones this group has already covered over the last three years. I was stumped for a while until a friend of mine suggested the film “Who Is Killing the Great Chefs of Europe?” I had never heard of it before. This is an oldie dating back to 1978, one of the oldest films picked for this fun monthly challenge.

I decided to give a curious dish mentioned right at the beginning of the movie a try. Max claims that the Poached Oyster with Cream and Champagne were spiritual! Shall we give them a try?

poached oysters 019

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Beet and Blue Grilled Cheese Bites

“You’re invited to a Thanksgiving dinner party. Please bring an appetizer for guests to have with a cocktail before dinner”. What a fun little theme for this month’s Creative Cooking Crew! How many holiday meals have you ruined because you stuffed your faces with too many appetizer before the actual diner? Come on don’t be shy put your hand up in the air. Even more so now because the family is finally getting more creative than the stand-by tuna ball, crudites and ham rolls. Well we have not served these in years already, thankfully. But I am sure my Beet and Blue Grilled Cheese Bites would be a welcomed change to the mix.

grill-cheese-006

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