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Lobster Panzanella Salad Recipe

Ingredients

Honey Dijon Vinaigrette

  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) white wine vinegar
  • 1 tbsp (15 mL) honey Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (10 mL) salt

Salad

  • 20 cherry tomatoes
  • 4 wooden skewers, soaked
  • 4 thick slices (1-in./2.5-cm) sourdough bread
  • 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  • 1 cup (250 mL) thinly sliced English cucumber
  • 2 tbsp (30 ml) finely chopped parsley

Lobster Panzanella Salad Recipe

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Shrimp Salad Rice Wrapper Rolls Recipe

Ingredients

  • 1/2 pkg vermicelli rice noodles
  • 2 tbsp hoisin sauce
  • 1 pkg frozen cooked shrimp (340g), thawed, tails removed
  • 12 8-in. (20-cm) rice wrapper rounds
  • 1 carrot, coarsely grated
  • 1/2 English cucumber, sliced into thin 2-in. (5-cm) sticks
  • 1 mango, peeled, sliced into long thin wedges
  • 1 cup loosely packed fresh mint leaves 250 mL

Shrimp Salad Rice Wrapper Rolls Recipe

Directions

  1. In a large bowl, soak vermicelli rice noodles in cold water for 15 min. Drain well and mix in hoisin sauce. Set aside. Pat shrimp dry with paper towel. Slice shrimp in half lengthwise and set aside.
  2. Immerse 1 rice wrapper at a time in large bowl of cold water and let stand until soft, about 2 min. Smooth out softened rice paper round on work surface.
  3. Lay 4 pieces of shrimp in a row in centre of rice wrapper, leaving about 1 1/2 in. (4 cm) space at both ends. Top shrimp with 1/2 cup (125 mL) noodles, 1 tbsp (15 mL) carrot, 2 or 3 cucumber sticks, 2 mango wedges and a few mint leaves.
  4. Fold edge of rice wrapper nearest to you over filling, tucking in filling as tightly as possible. Fold in both “ends” of the wrapper to seal in filling, continue to roll tightly. Repeat with remaining wrappers and filling.

Learning How to Make Sushi (or Sushi 101)

Ingredients

Sushi Rice

  • 4 ½ cup water
  • 3 cup Japanese rice, (Nishiki)
  • 1 cup sugar
  • ¼ cup salt, to taste
  • 1 cup to 2 cups Japanese rice wine vinegar

Preparing Sushi

  • 10 sushi nori sheets
  • wasabi, to taste, plus more for serving
  • soy, sauce, to taste, plus more for serving
  • pickled ginger for garnish

Optional Ingredients

  • cucumber, peeled, cut into small pieces
  • avocado, cut into small pieces
  • imitation crab meat
  • carrot, peeled, julienne cut
  • shiitake mushroom, cut into small pieces
  • smoked salmon
  • fresh tuna, sushi-grade, cut into small pieces
  • green onion, julienne cut
  • tuna salad
  • cooked shrimp, cut into small pieces
  • mayonnaise
  • chili sauce
  • sesame seeds

Directions

Sushi Rice

  1. Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
  2. Bring to a boil.
  3. Reduce heat and simmer rice for about 20 minutes or until done.
  4. Transfer the rice to a large bowl, preferably with a flat bottom.
  5. Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
  6. Pour 1 cup of the vinegar over the rice.
  7. Stir and fluff rice, incorporating the vinegar as evenly as possible.
  8. Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
  9. Add more vinegar as necessary to coat the rice.
  10. Cool to room temperature.

Preparing Sushi

  1. Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
  2. Spread a dab of wasabi over the rice.
  3. Sprinkle with some soy sauce.
  4. Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
  5. Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
  6. Continue rolling away from you until a roll has formed.
  7. Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
  8. Serve it with soy sauce, wasabi, and pickled ginger.

Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.

Slow-Cooker Buffalo Chicken Sandwich Recipe

Slow-Cooker Buffalo Chicken Sandwich RecipeIngredients

  • 1 package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
  • 1 3/4 cups Buffalo wing sauce
  • 1 English (seedless) cucumber
  • 12 large sandwich buns, split
  • 3/4 cup crumbled blue cheese

Directions

  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
  2. Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  3. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
  4. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

Nordic Cucumber Salad Recipe

Whenever possible, use in-season produce to up the flavour ante in this creamy, crunchy cucumber salad.  It’s a perfect salad for warm evenings all summer long.

inseason-nordic-cucumber-salad-food-walmart-en-april2016-778Ingredients

  • 1/2 cup sour cream
  • 2 tbsp chopped fresh dill
  • 1 tbsp white vinegar
  • 1/4 tsp salt
  • 1 English cucumber, thinly sliced diagonally

Directions

  1. Stir sour cream with dill, vinegar and salt in a medium bowl. Season with fresh pepper.
  2. Add cucumber and stir until coated. Serve immediately.