I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.
Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
NYE is around the corner and we’re all thinking about what to wear to look our elegant and glitzy best. I also decided to collab with some YouTubers from around the world to make something delicious and elegant to serve at an elegant soiree. I didn’t have to think too hard – an elegant Ceviche immediately stuck out.
A couple of years ago we visited the Riu Palace in Costa Rica. They were kind enough to allow me to film with their Executive Chef Rudolfo Garcia. Prior to this, I would have been scared to tackle raw fish and seafood, but Chef Rudolfo made it look so easy. I decided to make this myself and top it with the most gorgeous Tobiko flying fish roe I had been eyeing at my local specialty food store. Ceviche can be served family style, but dressed up, makes a gorgeous and elegant hors d’oeuvre.
I love a good pesto like the average Joe except sometimes I want a pesto that is spectacular. Pistachios have got to be the tastiest tasting nut that is out there. This would explain why they are sold shelled, unshelled, salted, unsalted and flavoured. They are expensive and must be stored in the refrigerator away from strong odours to stay fresh. The colour of the Pistachio is mesmerizing ranging from light green to emerald and hues of Purple. It belongs on a canvas, instead I’m going to capture it in my food processor, turn it into a pesto together with Lime juice, Olive Oil and Coriander and spread it over some Tilapia to make a nutty and herby crust for my flaky fish. You’re welcome.
When I’m entertaining I like to have a couple of easy make ahead apps that look amazing. These Smoked Salmon Pinwheels are elegant and beautiful and will earn you some fabulous comments. Most Salmon Pinwheels I’ve seen and made before are scraps of Smoked Salmon laid over cream cheese and rolled tightly in bread to make a log which is then sliced. My version is going to push it just a little bit further by making little Salmon rosettes out or strips of Salmon to decorate the pinwheels. My younger son was introduced to Smoked Salmon a few years ago and is such a fan that he hangs around the kitchen like a cat waiting for scraps. I always buy extra for him 🙂
The bread I’m using comes pre sliced horizontally. This is a great product from Loblaws that caters to the Italian community to make something called Tramezzino a popular Italian sandwich. It’s also perfect for my pinwheels and I also use it to make Smogastorta, a Swedish sandwich cake. Before this product was in market, I would order a loaf from the bakery and ask them to slice it horizontally for me and remove the crust myself.
Chilli Shrimp & Paneer wontons are a a perfect app for any party. Tiny pieces of Shrimp and Paneer are tossed in spring onions and chilli paste to make a spectacular filling for these crispy treats. What’s great about this recipe is that these can be made ahead and frozen and deep fried when you need them. It’s best prepared fresh, but if you’re planning to freeze them, line them up on a baking sheet so they are not touching each other before you freeze them, once frozen you can add them to a freezer safe bag.
Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com. This base gravy is so delicious that you can use this to also make fish, crab or even chicken.
What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.
If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.
My friend just delivered a box of gorgeous Lobsters fresh of the boat and into a packed box all the way from beautiful Halifax, Nova Scotia right into the Kravings Kitchen. What I didn’t realize was that these gorgeous creatures are live and that I would have to kill or ‘dispatch’ them, before I respectfully slather them in a chilli garlic compound butter and cook it on my grill. This recipe is credited to Gordon Ramsay and I’ve taken it and given it my Kravings twist!
These lobsters are the star of the show but I’m going to pair it with a fabulous Bloody Mary Linguine.
There’s a couple of ways to prepare lobsters – cook it in a pot of boiling water, steam it or grill. To maximize the flavour There are a couple of ways to kill or dispatch these lobsters in a humane way – one is to stick them in your freezer for 15 minutes so they freeze instantly and the other way is to insert your knife quickly just below and between their eyes. I have to admit, I’ve never killed a live Lobster and I was quite frankly terrified to have to do it – you can just boil these for 10 mins and then grill them, but I wanted to grill them raw to maximize flavor.
If you want to watch how to dispatch a Lobster, click here. I want to caution you that the footage is pretty graphic – it was as painful to me as it was to the poor Lobster.
Using a sharp knife, insert your sharp knife at the center and cut straight through outwards and repeat the same process towards the end of the tail. Smother it in some Chilli and garlic butter. You may notice that it’s a bit tricky to add butter because the flesh of the lobster is very moist. When grilling, don’t add your losters to the grill if it’s on a very high setting, the butter will drip quickly and deposit a lot of soot on your Lobster meat, instead, heat your grill and then turn the flame down and slowly cook the lobster for about – 10- 15 mins.
I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.
A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.
This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.
Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –
Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.
As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.
This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.
Last year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here