Pan Fried Ginger and Green Onion Dungeness crab, 干炒薑蔥蟹

This is a very traditional old style recipe from generations down.  You can find this dish in most of the Oceanside restaurants in the Southern China region.  Although there is a wet version serves with noodle, the one you see here is the dry variety without the sauce.  However I can assure you this is a “finger licking good” recipe.

Since we live in West coast of Canada, it is obvious that we are using Dungeness crab.

Dungeness crab is very common and widespread in sandy areas along the British Columbia (BC) coast from the intertidal to a depth of about 180 metres (600 feet).

The meat has a sweet, mild and slightly nutty taste with tender body meat and slightly firmer leg meat.  If you have a chance to visit the Fisherman Wharf in San Francisco or the Pike Market in Seattle, you can see Dungeness crab almost in every corner.  Although you can find Dungeness crab in the entire Pacific North West, the best one is from British Columbia Tofino area off the west coast of Vancouver Island.  The color of the crab is lighter and taste is extra sweet.  They live off the sandy eel grass bottom and they grow to eight inches across the carapace.  The crab develops strong muscle to fight off strong Pacific current.  This is the reason why the crab is very meaty once they reach maturity.

Important Points:

1. Always buy live crab.  Dead crab develops an enzyme to destroy the muscle.
2. Press the leg (not the claw) hard; make sure the shell is rock hard.
3. Buy at least 2 pounds +, three pounds the best.

Pan Fried Ginger and Green Onion Dungeness crab, 干炒薑蔥蟹

Chicken, Mushroom and Sausage Hotpot Rice,冬菇臘腸走地雞煲仔飯

This is a very traditional Hong Kong “Bistro” style cuisine.  You’ll never find it in a big fancy full service restaurant.  However it is one of the most popular “Winter” comfort food in Southern China region.   In Hong Kong, you will find the chef actually cooking hotpot rice outside the restaurants with several hot clay pots in a row at the same time, this also helps to attract people to eat in their restaurant.

Most of you would be familiar with various types of hotpot: Swiss cheese fondue, Japanese shabu shabu, sukiyaki, Korean Stone bowl rice, etc. In hotpot style cooking, you can retain the heat and temperature of the food for a longer time.

Hotpot rice is absolutely a traditional and authentic Cantonese cuisine. The rice is steamed in a clay hot pot with fragrant foods on top.  Generally, on the top of the rice is often put different kinds of Chinese preserved meat, and as the rice being streamed, both the aroma of the preserved meats and the scent of the clay pot permeate the rice.

I am using chicken today but you can also use pork spareribs in black bean sauce, or salty fish with minced pork.

Important Points:

1. It is all right to let the bottom of the rice to “burn” a little to achieve a special “charred” aroma
2. Use a mix ½ and ½ long grain rice and Thai jasmine rice
3. Use plenty of fresh ginger as this is the soul behind this dish

Chicken Hotpot Rice

Pan seared Rib-eye Steak, Canada Prime Beef

Rib-eye Steak Canadian Prime Grade, cut from  exceptional Canada Prime rib roasts, aged 28 days in a controlled environment, are known for their exceptional marbling and “kernel or plug fat”, that runs through each steak. As the steaks cook, the marbling slowly melts and bastes the meat, giving it a distinct yet mellow prime rib flavor. Canada Prime is the highest quality grade available.  When you buy beef, make sure you understand the grading of the meat.  In descending order” Prime, AAA, AA, A are the basic system used by Canada and USDA.  However each cattle ranch adds their own marketing name to distinguish their meat; Angus, Sterling Silver, PEI and many others.  Take my advice, just look for “Prime”, “Choice”  or “AAA” cut and you’ll be eating a piece of premium quality steak.

I would highly recommend buying a thick cut, 3″ inches at least, and share it with your friends or family when it is done.  Reason: tender, juicy, and taste fits for a King!

Important Points:

1. Always sear the meat under high heat
2. Always finish the steak in the oven, one inch for five minutes for medium rare
3. Always rest the steak before cutting, resting time equal to cooking time
4. If you choose to grill a thinner one inch steak, sear each side 20 seconds only instead of one minute

Pan Seared Rib-Eye Steak

Penne alla Miele aglio salsiccia e salsa di pomodoro – Penne pasta with Honey Garlic sausage in tomato sauce

The definition of a heavenly marriage:  Tomato sauce and sausage in pasta.  It is easy to make as ABC but tasty as XYZ!  If you have young kids at home, honey garlic sausage is the best choice.  However, if you are looking for excitement and an extra kick to your taste bud, a spicy Italian sausage is your best bet.  Get to know your local Italian butcher shop and find out if they make their sausage in-house.  Each shop has its own sausage recipe from generation down.  I rarely buy my sausage from “Super market” for this reason.

This is a very simple recipe.  From start to finish takes about 30 minutes.  A small side salad and a good quality Italian bread dip in olive oil can make your cold winter night turns into a romantic evening!  Oh don’t forget a glass of red wine!

Penne pasta with Honey Garlic sausage in tomato sauce