Everything taste better with bacon

So, I started craving the Bolero restaurant and I realized that part of what I missed the most there was the bacon-wrapped filet minion and the bacon-wrapped chicken breast.

Took me two minute to realize that it’s super duper easy to do, taste like heaven and well, I don’t have to drive across the city to the restaurant to enjoy this delicacy.



Cut in bite size some filet minion. Cut in bite size some chicken breast. Wrap each piece with bacon. Put on a skewer.







Make sure your BBQ is hot; start with the chicken so that your beef doesn’t overcook. Cook the beef.

Enjoy and say thank you!

Honey glazed pork chop

When BBQ season was coming up, after we all cried for hot dog and burgers, the next thing we were asking my mum was for her delicious honey glazed pork chop. Pork is a rather cheap meat (depend on the cut) and contrary to the preconceived idea, pork should not be cook through and through. There was some history of disease, but the Canadian pork that is available everywhere right now doesn’t have a hint of disease so it is perfectly safe to eat it pink.

I am still struggling with cooking steaks on the grill. I love mine rare and the problem is: I always overcook it. I don’t know why, but I do not have this problem with pork. So the other night, when I had to cook (In exchange for my husband to put together my new bike) I decided to make my mum honey glazed pork. So simple, as usual, I’ve modified the recipe a little bit so that it has more garlic.



Honey glazed pork loin (changed the cut too)

- 4 pork chop (or loin)
- 1/3 cup liquid honey (used the organic one from the Calgary farmers market, has more of a “earthy flavor)
- 1/3 soy sauce
- 2 table spoon chili sauce
- 4 crushed garlic cloves

Mix everything together and brush the meat with the mixture until cooked and no mixture if left.



It truly has a great flavor. You could also marinate meat overnight in this. (but do not use to glaze)

Scallop Feast

So… I haven’t posted in a while… I’ve took pictures and “wanted” to post with the recipe but I must say that I have neglected few things in my life and this blog has been a part of it.

My workload has significantly increased over the last few weeks and I have taken my training up a notch, so blogging has been on the back burner.

This meal was an epic scallop feast! My friend and I went for a long trail run and I managed not to kill him with the effort. I really needed to reward him and I know he enjoys food and he seems to love my cooking.

Jumbo scallops with salad and organic raspberries vinaigrette.



Dry the scallops with paper towel and lightly season with salt. I am in love with my Himalayan pink salt so I used it. To cook, you need a very hot pan with a little bit of olive oil and butter (the butter should not brown). Sear the scallop by cooking about 2 minutes and a half each side.

Organic Raspberries Vinaigrette

You can buy at any groceries store, or better: crush ¼ cup of fresh raspberries, add olive oil, lime juice and a dash of vinegar. Work like a charm!

To really feast, we needed another scallop plate.

Lemon pepper shrimps and scallops skewers



Put scallops and shrimps on pre-soaked bamboo skewer, sprinkle with lemon pepper spice. Cook on the BBQ at low heat and drizzle with lemon juice just before serving.

To finalize a feast!

Captain Morgan Spiced Rum and brown sugar glazed pineapple



Cut the pineapple in chunk, soften the brown sugar, add rum, add a little bit of butter and mix until runny. Cook the pineapple on the BBQ on low heat while brushing the fruit with the mixture until there is no mix left.

My husband birthday dinner

I know, I know, I haven’t post much lately… I have reasons though, I went in Vacation where I did not touch my blackberry at all and did not touch the computer too. No, I wasn’t in vacation for a month; I just spend as much time as possible with my husband before July. He is gone East for the Canadian Nationals (he’s a cyclist) and then he’s gone to Kingston, Ontario for the remaining of his army course (AOC). Basically, I will get to spent half an evening with him on July 9th and won’t see him until the 28-29, so it’s long and I wanted to spend as much time as possible with him before.

Here is what I made for his birthday. Pretty simple, but quite tasty!

Starter: Grilled Halloumi cheese on lettuce with lemon drizzle.



So simple, cut the cheese into portions, lightly dust flour on them, pan fry in a little bit of olive oil. Put on the top of some thinly sliced lettuce, add some red and green onions and drizzle lemon juice over. Very yummy!

Main: honey glazed pork loin with grilled zucchinis

Zucchinis: slice in a half lengthwise, score, add a little bit of butter and grill on the BBQ.



Pork loins



Ingredients

• Pork loin
• 1/3 cup soy sauce
• 1/3 liquid honey
• 2 tablespoon chili sauce
• 2 garlic cloves

Method

Mix all the ingredients together. Put meat on BBQ, brush with the mixture several time through the cooking. Enjoy!

Dessert: light dark chocolate mousse martini with fruits.



Ingredients

• 1/2 cup boiling water
• 2 teaspoons powdered gelatine
• 2 tablespoons cocoa powder
• 4 eggs, separated
• 1/3 cup caster sugar

Method

1. Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.
2. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition.
3. Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.