Not Quite 'Pad Ka Prao' - Thai Style Minced Pork Stir Fry with Basil

When you ask a local in Thailand what they cook at home, the answer is often some version of Pad Ka Prao. This minced pork stir fry is made with 'holy basil' or ka prao, a peppery cousin of the commonly found sweet basil in North America, but since holy basil is difficult to find, feel free to substitute either Thai or Italian basil -- just don't let a Thai chef catch you calling it "Pad Ka Prao". We love this dish because it's super easy and packed full of flavour. Serve with steamed rice, a crispy fried egg with a yolk that oozes over and some steamed veg, and you've got dinner in under 30 minutes. We make our version farang spicy but if you can handle your chiles like a true Thai you can toss in a few more. 

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Smoked Salmon and Rösti

Potatoes with breakfast are indisputably awesome, unless they’re terrible. Unfortunately, most recipes take way longer than we’re willing to spend on breakfast and give mediocre results. We're looking for easy, crispy potatoes that can soak up the yolk from a crispy fried egg or a perfect soft boiled egg. Enter Rösti. By shredding the potato, these pancakes can be made in about 20 minutes including skinning, shredding, and forming. They only take 3 ingredients and they come out crispy on the outside, moist and tender on the inside. Top them with whatever runny-yolk eggs and extras you want - our favourite combination adds sour cream, smoked salmon, soft boiled eggs and our classic garnishes of cilantro and pickled onions. I just ate these this morning and I'm salivating just thinking about them.

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Cochinitas Pibil (Mexican Citrus Braised Pork)

There's something incredibly satisfying about eating with your hands, but sometimes it seems like everything in the world is held by the glutens. Pizza, burgers, wraps, sandwiches - gluten makes an excellent handle. But then there are tacos. I drive Jannell nuts trying to turn everything I can into tacos. Breakfast-tacos, stupid-fusion-tacos-that-should-just-unfuse-and-be-served-on-rice tacos, vegetarian-tacos, and these. These are my favourite tacos ever, modelled after a taco stand at Jean Talon market in Montreal that sells exactly one type of taco: cochinitas pibil. They start with the meat - pork shoulder slowly braised in achiote paste, garlic and orange juice. Then you add some refried beans for a nice soft texture to round out the pork. Throw some pickled onions, hot sauce and cilantro into the mix and you're done. 

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