This morning I presented the following recipes on CBC's Weekend Morning Show with host Terry MacLeod. The Pickerel cheeks, wild rice and saskatoons are all available at Gimli Fish.
Pickerel Cheeks (easy)
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh sorrel (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)
Saut� pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper.
Serve immediately.
Pickerel Cheeks (difficult)
Same as above but wrap each pickerel cheek as a package in the sorrel leaf and tie with a chive.
Enjoy!
Wild Rice with Saskatoons (serve hot or cold)
1 cup uncooked wild rice, rinsed
4 cups water
1 onion, thinly sliced or fine dice
1/4 cup olive oil
1 cup Saskatoons
1/4 cup toasted nuts (pine nuts, almonds, pecans, etc.) optional
Salt and pepper, to taste
2-3 tbs favourite spice blend (Ras el Hanout, Baharat, Cajun, Herbes d�Provence) Today I�m making it with Herbes d�Provence
Cook rice by bringing to a boil and then simmering for 45 minutes or until most of the rice has curled. In a pan, saut� onion in olive oil over medium heat. Add in all ingredients. Mix rice and seasoning together in a bowl. Serve hot or cold.
Enjoy!
Pickerel Cheeks (easy)
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh sorrel (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)
Saut� pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper.
Serve immediately.
Pickerel Cheeks (difficult)
Same as above but wrap each pickerel cheek as a package in the sorrel leaf and tie with a chive.
Enjoy!
Wild Rice with Saskatoons (serve hot or cold)
1 cup uncooked wild rice, rinsed
4 cups water
1 onion, thinly sliced or fine dice
1/4 cup olive oil
1 cup Saskatoons
1/4 cup toasted nuts (pine nuts, almonds, pecans, etc.) optional
Salt and pepper, to taste
2-3 tbs favourite spice blend (Ras el Hanout, Baharat, Cajun, Herbes d�Provence) Today I�m making it with Herbes d�Provence
Cook rice by bringing to a boil and then simmering for 45 minutes or until most of the rice has curled. In a pan, saut� onion in olive oil over medium heat. Add in all ingredients. Mix rice and seasoning together in a bowl. Serve hot or cold.
Enjoy!
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