Homemade Fish and Chips

I had a craving for a good meal of fish & chips.  I’ve been out and had this in a couple of restaurants/pubs recently.  Most of the time I was disappointed.  The fish was processed, or the batter was thick and heavy, or the chips were soggy.  It’s safe to say that I’ve been generally disappointed.  So what’s the solution for that?  Make your own of course.

Ingredients

• Two fillets of fish (I used snapper)
• Two potatoes (Yukon Golds are good)
• Self-rising flour
• White wine
• Mayonnaise
• Green relish
• Worcestershire sauce

Directions

1. Cut the potatoes into 1/2 inch by 1/2 inch strips and pat dry
2. Put small batches of the potatoes in the deep fryer at 325 F for 4-5 minutes
3. Set the cooked potatoes to the side
4. Mix about 1/2 a cup of the self-rising flour into a bowl and mix with wine until it reaches a creamy consistency.  You should be able to dip your finger into it and have the excess drip off while a coating stays on it.
5. Dredge the fish in the batter and add to the deep fryer (preheated to 375 F).  Place the bottom of the fillet into the oil and let it fall away from you to avoid splash from the hot oil.  Cook for about 5 minutes and remove.  Sprinkle the fish with salt and place the cooked fish into a covered dish to keep it from cooling too much.
6. Put batches of the french fries into the oil at 375 F for 1-2 minutes to make them crisp.  Remove and sprinkle with salt for seasoning.
7. Mix the mayonnaise and relish (1:1 ratio) and Worcestershire to taste to create your tartar sauce.

Serves 2.

Parkallen Restaurant

A few nights ago I joined a friend at the Parkallen Restaurant on 109th Street at 70th Avenue.  As I arrived, it looked like the average out of the way establishment that offered the average patio (not an option due to a deluge of rain), average decor and an average menu.  Once I walked inside, I knew that I was wrong.  The decor was unique, but not eclectic.  There was a warmth to the interior that I couldn’t put my fingers on, but after an afternoon and evening of rain it was most welcome.

While waiting for my company to arrive I perused the menu and wine list.  It had been suggested to me that this was an ethnic restaurant, but nobody could remember the region.  When I was arriving and looking at the building I would have sworn it wasn’t ethnic at all.  Reading the menu certainly proved that it was.  The starters and entrees are a rich selection of traditional Lebanese food.  The wine list, which spanned all the major wine producing countries in the world, also included two bottles of Lebanese wine.

As it was the 25th anniversary of the restaurant, the special was a Lebanese feast.  After reading the menu numerous times and not being able to settle on only one dish, we decided that the feast was in order. 

Our waitress, a wonderful young lady with tinges of accent in her voice, arrived with the starters.  Five dishes to be shared between the two of us.  They ranged from a light and refreshing Fatouch (Lebanese Salad) to the rich flavours of Falafel.  All were wonderful, but with five dishes of appetizers it left me wondering if I should have skipped breakfast and lunch in order to consume the volume of food we were seeing.

Our main course arrived on one large plate.  It included a base of fragrant rice pilaf that was covered with five or six differently prepared meats.  I can’t remember all of them, but not one wasn’t worth asking for more of.  Again, the dish was much more than the two of us were capable of finishing, but it was so good that we couldn’t resist having just one more bite.

Desert was a tough call.  I had already eaten to the point of gastronomical discomfort, but that last menu can be quite tempting.  Once I saw that there was homemade ice cream available, I knew I was going to be waddling out at the end of the evening.  The size of the ice cream portion was amazing.  After all the food they put in front of us, they expected me to have room for 4 or 5 scoops of ice cream?  Well, like any homemade ice cream, once I had started, there was no stopping me.

With a dining room that exudes comfort, wait staff that were knowledgeable, friendly and attentive (but not to much so), and food to die for, I’m going to have to give Parkallen Restaurant a 4.75 out of 5.

Java Express on Jasper Ave. Reopens

I noticed today that Java Express on Jasper Avenue has reopened.  Hopefully it will be as well run and have as great of sandwiches as it did before.

Sankyu 2 Go, Edmonton

I tried Sankyu 2 Go sushi the other day for lunch.  Located on Jasper Ave between 103rd and 104th Streets it’s located perfectly for me to run to for a quick lunch to go.  And that is just what I did…thankfully.

The decor is sparse with a rather large dash of lime green.  The setup for ordering take away is not well thought out and requires you to enter and walk around an island cash station to order from the back side of it.  Trust me that this point will not be missed when you walk in and are faced with paper signs directing you to the correct spot to order.  The eating area holds a nice, large white Frigidaire decorated with a sign stating “Employees Only”.  Shouldn’t that be hidden away somewhere accessible only to employees?  Call me crazy.

Anyways….after placing your order you are directed to walk down this hallway to the back of the restaurant to pickup your takeaway from the kitchen window.  Yeah.  Directly from the kitchen.  Did I mention that down that hall resides an 8ft Frigidaire deep freeze?  I didn’t see an “Employees Only” sign only because most patrons don’t go taking things from a freezer if they’re not at Dairy Queen.

So the food.  Well, I tried a beef bento box with California and cucumber rolls.  The beef was okay, but not spectacular.  The sushi rolls were average and the salad was uninspired and coated with some manufactured Italian dressing.  All of that said, the biggest disappointment were the spring rolls.  They were obviously straight out of a freezer pack and, on top of that travesty, they were about 1.5 inches long and less than 0.5 inches in diameter.  I got three of them, but I probably could have gotten more from eating the complementary chop sticks.

Overall, a 1.5 out of 5.  If you’re in a rush and you know that you’re getting average or lower, go in and experience take away because you’re not going to want to sit around.

Tzin Wine and Tapas Bar, Edmonton

Last night I went out with fellow Edmontonian food lovers Mrs. Loquacious and Justice.  We stopped in on Tzin Wine and Tapas Bar to start off the evening.  First impressions on the place happened a couple days earlier when I was walking by on the street.  Instead of looking in the window (the window) from the street and seeing the establishment, you see the kitchen area and nothing of the contents is revealed.

Last night when I walked into the restaurant (or is it a bar?) my first thought was “Wow, this is tiny”.  Immediately inside the door is an open kitchen housing the chef and her assistant in about 100-150 square feet.  The rest of the floor consists of enough seating for about 25 people, but you become quite friendly with the other 24 who are there with you.  Mrs. L suggested that we go a little earlier in the evening to beat the rush, but when I arrived at 5:30 there were only 4 bar stools vacant at the back of the room and facing away from the action.

After being wary about sitting at the bar shoulder to shoulder to shoulder and not having a seating arrangement conducive to conversation, my weakness for wine took over as I was in the perfect vantage point to see the different wines on offer.  I also think that the tall chairs at the bar were the most comfortable in the place.  On the way out I noticed that everyone sitting in pairs at the room length banquet had to make a comfort choice….banquet or small backless ottoman.  The ottoman didn’t look like the more comfortable choice.

After cosying up to the bar and turning my back on the world I started to peruse the wine selection.  The list is quite large and by the bottle costs range from $30-225 with most in the $30-60 zone.  If the list is too much for you to choose from, some of the wines are available in sampler sizes or you can try the “Flights”.  The flights are a selection of 3 or 4 wines served in sampler sizes, on flight is to heaven (white wine) and the other is to hell (red wine).  In the end we shared a bottle or Pinot Bianco that was very nice.

The food section of the menu covers a lot of different areas, but all of it is tapas in portion size.  I ordered Gilligan’s Scampi which, when it arrived was delightful.  The thing that is quite apparent when you get the food is that it’s not going to be traditional Spanish style tapas.  Compared to other tapas I’ve had, this is over presented.  There’s too much grandeur for my liking, but that said it is very impressive.

While we were there the room was constantly buzzing and the service was as attentive as needed.  The decor is very modern chic, but warm and inviting at the same time.  Between the music (very nice by the way) and the conversations around us, it was fairly difficult to talk amongst ourselves at times.  Because seating is so limited, there were people queued up for seating when we left, and there isn’t much room to queue up.  When we were leaving it was a difficult squeeze to get between all of the seats and people to find our way to the door.

Overall, I’d rate the place a 4.5 out of 5.  It’s not a place for supper nor is it a place for a quiet conversation.  Those two things don’t take away from the fact it is a very good establishment.  No reservations are taken on Friday or Saturday nights so you’re taking your chances when you get there.  The chance is worth taking though.

Vindaloo

Well, I haven’t posted here much lately.  This weekend is a “be-nice-to-me-weekend”.  As a result I’m cooking up an old favourite of myself and some of my geeky friends.  The original recipe for this version of vindaloo was done on the Canadian Living Cooks show that used to appear on FoodTV in Canada.  I’ve tweaked it to my liking and here it is.

Ingredients
3 lbs (1.5 kgs) meat.  Beef, pork and chicken all work wonderfully.
4 tbsp all-purpose flour
4 tsp ground cumin
3 tsp ground coriander
3 tsp turmeric
1 1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp salt 1/2 tsp fresh ground pepper
1/4 tsp ground cloves
1 large onion (approximately 3-4 inches in diameter) chopped
6 cloves garlic, sliced
1/4 cup white vinegar
2 thumbs minced gingerroot
4 small hot peppers, chopped
2 tbsp grainy mustard
3 1/2 cups chicken stock
2 bay leaves

Directions
Cut the meat into cubes abut 1 inch in size. Mix flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves in a plastic bag. Add the meat to the bag in small portions and shake until coated. Remove the meat and set to the side. Reserve the remaining spice mixture for later use.

Brown the meat in a large saucepan, heated at medium-high, with a small amount of vegetable or olive oil.  It’s easiest to do this in small portions that just about cover the bottom of the pot.  Remove the meat and place on a plate.

Reduce the saucepan to medium heat and add the onion, garlic, ginger, mustard, hot peppers and half of the vinegar.  Stir while scraping the leftover browned meat from the bottom of the pot.  Cook until the onions are translucent, about 5-7 minutes.

Add the chicken stock and remaining vinegar, and bring to a boil.  Return the meat and any juices to the saucepan and add the bay leaves.  Reduce the heat to low, cover and let simmer (stirring occasionally) for 30 minutes.  Uncover and let simmer until the meat is tender and the sauce has thickened, about 15 minutes.  Discard the bay leaves and serve with a fragrant rice.

Serves 4-8 people

The Tapas Bar — Victoria, BC

I’m in Victoria this weekend to present at the Victoria Code Camp and, as always, I have to go out and try some fantastic restaurants and pubs.  The first night in town my friend Sparky and I went out to The Tapas Bar.  After a quick walk from the hotel and through the wonderful downtown that defines so much of what Victoria is, we found our way to Trounce Alley which is the home to a small selection of shops and eateries.  When I opened the door to the restaurant I was surprised at how busy it was for a Thursday night.  Thankfully we had reservations. 

The seating arrangements are tight as the proprietors have tried to maximize the number of patrons that they can accommodate in the little space that they have.  As I mentioned the place isn’t all that big so it can get quite noisy.  Not so bad that you can’t talk with the person across the table from you, but it’s not conducive to a traditional romantic dinner.  As there were only two of us we were seated at a small table which is not ideal if you’re ordering a number of different tapas.

When we first arrived there was no line up at the door, but we did have to wait for approximately five minutes before we were attended to.  Once seated the service was quite friendly and provided by a mix of servers.  They didn’t linger and talk often, but they provided a good bit of information when needed (the recommendation of approximately four tapas to satisfy two people was pretty much bang on). 

It’s disappointing that I can’t point you to a restaurant website that will allow you to peruse the menu.  With that said, I’m running from memory and a receipt to describe the dishes.  We first ordered a great pitcher of Red Sangria and some Chorizo Fondue.  The sangria was quite nice and very refreshing after a day spent traveling.  The Chorizo Fondue was described in menu as cheese, wine, garlic and chorizo.  I’m not sure what cheese was used, but it was fantastic!  I could have done with one more slice of chorizo so that each of us could have had one piece instead of a half.

Our next round of ordering included Grilled Portobello Mushrooms, Pacific Halibut Ceviche and Calamari Fritos.  As always the Calamari was served with a creamy sauce, but this time it was also served with a salsa verde which was fantastic.  Unfortunately the salsa verde was so good that it didn’t last for more than half of the dish.  This was my first time trying ceviche and what a great experience!  The fish was extremely fresh (as one would expect in Victoria) and the lime juice and cilantro made the overall dish light and refreshing.  The Portobello Mushrooms were served with a tossed salad and italian dressing.  At first I thought that it came across as a bit tacky to serve such a fantastic mushroom with such a plain accompaniment.  I was very wrong about this.  The mushrooms had their usually meaty, steak-like demeanor and the addition of the salad and dressing made me think that I was having a barbequed meal on the back porch.

Our last dish of the night was Gambas Con Coco.  We hesitated at ordering another dish as we were getting quite full, but we gave it a go anyways.  This was probably the best dish of the evening.  The sauce was fantastic.  Oh my was the sauce fantastic.

Overall I’d give The Tapa Bar a 4.5 out of 5.  A little improvement on the service is needed and there’s some small improvements that could be made on the sangria.  I would recommend that you make a reservation for the next time you visit.

Java Express closes

Since just before Christmas I had noticed that the Java Express at Jasper Ave. and 104th Street (reviewed here) was closed.  For the first little while there was a sign on the door that said Closed Until Friday for Floor Refinishing.  Today when I walked by I noticed two pieces of paper taped to the front door.  One was a notice of Seizure of Property and the other was a Warrant.  I didn’t stop to read them, but it’s safe to say that there will be no more great sandwiches from there for me.

Beef Buffad

I’m an Indian food junkie.  For a few years I lived in a town that had no quality ethnic food.  Instead of sitting in my apartment pining away for a good butter chicken or beef vindaloo I bought an Indian cookbook.  I haven’t been using it much in the last little while (two Indian restaurants within 6 blocks makes it far too easy to avoid cooking) but last night I decided to fire up the electric element and cook something that smelled good.  I tweaked the recipe as I made it and it turned out fantastic.  Too bad I was too lazy to make naan.

Ingredients
3 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, finely chopped
3 fresh green chiles, chopped (I used jalapenos and they worked just fine)
1 1/2 inch piece of fresh ginger root, chopped
1 1/2 pounds round steak, cubed
1 teaspoon chili powder
2 teaspoons turmeric
2 teaspoons freshly ground black pepper
2 tablespoons ground coriander seeds
1 teaspoon ground cinnamon
1 teaspoon ground cloves
800 ml coconut milk
5/8 cup vinegar salt to taste

Directions
Heat the oil in a large saucepan and add the onions, cooking until they are just beginning to caramelize. Add the garlic, chili peppers, and ginger. Cook for 1 minute and then add the beef and the dry spices. Stir well and cook for 5 minutes.

Add the coconut milk. If it doesn’t cover the meat, add some water until the liquid is just covering all the meat. Add salt to taste. Bring the pot to a simmer, cover and cook for 1 1/2 hours.

Stir in the vinegar and continue to cook at a simmer for another 30 minutes.

Serve with basmati rice to 4-6 people.

Ric’s Grill Downtown Edmonton

I was out last night at Ric’s Grill in downtown Edmonton having a Christmas dinner with a friend.  I’ve been to this establishment before and was looking forward to visiting again.

When I initially arrived I had a longer than expected wait.  I’m not sure where the wait staff was, but a well meaning (and obviously covering) bartender had to rescue me from that awkward silent moment I was having at the entryway.  I was seated in an understated booth against the back wall.  One of the things that I really like about Ric’s is the architecture of the building.  I love the 24″ x 24″ original wood beams and pillars that can be seen throughout.  I love the thick steel brackets that join the posts and beams with the massive bolts.

Anyways….you came here to read about food, not bolts.  As with my other trips to Ric’s, I was happy to see the wine list.  It covers all the bases.  Australia, New Zealand, Canada, Europe, the US, and South America were all covered.  The list was a little to heavy on the “by the bottle” section for my liking, but the “by the glass” selection was quite nice.  After my company ordered a glass of Oyster Bay Chardonnay I settled on a Key Lime martini and we settled in.

The menu is quite nice, but no justice is done to it by the one they advertise online.  We decided to pace ourselves and ordered only a couple of appetizers to help us get comfortable.  The escargot were divine.  Unlike the preparations of this dish that I’ve had before, there was a some cheese on top of it.  Because the cheese was melted and had started to harden a little bit, it was difficult to take the escargot and the mushroom cap in combination with the cheese.  Once you messed about with the fork and a knife a little bit the combination of the ingredients was delightful.  We also ordered the Mediterranean Dip.  For an appetizer the portion that arrived look massive. The portion was not nearly to large once we tasted the dip.  It was so full of flavours and worked so perfectly with the crisped pitas.

Selection of our entrees was an arduous task.  There were just too many good items to be making a choice.  Finally we decided on an 8 oz Top Sirloin and a Pistachio Crusted Halibut.  According to my dinner partner the steak was delicious, the prawns were a wonderful and addictive first encounter, and the red wine reduction was a great accompaniment.  My halibut was so nice and moist.  Although it came with a lemon for juicing, I rather enjoyed the lemon zest that topped it.  The fish also came with a small dollop of an orange cream sauce that just was too good to leave alone.

The chef’s potatoes were a creamy mash that had roasted red and green peppers in it.  If you’ve read here before you would know that I’m a sucker for a good mash.  These were unbelievable.  The smokiness of the peppers was throughout.  The potatoes were creamy, perhaps too creamy for my liking.

Overall I’d give Ric’s Grill Downtown a 4.5 out of 5 with a strong favour for the price of the meal.