Cousin’s Spicy Eggplant Tofu [Vegetarian/Vegan]

My cousin in Trinidad specifically requested a vegetarian post, using eggplant.  This was quite difficult for me, as I generally dislike all forms of eggplant.  Don’t like moussaka; don’t like bhurtha; don’t like baba ganoush … suffice it to say I find this vegetable repulsive.  There is however, one single eggplant dish that I do…

Blazing Cast Iron Steak

Recently, we’ve acquired some high quality NY 12 oz Certified Angus Beef steaks (thanks DA!)  Because of the quality, the best way to eat these are rare.  Don’t even think of going higher than medium rare!  Not feeling like going out in the blazing 30+ degree C sun, cooking them on a cast iron pan offers…

Revscene BC Spot Prawns

One of my favourite forums to browse is Revscene.net.  There is a food forum there which inspired me to try making spot prawns at home!  Seeing other home cooks make such beautiful variations of BC Spot Prawns inspired me to cook some for the first time ever. For an ingredient like this, simplest is best. …

Diablo Crispy Pork Belly [Siu Yuk]

Yesterday, we had a BBQ on the beach, so we decided to bring Korean Style Short-Ribs.  While shopping for meat, Jax saw that pork belly was a decent price, so she picked up a couple packs for ourselves.  Co-incidentally, one of her friends just asked about how to make pork belly, so this is the…

First Steak of Summer!

You know what time it is? BBQ time!  The sun is shining, the weather is perfect, what a better time to have a classic steak? Nothing fancy about this post, just excited to have a grilled steak finally after such a long time!  Too bad the cut of meat we got wasn’t very good —…

Summertime Raspberry Lemon Almond Cake [Gluten Free]

The weather here has been phenomenal this past week!  It’s been very warm, and summer-like!  This put Jax in the mood to make a light cake, that is perfect to share during a bbq or picnic.  The added benefit? It’s gluten free! (You can also use many other buzzwords, like Paleo, flourless, berry, etc, but…

Procrastination Mango Munchies

We love puff pastry.  Look at all of the previous recipes we’ve posted, and you’ll see how many include puff pastry.  It’s so versatile — you can have it with both savoury and sweet.  Since it’s readily available at our grocery store, it’s super convenient to always keep some in the freezer. This is another…

Bloodsport Braised Pork Belly [Hong Shao Ro]

The first time I went over to Jax’s family for their Chinese New Year dinner, her mom cooked a Red Meat dish that I absolutely fell in love with!  I knew on my first bite that I’d have to start making it myself! Why Bloodsport?  Simply because it’s my favourite movie of all time! This…

Jax’s Salmon Wellington – A Secret Family Classic

This dish had it’s beginnings in my uncle’s restaurant in the 80s.  The place was called Jonathan’s (named after my cousin) and you could find it on Granville Island back in the day.  My mom and dad LOVED this dish and we would go there every Sunday to have it for brunch. Since the restaurant closed down we have never found a place that…

‘Moreish’ Chocolate Macadamia Nut Cookies

Today I bring to you something that Jax has been making — cookies!  Who doesn’t like cookies?  Taking inspiration from many of the other recipes out there, she’s put her spin on it. For all of you Trini’s out there, you’ll know what moreish is.  Growing up, if there was something my dad liked, ice…

Striker Stir Fry Gai Lan with Garlic and Mushrooms [Vegetarian/Vegan]

Since this blog is about Food We Like To Eat, it won’t always be the most intricate, nor super special generations-passed-down dish that you’ve come to expect.  Growing up, my mom always cooked gai lan by steaming it, and then pouring oyster sauce on it.  There’s nothing wrong with that at all!  In fact I…

cs’s South Central Confit/Seared Castiron Skillet Savory Chicken

Lately we’ve been eating a fair amount of red meat in our household, so to cut back, we are going back to chicken as our protein of choice.  Stir frying it becomes boring after a while, and I don’t believe in deep frying.  Could there be a compromise between the crispy juiciness of battered-oil-soaked-chicken and bland…