Monday, January 23, 2012

Ottawa and BeaverTails



The best part of Ottawa is the Rideau Canal Skateway, which is the world's largest skating rink. When all sections are open, it stretches 7.8 km (4.8 miles). The season seems short as the ice tends to last for four to six weeks, if we're lucky. And a skate on the canal for me always ends with a BeaverTail. Freshly made bread dough is dipped in hot oil and then sprinkled with cinnamon sugar. The line ups are always long, but worth the wait for this bite of sweetness.

BeaverTail shacks have been around since 1978 and started in Ottawa. Now franchises can be found in other parts of Canada, Colorado and recently in Saudi Arabia!

I tried making BeaverTails at home, and although they are delicious, they can't measure up to the ones from the BeaverTail shack.











Recipe

adapted from Link

1/2 cup warm water
5 teaspoons active dry yeast
1 pinch white sugar

1 cup milk, warmed
1/3 cup white sugar
1 1/2 teaspoons salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
3 cups all-purpose flour
2 cups whole wheat flour, or as needed

4 cups oil for frying

Cinnamon sugar (or toast dope)

Click here for method.

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    Monday, January 9, 2012

    Bringing Mexico Home: Pescado Zarandeado


    Pescado Zarandeado is a signature Mexican dish that varies depending on the chef creating it. It can involve marinating a whole fish in a combination of lemon juice, garlic, soy sauce and lime. The choice of fish is often Pargo, which has sufficient fat content to prevent it from drying out during the grilling process. However, other types of fish such as Snook or Red Snapper can also be used. Then, the fish is butterflied and grilled over an open fire.

    Pescado Zarandeado is thought to have originated on the isle of Mexcaltitan in the state of Nayarit. Today, Diego's in Mazatlan has mastered this national dish without losing sight of its basic roots. His version was a mayonnaise-based sauce with garlic, oregano, soy sauce, herbs and cilantro, which was different from the recipe I tried here.


    Chef Diego Becerra, barefoot on the sand, made us Pescado Zarandeado grilled on the beach outside his restaurant. The smoky aroma of fish as it was slowly being grilled was tantalizing while the sound of the waves and the children playing on the beach made it memorable. Traditionally, mangrove wood was used to smoke this dish, however, now mesquite is used so that the mangrove forests are protected.

    The Pescado Zarandeado was served on a large platter with all the sides filling the table. Everyone dug in to fill their tortilla with the fish, refried beans, salsa, onions, rice, a squeeze of lime and all sorts of other fillings. It was moist, tender, and delicious.


    Recipe for Pescado Zarandeado

    from link

    Serves 6


    For the marinade:
    1/3 cup olive oil
    1/2 cup soy sauce
    1/4 cup lime juice
    6 cloves garlic, minced

    For the fish:
    1 3-pound fillet Snook, Dorado, Bonita, Red Snapper, Pargo or other white-fleshed fish suitable for grilling
    6 tomatoes, deseeded and quartered
    2 green bell peppers, cut into thick strips
    2 red bell peppers, cut into thick strips
    1 purple onion, cut into thick slices
    6 jalepeños, sliced

    Whisk the marinade ingredients. Let steep to blend flavors for about 15-30 minutes. pour over fish and let the fish marinate for 30 minutes.

    If you don't have a grill or fish cage (or if it's winter!), you can put the fish in foil with the vegetables.

    Grill (or bake the fish in the oven at 375° until the meat flakes). The time it takes depends on how large the fish is. My small Red Snapper took 20-30 minutes in the oven.

    Serve with salsa, guacamole, refried beans, rice, limes and tortillas.


    I would like to thank www.gomazatlan.com for inviting me to the 2011 Gran Fiesta Amigos. All stories, opinions and passion for all things Mexico shared on my blog are completely my own.

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