Tuesday, June 02, 2009

Sunday, May 24th - Drunken Poached Prawns and Greek Couscous

Breakfast was eggs over easy with cheddar and smoked salmon on a wholewheat tortilla wrap. I love eggs on tortilla wraps. It collects all the yolky goodness. As well, for those who care, wraps have less carbs than regular loaf bread. I just like it because it's clean on the lift if you make it an egg sandwhich and they last longer than loaf. I forgot until I saw the photo that there was a drizzling of lemon aoli. Recipe is here: http://365vancouvereats.blogspot.com/2009/05/monday-may-18th-focaccia-al-pomordorini.html

I took a walk down to the Granville Island Fisherman's pier for some freshly caught Spot Prawn. In season, the fisherman arrive on the pier near Go Fish! at noon. They sell out always. I've seen them in the fishmongers in the Public Market for the same price, but it just doesn't seem the same. The guys in front of me bought several pounds. I bought 1. I asked the prawn guy if BBQing would work and he definitively said not to do it! First, all the juices are lost into the fire and they scream when they're on the BBQ. YEAH, I DON'T WANT THAT!

So plan change, we're doing drunken prawns. The traditional means you have to feed them wine while they're still alive in the fridge. We're just going to poach them in wine as you would Mussels.

Drunken Poached Spot Prawn

1 lb live spot prawn
1 shallot finely minced
1 clove garlic minced
1 c vermouth or dry white wine
olive oil
chopped parsley... 2 handfuls

Soften the shallot and garlic in the olive oil. 3 minutes. Add the prawn and toss briefly and pour over the wine. Cover and do not touch for 3-5 minutes. Serve with parsely.

Save the shells in container or bag in the freezer to make stock later. YUUUUUMMM. Let the prawn juice ooze onto the couscous. So awesome. We also barbequed some of the sweetest corn I've had in a long long time.

Greek Inspired CousCous

1 c couscous
1/2 c black olives chopped
1/4 c crumbled goat feta
3 sprigs fresh oregano
3 sprigs thyme
1 spring fresh rosemary
1/2 diced red onion
7 baby eggplants
1 pint cherry tomatoes
1 small chili minced
4 cloves garlic
fresh parsley
1 vegetarian boullion cube.
1 lime juiced
In a large cup dissolve the cube in 1.5 c of hot water. In a large mixing bowl, combine the couscous and water, cover and set aside. Since this is a salad and not a hot side, you don't have to boil or steam it.

Quarter the eggplants, and peel the garlic. Toss in olive oil and salt with coarse salt. BBQ until soft. Set a side.

Take the leaves off the herbs and toss into the couscous. Don't salt. If you want to, add maybe 1/2 t but the feta is very salty so you won't really need more. Cut the cherry tomotoes in half and toss in. Add the finely diced red onion. I insist you finely chop them. You never know until you're chopping how strong it is. So if it is too strong, I would let them sit in a small bowl with some of the lime juice for a bit. I really don't like getting a sharp raw onion taste overpowering everything else. Crumble the feta. If it is quite moist, just slice it up like you're julienning and then slice the other way so you end up with 2-3 mm cubes. Toss, add some Black Pepper freshly cracked. Add the lime juice and eggplant. Set aside. It get's better as it sits for a while.

Strawberries with Balsamic Reduction

Slice strawberries
Boil 1/2 c balsamic vinegar into half.
Pour over strawberries.

Added a scoop of vanilla soy ice cream.

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