The Yum Yum Factor

We are still Shackless as it seems like his movie is never going to end and he is never coming home from Montreal. The only thing we can do to stop ourselves from crying ourselves to sleep every night is to continue to dine on the creatures of the sea. It is our cross to bear. I was actually not planning to make salmon at all today (I was going to whip up some chili nachos) but then I went to the store for mustard and ended up buying a nice piece of salmon instead. It wasn't quite enough to serve the two of us so I needed to stretch it a bit. I toyed with the idea of making a salmon risotto or pasta or something but nothing was grabbing me. Time for salmon cakes. I often make extra salmon just I can make cakes the next day but this was the first time I cooked salmon just for that purpose. Because I have been craving Indian food for a week, tandoori salmon cakes were now on the menu. As is often the case, I have made them before but I have never really paid attenti...

One of my absolute favourite ways to do a roast chicken is slow and low in the oven. You end up with a delicious, fall apart bird with really dry, crispy skin - it's kind of like the best possible version of a bubble chicken from the rotisserie at the grocery store. I am not ashamed to admit that a Loblaw's bubble chicken is one of my favourite stand by dinners and that it also provides enough meat for chicken quesadillas on night two and the bones make a delicious sopa de lima that we enjoy on night three. When I was a kid, roast chicken was always a cheap meal that could feed our big family but somewhere along the line, chicken slowly became more expensive and a full priced, medium sized whole chicken can now cost well over $12. That is one of the reasons why we often just spend $9 and get one that is already cooked and ready to eat.  The fact that it also comes home in a handy plastic bubble pack is just a bonus if you ask me. When whole chickens go on sale though, ...

Shack is working late and won't be home for dinner so I promised The Kid that I would cook salmon since his crazy whackheaded father doesn't like it and we both adore it. Along with David Bowie, The Legend of the Seeker and egg salad, salmon has become one of those things we indulge in when it's just the two of us. It's best this way. For some reason, salmon really lends itself to indian spices and I often make a proper tandoori salmon but today I wanted to do something just a little bit different. I also didn't want to bbq it and tandoori is best bbq'd but after my failed attempt to start the charcoal last night armed with nothing but an old electrical bill envelope, a nascar lighter,  charcoal and some fondue pot fuel DOH I wasn't in a hurry to try that again. I found this tasty looking recipe on Family Style Food and although I think I would love the corn salsa thing, it also required the grill and I don't know that The Kid would appreciate...