Tuesday, 24 September 2013

Seared Scallop

Here on Tee's Taqueria, I welcome all kinds of tacos. From your traditional pork carnitas to "I've never cooked this before, let's see what happens" duck, I'm all about cooking with new and exciting fillings. So when a friend of mine came to visit me in Halifax, she requested something a little East Coast-y. And since I was too afraid to cook a lobster in my tiny apartment (what if he escaped and started living under my bed and using my Netflix subscription?), the obvious choice was fresh Digby scallops.

Now I really don't know how easy or difficult it is to find these guys outside of Nova Scotia. They're a staple of our grocery stores and roadside stands, so my cooking instructions are catered to fresh scallops rather than frozen. But a little Google-fu will surely teach you how to get frozen scallops prepped for this delicious taco treat.

Tuesday, 17 September 2013

Filipino Chicken Adobo

Things that I have: a job with long hours and a passion for travel. Things that I don't have: the money to make all my wildest travel dreams come true. Pardon my tiny violin, but I just wanted to illustrate how I often use this blog as a means of "traveling" - without all that pesky cost that's associated with real traveling.

I like to make international foods I've never tried before, so when I came across a recipe for Filipino Chicken Adobo I was intrigued. Way back in the day my father worked on a cruise ship and many of his coworkers were Filipino - but I never got the chance to sample their wares. And boy, what a missed opportunity that was. This chicken is flipping delicious - tangy, peppery, loaded with flavour and easy above all! The Philippines is now on my travel radar. 

Tuesday, 10 September 2013

Pineapple Salsa

This week, I had a bit of a conundrum. I made a crazy delicious, crazy easy taco - but a key component was pineapple salsa. Confession: I'm not a huge fan of the texture of pineapple. It's stringy and crunchy, but also gooey and slippery. It's like, make up your mind pineapple, am I right? As such, I didn't feel like making a salsa with chunks of pineapple in it.

Instead, I created a blended pineapple salsa that turned out pretty great if I do say so myself. So great, in fact, that I felt it deserved its own post. So I must beg your indulgence, all two dear readers - make this salsa now and get it ready to throw on the taco I've got coming your way next week.