Mick Cote Vous?

A non-professional recipe blog by a guy who's trying to make sure his mother's culinary prowess isn't lost on him.

Spicy steak tartare

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Raw meat. Many people are afraid of eating it, making it and serving it. Fair enough. I mean, the risks of salmonella are high in raw products. The key here is to have a really kickass butcher you trust. 

My butcher at Boucherie A. Bélanger & Fils in Montreal’s Atwater Market recommended fillet. 

Tartare seasoning is really up to you, but here’s my version:

(Serves two)

Ingredients

  • 1 1/2 pound beef (fillet is what I went for)
  • 1 tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp sriracha sauce (I like it more than tabasco)
  • 1/4 cup finely chopped white onion
  • 1/4 good quality olive oil
  • Chopped green onion to taste
  • Salt and pepper to taste
  • A few thin slices of red onion
  • Fresh parmesan cheese
  • Fresh baguette

Method

  1. Set your oven to 400 degrees. Put a little olive oil on a few thin slices of bread and get them nice and crispy.
  2. Slice your fillet in fine pieces. Take your time. This meal is all about texture. Cut along the grain and try to keep your pieces even.
  3. Mix the beef, dijon mustard, Worcestershire sauce, sriracha, white onion, olive oil, green onion, salt and pepper. 
  4. Feel free to add more sriracha if it’s not spicy enough. 
  5. Set aside in the fridge.
  6. Sauté your red onion slices in olive oil until crispy (don’t forget to check on your croutons in the oven!)
  7. Serve tartare with crispy red onion on top, crispy bread, and two long shaves of parmesan. 

Note: I served a small spinach salad on the side to cut the taste once in a while.

Optional: You can serve your tartare à la traditionelle with an egg yolk. Just be sure to get your eggs from a local, trustworthy source. 

Chicken green onion dumplings // spicy miso soup with ramen noodles

I had a serious craving for dumplings but didn’t feel like buying them pre-made. I decided to improvise a recipe for dumplings with a chicken green onion filling. I also made an easy spicy beef miso soup with ramen noodles. I look forward to seeing your recommendations for alterations!

INGREDIENTS

DUMPLINGS

*Makes about 30 dumplings.

  • Wonton wrappers
  • 1lb ground chicken
  • 1 clove garlic
  • 1 large shiitake mushroom
  • 2 tsp fresh grated ginger
  • 1/4 cup green onion
  • 1 tsp red chilli paste
  • 1/4 tbsp chilli flakes
  • 1 tbsp soy sauce
  • 1 egg

SOUP

  • 4 tbsp miso paste
  • 1 clove garlic
  • 2 tsp soy sauce
  • 2 tbsp red chilli paste
  • 2 cups water
  • 2 cups homemade beef broth
  • 1 tsp sugar
  • 1 1/2 tsp fresh grated ginger
  • 4 cabbage leaves, sliced
  • 3 whole shredded carrots
  • 2 hard boiled eggs
  • Ramen noodles for two
  • Handful of bean sprouts (optional)

METHOD

For dumplings:

  1. Blend all ingredients together in a large bowl.
  2. Scoop about 1 1/2 teaspoons of the mixture on the centre of a wonton wrapper.
  3. Wet the wrapper edges with a little water, bring opposite corners together and pinch.
  4. Steam half of the batch for 5 to 7 minutes or until cooked through.
  5. Fry the other half of the batch for about 5 minutes, until wrapper is golden and the edges are starting to brown.
  6. Serve with a mix of soy sauce, sesame oil and red pepper paste.

For soup:

* Serves two but recipe can easily be altered. Simply add more water, broth and play around with the ingredients to taste.

  1. Heat up a tablespoon of olive oil and throw in minced garlic clove.
  2. Add water and beef broth to a boil, bring to a boil.
  3. Add miso paste and stir.
  4. Add soy sauce, grated ginger, sugar, red chilli paste and let simmer for 10 minutes.
  5. While the soup simmers, steam your sliced cabbage.
  6. Add noodles to the broth and continue simmering until noodles are cooked through.
  7. Serve with steamed cabbage, shredded carrots, sliced hard boiled eggs and sprouts.

Butternut squash maple bisque with caramelized onions and bacon

Whoa! I haven’t posted on this Tumblr page in over a year! 

I’ve recently decided to give myself a challenge: cook at least one “gourmet” meal a week and let my creativity go wild. No cookbook, no pre-prepared sauce, just fresh market ingredients. 

Here’s my fall-inspired butternut squash maple bisque with caramelized onions and bacon. I teamed it with an unconventional Montreal smoked meat sandwich.

This recipe should yield approximately 4 servings.

INGREDIENTS

  • 6 cups butternut squash peeled and cubed
  • 4 tsp virgin olive oil
  • 1 sweet potato peeled and cubed
  • 2 cortland apples peeled and cubed
  • 1/4 heavy cream
  • 5 cups homemade chicken broth
  • 1/2 cup maple syrup
  • Dash of salt and paper
  • 2 small yellow onions
  • 1/2 white sugar
  • 3 tsp unsalted butter
  • 4 slices thick smoked bacon

METHOD

  1. Preheat oven to 400F while you prep your vegetables.
  2. In a large pot, boil your sweet potato and apples in 4 cups of water.
  3. Roast the prepped butternut squash in the oven for about 20 minutes or until cubes are nice and soft.
  4. Once the sweet potatoes and squash are soft, empty boiling water by half and add your chicken broth. — I suppose you could have used the chicken broth to boil your potatoes in… but I didn’t.
  5. Add in squash, a dash of pepper and salt and let simmer for another 10 minutes.
  6. While you wait, slice your onions thin and sauté them in a pan with butter and sugar. Let them brown until they’re fully caramelized. Set aside.
  7. Carefully blend the vegetables with a hand blender or in a food processor. Do not remove any of the liquids. 
  8. While blending, add your cream and maple syrup. Then set the soup aside to let it cool slightly.
  9. Cut your bacon strips in large chunks and cook them until crispy.
  10. Serve soup with caramelized onions and bacon piled in the middle.

Note: I served this soup with a great little sandwich. Fresh bread, Montreal-style smoked meat, dijon mustard, apple slices and soft, pasteurized brie.

Stuffed Red Bell Peppers

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Ingredients

1 lb ground beef
10 mushrooms
1 whole yellow onion
3 cloves of garlic
1 tbsp onion salt
1 tbsp chili flakes
1 tbsp ginger
1 tbsp paprika
1 tbsp cajun
1 tsp cinnamon 
3 cups of canned dice tomatos
3 cups of rice (I used basic white rice since I had none of the long grain variety).
(Ok… I like my stuffed bell peppers with a little kick).

Procedure

Get your rice going (follow the instructions on the box/bag).

De-cap your bell peppers and make sure to clean them out of all seeds. Boil them in water for 5 minutes to give them a nice texture and help the juices come out.

Sauté garlic and onions in olive oil until onions are translucent.
Add meat and mushrooms. – Make sure to break the ground beef apart.
Add all spices, make sure to mix properly.
Add canned dice tomatos (make sure to drain them first)
Once rice is done, mix it with the meat (drained, obviously). 

Scoop filling into peppers, place the caps back on them and put them in the oven for 20 minutes at 350 F.

Note: You can add feta cheese to your meat before scooping it into the peppers for some extra taste! 

Curry Maple Chicken Penne

This is, without a doubt, the recipe I like making the most. It’s sweet and spicy, has the right amount of acidity and creaminess and… it’s always a hit.

You won’t want to skip this one. 

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Ingredients

1 box of penne pasta
1 small can of tomato sauce
250 ml cooking cream
1/3 cup of pure maple syrup
1/3 cup of orange curry powder 
2 tbs paprika
2 tbs chili powder
1 tsp sea salt
2 garlic cloves, minced
1 whole onion, sliced
1 whole green pepper, sliced
2 whole boneless/skinless chicken breasts

Method

Rub the chicken breasts with a little paprika, curry and chilli. Set on an aluminium plate with olive oil and place in oven at 400 F for approximately 25 minutes or until chicken is cooked. Set aside and keep hot.

While your chicken is baking, throw your garlic, onion and pepper in a large saucepan with a tea spoon of olive oil. Sauté until onion is translucent. 

Add tomato sauce and bring to a slight boil. Then, add cooking cream and make sure to keep stirring. 

Add maple syrup and bring to a slow simmer.

Add all your spices and salt and mix often. Let sauce simmer for 10 to 15 minutes or until thick and rich. 

While your sauce is simmering and getting all of its flavours together (don’t forget to stir!) get your pasta ready as per instructions on the box.

Slice your chicken breasts, throw them in the sauce, mix all your pasta with the sauce and voila! Curry maple chicken penne. 

I hope you enjoy!