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flamed

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Flamed scallops on quinoa fusilli is a nice light meal to start the summer. This dish is filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil leaves. The sauce is mainly a little butter in which the scallops seared in before getting flamed and caramelized with an orange flavored cognac/brandy (Grand Marnier). A divine dish, and so simple to make. Where I come from, the east part of Canada, scallops are pretty common in our plates. Although, since I’ve been living in Spain, it got quite difficult to find any and when I finally do, they cost so much… So I go to the freezer shop… yes only frozen stuff of all kinds shop, and get my patagonian mini scallops once in awhile. Strange… that in Spain, a seafood lover country, it’s so hard to find any. Although in the West part of Spain, Galicia, they do a meal with…

A nicely caramelized banana with a touch of a caribbean flair to it is hard to resist! This dessert will make you “bananas”! You’ll want more and more until explosion… ok maybe not until explosion but close to it. This is a personal favorite since I’m a kid. My dad used to make us “bananes flambées”, he was using “Grand Marnier” (a orange cognac) and his beautiful copper pan. He would only use his copper pan … for this particular dish. It was always a bit frightening, as a kid, to see those big flames going up, and after all that adrenaline, you would get to eat the tastiest reward: bananes flambées! In the Caribbean, they master the art of bananes flambées, they usually use a little extra orange slice to cook the bananas in. Feel free to use a slice of orange or lemon. I add a little cinnamon, butter, rum…

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