Making A Mess

Green Tea Infused Salmon Carpaccio Green Tea has been an art of...

Thu, 28 Feb 2013 13:37:08 -0800

Green Tea Infused Salmon Carpaccio

Green Tea has been an art of the millennium for Asian cultures. Its aroma is breathtaking, its taste is sweet and tangy, its spirit is high in tradition. I think it’ll be a shame not to try and combine Green Tea with other culinary ingredients.

For this recipe, brew a strong cup of Jasmine Tea. Make sure you only let it steep for no more than 5 minutes! Otherwise too much of the bitter/tangy chemicals will be extracted, which could be overpowering and indeed not very pleasant.

Whisk in some Honey to balance the tang. After you let the honey green tea chill to room temperature, douse over thinly sliced BEST QUALITY SALMON (or a white fish like Snapper or Mullet) you can find. Cover with plastic wrap and let it sit in the fridge for an hour or two (depending on how strong the tea is / what type of fish you are using). I love Salmon, and find that the fattiness of the Salmon cuts through the tang of the Green Tea quite well.

Once that’s settled, whisk up a simple dressing with Extra Virgin Olive Oil, Apple Cider Vinegar, and Honey, in a ratio of about 6:2:1, respectively.

Line the Green Tea infused Salmon slices on a plate (discard the marinade), season with Salt & Pepper, drizzle some of that Apple Cider Vinaigrette all over.

And for shits and giggles, BAM in some Pomegranate Seeds, heads of Baby Pea Sprouts (or any micro you might have), and a touch of fresh unripened Goat Cheese for additional creaminess.

There you have it!

Eating healthy in Medschool. No problem! When the ingredients...

Thu, 28 Feb 2013 12:57:00 -0800

Eating healthy in Medschool. No problem!

When the ingredients are fresh, you really don’t have to do too much to make them shine.

For the Shrimps…

Marinate them in some Olive Oil with Cilantro and Lime Juice (enough for the flavour, not so much that the acidity starts cooking the shrimps) for 30-60 minutes in the fridge, then sautee them on high heat with some Chilli until cooked through but still tender.

For the Veges…

Parboil them first, then sautee in a pan with some Olive Oil on medium-high heat until tender and slightly coloured.

A big splash of Lemon/Lime Juice all over. And don’t forget to season with Salt & Pepper!

Oh… this goes perfectly well with (a case of) Corona. Ha. ha.

The endocrinology staff members all take turn and bring...

Thu, 31 Jan 2013 02:44:48 -0800

The endocrinology staff members all take turn and bring “snacks” every Friday for our “morning tea”, which starts at around 10am and lasts about an hour. There is usually so much food that having lunch could be a struggle.

My contribution last week was Balsamic Macerated Strawberries topped with Mascarpone Cream.

Ingredients:

——- Strawberries, the ripest ones you can find (You can tell by the distinct aroma only ripe strawberries possess.)

——- Balsamic Vinegar

——- Mascarpone Cheese

——- 35% Cream

——- White Sugar, to taste

——- Citrus Zest (I used limes because I had some lying around, but feel free to use lemons, oranges, or even grapefruits. Zest is a fantastic way to add flavours without additional acidity.)

Method:

1) Clean and half (or quarter if large) the strawberries. Place them in a sealable plastic bag.

2) In a pot, bring the balsamic vinegar to a boil, then simmer and reduce to 1/3 in volume, or until the reduction coats the back of a spoon. (Depending on the type of balsamic you are using, you may want to add some sugar at this point.)

3) In a large bowl, mix 1:1 mascarpone to cream. Add sugar to taste. Whip until firm and fluffy. (If you can hold the bowl upside-down on top of your head for 5 mississippies, you are golden!) Keep it in the fridge.

4) In a resealable plastic bag, marinate the strawberries in the balsamic reduction for at least 2 hours, but ideally overnight in the fridge.

5) When serving, place some macerated strawberries in the bottom of a glass, drizzle over some strawberry-infused balsamic reduction, top with a large dollop of mascarpone cream. Zest some fresh citrus flavour.

Et voila! The simplest but one of the most mouth-watering desserts you’ll ever have. I promise.

I do have a grave confession, which I continuously struggle to...

Sat, 29 Dec 2012 02:22:00 -0800

I do have a grave confession, which I continuously struggle to express to my dear friends and family in Canada. The countless times how I wished I were back in Montreal sharing laughters that last through the night. The many, and many more times when I longed to reach out, and hug, and kiss, and narrate sincerely my deepest appreciation to have you as friends and family. For a lack of better words, as usual, I’d like to borrow a few words that might possibly be able to just perhaps summarize this confession. “Not that I didn’t care, it’s that I didn’t know. It’s not what I didn’t feel, it’s what I didn’t show.”

Craig and Megan, remember the time when we had buffalo duck wings that were so spicy that it hurt the next day‘? Jess and Jen, remember the time when I made that canard a la framboise in my tiny little kitchen/dining room/living room/bedroom? Last but certainly not least, Dylan, remember the time we cooked giant pieces of foie gras and then ate them with croutons fried up in that very fat? Memories shared with you guys continue to put a smile on my face despite the passing years. And I hope you find comfort in those as

I do.

Before I get strayed into other sentimental feelings, I would like to, if I may, dedicate this duck meal to you boys and girls. And for the many of you who are not mentioned here that happen to read my blog, I love you too.

Festivities and holiday seasons remind me of all the wonderful ingredients other than chicken, beef, or pork. They are all fantastic, dedicated players in the culinary world, don’t get me wrong, but they do deserve a break once in a while. Among many things, I must admit that I have a tender spot for something that quaks, has firm breasts, and a fatty behind – duck! (It’s “canard“ in French). Boasting with flavours, its meat is tender, juice, characteristic, and well suited for anything from a quick pan-sear to a slow roast.

Here is my version of Canard a la Figue.

Ingredients

2 Ducks, whole
2 Yellow Onions, washed, halved
1 Large handful of Carrot sticks, washed
1 Large handful of Celery sticks, washed
1 Whole bulb of Garlic, washed, halved in cross-section (to expose each clove)
Couple of Bay Leaves
1 Small bunch of Thyme sprigs
1 Spoonful of whole Black Peppercorns
Water
1 Handful of Shitake Mushrooms, stems removed, slice in half if large
1 Handful of Cherry Tomatoes, whole
A few Bok Choy hearts, sliced longitudinally in quarters
2-3 Shallots, cleaned, finely diced
1-2 Cups palatable Red Wine
1-2 Cups Duck Stock (which we make from scratch)
1 Small handful of Dried Figs, finely chopped
2-3 Tbsp Fig Preserve (depending on sweetness, or substitute with Honey)
Butter, unsalted
Fresh seasonal Figs
Baby Zucchini and Flowers, grilled
Baby Carrots, blanched then grilled
Duck Fat (which we render from scratch) oven-roasted Potatoes with Thyme, Bay Leaves, and Garlic
Salt & Pepper to taste

Method – for the duck

Wash the duck, pat dry.
Chop off the neck, peel away the skin from the neck, reserve both.
Chop off the tail/bum, reserve.
Slice along the midline as close to the breastbone as possible, carefully remove the breasts. Try to obtain as much meat in one piece as possible, by carefully cutting through the connective tissue as close to the breastbone and rib cage as possible, while slowly peeling away the breast meat. Make sure to locate the wing joint and cut through the cartilages (should be fairly easy as long as you don’t try to saw through the actual bone).
Now you should have a boneless piece of duck breast attached to a wing. Remove the wing, reserve. Trim off excess fat from the breast, reserve.
Repeat Steps 4-5 for the other breast.
Remove the legs and thighs. Once again, try to cut through the cartilages, not the bones.
Trim off excess fat from the thighs (should be plenty), reserve.
Debone the legs and thighs in one piece. This could be tricky. If you want, you could always get extra boneless duck breasts so to have enough meat for your guests, and save the legs and thighs bone-in, skin-on for Duck Confit (another day for now).

Method – for duck fat

Place the neck skin/fat, tail/bum, and any extra pieces of fat you’ve trimmed into a pot, together with a couple bay leaves.
On low heat, slowly render out the fat from the tissues. This should take a couple of hours.
Once the bits of duck tissue are brown and crispy-ish, let cool, and strain through a fine sieve. Reserve the clarified duck fat.

Method - for duck stock

Place the duck carcasses (2x), the necks (2x), and the wings (4x) into a large pot. (OPTIONAL: roast the above @ 400°F for 30 minutes first for an additional layer of flavour.)
Add the onions, carrots, celery, garlic, thyme, bay leaves, and peppercorns into the same pot.
Cover with cold water, bring to a boil, then simmer on low heat for at least 3 hours. Give her a whole afternoon or even overnight if you are really dedicated.
Make sure to periodically skim off any surface foam (coagulated blood) to ensure a clear, not cloudy, stock base.
Once time has done its job, strain through a fine sieve. Reserve the duck stock.

Method – Soupe du jour

In a pot, bring enough duck stock to a boil with the mushrooms. Reduce until desired richness.
Season with salt & pepper to taste.
Just before serving, add the bok choy and cherry tomatoes and let cook for about a minute.
Remove from heat and serve.

Method – Canard a la Figue

Score the skin on the duck breasts and thighs.
Season with salt & pepper.
Over medium heat, place duck meat skin side down in a pan.
Sear until the skin is crispy and golden brown, the fat is mostly rendered, for about 8 -10 minutes, depending on the thickness of the fat and the size of the breast.
Turn over the breasts and continue cooking for another 5-10 minutes, again depending on the thickness and doneness desired. Medium is my favourite when it comes to duck.
Once desired doneness is achieved, place the meat under foil and allow rest.
Meanwhile, add the shallots to the same hot pan. Sautee until soft and translucent, for about 2-3 minutes. Make sure the heat is not too high, or you risk burning the wonderful brown stuck bits of flavour on the bottom of the pan!
Deglaze with red wine.
Add the dried figs.
Once the alcohol has been simmered off a bit, add the duck stock and continue simmering until thick. You know the sauce is at the right consistency when it just begins to coat the back of a spoon.
Add the fig preserve (or honey) to taste. Also season with salt & pepper at this stage if required.
Once the desired consistency and flavours have been adjusted, strain through a very fine sieve. Return the liquid to a new pan.
Bring the new pan to a boil. Turn off the heat. Add a dollop of unsalted butter to the fig sauce to obtain that lustful restaurant richness and shine.
Slice the breasts at an angle. Fan them out on a dinner plate. Drizzle with the homemade fig sauce.
Serve with duck fat roasted potatoes, grilled zucchini flowers, and baby carrots.
Garnish with a half or quarters of fresh seasonal figs. Voila!

"Every new beginning comes from some other beginning’s end."

Tue, 02 Oct 2012 22:48:04 -0700

“Every new beginning comes from some other beginning’s end.”

- Matchbox 20

0.0

Wed, 19 Sep 2012 09:52:55 -0700

The “feeling” of your company, by which I meant not the objects upon which we gaze, but the very lively people. People, subjects. People. Around whom we breathe, amonst whom we learn, beneath whom we surrender. Our presence, belief, trust, love and desire.

"If a woman has a profound mind, she best keep it a profound secret."

Wed, 19 Sep 2012 05:51:12 -0700

“If a woman has a profound mind, she best keep it a profound secret.”

- Jana Lee

Top priority after grilling meat: TENT! Ideally you would...

Mon, 21 May 2012 15:08:46 -0700

Top priority after grilling meat: TENT!

Ideally you would “tent”, as to cover in foil, the meat for the same amount of time it spent on the grill. But realistically, who can wait that long?! Just remember to give the meat some time to relax its muscle fibers after it’s been grilled, literally.

To continue my laziness… more meat!

Mon, 21 May 2012 14:52:29 -0700

To continue my laziness… more meat!

AUSTRALIA DAY At my new backyard in Sydney!

Thu, 09 Feb 2012 05:18:57 -0800

AUSTRALIA DAY

At my new backyard in Sydney!

What I had for lunch today with the leftovers! Ok… there...

Mon, 26 Dec 2011 21:37:49 -0800

What I had for lunch today with the leftovers! Ok… there was not a single slice of Salmon Gravlax leftover from the Christmas party. So thank goodness I saved a piece of the cured fillet ahead of time for my personal enjoyment the very next day. HAHAHAHAHA!!!

Very simple yet absolutely amazing. Get a couple pieces of good Bread, pile up thin slices of my Salmon Gravlax, top with a generous amount of Alfalfa Sprout, drizzle on a little Mustard, and some Sweet Thai Chili Sauce. Voila!

Perfect for a post-workout snack.

Everybody has great holiday potluck ideas. But the problem is:...

Mon, 26 Dec 2011 21:14:43 -0800

Everybody has great holiday potluck ideas. But the problem is: there is usually only one oven, one stovetop in the host’s kitchen. After all that dedication and effort you must’ve invested in your beautiful dish, you certainly don’t want to reheat it in a microwave or served it lukewarm when it’s supposed to be piping hot. So what I brought to this year’s Christmas get-together was Salmon Gravlax: elegant, delicious, healthy, room temperature, and ready-to-serve!

This recipe is an adaptation of the traditional Nordic Salmon Gravlax, which literally translates into Salmon in the Grave, or Buried Salmon. Dating back to the Middle Ages, fishermen from Scandinavia used to catch a lot of salmon and they would treat it with a dry cure of salt, sugar, and dill, then bury it in sand for the added pressure. This would greatly lengthen the salmon’s storage time and more significantly, create a whole new culture of processing and consuming salmon!

Ingredients - Salmon Gravlax

1 Large, preferably center cut, Atlantic (Chinook/Spring) Salmon Fillet, skin* and bones removed
Splashes of Calvados**, an apple brandy from Normandy, France
3/4 cup Coarse Sea Salt
3/4 cup Brown Sugar
1 Large bunch of fresh Dill, chopped
A few stalks of Lemon Grass, bruised (banged with the back of a knife) then chopped

Ingredients - Dill Mustard Sauce

1/4 cup Grainy Mustard
1 Tsp freshly grated Horseradish, or 1 Tbsp prepared Horseradish
2 Tbsp Apple Cider Vinegar
2 Tbsp Honey, or to taste
1/2 cup Extra Virgin Olive Oil
1 Handful fresh Dill, chopped

Method - Salmon Gravlax

Pat dry salmon fillet. Lay it in the center of a very large piece of plastic wrap, or a collage of smaller pieces. Douse with generous splashes of Calvados.
In a mixing bowl, combine salt and sugar. Mix evenly. Spread EVENLY across the top of the fillet. Pat down gently to form a crust.
In a mixing bowl, combine chopped dill and lemon grass. Mix evenly. Spread EVENLY across the top of the salt-sugar crusted salmon fillet. Again, pat down gently.
Cover tightly with the plastic wrap from all sides.
Put something heavy on top of the “packaged” fillet, around 1-2 pounds. (I used 2X 3 cans of V8 vegetable cocktail.) Leave it alone in the fridge for around 12 hours.

Method - Dill Mustard Sauce

In a mixing bowl, combine mustard, horseradish, vinegar, and honey. Whisk until smooth.
Keep whisking, SLOWLY drizzle in olive oil.
Mix in chopped dill in the emulsified mustard sauce.

Assembly

Take out the fillet from the plastic wrap, rinse under COLD water to remove excess salt and sugar. Pat dry.
Take your sharpest knife, carefully slice the cured salmon into thin slices.
Enjoy it on its own, with a little bit of the dill mustard sauce, or on a nice piece of dark rye with some cream cheese. Follow your taste buds and let your imagination run wild!

It was obvious that this Christmas party was going to be carb-filled. So I opted to serve my Salmon Gravlax on top of crispy, refreshing endive pieces, with a little bit of goat cheese for some tanginess, and my homemade dill mustard sauce to tie everything together. This recipe works superbly with salmon, but it can also be adapted to cure any fatty fish.

* You can leave the skin of the fillet on until after the fish has been cured. But you might want to give the curing process a couple of hours longer. On the other hand, it does make the slicing job a whole lot easier.

** Vodka would work great with this too but I happened to have some Calvados in the cupboard. I’m always looking for niches in recipes to add my own flare and to spice things up. Also, apple and dill are a match made in heaven and on earth! If you think something might be good in your head, there is only one way to find out if you are brilliant or cuckoo: give it a try!

I first learned how to make Baklava (not then but now with...

Fri, 23 Dec 2011 23:38:32 -0800

I first learned how to make Baklava (not then but now with Orange-Cardamom Syrup) in a Greek restaurant that I used to work at: CAVA. There was this one lady from Greece who spoke very little to no English at all. But she was adorable and most of all, she was the master chef behind most of the amazing dishes we made! It was, let’s just say interesting, to communicate in the kitchen, especially during the service rush. For example, to say rabbit, as we used to do a balsamic braised rabbit dish, we would put two fingers on top of our heads as if we were bunnies… I had a lot of fun working there.

Back to the Baklava, she used to make it out of walnuts and soaked it in a simple syrup after, which was infused with lemon/orange zests and cloves. They were so good that I used to sneak one or two home after work, once in a while… ok once in a couple of days haha. Since then, I’ve always wanted to make my own. And of course, I had to spice things up a bit to my personal taste! There is tradition, but there is also innovation. Ha!

Ingredients (make about 2 medium baking dishes)

4 cups toasted Walnuts, chopped
1 cup Dried Apricots, chopped
3/4 cup Brown Sugar
1 1/2 Tsp ground Cinnamon
Pinch of Salt
Enough Phyllo Pastry Sheets*
Enough non-salted Butter, melted
A few Pistachios, chopped
2 cups Orange Juice
1 1/4 White Sugar
1 1/2 Tsp ground Cardamom

Method - Baklava

Combine and mix walnuts, apricots, brown sugar, cinnamon, and salt in a large bowl.
Cut your phyllo sheets according to the bottom dimensions of a deep glass/ceramic baking dish, preferably rectangular/square.
Using a pastry brush, brush the bottom of the baking dish with butter. Top with 1 sheet of phyllo. Brush the phyllo sheet with butter. Repeat for 7 times. (So there are 8 buttered sheets of phyllo lining the bottom of the baking dish.)
Spread out enough of the walnut-apricot-sugar mixture to cover the entire surface.
Top with 2 more buttered sheets of phyllo.
Repeat Step 4.
Top with 6 more buttered sheets of phyllo.
After buttering the top of the final phyllo sheet, CAREFULLY, using a sharp serrated knife, slice the “raw” baklava into desired shapes and sizes.
Bake @ 325F for about 40-45 minutes, depending on their sizes and shapes.
While still hot, pour Orange-Cardamom Syrup on top. Watch the syrup drip through the cracks, smell the wonderful blend of aromas, and listen to the sizzling sound of caramelized sugar/syrup.
Finish with sprinkles of chopped pistachios.

Method - Orange-Cardamom Syrup

Combine orange juice and white sugar in a medium saucepan and bring to a boil. Turn down the heat and let simmer until slightly thickened, about 10 minutes.
Add ground cardamom. Stir.
Let cool.

* Once you open the phyllo pastry, you want to work quickly as the sheets dry out extremely fast. It’s a good idea to keep a damp towel around to lay on top of the pile of phyllo sheets that are not being used for the moment.

I’m bringing these to the family Christmas dinner/potluck tomorrow night. Who in their right minds wouldn’t love these? And the best part, it looks as if it took some serious Kungfu to make this from scratch but in reality, it is quite simple and straightforward. All it takes is a little patience and delicate touch. LOVE, of course, is absolutely ESSENTIAL.

"Better mad with the rest of the world than wise alone."

Thu, 22 Dec 2011 23:32:04 -0800

“Better mad with the rest of the world than wise alone.”

- Baltasar Gracian

Made the mushroom chicken marsala dish and my family loved it! Can't wait to try more!

Wed, 21 Dec 2011 00:32:26 -0800

WOoooo that’s excellent. Right on girl! I’m super glad that I can provide some kind of inspiration for your culinary adventures. If you have any question with regard to my recipes just ask away. I’m just learning and experimenting too but I’ll try my best to help!

Miss summer? Here is a simple Watermelon Salad that’ll...

Wed, 21 Dec 2011 00:27:11 -0800

Miss summer? Here is a simple Watermelon Salad that’ll bring back a taste summer. But only for a second because that’s how long it’ll take you to munch it down!

It’s amazing how simple ingredients can be transformed into something extraordinary by a little culinary alchemy. Experiment with flavors and remember, simple is often best.

Ingredients

Ripe Watermelon, cubed
Fresh Basil*, chiffonade (finely sliced)
Key Lime (or regular lime) Zest, enough that you smell it**
Key Lime (or regular lime) Juice, just a touch
One of your best EVOOs (Extra Virgin Olive Oil)
Salt, just a touch (not to make it salty but to enhance the natural flavors of things)
Black Pepper, freshly and coarsely ground (this is important!), enough that you smell it**

Method

Combine all ingredients in a bowl.
GENTLY toss to dress up the watermelon. If you must, use your fingers but not a metal spoon.

* Mint is a good substitute for this. And feel free to try other herbs that are fragrant, summery, clean, and crisp in flavor. I’ve never tried it but off the top of my head, some workable candidates include cilantro, arugula, sorrel, chervil, and dill. So in other words: have fun!

** Trust your senses. If it looks good, smells good, then it probably tastes good.

Brutti ma Buoni is a traditional Italian meringue cookie made...

Tue, 20 Dec 2011 01:48:00 -0800

Brutti ma Buoni is a traditional Italian meringue cookie made with almond and vanilla. It is crispy on the outside and chewy on the inside. Who doesn’t like that, right? Try having one, or a half-dozen, with a cup of frothy latte or an espresso in the afternoon. I’m sure you’ll fall in love with these because they are simply heavenly!

The name “Brutti ma Buoni” literally translates into “Ugly but Good”. But why make them ugly when you can make them pretty? I’ve set my heart on my own version of the cookie, which contains less sugar, and a combination of almonds and hazelnuts. With no butter, low sugar, and only a tiny bit of flour, these actually make a pretty healthy snack as they pack in a lot of protein with the egg whites and nuts.

Ingredients

6 Egg Whites
1/2 cup White Sugar
1 Tbsp Cocoa Powder
1 Tbsp All-purpose Flour
1 Tbsp Amaretto
1/2 Tbsp pure Vanilla Extract
1 cup whole Almonds, toasted and coarsely chopped
1 cup whole Hazelnuts, toasted and coarsely chopped

Method

In a heatproof bowl, whisk together egg whites and sugar until frothy.
Place the bowl on top of a pot containing boiling water. Add cocoa powder and flour. Continue whisking with an electric hand mixer, on medium-low heat, until mixture has thickened, about 12-15 minutes.
Once the mixture achieves the consistency of a medium-thick pancake batter, take it off of the heat, whisk in amaretto and vanilla extract. It’s normal that this will loosen up the mixture a bit. Don’t panic.
Fold in nuts. The resulting batter should be similar to dense oatmeal in consistency. If it’s runny, heat it up over a double boiler again and don’t forget to stir constantly.
Using two teaspoons, one by one, make quenelles out of the batter. Place them in a single layer, separated by an inch, on a baking sheet lined with parchment paper. Bake @ 325F for about 25 minutes.
Let cool to room temperature before serving.
(Optional) Dip cooled cookies into melted white chocolate for that extra touch of sweetness and cocoa butter richness.

Buon Appetito!

"I hear and I forget. I see and I remember. I do and I understand."

Sun, 18 Dec 2011 21:58:55 -0800

“I hear and I forget. I see and I remember. I do and I understand.”

- Confucius

Getting tired of steamed/boiled lobster served with melted...

Sun, 18 Dec 2011 21:38:36 -0800

Getting tired of steamed/boiled lobster served with melted butter? Ok, I never will be. Nor can anyone on the face of this planet… But I do like to spice things up once in a while in my life, especially with regard to food. So let me share with you this simple Thai Lobster dish that will blow your mind to Southeast Asia and make all your taste buds happy campers. And it’s just as easy to make!

Ingredients

2 live Lobsters, around 2 lb each
2 Tbsp All Purpose Flour
2 Tbsp Olive Oil
1 thumb-size piece of Ginger, julienned
4 cloves of Garlic, thinly sliced
4 Scallions, cut into thirds lengthwise
4 Lemon Grass stalks, only the bottom half, bruised with the back of a knife
2 Tbsp Green Curry Paste
1 cup White Wine*
1 cup Water
1 can Coconut Milk, 14 oz/400 ml
1 Tbsp Honey
4 Key Limes, halved
1 bunch Thai Basil
Salt n Pepper, to taste

Method

Cut lobsters into appropriate pieces. I usually half the claws, spit the animal lengthwise, cut the halves into three pieces, and discard the tips of the heads. Dust the pieces with flour.
In a large pot, saute ginger, garlic, scallion, and lemon grass in oil, for about 3 minutes. You should be able to smell all four beautiful aromas.
Add green curry paste; stir around. Add white wine and water. Let simmer until reduced by half.
Add coconut milk and honey. Season, then let simmer for about 10 minutes, until all the flavors are married. Turn up to high heat.
Dump in flour-dusted lobster pieces along with key limes and Thai basil. Stir. Cover with lid.
Steam on high heat for about 8-10 minutes, depending on the size of the lobster pieces.
Serve IMMEDIATELY.

* Use 2 cups of water instead if you don’t have any white wine on hand.

"… there is nothing either good or bad, but thinking makes it so."

Fri, 16 Dec 2011 00:24:15 -0800

“… there is nothing either good or bad, but thinking makes it so.”

- William Shakespeare (Hamlet)