Fuji TV and ME

A cooking demo promoting some Canadian ingredients and particularly my cuisine:

I love my job. It allows me the opportunities to directly promote the products that my family produces in Canada. I can remember as a child my amazement when peering upon a field of ripe purple flax blooming under the heat of a summer’s sun. An optical illusion of land and sea. Luscious pig, bountiful bovine and of course the nutty spice that only mustard seeds offer.

This is my prairie.

A mosaic of violets and greens, yellows and red. The sweet sent of bloody hands, plunged elbow deep. We were committed to those old ice cream buckets, as my grandfather would mentor us into the forbidden section of the back quarter. This place. Where life met the sun bleached bones of ancestors passed. We traversed old poplar tridents as the heat forced them to shed their trunks and at the same time shading us while we coaxed the Saskatoons of their perches.

I loved my grandfather…I cook for him.

fuji-tv1.jpg

photos courtesy of Fuji TV

Smoked Sockeye Salmon With Flax Seeds and Glacier H20 Vinaigrette

Chef Nolan Ledarney
Tokyo, Japan

Yield: 4 people
Smoked Sockeye Salmon, Sliced
Spring or baby greens
Olive oil

A.
1tspn Flax seeds
1tspn Mustard seeds
1tspn Chopped chives
1 Lemon or Yuzu, juiced
100ml Canadian glacier water
100ml Olive Oil
Sea salt

Method:

For the Vinaigrette:

1. Mix all components of “A” together with a whisk until well incorporated.
2. On a large plate lie out the slices of Sockeye salmon as desired and drizzle with olive oil.
3. In a small bowl mix the greens with the vinaigrette and place on top of the smoked salmon.
Canadian Blueberries Marinated In Sparkling Ice Wine And Citrus Sabayon

Maple Glaze Canadian Pork Loin with Steamed Wild Rice

Chef Nolan Ledarney
Tokyo, Japan

Yield: 4 people
4-150g Canadian pork loin medallions
100ml Maple syrup
1tspn Fresh ginger, grated
1tspn Sea salt
1tspn Black peppercorn
Olive Oil

100g Wild rice, precooked
1tspn Butter
2tbspn Carrot julienne
Sea Salt
Method:

1. Begin by drying the pork loin with a paper towel and set on a plate.
2. Mix together the maple, grated ginger, salt and pepper and rub into the pork loin. Cover and allow marinating over night, or at least 3 hours.
3. Remove the pork from the marinade and pat dry once again. Brush the grill with olive oil and place the pork in the center. Cook on each side for two minutes, turning once. Remove the pork from the grill and allow resting on a warm plate for 5 minutes before serving. Resting will allow all of the natural juices and flavors of the pork to be reabsorbed into the flesh and thus not simply run out on your cutting board.
4. Place a sauté pan over medium heat and melt the butter. Add in the wild rice, carrots and sauté for 3-5 minutes. Season with the sea salt.
5. Spoon the wild rice onto center of a plate and crown it with the pork medallions. Drizzle a bit of Canadian Maple syrup around the plate to accent the flavors.

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Comments
2 Responses to “Fuji TV and ME”
  1. Kate says:

    “I loved my grandfather…I cook for him.”

    …..Awe , that is sooo sweet ! If he were around today and was watching you , he would’ve been real proud !

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