Taste of Dundarave

This Friday September 14th Dundarave’s local business’s are hosting the taste of
Dundarave from 5pm-8pm. The event will have live music, street
performances, gift baskets, and of course some sassy simply west coast ladies
serving up a storm. Dundarave is the home and birth place of our Simply West
Coast Sauces, so what a perfect venue to serve up the best of our demo
selections. During the event Kat and Kim will be outside of the Dundarave Fish
Market demoing our Swingin’ Cocktail Sauce on a crab and shrimp cocktail, our
Rustic Soya Maple Glazed on fresh salmon, and our Tangy Thai Aioli on a tasty coleslaw. Come visit us and enjoy. Kim looks forward to seeing all of her loyal customers!

Half of the proceeds from this event are going towards Canucks Place and The
BCSPCA. We’re so proud to be a part of this fundraiser and simply can’t wait to
see you there. For more details visit http://www.dundaravevillage.ca/event/taste-dundarave

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Sassy Sesame BBQ Tuna Steak

SASSY SESAME TUNA STEAK WITH SEA ASPARAGUS

 Ingredients

• 1 Yellowfin Tuna Steak, approximately 6 oz  
• 1 Cup Simply West Coast Sassy Sesame Sauce™
• 2 cloves garlic, chopped
• 1 Tablespoon sesame oil
• 1/2 lb sea asparagus, washed

Directions

 

Sea Asparagus

Soak sea asparagus in a bowl of cold water for 1 hour. Drain. Heat sesame oil in frying pan on medium-low heat. Add garlic and sauté for 15-30 seconds. Add sea asparagus to pan and sauté for another 3 minutes. Serve with tuna and a squeeze of lemon.

Tuna

Place tuna steak in a bowl and pour on the Sassy Sesame Sauce. Marinade at room temperature for about 20 minutes. Grease grill or barbeque, and grill the tuna steak approximately 1 minute per side for rare. Serve with sea asparagus; add Sassy Sesame sauce to taste.

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

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RUSTIC SOYA MAPLE GLAZED CEDAR SALMON

A fabulous sweet and salty glaze basted on salmon as it grills on cedar planks.  The quick and easy glaze can be used on chicken, quality grade B, pure maple syrup makes all the difference, and on pork as well.

Prep Time:  15 Min

Cook Time:  10 Min

Ready In:  2 Hrs 25 Min

Original Recipe Yield 1 side of salmon

 

 Ingredients

• 1 untreated cedar plank
• 2 1/2 pounds boneless salmon fillet
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1 Bottle Simply West Coast RUSTIC SOYA MAPLE GLAZE
• 2 tablespoons chopped fresh chives
• 6 lemon wedges

Directions

• Soak the cedar plank in water for 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
• Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the ½ cup Simply West Coast RUSTIC SOYA MAPLE GLAZE with 1 tablespoon mayonnaise. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.

Looking for a perfect wine pairing to go with this recipe? On a recent visit to Penticton, BC I happened upon a nice little winery soon to be called Bench 1775 (now called Soaring Eagle). After only one taste of their 2009 Pinot Noir I knew it would be a fantastic wine for this recipe!

Simply West Coast Sauces recipe ideas, visit www.simplywestcoast.com

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See the Beach ~ Ceviche

Different versions of Ceviche are eaten all around the world, however, its origins remain disputed. According to http://whatscookingamerica.net/

“Ceviche’s birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador.

There is a theory that pre-Hispanic peoples cooked fish with a fruit called “tumbo.” The Inca’s ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

There are other historians that believe that Ceviche’s origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.

The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said “See the beach.” Since this is a phrase that the locals could not repeat well, they instead pronounced it “Ceviche.”

Whatever your take on Ceviche is, we hope you will enjoy our Asian inspired version in this week’s recipe!

Ingredients

• 3 lbs small raw shrimp, cleaned
• 1 Red Onion, chopped
• 1 Ripe Mango, cubed
• 1/4 c. Premium Unsweetened Coconut Milk
• 2 Thai or Serrano Chili, seeds and veins removed and finely minced
• 3 tsp. Fresh Ginger, grated or finely minced
• 8 or 9 Thai Basil leaves, chopped
• 2 Tbsp. Fresh Mint Leaves, chopped
• 2 Tbsp. Cilantro, chopped
• 1 c. Simply West Coast Sun Soaked Ceviche Marinade

 

Directions

 

1.          In a mixing bowl, combine the Simply West Coast Ceviche Marinade and coconut milk, and        whisk together until the liquids are fully combined .

 

2          Add shrimp, red onion, chili, and ginger to liquid mixture, and ensure that the shrimp is fully covered by the liquid.

 

3          Cover and refrigerate for 2-3 hours.

 

4          Add mango, cilantro, basil, and mint before serving.

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

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Tartar Sauce Lobster Roll

This recipe can also be made with crab! Makes two servings.

Ingredients

• 1 lb cooked lobster meat, cubed
• 2 mini French baguettes
• 4 lettuce leaves
• 1 stick celery (finely diced)
• ¼ Simply West Coast Classic Tartar Sauce
• ¼ cup fresh dill or tarragon, chopped
• 1 pinch black pepper
• 1 pinch salt
• Lemon wedges

 

Directions

 

1. In a bowl, mix together tartar sauce, dill, salt and pepper. Add lobster meat and celery.

2. Slice baguettes in half, butter, and toast. Add 2 lettuce leaves to each.

3.Spoon lobster mixture onto baguettes and serve with lemon wedges.

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

Demo’s coming up;

Saturday March 17th, 12pm-4pm at Inlet Seafood in Port Moody

Monday March 19th, 11am-3pm at Urban Fare in Coal Harbour

 

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Cocktail Crab Dip

According to www.foodtimeline.orgAlthough people have been combining fish with spicy sauces since ancient times, the “shrimp cocktail”, as we know it today, belongs to the late 19th/early 20th century. A survey of American cookbooks confirms the combination of shellfish (most typically oysters) and a spicy tomato-based sauce (usually ketchup spiced with horseradish, tabasco, and cayenne) served in tiny cups as appetizers was extremely popular in the early part of the 20th century.

Incidentally, “cocktail” appetizers (think fruit cocktail, shrimp cocktail) were extremely popular during the 1920s, the decade of Prohibition. In the 1920s, these appetizers were actually served in “cocktail glasses” originally meant to hold alcoholic beverages. It was a creative way to use the stemware!

 

While a traditional shrimp cocktail is always delicious, it’s always great to find new uses for old favorites. Try this crab dip with Simply West Coast Swingin’ Cocktail sauce at your next party, it’s sure to be a crowd pleaser!. 

 

Ingredients

 

• 8 oz package cream cheese, softened
• 6 oz canned or fresh crab meat, drained
• ½ cup Simply West Coast ™ Swingin’ Cocktail sauce
• Juice of 1 lemon

 

Directions

 

1.         Spread cream cheese over a serving dish

2.         Add Simply West Coast ™ Swingin’ Cocktail sauce, spread evenly.

3.         Layer the crab meat and sprinkle with lemon juice

4.         Cover and chill for 10-15 minutes. Serve with crackers or hearty sourdough bread.

 

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

 

Come try our Swing’in Cocktail Sauce this weekend at two great locations!

Saturday March 10th at Save on Foods in Abbotsford from 11-3pm

Sunday March 11th at Whole Food Park Royal in North Vancouver from 11-4pm

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Swingin’ Prawn Cocktail

 

For 4 people as a starter

Chill 4 martini or sundae glasses in freezer

 

• Go to your favourite fish market and purchase 20 medium to large tiger prawns or whatever your fishmonger recommends.

 

• Purchase a bottle of Simply West Coast, all natural, Swingin’ Cocktail sauce and a fresh lemon.  

 

• If the prawns are uncooked take home poach in water, white wine and fleur de sel.  Once they float to the top remove from water. Cool down.

 

• Peel the shell off but leave the tail on.

 

• Chill in fridge until cold. If they are cooked keep in fridge until ready to use.

 

• Shred some iceberg lettuce and place in bottom of serving glasses.

 

• Cut a line on prawn to wedge on lip of glass.

 

• Remember to wedge a lemon wedge on as well.

 

• On top of lettuce place 2-3 tablespoons of Swingin’ Cocktail Sauce on top.

 

• Serve with a crisp glass of Pinot Grigio.

 

• For something different whisk a touch of mayonnaise to the cocktail sauce. Tastes creamier.

 

Try our Cocktail Sauce yourself, this weekend!

Friday Feb. 3rd at Capers on Robson from 2pm-7pm

Sunday Feb. 5th at Whole Food Park Royal from 11am-4pm

Sunday Feb. 5th at Whole Foods Cambie from 1pm-5pm

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Let’s Talk Calories

The new year is upon us and with the starting of a new year seems to come resolutions, intentions, and the overall want to better ourselves in some way. A large number of us have chosen weight loss, or good health as a goal for 2012. Whether you’re looking to shed a few pounds of just eat healthy, fish is such a great option. It’s a lean protein that truly satisfies, but you don’t have to be taste deprived. Don’t think that you have to go “sauce less” or flavour less to loose weight! Today I would like to share our calorie bests. Here are our lowest calorie sauces;

 

Tied for 3rd place at 35cal for 15mL is our Fishmongers’ Marinade and our Kickin’ Garlic Onion Spread.

 

In 2nd place at 15cal for 15mL is our Swingin’ Cocktail Sauce and our Heavenly Peach Mango Chutney.

 

And in 1st place, the lowest calorie winner is Savoury Seafood Antipasto at only 10cal for 15mL

 

 

Here’s an added bonus; our sauces are made with all natural ingredients. We’re proud to provide you with saucy goodness that’s calories wise and health conscious. Marinade with the Fishmonger, or perhaps try the antipasto or cocktail sauce with vegetables. However you try these, we encourage you to enjoy the resolution you’ve made for yourself!

Happy 2012 Friends!

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Wild Salmon with our Modest Miso

Wild Salmon and Modest Miso make a great pair in this customers delicious dish suggestion!

 

 
INGREDIENTS:

Simply West Coast’s Modest Miso Vinaigrette
1 wild salmon filleted
10 cherry tomatoes
1/4 cup of sesame seeds toasted
1 red bell pepper
4 baby bok choi
3 parsnips
3 tbs of ginger
1 clove of garlic
1 tbs of olive oil
1 cup of quinoa

 
INSTRUCTIONS:
1)Place salmon on tinfoil in roasting pan, cover generously in our Modest Miso Vinaigrette.
2)Disperse halved cherry tomatoes over salmon and coat the salmon with toasted sesame seeds.
3)Mix garlic/ginger/olive oil/pepper/bok choi/parsnip together, then place vegetables tightly around salmon on tin foil
4)Lift a side of tinfoil and pour a quarter cup of water under (water evaporates during baking and keeps fish moist!), then cover salmon and veggies with tinfoil and place in oven for 20-30 mins at 400 degrees.
5)10-15 mins before fish is done, boil 2 cups of water for 1 cup of quinoa (substitute water for chicken broth for extra flavour)

Thank you Chelsea and Lucas for this great recipe!!

 

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Fishmongers’ Marinade Baked Trout

Let’s make this Thanksgiving simple! Sure the usual is a Thanksgiving Turkey, but why not prepare a dish served at the first Thanksgiving. Here’s a quick and easy alternative for this holiday weekend.

 

What you’ll need;

• Trout Fillets, the trout of your choice. Choose what’s fresh. It is best to purchase the fish as close to your cooking date as possible because it is very perishable. Also it will just taste better 😉
• Simply West Coast ~ Fishmongers’ Marinade
• Fresh Parsley
• Butter

 

Steps;

1. Marinate fish in our mongers’ sauce for 45 minutes
2. Preheat oven to 350°F
3. Grease a shallow baking dish. Remove extra marinade and place trout in the dish. Sprinkle with fresh parsley. Drizzle melted butter over fish.
4. Cover and bake for 20 minutes. Remove cover and bake until the fish easily flakes. Check with fork. Around 5 minutes for each 1/2 inch of thickness
5. Enjoy 🙂

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