Roasted Trout with Ginger


I love Trout, so this is a win-win for me. Try it or change it out for salmon, if you prefer it.


  • 6 trout fillets, 4-5 ounces each
  • 6 ounces fresh ginger
  • 2 tbsp. olive oil
  • 1/4 cup coconut oil
  • 1/4 cup sesame oil
  • 1 tbsp. teriyaki sauce

Preheat oven to 500 degrees. (not an error)

Peel and cut ginger as thinly as you can then julienne and set aside.

Heat the olive oil in an ovenproof skillet and cook the trout until golden brown and turn over to brown the other side. Transfer this to the oven and cook each side for 2 minutes each.

Combine the coconut and sesame oils and heat until really hot.  Remove the fillets from the skillet and lay out the ginger on top. Ladle a tbsp. of the hot oil over to cook the ginger and serve with rice and a nice cold salad. This is really a yummy dinner.

Sweet and Spicy Trout Fillets

I love trout over salmon as I find it a more delicate flavour. If you are having company over for dinner, this will serve 4.


  • 1 tbsp. butter
  • 1 shallot, finely chopped
  • 1/4 cup lime juice
  • 1 tbsp. honey
  • 1/8 tsp.  cayenne pepper
  • 1 tbsp. finely chopped ginger
  • 1/4 cup  wine vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. finely chopped parsley
  • 2 lbs. trout fillets
  • 1 small lime, quartered for garnish

In a saucepan, sauté the shallots in butter until softened. Add the balance of the ingredients (except the trout) and continue stirring until well combined.

Prepare your barbecue or grill plate to medium heat. Baste the trout with the sauce and grill for 8-10 minutes. Baste often with the sauce.

Remove from the grill and serve immediately with buttered noodles and lime slices.

Stir Fry Baby Bok Choy

Have you ever bought a bag of baby Bok Choy and then didn’t know what to do with it all? Well we did and now we can try this…


  • 1 lb. baby bok choy
  • 2 tbsp. chicken stock
  • 1 tbsp. oyster sauce
  • 1 1/2 tsp. soy sauce
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. sugar
  • 1 tbsp. canola oil
  • 2 slices fresh ginger, sliced
  • 1 garlic clove, peeled and then minced

Cut 1/4 inch off the bottom of the bok choy. If the pieces are too large, cut in half lengthwise and wash thoroughly in cold water. Do this a couple of rinses and drain in a colander.

In a small bowl, combine the stock, oyster sauce, soy sauce, cornstarch and sugar. Set aside. Heat a large wok or flat bottomed fry pan over high heat. When hot add the canola oil and ginger and stir fry for about 10 seconds.

Add the garlic and bok choy and stir fry for 2-3 minutes until the leaves are limp and the leaves are still a bright green. Stir the sauce and pour over the greens and stir fry for 2 minutes until the sauce has thickened and lightly coats all the bok choy.

Serve with rice or noodles and maybe slices of roast chicken or pork tenderloin. The choice is yours and it sure is a tasty dish.

Pork Loin Chops With Pears

This is another ‘quickie’ dinner and when you have kids in so many different sports, or dance classes,  or company coming, this is a great way to go. The only secret to being super quick is to measure out all the ingredients first and then go for it. Also this cut of meat is made for fast cooking.


  • 2 small pears, cored and cut into 8 wedges
  • 1 cup pear nectar (or apple juice if that is all you have in the cupboard)
  • 2 tsp. grated fresh ginger
  • 1/4 tsp. ground cinnamon
  • 4 pork loin chops, 3/4 inch thick
  • 1 tsp. cracked pepper
  • pinch of salt
  • 1 tbsp. olive oil
  • 2 tsp. cornstarch

In a saucepan combine the pear wedges, pear nectar, fresh ginger and cinnamon. Bring to a boil then reduce heat, simmering for about 2-3 minutes until tender. Remove them with a slotted spoon, set aside and reserve liquid (should measure  1/1/4 cups). Add more nectar if it doesn’t.

Cut away the excess fat and press the pepper into the meat and sprinkle with salt. Cook in a hot skillet for about 9-10 minutes until there is no pink and the liquid runs clear. Remove the chops but reserve the drippings in the pan.

Add the cornstarch by whisking into the drippings. Add the pear liquid and cook until it becomes thickened. Add the pears and cook a further 60 seconds.

If having mashed potatoes, put a large dollop in the center of the plate, place a chop just off to the side (yet still on the potatoes) and drizzle the sauce over the top.

This is even company fare. Add a vegetable, salad, glass of wine and what more could you ask for?

I know… are so welcome!

Ginger Orange Glazed Carrots

Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.

This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.


  • 2  1/2 cups carrots, sliced in 1/2 inch pieces
  • 3 tbsp. ginger preserves, chopped
  • 1 tsp. grated fresh ginger
  • 2 tbsp. frozen orange juice, concentrate, thawed
  • 1 tbsp. butter

In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.

In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.

Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!

Chicken With Peaches And Ginger

This is one of the easier recipes ever. On the way home from work, stop in to the grocery store and pick up an already roasted chicken. Just make sure it is about 4 1/2 – 5 lbs.


  • 1 chicken
  • 1/2 cup either pickled peaches or peach jam (both homemade are best)
  • 2 tbsp. grainy mustard
  • 2 tsp. minced ginger, fresh
  • 1 tbsp. teriyaki sauce
  • 1/2 tsp. garlic powder

Heat oven to 350 degrees. Place bird in roasting pan.

In a small bowl combine the peaches, mustard, ginger, teriyaki sauce and garlic powder until well blended. Brush over the chicken. Cook for about 15 minutes, brushing occasionally with the sauce.

Transfer to a platter and let rest for a few minutes. Serve with a salad, warm rolls and you will have set a feast on the table and it is only Monday night. There you go….


Lime Ginger Prawns

Come on, it’s summer time and the breezes are light, the temperature is perfect for being on the deck with a great appetizer coming your way. I mean, after you  make it and then serve it to one and all, they will all want to be asked back.


  • 30 prawns, raw
  • 2 tsp. each of fresh lime juice and grated ginger
  • 1 tsp. soy sauce
  • 2 tbsp. olive oil
  • pinch of 5 spice powder
  • skewers that have been soaking for an hour

Shell and devein the shrimp, but leave the tails on.  Combine the remaining ingredients in a small bowl. Stir in the prawns, making sure to coat and refrigerate for one hour, covered.

Thread the prawns on the skewers and fry in pan, making sure the oil is hot first. Do not over cook.

I told you it was easy. All you need now is some sliced pineapple and mango to accompany the shrimp. Oh yeah, I forgot ……don’t forget the wine.


Ginger Pear Upside Down Cake

The combination of the ginger and pear makes this an exquisite dessert to serve company. It is so showy….walk to the table with a smile and say “this is the dessert course,” go back to the kitchen, pat yourself on the back and add a dollop of whipped cream to each slice to be served.


  • 2 tbsp. brown sugar
  • 3 firm fresh, ripe Bartlett pears
  • 1  1/4 cups CAKE flour
  • 1 tsp. ground ginger
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 3 tbsp. extra light olive oil
  • 3/4 cup sugar
  • 1  3/4 tsp. lime zest
  • 1 tsp. pure vanilla
  • 1 large egg, plus 1 large egg white
  • 3/4 cup buttermilk

Preheat 350 degrees. Spray the bottom of a 9 inch round cake pan with butter flavoured Pam spray and sprinkle the brown sugar over the bottom, shaking to distribute evenly.

Peel, core and halve the pears. Slice each half into thin slices and spread evenly over the bottom of the pan in a pretty pattern.

Sift together the flour, ginger, baking powder, baking soda and salt  onto a sheet of wax paper. With an electric mixer beat together the oil, sugar, zest, and vanilla in a large bowl. Add the egg and egg white and beat until thick and smooth.

With a spatula, alternating with the buttermilk, fold in the flour mixture, beginning and ending with the flour mixture until just blended.

Pour the batter over the pears, smoothing out to cover the pears completely. Bake until a toothpick inserted in the center comes out clean (about 35-40 minutes).

Let cool in the pan for about 10 minutes, then invert onto your prettiest cake plate. Let cool even a little longer before slicing. (allow it to set).

Add a dollop of whipped cream,  and all I can say is yummy…..yummy!


Parfait With Blackberries, Candied Ginger And Granola

This is a great breakfast fare when you have company for the it for a wedding, long weekend get-together, Anniversary celebration….it is sinple, fantastic in taste and showy in presentation. Go for it!

  • 5 1/2 cups granola
  • 1 cup dried cherries, chopped coarsely
  • 2 tbsp. candied ginger, finely chopped
  • 3 – 17.6 oz. containers of a good Greek yogurt
  • honey
  • large plastic, resealable plastic bag

Mix together the granola, dried cherries and ginger together in a bowl and set aside..

In the bottom of your trifle bowl, pour the yogurt into the plastic bag, snip off the corner and pipe a 1 inch thick layer on the bottom of the bowl.

Scatter 1  1/2 cups of the berries on the yogurt layer and drizzle with honey.

Sprinkle 3 cups of the granola over the berries. Repeat this one time…layer of yogurt, berries and honey and granola mixture. Mound 1 cup of berries in the center and drizzle with warm honey.

When we ran the Bed and Breakfast, I would make individual parfait dishes for our guests. They are pretty, have the wow factor and taste so scrumptious.

Chilled juice and pots of freshly brewed coffee. You can also serve with warm-from-the-oven muffins that you also made.


Scallop and Shrimp Kabobs With Special Butter

This is a wonderful way to spoil guests. Try it and you will see.


  • 8 large scallops, cut in half
  • 16 large shrimp, deveined and peeled all but the last shell on the tail
  • 2 tsp. fresh lime juice
  • 2 tsp. fish sauce
  • 2 tsp. grated fresh ginger
  • 8 skewers, soaked in water at least one hour
  • 1 tbsp. oil
  • 1 tbsp. finely chopped parsley

In a mixing bowl combine the scallops, shrimp, and lime juice, fish sauce and ginger and marinate for about 10-12 minutes. Thread 2 shrimp and 2 pieces of scallop on each skewer. Brush the seafood with oil and place on preheated grill and grill only until the shrimp are opaque (2 minutes each side)

When cooked, transfer skewers onto plates and sprinkle with parsley and drizzle with the ‘Champagne’  butter. Serve immediately.

Champagne Butter

  • 2 cups dry sparkling wine
  • 1/3 cup grated shallots
  • 3 tbsp. apple cider vinegar
  • 1 cup unsalted butter, chilled and cubed
  • pinch of salt and pepper

In a medium sized pan, combine all the ingredients except the butter and salt and pepper. Bring to a boil and cook until it has become syrupy and reduced to 1/4 cup in volume (about 18-20 minutes). Reduce heat to low, and add the butter 2 pieces at a time. Be sure to let the butter melt completely before adding more. This should become quite creamy. Keep warm.

Gingerbread Scones with Cranberry Butter

Whenever I go to a Bakery/Eat In place, I pretty much always look at their scones. I love scones. Here you can make your own (perhaps to share with a friend over coffee/tea) and the step up is to make your own Cranberry Butter.  Truly awesome fare.


  • 1  3/4 cups flour
  • 1/2 cup rolled oats (not instant)
  • 1/3 cup dark brown sugar
  • 1 tbsp. baking powder
  • 1 tsp. freshly grated ginger
  • 1 tsp. cinnamon
  • pinch of ground cloves
  • 1/2 cup cold butter, cut into pieces
  • 1/4 cup whole milk
  • 1 large egg
  • 3 tbsp. molasses
  • 3 tbsp. chopped crystallized ginger
  • 1/2 cup golden raisins
  • 1 tsp. pure vanilla
  • 1 tsp. finely grated zest

Preheat oven to 375 degrees. Place one cookie sheet inside another one and line the top cookie sheet with parchment paper. (To use two cookie sheets will help prevent burning).

In a large bowl whisk together the sifted flour, baking powder, spices and whisk together with the oats and brown sugar. Cut in the butter with a pastry blender until coarse crumbs. Toss in the raisins and crystallized ginger.

In another bowl whisk together the egg, molasses, vanilla and orange zest. Add to the flour mixture and gently toss together until the dough forms. DO NOT OVER MIX OR THEY WILL BE REALLY TOUGH. Turn dough out on a floured surface and press into a 7 inch circle and about 1  1/2 inches thick.

Cut into 8 wedges and transfer to the cookie sheet.




1 egg

2 tbsp. cream

1/3 cup turbinado sugar


Whisk together the egg and cream and brush over the tops of the wedges and sprinkle with the turbinado sugar.


Cranberry Butter


1/2 cup finely chopped cranberries

1 cup unsalted butter, softened

1/3 cup icing sugar

zest of 1 lime


In a bowl, mix all the ingredients until well blended. Place the butter of plastic wrap and roll into a log.

With a paper towel, squeeze out all the excess liquid and place in the rerigerator until really firm.

Cut into rounds and serve with warm scones. OMG…these are fabulous.



Pistachio Smoothies For Breakfast

Wracking your brain for something utterly delicious but no one has ever had before? This is a goodie. It is not in my B & B Cookbook, so you are getting it here now.


  • 2 1/2 cup plain yogurt (NOT GREEK)
  • 1 1/2 tsp. grated fresh ginger
  • 1/2 – 3/4 cups pistachios (salted, in shell)
  • 1 tsp. ginger syrup
  • 1/2 cup whipping cream

Spend a couple of minutes and shell the pistachios and coarsely chop.

In a blender put all the ingredients, except the whipping cream and blend until completely smooth. Add the whipping cream and blend a few seconds until a nice, thick consistency (not too thick like a milkshake).

Pour into pretty, chilled glasses and top with some crushed pistachios.

Serve with croissants, butter, slices of melon, coffee….yummmmm What a way to start the day. Our guests would have loved this one. They will probably want more – make them wait until the next time around.