Archive | January, 2011

Hot Genoa Sandwiches

30 Jan

Sourdough Bread with Hot Genoa Salami and Veggies

The following recipe makes two sandwiches.

  • 4 slices of fresh sourdough bread
  • 10 slices of hot genoa salami
  • mustard
  • mayonnaise
  • 1/2 green pepper, sliced into about one inch silvers
  • 1 medium sized tomato, thinly sliced and then each sliced halved
  • 2 medium pickles, sliced

Sliced Pickles, Tomatoes and Green Peppers

Take one slice of sourdough and spread a generous dollop of mayonnaise and mustard.  Place another slice of bread on top of the mayonnaise and mustard, press down so that both slices now have mayonnaise and mustard. Take half the amount of tomatoes and place them onto one of the slices of bread.   Close the sandwich with the other slice of bread and press firmly so that the tomatoes become embedded into the sandwich.  Open the sandwich and place half the amount of green peppers, pickles and salami onto the tomatoes.  Cut the sandwich in half and now the first sandwich is ready to eat. Repeat for second sandwich.

Sourdough Bread with Hot Genoa Salami, Pickles, Green Peppers, Tomatoes, Mayo and Mustard

It’s the exact combination of green peppers, hot genoa salami, tomatoes, pickles, mayo and mustard on sourdough bread that makes this sandwich so delicious.  It is tangy and refreshing and the hot genoa provides a subtle spiciness. I have eaten this sandwich many times and it truly is best made without any substitutions or omissions but you can adjust the quantity of ingredients to suit your own tastes.  

Thank you to Andrew for sharing his “Andrew sandwich” recipe.


Korean Grill House

24 Jan

Korean Grill House offers an unique twist on the concept of all-you-can-eat. Their take on all-you-can-eat is that raw meat items arrive at your table and you cook the food yourself on a grill. The meal becomes a bit longer than the traditional buffet style but the experience is worth it and grilling turns out to be loads of fun.



Meat choices include pork, chicken, beef, fish fillet and squid. For an additional charge, the menu also offers ox tongue and liver, salmon, lamb, shrimp and beef ribs.  As well, the all-you-can-eat meal includes rice, soup and a variety of Korean style vegetables such as pickled bean sprouts and radish, Kimchee and bean curd. Refills on any of these items are requested by filling out a small piece of paper left at your table during the beginning of the meal and presenting the paper to a server.

Assortment of Raw Items

Vegetables and Rice

Here is a useful tip: during your meal, if you have been grilling for a while, an accumulation of burnt bits will have collected on your grill which causes new items to burn faster.  Ask your server for a new grill and watch how they change your grill, it’s so simple but clever at the same time.

The regular all-you-can-eat lunch menu is $8.99 and they also have a night owl special, at the same price, from 10PM to close.  At dinner hour, the all-you-can-eat is $13.95 and includes a few more meat items than lunch.

Korean Grill House also offers more traditional dishes such as Ramen noodles, spring rolls, dumplings and Bibm Bahb which is a bowl of rice topped with your choice of meat or vegetable and garnished with a fried egg. Most lunch items are $10 or less and almost all of the dinner dishes are no more than $15.

There are five locations across Toronto and its surrounding areas.  I have been to two of their five locations (Yonge/Bloor and Yonge/Dundas) and the interior of both restaurants have a modern and trendy feel to them.  As well, they can become quite busy on weekends during dinner service.

The prices and quality at Korean Grill House are more than reasonable and if you are in the mood for a leisurely and unique dining experience, try their all-you-can-eat option.

Ellison’s Bistro

22 Jan

Ellison's Bistro, 14 Charles Street West, Kitchener, Ontario, Canada

Ellison’s Bistro is an intimate and welcoming restaurant specializing in Caribbean cuisine. The walls of the restaurant are painted a warm, rich burgundy and the pops of yellow provide a perfect balance of brightness. The restaurant has about ten tables and the bar is tiki style but with a sophisticated and updated twist.

The soup of the day was a pumpkin and sweet potato soup. This is a thick and chunky soup with an exotic sweet and spicy taste. Other equally flavourful and unique soups include the pepper pot soup  and black bean soup.  All three soups are hearty and perfect accompaniments on a cold winter’s day.

Pepper Pot Soup, $6.95

The entrées are an assortment of fish, goat, lamb, veal, beef and chicken as well as a variety of vegetarian dishes.  There is the Veal Westmoreland which is veal scallopini stuffed with onions and avocado.  There is also beef, chicken or goat wrapped in roti and served with seasonal vegetables.  I had the jerk chicken with seasonal vegetables and rice with beans.  The chicken was bursting with rich, exotic flavours while the vegetables and rice were lightly seasoned.

Veal Westmoreland, $18.50

Chicken Roti, $12.95

Jerk Chicken, $12.95

For dessert I decided to try the crepes with fruit which included slices of pineapple, mango, strawberries and blackberries. It was a perfect end to the meal.

Crepes with Fruit, $7.50

My three course meal was well over two hours but each course was prepared with care and quality. The server warned of the long wait during busy times but the evening was pleasant and alternated between tasty dishes and humorous conversation. Ellison’s Bistro serves unique dishes in a cozy environment and is definitely worth a visit.

Beef Fajitas

8 Jan

Beef Fajita with Pico de Gallo, Guacamole and Yogurt

Below is a recipe for beef fajitas with homemade pico de gallo (similar to salsa but with a more light and refreshing taste) and guacamole. Thank you to Andrew for sharing his recipe.

We begin with the recipe for pico de gallo.

Pico de Gallo

Pico de Gallo
  • 3 medium tomatoes
  • 1/4 of an onion, finely chopped
  • 1 japaleño, finely chopped (for less heat, remove seeds)
  • 2 tbsps of white vinegar
  • juice of 1/2 a lime
  • 2 tbsps of extra virgin olive oil
  • a pinch of sea salt

Cut the tomatoes in half and squeeze out the juice and seeds. Save the juice and seeds in a bowl and use when making the stir fry beef (see below). Finely chop the tomatoes.  Place tomatoes and remaining ingredients in a bowl and mix well. Refrigerate until ready to serve.



  • 2 ripe avocados, peeled and pitted
  • juice of 1/2 a lime
  • 2 tbsps of milk
  • a pinch of sea salt

In a bowl, mash the avocados into your desired consistency, then add in the lime juice, milk and sea salt.  Mix well and refrigerate until ready to serve.

Stir Fry Beef

Stir Fry Beef

  • 1lb of striploin beef, thinly sliced
  • 1 green pepper, sliced into thick juliennes
  • 1 small onion, sliced into thick juliennes
  • salt, pepper and paprika to taste
  • 2 tbsps of extra virgin olive oil
  • juice and seed of three tomatoes (from pico de gallo)

Heat on high a large skillet. Once the skillet is hot, add in the oil and onions. Cook for 2 to 3 minutes until the onion begins to soften and then add in the beef and seasoning. Stir occasionally until the beef is cooked through. Add in the green peppers and tomato juice.  Cook for another 3 minutes or until the peppers are soft.


  • six (whole wheat) tortillas
  • yogurt or sour cream

Warm tortillas in a pan for about 30 seconds.  Do not over cook otherwise the tortillas will become dry.  Place a tortilla open on a plate.  In the center of the tortilla, add two large spoonfuls of the beef stir fry and one large spoonful each of the pico de gallo, guacamole and yogurt. Roll up the tortilla and tuck the sides underneath. This recipe makes six fajitas.