Schwartz Spice Salmon

July 28, 2012 § 2 Comments

Schwartz Spice Salmon

Montreal Steak Spice on Salmon? Oui!

Salmon is my favourite food, and this is the best I’ve tasted. Of course, imitations of Montreal Steak Spice can be found anywhere, but Schwartz is the definitive, the ultimate, the iconic and the tastiest. And for those who crave authenticity, Schwartz cannot be beat.Order the original Montreal Steak Spice from this web site:

Or phone them:
(514) 842-4813

Or drop in:
3895 Saint-Laurent Boulevard, Montreal, Quebec, H2W1X9

NOTE: Use fresh, Altantic salmon.

OPTIONAL: Remove skin using a good quality fillet knife.

Add generous layer of Schwartz Montreal Steak Spice to salmon.

Heat in skillet on medium heat:
2 tbl olive oil
1/2 lemon, juiced

Add salmon to skillet.

For a 1.25 inch thickness, cook 3 min 30 seconds on each side.

Do not overcook! (Every bite should be moist. Raw in center is perfect).

If you serve with rice, pour the juice from the skillet over the rice and top with chives.

Serve with red pepper and green pepper ringlets, cooked along with the salmon.

Enjoy with Chianti served at the temperature of a cool room.

Bon appetit!

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Tell me how you like it!
If you believe this is NOT the ultimate salmon recipe, I must know it!  Don’t be shy!


Brunswick Chowder

July 26, 2012 § 3 Comments

Brunswick Chowder

Making chowder transports me to a scene in my heart where time does not exist. As I prepare the chowder, it’s winter, and it’s dark out. I’m energized by the calm focus created by shortened days of winter. The company is jovial yet subdued, happy to be indoors, protected from harsh weather on the Atlantic coast of Canada. There is nowhere anyone needs to be, no outside world to distract from the pleasure of camraderie accompanied by the humble richness and pure goodness of steaming hot chowder. In a word: nostalgia, at it’s absolute best!

Boil 15 – 20 minutes (should still be firm) and then dice:
2 potatoes

Heat 2 tbl olive oil in skillet on medium, then cook until slippery and slightly transluscent:
1 large white onion, diced
3 cloves garlic, minced

Add above ingredients to large pot along with:
1.5 litres 1% milk
1 bottle of pale beer (Alexander Keith’s, Dos Equis, Stella Artois)
1/2 lb diced tilapia *
1/2 lb crab *
1/2 lb scallops *
2 tbl capers
1/2 tbl coarse salt
1/2 tbl freshly ground black pepper
1/2 tbl oregano
pinch rosemary

* Can substitute shrimp, cod, lobster, clam.

  • Bring to a boil, stir, lower heat and let simmer. Serve once all ingredients are hot (although often tastes even better the next day).
  • Top with fresh chives and freshly ground black pepper.
  • Accompany with dinner roll or French baguette,
  • Pair with pale beer or unoaked Chardonnay.


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Many prefer a thicker consistency than this recipe, which can be accomplished by adding flour, cream and butter.  Personally, I prefer a light broth dominated with strong flavours extracted from the vegetables, spices and of course, the seafood.

Have you made chowder before?  Tell us about it!

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