Photos and words by Ola Mazzuca
This entry of Blasphemous Meals . I chose each for their type of protein and method of preparation, which ultimately makes them fitting year round.
For our Toronto readers, I hope each evokes a sense of warmth in contrast to long winter we’re having – straight outta Battles in the North.
Amebix Prawn Bisque
By Rob “The Baron” Miller of AMEBIX
A hearty bowl of soup isn’t just for fall, folks. Carrots, sweet potatoes, garlic, herbs and spices make this bisque a perfect base for a tough, white fish. In this case, I used cod. But I have to be honest – I cheated a bit. (Don’t kill me, Annick!)
Instead of making homemade fish stock, I used fish bouillon. I also didn’t incorporate a seafood mix, but a substitution of black tiger shrimp baked in my own garlic-togarashi marinade. The result was a warm, buttery skewer with kick. The soup was a perfect blend of root veggies, but I regret not adding some curry powder or chili flakes while it simmered.
This versatile bisque is perfect as an appetizer or a main course. It yields many portions, is easy to freeze and great for last minute dinners.
Pair with a rose wine and multigrain loaf – if you have a choice, grab a bag from ACE Bakery.
Churrasco in Soy Sauce
By Andreas Kisser of SEPULTURA
Ah, yes. A band from my youth! To this day, Beneath The Remains is an album that really built my confidence in times of high school angst. Although I don’t frequently eat Brazilian/Portuguese food, this dish really inspired me to explore the world of rotating spits and raging flames – churrasqueira!
Churrasco in soy sauce is, really, a simple steak. If you have a spit, it’s essential. If not, just toss on the grill until the meat is cooked to your taste. When it comes to grilled fish or beef, I prefer medium well. This steak needs sufficient time to marinade in soy sauce (Kikkoman is best!) before it hits the barbecue with a loud “TTTTTTZZZZSSSS.”
Pair with a few oven baked red skin or new potatoes. For a twist, I recommend “smashed” potatoes on a skillet with whole garlic and rosemary.
Tomato Chicken Necrocasserole
By Dictator of NECROSADIST
What the fuck is a casserole? I’ve never understood them. Ever. Yeah, it’s a “layered” dish of meat and carbs, a carnivore’s lasagna of sorts. But really, once everything is mixed together, it’s a blob of ingredients. In this case, Dictator has achieved palatable simplicity.
The tomato chicken “necrocasserole” is a quick weeknight meal that can be paired with a variety of sides. I opted for instant polenta from Paese Mio. The chicken breast was tender, while the cornmeal soaked up a tomato base filled with potatoes, onions and seasonings.
Top with a sprig of rosemary or thyme, pair with a glass of Chianti and you’re good to go.