Archive for Food

Chef Tom – Olé! Molé!

Posted in Food, Opinion, Recipe, Review with tags , , , , , , , , , on March 30, 2019 by segarini

Don’t be intimidated. These three recipes are dead-simple and REALLY delicious. If you have a hankering for Mexican flavors, and a few people coming over for supper, this is the ticket. Serve with some good (preferably hand-made) tortillas, a tossed green, and a pitcher of cold Margaritas (or some Tecate, or Modelo, or Dos Equis).

Follow the link to find some Molé paste (if you can’t find it at the local Whole Foods). Continue reading

Chef Tom’s Cure for Boring Breakfasts

Posted in Food, Opinion, Recipe with tags , , , , , , , , on March 17, 2019 by segarini

Breakfast does NOT have to be boring. Once you get familiar with how to prepare and assemble these breakfast bowls, with their interchangeable ingredients, you can get creative and switch out ingredients to your little tongue’s desire.

Go to Africa with eggplant and peanuts. Go to Mexico with guacamole and chilies. Go to Eastern Europe with Bulgarian feta or grated Kashkaval cheese, and some sautéed cabbage and caraway. Go to Asia with seasoned rice vinegar in the scrambled eggs, roasted bok choy, and a drizzle of sesame oil and Hoisin.  Continue reading

Chef Tom – Rainbow Trout, Rainbow Girls, Cilantro-Lime Rice and the Shook Twins

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on March 9, 2019 by segarini

This is one of those recipes that could be switched up very easily. It will work with whatever fish is freshest and available. If you don’t have trout fillets, you could use cod or tilapia or even salmon. Pretty much any firm fish will do, skin on or off, depending on what you like. The sauce would even work with a piece of chicken, or a pork tenderloin.

You can pan-fry for a crispy skin, or broil, or even roast. If you have a sous vide at home, cook your fish and finish with the sauce. You could lean more towards Thailand and VietNam by splitting the difference between soy sauce and fish sauce. Add a couple of shakes of good curry powder. Change the toppings to sliced green onions, cilantro leaves, thin slices of colored bell pepper, or throw on some toasted almonds or peanuts. Tons of possibility.

And any of these methods would work fine with the Cilantro-Lime Rice. Continue reading

Chef Tom – Dominican Chicken and Mathew ‘ET’ Gibbs

Posted in dance, Food, Recipe, Review with tags , , , , , , , , , on March 2, 2019 by segarini

Here is a very-easy-to-put-together weeknight dish that’s filling, protein-rich, and surprisingly yummy –a satisfying end to a cold day.

The marinade does take an hour to work its magic, but it’s way worth it. Serve the chicken and the roasted potatoes with a simple green salad and you’re set.

Continue reading

Chef Tom – Pork and Veggie Bowls

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on November 10, 2018 by segarini

This lunch had been repeated a few times because it’s so damn satisfying. It takes paying attention to timing to have everything ready at the same time, but when it all comes together, the homey colors, soulful flavors and fresh crunch make a most nourishing one-bowl meal.

Continue reading

A Segarini Rerun – Bob’s Scrapbook of Awesomeness and Oddities For Modern Boys and Girls

Posted in Opinion, Review with tags , , , , , , , , , , , , , , , , , , , , on September 3, 2018 by segarini

It’s Labour Day! And what better way to celebrate Labour Day than by spending it labouring! While the rest of you lie on the beach, or eat the latest CNE bacon wrapped-deepfried-chocolate covered-peanut butter-dill pickled Midway treat, or sit in traffic on your way back home from wherever you are, I will be moving the last of the boxes and bags from one room to another in order to accommodate a new roommate whose last-minute addition to my life will enable me to keep a roof over my head, food on the table, and who can dial 911 if I accidently lock myself in the bathroom again. Think of me while your ice cream cone melts all over your hand or someone side swipes your car while you wait in line for a burger at Weber’s.

See you tomorrow, when the temperature drops from 100 degrees to ‘Where the fuck are my Ice scraper, toque, and gloves’?                                 Bob – September 3rd, 2018

Continue reading

Chef Tom – Istanbul Part 1

Posted in Opinion, Review with tags , , , , , on May 12, 2018 by segarini

Editor’s Note – Before his new column, here’s a lovely note from Chef Tom concerning our fallen brother, Frank Gutch Jr.

I didn’t know Frank. I do know Bob and have for a very long time. The loss of a loved one is always so painful, such a sobering interruption and (the thing that pisses me off the most), so fucking final. When my friends are in pain, I feel it too. It was wonderful reading all of the generous thoughts and heartfelt tributes about this most remarkable man.

Having been on the planet now for more than a few decades, I have often pondered on that age-old axiom of “finding your purpose in life.” Took a few years but I finally made peace with that terrible notion, where what I have isn’t nearly as good as what I COULD have if I ever found my purpose. The peace I found was in considering the question, ”What if my purpose in life isn’t some grand accomplishment that impacts millions, but rather something as seemingly simple, even benign, as a smile at someone across the aisle in the bus?” My smile might be just the thing this person needed to see at that moment in order to make a wise choice that would set a thousand wheels in motion, making a significant difference in the lives of many, most I would never know about.

Frank’s generosity of spirit, being the intrepid miner of rare gems when it came to finding obscure, but beautiful  music, giving those gems a good polish, and bringing them into light for everyone to enjoy…..that talent alone likely transformed hundreds of lives for the better.

Most excellent work and life well-lived. RIP Mr. Gutch.

…and now, here’s Chef Tom’s latest….

Continue reading