Le Cochon Caché

Hello my beautiful people!

I know... Je sais... J'ai été absente depuis trop longtemps, mais à partir d'aujourd'hui (j'espère) je serai plus présente.

De ce fais, j'aimerai vous faire part de mon expérience d'un comptoir pour emporté qui vient d'ouvrir cette année: Le Cochon Caché. ( cute ah comme petit nom)  Au menu: de la porchetta, une spécialité italienne (la porchetta est un cochon farci cuit pendant plusieurs heures). Les portions sont généreuse et le service est chaleureux, de quoi satisfaire un estomac vide.  

 

Alors , si vous êtes dans le coin de Villeray, je vous conseil de faire un petit tour et prendre une photo avec le petit cochon tout mignon. 

 

Le Cochon Caché

7901 rue Henri-Julien, Montreal, Quebec H2R 2B9

(514) 507-8700

 

S. 

 

There is nothing better than a friend, unless it is a friend with food!

There is always something in the world to celebrate, and a little while ago, it was time to celebrate our friend's birthday....Senny's birthday!!! 

To celebrate his birthday, I had the chance to go the restaurant called "Kitchen Galerie" and quite frankly I was impressed. The food was amazing, the music was good (love me some reggae) and the ambiance was remarkable. I didn't know what kind of food we were going to devour but all I heard, was that the food was amazing and tasteful. Having people (don't get me wrong, all the reviews are also very good) telling me that the food was good was one thing, but actually tasting it was another!!! 

How to: easy shrimp ceviche

I've always loved seafood! When I say love, I mean LOVE with capital letters!!! I'm a big eater but not a great cooker but sometimes I can do wonders with my hands. So here's my take on an easy ceviche.

 You will need:

• About 20 shrimps, peeled and deveined (I am using 21/25, but I find using the 26/30 better because the shrimps won't be as thick) 
• 1/3 of a big red onion
• A pinch of salt, pepper and sodium 
• A teaspoon of fish sauce (you can add more later according to your taste)
• 1/3 of a cup of cilantro (you can put as much as you like, but not too much) 
• 2 big citrus (I've actually use 2 and a half because I like it sour)