Saint Lawrence Ice

Our kids make us proud every day, with all of their unique challenges and accomplishments.  Here is a recent example.

After returning from his first solo exhibition in Cologne, Germany last week, Ben S. , a graduate student of Fine Arts at NYU, curated a show at the cottage on Wolfe Island.  He brought some of the work up from New York, and gathered other artists from Ontario for his show “Saint Lawrence Ice”.  

Carol Bove photo: Elaine Cameron-Weir

Bruce Mellon
photo: Elaine Cameron-Weir

Carlos Reyes, speed skater

Check out his blog and also a review from ARTINFO International.
 

This simple marinade follows the principles of Thai flavours: a balance of hot, sour, salty and sweet.  It can be used on fish, seafood, chicken or pork, and with some planning, can be morphed into some excellent leftovers for making soup! When we were trying to decide what to make for dinner this weekend, we looked in the pantry and this is what we came up with. For some more tips, refer back to our blog, Always Be Ready With a Well Stocked Pantry.

 Simple Thai Marinade

1 clove garlic, minced

1 teaspoon minced fresh gingerroot

1 tablespoon honey

1 teaspoon asian chili paste (sambal oelek)

1 tablespoon rice vinegar

2 tablespoons fish sauce

1 tablespoon soya sauce

1 teaspoon toasted sesame oil

1 tablespoon chopped fresh cilantro

Mix together in a glass dish and add your choice of protein for marinating.  Shrimp or fish require a very short time (15-20 minutes), chicken could marinate for 30-60 minutes, and pork for 1-2 hours.

To grill to desired doneness and with perfect grill marks, visit www.broilkingbbq.com and follow the links.

Veggies Roasted on the Grill

½ medium onion, cut into chunks

1 cup broccoli florets

1 cup cauliflower florets

½ cup baby carrots, sliced on the diagonal

1 red pepper, cut into chunks

2 tablespoons sweet thai chili sauce

1 tablespoon hoisin sauce

1 teaspoon toasted sesame oil

Place prepared vegetables in a foil pan. Mix the sauces and sesame oil in a small bowl, and pour over the vegetables, tossing to coat.  Place the pan on the top rack on a preheated barbecue on MEDIUM LOW for 20-25 minutes, stirring occasionally.

Coconut Curry Soup

1 can coconut milk

2 ½ cups chicken stock

1 teaspoon yellow or red thai curry paste (or more, to taste)

1 tablespoon fish sauce

1 cup leftover chicken or shrimp, cut into chunks

1 cup leftover roasted vegetables

1 cup leftover rice

1 teaspoon toasted sesame oil

2 tablespoons chopped fresh cilantro for garnish

Place everything in a medium sized saucepan and heat through.