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.

SNOW , MOUNTAINS, SUNSHINE, GREAT FRIENDS AND GOOD FOOD

AT LAKE LOUISE

What a beautiful country we live in! And what better way to truly experience a Canadian adventure than to spend a winter vacation in the mountains of British Columbia? We gathered together a group of friends for a ski trip and spent 10 days travelling from Kitchener, Ontario, to Calgary, Alberta to Lake Louise, to Golden B.C, then up into the Purcell Mountains, back to Lake Louise and finally home.

 First, we enjoyed the downhill skiing and blue skies at Lake Louise and Kicking Horse.  But the highlight of the trip was experiencing the most exhilarating skiing, majestic views, astonishing amount of powder, and terrific meals while back-country skiing from the Purcell Mountain Lodge.

Steph, Ted, Andrea, Jim, Rupert, Tim, Mel, Pam, Terry, Bev, Kris, Mark (clockwise from upper left).

The only thing missing at Purcell was a Broil King barbecue and our best friend, Bev.  Happily, she was able to join us at The Post  Hotel, a beautiful Relais & Chateaux  Hotel in Lake Louise, where we shared a magnificent Valentines Day dinner.

A  most magical evening was spent in the Ice Cave that Tim built for us at Purcell, thanks to the huge snow falls , not to mention his hard work and perseverance. 

Celebrating completion of the Tim's Cave, phase 1

But words really can’t begin to describe the beauty and fun of the trip, so please enjoy some of our photos, as well as some recipes of dishes that were prepared for us by Blu, our beautiful and tenacious chef from Purcell. We have modified them for the grill.

                             Grilled Beef Tenderloin - 20/20/20

Ted and Blu had a great strategy for the tenderloin!

Once you have mastered the technique of grilling this beef tenderloin, you will use it every time you have a large party. It is definitely worth the effort to learn, the pay back is the wow reviews that you will get from your guests.

  1         whole  beef tenderloin , at room temperature(6 lb)

  1         tablespoon  olive oil

             coarse salt and freshly ground black pepper

Preheat barbecue and set temperature to MEDIUM.

Pat tenderloin dry with paper towels, and brush with olive oil.  Season

with salt and pepper.

Place the tenderloin on oiled barbecue grids at a 30 degree angle for 20

minutes, rotating the meat by 1/3 every 6 1/2 minutes, to get grill marks

on all sides.

Remove the tenderloin from the barbecue to a glass dish and tent with

foil, leaving it stand for 20 minutes.

Return the tenderloin to the grids, placing it on the opposite 30 degree

angle and grill for the final 20 minutes.  Rotate the meat by 1/3 every 6 1/2 minutes, basting it with juices

from the dish.

Remove the tenderloin to a carving board and cover with foil and a kitchen towel

to insulate.  Let stand 10-20 minutes to reabsorb the juices, before carving.

Did we mention that there was a lot of snow?

Terry tried to make the best of it!

3 feet overnight !!

Nachos on the Grill

These are a great snack, winter or summer. The smoky flavour created by grilling pairs perfectly with corn tortilla chips, cheese, salsa and peppers.

Room service comes to Tims snow cave

300 gram bag of tortilla chips

1 cup mozzerella cheese, grated

1 cup monteray jack cheese, grated

1 cup fresh tomato salsa

1 jalapeno pepper, diced

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

1/2 small red onion, diced

1/4 cup fresh coriander, chopped

Preheat grill on MEDIUM. Meanwhile, line sheet pan with parchment paper. Spread out a layer of tortilla chips and top with grated cheeses, salsa and vegetables. Repeat. Sprinkle top with freshly chopped coriander. Place on grill, close lid and heat until cheese is melted and beginning to brown slightly., about  4-5 minutes. Remove and serve with accompaniments of your choice. We love it with dishes of salsa, guacamole and sour cream.

Pam loves the uphill

Rupert can't wait to ski down!

Once you climb up, take off the skins

That is how Ted does it on a split-board

Take us home boys!

HAPPY BIRTHDAY MARK!

What a great party! 

PAM IS FINISHED FOR THE DAY

TIMS SNOW CAVE/BAR

Steph is up for another run.

Low and Slow Ribs

     

We are on holidays. As we post this blog, we are in the middle of one of the most beautiful remote places on earth, the Purcell Mountains in south-eastern British Columbia. As far as the eye can see, there are mountains and snow -it is truly stunning!  More about this trip next week, but in the meantime, we want to share with you a great grilling menu.

Our good friend Mike recently came to visit us from the UK, and we welcomed him with a “Canadian” dinner of ribs and sweet potatoes, with grilled baby bok choy.  We smoked the ribs slowly in the Big Steel Keg, but below you will find options for cooking them on the grill or in the oven.  Whatever the method, low and slow heat and layers of flavor make these a succulent treat.

Mike & Mo in London

Barbecued Pork Back Ribs

The secret to fabulous ribs is in the preparation.  If you turn the ribs over to the non-meaty side you will see a membrane.  Wiggle your finger underneath it and get a good grip, then rip it off the whole back of the slab. 

Next, pack on the flavour with a good rub.  If you have a commercially prepared one go ahead and use that.  We like to mix one up in a little glass bowl and use some on the ribs and some in the barbecue  sauce:

Dry Rub for Ribs

2 tablespoons brown sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper 

1 tablespoon cumin

2 teaspoons dry mustard

2 teaspoons paprika

2 tablespoons chili powder

1 teaspoon onion salt

1 teaspoon celery salt

1 teaspoon garlic powder

1 tablespoon oregano

Rub this spice mixture all over the ribs. They can be cooked on a smoker, for 4-6 hours with a drip pan of water beneath them and loosely tented with foil, or in the barbecue or oven  in a roasting pan.  Don't add any liquid to the pan, just cover TIGHTLY. Cook them in a 275 F oven for about 3 hours. 

Make a barbecue sauce such as the following and finish them off on the barbecue. .  Turn the temperature up slightly ( to about 350) and baste generously with the sauce.  Let the sauce bake on for about 10-15 minutes before serving.

Barbecue Sauce:

2 tablespoons olive oil

1/4 cup finely chopped onion

1 clove garlic, minced

1 cup ketchup

1 tablespoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/4 cup brown sugar

1/4 cup maple syrup or molasses

1 teaspoon chipotle peppers pureed in adobo sauce (not essential but really delicious:  We usually buy a tin of chipotles, puree the whole thing and it keeps in a tupperware container in the fridge for months)

Also optional:  a little glug of bourbon is good too if you like.

Saute onions in olive oil until opaque.  Add garlic and stir 30 seconds before adding the rest of the ingredients.  Bring it to a gentle boil and reduce heat to a simmer.  Watch out because it is very splattery with all that sugar.  You will want to partly cover with a lid to reduce mess.  Simmer about 20 minutes or until slightly thickened.  Taste and adjust seasonings.

Grilled Baby Bok Choy

The basting sauce can be used for a multitude of grilled vegetables. Reserve what you don't use and try it another day on mushrooms, onions and red peppers.

8 pieces baby bok choy

Basting Sauce:

4 tbsp olive oil

2 cloves garlic

½ tsp red chili pepper flakes

½ tsp grated ginger

1/3  cup soy sauce

¼ cup brown sugar

3 tbsp rice vinegar

3 tbsp water

1 tbsp sesame oil

Preheat barbecue on MEDIUM for 5 minutes, brush grids with oil.

For the basting sauce: Meanwhile, in a small saucepan, combine olive oil, garlic, ginger and red chili pepper flakes. Saute on MEDIUM for 3 minutes to soften. Add soy sauce, brown sugar, rice vinegar and water. Bring to a boil, reduce to MEDIUM-LOW and simmer for 5 minutes, until reduced by half. Add sesame oil.

Place baby bok choy on grids and brush with sauce. Grill for 5 minutes, continuing to brush with sauce and turning once.

Valentine

While thoughts of the Superbowl may be swirling in some people's minds, ours are racing toward another important occasion!

With Valentine’s Day just around the corner, we thought we would share with you some inspiration for a delicious dinner you can make to delight your sweetheart.  In our books, nothing says “love” like preparing a delicious meal for someone you care about. We have given the recipes for 4 people but you can scale them back for 2 people, or make enough quinoa and rapini for leftovers.

These recipes came to us from a new friend, Tina, from Dallas Fort Worth, and from an old friend, Barbara, from Montreal.  We had some good fun in the kitchen together making this memorable meal.

 

Mushroom Infused Quinoa 

serves 4

Quinoa is a delicious ancient grain rich in both protein and fiber.  It has a nice nutty taste and pleasant bite to it, and can be served hot or cold.  This version is prepared more like risotto.

2 tablespoons olive oil

2 small shallots, minced

1 clove garlic, minced

2-3 cups of mixed fresh mushrooms

1 cup quinoa, well rinsed and drained

½ cup white wine

2 – 2  ½ cups hot stock:  chicken, vegetable, or for a delicious version see the Mushroom Stock recipe below.

White truffle oil, to taste

2 tablespoons chopped fresh herbs:  a mixture of thyme, oregano and parsley is nice.

Sea salt and chili flakes to taste.

In a medium saucepan over medium-low heat, sauté the shallots in olive oil until translucent.  Add the garlic and sauté for 30 seconds more, until fragrant.  Add the mushrooms, increase the temperature to medium-high, and cook until mushrooms are browning and dense in texture.  Add the quinoa, and stir to coat with olive oil and mushroom mixture, adding more oil if needed.  Pour in wine, and reduce until almost dry.  Add hot stock, ½ cup at a time, stirring after each addition, until the liquid is absorbed.  Taste-test until the quinoa is tender but still al dente. Drizzle with truffle oil, and sprinkle with herbs, salt and chili flakes. 

Mushroom Stock:

By Linda Long: Great Chefs Cook Vegan

2 tbs olive oil

2 shallots diced

½ cup dried porcini mushrooms, rehydrated in 1 cup of hot water.

1 cup fresh shitake

1 cup fresh chanterelle or baby portabella  

(All stems included)

1 cup of good white wine

A handful of fresh thyme

2 quarts of water.

Sauté shallots in oil on medium-low until translucent.  Drain the porcini mushrooms, then add all the mushrooms and a pinch of salt to the sauté pan. Coat well with a little more oil, then increase the temperature to medium, and cook until the liquid is rendered and reabsorbed so that the mushroom mixture is almost dry, and beginning to brown.

Deglaze pan with white wine and add a little thyme.  Simmer for ten minutes or until wine is reduced to a few tablespoons, add water, bring to a boil, then reduce heat to low and let simmer for 30 minutes more. Remove from heat and allow ten minutes for mushrooms to infuse.

Strain through sieve and reserve in fridge for later use or use right away for whatever grain you wish.

Italian Style Broccoli Rabe  or Rapini

Serves 4

2 bunches broccoli rabe or rapini, cleaned and trimmed

1 head garlic, coarsely chopped

2 tablespoons olive oil

Juice of ½ a lemon

Sea salt and red pepper flakes, to taste

Steam rapini and garlic in an open sauté pan until bright green but still very crisp, remove from heat and drain well into a colander.  Return pan to stove and drizzle generously with olive oil, heat on high until pan is almost smoking.  Add rapini and garlic back to pan and sear, turning with a pair of tongs, until coated on all sides.  Sprinkle with lemon juice, then sea salt and red pepper flake to taste.

Optional:  serve with shaved parmesan cheese.

Filet Mignon with Roquefort and Chive Sauce

4  6oz tenderloin steaks

Olive oil

Salt and freshly ground black pepper

For best results, bring the steaks to room temperature before grilling.  Brush lightly with olive oil and sprinkle with salt and pepper.  Preheat barbecue on medium-high for 10 minutes, then reduce heat to medium and grill to preferred doneness.  For detailed grilling instructions and cooking times, visit www.broilkingbbq.com and follow the link to the video How to Grill the Perfect Steak.  You can also check out the guide for making Perfect Grill Marks.

Barb made this velvety and decadent sauce from a recipe in Ina Garten’s Book: The Barefoot Contessa How Easy is That?

Roquefort and Chive Sauce

1 ½ cups heavy cream

2 ounces Roquefort Cheese, crumbled

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon chopped fresh chives

Pour the cream into a small heavy bottomed saucepan and bring to a boil over medium-high heat.  Simmer for about 20 minutes, stirring occasionally, until the cream is reduced by half and is thickened. Off the heat, add the Roquefort and stir until melted.  Add the salt and pepper and taste for seasonings.  Stir in the chives.  Spoon the warm sauce over the steaks.