Duke's Birthday Weekend

What a crazy weekend!  We arrived at the cottage ahead of our guests, and drove the boat into town to stock up for Duke’s Big Party.  No sooner had we gone through the locks than the skies darkened and the winds started swirling.  We rushed through our shopping list, put up the skimpy boat top, and hunkered down in the LCBO as the heavens opened.  When the rain lightened up a little, we ran back to the boat and headed back toward the locks, only to find they were closed for the night.  The police helped us locate the lockmaster, who returned with a stern scolding about hours of operation.  He stood at the controls, but the storm had knocked out the power, and we were definitely stranded on the wrong side of the locks for the night. 

Luckily Duke was not too far behind us with his car, and he came to our rescue, but the next obstacle was a dead boat battery.  By this time our quick trip to town had taken 5 hours.  When we finally “borrowed a boat” to get across the lake it was pitch dark and we had no power at the cottage.  Thank goodness for candles, lanterns and our Broil King Barbecue!  In spite of all these challenges, in very short order we were sitting down to a dinner of Grilled Chicken with the Perfect Spicy Thai Marinade, Spicy Eggplant Ratatouille (prepared at home and reheated on the grill), Vegetables Salad with Ginger-Soy Dressing , and basmati rice, cooked to perfection on the side burner!

The next day we set up for 32 guests in celebration of Duke’s 60^th Birthday.   In spite of the iffy weather all weekend we were able to enjoy cocktail hour outdoors, before heading to a cozy cottage to sit down to our “Kegger” fare of brisket and ribs, as well as Steel-Head Trout Marinated in Whisky and Soy on the barbecue and a host of salads.    

Our inventive bartenders resurrected an aqua board to double as a bar.

Birthday Boy, Duke and his amazing wife, Nancy, who prepared all the appetizers for the occasion.

Spicy Eggplant Ratatouille

2 large eggplants

kosher salt

2 yellow onions, roughly chopped

3 tablespoons canola oil

5 ripe tomatoes

5 cloves garlic, peeled and minced

2 tablespoons ginger, peeled and minced

For the sauce:

1 can coconut milk

¼ cup dry sherry

2 -3 tablespoons fish sauce

Grated zest on 1 lime

2 teaspoons sambel olek

¼ cup chopped fresh cilantro

¼ cup chopped fresh basil

for the garnish:

1 bunch chives, snipped

Peel the eggplants and cut them into ½ inch slices.  Sprinkle with salt, and lay on sheets of paper toweling for 30 minutes.  Meanwhile light the smoker, and set the temperature to about 350°F.  Wipe the eggplant slices to remove the moisture and salt, then brush them liberally with vegetable oil.  Place on the smoker, and cook, turning occasionally, until golden and beginning to soften.  Remove from heat, and chop into bite-sized pieces.

At the same time, halve the tomatoes, and place them on the upper rack of the smoker for about 20-30 minutes.  Remove from smoker and let stand until cool enough to handle.  Slip off the skins, squeeze out the seeds, and coarsely chop.  Combine all the sauce ingredients in a measuring cup and set aside.

In a large skillet, on the side burner of the barbecue or on the stovetop, heat 2 tablespoons vegetable oil.  Add the onions and cook, stirring occasionally, until golden.  Add the garlic and ginger and cook, stirring, for one minute before adding the eggplant, tomatoes and the sauce.  Bring to a low boil, and reduce heat to a simmer, cooking until the sauce thickens slightly.  Garnish with snipped chives, and serve over rice. 

Vegetables Salad with Ginger-Soy Dressing

Assorted Vegetables, blanched and patted dry.  (We used fiddleheads, asparagus, and french green beans)

For the dressing:

1/4 cup rice viegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 teaspoon sambal olek

2 tablespoons finely minced ginger

1 whole green onion, minced

2 tablespoons chopped fresh cilantro

For the garnish:

2 tablespoons toasted sesame seeds

Arrange blanched vegetables on a platter.  In a mason jar, combine all dressing ingredients and shake well.  Pour over the prepared vegetables.  Sprinkle with toasted sesame seeds.

Note:  Vegetables can be blanched up to one day in advance.  Dressing and sesame seeds can also be prepared a day in advance.  Assemble just before serving.

Steel Head Trout Marinated in Whisky and Soy

3 whole filets steel head trout

4 cloves garlic, peeled and minced

2 tablespoons fresh ginger, peeled and minced

1 cup soy sauce

1 cup rye whisky

1 cup brown sugar

½ cup maple syrup

freshly ground black pepper

Up to 24 hours (and at least 1 hour) before serving, place the marinade in a large glass dish, and lay the fish, flesh side down on top of the marinade.  Soak 2-3 cedar planks in water for ½ hour. 

Preheat the barbecue on MEDIUM, place the cedar planks on the grill and reduce the temperature to LOW.  Lay the fish over the cedar planks, close the lid of the barbecue and cook for 25 minutes, or until the fish flakes but is still moist, brushing occasionally with the marinade. 

To serve, lift the fish off the skin with a slim spatula.  

Ted cut the pork into individual ribs by removing every other bone.

 

As the fog rolled in we wondered if we should be preparing for a sleep-over for 32!