Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

My Man’s Ribs

March30

My D is an incredible cook and everything he does, he does first class.  When he says that he is going to slow roast ribs for Sunday dinner, the process starts the night before.  He pulled out a half dozen full racks of ribs from the freezer to defrost overnight in the sink. In the morning he mixed together this dry rub:

1/2 c paprika
1/4 c garlic powder
1/4 c mild chili powder (use medium or hot to kick up the heat)
3 T salt
3 T black pepper
2 T onion powder
2 T celery seeds
1 T brown sugar
1 T dried oregano
1 T dried thyme
3 t cumin
2 t dry mustard
2 t ground coriander
2 t ground allspice

Mix together all ingredients until well combined.  Approximately 1/2 was used for 6 racks of ribs.  Store the rest in an airtight container.  May be stored for up to 6 months.

Liberally rub the spice mixture all over the surface of the ribs. Place a variety of loosely chopped vegetables like carrots, celery, onions, etc. into the bottom of a roasting pan that has a bottom rack.  Pour in enough water to cover the veggies but not exceed the height of the rack.  Insert the rack over the veggie mixture and then place the ribs in a standing position onto the rack.  Cover with lid or aluminum foil.

Place in a preheated 350 degree over for at least four hours or until a rib bone comes loose from the meat when jiggled.  Cool completely.  Place on a hot barbecue grill and brush with your favourite barbecue sauce.

Kath’s quote:   “Was I catching the contagious enthusiasm of this Canadian? Was I truly euphoric at the sight of fresh-grilled pork?”-Professor M. Aronnax in Jules Verne’s ‘Twenty Thousand Leagues Under the Sea”

posted under Entrees | 1 Comment »

Stella’s Bannock Burgers

March29

I met Stella while I was teaching up in Thompson, Manitoba.  As is often the case, my students teach me as much I teach them.  I learned a great many things about living in the “north” and about perseverance when times are less than opportune. 

Stella has a catering business called Laurayne’s Catering Services and she was willing to share this prized recipe with me.  I have not had a chance to make it since I arrived home this past weekend but wanted to post it here, in case it turns to summer again soon.


Stella's Bannock Burgers
Recipe type: Entree
 
Ingredients
  • Stuffing:
  • 4-6 Italian sausages, casings removed, choose spiciness as desired
  • 1 lb. ground beef
  • cajun seasoning as desired, if sausages not as hot as you'd like
  • 4-5 medium potatoes, boiled and mashed
  • 1 T butter to add to mashed potatoes
  • Bannock:
  • 4-6 c all-purpose flour (can use whole wheat flour)
  • 3 T baking powder
  • 3 c lukewarm milk
  • melted lard for frying
Instructions
  1. Stuffing:
  2. Saute the sausage and meat together until cooked through.
  3. Drain and cool.
  4. Mix together the meat and potatoes with your hands.
  5. Add s & p to taste.
  6. Bannock:
  7. Mix dry ingredients in a large bowl starting with 4 c flour.
  8. Make a well in middle and add milk.
  9. Mix until moist.
  10. Turn dough out onto a floured surface.
  11. Knead dough and continue to add the 2 c of flour until the dough is no longer sticky.
  12. Roll dough out with a rolling pin roll to approx. pie crust thickness.
  13. Cut dough into large triangles.
  14. Stuff the filling into the dough triangle and then wrap the edges around the filling, sealing the edges.
  15. Gently press flat.
  16. Fry in melted lard, turning once.

I understand that the bannock can also be grilled on the barbecue or it can be skewered and cooked camp fire style.  We often have late night snacks around the campfire at the lake and I am going to for sure make these for the May Long weekend.

Kath’s quote: “A Hamburger is warm and fragrant and juicy. A hamburger is soft and nonthreatening. It personifies the Great Mother herself who has nourished us from the beginning. A hamburger is an icon of layered circles, the circle being at once the most spiritual and the most sensual of shapes. A hamburger is companionable and faintly erotic. The nipple of the Goddess, the bountiful belly-ball of Eve.” –Tom Robbins

French Potato Salad

March28


French Potato Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
Ingredients
  • 2 lbs. small red and white new potatoes
  • hard cooked eggs to your liking, we start with 4
  • 3 T chopped fresh parsley
  • 2 T chopped fresh dill
  • 4 green onions, chopped
  • ⅓ c finely chopped red onion
  • Dressing:
  • ⅓ c red wine vinegar
  • ¾ olive or canola oil
  • 2 t Dijon mustard
  • 1 clove garlic, minced
  • freshly ground black pepper
Instructions
  1. Boil potatoes until just tender.  Drain and cut according to your liking (various preferences in our family from almost mashed to almost whole).  Hard boil eggs for 12 mins., cool, peel and slice.  Place both into bowl with remaining salad ingredients.  Combine dressing ingredients, mix well and toss with warm potatoes.  Add freshly ground pepper.  Salad should marinate in dressing for several hours in refrigerator.

 

From post: Daughter #2’s Favourite Salads

 

Limon-Isla Mujeres by Guest Blogger: Sister #3

March28
 
Walking into Limón, located on the main floor of the home of Sergio Contreras Martinez and Charissa Gillingham’s, feels like arriving for dinner at a friend’s. Formal enough to feel special, yet casual enough to feel welcoming, this new addition to the Isla Mujeres restaurant scene is unique.  Sergio, Charissa and their 4 year-old Max, sit at a corner table enjoying their nightly meal together while still keeping an eye open to ensure their guests get the utmost attention.
 
 
We request a table in the garden and are very pleased with the ambience of the place. We are delighted with the Chef’s surprise amuse bouche of fish and shrimp dip with chips which we enjoy with a glass of Chilean red wine in honour of my dinner companion’s country of origin. 
 
 
For our mains we order the Arrachera – tender grilled flank steak served with bean and chillies and a delicious sauce with just the right heat.
 
 
We also chose the Tikin Xic – fresh fish done in a saucy rendition of this Isla classic. 
 
 
 
The only thing I thought would have made our meals perfect would have been a little potato to accompany the beef.

I loved sitting across from the BB-Q and watching the chef grill the meals to order. We enjoyed our conversation with the chef who told us lots about the varying cuisine found across Mexico. 

Earlier this year when the beach club at Playa Sol closed with no plan to reopen, I was sad to see it go and wondered what operator Sergio would do next. Well like a Phoenix, Limón has risen and Sergio looks healthier and happier than ever. It was great to see him in this location, where he can be close to his family and even tuck Max into bed everynight  

We had a really good visit with Sergio. We could see the passion he has for this place as he showed us photos of various menu items. The menu features some classics but also gets inventive featuring things like hibiscus tacos and offering a wide range of vegetarian items.

Limón is located on calle Lizeta just up the hill from the Super Epress in las Gloria.

Kath’s quote: “Appreciation is a wonderful thing; it makes what is excellent in others belong to us as well.” –Voltaire

Dinner at The Grove Pub on Grosvenor

March27

D and I had both spent the day visiting our Moms.  I had plans that evening to attend a neighbourhood wine and cheese party.  In between though, D and I met for a quick supper and to watch the first period of the Jets game.

I have enjoyed lunch at The Grove Restaurant and Pub but never dinner.  We positioned ourselves side by side as couples sit in French cafes.  We were not feeling particularly romantic, we just both wanted a good vantage point of the TV screen.   The evening started with a couple of Rock Creek ciders and we had barely begun to quench our thirst when our dinner of appetizers arrived.  We were pleased with the kitchen’s timing.

The chevre and roasted pepper croquettes were milder than I imagined they would be.  I could taste a well blended bechamel but could not detect the sharpness of the goat cheese.  This was not because the pepperiness over powered the goat cheese (because the taste of a pequillo peppers is closer to a bell pepper than a chili pepper, despite their small size).

We really enjoyed the fish bites especially the haddock nuggets coated in panko flakes.  We prefer our salmon a wee bit rare and these were quite well cooked.  Happily, the accompanying curry sauce moistened the morsels for us.

The scallops were absolutely sublime!  Perfectly seared to our liking so that the surface was slightly crunchy but the inside was still almost translucent.  Topping the scallops was candied pork belly, and they were nestled upon caramelized apple & onion purée and a drizzle of lavender port syrup-oh my!

We met another Winnipeg Chef as they were leaving.  The sign of an exceptional restaurant is when other chefs choose to eat there.

The Grove Pub and Restaurant on Urbanspoon

Kath’s quote: “Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.”-Jeff Smith

« Older EntriesNewer Entries »