Food Musings

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

Luxalune

April2

We were on a double date with J1 and J2.  To kick off the weekend of our trip to Ireland, we decided that we would love to have a pub supper.  We headed downtown (and downstairs) to an unnamed location and decided to get back in the car and aim for Luxalune on south Osborne St instead.  I was so glad, as I have wanted to visit this Gastropub ever since they opened.  I loved the wide open space and the cozy couch pit.  We sat at a table in front of the big screen as a Jets games was on.

I do not profess to be a beer aficionado but J1 certainly knows his stuff.  He chose a really spicy selection with tastes of citrus and coriander. Later in the evening D ordered one with essences of coffee and chocolate.  Who knew that beer was such a culinary experience?  Certainly not I.

So what to eat, to complement these libations?  We each chose a tapas and then shared everything that was plunked on the table.  The presentation with a number of items in cast fry pans was very much to our liking.  The blueberry brie was delicious on points of a savoury bread.

I selected the fries loaded with seasoned ground beef and cheese.  I remembered delectable hand cut fries at the Warwaruk brothers’ former location that we loved and visited frequently called Lux Sole.  I was a little bit disappointed that the fries had not followed the brothers to Luxalune.  However, the sauce duo that was served for dipping, redeemed the dish.

Similar toppings were served on the nachos, but for some reason they tasted so much better on nacho chips (perhaps it was the addition of hot peppers and black olives).

The fourth dish were tomato wraps stuffed with a smooth and delicious cheese.  I often consult an on line menu to discover the details of a dish which I particularly like, but I was unsuccessful in my search.

The Jets won in overtime, the company and food were wonderful and the beer unique and tasty.  We were all set for our next Pub supper-in Ireland!

Luxalune on Urbanspoon

Kath’s quote: “There was an Old Man of Columbia,
Who was thirsty, and called out for some beer;
But they brought it quite hot, in a small copper pot,
Which disgusted that Man of Columbia.”
-Edward Lear

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

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