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!

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 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”

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.

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

From post: Daughter #2’s Favourite Salads

 

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