I prefer Trout but, by all means, use salmon if that is your fish of choice.
- 1/4 cup pineapple juice
- 1/4 cup packed dark brown sugar
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 cedar grilling plank
- 4 – 6 oz. trout fillets (skin attached)
- 4 – 1/2 inch thick slices, fresh pineapple, peeled and cored
- 1/2 inch slice thick red onion
- 1 jalapeno chile pepper
Firstly, soak the cedar plank in water for no less than 1 hour, making sure you weigh it down.
Now to make the marinade, stir together in a small bowl the pineapple juice, 2 tbsp. brown sugar, vinegar and soy sauce. Place the fish fillets in a sealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for an hour. Turn it over a couple of times to ensure the fillets are coated.
Place the plank in a preheated barbecue until it begins to smoke and crackle. Remove the fillets from the marinade and lay the fillets, skin side down on th grill, and sprinkle with the remaining brown sugar. Discard the marinade.
Lightly spray the pineapple, onion and pepper with Pam. Around the edge of the grill, place these and cook all for about 10 minutes. Turn the pineapple, onion and pepper once, through this cooking time.
To make the salsa, chop the pineapple and onion, transfer to a small bowl. Add the minced pepper to this and toss to coat.
Serve with the fish.
Menu For A Retirement Party For Friends
We have a friend, who just retired so, of course, we have to have a dinner party to celebrate such a wonderful challenge to a man who has worked most of his life (as we all do, I know)
It will start with a glass (or two) or wine and wonderful two kinds of bbq chicken wings to munch on and chat away. A small token gift of wine will be offered.
Now, moving into the air-conditioned dining room (+ 38-39 degrees is being called for), we will start with:
Pulled Pork Popovers *
Papaya/Shrimp Salad With a Ginger Curry dressing
Orzo dish With Smoked Trout
Fruit/Cheese/Nut Tray
Wine
Coffee
* Don invented this dish. He made popovers, then cut in half and placed generous amount of pulled pork on bottom and set top at the side and then drizzled some of the sauce over. OMG! These are the best of the best of the best. Damn he did it again!
The orzo dish he made before and it is served lightly chilled. It has a remarkable homemade pesto sauce in it (recipe for this dish is already posted on this site).
The dessert tray had:
3- 1/2 inch squares of a hazelnut “wafer” cookies,
4 kinds of cheese (small pieces)
candied pecans (made in the morning)
fresh fruit – peach slices, kiwi slices, green grapes
toasted baguettes slices
This, my friends, was a hit the other night and will be again. Seems to go over well on hot nights instead of a heavier dessert.
Try something like this and you will be praised over and over.
Yummy dinner menu (99% is made in advance) where you can spend all your time with your guests.
Wild Pancake Hors d’ Oeurves With Dipping Sauce
“Wild” in the manner of being different, unexpected and enjoyed by all at your little party.
- 3/4 cup flour
- 1/4 cup rice flour (not from a sweet rice)
- generous pinch of salt
- 1 large egg
- 1 large egg yolk
- 1 cup water
- 1 serrano chile, seeds removed and minced
- pinch of ground pepper
- 1/8 tsp. sesame oil
- 1 tbsp. Crisco oil
- 3 scallions, pale green and dark green only, cut into 1/2 inch pieces
- 1/4 cup loosely packed fresh cilantro leaves (small ones)
Whisk together the flours, salt, whole egg and yolk, water, chile, and pepper. This batter will be thin.
Heat 1/2 tsp.Crisco oil in an 8″ skillet, over moderately high heat, brushing to coat the bottom of pan. Pour in 1/3 cup batter, then scatter 1/4 of the scallions and 1/4 of the cilantro leaves, pressing gently into the pancake.
Fry for about 2 minutes until the bottom is golden in colour. Turn over and fry until the scallions are cooked to a light brown. Remove and transfer to paper towels. Make 3 more pancakes the same, adding more oil each time.
When done, place on a cutting board and cut into 8 wedges each one. Serve warm with the following sauce.
Sauce
- 1/3 cup soy sauce
- 2 tbsp. rice vinegar
- 3/8 tsp. sesame oil
- 1 tsp. toasted sesame seeds
Stir together the soy sauce, vinegar and oil in a small bowl and whisk to incorporate. Stir in the sesame seeds, just before serving to some excited guests.
Yum!
Roasted Vegetables
I absolutely love the flavours of vegetables that have been roasted (bbq or oven) and this recipe is no exception.
- 1 large yellow zucchini
- 4 small Italian eggplants, sliced in half lengthwise
- 1/4 cup olive oil (good quality)
- salt and pepper to taste
- 1 red bell pepper, stem and seeds removed
- 1 tbsp. chopped fresh thyme leaves
- 1 tsp. crushed dried fennel seeds
- 2 medium carrots, peeled and sliced in half, lengthwise
- 2 large potatoes, peeled and cut in half, lengthwise
Heat bbq to high heat (450) or your oven – same temperature. Cut the squash lengthwise into 3/4 inch thick slices. Liberally brush the sides of the eggplants and squash with olive oil and sprinkle with salt and pepper.
Arrange on a large oiled baking pan.
Now cut the red pepper lengthwise into 3/4 thick slices and toss with the remaining olive oil.
Basically, do the same with the remaining vegetables, making sure to rub with more oil and season. Sprinkle the fennel over the potatoe pieces and roast until the vegetables have become tender and golden brown in colour. This should take about 30-35 minutes. Turn the vegetables over once during the cooking time.
Remove from the oven and serve immediately.
In a word YUM!
Lemon Pie Vodka Martini
This is a classic martini with a wee twist….
- 1 part Grey Goose Vodka
- 1 part Lemoncella
- 1 part whipping cream vodka
- 4 drops Dry Vermouth
Pour into a shaker filled with ice and shake for 20 seconds. Strain into a well chilled martini glass and garnish with a lemon twist.
Summer Martini
With a lot of company this summer, I have returned to the ‘signature’ drink mode. We used a martini to greet guests with and now it seems like a good thing to do. My reasoning? Just ‘cuz…
Always chill your martini glasses and then start, this way the drink is always in “chill” mode. That doesn’t sound too hard, does it?
- 2 parts Raspberry Vodka
- 1 part Whipped Cream Vodka
- 1 part Cassis
Pour into a shaker filled with crushed ice and shake for 20 seconds. Strain into the chilled martini glasses and add a couple of raspberries or, if you really want to go over the edge, a slice of fresh peach.
Yummmmmmmm.
Fresh Peach/Pistachio/Raisin Cake
This is the season of peaches and yes, we have our own peach tree. Right now, the branches are really drooping from the weight of them all, so it is time to get busy…desserts, jam making….on and on.
- 1 1/4 cups Crisco oil
- 1 1/4 cups sugar
- 1/2 cup packed dark brown sugar
- 4 extra large eggs
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. nutmeg
- 3 1/2 cups peeled, diced peaches
- 1/2 cup golden raisins
- 1/2 cup coarsely chopped pistachios
Beat the oil, sugars and eggs in your mixing bowl. Combine the next 6 dry ingredients. mixing well to combine.
Add the peaches, pistachios and raisins, stirring until just combined. Spread out in a 10 inch tube pan (angel food pan) that you have sprayed with Pam.
Bake in a preheated 325 degree oven for about 1 1/2 hours or until a toothpick inserted in the centre, comes out clean.
Cool 15 minutes on a rack and then invert onto the rack until it cools completely.
To serve, sprinkle the cake top with icing sugar or add a generous dollop of whipped cream on each slice, once plated.
Enjoy!
Peach Cheesecake Squares
I just finished making peach jam (our very own peaches) and this is a delectable/delicious/and downright yummy dessert using it.
- 2 cups flour
- 3/4 cup packed brown sugar
- 3/4 cup finely chopped pecans
- 3/4 cup butter
- 2 – 8 0z. pkg cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla
- 1 cup peach jam
- 3/4 cup pecan halves
To make the crust, combine the flour, brown sugar, chopped pecans and butter, mixing until crumbly. Keep 3/4 cup aside for the topping.
Press the remainder into a 13 x 9 inch baking dish that you have sprayed with Pam. Bake in a 350 degree oven for about 15 minutes until the edges are golden.
In your mixer, beat the cream cheese, sugar, eggs and vanilla until completely smooth. Spread over the hot crust, and bake a further 15 minutes. Stir the jam until quite smooth and spread over the top.
Mix the pecans halves into the remaining crumb mixture and sprinkle over the top. and bake another 15 minutes.
Cool completely on a rack and chill t least 3 hours or overnight.
What did I tell you? Yummy!
Truffles Like You Have Never Had Before
We are always looking for new things to try on our guests and this is one, I guarantee, you have never had before. Entertaining is always exciting and this will definitely up the ante on your hosting skills.
- 1/2 cup Asiago cheese (my favourite)
- 3 1/2 oz. whole duck foie gras, torchon style*
- 1 tbsp. apricot jam (homemade if you have – it would be perfect)
- 2/3 cup panko crumbs
- pinch of dried mint
- pinch of salt and pepper
Place 2/3 of the cheese in a frying pan and, without stirring, cook over medium heat until the cheese starts to turn golden (60 seconds).
Remove from heat and quickly transfer to a plate to cool down. When cooled, break up with a knife and chop fine then transfer to a small bowl.
In a processor, puree the foie gras and jam until completely smooth. Transfer this to a bowl and fold in the remaining cheese, breadcrumbs and mint. Season to taste.
Scoop up teaspoons of the mixture and form balls with your hands. (keep hands wet so mixture doesn’t stick), repeating until all done.
Roll in the toasted Asiago cheese you chopped earlier and chill now until ready to serve. The only thing needed is a toothpick and a glass of wine. Ha!
“torchon style’ only means the method of cooking fois gras.
Rib Roast With A Grainy Mustard Sauce
This can be done in the barbecue if you wish, but it is so easy to prepare and even lovelier to present to company.
- 1 – 7 lb. 3 bone rib roast
- 1 tbsp. vegetable oil
- 1/2 cup melted butter
- 4 shallots, sliced
- 6 cloves garlic, halved
- 1 tbsp. olive oil
- 1/2 cup Chardonnay wine (this is true)
- 2 cups beef broth
- 1 1/2 tbsp. grainy mustard
- 1 tsp. creamy horseradish
- 2 tbsp. cold unsalted butter
- 1/4 cup heavy whipping cream
Position the rack (if using oven) to low in oven and preheat to 350 degrees. Rub the roast with garlic and oil. Set aside. Sprinkle lightly with salt.
In a skillet brown the roast on all sides. Spoon the melted butter all over the roast.
Place roast, fat side up on a rack in a shallow roasting pan. Roast uncovered 2 1/4 hours (medium rare) and 2 1/2 hours for medium. Keep spooning the butter over the roast.
In a large skillet, cook the shallots and garlic in hot olive oil for about 7 minutes. Remove from the heat and carefully add the wine. Return to heat and simmer for 5 minutes until reduced by half. Add the beef broth and again, cook for 8 minutes until reduced to about 1 1/2 cups.
Transfer the roast to cutting board and tent with foil. While this is ‘standing’, prepare the sauce by draining the fat from the roasting pan. Add the cream to the broth mixture and simmer in the skillet.
Strain sauce through a sieve into a small saucepan and simmer for 2 minutes. Add the mustard, horseradish and cream. Whisk in the butter, 1 tbsp. at a time.
What can I say? Serve with garlic mashed potatoes (recipe on this site), some yellow and red beets, green salad, warm rolls and, of course, a beautiful Merlot.
Perfect dinner for a wonderful time with friends and family.
Damn, you did it again.
Teriyaki Chicken With Rice Salad
This is a nice way to update the lowly chicken on a hot summer day. It is easy and quick.
- 3 tbsp. soy sauce
- 2 tbsp. liquid honey
- 6 tbsp. rice vinegar, divided
- 1 garlic clove, grated
- 4 cups cooked rice
- 1 cup sliced cucumber, peeled and seeds removed
- 1 tbsp. toasted sesame oil
- 2 chicken breast cutlets
In a small saucepan combine the soy sauce, honey, 1 tbsp. rice vinegar and garlic clove. Bring to a boil and reduce by half.
Toss together the cooked rice (cooled down, of course), cucumber, 5 tbsp. rice vinegar and sesame oil.
Grill the chicken cutlets,continually brushing with the soy sauce mixure and turning often, until cooked.
Spoon the rice salad on plates and slice the chicken cutlets and serve on top. This recipe will serve 4 people.
Add sliced tomatoes, cheese and basil, sprinkling with balsamic vinegar. Add a warm dinner roll, glass of wine and the evening begins. Have fun and enjoy!
Sriracha Butter
IF you are looking for a nice spicy, salty butter on top of a grilled steak this is the one. It uses anchovies but I promise, it does NOT taste fishy.
- 1 stick unsalted butter, room temperature
- 2 anchovy fillets, minced
- 1 tbsp. spicy chili sauce
- 1 garlic clove, minced
- sea salt
Using a fork, mash together the butter, anchovies, chili sauce, garlic and 1/2 tsp. salt. Keep refrigerated up to 1 week.
Simply cut slices off and place on top of a steak and let it melt.
This simply adds a deep, rich flavour to the taste of your steak.
Besides, would I lie? Nope!