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04-11-2023, 05:54 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Fresh Clams, Calamari with Tzatziki and a fresh Garden Salad with Avos'
Quaffed back with the usual fine Merlot.
Cheers
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04-14-2023, 12:04 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Birthday Din-Din
Stuffed Pheasant, Stuffing, Sprouts & a fine Shiraz:
Cheers
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04-14-2023, 03:46 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 23,525
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I say the key to a well prepared meal is preparation.
I like to check out the meat prior to preparing it.
Sent from my iPhone using Tapatalk
__________________
Be careful when you follow the masses, sometimes the "M" is silent... 
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04-14-2023, 03:48 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 23,525
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Quote:
Originally Posted by IronNoggin
Birthday Din-Din
Stuffed Pheasant, Stuffing, Sprouts & a fine Shiraz:
Cheers |
I guess we all need to wish you a happy birthday.
Sent from my iPhone using Tapatalk
__________________
Be careful when you follow the masses, sometimes the "M" is silent...
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04-20-2023, 07:02 PM
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Join Date: Jul 2017
Posts: 3,057
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Was cooking inside and outside at the same time, running in and out like crazy, so some slightly charred chicken, lol:
And a couple of somewhat mediocre striploins to finish it off:
They were actually fine, not mediocre. the debacle was that it was one piece that was too thick for a single steak to “properly” cook this way, but not quite thick enough to slice it into two steaks. After some back and forth, I decided on the latter and after a bit of paranoia (about getting it to the shoe sole stage, a la well done) while cooking, crisis was averted and it turned out all right. I’d prefer a little more rare myself, but it was for the kids (they’d probably eat the shoe soles too though, if I cut them properly, lol).
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04-20-2023, 08:31 PM
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Join Date: Dec 2010
Location: My House
Posts: 12,979
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Boy, I’d put a squeeze of lemon, a minced clove of garlic, and a good glut of olive oil on that chicken and gobble it right up.
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04-20-2023, 10:43 PM
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Join Date: Jul 2017
Posts: 3,057
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^ Well, any time you are in the boonies, lol…
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04-21-2023, 03:16 PM
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Join Date: Aug 2009
Location: Oz
Posts: 2,044
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Made laksa last night.
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04-22-2023, 10:11 AM
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,147
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Laksa looks Good, Might have to try it, Looks to be some Garlic in it LOL
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04-22-2023, 11:58 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Whitetail Burger Night:
Cheers
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04-30-2023, 09:30 PM
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Join Date: Aug 2011
Location: Calgary
Posts: 152
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Applewood smoked, bacon wrapped, venison marinade (balsamic/soy sauce/olive oil/ cayenne), elk medalions
Sent from my iPhone using Tapatalk
__________________
@pohlzi
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05-01-2023, 08:46 AM
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,147
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Tbone
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05-02-2023, 02:35 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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05-06-2023, 01:24 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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BarBeed Moose Sirloins:
Served with pasta & home-made sauce, a fresh garden salad with Avos, and a fine Shiraz.
Cheers
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05-18-2023, 12:27 AM
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Join Date: Aug 2009
Location: Oz
Posts: 2,044
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Making some jambalaya tonight, first kick at this one. Going with rice instead of pasta.
Made some wahoo tacos for lunch.
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05-21-2023, 12:44 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Smoked Oysters and fresh Spot Prawns on the BarBee:
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05-21-2023, 02:00 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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05-21-2023, 02:02 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 2,601
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Damn Nog those oysters look good. Now I'm craving some.
Sent from my SM-G970W using Tapatalk
__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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06-10-2023, 02:48 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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06-12-2023, 02:00 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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06-12-2023, 02:37 PM
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Join Date: Nov 2012
Location: St Albert
Posts: 801
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Looks awesome. PETA would call that a genocide
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06-13-2023, 04:29 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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06-14-2023, 02:42 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Garlic Scapes matured over the past few days.
So, cut them and transformed them all into Garlic Scape Pesto.
Last night smothered a couple pork chops with that and gently BarBeed.
Corn on the Cob and Pasta along with a fine Merlot made for a fine feast!
Sorry - forgot the follow-up pix...
Cheers
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06-15-2023, 02:55 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Yesterday a good friend informed me that today is the last day for commercial prawn fishing here, and that one of the local boats would be offering caught-that-day spot prawns for 12 clams a pound!!
So, I was there around an hour before they were expected in.
HUGE buggers, still kicking!
Collected ten pounds.
On the way out, another Buddy (fishes for cod & rockfish) called me over for a BS.
When I went to depart, he said Hold that bucket out!
Then tossed in a nice sized yellow Eye (Red Snapper)!
Great day to be at the docks!!
So of course tonight's din-din will be massive prawns & Yelloweye with a cold salad of some sort!
Cheers,
Nog
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06-15-2023, 03:16 PM
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Join Date: Aug 2014
Location: Gods Country
Posts: 604
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Quote:
Originally Posted by IronNoggin
Yesterday a good friend informed me that today is the last day for commercial prawn fishing here, and that one of the local boats would be offering caught-that-day spot prawns for 12 clams a pound!!
So, I was there around an hour before they were expected in.
HUGE buggers, still kicking!
Collected ten pounds.
On the way out, another Buddy (fishes for cod & rockfish) called me over for a BS.
When I went to depart, he said Hold that bucket out!
Then tossed in a nice sized yellow Eye (Red Snapper)!
Great day to be at the docks!!
So of course tonight's din-din will be massive prawns & Yelloweye with a cold salad of some sort!
Cheers,
Nog
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Absolutely green with Jealousy!! Enjoy and please post a picture update on how they turned out.
DR
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06-16-2023, 02:02 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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Quote:
Originally Posted by DRhunter
Enjoy and please post a picture update on how they turned out.
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Certainly! Was a meal fit for a King!
You know the prawns are big when only eight fit on a skewer that usually takes a dozen!
A dribble of butter with a shot of white wine & lemon, then the spices - Bow River Blend from The Silk Road in Calgary (one of THE Best spice shops all round!) for the fish, and red peppers & garlic for the prawns:
Onto the BarBee for a quick sear:
Served up with Mushrooms, Rice & Vermicelli in a home made sauce:
And quaffed back under candlelight with a very fine Merlot:
All in all... SUPERB!! 
Cheers,
Nog
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06-24-2023, 10:23 AM
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Join Date: Aug 2014
Location: Gods Country
Posts: 604
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WHATS FOR SUPPER...keep it going
As always.. looks amazing Nog!
Wife and I had an evening sans kids last night, so got a couple of ribeye steaks, fresh garden beats and greens topped off with some nice wine. Missing that fresh seafood above, but fresh Alberta beef will have to suffice!
DR
Sent from my iPhone using Tapatalk
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07-07-2023, 12:00 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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That looks damn GOOD DR!!
Yesterday found me up the ladder and collecting a few of our cherries.
The Lady insisted I get around to making her favorite: Black Forest Cherries again.
The Recipe:
Black Forest Cherries
Cherries – washed & pitted
Medium syrup (8 cups of water to 3 1/2 cups sugar)
Cream De Cacao
Pint jars
Prep jars by boiling in water canner
Pour 2 ounces of Cream de Cacao into the jar
Add cherries – pack to about ½” from the rim
Cover with hot syrup to ¼” depth over cherries
Process in water bath canner for 15 minutes.
Now we wait a couple weeks for the flavors to blend before we enjoy the yummyness!
And in keeping with the these on this thread - last night's din-din was BarBeed Yelloweye Snapper, Basmati Rice, Garlic scapes with walking onions, all topped with my Lady's home-made Hollandaise Sauce:
Marvelous!!
Cheers,
Nog
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07-08-2023, 12:54 PM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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BarBee'd Spot Prawns, Bacon Wrapped Magnum Scallops, and a fresh Garden Salad:
Yummy!
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07-27-2023, 11:05 AM
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Banned
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Join Date: Sep 2010
Location: Port Alberni, Vancouver Island, BC
Posts: 3,448
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