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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: 3,444
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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: 3,444
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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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![58thecat's Avatar](image.php?u=38433&dateline=1390757998) |
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 25,171
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![](https://uploads.tapatalk-cdn.com/20230414/ce36e3b177cb454fc2fc7491ea4b5fbf.jpg)
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
__________________
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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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![58thecat's Avatar](image.php?u=38433&dateline=1390757998) |
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 25,171
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Quote:
Originally Posted by IronNoggin
Birthday Din-Din
Stuffed Pheasant, Stuffing, Sprouts & a fine Shiraz:
Cheers
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I guess we all need to wish you a happy birthday.
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__________________
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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: 4,072
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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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![sns2's Avatar](image.php?u=20740&dateline=1333199523) |
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Join Date: Dec 2010
Location: My House
Posts: 13,567
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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: 4,072
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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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![Coiloil37's Avatar](image.php?u=10914&dateline=1617066442) |
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Join Date: Aug 2009
Location: Oz
Posts: 2,181
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Made laksa last night.
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04-22-2023, 10:11 AM
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![owlhoot's Avatar](image.php?u=2534&dateline=1517503788) |
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,200
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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: 3,444
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Whitetail Burger Night:
Cheers
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04-30-2023, 09:30 PM
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![stein's Avatar](image.php?u=26275&dateline=1648742745) |
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Join Date: Aug 2011
Location: Calgary
Posts: 170
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Applewood smoked, bacon wrapped, venison marinade (balsamic/soy sauce/olive oil/ cayenne), elk medalions
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@pohlzi
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05-01-2023, 08:46 AM
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![owlhoot's Avatar](image.php?u=2534&dateline=1517503788) |
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Join Date: Dec 2007
Location: southeast alberta
Posts: 1,200
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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: 3,444
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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: 3,444
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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: 2,181
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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: 3,444
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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: 3,444
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05-21-2023, 02:02 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,411
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Damn Nog those oysters look good. Now I'm craving some.
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__________________
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: 3,444
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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: 3,444
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06-12-2023, 02:37 PM
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Join Date: Nov 2012
Location: St Albert
Posts: 817
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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: 3,444
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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: 3,444
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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: 3,444
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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: 734
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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: 3,444
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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: 734
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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
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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: 3,444
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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: 3,444
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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: 3,444
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