CrowMan Posted June 14 Report Share Posted June 14 I have made Gravlax (I think the spelling is Swedish vs Norwegian) with most species of Salmon or Trout, all work well except Lake Trout...a little too strong flavoured. Have you ever tried adding beet juice to the cure ? A classic Swedish recipe that adds some interesting flavour and colour. Have fun playing with the Bass Doug. I'm looking forward to Saturday too...with all these wacky cold fronts coming through of late, the Walleye fishing's been a dud. Spending this morning cleaning up from the storm last night...got pretty violent for a bit up here. 1 Link to comment Share on other sites More sharing options...
akaShag Posted June 14 Report Share Posted June 14 Yes I did look up the spelling before I posted that, to confirm in my own mind how I used to spell it. Mr Google says both spellings are correct. I did hear the tornado and violent storm warnings for your area yesterday on my way home from the hunt camp. It completely missed Kingston. Doug 1 Link to comment Share on other sites More sharing options...
Spiel Posted June 14 Report Share Posted June 14 18 hours ago, CrowMan said: A couple of days ago I took my 5 wt and my Vizsla up to a favourite creek in North Frontenac. The Mayfly hatch was in full swing, and I was fortunate enough to have a few Brookies sip on my Adams. Usually, I'll pan fry, grill or hot smoke Brook Trout...but since I was having a couple of buddies over to watch the game tonight, I decided to make Gravlax as a snack, which I haven't made in awhile. Gravlax is Scandinavian cured fish, typically made with Salmon, but Trout works perfectly well too. It's like a cross between cold smoked fish and sashimi...there's no cooking, just the cure. The fillets are heavily coated in salt, sugar, dill and Aquavit (a spicy gin/vodka from Norway). The process takes place in the fridge, under the weight of a brick to squeeze out the moisture. It typically takes 24 to 48 hours depending on the thickness of the fillets. Once cured, it's easy to cut the fillets into very thin slices with a sharp knife. I'm serving it with some baby greens from my garden, lemon, Vidalia onion, capers, toasted rye bread, and a dressing of sour cream, dill and Dijon mustard. I'm not an Oiler fan, but it would be nice to see the Cup finally return to Canada...hopefully the tornadoes don't interfere with my reception up here.. Oh Baby, that has me drooling. 1 Link to comment Share on other sites More sharing options...
CrowMan Posted June 14 Report Share Posted June 14 On 6/12/2024 at 12:28 PM, Spiel said: First time buying Prawns, a quick marinade in lime juice, a dash of chili flakes and onto the grill next to the Asparagus. Served over some fried Basmati Rice with veggies. I'll do it again. 😉 Looks tasty...my kind of meal ! Curious...were those "BC Spot Prawns" ? If so, where did you buy them ? I know that now is the season for them, but I've found it difficult to find them in Ontario. They are definitely sweeter and more delectable than Shrimp. On a fishing trip to the Queen Charlotte's, we feasted on those to the point of gluttony...so good ! Link to comment Share on other sites More sharing options...
misfish Posted June 15 Report Share Posted June 15 Was all for my love today. Some surf and turf. Mushroom cap escargot, shrimp,tuna salad and that steak. 😆 Tried this upgraded beef from Zhers. That will be my last try. Terrible. 2 Link to comment Share on other sites More sharing options...
CrowMan Posted June 15 Report Share Posted June 15 Apparently "ungraded" beef sold in Canada is from Mexico. At most of the better hotels and resorts in Mexico, the beef is usually from either the US or Argentina, if that tells you something. They won't even eat their own beef. The rest of the meal looks great ! https://nationalpost.com/news/ungraded-beef-in-canadian-grocery-stores 1 Link to comment Share on other sites More sharing options...
Spiel Posted June 16 Report Share Posted June 16 On 6/14/2024 at 3:24 PM, CrowMan said: Looks tasty...my kind of meal ! Curious...were those "BC Spot Prawns" ? If so, where did you buy them ? I know that now is the season for them, but I've found it difficult to find them in Ontario. They are definitely sweeter and more delectable than Shrimp. On a fishing trip to the Queen Charlotte's, we feasted on those to the point of gluttony...so good ! I'm afraid not CM. I habitually forget to take my reading glasses with me when I go shopping, so I'm always stuck with my progressive lense sunglasses which make reading small print difficult. What caught my eye was a large sign that stated 2lb bag of prawns was on sale for $29.95, so on a whim I bought them never having eaten Prawns before. Once home I was able to read the bag which said farmed in Bangladesh. While quite tasty I won't purchase them again. I'll check with my local fish monger next time I visit next if he has a Canadian source for Prawns. 1 Link to comment Share on other sites More sharing options...
CrowMan Posted July 2 Report Share Posted July 2 Canada Day BBQ at the Cottage with my tribe.. Back ribs from Iberico pigs raised by a local farmer here in Frontenac. In the fall, he lets them roam around the back 40 in an Oak forest so they can feast on acorns. Brined the ribs overnight, then a wet rub with mustard (Kozlik's from Manitoba), apple cider (from Brighton), Worstershire sauce, garlic (from my garden), paprika, salt and pepper. Slow smoke for 3 hours with apple and cherry wood on the Traeger. Then wrap in peach paper with more apple cider and my brother's own honey (from Frontenac) and another 2 hours on the smoker. Then unwrap and glaze at higher heat for 1 hour with home made BBQ sauce made with Crown Royal and maple syrup. Served up with roast potatoes, maple baked beans, macaroni salad, cornbread, peas (from my garden) and coleslaw. Started with an appetizer platter of smoked BC Chinook Salmon, Moose Biltong, and 5 year old Cheddar from Wilton Cheese. All consumed by my kids and their husbands/wives along with my 4 grandchildren after a day of fishing, Seadoo'ing and tubing on the lake.. I'm grateful for everything the best country in the world has blessed me with ! Happy Canada Day ! 2 Link to comment Share on other sites More sharing options...
akaShag Posted July 2 Report Share Posted July 2 3 minutes ago, CrowMan said: Canada Day BBQ at the Cottage with my tribe.. Sounds pretty spectacular! Happy Canada Day! Doug 1 Link to comment Share on other sites More sharing options...
Spiel Posted July 2 Report Share Posted July 2 8 hours ago, CrowMan said: Canada Day BBQ at the Cottage with my tribe.. Back ribs from Iberico pigs raised by a local farmer here in Frontenac. In the fall, he lets them roam around the back 40 in an Oak forest so they can feast on acorns. Brined the ribs overnight, then a wet rub with mustard (Kozlik's from Manitoba), apple cider (from Brighton), Worstershire sauce, garlic (from my garden), paprika, salt and pepper. Slow smoke for 3 hours with apple and cherry wood on the Traeger. Then wrap in peach paper with more apple cider and my brother's own honey (from Frontenac) and another 2 hours on the smoker. Then unwrap and glaze at higher heat for 1 hour with home made BBQ sauce made with Crown Royal and maple syrup. Served up with roast potatoes, maple baked beans, macaroni salad, cornbread, peas (from my garden) and coleslaw. Started with an appetizer platter of smoked BC Chinook Salmon, Moose Biltong, and 5 year old Cheddar from Wilton Cheese. All consumed by my kids and their husbands/wives along with my 4 grandchildren after a day of fishing, Seadoo'ing and tubing on the lake.. I'm grateful for everything the best country in the world has blessed me with ! Happy Canada Day ! That's one Hell of fine Canada Day CM, well done indeed. 1 Link to comment Share on other sites More sharing options...
akaShag Posted July 2 Report Share Posted July 2 Canada Day supper here was leftovers. Oh yes, and two raw carrots. Guess I should have taken a picture....😁 1 1 Link to comment Share on other sites More sharing options...
akaShag Posted July 4 Report Share Posted July 4 So my wife is away for a few days, leaving me without adult supervision.........and so I went rooting around in one of the freezers looking for a package of elk steaks. I was SURE I had one left, but maybe not. Anyways, I did find a squirrel I shot last fall, and a cottontail, and one of the rabbits we raised last year. I like to try to shoot 3 or 4 squirrels to make squirrel pot pie, but last fall recovering from shoulder surgery I did not do much hunting. So anyways I put the 3 critters in the slow cooker with a container of that Campbell's chicken broth with white wine (first time I tried it, and I like it!) Last night I feasted on squirrel and rabbit meat, some of it with red pepper jelly. And I had just enough squirrel meat left over for a sandwich (and the rabbit is going into pot pies this afternoon!) I am going way out on a limb here, but I am guessing there was nobody else on here who had a squirrel sandwich for lunch. Delicious! Doug 2 Link to comment Share on other sites More sharing options...
CrowMan Posted July 5 Report Share Posted July 5 15 hours ago, akaShag said: I am going way out on a limb here, but I am guessing there was nobody else on here who had a squirrel sandwich for lunch. I would think you're guessing right. For most folks, when they use the words "sandwich" and "squirrel" in the same sentence, it usually refers to an incident with a motor vehicle, not a culinary reference. Growing up, Pigeon was a regular on our menu. My Dad used to raise Pigeons for racing, and the ones that didn't make the cut ended up on a plate. It was more than once we had sandwiches with the leftovers.. 1 Link to comment Share on other sites More sharing options...
Spiel Posted July 7 Report Share Posted July 7 On 7/4/2024 at 3:54 PM, akaShag said: I am going way out on a limb here, but I am guessing there was nobody else on here who had a squirrel sandwich for lunch. Delicious! Not only have I never had a squirrel sandwich I've never had squirrel anything! I'm not opposed to trying it, it's just that I've never been offered it. Link to comment Share on other sites More sharing options...
akaShag Posted July 7 Report Share Posted July 7 9 hours ago, Spiel said: Not only have I never had a squirrel sandwich I've never had squirrel anything! I'm not opposed to trying it, it's just that I've never been offered it. If you have eaten rabbit, squirrel tastes pretty much the same, has the same bone structure, etc. If you get down Kingston way some time, I would be pleased to share some if I have any at that point. I do hunt them every fall. 🙂 1 Link to comment Share on other sites More sharing options...
Spiel Posted July 8 Report Share Posted July 8 11 hours ago, akaShag said: If you have eaten rabbit, squirrel tastes pretty much the same, has the same bone structure, etc. If you get down Kingston way some time, I would be pleased to share some if I have any at that point. I do hunt them every fall. 🙂 I have eaten plenty of Rabbit Doug and I enjoy it. I do have family out that way but I seldom travel that way, if I do I will try to take you up on your generous offer. 1 Link to comment Share on other sites More sharing options...
Spiel Posted July 13 Report Share Posted July 13 Being as hot as is was/is today I decided to use my new BBQ rather than heat up the oven to make a homemade Italian themed pie. Home made dough, thin crust, topped with Hot Italian Sausage, Green Bell Pepper, Vidalia Onion, diced Tomato and of course lot's of freshly grated Mozz. The black sprinkles added when it came off the grill are Trader Joe's Black Garlic, oooooh, so good! Link to comment Share on other sites More sharing options...
akaShag Posted July 14 Report Share Posted July 14 Looks awesome! I had the same idea about not wanting heat in the kitchen, so I cooked one of our meat chickens (that we raised) in the slow cooker. I had never done that before, and it turned out very tasty - and of course, tender and juicy. I don't like crispy skin anyways, so this was a perfectly acceptable way to cook a whole chicken. Doug 2 Link to comment Share on other sites More sharing options...
Spiel Posted July 17 Report Share Posted July 17 Just protein and greens last night. I've been getting good use out of my new rotisserie so far this year and this was the first bird on it. A flavorful brined Chicken slow cooked with Cherry smoke and served with a big side of steamed Broccoli. Next time I'll remove the drip pan for the last 20 minutes or so and light the burners beneath to brown up that skin a little more. 2 Link to comment Share on other sites More sharing options...
akaShag Posted July 17 Report Share Posted July 17 Yeah! I have not run the rotisserie this year, I am overdue...........great idea for another hot day. Doug 1 Link to comment Share on other sites More sharing options...
Spiel Posted July 19 Report Share Posted July 19 What to do with left over rotisserie Chicken and abundance of Broccoli, make another BBQ Pie. This time I swapped out the Mozz for Swiss and included diced tomato and onion and another blast of Cherry Wood Smoke. Yum! Link to comment Share on other sites More sharing options...
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