A simple boneless skinless chicken breast grilled and basted with BBQ sauce, and served with potato salad and a Mozzarella di Bufala salad.
The Winner and champeen, Lamb Tenderloin
August 7th, 2005 by dinner
The winner of the pork vs. lamb death match is back again by popular demand, with a sauce from the marinade. Served with my wife’s potato salad, and also back by popular demand cucumber and avocado salad.
Pancake Breakfast
August 4th, 2005 by dinner
Although I’m not a purist like David Janes, I use Aunt Jemima pancake powder instead of mixing the batter from scratch, my basic technique for mixing and cooking come courtesy of his excellent Fat Tuesday parties, also served with a some bacon and breakfast sausage.
Salmon Steak – Experiment
August 2nd, 2005 by dinner
A very large salmon steak, pan fried with spices that include fennel seed, and celery salt and seeds and of course salt and pepper, as an experiment the celery salt/seeds and fennel seed went very well with the salmon. Also some left over couscous and chick pea salad along with stir fried broccoli and a side of Mozzarella di Bufala salad.
Penne Arrabiata
August 1st, 2005 by dinner
A change of pace from all the grilling that’s been going on, served up with garlic bread and a Mozzarella di Bufala salad. Easy to prepare and very tasty, includes hot Italian sausage and red peppers finished with scallions and Parmigiano-Reggiano.
Pork vs. Lamb: The Tenderloin Death Match
July 30th, 2005 by dinner
Dinner started with a roasted/grilled tomato salad, dressed with olive oil, balsamic vinegar and topped with Mozzarella di Bufala and fresh basil from the garden. A cross of grilled zucchini, with a mound of couscous with grilled red peppers, cilantro, parsley, cucumber, shallots and lemon juice. And for the meat, we have pork and lamb tenderloin done two ways, the pork was marinated and served with a hoisin glaze, the lamb was marinated in olive oil and port. The lamb totally rocked, and the pork was pretty good as well.
Canadian AAA Rib-eye
July 28th, 2005 by dinner
After a long day of driving, and then changing a tire on a trailer and then pushing said trailer around, I was pretty hungry; enter the beloved rib eye to sate my appetite. Grilled with Barbarian Steak spice of course and served with mashed potatoes and boiled carrots. The Peter Lehmann wine was a screw top of all things, but was better than some $15 bottle of wines we’ve had recently.
Grilled Veal Rib Chop
July 25th, 2005 by dinner
Since finding the Barbarians Steak House dry rub, I can’t seem to use anything else on my BBQ. The salad is asparagus and chick pea with onions and grape tomatoes, the dressing is Dijon horse radish with lemon juice and olive oil and hint of white wine vinegar. This was a fine way to start the new week after sailing six races on the weekend and lots of fast food.
Hoisin glazed wild Pacific Salmon
July 21st, 2005 by dinner
A humungous Hoisin glazed Pacific Salmon, along with steamed basmati rice and sautéed asparagus with lemon juice, white wine and topped with Parmigiano-Reggiano. Served with a very nice Ontario wine from Cave Spring, a very good match for the dinner.
