What's for dinner tonight ?

Apple wood smoked back ribs, potatoes, onion, garlic, peppers from the garden on the bbq, zucchini, cherry tomatoes, garlic, red onion, basil also from the garden cast iron sauteed, and salad with some ingredients from the garden and some bought with candied nuts, dates, raspberries, strawberries, sweet corn, red onion, feta cheese, sweet peas, cherry tomatoes lightly tossed in my wife's home made honey lime vinaigrette dressing. With orange creamsicle pie for desert. Trying to grow more and more foods we eat regularly at home now. Really enjoying growing the veggies, fruit and berries.

116872922_931289360705970_3831471755988809800_o.jpg

116373283_931560354012204_4305314624596327866_o.jpg

116785212_931560447345528_6361705333247801714_o.jpg

116464959_931560474012192_6146004521016585919_o.jpg

116877588_931560377345535_4505351553169579971_o.jpg

116290979_931560310678875_8602409768736581546_o.jpg

116804433_931560457345527_3905923677164505343_o.jpg

116371030_931569457344627_113629784239691120_o.jpg
 
I went to Save-on to get a $3.49/lb whole brisket which is a smokin' deal. More on that once I decide what to do with it.
While there I spotted the english muffins beside the eggs.
Smoked kokanee Eggs Benny with grainy dijon Hollandaise. Homemade, homegrown boysenberry jam on the side. Don't grow them if you have access to free blackberries. They are just as prickly, with bigger, but fewer berries than wild.
sm kok.jpg sm kok eb.jpg
 
Did the flat side of the brisket on the gas grill on indirect heat with a smoke box for 6 hours and then 3 more in foil then one more of rest.
Was good and tender, but could be a little more moist. I need to get a real smoker that can do steady 225*F. And a better camera, but the 2011 Nokia won't die.
brisk.jpg
 
Brisket is a tough one.......you gotta go full brisket nerd. Don't be too tough (pun intended) on yourself.....looks great!
 
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )

Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.


This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.

50197337227_0705106346_z.jpg


Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
50197336747_abb15736a7_z.jpg


Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
50197072191_9c879e2a32_z.jpg


Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
50196526343_42b39b3b42_z.jpg


50197071826_5d1ae01530_z.jpg
 
Last edited:
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )

Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.


This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.

50197337227_0705106346_z.jpg


Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
50197336747_abb15736a7_z.jpg


Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
50197072191_9c879e2a32_z.jpg


Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
50196526343_42b39b3b42_z.jpg


50197071826_5d1ae01530_z.jpg
Man that's my kind of meal! Stick to your reeeeibs.
 
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )

Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.


This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.

50197337227_0705106346_z.jpg


Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
50197336747_abb15736a7_z.jpg


Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
50197072191_9c879e2a32_z.jpg


Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
50196526343_42b39b3b42_z.jpg


50197071826_5d1ae01530_z.jpg
Very nice, the cornmeal is grits on steroids!
 
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )

Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.


This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.

50197337227_0705106346_z.jpg


Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
50197336747_abb15736a7_z.jpg


Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
50197072191_9c879e2a32_z.jpg


Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
50196526343_42b39b3b42_z.jpg


50197071826_5d1ae01530_z.jpg

Looks so good!!
 
Some hard core traditional foods here tonight. These are all Romanian dishes ( Fathers side of the family )

Full of flavours you don’t search for the flavour in these dishes they jump out and grab you.


This is Chiftele ( Romanian Meatballs ), Marosszeki ( Romanian Pork Goulash ) with Traditional Mamaliga. You put the goulash on top of the mamaliga when you eat it and eat the meatballs dry in the side.

50197337227_0705106346_z.jpg


Marasszeki. Pork simmered for 4 hours in tomatoes, tomatoe paste, 4 heaping table spoons of Hungarian Paparika, onions, half pint of sauerkraut, carrots, dill, Bayleaves and other spices. All vegetables from the garden of course.
50197336747_abb15736a7_z.jpg


Chiftele. Half Pork half beef burger mixed with potatoes, onions lots of dill and seasonings.
50197072191_9c879e2a32_z.jpg


Mamaliga. Corn Meal cooked in milk, chicken stock and simmered onions in butter. Topped with Feta cheese and Dill.
50196526343_42b39b3b42_z.jpg


50197071826_5d1ae01530_z.jpg
Great looking dishes, i really like the sauerkraut touch in the goulash, gonna give this a definite try
 
Not dinner but breakfast.

Honey Ale Dijon mustard mayo, 100% stone ground whole grain toast, shredded baby spinach from the garden, half a whole avocado, soft poached free range egg from our neighbor's chickens, hickory smoked bacon from a local farm, cracked black pepper, coarse sea salt.

116711526_936765850158321_7971096661607752116_o.jpg
 
Some fusion cooking today for me and my daughter. Momma bear was out with her sister for some sun, supper and bevies and our other daughter was over at her boyfriends.

I love fresh cracked pepper, Italian food, and spicy Latin and Caribbean food so I was brainstorming what I could make that would combine some of those flavors while still making all the ingredients compliment each other. I decided to blend a couple Italian dishes then add some Mexican and Caribean spices and herbs to it. To calm the heat down for my daughter's portion I added more pasta broth, some lemon zest and a bit of agave to hers. (sweeteners kill heat pretty rapidly). Hers was still quite spicy and she gobbled it down
1f642.png
:) Love seeing my family enjoying my cooking. The two Italian dishes I used for inspiration are Pasta All'amatricana and Cacio Pepe. One is a mild, simple, savory dish with white wine, onions, Pancetta, olive oil, pasta broth and basil and the other is made with toasted and crushed pepper corns, pasta broth and Pecorino cheese. I kicked them both up a notch and combined the ingredients but used three kinds of Italian cheeses instead and added Hickory smoked Bacon to go with the Pancetta as well as adding shallots, more Italian fresh herbs and extra Caribean and mexican spice to it. Turned out amazing. A bit tricky getting the cheeses to blend with broth to combine into the sauce without them separating but it worked out well. Very delicious flavors that went very well together. I made my dish with 100% whole wheat pasta and made my daughter's with regular pasta.

20200814_185635.jpg
Some of the ingredients prepped.
20200814_193514.jpg
Toasting the peppercorns then they were crushed fine in a mortar and pestle.
20200814_193311.jpg
The three Italian hard cheeses grated and combined.
20200814_202104.jpg

Making the cheese sauce by adding pasta broth and heating gently till melted/combined.
20200814_202625.jpg
Saute'ing the onion, shallots, pancetta, hickory smoked bacon and garlic in butter and olive oil to caramelize a bit.
20200814_195701.jpg
Some of the fresh herbs, white wine, pasta broth, and cherry tomatoes are added then reduced to condense flavors.
20200814_200840.jpg
After reduction for awhile under simmer more of the herbs and spices are added.
20200814_202825.jpg
Then brought up to a light simmer again and the melted cheese blend is added.
20200814_202050.jpg
My daughter's portion with regular pasta. Made my portion with whole wheat pasta.
20200814_203217.jpg
 
Tonight was ribeye steak sourced from a Saskatchewan Family farm about 3 hrs away. This beef was finished on wheat, molasses, oats and a bit of green feed. Itvwas butcherd at a small town shop with TLC. The crab was Tanner crab caught while in Rupert. The pasta,,,, well it was from Costco.. But the wine was from Ontario.

How Canadian is this fantastic supper. (Dont tell our politicans, we are not supposed to like anything from our neighboring provinces)IMG_9144(1).jpg 20200816_163712.jpg
 
Back
Top