What's for dinner tonight ?
- Thread starter scott craven
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Gallivanter
Crew Member
You’ve inspired me to take out a couple pieces of backstrap from Novembers Mule harvest.
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sly_karma
Crew Member
My favourite treatment for moose/elk/deer backstrap is on the BBQ for the flavour, but on a grill mat to avoid losing any of the tiny amount of fat it contains. Same reason for the creamy sauce, add some fat back into the equation.
Gallivanter
Crew Member
Doug
Well-Known Member
Lamb Ossobuco night.
Marinated lamb for two days and then slow roasted until it was fall off the bone.
Added some veggie, Alfredo sauce with Fusilli Paesani pasta. Plus Greek salad
Fusilli Paesani pasta has a great texture and flavor. We buy it at Boza Foods in Vancouver.
Marinated lamb for two days and then slow roasted until it was fall off the bone.
Added some veggie, Alfredo sauce with Fusilli Paesani pasta. Plus Greek salad
Fusilli Paesani pasta has a great texture and flavor. We buy it at Boza Foods in Vancouver.
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Gallivanter
Crew Member
Looks delicious!
adanac
Well-Known Member
Where did you dig these ? I always wonder if these massive shellfish closures in the lower mainland are valid , as you cross the line and immediately there is Dayton harbour oyster farm , lots of clam digging in birch bay and surrounding areas .
Alex_c
Well-Known Member
I dug them on Salt Spring, there are some openings in area 17-9.
scott craven
Well-Known Member
Alex_c
Well-Known Member
Last night on Salt Spring. Seriously considering moving here if we can find the right place.
Clams in white wine sauce, crab and spot prawn cakes, sautéed oysters also in white wine sauce, with some roughage to round it out. All harvested locally in the last couple days. Feeling very fortunate to be able to experience this all in our back yard.
Clams in white wine sauce, crab and spot prawn cakes, sautéed oysters also in white wine sauce, with some roughage to round it out. All harvested locally in the last couple days. Feeling very fortunate to be able to experience this all in our back yard.
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Looks absolutely delicious. You should read ‘closer to the ground’ if you’re considering life on a gulf island. It may motivate your decision. At very least, it’s a good book.
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Alex_c
Well-Known Member
I’ll check that out, thanks! I’m sure it will be a lot more compelling of a read than the dry computer science tomes I’ve been slogging through lately.
Crab cake recipe:
2 cups crab meat, cooked
1 cup prawn meat, raw and minced
1 cup bread crumbs
1 onion finely diced
handful of chopped italian parsley
1/4 tsp wasabi
1 tbsp dijon
2 eggs
zest of 1/4 of a lemon
juice of half a lemon
A little or a lot of your favourite hot sauce
cracked black pepper
salt to taste (I don’t add any but you might want to)
Mix everything except the breadcrumbs and egg into a bowl. Once well mixed, slowly incorporate the bread crumbs. Next, thoroughly mix in the eggs. Bring some neutral (grapeseed/avacado/canola) oil up to temp in a pan at medium heat. Form cakes roughly 1” thick and 3” in diameter. Cook 5-8 minutes on one side until brown. Flip and reduce heat to medium low and cook for another 5-8 minutes, depending on thickness. Remove from pan and let rest for a couple minutes. Serve with tartar sauce, or a white wine, butter, lemon, shallot sauce if you’re feelin’ fancy.
Gallivanter
Crew Member
Same here lolDon't know why most of you aren't pushing 300 pounds with all your great food!!!
Every morning when I read or see what you guys/gals come up with in the food makes me very hungry!
scott craven
Well-Known Member
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