Guinness Pulled Pork

Because I think that trying new things is important, and because I don’t think there’s such thing as ever truly perfecting a dish, I decided to try a new recipe for pulled pork the other day. On freebie day, someone had left a box of books on the side of the road, and one of the ones in there was Cooking With Beer: Quick & Easy from Publications International Ltd. (2010). One of the ingredients in the recipe was stout – there weren’t any brands mentioned (probably due to trademark or copyright issues), but whenever anyone thinks “stout” around here, one of the first beers to come to mind is “Guinness”. So that’s what I used.

Given that it was a beer-based recipe, I also used Bulls-Eye Guinness Barbecue Sauce (recently bought on sale for $0.99 a bottle), and I served it on my bread machine beer bread (you can find the recipe in yesterday’s post). I thought that this would be the perfect combination.

Sadly, I wasn’t terribly thrilled with this pulled pork recipe. It had a nice flavour, but you didn’t really taste even the slightest tang of beer. Also, the sauce didn’t thicken very much; it was more like pulled pork soup than a proper sauce. And, in my case, it took way longer to cook than planned. I mean, the meat was cooked through by the specified time, but it definitely wasn’t soft enough to shred. Now, that might have been the fault of my oven, but overall the recipe just wasn’t up to my (admittedly high) hopes. All that being said, though, everyone ate their fair share, because there’s only so wrong you can go with pulled pulled pork on fresh bread.

Teriyaki Trout Rice Bowls

Given all of the feeding (overfeeding?) that goes along with birthdays around here, I thought that a simpler supper was called for last night. Luckily, rice bowls are a family favourite (which you’ve probably noticed if you’ve read through my older posts), and teriyaki trout is something the kids ask for anyway. Well, they ask for teriyaki salmon, but trout is a fraction of the price, and they’re almost as happy with that.

So I cooked up some basmati rice, baked trout fillets with teriyaki sauce, steamed some bok choy in the microwave, and served it all with leftover hard boiled eggs from the fridge that had to be eaten up. That particular batch of eggs had spectacularly pale yolks, by the way, despite tasting nigh on identical to darker-yolked eggs.

Scallop and Bacon Pesto Pasta

Thing 1 told me last week that she’d just realized that she’d never tried scallops before, and that she really wanted to know what they tasted like. Well, this week the little frozen scallops went on sale at the grocery store, and I saw a great chance to let Thing 1 try them without spending a fortune.

I whipped up a quick pasta dish where the scallops took center stage. The green noodles were Catelli SuperGreens Spaghetti, and I tossed them in the last of the basil pesto that I froze last summer. At the same time, I fried the scallops up in a dash of olive oil and a sprinkle of garlic powder. To serve, I laid down the pasta first, then a sprinkle of bacon bits, then the scallops, and then a few sliced grape tomatoes.

And the verdict is: Thing 1 absolutely loved the scallops! Next step, I think, is to invest in some of the larger, pricier scallops and serve them wrapped in bacon. Grilled, maybe? Or in a chowder? There are so many possibilities!

Fish Fillet Sandwich on Beer Bread

I’m still trying to perfect that beer bread recipe, this time experimenting with added flavour. Although the bread is lovely plain, I really liked it with caraway seeds. I think that the recipe is just about ready to be published… Maybe next week, after I’ve tried one more test loaf.

I served the bread as part of a lightly-breaded fish fillet sandwich, and I followed this recipe to whip up some tartar sauce. I really liked the sauce, but that might have been because I am partial to the dill pickles I made last year (and am still working my way through). I served the sandwiches with cubed watermelon and the sour turnip pickles that my friend made for me (of course I didn’t eat the turnip and the watermelon together, because yuck).

Here There Be Spiders

I was lucky enough over the last few days to be able to make a family trip to the cottage my parents are renting — all of us this time! My husband, Thing 1 and Thing 2, Mom and Dad, my younger brother, and his friend B. We could only schedule the eight of us for a single overnight trip, which happened to be the hottest, stickiest time I’ve spent at the lake yet. The kids didn’t mind so much, except that they didn’t sleep very well that night.

Other than the heat, the first day’s weather was lovely. Thing 1 and Thing 2 spent a lot of time fishing with her Gramps; Thing 2 is finally mastering the patience required to catch little rock bass. And of course, when the kids weren’t fishing or otherwise playing on shore, they were in the lake itself burning off some energy whilst cooling down.

We all kind of avoided one part of the dock/retaining wall for all of these activities, though, because an enormous dock spider had spun a web there. Female dock spiders can get up to about 9cm long, and I think this particular specimen was a good example. It was fascinating enough to peek at and to take pictures — even the kids wanted to see it! But nobody wanted to get too close. Probably a good thing, actually, because according to a bit of research after the fact, dock spiders don’t spin webs to catch prey: they spin them to protect their egg sacks! My best guess is that her egg sack was down inside the crevice she was protecting. I’m glad we didn’t disturb her! (I mean, it’s also possible that the web was from another spider, but she was very assiduously sticking to one spot.)

Anyway, after all of the swimming and the fishing and the arachnid discovery, we had a cold supper (because who wants to cook on an evening that hot?). We spread out the breads and cheeses and cold cuts and salads at the table, but it definitely wasn’t a formal affair.

In my case, dinner consisted of a bacon, lactose-free Havarti cheese, and avocado sandwich on freshly-baked beer bread. (Okay, I lied, I cooked one thing, but cooking a loaf of bread in the bread machine on the deck didn’t warm up the cottage.) The bread was a new recipe that I’m currently testing, and everyone seemed to like it. I hope to post the recipe soon. I paired it with Mom’s Potato Salad (without the optional bacon, and actually made by my mom the night before), and a hard-boiled egg.

Slow Cooker Caribbean Lobster Bisque Recipe

About four years ago I had the opportunity to try PC Jammin’ Jamaican Lobster Bisque, which is a frozen entree that was created by Winslow Taylor of Mississauga, Ontario for the PC Recipe to Riches contest. I loved it! It was creamy and filling with just the right amount of bite. Sadly, this frozen dinner didn’t stay on the shelves long, and it has been years since it’s been in production, I think. So a I did some research and some testing, and I came up with what I consider to be a really nice non-dairy Caribbean-style lobster bisque that you can make in a slow cooker. I originally posted this recipe in my old blog a few years back, but I’ve had the chance to refine it somewhat since then. Enjoy!

Slow Cooker Caribbean Lobster Bisque

In a frying pan, gently heat:
1 Tbsp olive oil
To the oil, add:
1 white onion, chopped
2 cloves of garlic, finely minced
Saute until the onions are clear. Stir often so that they do not brown. Put sauteed items in slow cooker.
Add to slow cooker:
4 cups reduced-sodium chicken broth
3 cups pumpkin* puree**
6 Roma tomatoes, peeled, de-seeded & chopped
1 tsp black pepper
1 tsp salt***
1 tsp paprika****
4 sprigs fresh thyme
1/2 tsp Scotch Bonnet hot pepper sauce*****
With a large sharp knife, cut off the fan part at the bottom of:
4 lobster tails****** (totaling 400g or more)
Reserve the remaining meaty parts of the lobster tails for later.
Add the fan part of the lobster tails to the crock pot. Stir. Cover and cook in the slow cooker for 6 hours on low.
Remove and discard lobster tail ends & thyme. Using a blender or food processor, puree the soup until it has an even, creamy consistency. Put the soup back in the slow cooker, and add the reserved meaty parts of the lobster tail. Stir, cover, and cook for about 45min to 1hr, or until lobster shells are pink and meat is cooked through. Remove remaining lobster from the slow cooker and let it cool until it is comfortable to handle.
While the lobster is cooling, stir into the slow cooker:
1 can (400mL) coconut milk
Remove lobster flesh from the shells. Discard shells. Chop lobster flesh into small bite-sized pieces and add to the slow cooker. Stir.
Optionally, garnish each serving with:
a sprinkle of fresh cilantro or parsley, chopped

This bisque is delicious as an appetizer or as a lunch. It freezes well; I like to freeze it in single-sized portions so that I can take it along with me for work lunches. It goes well with crusty bread and strong cheese.

Notes:
* Equal quantities of winter squash puree such as butternut, calabaza, or Hubbard squash may be substituted.
** When I can my own squash, it comes out much more watery than the commercial canned versions. If you are using a thicker canned squash, add enough water to the mixture in the slow cooker so that it has the consistency of a thinner cream soup. This amount will vary depending on the consistency of the puree.
*** If you use regular chicken broth instead of the reduced-sodium version called for in this recipe, omit the salt. If you use homemade chicken broth with no salt at all, add an extra 1 tsp salt.
**** If you can get it, smoked paprika adds an extra layer of flavour to this recipe. Otherwise, regular paprika will do.
***** I used the Scotch Bonnet hot pepper sauce made by Grace (which is available at most grocery stores around here), but you can use the one of your choice. My original recipe called for 4 tsp of this sauce, but it ended up too hot for anyone in my family except me. If you like your food spicy, add a little more than 2 tsp. If you aren’t that fond of spice, cut it down to 1 tsp for a tiny bit of a bite. If you don’t like spice at all, you can omit the sauce altogether for a mild bisque redolent with coconut – although if you do this, I’d recommend adding more thyme.
****** I have used lobster tails to make this soup, I have also done it with satisfactory results with other (cheaper) parts of the crustacean, like the claws. Just set aside the bigger, meatier parts for the last step of cooking, and use the smaller, mostly-shell parts for the slow-cooking stage to add flavour. Remember to take any parts with shell out before you blend!

Algonquin Park Camping: Day 2

Day 2 of camping at at the Achray Campground on Grand Lake in Algonquin Provincial Park dawned rainy, but the precipitation quickly moved on. This left us with clouds in the morning, a brief rainstorm in the afternoon, and a mix of sun and clouds for the afternoon and evening. Unfortunately, there was never much of a breeze, so nothing we brought with us really dried out, but we had fun anyway.

The day began with cooking bacon, eggs, and toast (with bread machine bread baked in advance of our trip) on the old Coleman camp stove. I am particularly fond of the camp toaster, which was always my favourite part of the setup as a child.

It was a hearty and delicious way to start the day!

After cleanup we headed out to the lake, which is where we spent the majority of our day.

The shallow, sandy beaches meant that the kids were quite content to play and explore for hours.

We found teeny tiny catfish (at most an inch and a half long) in the weedy shallows, where they were industriously cleaning the lake bed.

There were also tonnes of tadpoles in every stage of becoming frogs — some had no legs, some had two, some had four, and some were basically frogs with tails — alongside full-grown frogs. A few swam by us while we were swimming, while others stuck to the weedier or rockier areas.

I honestly think that our favourite part of the day was all of the tiny minnows that swam around our feet and nibbled on our toes while we waded in the shallows. Video of that will have to wait until I can get it off of my other camera, but I think it’ll be what the kids remember the most from this trip.

When we headed away from the water we found wild raspberries, which was an unexpected and tasty treat.

I cooked dinner over the single-burner backpacking stove, since the old Coleman decided to act up for a bit. I basically made tuna noodle casserole, but with frozen corn instead of canned, and canned salmon instead of tuna. Also, having no oven, I couldn’t bake the dish.

I don’t think that my alterations improved the dish any; without the potato chips topping and baking to combine the flavours, it was pretty bland. I should at least have grated some cheese on top, but I didn’t think of it. But it was warm and filling and we were sitting somewhere dry, which sometimes is all you can ask for when camping. As a bonus, the only perishable ingredient was the frozen corn, which in its turn helped keep the other food cold.

Also, did I mention that there were butterflies? Well, there were a lot of butterflies. The monarchs in the area really like the milkweed blossoms, which were just coming out of bloom, and milkweed was everywhere. Apparently these monarchs are endangered, but you’d never know it from how plentiful they were around our little corner of the park.