Text 24961, 97 rader
Skriven 2009-06-14 20:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Picnics
===================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> Canadians don't have a clue when it comes to BBQ

 SD> I prefer the "Texas rub"
 SD> type, but out here, it's Carolina and Kansas City styles mostly.

My first introduction to barbecue was from a guy from Oklahoma. His
style seemed to be a mixture of Texas style brisket and Memphis
style spare ribs with Kansas style sauce, but he also did pork
shoulder, turkey and sausages. He was a traveller for Tip Top
Tailors a major Canadian mens wear chain and had moved to Canada
during the Nixon era. He chose Edmonton to settle down in because
Alberta felt more like home than anywhere else. He noted the
complete absence of barbecue there but had a hunch it could catch
on. He opened a modest place in an old service station garage (cheap
rent!) and was the first restaurant to be voted nest new restaurant
of the year by both the leading competing newspapers.  I was living
in Cold Lake at the time (about three hours away) and checked it out
after reading about him. The food blew me away. The sides too,
especially his BBQ beans. I visited the place on a quarterly basis
thereafter and always packed up a whole cooler to go until I moved
to Yellowknife. Even then I managed to get there once a year and
take a cooler full of meat home on the plane, until he retired. (The
successor let the quality fall and went broke after a couple of
years.) AFAIK there are no real BBQ places in Edmonton any longer.

 SD> That was a strange recipe.  I've never seen baked beans with all of
 SD> that in it...

There's a thousand ways to bake beans (all kinds), most of them
tasty, but there is only one way to make BOSTON baked beans and only
one proper bean.

This next dish has a total of 5 Yuppie fad ingredients but is quite
tasty all the same....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Greens, Craisins, Mandarin and Goat Cheese Salad
Categories: Salads, cheese
  Servings: 4

           FOR DRESSING:
    1/4 c  balsamic vinegar 
      2 ts dark brown sugar, optional 
      1 TB chopped garlic 
    1/2 ts salt 
    1/2 ts freshly ground black pepper
    3/4 c  olive oil 
           FOR SALAD:
           Mesclun salad mix 
      1    orange or Mandarin oranges 
           Craisins 
           Goat Cheese 

Field Greens with Craisins, Mandarin Oranges, Goat Cheese & Balsamic
Vinaigrette

Beat the vinegar in a bowl with the optional sugar, garlic, salt and
pepper until sugar and salt dissolves. Then beat in the oil by
droplets, whisking constantly. (Or place all the ingredients in a
screw-top jar and shake to combine.) Taste and adjust the
seasonings.

Toss a few tablespoons of the dressing with the salad mix and
desired salad ingredients, top with goat cheese and serve
immediately.

If not using dressing right away, cover and refrigerate, whisking or
shaking again before use.

If using a good quality balsamic vinegar you should not need the
sugar, but if using a lesser quality you might want the sugar to
round out the dressing.

Substitutions: I did not use any oil in the salad dressing and used
granulated sugar rather than brown sugar.


From: Http://Gastronomyblog.Com
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... BBQ is not a grill.

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