Text 12421, 110 rader
Skriven 2011-06-19 15:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Picnic 2011
===================
-=> Quoting Nancy Backus to All <=-

 NB> The 2011 Picnic is being planned to occur at Boyd Pond...

That all sounds quite pleasant, and I wish I could get their easily
but my budget this summer (both time and money) only allows for that
Alberta road trip I mentioned a few days ago.

The only picnic I've ever attended was the one in Montreal (good
times!) but I was already as close to it as eastern Ontario. I
haven't been back to Ontario since my parents passed away some time
ago. There's just no reason to go there anymore.

I will have my own cabin getaway though. Our company always has
semi-annual office parties and this year we're going to have an
overnight two day party in July at my broker's cottage. It's about
20 miles outside the city on a large lake that has about 2 dozen
cottages in a cluster on the south side where the road is but just
three scattered along the north shore where his is. Very private.
Accessible by boat or snowmobile only. (We had a winter party there
once about 10 years ago.) The rest of the ten mile long lake is
undisturbed wilderness.

With luck we shall have:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shore Lunch - Barbecued Whole Lake Trout
 Categories: Bbq, Info, Fish, Jw, Trout
      Yield: 1 text file
 
           Lake Trout
 
  Rinse the fish in cold water and pat dry. Sprinkle the cavity and the
  outside with salt, black and cayenne pepper, herbs, garlic powder and
  lemon juice.  [A premixed pouch and a plastic bottle of lemon juice
  is handy when camping.] If desired stuff it and skewer the cavity
  closed. Tear off a double thickness of heavy duty foil a little
  longer than and at least twice the width of the fish. Punch several
  holes through the foil with a fork. Lay the fish on the foil and
  brush generously with melted butter. Add a layer of sliced onions if
  desired. Wrap the trout and place over hot coals. Allow 10 to 15 min.
  per inch total cooking time. Halfway through the cooking time, flip
  the fish over and open the foil up for rest of cooking time. Fork
  test for doneness along both sides of the backbone at thickest
  point. Juices should run clear and flesh should be opaque.
  
  A good side dish is foil wrapped sliced potatoes and mushrooms or
  onions seasoned with butter, paprika/ chili powder/ cayenne, salt and
  pepper.
  
  Jim Weller
 
MMMMM

If we don't get some trout, large pike is ALWAYS reliable...
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Seared Shore Lunch Pike
 Categories: Canadian, Fish, Beer
      Yield: 4 Servings
 
      1    Skinned pike filet
      2 oz (60 mL) Canola oil
           Seasoned flour
      1 pn Salt and pepper
    1/4 ts (1 mL) Porcini mushroom
           Powder
      1 c  (250 g) Crushed corn flakes
    1/2    Lemon, juiced
      1 pn Fresh garlic, chopped
      2 oz (60 mL) Beer (medium or
           Dark)
      1 tb (15 mL) Butter
 
  Northern Pike is a white fleshed fish, with mild flavour, when the
  skin is removed. This is typical preparation when on fishing
  excursions. For this preparation pre-skin and bone the fish. You
  will need to remove the extra pin bones that are characteristic of
  this fish over other species when you catch it yourself.
  
  Cut skinned and boned fish into 3 inch pieces Heat canola oil
  and garlic in fry pan on low Mix dry ingredients to corn flakes,
  salt, pepper and flour and mushroom powder Press fish into coating
  mixture on both sides Place fish into pan and cook on med-high
  heat until slightly brown and crisp, flip to other side and repeat
  Add beer, lemon juice and butter to fry pan and cook in sauce for
  3-5 minutes
  
  Accompany with fresh garden beets and swiss chard.
  
  Submitted by Stephen Kletke, Executive Chef, Homefire Grill
  
  From: Http://Www.Growingalberta.Com/
 
MMMMM
 
                       

Cheers

YK Jim


... In wilderness taiga so remote it has no 3G coverage.

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