It’s my job to marinate the Sockeye Salmon

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And marinate I did. It’s a foggy day at Alder Bay (across from Alert Bay on Bc’s north Vancouver Island coast ~ also around the corner from Telegraph Cove ~ for those google mapping). My sweety went to do a scuba job in Port McNeill for the afternoon and I’m chillin by the fire, watching fishing boats come in. After my blueberry snack I’m heading out with my trusty slr camera. I’m bringing my biggest member because size counts when photographing eagles & the whales, that I’m most certain are waiting for me. Smerk* Other excitement today was the lady that ran from from site to site inviting us to the dock. “In 10 mins the Stanley Cup is being helicoptered over”. I’m guessing the winning team had a player from Port McNeil (name lost on this artist already…). Proud Canadians jumped and waved in the 2 secs it took to fly by. I was at least hoping it would be dangling below it? Non.

Back to our dinner. Actually bought this fish in CR the other day while visiting the fishing dock with my sweet dad. I just did the simple BC BBQ marinade: deboned her, split her open, fresh lemon squeezed and sliced, some chives, some fresh dill. Tin foiled her up, zip locked her to be “cooler safe” & laid her on a bed of ice til the chef gets home. I’m guessing hibachi bbq’d not campfire. What are you having for dinner?

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PS. This blog was photographed & submitted entirely on my iPhone by the campfire. We can’t even get cel coverage at home! Yeah!
Make Something Every Day

Bacon Wrapped Corn on the Cob

That’s what I said. Is there no shame? BBQ husband extraordinaire (I’ve never touched the thing but that’s another story for another time) was handed a few items for the BBQ, when he arrived home tonight. I got the idea for this recipe from a podcast on CBC radio3 about summer and bbq’s and surf music. It was blasted all afternoon while I gardened.. see other post about today’s romp in the garden, in the sun. Then I looked it up  and found this recipe click here for foodnetwork bacon corn recipe We saw the potential for a seriously naughty yummy treat but our corn was not quite in season. It was motivation for sure, to try it again n season.

before

We also bbq’d up some some portobello mushrooms ~I made a garlic butter and sea salt scrub for them and marinated for 30 mins before the bbq master took them to meet their maker. I also threw together some Old Mill Cornmeal and niblet  muffins with feta~organic, gluten-free la de da. They were blah and really too wholesome without the butter, flour and milk. smerk*

PS. HAPPY 1st day of SUMMER! 

Make Something Every Day

The drunken chicken

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An interview with our guest blogger ~ my husband aka. The Chef.

Goddess: Are the ingredients a secret?
The Chef: Non. They are simply;
Thyme
Montreal chicken spice
Lemon pepper
Beer. One can per bird, your choice of vintage.

Goddess: What is your culinary Review?
The Chef: Crispy and delicious. Moist flesh, crispy chicken. Pleasing taste.

Goddess: Any Cooking tips?
The Chef: They truly are drunken chicken, as they really like to fall over.

There you have it folks out in blogger land. The drunken chicken. Yum.

Make Something Every Day