Author: Ray Watson

Chorizo and Scallops

Chorizo and Scallops in a White Port Reduction

This is an easy one pan recipe that can be made at home or while camping.  This recipe is something that I regularly have while I am on camping trips, easy to prep, easy to cook and especially easy to eat! Ingredients: 2 tablespoons olive oil, extra virgin or cold pressed 2-3 dry shallots 1 package of mushrooms 1 tablespoon Garlic flowers ( or garlic) 3/4 cup white port 3-4 chorizo sausages -not the dry hard kind, regular BBQ type sausages 15-20 scallops Technique: Slice the chorizo sausage into 1/2 inch thick slices.  In a deep frying pan heat the olive oil. Once heated add the sliced chorizo sausage and flip the slices every few minutes.  Peel and thinly slice the dry shallots and add them to the pan after 3 – 4 minutes. Cut the mushrooms into quarters and add them to the pan.  Continue cooking until he mushrooms begin to soften. Add the garlic flowers  to the pan and stir thoroughly.   Add the white port and let simmer until the liquid has …

A mix of hot pepper varieties straight out of the garden.

Hot Sauce Recipe

Selection of Peppers for Hot Sauce: You can use this hot sauce recipe with any type of hot pepper. I tend to use multiple varieties and adjust to suite my taste.  Below you can see the Scoville Scale and judge the relative heat of different varieties of pepper.  In this recipe I used a Habenaro type of pepper as the hottest variety with Super Chile, Cayenne, Tabasco and Yellow Wax. Ingredients: 30 – 40 hot peppers, stemmed and cut crosswise into 1/8-inch slices (about 20 ounces) *if the peppers have a lot of seeds you can remove them as well. 4 tablespoons minced garlic 2 cup thinly sliced onions 1.5 teaspoon salt 2 teaspoon olive oil 4 cups water 2 cup distilled white vinegar Directions: In a large saucepan add the peppers, garlic, onions, salt and oil and heat over high heat. Saute for 5 minutes. Add the water and continue to cook, stirring occasionally, for about 20 – 25 minutes, or until peppers are very soft and almost all of the liquid has evaporated. You might want to have the stove …

Deer Hunting 2015

This year on my annual deer hunting week we had unusually warm weather.  Normally we would be below zero every morning but this year we only had one morning below zero with many afternoons getting above 10 C.  Although we saw a few deer they were either females or spikes that were too small to shoot.  Not a great year at all.  It was supposed to be the worst deer season in the last 20 years.  

Ray bow hunting

Moose Hunting 2015

We spent 3 weekends moose hunting this year in Saint-Michel des Saints, two with bow and arrow and one with rifle.  We did not have any luck.  There were at least 3 or 4 different bears that were feeding on the grassy hills on our territory.  It was a poor year for bears in terms of available food so they were spending a lot of time eating grass.  Although he had moose tracks at our salt licks all summer they stopped coming around just before hunting season. I took a bunch of photos with my iPhone while I was there.

Fields of Gold. Shot in Central Washington State.State.

Washington State Photography Road Trip

Washington State Road Trip A quick 30 hour, 800 mile photographic Washington State road trip while attending the Mozcon 2015 conference.  It’s amazing the variety in landscapes and terrain you can see in such a short time.  I was very impressed by the terrain in the Palouse and the amazing coulees.  You go from mountain to scrubland to almost desert like conditions in no time at all.   The area around Diablo Lake was really nice, the colour of the glacier fed lakes is astounding.  I did make it up to Mount Rainier but didn’t get any clear shots as the head of the mountain was in the clouds all day. Road Trip Map I mapped out my route on google maps.  You can see the map here:  Road Trip Map. I basically picked up a rental car on Saturday around 3:30 pm and got back to drop it off around 9 pm on Sunday.

Minke whale jumping out of the water while feeding near Tadoussac.

Tadoussac / Bergeronnes / Les Escoumins Road Trip 2015

A photography road trip along the north shore of the Saint Lawrence River (Tadoussac / Bergeronnes / Les Escoumins) has turned into an annual event. This will be the third year I have  taken a Tadoussac vacation and spent some time exploring the area. got the truck all packed up and I left the next morning, Friday June 19 at 4:30 AM. The beauty of leaving that early is there was no traffic at all until I got to Quebec City. A bit of construction there slowed me down for a few minutes but nothing to complain about.  Almost no waiting time at the Tadoussac ferry which was great, last year I had to wait about 90 minutes before getting on the ferry.     Finally arrived at the Paradis Marin campground around 10:30 AM.  I was early enough to be able to pick just about any camp area I wanted and I get the one I was hoping for.  Great view of the river and the whales feed right off shore.   Although I spend quite a lot …

DIY Talents: A tribute to my Dad.

DIY Talents: A tribute to my Dad

My Dad was a very talented guy and taught me many skills. There was never anything that he wasn’t able to build, fix or do. I learned how to fly fish, how to build a house, how to install a septic system, install a well, lift a house and but a basement under it and so many other things. Of all the skills he taught me, the most important one was the ability to figure things out and get it done. As a tribute to my Dad and his DIY attitude I decided to install my Dad’s gravestone myself. I think I must have been the first client the store had that bought a gravestone to go! I took some time to think back on his life today and shared a Molson Ex with him one more time. Cheers Dad!

Bison ribs on the BBQ

Bison Ribs on the BBQ

A method for cooking Bison ribs on the BBQ. We tried something new tonight for supper.  Hélène had asked me to find a bison filet mignon but the local butcher did not have any. The only bison he had was a rack of ribs!  (Side note:  Bison are big, very big so are the ribs!!!). The three ribs weighed 1.5 kg so about 500 grams per rib. I let them warm up on counter before cooking and got the BBQ preheated to about 600 degrees.  I seared them on both sides and around the edges on a super hot grill, about 1 minute each side.  Then I put them in the center of the BBQ with the burner under them off and the 2 side burners on low.  I let them cook for about 15-16 minutes like that and then pulled them off.  I let them sit wrapped in aluminum foil for a few minutes before serving.  Superbly tender and succulent meat!

Rainy Fathers Day

A first Father’s Day without my Dad.

As I sit on the edge of the Saint Lawrence near Tadoussac in the rain watching the Minke whales swim by I come to grips with the realization that this is my first Father’s Day without my Dad. I’m quite emotional thinking back to the first time I ever visited the North Shore of Quebec. I was probably 10 years old and going on my first fishing trip with my Dad. Lac Malfait north of Baie Comeau. Lots of firsts on that trip. First road trip, first time fly fishing, my first trout. Realizing that he is no longer here to share things with is rough. He would have enjoyed the scenery, the chorizo and scallops I made for supper and we would have enjoyed a pint together. Happy Fathers Day Dad. Hoist a Molson Ex wherever you may be!