All posts filed under: Food

Bone Broth

Recipe: How to Make Bone Broth

How To Make Bone Broth Makes about 4 litres Ingredients 3 to 4 pounds mixed beef and chicken bones (I use beef rib and leg bones and chicken backs or wings) 1 medium carrot, chopped 2 stalks celery, roughly chopped 1 medium yellow onion, roughly chopped 2 tablespoons cider vinegar 1 sprig of fresh thyme 1 bay leaf 1 head of garlic, cut in half across the bulbs 1 tablespoon of Worcestershire Sauce 1/2 teaspoon of black pepper Instructions Roast the bones and veg: Preheat the oven to 420°F. Spread the bones, celery, carrot, onion, and garlic in a single layer on a baking sheet. Roast for about 45 minutes. While the bones are roasting: Add about 6 litres of water into a large pot and start to heat.  Add the vinegar, bay leaf, Worcestershire sauce, thyme, and pepper to the water. Add the bones and veg: Once the bones and veg are ready add them to the pot along with any oil and scrapings.  All that good stuff adds more flavour.  Adjust the amount of water to cover the …

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 …

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!

Jalapeno, red jalapeno, hot portugal and hot cherry. Oka cheese and a Guinness for lunch!

Homemade Salsa Recipe

This is my recipe for making a great tasting tomato salsa. It's easy to make and even easier to eat. Makes about 5 x 500 ml mason jars. Ingredients: 8 cups chopped tomatoes (seeds and juice removed) 2 cups chopped onions 1 1/2 cups chopped green bell pepper 8 jalapeño peppers (you can add a hotter variety of pepper for more heat*) 3 cloves garlic, minced 1 can tomato paste 3/4 cup white vinegar 2/3 cup chopped cilantro, lightly packed 1/2 tsp ground cumin The tomatoes, peppers and onions can be chopped to the size you want depending on how chunky you want the salsa to be. Blanch, peel, seed and chop tomatoes.  When you chop the hot peppers up you should wear gloves. Combine tomatoes, onions, green pepper, jalapeño pepper, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel saucepan. Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes. Once you have all the ingredients cooking you can prepare the jars.  Place the mason jars on a …

Ray’s Beef Jerky Recipe

I have wanted to visit the Mingan Islands for years now.  I decided the time was right for a photographic road trip! I will be camping for about a week without much access to electricity so I wanted to bring foods that will not need to be kept cold.  First up Beef Jerky!