Monday, May 25, 2015

Cajun Chicken with Cheddar Sauce

A really simple meal this time, made more complicated by the BBQ running out of gas halfway through. Fortunately I went out to check it just as the gas cut out. The tank took a little fiddling to get in the right spot and the veggies got a little overdone, but a fairly good recover. I chopped a little parsley into the veggies to perk them up.

 Rice done in the microwave with salt, olive oil and lemon juice. The chicken just had salt and cajun spice then I brushed it with olive oil and put it on the BBQ. I diced a stick of celery and steamed it with the broccoli. The celery didn't tolerate the overcooking at all well.

The cheese sauce I made in a small pot on the induction element. A teaspoon of flour and tablespoon of butter cooked to bubbling then 1/2 cup milk or so, whisked smooth and cheese. Cut off several slices of cheese so it doesn't take all night to melt. Melt the cheese and let the sauce thicken a bit. Serve over the broccoli and over or under the chicken and rice. It looks a mess but I like my  cheese or hollandaise sauce slathered over everything.

The cheese sauce was really good on the Cajun spice and the rice and the broccoli and the celery and the plate. 

Saturday, May 23, 2015

Fish Friday

Nice fresh red snapper at Mitchell's. I seasoned it with salt and Cajun spice then fried it.  The broccoli was steamed and finished with olive oil.  That leaves the soup.  Fern harvested leeks from the garden and I finally had a chance to do something with them.  They had sent up flower spikes but it was early so they should be ok. 

Not. The centres of the stalks turn to wood when the spikes start rising. The soup tasted fine but I had to keep spittting out the woody bits. I put potatoes in the soup so if we didn't eat it we wouldn't get any starch with the protein. 

Potato and Leek Soup

6  leeks - green part removed
3  potatoes - peeled diced to 1/4 inch 
1/3 cup water
1  cup milk
1/4 cup white wine
1/2 tsp salt
white pepper

Sweat the leeks in some olive oil.  If the centres are hard, remove them and discard. Add the water, white wine and half the milk. Bring to a boil and simmer for an hour keeping the pan wet. Near the end add the remaining milk to keep the pan wet. 

The woody leeks ruined the dish but it tasted really good. This year I'll have a better idea what to do with fresh leeks. Eat them before they start to bloom!

Friday, May 22, 2015

Pork Cutlets

Mitchell's pork cutlets again. They're good and easy. Mashed potatoes on the side with butter, salt and milk.  The broccoli I did at the last minute in the microwave and finished it with butter, salt and black pepper. That leaves the salad.

1 tomato
5 inches of English cucumber
1 stick celery
iceberg lettuce

2 tsp olive oil
1 tsp canola oil
2 tsp red wine vinegar
mixed pepper

Whisk, toss and serve.

Cajun Chicken

Cajun spice on the chicken, salt and brush it with oil. Then on the BBQ for 25 minutes, medium high flame. The rice has salt, olive oil and lemon juice.  We had a late lunch so I made salad instead of a hot vegetable.


1 tomato
1 gala apple
1 stick celery
2 tsp olive oil
1 tsp canola oil
2 tsp lemon juice
mixed pepper

Whisk up the dressing and toss all the ingredients in it. I put a bit of soy sauce on my rice and that was it. The salad was a really nice change from cucumber.

Tuesday, May 19, 2015

Pork Souvlaki

I didn't feel like working hard making dinner so I bought Brian's excellent pork souvlaki's at Mitchell's. All I had to do was make basmati rice with olive oil, lemon juice and salt and make a Greek salad.

Greek Salad

1 diced tomato
6" of English cucumber - the skin isn't bitter
1 slice red onion - diced
handful black olives - splurge on good ones, they make a big difference
50gms cow feta cheese
1 tbsp fresh chives
1 tbsp fresh oregano leaves chopped
black pepper
2 tsp olive oil
1 tsp canola oil
2 tsp lemon juice

It looks complicated but it's really not and it tastes great. Fern complained again that he didn't think the pork was cooked. He isn't happy unless it's burnt to a cinder. So this will be the last time I make pork except those cutlets. Never heard a complaint about those.

Monday, May 18, 2015

Cajun Chicken BBQ

I shopped early but started on dinner late. Playing with the baby chickens and I did clean their cage. Since we went out to The Laughing Oyster last night I didn't feel the need to try to outdo Chef Dave's team of professionals, keep it simple. Also one of the gardeners brought his son over to swim in the pool. I took the cover off and exhausted myself watching a movie. 

I salted the chicken breasts on both sides then seasoned with Cajun spice mix on both sides. I have mixed my own Cajun spice but the bulk bin Cajun at Save On Foods is just as good. I brushed the seasoned breasts with olive oil and put them on a hot BBQ. The heat was turned down from high and I turned them every 5 minutes till they had been in for twenty minutes and had crossed grill marks on both sides. 

The rice was Basmati done in the microwave with salt, splash of lemon juice, 2 tsp olive oil. I put soy sauce on mine on the plate because I don't like plain white rice, Fern does. The Broccoli was steamed and finished in olive oil with a bit of salt.  

It was all really good despite being extremely simple.

Dinner at the Laughing Oyster

Sunday evening dinner at the Laughing Oyster Restaurant. The photo looks across Okeover Arm and into Theodosia Inlet. Desolation Sound is down the inlet to the left. The buffet was wonderful and we all tried the new dessert, Sticky Date Pudding, which is a pudding cake with caramel sauce and a scoop of ice cream. It's worth the 25 minute drive just for that dessert!