Lucky me

It is not better not being there but you can imagine what you've done, as if you were there. I let the 38" northern ( jack) go, released him, unharmed. I am the leader on the big board. 10 bucks to get in. A hundred or so if you win, which 38" will not do, historically.

I won at poker last night, which means I came out ahead. Needed some assistance from Pat because I am not accustommed to playing poker esp all the fancy games they play these days. It was dumb luck. Then I almost climbed into bed w/ Vern, who is about 78 yrs old. Glad he didn't wake up. Right spot, wrong cabin. Just the right am't of scotch and poker.

A little woozy for breakfast, but cooking brought me around. Did the hash as in my previous post. It was great.

Got stuck in big wind getting home ( cabin) with Ira today- feared for our lives - 4 foot waves and 30 plus wind. Ira is 133 soaking wet, which he was, me 155. I drove the boat, he on bow. We needed more weight - some of the guys go 250 plus. We could have used one in the bow. Was terrified that we would flip over. We made it, drank beer in celebration of life, and cooked walleye the French way - seasoned and floured filets sauteed in oil 2 or 3 min per side, remove fillets, add white wine, tarragon, parsley, garlic, reduce, add butter. Swirl. Pour over fillets. Equisite.

Canadian Fishig Trip, continued

So. I am not there. On the ACFT. See previous post. I will participate as if I was.

Beans and weenies first night, traditional.

First breakfast will be a hot dog scramble.It will include the leftover sliced weenies plus onions and peppers and potatoes like a hash. Cook them all in your black cast iron pan.

Remember to cook your hash slow; get up early if you are the cook. In order to cook it slow and carmelize your onions( put them in the pan first) you will have to think of your first girlfriend and how her mouth tasted like sweet corn when you kissed( I have said this before); this will take a while. Also you could think about Marissa Tomei in " Before The Devil Knows Your Dead" - point being that the onions need some time to get sweet.

When the hash is done and you have added plenty of garlic and cracked red pepper, crack eggs on top of the hash and place in your oven and get them soft cooked like poached or over easy and then get your pan out of the oven. Don't over cook. Have plenty of toast ready.

After you eat it is time to fish., You will fish all day. You will catch a 38" northern pike( "jack" in Canadian) on a little Shad Rap. It will be sport. It will be a great day w/ a lifelong friend, your boat partner for the day. Plus plenty of adequate walleyes.

Salud!

Annual Canadian Fishing Trip

I am missing the Annual Canadian Fishing Trip( ACFT) this year. There are usually about 10-12 of us, half of those nearly lifelong friends. We share 3 rustic cabins, which include wood cookstoves, a propane fridge, propane lights, etc... . An outhouse a piece( per cabin) with a lakeview if you prop the door open.

First evening meal at our ACFT is traditionally beans and weenies. When chopped onions are nearly carmelized, add jalapeno peppers to the pan( black cast iron) till soft, then add beans from a can. This is way better than just beans - the sweet and hot of the baked beans is deliriously good along w/ a meat market dog w/ natural casings.

You can also start w/ bacon in the pan and add onions when it is half done, then the peppers, etc... .

Accompany this of course w/ a cold beer or two of your choice.

San Diego Food Continued

Wild caught salmon, soft shell crab, and yellowtail sushi at Sapporo Restaurant and Bar in Ocean Beach.

Mahi and wahoo tacos at South Beach Bar in Ocean Beach.

Greek and Lebanese buffet in OB , I think; great vegetables and legumes - hummus, baba ghanoush, spiced carrots, green beans, lentils and that Greek ground lamb and beef product that is so tender and delicious. Rice and tapioca pudding.

Memorable Food of San Diego

Just got back from my daughter's wedding in San Diego.

Memorable foods of San Diego:

The cracker thin dryed out blackened Mahi sandwich at the Gaslight Tavern in the historical gaslight area of downtown. It cost $9.oo and really sucked - my 1st meal out in San Diego on this trip. I know better and should have said get me the MOD ( mgr on duty) and said to him/her is this what you intended to serve. Didn't, was intoxicated w/ beautiful downtown gaslight San Diego, should have. People watching, locale, and local ale was exceptional.

Note: memorable can be good or bad.

More posts coming re: San Diego food.

Roast Chicken and Vegetables w/ herbs de Provence

If you have already cooked all day at your job, like me, or worked all day at your job and you are tired and want to relax, yet you have to feed your family and as long as you are going to eat you want to eat well, then one of my favorites is to do the one pan roast dinner.

Beef or venison is great roasted along w/ potatoes, carrots, onions, celery. But the red meats take two or three hours, depending on their size.

Do chicken. Put it in a preheated black cast iron pan w/ olive oil , onions, carrots celery, and potatoes. Season all w/ herbes de Provence(bo't as a blend it includes basil, fennel seed, lavender,marjoram,rosemary, sage,summer savory and thyme - according to the Food Lover's Companion) which are to be strewn moderately over the chicken and vegetables. Add salt, pepper, garlic. Place in a 350 degree oven for about one hour, and all are done simultaneously. Vegetables should be fork tender. Chicken's juices should run clear when pierced w/ a knife or toothpick or should be 165 degrees on a meat thermometer.

The secret of this dish is no secret. You do not want to over cook the chicken, nor under cook it. The simplicity of this meal is that the vegetables and chicken are done at the same time - about 45 minutes to 1 hour.

Beef or venison will take 2 to 2/ 1/2 hours, covered, and you have to add the vegetables to the pan for the final 45 minutes of cooking.

The chicken is simple, rich, and delicious. You can make a pan gravy after removing the meat and vegetables, by adding enough flour( a tblsp or 2) to absorb the fat in the pan along w/ red or white wine or brandy( cognac) and some water and whisk. Adjust salt and pepper to taste.

It is so good and so simple. Bon Appetit!

Mn Bouillabaisse After The Workout

I worked out at Downsize Fitness in Pierz today - getting in beach shape for a trip to San Diego - and craved a healthy, balanced , restorative meal afterwards,

I made a soup w/ carrots, celery, onions( the mirepoix of French cooking - pronounced mihr-PWAH) w/ the addition of chicken for protein. Chicken stock, bayleaf, garlic, black pepper, Herbs de Provence, v-8 juice, and some crushed red pepper for spice. Olive oil, too, to saute the chicken and vegetables in before adding the stock and water. Add brown rice already cooked at the end.

Rich, delicious, healthy. Serve w/ artisinal bread of your choice. New French Bakery has great frozen bread products available in all of our local supermarkets, I think. They are all good. Use your favorite.

It is not unlike a bouillabaisse, but w/ chicken instead of fish and seafood. You could add Mn fish or/ and shrimp, mussels, etc to this soup towards the end to gently poach, after the vegetables and chicken are cooked, if you are a fish/seafood lover. This is one of my favorites - a one dish meal , simple, that is a feast for a family, friends or even a wedding.

If your timing is right , you can do this in 20 minutes. Terve' tuluoa!