We took out the new Seadoo yesterday. Yesterday was one the of magical days of summer that are destined to be remembered and referred to by family members for years to come. It was glorious.
I'm not sure about the rest of Canada but my little section of Canada has experienced miserable weather this summer. Thankfully that seemed to change yesterday. Yesterday was sunny and hot. The lake had not had much of a chance to warm up yet but the heat of the sun on our shoulders made the chilly lake quite bearable.
Technically, we bought our new Seadoo in March but the vendor, who had agreed to deliver it, had some trailer problems so it only got to the cottage last Sunday. For those who do not live near me Sunday, Monday and Tuesday of this week were freezing and windy and rainy. Even my most enthusiastic kid would not go near the lake. So we spent a few days watching the Seadoo, through rain splashed windows, as it bounced up and down in the waves while tethered to the dock. Although the kids were becoming a bit hysterical in their predictions of a freezing summer, I knew that eventually summer would not let us down and yesterday proved me correct.
Perhaps the the wait for good weather contributed to yesterday's fun factor.
The kids started waking up around 8.30am and, one by one, they noticed the blue sky. Afraid of dissappointment, none really ventured outside until 9.30am. By 9.32am, all were back in their bedrooms pulling on their bathing suits and shouting about zooming around the lake on the new Seadoo. By 9.35am, at least two were clad in life jackets, kneeling on the dock untieing the ropes that secured the Seadoo to the dock.
The new Seadoo seats 2 riders comfortably. Intuitively sensing that is would be a problem in a family with more than 2 children, we purchased an inner tube that can be towed behind the Seadoo PWC. I believe the inner tube is called a Sea Biscuit.
The kids took turns driving the Seadoo, riding shot gun on the Seadoo, and being pulled behind the Seadoo on the oddly named Sea Biscuit. Even I took a few turns. The kids took a small break around noon to gobble down a hamburger and some salad and then were right back out. the fun lasted until the sun went behind some clouds around 4pm and the kids finally realized that the lake was pretty cold.
Early evening was spent going over the minutia of every ride and every turn and every spill. By 8pm I noticed that the cottage had become very quiet and I noticed some very sleepy looking children. Knowing that is a cardinal sin to suggest that an adolescent go to bed in the summer time, I let them fall asleep on the couches and helped them make it to their beds when their eyes momentarily fluttered open around 10pm.
As I said, it was a glorious day. Our new Seadoo PWC is a great addition to family fun at the cottage.
Thursday, 9 July 2009
Saturday, 4 July 2009
Summertime Recipes: The Big Green Egg and Ribs
We have a Big Green Egg. Big Green Eggs are wonderful things.
For those of you that are unaware of what a Big Green Egg actually is, please be advised that Big Green Eggs are the best BBQs in the world. Based on a centuries old Japanese smoker, the BGE has a very descriptive name. They are green and shaped like an egg. If I remember correctly, they come in 4 or 5 different sizes ranging from a small table top version to an extra large version which is capable of handling the largest turkey. We have the extra large version.
Starting in early April, I cook on my BGE multiple times per week. During the summer months I wouldn't consider entertaining with preparing something on the Egg. It is simply that good.
The Big Green Egg is both a smoker and a BBQ. The temperature is very easy to control as it has both bottom and top vents. It is very easy to get the temperature up to 650 to 700 degrees for a perfectly quick grilled steak. It is also easy to maintain 200 degrees for hours at a time. Once you have cooked on a Big Green Egg you may never use your oven or stove top again.
One of our favorite Big Green Egg recipes is dry rubbed ribs. The first thing I do is break down the ribs. I remove all the the fat and as much of the white connective tissue as possible. I know that some people will think the ribs are less tasty with the fat gone but I disagree. Animal fat is bad. Period. After the fat and sinewy bits are gone, I cut the ribs into to plate sized portions and put them into a large flat tuperware container. I cover all sides of the ribs with extra virgen cold pressed olive oil.
I apply the rub in stages and the precise ingrdients seem to vary. I also use coarse sea salt and freshly ground coarse pepper. Don't bother with this step if you only have table salt or ground pepper on hand. I then go to my garden and cut whatever herbs need cutting: chives, oregano, basil, thyme, sage. I cut and chop as much as possible. At this point I might add dried onion flakes to the herb mixture. I pat on the herb mixture to the front and back sides of all of the ribs. I really try to rub the mixture into the meat. Once all of the peices are well coated I cover the tupperware and place the ribs in the fridge for a few hours.
I like to cook the ribs at the lowest possible temperature for the longest possible time. I find this gives me the best results. If I'm short on time I am also fine with increasing the temperature to the 350 degree range.
The results are a tender, fall off the bone rib dinner that has a fresh and healthy coating of crispy herbs.
Bon Appetitite. Stay tuned for more Big Green Egg recipes.
For those of you that are unaware of what a Big Green Egg actually is, please be advised that Big Green Eggs are the best BBQs in the world. Based on a centuries old Japanese smoker, the BGE has a very descriptive name. They are green and shaped like an egg. If I remember correctly, they come in 4 or 5 different sizes ranging from a small table top version to an extra large version which is capable of handling the largest turkey. We have the extra large version.
Starting in early April, I cook on my BGE multiple times per week. During the summer months I wouldn't consider entertaining with preparing something on the Egg. It is simply that good.
The Big Green Egg is both a smoker and a BBQ. The temperature is very easy to control as it has both bottom and top vents. It is very easy to get the temperature up to 650 to 700 degrees for a perfectly quick grilled steak. It is also easy to maintain 200 degrees for hours at a time. Once you have cooked on a Big Green Egg you may never use your oven or stove top again.
One of our favorite Big Green Egg recipes is dry rubbed ribs. The first thing I do is break down the ribs. I remove all the the fat and as much of the white connective tissue as possible. I know that some people will think the ribs are less tasty with the fat gone but I disagree. Animal fat is bad. Period. After the fat and sinewy bits are gone, I cut the ribs into to plate sized portions and put them into a large flat tuperware container. I cover all sides of the ribs with extra virgen cold pressed olive oil.
I apply the rub in stages and the precise ingrdients seem to vary. I also use coarse sea salt and freshly ground coarse pepper. Don't bother with this step if you only have table salt or ground pepper on hand. I then go to my garden and cut whatever herbs need cutting: chives, oregano, basil, thyme, sage. I cut and chop as much as possible. At this point I might add dried onion flakes to the herb mixture. I pat on the herb mixture to the front and back sides of all of the ribs. I really try to rub the mixture into the meat. Once all of the peices are well coated I cover the tupperware and place the ribs in the fridge for a few hours.
I like to cook the ribs at the lowest possible temperature for the longest possible time. I find this gives me the best results. If I'm short on time I am also fine with increasing the temperature to the 350 degree range.
The results are a tender, fall off the bone rib dinner that has a fresh and healthy coating of crispy herbs.
Bon Appetitite. Stay tuned for more Big Green Egg recipes.
Thursday, 2 July 2009
Healthy Summertime Recipes: Cold Asparagus Stalks
To me some things just taste better the the summertime. I assume that perhaps the ingredients are fresher but who knows. If you follow this blog you will know that I think everything is better in the summer.
Also summertime is a great time to serve some cold dishes which might be best served hot in the winter. Typically hot dishes served cold can be a very refreshing treat to serve at backyard BBQs. The most common hot dish served cold is soup. I have a number of recipes for delicious summertime soups which I will save for another post. Today's post will be devoted to my favorite cooked vegetable served cold dish.
My friend turned my home to this recipe a number of years ago and I have been making it regularly ever since. The taste is a yummy exotic mix of distinct flavors. The texture is crunchy and snack like. This is definitely an excellent backyard finger food to be served while enjoying a dry white wine.
The first step is to lightly steam the asparagus. Make sure not to over cook the asparagus. You will want the asparagus to remain turgid and crunchy. Try to cook the asparagus at least 6 hours before serving. Once the asparagus has been properly steamed, remove from the pot and lay flat for cooling. The easiest thing is to lay the stalks flat in a large flat Tupperware container. Let the asparagus cool for at least one hour.
Once the asparagus has cooled you can apply the yummy dressing. In a separate dish add 1/3 of a cup of sesame oil and 1/4 of a cup organic soy sauce and as much crushed garlic as you can handle. This will make enough dressing for at least one large bunch of asparagus. Pour the dressing over the cooled asparagus and let sit for at least one hour but preferably 2-3 hours.
After the cooled asparagus has marinated for the appropriate amount of time, transfer the stalks to a serving platter. Make a lot because this will be a very popular dish. In the rare case of having left overs you will be pleased to know that the asparagus tastes even better on the second day but might be a tad mushier.
Enjoy this heart healthy summertime recipe vegetable as part of a meal or as a tasty appetizer or finger food.
Also summertime is a great time to serve some cold dishes which might be best served hot in the winter. Typically hot dishes served cold can be a very refreshing treat to serve at backyard BBQs. The most common hot dish served cold is soup. I have a number of recipes for delicious summertime soups which I will save for another post. Today's post will be devoted to my favorite cooked vegetable served cold dish.
My friend turned my home to this recipe a number of years ago and I have been making it regularly ever since. The taste is a yummy exotic mix of distinct flavors. The texture is crunchy and snack like. This is definitely an excellent backyard finger food to be served while enjoying a dry white wine.
The first step is to lightly steam the asparagus. Make sure not to over cook the asparagus. You will want the asparagus to remain turgid and crunchy. Try to cook the asparagus at least 6 hours before serving. Once the asparagus has been properly steamed, remove from the pot and lay flat for cooling. The easiest thing is to lay the stalks flat in a large flat Tupperware container. Let the asparagus cool for at least one hour.
Once the asparagus has cooled you can apply the yummy dressing. In a separate dish add 1/3 of a cup of sesame oil and 1/4 of a cup organic soy sauce and as much crushed garlic as you can handle. This will make enough dressing for at least one large bunch of asparagus. Pour the dressing over the cooled asparagus and let sit for at least one hour but preferably 2-3 hours.
After the cooled asparagus has marinated for the appropriate amount of time, transfer the stalks to a serving platter. Make a lot because this will be a very popular dish. In the rare case of having left overs you will be pleased to know that the asparagus tastes even better on the second day but might be a tad mushier.
Enjoy this heart healthy summertime recipe vegetable as part of a meal or as a tasty appetizer or finger food.
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