your creations?

[pintoBC_3sgte]

Speaking of spot prawns, I hope I get some next weekend when I’m back home in Coquitlam. Last year my aunt brought a huge bag of them over for a birthday dinner. I was convienently there that weekend already cooking for it lol

Edit: god damnit! Now I have a ton of ideas running through my head for spot prawns....

[dapperfied]

tfti..

[320icar]

I think this needs a bump! What did everyone make for dinner tonight??

I went nice and simple. White rice, home canned corn, and some pork chops with a wet rub, just baked in the oven. Pretty juicy

[punkwax]

Swineapple.

[originalhypa]

^
I finished picture of this would be awesome.

also, Spot Prawn season is coming up soon. I wonder what the prices will be this year?

[roastpuff]

It's been grilling season for me, I try to bust out the BBQ once a week.





Also made a burnt Basque cheesecake, super easy but oh my God don't look at the ingredient list if you're on a diet.

[bcrdukes]

Originally Posted by originalhypa

^
I finished picture of this would be awesome.

also, Spot Prawn season is coming up soon. I wonder what the prices will be this year?

hypa + VLS =

[carisear]

this is from last month, but i cooked my own boodle fight.

sorry for the crap quality, was too tired to take any proper pix.

[punkwax]

Originally Posted by originalhypa

^
I finished picture of this would be awesome.

also, Spot Prawn season is coming up soon. I wonder what the prices will be this year?

Sadly the end result wasn’t great for pics because I didn’t do a bacon weave so it didn’t hold very well. I was annoyed as it was a lot of work so didn’t snap any pics. Still tasted awesome and I should have taken some because the ribs looked good inside the pineapple.

Next time I’m weaving dat bacon.

[SkinnyPupp]

Egg Lemonade, recipe from The Barkeeper's Manual, 1910

Edit: This recipe is actually found in Harry Johnson's new and improved bartender's manual (1888), so predates the one I used. Instructions are essentially the same, and he adds the comment "This is a delicious summer drink of Americans, and is also fancied by the Ladies."



I was browsing through some vintage cocktail books, and came across this interesting variation of the lemonade. The instructions from the book are as follows:

PLAIN LEMONADE.
Use large glass.
Juice one lemon,
Two tablespoonfuls sugar.
Fill the glass two- thirds full of water and the
balance with cracked ice. Shake well and serve
with fruit in season.

EGG LEMONADE.
Use same ingredients as plain Lemonade, add
one raw egg and shake well . Serve with fruit
and straws. This drink is very palatable.

How I made it:

I used the juice of one big lemon (1.5 oz) and matched that 1:1 with simple syrup. Shook it with a lot of cubed ice, and one large rock, for around 15 seconds to break and dilute most of the small ice. I then strained into a protein shaker (Blender Bottle) with one egg, and shook until fully combined. Poured into glass, topped off with some ice and a bit of water. Lemon twist...

The Verdict

Sullivan was right, this drink is very palatable. Takes on a custard like flavour, and reminds me of lemon meringue pie. Absolutely delicious, but the aroma isn't the best. Even though I expressed the lemon twist, it still took on a strong raw egg aroma (I found that this isn't really found in the taste). I threw on a dash of Angostura bitters after a few sips, and that made for IMO a perfect drink.

I made another one the next day, and with the bitters added at the beginning, it's absolutely perfect. I got some decent sized lemons, so they are making some powerful lemonades!

[originalhypa]

^
I can imagine that the drink would lose a lot of the raw egg scent and texture if you took out the yolk and only used the egg white. That's the basis of a meringue right there!

That is a really cool drink though. Something unique to break up the monotony of beers and ciders.

[SkinnyPupp]

Originally Posted by originalhypa

^
I can imagine that the drink would lose a lot of the raw egg scent and texture if you took out the yolk and only used the egg white. That's the basis of a meringue right there!

That is a really cool drink though. Something unique to break up the monotony of beers and ciders.

Yup most "sours" started appearing in the 1890s, and are cocktails with a couple shots of spirits (whiskey, gin, or brandy at first), and about half a lemon worth of juice and a bit of sugar. Basically a lemonade with alcohol. They are amazingly addictive.. After prohibition, alcohol quality went way down, and they started shaking them with an egg white. This adds a bit of extra dilution, but more importantly smooths the texture. I imagine the layer of foam helps too. They were garnished with some bitters on top, or a float of wine. Since the presentation is so nice, they kind of made a comeback... They make very good Instagram pics!

So if you just used egg white with this, it would have a big foam layer on top, and the juice itself would be smooth but not as smooth and creamy. Something like this New York Sour I made last weekend:



This lemonade recipe is pre-prohibition, and may be much older than 1910. I imagine a lot of drinks used egg in them for texture and nutrition. In fact it was common for coffee to be brewed with an egg when people started drinking coffee.

[SkinnyPupp]

Keep in mind, that egg lemonade is non alcohol. If you want to break the monotony of cider and beer and still want some booze, but still want something tall and cold, I recommend the Tom Collins



It's a basic sour (gin, lemon, sugar) topped with soda water. That's it! I like to throw in a couple dashes of bitters. And really, I want to put bitters in anything citrus. Even 7Up.

Order one, but beware, there's 2oz of gin in there, it'll be stronger than a beer

[sonick]

Sheetpan fish; super easy, great instagram fodder

[pintoBC_3sgte]

I’ll try and post up what I’ve been up to later ... hopefully. Haha as long as I don’t forget

[originalhypa]

Spoiler!

Originally Posted by SkinnyPupp

Keep in mind, that egg lemonade is non alcohol. If you want to break the monotony of cider and beer and still want some booze, but still want something tall and cold, I recommend the Tom Collins



It's a basic sour (gin, lemon, sugar) topped with soda water. That's it! I like to throw in a couple dashes of bitters. And really, I want to put bitters in anything citrus. Even 7Up.

Originally Posted by SkinnyPupp

Order one, but beware, there's 2oz of gin in there, it'll be stronger than a beer

Thanks for the heads up on the Tom Collins. Im going to have to try one of those the next time the sun is out.

But you're right about how these drinks hit you. I made a standard martini the other day, 2oz gin, 1oz vermouth and an olive. The taste was good, as I was using top shelf ingredients. But wow, it knocked me on my ass. I have no idea how James Bond was able to keep it together sucking back martinis

[Hondaracer]

Just finishing up our kitchen reno, need to get some proper bitters now that we have a functioning bar area. Love me a negroni or a old fashioned

[originalhypa]

^
A Compari and soda with a mild squeeze of citrus is one of my favorite summer drinks. They were giving away small bottles of bitters with the purchase of a Compari last year, so I stocked up.

https://www.campari.com/our-cocktails has a few cool recipes.

[punkwax]

Campari and bitters are staples in my cabinet.

Had a negroni on a rooftop patio on mother’s day. Mmm

[SkinnyPupp]

Negroni



I also love the Boulevardier, a version of the Negroni using Bourbon instead of Gin. The sweetness of Bourbon plays with the bitterness of Campari in a different way... The negroni is more about the botanicals and citrus of gin. Both are amazing drinks and I can't say which one I prefer, but they are different enough that if you like one, you might like the other even more.

[punkwax]

^ love myself a boulevardier as well. Disappointing when I order one and the bartender has no clue what I’m talking about.

[punkwax]

[pintoBC_3sgte]

this post is long overdue, and will be a long one. only open if you want to see a million food pics! haha

Spoiler!

tea smoked duck leg

Orange ginger black tea smoked duck leg . Ginger & grainy mustard roasted chicken jus . Grilled organic vegetables . Pomegranate balsamic pickled cherries . Dressed micro greens



sockeye salmon tartare
Salmon tartare infused with relish from hellish relish . Habanero lime smashed avocado . 63° sous vide egg yolk . Unagi sauce . Micro greens from amazia farm . Chilli threads
Finished with Flake sea salt from canadian seasalt , and garlic chives from the garden.
Paired with lettuce from my garden as well.




steak & eggs

Grilled Ribeye . 63° sous vide egg . Grilled zucchini and vine tomato . Crispy Brussel sprouts
Finished with cracked pink Himalayan salt.






tuna & salmon tartare
Tuna & salmon tartare infused with relish from hellish relish . Togarashi lime smashed avocado . 63° sous vide egg yolk . Wasabi aioli . Sriracha mayo . Kelp sea salt from canadian seasalt
Paired with 18 carrot gold carrot chips from hardbite chips .







slow roasted rib eye roast . pulled @ 127 F and rested 40 minutes before carving. perfect!




Paleo pizza crust . Caramelized onion . Roasted garlic . Slow roasted lamb loin . Herb chèvre . Goat feta . crispy pancetta . Grape tomato
Finished with fig & fire reduced balsamic vinegarand crushed chilli flakes.




coconut red Thai curry seafood chowder

Coconut red Thai curry broth . Halibut . Prawns . Hot smoked salmon . Mussels . Yam .

Finished with a squeeze of lime juice and chilli threads





Paleo vanilla cake

Paleo cake filled and topped with brown butter & dark rum buttercream.

Finished with a super light sprinkling of smoked fleur de sel




Pan seared halibut . Grilled pineapple & mango habanero salsa . Spicy tarragon remoulade - made with hellish relish . Beet & horseradish relish by shedevil delights .

Finished with lemon fleur de sel.




my spin on a tuna club, without a bun of course!

Rare grilled ahi tuna . Golden beet & broccoli slaw . Crispy baked pancetta . Spicy tarragon remoulade - made with hellish relish . Avocado . Fried capers . Togarashi





Pan seared prime rib steak , oven finished. Delicious

[


Keto roasted chicken & sausage carbonara

Konjac noodles . maple bacon from helmuts sausage kitchen . pecorino Romano . pea shoots . fresh cracked pepper





Latest smoke session!
Pork trifecta!

Side ribs - simple sprinkle of fresh cracked salt & pepper, onion powder and garlic powder. Finished with a brushing of mop.

Pork belly- brined for 2 days, rubbed and smoked for 4 hours. (Taking this back home to Vancouver next week when I visit, so had to test it out)

Shoulder burnt ends- marinated in rub for 2 days, smoked, foiled and finished until glazed and tender.





Pan seared atlantic salmon . roasted asparagus . roasted vegetables. fire roasted habanero cucumber Pico de Gallo . dressed pea shoots .





latest dessert creation is a blend of a French classic, with Canadian flavours.
Fresh berries with a maple sabayon - made with grand reserve white from silversage winery .
Thick, yet light & airy sabayon, such a refreshing dessert !





Home made Keto burger bun, toasted.
Smoked 80/20 burger patty over oak,hickory and maple for 1.5 hours, twice smoked thick cut maple bacon from helmuts sausage kitchen , smoked red onion, pickled banana pepper, relish from hellish relish , cheddar cheese, spicy grainy mustard & roasted garlic aioli.
Paired with a side of sweets & beets from terra chips





surf and turf dinner.

Rubbed down with roasted garlic oil, black pepper, garlic powder and cloves of roasted garlic for 24 hours.
Cracked coarse salt all over and slow roasted the roast at 220° F for 3.5 hours, until the I.T hit 127° F, and rested for 20 mins. total loss of liquid after resting was probably a teaspoon.
I.T rose to 130° before carving.





grilled mahi mahi . avocado salsa . zucchini & snap pea slaw . spicy remoulade . charred organic sweet lime



My spin on Cajun shrimp and grits.

Cajun spiced shrimp on creamy chèvre cauliflower grits.
This will be a make again dish!!





Miso maple fish sauce glazed wild sockeye salmon . roasted vegetables . togarashi . green onion


smoked & fried wings : 2 ways

Oak, hickory and maple wood used to smoke

Top - sweet Thai chilli coconut wings
Bottom - spicy miso maple fish sauce wings





braised short rib.

Maui style marinated, braised for 3 hours and finished with a spicy hoisin glaze.
Served with slaw ,dressed in a mandarin orange gochujang & sesame vinaigrette.




I wouldn’t be me, if I didn’t put a spin on a classic!

Latest creation- steak tartare.

Hand cut ribeye mixed with a sweet soy & gochujang vinaigrette.

Plated with sriracha lime aioli.

Finished with a quail egg yolk, and dusted with togarashi & coarse smoked fleur de sel.

Served with sweets & beets chips




I’m calling this latest creation- the foraging porker.

Paleo pizza crust, roasted garlic whipped ricotta sauce, brined & roasted pork loin (sliced thin), shaved asparagus, pickled banana pepper, oyster & cremini mushrooms, and roasted butternut squash, cauliflower and onion.
Topped with a bit of herb and shallot Boursin cheese.

Finished with reduced garlic balsamic, fresh cracked pepper , and smoked fleur de sel.




side rib smoke session!
Did 2-2-.75 on them.
Lightly brushed with a honey tequila lime bbq sauce after it came out of the foil and dusted with more rub before going back into the smoke.



chocolate mousse, whipped maple white chocolate ganache, shaved chocolate



smoked salmon Eggs Benedict, on crab cakes.

Panko crusted crab cakes, cold smoked salmon, sous vide 63° egg, hollandaise.

Finished with green onion, parsley and smoked sea salt






Paleo pumpkin loaf w/ chocolate chips, organic pumpkin & sunflower seeds and craisins.

Topped with a spiked coffee & maple cream cheese glaze using coffee @patron .

Paired with vanilla ice cream and finished with fresh cracked pink Himalayan salt.



pan seared wild North Atlantic sea scallops.
Paired with a saffron & kaffir lime coconut sauce. Finished with green onion, cilantro, tomato concasse, gochujang vinaigrette, chilli threads and extra virgin olive oil.




braised pork and wild boar ragout.

Braised pork shoulder, wild boar bacon, Okanagan Bordeaux sausage, onion and mushroom, simmered in @apothicwine and beef broth.

Completed the ragout with a touch of habanero reduced balsamic and fresh Italian parsley .

Served over aged white cheddar & herb and garlic chèvre mashed cauliflower.




Grilled lingcod with a zucchini & rainbow carrot slaw.

Lingcod marinated in arugula pesto and habanero hot sauce, then grilled.
Slaw consists of zucchini, organic rainbow carrots, radish, organic cherry tomato, pomegranate, red onion and arugula. Dressed in a pomegranate & mandarin orange vinaigrette .
Lingcod is finished with ancho chilli sea salt and served with a charred lemon.





Grilled Paleo flatbread, sun dried tomato pesto base, smoked lamb shoulder, grilled empress plum, organic grape tomatoes, chèvre, red onion.
Finished with arugula pesto oil , reduced rosemary balsamic, baked prosciutto shards, chilli flakes.





paleo salted caramel pecan pie.
Paleo crust and filling... turned out amazing!! Finished with coconut whipped cream and salted caramel chocolate by , salt west

[westopher]

Always like to see your plates man. You still butchering/cutting?

[pintoBC_3sgte]

Originally Posted by westopher

Always like to see your plates man. You still butchering/cutting?

Thanks! Sure am. What are you up to these days??