Spicy wings on the barbie....

There is still time to fire up the barbie, or if your home is anything like ours, you'll be grilling all year long. I loved that about Alberta, Canada when I moved there from Sydney, Australia. These crazy Canadians grilled all year, no matter what the weather. For now here in Minnesota there is still plenty of time to enjoy the longer, warmer days.

 spicy hot wings

1/3 cup chopped fresh coriander

1/4 cup sambal oelek (chilli paste)

1/4 cup lime juice

6 garlic cloves, minced

2 tablespoons finely chopped ginger

2 tablespoons vegetable oil

2 teaspoons freshly ground pepper

1 teaspoon salt

3 lbs (1.5kg) chicken wings, separated and wing tip discarded

BUTTER BASTE

1/4 cup butter, melted

2 teaspoons sambal oelek (chilli paste)

2 tablespoons maple syrup

Put the coriander, sambal, juice, garlic, ginger, oil, pepper and salt in a food processor or pestle and mortar and process or blend until a paste forms.

Combine the chicken and coriander mixture in shallow dish or re-sealable bag. Marinate in refrigerator 6 hours or overnight.

To make the butter baste, combine all the ingredients in a small bowl.

Heat the barbecue to medium-low. Remove the chicken from the marinade. Cook on the barbecue for 10 to 15 minutes each side or until thoroughly cooked and brushing with butter baste during cooking. Serves 4.



Photo is by photographer Bruce Nimmer from Minneapolis. 

these should be enjoyed with some cold beers

filming an elk episode

This is 'Mack' 'cause of his size. I took this pic myself. I was surrounded by all these handsome boys

If you look really hard you can see me sitting on the trailer. All these big, handsome elk ran at us when we drove into their enclosure. A little daunting, yes!

These were taken during the filming of an elk episode for 'simple, fresh, delicious'....STILL being shown on OWN in Canada.

apples

delish apple and jalapeno chutney served with some armstrong sharp white cheddar cheese - simple idea for an appetizer with some crusty bread and your fave white wine

Apple Jalapeno Chutney

Chutney is a condiment to accompany meat or cheese. It can be used on sandwiches, as a nice little side for any sort of roasted, pan-fried or barbecued meats. Its origin is East India and generally contained spices. Essentially it will contain vinegar, sugar, fruits and salt. You can change it out and make it your own. I tend to use fruits that aren’t too high in water and don’t break down too easily.

This makes two, 1 cup (8 oz/250 ml) jars. It develops its flavor as it sits so I like to make it at least a day or two prior to serving. I made this chutney to serve with roasted pork but I ate it with some really sharp aged white cheddar and crusty bread and it was fabulous.  I used golden delicious apples but you can tweak it and use whatever apples you fancy.

4 golden delicious apples, peeled, quartered, cored and diced

2 or 3 large jalapenos, diced (you can vary this depending on your tolerance to heat)

1 medium white onion, diced

1 cup red wine vinegar (you can really use whatever vinegar you have on hand)

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 teaspoon ground cumin (or curry powder would work really nicely here too)

1/2 teaspoon freshly ground pepper

1/2 teaspoon (at least) salt

Combine all ingredients in a medium saucepan. Bring to a boil, uncovered. Reduce to medium heat. Simmer, stirring occasionally, about 35 minutes or until thickened. Spoon into hot sterilized jars. Makes about 2 cups. 

Puppies!

Here is Mason, 120 lbs of hairiness, Finn, my adorable little XOLO adopted guy and Mango, my beautiful XOLO from Mexico. It is no easy task getting 3 dogs to line up for a pic.

Frustrated interiors stylist

One of my loves is cooking, it is what I have done for a living for 20 plus years but I love home decor. I can't get enough. I am trying to think how I can combine my love of home design with my love of cooking. I love this very cool light my husband made for me from enamel bowls and sieves. It hangs in from of a cute shelf I have in the kitchen.

the rib love affair...

Americans love ribs, and rightfully so. They're definitely onto something. I think I ate ribs about 3 times in 35 years before moving to Canada and then later the US. Some corn pudding, a baked potato, a simple tossed salad to serve with some ribs cooked to perfection on the barbie and HELLO! You have yourself one hell of a fabulous meal. I've made ribs several ways since adopting America as my home, this is my last attempt and it certainly won't be my last. Serve these delectable morsels with a good beer from one of your local boutique breweries. 

sticky plum and chili ribs

4 lbs (2kg) racks pork ribs

4 garlic cloves, coarsely chopped

1/4 cup sliced ginger

1 cup packed brown sugar

1 cup malt vinegar

3 cups water

1 1/2 cups plum sauce

1 tablespoon crushed dried chilies

Cut rack of ribs in half if necessary to fit into large pot. Combine ribs, garlic, ginger, sugar, vinegar and water in a large pot. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 30 minutes. Drain and reserve 1/3 cup of the cooking liquid.

Heat the barbecue to medium and grease the grill.

Combine the plum sauce, dried chilies and reserved cooking liquid in a large shallow dish. Add the ribs and turn to coat. Cook the ribs on the barbecue, brushing with sauce, for about 15 minutes, turning and basting constantly, until glazed and sticky. Cut the ribs into sections to serve.Serves 4.

This beautiful photo was taken by my friend Bruce Nimmer of Bruce Nimmer photography in Minneapolis using direct sunlight. 

The Oz Burger

Americans have a love affair with hamburgers. Ask me what food I think is synonymous to the US and I will probably answer "burgers". My only qualm, no beets (or beetroot as we call it in my native land). You could put pickled, sliced beets on any burger here but this is something that has alluded my dear American friends. And I don't know why because it is delicious. 
Here is the Aussie burger with the lot in all its glory - grilled pineapple, bacon, fried onions, beets, patty, tomatoes, lettuce, cheese (preferably white cheddar), a fried egg and bbq sauce or ketchup. Open wide! 

Prawnzza

Or 'shrimpzza', whatever way you want to say it! Don't get me wrong, this blog is not all about shrimp... it's about my experiences with food, love and life in Canada and now my new home, the US and my experiences and take on being a foreigner etc. Anyhoo, it is summer and shrimp are the perfect summer food so here is another pic - prawn (shrimp) pizza. Take a ready-made pizza base, smear on some alfredo sauce, finely grated fresh parmesan cheese, thinly sliced green onions and a handful or two of shrimp and cook on the barbie on low until golden and crisp....delicious.

Fabriplating - the art of food styling

I love shooting food in natural light. Here is a a scrumptious shrimp (or prawn, take your pick), salad roll. You'd make it the same as you would chicken salad, just add shrimp. Nothing too groundbreaking but tasty. Especially with a glass of chilled vino.