Pat’s Baked Beans
(Pat Cline’s wonderful recipe) Ingredients 2 lb. bag White beans (Thompson’s) or Black Eyed or Navy beans ½ Cup molasses 2 tblspbns brown sugar ¼ cup catsup 1 tsp prepared mustard (wet) 1 tblspn white vinegar 1 whole onion Preparation Soak beans overnight – 8 hrs. Bring to boil, drain and rinse Add back water […]
Very Best Fish Burgers
(Makes Eight) Michelle and I discovered wonderful fish burgers in the Magdalene Islands. This is my variation on them based on guesswork and personal taste. Ingredients Three lbs of fresh cod or haddock One tblspn lemon juice One tblspn Fine Herbs, Herbes de Provence or any combination of herbs you […]
Fiddlehead Soup
16 Servings 4 pounds fresh fiddleheads 3 cups chopped onion 2 cups vegetable or chicken broth * 1/4 cup butter 1/2 cup all-purpose flour 1 tablespoon salt 4 pinches ground black pepper 5 cups vegetable or chicken broth* 4 cups homogenized milk ** 2 cups plain yogurt 2 tablespoons lemon juice Dollops of sour cream […]
Oyster Po’ Boy Sandwiches
Shuck oysters (at least a half dozen per sandwich) Save or reduce oyster liquor for flavour. I render it down with butter to a brown sauce consistency and pour it on sandwich contents. Fill a pot with a couple of inches of vegetable oil Dredge oysters in corn meal, seasoned to taste with garlic powder […]
Cabbage and Avocado Salad with Barbecued Pork
In Crete, I was intrigued to see cabbage and avocado salad on a restaurant menu. It sounded weird so I tried it, loved it and figured out how to make it at home. Ingredients • 1-pound pork tenderloin • 2 cloves garlic, minced, separated • 1/4 cup soy sauce • 1 teaspoon minced fresh ginger, […]
Wilted Lettuce Salad
(courtesy of Sheila Cotton-Bardes) Quarter one head of iceberg lettuce; In a wok, lightly sautée a bit of chopped garlic in high quality olive oil; Add wedges of the lettuce. It will wilt but not completely disintegrate like spinach – it keeps its crunch and bulk. Add walnuts and quality gorgonzola cheese for a moment, then a tiny, tiny […]
Butter Chicken
Courtesy of Carolyn Martin, CJ’s Bed and Breakfast, 608 Cottonwood Court Laxgalts’ap, BC VOJ 1XO T (250) 621-3352 or 1-866-621-3351 cjbb@telus.net 3 tbsp olive oil 3 tbsp chopped ginger 6 cloves chopped garlic 1 large onion, chopped 1 tsp salt 1 tsp tumeric 2 tbsp Madras curry paste (mild or…whatever curry paste you like!) 1 […]
David Cadogan’s variation on Mother’s Bean Salad
(fills a four litre plastic container and keeps for at least a couple of weeks)In a large steel mixing bowl put: 2 19 oz. tin of yellow wax beans (with liquid) 2 19 oz. tins of green wax beans (with liquid from one) 1 19 oz. tin red kidney beans (well rinsed) 1 large onion […]
Sautéed Eggplant with Tomato & Garlic
Side dish, Appetizers, Turkish (Surprisingly delicious!) Yield: 4 servings 1 Eggplant Salt Extra virgin olive oil 10 oz Can tomatoes with liquid 1 Chopped tomato 1 tbs. Tomato paste 2 tbs. Water 2 tsp. Mashed garlic 2 tsp. Vinegar 4 lettuce leaves Cut stem off eggplant. Remove strips of skin with a vegetable peeler. Cut […]
Crab Cakes with Cajun Remoulade
Inn On The Cove, Saint John, NB www.innonthecove.com Ross Mavis, Chef and, with his fabulous wife Willa, owner, operator. Reproduced here with Ross’s permission. See his cook books at: www.innonthecove.com/tides_table_cookbooks.html Crab Cakes Best cooked in a well-seasoned cast iron frying pan with a little canola oil. (I usually make at least a triple batch and […]
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