Bacon fried rice. The beer, 9 Mile's Odd Couple, is made for this restaurant and has hints of lemongrass and ginger.7
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Bacon fried rice. The beer, 9 Mile's Odd Couple, is made for this restaurant and has hints of lemongrass and ginger.7
Garlic scape and chive omelette.
No pics cos I ate it all too quick but...
Starter -
Melone con prosciutto crudo
Main -
Spaghetti alla Caprese con Tonno
Dolce -
Sorbetto di Mango con peperoncino
Spaghetti squash with sauteed garden veg, including the very first of the golden cayenne peppers.
Canadian prairie take on some Southern American classics; collard greens, pot likker and beans.
I used mustard, mizuna and arugula from my garden sauteed with homemade duck bacon instead of cooked in stock. Instead of navy beans I used a dried yellow bean developed at our university and cooked them with local smoked pork chops and the stems from the bitter greens to get that pot likker flavour without cooking the bitter greens down to slop.
Delicious does not accurately describe this.
Last edited by Henry Krinkle; Jul 28, 2016 at 02:32 AM.
Just harvested the first ripened hot peppers of the season: seven perfect yellow bhut jolokas.
I am just a few days from harvesting some morouga scorpions, and the habeneros are about a week away at his pace.
No sure what I'm doing with any of them at this point. I want to do something Indian inspired with the jolokas, I think I will dry 2 or 3 and make a scratch currey paste preserve, and I have a few ideas for the rest of them. Will update.
It is now my duty to completely drain you.
My habaneros are just coming now, but Saskatchewan is always way behind Ontario for growing things. My golden cayennes are doing great though and are pretty hot for cayennes.
Put them on everything - that's what I do.Originally Posted by CanadianStraps
Just harvested the first ripened hot peppers of the season: seven perfect yellow bhut jolokas.
I am just a few days from harvesting some morouga scorpions, and the habeneros are about a week away at his pace.
No sure what I'm doing with any of them at this point. I want to do something Indian inspired with the jolokas, I think I will dry 2 or 3 and make a scratch currey paste preserve, and I have a few ideas for the rest of them. Will update.
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Double yolker!
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