Friday's Beer!

Well ... Beer and Porkchop.... That`s from last week in Guelph at 50 West in the Delta Hotel on Stone Road.

The chop was a swanky sort of thing ... but once you knock that pile of slaw off the top and get down to the maple-mustard glazed meat .... it is a thing of beauty .... sweet potato wedges were pretty good too.

That beer was a treat .... Flying Monkeys ... Hoptical Illusion .... very hoppy not much head .... but just the thing for a big slab of grilled meat!

Cheers!

OMMAG

Friday Night .... Man In the Kitchen

One pound of pickerel fillets .... sliced evenly and laid out in a flat dish. Covered with the juice of 4 limes, 2 lemons and a dash or two of tobasco sauce. (Pickerel Sushimi)
Let that sit in the fridge while you prepare some vegies.... One red bell pepper ... one green (cut up fine)  ...one medium white onion (vedalia cut thin slices and then chopped)...two beafsteak tomatos (just the outside meat and skin).....one large garden cucumber (skinned and with the center seed mush removed, cut up into 3 in chunks then sliced thin).... drain a can of corn niblets. Put each prepared vegetable on a layer of towel to dry.
Water is your enemy in this dish............

Go cut the grass .... work on the Jeep .... come back in about two hours..... drain the sushimi and lay it out on a paper towel to dry.

Mix the vegetables in a large bowl .... season with fresh ground black pepper .... sprinkle with cayenne and hot chilli ( just a sprinkle here) .... mix in a table spoon of coriander seed ... add the sushimi and sprinkle with red pepper sauce.


Serve on a bed of lettuce or on soft tacos ..... makes a great wrap.... add any other seasonings or side sauces that you like .... goes good with any Mexican or Spicey Oriental sides.

OMMAG's Summer Ceviche ... Manitoba style

For a few tasty Friday barbs try Bob Parks ... Black and Right

Happy Pancake Day

Potato pancakes to be exact .... otherwise known as latke...latka...placki...duruny...draniki...

Whatever you want to call them they make a great little base for a meal.

Eat them plain or with sourcreme on top.... spice them up with salsa or hot sauce .....

Fry an egg and put it on top .... or go with a full ham/bacon .... egg and whatever!



When I was a kid My Mom used to use them instead of bread for a hot roast beef/pork sandwich... special treat ... just for me. Beef off the roast ... piled high .... smothered in gravy .... big sides of slaw and preserves.... :b

I saw one of those TV chefs use them for the bottom of an Eggs Benedict. ... and smoked salmon snacks.

There are many different ways to make them ... here's mine:

Small Batch (Serves two OR one hungry guy) = two large russet pototos > shredded. Just use more spuds if you want more.
You can wash the potato shreds in cold water and rinse the starch off if you like.
Do this and then dry them before adding other ingredients.

I just sprinkle a little flour on top in a mixing bowl - flour makes them thicker and not so crisp. Not a lot just a bit it make it bind...

Add a tablespoon of oil .... dried onion flakes (or shredded or finely chopped onion)- salt - pepper - a tablespoon of baking powder - an egg - a half a coffee cup of water ....

Beat it all together with a spatula .... then add some minced garlic - finely cut green onion.

Heat up a non-stick pan and put a tablespoon of oil in .... then drop a large spoonful of your batter ( I like to make them anywhere from 3 to 5 inches across and flat as I can).

Try one at first to get the timing down and the golden brown on both sides result.
Test for seasoning and add salt or pepper as required.

Once you think your ready ... start doing three at a time ....

I like to keep the oven hot at 375 f and I put the whole batch in when they are all ready .... lay them out flat on a sheet or tray ..... takes about 10 minutes to finish them off nice.

OMMAG

Sukkot ... the Harvest Festival

Do you or I need to be Jewish to appreciate such a tradition?





Heck NO!!!

And remember .... it's just a warm up to .....








Oktoberfest!!!












Hooray!

It's just sooooo special........

OMMAG

Schnitzl und Spatzl

Just because.......!

A Night Out for Dining

The OMMAGs paid a repeat visit to the Resto Gare in Saint B last night.

I'd sum up the evening as : Situation Normal All OK with props to the staff for attentiveness and accommodation.
Out meals consisted of the Rack of Lamb, the Bison Short Ribs and our guests shared the Chateaubriand. Appetizers and salads included the Scallops in White wine sauce (Coquille St. Jaques) with mushrooms and a nice Caesar salad.

Deserts were off the cart and I can say that the Maple Syrup pie had only ONE failing and that was the slice was too damned small.

The highlight of the evening though was our second wine selection.

We tried :
Casa Silva Reserve Carmenere from the "Big and Juicy" section of the menu and I was impressed to the max.

The nose on this hearty Chilean Red was an amazing floral and spice perfume that was IMO the most unique and appealing aroma I have ever experienced in a wine.
The body dark and opaque with legs all around the glass and the palate was pleased with a robust (although not as intense as the nose) spicy and rich grape.

The Carmenere grape is one of the survivors that were preserved from the grape blight that destroyed so many European varieties in the 1800s. Thank you Chile and thank you Casa Silva.


Other Opinions

Cheers!
OMMAG

A Special Night Out

With Mrs. OMMAG ....

The lady OMMAG took us out for birthday celebration dinner ... the restaurant of choice for today..
The Resto Gare near the corner of Des Meurons and Provencher ( formerly la Vieille Gare)

I had a hankering for a good steak and wanted to try someplace other than the usual grills and steak joints around Winnipeg. We're glad we did try the Resto gare as the quality of the food and service was really quite pleasant.

First off ... the reservations were not a hassle even thought the place is busy and we only made the day before. One star for the Gare.

Second ... the full menu is posted on their website ! Another star for the Gare.

Third ... although the parking was a bit tight in their smallish lot there was adequate space for the clientele. Star three for the Gare.

Fourth ... the reception and hostess were efficient, bright and courteous. Star four for the Gare.

Fifth ... the table they set for us was pleasantly located and the traffic around us non-intrusive, chairs well upholstered and comfortable (could use a freshened up cushion though!). Give the Gare another star.

Sixth ... Wine list ... not too long ... nicely arranged and well enough appointed with a selection appropriate to the menu. Naked Grape Sauvignon Merlot for us. The beer and liquor selection was pretty thin though .. I'd expect some real Euro Beers and preferably Belgians as well as a real selection of brandys, ports, whisky and liqueurs. No star for this but it's only a problem for picky imbibers or those who might want to linger over some refined booze for a while.

Seventh ... the main dish we chose was Chateaubriand and a dish like this should be the very best a restaurant can do ... it was good ... better than OK .. with all the right flavours and a very very good piece of Canadian Black Angus beef at the centre.

The preparation and presentation were first rate and the food delicious.
We ordered with a pair of lobster tails as well.
The tenderloin ... was ordered rare to medium rare and delivered as requested.
The tails were done on the grill and seasoned with some herbs that made them as mouth watering as any I've ever tasted. Star.

However, the meat was presliced and placed on the serving tray as medalions over the base of mushrooms and mashed potatoes. My preference being to have the thing brought to the table whole and the server (or me) slice as required for the plate.
The mashed potatoes were very good, being creamy and nicely seasoned (can't say with what).
The side of baby carrots (real baby carrots) and garden green beans was perfect.


The sauce on the side ... was less Bordelaise (as advertised) and more like gravy although it was well seasoned and savory. My preference is the very rich version of Bordelaise with the extra butter, lemon, herbs OR a Bernaise sauce. No problem ... just my slightly different expectation ... me being picky.

The dessert (Red Velvet) was really nice... the coffee ( one regular and one double espresso) excellent, strong without a hint of bitterness.

The service was efficient and attentive without being intrusive the food a pleasure and the atmosphere relaxed and comfortable.

I'd go back anytime and I'd order the same if the mood struck .... however I'll probably want to try some other items off the menu.

The Resto Gare is a good restaurant and worth a try. Gets about 8 out of 10 in my book.
And for the record .... there are a lot of restaurants that pose as first rate that would not.


OMMAG

Just Because It's Friday!

Well .... busy-busy-busy week!!!
To respond to commenter Talnik and to bring closure to the review of the
OMMAG vacation
(and to whet the appetite of friend Cory S.)
........ here is the luncheon and wine pairing menu from The Hillebrand Winery restaurant:

First - Icewine Compressed Pear salad with organic watercress, walnuts, local made feta and Niagara balsamic vinaigrette - Paired with Artist Series LE Pinot Gris 2008


Second - Fernwood Farm organic chicken liver parfait "Brulee" with icewine pickled Manchurian crab apple and toasted brioche - Paired with Hillebrand Late Harvest Vidal 2006 ( Awesome)

Third - Seasonal Fruit and wine infused popsicle (palate cleanser)


Fourth - Maple brined wild boar striploin with butternut squash ravioli, Riesling saurkraut. chestnuts and sage - Paired with Showcase Cabernet Sauvignon 2006 (potent over the top dark)


Fifth - Honey and icewine roasted peaches served with almond brown butter financier and caramel toffee ice-cream - Paired with Trius Vidal Icewine (sweet and decadent)



So that's how the dining high point of the trip looked.

Thanks to Mrs. OMMAG and all our friends and family who helped make the trip memorable...


Cheers!



OMMAG

Where Did This Come From and What Is It?

Our last visit to the trip recap included a "What is this and where did it come from?"

Best guess went to Talnik who offered his thought that it looked like brains..... In the comments under this post....

Where the correct answer is:




Organic Chicken Liver Parfait "Brulee" served with icewine marinated Manchurian Crab Apple and toasted brioche.

Today's offering was the starter and is obviously some sort of salad..... review the TRIP ! and find out what it is made from along with what kind of wine was paired to the dish.

Cheers!

OMMAG

One May Say "Moron"

On the other hand THEY could be savants of IRONY.................

Oh ......... the Hat Tip goes to Joe at !NoPasaran!


OMMAG

Not Waiting for Friday !

Canada Day seems like a good opportunity to get out in the yard.
Sunshine ..... really warm weather ..... some beef brisket .... some beer...... It's 30 degrees celcius and we've got a nice breeze ...... good shade in the yard and no bugs.


A six pack of These in a bucket of ice.... about two pounds of brisket slow cooking on the grill with my special dry rub and hickory smoke chips mixed with apple wood.

Cheers!

OMMAG

Food Safety !

Why we need and deserve country of origin labeling on our food....

The recent news of contaminated food entering the market should plainly illustrate the need for clear food labeling.

Since some time in April there have been reports of salmonella poisoning due to contamination in tomatoes. This continues to the last week where US food safety officials put out a warning and many food service businesses are taking precautions by taking tomatoes off their menus or off their shelves.

For some reason it seems that authorities are incapable of deducing where the problem originates.
Let me help.
First - Name the most likely cause of contamination.
Easy ... contaminated water used in the washing and processing of the tomatoes!
Reports apparently confirm that this is the case.

Second - Name the produce growing region MOST likely to be using contaminated water in food processing.
Also Easy ... It's Mexico!
After weeks of investigation where focus was on US producer regions apparently the "Experts" think that this may be the source.

The FIRST report that mentions Mexico as the potential source of contaminated tomatoes came today!

Now, I do understand that my conclusion which took all of 30 seconds to arrive at was in no way definitive. However it seems that such simple problem solving efforts would provide a GOOD PLACE to start looking for the source of the problem. and take a lot less that than the weeks of casting about that has actually gone while people continue to get sick from salmonella poisoning.

So here's my solution:
Make food place of origin labels mandatory. Labels that show not just the country of origin but the region and the producer. I do not care to hear excuses from anyone on this matter. It can be done and for the sake of our health and safety it should be done.
So, if any politician types are reading take note. You need to get your head around this problem and do it now.
And FYI - YES I will boycott products from regions I consider unsafe or that I have other concerns about. It is my right to do so and I believe that it is the responsibility of my government to make it possible for me to exercise that right.

Some background on the current proposed Country Of Origin Law:

Legal Analysis
Government Info

OMMAG

Man In The Kitchen !

To get this.......










Do this .....


That's one handful of corn meal.
Get 6 of them...
Then get 6 of regular flour...







That's a tbsp of salt get one of them...
Then get one of sugar ....
Then get one of baking powder...








That's a lump of lard or it could be shortening....
Get one of them ....

Mix all this stuff up in a bowl....
Add enough water to make dough....









That's blueberries....
You don't need them but I had them laying around
So I used them ....
Mix them in the bowl.




Take the contents of the bowl and put the mixture onto a baking pan.

I put mine in the BBQ on the top rack ... you can do whatever you want.
If the temperature is over 350f you're good to go...
Cook until the top gets brown and the sides look crispy!

OMMAG

Sunday - Man The Grill !

He Starts ...... with a handfull of apple twigs saved over the winter for just this sort of day....










He introduces a rack of pork marinated overnight with honey garlic sauce ....



He sets up his grill with fire under the smoke pack and a drip pan under the roast....



After a couple hours at a low flame the meat is 120 f and he adds potatoes and onions bathed in oil and sprinkled with lemon pepper and salt. After 20 minutes he adds fresh asparagus tips marinated in raspberry vinagrette.......



After searing the spears he puts them up on the top rack for 5 minutes.....
The meat is 160 f now and perfect ....















Et Voila .... a meal fit for my children's mother!

OMMAG