This family fun favorite recipe, is a step up from S’Mores (love the smores!) and easy to prepare for your backyard BBQ. It's quick, fun to make, scrumptious and sure to be a crowd pleaser!
The Howe Sound and Georgia Straight region is home to an international favorite seafood, the BC spot prawns. The spot prawns are the sweetest most succulent of all shellfish, revered by chefs and thousands of people who make culinary pilgrimages to spot prawn festivals across the West Coast.
We are lucky, living on Howe Sound to dine on these special crustaceans! There are 40 species of shrimp harvested worldwide (seven on the West Coast) but it is the BC spot prawn that generates the most excitement for both the flavour and texture,
Shared by Doreen Gregson
Now that the days are getting hot and sunny, it is the perfect time for sun tea! And it is so easy and refreshingly thirst quenching.
Just fill a clear, glass pitcher with cold water and add 3-5 tea bags, depending on the type and flavour of tea you prefer. I use 3 orange pekoe teabags,
Shared by Carole Bajus
6 Yukon gold potatoes cooked and cubed
4 to 5 large firm, but ripe, avocados diced
a handful of fresh chives
5 lemons, juiced
½ cup (125mls) olive oil
1 lb (454gms) prawns, shelled and deveined
1 cup (250mls) olive oil
5 heaping tbsp (38gms) hot Hungarian paprika (you cannot have too much!)
8 large garlic cloves, crushed
Mix the oil, paprika and garlic together and pour into a large zip lock bag. Add the prawns and marinate for at least 4 hours in the fridge.
Heat a large skillet on high and pour the entire contents into the pan and cook until done, about 6 minutes, stirring frequently.
Pour the mixture onto a large serving plate and serve with wedges of your favourite bread for dipping and savour every last drop!
This traditional salad normally served with chicken is the perfect foil for wild wonderful spotted prawns. Prepare all the ingredients before you start cooking the prawns. Makes 6 to 8 servings
1 head iceberg lettuce
16 to 20 cherry tomatoes, halved
1 avocado, sliced
Alternately fresh, sweet, warm, and cool, mint practically screams "summer” and rewarding in both sweet and savory dishes. Their sweet flavor is at home in salads and savory dishes ranging from pea soup to steak to crostini. We like it added to Summer Paella. Mint makes a mouthwatering drink, muddled together with a splash of this and that, it makes for delicious patio times.
Growing mint herb is easy. Be careful in your garden. It is considered an invasive hardy perennial.
A casual “surprise” drop in on a birthday friend found guests dining al fresco on the patio enjoying a Summer change of pace in place of birthday cake. This recipe features mint...and let’s just say... a surprise hit!
tub of good vanilla ice cream
fresh summer fruit berries of your selection, strawberries, raspberries, blueberries, blackberries, etc
shaved, slivered or chunked dark chocolate
Scoop ice cream onto serving plates. Pass around and let guest sprinkle toppings to their liking. Don’t shirk on the jalapeños! It pairs brilliantly with the mint and other flavors and the cold sweet ice cream.
This recipe required marinating beforehand. Well worth the planning ahead!
1/3 cup (80ml) sake
1/3 cup (80ml) mirin
1/3 cup (70gm) sugar
6 tbsp (90ml) miso paste, dark or white
6 Alaskan Black Cod fillets
Make marinade and refrigerate, with fish, for 2 - 3 days before cooking
1 - 750ml bottle of red wine (Merlot, Cab/Sauvignon, Zinfandel or Shiraz)
1 lemon, cut into wedges
1 orange, cut into wedges
1 tsp (5ml) sugar
1 shot of brandy
2 cups (500ml) ginger ale or club soda
Mix, chill and serve in wine glasses.
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