- 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
- 1/2 c. vegetable oil
- 1/2 of a large habanero pepper, seeded and minced
- 3 large garlic cloves, chopped
- 1 T. minced fresh ginger
- 1 T. brown sugar
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Mexican oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
- Beer (buy local) for soaking plank, if grilling shrimp on a plank
- Place shrimp in a wide shallow bowl. Set aside.
- In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
If using a wood grill plank.
- Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank.
- Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.
If grill shrimp on the grill grates
- Heat a charcoal or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well.
- Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.
- 2 (8) ounce filet mignon
- 3 teaspoons kosher salt
- 3 teaspoons freshly cracked black pepper
- 1 stick of butter (1/2 cup) – ½ stick softened
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 Tablespoon parsley chopped
- 1 Tablespoon rosemary chopped
- To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
- Season both sides of the steaks with salt and pepper.
- Preheat your oven to 400*.
- Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
- Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
- Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavouring.
What makes it restaurant style? it’s cooked in an oven and not on a grill, no matter what they tell you. It gives them better control over quality and more consistently perfect steaks.
Among other things, dogs hate being bored.
ou know that feeling of being stuck hanging around someone who is totally boring? Think back: remember having to be with your parents while they ran grown-up errands? None of which revolved around a toy store or park, of course. Remember that feeling of barely being able to contain yourself, of wanting to squirm and groan and complain. You couldn’t take part in the adult conversation, which was boring anyway, and you were told to sit still and hush. But oh boy did you ever want to just moooove! Just run around the block or something to break the monotony. That’s how your dog feels when you’re busy being that boring grown-up. Dogs abhor it when we’re boring. And it’s hard not to be! We get home from work and we want to unwind, to get a few chores done, to make dinner and sack out on the couch and relax. But that’s about the most annoying thing we could do to our dogs who have been waiting around all day for us to finally play with them.
If your dog is making trouble — getting into boxes or closets, eating shoes or chewing on table legs — she’s basically showing you just how incredibly bored she is. Luckily, there is a quick and easy solution to this: training games. Teaching your dog a new trick, working on old tricks, playing a game of “find it” with a favorite toy, or going out and using a walk as a chance to work on urban agility, are all ways to stimulate both your dog’s mind and body. An hour of training is worth a couple hours playing a repetitive game of fetch in terms of wearing a dog out. While of course exercise and walks are important, adding in some brain work will make your dog happy-tired. Even just 15-30 minutes of trick training a day will make a big difference.
This week Jordon posted about getting a couple of guidebooks to Banff National Park and the Rocky Mountains. We are heading to Banff for a day this summer in part to scout out a campground that we plan to spend a week in next year. From there we will be taking a series of long day hikes into the mountains (and some local tea houses).
We have a lot of gear for our backcountry hike to Grey Owl’s Cabin but we don’t really have a lot of stuff to more traditionally camp with. Today while I was in Wal-Mart, I saw some cook sets for the family that were reasonably priced but then I realized that we have travel mugs and some stainless steel beer mugs already. So I bought a travel container and seven lightweight melamine plates for $5. I then went to Dollarama and bought four melamine bowls for $2. So rather than spending $49, I spent 7 and got exactly what I would have had to pay $50 for. I’ll call that a win.
They won’t get used this year but they will be used a lot next year. It feels good to have them checked off the to-do list.
While we were out today, we bought Jordon a pair of hiking boots. That wasn’t that hard. He just wanted 3/4 cut hikers which gave us a fair amount of options.
Grand Trunk Bridge in Saskatoon as seen from the Queen Elizabeth II Power Station.