Grilled Lobster Recipe

Ingredients

  • 8 – 1 1/4 to 1 1/2 pound lobsters
  • Melted unsalted butter and cocktail sauce for cooking.

Directions

  1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head
  2. Build a hot fire in a grill
  3. Oil a perforated grill rack.  Place the lobster cut side down on the grill rack and cook for 6 to 8 minutes.  Turn the lobsters over and cook until the flesh and white another 6 to 8 minutes.  Serve with melted butter and cocktail sauce.

Cheesesteak Pizza Recipe

Ingredients

  • 1 packet (2 1/4 teas) active dry yeast
  • 1 cup lukewarm water
  • 1 tbs honey
  • 2 1/4 – 2 1/2 cups flour
  • 1 teas salt
  • 1/2 teas garlic powder
  • 1 teas oregano flakes
  • 2 tbs olive oil, divided, plus more for greasing the bowl
  • 1/2 onion, sliced
  • 1/2 green pepper, sliced
  • 2 round cheesesteak patties 
  • 1 tbs Worcestershire sauce
  • 2 tbs steak sauce
  • 1 jar Classico White Pizza Sauce 
  • 6 to 8 slices provolone cheese

Preparation

  1. Add the honey and yeast to the water and stir to combine. Let stand for 7 to 10 minutes, while the yeast gets foamy.
  2. Whisk the flour, salt, garlic powder, and oregano flakes in a large bowl. Make a little hole in the middle and pour in the yeast mix and 1 tbs olive oil. Stir to combine. Knead with your stand mixer or by hand until the dough forms a ball. Knead for 10 minutes. Turn out and form into a tight ball.
  3. Place dough into a well greased bowl. Top with greased plastic wrap and let sit until doubled in size, about 1 hour, in a dry warm spot. (I set the bowl on top of my oven as it preheats or in the microwave depending on how warm my house is).
  4. Preheat the oven to 425 degrees for at least 40 minutes before cooking. Slide a rack to the bottom-most slot.
  5. Preheat a skillet over medium high heat. Add the remaining 1 tbs olive oil and swirl to coat pan. Sautee the onion and pepper for 5 to 7 minutes until soft. Push the veggies off to the side and add the steak patties. Cook according to directions seasoning with Worcestershire and steak sauce. Remove from heat.
  6. Turn the dough out onto a floured surface and divide into 2 parts. Roll one at a time into a 1/8? round disk, sprinkling with more flour if needed to keep from sticking. If the dough pulls pack while rolling and doesn’t seem to want to create a disk, let it sit 5 minutes longer.
  7. Slide the pizza dough onto parchment paper. Spoon the white sauce over the pizza, leaving 1/2 border for the edges, sprinkle half of the peppers, onions, and steak meat over top. Tear the provolone slices in half and place on top as well. Using the parchment paper, transfer the pizza to your baking sheet, or preheated pizza stone in the oven and bake for 10-13 minutes until edges are golden brown and cheese is browning. Carefully, remove the pizza from the oven and let cool for 5 minutes before slicing and serving.
  8. Repeat with remaining dough and ingredients.

Grilled Mac & Cheese Sandwich Recipe

Ingredients
  • Mac & Cheese from your favourite Mac & Cheese recipe
  • Two pieces of bread
  • Salted butter
  • 2 cheese slices
Directions
  1. Start by making your favorite macaroni and cheese recipe. Don’t be afraid to get creative. 
  2. Once you’ve made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.
  3. Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.
  4. Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.
  5. To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.
  6. Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn’t fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.
  7. Remove the skillet (or pan) from the oven and place the sandwich inside.
  8. Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Grilled Caribbean Jerk Shrimp Recipe

Ingredients

  • 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

Directions

  1. Place shrimp in a wide shallow bowl. Set aside.
  2. 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.
  1. 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. 
  2. 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

  1. 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. 
  2. 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.

Restaurant Steak Recipe

Ingredients

  • 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

Directions

  1. 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.
  2. Season both sides of the steaks with salt and pepper.
  3. Preheat your oven to 400*.
  4. 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.
  5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
  6. 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.

Jalapeno Steak Quesadilla Recipe

Ingredients

  • 8 Jalapenos (small)
  • Steak
  • 1 Tbsp Cream Cheese
  • ½ Tbsp Ranch Dressing
  • 1-2 Tbsp Chives (chopped)
  • Dehydrated Tomato (two slices)
  • Cheese
  • Butter
  • Soft Tortilla Shell

Directions

  1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
  2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
  3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
  4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Things humans do that dogs hate

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.

Camping thoughts

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.