Anna Sultana’s Marinated Cherry Tomato Pasta and Grilled Chicken with Fresh Herbs

Goodness!!! This has been an incredibly hot start to the summer of 2021.

Here in Manitoba the general rule of thumb is to have everything planted by June 10th so that the plants will have a good system of roots before the heat becomes a problem.

Even though the plants have had their usual few weeks to prepare for the heat, it’s a good idea to give them deep watering regularly.
Don't be fooled by those clouds.
They haven’t given us any decent rain since May.

In my garden a basil plant has become happily established surrounded by its two dozen cherry tomato neighbours.
The tomatoes aren’t ready for picking, but the basil plant has added a bit of flavour to a few of our meals.


Hints:

About the Marinated Cherry Tomato Pasta…
If you're just cooking for two, no problem.
It’s just as delicious after being refrigerated 2 or 3 days.

The marinated cherries don’t have to be served on spaghetti.
Use any pasta you prefer, such as linguine, or anything you have on hand.

This pasta dish can be served warm, room temperature or cold.


About the Grilled Chicken with Fresh Herbs…
You can use other herbs, such as Thai basil, cilantro, mint or parsley, or a mixture of herbs.

If the herbs aren’t pureeing or the mixture seems dry, add a little more olive oil.

The marinade also works with cubes of chicken or pork, if you’d like to make kabobs.

The breasts can be marinated up to 8 hours.

You can make extra sauce to pour on the chicken after it has cooked.
If you’re making extra sauce, omit the salt and just add salt to taste.

The marinated chicken can be broiled. Perfect for when the weather gets cooler.
Yes, it will get cooler.
Place the marinated chicken breasts on a broiler rack about 6 inches below heat.
Broil 20 minutes on each side, until golden brown.
Brush the chicken occasionally with the marinade.
Serve very hot.


                        Marinated Cherry Tomato Pasta

Serves:
6 people

Slice thinly
2 large shallots

Mince
2 garlic cloves

Halve
3 pints cherry tomatoes

Place the halved tomatoes in a large bowl and add
1/2 Cup extra-virgin olive oil
the sliced shallots
the minced garlic cloves
2 teaspoons lemon zest
1/3 Cup lemon juice
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Mix together until the tomatoes are coated with the marinade.
Cover the bowl and set aside at room temperature for 2 to 4 hours.

About 30 minutes before serving, place in a large pot
4 quarts water
salt to taste
Bring to a boil.
Stir in
1 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain the pasta well and add the spaghetti to the bowl with the marinated tomatoes.
Toss to evenly coat.
Add
1 Cup fresh basil, torn
1 Cup shaved Parmesan cheese
Toss until mixed.


                        Grilled Chicken with Fresh Herbs

Put in a food processor
1 1/2 Cups loosely packed basil
3 cloves garlic
1/3 Cup olive oil
1/3 Cup fresh lemon juice
1 1/2 Tablespoons kosher or sea salt
1/4 - 1/2 teaspoon black pepper
Puree until a smooth paste forms.

Halve, rinse and pat dry
6 boneless, skinless chicken breasts

Place in a resealable plastic bag
the prepared chicken breasts
Add the marinade, seal and shake to coat the chicken surfaces.
Chill for at least 30 minutes.

Preheat grill until hot.
Grill chicken 10 to 15 minutes on each side.
A thermometer inserted into the middle of the breast should read 165°F.
Serve very hot.

Anna Sultana’s Grilled Greek Chicken with Tzatziki Sauce, Father’s Day and the Summer Solstice

Ah… June in Manitoba!!

Time to be outdoors, live outdoors, eat outdoors!

Make a great meal, toss a salad, fire up the grill, call the gang over and have fun!

Time to celebrate - weddings, graduations, whatever.

And the family favourite -  Father’s Day!

Check out this page that has links for some of our old favourite barbecue recipes.

And, hopefully, something that will become a new favourite for you.

Father’s Day has changed a bit over the years.

In 2006 I wrote a piece for the CKUW radio show 2000 & Counting - Older & Wiser.

The story got a chuckle from the other hosts and the staff then.

I hope it will get the same today…

Wishing all you Dads a great Father's Day!

Hints:

If you're using wooden skewers soak them in water for 30 minutes before threading the chicken pieces onto them. Wrap the ends of the skewers with foil before placing them on the barbecue to prevent them from burning as the chicken cooks.

Don’t have a barbecue? This will also work in the broiler.

                        Greek Chicken

6 - 8 servings

Cut into 2 inch chunks

1 1/2 pounds skinless, boneless chicken breasts

Combine in a large bowl

1/4 Cup olive oil

2 Tablespoons lemon juice

1 teaspoon oregano

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper

Stir in the chicken breast pieces.

Let chicken marinate in the refrigerator at least 2 hours.

While the chicken is marinating prepare the sauce.

                        Tzatziki Sauce

Peel and chop

1 small cucumber

Spread the pieces over a paper towel.

Sprinkle over the cucumber

1 teaspoon salt

Let sit 30 minutes, then pat dry.

Finely dice

1 green pepper

Place in a strainer over a medium bowl

1 1/2 Cups plain yogurt

Let drain 15 minutes.

Discard the drippings and scrape the drained yogurt into the medium bowl.

Add

2 Tablespoons mint

2 Tablespoons parsley or coriander

1 clove garlic, minced or 1 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon salt

the prepared chopped cucumber and diced green pepper

Stir together, cover and refrigerate.

Thread the chicken pieces onto 8 skewers. 

Discard the marinade.

Heat the barbecue to medium high heat.

Grill 12 to 15 minutes or until done, turning occasionally. 

Serve chicken with the tzatziki sauce.

For a starch, how about pita bread or a hot cooked whole grain or rice?

A salad with crumbled feta cheese would be nice, too.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 15 - The ringed planet Saturn will light up the night sky from dusk till dawn today. Earth will be positioned between it and the Sun, bringing Saturn to what astronomers call opposition. Saturn is opposite the Sun.

June 17 - Last Quarter Moon, 7:33 a.m. In this phase, the Moon appears as a half Moon. While summer hasn’t officially started quite yet, stargazers can still spot the Summer Triangle on these spring evenings at dusk. Look for a triangle that’s composed of the three brightest stars in the sky: Deneb, Vega, and Altair. 

Lean more about the Summer Triangle here. 

June 19 - Look to the east one hour before sunrise to spot brilliant Venus and the waning crescent Moon paired up in the sky. Hope for clear skies! The Moon and Venus rank as the second-brightest and third-brightest celestial bodies after the Sun.

June 21 - Summer Solstice at 12:24 a.m.. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here!  

June 23 - New Moon 10:31 p.m. The Moon is also at perigee, its closest to Earth for the month. A super new Moon!

If it rains on June 27, it will rain for seven weeks.

If it rains on St. Peter’s Day (June 29), the bakers will have to carry double flour and single water; if dry, they will carry single flour and double water.

Rain on Peter and Paul (June 29) will rot the roots of the rye.

Butternut Squash Soup, and Roasted Squash, and the Full Beaver Moon / Supermoon, by Margaret Ullrich

Finally, the election in the United States is over!

It was very stressful for many.

I’m hoping that all the stuff was just Donald Trump telling the voters what he knew they wanted to hear so that he would be elected, but that he will end up being a good president.

A couple of weeks ago I posted the recipe for Ma’s Pumpkin Soup.

Now that Halloween is over, the stores are giving more space to other winter squashes.

A friend asked if the other squashes can be used in a soup, too.

Yes, they can!

Butternut squash is also known as butterscotch squash, butternut pumpkin and gramma. It tastes like pumpkin, so you could also use it in some of your favourite pumpkin recipes. It is a good source of vitamins A, C and E, as well as fiber, manganese, magnesium, and potassium.

Roasting is a popular way to prepare a squash.

The easiest way is to wipe the skin and place it in a pan or on a baking sheet.

Bake it at 400º F for about an hour (times vary a bit because the size varies).

The squash will become soft. 

Just slice, remove the seeds (they’re in the bottom ball part) and serve.

You could also cut the squash in half lengthwise, place the two sections in a pan and lightly brush the cut surfaces with cooking or olive oil.

Or you could put the pieces in a pan, cut side down, and add some water. 

Bake for about 45 minutes or until soft. 

Leftovers can be be mashed and used in casseroles, breads, and muffins.

These recipes would also work with other winter squashes, such as acorn squash.

My favourite is the butternut because it has a nice sweet taste.

Acorn squash could do with a bit of sweetening. 

Maple syrup is nice, as is brown sugar.

Butternut squash can also be grilled.

Place a large sheet of aluminum foil in a pan.

Cut the squash in half lengthwise, and place a section, cut side up, on the foil.

Spread a layer of spinach and crumbled feta cheese over the cut surface.

Place the other piece cut side down on the filling.

Tightly wrap the squash and cook on the grill (or you could bake it in the oven).

If you have the time, a butternut can be peeled, seeded, and cut into 1-inch cubes.

Then place the cubes in a roasting pan that has been lined with foil.

Drizzle with 2 Tablespoons olive oil and toss the cubes.

Sprinkle over them 2 cloves garlic, minced, and salt and pepper.

Roast in a 400º F oven 25 - 30 minutes, until squash is tender and lightly browned.

Trivia… 

Squash is technically a fruit, because it has seeds, but it is used as a vegetable.

Hints:

Sage and thyme, or nutmeg and cinnamon, also go well with squash.

The seeds are edible, and can be either eaten raw or roasted.

The skin can also be eaten, but toss the knobby cap bit at the end.

Peeling a butternut is a hassle. Here’s a method:

Lay the squash on its side and cut the ball at the bottom off. 

Cut the top from the longer part so you have two cut flat surfaces. 

Stand the tube on one flat end. 

Cut slices of skin from top to bottom. 

Cut the bottom from the large ball. 

Stand the ball on one flat surface. 

Following the contour, cut slices of skin off, from top to bottom. 

Cut in half (top to bottom) to expose the seeds.

Scrape the seeds out and discard or set them aside to be roasted.

  

Leftover cooked squash can also be frozen.

About this soup recipe…

Leftover cooked squash can be used.

If it was roasted it would also have a stronger squash flavour.

You can also adjust the amount of garlic, more or less, and add a pinch of curry powder.

Or, if you’d like it to be a bit hotter, add cayenne powder and a little nutmeg.

The soup can be served hot or cold.

                        Squash Soup

Peel, seed, and cube

1 medium butternut squash

Chop 

1 small onion
1 stalk celery (optional)
1 medium carrot (optional)

2 medium potatoes or sweet potatoes

Melt in a large pot

2 Tablespoons butter

Add the chopped vegetables and the cubed squash.

Cook 5 minutes, or until lightly browned.

Add

2-3 Cups chicken or vegetable stock (enough to cover the vegetables)

Bring to a boil.

Reduce heat and let simmer until the vegetables are tender, about 40 minutes.

Remove from heat and stir in

2 Cups chicken or vegetable stock 

Scoop some of the soup into a blender and puree to make it smooth.

If you want the whole soup smooth, repeat until the soup is the way you want it.

If it’s too thick, you can add more stock.

Season with

salt and pepper

Reheat soup, if necessary.

Served with a big dollop of sour cream and crusty bread, such as Ma’s Hobz.

About the sky this week, thanks to the folks at The Farmers' Almanac…

November 12-14 — North Taurids Meteor Shower are expected to peak at this time, with the best viewing direction south 12 – 2 a.m.; however, the light of the waxing gibbous Moon will interfere with visibility. The Taurids are actually two annual meteor showers created by the comet Encke. They are named for constellation Taurus, where they are seen to come from in the sky.

November 14 – At 6 a.m. EST, the Moon will arrive at its closest point to the Earth (known as perigee) in 2016.  Two hours later, at 8:52 a.m. EST, the Moon will officially turn full. This is a true “supermoon” and is the closest full Moon since January 26, 1948! November’s Moon is traditionally named the Full Beaver Moon. 

Watch this short video to see how it got this name.

November 15 – Look to the east in the evening hours to spot the star Aldebaran and the Pleiades Star Cluster above the full Moon. Viewing might be a little difficult because the nearly-full Moon will be bright. Aldebaran is the brightest star in the constellation Taurus, The Bull.

November 17-18 — The Leonids Meteor Showers peak. Best viewing time is between midnight and 5:30 a.m. local time. This meteor shower, named for the constellation Leo, is typically one of the more exciting showers of the year, producing an average of 20-30 meteors per hour. But the light of the waning gibbous Moon may squelch visibility.

Anna Sultana’s Grilled Sturgeon with Lemon Caper Sauce & the Sturgeon Moon

This Saturday, on August 29, we'll be seeing a full moon that is called a Sturgeon Moon.

I know I usually post a drink recipe when full and new moons are coming.

But, I posted the recipes for two Whiskey Sour recipes a few days ago in honour of National Whiskey Sour Day.

So that’s my booze contribution for this week.

This is a G rated food blog after all.

In honour of the Sturgeon Moon I’m posting a sturgeon recipe Ma had clipped, adjusted and forwarded to me.

Time for a disclaimer:

No sturgeons were injured in making this post.

Yes, I know the recipe calls for sturgeon.

Tell that to my local butcher/fish monger.

I live in the north end of Winnipeg.

There are limits to what I can find in my local stores.

I’m over 65 and I’m not about to waste what time I have left searching for a fish.

I’m just cooking a dinner, not going on a mythical quest.

Captain Ahab’s obsession for Moby Dick always struck me as a bit compulsive.

Back to my local butcher/fish monger…

He explained that sturgeons are at risk of total extinction.

They are slow growing and slow to mature.

So they don’t make many babies.

Especially since a ton of their eggs are made into caviar.

I also got an education on how they make caviar.

It ain’t pretty.

They stun the fish and extract the ovaries.

Ovaries are where ovaries usually are, so, yes, we’re talking blood.

Or they do a C section, as if that makes a difference.

Seriously.

This is very painful and stressful for the fish.

No fooling.

A kinder method involves making a small cut in the fish’s urogenital muscle.

Most caviar makers aren’t all that touchy feely.

The kindest way to eat caviar is to buy a caviar substitute made from seaweed.

Your vegetarian guests will love you forever for serving it.

Sturgeon can also be a problem if you’ve invited your Jewish friends.

Sturgeon have ganoid scales instead of the permitted ctenoid and cycloid scales. 

While all Orthodox groups forbid the consumption of sturgeon, some conservative groups do allow it.

Don’t give your Jewish friends the third degree.

Play it safe and don’t serve them sturgeon.

In England and Wales, the sturgeon, along with whales and porpoises, is a royal fish.

Every sturgeon caught in those countries is the property of the Crown.

Remember what they did in Robin Hood’s day to peasants who shot the king’s deer?

Queen Elizabeth's job has been hard enough, what with her kids and all.

Don't push your luck.  

You might not catch her on a good day.

This recipe calls for something hefty, like a mackerel or tuna.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

That’s what Ma did.

Maybe her butcher/fish monger gave her the same guilt trip.

The north end of Winnipeg is just the Canadian version of Queens.

Anyway, Ma liked finding another caper sauce recipe.

The butter base was a little change from her caper sauce with olive oil.

Chicken breast can be eaten with a clear conscience by your Jewish friends.

Your vegetarian friends won’t like it, but at least the Queen won’t have you arrested.

Hint:

On the off chance you actually find sturgeon in the store:

It is a meaty fish that can be served baked, fried, smoked, or grilled. 

Its flesh won’t flake when it’s done. 

Don’t overcook it because it will just become tough with a more fishy flavour.

The grill should be 4 inches from the coals.

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

When the grill is ready, wipe the grilling surface with a towel soaked in vegetable oil to coat the grill plates.

You can also serve the sauce in a gravy boat.

Some folks don't like lemon or capers.

No problem.

                        Grilled Sturgeon

Serves 4

Lightly coat with extra virgin olive oil

4 sturgeon fillets, about 1/2 pound each, skin removed 

Season with

salt and pepper to taste

Place the fish on the prepared grill.

Do not move or disturb once placed on the grill.

Grill for 3 to 4 minutes per side. 

Remove from heat, cover, and let rest.

                        Lemon Caper Sauce

Place in a small pot

4 Tablespoons butter

Melt butter over medium heat.

Add

1 small clove garlic, grated or minced

Sauté for about a minute.

Add

2 Tablespoons lemon juice

zest from 1/2 lemon

1 Tablespoon capers

Sauté for another minute.

Remove from heat and add

1 Tablespoon fresh parsley, chopped

Stir.

Place the sturgeon fillets on a serving platter.

Spoon the sauce over the fillets.

Serve immediately with lemon wedges.

About the moon this week…

According to the Farmers Almanac:

August 29 – Full Sturgeon Moon at 2:35 p.m.  The visible moon is fully illuminated by direct sunlight. Although the Moon is only technically in this phase for a few seconds, it is considered full for the entire day of the event and appears full for three days.

It is also called "Corn Moon", "Red Moon", "Green Corn Moon" and "Grain Moon”.

August 30 – The Moon will be at perigee, meaning it’s nearest point to Earth in its orbit. Because perigee comes less than a day after the Moon is at its “full” phase, many are calling this a “supermoon.”

August 31 – Neptune will be at opposition.  Nothing personal.

Anna Sultana’s Grilled Vegetables with a Garlic and Herb Spice Mix, Maltese Style

It’s been a really hot summer here in Manitoba.

We’re used to a dry heat, and the humidity is really getting to us.

On the bright side, folks with gardens are beginning to harvest their crops.

Our gardens have been doing well, even though we've had a few hazy days due to the forest fires in the western provinces.

If you’ve been using your grill for cooking meat it seems a shame to run into the kitchen to cook the vegetables.

And salads can get a bit boring.

Why not share the grill space with the veggies?

Add a bit of oil and spices and the grilled vegetables will wow your family and guests.

Don’t let the kosher salt discourage you from making this spice blend.

Kosher salt is just a big grained salt, so it gives a bit more of a salty flavour.

If you’ve ever eaten a pretzel, you’ve eaten kosher salt.

If you don’t want to buy kosher salt, you can use regular salt, just use less (maybe a quarter to a half of the amount in the recipe) since the smaller grains of regular salt fill the measuring cup more densely.

Taste and see if you’d prefer it saltier.

If it tastes too salty, add a bit more of the other ingredients.

Hints:

You can use other vegetables, too, just be sure to cut them the same size and allow the denser vegetables, such as potatoes, a longer cooking time.

Start with a very hot grill and keep the lid open to prevent them from steaming.

if the vegetables steam they will just get soft instead of browning.

Allow the vegetables to rest so that they will dry out and brown better.

While they are resting, give the grill a wipe so you'll have a nice clean grill top.

The grilled vegetables can be served as a side dish or added to a salad.

Store any leftovers in the refrigerator.

                        Grilled Vegetables

Serves 6

Cutting at an angle, slice into pieces 1/4 inch thick

2 zucchinis

Place the slices in a large bowl and set aside.

Split and remove the seeds from

1 red bell pepper

1 yellow bell pepper

Slice into wedges and add them to the bowl.

Drizzle over the vegetables

1/4 Cup extra virgin olive oil 

Toss the vegetables to coat.

Sprinkle over the vegetables

2 Tablespoons Garlic and Herb Spice Mix

Toss the vegetables to coat.

Allow the vegetables to rest for 30 minutes.

Preheat BBQ to 400º F to 500º F

Using tongs, place the vegetables directly onto the grill. 

Reduce the heat to medium-high and allow them to cook, uncovered, for 6 minutes.
Turn the vegetables, and allow them to cook, uncovered, for another 6 minutes.

Remove the vegetables from the grill and place them on a serving platter.

Sprinkle with a light dusting of Garlic and Herb Spice Mix.

                        Garlic and Herb Spice Mix

Makes 2/3 Cup

In a medium bowl combine

1/4 Cup dark brown sugar

1/4 Cup kosher salt

1 Tablespoon pepper

2 Tablespoons dried garlic

1 Tablespoon dried parsley flakes

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoon lemon zest

Stir with a wooden spoon.
The mix can also be used on meats.

Store in an airtight container in a cool, dry place for up to 3 months.

Anna Sultana’s Barbecued Pork Side Ribs and Barbecue Sauce, Maltese Style

Most grocery stores are having good sales for pork side ribs.

They are available raw, in the meat department, and also pre-cooked - and in a barbecue sauce - in the frozen food and deli sections.

Ma would’ve headed straight for the raw ribs in the meat department.

Really… the frozen stuff is fine, if you’re in a rush and just cooking for two.

But, do the math: 

When I went to the store on Saturday, a box of prepared ribs (about 1 1/4 pounds, including sauce) was selling for about $15.

The raw pork side ribs were selling for $2.49 a pound.

As I said, the small box of frozen ribs will do for a couple in a rush.

But, if you’re feeding the family - and I mean the whole family - well, the prepared stuff turns those boney things into a meal of awfully pricey ribs.

Like I said, Ma would’ve headed straight for the meat department.

She wasn’t working 40 hours a week at Lily Tulip because she thought it was fun.

Pork side ribs have quite a bit of bone in them.

A quarter pound per person won’t do.

Plan on a half to a pound per person.

See why that tiny box wouldn’t go far?

Hints:

The sauce can be prepared while the ribs are simmering.

Or even a few days before.

This sauce will keep, refrigerated, for about 2 weeks.

It can also be frozen for up to 3 months.

If you’re cooking a large quantity of ribs, they can be simmered in the oven.

Fill a dutch oven with water and bring it to a boil.

Place the ribs in a large roasting pan that has a cover.

Pour the boiling water over the ribs.

The ribs should be covered with water.

If they’re not, boil more water and add it.

Cover, place in a 350º F oven and let simmer for 1 1/2 hours.

If you're cooking these ribs over a grill instead of in a broiler:

While they're simmering, prepare medium coals or medium high heat on a gas grill.

Place on grill, baste with sauce and grill until well browned, about 8 minutes.

Turn the ribs over, baste and grill another 8 minutes.

You might serve a salad and cornbread as a first course.

That helps to take the edge off everyone's appetites.

If it’s Fall or Winter, soup and bread is good, too.

Ma also killed our appetites with a big serving of pasta.

                        Barbecued Pork Side Ribs

Yield: 4 servings

Place in a Dutch oven

2 pounds pork spareribs, cut into serving-size pieces

1 small onion, quartered

Sprinkle with

1 teaspoon salt

1/8 teaspoon pepper

Add enough water to cover the ribs.

Bring to a boil. 

Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Drain the water out. 

Line a broiler pan or large cookie sheet with aluminum foil.

Place a rack or two on the cookie sheet.

Pat the ribs dry and arrange them on the rack. 

Place the broiler pan 5 inches from the heat.

Preheat the broiler.

Brush the ribs with the sauce. 

Broil for 5 minutes, until lightly browned.

Remove the pan from the oven.

Turn the ribs and brush  with the sauce.

Broil another 5 minutes.

                        Barbecue Sauce

Place in a medium saucepan
1/4 Cup ketchup

1/4 Cup packed brown sugar

1/4 Cup cider vinegar

1/8 Cup Worcestershire sauce

1 tablespoon onion powder

1/4 teaspoon ground mustard
dash cayenne pepper
1 1/2 teaspoons lemon juice

1 garlic clove, minced

Simmer, uncovered, for 1 hour over a very low heat, stirring occasionally.

Barbecue Fun on a Stick: Bannock and Corn Dogs - Margaret Ullrich

S’mores have become quite popular for cooking over a campfire.

They’re even selling a boxed kit of graham crackers, marshmallows and some chocolate.

S’mores are delicious and fun to make when the gang’s camping.

But, after a few camp outs, they do become 'same old, same old'.

Bannock is something a little different.

We enjoyed making it when we went camping.

I mixed the dry ingredients at home.

While the fire and sticks were being prepared I made the batter.

Bannock is an easy bread to make.

Not as sweet as a s’more and it goes well with salads and hot dogs.

Dough wrapped around a stick, held over a fire.

Kids love roughing it and holding the dough over the camp fire.

If you’re having a barbecue in the back yard, corn dogs can provide a bit of variety.

They can be prepared in advance and frozen.

Handy to have as a backup in case a few of the kids’ friends invite themselves over.

Hey, the more the merrier!!

Hints:

You need red hot coals to cook the bannock. 

If you are cooking the bread on a stick find sticks long enough so you can keep your distance from the fire.

They should also be thick enough to carry the weight of the dough. 

Skin the bark off the end of the sticks, then temper them over the flames of your camp fire until they are hot to the touch but not burnt. 

This will help the bannock to cook on the inside as well.

When the bread is wrapped around the sticks, find a place above the fire where you can hold your hand for 10 – 15 seconds.

This is the right distance from the fire to cook your bannock.

You want the bread to cook through and not be raw on the inside.

When the bannock is cooked, it will come off the stick easily. 

If it’s difficult to pull off, let it cook for another minute or so.

About the corn dogs…

If you've pre-made and frozen them, fully defrost them before you bake them.

                        Bannock on a Stick

Combine in a medium bowl

1 Cup flour

1 teaspoon baking powder

1/4 teaspoon salt

2 Tablespoons sugar

Stir in

1 Tablespoon melted butter or oil

Stir in

1/4 to 3/4 Cup water

You want a dough that is easy to handle. 

Knead for a few minutes.

Set it aside and let the dough rise as you prepare the fire. 

When the coals are hot take a piece of the dough and roll it into a rope between your hands. 

Wrap it around the end of your tempered stick in a spiral.

Press it down as you wrap so it will cling to the stick.

Hold the bannock over the fire and let it cook, rotating it frequently.

The bannock will take about 10 minutes to cook.

                        Baked Bannock 

Preheat the oven to 350º F 

Line a cookie sheet with aluminum foil 

Prepare the bannock dough and let it rest for 10 minutes.

Divide the dough into small pieces and flatten into circles about 1 inch thick.

Lay the dough on the baking sheet.

Bake for 10 to 15 minutes, or until golden brown and cooked through. 

                        Corn Dogs

Cut in half 

7 hot dogs (either chicken or beef)

Have on hand

14 wooden sticks, about 6 inches long

Insert a stick halfway through each halved hot dog

Preheat the oven to 400º F 

Line a cookie sheet with aluminum foil 

Place in a large bowl

1 Cup flour

1 Cup cornmeal

1 teaspoon baking powder

1/4 Cup dark brown sugar

1/2 teaspoon salt

1/2 teaspoon ground mustard powder (NOT prepared mustard), optional

Add and cut in 

6 Tablespoons butter

Mix until the mixture looks like coarse crumbs. 

Stir in 

1/2 Cup milk

Using an ice cream scoop, scoop out the dough. 

Form the dough around each halved hot dog.

Seal both ends and any open areas. 

Place the corn dog on the baking sheet. 

Repeat with the remaining hot dogs.

Bake for 10 minutes.

Flip each corn dog and then bake for another 5 - 10 minutes. 

Serve with mustard or ketchup