Luxury Coach Living with our Greats - Wine Is Always Good - E41
- Joan Fehr
- Jul 26, 2024
- 3 min read
Sand - Water - Barbeque - Lake living in our Motor Coach - a day with our grandchildren and great grandchildren - Outdoor cooking corn on the cob, steak and pasta, sausages, shrimp and Caprese Insalata at the lake.
What we made:
BARBEQUE CORN ON THE COB:
For each cob... Take a sheet of tin foil lined with parchment paper. Don't have any food touching the tin foil and it keeps the moisture in. Add a small chunk of butter and place the corn cob in place on top. We use unsalted grass fed butter. Add Pink Himalayan or Celtic sea salt and fresh Indonesian black pepper. Wrap and place on the grill on high for about 15 minutes.
MEATS - 3 options, mix and match:
1) Steak - we tried a new tenderizing system for a steak that was $10CN instead of a rib-eye that is $30CN. You buy a cheap cut. For every inch of thickness, put a very heavy layer of salt on one side of the steak. For every inch of steak thickness, leave for at least one hour, preferably 2 hours. After 2 hours, wash off the salt with water and dry. Put on seasoning. We use only salt and pepper. This breaks up the sinews and muscles of the meat. Then at room temperature, place on hot barbeque grill. 5 minutes on each side for medium rare if the steak is 1 inch thick. If you want to prepare it a little more done, leave it 1 minute longer on each side.
2) Sausages - We picked out a nice sausage at the local butcher shop, so it was as local and fresh as possible. Place on barbeque and grill. Serve with an organic sauerkraut made with dill. It is awsome! And adds enzymes and fermented goodness to your diet.
3) Shrimp - Simple Shrimp on the Q - the taste from the charcoal on the grill was good for seasoning...plus the "greats" loved it.
PASTA:
Saute garlic, onions and mushrooms in the WOK. Add a homemade or locally produced tomato sauce with a basil base. We used DeLuca's Tomato Sauce, which is a local Italian family source. Then add Fettucini, cooked to al dente, into the sauce. Ready!
You don't need to make meat the centre of the meal. We have learned by living around the world that you don't need meat at all, but any protein source. But if you do have meat, it is a great flavouring and addition to a meal as a compliment, not the centre.
CAPRESE INSALATA:
Our grand-daughter loves this Italian salad, so gramps loves to make it for her. When he asked them what type of food are you in the mood for? They say anything you create. Then our granddaughter answers: "I have a hankering for something with tomatoes". Then he knows she means a Caprese Insalata. He picks the best tomatoes he can find. Here we used Heirloom Tomatoes, the ugliest we could find. They used to be the unwanted ones, but now they have become a specialty. Layer a large platter with microgreens...in this case we choose Mustard Microgreens. Then peel and slice the tomatoes thinly. We like to peel the tomatoes, a tradition learned from Joan's father. The pectin is in the peel and it is simply easier to eat and absorbs the juices better. if the tomatoes are peeled. It also looks and feels better. Layer at least 2 layers with salt, pepper, olive oil, and balsamic. On each layer also add sliced white onions. Let this sit until your guests arrive. Then you add the sliced avocados and the soft bufalo burata cheese on top. Drizzle a final layer of olive oil and balsamic on top. We always use EVOO - Extra Virgin Olive Oil - cold pressed, and the best you can source. Where we are here, we use Prairie Oils & Vinegars located in Steinbach, Manitoba.
WINE: Served with a great bottle of dry red Cabernet Savignon brought by Brad!
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Where we live in Canada in our Motor Coach:
Where we live in Sicily in a lava stone cottage on Mount Etna:
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