Weekday Wrap Up 2

Summer is officially in full swing.

This Weekday Wrap Up pictures are from lunches, snacks and dinners that happen at the 5 o’clock rush 

For more pics follow the5oclockrush on Instagram

Have a great weekend and enjoy the heat wave in Ontario.

Chef Kim

chefkim1968@gmail.com

Another Weekday Wrap Up

Weekday Wrap Up Premiere

It is Friday and the Premiere of

Weekday Wrap Up

This is a new feature on the 5 o’clock rush that showcases the pictures of Weekday dinners that I have prepared for my family. These are simple dinners from what could be in my fridge, freezer, and/or pantry and even a trip to the supermarket.

In our weeknight dinners, I usually try to incorporate a starch, vegetables and protein. Sometimes the vegetables are only a green salad or avocado and cucumber slices. Vegetarian meals or ‘Meatless Mondays’ happen occasionally, but I’m striving for every Monday.

Like any busy on-the-go Mom out there, I do use pre-made foods from the supermarket, especially when our evenings are packed with activities. And yes, grilled cheese sandwiches do make it into circulation but with real cheese, not cheese slices.

Can’t be 5 Michelin Star dinners every night ;)

I’m also attempting improve my pictures by using my DSLR camera more often over my iPhone. Only problem is I eating my dinner plate a little colder now. :(

I hope that you enjoy this new feature.

Chef Kim

chefkim1968@gmail.com

For more pics, follow my Instagram feed:

the5oclockrush on Instagram

 

{New} Friday Feature: Weekday Wrap Up

Sometimes the 5 o’clock rush is just dinner at my house. Nothing fancy, simple basic ingredients from my pantry, fridge or freezer and a trip to the supermarket. No measuring, or creating recipes just cooking and getting dinner on the table.

I thought as a way to share these dinners, I would have a new feature on Fridays called:

Weekday Wrap Up

A frenzy of dinner pictures with no recipes. And since it is summertime, dinners are less consistent or as planned and being at the trailer adds to the inconsistency.

As suggested by one of my dear friends, I will try to take more pictures by using my DSLR camera EOS Rebel T2i – Canon Canada Inc. instead of just limiting the photos to the security of my iPhone.

I have been researching and experimenting with my DSLR at the trailer. This resource has been very helpful Food Photography: From Snapshots to Great Shots Book by Nicole S. Young | Trade Paperback | chapters.indigo.ca.

Below are some food pictures using my DSLR and my iPhone to compare. There is a big difference between the pictures especially ‘depth of field’, new fancy photographer talk. But taking pics at the trailer is much easier with the natural light since I’m outside for the set up. Replicating this at home will be the real challenge.

The frenzy will start this Friday. And let me know if you enjoy!

Chef Kim

Smoker Pork with Homemade Pineapple, Apple BBQ Sauce

Over any given weekend during the summer when the weather is beautiful, we will be BBQing or in this case smoking a variety of meats.

My DH has been experimenting with smoking meats since we began our early camping adventures. He started with a Cabela’s Premium Stainless Steel 7-in-1 Cooker/Smoker : Cabela’s. which worked well but the constant ‘feeding’ the coals and controlling the temperature can be tedious. And when you enjoying the day with a few cocktails, who wants soooo much work.

This Christmas, I gave my DH Bradley Digital 4-Rack Electric Smoker | Canadian Tire. It is such a step up and far more predictable and easier to control your ingredients. The machine feeds the ‘wood pucks’ and digitally controls the temperature.

He smoked a pork butt (shoulder), a spatchcock chicken* and I threw in the cob of corn and baking potatoes in the smoker as an experiment.

Smoker Pork with Homemade Pineapple, Apple BBQ Sauce

IMG_3720

Homemade Pineapple, Apple BBQ Sauce

Mise En Place

  • 1 onion, chopped
  • 2 cloves garlic, finely grated
  • Canola oil
  • 1-540 ml can of pineapple chunks
  • 1 red pepper, seeded, roasted and peeled
  • 1 granny smith apple, peeled and chopped
  • zest of lime or lime
  • ¼ cup of ketchup
  • ½ cup chunky chili sauce
  • ½ cup Garden Fresh medium salsa**
  • ½ tsp. sriracha
  • ½ tsp. onion powder
  • ½ cup of brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1-2 tbsp. of cornstarch
  • 1-2 tbsp. of water
  • 1 tsp. fresh rosemary, finely chopped

Place enough canola oil to coat the bottom of a sauce pan. Saute chopped onions until it becomes fragrant, then add the finely grated garlic. Saute for 1-2 min. do not burn the garlic. Strain the juice from the canned pineapple chunks and reduce.

Add remaining ingredients except for the cornstarch, water and fresh rosemary. Bring to a boil and reduce to medium-low, simmering for 10-15 minutes until the apples are softened and flavours come together.

Using a potato masher, mash the chunks from the pineapple/apples in the bbq sauce until it is desired consistency. If you like a smoother consistency, use an immersion blender. 

To thicken the sauce, mix equal parts cornstarch and water. Slowly add to the sauce and stir.

Serve with pulled pork, chicken or fish.

*Spatchcock is when poultry that has been prepared for roasting or grilling by removing the backbone, and sometimes includes removing the sternum of the bird and flattening it out more fully before cooking. This preparation may also be known as butterflying the bird. 

**Using ingredients from my fridge or ‘bottom of the jar’ is something I tend to add to my recipes. This Garden Fresh Medium Salsa was something that I purchased at a discount for a previous dinner and didn’t want to go to waste.

FYI Although there was all this meat being smoked, we didn’t eat this in one sitting. ;) The chicken leftovers were removed from the bone, chopped and froze and came in really handy for lunch wraps at the trailer.

The Pulled Pork sandwiches were consumed the following day and the BBQ sauce came together very quickly for dinner that night.

The ‘smoked’ corn was……SMOKY, an interesting colour and really well different. I removed the kernels from the cob and froze to be used in a future dish or maybe even a recipe.

Food Day Canada

Celebrating Canadian Food

A celebration of Food Day Canada, and part of Jackson-Triggs Niagara Summer Concert Series at the Estate Amphitheatre, Niagara-on-the-Lake, the event takes place August 2, 2014. There are 250 tickets including dinner ($175 plus taxes) available, with 350 more at $75 for the Canadian Table Conversation, dessert, icewine and music.

The website Canadian Table

Twitter Handle @CDNTable

Click the link for tickets. Great Estates Niagara – Events – Jackson-Triggs Amphitheatre Tickets.

Superb food, wine, conversation and music will take centre stage at Around the Canadian Table, in celebration of Food Day Canada. In support of the Les Marmitons Bursary Fund with the Niagara College Foundation, the region’s top chefs will join farmers, educators, musicians, and Food Day Canada’s Anita Stewart for a unique celebration of all that the season has to offer in Niagara.

The chefs include John Horne (Canoe Restaurant), Tim Mackiddie, (Great Estates of Niagara), David Watt (The Garrison House, Niagara on the Lake), Andrew McLeod (Spencer’s on the Waterfront, Burlington), Erik Peacock (Wellington Court, St. Catharines), Anthony Greco (Zest Restaurant, Fonthill), Mark Picone (Canadian Food and Wine Institute (CFWI) at Niagara College and Mark Picone Culinary Studio, Vineland) and Food Network star, Anna Olson.

What a great event for Canadian foodies to attend and celebrate the farmers and chefs of the area.

I need to persuade my ‘foodie’ buddy to buy tickets. How can she refuse food, shopping and of course Niagara wine! ;)

Chef Kim