• The Cock’s in the Kitchen

    by riane • May 8, 2009 • Meat/Poultry, Montreal, vinaigrette/marinade • 0 Comments

    Paul and I thought this was pretty funny:

    http://wiki.answers.com/Q/What_is_a_male_crow_called

    Q “what is a male crow called”

    A “male crows are called cocks”

    Anyways, our good friends Steph and Jeff Spicer just moved into their first house out on the west island of Montreal and we finally got to go check it out! Upon seeing the diesel new grill on the back porch, Paul immediately suggested grilling (the grill master was in)

    He marinated kebabs made with huge chunks of sweet onion, green and red pepper and chicken with his sassy homemade teriyaki marinade and grilled them to perfection.

    Teriyaki Marinade

    1 bunch of green onions, minced, whites only
    3 large crushed garlic cloves
    1 cup soy sauce
    1/2 cup honey
    Another interesting technique, compliments of Mr. Jeff Spicer, is scoring halved zucchinis. Take a small to medium sized zucchini and cut it in half length-wise. Next, take a sharp knife and score the flat side in a criss-cross pattern. Jeff adds salt next and lets them sit for a few minutes, to get the juices flowing, then olive oil and season to taste. You can throw these puppies on the grill and let them roast away. They only need to be grilled face down.

    And perhaps my favorite of the night, trout sausage, or as I called them, trousage. I must admit I was skeptical at first, but they turned out to be quite delicious. They were simply a mix of fresh trout, parsley and chive, made into a sausage, but they were flakey and delicious and I will definitely pick them up if ever again I get the chance.

    About riane

    The Story of Riane

    Told by Mo

    One of the first and most memorable meals I shared with Riane was over a bottle of chilled chardonnay and a steaming pot of fondue. With nearly ten women on her guest list, Riane whipped up the yummiest beer and mustard fondue I’ve ever had. This cook must have known the way to a crow’s heart is undoubtedly through cheese! Needless to say, our friendship continued to grow from there.

    Hailing from the great state of Oregon Riane Welch grew up loving the outdoors. Her love of Mother Nature shows in her cooking, as Riane is one of the fiercest grilling machines that ever walked the earth. Combining summer sun with a grilled meal can only lead to success as Riane has showed us with dishes such as giant portobellos topped with manchego and spinach, juicy flavorful burgers and seafood skewers. The adventurous Riane has also been known to add a little Asian flair to her meals with her spring rolls, hand-rolled sushi and delicious stir-frys.

    Have I mentioned this Crow’s love affair with mushrooms? As far as Riane is concerned, the more mushrooms the merrier! The same can be said of her company-Riane loves to cook for big groups (as all Crows do) and whether it’s fondue, sushi or a big mushroom soup, this crow can whip up a family style meal in two shakes of a lambs tail! Her adventurous attitude towards food and her generous nature make cooking with Riane a true pleasure to anyone who has the chance to team up with her in the kitchen.

    http://crowsinthekitchen.com

    Leave a Reply

    Your email address will not be published. Required fields are marked *