2012 Rule #1–Keep it fresh
Part of the rut I felt I was in was buying the same things over and over and cooking the same things. Sobeys and Superstore only offered the same produce and cuts of meat and I wasn’t convinced that getting up early on a Saturday to go to the markets was worth it. In mid-September we made a trip to NL to visit my parents. Unbeknownst to me our last 2 days there were the opening weekend of the recreational cod fishery. I had the opportunity to hand catch North Atlantic Cod right in Trinity Bay. We set off at dawn and were back with our quota a couple of hours later.
It was the best cod I had ever eaten. The first meal I cooked with it was within 12 hours of having been in the water. I decided then that I was going to make it a goal to eat more fresh and locally sourced food.
I’ve now started going to the Seaport Market and the Alderney Farmers Market every Saturday morning. Anything I can’t get at those markets I try and source from smaller grocers. Dave’s Produce in Cole Harbour has become a new favourite.
Last week the guys at Meat Mongers posted a photo of a beef tri-tip on their Facebook page and I jumped on reserving one. I had seen many cooks on BBQ boards of this beef cut but I could never find it here. The tri-tip is the small triangular cut near the shank on the bottom sirloin
I picked up my tri-tip on Saturday and rubbed it with some Santa Maria seasoning, tossed some mushroom and asparagus in black bean sauce and foiled it. Had a mug of Blue Heron ESB to pass the time:
I put it on the Weber OTS over indirect heat until an internal temperature of 120* and then put over direct heat until 135*.
Served with some fried rice left over from a meal earlier in the week:
The beef flavour was incredible. Sourcing local ingredients makes a huge difference in flavour and quality. It’s taken a bit more work in terms of menu planning but I’ve been able to do it on my existing grocery budget.
Ghost Chiles, Fancy Spices and a Gorgeous Ribeye
I’d been speaking on Twitter with a local spice merchant and told him I was interested in getting my hands on some Ghost Chiles and sure enough he had some in stock. So Saturday morning I made my way to the Historic Brewery Market to see The Spiceman. We had a good chat and I picked up a bag of Bhut Jolokia aka Ghost Chiles and a Grilling Kit,
I could think of no better way to first use this kit than on a couple of beauty ribeye steaks. I ground the rub up with my mortar and pestle after salting the steaks for an hour or so.
I also cut a grid pattern into a vidalia onion and topped with bacon for a non-deep fried bloomin’ onion.
A few baby yellow potatoes rounded out the menu
Fired up a chimney full of lump charcoal and got the Weber OTS hot. Onion and potatoes on direct with ribeyes on indirect as part of a reverse sear.
10 mins in I pulled the ribeyes to rest as the onion was taking longer than I had anticipated
Potatoes moved to indirect and steaks on direct heat for a sear.
Everything plated up:
This was the best steak I’ve ever made. The rub was amazing and had a ton of flavour. I highly recommend visiting The Spiceman at the Historic Brewery Market and following him on Twitter I’ve become a convert to the reverse sear method, it hasn’t steered me wrong yet.
Now I have to plan how to use those ghost chiles, I’m thinking in a brisket rub.
SchoonDawg's Kitchen 