Newsletter
Welcome to our July Newsletter. Canada Day is one of the most popular days in our calendar so what better way to celebrate than with a summer barbeque. We are having a great summer so far, the weather is warm but we are still having wonderful cooling showers making our gardens green and happy, may it continue please! Have a great July from all of us at Cuisine in Motion and please do not hesitate to contact us with any questions for advise or help with summer parties.
We will not be appearing on the Daytime Show on Roger's Cable this month as they are not filming over the Summer months, but we will be back in September!
If you wish to receive any other recipes, including any back issues you may have been told about and would like, all you have to do is contact me roger@cuisineinmotion.com.
Don't forget if you want to receive July's Free Sample for this month of our Maple Syrup Cookies all you need to do is contact us!
Canada Day Dinner Barbeque
This month we have to celebrate Canada Day, this is one of the most important days for many people living in Canada and what better way to celebrate than a great barbeque with all the family to join in the summer fun!
Baby Back Ribs
Serves 4
You will need ...
2 Full Racks of Ribs
¼ Cup Fresh Orange Juice
3 Tbsp Fresh Lime Juice
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Cilantro, finely chopped
1 Tbsp Jalapeno Chili Pepper, finely chopped
1 Tbsp Fresh Garlic, finely minced
1 Tsp Ground Cumin
½ Tsp Salt
How it's done ...
Start 24 hours before you want to start cooking! Mix all the ingredients together. Place ribs in a glass or plastic dish and pour over the marinade. Turn at least once during the next 24 hours. Ribs take approximately 2 hours to cook so make sure you leave enough time before dinner. Remove ribs from marinade and place onto large sheet of foil with plenty of room for wrapping. Fold up the edges before pouring enough of the marinade to cover the ribs then seal tightly by pinching the foil on all sides to make a package. Now place the package on a tray in a pre-heated oven at 325ºF for 1 ½ hours. Before ribs come out of oven, pre-heat barbeque on medium heat. Remove rib package from the oven, carefully open it may steam! Now place ribs directly on the grill for 5 minutes a side. When the ribs look well done and a little charred around the edges brush on either some of the remaining marinade or your favourite barbeque sauce and grill for another 2 to 3 minutes per side. Remove from grill and cut each rack in half and place on serving platter.
Mojo Potatoes
Serves 4
This is a really great recipe we picked up in Spain and is a nice change from regular potatoes.
You will need ...
24 Small Red Potatoes
1/3 Cup of Sea Salt
1 ½ozs Day Old Bread, crusts removed and torn into pieces
2 Garlic Cloves
½ Tsp Sea Salt
1 ½ Tsp Hot Spanish Paprika
1 Tbsp Ground Cumin
2 Tbsp Red Wine Vinegar
5 Tbsp Extra Virgin Olive Oil
2 Can Preserved Chipotle Peppers, chopped
How it's done ...
Pour about 1 inch of water into a saucepan and stir in the 1/3 cup of sea salt. Add the potatoes and stir again; they do not have to be covered with water. Use a clean dish towel to fit over the potatoes and bring the pan to the boil. Reduce the heat and simmer gently for 20 minutes until the potatoes are tender. Meanwhile make the sauce. Put the bread into a bowl and add just enough water to cover, let stand for 5 minutes then use your hands to squeeze out the excess water. Use a mortar and pestle to mash the garlic and salt into a paste. Stir in the paprika and cumin. Transfer mixture to a food processor and blend with 2 tablespoons of vinegar. Add the bread and 2 tablespoons of the oil and blend again. With the motor running add the pepper pieces a few at a time until they are pureed and a sauce forms. Add more oil if necessary until the sauce is smooth and thick. Remove the dish towel from the potatoes and set aside to cool. Drain the potatoes and put them back into the pan. Now wring the salt water from the dish towel back over the potatoes and put them back on the heat. Keep the potatoes moving by tossing them in the pan until they have a dry white salt coating. Enjoy these warm potatoes with the Mojo Sauce along with the baby back ribs and your favourite creamy coleslaw. Try kicking up the coleslaw by adding sliced apple, raisins and a teaspoon of chipotle peppers!
Did you know ...
'O Canada!' our National Anthem made its debut on June 24, 1880 an exciting and well-received climax to the 'Mosaïque Sur des Airs Polulaires Canadiens' which had been arranged by prominent composer and bandmaster Joseph Vézina. Unfortunately, the enthusiasm and excitement was short-lived. A Quebec musician and music dealer, Arthur Lavigne, published the tune without copyright, but very few copies sold and a reprint hardly seemed necessary. Then in 1901, the Duke and Duchess of Cornwall (later to be King George V and Queen Mary) toured Canada. A group of school children sang the song in French to honour the visit. This was probably the first time that English Canada heard the song. The music was published in Toronto in 1906 by Whaley and Royce. Included were the original French text and an English translation supplied by Toronto doctor Thomas Bedford Richardson. The Mendelssohn Choir performed the song with the English lyrics and Richardson was complimented by both Judge Routhier and the Quebec press.
Roger's Wine Pick of the Month
"For the first time since we began our monthly Newsletter, I'm choosing a cocktail to accompany the meal instead of wine!
On a hot Summer day there is nothing more relaxing than sitting on the deck with a tall Mojito. This cocktail works well with rich barbequed foods because of the tartness provided by the lime and mint. The Mojito has recently become a trendy cocktail and appears on many cocktail lists across the city. What most people don't know is that The Mojito originates from Havana Cuba and was developed in 1911! It gained great popularity in the 1940's when Ernest Hemingway was based in Havana and enjoyed sipping on his Mojitos as he was writing.
Here is my version of the Mojito, I make a pitcher that serves 6.
You will need ...
9ozs Bacardi White Rum
3ozs Rose's Lime Cordial
18ozs Lime Flavoured Sparkling Mineral Water
1 Lime, thinly sliced
12 Fresh Mint Leaves
How it's done ...
In a large pitcher muddle the lime slices, mint leaves and lime cordial to release the flavours. Add the rum some ice and top with the mineral water. Stir to mix.
Very Refreshing. Cheers!
Roger"
The closing quote for this month is:
"In a world darkened by ethnic conflicts that tear nations apart, Canada stands as a model of how people of different cultures can live and work together in peace, prosperity, and mutual respect." ... Bill Clinton
Contact Roger at roger@cuisineinmotion.com with your comments and feedback.
