Have you ever cooked a meal, only to find out the pork loin you cooked with a nut coating would make one of the guests ill, a reaction to the nuts.
I was told about this prior to cooking but I suspect my one-track mind was bent on doing this nut coating, so consequently one of the guests was not able to enjoy the main course.
The only good news in this, is the other six courses alone would make the average person full.
This was the annual dinner I cook for the Williams Lake and District Chamber of Commerce, and we would like to thank Mike and Jackie Austin for purchasing the dinner at the last Business Excellence Awards evening, hosted by the Chamber.
Much thanks to the great staff at Save-On-Foods for helping me in my two and one-half hour shopping trip for the dinner.
Mark Law, manager, we certainly appreciate the fine food contributed by Save-On-Foods for the dinner.
I think this is about ten years for Save-On-foods to help sponsor Ken’s Country Kitchen dinner auctioned at the Business Excellence Awards evening. Mucho gracias.
There are so many thanks I need to pass along for this dinner, however I would be certainly amiss if I did not thank my very able partner for these feasts, Taylor McGinnis.
This personable young lady does the serving, helps me plate, and basically keeps me on track — and that is a tough job.
Two more years, Taylor.
She works for the Chamber at the Tourism Discover Centre as one of the most able hostesses and purveyor of local tourism information.
I was contemplating serving this dish at Austin’s dinner, but fish was not on the priority list for food, so I am passing this along to you ... enjoy.
Salmon Ceviche
• 1 1/2 tsp white sugar
• 2 1/2 tbsp seasoned sea salt
• 1/2 tsp chili paste or sauce
• 1/4 cup fresh lime juice
• 1/4 tsp fresh ground pepper
• 1 tsp cumin
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic minced
• 1/4 cup minced red onion
• 1 ripe tomato diced finely
• 2 tbsp minced fresh cilantro
• 1 pound very fresh salmon fillets (sushi grade), thinly sliced
• 1 avocado sliced.
In a large bowl dissolve the sugar salt and chili paste in the lime juice.
Season with pepper and cumin.
Stir in the olive oil, garlic, onion, tomato and cilantro.
Gently mix in the salmon then cover and refrigerate for four hours.
To serve, drain the excess liquid from the salmon, stir in avocado and let rest at room temp for 15 minutes.
Bye for now and Goood Cooking.
Ken Wilson is a freelance columnist with the Tribune/Advisor.