By Ken Wilson
Macaroni and cheese is the most packaged grocery item sold in Canada.
That is really not hard to believe because it certainly is in the fast food category and even those with no cooking skills can cook up some kind of macaroni and cheese. Besides it is a pretty inexpensive meal.
Mac and cheese can be cooked in so many ways.
When I was a young pup starting in radio in Quesnel, I shared a small suite with a friend from back in Saskatchewan and between us we found 101 different ways to cook the pasta dish.
Put chicken, beef, and different veggies like tomatoes in with this and you can have some pretty tasty meals.
I have since graduated away from the mac and cheese days, although there are some occasions when a bowl of it just hits the spot.
What to serve company on a nice evening when you are having a barbecue these days, and not wanting to serve macaroni and cheese?
Keep it simple ... pick up some tasty Cariboo corn and have a cob roast on the barbecue or on a campfire ... soak the corn with husks on and then place on the barbecue, rotating until done … husk the corn and don’t burn yourself ... keep some melted butter on the side.
You can always barbecue chicken, ribs, pork tenderloin, steak, beef roasts or anything else that suits your fancy, like a nice rainbow trout sprinkled with lemon zest and dill.
Here’s an idea for a tasty dinner that your company should enjoy.
Get four sirloin steaks, six to eight ounces each and they should only be about half an inch thick ... skinny steaks.
Steak with
Garlic and Lime.
4 skinny steaks and two onions
Adobo Sauce … use for marinating and brushing steaks when cooking
½ cup of fresh lime juice
5 cloves of garlic
½ tsp. of ground cumin
½ tsp. of fresh ground pepper
1 tsp. of ground sea salt
2 tbsp. olive oil
Put together garlic, cumin, salt and pepper in a mortar and grind into a paste with the pestle, then put in the lime juice and oil to make a paste ... you could also do this in a blender.
Put the steaks in a baking dish and cover with the adobo sauce to marinate for about 20 minutes ... make sure you have enough sauce left to brush the meat while cooking.
Put the steaks on the bar-by after you have put some oil, pepper and salt on them ... cook for maybe three minutes per side and brush with the sauce.
Let sit for a few minutes before serving ... you can put any leftover sauce in a dish so guests can have extra if desired.
Put this together with a little local corn and perhaps some garden greens or tomatoes and you have a wonderful barbecue dinner.
Happy belated birthday to an older … really old … Brian Goodrich.
Bye for now and Go-o-od cooking.