One of the fun things in cooking is to make up recipes as you go along.
I was fishing near Bella Coola and I had brought with me a piece of tin foil with a lemon already cut into slim pieces and some butter just in case I did catch a fish.
I caught a fish and built a small bonfire by the river, put the fish in the tin foil along with the butter and most of the lemon.
After about five minutes on the fire I took it off, let it cool down and then opened to a nice amazing scent.
It is so much fun to experiment with the flavours of different foods, so that when the meal hits your table it’s worth looking at and pleases your palate.
I took a couple of racks of baby back pork ribs, cut them in half and seasoned them with garlic seasoning, pepper seasoning and sea salt seasoning along with about four cloves of garlic, minced.
I then took a 1/4 cup of Drambuie and two bottles of beer, poured them over the ribs into a pan, covered them and put them in the oven at 250 degrees.
I was intending on cooking them for about two hours but things got in my way, so the ribs had been slow cooking for almost three-and-a-half hours by the time we ate.
When I plated the ribs I took some of the reduced sauce the ribs has been simmering in and poured it over them for a nice extra taste.
I’ve got to tell you, these were some of the best ribs I have ever eaten.
Because of the desire to cook the ribs in a different manner than I had previously used, I knew the beer would be good to break down the meat and add some wonderful flavour, however, I think it was the Drambuie that kicked this meal up a notch, and the seasonings helped.
To me, this is the fun of cooking — looking around the cupboards and the fridge and seeing what you have, and then put it all together without a recipe and in the end it comes out to be something that is very palate pleasing.
Bye for now and Good Cooking!
Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.