Welcome to Juan's Kitchen!

[#juan]

We had perhaps the mother of all brunches today at Painter's Lodge in Campbell River. For selection, quality and price it can't be beat. And the view is awesome on a beautiful day.

Was that a special occasion, or does Painter's Lodge always serve brunches on Sunday. There used to be a few places on the lower mainland that served a bang up brunch. There was one in North Vancouver that was actually an old ship. ( The name escapes me at the moment) They either served you a regular meal or you could do the smorg and keep going back and refilling your plate. We took the kids when they were young and they loved it.....Unlimited desserts even though they were stuff like jello with ice cream and rice pudding etc. I don't know if that place is still there.

 

[Kreskin]

Was that a special occasion, or does Painter's Lodge always serve brunches on Sunday. There used to be a few places on the lower mainland that served a bang up brunch. There was one in North Vancouver that was actually an old ship. ( The name escapes me at the moment) They either served you a regular meal or you could do the smorg and keep going back and refilling your plate. We took the kids when they were young and they loved it.....Unlimited desserts even though they were stuff like jello with ice cream and rice pudding etc. I don't know if that place is still there.

They do it every Sunday. Full breakfast choices, eggs benny etc, to entire roast beef dinner, to seafood and tons of desserts. And here is what really impressed me. We were 4 adults and two kids. One kid age 7 the other 2. The 7 year old also ordered a shirley temple drink. In the end they didn't charge anything for the kids, not even the drink. I asked if they were just being nice. They said they just don't charge kids. The cost of this was cheaper than all of us going to a place like Boston Pizza, and the food was like you would get on a cruise ship. Amazing value.

 

[#juan]

Sounds really good Rick

We have to check some of these places out. Jan and I are going to a new pub in Nanaimo(new to us)called the "Fox and the Hounds" on Wednesday for lunch. We are told the do great fish and chips..........I will report back............
:lol:

 

[karrie]

congrats on getting your own kitchen juan!

 

[#juan]

congrats on getting your own kitchen juan!

Thanks Karrie

I'm finding it kind of fun..........One of my favourite subjects................FOOD... of any kind...;-):lol:

 

[#juan]

I just noticed that the pub where we are going for lunch has "Sticky Toffee Pudding" on the menu. I've never made this but I have eaten it a few times. With a dollup of whipped cream it is almost addicting.
Here is a recipe to give you an idea:

http://www.bbcgoodfood.com/recipes/3682/ultimate-sticky-toffee-pudding

 

[AnnaG]

Souris à la crème

Skin, gut and wash some fat mice without removing their heads.
Cover them in a pot with ethyl alcohol and marinate 2 hours.
Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat.
Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes.
Add a cup of alcohol and 6 to 8 cloves of garlic, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving.
- Farley Mowat

 

[AnnaG]

I can't find my aunt's crow pie recipe (I hid it really well, I guess) but I found another:

1 crow
stuffing of your choice
salt and pepper
shortening
flour
2 Pie crust mixes
2-3 hard-boiled eggs

Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.

 

[AnnaG]

SQUIRREL SUPREME

2 small Squirrels
Seasoned salt
2 sl Salt pork, rendered
1 lg Can Pineapple chunks
1 Lemon (use juice only)
1/2 t Nutmeg
Juice from Pineapple
2 c Chicken stock
1 md Onion

Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.