The Lodge at Whale Pass

It is hard to know what to do on the traditional holiday table to keep it fresh. The amount of work always seems prevent us from spicing up a great family get together. What I like to do is to upgrade one of the condiments to add some excitement to the plate without going out of bounds of tradition.

I suggest that cranberry sauce is a awesome candidate. I must admit to loving the ringed can look but lto be honest it is rather bland.

I suggest a great cranberry chutney full of the fall and holiday flavors and a couple of surpises.

one eight ounce can of cranberry sauce w/whole cranberrys

one tart apple granny smith peeled and chopped

2tbls sugar

1tsp cinnamon or preferably one stick broken

pinch lemon zest

optional a touch of sage for a savory balance

1/4 cup apple juice unsweetened

optional bit of pinapple chunks

simmer med heat till thoroughly combined add three quater inch pads of butter

mix 1/2 teaspoon corn starch with 1tablespoon cold water add to chutney simmer for fifteen minutes

should have a loose preserve like texture.

Enjoy this holiday treat and Happy Holiday to all of the Rytful family and guests

Chef Peter

[photopress:Pete.jpg,thumb,pp_image]

This recipe is ideal for a spread or a dip

makes 2 cups

4 slices bacon, browned crumbled

2 cloves gar, minced

8 onces cream cheese, cut small pieces

4 onces blue cheese crumbled

1/4 cup half and half

2 tablespoons chopped chives

3 tablespoons toasted almonds chopped

warm ingredients except chives and almonds this can be done up to one day in advance.

Before service rewarm add chives and almonds serve warm.

If holding for a long period use a low sterno pan to hold.

This recipe was reluctantly given up by Dave Corbin, the master chef at Mission Lodge and is the most requested recipe between both lodges! Sorry Dave, but your adoring public is threatening to riot if we do not give it up.

Like any great recipe, this is a tinker and taste as you go type deal. Once you have it ready, you will need to cook a piece, taste and alter to taste. The perks of being the chef!

- diced salmon (amount determined by the size of your dinner party)
- equal parts flour and brown sugar (to coat)
- salt and pepper
- Johnny’s seasoning salt or sub lawry’s
- Old Bay seasoning
- mix in bowl 45 min before frying.

Stir occasionally. add more flour if necessary. The salt should pull the moisture out of the salmon creating a paste. deep fry in oil at 375 degrees. Fry one piece to check seasoning. Add more brown sugar or spice as needed. The sweet and salty should balance out.Fry 2-3 minutes, drain briefly on paper towels and serve with your favorite BBQ sauce.

Ceviche Assembly: fresh ingrediants, assembled in the right order is the key to GREAT ceviche! Instead of ‘prepping’ all these indigents in advance, prep them as you go. Remember, the fish is ‘cooked’ in the lime juice, so if you prep as you go, the Ceviche will be ready to eat by the time you finish making it. Good Ceviche usually takes up to an hour, and it is more than worth the effort! If you decide to pre-prep all the indigents for your Ceviche and ‘dump’ it all together, it will not be prime for at least another hour AND the flavors will not have the chance to properly meld. Melding is a very important process in any delicate seafood dish.

Ingredients: Prep

- 15 ripe Limes — Squeezed; to make approximately 2 cups of juice).
- 2 cloves of Shallots — Minced (sub. 1/4 cup red onion — minced fine)
- 2 Tp of course black pepper
- 2 Tp of Sea Salt (or Kosher Salt)
- 1 1/2 pounds of Halibut (any quality white fish, such as Snook, Cobia or Grouper)
- 1 Red Bell Pepper — chopped, 1/4″
- 1 Orange or Yellow Bell Pepper — chopped, 1/4″
- 2 ripe Mangos — de-seeded and chopped, 1/4″
- 1 large bunch of Cilantro — chopped
- 1/2 Cup Orange Juice (optional… if your imported limes are too ‘green’ and it is too tart).

Directions:

- Juice your limes and transfer half of the juice to a bowl
- add the salt and pepper
- add the shallots and mix until the salt is desolved
- add your fish and gently fold
- add more lime juice to float
- add both chopped peppers and gently fold
- add the mangos
- add the cilantro
- TASTE with a warm white flour chip… add some of the orange juice if too tart.

Serve to guests with plenty of fresh and warm white flour chips and stand back.

===================================
BBQ Wild Salmon w/ Citrus Thai-Chile glaze.
===================================

Grill Prep:
Heat and prep grill (after heated, brush with steel brush, wipe down with olive oil (on rag or paper towel…carefully)

Salmon Prep:
- thaw salmon: do not rush it
- cut into serving size peices
- lay skin down on sheet pan, blot with a paper towel (do not rub, rinse under running water… both ruin the fibers and take off important oils)
- lightly coat with olive oil
- salt and pepper (pepper mill)

Sauce:
- 1 cup of orange juice (w/pulp)
- 1 cup of Mae Ploy brand Thai Sweet Chile Sauce or similar
- Reduce the orange juice down to 2/3 to 1/2 of original, stir in chile sauce,
- let it come to a gentle boil and reduce heat to a bubble for 3 – 5 minutes stirring intermittenly
- set aside for reheating later.

Cooking: Mark it on the grill first as follows.
- lay salmon on grill skin side down, cook just 1/4 of the way through (you can see it cook up the sides), at this point you should be able to easily slip the spatula between skin and meat — flip onto bare spot on grill
- by the time you get to the end the first one is ready to come off.
- Do Not cook thoroughly at this point — the BBQ is just to mark and favor.
- Place on sheet pan, ladle some sauce over it and set aside.
- Now do your final prepartion/cooking for the rest of the meal (salad, starch, vegies).
Serving:
- finish cooking aalmon: heat oven to 350°
- place in oven for 3 – 5 minutes before serving
- reheat the sauce to just liquid, should be slightly thick — not watery, but not gooey.
- plate a bed of rice, couscous or your favorite starch along with some lightly sauted vegetables (snap or snow peas, carrots, mushrooms and onion with olive oil, white wine and a dash of the Mae Poy Thai Sweet Chile sauce).
- decorate with a drizzle of sauce
- arrange fish on it, tsp of sauce and garnish with cilantro!

Enjoy,

Soup
Cream Of Cauliflower

Entrée

Ostrich
With Au Gratin Potato

Seared Scallops
Over a Tangerine Basil Fettuccine
With a Lemon Buere Blanc

Grilled Chicken
With Au Gratin Potato

Vegetarian Entrée’s By Request

Vegetable Selection
Tomato and Fennel sautéed
Snow Peas

1 1/2 – 2 Pounds Halibut (thawed)
1/2 cup Sour Cream
1/2 cup Mayonaise
2/3 cup Fresh grated Parmesan Cheese
1 Lemon (juiced)
1 small bunch of Chives (or green onions)

This is one of Guy’s favorite halibut recipes that is very simple and rather quick to both prep and prepare. As with most Halibut dishes, figure on a portion size of about 4 – 6 ounces. Combine lemon juice, mayonaise and sour cream. Add 1/2 cup of the grated parmesan cheese and mix well. Cut your halibut into 1 inch cubes and arrange on a sheet pan (a sheet of parchment paper will speed clean up) appoximately 1/2 inch apart, in groups of six pieces. Add a dollep of your mixture on top of each cube. Sprinkle each cube with remaining parmesan and bake in a pre-heated oven at 350° for 8 minutes. Use a spatula to plate each group of halibut cubes. Garnish with the chives or green onions.