A wheel chef at large … or is it a wheelie large chef? Always get those two mixed up.

On Monday we had the pleasure of getting some fresh Northern Pike & some fresh shitake & Crimini mushrooms grown on a mushroom farm near Winnipeg, MB. And that evening I put the fish in a nice simple marinade & started cooking the ’shrooms very, very slowly in a nice butter, garlic & rosemary base. Then I slowly added in a bit chicken broth & reduced that to a creamy mushroom sauce to lay on top of the broiled pike. While I was doing this Pam had the spiced potatoes in the oven & was preparing the coleslaw & tomatoes. Sheesh! Getting hungry again just thinking about it!

Sorry, no photos this time ….couldn’t wait to get the camera. Next menu will be based on freshwater fish also … white fish or walleye I hope. Of course that might change if the next delivery of fresh Bison meat arrives at the Trading Post early next week. Like expected! “mmmm Bison meat”!!
Hope I not too busy with bickering fur-kids accepting Cruiser, the new German Shepherd …

Uill, gun tèid e gu math dhomh an-duigh
Well, wish me luck for today …

Cuidhil-meaban