484 Range Lake Rd, Yellowknife – Website
Date of Visit: October, 2015
I visited Coyote’s a few years ago but only for drinks. The place has two parts; a fairly nice bar on the one side of the building, and a full menu restaurant on the other. On this visit, I went for dinner with the intention of having a large steak but I got side-tracked by the appetizer selection and opted to try a series of these instead. Unfortunately, I rather regretted my choice… Continue reading “Review: Coyote’s Steakhouse and Lounge”
Mint and Lamb are natural together and, aside from serving my home-made Mint Sauce as an accompaniment to a roasted leg of lamb, I also use it as a marinade and baste for other cuts. Today, the ribs from a ‘Frenched’ rack are going to be grilled on the barbecue after marinating with mint sauce and other flavorings. You can do the same using a commercial mint sauce, if you like, or even a commercial Mint Jelly thinned with a little vinegar, but you should follow my first link above as making it yourself is REALLY easy… Continue reading “Mint-Grilled Lamb”
Until recently, my only experience with Tilapia was as small, otherwise unidentifiable, fillets or chinks served to me in restaurants; I had never seen, much less cooked, the whole article and, when I saw some in my local store freezer I couldn’t resist.
I actually purchased the one you see above about a year ago. I originally planned to steam it, as I recall but, as sometimes happens, it was put into the freezer and then forgotten. Luckily, when it came to light during a periodic culinary ‘spring cleaning’, it seemed to have survived quite well without any signs of ‘freezer-burn’ or other decrepitude. Still, it needed to be used fairly soon and, as I was alone for the week, and had lovely weather, I decided to see how it might do on the barbecue grill… Continue reading “Grilled Tilapia”
Many years ago, I came across a recipe for grilled corn on the cob and it was something of a revelation to me as I had never really considered any other ways of cooking cobs other than by the traditional method of boiling it. There are plenty of ways of cooking corn on the grill, of course, and the preparation featured in today’s post, with its roots in the cuisines of South-east Asia, reproduces the first recipe I came across as best as I can remember it… Continue reading “Spicy Grilled Corn on the Cob”