Nova Scotian Nightlife: Ginger Plum Daiquiri

I’m sure many of you would assume that the nightlife of rural Nova Scotia is close to nonexistent and you would be right.  But my adaptive relatives have found a way around this problem.  Allow me to welcome you to Seafield Farm’s exclusive bar, aptly named The Bar and Grill.

Signage

A former bunkhouse, The Bar and Grill was transported from its original home next to the farmhouse and was relocated closer to the water.  After a few “rustic” alterations to it’s design, namely the removal of a few walls, The Bar and Grill was opened for business and it has been serving the residence of Seafield Farm ever since.  It is also the first and only BYOB bar I’ve ever come across.

The view from the porch

Sure it may not have any running water and the only methods of cooking are a homemade fire pit and a wood stove, but it has a view that can’t be beat and the traces of its previous life are quite endearing.

My cousin's contribution to the decor

This is a rather “imaginative’ take on pollen collection.  Note the menacing butterfly and the owned flower.  I’m going to go out on a limb and guess one of my male cousins drew this.

The top bunk now houses empties

Evidently the top bunk was for boys only; no girls allowed.  Obviously equality was not on our agenda.

Side porch

As you can see the bunks have been put to better use.  Instead of housing children, they now house our family’s empties.  Please note it has taken us several years to amass such a collection.  Skyy vodka, you can repay me for the free publicity with a few cases, I don’t mind.

Plum

The Bar and Grill rarely sees much beyond a martini or a vodka tonic, but here’s the fanciest drink to ever grace this legendary deck.  I give you the Ginger Plum Daiquiri, made of course with vodka…  I’m all for pushing the envelope, but I can’t completely abandon tradition.

Vodka

This little number is wonderfully sweet, tart and vaguely spicy.  You may be ridiculed for the pinkness of the drink ‘round these parts, but I’ve never let that stop me from celebrating my girly side.

Plum and Lime

Though it may look a little frou frou this ain’t no fruity girl drink.  The spiciness of the ginger carries it far from the candy-like concoctions that fill the glasses of Carrie Bradshaw wannabes.  Grown up, sophisticated, complex and yes intoxicating, this drink will give you all you need this summer.  So, ditch the Cosmo and indulge in this seductive and heady cocktail.

Ginger Plum Daiquiri

With time it may become an east coast classic but I won’t hold my breath.  After all it’s not beer, whisky or scotch.

Ginger Plum Daiquiri: Serves 2

1 plum, diced

1/8 cup lime juice

1 cup ice

1 tbsp fresh ginger, minced

1 tsp sugar

2 oz vodka

Directions:

Place all ingredients in a blender.

Blend until smooth.

Pour into frosted glasses and garnish with a slice of plum.

Avocado and Cantaloupe Salad

Avocado Cantaloupe Salad

Once upon a time I won a melon baller at my cousin’s baby shower and I was embarrassingly happy.  But I never got to use my coveted melon baller.   I lost it instead.  I know this is by far the most tragic story you’ve heard all week, but try to keep it together it gets better.  Yesterday I came across a melon baller at the dollar store and I bought it.  The End.

Limes

Now that I’ve wowed you with my bard-like story-telling skills, I give you the recipe for melon baller enthusiasts everywhere.  I’m usually against kitchen gadgets that seem to have only one purpose.  I don’t need the clutter.  I have a tiny kitchen, the last thing I want to do is cram one more cooking utensil into my kitchen drawers.  But as a child I had a fascination with melon ballers that I don’t completely understand.  Maybe it was because my mother never owned one and it was a simple case of wanting what I did not have… I dunno, it’s weird!  Whatever the reason I concocted this recipe for the sole purpose of getting use out of my new melon baller and I’m not sorry I did it.

Jalapeno

I am in love with the color combination of this salad.  The bright orange of the cantaloupe pops so beautifully against the various shades of green. I chose to use avocado, because we’re in the midst of steamy summer time affair and I don’t care who knows it.  Seriously, look back at the posts I’ve made since the heat hit, I guarantee there are a ridiculous number of recipes that include avocado…

Also I wanted to see what would happen if I used a melon baller on an avocado… yeah… I’m a dork.

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I added some mint, which was left over from the mojitos and jalapeno to add some interest.  I topped the salad with unsalted cashews for a little nuttiness and crunch and drizzled the whole lot with lime juice and flax seed oil.

Cashews

I mixed this salad when I got home from a run and it was the perfect pick-me-up.  I’m positive this is not the last time we’ll see this salad this summer, I’m dying to find out how it would partner with some BBQ shrimp.  I’ll keep you posted!

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Give this salad a whirl!  It’s oh so refreshing and satisfying even on a day with 94% humidity (please send help, my hair can’t take it).  So, find that melon baller you thought you’d never use and get ready to enjoy yourself more than you’ll care to admit.

Avocado and Cantaloupe Salad

Avocado and Cantaloupe Salad: Serves 4

½ cantaloupe

1 avocado

Juice of one lime

1 jalapeno, deseeded and diced

¼ cup unsalted cashew, roughly chopped

2 tbsp flax seed oil

1/8 cup fresh mint, finely chopped

Salt and pepper to taste

Directions:

Using a melon baller scoop out individual balls of avocado and cantaloupe.

Place avocado and cantaloupe in a large bowl and drizzle with lime juice to keep the avocado from browning.

Add jalapeno, mint, cashews and flax seed oil and toss to combine.

Serve immediately with a fresh sprig of mint.

Cilantro Lime Coleslaw

Purple and White Cabbage

Today’s recipe made an appearance at my brother’s birthday bash this past weekend and while it can certainly stand alone as a perfectly seductive side, I choose to used it as a topping for a saucy pulled pork sandwich.  Sadly, you won’t find the pulled pork recipe in this post; I’m saving that for later.   I thought I’d get the less interesting component out of the way first and wow you with the sandwich later.

Shredded Carrots

I’m trying to build hype.  Is it working?

I also thought you might like a break from the boozy decadence that has recently invaded my blog, much to the chagrin of my waistband.   I thought this might be a good way to illustrate that I do still possess a small amount of will power and I’m still as health conscious as ever… just ignore the fact that this coleslaw dressing is mayonnaise based.  Okay?

Green Onions

Look!  Green things!  Aren’t you proud?!

I apologize for pulling the whole annoying cliffhanger thing on you, but I promise you’ll get closure eventually.  This won’t be anything like the last episode of My So Called Life. I promise I will not leave you with endless questions that wind up haunting you for an embarrassingly long time.

Seriously!  Did she choose Jordan or Brian?!  Someone has to tell me!

Cilantro Lime Dressing

Not only does this zippy little coleslaw contain all the makings of a damn good slaw, it has a few finer details.  The dressing contains jalapenos and cilantro, the slaw itself is studded with pepitas and the dish is accented with a splash of lime juice that brightens the overall flavor.  The pepitas deliver a different kind of crunch than the cabbage, making for a very satisfying contrast of textures.  I’ve never put nuts or seeds in any of my coleslaws before, but I can guarantee you this will not be the last time I do.  The jalapenos deliver a hint of spiciness, while the cilantro is savory and cooling.  All in all this taste profile makes for a very interesting slaw, one that I will no doubt be repeating over and over again.

Pepitas

This coleslaw was made for the summer and with the summer days threatening to leave us for another whole year, I suggest you strike while the iron is hot (believe me, it really is hot, my air conditioner is broken) and whip this little number up for you and your lucky dinner guests.

Pulled Pork Sandwich with Cilantro Lime Coleslaw

Give it a try!

Cilantro Lime Coleslaw: Serves 12

½ purple cabbage, chopped

½ white cabbage, chopped

2 cups carrots, shredded

½ cup fresh cilantro, finely chopped

12 stalks green onion, sliced

2 jalapenos, diced

1 cup unsalted pepitas

1 cup of buttermilk

½ cup mayonnaise (I used Hellman’s Olive Oil Mayo)

3 tbsp sweet relish

1 tbsp vinegar

Juice of one lime

Salt and Pepper to taste

Directions:

In a large bowl toss cabbage, carrots, green onions and pepitas together until combined. Set aside.

In a small bowl whisk together, mayonnaise, buttermilk, jalapenos, cilantro, lime juice, relish and vinegar until combined.

Pour dressing over the vegetables and toss to combine.

Taste and season with salt and pepper according to preference.

Chill until ready to serve.

Everyday Pasta Salad

Pasta Salad

Life on the farm can sometimes feel like a marathon, an incredibly pleasant marathon, but I marathon none-the-less.  Several of my family members have cottages on the property and, since this place is considered to be party central, my social calendar is more active here in the boonies, than it is in the fast paced city.

Heirloom Tomatoes

Yesterday I was subjected to an afternoon of Caesars in the sun, followed by a lobster dinner!  This morning I woke up early to make pastry for a birthday brunch for my cousin, I’m told there’s an epic card game on the horizon and, of course, we must take advantage of high tide.

Fresh Veggies

My life is so hard!

It’s lovely visiting various branches of the family and staying this active, but I can’t help but feel slightly frazzled.  I don’t like to neglect my blog duties, but unfortunately the Internet up here is shoddy at best and my cell phone is currently about as useful as a paperweight.  It’s nice to throw off the shackles of the modern world, but it can be detrimental when you’re cyber life is so active. I’m not one to complain, I’m extremely happy to be here, but if I seem slightly distracted you’ll have to forgive me, I’ve made plans with eight different relatives today.

Feta

Somehow I managed to throw together this pasta salad together yesterday and I’m so glad I found the time.  It’s a bit of a fusion dish; vaguely Italian with Asian undertones.  I know it’s strange but, yes, the two can coexist.  Oh, and I guess the feta makes a little bit Greek, so this salad is a mutt, just like me.  Since Mutt Pasta Salad doesn’t have such a good ring to it, I feel Everyday Pasta Salad is just as fitting a title and a whole lot more appetizing.

Crumbled Feta

Pasta salad is among my favorite summertime dishes.  It’s easy to make, it improves after sitting over night, and it’s easily the most refreshing solution to even your most dire summertime food emergencies.

Pasta Salad

So, throw this together this weekend, just in time for the eight BBQs you agreed to attend.

Enjoy!

Everyday Pasta Salad: Serves 6-8

4 cups uncooked pasta

1 yellow bell pepper, diced

1 green pepper, diced

½ red onion, diced

1 cup feta, crumbled

1 cup heirloom tomatoes, halved

1/4 cucumber, diced

½ cup fresh cilantro, roughly chopped

4 tbsp good quality balsamic vinegar

Juice of one lime

4 tbsp olive oil

3 cloves garlic, minced

3 tbsp fresh ginger, minced

Salt and pepper to taste

Directions:

Bring six cups of water to a boil over medium high heat.

Salt the water and add the pasta.

Cook for 9-12 minutes until tender.

Drain and coat pasta with olive oil and garlic.

Set aside to cool.

When pasta is cool, place  it in a large bowl and add veggies, cheese and cilantro.

Add lime, ginger, and balsamic vinegar.  Toss to coat.

Chill until ready to serve.

Spicy Mango Pulled Pork

Pulled Pork Sandwich

It was my brother’s birthday last weekend and I was lucky enough to spend it at my family’s cottage.  Every year we celebrate my bro’s birthday by consuming a few pigs and whole lotta beer.  We call it Pig Fest (my family is ever so refined).  Sausages, ribs, pulled pork, bacon, pork chops; you name it and we’ve probably served it to mark the occasion.   Clearly the movie Babe never really got to my brother; then again no animal related movie ever does.  The first time I ever ate venison my brother told me it was Bambi’s mother… I was four and yes, I’m still scared from the experience, although it was infinitely less painful than the time he convinced me that Keens Hot Mustard was butterscotch pudding.

Gotta love siblings, they’re so friendly.

Garlic

This was the first time we served pulled pork at our annual family pig out and I was left in charge of the preparation.  The pressure was on!  I knew I had a lot to live up to.  We’ve been throwing these shindigs since my brother’s fifteenth birthday and that was… well; I feel like I shouldn’t say or I may find myself being force fed spicy mustard all over again.  Anyway, it was a touch risky to add a new item to the menu of such a legendary event, but I persevered and wound up with the deliciousness you see before you now.

Mango

I knew going in that the ribs (the pièce de résistance of every pig fest to date) would win out, but I think I gave it my best effort and although I may be slightly biased, I favored the pulled pork over the ribs, but don’t tell my mom.  Since the ribs were slathered in Phil’s (an a amazing BBQ joint in San Diego) BBQ sauce, I wanted the pulled pork to be completely different, so I wouldn’t invite anyone to compare the two.   I chose to contrast the smoky sweetness of the Phil’s sauce with a vaguely Asian concoction that was sweet, tangy and spicy but in a very different way.

Pureed mango with jalapenos and green onion

Since pork and fruit of any kind get along like a house on fire, I grabbed a sad little mango languishing in the crisper and went from there.  For a touch of spice I threw in some jalapenos and fresh ginger.  I added a healthy dose of soy sauce to balance the sweet and enhanced the overall taste with a burst of citrus, courtesy of some lemongrass, a touch of marmalade and a splash of lime juice.  Then I simply doused the pork shoulder in this lovely blend and cooked the hell out of it.

Pork shoulder and marinade

Many of my family members ate it all on it’s own, but that was not enough for me.  Oh no, I had to take it to the next level.  I served this delectable treat in a bun (sadly, this was the only half-way decent bun I could find out in the boonies) and topped it with this coleslaw, which you’ve already met.  The creaminess of the coleslaw melted into the saucy pork and the crunch of the pepitas definitely added something special.  If at all possible consume both these recipes together… unless you’re not a fan of citrus in which case I wouldn’t make either.

Pulled Pork Sandwich with Cilantro Lime Coleslaw

But if you happen to have won a lemon-eating contest at the tender age of fourteen (you may want to forget that tidbit of information) then welcome home!  This sandwich was made for you!

Enjoy!

Spicy Mango Pulled Pork: Serves 8

6-8 pound bone-in boston butt

1 mango, cubed

5 cloves of garlic

1/8 cup lime juice

2 tbsp pureed lemongrass

3 tbsp fresh ginger, roughly chopped

3 tbsp sweet chili sauce (I used President’s Choice)

2 tbsp marmalade

2 jalapenos, divided

2 stalks of green onions, sliced

1/8 cup soy sauce (or to taste)

2 tsp sesame oil

2 cups of water

Directions:

Preheat oven to 300°

In a food processor place mango, garlic, lime juice, lemongrass, ginger, chili sauce, marmalade and one intact jalapeno.

Blend until smooth.

Deseed and dice the second jalapeno.

Pour puree into a medium sized bowl and stir in soy sauce, green onions, diced jalapeno and sesame oil.

Pat pork shoulder dry with paper towel and place it in a large dutch oven.

Pour mango mixture over the meat making sure to get it in every nook and cranny.  Add water.

Cover the pot and place it in the center of the oven.

Cook for one hour then turn the pork and spoon the juices over the top.

Repeat for six hours or until the meat comes easily off the bone.

Remove the fat and bone and shred the pork using two forks.

You can serve it right away, but I let mine cool and popped it in the fridge over night and reheated it the next day.

Serve it on it’s own or in a sandwich.