VV November 2015 Issue 84 WEB

Page 16



write this article post federal election. Did anyone running for the various parties speak to climate change and how it might actually benefit us? Of course I say this tongue in cheek but we do have to face the inevitable. It is getting warmer in summer, milder in winter and I’m now getting second crops on my fig trees. Wahoo! So I no longer have to save to winter in the tropics? One only has to look at the Canadian dollar at the same time to see another item that is not so cool anymore. So let’s stay home and embrace this new stretch in the season. And there is no better way but to expand the kitchen one more room to the outside. The necessary ingredients will require a roof, awning or shedlike structure and deck or patio. A retractable awning would be


ideal to be ready for those golden days in January and February when the sun really counts. Then a heat source. Will it be oven cooking ‘El Inferno’’ , the barbeque or perhaps an open charcoal grill with a backup infrared overhead heater ? Whatever your choice, the possibilities are endless but you want to get on it now while the weather is still marvelous and keep the warm momentum going. We’re currently working with a client to take his wood fired Italian oven to be the heat source and magnet for all activities pre or post dinner hour. The aromas and radiant heat off the refractory clay walls of the oven keep a good 150 square foot area warm well into the evening and keeps everyone entertained. A retractable awning from Jeune Brothers Tent and Awning in Victoria can be installed quickly with hand

Open Tuesday - Sunday 10 am to 5:30pm CLOSED Mondays

DELICIOUS ASIAN STYLE DUNGENESS CRAB Ask Cowichan Bay Seafoods to crack and clean your live crabs right at purchase! Amount 3 1 tablespoon 1 1 3 stalks 1 teaspoon 3/4 Cup 1/2 Cup 1/4 Cup 3 tablespoons

Ingredients Dungeness crabs cleaned and cracked fresh cilantro shallot garlic green onions grated ginger soy sauce local honey fresh cracked peppercorns vegetable oil

Fresh live crab should be purchased and cooked the same day.The crabs can only be stored in the refrigerator for a few hours once taken out of their holding tanks.

Victoria Public Market at The Hudson 1701 Douglas Street, 778-433-4385


Method Finely chop all fresh ingredients and combine in large bowl with soy sauce and local honey. Add cracked crab* and toss. Cover and chill in marinade for up to an hour, turning crab often to really soak in marinade. Coarsely crush peppercorns with rolling pin or grind in grinder. Heat oil in a large wok or large deep pan over medium-high heat. Flash cook fresh crab in hot oil for 5 minutes until crab is hot. Add remaining marinade and 2 tbsp cracked black pepper and continue to stir until crab is cooked and shells turn red. Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls and serve with crusty bread, steamed jasmine rice and your favourite local white. For an extra spicy dish add to hot oil when cooking1 tablespoon Sambal Olek. Serves 2. For 4 people please double recipe. * For ease, fresh pre cooked crab can be purchased from Cowichan Bay Seafoods and used in this recipe making this dinner a quick one to prepare! Dungeness crab available live, cleaned, cooked and cracked!

1751 Cowichan Bay Rd, Cowichan Bay 250-748-0020 E-mail: info@cowichanbayseafood.com

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