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Archive for June, 2011

Landlocked Lobster – Jeanne’s Arctic Appetizers Week #3

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Landlocked Lobster

The very brief cooking time, at high heat, is the secret to the lobster-like texture of this fish.

Ingredients

  • 1/2 cup butter, melted (125 ml)
  • 2 tsp.  crushed fresh garlic  (10 ml)
  • 1 tbsp. chopped fresh parsley (15 m)
  • northern pike OR a similar firm, white, fresh-water boneless fish fillet

Preparation Instructions

1. Mix warm, melted butter with garlic and parsley. Place in a small serving bowl, on a small serving plate.

2. Cut fish into strips, approximately 2″ (5 cm) long. Drop fish into boiling, salted water, a few strips at a time, so water doesn’t stop boiling. Boil 1 minute. Drain. Repeat with remaining strips.

3. Place warm fish on plate, surrounding the bowl of butter dip. Serve with toothpicks.
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Jeanne Reimer

Jeanne Reimer

This is the third in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Wild Meatball Taste Teasers – Jeanne’s Arctic Appetizers Week #2

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Wild Meatball Taste Teasers

Helen’s daughter, Shari, is a natural cook (which she comes by naturally), who naturally loves to experiment. This is her invention and it is delectable -  naturally!

Ingredients

  • 2 lbs. ground caribou (moose, deer or elk) 1 kg
  • 3 tbsp. soy sauce 45 mL
  • 1 tbsp. brown sugar 15 mL
  • 10 oz. can water chestnuts, finely chopped 284 mL
  • 1/2 cup finely chopped onion 125 ml
  • 1 tsp. dried parsley flakes or 1 tbsp. (15 mL) chopped fresh parsley 5 ml
  • 2 garlic cloves, minced or 1/2 tsp. (2 ml) garlic powder 2 ml

Preparation Instructions

1.  Mix all ingredients together in a large bowl.

2 . Shape into bite-sized balls (approximately 4 dozen).

3.  Place meatballs on a greased baking sheet with sides and bake in a 375°F (190°C) oven for 15 minutes.

Makes about 4 dozen meatballs.

SERVING SUGGESTIONS: Serve hot with fruit sauce or sauce of your choice. Center fruit sauce on a glass plate and surround with meatballs. Provide picks. Now enjoy!

Note: If you make these ahead, just reheat them in the oven at 400°F (200°C) for 5 minutes.

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Jeanne Reimer

Jeanne Reimer

This is the second in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Polar bear tours with a rustic accent at Churchill Wild’s Nanuk Polar Bear Lodge

Polar bear at Nanuk Polar Bear Lodge

Polar bear surveys the arctic landscape on the Hudson Bay coast at Nanuk Polar Bear Lodge

by Rick Kemp

Most of our Churchill Wild polar bear eco-adventures take place at Seal River Heritage Lodge. Every year we’ve added an upgrade or two and our guests rant about the service, accommodations, and the unequalled on-the-ground access to polar bears. We are the only company on the planet that operates remote fly-in polar bear eco-lodges.

Last year we added a new 1400 square foot dining room with huge picture windows overlooking Hudson Bay, to provide guests with a sea-side dining experience that makes viewing any polar bears that might walk by (and decide to peak in) an exceptional experience for both humans and bears!

This year we’re adding a kitchen fit for a celebrity chef. Construction starts next week and Jeanne is particularly excited about the concept of her new workspace.

Seal River is increasingly becoming THE destination in luxury arctic adventure travel and we’re proud to host whenever we have the opportunity. Seal is home to the popular summer adventure Birds, Bears & Belugas as well as September’s Arctic Safari and the Polar Bear Photo Safari.

But Seal River Heritage Lodge is not the only lodge in the Churchill Wild arsenal – we also operate Dymond Lake Eco-Lodge for our Great Ice Bear Adventure. And last year we started a new project – Nanuk Polar Bear Lodge – which is home to our Mothers & Cubs Adventure.

This converted old goose hunting camp is about as secluded as you can possibly get! Located approximately 150 kilometers southeast of Churchill, Nanuk is a 10 minute bush plane flight from the historic York Factory (and about an hour from Gillam). Nanuk has been around since the 1970s and the previous owner had often noted the massive number of polar bears in the area. As it turns out, Nanuk is situated right in the heart of newly discovered polar bear denning areas.

Last summer I went to Nanuk for the first time and it was a mind-blowing experience. The lodge can be best described as “rustic”. Individual cabins sleep two per room and at present the Nanuk operation can accommodate up to 12 people. Each cabin has its own bathroom and shower.

Nanuk Polar Bear Lodge

Nanuk Polar Bear Lodge

The main lodge has Wi-Fi, a kitchen, dining hall and a large common room with a fireplace and a bar. It’s all very cozy but not on the level of Seal River (yet). Plans are to bring it up to par with Seal but I must admit, the atmosphere at Nanuk lends itself well to an authentic arctic wilderness setting. The polar bears were plentiful and we also saw wolves, moose, Northern Lights and many different species of birds including eagles.

A number of media types were there with me (it was a media trip) and Michele Sponagle recounted our polar bear tale better than I could for MSN Travel in Polar Express. Angela Saurine came all the way from Australia and wrote Close Encounters with Polar Bears for News.com.au and Birgit-Cathrin Duval from Germany blogged about her experience in Guess who’s coming for dinner on her visual storytelling takkiwrites.com blog. We even had a trio from Mexico who gave us salsa dancing lessons one evening. Lucas Aykroyd and I spent our downtime talking about 1980’s hair bands and Euro heavy metal. Lucas wrote 1984: The Ultimate Van Halen Trivia Book so I knew ahead of time we would have lots to talk about.

The Mothers & Cubs Adventure at Nanuk takes place on the coast of Hudson Bay within the Cape Tatnam Wildlife Management Area, truly one of the most fascinating places on earth, with so much history I couldn’t get enough. I ended up reading three books about the area after my trip! Northern Manitoba is one of the most pristine wilderness areas left in the world – so remote that it has barely changed in thousands of years.

After a two hour flight from Winnipeg we arrived in Gillam and then took a bush plane to Nanuk. The breathtaking flight east from Gillam to Nanuk takes you over the Northern Taiga Forest and tracks the mighty Nelson River over the plains and tidal flats of Hudson Bay.

Following the same route the fur traders took for hundreds of years, you fly over York Factory, a trading post that was permanently established in 1684 by Governor George Geyer of the Hudson’s Bay Company – the beginning of Canada’s fur trade history. Some of the Nanuk staff expedition leaders are descendants of the Cree people who originally inhabited the area when the first Europeans arrived in the early 1600s.

This coastline of Hudson Bay around Nanuk and York Factory was in turmoil between 1600-1900 as the French and English played king of the hill – both looking to control the riches provided by the fur trade.

The early expeditions in search of the Northwest Passage would have followed the coast right past Nanuk. Many ships got wintered into the Bay and numerous explorers died in search of the elusive route. That in itself could be a blog post.

The polar bear and the cannon

Polar bear meets history at Nanuk

When you’re at Nanuk Polar Bear Lodge you’ll notice all sorts of artifacts. The previous owner was an avid explorer of the area and always carried his trusty metal detector with him. Within the fenced compound you’ll find remnants of old shipwrecks such as brass railings and authentic cannons from the 1800s, possibly even earlier.

Butch and Gordie, two of the Nanuk guides, have been there for almost 30 years combined. Both are proud Canadian First Nations people who know the surrounding land through a deep spiritual connection. Gordie is one of the nicest guys you’ll ever meet and Butch was born at York Factory in the 1950s, before the residents were relocated to York Landing Cree Nation. In the off season, Butch manages the York Landing airport but he loves to return to Nanuk every year.

The trip to the Nanuk Polar Bear Lodge was my first Churchill Wild Adventure. I can’t wait to go back. There’s a shipwreck that we didn’t get a chance to see.

It’s on the top of my “to do” list.

Gavin’s Caribou Strips – Jeanne’s Arctic Appetizers Week #1

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Gavin’s Caribou Strips

Gavin is Helen’s brother-in-law. We have watched a strange phenomenon develop through the years. We used to exchange recipes with sisters and sisters-in-law but nowadays it is just as likely to be one of the males in the family who has just found or produced a great recipe. This hors d’oeuvre is a winner. We have even served it to the Lieutenant Governor of Manitoba.

Ingredients:

  • 2 lbs. caribou strips, approximately 1/2 by 2 ½ inches 1 kg  (1 x 6 cm)
  • 1 cup flour 250 mL
  • 2 tsp. Dymond Lake Seasoning or 1 tsp. (5mL) each of seasoned salt & pepper
  • 1/4 cup vegetable oil 60 mL
  • 2 tbsp.  butter OR margarine 30 mL

Garlicky Wine Marinade

  • 2 cups dry red wine 500 mL
  • 2 garlic cloves, crushed
  • 2 tbsp.    soy sauce 30 mL
  • 1/2 tsp. dry mustard    2 mL

Preparation Instructions:

1. Combine all of the marinade ingredients and add the caribou strips. Marinate in the refrigerator for 8 hours, or overnight if more convenient.

2. Mix the flour and seasoning. Dredge (shake in flour until completely coated) the drained caribou strips in the flour and sauté (fry quickly, stirring constantly over high heat to seal in the juices) in the oil and butter, a handful at a time, until nicely browned. You may have to add more oil and butter.

3. Serve with wooden toothpicks.

Makes 8 dozen strips.

SERVING SUGGESTIONS:

These are delicious on their own but also taste great with a very simple dipping sauce made with 1 ¼ cup (60 mL) of your favorite bottled barbecue sauce mixed with 1 ¼ cup (60 mL) peach or apricot jam! Enjoy!

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Jeanne Reimer

Jeanne Reimer

This is the first in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer