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Posts Tagged ‘Jeanne Reimer’

Arctic Touch Quesadillas – Jeanne’s Arctic Appetizers – Week 6

Following the tortillas is a long list of ingredients that can be used in your quesadillas. The recipes given are only suggestions, and the only necessary ingredient is the cheese – it holds it all together.

  •           large, soft tortillas
  •           grated Cheddar OR mozzarella cheese
  •           picante sauce
  •           salsa
  •           sour cream
  •           horseradish
  •           chopped onion
  •           chopped sweet peppers, green OR red
  •           chopped jalapeño peppers
  •           chopped tomatoes
  •           sliced mushrooms
  •           capers
  •           sliced olives, green OR black
  •           crumbled bacon
  •           chopped ham
  •           any cooked OR smoked meat of your choice
  •           smoked fish
  •           anchovies
  •           refried beans

Warm 1 side of 2 tortillas first on a hot skillet, so that they puff a little (15 seconds will do). Remove tortillas to a working surface, and start building the quesadillas on 1 tortilla, by layering your choice of ingredients. Top with the second tortilla. Return to hot skillet and brown for 1 minute. Turn (that’s the challenging part!) and brown on the other side for 1 minute. The cheese should be slightly melted. Remove to a cutting surface, cut into 6 pieces, like a pie, and serve for lunch or snacks*.

Suggestion #1 – The Starter

  •           salsa
  •           crumbled bacon
  •           chopped onions
  •           sliced green olives
  •           grated Cheddar cheese

Suggestion #2 – The Hot One!

  •           sour cream
  •           picante sauce
  •           chopped pepperoni
  •           pickled jalapeño peppers, chopped
  •           sliced black olives
  •           grated mozzarella cheese

Suggestion #3 – North Knife Lake Special

  •           sour cream
  •           horseradish
  •           chopped tomatoes
  •           smoked fish
  •           capers
  •           sliced black olives
  •           grated Cheddar and mozzarella cheeses     

This is finger food, like a sandwich. Generally make 1 double quesadilla per person.

*To serve as an hors d’oeuvre, cut each slice into irregular shapes. Decorate with slices of jalapeño or olive, held in place with a toothpick.

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

 

Thanks!

Jeanne Reimer

 

Jeanne Reimer

Jeanne Reimer

 

This is the sixth 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!

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

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

 

Hauling Jeanne’s new gourmet kitchen through polar bear country and across the sea ice to Seal River Lodge

by Mike Reimer

Arctic sunshine on Hudson Bay

Sunshine in polar bear country!

Well folks, once again man pitted his slightly aging wits against the elements of Hudson Bay and survived. Thank goodness we were blessed with exceptionally good weather and sea ice conditions that were perfect for transporting materials to the lodges from Churchill.

Jeanne’s gourmet kitchen equipment and cupboards had been shipped from Winnipeg to Churchill by train a month prior and now all that remained was the “simple” task of getting them over the rugged Hudson Bay ice to the polar bear lodge.

All of our winter hauls involve a high level of adventure including high tide overflow, jumbled pack ice on Hudson Bay, raging blizzards, wind chills down to -50 degrees, marauding polar bears, frozen limbs, broken equipment and workers that actually wanted to eat more than once a day.

I think we could sell this as an “Extreme Adventure” to polar bear land or maybe do one of those reality TV shows! Fortunately other than some long, hard days in the saddle, the “extreme conditions” gave us a break this year and almost everything went off without a hitch.

A welcome fire on the sea ice

A welcome fire on a frigid day!

The Hauling Team consisted of Mike Reimer, Dave Schellenberg, Fraser Issac and Steve Toews, ably supported by Doug Webber as chief cook and bottle washer. Due to the relatively light load (7000 kgs) we elected to transport everything via snowmobile and komatik rather than firing up the old D6 Cat we normally use.

Freighting went well, weather was brilliant and all pieces arrived safe and sound after a two day adventure. Once the hauling was done the real worked commenced, that being the business of collecting our supply of firewood.

Visitors to our polar bear lodges will quickly see that this in itself is quite a feat, as there is hardly a stick in sight! Luckily, travel and exploration inland by snowmobile usually yields some pretty good stands of dead timber for burning, some of it over 300 years old!

Fraser and Steve had a tough time keeping up with the old guys and probably won’t care to see a wood haul for a bit, at least not until next year.