Will on the grill
By Will Nicholls

It’s a dirty job, but someone has to do it, they say. This year I returned to the Salon des Vins et Spritueux de Montreal bringing along that noted Cree connaisseur of fine wine and great scotche, Don Nicholls.

One of our first stops was at the Diageo table to look over scotches. Diageo had brought out Johnny Walker but we were after a taste of the classic single malt scotch. First taste was a 16-year-old Lagavulin that was intense. The shear pungency of the peat taste is not for beginners. Try it after you’ve gotten to like scotches and you’ll do fine. A more popular 14-year-old Oban was the classic Highlander scotch that most people like. It is a sweet dry tasting scotch that leaves an oak taste in the mouth. You can’t go wrong with this choice. As far as spirits were concerned this was perhaps my pick of the Salon.

Another first for the Salon was the food. There were fantastic chocolates from Genevieve Grandbois. Amazing tastes that will go well by themselves or with a nice Porto. Speaking of which, Cockburn, did not make a bad showing with their selection of portos.

A nice choice for spring and summer would be Quebec’s own Intermeil Benoite. It is made of citrus, fruits and honey, giving it a very nice taste. This one would go good with fish, goose or duck dishes. Another one of the honey wines I particularly enjoyed was the Honey and Raspberries. This is a light and fruity drink that will go well on hot summer days. I was told if you add mashed raspberries or even blueberries and let it set for 12 hours in the fridge. The resulting drink is called Summer Delight.

Another Quebec specialty, Apple Ice Wine, was outstanding this year. Try the Neige Eternelle with some fois gras. I did and was in heaven.

A drink I see becoming popular is Tequila Rose. Even though this drink is the colour of Pepto Bismo the strawberry taste will appeal to most palettes.

All in all the Salon was a experience not to be missed. You get to try out new wines and other drinks without buying the whole bottle. It is a great and inexpensive way to find your next favorite drink or chocolate.

Maple Mustard Moose Roast

This is a little something my brother Don and I came up with when we were at home. Mom and Dad had a nice piece of moose meat. We had Meechum’s butcher cut the moose up and came out with three nice roasts and some hamburger. Mom had picked up some maple products and we were intrigued with cooking possibilities. The resulting roast was a true delight for the tongue. The pork fat was added as sometimes moose roast can dry up.

5 lb or more moose roast

thinly sliced pork fat (can substitute bacon)

1 large onion

3 cloves garlic

maple mustard

dry mustard

1 teaspoon parsley

The pork fat should only be enough to cover a small portion of the top of the roast.

Smear maple mustard over roast.

Lightly sprinkle with dry mustard. Sprinkle with parsley.

Sprinkle roast with cut up onion and garlic.

Put in oven preheated to 375 F for one half hour.

Lower temperature to 325 F, add potatoes, onions, carrots and whatever vegetables you like and cook for another three hours.

Hot Garlicky Breasts

These are quite easy to make and come highly recommended. During a special AGA in Waskaganish I gave two chiefs a sample of my Hot Garlicky Breasts. Chief Robert Weistche said they were fantastic and Chief Abraham Rupert gave “Will on the Grill” two thumbs up for the experience.

5 chicken breasts

4-5 cloves of garlic

garlic salt

cayenne pepper

buffalo wing hot sauce

Peal and strip garlic cutting into slices.

Make small cuts into the breasts (about four per breast) inserting a slice of garlic into each cut.

Sprinkle garlic powder and cayenne pepper over breasts.

Put buffalo wing hot sauce on breasts and let marinate for about three hours.

In a covered roaster put in oven at 325 F for 45 minutes to an hour depending on size of breasts.

Yukon Gold Potato Gratin

1 1/2 pounds Yukon Gold potatoes, peeled, sliced 1/4 inch thick

1 medium yellow onion, thinly sliced

butter, unsalted

salt and pepper, to taste

1 cup grated Gruyere cheese, about 4 ounces

2 ounces freshly grated Parmesan cheese

2/3 cup heavy whipping cream

Preheat oven to 375 F.

Combine the potatoes and onions in heavy large saucepan, cover with water and bring to a boil. Reduce heat and simmer for a few minutes until potatoes are just tender. Do not overcook as you still have to bake them. Drain the mixture well.

Put half of potato-onion mixture into a very lightly buttered 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 1/4 of the Parmesan cheese.

Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining Gruyere and Parmesan cheese.

Bake uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Asparagus and Crab Salad

This salad is great and you can substitute cooked and diced chicken or duck for the crab. Use one and a half cups if you substitute. It is one of those meals that will help give you a healthier lifestyle without sacrificing taste.

Dressing:

2 tablespoons olive oil

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon orange juice concentrate

1 tablespoon lime juice

1 tablespoon dark sesame oil

Salad:

2 cups cut-up fresh or frozen Michigan asparagus

12 ounces crab meat (fresh or canned) or imitation crab

1 (10-ounce) bag lettuce mix

1 cup 1/2-inch pieces cantaloupe

1 cup sliced seedless cucumber

For Dressing:

Combine all ingredients; mix well. Set aside.

For Salad:

Steam or microwave asparagus until tender-crisp. Drain and let cool.

Cut crab into bite-size pieces. Combine asparagus and crab in large bowl, add lettuce mix, cantaloupe and cucumber. Toss gently.

Pour salad dressing over all. Toss to evenly coat. Serve immediately.