- April 28, 2006 -
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Will on the Grill Restaurant Joya 6918 Boulevard Saint-Laurent Montreal’s Little Italy is known for its upscale, elegant restaurants. One of them stands a head above the rest, however. When you see Joya’s recipe below for a caribou meal you’ll understand why. Tino Cieco, Joya’s head chef, was kind enough to give us the recipes for the complete meal. Aside from cooking, Tino’s greatest passion is fishing. If he fishes as well as he cooks I’m surprised there are still fish in the world. There is always a problem in tasting caribou done this perfectly in that you may never want it done any other way. You will have tasted Cree ambrosia. The meal provided a range of tastes that complimented and enhanced each other in warm, earthy flavours. My dinner companion teasingly asked if that was a tear trickling down my cheek as I was making such noises of satisfaction and pleasure. This meal was so good we had to stop to give thanks to the Creator, not once but twice. Johnny Ianiro, one of the owners, acted as our maître’d, serving us the meal with a beautiful Terre del Sole wine from the San Giovese house. The wine had subtle undertones of spice and fruit. The wine was definitely for red meat. It wasn’t a harsh tannic wine but one that approached dry with a light sweetness. The choice of wine was made by the restaurant and definitely the right one for the meal. Caribou Joya Marinade Marinate caribou in this mixture for 24 hours. Slice into 1-2 inch thick slices and grill until medium rare. Sauce Reduction vin rouge 4 shallots Fry shallots with herbs, garlic and bay leaves. Add red wine and reduce until almost dry. Add game stock and reduce until thick. Salt and pepper to taste. Put on caribou just prior to serving. Mashed Potatoes Make mashed potatoes as normal but use olive oil instead of butter or margarine. Veggies with wild Chanterelles (mushrooms) Sauté veggies and mushrooms in olive oil with garlic. Italian broccoli Once again this whole meal was fantastic. If any organization or band council is heading into one of Mistissini’s fishing camps you might consider bringing along Tino as your group’s cook. It would be a great return on services for fishing. Simplest Onion Soup This is one of the easiest onion soups I know how to make. It is also a hearty meal in itself even though it can be used as first course. I always found this soup and a salad on spring days to be great for lunch or supper. 4 large yellow onions (about 9 to 11 ounces each), sliced Melt butter in large saucepan that holds at least 4 quarts. Add onions, cook over medium heat 12 minutes or until tender and golden. Stir often. Add sugar and cook, stirring, for 1 minute. Add broth, cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes. Season with salt and pepper. To serve, ladle soup into bowl, float toast on soup. Sprinkle with cheese.
Cheesy Garlic Bread Sweet Orphan Fanny, I nearly forgot one of the most important additions to onion soups and numerous other dishes. It is the Cheesy Garlic Bread to end all garlic breads. Enough said here are the goods: 1 loaf Italian bread Preheat the broiler. Cut the bread into slices 1 to 2 inches thick. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Enjoy.
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