As our family embark’s upon their next adventure, with a move to the beautiful city of Vancouver, we spend a fond farewell and a Father’s Day to remember with our dear friends the Kuesis family.
I watched with mother’s pride as Hudson learnt the laws of the lake, guided by Max. Shooting this scene I couldn’t help but imagine years from now as these two young men enter college and look back at the memories they have shared. Quietly they sat and fished, occasionally sharing a secret joke. Max cheered with pride as his student, Hudson caught the first catch of the day.
I asked Dan why fishing was so special to him.
“I was four when I fell in love with fishing whilst visiting my moms family in the upper peninsula of Michigan. Back then it was just a cane pole, bobber and worm and I was hooked. Fishing is my way to wind down, and my goal when we moved here was to get 15 minutes with Cindy, fishing on the dock before the sun went down. Now that we have kids I find it is one of the best ways to spend quality time without the distraction of video games and TV, just the fresh air and time with each other. I think it gives the kids an opportunity to fall in love with nature and makes them want to preserve it. There seems to be endless life lessons when you look at fishing. Probably the best thing it taught me is patience and persistence. I feel this is one of the hardest things for them to develop in this fast paced world. The kids now have there own tackle boxes and can spend hours showing each other their prized lure collections. I am glad that my whole family love it as much as I do”.
With the days catch safely returned to the lake, it was time to start preparing our feast. Cindy and I decided to surprise the family with a culinary treat, Chef Vince from ‘Zeal’ restaurant in Schaumburg along with Patrick his Sous Chef. We love the creative and rustic flavors that Chef Vince creates and were delighted to learn a few tips and tricks around the grill.
In line with the fishing theme, we prepared two dishes using yellow tail snapper. One a simple grilled whole fish focusing on the flavors of the fish and the second, filleted with a touch of spice and garnished with mango salsa.
GRILLED YELLOW TAIL SNAPPER, ON A BED OF QUINOA, WITH PEACH MANGO SALSA & CHARRED ASPARAGUS
To see how to make this delicious dish check out my article of the Crate and Barrel Blog here
PEACH MANGO SALSA
To make this yummy salsa check out the recipe here on the Crate and Barrel blog
FRESH GRILLED WHOLE FISH STUFFED WITH CITRUS SLICES AND GARNISHED WITH CHARRED VEGETABLES
To see the recipe and some great tips click to my article on the Crate and Barrel blog
To add a little flaming theatre and that great charred look to the fish, Chef Vince doused the grill with a little oil .
JULIENNE REFRESHER SALAD
My ideal is to contrast the drama of a simple rustic fish dish with a delicate and fresh julienne salad. This recipe uses a delicious drizzled lime and yoghurt dressing.
Using a mandolin, cut wide, long slices of cucumber and zucchini. Using a peeler, slice asparagus and trimmed scallions length ways.
Arrange on a platter and drizzle with the yoghurt dressing: mix; 1 cup Greek yoghurt, 1 minced garlic clove, 2 tbsp lemon juice and a pinch of sea salt and ground black pepper.
RAINBOW PASTA SALAD
Kids just love this one, its so pretty.
- After cooking your pasta, rinse under cool water immediately .
- Combine 1/4 cup of olive oil, 1/8 cup fresh squeezed lemon juice and toss with the pasta. Refrigerate until ready to use, you can make this the night before it actually tastes better the next day.
- When ready to serve, combine a minced clove of garlic, sprinkle of sea salt, 1 tbsp ginger rice wine vinegar (or simply a red wine vinegar) and toss with the salad.
- Top with julienne red pepper strands for color and a few leaves of fresh parsley.
- Drain any excess juices.
CURLY CARROT SALAD
- Using a mandolin, finely slice lengthwise, rainbow carrots
- Place in a colander and immerse in an ice bath for about 2 minutes, this will create the curl on your carrots.
- Toss the carrots in a mixed dressing of 1/4 cup olive oil, 2 tbsp Japanese ginger vinegar, sprinkle of lemon zest & squeeze of lemon juice, crushed black pepper and sea salt dressing. Arrange on your serving plate, with sliced scallions and a sprinkle of mini sweet peppers.
Its lovely to pair the drama of a simple rustic fish with a delicate and fresh julienne salad. This recipe has a delicious drizzled lime and yoghurt dressing.
Using a Mandoline, cut wide, long slices of cucumber and zucchini. Using a peeler, slice asparagus lengthways then slice scallions lengthwise after removing the mustache ends.
Arrange on a platter and drizzle with a yoghurt mix of 1 cup greek yoghurt, 1 minced garlic clove, 2 tbsp lemon juice, sprinkle of sea salt and coarse black pepper.
To see the whole article click this link to the Crate and Barrel blog, where you will find all the delicious recipes and ideas for a Father’s Day celebration of your own.
Enjoy your Father’s Day with Literally Life and check out these some more yummy recipes!