In this issue of Will on the Grill I’m only going to give you a few tasty recipes but I’m going to give you some of the hard learnt secrets of the kitchen at the end. Doesn’t it just burn your butt when you want to make something but you’re missing one ingredient. Maybe you’ll find help here. Lost a measuring cup or all of your tablespoons went missing because the kids are using them for God knows what? You’ll find the answer here. Got the ingredient but not in the form the recipe asks for? I may be able to help you. I reccommend that you keep a copy of this tips section because you won’t find this information in one place. I’ve managed to collect various tips like this over the years the hard way by groveling at the feet of masters and occasionaly phoning my mom. Mom may have only given me a few of the tips but I’ve got other sources who added. Thanks to all who have helped me over the years.

By the way I’m looking for a recipe. I heard my late grandmother developed a bannock for diabetics and would be interested in putting it in this column. If you have the recipe, please give me a call at (514) 272-3077. Any other diabetic cooking tips or recipes developed in Eeyou Istchee would also be greatly appreciated.


Quick Baking Powder Biscuits Recipe:

This is a fast morning version.

Sift 2 cups all purpose flour, 4 tsp. baking powder, 1 tsp. salt, and 1 tsp. sugar (optional) together. Cut 1 tbsp. butter, plus 1 1/2-2 tbsp. shortening into flour with a fork. Make a well in the centre of flour. Pour 3/4 cup milk into the well. Stir well for 20 seconds until all of the flour is moistened. Toss on floured board and knead for 20 seconds. Pat into 1 /2″ thickness. Cut into rounds and place in pan. Bake at 450 degrees for 10-15 minutes until golden brown.


Navy Beans for writers

I came across this one in the Best of Texas Cookbook and decided to add it as I had never heard of writing for cooking anything quite in this manner. It was good for a chuckle.

You get you two sacks of dried Navy beans and put ’em in the biggest pot you can find and run hot water on ’em till they drowned. Cover ’em with pepper till they about half-choked. Cut up garlic and onions and add more pepper. Many people don’t add enough black pepper. Then find you a hambone or at least a pound of bacon and cook it till it’s greasier than your hair and then dump the whole lot in the pot, grease and all, and add more pepper.

Smoke some cigarettes while you bring all this to a boil, then turn the stove down low and let them cook for about two or three hours, after which you got you some Navy beans for writers what you can eat on for two or three days while you write your books. A man who can cook his own beans don’t hardly need to ask anybody anything about nothing.


Bahamian Grilled Chicken

4 chicken breast halves, skin on, bone in

Salt and freshly ground black pepper

Juice of 2 fresh limes or 1 lemon

2 tablespoons vegetable oil

1/4 cup finely diced bacon

1/2 cup finely chopped onion

1/2 cup thinly sliced green bell pepper strips

1/2 cup finely chopped celery

2 cups diced canned tomatoes and their juices 1 cup chicken stock

1 tablespoon Worcestershire sauce 1/2 teaspoon dried thyme

Grilling the chicken

Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes.

While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.

Making the sauce

In a 2-quart saucepan, over medium heat, heat the oil and bacon.

When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.

Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste.


Woking the Caribou

2-3 pounds caribou meat 1 cup celery, sliced diagonally slivered 1 cup fresh mushrooms, sliced 3 tablespoons oil

1 bell pepper, seeded and sliced into strips 1 teaspoon Worcestershire sauce 3 tablespoons soy sauce

1 cup fresh broccoli, separated into fleurettes

2 teaspoons sherry wine 2 garlic cloves, minced

1 cup cabbage, shredded Salt and pepper

2 teaspoons cornstarch

1/2 cup shallots, chopped


Hot cooked rice

Place 2 tablespoons oil, Worcestershire sauce, 2 tablespoons soy sauce and garlic into Chinese wok on high heat. Add meat, stirring and cooking until all liquid is absorbed and meat is thoroughly browned. Add sherry. Transfer meat from wok to platter. Pour the remaining oil and soy sauce into wok on high heat. Add vegetables and cook 7 minutes. Stir constantly to prevent sticking. Then, add cornstarch to mixture in wok. Return meat to wok and blend with vegetables. Salt and pepper to taste. Serve over hot cooked rice. Serves 5 or 6.

Pepper Steak

1/4 cup oil

2 large onions, sliced

1 clove garlic, crushed

1/4 cup cold water

1 teaspoon salt

1/4 cup soy sauce

1 teaspoon ginger

1 tablespoon cornstarch

1/2 teaspoon pepper

1/2 teaspoon sugar

1 1/2 pounds sirloin, cut in thin strips

1/2 cup beef bouillon

1 (6-ounce) can water chestnuts, sliced

2 large green peppers, sliced

4 green onions, cut into 1-inch pieces Cooked rice

In hot oil, saute garlic, salt, ginger and pepper until garlic is golden. Add meat and brown 2 minutes. Remove meat. Add green pepper and onions. Cook 3 minutes. Mix water with corn-starch and add to mixture. Return meat to pan and add all remaining ingredients. Simmer until thick. Serve over hot rice.


Crazy Crust Pizza


1 cup flour 1 teaspoon salt

1 teaspoon Italian seasoning or leaf oregano 1/8 teaspoon pepper

2 eggs

2/3 cup milk Topping:

1 1/2 pounds ground beef 1 cup thinly sliced pepperoni 1/4 cup chopped onion 1 (4-ounce) can mushrooms (optional)

1 cup pizza sauce or Hunt’s Herb Sauce 1 cup shredded Mozzarella cheese

In medium skillet, brown ground beef, seasoning to taste with salt and pepper. (No need to brown pepperoni, if used.) Drain well. Set aside. Lightly grease and dust with flour 12 or 14-inch pizza pan or 15 x 10-inch jelly roll pan. Prepare batter. Combine flour, salt, Italian seasoning, pepper, eggs, and milk. Mix until smooth. Pour batter into pan, tilting pan so batter covers bottom. Arrange topping of meat, onion, and mushrooms over batter. Bake on low rack in oven at 425° for 25-30 minutes until pizza is deep golden brown. Remove from oven. Drizzle with pizza sauce and sprinkle with cheese. Return to oven for 10-15 minutes. Serves 3 or 4.


Vinaigrette Dressing

It’s a do-it-yourself world at times and there’s nothing quite like a homemade salad dressing.

1/2 tsp dried parsley

1/4 tsp basil

1/4 tsp dried chives

3/4 tsp salt

1/2 tsp pepper

1 clove garlic, crushed

1 tsp dry mustard

1/4 cup white wine vinegar

1/2 cup olive oil

1/4 cup salad oil

Mix ingredients by shaking in a jar and put in refrigerator. Chill and shake well before serving.

Equivalents, Et Cetera


3 teaspoons = 1 tablespoon

1 fluid ounce = 2 tablespoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

1 cup = 1/2 pint

2 cups = 1 pint

4 cups = 1 quart

3 small eggs = 2 large eggs

1 square chocolate = 1 ounce 1/4 pound butter = 1/2 cup 1 pound shortening = 2 1/2 cups 1 medium lemon = 3 tablespoons juice 1 medium orange = 6 to 8 tablespoons juice 1 grated orange rind = 1 tablespoon


3 1/2 tablespoons cocoa plus 1 tablespoon fat or oil = 1 square bitter chocolate

1 1/2 tablespoons vinegar plus enough sweet cream to fill 1 cup; let it stand a few minutes = 1 cup sour cream

1 cup undiluted canned milk plus 1 tablespoon vinegar; let it stand a few minutes = 1 cup sour cream 1/2 cup canned milk, 1/2 cup water, plus 1 tablespoon vinegar; let it stand a few minutes = 1 cup buttermilk or sour milk

1 or 2 tablespoons vinegar plus enough sweet milk to fill the cup; let it stand a few minutes = 1 cup buttermilk or sour milk 1 teaspoon baking soda plus 2 teaspoons cream of tartar plus 1 teaspoon cornstarch = baking powder (use 2 teaspoons per cup of flour)

1 cup vegetable shortening plus 1/2 teaspoon salt = 1 cup butter (for baking only)

1 cup sifted all-purpose flour less 2 tablespoons = 1 cup cake flour

Raw to cooked

1 cup raw rice = about 3 1/2 cups cooked

1 cup raw wild rice = 3 1/2 to 4 cups cooked Macaroni doubles itself

Noodles only grow a third

1 1/4 pound unshelled walnuts = about 2 cups chopped walnuts

2 cups grated cheese, firmly packed = 1/2 pound

1 cup (1/2 pint) whipping cream = about 21/4 cups, whipped