BLOOD matters - Société Canadienne de l'Hémophilie
BLOOD matters - Société Canadienne de l'Hémophilie
BLOOD matters - Société Canadienne de l'Hémophilie
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NEOR<br />
did a front-flip into the water (he has<br />
an amazingly hydrodynamic head).<br />
The arts and craft activity, where we<br />
ma<strong>de</strong> a portrait of our cousin, Dylan,<br />
was another great family activity. This<br />
was followed by the fourth and final<br />
multi-challenge. Then lunch came<br />
and went.<br />
After that, we got our awards, did<br />
our evaluations and said our goodbyes.<br />
Then we packed, said our final<br />
good-byes and set out for home.<br />
Our Dad is David, the master<br />
campfire buil<strong>de</strong>r and he even received<br />
an award for that. Please find<br />
on this page some Bouffard family<br />
recipes to enjoy. <br />
“May all be fed, may all be healed, and may all be<br />
loved.” ~ John Robbins<br />
SALMON & TROUT<br />
Ingredients for preparation. Mix the following<br />
for the marina<strong>de</strong>—soya sauce,<br />
brown sugar, sea salt (to taste), 150ml<br />
(½ cup) water. Insure that the fillets are<br />
covered with the marina<strong>de</strong>. Let marinate<br />
overnight.<br />
Baste with the following marina<strong>de</strong><br />
just before and after cooking: 1 orange<br />
(equivalent amount of orange juice<br />
will work), ½ cup honey, 4-6 tbsp. soya<br />
sauce.<br />
Bake in oven at 350º C. for 20 minutes.<br />
Don’t forget to baste again immediately<br />
after removing from oven.<br />
BASS & PIKE<br />
Marinate in milk for 1 hour, then choose<br />
your preference:<br />
Coating Mix: 1 cup flour, ½ cup bread<br />
crumbs, ½ tsp. lemon pepper<br />
Dip in a mixture of beaten egg and<br />
water, then into the coating mixture.<br />
Cook on stove top in olive oil until crispy.<br />
Salt to taste<br />
Batter Mix: 2 cups flour, ½ tsp. baking<br />
pow<strong>de</strong>r (Magic), 1 cup water or 1 bottle<br />
of beer.<br />
Cook fillets the same as for the coating<br />
mixture, that is, on stove top in olive<br />
oil until crispy and salt to taste.<br />
FISH CANDY<br />
This recipe is for smoked fish.<br />
Marinate (rainbow) trout in brown<br />
sugar and soya sauce overnight. Leave<br />
skin on for smoking process. Note: the<br />
fish will need to be ‘smoked’ for 8 hours.<br />
This is to be done outdoors.<br />
Ingredients: 1 bottle of pancake syrup<br />
(you will not use it all, it is to be used<br />
for basting throughout the smoking<br />
process). If available, use genuine maple<br />
syrup.<br />
1 bag of brown sugar (you will not<br />
use it all, it is also to be used for basting<br />
throughout the smoking process).<br />
Place fillets flat on grill, spread marina<strong>de</strong><br />
over fillets, cover in the smoker,<br />
and baste with syrup and a sprinkle of<br />
brown sugar every 1½ - 2 hours for the<br />
entire 8 hours.<br />
Remove from grill, and enjoy! Bet<br />
you can’t control yourself once you<br />
taste this!<br />
Fish recipes provi<strong>de</strong>d by Robert Madahbee<br />
28\ Blood Matters Fall 2010
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