Paddle Meals: Keller Kabobs

June-July 1998

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

by Lannie Keller with Deborah Leach

In 1980 Ralph and Lannie Keller homesteaded on Read Island in the heart of the Discovery Islands. Since then they've been exploring BC's northern Desolation Sound, founding a kayak touring company in 1987. Paddlers on their Coast Mountain Expeditions rave about the locale and the gourmet meals using local ingredients-thanks to the sea, Lannie, her garden and chickens. The Kellers learned the pasta dish from one of their first customers-a very Italian heart surgeon. "He went down on his hands and knees grubbing around in the mud, totally excited exclaiming 'Vongole!' over and over." (Italian for clams). Lannie "cooks by feel" and had to make the dishes and measure everything for its. CME's homepage supplies more information about Coast Mountain Lodge and kayaking the Discovery Islands.

COAST MOUNTAIN'S TERIYAKI MARINADE, SPICY THAI, & PEANUT SAUCES

Make a large batch at home using a blender OR use the camp method. For the base marinade, blend together:

• 1/2 e. vinegar (I use my homemade raspberry vinegar and a tbsp of balsamic OR rice vinegar OR white vinegar & some lemon juice)

• 3 tbsp brown sugar plus (optional)

• 1 tsp molasses

• 3-4 tbsp tamari (soy) sauce

• 1 tbsp sesame oil

• 3 cloves garlic

• 4 (1/4") slices fresh ginger (OR 2 tsp grated, if not using blender)

• red pepper flakes - a pinch, to taste

• a dash of sake or sherry

For basting grilled foods, add a bit of oil to the marinade. For a thicker Spicy Thai sauce, stir in 1 /4 tsp of guargum. For Peanut Sauce, blend 1 /3 cup peanut butter into the marinade.

COAST MOUNTAIN'S FAMOUS FISHKEBOBS

Grill over a small open fire, below the high tide line.

Catch your fish, fillet and cut into pieces. Cut into 1" chunks as much extrafirm tofu as you don't have fish (!) Marinate these in teriyaki for a little while.

Thread prettily on skewers appropriate size chunks of the fish and tofu, green &/or red pepper, mushrooms, cherry tomatoes (I grow lots of these!), zucchini. Anything else you like - onion, eggplant, etc.

Grill gently, basting and turning frequently. Serve with plenty of brown basmati rice, and extra sauces.

CLAM PASTA (aka Pasta Vongole)

Note: Since clams and other bivalves are subject to PSP (Paralytic Shellfish Poisoning) or red tide, check with the local fishery officer or call the shellfish safety information line at 604/666-2828 before you harvest.

For vegetarians substitute broccoli and/or other veg for the clams and top/ toss with feta cheese and toasted hazelnuts.

For each serving:

• About 20 Manila or Littleneck clams, washed, steamed open, and shucked

• 2-4 tbsp olive oil

• 2-5 cloves garlic, chopped small

• 1 small zucchini

• some dried tomatoes, cut smallish (I homedry cherry tomatoes)

• 1-2 tbsp pesto

• Optional: red pepper, mushrooms, basil, oregano, grated parmesan cheese

• 100 g. pasta - use vermicelli for quick cooking OR linguine and heat the pasta water ahead

Prepare the sauté:

In olive oil, cook the garlic one minute, then add the clams and heat them through. At this point, stop if necessary, and wait for your pasta to be almost done. Then add to the sauté: zucchini (and other veg and herbs) and then the dried tomatoes, cook till the zucchini is just cooked, and as you take it off the heat (because your pasta is ready), stir in the pesto. Toss this all together with the pasta, serve it up on warm plates, and pass the parmesan! Serve with white wine, loaves of french bread spread with garlic butter.

Contact Ralph and Lannie at: Coast Mountain Expeditions, Ltd. Box 25, Read Island, Surge Narrows BC VOP IWO ph/fax: 250-287-0635 Email: coastmtn@cr.island.net

Send your ideas or feedback to debleach@yahoo.com