Paddle Meals:Gerry Dishes

December 2001 - January 2002

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

By Debbie Leach

Deb caught in the act with the 'ultimate' paddle meal from Barb's Place at Fisherman's Wharf in Victoria.
Photo: Alexandra Morton

A couple of guys were out paddling in their baidarka. They wanted to warm up, so they lit a fire-which burned up their boat. The paddlers survived, but they learned their lesson. 'You can't have your kayak and heat it too!' Corny? Just another word play in the repertoire of Gerry Smeltzer who spins great yarns, often lampooning fellow lawyers. Gerry, who loves to fish and has enjoyed sea kayaking for years, only began white water paddling after he turned 50, training at the Madawaska Kanu Centre in Ontario. He's thrilled when his daughters Lauren and Danielle or others join his adventures-so he can coach and revel in their enjoyment. Since he and Linda renovated their kitchen, Gerry is doing more cooking. "The Girls Who Dish!" is one of his favourite references. Here he shares some standbys-inspired by paddles in British Columbia and Baja California. The 'corny' theme carries through into his cuisine.

SMELTZER SEAFOOD CHOWDER

3 tbsp vegetable oil
1 large clove garlic, sliced
1 Walla Walla or Vidalia (sweeter) onion-diced
3 potatoes, cubed
1 can (5.5 oz./142 g) clams-drain broth for chowder
1 lb (454 g) rock fish-filleted and cut into 1-2 inch chunks
1 can (12 oz/341 mL) corn niblets, drained
1 litre 2% milk
1/2 tsp Louisiana Hot Sauce
In a large pot, fry garlic and onion in vegetable oil until translucent.
Toss in potatoes and clam broth. Cook 5 minutes, stirring
frequently. Stir in corn, fish chunks and milk. Cook for 10 minutes.
Add in clams and cover for 5 minutes. Season with hot sauce.

ENSALADA MEXICANA

This salad is a satisfying combination of colours and flavours that goes well with a cerveza like an amber ale or Negro Modela.
Note: Nopales are the fleshy oval leaves or pads of a prickly pear cactus. Nopalitos are available in cans-diced or in strips. Jicama is a bulbous root vegetable with a thin yellow-brown skin and white crunchy flesh. Pull off the peel and eat jicama raw or cooked.

1 can (19 oz/520 mL) black beans, drained
1 can (12 oz/341 mL) corn niblets, drained
1 can Nopalitos [or 1 cup jicama or radishes-cut into matchsticks]
1 red pepper, cut in cubes
1 small red or Walla Walla onion, thinly sliced

Dressing-combine in a jar: 1/3 cup lime juice, 1-2 tbsp. balsamic vinegar, 1/2 cup (125 mL) olive oil, 1 Jalapeno pepper-seeds removed and chopped finely, 1-2 tbsp chopped fresh Cilantro or 1 tsp. dried Italian seasoning. In a bowl, combine the beans, corn, cactus, red pepper, and
onion. Toss with dressing.