Baja Grilled Chicken Chef's Salad

I love grilled vegetables, what a great assortment of veggies and chicken!

1 cup Diana Sauce Western Smokehouse flavour, divided
1 tbsp each brown sugar and cider vinegar
1/4 cup vegetable oil
2 tbsp lime juice
2 tsp minced chipotle peppers in Adobo sauce
2 cobs corn, husked
4 thick rings of pineapple
4 boneless, skinless chicken breasts
3/4 tsp each salt and pepper (I omit the salt)
8 cups shredded iceberg lettuce (I prefer romaine)
1 avocado, pitted peeled and sliced
1 red pepper, sliced
2 green onions, sliced
Lime wedges

1. Preheat the grill to medium high and grease the grate.  Divide the sauce in half.  Stir one half with brown sugar, cider vinegar and vegetable oil.  Reserve.  Stir remaining sauce with lime juice and chipotle peppers until combined.
2. Brush corn, pineapple and chicken with chipotle sauce mixture; sprinkle evenly with salt and pepper.  Transfer chicken and corn to grill.  Cook, turning once for 5 minutes.  Reduce heat to medium; cook, turning as needed for 9 to 12 minutes or until tender and cooked through.  Add pineapple during last 5 minutes of cooking time; turning as needed.  Remove everything from grill.  Slice chicken and quarter pineapple rings.  Use a sharp knife to cut corn into disks.
3. Divide lettuce between four large plates.  Drizzle with some of the reserved dressing.  Arrange grilled chicken, pineapple, corn, avocado, red pepper and green onions over lettuce.  Drizzle with remaining dressing.  Serve with lime wedges. Makes 4 servings.

Ginger Peach Glazed Pork Medallions with Zesty Grilled Corn

A great change of flavour for the grill.  I actually prefer grilled corn to boiled.

3 pork tenderloins, about 375g each
1 tsp salt and pepper (I exclude the salt)
1 cup melted peach jam
3/4 cup HP sauce
1 tbsp each minced fresh ginger and balsamic vinegar
1 clove garlic, minced
1/2 tsp ground cumin
Chopped fresh coriander

Zesty Grilled Corn
1/2 cup each melted butter, HP sauce and finely chopped basil
1 tbsp hot sauce
1 tsp each salt and pepper (I exclude the salt)
12 cobs corn, husked and blanched for 10 minutes

1. Cut the pork tenderloins into 2 inch medallions (It is very important to have a consistent size).  Sprinkle evenly with salt and pepper, reserve.  Stir the peach jam with the HP sauce, ginger, balsamic vinegar, garlic and cumin until smooth.  Pour one third of the peach mixture over the pork.  Marinage for 30 minutes.
2. Preheat the grill to medium.  Remove the pork from the marinade.  Discard the used marinade.  Grease the grate and add the medallions.  Grill for 5 minutes.  Turn the pork and baste liberally with the reserved peach mixture.  Grill, basting often, for an additional 8 to 10 minutes or until the pork is cooked to desired doneness.  Baste with any remaining peach mixture before removing from the grill.  Arrange on a platter and garnish with chopped coriander.
3. Zesty Grilled Corn: Meanwhile, blend the butter with the HP Sauce, basil, hot sauce, salt and pepper until combined.  Arrange the corn on the grill and cook, turning and brushing often with the butter mixture, for 5 minutes or until browned and tender.  Add to the platter with the pork.  Makes 6 servings.

Mediterranean Pork Kebabs - and variations

You can't go wrong with a kebab, they are versatile and fun.  Mix up the meat and veggies to what your preference is or what the fridge holds!  The trick to kebabs is cutting everything to about the same size so it cooks evenly.

1/2 cup Garlic and Herb marinade
1/2 cup ketchup
2 tsp each dried oregano leaves and lemon juice
500 g pork tenderloin cut into 16 bite size chunks
16 each bite size chunks zucchini and cherry tomatoes

1. Soak 8 long bamboo skewers in cold water for 30 minutes.  Preheat the grill to medium high and grease the grate.  Stir the marinade with the ketchup, oregano and lemon juice until well combined.  Toss half of the mixture with the pork and vegetables; let stand for 15 minutes.
2. Thread 2 pieces each of pork, zucchini and cherry tomatoes alternately onto each skewer.  Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through.  Makes 4 servings.

For Steakhouse Mushroom Kebabs

• replace Garlic & herb marinade with steak spice marinade
• replace ketchup with Diana Marinade Western Smokehouse flavour
• replace pork tenderloin with beef top sirloin
• replace Zucchini and Cherry Tomatoes with Button mushrooms and red onion

For Spicy Tex Mex Kebabs

• replace Garlic and Herb marinade with Diana Marinade Spicy Southwest flavour
• replace ketchup with Diana Sauce original
• omit oregano and lemon juice
• replace pork tenderloin with chicken breast
• replace zucchini and cherry tomatoes with red and green peppers

Sensational Burgers Three Ways

A family favourite!  It is nice to change up the regular burger now and again.

Burger Ingredients:
1 egg, beaten
2 tbsp grated onion
2 tbsp Worcestershire Sauce
1 clove garlic, minced
1/2 tsp each salt and pepper
500g lean ground beef or turkey
Cheese
Hamburger buns (I like the thin ones)

Glaze Ingredients below

1. Whisk the egg with the onion, Worcestershire sauce, garlic, salt and pepper.  Crumble in the beef (or turkey if making the Mango Tango Turkey Burger). Mix gently.  Chill the mixture for 15 minutes; then divide into 4 equal sized patties.  Preheat the grill to medium high and grease the grate.  Set the patties on the preheated grill and cook, covered for 6 minutes.
2. Flip the burgers and reduce the heat to medium.  Choose a glaze below and mix ingredients.  Brush with some of the glaze.  Grill turning and brushing with glaze for 6 to 8 minutes or until 90C inside. Brush with any remaining glaze and top with cheese (if using) before removing from the grill.  Serve on buns with traditional garnishes.

*reduce Worcestershire Sauce to 1 tbsp if using turkey.

Glazes

Swinging Sweet and Sour

Stir together 2/3 cup ketchup, 1 tbsp each brown sugar and cider vinegar, 2 tsp Dijon Mustard.  Works on beef - use mozzarella cheese 

Smokehouse Shuffle

Stir together 2/3 cup Ketchup, 1 tbsp brown sugar, 2 tbsp cider vinegar, 2 tsp hot sauce.  Works on beef - use crumbled blue cheese

Mango Tango Turkey

Stir together 1/3 cup each HP Sauce and Mango chutney, 1 tbsp each brown sugar and cider vinegar, 2 tsp Dijon mustard.  Works on Turkey - use cheddar cheese

Grilled Tomato Pasta Salad

A salad with great variety and colour.  Lots of flavour.

2 lb (1kg) cherry tomatoes, halved
1/2 tsp fresh ground black pepper
2/3 cup Diana Marinade, Garlic and Herb flavour
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
4 cups cooked orzo or other pastina (tina pasta shapes)
3 cups coarsely chopped baby spinach
1 cup coarsely shredded basil leaves
1/2 cup crumbled feta cheese
Toasted pine nuts

1. Preheat the grill to mediumhigh.  Line the grate with a sheet of heavy duty foil.  Place the tomatoes in a large bowl and sprinkle with pepper.  Stir the marinade in a separate bowl with the lemon zest and lemon juice.  Gently toss the tomatoes with half of this mixture.  Whisk the olive oil into the remaining marinade mixture in the bowl; reserve.
2. Brush the foil with a little extra olive oil.  Place the tomatoes on the foil, cut side up.  Grill the tomatoes for 5 minutes.  Reduce the heat to medium and grill for 15 minutes or until wrinkled and browned.   Lift the foil with the tomatoes and any juices onto a baking sheet.  Gently scrape the tomatoes into a bowl.
3. Toss the orzo with the reserved oil marinade mixture.  Gently stir in the spinach and half each of the tomatoes, basil and Feta cheese.  Transfer to a deep plater or bowl.  Garnish the salad with the remaining tomato, basil, cheese and pine nuts.  Season with additional fresh ground pepper to taste.

Makes 8 servings

Grilled Salmon Fillets - 3 Ways

Don't let winter stop you from using the barbecue!  These are simple salmon recipes that are definitely kid friendly.

6 boneless, skinless salmon fillets

1 tbsp vegetable oil

Lime Wedges

1. Stir the ingredients for one of the glazes below until smooth.  Heat on high in the microwave for 2 minutes; stop to stir twice.  Reserve.
2. Preheat the grill to medium high; grease the grate well.  Brush the salmon with the oil.  Place the salmon on the grill.  Grill for 3 minutes.  Turn and brush liberally with the glaze mixture.  Reduce the heat to medium.  Close the lid and cook for 3 to 4 minutes or until just barely coral on the inside when tested with a knife.  Brush with additional glaze.  Serve with lime wedges.  Makes 6 servings.

Moroccan Spiced

1/2 cup ketchup

2 tbsp lime juice

1 tbsp brown sugar

2 tsp each ground cinnamon and ginger

1 tsp ground coriander

1/2 tsp each ground cumin and black pepper

Smokey Chili

1/2 cup Diana Sauce, Western Smokehouse flavour

2 tbsp lime juice

1 tbsp brown sugar

2 tsp chili powder

1 tsp ground coriander

1/2 tsp each ground cumin and black pepper

Lemon Tomato

1/2 cup Chili Sauce

2 tbsp lemon juice

1 tbsp brown sugar

2 tsp dried oregano leaves

1 tsp finely grated lemon zest

1/2 tsp black pepper

Shanghai Chicken Legs

A great BBQ recipe.  If you don't like dark meat change to Chicken Breast with the bone in.

4 chicken leg quarters, skin on
1/4 cup Worcestershire sauce, divided
1/2 cup HP sauce
1 tbsp each brown sugar and lemon juice
2 tsp each minced ginger and toasted sesame oil
1 clove garlic, minced
1 tsp Chinese five spice powder or ground cinnamon
1/2 tsp each salt and pepper
Snipped chives

1. Preheat the grill to medium and grease the grate.  Marinate the chicken legs in the Worcestershire sauce for 30 minutes.  Blend the HP sauce with the brown sugar, lemon juice, ginger, sesame oil, garlic and five spice powder in a microwave safe bowl.  Heat on high for 2 minutes, stopping to stir twice, or until hot and bubbly.  Reserve.
2. Sprinkle the chicken evenly with salt and pepper.  Place on the grill meaty side down.  Grill for 5 minutes or until well marked.  Baste with some of the sauce.  Turn the chicken and baste again with the sauce.  Turn off the burner directly under the chicken, leaving the other burner on.  Grill the chicken, covered, basting occasionally for 40 minutes or until very tender and cooked through.

Beef Tenderloin with Asian Flavourings

I love Asian inspired food.  This was excellent.  Make sure you use fresh ginger and not powderedFrom Food and Drink Summer 2011

3 tbsp soy sauce
2 tsp grated ginger
2 tsp chopped garlic
2 tsp cracked peppercorns
1 tbsp vegetable oil
1.5 kg beef tenderloin
Salt to taste

ONIONS
1 tbsp slivered onions
1 tbsp soy sauce
1 tbsp rice or cider vinegar (I use rice vinegar)
1 tsp Asian chili sauce or other hot sauce
2 tbsp vegetable oil
2 large Spanish onions, cut into 1/2 inch thick rounds
Salt to taste (I don't find I need any because of the Soy sauce)

DRIZZLE
1/4 cup low salt soy sauce
1/2 cup balsamic vinegar
1 tsp grated lime rind

GARNISH
Maldon salt (I didn't do this)

1. Combine soy sauce, ginger, garlic, peppercorns and oil.  Brush on beef and let marinate for 30 minutes to 2 hours.  Sprinkle with salt just before grilling.
2. Combine ginger, soy sauce, vinegar, chili sauce and oil.  Toss with onions then sprinkle onions lightly with salt.  Reserve.
3. Preheat grill to high and turn off middle burner.  Add meat to grill and grill with lid closed for 10 minutes, then turn over and grill another 15 minutes or until medium rare.  When you turn meat add onion slices to grill over the lit burners and grill for 5 minutes, turn over and grill another 5 minutes or until browned and juicy.  Let tenderloin rest for 5 minutes before carving.
4. Combine soy sauce, balsamic vinegar and lime rind in a small pot over high heat.  Boil until syrupy about 4 minutes.
5. Slice beef, sprinkle with Maldon salt and drizzle with soy balsamic glaze.  Serve with onions.

Grilled Whole Veal Tenderloin with Brandy Butter Sauce

The Brandy Butter Sauce here is fabulous.  I used my gas bbq for this despite the recipe calling for an infra red one.  I just set one side on high for about 15 minutes and then seared the meat and then placed it on the unheated side to cook.  If you can't find veal tenderloin (I couldn't) use pork or beef tenderloin (I used beef).  From Food and Drink Summer 2011.

1/2 cup unsalted butter, melted and cooled
1/4 cup brandy
1 tbsp fresh thyme, finely chopped
2 veal tenderloins, each about 750g, silver skin removed
1/4 cup steak spice
1 tbsp smoked paprika
2 tbsp olive oil

BRANDY BUTTER SAUCE
1 tbsp butter
1 cup thinly sliced shallots
4 cloves garlic, minced
2 tbsp brandy, diluted with 2 tbsp water
6 tbsp cold unsalted butter, cubed
Salt and freshly ground black pepper

1. In a small bowl, whisk together the melted butter, brandy and thyme to combine.
2. Pat tenderloins dry with paper towels.  Fill an injector with the butter mixture.  Stab and inject the tenderloins in multiple places.  Cover in plastic wrap and refrigerate for 2 hours
3. IN a small bowl, combine the steak spice and smoked paprika.  Remove tenderloin from the refrigerator, rub with the olive oil and then massage well with the spice mixture.  Set aside for 30 minutes to come to room temperature.
4. For brandy butter sauce, place a medium saucepan over medium heat on the barbecue side burner or stovetop.  Heat 1 tbsp of butter until foaming.  Add the shallots and garlic and cook for 5 to 7 minutes, until very soft and fragrant.  Remove from heat and stir in the diluted brandy.  Whisk in the cold butter, 1 cube at a time, until fully incorporated.  If the mixture becomes too cool to melt the butter, place it back on the burner briefly while whisking constantly to ensure sauce does not split.  Season to taste with salt and pepper and keep warm over very gentle heat until ready to serve.
5. Preheat the grill to medium high or 450F.  Preheat the infrared burner for 1 minute.  (If using a gas bbq use the above instructions).
6. Place the tenderloin on the infrared burner and sear, about 1 1/2 minutes a side.
7. Move tenderloin to medium high side and grill for about 4 to 6 minutes a side for medium rare.  Remove from grill and allow to rest for 5 minutes.
8. Slice the tenderloin into 1 inch thick medallions, remove to a platter and spoon brandy butter sauce over.  Sprinkle with additional thyme leaves if you wish.

Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.

Slow Barbecued Pork Ribs with Chilean Salad

This recipe had me at slow barbecued and ribs :)  I love using the BBQ this way,  It really brings the flavour out.  The recipe calls for back ribs and they are supposed to have the most flavour.  If your store doesn't have them just substitute for spare/side ribs.  This came out of the Food and Drink 2005 book.

1 tbsp chopped garlic
2 tbsp fresh oregano
1/4 cup orange juice
1/4 cup lime juice
1 tsp honey
1 cup chopped red onion
1 tsp chopped chipotle pepper
1 tbsp adobo sauce
1/4 cup vegetable oil
3 lb (1.5 kg) pork back ribs
salt

1. Combine garlic, oregano, orange juice, lime juice, honey, red onion, chipotle pepper, adobo sauce and vegetable oil in a bowl.  Cut each rack in half.  Place ribs in baking dish and pour over marinade.  Marinate for 4 hours or overnight in refrigerator.  Turn ribs several times if possible.  
2. Preheat oven to 300 F
3. Season meat with salt and place meat and marinade in a roasting pan.  Bake, uncovered for one hour.
4. Preheat grill to low and turn off 1 element.  Remove ribs from pan and place on turned off side.  Grill slowly, turning twice for 1 hour or until ribs are cooked through and glazed.
5. Serve with Chilean Salad.

CHILEAN SALAD

3 cups sliced tomatoes

1 cup finely sliced sweet or red onions

Salt and freshly ground pepper

3 tbsp olive oil

1 tsp lemon juice

1 tbsp chopped coriander leaves

1. Mix tomatoes, onion, salt and pepper together on a platter.
2. Combine oil and lemon juice and pour over salad.  Sprinkle coriander leaves on top.

Serves 6

Grilled Steak Fajita Salad

Simplicity and goodness, I love this one!  Once again I get to use my BBQ and the salad is a nice light twist!

1 cup Diana Sauce, original flavour (or your favourite BBQ Sauce)
2 tbsp each lime juice and chopped fresh coriander
1 tsp cumin
1/2 tsp hot pepper sauce
500 g Sirloin Steak
1/4 tsp each salt and pepper
4 corn tortillas or small flour tortillas
1 tbsp vegetable oil
6 cups shredded romaine lettuce
1/2 cup sliced red onion
1 red or yellow pepper, sliced
1 avocado, sliced (love this addition!)
1 cup shredded cheddar cheese (use mozzarella or get creative with goat cheese)
1/2 cup sour cream ( I skipped this)

1. Preheat the grill to medium high and grease lightly.  Stir the sauce with the lime juice, coriander, cumin and hot pepper sauce.  Brush 1/4 cup of the mixture over the steak and sprinkle evenly with salt and pepper (I omitted the salt).  Brush the tortillas with the oil.
2. Set the steak and the tortillas on the grate.  Grill the tortillas for 2 minutes, turning as needed or until well marked.  Remove from the grill, cool slightly and break or tear into strips.  Grill the steak for 8 to 10 minutes, turning once.  Rest the steak for 5 minutes before slicing thinly.
3. Layer the lettuce, red onion, peppers and avocado onto four serving plates.  Top with the steak and the tortilla strips.  Drizzle with the remaining sauce mixture and garnish with the cheese and the sour cream.  Makes 4 servings.

Creamy Grilled Potato and Mushroom Salad

A great accompaniment to any BBQ dinner!  I love baby spinach and it works wonderfully in this salad!

2 lb (1kg) baby potatoes, halved
500g button mushrooms, trimmed
1/2 cup Diana Sauce, Original Flavour (or your favourite BBQ sauce)
2 tbsp vegetable oil
1/2 tsp each salt and pepper
1/2 cup light mayonnaise
2 tbsp chopped fresh coriander or parsley
1 red pepper, chopped
3 green onions, chopped
3 cups baby spinach leaves

1. Cook the potatoes in a large pot of boiling salted water for 10 minutes or just until fork tender.  Drain and rinse under cold, running water.  Transfer to a large bowl.  Add the mushrooms.
2. Preheat the grill to medium high.  Stir 2 tbsp of the sauce with the vegetable oil.  Gently toss the potatoes and mushrooms with the oil mixture, salt and pepper.  Transfer to a grilling basket or line the grate with perforated grilling foil.  Grill for 20 minutes, turning often until well marked.  Cool to room temperature.
3. Stir the remaining sauce with the mayonnaise and coriander.  Toss the potatoes, mushrooms, red pepper, onions and spinach with the mayonnaise mixture.  Serve at room temperature or cool.   Makes 10 to 12 servings.  

Beer Can Chicken

I used beer (because it was the first time I had done this) but you could easily switch it up with Pineapple Juice or Apple Juice.  Obviously it needs to be in a can :)  This is easy and wonderful!!

1 whole chicken (1.5 kg)
1/4 tsp each salt and pepper
1/3 cup Marinade, Steak Spice Flavour
2 tbsp each finely chopped fresh parsley, green onion and basil
2 tsp finely grated lemon zest
1 can lager style beer
1/2 cup Rib and Chicken BBQ sauce - the recipe called for Diana Sauce and that is what I used - but use your favourite.  I quite like the Diana Sauce products.

1. Preheat the grill to medium high.  Rinse the chicken inside and out and pat dry.  Sprinkle evenly with salt and pepper.  Blend the marinade with the parsley, green onion, basil and 1 tsp of the lemon zest.
2. Rub the marinade mixture all over the chicken.  Stir 1/4 cup of the beer with the sauce and remaining lemon zest.  Reserve the remaining beer in the can.
3. Set the opened beer can on two stacked foil pie pans (doubled for strength).  Stand the chicken over the beer can, on the pie pans and set on the grill.  Close the grill and cook, basting often with the sauce mixture and turning the foil pan occasionally for 55 to 65 min minutes or until the juices run clear.
4. Use two pairs of chef's tongs to carefully lift the chicken off the beer can and transfer to a cutting board.  Discard the can and foil plates.  Rest the chicken for 5 minutes before carving.  Makes 4 to 6 servings.

The Ole Burger

Who doesn't like burgers!!!  A meal that adults and kids will enjoy.  I barbecue as long as I can (I have been known to shovel out the BBQ in the winter).  Here is a recipe I got out of Food and Drink 2011 that has a nice twist on the usual burger.  I almost always make my own patties and this one spices it up with Chorizo Sausage - use Italian if you can't find uncured Chorizo.

4 thin slices serrano ham

SAFFRON MAYO (I didn't do this - just used regular Mayo)
1/4 tsp crumbled saffron threads
1 tbsp warm water
1/2 cup mayonnaise

BURGERS
3/4 lb (375 g) uncured (raw) chorizo sausage (use Italian if you don't have this available)
3/4 lb (375 g) ground pork (ground chicken works well too)
1/4 cup finely chopped fresh parsley
1 tbsp finely chopped fresh thyme leaves
1 tsp sweet smoked paprika
1/4 tsp each kosher salt and black pepper
90 g Manchego cheese, thinly sliced (I couldn't find this so I used Havarti)
4 onion buns
washed and dried boston lettuce leaves
2/3 cup drained sliced roasted peppers

1. Preheat oven to 400F.
2. Lay ham slices in a single layer on a parchment paper lined baking sheet.  Place a second piece of parchment paper over ham and top with a second baking sheet.  Bake for 8 to 10 minutes until ham is crisp.  Let cool on a wire rack set over a plate.  (this is fussy, but totally worth doing)
3. In a medium bowl, sprinkle saffron over warm water.  Let stand 15 minutes. Stir in mayonnaise until well combined.
4. Slit sausage skins and crumble sausage meat into a large bowl.   Add ground pork, parsley, thyme, paprika, salt and pepper, and mix gently but thoroughly until well combined.  Form sausage mixture into 4 even size patties about 1/2 inch thick.  With the heel of your hand make an indentation in centre of each patty.  This helps burgers cook more evenly.
5. Preheat barbecue to medium.
6. Cook patties on well oiled grill for 10 to 12 minutes, turning once, until a meat thermometer inserted horizontally in centre of burgers registers 170F.  Just before burgers are ready, top each burger with one quarter of the cheese.  Split onion buns in half horizontally and toast, cut side down, until golden.
7. Spread bottom halves of buns with saffron mayo.  Top with Boston lettuce leaves.  Add a burger to each bun, along with roasted peppers and a slice of serrano ham.  Replace tops of buns.

Texas Beef Tenderloin

a wonderful summer BBQ recipe

4 beef tenderloin medallions, each about 1 inch thick
1/2 tsp each salt and pepper
1/2 cup Marinade, Spicy Southwest flavour
1 tsp chili powder
2 cobs corn, husked
1/2 cup finely chopped red onion
2 tbsp chopped fresh coriander
1 tbsp fresh lime juice
1 avocado, sliced

• Sprinkle the medallions with salt and pepper.  Stir 1/3 cup of the marinade with the chili powder. Reserve 2 tbsp of this mixture.  Brush the remaining mixture over the steaks and marinate for at least 15 minutes, or refrigerate for up to 2 hours.
• Preheat the grill to medium high and grease lightly.  Blanch the corn in boiling water for 3 minutes.  Brush with the reserved marinade-chili mixture.  Grill for 10 minutes, turning often, or until well marked.  Cool to room temperature.  Stand the cobs on their ends and cut the kernels from the cobs using a sharp knife.  Toss the corn with the remaining marinade, red onion, coriander and lime juice.
• Grill the medallions for 5 to 7 minutes, turning once or until medium rare.  Fan the sliced avocado on four dinner plates.  Spoon over the corn relish and arrange the grilled steaks over top.  Makes 4 servings.

Maple Glazed Asparagus Bundles

Very fancy looking with minimal work!  Great with anything on the Barbecue!

1 large bunch asparagus, about 24 to 32 spears, trimmed
1/2 red pepper, sliced into long thin strips
8 slices trimmed, thinly sliced black forest ham or prosciutto about 125 g
1/3 cup Diana Sauce, maple flavour
2 tsp coarsely cracked mixed peppercorns
2 tsp lemon zest
1 tbsp each lemon juice and melted butter

1. Preheat the grill to medium high.  Blanch the asparagus in boiling salted water for 3 minutes.  Rinse under cold running water until cool.  Drain well and pat dry.
2. Divide the asparagus into 8 bundles.  Add a few strips of the red pepper to each bundle.  Wrap the ham tightly around the base of the asparagus.  Secure each bundle firmly together with a toothpick.
3. Stir the sauce with the lemon zest, juice and butter.  Brush half of the sauce over the bundles.  Sprinkle the ham or prosciutto evenly with cracked pepper.
4. Grill the bundles for 2 minutes.  Turn and brush with remaining sauce.  Grill for 2 minutes, turning as needed, until the vegetables are marked ad the ham or prosciutto is crisp.  Remove the toothpicks before serving.

Asian Inspired Steak

Fantastic flavour!  The original recipe called for flank steak but I ended up with some rib eyes that I saw for a good price.  Either way the marinade will help a tough cut of meat or flavour a good one.

Marinade
1/2 medium onion, sliced
1-2 cloves garlic, smashed
1 tbsp tamari or soy sauce
1 tsp sesame oil (essential - do not substitute)
juice of 1/2 lime
1 tbsp maple syrup or brown sugar
sprinkling of chili flakes

1 1/2 - 3 lb (.8 to 1.5 kg) steak - your choice
salt and pepper to taste

1. Place all the marinade ingredients in a large zip top bag and squish to combine.  Add the steak, seal the bag and refrigerate for 8 hours or overnight.
2. When you are ready to cook, remove steak from bag.  Discarding marinade.  Sprinkle meat with a little salt and pepper.   Cook on a grill, preheated to high for 7 to 9 minutes each side for medium rare, turning once.  
3. After cooking, let meat rest 5 to 10 minutes to retain its juices.  Slice thinly across the grain, on the diagonal and serve with rice or stir fried veggies or on a bed of salad greens.

Firecracker Chicken Salad

A great salad that kids will enjoy because of the salsa - spice it up with a hot salsa or keep it mild depending on your taste.  The avocado in this is my favourite!

1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander
1 1/2 lbs (750g) boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper

Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander
salt and freshly ground pepper

Garnish
1 avocado, peeled and sliced
2 cups tortilla chips

1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander.  Brush on to chicken breasts, onion rounds, red pepper and zucchini.  Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander.  Season with salt and pepper.  Reserve.
3. Preheat grill to high.  Season chicken and vegetables with salt and pepper.  Place chicken breasts and vegetables on grill.  Grill chicken for about 5 minutes per side or until juices run clear.  Cool.
4. Grill vegetables about 4 minutes per side or until tender.  Cool.  Remove skin from peppers.  Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing.  Add vegetables and toss to lightly coat with the dressing or serve dressing on the side.  Surround platter with sliced avocado and tortilla chips.

Burgers!

How about a nice change from turkey?  Brush the leaves off the BBQ, don a raincoat and get grilling!  I usually BBQ until the snow is so high outside that I just can't get to it anymore - so here is a great, simple burger recipe. This recipe came out of Todays Parent July 2008

1 1/2 lb (750 g) Lean ground beef
1/2 cup water
2 tbsp soy sauce
1/4 tsp pepper

In a bowl, stir together the ground beef, water, soy sauce and pepper.  By hand, very gently form into 4 to 6 patties, handling the meat as lightly as possible.  Arrange on a waxed paper lined platter and refrigerate for at least 30 minutes to allow the meat to firm up.  Cold meat will hold together better on the grill.

At grilling time, preheat the barbecue on high for 5 minutes.  Place the burgers on the grill, turn the heat down to medium and grill for 4 to 5 minutes per side (flipping once) or until the meat is no longer pink inside.

Remove from the grill and serve on buns with the usual accompaniments.

** Goat cheese or feta makes for a wonderful adult hamburger accompaniment.