Thai Minced Pork Kabobs

A really tasty kabob!  From Canadian Living - The BBQ Collection.  A nice addition would be some grilled pineapple.

2 shallots (or 1 green onion) minced
2 cloves garlic, pressed or minced
4 Thai Birds eye peppers (optional) minced
1/2 cup minced fresh cilantro
1/4 cup ground roasted peanuts
1 egg
4 tsp fish sauce or soy sauce
2 tsp minced fresh lemongrass
2 tsp packed brown sugar
2 tsp lime juice
2 to 4  tsp Thai red curry paste
450 g lean ground pork
Fresh Cilantro sprigs
Lime Wedges

• Stir to ether shallots, garlic, peppers (if using), cilantro, 3 tbsp of the peanuts, egg, fish sauce, lemongrass, sugar, lime juice and curry paste; mix in pork
• Using heaping 1 tbsp each, shape into small sausages; thread lengthwise onto skewers.  Cover and refrigerate for 1 to 12 hours.
• Grill, covered on greased grill over medium heat, turning once, until no longer pink inside or instant read thermometer registers 160F, about 12 minutes.  Sprinkle with remaining peanuts; garnish with cilantro sprigs.  Serve with lime wedges.

Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3

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.

Potato Fish Cakes

An easy way to get the kids to eat fish!

Vegetable oil
1 - 12 oz fillets of salmon or your favourite fish
sea salt and freshly ground pepper
4 large baking potatoes
2 eggs, whisked together
1 tbsp Dijon mustard
2 green onions, thinly sliced
2 tbsp all purpose flour
1 - 2 tbsp butter

1. Preheat a saute pan or skillet over medium high heat.
2. Add a tbsp of oil, just enough for a thin layer to cover the entire pan
3. Season the fish with salt and pepper and carefully place them in the pan.  Sear the fillets on both sides until they're golden brown, crispy and cooked through.
4. Boil or steam the potatoes
5. Toss hot potatoes into a mixing bowl.  Using a potato masher, mash them until smooth.
6. Add the salmon, eggs, mustard and green onions.  Season with more salt and pepper if required.  Beat with a wooden spoon until everything is well combined and then form the mixture into evenly shaped cakes.
7. Dredge them in the flour.
8. Clean out the skillet and preheat over medium high heat.  Add another bit of oil and 1-2 tbsp of butter.  When the butter melts and sizzles, add the fish cakes.
9. Pan-fry until golden brown and crispy on both sides.

Grilled Sausage and Wheat Berry Salad

This is the first time I have tried Wheat Berries and I have to say they are wonderful!  A little chewy but I really like them.  They are wheat kernels with the outer hull removed.  An excellent source of dietary fibre and are available at the bulk food store.

4 bratwurst sausages - or turkey sausage
1 cup wheat berries
1 cup diced red peppers
1 cup diced, peeled carrots
1 cup diced cucumber
1/2 cup finely chopped green onion
1/2 tsp each salt and pepper
1/3 cup olive oil
2 tbsp balsamic vinegar
1/4 cup chopped fresh parsley

On greased grill preheated to medium high, grill sausages, turning often, until cooked through - about 15 minutes.  Let cool slightly; slice and set aside.

While the sausages are grilling, cook wheat berries in a large pot of boiling salted water, uncovered, until softened - about 40 minutes.  Drain.  Combine in a large bowl with red peppers, carrots, cucumber, green onion, salt, pepper, olive oil and balsamic vinegar.  Toss gently to combine.  Add sausage and parsley, and toss again.