Salt and Vinegar Russets

If you are going to have potato with dinner, you should be making this one!  Russets are best for this recipe but if they aren’t available use what you have. From Food and Drink Magazine Autumn 2016.

1.125 kg russet potatoes, about 4 large
1/4 cup olive oil
3 large garlic cloves, crushed but intact
1 tbsp salt
1/3 cup malt vinegar
coarse salt

• Scrub potatoes and prick in several places with a skewer.  Arrange in a a circle in microwave; microwave 10 minutes, turning once. or until a skewer can be easily inserted but encounters some resistance.  Cool until able to handle.
• Cut potatoes lengthwise so the halves are as flat as possible.   Using a sharp knife, score about 1/2 inch deep in a criss cross pattern about the same distance apart.  Do not slash skins.  Place in a glass or ceramic dish just large enough to hold them in a single layer. (do not use a metal pan).
• Microwave olive oil and garlic for 25 to 30 seconds or until hot.  In another container, add salt to vinegar; microwave 20 seconds or until hot.  Stir to dissolve salt; then mix oil and vinegar together.
• Lightly brush oil and vinegar mixture over potato slits.  Grill over low to moderate barbecue heat, starting skin side down for 5 minutes.  Brush slits again; immediately return to grill slit side down.  Grill another five minutes.  Continue brushing slits with more oil mixture as needed for another 5 minutes or until potatoes are golden brown.  Brush again before serving.
• Sprinkle potatoes with pinches of coarse salt.  SErve right away with grilled steaks, chops or chicken.  

Grilled Chicken Satays and Peanut Sauce

This is a really nice peanut sauce that goes well with chicken or pork.  I grilled outdoors but you could broil the satays if you do not have a bbq.

PEANUT SAUCE
1/3 cup smooth peanut butter
1/4 cup warm water
2 tbsp hoisin sauce
1 tsp fresh ginger, grated
2 tbsp seasoned rice vinegar
2 tbsp sodium reduced soy sauce
1 tsp sesame oil
1/2 tsp Asian garlic chili paste or sauce

CHICKEN SATAYS
boneless, skinless chicken breast 750g
2 tbsp sodium reduced soy sauce
2 tsp sesame oil
2 tsp fresh ginger, grated
1 large clove garlic, grated

• Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
• PEANUT SAUCE:  In a bowl, whisk together peanut butter, water and hoisin sauce until smooth.  Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined.  Cover and refrigerate until ready to serve.
• Using a chef’s knife, cut chicken crosswise into thin slices about 1/4 inch thick and place into a large bowl.  Add soy sauce, sesame oil, ginger and garlic; stir to coat well.  Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
• Thread chicken onto small soaked skewers.  Place on greased grill over medium high heat turning once for about 6 minutes or until no longer pink inside.  Serve with peanut sauce.

Lemon Chicken Kabobs

A nicely flavoured meal that is easy to prepare.  Switch up the pepper for your favourite grilled vegetable!

2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, pressed or minced
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
1 sweet green pepper or 2 banana peppers, cut into 1 inch pieces

• Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated.  Marinate for 15 minutes or covered and refrigerated up to 1 day.
• Alternately thread chicken and green pepper onto skewers.  Grill, covered on greased grill over medium high heat, turning occasionally until chicken is browned and no longer pink inside about 12 minutes.

Makes 4 main course servings.

Ginger Soy Chicken Skewers

We eat a lot of chicken at our home and this is certainly a different way to prepare it.  Ginger and soy are great flavour partners and using chicken thighs keeps the meat moist.

1/4 cup sodium reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs, quartered
1 sweet onion, quartered
8 green onions, cut into 1 1/2 inch pieces

• Mix together soy sauce, sugar, sesame oil, garlic, ginger and hot pepper flakes until sugar is dissolved; toss with chicken until coated.  Marinate for 20 minutes.
• Separate sweet onion quarters into pieces 3 layers thick.  Toss together sweet onion, green onions, chicken and marinade until coated.  Alternately thread chicken, onion and green onions onto skewers.
• Grill, covered, on greased grill over medium heat, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.

Makes 4 main course servings.

Marinated Grilled Steak

It is BBQ season…here is a staple for the summer.

1 kg steak (best you can find)
4 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp freshly squeezed lime juice
2 tsp sesame oil
1/2 tsp kosher coarse salt

Pat steaks dry with paper towels.  Place in a resealable plastic bat or container.  Stir marinade ingredients, except salt, together in a small bowl.  Pour marinade overtop.  Massage into meat. Marinate in the fridge for at least 6 hours or overnight.  Remove from fridge, about an hour before grilling.  Remove steaks from marinade and discard marinade.  Sprinkle with salt.  Bring to room temperature.

Preheat BBQ to medium high.

Grill steaks for 4 to 5 minutes per side until charred and cooked to medium rare.  Remove from grill to a platter.  Loosely cover with foil.  Let rest for 5 to 10 minutes then serve.

Philippine Pork Kabobs

I really like the flavours in this marinade.  From Canadian Living BBQ Collection.

1/4 cup soy sauce
2 tbsp minced fresh cilantro
2 tbsp unseasoned rice vinegar
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1 bay leaf
1/2 tsp pepper
Generous pinch ground cloves
Generous pinch cayenne pepper
75 g boneless pork shoulder or loin, cut into 1 1/2 inch cubes

BASTING SAUCE
3 tbsp ketchup
2 tbsp lime juice
1 tbsp granulated sugar
1 tbsp vegetable oil

• Mix together soy sauce, cilantro, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; toss with pork until coated.  Cover and marinate, refrigerated for 2 hours or up to 1 day.  Thread onto skewers.

BASTING SAUCE:  Mix together ketchup, lime juice, sugar and oil.

• Grill pork, covered on greased grill over medium high heat, turning often and brushing with basting sauce, until no longer pink inside for fattier shoulder or until just a hint of pink remains inside for loin, 12 to 15 minutes.

Makes 4 main coarse servings.

Per serving: about 270 cal, 28 g pro, 13 g total fat (4 g sat. fat), 9 g carb, trace fibre, 80 mg chop, 877 mg sodium.

Honey Mustard Pork Kabobs

Tangy mustard and sweet honey pair beautifully for this pork loin kabob.  From Canadian Living/The Barbecue Collection.

2 tbsp hot mustard or Dijon mustard
2 tbsp liquide honey
1 tbsp vegetable oil
3 cloves garlic, pressed or minced
1/2 tsp ground ginger
1/4 tsp each salt and pepper
450 g pork tenderloin cut into 1 inch cubes

Mix together mustard, honey, oil, garlic, ginger, salt and pepper; toss with pork until coated.  Marinate for 10 minutes.

Reserving remaining marinade, thread pork onto skewers; brush with marinade.  Grill covered, on greased grill over medium high heat, turning once, until just a hint of pink remains inside, about 12 minutes.

Makes 4 main coarse servings.

Grilled Veal Saltimbocca

These are delicious! They work really well as an appetizer but can also work for a main course.  Saltimbocca is Italian for “jumps in your mouth” which is perfect for this tasty dish.  rom Canadian Living/The Barbecue Collection.

8 thin slices prosciutto
8 pieces veal scaloppine, about 450g
225 g soft goat cheese
1 tsp pepper
24 to 32 fresh basil leaves

• Arrange prosciutto slices on work surface; top each with 1 of the veal pieces, matching edges as closely as possible.  Spread goat cheese evenly over veal; sprinkle with pepper.  Arrange 3 or 4 basil leaves in a single layer on top; starting at 1 short end, roll up.  Thread each roll diagonally onto 2 soaked wooden toothpicks.
• Grill, covered on greased grill over medium high heat, turning once, until just a hint of ink remains inside veal and edges of prosciutto are crisp, about 1 minutes.
• To serve, cut rolls in half between toothpicks.

Pastrami Salmon

A nice summery dish for the grill!  From Food and Drink 2014.

750 g Salmon
1 tbsp olive oil

PASTRAMI SPICE MIXTURE
1 tbsp black peppercorns, coarsely ground
1 tbsp coriander seeds, coarsely ground
1 tsp mustard powder
1/2 tsp smoked Spanish paprika
1 tbsp brown sugar
1 tsp kosher salt

1. Brush salmon with olive oil on both sides and place on parchment paper.  Combine spice mixture ingredients in a small bowl.   Pat mixture evenly over the salmon.  Let sit for 15 minutes before grilling.
2. Preheat grill to high.
3. Slide salmon from paper onto grill.  Close lid and grill for 12 to 15 minutes or until white juices begin to appear.  Remove from grill and let sit for 5 minutes.  Cut into 4 serving pieces and serve with grainy mustard and a slaw.

Grilled Chicken Satays with Late Harvest Peach Dipping Sauce

A really simple recipe that is great for summer grilling.  From Food and Drink Summer 2011.

8 boneless, skinless chicken thighs
24 wooden skewers, soaked in warm water for at least 1 hour

MARINADE AND SAUCE
2 shallots, peeled and chopped
3 cloves garlic, peeled and smashed
1 red chili, seeded and chopped
2 tbsp chopped ginger
1/2 tsp each ground turmeric and cumin
1/4 cup soy sauce
1/2 cup late harvest wine
1/4 cup vegetable oil
1 cup peeled and sliced peaches
Cilantro and roasted almonds, chopped

1. Slice chicken into thin strips.  Place in large bowl; set aside.
2. In a blender or food processor, combine shallots, garlic, chili, ginger, turmeric, cumin, soy sauce, wine and vegetable oil.  Blend until smooth.  Pour half of the mixture over the chicken.  Stir until well combined, cover and refrigerate for at least 1 hour and up to 1 day.
3. Add peaches to remaining marinade and process until combined.  Transfer to bowl and refrigerate for at least 1 hour and up to 1 day.
4. Thread chicken onto wooden skewers.  Grill over medium high heat until cooked through, about 3 minutes per side.  Serve immediately with peach dipping sauce and garnish with fresh chopped cilantro and chopped roasted almonds.

Grilled Italian Potatoes

A simple addition to any grilled meal.  Use a metal pan on top of your grill to give them good colour.  From Food and Drink Magazine Summer 2011.

750 g Small red new potatoes, scrubbed
12 cloves garlic, peeled
3 tbsp olive oil
3 tbsp lemon juice
Salt and freshly ground pepper
1/2 cup grated Parmesan
2 tbsp chopped basil

Preheat grill to high

Place potatoes in metal baking dish.  Add garlic and toss with olive oil and lemon juice and season with salt and pepper.  Cover baking dish with foil and grill for 20 to 25 minutes, shaking pan occasionally or until potatoes are tender and lightly browned.

Remove from heat, sprinkle with Parmesan and basil and toss until cheese is melted and well combined.

Grilled Steak and Asparagus Salad

This is a great dinner.  If you want to cut back on fat, change the goat cheese for some Feta.  Based on a recipe from Canadian Living Magazine.

1/2 tsp celery seeds
1/4 tsp each salt, pepper and onion powder
450 g beef grilling steak
1 red onion, cut in 1/2 inch thick rings
2 tsp olive oil
1 bunch asparagus, trimmed
6 cups torn hearts of romaine lettuce
70 g herb or pepper coated goat cheese, crumbled

Pesto Vinaigrette
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
2 tbsp sun-dried tomato pesto
1/4 tsp pepper

Combine celery seeds, salt, pepper and garlic powder; rub all over steak.

Brush onion with some of the oil; toss asparagus with remaining oil.

Place steak, onion and asparagus on greased grill over medium high heat; close lid and grill, turning once, until steak is medium rare, onion is softened and asparagus is tender crisp, about 8 minutes.  Remove to cutting board.  Let steak stand for 5 minutes before thinly slicing.  Meanwhile, halve onion rings and asparagus.

PESTO VINAIGRETTE: Meanwhile in a large bowl, whisk together oil, vinegar, pesto and pepper.   Add lettuce, onion and asparagus; toss to coat.  Sprinkle with goat cheese.  Top with steak.

Mixed Vegetable Saute

I love recipes like this, so simple and if there is something in it you don't like - just change it.  Try peppers, mushrooms, sweet potatoes or even pineapple.  From Food and Drink Summer 2011.

1/4 cup olive oil
1 tbsp balsamic vinegar
2 tbsp chopped fresh basil
1 tbsp chopped oregano
2 heads garlic, top quarter cut off
2 zucchini, cut in half lengthwise
2 Japanese eggplants, cut in half lengthwise
Salt and freshly ground pepper
375 g cherry tomatoes

GARNISH
Salt and freshly ground pepper
1 tbsp extra virgin olive oil
3 tbsp chopped herbs such as parsley, mint, basil or lemon balm

1. Combine olive oil, vinegar, basil and oregano.  Place garlic, zucchini and eggplant in a bowl and toss with 3 tbsp herb oil mixture.  Season with salt and pepper.
2. Remove garlic, brush with marinade and wrap each head in foil.
3. In a separate bowl, toss cherry tomatoes with remaining herb oil mixture.  Wrap cherry tomatoes in a foil package.  Season with salt and pepper.  
4. Place garlic on rack above grill and grill for 35 to 45 minutes or until garlic is very soft.
5. Add zucchini and eggplant and grill for 3 to 4 minutes a side or until tender but not mushy.  The eggplant may take longer depending on thickness.  Add the foil encased cherry tomatoes and grill about 6 to 7 minutes turning once or until bursting.
6. Slice zucchini and eggplant on the bias and place on a serving platter.  Add cherry tomatoes and juices.  Peel garlic and toss with vegetables.  Season well with salt and pepper and sprinkle with extra virgin olive oil and herbs.  Serve with any main course as a side dish.

Serves 6

Grilled Vegetables

I love veggies on the grill!  Switch up the veggies with your favourite and add some herbs and spice.  You will get a different taste every time.  Try a little bbq sauce on them some time.

Vegetables of your choice cut into large pieces (try to keep the pieces about the same size)

• onions, zucchini, red onion, red and yellow peppers

Cherry or grape tomatoes

garlic

Olive oil

fresh herbs such as basil and oregano

• Preheat your grill and oil the grates.
• Place the cherry tomatoes in foil.
• Chop garlic and place on top of tomatoes, drizzle with oil and add 1 tbsp fresh herbs
• Place on grill
• Mix other vegetables in a bowl and drizzle with olive oil.  Place on grill and bbq for approx 5 minutes, turning once to get a nice char mark.
• Place vegetables on plate and top with tomatoes.

Shrimp with Caramel Sauce

Serve the shrimp with the dipping sauce or wrap in lettuce leaves to make little packages.  This is a nice recipe that has a wonderful Asian flavour to it.  From Food And Drink Summer 2011.

500g Large Shrimp (I could only get small cooked shrimp)
2 tbsp lime juice
2 tbsp fish sauce (I used oyster sauce)
2 tsp sugar
Freshly ground black pepper

CARAMEL BASE
1/4 cup sugar
1/2 cup water

SAUCE
1 tbsp vegetable oil
2 tsp chopped garlic
2 tbsp fish sauce (again I used oyster sauce)
1 tbsp lime juice
1/2 tsp grated lime rind
1 tsp Asian Chili sauce
1 tsp sugar

GARNISH
Boston or iceberg lettuce leaves

1. Season shrimp with lime juice, fish sauce, sugar and pepper.  Reserve.
2. Add sugar and 1/4 cup water to heavy pot over medium heat.  Heat slowly until it begins to caramelize, about 5 minutes.  When caramel is a medium brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened.  Stir in oil, garlic, fish sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil.  Boil for 2 minutes or until sauce has thickened and flavours have combined.  Set aside.
3. Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around.  Put about 3 on each skewer.
4. Preheat grill to high
5. Grill shrimp for 2 minutes a side or until pink and curled.  Let cool to room temperature.
6. Serve shrimp with lettuce and sauce for dipping.

Serves 4 to 6

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 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.