Steak Shish Kabobs

If you can try to use a rib eye for this, it has great flavour that makes wonderful kabobs.  When threading meat onto skewers, don’t cram the pieces up against one another, leave a little space for even cooking.  From Canadian Living - The Barbecue Collection.

Half onion, grated
2 tbsp extra virgin olive oil
4 tsp lemon juice
2 cloves garlic, pressed or minced
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp pepper
Generous pinch cinnamon
Generous pinch cayenne pepper
675 g beef rib eye grilling steak or strip loin grilling steak, cut into 1 inch cubes
450 g cherry tomatoes
1/2 tsp salt

• Mix together onion, oil, lemon juice, garlic, allspice, cumin, pepper, cinnamon and cayenne; toss with beef until coated.  Marinate for 20 minutes or covered and refrigerated, up to 4 hours.
• Alternately thread beef and tomatoes onto skewers, sprinkle with salt.  For rare, grill on greased grill over high heat, turning once for about 6 minutes; for medium rare to well done, grill over medium high heat until desired doneness. 10 to 12 minutes for medium

Makes 4 to 6 main course servings.

Per each of 6 servings:  about 252 cal, 20 g pro, 17 g total fat (6 g sat. fat), 4 g carb, 1 g fibre, 48 mg chop, 234 mg sodium, %RDI: 2% calcium, 19% iron, 6% bit A, 17% bit C, 6% folate.

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.

Beef and Sausage Lasagna

This is a fantastic recipe…it takes some time as do most lasagna's…but it is worth it.

500g sweet Italian sausage
500 g lean ground beef
1/2 cup chopped onions
2 cloves garlic chopped
1 (28oz) can crushed tomatoes
2 cups spaghetti sauce
2 (6oz) cans tomato paste
1/2 cup water
2 tbsp Italian Seasoning
23 oz smooth ricotta cheese
1/2 tsp grated nutmeg
1 egg
500 g shredded mozzarella cheese
1 cup grated parmesan cheese
12 lasagna noodles

1. Brown beef, sausage, onions and garlic in a pot until they are no longer pink over medium heat.  Drain grease.
2. Add crushed tomatoes, spaghetti sauce, tomato paste, 1/2 cup water and stir into meat.
3. Add Italian Seasoning
4. Cover pot and let meat sauce simmer on low for approx 1 hour.
5. Soak 12 lasagna noodles in hot tap water for 15 minutes.
6. While noodles are soaking put ricotta cheese and nutmeg in bowl and mix.  Add egg. Sprinkle with additional Italian Seasoning if desired.  Mix with spoon.
7. Now build lasagna layers.
1. Use a 9x 13 inch baking pan
2. Spread 2 cups of meat sauce on the bottom of the pan.
3. Remove lasagna noodles out of the water bath.  Shake water off wet noodles.
4. Lay 6 noodles across the layer of sauce.
5. Spread half of the ricotta cheese mixture over the layer of noodles.
6. Spread 1/2 of the mozzarella cheese over the ricotta layer.
7. Sprinkle half of the Parmesan cheese over the mozzarella layer
8. Spread 2 cups of the meat sauce over the cheese layer
9. Lay down the next layer of noodles.
10. Spread the remaining ricotta mixture over noodles
11. Spread the mozzarella and Parmesan cheese saving some cheese for the top of the lasagna
12. Put the last layer of meat sauce on the cheese
13. Sprinkle the remaining cheese on top
8. Cover with foil and bake in preheated oven for 25 minutes at 350F.
9. Remove foil and bake uncovered for another 25 minutes.
10. Remove from oven and allow to cool for approximately 15 minutes.