Arisa Knows How to Throw a Party!

 

The Birthday Boy!

For us it is the highest form of flattery to be invited to a party where our recipes have been incorporated into the menu!  Such was the case on Saturday night when our friend Arisa organized a wonderful surprise 50th birthday party for her husband Steve.  

Laura and Arisa

 A highlight of the evening was when Arisa's neighbour from the cottage, Laura, swapped barbecue secrets with Ted as they both hovered around the grill.  It's always fun to meet up with kindred spirits who are passionate about outdoor cooking!








 

  Pancetta Wrapped Shrimp
(These were a huge hit with Arisa's brother, Greg)

  2          teaspoons  paprika

1/2       teaspoon  cayenne

1/2      teaspoon  curry powder

1/2      teaspoon  ground cumin

1/2      teaspoon  ground coriander

1/2      teaspoon  salt  

1/2      teaspoon  freshly ground black pepper

  1         tablespoon  olive oil

  2        tablespoons  sugar

  2        tablespoons  fresh lemon juice

 24        jumbo shrimp -- shelled and deveined

 12       thin slices  lean pancetta -- sliced in half

Preheat barbecue on HIGH.

Combine the first 10 ingredients in a medium sized mixing bowl.  Add the shrimp and marinate for 30 minutes.  Drain shrimp and wrap with the pancetta, securing with a toothpick if necessary.

Reduce heat to MEDIUM HIGH.  Brush the cooking grids with olive or vegetable oil.  Grill 2-3 minutes per side, until the shrimp becomes opaque and curls.

                            

 Bean Salad with Dill Vinaigrette

  2       pounds  beans

For the Vinaigrette:

  3        tablespoons  dijon mustard

  3        tablespoons  honey

  1        lemon -- freshly squeezed

  3        tablespoons  apple cider vinegar

 1/2      cup  olive oil

 1/2      cup  fresh dill -- finely chopped

             salt and freshly ground black pepper -- to taste

Bring a large pot of salted water to a boil.  Add beans and cook until just tender crisp, about 5 minutes.  Drain and place beans in a bowl of ice water for 5 minutes.  Drain again.  Lay towels or paper towels over

cooling racks.  Dry beans well, then wrap them up in damp towelling, and refrigerate until ready to use. (Can be prepared one day in advance to this stage).

Combine all the dressing ingredients if using the same day.   If preparing more than one day in advance, omit the dill until the last minute.

Arrange the beans decoratively on a platter.  Just before serving, drizzle with the dressing. 

  Warm Shrimp Cocktail

  2        pounds  jumbo shrimp -- peeled and deveined with tails intact.

  2        tablespoons  olive oil

            kosher salt and freshly ground black pepper -- to taste

   For the Cocktail Sauce:

 1/2      cup  ketchup

 1/2       cup  chili sauce

  2        tablespoons  onion -- minced

  1        teaspoon  pureed chipotle chili peppers in adobo sauce

  3        tablespoons  prepared horseradish

  1         tablespoon  lemon juice

  1         teaspoon  lemon zest

             kosher salt -- to taste

Preheat barbecue on HIGH.  Reduce the heat to MEDIUM  brush or spray the cooking grids with vegetable oil to prevent sticking. 

Meanwhile, combine the ingredients for the cocktail sauce in a medium bowl, and reserve.

Toss the shrimp with olive oil, salt and pepper, then place on the barbecue.  Grill approximately 2-3 minutes per side, turning with tongs, until opaque and firm.  Do not overcook.

Serve warm with cocktail sauce.

Zucchini Rolls
(Arisa served these as an appetizer, but they also make a good buffet side dish)

3 medium zucchinis, cut ¼ inch thick, lengthwise

1 tablespoon olive oil

4 ounces (125 g) chevre (soft goat cheese), at room temperature

    freshly ground black pepper & kosher salt

2 tablespoons sun-dried tomatoes, oil-packed, minced

1 teaspoon oil, from the sun-dried tomatoes

1 teaspoon fresh thyme, minced

2 tablespoons parmesan cheese, freshly grated

Preheat barbecue on HIGH

Brush both sides of sliced zucchini with olive oil and sprinkle with salt & pepper.  Place the zucchini on the barbecue and reduce heat to MEDIUM. Grill for 4 minutes per side. When cooked, set on wire rack to cool.

In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.

 Using a small spatula, spread the cheese thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small parchment lined baking sheet. Sprinkle with Parmesan cheese.  Place baking sheet on top rack of barbecue for 15 minutes.