Canada Day in Muskoka

As usual Canada Day weekend was celebrated with a big group of friends and family and friends’ friends and friends’ dogs.  With some organization and advanced planning, we managed to prepare 3 meals per day for 19-20 people while still enjoying our water sports and book reading on the dock. (The kids did the dishes!)  Our grocery list included 2 dozen avocados (for endless batches of guacamole), a dozen packages of cherry tomatoes, 2 flats of strawberries, several quarts of hand-picked blackberries, several dozen hamburgers and hotdogs, 2 beef tenderloins, a huge side of halibut, tuna,  chicken legs, 4 heads of broccoli, 5 pounds of green beans, 10 pounds of potatoes, a dozen peppers, and just a few bottles of wine. 

Bev organized Sunday's meal starring grilled beef tenderloin, with sauces and sides that can compliment a range of mains from beef to fish.  

The smoked cherry tomatoes were a real highlight.  Simply light the Broil King Keg and set it to 250.  Spread cherry tomatoes on a rimmed baking sheet and drizzle them with olive oil. Set them on the smoker for 1 1/2 hours until tender and juicy.  Sprinkle with coarse sea salt.

Teddy surveyed the pantry and using what was on hand developed the recipe for this mustard sauce. We all loved it!

Maple Dijon sauce with Caramelized Shallots and Lavender

Chloe and Lindsay killing time before dinner.

3 shallots, thinly sliced

2 tablespoons olive oil

¼ teaspoon dried lavender

Salt and pepper

1 tablespoon brown sugar

1 cup Dijon mustard

¼ cup white balsamic vinegar

½ teaspoon dried lavender

Small handful of chives, chopped

2 tablespoons maple syrup

In a small saucepan, heat the olive oil and add the shallots and ¼ teaspoon lavender.  Saute until softened and beginning to turn golden.  Add the salt, pepper and brown sugar, and continue to cook until caramelized.  Let cool slightly, then place into a food processor or blender with the mustard, vinegar, another ½ teaspoon of lavender, chives and maple syrup.  Blend until smooth and serve at room temperature.

Smoked Chicken Tacos with Pickled Onions and Pineapple Salsa

For the chicken:

6 whole chicken legs (thighs attached)

Spice rub of your choice (we used a mixutre of brown sugar, chili powder, smoked paprika, cumin, coriander, garlic powder, kosher salt and freshly ground pepper)
Smoke the chicken legs at 250 for 4-5 hours, or until crispy on the outside, and tender on the inside.  Shred the meat and toss it with your favourite barbecue sauce.

For the Pineapple Salsa

3 cups diced pineapple

1 long red chili pepper, seeded and diced

Juice of one lime

1 tablespoon honey

¼ cup chopped fresh cilantro

2 tablespoons chopped fresh chives
Mix all ingredients together in a medium bowl. Let sit at room temperature for one hour to let the flavours develop.

For the Pickled Onions

2 cups sliced red onions

½ cup white wine vinegar

¼ cup red wine

2 tablespoons sugar

Bring the vinegar, wine and sugar to a boil in a small saucepan.  Add the sliced onions and cook for 30 seconds.  Let cool, place in a clean glass jar and store in the refrigerator up to one week.