A Champagne Birthday

Happy Birthday Samantha!

Samantha celebrated her 24^th birthday on the 24^th of November with 24 guests in London.  We pulled together a tried and true menu of favourites that could largely be prepared ahead and transported.  All the cooking on site was done on a Broil King Porta Chef with great results.

Special thanks to Elaine for being our photographer for the evening!

Thai Chili Shrimp

3 pounds peeled and deveined shrimp

1 cup Thai sweet chili sauce

1 tablespoon grated fresh ginger

1 clove garlic, crushed

2 tablespoons rice vinegar

2 tablespoons canola oil

Mix all the marinade ingredients together in a large bowl.  Toss in the shrimp and marinate for 15 minutes to ½ hour.  Grill on a preheated barbecue set to MEDIUM for 2 minutes per side until just opaque and beginning to curl.  Do not overcook.

Smoked Chicken Wings with Blue Cheese Dip

This is a variation of the recipe in our cookbook, with the changes reflecting what was in our pantry at that moment.

  5 pounds  chicken wings
  For the Marinade:
  1/3 cup  vegetable oil
  1  clove  garlic -- minced
 ½  teaspoon  chipotle powder
  2  teaspoons  smoked paprika

  1 teaspoon  oregano
  1 teaspoon  kosher salt
  2  tablespoons red wine vinegar

Light the Broil King Keg and adjust the settings for a constant temperature of 275°F.  Do not use a diffuser pan.  Scatter soaked wood chips (we used whiskey flavoured chips) over the coals.

Cut each wing at the joint to make two pieces, and discard the tip.  In a large bowl, whisk together vegetable oil, garlic, spices and vinegar.  Add chicken wings and toss to coat.

Place the chicken wings on the Keg, using two layers of racks if needed.  After ½ hour, move the wings around for even cooking.  Continue to smoke for another ½ hour to an hour, until cooked through and slightly browned. 

At this point we placed them all on a rimmed baking sheet and refrigerated them overnight.  We reheated them for 20 minutes in the oven before serving.
                    

Smoked Blue Cheese Dip:

½ cup  mayonnaise
 1 clove  garlic, minced
 1  tablespoon  onion,  grated

1 teaspoon fresh thyme, chopped
1 tablespoon  red wine vinegar
1/3 cup smoked blue cheese, crumbled

Assorted raw vegetables.

Mix the dip ingredients together in a medium bowl and cover and refrigerate for several hours or overnight to develop the flavours.  

                       

Gluten Free Grilled Vegetable Lasagna

1 package brown rice lasagna noodles

2 red peppers

2 large eggplants, peeled and sliced ¼” thick

5 zucchinis, sliced ¼” thick

1 pound mushrooms, sliced

2 packages frozen spinach, thawed

Lots of olive oil

4 cups Mutti brand strained tomatoes

3 cups smooth whole milk ricotta cheese

2 eggs

1 tablespoon dried parsley

1 teaspoon dried oregano

1 pound sliced mozzarella

1 recipe Bechamel Sauce (see below)

1 cup grated Parmesan Reggiano

For the Bechamel Sauce:

6 tablespoons butter

5 tablespoons gluten free flour

4 cups warm milk

Dash hot sauce

Salt and pepper to taste

Preheat the barbecue on MEDIUM HIGH, placing the peppers on the grill to char them on all sides while the barbecue heats.  Let the peppers cool, then peel and remove seeds before chopping. 

Meanwhile, slice the eggplants and zucchinis, salt them well, and place them in a colander to drain for ½ hour.  Then lay them on paper towels to dry and wipe off the extra salt.  Brush the vegetables lightly with olive oil, and place them on a preheated barbecue on MEDIUM.  Grill on both sides until just tender,  then cool on wire racks.

At the same time, bring a large pot of salted water to a boil, and cook the GF noodles until al dente (slightly firm to the bite).  Drain well and rinse with cold water.

In a medium bowl, beat the 2 eggs, and then add the ricotta cheese and herbs.

Sauté the mushrooms in olive oil over MEDIUM HIGH heat until browned and dense in texture. 

Prepare the Bechamel sauce, by heating the butter in a medium sauce pan over MEDIUM LOW heat.  Add the gluten free flour, cook and stir for 2 or three minutes.  Remove from heat to whisk in the warm milk, then return to the flame and stir until thickened and just beginning to bubble.  Season to taste with hot sauce, salt and pepper.   

To assemble (finally!), pour a thin layer of the tomato sauce over the bottom of a deep 9” x 13” pan.  Start with a layer of noodles, then ricotta mixture, then eggplant, then zucchini.  Sprinkle with red pepper and well drained chopped spinach and mushrooms.  Cover with sliced mozzarella, pour more tomato sauce over top, and repeat all the layers.  Then drizzle with Bechamel sauce and Parmesan cheese.  Bake at 350 for 45 minutes or until hot and bubbling around the edges.  Let stand at room temperature for 10 minutes before serving to allow the cheese to firm slightly.

Green Bean Salad

  2  pounds  green beans, stem ends removed

For the Vinaigrette:

  3  tablespoons  dijon mustard

  3  tablespoons  honey

  1  lemon, freshly squeezed

  3  tablespoons apple cider        vinegar

  ½ cup  olive oil

  ½ 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.  

We also served Beef Tenderloin, Pulled Pork and a Potato Gratin to round out the spread.

Is Movember almost over?!