Canada Day on Oak Island

Rachel, Nora and Terry

Finally the weather has cooperated and summer is here!  We had a cottage full of family and friends to celebrate Canada’s Birthday, and most of it was spent outside in the sunshine, around the barbecue or smoker.  We were faithful to our favourite sport of Water Walking until Ian Murdoch landed a 3 ½ foot Pike with fearsome looking teeth in front of the cottage.   For those who don’t know, water walking involves a group of women (and Mark for this weekend), wearing floatation devices, and jogging upright in deep water around the island while talking nonstop. It’s quite a workout. 

Geoffrey with Briar, Pluto and Pepper

  Pepper, Briar and Pluto had a fun reunion on the island where they were born.  Everyone has so much fun when they get   together.

One of the culinary highlights of the weekend, was developing a new dish that we are calling Oak Island Duck.  It is glazed crispy rotisserie duck, served in thin pancakes with a plum cherry sauce, and julienned cucumber and green onions.  Keep it simple and make a thin batter from your favourite pancake mix.  With our various food allergies, we used El Peto’s gluten free pancake mix with coconut milk thinned with water.  

Glazed Oak Island Duck

2   5-pound ducks, rinsed and patted dry

For the Glaze:

½ cup honey

½ cup cider vinegar

2 teaspoons chilli powder

(Combine in a saucepan and reduce by half over medium heat)

30  3” thin pancakes (made from thinned pancake mix)

For the Plum Cherry Sauce:

2 cups cherries, pitted

3 plums, chopped

½ cup orange juice

¼ cup  red wine

2 tbsp balsamic vinegar

2 tbsp red wine vinegar

2 tbsp granulated sugar

½ tsp cinnamon

½ tsp ginger

1 star anise

½  cup chicken stock

(Combine in a medium saucepan and simmer slowly until slightly thickened, about an hour)

1 cucumber, Julienned

5 green onions, Julienned

Rear Rotisserie method:

            Arrange your barbecue as appropriate for the size of the ducks, removing grids and warming racks if necessary, and placing a drip pan on the vaporizer. Position drip pan so that it will be centred below the ducks. Preheat the barbecue on HIGH  for 10 minutes.     

To place ducks on the rotisserie, slide one of the skewer forks onto the spit. Then, insert the spit rod into the centre of the bird, lengthwise, then dovetail the second duck. Centre the ducks on the spit and secure them in place with the remaining fork. Tighten the forks securely.

Check that they are balanced and reposition spit rod if necessary. Position the counterbalance for even
rotation.  (To do this, lay the rod with the ducks over the kitchen sink allowing the heaviest side to turn to the bottom. With the counterbalance loosened, rotate it to the opposite side...facing up.

Tighten the rod handle.

 Set the rotisserie rod in the slots of the barbecue casting and reduce the temperature to LOW.   Keep an eye on the heat indicator and try to keep the temperature around 375°F  Cook the ducks for approximately 1 ½ -2 hours, until the juices run clear, or 20 minutes per pound.  During the last half hour of cooking, brush frequently with the honey and vinegar glaze.  The only way to accurately tell when the duck is done is to use a meat thermometer. Do not allow the thermometer to touch the bone or the rotisserie spit. Duck is done when the internal temperature of the breast meat has reached 165°F and the legs 170°F.   When using a rear rotisserie burner, you may need to also light the lower burners on LOW toward the end of the cooking time, depending on winds, external temperature etc. If so, add hot water to the drip pan before lighting.

Let ducks stand for at least 10 minutes before carving/shredding the meat.

To assemble the pancakes, layer pieces of duck with cucumber and green onion, and top with the plum cherry sauce. 

 

We also served this dinner with Ontario wild rice, broccoli, and Geoffrey’s Strawberry Sunsets.

Wild Rice Pilaf

2 cups Ontario wild rice

10 cups water

2 tablespoons olive oil

1 red pepper, chopped

4 stalks celery, chopped

1 onion, chopped

1 cup chicken stock

½ cup chopped fresh herbs ( parsley, sage, rosemary and thyme)

Rinse the rice in cold water.  Place it in a large pot with the water and soak for ½ an hour.  Bring to a boil and simmer until the rice is tender, about ¾ of an hour.  Drain well. 

Meanwhile, heat the olive oil in a large sauté pan.  Add the chopped vegetables and sauté until tender, about 15 minutes.  Add the prepared rice and stir until coated with oil.  Add the chicken stock and cook over low heat for 5 minutes, or until the liquid is removed.  Stir in chopped fresh herbs and serve.  

Geoffreys Strawberry Sunsets (serves 4)

The best of an Ontario summer – strawberries!!!

4 cups ice

12 strawberries

 Juice of 2 limes

¼ cup simple syrup

4 oz vodka

2 oz limoncello

Blend until smooth. Pour into 4 martini glasses. Garnish with a strawberry

Mother Merganzer swam by with her 11 ducklings during dinner.

Quesdadillas Made Simple

Reid W has been having a great time with his Broil King team demonstrating barbecuing ideas around South Western Ontario.  You won’t find hamburgers, hotdogs or sausages on his grills!  In addition to his impressive repertoire of main-course fare, he has discovered that Quesadillas are the ultimate leftover transformer. The simplest combinations of grilled foods can be combined in one crispy-on-the-outside, gooey-on-the-inside, delicious appetizer or snack.  And because they generally include all of the food groups, they are a healthy choice.

Here are a few tips to ensure success with your own quesadilla experiments:

• Brush the outsides of the flour tortillas lightly with olive or vegetable oil to prevent sticking and to encourage crisping.

• Don’t overstuff.  It is much easier to cut and serve thinner quesadillas.

• Sprinkle cheese all around, but leave a  ½” border without the other filling ingredients.

• Try to eliminate excess liquid from your ingredients:  remove seeds and pulp from tomatoes.  This will prevent sogginess.

• Slice grilled meats very thinly against the grain, and cut the slices into small pieces. 

• Always include a melting cheese in your filling ingredients:  that is the “glue” that holds the quesadillas together.

• Adjust your barbecue temperature so that it will crisp but not scorch the tortillas:  MEDIUM-LOW works well.

• Brush the grids well so they are clean before you place the quesadilla on the barbecue.

• Have a large spatula and a set of long-handled tongs at the ready.

Here are some suggestions that you can mix and match from the table below to form your own creation. 

Protein (cooked)	Vegetables or Fruits		Cheese	Seasonings
Chicken	Roasted peppers		Cheddar	Chili powder
Pulled Pork	Seeded, chopped tomatoes		Monterey Jack	Chopped fresh cilantro
Bacon, crumbled	Black beans		Brie	Shredded basil
Beef (steak or roast)	Caramelized onions		Gorgonzola	Chopped Oregano
Lamb	Grilled zucchini		Mozzarella	Cumin
Duck Confit, shredded	Sautéed apples		Feta	Salt & Pepper
Sausage, chopped finely	Mango slices			Minced jalapeno peppers
	Avocado slices
	Cooked and mashed  sweet potato
	Sautéed mushrooms

Place the prepared quesadilla on the preheated grill for about 1 minute.  Slide the spatula underneath and rotate the quesadilla one quarter turn.  After another minute, using the spatula and tongs, flip the quesadilla to the other side.  One minute later give it a final quarter turn.  Slide the quesadilla onto a wooden cutting board and slice it into wedges with a pizza wheel or a large, sharp chef’s knife. 

Serve with Sour cream, salsa, and/or guacamole.

Sprinkle cheese on the tortilla.

Spread other filling ingredients leaving a 1/2" border.

Place second tortilla on top and brush with oil.

Sprinkle on more cheese.

Turn using a large spatula and tongs.

Cook until nicely crisped and golden.

Reid in 30 years

This weekend during their demonstrations,  Reid and Stephanie whipped up some beef and chicken quesadillas with the following ingredients:

•      Beef, roasted red pepper cream cheese, sautéed peppers, onions and mushrooms, shredded cheese.

•       Shredded rotisserie chicken, roasted and mashed sweet potatoes, caramelized onions and       shredded cheese.

•         Bacon, roasted red pepper, avocado, jalapeno, cilantro, chili powder and shredded cheese.

Have fun with your creations!

A WEDDING FEAST

A much anticipated multi-cultural event took place this past weekend  when Kris’ nephew Jordan and Charu were married at his parent’s home on Wolfe Island, on the shore of Lake Ontario.  This celebration brought together families with so many cultural backgrounds it was hard to keep track.  Two of the highlights were the Indian ceremony, performed outside, under the mandap, and the Jewish prayer service conducted by Jordan’s Muslim Aunt Ingrid under the Chuppah.  It was a beautiful blending of cultures and traditions shared by many loving family members and friends at the water’s edge.

 As in most  celebrations, food took centre stage after the ceremony.  Guests gathered during the wedding feast  to share food, stories and dances until late into the evening ( is 3 am late??). 
How did they to accommodate so many different tastes, food practices and beliefs, and preferences?? Well, it doesn't hurt when your father owns a restaurant,  so Jordan and Charu were able to work with the chef at Windmills Cafe in Kingston to create an exciting and diverse menu.  The menu was designed around a number of food stations.  Starting with the salad station, guests could move around and choose from a number of entress, many of them grilled, to create a unique meal to suit their varied tastes.  The barbecue was the perfect cooking tool for all of these cuisines.  The typical wedding basics: grilled salmon, steak, kabobs, chicken or shrimp become succulent and flavourful ethnic dishes.  After eating through the menu - YUM!  (included below) we have decided to try to adapt some of these dishes and develop  our own grilling recipes for our future family celebrations.  Stay tuned throughout the summer.  We will be working on the duck this weekend!!

A SAMPLE OF THE WEDDING FEAST

Grilled & Chilled Shrimp With Mango Salsa

This is a take on the classic shrimp cocktail with attitude instead of simply boiling the shrimp we marinate the shrimp with garlic lime zest and lime juice, cilantro, flat leaf parsley and shallots then grill them, we balance that with my favorite salsa made with diced ripe mango, Madagascar peppercorn, red onions, jalapeno, diced red pepper, mint and cilantro with olive oil and lime juice.

 

Fig & Goat Cheese Bruschetta on an Herb Crostini

 

Bastilla Cigars  With Mint & Cucumber Raita

One of Moroccan best hors d'oeuvres commonly used for special occasions, it's sweet, sour and savory treat with saffron, cinnamon, preserved lemon, pulled chicken, vermicelli glass noodle, almond paste and orange blossom all rolled in phyllo sheets.

 

Hoisin Duck Pizzas

With Black Sesame Seeds and Scallions

Confit of duck pulled and marinated in hoison, ginger, mirin and tagorashi ( Japanese 7 spice mix) with caramelized onions as base.

 

Salad Bar

Select your Greens; Crisp Romaine, Mixed Baby Greens or Baby Spinach and dressed with your favourite accompaniments: Feta, Gorgonzola, Roasted Red Peppers, Walnuts, Red Onions, Grape Tomatoes, Julienne Carrots, Chick Peas, Cucumbers, Sun Dried Cranberries, Fresh Mixed Berries Salad Dressings- Windmills Balsamic Vinaigrette or Apple Cider Balsamic Vinaigrette

 

Sustainable Nova Scotia Salmon

Lemon Herb Crusted with a Smoked Tomato Sauce With Saffron Couscous

The salmon Pan seared and crusted with chives, thyme, lemon zest, garlic, gruyere cheese and butter.

The sauce is Spanish inspired with arbol chilies, crushed garlic in sea salt, smoked paprika and tomatoes all balanced with a hint of sweetness.

 

Asian Tasting Station

Presented in a Chinese Take-Out Box

 Sauteed Thai Chicken

Julienne vegetables, tamarind reduction, ginger, garlic, cilantro, sweet chili, and our Thai flavored chicken stock.  On a bed of coconut rice

 

 Windmills Asian Noodle Salad

Steamed Egg Noodles, Broccoli Florets, Julienne Red Peppers, Carrots & Red Onions tossed in a Chili and Ginger Infused Oil with Soya Sauce Served with Thai Shrimp Satays

 

Steakhouse Grill

Grilled Local Flank Steaks carved to order With Creamed Spinach, Grilled Mini Potatoes & Windmills Demi-Glace

Lamb Station Presented with a multitude of Herbs, Spices and Salsa from around the Globe With Naan Bread & Zaatar.  Grilled Pitas and Lamb Kabobs Marinated with Moroccan Chermoula and grilled on site. Bought locally the minced lamb is flavoured with  north  African style dry rub.

Dessert & Hot Beverage Station

Choice of Two Gelato's Fruit Mango or Dairy Pistachio served on Mini Waffle Cones,

Chocolate Cup Cakes and Fresh fruit Platters.

CONGRATULATIONS FROM THE COUSINS!!

These 2 were so creative and whimsical in their planning.  After providing this overwhelmingly delicious meal, we were all delighted at around midnight when lights emerged out of the darkness of the field - what could it be? A Chip Wagon!!! Poutine anyone?  

Just to get you started, try our recipe for:

            Grilled Scallops with Mango Sauce

 

  2          pounds  large scallops

  2          teaspoons  vegetable oil

               salt and freshly ground pepper

                        For the Sauce:

  1          large  ripe mango -- peeled and cubed

  1          tablespoon  ginger root -- grated

  2          cloves  garlic -- roughly chopped

  2          tablespoons  rice vinegar

  2          tablespoons  canola oil

  ½           teaspoon  asian chili sauce

              cilantro or mint leaves -- for garnish

Rinse scallops, pat dry with paper towels and remove the side "muscle" if attached.  Toss the scallops with 2 teaspoons vegetable oil and salt and

pepper in a medium bowl.  Set aside.

In a blender or food processor, puree the mango, ginger root, garlic and rice vinegar.  Add canola oil and chili sauce and blend together.  Test add salt and pepper as well as rice vinegar to taste.

On a preheated barbecue set at MEDIUM, grill the scallops quickly, about 1 ½ -2 minutes per side.

Drizzle a little sauce into individual martini glasses, then add 2 scallops and drizzle with more sauce.  Garnish with a sprig of fresh cilantro or mint.

GRAND PORCH PARTY

The Billie Hollies! Julia, Janet, Donna, and Coralie

Life is so interesting isn't it?!

 The Grand Porch Party, a music festival featuring 20 bands, was held this past Sunday in Waterloo.  Since it was happening in Kris’s neighborhood, she hosted a band, The Billie Hollies, who performed throughout the afternoon on her front porch.  They are a super-cool band, be sure to check them out! As an added surprise,  we were also treated to some magical opera singing from the porch, as Brooke Dufton

performed an aria by Murray Shafer.

Or course, whenever there is a crowd, we always think of food. We sent out the word about the Grand Porch Party, along with some invites to family and friends to join us for a casual dinner to follow the music.  Anticipating a large group, we immediately thought of smoking a pork roast and serving pulled pork sandwiches. We added a few salads and came up with a feast. Here are a few memorable recipes.

Quinoa Salad with Mango and Toasted Walnuts in a Curry Vinaigrette

2 cups quinoa

4 cups chicken stock

1 mango, diced

1 ½  cup walnut pieces, toasted

1 carrot, shredded

5 green onions, chopped

½ cup chopped fresh herbs – we used parsley and cilantro

Vinaigrette:

½  cup canola oil

Juice of 1 lime

2 tbsp rice vinegar

 Pulled Pork Feast- don't forget the dill pickles!

1 tbsp mirin

4 tbsp curry powder

Prepare quinoa by rinsing thoroughly in cool running water for 3 minutes.  Drain well. Place quinoa and chicken stock into a saucepan and bring to a boil, stirring occasionally.  Cover and simmer for 15 minutes. Remove from heat and fluff with a fork. Allow to cool.

While cooling, prepare vinaigrette by combining canola oil, lime juice, rice vinegar, mirin and curry powder is a glass bottle and shake vigorously.

Combine quinoa, mango, carrot,  green onion and toasted walnuts in a large bowl. Toss with vinaigrette and top with fresh herbs.  Serve chilled.

Pulled pork is a great  dish for a large crowd. Here are some tips to making pulled pork stress free!

1)      You must give yourself all day for this dish, as “low and slow” grilling should never be rushed. We smoked and pulled the pork the day before the party. We reserved some of the cooking liquid to mix the pork with to keep it moist overnight and gently reheated it the next day.

2)      The rub recipe is enough for 2 - 10 lb boneless pork butts.  Reserve half for next time. Rub pork roast with half of the rub and store in large resealable plastic bag in the refrigerator overnight.  Remove roast from refrigerator  1 hour before putting on the grill to allow meat to come to room temperature.

3)      Pork butts are excellent for smoking, since they have a nice fat cap and a good amount of marbling. Trim fat to approximately ¼ inch. Cooked “low and slow” as we did results in a fantastic moist , flavourful and tender pulled pork.

4)      Temperature is really important!  Cook to internal temperature of 190° F. How do we know when it is done? -Use a meat thermometer! This takes the guess work out of cooking and gives a perfect product every time.  Always let the meat rest, tented under foil for half an hour before serving.

5)      The interior temperature of the barbecue is equally important. Do not let it rise over 300°F. We prefer that it stays closer to 275°

6)      To create smoke, you need fire! Soak wood chips for half an hour.  Wrap one cup of chips in a foil envelope and pierce with a fork a few  times.  Make 5 or 6 of these packets. Place one packet directly over lit burner several times throughout the cooking.

Pulled Pork with Chipotle/Beer Barbecue Sauce

1-       7 lb pork butt roast, boneless and tied

Rub

¾ cup paprika

¼ cup black pepper

¼ cup coarse sea salt

¼ cup brown sugar

2 tbsp dry mustard

2 tbsp chili powder

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp cayenne

Rub pork roast as described above.

Prepare barbecue by placing a drip pan below the centre grids, directly on top of the FLav- R- Wave. Keep filled with water throughout the cooking period. Preheat barbecue on HIGH for 15 minutes. Turn off middle burners and leave outer burners set on LOW.  Place pork over drip pan, which is above the unlit burners.  Place packets of wood chips, which have been soaked in water, over lit burners. Replace every hour or so when checking meat and liquid in drip pan.  Keep lid closed. Maintain the temperature of the interior of the barbecue between 250°F and 300°F. Leave pork roast on grill until the internal temperature of the pork reaches 185°-190° F. This could take from 6 to 10 hours, depending on weather conditions. Remove from heat and let rest, covered with a foil tent for at least half an hour before pulling or shredding the pork with 2 large- tined forks. Serve on toasted rolls with sliced red onions and Chipotle/Beer Barbecue Sauce.

Chipotle/Beer Barbecue Sauce

1 onion, finely diced

4 garlic cloves, minced

1 can beer

2 cups ketchup

½ cup cider vinegar

½ cup brown sugar

3 tbsp Worcestershire sauce

2 tbsp chipotle pepper in adobo sauce

½ tsp hot sauce(optional)

Salt & pepper

Bev and Jackie are ready to dig in!

In a medium saucepan over medium heat, heat the oil and sauté onion and garlic until translucent.  Add beer and cook until reduced by half. Add ketchup, cider vinegar, brown sugar, Worcestershire Sauce, chipotle peppers, salt and pepper. Bring to a boil, reduce heat and simmer for 45 minutes.  Blend briefly with an immersion blender. Add hot sauce to taste.

Serve alongside the pulled pork in a large pitcher.

Thanks again for organizing a great event Tenille! For more information on The Grand Porch Party, and Alternatives Journal, follow the links. It was covered by CTV news yesterday as well!