We so often write about our kids and feeding a crowd…., but over again, we find ourselves in unexpected situations where we have to do exactly that.  How does this happen?  Well, we have both raised large families.  Luckily, our children have thrived,  eventually grown up, developed their own interests, and moved away to university, where they have followed their passions and become strong, independent  young people.  This has made us very happy, but nonetheless, we miss them, and look forward to them coming home for visits.  We especially enjoy when they bring friends home on those visits- these are joyous, boisterous times and the celebrations always include sharing stories around the dinner table.

Such it was last weekend, when a couple of sons arrived home with a gang for the weekend.  It was a surprise visit, but fortunately, we have the ability to access menu ideas and some easy recipes on our barbecue Blog. We prepared a roasted leg of lamb  one night. The next night, we made a classic dinner of grilled steak,baked potatoes and roasted vegetables. The day after that, we prepared the smoker and created a feast fit for hungry artists and art-lovers, featuring smoked duck legs and baby back ribs. The young people pitched in to create an eclectic vegetable stir fry.   The meal was a smashing success!!  The next morning, the friends began to pack up and head for home. Wanting to enjoy the last evening with the remaining son who was to leave for New York the next morning,  we still needed to plan a meal which was simple, yet fun, since there were to be a few more guests that evening. After considering  some options with a food loving brother-in-law, we came up with an idea for some tasty  beef and lamb burgers, sweet potato fries and salad – with guacamole and nachos for appetizers. Eureka!  It was the end to a perfect weekend. Here is the recipe for those flavourful, juicy

Beef and Lamb Burgers with caramelized onions    

2 lbs lean gound beef

1 lb ground lamb

½ cup chopped fresh parsley

1 medium onion, minced

2 tbsp worchestershire sauce

1 tsp chili powder

1 tsp ground cumin

½ tsp salt

Freshly ground black pepper

Combine ground beef, lamb, chopped parsley, onions and seasonings gently in a large bowl, and form into 12patties. Preheat barbecue on MEDIUM-HIGH, then brush or spray grids with vegetable oil.  Place patties on the grids and sear for 2 minutes per side. Reduce heat to LOW and continue cooking for another 2-4 minutes per side(depending on the thickness of the patties) until juicy, but cooked through.  Lightly toast the buns during the last 2 minutes of grilling.

Serve with Caramelized onions .

Guacamole

2 ripe avocados

1 tomato, seeded and chopped

½ red onion, finely minced

juice of 1 lime

1 tsp ground cumin

¼ tsp cayenne pepper

dash of Tabasco sauce

salt & pepper

2 tablespoons cilantro, chopped

Mash avocado in a medium size mixing bowl. Add chopped tomato, red onion, lime juice and Tabasco sauce. Season with  cumin, cayenne, salt & pepper.  Top with chopped cilantro. Cover with plastic wrap, pressed directly against the guacamole, to prevent browning, and refrigerate until ready to serve.

During the week, we settled back into the business of our lives, which while being extremely exciting, included such mundane tasks as changing all of the beds and doing the laundry from the weekend .  As usual, we talked during our Monday meeting about how proud we both are of our children and how we always look forward to their next visit.  But, as they say, be careful what you wish for!   Circumstances soon came together so that once again, that same house was filled with young people and their friends for several more days !  The stars aligned differently that week however.  Luckily, we had just received a box of samples of some new barbecue products that we had just developed. (More about this next week.) THE PERFECT SMOKIN’ SOUTHWEST BARBECUE SAUCE was just the thing needed to pull together some great barbecue feasts that were suitable for feeding a crowd, with very minimal effort. The Barbecue sauce went on ribs, chicken breasts and sausages. Add to this 2-3 salads, including tossed green salad, 3-Potato Salad and a Greek Pasta salad and everyone was happy. We also cooked some bacon on the side burner to pair with the leftover chicken in the Clubhouse sandwiches that we enjoyed the next day. Here is a recipe for the classic potato salad that everyone enjoyed.

3- Potato Salad

2 lbs Yukon gold potatoes, diced into ½ -in cubes

1 lb red potatoes, diced into ½ -in cubes

1 lb purple potatoes,  diced into ½ -in cubes

3 baby dill pickles, diced

3 green onions, chopped

2 stalks of celery, diced

¼ cup apple cider vinegar

½ cup mayonnaise

2 tsp Dijon mustard

¼ tsp paprika

Salt and freshly ground black pepper

Scrub and dice potatoes, and cook in a large pot of boiling salted water for 15 minutes, until tender. Drain the potatoes. While still hot, add apple cider vinegar. Toss and refrigerate for 15 minutes.  When slightly cooled, remove from refrigerator and combine potatoes with the rest of the ingredients in a large bowl.  Adjust seasoning and garnish with paprika. Cover and return to refrigerator until ready to serve.

 

It was a busy weekend, but truth be told,  as soon as we are finished here, we will be on our way to Costco to get a large bottle of laundry detergent – because, as you know, our motto is to always be ready for anything! You never know who will drop in next weekend.

Joseph Boyden

Joseph Boyden was in town last week, in his role as writer-in-residence at  Laurier University.  Along with a group of supporters of the university, we joined him, his mother Blanche and a couple of his siblings for dinner at the Cambridge Mill restaurant. The event was to launch a new scholarship, the Blanche Boyden Aboriginal Student Award. Joseph read from Three Day Road and Through Black Spruce, as well as an excerpt from a work in progress (shhh! don't tell his publisher!)
Of course, the meal was a highlight, with the menu including Bison. This inspired us to head out to the St. Jacobs Market to find some local Canadian ingredients that would suit the aboriginal theme.  The market was teaming with people, and we found some lovely local lamb, pork and potatoes. But the true jackpot was finding some bison steaks, wild rice, and MAPLE SYRUP!! Yeah!!

Smoked Salmon Appetizers

½ pound cold smoked salmon (we recommend T&J’s Seafood where they make it in house in the KW area).

½ cup mayonnaise

1 tablespoon maple syrup

1 ½ teaspoons Dijon mustard

German style rye bread slices

Capers, drained

Fresh dill, torn into small fronds

If the smoked salmon is not pre-sliced, place it in the freezer for 20 minutes.  Starting at the tail end, using a very sharp knife, slice thinly.

In a small bowl, combine the mayonnaise, syrup and mustard.  Spread this mixture on the rye bread.  Cover the mayo mixture with slices of salmon.  Cut each slice of salmon-covered bread into 6 pieces.  Garnish each piece with a few capers and a piece of dill.  

  

Prosciutto Wrapped Figs

These are great on their own as an appetizer, and are also delicious served on a bed of greens tossed in vinaigrette, with some shavings of parmesan cheese.

4 fresh figs, stems removed and cut into quarters

Maple syrup (about 2 tablespoons

Le Douanier cheese, cut into 1” slices (16 pieces)

(or your favourite semi-soft melting cheese)

8 slices Pingue prosciutto, cut in half

Olive oil, for brushing

Set a slice of cheese on top of the halved slice of prosciutto.  Lightly brush a fig quarter with maple syrup, and set it on top of the cheese slice.  Wrap the fig and cheese in a package, and set on a lightly oiled plate.  Repeat with remaining figs, cheese and ham.  Let the bundles stand at room temperature for about 30 minutes to help them hold their shape.

Preheat barbecue on MEDIUM HIGH for 10 minutes, then reduce heat to MEDIUM LOW, and brush the grids with a wire bristle barbecue brush to clean.

Brush the surface of the prosciutto wrapped figs with a little more olive oil to prevent sticking.  Place on the grill, and cook, turning, until the cheese is just melted and the ham is slightly browned, about 3 minutes.

Bison Steaks

Bison is extremely lean and should not be cooked beyond medium rare or it will become tough and dry.  When cooked properly it is a sweet and delicious meat.

4 Bison strip steaks, about 1” thick

For the Marinade:

½ cup red wine

2 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 ½ teaspoons crushed juniper berries

1 teaspoon Dijon mustard

2 tablespoons olive oil

Freshly ground black pepper

Combine all the marinade ingredients in a small bowl and whisk to combine.  Place the bison steaks in a Ziploc bag and pour the marinade over them.  Seal the bag and place it in the refrigerator for about 4 hours, turning occasionally to coat the meat.

For the Sauce:

2 red bell peppers, roasted, peeled and chopped

Ron and Jane joined us on Friday night.

1 small shallot, finely minced

1 tablespoon olive oil or butter

1 cup red wine

½ cup veal demi-glace

Roast the peppers and peel when cool enough to handle.  Puree them in a blender, foodmill, or by pressing through a fine-meshed sieve.  Set aside in a small bowl.

Heat the olive oil or butter in a small sauce-pan and sauté the shallot until translucent.  Add the wine, and simmer until reduced to ¼ cup.  Add the pureed peppers, and veal demi-glace.  Season to taste with salt and freshly ground black pepper.

Preheat barbecue on MEDIUM HIGH.  Cook steaks according to our guide for medium rare:  (2 minutes, 2 minutes, 2 minutes, 2 minutes).

Wild Rice Casserole

1 cup Canadian wild rice, rinsed and drained

6 cups chicken stock

1 tablespoon olive oil

6 ounces baby bella mushrooms, chopped

½ small onion, finely chopped

1 stalk celery, finely chopped

1 roasted red pepper, chopped

½ cup toasted slivered almonds

¼ cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

Bring the chicken stock to a boil and add wild rice.  Reduce heat and simmer until tender, about 40 minutes.  Drain, reserving 1 cup of the stock.

Meanwhile, in a medium non-stick skillet, heat the olive oil on high.  Add the chopped mushrooms and sauté until browned and all liquid has evaporated.  Set aside in a small bowl.  Set the skillet over the heat and add a little more olive oil, if desired.  Add the onion and celery and sauté on medium-low until tender.  Add the red pepper, mushrooms and rice, and toss to combine.  Turn everything into a heat proof casserole dish, and add the reserved stock.  Cover and reheat for about 15 minutes.   Sprinkle with almonds, parsley, salt and pepper and toss to combine. 

                                         Apple Crisp on the Grill

6-10 cooking apples (we used Cortland), sliced, about 1 ½ apples per person

1 teaspoon cinnamon

2 tablespoons maple syrup

For the crisp topping:

½ cup brown sugar

¼ cup white sugar

½ cup flour

½ cup rolled oats

2 teaspoons cinnamon

1/3 cup cold butter, cut into small pieces

½ cup pecans, finely chopped

Oil a cast iron pan with a small amount of canola oil.  Add the sliced apples.

In a medium-large bowl, combine the sugars, flour, oats and cinnamon.  Using a pastry blender, cut in the butter until large crumbs form (this takes some elbow grease but is worth the effort!).  Add the pecans and toss to combine. 

Sprinkle the topping mix over the prepared apples.  (If there is extra topping throw it into the freezer for another crisp.)   Place the cast iron pan in the centre of the top rack of the barbecue, with the two outside burners on LOW and the centre burner OFF.  Adjust the temperature to stay at around 350°F.  Cook for about 45 minutes, checking every 15 minutes or so until the topping is slightly browned and the apples are bubbly.  Serve with ice cream.  

A Montreal State of Mind

This week’s menu was inspired by our trip to Montreal where we visited with Andy, Reid and Teddy.  Steak Frites are ubiquitous in that city!  The first night we joined some friends at L’Orignal, a French-Canadian restaurant in Old Montreal, before going to see The Game of Love and Chance which Teddy has been working on as Assistant Director with Matthew Jocelyn.  The play will be running in Montreal at the Centaur Theatre through the end of March, and will then move to the Bluma Appel Theatre in Toronto from April 16-May 12.

The next day we went our separate ways to fawn over our respective kids.  Kris and Andy visited with friends, and went to dinner at Le Boucan, a Montreal Smokehouse in Andy’s neighbourhood.  There she tasted their smoked tomato soup and got the inspiration for a series of smoked vegetable dishes....from soups to dips. 

Andrea and Ted took Reid out for a birthday dinner at Bistro Cocagne, right around the corner from his apartment.  The best dessert that night was a kind of deconstructed lemon meringue pie in a glass that we have tried to replicate here. 

Our quick breakfast spot of choice both days was Cafe Vasco Da Gama, where they serve the most delicious yogurt with honey and berries and hot chocolate that transports you to Paris.

To share our fun and inspiration at home, we got together on Saturday night and cooked up a storm for our friends and family.

We like to make use of every corner of the smoker!  Hence, we created these delicious smoked vegetable recipes for our dinner and smoked everything at the same time. Even if you are not so inspired, we urge you to throw on some extra red peppers,  tomatoes or garlic heads when using your smoker. They can always be frozen and used at a later date to add rich smokey flavor to soups, dips or stews.

Smoked Butternut Squash and Tomato Soup with Smoked Garlic and Smoked Jalapeno Peppers

1 butternut squash, halved and seeded

8 roma tomatoes, halves and seeded

2 jalapeno peppers, halved and seeded

1 head of garlic, cut top third off

4 tbsp olive oil(2 tbsp for basting smoked vegetables and 2 tbsp to sauté leeks and onions)

1 onion, diced

1 leek, chopped

2 shallots, diced

2 bay leaves

 2 sprigs fresh thyme

1 tsp coriander

 1 tsp horseradish

2 litres chicken or vegetable stock

Salt & pepper, to taste

1 leek,  julienned and fried, for garnish

Prepare Broil King Keg and it set to cook at 200⁰F.  Place 2 handfuls of soaked hickory chips on top of  the coals.  Brush the surfaces of the prepared vegetables with olive oil.  Place the tomatoes on a foil lined tray. Layer tomatoes and other vegetables on the racks in the smoker.

Smoke for 2 hours. 

Meanwhile, sauté leeks, onion and shallots in 2 tbsp olive oil for 4 minutes in a large stockpot. Add thyme, bay leaves, coriander, horseradish and stock. Set on low heat until smoked vegetables are ready.

When smoked vegetables are softened, remove them from the smoker. At this point, it is easy to get them out of their skins and into the stockpot!  Scoop  butternut squash flesh out of its skin, peel skin from tomatoes, squeeze garlic  cloves out of the skin and dice jalapeno peppers.  Add to stock and cook on low for 30 minutes. Puree with an immersion blender and season with salt and pepper.

Since we were making Frites(French fries) , we decided to take advantage of the hot oil and fried the julienned leeks for 4 minutes in hot canola oil at 330⁰F. These were a beautiful garnish for the soup.

Sweet and Spicy Smoked Red Pepper Dip

2 red peppers,  seeded

2 jalapeño peppers, seeded

5 cloves smoked, roasted garlic (see above)

1 shallot

1 tsp extra virgin olive oil

2 tsp cumin

1 tbsp lime juice

1 tsp honey

2 tbsp fresh parsley, chopped

¼ cup olive oil

Salt & freshly ground black pepper, to taste

Prepare Broil King Keg as above, and smoke the peppers and garlic for 2 hours.  Remove the jalapeno peppers and garlic and set aside.  Leaving the red peppers on the grids, open  the vents of the smoker and increase the temperature to 500⁰F.  Cook peppers for a further 5 minutes.  This allows the skin of the red peppers to blacken.  Remove the peppers and peel off the skin when cool enough to handle.

Meanwhile, gently sauté the chopped shallot in 1 tsp olive oil for 1 minute. Add cumin and cook until shallot is translucent.  In a blender or food processor, combine peeled red peppers, chopped jalapeño peppers, garlic, shallots, lime juice, honey and parsley. Puree until a smooth paste forms.  With processor on, slowly add ¼ olive oil. Season with salt and freshly ground black pepper.  Refrigerate.

Smokey Eggplant Dip

2 eggplants, halved and brushed with oil

1 head garlic, with top 1/3 removed and brushed with oil

2 shallots, minced

¼ cup lemon juice

¼ cup flat leaf parsley, chopped

3 tbsp extra virgin olive oil

2 tsp harissa  (spicy North African pepper sauce –adjust to taste)

1 tsp salt

Freshly ground black pepper

Smoked chipotle chili pepper, to garnish

Prepare Broil King Keg as above and smoke the prepared eggplants and garlic, cut face up,  for 2 hours. Depending on the size of the eggplant, longer time may be required. If the flesh is not soft after 2 hours, turn up the heat a bit and cook for an extra 15-20 minutes.

Peel eggplant and chop into one-inch pieces. Squeeze garlic cloves out of their skins. Combine all ingredients in the food processor and chop coarsely. Add more olive oil, if required. Place in a bowl and garnish with olive oil and a dusting of smoked chipotle chili pepper.

Steak Frites

New York Strip Steaks

Kosher salt and freshly ground black pepper

Veal demi-glace

Prepare the steaks by brushing them with olive oil and sprinkling them with salt and pepper. 

Preheat the barbecue on MEDIUM HIGH for 10 minutes, then reduce the temperature to MEDIUM.  Clean the grids with a wire brush, then coat them with vegetable oil to prevent sticking. 

Follow the charts below for Perfect Grill Marks and for steak done exactly to your liking. 

                                                                                                                                                    

For the Frites:

Russet potatoes, scrubbed (about ½ potato per person)

2-3 litres canola oil

Kosher salt

Cut the potatoes into ¼” strips.  Soak them in a large bowl of cold water for ½ hour.  Drain and rinse the potatoes once more, before drying them on a towel-lined baking sheet. 

On the side burner of the barbecue, heat the oil to 330°F in a large stock pot.  Cook the potatoes in 3 batches, until barely tender and not yet browning, about 3 minutes.  Lift them out of the hot oil with a slotted spoon or small sieve, and drain on paper towels. Repeat with the remaining 2 batches.

Increase the temperature of the oil to 360°F.  Cook the fries for a second time in 3 batches as before.  This time, sprinkle them generously with kosher salt and place them in a warm oven or barbecue until all the batches are cooked for a second time. 

 

Serve with Smoked Garlic Aioli.

Smoked Garlic Aioli

1 head garlic, smoked until completely soft

Pinch kosher salt

1 tablespoon chopped fresh rosemary

1 ½  cups mayonnaise

Mash the smoked garlic and salt with a fork in a medium bowl until it forms a paste.  Add the rosemary and mayonnaise.  Cover and refrigerate for at least 2 hours to allow the flavours to blend.

Lemon Meringue Verrines

A verrine is a layered dessert presented in a glass vessel. This version is both gluten and dairy free.

For the Lemon Curd:

Juice of 4 lemons

¾ cup sugar

3 eggs

1 egg yolk

1/3  cup coconut oil

In a heatproof bowl set over simmering water, whisk together the lemon juice, sugar, eggs and egg yolk. 

Whisk continuously for about ten minutes, or until it is pale and thick. Slowly incorporate the coconut oil, 1 tablespoon at a time, whisking until melted.

For the Meringue:

4 egg whites

6 ounces sugar

1 teaspoon vanilla

Place a clean bowl from a stand mixer over simmering water.  Combine egg whites and sugar, and whisk until the sugar dissolves.  Remove it from the water bath and beat it on high with the whisk attachment until cool.  Add the vanilla, and beat until combined.

Spoon the lemon curd into the bottom of a pretty stemmed glass.  Spoon the meringue into a piping bag, and top the lemon curd with the meringue, making sure to cover the edges and the whole surface.  If you have a kitchen torch, lightly brown the top of the meringue. 

Garnish with a cookie and a raspberry.

Serves 10

Catherine Coulson and Debbie Robson

 

To cap off the evening, we joined our friends at the Legion where Deb Robson and Catherine Coulson had organized a fun evening of dancing, raffle prizes and toonie toss, all to raise money for their upcoming Enbridge Ride to Conquer Cancer.

Charlotte and Wayne's Paella and Spatchcock Chicken

Ruby, Wayne, Charlotte, Kyle, Jade and Rose

Our friend "Wayne from Spain" loves his new Broil King Keg.  In addition to owning and operating The Barbeque Shop, he and his wife Charlotte having been creating some fabulous meals on the Keg and their Broil King barbecue for their beautiful family.  They were kind enough to send us these recipes.

Paella

4-6 people

3 chicken breasts, cut into chunks
2 Chorizo sausages, sliced
2 onions, sliced
1 red pepper, sliced
1 handful green beans, trimmed
1 can white beans, rinsed and drained
3 cloves garlic, minced

1 teaspoon paprika plus more to season the chicken

2 pinches saffron

1 ¼ cups rice

4 cups chicken or vegetable stock

1/2 lb mussels

1/2 lb shrimp

Lemon wedges

Prepare the Keg.
Once the charcoal is ready for cooking, turn the diffuser support upside down and place an all metal paella pan upon it. Add olive oil.

Rub the chicken pieces in paprika. Add to the pan, cook until brown, then add Chorizo and cook for 5-10 minutes.
Remove chorizo and set aside until later. Add onions, pepper and beans to the pan filled with juices and saute gently.
Add the garlic, teaspoon of paprika seasoning, 2 pinches of saffron and rice. Mix well.
Add back the  chicken, chorizo and stock (vegetable or chicken). You may need to add more water later on as the rice begins to cook. Simmer for 20 minutes. Add mussels and shrimp. Cover with aluminum foil, so the rice steams for 10 minutes. Add lemon wedges and serve.

Spatchcock Chicken with Roasted Vegetables

2 lemons, quartered

1 medium sized chicken

2 onions

8 medium carrots

Bunch of green beans

Paprika

For the Marinade:

½ cup tomato ketchup

1 tablespoon honey

1 teaspoon soy sauce

1 clove garlic

1 teaspoon mustard

For the Sauce:

¼ cup unsalted butter

1 tablespoon red wine

½ teaspoon salt

Splash lemon juice

Pinch pepper

1 teaspoon mixed herbs

1 teaspoon English mustard

Prepare the Keg.

Fill the diffuser with water and add lemons.

Cut chicken in half and rub in paprika.

Place chicken in foil tray.

Slice onions and place in top of the chicken.

Pour over marinade.

Place onto the keg grill and close lid.

Cook for approximately 3 hours.

Blanch carrots and green beans until tender-crisp.

Drain and rinse under cold water 10 seconds to refresh.

Melt the butter mix in a saucepan, and add the rest of the sauce ingredients.

Lay the carrots and beans on a grill topper, and brush with half the butter mixture.

Grill the vegetables over direct high heat on a preheated barbecue with the lid open until lightly browned for 3 -5 minutes, turning occasionally.

Transfer the vegetables to a platter and baste with the remaining butter mixture.

Serve hot.