STEAKS BALSAMICO This savoury and sweet marinade lends wonderful flavour to steaks. Grill some up tonight. Ingredients: 1/4 cup (50 ml) balsamic vinegar 1/4 cup (50 ml) oil 2 tbsp (25 ml) packed brown sugar 1 tsp (5 ml) Dijon mustard 1/2 tsp (2 ml) basil, crumbled 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper 3 cloves garlic, crushed 4 strip loin steaks, 1 inch (2.5 cm) thick Method: 1. To prepare marinade, combine all ingredients except steaks in a heavy zip-lock plastic bag. Add steaks and squeeze bag to coat steaks with marinade; seal bag. Let stand for 30 minutes. 2. Remove steaks from marinade; discard marinade. Grill steaks over medium heat on natural gas barbecue to desired doneness. Serves 4.
GREEN BEANS WITH BALSAMIC BUTTER Ingredients: 1/2 cup (125 ml) balsamic vinegar 2 tbsp (25 ml) finely chopped onion 1/4 cup (50 ml) butter, softened 6 cups (1.5 L) trimmed green beans Method: 1. Combine vinegar and onion in a small nonreactive saucepan. Bring to a boil. Boil over medium heat, stirring frequently, until liquid is reduced to 1 tbsp (15 ml). Transfer mixture to a small bowl; cool. Blend in butter. May be prepared to this point and refrigerated for up to 24 hours. Cook beans in boiling salted water until tender, about 6 minutes; drain. Add butter mixture to beans and toss until butter is melted. Serve immediately. Serves 8.
How do I Make Restaurant Style Garlic Toast at Home? What is it about restaurant garlic bread that makes it so good? Is it the butter? The bread? The technique? Instead of throwing in the towel and suffering through another soggy, limp, mushy loaf of oven-steamed garlic bread, why not learn to make garlic bread the way they do it in restaurants? The trick is to think of your garlic bread not as a loaf, but as a grilled cheese sandwich, minus the cheese and sandwich. That sounds much more profound than it actually is. First, you ll need some garlic butter. While it may seem counter-intuitive, it s best to use dried herbs instead of fresh when making homemade garlic butter. Why? First off, it s hard to mince garlic finely enough that it will incorporate perfectly into the butter. If there are any garlic chunks in there, there s a good chance they ll burn when you grill your garlic toast, and the taste of burned garlic is absolutely awful. Instead, use garlic powder (not garlic salt), onion powder (again, not onion salt) and dried parsley flakes. (For a 1/2 cup of butter, try 1 tsp garlic powder, 1 tsp onion powder and 1 tsp dried parsley. Add salt to taste.) The dried parsley flakes highlight the second reason to use dried herbs: food safety. Using dried, your garlic butter will keep for longer without going bad and potentially making you sick. Blend the ingredients into the butter very well, so that there are no clumps of individual ingredients. For bread, Texas toast is a popular restaurant choice, but a split-open piece of baguette or French bread will also work well. The important part is having a large, flat surface of bread to work with. Spread the garlic butter generously on one side of the slice of bread (or on the open face of the piece of French bread), then place it buttered-side down on a flat-top grill or a frying pan on medium heat. Wait while the bread toasts on one side, much like you d wait for a grilled cheese sandwich to cook. To finish, flip the bread over and cook it for another 30 seconds or so. This gives the other side a bit of toasting, and helps the melted garlic butter work its way down into the bread. Once it s done, remove it from the pan and serve warm.
STEAK SALAD WITH CHIPOTLE DRESSING Ingredients: 12 cups (3 L) shredded iceberg lettuce 1 ripe avocado, halved, pitted, peeled and cubed 4 cups (1 L) julienned barbecued steak or cooked roast beef 1 cup (250 ml) shredded cheddar cheese 1 cup (250 ml) broken blue corn tortilla chips 2 medium tomatoes, cut into wedges Chipotle Dressing (click for recipe) Method: 1. Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately. Serves 8.
GARDEN VEGETABLE BURGERS Ingredients: 4 cups (1 L) finely diced stale multigrain bread 1 cup (250 ml) finely chopped onion 1 green bell pepper, finely chopped 3/4 cup (175 ml) finely chopped celery 3/4 cup (175 ml) shredded carrot 1 cup (250 ml) shredded zucchini 3 eggs 1 tbsp (15 ml) soy sauce 2 tsp (10 ml) sesame oil 1 tsp (5 ml) lemon pepper 1/2 tsp (2 ml) ginger 1/2 tsp (2 ml) salt Hamburger buns Peanut Sauce (recipe follows) Method: 1, Combine first 6 ingredients in a large bowl. Whisk together next 6 ingredients and stir into vegetable mixture until moistened. Pat mixture firmly into 10-12 patties. Cook on a lightly greased griddle over medium heat on natural gas barbecue until brown on both sides. Turn patties carefully. Serve immediately on buns with Peanut Sauce. Serves 5-6.
PEANUT SAUCE Ingredients: 1 tsp (5 ml) oil 1/4 cup (50 ml) coarsely chopped onion 1 tsp (5 ml) minced fresh ginger Dash cayenne pepper 1/2 cup (125 ml) creamy or chunky peanut butter 1 cup (250 ml) water 1 tbsp (15 ml) soy sauce Method: 1. In a saucepan, heat oil over medium heat; add onion, ginger and cayenne. Cook, stirring frequently, 1 minute. Stir in peanut butter. Gradually stir in water and soy sauce until well blended. Bring to boil, stirring constantly, until mixture thickens. Serve hot or at room temperature.
GRILLED CORN WITH SESAME WASABI SAUCE Ingredients: 1/3 cup (75 ml) light sour cream 1/3 cup (75 ml) mayonnaise 1/4 cup (50 ml) sesame seeds, toasted 1 tbsp (15 ml) wasabi paste 1/4 tsp (1 ml) ground ginger 6 cobs corn, husked 1 tbsp (15 ml) oil Method: To prepare sesame wasabi sauce, combine sour cream, mayonnaise, sesame seeds, wasabi paste and ginger until blended. Cover and refrigerate until serving. Cut each cob of corn crosswise into 3 pieces. Combine corn and oil in a heavy plastic bag. Squeeze bag to coat corn with oil. Remove corn from bag. Grill corn over medium heat on natural gas barbecue, turning occasionally, until lightly browned, about 15-20 minutes. Serve with sesame wasabi sauce. Serves 6.
ZUCCHINI RIBBON SALAD Tender young zucchini should be used for this Greek-inspired salad. Ingredients: 2 tbsp (25 ml) fresh lemon juice 1 tsp (5 ml) grated lemon peel 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper 1 clove garlic, crushed 1/4 cup (50 ml) olive oil 2 medium zucchini, trimmed 1/2 cup (125 ml) vertically sliced onion 1/2 cup (125 ml) shredded feta cheese 1/4 cup (50 ml) thinly sliced green onion 1/4 cup (50 ml) chopped pitted kalamata olives 1/4 cup (50 ml) chopped fresh parsley 1/4 cup (50 ml) chopped fresh mint Method: To prepare dressing, whisk together lemon juice, lemon peel, salt, pepper and garlic until combined. Gradually whisk in oil until blended; set aside. Using a vegetable peeler and cutting lengthwise, cut long, thin, ribbon-like strips from zucchini. There should be about 4 cups (1 L) packed zucchini strips. Combine zucchini with remaining ingredients (onion through mint) in a bowl. Add dressing and toss to combine. Serve immediately. Serves 8-10. Cook's Note: The ATCO Blue Flame Kitchen used two 8 inch (20 cm) long zucchini in this recipe.
GARLIC AND PEPPER GRILLED HALIBUT This recipe also works well with cod or other firm-fleshed white fish. Ingredients: 2 tbsp (25 ml) fresh lime juice 1 tbsp (15 ml) oil 1 tsp (5 ml) whole-grain mustard 1/2 tsp (2 ml) red pepper flakes 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper 2 cloves garlic, crushed 4 small or 2 large halibut fillets or steaks Method: To prepare marinade, combine all ingredients except halibut in a heavy zip-lock plastic bag. Add halibut and squeeze bag to coat halibut with marinade; seal bag. Let stand for 30 minutes. Remove halibut from marinade; discard marinade. Grill halibut over medium heat on natural gas barbecue for 10-12 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Serves 4.
SOUTHWESTERN BEAN SALAD Ingredients: 2 tbsp (25 ml) fresh lime juice 1 tbsp (15 ml) hot pepper jelly 1 tsp (5 ml) chili powder 1/2 tsp (2 ml) salt 1/8 tsp (0.5 ml) hot pepper sauce 1/4 cup (50 ml) oil 2 cans (19 oz/540 ml each) Romano beans, rinsed and drained 1 cup (250 ml) sliced celery 1 cup (250 ml) diced green bell pepper 1 cup (250 ml) diced red bell pepper 1/2 cup (125 ml) thinly sliced green onions 2 tbsp (25 ml) chopped fresh cilantro Method: 1. To prepare dressing, whisk together first 5 ingredients (lime juice through hot pepper sauce). Gradually whisk in oil until blended. Combine remaining ingredients (beans through cilantro) in a bowl. Add dressing and toss to combine. Serves 6-8.
MOLE PORK CHOPS The seasoning mixture for these pork chops is patterned after the traditional Mexican mole (pronounced MOH-lay) sauce. The seasoning mixture is a blend of spices with chocolate (cocoa), the signature ingredient of mole. Ingredients: 2 tbsp (25 ml) oil 1 tbsp (15 ml) packed brown sugar 1 tsp (5 ml) unsweetened cocoa powder 1 tsp (5 ml) ground chipotle chile pepper 1 tsp (5 ml) ground cumin 1 tsp (5 ml) paprika 1/2 tsp (2 ml) salt 4 thick boneless pork loin chops Method: 1. Combine all ingredients except pork in a heavy zip-lock plastic bag. Add pork and squeeze bag to coat pork with seasoning mixture; seal bag. Let stand for 30 minutes. Remove pork from bag. Grill pork over low heat on natural gas barbecue until done, about 30 minutes for 3/4 inch (2 cm) thick chops. Serves 4.
BLACK BEAN AND CORN BURRITOS Ingredients: 1 small onion, chopped 1/3 cup (75 ml) each chopped red and green bell pepper 1 clove garlic, crushed 2 tsp (10 ml) oil 1 can (19 oz/540 ml) black beans, rinsed, drained and mashed 1/2 cup (125 ml) frozen kernel corn, thawed 1 tsp (5 ml) green or hot pepper sauce 1 tbsp (15 ml) lime or lemon juice 1 tbsp (15 ml) chopped fresh cilantro 1 1/2 tsp (7 ml) chili powder 1 tsp (5 ml) cumin 1/8 tsp (0.5 ml) salt 1/8 tsp (0.5 ml) cayenne pepper 6 flour tortillas (8 inch/20 cm) 1 cup (250 ml) shredded cheddar cheese Shredded lettuce Salsa Sour cream Method: 1. Sauté onion, bell peppers and garlic in oil until tender; combine with next 9 ingredients (black beans through cayenne pepper). Place a scant 1/2 cup (125 ml) of bean mixture down the center of each tortilla. Sprinkle with cheese and roll up. Place, seam side down, in a greased casserole. Bake at 350ºF (180ºC) for 15 minutes. Serve burritos on a bed of shredded lettuce. 2. Top with salsa and sour cream. Serves 4-6.
BANANA ORANGE SMOOTHIE Ingredients: 1 1/2 cups (375 ml) vanilla yogurt 1 cup (250 ml) sliced banana 1/4 cup (50 ml) thawed frozen orange juice concentrate 1/8 tsp (0.5 ml) cinnamon Method: 1. Combine all ingredients in a blender. Puree until smooth. Pour into glasses and serve immediately. Serves 2.
How to Make Beer Can Chicken Beer can chicken, also known as dancing chicken, is a bit of a barbecue novelty. The original concept was fairly simple. Plop a chicken upright onto a half-empty can of beer and use as a vertical roaster on the barbecue. The chicken looked like it was dancing over the flames. Because of safety concerns, ATCO Blue Flame Kitchen doesn t recommend using a beer can or other beverage container. However, a wide variety of vertical roasters have been designed to make beer can chicken without the can. These roasters have a cylinder that holds beer or other liquid while keeping the chicken stable and in an upright position. This method of cooking leaves the skin exposed, making it extra crisp, similar to a rotisserie chicken. In addition, the liquid in the holder heats up and creates steam, resulting in succulent, tender meat. For extra flavour, use either a seasoning rub or a marinade before cooking a chicken on a vertical roaster. A thin marinade may also be used as the liquid in the holder of the roaster.
BEER BARREL MARINADE Ingredients: 1 can (355 ml) beer 3/4 cup (175 ml) fresh lime juice 4 cloves garlic, crushed 1 tsp (5 ml) Worcestershire sauce 1 tsp (5 ml) soy sauce 1 tsp (5 ml) hot pepper sauce 1 tsp (5 ml) chicken bouillon mix 1 tsp (5 ml) freshly ground pepper Method: 1. Combine all ingredients. Use to marinate fish, chicken or pork. Allow fish to marinate for up to 30 minutes; allow meat to marinate for up to 24 hours in refrigerator. Discard marinade after using. Makes about 2 1/4 cups (550 ml).
GRILLED RATATOUILLE Ratatouille is a traditional French vegetable side dish. Ingredients: 4 Roma tomatoes, chopped 2 tbsp extra-virgin olive oil 1 tbsp chopped fresh oregano 1 tbsp chopped fresh parsley 1 tsp chopped fresh thyme 1 clove garlic, finely chopped 1 tsp salt 1 tsp freshly ground pepper 3 medium bell peppers, stemmed, seeded and cut into 1 inch pieces 2 medium zucchini, halved lengthwise and cut into 1 inch pieces 2 tbsp canola oil Method: 1. Combine tomatoes, olive oil, oregano, parsley, thyme, garlic, salt and pepper in a large heatproof bowl; set aside. 2. Combine bell peppers, zucchini and canola oil in a separate bowl; toss until vegetables are coated. 3. Place bell pepper mixture in a grill wok or on a grill topper and grill over medium heat on natural gas barbecue, stirring occasionally, until vegetables are tender, about 20 minutes. Remove from heat. 4. Add bell pepper mixture to tomato mixture and toss to combine. Serve immediately. Serves 8.