Surf N Turf Snack

Surf N Turf Snack

Surf N Turf Snack

  • Servings: 2
  • Difficulty: Easy
  • Print

Afternoon snacks around our house while working in the garden are Simple but Tasty and this particular one is a real crowd pleaser.

Here’s how we do this one.

Shopping list:

  • 12 31 – 40 Peeled Deveined Shrimp
  • 1 pound Top Sirloin Steak Tails – cut into bite sized pieced
  • 1/4 cup Soya Sauce
  • 2 tablespoons Butter
  • 2 teaspoons Granulated Garlic
  • 4 tablespoons Garlic Hoisin sauce
  • 2 teaspoons Sugar
  • 1 small bunch Scallions – chopped for garnish
  • 6 Bamboo skewers

Putting it all together:

  1. In a non reactive bowl combine the Soya, Hoisin and sugar and mix well.
  2. Place the steak in a large zip lock bag, add the soya mixture and place in the fridge for 1 hour.
  3. Soak the skewers in cold water for 45 minutes so they will not burn on the grill.
  4. Preheat your grill to 375°.
  5. Thread the steak onto the skewers.
  6. Grill the skewers for 10 minutes per side
  7. Pull the skewers off the grill and tent with tinfoil
  8. Melt the garlic and butter in a large saute pan at medium high heat
  9. Add the shrimp to the garlic butter and saute until all shrimp are pink…. about 8 minutes.
  10. Plate 3 skewers and 6 shrimp per person and garnish with the chopped green onion.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

BBQ Ribs

 

Ribs II

  • Servings: “4-8”
  • Difficulty: “Easy”
  • Print

“Let food be thy medicine and medicine be thy food.”
― Hippocrates

Ribs and grilling go together like pizza and beer, Hepburn and Bogart, sandy beaches and sunburns….. you get the idea….. so when the opportunity presented itself as it did this past long weekend I decided that racks of ribs were the perfect way to celebrate.

Like everything else most people have their own way of doing ribs but I think there is one common denominator and that is they need to be done low and slow and if at all possible cooked over charcoal. My plan then was to brine the ribs over night before putting them in my smoker with some nice Apple wood chunks. Alas (nice word eh?) mother nature had other plans and proceeded to rain all day on my parade so I had to resort to Plan “B”—– low and slow in the oven and then finish on the propane BBQ and I know to some that’s sacrilegious so don’t tell Patrons of the Pit okay??—- only kidding.

Here’s how we do this one.

Shopping List:

  • 4 racks of Ribs (side or back)
  • 12 ounces Lager Beer
  • 2 tablespoons ground Pepper
  • 6 Garlic cloves peeled and smashed
  • 1/4 cup Brown Sugar
  • 4 Bay leaves
  • 1 cup Water
  • 2 tablespoons dry Thyme
  • 4 tablespoons Salt
  • 2 tablespoons Granulated Garlic
  • 2 tablespoons Granulated Onion
  • 2 tablespoons Seasoned Salt
  • 2 teaspoons ground Cumin
  • 1 1/2 tablespoons Chipotle powder
  • 2 tablespoons Parsley flakes
  • 2 tablespoons Paprika

Putting it all together:

  1. Dress the  ribs by peeling the silver skin off the bone side of the rack and place in a large airtight container and refrigerate over night.
  2. Mix the last 7 ingredients together and store in an airtight container.
  3. Remove the ribs from the brine and discard the liquid. Liberally season the ribs with the dry rub and place in a 300° oven for 2 hours.

Ribs

4. Remove the ribs from the oven and put on the grill at 375° for 20 minutes. Baste with your favourite BBQ sauce.

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time………

                         Bon Appetit

Asian inspired Grilled Turkey

 

Asian inspired Grilled Turkey

  • Servings: 6-8
  • Difficulty: Easy
  • Print

20170520_173825 (2)

A grill is just a source of heat. Just like a stove, it is very user-friendly.

Bobby Flay

Grilling season is here in South Western Ontario Canada and comes with it the challenge of finding something different so you don’t get bored with the same old stuff…. unless of course you don’t mind the same thing all the time in which case rock on. 

When it comes to my family we strive to have something different when we grill and it does become a bit of a struggle however this one was quite easy and tasty and frankly you can’t get any simpler than this.

Here’s how we do this one.

Shopping list:

  • 2 large boneless and skinless Turkey thighs
  • 3/4 cup plain BBQ sauce
  • 3 tablespoons reduced sodium Soya Sauce
  • 2 tablespoons granulated Garlic
  • 1 tablespoon granulated Onion
  • 1 tablespoon dried Ginger

Putting it all together:

  1. In a large non reactive bowl mix all the ingredients, except the turkey, until well incorporated.
  2. Place the turkey in a large airtight container and pour the marinade over top an coat well. Seal and refrigerate over night.
  3. Heat your grill to 375° and grill the turkey thighs for 20-25 minutes or the internal temperature reaches 165°.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                           Bon Appetit

 

Meat on a stick

20170514_151339 (2)

Meat on a stick

  • Servings: 18-20
  • Difficulty: Easy
  • Print

I love the culture of grilling. It creates an atmosphere that is festive but casual. 

Bobby Flay

Yesterday was Mother’s Day and instead of taking the women in my life….. my wife, daughter and daughter in law….. (my mom lives 2 hours out of town and at 85 doesn’t like to travel far anymore) out to a restaurant for dinner I did the next best thing….. I made them dinner starting with appetizers so they could do as they please and be waited on as befits the day.

The main drawback to this particular recipe is the prep time. The meat needs to be marinated and assembling the skewers is time consuming and somewhat labour intensive however as my son says “there is something about wood and meat that makes it all worth while” and I couldn’t agree more.

Here’s how we do this one.

Shopping list:

  • 2 pounds bottom Sirloin steak tails (see cooks note)
  • 9″ Bamboo skewers
  • 2 large Yellow peppers
  • 2 large Red peppers
  • 2 large Orange peppers
  • 1 large Red Onion

For the Marinade:

  • 1/3 cup sodium reduced Soya sauce
  • 1/3 cup Fish sauce
  • 2 1/2 tablespoons Garlic Chili sauce
  • 1 1/2 teaspoons Sugar

Putting it all together:

  1. Cut the steak and vegetables into bite sized pieces.
  2. In a non reactive container mix together the soya sauce, fish sauce, garlic chili sauce and sugar. Put the steak in a zip lock bag, pour in the marinade and place in the fridge overnight.
  3. Soak the skewers in water for at least 30 mins as this will help to stop them burning on the grill.
  4. Preheat the grill to 375° and then build your skewers by alternating the meat and the veggies until all the skewers are filled.
  5. Grill and enjoy.

Cooks note: I chose bottom sirloin steak tails because one of our independent grocers carries them and the price is really quite good as is the product however feel free to use whatever steak you wish.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                         Bon Appetit