Sweet Heat Marinade

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Sweet Heat Marinade

  • Servings: 1/2 cup
  • Time: 30 mins
  • Difficulty: Easy
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At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.

With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?

The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.

Cooks Note:  The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.

Here’s how we do this one.

Shopping List:

  • 1 Large Jalapeno
  • 1 Medium Poblano
  • 2 Sweet Heat peppers
  • 2 – 3 tablespoons fresh chopped Thai Basil
  • 1/8 – 1/4 cup fresh chopped Pineapple Sage
  • 4 tablespoons Honey
  • 1/4 cup Canola Oil
  • Juice of half a Lime
  • 2 tablespoons granulated Garlic
  • pinch of Salt and Pepper

Putting it all together:

  1. Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
  2. With the processor running add the oil in a steady stream until it is mixed thoroughly.
  3. Use imediately or put in an airtight container and store in the fridge.

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

Until next time…….

                            Bon Appetit

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BBQ Pig tails

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BBQ Pig tails

  • Servings: 2
  • Time: 1 hr 45 mins prep 15 mins grill
  • Difficulty: Easy
  • Print

I currently live in the Waterloo Region of Southwestern Ontario Canada . Specifically I am in the Kitchener /Waterloo area and the reason I mention this is due to the very rich German heritage this area has. In fact the city of Kitchener was originally named Berlin and the name only changed in September 1916.

With the rich food heritage the German people have it is a wonder to me, especially with my love affair with pork, that it has taken so long to try this part of the noble pig and while some people may turn up their nose at the mere thought of eating the tail let me tell you it is delicious.

As a side note I used short cut tails because this is the first time making this dish however whole tails are preferable.

Here’s how we do this one.

Shopping list:

  • 1 pound short cut Pig Tails
  • 4 Plums
  • Barbecue sauce

Putting it all together:

  1. Place the pig tails in a large pot with just enough water to cover. Bring to a boil and let go for 15 minutes.
  2. Remove the tails and empty the pot. Put the tails back in the pot and cover with more water until just submerged.
  3. Bring the water to a boil then reduce the heat and simmer for 90 minutes.
  4. Heat your grill to 350° and add the tails.
  5. As the tails get crispy baste with your BBQ sauce turning every couple of minutes.
  6. Split the plums and lightly grill them.
  7. Pull off the heat and enjoy.

Cooks note: Simmering the tails is necessary in order to render down the fat and ensure the tails do not get chewy or rubbery.

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

Until next time……….

                            Bon Appetit

 

 

 

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Pasta Salad

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Pasta Salad

  • Servings: 10 - 15
  • Time: 90 minutes
  • Difficulty: Easy
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We had a BBQ for family and friends this past weekend and along with the typical burgers, sausage and pulled pork I decided to do a side dish that I don’t normally think of doing but decided to for this occasion because although it can be found at almost every BBQ get together it is pretty much never found at mine….. Pasta Salad.

Now everybody and I do mean everybody has there own version of a pasta salad. Some like it with Farfale or Penne while others prefer a creamy dressing and still others want less veggies….. I even know someone who once put red wine in theirs.

The hardest part for me was coming up with a dressing that was suited to the other ingredients however after a little searching I managed to come up with one.

Here’s how we do this one.

Shopping list:

  • 1 box Tri Coloured Fusili (or your pasta of choice)
  • 1 English Cucumber – chopped
  • 4 Roma tomatoes – deseaded and chopped
  • 1 large Red pepper – rough chopped
  • 1 Large Yellow pepper – rough chopped
  • 4 Green onions – chopped
  • 1 bag Shredded Old cheddar
  • 1/2 cup Olive Oil
  • 1/4 cup Red Wine vinegar
  • 3 tablespoons Granulated Garlic
  • 2 tablespoons Grainy Mustard
  • Fresh chopped Basil and Oregano – about 3 tablespoons each
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the pasta per the package instructions.
  2. In a non reactive container mix together the Olive oil, Red wine vinegar, Granulated garlic, Grainy mustard, herbs, salt and pepper. Seal and set aside.
  3. When the pasta has cooked and cooled add the vegetables and cheese and blend well.
  4. Shake the dressing well and pour over the salad. Mix thoroughly and top with more cheese.
  5. Enjoy.

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

Until next time………

Bon Appetit 

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Raised Veggie Garden

 

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When I first decided to do a blog my wife and I kicked around various and sundry themes in an effort to come up with something unique but also something that would reflect what we both like. After about a half a dozen ideas we hit on the simple reality that she liked to garden and I liked to grill and so gardensandgrills was born.

Now in the very beginning I had every intention of writing as many garden posts as I did grilling ones however as oft time happens life jumped up and my wife became sick so she could no longer garden as she loved and since I was picking up the slack doing things she couldn’t the gardening aspect for us was put on the back burner.

Fast forward and she is doing remarkably better than she has in years and she can get back into the garden which then allows me the time to get back to my second love, or maybe my third after my wife and cooking….. veggie gardening.

What you see pictured here is a raised garden idea that I found on the web and decided that it was exactly what I had in mind and that with a little time and patience (it’s 14 feet wide, six feet deep, ten inches of soil and each side section is five feet wide in the front) I could build myself however mother nature had something to say about my schedule but after three straight days of rain I managed to get it finished and the planting done….. all for around $350.00.

Now, as with anything else that gets planted into the ground, I need to weed, feed and pray because I really really want a bumper crop of veggies and herbs and since I planted things I use all the time, Celery, Cucumbers, Red Onions, Tomatoes, Garlic, Chives plus the Hot Peppers for some awesome Salsa and Relishes….. I’m a wee bit on edge but we will see what happens.

So there you have it, my raised veggie garden and although it may not be another “simple but tasty recipe for the grilling season and beyond” what it grows will surely contribute to that.

Until next time……….

                           Bon Appetit

 

 

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BBQ Ribs

 

Ribs II

  • Servings: “4-8”
  • Time: “Inactive
  • Difficulty: “Easy”
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“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

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Asian inspired Grilled Turkey

 

Asian inspired Grilled Turkey

  • Servings: 6-8
  • Time: Inactive 24 hrs Grill 25 mins
  • Difficulty: Easy
  • Print

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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

 

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Meat on a stick

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Meat on a stick

  • Servings: 18-20
  • Time: 24 hrs Inactive 15 Mins grill
  • 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

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Piri Piri Pork

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Piri Piri Pork

  • Servings: 4
  • Time: 40 mins inactive 20 mins grill
  • Difficulty: Easy
  • Print

Support a small chef. Not these big chains… but support the people who are out there trying to do things right and working hard to do that.

Tom Douglas.

I am extremely lucky to live in Waterloo Region in Southwestern Ontario because we have a plethora of highly talented and innovative chefs  to choose from when it comes to our dining experiences.

This particular post has been inspired by just one of those chefs….. Chef Lance Edwards of Puddicombe House in New Hamburg Ontario. Now I don’t claim to be anywhere near the same caliber of cook that Chef Lance is however I do know my way around the kitchen and I do know how to read a recipe and adapt it to my needs and it was after reading chef’s post about Piri Piri Chicken that this particular dish came to fruition.

Thanks for the inspiration chef.

Here’s how we do this one.

Shopping list:

  • 4 Pork Butt chops
  • 1/3 cup Vegetable oil
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Cardamon
  • 1 teaspoon ground Ginger
  • 2 1/2 teaspoons Paprika
  • 2 teaspoons Cayenne pepper
  • 2 1/2 teaspoons granulated Garlic
  • 2 1/2 teaspoons granulated Onion
  • 2 teaspoons Oregano

Putting it all together:

  1. Place the pork butt chops in a large zip lock bag and set aside.
  2. Mix the remaining ingredients in a non reactive bowl until well incorporated.
  3. Pour the marinade into the bag with the chops, coat evenly, and refrigerate for about 40 minutes.
  4. Heat your grill to 375° and grill the chops for approximately 10 minutes per side depending on the thickness of your chops.

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

Until next time…….

                          Bon Appetit

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Stuffed Poblanos

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Stuffed Poblanos

  • Servings: 4
  • Time: Inactive time 1 hr Bake time 40 mins
  • Difficulty: easy
  • Print

“Ask not what you can do for your country. Ask what’s for lunch.”
Orson Welles

 

I’m not a fan of traditional Stuffed Peppers mainly because the ones I’ve had usually contain too much tomato sauce and therefore I wind up with major indigestion due to the acid content in the dish. That being said I have to admit that I have always wanted to try my hand at making them just to see what the end result would be however, being who I am I of course have to add a little spin to the dish. I will also point out that this is not an original dish but I have added enough changes to make it my own.

Cooks note: I used Poblanos because they have a medium heat level without being to heavy handed but feel free to substitute whatever kind of pepper you wish keeping in mind that whatever pepper you use it should be as round as possible for ease of stuffing.

Here’s how we do this one.

Shopping list:

  • 4 large Poblano peppers – halved (cut north to south) and seeded
  • 1 1/2 pounds ground Pork
  • 1 10 ounce can of Black Beans
  • 3 tablespoons Canola Oil
  • 1 8 ounce can Niblets corn
  • 3/4 cup Cream Cheese
  • 3 cups shredded Mexican Cheese
  • 2  tablespoons Granulated Garlic
  • 2 1/2 tablespoons of Granulated Onion
  • 1 1/2 teaspoons Chili powder
  • 2 tablespoons Chipotle Powder
  • 1 teaspoon ground Cumin
  • 2 tablespoons dried Parsley
  • 2 tablespoons fresh ground Black Pepper
  • pinch of Salt
  • Fresh Parsley for garnish (cilantro can be a substitute)
  • Sour cream for garnish

Putting it all together:

  1. In a large non reactive bowl combine the pork, dry spices, black beans and corn. Cover and set aside for an hour to allow the flavours to develop.
  2. Preheat the oven to 375°.
  3. Heat the oil in a large sauce pan, add the pork mixture and cook until the pork is just done . Add the cream cheese and continue cooking until the cheese is nice and smooth. Pull from the heat and set aside to cool.
  4. Evenly fill the poblano halves with the pork mixture . Put in the oven until the poblanos have softened, about 30 minutes. Top with the shredded cheese and put back in the oven until melted and bubbling.
  5. Plate and garnish with the parsley and sour cream.

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

Until next time……….

                          Bon Appetit

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Nacho Cheese Dorito Chicken Fingers

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Nacho Cheese Chicken Fingers

  • Servings: 8-10
  • Time: 18 mins
  • Difficulty: easy
  • Print

“Cooking is like love, it should be entered into with abandon or not at all.” 

Harriet Van Horne

I  came across this recipe while searching for something different to make for my grandson since the adults where having something spicy and I have to say the concept is really quite intriguing. I mean seriously, who would think of crusting chicken tenders with Nacho Cheese Doritos™? Certainly not me but it works and was a great success.

Here’s how we do this one.

Shopping list:

  • 8 to 10 Chicken Tenders
  • 2 cups ground Nacho Cheese Doritos
  • 4 Eggs
  • 3/4 cup AP Flour
  • 1/2 teaspoon Salt and Pepper
  • 1/2 teaspoon Granulated Garlic
  • 1/2 teaspoon Granulated Onion
  • 1/2 teaspoon Parsley Flakes

Putting it all together:

  1. Preheat the oven to 375°
  2. Set up your dredging station by seasoning the flour with the salt, pepper, garlic, onion and parsley and place in one container. Whisk the eggs in a second container and place the ground Doritos in a third.
  3. Working in batches, two or three at a time, dredge the chicken in the flour, the egg wash and finally the Doritos and place aside. Repeat with the remaining tenders.
  4. Place the tenders on a baking sheet and put in the oven until they are golden brown (about 18 mins.) or they reach 160° internal temperature.
  5. Plate and enjoy.

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

Until next time……….

                         Bon Appetit

 

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