One of the things I love about Lloyd is how it always smells like BBQ--mmm. And with the warmer weather, I am sure it on everyone's minds. Jeff and I have a few BBQ goals this year--BBQ'd corn on the cob with flavored oils (we've done the corn, just not the oils) to BBQ pizza (homemade crust, right on the grill, like this one from Jamie Oliver, but maybe minus the egg) and to finally try one of these BBQ chicken roasters--you can use beer or ginger ale to help baste the bird, and the roaster is safer and keeps the bird upright.
Don't limit yourself on the BBQ this year--there are dozens of accessories you can try to expand your repertoire. Fajitas? Quesadillas? Pancakes?
This is a delicious-sounding recipe from the Sterling BBQ website. I am hoping Peter will see it and be inspired to make it next weekend!
Muskoka Salad
The sweet flavour of this colorful salad is the perfect compliment to simply grilled chicken breasts.
1/3 cup slivered almonds
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon honey
1 tablespoon tarragon vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
salt and pepper to taste
5 green onions, thinly sliced
1 cup orange sections
2 avocados, peeled and chopped
5 cups mixed salad greens, washed and torn
• In a small skillet over MEDIUM-LOW, combine the almonds and sugar and stir constantly until the sugar carmelizes on the almonds, about 5 minutes. Remove from heat immediately, and spread on a plate or cookie sheet to cool. Break them apart if necessary, and store in an airtight container.
• To prepare the salad dressing, combine the lemon juice, honey, vinegar and mustard in a large salad bowl. Whisking constantly, drizzle in the olive oil in a thin stream. Season to taste with salt and pepper.
• Prepare the onions, oranges and avocados, and toss them with the dressing. At the last minute, add the chilled lettuce leaves, sprinkle the almonds overtop, and toss gently.
YUM, sounds good. And maybe he will make these for dessert:
Grand Marnier Kabobs
3 apricots, firm & fresh
3 figs, firm & fresh
2 slices pineapple, 1 inch thick
2 tangerines
2 bananas, firm & fresh
2 red delicious apples
1 tablespoon fresh lemon juice
1/3 cup unsalted butter
1/2 cup powdered sugar
1 tablespoon fresh orange juice
1 tablespoon grated orange peel
1 tablespoon Grand Marnier™
• Cut apricots in half, remove pits. Remove stalks and cut figs lengthwise in quarters. Cut pineapple slices in chunks. Peel tangerines and cut in quarters, leaving membranes on. Peel bananas and cut into 1” slices. Peel apples and cut in quarters. Remove core and cut each quarter crosswise. Sprinkle apples and bananas with lemon juice to keep from discolouring.
• Thread a mixture of fruit onto 6 skewers starting and finishing with apple and pineapple. To prepare sauce, melt butter in a small saucepan. Stir in powdered sugar, then Grand Marnier™ and orange juice and peel. Brush kabobs with sauce. Cook over medium heat, 5-6 minutes, basting frequently with the sauce, and turning to brown evenly. Serve hot with remaining sauce.
Ha, you got it! (Though I'm not quite sure I've the wherewithal to jam a beer can up a chicken's keister and make a delicious roasted bird - sounds like a recipe for disaster. I'll try that one away from people first.)
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