BOOZEY BBQ

• Tangerine Tequila Chicken Breasts
• White Wine Veal Chops
• Martini Relish
• Green Salad with Relish Vinaigrette

TANGERINE TEQUILA CHICKEN BREASTS 8 large chicken breasts, skinless boneless ¼ cup sugar (60ml) ½ cup unseasoned rice vinegar (125ml) 1 teaspoon dried chili peppers (5ml) The zest and juice of 6 tangerines 3 tablespoons gold premium tequila (45ml) 1 tablespoon fresh lime juice (15ml) ½ cup peanut oil (125ml) 1 tablespoon fresh mint leaves, chopped (15ml) ¼ teaspoon salt (1.25ml)

In a medium bowl, whisk together the sugar, vinegar and chili. Add the tangerine zest and the tangerine juice, tequila, limejuice, peanut oil, mint and salt.

Rinse the chicken in cool water and pat dry.

Place chicken breasts in a large sealable plastic bag. Pour all but ¼ cup (60ml) of the marinade overtop of the chicken. Seal the bag ensuring the chicken is well coated.

Place in the refrigerator and allow the chicken to marinate for 3-6 hours.

Preheat grill to 375°F/190°C or medium heat, leaving one side of barbecue off.

Oil the grill. Place chicken over direct heat and sear chicken until golden brown char marks are achieved on one side only (about 2 minutes). Flip the chicken and move over to side of grill without heat, continue to cook for 6 -8 minutes, or until juices run clear.

Remove chicken, cover loosely with aluminum foil. Let rest for 5 minutes before serving.

Yield: 8 servings

WHITE WINE VEAL CHOPS 6 veal loin chops, 1” thick (16mm) Marinade ½ cup Calvados (125ml) 3 cloves garlic, crushed 2 tablespoons olive oil (30ml) 1 tablespoon fresh oregano (15ml) ½ teaspoon dried thyme (2.5ml) ¼ teaspoon freshly ground pepper (1.25ml) 1 full fennel bulb, sliced thinly, divided in two

4 cups (1 litre) apple wood chips

Combine all the marinade ingredients into a bowl and mix to combine. Slice the fennel and add half to the marinade. Reserve the other half for the smoking pouch. Place the veal in a sealable plastic bag and pour marinade overtop. Seal the bag and toss to ensure the veal is well coated with marinade.

Place the veal in the refrigerator for 6 hours or overnight.

Remove the veal from the marinade and allow the meat to come to room temperature.

Place 3 cups (750 ml) of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.

Prepare the barbecue for smoking. Preheat the barbecue to 400°F/200°C or high heat on one side, leaving the other side off. Remove barbeque grate on heat side.

To make smoke pouch squeeze the excess water from the wood chips and place in the center of 2 large piece of foil. Add the dry chips, the remainder of the sliced fennel and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place 1 smoke pouch directly over high heat source of the grill, close the lid and wait for smoke. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.

When the smoke has filled the cavity of the barbeque, open the lid and place the veal over the off side of the grill. Close the lid.

Smoke the veal for 1 hour and 15 minutes, changing the smoke pouch half way threw cooking or when necessary. Remove veal and loosely cover with foil. Let meat rest 5 minutes before serving.

Yield: 6 servings

MARTINI RELISH ½ cup Kalamata olives, chopped and pitted (125 ml) ½ cup Nicoise olives, chopped and pitted (125 ml) ½ cup Sicilian stuffed olives, chopped and pitted (125 ml) ½ red onion, chopped fine (125ml) 1 tablespoon olive oil (15ml) 1 tablespoon red wine vinegar (15ml) 5 leaves fresh basil, chopped 1 teaspoon chopped fresh thyme (5ml) 2 tablespoons Vermouth (30ml) Fresh pepper to taste

In a medium sized bowl combine all above ingredients. Stir well. Cover and let marinate in the refrigerator for 2 – 3 hours.

Serve with crusty bread.

Yield: 2 cups

GREEN SALAD WITH PORT VINAIGRETTE 6 cups assorted fresh summer greens (1.5 liter) ½ cup thin sliced red onion (125ml) ½ cup julienne red pepper (125ml) ½ cup julienne yellow pepper (125ml) 8 oz goat cheese (227g) ½ cup toasted pine nuts (125ml) Dressing ½ cup ruby port (125ml) 3 tablespoons grape seed oil (50ml) 2 tablespoons balsamic vinegar (30ml) 1 tablespoon Dijon mustard (15ml) 2 tablespoons fresh basil torn or chopped (30ml) ½ teaspoon salt (2.5ml) 1 teaspoon cracked pepper (5ml) 1 teaspoon honey (5ml)

In a medium bowl combine all dressing ingredients. Whisk until all ingredients are combined well. You may also use a food processor for this. Taste and adjust seasoning if necessary.

Place the greens, onions and peppers in a large serving bowl and toss gently.

Drizzle with one third of the dressing. Top the salad with crumbled goat cheese and toasted pine nuts. Add remainder of dressing

Yield: 6 servings



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