COSTUME PARTY BBQ

• Cinnamon Chicken with Nutty Relish
• Rainbow Salad
• Masquerade Snapper in Parchment
• Slow Smoked Thai Ribs

CINNAMON CHICKEN WITH NUTTY RELISH 6 large bone in, skinless chicken breasts, pounded to ¾ inch thick. Rub 1 tablespoon ground cinnamon (15ml) ½ teaspoon of nutmeg (2ml) 1 teaspoon chili powder (5ml) 1 teaspoon coriander (5ml) ½ teaspoon cardamom (2ml) 1 teaspoon garlic powder (5ml) 1 teaspoon of kosher salt (5ml) 1 teaspoon of freshly ground pepper (5ml) 2 teaspoons of brown sugar (10ml)

Nutty Relish
¼ cup chopped onion, soaked in hot water for 20 minutes and drained (60ml)
2 tablespoons of diced red bell pepper (30ml)
2 tablespoons of diced yellow bell pepper (30ml)
2 teaspoons of sherry vinegar (10ml)
1 teaspoon of honey (5ml)
½ teaspoon of curry powder (2ml)
1 cup of coarsely chopped unsalted cashew nuts (250ml)
3 to 4 tablespoons minced fresh mint (50ml-65ml)

Prepare the rub by mixing all of the ingredients together in a small bowl. Rinse and pat the chicken breasts dry. Sprinkle equal amounts of the rub on each piece of chicken and rub it into the meat. Be sure to rub the mixture into both sides of the chicken breast. Place them into a sealable plastic bag. Seal and refrigerate for a minimum of 2 hours up to overnight.

Preheat the grill to 325°F/190°C or medium heat.

Remove the chicken from the fridge and place on a tray. Let the meat come to room temperature while the grill heats.

To prepare the relish, combine all of the relish ingredients except the nuts and mint into a large bowl and mix thoroughly. Set aside.

Oil the grill liberally. Drizzle the chicken with oil and place it skin side down on the grill. Keep the lid open and a spritz bottle with water close by to spray any jumping flames. Grill on each side for approximately 6-8 minutes until opaque and juicy.

Remove the chicken from the grill and tent with tin foil. Let the meat rest for 5 minutes before serving. Add the nuts and mint to the relish and serve on top of chicken.

RAINBOW SALAD 1 yellow tomato, cut into wedges 2 red tomatoes, cut into wedges 1 cucumber peeled, quartered lengthwise, seeded and chopped ½ red bell pepper, seeded and chopped 2 yellow bell pepper, seeded and chopped 1 small red onion, cut into thin wedges 2 ribs of celery, halved lengthwise and chopped 6 radishes, cleaned and cut into disks 1 jalapeno pepper, seeded and minced

Combine all of the salad ingredients into a large bowl.

Drizzle with dressing of your choice and serve.

MASQUERADE SNAPPER IN PARCHMENT 4 whole 1 lb snapper, scaled, bones & fins removed 2 tablespoons extra-virgin oil (30ml) 4 small garlic cloves, sliced paper-thin Salt and pepper to taste 4 teaspoons of softened unsalted butter (20ml) 1 leek, green part cleaned and thinly sliced ¼ jalapeno pepper, seeded, minced 2 tablespoons tequila (30ml) 2 limes, juiced ¼ cup picked cilantro leaves (60ml)

4 (8-inch square) pieces parchment paper

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 350°F/176°C and leaving the other side of the grill off.

Heat 2 tablespoons of olive oil on medium heat in a small sauté pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container and set aside.

Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with ½ teaspoon (2ml) of garlic and oil, 1 teaspoon (5ml) of butter, ¼ of the leeks, and jalapeno. Add ½ teaspoon (2ml) of tequila, a spritz of lime juice, and a little cilantro.
Season with salt and pepper.

Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.

Place fish on cool side of barbeque and grill with indirect heat at 350°F/176°C for 25 minutes. Serve in the packages.

SLOW SMOKED THAI RIBS 3 -1 ½ lb racks of baby back ribs, membrane removed 3 cups of apple wood chips (750ml) Thai Marinade 2 tablespoons peanut oil (30ml) 2 teaspoons of sesame oil (10ml) 2 tablespoons fish sauce (30ml) 2 tablespoons garlic, minced (30ml) 1 tablespoon fresh ginger, minced (15ml) ¼ cup chopped fresh cilantro (60ml) 2 stalks lemongrass, outer leaves removed and center thinly sliced 2 tablespoons sugar (30ml) 1 tablespoon of rice wine vinegar (15ml) The juice of 2 limes

In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemongrass, sugar, rice wine vinegar and lime juice.

Place ribs in a resealable plastic bag, pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.

Soak apple wood chips in water for one hour.

Set up charcoal grill according to manufacture's instructions.

Place charcoal on one side of grill. Heat charcoal to 275°F/135°C. When the charcoal has burned down to an ash gray colour sprinkle the soaked apple woodchips on top. Place ribs on side of grill without charcoal. Close the lid and adjust the vents to ensure temperature does not vary.

Smoke ribs over indirect heat for 2.5 hours. Baste Ribs in the last half hour

Dipping & Basting Sauce
1 tablespoon rice wine vinegar (15ml)
½ cup pineapple juice (125ml)
The juice of 2 limes
2 tablespoons white sugar (30ml)
1 tablespoon garlic, chopped (15ml)
1 teaspoon chili pure (10ml)
1 stalk lemon grass, finely chopped

In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.

Cover with plastic wrap and refrigerate until needed.

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