FRIDAY NIGHT BBQ
- Baby Arugula Salad with Pine Nuts, Cranberries and Dressing
- Grilled Rib Steak with Red Wine Sauce
- Grilled Chicken Breast with Balsamic & Herbs
- Grilled Scallops with Roast Red Pepper Sauce
- Grilled Potatoes with Herbs
- Grilled Honey Tarragon Carrots
Baby Arugula Salad with Pine Nuts, Cranberries and Dressing
EASE OF PREPARATION: Easy Salad: Dressing: |
Place pine nuts in a non-stick skillet and roast over low heat until golden brown.
Approx. 4-5 min
Place baby arugula into a salad bowl and top with peach wedges and roasted pine nuts.
Add shredded parmesan on top.
In a separate bowl, combine olive oil, raspberry vinegar, lime juice, diced shallot and salt and pepper. Whisk ingredients together. Taste and adjust acidity with sugar.
Drizzle dressing over top and toss the salad with dressing to coat
Yield: 4 servings
Grilled Rib Steak with Red Wine Sauce
EASE OF PREPARATION: Easy Preheat barbecue to high heat Pat rib steaks with paper towel. Drizzle them with olive oil and season with salt, pepper and the herbes de provence. |
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Oil the grill liberally. Place steaks on the grill. For medium-rare steaks cook the meat for 2-3 minutes. Turn the steaks 60 degrees and allow them to cook for another 3-4 min. Flip and repeat. Extend or reduce the cooking time as necessary to result in a well done or rare steak.
Remove the steaks from grill and cover with aluminum foil. Let stand for 10 minutes before serving.
Mushroom and Red Wine Sauce
½ small onion, diced (1/4”)
2 small carrots, diced (1/4”)
2 celery stalks, diced (1/4”)
2 garlic cloves minced
2 teaspoons olive oil (10ml)
1 teaspoon herbes de provence (5ml)
2 cups red wine (500ml)
2 cups beef stock (500ml)
½ cup dried wild mushrooms (125ml)
1 tablespoon cold butter, cut into cubes (15ml)
1 tablespoon olive oil
Dice onion, carrots, celery and garlic and place into a saucepan with oil and herbes de provence. Stir and sauté over medium heat for 3 minutes until tender, but not browned. Add the red wine and allow to simmer over low heat to reduce it to a few spoonfuls thick.
In a separate pot, add beef stock. Crumble in the dried wild mushrooms and bring to a simmer. Cook for 10 minutes.
Strain the beef stock into red wine sauce and leave to simmer and reduce for 15 minutes.
Strain the red wine sauce into the now empty beef stock pot to remove all of the vegetables. Place over medium high heat and simmer until 1 cup of liquid is remaining in pot. Remove the sauce from the heat. Add cold butter and whisk gently to incorporate. Do not place back on heat or butter will separate.
Yield: 1 cup
Grilled Chicken Breast with Balsamic & Herbs
EASE OF PREPARATION: Easy |
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Place chicken breasts into a sealable plastic bag. In a small bowl combine herbes de provence, dijon, onion powder, garlic powder, oil and balsamic. Mix to combine evenly. Season with salt and pepper. Pour the marinade over the chicken. Seal the bag shake gently to coat the meant thoroughly. Place in refrigerator to marinate for 20 minutes.
Preheat barbecue to medium heat.
Remove the chicken from the marinade and pat lightly with paper towel to remove access moisture. Season chicken with salt.
Oil the grill liberally and place chicken directly over heat. Cook for approximately 7-8 minutes per side or when the juices run clear when pierced with a fork in the thickest part of the breast.
Remove the chicken from the heat and cover with foil. Allow to rest 5 minutes before serving.
Yield: 4 servings
Scallops with Roast Red Pepper Sauce
EASE OF PREPARATION: Moderate Place shallots, thyme and white wine into a pot over medium high heat. Simmer and reduce the mixture to ½ a cup. Once reduced, strain the liquid into a blender. Add the roasted red peppers, vinegar, salt & pepper, and tarragon. Blitz until well pureed and return the mixture to the saucepan. Add chicken stock and simmer of medium heat for 10 minutes. Strain the red pepper sauce into a separate container and keep warm until time to serve. Preheat barbecue to high heat.
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Remove scallops from fridge and pat dry using paper towels. Place on baking sheet and drizzle with olive oil, salt and pepper.
Oil the grill liberally. Place scallops on direct high heat and cook for 2 minutes per side.
Plate a dollop of red pepper sauce, top with a scallop and garnish with chives.
Yield: serves 6 appetizers
Grilled Potatoes with Herbs
EASE OF PREPARATION: Slice potatoes ½” thick and place into a sealable plastic bag. Add oil, dried thyme, oregano, salt and pepper. Seal the bag and toss the potatoes to ensure they are well coated. Set aside.
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Preheat barbecue to medium low heat.
Oil the grill liberally. Remove the potatoes from the bag and place them directly over the heat. Cook for approximately 8 minutes per side or until golden brown, crispy & cooked through.
Yield: 4 servings
Grilled Honey Tarragon Carrots
EASE OF PREPARATION: Easy 7 Small fresh carrots with stems on peeled Cut the tops of the carrots off leaving only an half an inch at the root. Clean the carrots and cut them in half lengthwise. Place into a sealable plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook. Preheat barbecue to medium heat. Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks. Remove from heat. Yield: Serves 7
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