TENNIS TOURNAMENT

• Black Bean Mussels
• Lamb Shanks with Hoisin Sauce
• Broccoli and Cauliflower Salad
• Charcoal Roasted Mashed Potatoes

BLACK BEAN MUSSELS 2 tablespoons black bean garlic sauce (30ml) 1 tablespoon Soya sauce (15ml) 1 tablespoon oyster sauce (15ml) 4 green onions, chopped ½ cup red onions, chopped (125ml) 1 teaspoon garlic, minced (5ml) 1 teaspoon ginger, grated (5ml) ½ cup red pepper, sliced (125ml) ½ cup 35 % cream (125ml) ¼ cup white wine (60ml) 2 pounds mussels, fresh cleaned and de-bearded

In a large skillet add all ingredients. Using tongs or a spoon, mix to combine. Cover the top of pan with aluminum foil.

Preheat barbeque grill to 400°F/204°C or high heat.

Place covered mussels on grill and close lid of barbeque.

Let mussels steam for 2-3 minutes or until all mussels open.

Remove from heat and discard any unopened mussels.

Serve with crusty bread.

Yield: 6 servings

LAMB SHANKS WITH HOISIN SAUCE 6 lamb shanks 6 large Hickory wood chunks soaked in cold water for 2 hours Charcoal Rub ¼ cup sesame oil (60ml) 1 tablespoon salt (15ml) 1 tablespoon sugar (15ml) 1 teaspoon black pepper (5ml) 1 teaspoon Chinese 5-spice (5ml) Hoisin Sauce ½ cup barbeque sauce (125ml) ½ cup Hoisin sauce (125ml) 2 tablespoons rice wine vinegar (30ml) 1 tablespoon hot sauce (15ml) 2 tablespoons of applesauce (30ml) To prepare lamb shanks, rub shanks with sesame oil. In a small bowl, mix together salt, sugar, pepper and 5-spice. Rub mixture over lamb shanks evenly.

Heat charcoal grill according to your manufacturer's instructions. When coals are red hot add the soaked drained wood chips.

Allow the chips to get hot and start to smoke.

Move warm coals and wood chips to one side of barbeque to provide indirect heat.

Once coals have died down and smoke is achieved. Close lid of barbeque and let the temperature go down to 220ºF/110ºC.

Once the temperature is achieved place the lamb shanks over the area of the grill with no coals beneath. Close lid of barbeque.

Smoke the lamb for one hour adding more smoking chips when necessary.

After 1 hour remove lamb, and place on baking tray.

Replenish coals.

Prepare Hoisin Sauce by mixing all ingredients in a medium bowl.

Brush each lamp shank with Hoisin Sauce and wrap in foil.

Again move charcoal over to one side of barbeque to prepare for indirect heat. Allow coal to come to a temperature of 220°F/104°C

Seal package well and place over indirect heat of 220ºF/104ºC for another hour, lid closed.

Remove lamb from grill. Let cool slightly and remove foil. The lamb should almost fall off the bone.

Serve with Hoisin Sauce.

Yield: 6 servings

BROCCOLI AND CAULIFLOWER SALAD 1 head broccoli cut into small florets 1 head cauliflower cut into small florets ½ cup red pepper, sliced thin (125ml) ½ cup yellow pepper, sliced thin (125ml) DRESSING ¼ cup sesame oil (60ml) 1 teaspoon Soya sauce (5ml) 2 tablespoons rice wine vinegar (30ml) 1 tablespoon honey (15ml) The juice of 1 lemon The juice of 1 orange 3 teaspoons toasted sesame seeds (45ml) Mix the dressing ingredients to combine. Place broccoli over a steamer set over boiling water.

Steam broccoli covered for 4 minutes or until bright green. Refresh in an ice bath to stop cooking process. Drain from ice and reserve.

Place cauliflower over the steamer set over boiling water.

Steam cauliflower covered for 6 minutes or until slightly tender. Refresh in an ice bath and drain.

Place peppers, cauliflower and broccoli in a large bowl.

Toss dressing evenly over vegetables. Place in refrigerator for 1 hour to allow flavors to infuse.

Yield: 6 servings

CHARCOAL ROASTED MASHED POTATOES 6 Large Russet baking potatoes 3 heads of roasted garlic (see recipe) ½ cup whip cream (125ml) ½ cup unsalted butter (125ml) Salt and pepper to taste Aluminum foil Charcoal Prepare charcoal grill according to manufactures instructions. Coals are ready when ash is covering the red-hot nuggets.

Place potatoes directly over medium hot fire. Continue to cook for about 1 hour or until the skins are crispy and interior is fluffy and soft.

Remove from grill.

When cool enough to handle unwrap the foil and using a spoon remove pulp from potato. (Careful these potatoes will be very hot)

Add to a large bowl and mash slightly.

Squeeze in the roasted garlic and mix well.

Add butter and whip cream. Continue to mash until well incorporated.

Season potatoes liberally with salt and pepper to taste.

Yield: 6 servings

Roasted Garlic
3 bulbs whole garlic
3 sprigs fresh thyme
1 tablespoon olive oil (15 ml)
Aluminum foil

Slice off the tops of garlic only enough to expose flesh of the cloves.
Using the tines of a fork, pierce the garlic top all over.
Drizzle with olive oil, and place on a sheet of aluminum foil.
Top with fresh thyme sprigs.

Close foil and seal securely. (The garlic should be well enclosed).

Preheat charcoal barbeque according to manufactures instructions.

Once coals are red move the coals over to one side of the barbeque. This is done to prepare your barbeque for indirect heat.

Close lid and allow coals to cool down to a temperature of 220°F/104°C.

Place garlic package on over indirect heat (the side without coals).

Close lid and allow garlic to roast for 30 –35 minutes.

The garlic should be soft and have a slightly golden color. Remove and reserve for mashed potatoes.



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