TOGA PARTY
- Smoked Corn & Garlic Chive Butter
- Lamb Sausages & Grilled Veggies w/ Feta
- Macerated Grapes
- Half Naked Shrimp
- Iced Oysters Off The Grill
- Robbie's Toga Punch
- Grilled Herb Pizza
SMOKED CORN ON THE COB AND GARLIC CHIVE BUTTER Place 1 cup of the wood chips in a bowl of cold water to soak. |
Squeeze the excess water from the soaking wood chips and spread them onto a large piece of tin foil. Add the remaining 2 cups of dry wood chips and mix them together. Fold the tin foil around the wood chips to seal them in and make a sealed package.
With a fork poke holes in the package on both sides to give the smoke space to seep through.
Remove the grill top from the far left of the grill. Place the wood chip package directly on top of the heat source. Turn the heat under the wood chips onto high and leave the other burners off. Close the lid. When the grill reaches 200 ºF (100ºC) turn the heat down the medium high and try and keep the temperature at that level.
Drain the corn and pat dry. Season each cob with salt and pepper, garlic powder and a pinch of cayenne. Wrap a slice of bacon around each cob. If necessary, use a water soaked toothpick to secure the bacon to the cob. Pull the husks back over the cobs and place them on the grill to the right of the now smoking wood chips where the burner is off. Close the lid and let the corn smoke via indirect heat for 1 hour.
Serve warm with garlic chive butter.
Yield: 6 cobs
MARINATED LAMB SAUSAGES Lemon Rosemary Rub |
Four hours before serving time, start the lemon rosemary paste. Place the olive oil in a blender. Add the leaves from the rosemary stems and puree. Leave this mixture to steep for 10-15 minutes.
Strain the rosemary oil into a bowl and discard the rosemary leaves.
Return the now flavoured oil to the blender. Add the lemon juice, onion, garlic and salt and blitz until smooth.
Place the lamb sausages in large sealable plastic bag and pour the lemon rosemary rub overtop. Rub it around to coat the sausages well.
Add the sliced onions, peppers and eggplant to the bag and toss to coat. Refrigerate for at least 1 ½ hours up to 4 hours. Remove the lamb sausages & vegetables from the marinade, cover and let come to room temperature.
Preheat the grill to medium high heat – approximately 375 - 400 degrees Fahrenheit. Cook with the lid up
For the first 10 minutes, turn the lamb several times during the cooking process to ensure even cooking. Move the lamb to medium heat (350 F) and continue to cook for another 15 minutes.
Place the vegetables over medium heat and cook for 15 minutes until golden and crisp. Plate the vegetables on the side of the lamb sausages and top with crumbled feta and black olives
Yield: 6 servings
MACERATED GRAPES
2 pounds of fresh seedless green grapes
2 cups of Grappa (500ml)
2 tablespoons of Frangelico (30ml)
Prick each grape on both ends with a toothpick and place them in a bowl. Pour Grappa and Frangelico over top and allow to marinate for a minimum of 3 hours. The longer it sits, the stronger the flavour will be.
Yield: 2 lbs of grapes
HALF-NAKED GRILLED SHRIMP Place the shrimp in a large sealable plastic bag. Mix together the remaining ingredients in a bowl and pour in the bag over the shrimp. Toss to coat well and marinate in the refrigerator for no more than 30 minutes. Preheat the grill to high 400 degrees Fahrenheit |
Remove the shrimps from the marinade. Season with salt. Place the shrimp on the grill and cook until they are no longer translucent on one side. Approximately 1 -2 minutes. Turn and continue to cook for another minute or two until slightly golden brown and cooked through.
ICED OYSTERS OFF THE GRILL |
Place 1 cup of the apple wood chips into a bowl of cold water to soak.
In a large glass bowl, combine the clam juice, lemon juice, oil, pepper, garlic, and oyster liqueur. In place the oysters in a large plastic zip lock bag and pour the marinade overtop. Seal the bag and place it in the refrigerator for approximately 30-45 minutes.
Prepare the smoke package. Squeeze the wet wood chips dry and spread them onto a large sheet of aluminum foil. Place the remaining 2 cups of dry wood chips on top and mix them together. Fold the foil around the chips sealing them inside. Using a fork, poke holes in the package on both sides.
Remove the grill top on the far left of the barbecue and place the wood chip package directly on top of the heat source. Turn the burner to the far left of the barbecue to high. Leave the remaining burners off.
Place the empty oyster shells on a wire rack. Remove the oysters from the marinade and place each one back into a shell. Add a healthy teaspoon of the marinade to each shell. Reserve the remaining marinade to baste the oysters.
Place the ice in a drip pan. Place the wire rack with the oysters on top of the ice in the drip pan. Place the pan on the right side of the barbecue away from the heat. Let the smoke infuse the oysters for approximately 40 minutes with the lid down.
Dampen the finished oysters with a touch of the marinade and serve warm with lemon wedges and more pepper.
Yield: 2 dozen oysters.
1 package of Cherry powdered drink mix
1 package of Strawberry powdered drink mix
8 oz of frozen Orange Juice Concentrate
8 oz of frozen Lemonade Concentrate
3 quarts of water
2 cups of sugar (500ml)
3 quarts of ice
2 cups of Vodka (500ml)
2 cups of White Rum (500ml)
3 Litres of Gingerale
1 Bottle of Sparkling White wine or Champagne
Mix the powdered drink mixes, frozen juices, water and sugar together in a large cooler. Add the Vodka & Rum and mix. 15-20 minutes before serving add ice to cool. At the last minute add the Gingerale and Champagne right before serving.
GRILLED HERB PIZZA |
Preheat the left side of the grill to high heat and the right to medium heat
Brush the pizza shells on both sides with olive oil. Place 3 tablespoons of spaghetti sauce on each shell and spread it around, working from the inside out to the edges. Sprinkle ½ a cup of provolone and half a cup of parmesan cheese on each shell. Top pizzas with fresh basil leaves and arugula.
Place the pizza shells over high heat for 3-4 minutes just to toast the crust. When the crust is golden and toasted move the pizza shells to the right of the grill over medium heat. This will help melt the top.
If you do not have the ability to heat the grill to different temperatures, heat the grill to medium and cook for approximately 6 minutes with the lid down.
Yield: Serves 6
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