SURPRISE GUESTS

• Grilled Polenta
• Grilled Pear Arugula Salad
• Grilled Haddock w/ Wine Garlic Sauce
• Pesto Baguette
• Mushroom Rice
• Grilled Pineapple
• Grilled Shrimp

GRILLED POLENTA 1 tube of store bought Polenta ¼ cup of Olive Oil ( 62ml) Salt and pepper to taste Preheat Grill to medium high heat Slice polenta tube into 1 inch thick rounds. Drizzle with olive oil on both sides. Season with salt and pepper.

Oil the grill with vegetable oil to help avoid any sticking. Place the polenta rounds directly on the grill twisting after 1 minute to create hatch marks. Grill for about 2 ½ minutes per side until golden brown.

Yield: Serves 8

GRILLED PEAR ARUGULA SALAD 3 pears, quartered with seeds and cores removed 1 cup of walnuts, toasted (250ml) 3 tablespoons of honey (45ml) 1 teaspoon of ground pepper (5ml) 2 cups of Arugula, cleaned with stems removed (500 ml) ¼ cup of Radicchio, cleaned and chopped ( 62ml) 1 cup of red lettuce, cleaned and torn (250ml) ¼ pound Cambozola Cheese cut into 1 inch thick strips Dressing 2 tablespoons of walnut oil (30ml) 6 tablespoons of sherry vinegar (90ml) 2 tablespoon of honey (15ml) Salt and pepper to taste

Preheat grill to medium heat

Toss pears in syrup and place on the grill until golden brown on both sides.

Combine the dressing ingredients and mix thoroughly. Place arugula into a bowl and drizzle with the dressing. Toss. Add toasted walnuts, cheese and grill pears.

Yield: Serves 8

GRILLED HADDOCK WITH A WHITE WINE GARLIC SAUCE 3 Haddock fillets, cut in half 2 tablespoons of olive oil (30ml) Salt and pepper to taste White wine Garlic sauce ¼ cup of diced Shallots (62ml) 2 ½ cups of White Wine (375ml) 2 cloves of roasted garlic 3 tablespoons of cold butter, cut into cubes (45ml) Preheat the grill to medium high heat Lightly oil the grill. Drizzle the fillets with oil and season with salt and pepper. Place the fish delicately on the grill and cook for two minutes per side.

For Sauce, place wine and shallots in a saucepan and reduce by half. Add roasted garlic and using a hand blender mix thoroughly. Add butter gradually and whisk to incorporate.

Strain sauce and keep on low heat until ready to serve. Drizzle over haddock.

Yield: Serves 6

PESTO BAGUETTE 1 Italian Baguette 6 tablespoons of store bought pesto Slice the baguette down the center lengthwise. Smear the pesto evenly on both sides of the baguette. Wrap the baguette in foil and place on the grill warming rack for 10 minutes. Yield: Serves 8

MUSHROOM RICE

3 cups of converted rice (750ml)
6 cups of chicken stock (1500ml)
1 tablespoon of salt (15ml)
1 teaspoon of pepper (5ml)
¼ cup of dry porcini mushrooms (62ml)
1 cup of frozen peas (250ml)

Bring all the ingredients except for the peas to a boil and cover. Reduce the temperature and simmer for approximately 15 minutes until light and fluffy.

Add peas after 10 minutes.

Keep warm until ready to serve.

Yield: Serves 8

GRILLED PINEAPPLE 1 Pineapple, peeled and quartered lengthwise 1 cup of maple syrup (250ml) 1 teaspoon of cinnamon (5ml) ½ teaspoon of ground cloves (2.5ml) Peel and quarter pineapple and place in a plastic bag. Add maple syrup, cinnamon and cloves. Marinate for 1 hour up to 24 hours. Heat Grill to medium high

Place pineapple down on rack and cook until nicely brown on all sides, turning every 3 minutes and watching carefully not to burn.

Serve hot with vanilla ice-cream and remaining marinade drizzled overtop.

Yield: Serves 4

GRILLED SHRIMP 1 lb shrimp 1 teaspoon of sesame oil 1 tablespoon of rice wine 1 tablespoon soy sauce 1 tablespoon of honey 1 tablespoon of sesame seeds 2 teaspoons five spice powder 3 garlic cloves, whole, smashed 4 slices of fresh ginger Combine all of the ingredients in a sealable bag and mix well. Leave to marinate for 30 minutes.

Preheat the grill to high heat.

Oil the grill. Remove the shrimp from the marinade and place directly on the grill. Cook for 2 minutes per side until pink.

Place remaining marinade in a saucepan and bring to a simmer. Reduce by half and drizzle over cooked shrimp.

Yield: Serves 4



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