AEROBIC MARATHON

• Rotisserie Veal Roast
• Caesar Shrimp
• Polenta Kabobs
• Mint & Cumin Satay w/ Spicy Peanut Sauce
• Grilled Potato and Yams
• Arugula Salad

ROTISSERIE VEAL ROAST 3 lbs (1.5 kg) veal centre loin, cut, bone in and tied Marinade ½ cup of olive oil (125ml) 1 small onion, finely chopped ½ cup of parsley, chopped (125ml) 4 cloves of garlic, crushed Juice of 2 lemons 1 tablespoon of fresh oregano, torn (15ml) 1 teaspoon of pepper (5ml)

Veal basting sauce
½ cup of melted butter (125ml)
Juice of 2 lemons
1 teaspoon of salt (5ml)

Veal sauce
1 cup of store bought basil pesto (250ml)
Juice of 1 lemon
1 cup of whip cream (250ml)
½ teaspoon of nutmeg (2.5ml)

Drip pan liquid
2 cups of white wine (475ml)
3 rosemary sprigs

In a medium sized bowl, mix all marinade ingredients until well combined. In a large sealable bag add veal and marinade. Marinate in fridge for 5 hours.

In a small bowl combine, veal basting sauce ingredients. Mix well and set aside.

In a medium sauce pan, combine veal sauce ingredients. Heat until warm and flavours have infused to cream. Refrigerate sauce. Reheat and garnish with fresh mint before serving.

Remove the veal from the marinade and allow it to come to room temperature.

Place a drip pan in the middle of the barbecue, just below where the roast will be. Turn your right burner of high and preheat the grill to 300ºF (150ºC).

Wipe excess marinade from the roast. Mount veal firmly and securely on rotisserie rack (follow your manufacturer's instructions). Don't forget to add the balance weight to the rotisserie to counter balance the weight of the bone in the meat.

Pour the white wine and add the rosemary sprigs to the drip pan.

Mount rotisserie rack and baste with basting sauce. Close lid and cook for 2 ½ hours, basting every 30 minutes.

Remove veal and cover with foil. Let rest for 15 minutes.

Serve with pesto cream sauce.

Yield: 8-10 servings

CAESAR SHRIMP 8 wooden skewers 2 lbs (1kg) of 21-25 sized jumbo tiger shrimp, peeled and cleaned (approx 42-50 shrimp) Marinade ½ cup of parsley, chopped (125ml) 3 tablespoon of chives, chopped (45ml) Juice of 1 lemon 1 cup of store bought Caesar vinaigrette dressing (250ml)

Soak wooden skewers in cool water for one hour.

Combine marinade ingredients in medium mixing bowl. Place shrimp in large sealable bag and pour in half of the marinade. Close bag and refrigerate for 30 minutes.

Let shrimp come to room temperature and thread 4 shrimps on each skewer.

Preheat grill to 500ºF (250ºC)

Lightly oil grill with grape seed oil or vegetable oil, to prevent sticking. Lightly season shrimp with salt and pepper.

Place shrimp on grill and baste with reserved marinade. Turn after 2 minutes and baste again.

BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.

Yield: 8 servings

POLENTA KABOBS 1 package (2 lbs/1kg) of pre-made polenta tubes ½ pound of prosciutto, thinly sliced (approximately 12 slices, halved) 6 lemons, cut into wedges 24 basil leaves 2 bell peppers cut into 1 inch wedges 6 green onions, green part only, cut into 1-1 ½ inch pieces 2 teaspoons of pepper (10ml) ¼ cup of olive oil (60ml) 8 wooden skewers

Soak wooden skewers in cool water for 1 hour.

Cut polenta into 1" cubes. Wrap basil leaf and proscuitto around polenta tube. Repeat until you have 24 pieces.

On a wooden skewer, thread a polenta square, green onion, bell pepper and lemon wedges. Repeat two to three times per skewer. Cover and place in the fridge until ready to grill.

Preheat grill to 500ºF(250ºC)

Drizzle with olive oil and pepper. Place skewers on grill. Cook until proscuitto turns golden brown and lemon has nice char marks - approximately 3 -4 minutes per side.

BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.

Yield: 8 servings

MINT AND CUMIN SATAY WITH SPICY PEANUT SAUCE 30 wooden skewers Mint and cumin satay 3 lbs (1.5kg) of boneless skinless chicken breast, cut lengthwise into 30 strips-½" wide 5 tablespoons of fresh mint, stripped from stems and finely chopped (75ml) 3 tablespoons of ground cumin (45ml) ½ teaspoon of cayenne pepper (2.5ml) (optional) ½ cup of vegetable oil (125ml) 1 teaspoon of ground black pepper (5ml) Peanut sauce 1 can of coconut milk 1 cup of unsweetened peanut butter (250ml) 1 tablespoons of ground curry powder (15ml) 1 tablespoon of chili sauce/puree (15ml) 1 tablespoon of garlic, chopped (15ml) 1 tablespoons of ginger, chopped (15ml) ½ cup of unsweetened orange juice (125ml) ½ cup of chicken stock (125ml)

Soak wooden skewers in cool water for 1 hour

Mix mint and cumin satay ingredients (except chicken) in a small bowl until well combined. Place mixture in sealable bag and add chicken strips. Close bag and refrigerate for 5 hours.

Remove chicken from marinade and thread chicken onto skewers.

Preheat grill to 400ºF (200ºC)

Place chicken on grill and cook for 3-4 minutes per side.

In a medium sized sauce pan, place all peanut sauce ingredients and let simmer for 20 minutes, stirring occasionally. Keep warm and serve with mint and cumin chicken satay.

BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.

Yield: 8 servings

GRILLED POTATO AND YAMS 2 large russet Potatos, sliced ¾" thick 2 medium yams or sweet Potatos, sliced ¾" thick Marinade 1 tablespoon of garlic salt (15ml) Juice of 2 lemons ½ cup of olive oil (125ml) 1 teaspoon of ground pepper (5ml) In a large pot of boiling water, cook Potatos for 4 minutes then add yams. Cook for an additional 2 minutes then drain and refresh with cold water.

In a small bowl, mix the marinade ingredients together.

In a sealable bag, add Potatos, yams and marinade. Marinate in fridge for a minimum of 15 minutes.

Bring Potatos and yams to room temperature.

Preheat grill to 450ºF (225ºC)

Place Potatos and yams on grill and cook for about 3-4 minutes per side, until golden brown.

Yield: 8 servings

ARUGULA SALAD Salad 2 heads of arugula, washed, dried and de-stemmed ½ pound of mushrooms, sliced ½ cup of sun dried cranberries (125ml) ¼ cup of roasted pine nuts (60ml) ½ cup of shaved parmesan cheese (125ml) Dressing 1/8 cup of walnut oil (30ml) ¼ cup of olive oil (60ml) 1/8 cup of balsamic vinegar (30ml)

Toss salad ingredients in a large bowl.

Mix all dressing ingredients in a small non reactive bowl. Pour dressing over salad just before serving.

Yield: 8 servings

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