POOL PARTY

• Chicken Teriyaki
• Onion Water Lamb Chops
• Avocado, Grapefruit, Red Onion & Feta Salad
• Smoked Spicy Turkey

CHICKEN TERIYAKI ½ cup soy ½ cup sherry ½ cup brown sugar ¼ cup rice wine vinegar 1 tablespoon garlic, chopped 1 ½ tablespoons ginger, grated 1 tablespoon oil Bring to boil in sauce pan. Reduce heat. Simmer for 5 minutes just until infuse flavour.

Soak bamboo skewers for 30 minutes.

Cut 8 chicken breasts in strips and marinade in teriyaki sauce for 2 hours.

Skew chicken and place on medium high oiled grill until golden and chicken is cooked through. About 3 minutes per side, depending on size of your chicken.

ONION WATER LAMB CHOPS 8 loin lamb chops (each 4 to 5 ounces and 1 ½ inch thick) 1/3 teaspoon saffron threads 1 tablespoon hot water 2lb onions, chopped 1 teaspoon ground turmeric 2 teaspoons celery salt 1 tablespoon garlic salt 2 leaks, chop white part only 1 jalapeno, chopped In a small bowl add the saffron and hot water, let sit for 2 ½ minutes.

In a blender mix half of the onions and leak, then add remaining onions and leak and mix. Strain in to bowl. Strain the saffron also into bowl. Add turmeric, garlic salt, celery salt and mix

Add marinade and lamb into a resealable bag and add jalapeno pepper. Refrigerate for
2 ½ hours.

Preheat bbq to high heat.

Remove lamb from marinade and place onto oiled grill. Season with salt and pepper.

5 minutes per side.

AVOCADO, GRAPEFRUIT, RED ONION AND FETA SALAD 1 large bunch arugula 2 large avocados, halved, seed removed, peeled, sliced lengthwise 1 large red or pink grapefruit, peeled and sectioned, any juice reserved 1 medium-size red onion, thinly sliced 3 ounces feta cheese, crumbled (about ½ cup) ½ cup best-quality plain yogurt 3 tablespoons honey 1/3 cup fresh orange juice Freshly ground black pepper and salt to taste

In a bowl mix grapefruit, avocado, feta cheese, onions and arugula.

In a new bowl combine yogurt, honey, grapefruit juice, orange juice, salt and pepper.

Just before serving, spoon some of this dressing over the salad.

Yield: 6 servings

SMOKED SPICY TURKEY Injection liquid 1/3 cup olive oil 1/3 cup pickle juice 1 teaspoon yellow mustard 2 teaspoons Worcestershire sauce 5-7 pound turkey breast Salt and pepper Hot Times Rub 2 tablespoons celery salt 2 tablespoons brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground clove ½ teaspoon dry mustard

Mix together the injection liquid ingredients in a small bowl. With a kitchen syringe, inject all of the mixture deep into the turkey breast in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions.

Stir together the rub ingredients in a small bow. Massage the breast well with the mixture, again rubbing it over and under the skin. Place the breast in a plastic bag and refrigerate for 24 hours

Prepare the smoker for barbecuing; bring the temperature to 200º F to 220º F.

Place the turkey on the grill and smoke with lid down for 3 ½ hours. After 1 ½ hours replace the smoke.

Allow turkey to sit for 10 minutes before carving.



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