HOT TUB PARTY
- Green Bean Salad
- Chicken Pineapple Kababs
- Pork Satay
- Salmon with Strawberry Salsa
- Cauliflower Kabobs
GREEN BEAN SALAD 1 lb summer green beans (.5 kg) |
In a large pot set over high heat boil 6 cups of water. Have ready a large bowl filled with cold water and ice. Add green beans to boiling water and cook over high heat for 2-3 minutes. The beans should turn a bright green colour. Strain the beans in a colander and immediately plunge in ice bath. This will help stop the cooking process and keep the beans vibrant green and crisp.
Chop the garlic fine and add to a small bowl. Using a whisk add olive oil, honey and red wine vinegar.
Pour mixture over beans add nuts, shallots, olives, and salt and pepper to taste.
Toss and chill well before serving.
Chicken Pineapple Kababs Marinade and Basting sauce |
4 boneless, skinless chicken breast halves cut into 1 inch cubes (2.5cm)
1 pineapple peeled and cut into 1 inch cubes (2.5cm)
1 tablespoon liquid honey (15ml)
2 tablespoons vegetable oil (30ml)
Salt and pepper to taste
8 Wooden skewers 10 inch (25cm) soaked in cool water 1 hour before grilling
In a large bowl combine all marinade ingredients and mix until well combined. In a separate small bowl add ½ cup of the marinade whisk in the honey and reserve for basting the kabobs later.
Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1 inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
Preheat barbeque to 375°F/190°C or medium high heat
Oil grill to prevent from sticking.
Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of bbq grill rack.
Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3 –4 minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from bbq. Place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
PORK SATAY Marinade Dipping sauce |
8 wooden skewers 10 inch (25cm) soaked in cool water 1 hour prior to grilling
1 tablespoon vegetable oil for brushing (15ml)
Cut pork tenderloin in 4 inch (10cm) by 1 inch (2.5cm) lengths. Place the pork strips in a large sealable bag. Whisk marinade ingredients together in a small bowl to combine. Pour over the pork and place in the refrigerator. Let marinade for 4 hours and up to overnight.
Satay Sauce
Chop onion into small dice. Heat oil over high heat in a medium sized skillet. Add onion and sauté till onion is translucent about 3 minutes. Reduce heat to medium low and add the cumin, chili flakes, curry and chili powder. Cook for 2 minutes stirring constantly. Add the honey, peanut butter and tomato paste. Using a wire whisk, slowly add the coconut milk until a smooth consistency is achieved. Let this cook for 10 minutes. Remove from heat and add orange and lime juice. Cover and keep warm. (Can be reheated at low temperature stirring constantly for 10 minutes).
Remove pork from refrigerator, strain pork in a colander. Discard marinade and pat pork dry. Thread pork on to soaked bamboo skewers. Brush pork with oil and season to taste with salt and pepper.
Preheat the grill to medium high heat. 375°F/190°C
Place a sheet of aluminum foil 4 inches (10cm) by 10 inches (25cm) in the center of grill.
Oil the grill to prevent sticking.
Place skewers on grill with the ends of the skewers over aluminum foil. (This is done to prevent skewers from burning). Cook the skewers 3-4 minutes per side. Remove pork, place on tray and loosely cover with aluminum foil. Let pork rest 5 minutes before serving.
Serve with the Satay sauce.
SALMON WITH STRAWBERRY SALSA 1 centre cut salmon side skin on Aluminum foil |
Place the salmon in a non-reactive dish. Squeeze lemon and lime juice equally over fish. Sprinkle with chopped thyme, oregano and drizzle with oil.
Refrigerate for 30 minutes.
Preheat grill to 325°F/162°C
Prepare grill for indirect cooking by keeping one side of the bbq off and the other sides set at medium low temperature.
Remove salmon from refrigerator and season with salt and pepper.
Place the salmon on a sheet of aluminum foil that has been brushed with vegetable oil.
Place the salmon over indirect heat cook for 20-25 minutes or until desired doneness.
Remove from grill place on platter and serve with strawberry salsa.
Yield: 6 servings
Strawberry Salsa
1 cup chopped strawberries (250ml)
1 tablespoon chopped mint (15ml)
1 teaspoon lime juice (5ml)
1 teaspoon balsamic vinegar (5ml)
1 teaspoon sugar (5ml)
1 teaspoon cracked black pepper (5ml)
Clean and hull the core from strawberries, chop into ¼ inch dice and place in a medium bowl.
In a separate small bowl whisk together lime juice, balsamic vinegar, sugar and black pepper until well combined. Pour over strawberries, sprinkle with freshly chopped mint and gently mix.
CAULIFLOWER KABABS A head of cauliflower Soak wooden skewers in cool water 1 hour prior to grilling. |
Using a small pairing knife cut the cauliflower from its core into 2 inch (5cm) florets. In a large pot set over high heat boil 10 cups (2.5L) of water with salt.
Prepare an ice bath by placing cold water and ice in a large bowl. Add cauliflower to boiling water and cook for 3 minutes. Strain cauliflower in a colander and immediately plunge into the prepared ice bath. This is done to prevent further cooking and to keep the cauliflower crisp. Once cool strain from ice water bath and pat dry.
In a small bowl mix red curry paste, sugar, coconut milk and the juice of one lime.
Skewer the cauliflower florets on previously soaked wooden skewers. Brush with sauce evenly.
Preheat grill to 375°F/190°C
Oil bbq grill and place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of barbeque
Place the cauliflower directly on the grill. Place the ends of the skewers directly over foil. (This is to prevent burning of skewers) Cook the florets while basting with sauce for 5 minutes or until golden brown char marks are achieved.
Yield: 8 kababs---
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