tag:blogger.com,1999:blog-47489812181936101152024-03-13T22:47:05.136+08:00License To GrillLicense to Gril is a show hosted by Rob Rainford and can be seen on Food Network Canada, Asian Food Channel and downloaded at MoboVivo. The show is produced by Knight Enterprises.
Here you can find the complete recipe with tagging.墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.comBlogger579125tag:blogger.com,1999:blog-4748981218193610115.post-945325369238335192013-10-02T10:47:00.004+08:002013-10-02T10:47:53.720+08:00The Blind Date with Garlic<span style="font-size: x-large;"><b>The Blind Date with Garlic</b></span><br />
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/10/roasted-garlic-mayonnaise.html"><span style="font-size: x-large;"><b>ROASTED GARLIC MAYONNAISE</b></span></a></div>
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/10/trout-with-proscuitto-and-sage.html"><span style="font-size: x-large;"><b>TROUT WITH PROSCUITTO AND SAGE</b></span></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Dhu6FjFltzivizM81WcSUbsQpwVY9QcKRSu3vuBMe0-AueCCXdnbvOb34GO89NvjssY9fGDo4FfI6A_URRHqkq9tO9gA_qx2sdWKKZArX6Wyxo1F_sHot1Cj1D3dcNdc90iIe69DO1o/s1600/1007c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Dhu6FjFltzivizM81WcSUbsQpwVY9QcKRSu3vuBMe0-AueCCXdnbvOb34GO89NvjssY9fGDo4FfI6A_URRHqkq9tO9gA_qx2sdWKKZArX6Wyxo1F_sHot1Cj1D3dcNdc90iIe69DO1o/s1600/1007c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/10/grilled-vegetables-with-garlic-anchovy.html">GRILLED VEGETABLES WITH GARLIC ANCHOVY DIP</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfcPM7qbB71a4J2ke-wC-t0-oUg1NZgCQHAJsyRdjhJKgH6JFTwKAP_KtdoZMlpAx1EPFJ69panxrWPrlCFLb0dMBfnafchAApa-almQKSI3FlDPwImNmn13HlEK3z8kSGXsX8UWycjw/s1600/1007d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfcPM7qbB71a4J2ke-wC-t0-oUg1NZgCQHAJsyRdjhJKgH6JFTwKAP_KtdoZMlpAx1EPFJ69panxrWPrlCFLb0dMBfnafchAApa-almQKSI3FlDPwImNmn13HlEK3z8kSGXsX8UWycjw/s1600/1007d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/10/wild-rice-pecan-salad.html">WILD RICE PECAN SALAD</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/10/nicoise-salad.html"><span style="font-size: x-large;"><b>NICOISE SALAD</b></span></a></div>
<br />
<br />
<br />
<br />
<br />墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-68136957113078318452013-10-02T10:47:00.001+08:002013-10-02T10:47:28.606+08:00NICOISE SALADNICOISE SALAD<br /><br /><br />Dressing<br />1 tablespoon of fresh lemon juice (15ml)<br />2 teaspoons of Dijon mustard (10ml)<br />1 tablespoon red wine vinegar (15ml)<br />Salt to taste<br />Pepper to taste<br />4 roasted cloves of garlic<br />¼ cup of extra virgin olive oil (62ml)<br />2 anchovy fillets rinsed, blotted dry and finely chopped<br />2 tablespoons of capers<br />18 fresh basil leaves<br /><br />Salad<br />3 fresh tuna steaks (6oz, 1 inch thick each)<br />4 tablespoons of extra virgin olive oil<br />2 tablespoons of fresh lemon juice<br />Coarse sea salt& cracked black pepper to taste<br />12 small red Potatos, scrubbed & cut in half<br />8 ounces of green beans, ends trimmed<br />1 medium red onion, peeled and cut into wedges<br />Salt & pepper to taste<br />6 cups of baby greens<br />2 large ripe tomatoes, cut into wedges<br />2 hard boiled eggs, cut into wedges<br />1/3 cup Nicoise or other black olives, rinsed and drained.<br /><br />Start with the dressing. Place the lemon juice, mustard, vinegar, salt, pepper, and garlic into a blender and whiz. Start adding the oil in a thin stream. Add the anchovies, capers and basil. Blend until desired thickness. Adjust seasoning to taste and refrigerate until ready to use.<br /><br />Place the tuna steaks in a glass or ceramic dish. Add 2 tablespoons of olive oil, lemon juice and season with salt and pepper. Turn the steaks to ensure that they are well coated. Wrap the dish and place in the fridge to marinate for 30 minutes.<br /><br />Preheat the grill to high<br /><br />Place the Potatos in salted boiling water. Reduce to simmer and cook for 10 minutes. Remove the Potatos with a slotted spoon and refresh them under cold water to stop the cooking process. Set them aside.<br /><br />Bring the water to a boil again and add the green beans. Cook for 1-2 minutes and refresh them under cold water.<br /><br />Place the grill basket on the grill for 5 minutes to preheat. Toss the tomatoes, green beans and red onion in the remaining oil and season. Place them into the now heated grill basket.<br /><br />Arrange the other vegetables on the grill and cook for 3-6 minutes pre side until nicely charred. Set aside.<br /><br />Oil the grill liberally with vegetable or grape seed oil. Drain the tuna and plate it dry. Place directly on the grill over high heat. Grill for 4-6 minutes per side for medium rare. Slice the tuna crosswise into thin slices.<br /><br />Compile the salad with the tuna on top and drizzle with the dressing.<br /><br />Yield: 6 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com1tag:blogger.com,1999:blog-4748981218193610115.post-57515608668136442582013-10-02T10:46:00.000+08:002013-10-02T10:46:04.327+08:00WILD RICE PECAN SALADWILD RICE PECAN SALAD<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbzeprio2o8DROEtvt625I0rUzSkIxguwnmL2FxZfcbc7BrUM1sKwPFlmSQYA98y-5IjbC0fwxeaV69xDT-7HFLl3hhNvzOCrh_Fd3mYZzqkRcvACA4K1NP2bMvJIsfc0-Gy-u34YMn8/s1600/1007d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbzeprio2o8DROEtvt625I0rUzSkIxguwnmL2FxZfcbc7BrUM1sKwPFlmSQYA98y-5IjbC0fwxeaV69xDT-7HFLl3hhNvzOCrh_Fd3mYZzqkRcvACA4K1NP2bMvJIsfc0-Gy-u34YMn8/s1600/1007d.jpg" /></a></div>
<br />
1 ½ cups of uncooked wild rice (375ml)<br />
6 ounces wild mushrooms, cut into small thin slices<br />
½ cup dried cranberries ( 125 ml)<br />
3 green onions, minced<br />
zest of 1 orange<br />
<br />
Dressing<br />
2 tablespoons olive oil (30ml)<br />
Juice of 1 orange<br />
½ teaspoon prepared horseradish (2.5ml)<br />
Salt to season<br />
½ cup pecan pieces toasted (125ml)<br />
2<br />
<br />
Cook the wild rice according the package instructions and pour the finished rice into a bowl. Add mushrooms, cranberries, green onion and orange zest.<br />
<br />
Whisk the ingredients for the dressing together in a bowl. Pour the dressing over the salad and mix it well. Cover the salad with plastic wrap and refrigerate for 1 hour to a day.<br />
<br />
Place the pecans on a tray and place on the grill to toast. Stir the pecans into the salad and serve chilled.<br />
<br />
Yield: 6 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-8203238563515348802013-10-02T10:41:00.001+08:002013-10-02T10:41:11.104+08:00GRILLED VEGETABLES WITH GARLIC ANCHOVY DIPGRILLED VEGETABLES WITH GARLIC ANCHOVY DIP<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHx783o_WJwYgGbjwUOwe-0gKnD0-ypn-frhGtc7Q3KPoSzWwo0FhybMw4Mo8FSn7B98BVWJNvjIDrvb7JsQhhzKRC9EpBJ5LP6ComGAKDnxNkgJdGoM07o1MhN7eqUNm3JThu1rckbg/s1600/1007c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHx783o_WJwYgGbjwUOwe-0gKnD0-ypn-frhGtc7Q3KPoSzWwo0FhybMw4Mo8FSn7B98BVWJNvjIDrvb7JsQhhzKRC9EpBJ5LP6ComGAKDnxNkgJdGoM07o1MhN7eqUNm3JThu1rckbg/s1600/1007c.jpg" /></a></div>
<br />
Dip<br />
1 large bulb of garlic<br />
Freshly ground cracked black pepper<br />
3 sprigs of fresh thyme<br />
1 tablespoon of olive oil (15ml)<br />
2 ½ ounces of drained anchovy fillets, chopped (65g)<br />
2 tablespoons of unsalted butter, melted (30 ml)<br />
1 cup of extra virgin olive oil (250ml)<br />
<br />
Vegetables<br />
3 red peppers<br />
12 cherry tomatoes<br />
6 small sweet Potatos (1½ lbs)<br />
6 carrots (375 g)<br />
2 lbs of asparagus, trimmed (1000 g)<br />
4 tablespoons of extra virgin olive oil (60ml)<br />
Salt and ground pepper to taste<br />
<br />
Preheat the grill to medium high heat<br />
<br />
To make the dip first roast the garlic. Cut the top off of the garlic bulb. Using a fork, poke holes in the exposed garlic. Rub with olive oil and season with cracked black pepper. Add a few sprigs of thyme and wrap it all in tin foil. Place on the grill for approximately ½ hour.<br />
<br />
When the garlic has completely roasted, squish the bulbs from the skin into a blender. Add the chopped anchovies and butter and whiz. Season with freshly ground pepper.<br />
<br />
For the vegetables, cut the sweet Potatos, carrots, and red peppers lengthwise into large even pieces (thirds or quarters) and place them in a large glass bowl. Add the cherry tomatoes and asparagus. Add the olive oil and season generously. Toss the vegetables.<br />
<br />
Arrange the vegetables on the grill and cook for approximately 1 ½ minutes per side with the lid up.<br />
<br />
Serve warm with the dip on the side.<br />
<br />
Yield: 6 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-46292976085995532622013-10-02T10:34:00.000+08:002013-10-02T10:34:49.046+08:00TROUT WITH PROSCUITTO AND SAGE<div class="jwts_title" id="jwts_q2">
<div class="jwts_title_left">
<a class="jwts_title_text" href="https://www.blogger.com/null" title="Click to open!">TROUT WITH PROSCUITTO AND SAGE</a></div>
</div>
<br />
<br />
6 Trout -10 oz (315 g) each, cleaned, boned, scaled with heads in tact<br />
Salt & pepper to taste<br />
2 teaspoons of freshly ground pepper (10ml)<br />
20 fresh sage leaves<br />
12 large thin slices of Proscuitto<br />
½ cup of olive oil (125ml)<br />
<br />
Prepare grill to medium heat<br />
<br />
Cut a shallow diagonal slits in the meatiest part of both sides of the
fish. Season both the inside and outside of the fish with salt and
pepper. Place 4 sage leaves in the cavity of each fish. Place two slices
of proscuitto down vertically so that they overlap slightly. Place the
fish at the end closest to you and wrap the fish in the proscuitto.<br />
<br />
Brush both sides of the fish generously with olive oil and place gently
on the grill. Turn only once during the cooking process when the
proscuitto is nice and golden brown.<br />
<br />
Serve warm.<br />
<br />
Yield: 6 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-47335825706085600062013-10-02T09:56:00.002+08:002013-10-02T09:56:57.372+08:00ROASTED GARLIC MAYONNAISEROASTED GARLIC MAYONNAISE<br />
<br />
<br />
1 Large garlic bulb, skin in tact<br />
1 tablespoon of olive oil (15ml)<br />
Fresh cracked pepper<br />
½ teaspoon of fresh baby thyme (2.5ml)<br />
tin foil<br />
3 large egg yolks, at room temperature<br />
2 tablespoons of boiling water (30ml)<br />
Salt<br />
Freshly ground pepper<br />
2 tablespoons of fresh lemon juice (30ml)<br />
1 ½ cups of olive oil (375ml)<br />
<br />
Preheat the grill to medium high heat<br />
<br />
Cut the top off of the garlic. Poke the exposed garlic with a fork. Rub the garlic bulb liberally with olive oil and season with cracked black pepper. Add a few sprigs of fresh thyme. Wrap in the tin foil and place the package on the grill. Close the lid and cook for approximately ½ hour.<br />
<br />
Remove garlic from foil and let it cool until easily handled. Squeeze out the roasted garlic from the skin into a blender. Add the egg yolks and blend in short bursts until smooth. Continue to blend and add the oil gradually in a very thin stream to begin with and in a thicker stream as the sauce begins to thicken. Blend until the sauce becomes thick and creamy like mayonnaise.<br />
<br />
Place the sauce in the fridge for one hour to let the flavours deepen and serve at room temperature.<br />
<br />
Yield: 2 cups墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-71153820836703803102013-10-01T09:59:00.003+08:002013-10-01T09:59:20.684+08:00Sunday Afternoon BBQ <span style="font-size: x-large;"><b>Sunday Afternoon BBQ </b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIh2aonuYZpRyjIFZ3H5YEuh2zNEZYs-1Xk-5McfFOiXfigwAp8bPhtun-zQtQT6sC2_bSSAGt3-ylKNqRmX32D1QMNqE5YIJGy7Byt9cCodlJz7WG2VHMxJ5WYKj1E5YABkZg5qaWTo/s1600/2039a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIh2aonuYZpRyjIFZ3H5YEuh2zNEZYs-1Xk-5McfFOiXfigwAp8bPhtun-zQtQT6sC2_bSSAGt3-ylKNqRmX32D1QMNqE5YIJGy7Byt9cCodlJz7WG2VHMxJ5WYKj1E5YABkZg5qaWTo/s1600/2039a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/10/volcanic-shrimp-with-dipping-sauce.html">VOLCANIC SHRIMP WITH DIPPING SAUCE</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVh1TxrX8kpu3UBfDbSA5VbORh8Rvbz6hHsf836OHY6XMsqakag4f6rJhgDULljZ4HQyjOWyf66tYl9WKhU1wXW-VqL83tCAuy0yn1XLXZZYAzAvSzpX5UtZNj3jurt-lhvkJ2-9-Ci0/s1600/2039b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVh1TxrX8kpu3UBfDbSA5VbORh8Rvbz6hHsf836OHY6XMsqakag4f6rJhgDULljZ4HQyjOWyf66tYl9WKhU1wXW-VqL83tCAuy0yn1XLXZZYAzAvSzpX5UtZNj3jurt-lhvkJ2-9-Ci0/s1600/2039b.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/10/spicy-smoked-ribs-with-pineapple-rum.html">SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoX8-EEiuF7hNGIRlRRbL_aL2axz_jnLqOhwSsKqlQYESw0W80cPrfp48VyssgucH92j9hUYtDU7Ec_4v7DYImrgSq__Cb1MydLSD0itpabT3cWsEvSIT3mNA_zC0jb-KyCv6IxmJ6sM/s1600/2039c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoX8-EEiuF7hNGIRlRRbL_aL2axz_jnLqOhwSsKqlQYESw0W80cPrfp48VyssgucH92j9hUYtDU7Ec_4v7DYImrgSq__Cb1MydLSD0itpabT3cWsEvSIT3mNA_zC0jb-KyCv6IxmJ6sM/s1600/2039c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/10/maple-lemon-wings.html">MAPLE LEMON WINGS</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNd7mE24TYr_3BGPeP_74YMzIp9ltJmMP6EmJ9p7aehu0RmE7-Dj6rlFMUwtXsQ-tonpd1WAGSrhbWTUld0e8bzUNG89rRBy_EfdN2K4Ku6H4oftf0IK_WaA8RT7x_timAYEE3ytaifd0/s1600/2039d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNd7mE24TYr_3BGPeP_74YMzIp9ltJmMP6EmJ9p7aehu0RmE7-Dj6rlFMUwtXsQ-tonpd1WAGSrhbWTUld0e8bzUNG89rRBy_EfdN2K4Ku6H4oftf0IK_WaA8RT7x_timAYEE3ytaifd0/s1600/2039d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/10/greek-kabobs.html">GREEK KABOBS</a></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-84000638694221254302013-10-01T09:59:00.001+08:002013-10-01T09:59:10.061+08:00GREEK KABOBSGREEK KABOBS<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfYGfYC14aziTUAZNnOweTYAifEI5w0L6AMOtm9gzOgHHGmlwkaIlteJq9A133qRrVtCmrrl-bJghGfdUICng3cT9qcF654IGD_pABkwptkR_iTk9YMkCLZikNcAKw_2xjHwlqUvk3O0/s1600/2039d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfYGfYC14aziTUAZNnOweTYAifEI5w0L6AMOtm9gzOgHHGmlwkaIlteJq9A133qRrVtCmrrl-bJghGfdUICng3cT9qcF654IGD_pABkwptkR_iTk9YMkCLZikNcAKw_2xjHwlqUvk3O0/s1600/2039d.jpg" /></a></div>
<br />
Marinade<br />
4 cloves of garlic, minced<br />
2 bay leaves<br />
½ cup of olive oil (125ml)<br />
1 cup of dry white wine (250ml)<br />
2 tablespoons of lemon juice (30ml)<br />
1 tablespoon of fresh oregano, chopped (15ml)<br />
1 teaspoon of sea salt (5ml)<br />
1 teaspoon of lemon zest (5ml)<br />
1 tablespoon of fresh thyme (15ml)<br />
½ teaspoon of ground black pepper (2.5ml)<br />
<br />
Kabobs<br />
8 skewers<br />
1 large red pepper, cut into cubes<br />
1 large yellow pepper, cut into cubes<br />
2 small zucchinis, cut ½"rounds<br />
1 pint of cherry tomatoes<br />
1 pound parboiled baby Potatos, cut ½" round<br />
1 red onion, cut in 1" squares<br />
<br />
Soak wooden skewers for 1 hour in cool water.<br />
<br />
In a mixing bowl, combine the marinade ingredients.<br />
<br />
Thread vegetables onto skewers and place in a non reactive dish. Brush generously with the marinade. Pour marinade over skewers reserving some for basting. Place kabobs in the fridge to marinate.<br />
<br />
Preheat grill to 375ºF<br />
<br />
Place kabobs on grill and baste with the additional marinade. Cook until vegetables are tender, about 4 minutes per side.<br />
<br />
Yield: 8 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-65289272384685137582013-10-01T09:57:00.002+08:002013-10-01T09:57:46.862+08:00MAPLE LEMON WINGSMAPLE LEMON WINGS<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vgo-8PLFQFTXunW3gqhE7aXXDSGNZRTO3mHUFSV4bFK6DPI9Q5837yZeGX8iduWHOFZL9u4OxNIXxI2ObBcWvJ2zVIsPkwbks2_XSxWyZajSKPy3rlpOoPA2TCwLM_zxu0tJzPufLQg/s1600/2039c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vgo-8PLFQFTXunW3gqhE7aXXDSGNZRTO3mHUFSV4bFK6DPI9Q5837yZeGX8iduWHOFZL9u4OxNIXxI2ObBcWvJ2zVIsPkwbks2_XSxWyZajSKPy3rlpOoPA2TCwLM_zxu0tJzPufLQg/s1600/2039c.jpg" /></a></div>
<br />
3 kg of chicken wings<br />
6 double pronged metal skewers<br />
<br />
Marinade<br />
2 tablespoons of lemon zest (30ml)<br />
½ cup of lemon juice (125ml)<br />
1/3 cup of maple syrup (75ml)<br />
3 tablespoons of rice wine vinegar (45ml)<br />
2 tablespoons of fresh ginger, grated (30ml)<br />
2 tablespoons of fresh mint, chopped (30ml)<br />
1 small chicken stock cube, crumbled<br />
<br />
In a non reactive bowl, combine all marinade ingredients.<br />
<br />
In a large baggie add wings and pour ¾ of the marinade over coating the chicken well. Place the bag in fridge for 4 hours or overnight.<br />
<br />
Remove wings from marinade and bring to room temperature.<br />
<br />
Carefully pierce the wings with the double pronged skewers, making kabobs for grilling.<br />
<br />
Preheat grill to 400ºF/200ºC<br />
<br />
Place wings on grill and brush with reserved marinade. Cook for 7 minutes per side and continue basting until wings are cooked.<br />
<br />
Yield: 4 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-5097526215147431142013-10-01T09:55:00.004+08:002013-10-01T09:55:33.088+08:00SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZESPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii33ahcZWX-zZeG-b8vnfTzE2ZCdHs-Wa1ja25BQPRI49j8RQbQ99wArZEmfufG9hsq-AjUScdM9iEwzQKOl3JxR4rO_Bjl69ZfdFy9SnW6rASFx5RGPiPmhXe15RW8zeF_TVFSKocAFI/s1600/2039b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii33ahcZWX-zZeG-b8vnfTzE2ZCdHs-Wa1ja25BQPRI49j8RQbQ99wArZEmfufG9hsq-AjUScdM9iEwzQKOl3JxR4rO_Bjl69ZfdFy9SnW6rASFx5RGPiPmhXe15RW8zeF_TVFSKocAFI/s1600/2039b.jpg" /></a></div>
<br />
Rub<br />
½ cup of brown sugar (125ml)<br />
1 tablespoon of salt (15ml)<br />
2 tablespoons of ground coriander (30ml)<br />
1 tablespoon of ground black pepper (15ml)<br />
1 tablespoon of garlic powder (15ml)<br />
1 tablespoon of onion powder (15ml)<br />
2 teaspoons of dried thyme (10ml)<br />
1 tablespoons ground allspice (15ml)<br />
1 tablespoons of ground cinnamon (15ml)<br />
1 tablespoon of chili powder (15ml)<br />
<br />
Pineapple rum glaze<br />
2 cups of pineapple juice (475ml)<br />
2 tablespoon of apple cider vinegar (30ml)<br />
1/8 cup of unsalted butter (30ml)<br />
1 teaspoon of ground black pepper (5ml)<br />
1 tablespoon of onion powder (15ml)<br />
1 tablespoon of garlic powder (15ml)<br />
¾ cup Jamaican rum (175ml)<br />
<br />
Rib BBQ sauce<br />
2 cups of pineapple juice (475ml)<br />
2 tablespoons of hot sauce (30ml)<br />
3 tablespoons of fresh cilantro, chopped (45ml)<br />
1 tablespoons of ginger, minced (15ml)<br />
½ cup of ketchup (125ml)<br />
4 tablespoons of cider vinegar (60ml)<br />
2 tablespoons of Worcestershire sauce (30ml)<br />
4 tablespoons of brown sugar (60ml)<br />
1 tablespoon of Soya sauce (15ml)<br />
1 tablespoon of ground black pepper (15ml)<br />
<br />
3 racks of baby back ribs, membrane removed<br />
4 cups of cherry wood chips<br />
3 cups of apple wood chips<br />
<br />
In a medium bowl combine all rub ingredients and mix well. Rub the mixture all over the ribs and place in a large plastic resealable bag. Marinate in fridge for 4 hours.<br />
<br />
Combine all of the pineapple rum glaze ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer until sauce is thick and reduced to half its volume. Set aside.<br />
<br />
Rib Sauce: In a pot, combine pineapple juice, hot sauce and cilantro. Bring to a boil and reduce to medium heat. Add remaining ingredients and continue cooking for 13 minutes. Simmer for 10 minutes or until slightly thick. Set aside.<br />
<br />
Remove ribs from the plastic bag and bring to room temperature.<br />
<br />
Place the cherry/apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.<br />
<br />
Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.<br />
<br />
Build a smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.<br />
<br />
If using charcoal wait until the coals have turned to white ash, then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.<br />
<br />
When smoke start to billow out, reduce the heat to 200ºF/100ºC<br />
<br />
Place ribs on the grill and close lid. Cook for about 2 hours, replacing the smoke pouch and turning the ribs after one hour. Baste with pineapple rum glaze for the remaining 45 minutes.<br />
<br />
Remove ribs from grill and let rest for 15 minutes before cutting. Serve with rib BBQ sauce.<br />
<br />
Yield: 8 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-73314987526565672672013-10-01T09:53:00.003+08:002013-10-01T09:53:49.800+08:00VOLCANIC SHRIMP WITH DIPPING SAUCEVOLCANIC SHRIMP WITH DIPPING SAUCE<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9M2U9RL3zEJ6yLt7IyP3slSD5si49cK1ShC-Ty7DXhQTtjJGtrSTxUZSw3SAFz7laYKegW63E10uig5rS_K654yY5o3EmsdZKZ-McPJRkVmuVUnTs0bSzdwWv9jCezVswRceJdd89FH8/s1600/2039a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9M2U9RL3zEJ6yLt7IyP3slSD5si49cK1ShC-Ty7DXhQTtjJGtrSTxUZSw3SAFz7laYKegW63E10uig5rS_K654yY5o3EmsdZKZ-McPJRkVmuVUnTs0bSzdwWv9jCezVswRceJdd89FH8/s1600/2039a.jpg" /></a></div>
<br />
Marinade<br />
1 teaspoons of liquid smoke (5ml)<br />
2 tablespoons of dried oregano (30ml)<br />
3 cloves of garlic, minced<br />
Juice of 3 lemons<br />
Zest of 3 lemons (optional)<br />
2 teaspoons of hot pepper flakes (10ml)<br />
Season with ground pepper<br />
<br />
Spicy dipping sauce<br />
2 tablespoons of Worcestershire sauce (30ml)<br />
¼ cup of horseradish (60ml)<br />
1 cup of ketchup (250ml)<br />
Juice of 2 lemons<br />
3 splashes of Tabasco<br />
1 teaspoon of celery salt (5ml)<br />
1 teaspoon of ground black pepper (5ml)<br />
<br />
32 jumbo tiger prawn, cleaned and de-veined with tail on<br />
Salt and pepper to taste<br />
¼ cup of olive oil (60ml)<br />
<br />
Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.<br />
<br />
Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.<br />
<br />
Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.<br />
<br />
Preheat grill to 450ºF.<br />
<br />
Place shrimp on grill and cook 2 minutes per side, until pink and firm.<br />
<br />
Remove from grill and serve with dipping sauce.<br />
<br />
Yield: 8 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-68082261766314729642013-09-30T11:15:00.000+08:002013-09-30T11:15:48.864+08:00Poker Night with the Boys <span style="font-size: x-large;"><b>Poker Night with the Boys </b></span><br />
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/hickory-smoked-baked-beans.html"><span style="font-size: x-large;"><b>Hickory Smoked Baked Beans</b></span></a></div>
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/brick-chicken.html"><span style="font-size: x-large;"><b>Brick Chicken</b></span></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/steak-fajitas.html"><span style="font-size: x-large;"><b>Steak Fajitas</b></span></a></div>
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/stuffed-oversized-shrimps.html"><span style="font-size: x-large;"><b>Stuffed Oversized Shrimps</b></span></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-39667071794017026902013-09-30T11:14:00.003+08:002013-09-30T11:14:52.869+08:00Stuffed Oversized ShrimpsStuffed Oversized Shrimps<br /><br />30 extra large Prawns<br />6 tablespoons of butter, raw (90ml)<br />2 tablespoons of olive oil (30ml) + 1 tablespoon (15ml)<br />Salt and pepper to taste<br />2 tablespoons of tequila (30ml)<br />4 tablespoons of shrimp stuffing mix (60ml)<br /><br />Shrimp Stuffing<br />4 tablespoons of Italian breadcrumbs (60ml)<br />2 tablespoons of parsley, chopped (30ml)<br />2 tablespoons melted butter (30ml)<br />1 tablespoon of olive oil (15ml)<br />1 tablespoon of tequila (15ml)<br />1 shallot, diced<br />1 garlic bulb, roasted<br />Salt and black pepper to taste<br /><br />Prepare roasted garlic by cutting the top off the bulb of garlic, rubbing with olive oil and seasoning with salt and pepper. Bake at 300ºF/150ºC for 40 min. Let cool completely.<br /><br />Combine all of the stuffing ingredients in a small bowl and mix.<br /><br />Remove shrimp heads and split the tail of each prawn all the way up. Stuff the tail with approximately 2 tablespoons of stuffing. <br /><br />On a large sheet of tin foil add the room temperature butter, oil, salt, pepper, tequila, and any left over stuffing. Fold the tin foil closed into a pouch and place in the fridge for 1 hour.<br /><br />Prepare the grill to high heat - about 500 ºF/250ºC <br /><br />Place the tin foil pouch containing the shrimp and stuffing directly on the grill, close lid and cook for 10 minutes until pink.<br /><br />Serve with garlic butter.<br /><br />Yield: 6 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-65362012324189911242013-09-30T11:11:00.001+08:002013-09-30T11:11:57.969+08:00Steak FajitasSteak Fajitas<br /><br />2 large cloves of garlic, finely chopped<br />2 jalapeno chilies, seeded and finely chopped<br />⅓ cup of fresh lime juice (75ml)<br />4 tablespoons, plus 1 tablespoon of olive oil (60ml plus 15ml)<br />1 tablespoon of chili powder (15ml)<br />1 teaspoon of cumin powder (5ml)<br />1 large skirt or flank steak<br />1 large red bell pepper, seeded and thinly sliced<br />1 large yellow pepper, seeded and thinly sliced<br />1 large orange pepper, seeded and thinly sliced<br />2 onions, thinly sliced<br />12 flour tortillas, each 7-8 inches (18-20cm)<br /><br />1 ½ cups of guacamole (350ml)<br />1 ½ cups of sour cream (350ml)<br />1 ½ cups of shredded jack cheddar cheese (350ml)<br /><br /><br />Place the garlic, chilies, lime juice, 4 tablespoons of oil, chili powder and cumin in a large glass or ceramic bowl and mix well. Place the flank steak in a large resealable plastic bag and pour the marinade mixture overtop. Coat well and refrigerate for at least 2 hours.<br /><br />Preheat the grill to medium high heat (375°F). Place a cast iron skillet on the grill and close the lid to heat. <br /><br />After approximately 5 minutes, open the lid and add 1 tablespoon of oil. Add the vegetables and continue cooking with lid up, stirring every 2 minutes to ensure even cooking until the vegetables are tender –approximately 10 minutes.<br /><br />Oil the grill, remove steak from marinade, lightly pat dry and place on the grill. Flip after 4 minutes and continue to cook for another 4-5 minutes for medium rare.<br /><br />Remove the meat and cover with foil to keep warm. Place tortillas in foil and wrap. Place on the grill for approximately 2 minutes to heat through or (10 minutes with indirect heat)<br /><br />Slice the meat thinly across the grain and toss onto the skillet with the vegetables. <br /><br />Build fajitas by layering meat, vegetables, sour cream, guacamole and cheese in the flour tortillas and wrapping.<br /><br />Yield: 4 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-66593268807631837342013-09-30T11:10:00.000+08:002013-09-30T11:10:09.915+08:00Brick ChickenBrick Chicken<br /><br />Rub<br />2 teaspoons of ground cumin (10ml)<br />1 teaspoon of ground coriander (5ml)<br />½ teaspoon of salt<br />½ teaspoon of freshly ground black pepper (2.5ml)<br />½ teaspoon of cinnamon (2.5ml)<br />¼ teaspoon of celery salt (1.25ml)<br />2 tablespoons of red chili pepper (30ml) - optional<br /><br />2 whole skinless, boneless chicken breasts (12-16 oz each)<br />(Or 4 half breasts – 6 -8 ounces each)<br />¼ cup of extra virgin olive oil (60ml)<br />4 cloves of garlic, finely chopped<br />½ cup fresh cilantro, chopped (125ml)<br />⅓ cup fresh lime juice (75ml)<br /><br />2 bricks wrapped in aluminum foil.<br /><br />Combine all of the rub ingredients in a small bowl and mix.<br /><br />If using whole chicken breasts, cut in half and trim off excess fat. Rinse the chicken under cold water and pat dry. Place the chicken pieces into a glass or ceramic dish. Pat the rub mixture into both sides of each breast. Drizzle with 2 tablespoons of olive oil and rub again on both sides. Sprinkle with chopped garlic and cilantro and pat the flavours into the chicken. Pour the lime juice and remaining olive oil overtop and flip the chicken to ensure even coating. Place the chicken in a large plastic resealable bag and leave to marinate in the fridge for 1 to 2 hours.<br /><br />Preheat the grill to medium/high heat 400ºF/200ºC <br /><br />Place the chicken on the grill diagonally. Place one brick on top of each 2 breast halves. After two minutes, rotate the chicken a quarter turn, but do not flip. Replace the brick and continue to cook for another 2 minutes.<br /><br />Flip the chicken, place on an angle, replace the brick on top and continue to cook for another 5 minutes, again rotating the breasts a quarter turn after a few minutes.<br /><br />When chicken is firm to the touch in its thickest part, it is done.<br /><br />Serve warm.<br /><br />Yield: 4 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-61979024830712549482013-09-30T11:01:00.000+08:002013-09-30T11:01:12.371+08:00Hickory Smoked Baked BeansHickory Smoked Baked Beans<br /><br />2 cans vegetarian baked beans, drained (16 oz)<br />5 tablespoons of smoky red BBQ sauce (75ml)<br />1 cup Spanish onion, chopped (250ml)<br />½ can of crushed tomatoes (8oz)<br />8 tablespoons of maple syrup (120ml)<br />8 tablespoons of brown sugar (120ml)<br />8 teaspoons of garlic salt (40ml)<br />3 handfuls of hickory wood chunks<br /><br />Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal grill) in water to soak for 30 minutes.<br /><br />Drain the beans through a sieve and place them into a baking dish (cast iron or baking tin or ceramic dish). Add the BBQ sauce, onions, tomatoes, maple syrup, brown sugar, & garlic salt. Mix and set aside until ready to smoke.<br /><br />Prepare the grill for smoking over indirect heat by putting it on high heat on one side with no heat on the other.<br /><br />Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke. <br /><br />If using charcoal, wait until the coals have turned to white ash then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.<br /><br />Reduce the heat to 200ºF/100ºC<br /><br />Place the bean dish over the cool side of the grill, close the lid and smoke for 1 hour.<br /><br />Remove and serve hot.<br /><br />Yield: 4 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-48028639549647397662013-09-27T11:58:00.001+08:002013-09-27T11:58:18.489+08:00Blackout <span style="font-size: x-large;"><b>Blackout </b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PqmY1fFdEfi69y58lDjGrvOFfM1ee_7s2mCrRTGfyHUW6jBbrbXDdfYmB8dvlKLq-YGePzauMNNzuwcYMAhu9AUC6vd9f4F9hpqMHZjWJU03CEYmeS6OioV3U7TAs81qkAj6sZZWaZo/s1600/2037a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PqmY1fFdEfi69y58lDjGrvOFfM1ee_7s2mCrRTGfyHUW6jBbrbXDdfYmB8dvlKLq-YGePzauMNNzuwcYMAhu9AUC6vd9f4F9hpqMHZjWJU03CEYmeS6OioV3U7TAs81qkAj6sZZWaZo/s1600/2037a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/chicken-drum-sticks-wrapped-in-bacon.html">CHICKEN DRUM STICKS WRAPPED IN BACON</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/grilled-scallops-with-apple-cider-accent.html"><b><span style="font-size: x-large;">GRILLED SCALLOPS WITH APPLE CIDER ACCENT</span></b></a></div>
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/salmon-kabobs.html"><span style="font-size: x-large;"><b>SALMON KABOBS</b></span></a></div>
<br />
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/grilled-vegetable-frittata.html"><span style="font-size: x-large;"><b>GRILLED VEGETABLE FRITTATA</b></span></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGPBXf7MvZPoErbhEgQpOxo-CFYPIirqGEuLmK6X9XZycIOOa0S-flLphaEIINMzEvjlsLHqBTbyX7iNQywieakFa7YTb4-AEeOlHAtPgfsYapkxfKyXcoSv_d3Q0hLnokhqNvexmOVk/s1600/2037e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGPBXf7MvZPoErbhEgQpOxo-CFYPIirqGEuLmK6X9XZycIOOa0S-flLphaEIINMzEvjlsLHqBTbyX7iNQywieakFa7YTb4-AEeOlHAtPgfsYapkxfKyXcoSv_d3Q0hLnokhqNvexmOVk/s1600/2037e.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/smoked-veal-loaf.html">SMOKED VEAL LOAF</a></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-36782955602050993282013-09-27T11:57:00.006+08:002013-09-27T11:57:57.940+08:00SMOKED VEAL LOAFSMOKED VEAL LOAF<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWwBYGI1USubplE56vv0RpmnD4Zn5pjUrLODy5Fjgwzg_OVGZXMXj7G2x3reBsRcZGlZALtuYB1jWDC1N0Wno3JPY1jCA0m5WNiuVpGtgNT-si9-oFiLKHEq5KaJU1iKysNE-vtm08lg/s1600/2037e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWwBYGI1USubplE56vv0RpmnD4Zn5pjUrLODy5Fjgwzg_OVGZXMXj7G2x3reBsRcZGlZALtuYB1jWDC1N0Wno3JPY1jCA0m5WNiuVpGtgNT-si9-oFiLKHEq5KaJU1iKysNE-vtm08lg/s1600/2037e.jpg" /></a></div>
<br />
Cooking spray<br />
6 cups of sassafras wood pellets<br />
<br />
Loaf mixture<br />
2 pounds of ground veal<br />
½ cup of dried bread crumbs (125ml)<br />
1 medium onion, finely chopped<br />
2 ribs of celery, finely chopped<br />
2 cloves of garlic, minced<br />
¼ cup of barbecue sauce (60ml)<br />
¼ cup of ketchup (60ml)<br />
2 tablespoons of balsamic vinegar (30ml)<br />
2 eggs, lightly beaten<br />
2 teaspoons of coarse salt (10ml)<br />
1 teaspoon of ground pepper (5ml)<br />
<br />
Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side. Build smoke pouch using sassafras pellets. Pellets are not required to be soaked before use. Place pellets in the center of a large piece of foil. Close the foil around the chips sealing the package. Using a fork, poke two holes on each side of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.<br />
<br />
If using wood chips apple is recommended. Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. If using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.<br />
<br />
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.<br />
<br />
When smoke start to billow out, reduce the heat to 300ºF/150ºC.<br />
<br />
Combine all ingredients and mix until well combined. Place meat loaf mixture in a slightly sprayed loaf pan and flatten mixture down with a spatula to remove any air holes.<br />
<br />
Add meatloaf to the grill and close lid. Cook for 40 minutes, replace smoke pouch and continue cooking for 30 minutes. To test for doneness, internal temperature should read 160ºF/71ºC on a meat thermometer.<br />
<br />
Remove meatloaf and let sit for 10 minutes before slicing.<br />
<br />
Yield: 8 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-54250804337328652032013-09-27T11:56:00.002+08:002013-09-27T11:56:17.591+08:00GRILLED VEGETABLE FRITTATAGRILLED VEGETABLE FRITTATA<br /><br /><br />1 yellow pepper<br />1 red pepper<br />2 leeks, white part only, washed and dried<br />1 medium sized zucchini, sliced<br />¼ cup of olive oil (60ml)<br />2 teaspoons of pepper (10ml)<br />2 teaspoons of salt (10ml)<br />8 eggs<br />1 cup of milk (250ml)<br />1 cup of shredded jack cheese (250ml) Cut red and yellow peppers in half and remove seeds. Cut leek in half, leaving core on to hold leek together. Toss peppers, zucchini, leek, olive oil, salt and 1 teaspoon of pepper.<br /><br />Preheat grill to 475ºF/246ºC<br /><br />Place vegetables on grill and cook for approximately 5 minutes. Remove once golden char marks appear and vegetables are still crispy.<br /><br />Once vegetables are cool, chop into bite size pieces. Mix vegetables, eggs, milk and cheese.<br /><br />Reduce grill heat to 400ºF/200ºC and place a cast iron pan on grill. Close lid and let pan heat for 4 minutes.<br /><br />Pour vegetable mix in pan, making sure it is evenly distributed. Close lid and cook for 15 minutes, or until centre is firm. Remove from grill and let rest for 5 minutes before slicing into wedges.<br /><br />Yield: 6-8 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-10924639432185837692013-09-27T11:54:00.004+08:002013-09-27T11:54:50.686+08:00SALMON KABOBSSALMON KABOBS<br /><br /><br />8 wooden skewers<br />1 full side of Pacific or Atlantic salmon, cut into 1" cubes, belly removed<br /><br />Basting sauce<br />1 cup of maple syrup (250ml)<br />Juice of 2 lemons<br />2 teaspoons of ground black pepper (10ml)<br />2 teaspoons of salt (10ml)<br /><br />Soak wooden skewers in cool water for 1 hour.<br /><br />Thread 3 cubes of salmon on each wooden skewers. Season with salt and pepper.<br /><br />In a small bowl, combine maple syrup and lemon juice.<br /><br />Let salmon get to room temperature.<br /><br />Preheat grill to 450ºF/225ºC.<br /><br />Oil grill with a lightly oiled cloth.<br /><br />Place salmon on grill and continuously baste with sauce. Cook approximately 2 minutes per side for medium cooked salmon.<br /><br />BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.<br /><br />Yield: 8 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-16040504576169774442013-09-27T11:53:00.002+08:002013-09-27T11:53:45.055+08:00GRILLED SCALLOPS WITH APPLE CIDER ACCENTGRILLED SCALLOPS WITH APPLE CIDER ACCENT<br /><br /><br />8 wooden skewers<br />24 large sea scallops<br />3 tablespoons of olive oil (45ml)<br />2 teaspoons of salt (10ml)<br />1½ teaspoons of ground black pepper (7.5ml)<br />Juice of 2 lemons<br />1 cup of apple cider (250ml)Soak wooden skewers in cool water for 1 hour.<br /><br />Place 3 scallops on each skewer and drizzle with olive oil, salt and pepper.<br /><br />In a small bowl, combine lemon juice and apple cider.<br /><br />Let scallops get to room temperature.<br /><br />Preheat grill to 450ºF/225ºC<br /><br />Oil grill with a lightly oiled cloth.<br /><br />Place scallops on grill (1-2 minutes per side) and baste continuously with lemon cider sauce.<br /><br />BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.<br /><br />Yield: 8 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-2989452815219630752013-09-27T11:52:00.002+08:002013-09-27T11:52:21.042+08:00CHICKEN DRUM STICKS WRAPPED IN BACONCHICKEN DRUM STICKS WRAPPED IN BACON<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmYJWG7XWasyNvFDBZPfFUtQtcCBbEXPm5qD8_ykh-LpiUNHHBHpzWa4a6gdlF0-0LLkSdE-tvjtiLa-DQNxjZuGF-rlTzq07iW5V1YuMhFODk28lKzHiGEB49YlrMk3t-cwLKc0Q9Wo/s1600/2037a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmYJWG7XWasyNvFDBZPfFUtQtcCBbEXPm5qD8_ykh-LpiUNHHBHpzWa4a6gdlF0-0LLkSdE-tvjtiLa-DQNxjZuGF-rlTzq07iW5V1YuMhFODk28lKzHiGEB49YlrMk3t-cwLKc0Q9Wo/s1600/2037a.jpg" /></a></div>
<br />
24 toothpicks<br />
24 chicken drumsticks, washed and dried<br />
2 teaspoons of ground pepper (10ml)<br />
1 pound of bacon<br />
½ cup of olive oil (125ml)<br />
<br />
Soak toothpicks in cool water for 15 minutes.<br />
<br />
Wrap bacon around the thick part of the chicken, leaving 1" at top. Secure bacon with soaked toothpick, season with pepper and drizzle with olive oil.<br />
<br />
Preheat grill to 375ºF/190ºC<br />
<br />
Place chicken on grill and cook until bacon is golden brown (7 minutes per side).<br />
<br />
Yield: 8 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-68797907770997590422013-09-26T12:53:00.005+08:002013-09-26T12:53:53.200+08:0040th Birthday Bash <b><span style="font-size: x-large;">40th Birthday Bash </span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcb0C_Et6hlrN6aerDgQBE2D_16VukrSP4EyHcaSIHZjgyIuxrTy8jtmW8NyOH2jtlwQJWSGgJ58uAumq0-bhLe0XLR16j5XmE92KWLZbb2nOIov545gTCro8Ggoj_XXfFmW0QAH2trI/s1600/2036a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcb0C_Et6hlrN6aerDgQBE2D_16VukrSP4EyHcaSIHZjgyIuxrTy8jtmW8NyOH2jtlwQJWSGgJ58uAumq0-bhLe0XLR16j5XmE92KWLZbb2nOIov545gTCro8Ggoj_XXfFmW0QAH2trI/s1600/2036a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/smoked-mushrooms.html">SMOKED MUSHROOMS</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<a href="http://license-to-grill.blogspot.com/2013/09/lemon-garlic-marinade.html"><span style="font-size: x-large;"><b>LEMON-GARLIC MARINADE</b></span></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3GKugqUOc3w30AeYvU2fJ3qC7VKU1kM95bi-4jbCZSHNBvOp9Ovm1Q580mlC6cJkzptTZHyMIjIjCnAkQpN07Ylmd1Z_5zzlfqDb8wwPJnNwWvVYFfPg0chxVu92m6fw1AoXphVdYOU/s1600/2036c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3GKugqUOc3w30AeYvU2fJ3qC7VKU1kM95bi-4jbCZSHNBvOp9Ovm1Q580mlC6cJkzptTZHyMIjIjCnAkQpN07Ylmd1Z_5zzlfqDb8wwPJnNwWvVYFfPg0chxVu92m6fw1AoXphVdYOU/s1600/2036c.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/peppered-mussels.html">PEPPERED MUSSELS</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt-J4c3xYzXmsGBJgL6fjvFjofXAnuHpeDrY4eEdihDOflvi888Gy3hE-7itt3JMYmdrVfuORyoMpx_XOM5-36m2GmBafutYa8S6KpgTtNDAIxWQIKuJ3zz-cvPmTj-NSKGOuU3Fvv64/s1600/2036d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMt-J4c3xYzXmsGBJgL6fjvFjofXAnuHpeDrY4eEdihDOflvi888Gy3hE-7itt3JMYmdrVfuORyoMpx_XOM5-36m2GmBafutYa8S6KpgTtNDAIxWQIKuJ3zz-cvPmTj-NSKGOuU3Fvv64/s1600/2036d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/port-marinated-racks-of-lamb.html">PORT MARINATED RACKS OF LAMB</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZY6_0ai0ANFKaQssbMvlpfkO5H0MaxqQjTttL6lOKa8cVYz2omNVPX5Pb6v9oYet3vQK8KtlxWg25uOxVSXS2JhHet2gwnc3tEyrufNva_QUemgYirPRyc4aVsW0g1AoddqVFwNashM8/s1600/2036e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZY6_0ai0ANFKaQssbMvlpfkO5H0MaxqQjTttL6lOKa8cVYz2omNVPX5Pb6v9oYet3vQK8KtlxWg25uOxVSXS2JhHet2gwnc3tEyrufNva_QUemgYirPRyc4aVsW0g1AoddqVFwNashM8/s1600/2036e.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/port-marinated-smoked-chicken.html">PORT MARINATED SMOKED CHICKEN</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNtfkv5xrunPKfx5GntQp1_noGYmqWMH7IT8ONRiZOHucDukHYNcbut3upOJ04D5gmv8Y0SGGQkJoxnwzaezUoUYA3Y-eUYEB1Dm8QMMrjxaK7oWehFpujZOAttZ0al2JSgfAj5BQnS0/s1600/2036f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNtfkv5xrunPKfx5GntQp1_noGYmqWMH7IT8ONRiZOHucDukHYNcbut3upOJ04D5gmv8Y0SGGQkJoxnwzaezUoUYA3Y-eUYEB1Dm8QMMrjxaK7oWehFpujZOAttZ0al2JSgfAj5BQnS0/s1600/2036f.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/grilled-russets.html">GRILLED RUSSETS</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQd2UA9n617rsBnK9wUAzgtfJE-IoPuhyphenhyphenh_D0LISYV6ePkPQWliueFPgOCvkeNXFnUCMRRhD44HS72CvydImvVy-Tg3TvCoRoEdXgS1A4k4wVJANAthVJLkPpIMbuVf9iO_X5LxS9q9NU/s1600/2036g.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQd2UA9n617rsBnK9wUAzgtfJE-IoPuhyphenhyphenh_D0LISYV6ePkPQWliueFPgOCvkeNXFnUCMRRhD44HS72CvydImvVy-Tg3TvCoRoEdXgS1A4k4wVJANAthVJLkPpIMbuVf9iO_X5LxS9q9NU/s1600/2036g.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://license-to-grill.blogspot.com/2013/09/smoked-onions.html">SMOKED ONIONS</a></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-51697013123291644862013-09-26T12:53:00.003+08:002013-09-26T12:53:37.315+08:00SMOKED ONIONSSMOKED ONIONS<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYx0HJVoysfGytqmloYeqj0OFH_pJoW_UoDwtQLlZI1gGAUpum_GeGixV29HIpeOZ5CwnTEoOe1QwMVfxa8Pvs80aEwmQ3-2pScLqP0crejYDXDQ9UGLu4h2yWV_J-_6P7jFsUhNRe7k/s1600/2036g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYx0HJVoysfGytqmloYeqj0OFH_pJoW_UoDwtQLlZI1gGAUpum_GeGixV29HIpeOZ5CwnTEoOe1QwMVfxa8Pvs80aEwmQ3-2pScLqP0crejYDXDQ9UGLu4h2yWV_J-_6P7jFsUhNRe7k/s1600/2036g.jpg" /></a></div>
<br />
2 large vidalia onions, peeled and quartered<br />
3 tablespoons of extra virgin olive oil (45ml)<br />
3 handfuls of cherry wood chips<br />
<br />
Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal grill) in water to soak for 30 minutes.<br />
<br />
Peel and quarter onions keeping the root end intact. Drizzle the onion quarters with oil.<br />
<br />
Prepare the barbecue for indirect grilling. Preheat the grill to high heat on one side.<br />
<br />
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.<br />
<br />
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.<br />
<br />
When smoke starts to billow out, reduce the heat, quickly lift the lid, oil the grill and place the onions on the cool side of the barbecue. Close the lid and leave to smoke for 1 hour.<br />
<br />
Serve with dressing.<br />
<br />
Dressing<br />
¼ cup of fresh cilantro, chopped (60ml)<br />
½ cup of fresh parsley, chopped (125ml)<br />
10 fresh basil leaves<br />
3 anchovy fillets<br />
2 teaspoons of capers (10ml)<br />
2 tablespoons of the caper brine (30ml)<br />
4 tablespoons of red wine vinegar (60ml)<br />
1/3 cup of olive oil (75ml)<br />
<br />
Place cilantro, parsley, and basil in blender and blitz. Continue to blend and gradually add anchovy fillets, capers, brine, and vinegar. Add oil last in a slow stream until you reach the desired thickness.<br />
<br />
Place the dressing in the fridge for a minimum of 30 minutes. Bring the dressing back to room temperature before drizzling over the smoked onions.<br />
<br />
Yield: 6 servings 墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0tag:blogger.com,1999:blog-4748981218193610115.post-57079922201315408472013-09-26T12:51:00.003+08:002013-09-26T12:51:49.723+08:00GRILLED RUSSETSGRILLED RUSSETS<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicxSodCaQu6Mr5J9Bd8b71vvW8YeCx_OxLQDioVEQdqWOiIVipvsXDHM_MOuabEptOz9iIy0NZNvyZ_LaqqzMsH2NPoSvHJ3XYB5G7YYOdcpOfnOnIEXRqsYLX4ry0Rv_BKNpoyXRXTg/s1600/2036f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicxSodCaQu6Mr5J9Bd8b71vvW8YeCx_OxLQDioVEQdqWOiIVipvsXDHM_MOuabEptOz9iIy0NZNvyZ_LaqqzMsH2NPoSvHJ3XYB5G7YYOdcpOfnOnIEXRqsYLX4ry0Rv_BKNpoyXRXTg/s1600/2036f.jpg" /></a></div>
<br />
4 medium sized russet Potatos, cleaned and quartered<br />
3 tablespoons of olive oil (45ml)<br />
1 teaspoon of salt (5ml)<br />
1 teaspoon of pepper (5ml)<br />
<br />
Place the quartered Potatos into a pot of boiling water for 5 minutes. Drain and leave to cool to room temperature.<br />
<br />
Place Potatos into a sealable plastic bag. Add oil and season with salt and pepper. Shake & Toss.<br />
<br />
Preheat the grill to high heat on one side and medium low heat on the other. Sear the outside of the Potatos over high heat for 1 minute per side to get nice char marks. Move them over to medium low heat and turn the high heat side off. Grill for approximately 10 minutes with the lid down.<br />
<br />
Yield: 6 servings墮天使 - 祥http://www.blogger.com/profile/11562784951398754760noreply@blogger.com0