THE BLOCK PARTY

• Barbequed Oyster Kabobs
• Spicy Chicken Wings
• Grilled Antipasto In Endive Boats
• Spicy Tater Skins
• Cranberry Pineapple Sauce
• Peach Sauce

BARBECUED OYSTERS KABOBS ¼ cups of oyster juice, bottled clam juice or seafood stock – (60ml) ¼ cup of Chinese oyster sauce – (60ml) ¼ cup of minced fresh cilantro – (60ml) 3 cloves of minced garlic 2 large chopped shallots 2 tablespoon of packed brown sugar – (30ml) ½ teaspoon of dried crushed hot red chillies – (2.5ml) Minced fresh cilantro for garnish

2 dozen of fresh, medium oysters
24 bamboo skewers

Note: Bamboo skewers should be soaked in water before usage.

For marinade, each oyster will need to be shucked and the oyster juice reserved. Pour oyster juice into a measuring cup. You may need to add bottle clam juice or seafood stock if oyster juice dose not measure to ¼ cup.

Pour liquid in to a small bowl, add remaining marinade ingredients and mix well. Place oysters into a sealable plastic bag. Pour marinade over top, coating well. Place oysters in to the refrigerator to marinade for 30 minutes.

Fire up your grill, bring the temperature to high. (1 to 2 seconds with the hand test)

Using 2 skewers per kebob (this method will hold the oysters securely in place while cooking), thread 2 oysters onto the skewers.

For grilling oyster with the lid down, grill for 2 minutes, turning occasionally, until the edges curl and the oysters become firm, but not over cooked. For grilling covered, grill the same amount of time, turning only once midway through.

Remove oysters from grill, sprinkle with fresh cilantro and serve immediately.

Yields: 4 servings

SPICY CHICKEN WINGS 1 cup of coconut milk – (250ml) 2 tablespoons of tandoori paste – (30ml) 1/3 cup of peanut butter – (75ml) 2 cloves of crushed garlic Juice from 2 lemons 1 teaspoon of five spice powder – (5ml) 2 pounds of chicken wings – (1000grams)

For marinade, combine coconut milk, tandoori paste, peanut butter, garlic, lemon juice and five spice powder and mix until ingredients are united. Pour mixture in to a sealable plastic bag and add chicken wings.

Once the bag is sealed, toss the bag back and forth to ensure chicken wings are well covered.

Marinade chicken wings for 6-8 hours in the refrigerator.

For grilling, place marinated chicken wings on the grill over a medium flame and grill for 10 minutes, turning every 2 minutes until nice and golden. Reduce heat to low and continue to cook for 15 minutes until chicken is cooked all the way through.

Serve with favourite dipping sauce and enjoy!

Yields: 4 servings

GRILLED ANTIPASTO IN ENDIVE BOATS 2/3 cup of balsamic vine – (150ml) 2 6-ounce jar of artichoke hearts – (350ml) 2 medium sweet red peppers sliced into 1-inch pieces 2 medium sweet yellow peppers sliced into 1-inch pieces 16 small whole or 8 medium halved cipollini or 16 pearl onions 16 large crimini or button mushrooms caps 4 ounces of feta cheese sliced into thin, short strips – (125ml) ¼ cup of black olives – (60ml) 1/3 cup of fresh parsley - (75ml) Salt and pepper - to taste 8 long metal skewers

In a sauce pan, bring the balsamic vinegar to boil. Let simmer for 5 minutes uncovered or until the vinegar reduced to 6 tablespoons – (90ml) and set aside to cool. Drain artichoke, reserving 4 tablespoons (60ml) of artichoke juice and set aside.

Using 8 long metal skewers, alternate between the sweet red and yellow peppers, cipollini and mushroom, leaving a ¼ inch space between each vegetable.

In a small bowl, combine the reserved balsamic vinegar with the artichoke juice. Brush half of the vinegar mixture evenly of the vegetable skewers.

Preheat grill to a medium heat and grill directly over heat with cover closed for 8 to 10 minutes or until vegetables are tender. Turning only once but brushing frequently with the remaining vinegar mixture.

Once vegetables are grilled remove from skewers and place in a large salad bowl. Add drained artichoke, cheese, black olives, basil, parsley and season with salt and pepper, toss gently to combine all ingredients.

Serve and enjoy!

Yields: 10-12 servings

SPICY TATER SKINS 6 4-to-6 ounce of russet Potatos 1 tablespoon of cooking oil – (15ml) 1 minced garlic clove ¼ teaspoon ground red pepper – (1.25ml) 1 cup of shredded cheddar cheese – (250ml) 6 slices of cooked and crumbled bacon ¾ cup of thick and chunky salsa – (175ml) ¾ cup of sour cream – (175ml)

Scrub each potato and slice cleaned Potatos in half lengthwise and set aside.

Use a small bowl to combine oil, garlic, red pepper and brush the surface of each potato with the oil mixture.

Preheat grill to a medium heat, place cut side down onto grill. Grill Potatos uncovered for 20 to 25 minutes or until Potatos are tender, turning only once half way through grilling.

Carefully scoop out the insides of each potato half, leaving a ½ inch shell. Brush the insides of each shell with the remaining oil mixture.

Sprinkle each potato with cheese and bacon bits and return them, cut side up to the grill for approximately 5 to 7 minutes or until cheese is completely melted.

Once the cheeses has completely melted remove from grill and transfer to a serving platter. Top each potato skin with salsa and sour cream.

Serve and enjoy!

Yields: 12 appetizer servings

CRANBERRY PINEAPPLE SAUCE 1 12 oz can of Cranberry sauce 1 12 oz can of crushed pineapple 1 medium sized white onion, diced 1 tablespoon of garlic, minced (15ml) 1 tablespoon of sunflower oil (15ml) 2 tablespoons of soya sauce (30ml) 1 tablespoon of red wine vinegar (15ml) 1 tablespoon of fresh minced ginger (15ml) 1 ½ tablespoons of brown sugar (22.5ml) Place the onion, garlic and oil in a sauce pan and sauté until translucent. Add the remaining ingredients and simmer gently until slightly thickened – approximately 30 minutes.

PEACH SAUCE 1 28 ounce can of peaches 2 tablespoons of minced fresh ginger 1 tablespoon of chopped dried chilies 1 tablespoon of brown sugar 1 teaspoon of ground cinnamon ½ teaspoon of ground allspice zest of 1 lemon juice of one lemon pinch of salt

Place the peaches into a blender and puree. Pour them into a saucepan on add the remaining ingredients. Simmer over medium heat for 20 minutes until thick and syrupy.



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