Archive for the ‘Barbecue’ category

Broccoli Salad with Grilled Tofu

June 14th, 2011

Dinner outside

My patio furniture is out, my flower pots are overflowing – must be time to start eating dinners outside.

Spicy Grilled Tofu

1 block of extra-firm tofu, sliced in half horizontally
1 tbsp fish sauce
2 tsp Sriracha sauce
1 tsp fresh ginger, grated
2 tbsp rice vinegar
2 tbsp canola oil

Take the half block of tofu, wrap it in a smooth cotton napkin and press it with something heavy for at least 15 minutes to remove excess moisture. (I use a wide-bottomed jug of water from the fridge)
Mix together the rest of the ingredients to form a spicy marinade.
Once the tofu is sufficiently squashed, lay it in the marinade for at least 30 minutes, turning over ever 5 minutes or so.
Heat up the barbecue.  Once it’s nice and hot, smear on some canola oil and grill the tofu.
As the tofu is grilling, flip with a quarter turn every 1-2 minutes to make pretty grill marks.

Grilled tofu with broccoli salad

Broccoli, Tomato and Chick Pea Salad

1 crown of broccoli, cut into florets
2-3 Roma tomatoes, cut into chunks
1 can chick peas, drained and rinsed
2 green onions, thinly sliced
1 tbsp Dijon mustard
2 tbsp fresh parsley, minced
2 tbsp red wine vinegar
2 tbsp olive oil
salt & pepper

Steam the broccoli florets until tender-crisp. As soon as they are done, rinse them in icy cold water to stop the cooking process.
In a large bowl, whisk together the green onions, mustard, parsley, vinegar, oil and seasonings.
Stir the dressing and vegetables together and let chill in the fridge for at least 30 minutes (or overnight).

BBQ Chicken Pizza

June 5th, 2011

BBQ Pizza

After a dreary, wet spring, there’s a chance that summer may actually happen.  What better way to celebrate than a barbecued chicken pizza?

3 cups flour (more or less)
1 package active dry yeast
1/2 tsp salt
1 cup warm water
2 tbsp canola oil

barbecue sauce
cooked chicken, cut in chunks
mushrooms, sliced
red onions, thinly sliced
mozzarella cheese, grated

In the bowl of a heavy-duty mixer, stir together 1 1/2 cups of flour, yeast and salt.
Add the warm water and beat for 3 minutes, regularly scraping down the sides of the bowl.
Using a dough hook, stir in the rest of the flour, mixing until the dough becomes smooth and elastic.
Knead the dough by hand on a lightly floured surface for another 5 minutes.
Split the dough into two smaller balls and cover with a light tea towel.  Let rise for 30-60 minutes.

Once the dough has risen, form each ball into a thin pizza crust.
Preheat a side burner of your barbecue for about 5 minutes.  To cook the crust, you want low, slow, indirect heat.
Arrange the dough on the grill, making sure it isn’t directly over the lit burner.  Cook, rotating occasionally, until the bottom is lightly browned.
Flip the pizza dough, top with sauce and toppings, close the barbecue lid and turn the burner down to low.
Grill the pizza until the cheese is melted and the crust is golden brown.

Summer Dishes

August 9th, 2010

A bit of an update on the things I’ve been making recently:

First steak

I finally bought my very own barbecue!  Last night, I threw down a thick little steak and a couple of portobello mushrooms.  Great stuff.

Summer salad

My summer veg pots are coming along nicely.  My tomato plants are crammed full of little green babies, and my lettuce is finally far enough along to pick.  The raspberry bushes are producing a bumper crop – along with some goat cheese from the market, I can pull together a nice little lunch from the yard.


Before my parents left for the coast (maybe they’ll bring me a salmon…) my mom made a big batch of borscht, my favourite summer soup.  This batch was made using the recipe in the Rebar cookbook, with lots of white beans and fresh dill.  Probably the most amazing version I’ve ever had.

Alberta Bison Steaks

July 19th, 2007


I’ve been meaning to try some buffalo bison during by time back on the flatlands. The best place in town to buy the meat is, oddly enough, a flower shop. (The shop owners are connected to Windy Ridge Exotic Meat Company) While I’ve had a few bison burgers over the past few years, I’ve never cooked any myself. I did some searching for appropriate marinades online, and went with the idea of soaking the steaks in a nice dark Traditional overnight. The steaks are then grilled on the barbecue just like you would with good old Alberta beef. Things of beauty, I tell you.

2 bottles dark beer
1/3 cup brown sugar
2 tbsp paprika
2 tbsp fresh rosemary
2 tbsp fennel seeds
1 tbsp black pepper
a pinch of salt
4 bison steaks

In a large freezer bag or lidded container, mix together the marinade ingredients.
Lower in the steaks, and let them marinate in the fridge overnight.
Remove the steaks from the marinade, pat them dry and slap them on a nice hot grill (350ºF). Grill the steaks over medium heat on the barbecue until they hit desired doneness.

Bison is much leaner than beef, so it doesn’t take quite as long to cook. If you like your steaks rare, keep a close eye on them.
Bison cuts also tend to need a bit more prep than beef to make them nice and tender. Marinate them for at least four hours to get the best texture.

Salmon with Stawberry Salsa

July 17th, 2007

July marked my first time participating in FoodTV’s Cooking Club. The challenge was to try Rob Rainford’s Smoked Salmon with Strawberry Salsa. Seeing as how the mint plant is slowly taking over the entire backyard, and I had a few little June berries left in the fridge, Sunday was salmon night.

I really enjoyed this recipe. While I didn’t actually smoke the salmon – just gave it a quick grill on the barbecue – I did follow along for the salsa. The flavours of the sweet strawberries and the strong peppermint really brought the salmon to the next level. From what I’ve heard from other Cooking Clubbers, it’s a hit or miss dinner – I’m really glad it was a hit for me.

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