Posts Tagged ‘BBQ’

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.

Grilled Pizza

August 16th, 2010

Grilling pizza and tomatoes

That, right there?  My new favourite dinner.  One of the things I wanted to try as soon as I got the barbecue figured out was a grilled pizza.  I’d heard it’s a good way to replicate the flavour of a pizza cooked in a wood-fired oven, and as a bonus, it doesn’t heat the house up during the summer.

Grilled pizza

The method is fairly simple: you roll out the dough to the size you want, toss it on the grill – beside the lit burner, not above it – and then flip it once it starts to get crisp and toasty.  Add the toppings, close the lid, cook until the cheese gets melty, and you’re done.  I topped this baby with a super thin layer of tomato sauce, ham, artichoke hearts, green olive and fresh basil leaves.  I also skewered some cherry tomatoes from the market and let them roast over the flames until they started to burst.  Beautiful stuff.

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.

Borscht

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.

Food for Thought: Bison

July 25th, 2007

Just a quick note:

My second guest blogger post is up at Food for Thought, FoodTV Canada’s spiffy blog. It’s a spin off of last week’s barbecued bison post – gives a bit more history/background.

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