Bar B Q.Time

June

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Time to Barbecue sauce here are some ideas

True Canadian Maple Barbecue sauce

Barbecue sauce is great for grilling, but this tasty condiment can be used in so many other ways. From a pulled pork sandwich to chicken quadrilles, homemade BBQ sauce is a simple and natural way to perk up your meal. Canadian Maple BBQ sauce sweet and tangy and works great with so many dishes. If you are not a huge maple fan, you can always do half maple syrup and half honey.

Ingredients:

Makes approx. 400 ml. BBQ sauce
300 ml. Ketchup
45 ml apple cider vinegar
15 ml coconut oil
2 ml. Molasses
150 ml maple syrup
15 ml onion powder
10 ml ground mustard
3 ml. sea salt
4 ml garlic granules

Method

1. In a medium saucepan mix together all ingredients. Bring to a boil and reduce to simmer.
2. Simmer for 20minutes (uncovered), stirring occasionally.
3. Pour jar and refrigerate untill needed

HOW TO BARBECUE STEAK

Step 1

Preheat a barbecue grill or flat plate on medium-high. Brush both sides of the steak with olive oil to prevent it from sticking to the barbecue. This is better than brushing the barbecue, as it prevents the oil from burning. Excess oil can create smoke and cause flare-ups on the barbecue.

Step 2

Wait until just before cooking to season your steak, as salt draws out the flavour some juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.

Step 3

Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness. Turn Steak once only during cooking - anymore and the juices escape, which can make the meat tough.

Step 4

After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.

HOW TO KNOW WHEN YOUR STEAK IS DONE

The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back.

Basic Grilled Steak Recipe

Ingredients

3 to 5 cm. New York strip or Beef rib-eye steak or Beef tenderloin a ( bit thicker )

Vegetable oil

Salt

Freshly ground black pepper

Method

1. Remove the steak ( rub with oil ) from the refrigerator and let it come to room temperature, about 30 to 45 minutes.

2. Heat a gas or charcoal grill to high (about 230 to 250 C.) and rub the grates with a towel .

3. When the grill is ready, place the steak on the grates. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to 5 minutes.

4.Flip, and cook until the steak’s medium rare, about 4 minutes more

5.If using Maple Barbecue sauce Brush just before removing from grill

Grilled Chicken Breasts

Ingretients

4 skinless, boneless chicken breast

125 ml. lemon juice

3 ml garlic powder

2 ml onion powder

salt pepper to tase

parsley

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

1. Dip chicken in lemon juice, and sprinkle with the garlic and onion powder, ground black pepper, salt and parsley. Discard any remaining lemon juice.
2. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
3. You may to eat it as is or Brush Maple Barbecue sauce Brush just before finished cooking

Maple BBQ Salmon

Ingredients

4 Fresh Atlantic Salmon portions ( 200 gr each )

75 maplesyrup

1 clovegarlic,minced

Salt and pepper to taste

1.Mix the maple syrup,garlic,salt,and pepper.

2.Place salmon portions in dish,and coat with the maple syrup mixture.

3.Cover the dish,and marinate salmon portions in the refrigerator 30 minutes,turning over at 15minutes. 4. Drain the salmon steaks and discard used marinade.

5.BBQ the salmon portions over medium heat for 8 to10 minutes or until cooked

Pasta Salad with Grilled Corn and Broccoli (serves 6)

Ingredients

4 ears fresh corn , husked

50 ml. olive oil

1 head brocoli , cut into florets

450 gr box tri color rotini

15gr. Minced garlic

125 gr. pitted black olives, halved

75 gr minced fresh parsley

3 ml salt

100 ml. bottled white-wine vinaigrette or more to taste

Parmesan shavings for garnish

Method

1.Preheat grill to medium.

2.Rub corn with 15 ml oil. Toss broccoli in 30 ml. oil. Grill corn, covered, turning frequently, for 10 minutes or 3.until it starts to brown. Grill broccoli, covered, for 8 minutes or until it starts to soften. When corn is cool, cut kernels from cob.

4.Cook pasta in a large pot of boiling salted water. Drain.

5.In a large mixing bowl, toss grilled vegetables with pasta, garlic, olives, parsley, salt, and vinaigrette.

6.Transfer to a large serving bowl. Top with Parmesan shavings.

7.Maybe served with toasted Bagel chips

Speing Menu

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Crab and avocado toasts recipe

Poached salmon

Browned Buttered Egg Noodles

Lemon-Orange Chiffon Cake

Crab and avocado toasts recipe ( serves 12 )

Ingredients
1 baguette, cut into thin slices
50 ml olive oil

For the crab topping
170g crab meat
2 large avocado, de-stoned and finely diced
2 plum tomatoes, de-seeded and finely diced
juice of 1 lime + lime wedges, to garnish
salt and pepper
Method

1.Preheat the oven to 220°C. Lightly brush both sides of the baguette slices with olive oil.

2.Arrange on baking trays and bake for 10 minutes, turning once after 5 minutes. Meanwhile, combine the avocado ,tomato and crab meat in a mixing bowl.

3.Season to taste with lime juice, salt and pepper and stir well to combine.

4.When the baguette slices are toasted, arrange on serving platters and top with the crab and avocado topping. Garnish with lime wedges before serving.

Poached salmon with zesty lemon butter ( serves 4)

Ingredients

4 fillets of Salmon with skin 250 gr each rinsed and dried

2 lime juice

4 scallions or green onions cut 5 cm strips

75 ml Sesame oil

10 cloves of garlic chopped

salt and pepper

Method

1.Season the salmon fillets with salt and pepper and drizzle with lime juice.
2.Heat the sesame oil and gently fry the garlic.
3.As soon as the garlic begins to colour, remove from the heat and stir in the spring onions,or scallions
4.Place the salmon in a steamer.
5.Bring water to a boil in a suitable pan and insert the steamer.
6.Cover and steam the fish for about 7 minutes, until cooked.
7.Arrange the salmon on serving plates and dress with the oil and spring onions.
8.Serve on a bed of Browned Buttered Egg Noodles

Browned Buttered Egg Noodles ( serve 4 )

1 (250 gr.) package of wide rice egg noodles

125 gr butter

INGREDIENTS

1. Boil water for noodles ,cook noodles according to direction on package
2. While noodles are draining, melt butter in a small frying pan.
3. Add noodles to a casserole dish, pour browned butter over noodles; mix to coat
4. Serve with salt and pepper

Lemon-Orange Chiffon Cake

Ingredients

600 ml cake flour

325 ml sugar

15 ml baking powder

5 ml salt

125 ml vegetable oil

5 large eggs separated

180 ml orange juice

45 ml orange zest

3 ml. Cream of tartar

Lemon - Orange Frosting

Ingredients

250 ml.butter, softened

45 ml orange zest

15 ml lemon zest

600 gr. powdered sugar

45 ml fresh lemon juice

85 ml fresh orange juice

45 ml.additional fresh orange juice

Method

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and . fresh orange juice, beating at low speed until blended after each addition. Add up to 15 ml additional fresh orange juice,5 ml at a time, until desired consistency is reached.

Lemon-Orange Buttercream Frosting

1.Preheat oven 190 C Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer.

Method

1.Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

2.Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture.

3.Spoon batter into 3 greased and floured 22 cm. round cake pans.

4.Bake at 190 C. for 17 to 20 minutes or until a wooden pick inserted in center comes out clean.

5.Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6.Spread Lemon-Orange Butter cream Frosting between layers and on top and sides of cake.

Mothers Day Breakfast Pancakes and Cinnamom Buns for

Pancakes

Ingredients 8 servings

400 ml flour

20 ml baking powder

5 ml salt

5 ml white sugar

300 ml milk

1 egg

50 ml butter

Method

1. In a bowl, sift together the flour, baking powder, salt and sugar.

2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 75 ml for each pancake. Brown on both sides and serve hot.

4 best served with maple syrup

Sticky Cinnamom buns 12

Dough

1 ¼ cups 2% milk, just above body temperature (105 F)2 ¼ teaspoons (1 pkg) instant dry yeast¼ cup sugar1 large egg at room temperature¼ cup unsalted butter, melted3 ½ cups all-purpose flour¾ teaspoon salt

Goo

½ cup unsalted butter1 cup packed light brown sugar½ cup maple syrupFilling & Assembly⅔ cup packed light brown sugar1 tablespoon ground cinnamon3 tablespoons unsalted butter, meltedDIRECTIONSDough

1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.Goo1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.Filling & Assembly1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.3. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.4. The sticky buns are best served the day they are baked.

Make a Feast for MOM on mother's Day

Cook A Feast for Mom or Mother,s Day

Menu

Garlic-Rubbed Toast with Fresh Tomatoes and Basil

Grilled Scallops with White Wine Sauce

Steamed rice

Asparagus and Tender greens salad and almmond oil dressing

Lemon meringue pie

Garlic-Rubbed Toast with Fresh Tomatoes and Basil (serves 8 )

Ingredients:

1 large or 2 medium salad tomatoes, or about 16 cherry tomatoes

16 fresh basil leaves

4 slices coarse country bread, each about 1 cm thick

2 garlic cloves, peeled and left whole

Salt, to taste

60 ml extra-virgin olive oil

Method

1.The bread can be toasted on a grill or in a toaster. If using a grill, prepare a charcoal or gas grill for direct grilling over medium-high heat.

2.If using firm salad tomatoes, core them and then slice about ½ cm thick. If using red, ripe salad tomatoes, core and peel them and then cut into ½ cm dice. If using cherry tomatoes, cut them in half. Tear the larger basil leaves into a few pieces and leave the smaller leaves whole.

3..If using a grill, lay the bread on the rack about 6 cm above the fire and toast turning once, until crisp and golden, about 4 minutes total. Alternatively, toast the bread in a toaster. As soon as the bread is ready, rub a whole garlic clove vigorously over one side of it. The rough surface of the bread will shred the garlic like a grater, leaving very little in your hand after 2 slices are rubbed with 1 of the cloves.

4.Divide the bread slices, garlic side up, between 2 plates. Arrange the tomatoes in a single layer on the bread, dividing evenly. If you are using cherry tomatoes, squash the halves, cut side down, into the bread. Sprinkle with salt and drizzle generously with the olive oil. Distribute the basil evenly on top. Serve immediately.

Grilled Scallops with White Wine Sauce ( serves 8)

75ml white wine

85 ml white wine vinegar

2 to 3 shallots, finely chopped

150 ml double

25 ml. olive oil

40 scallops (18 to 21 per count )

salt and freshly ground black pepper to taste

1.In a saucepan, combine white wine, wine vinegar and shallots. Cook until liquid is almost evaporated. Stir in cream and let boil down until reduced by half. Stir in butter 1 knob at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2.Preheat oven grill.

3.Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated grill for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 5 scallops.

4 serve on a bed f steamed white rice

Steamed rice

INGREDIENTS

650 ml. water

325 ml.long-grain white rice

4 ml salt

Method

1.Bring water to a boil in a saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.

2.Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes check toward the end of cooking time.

3.The rice will be studded with steam holes when ready.

4.Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

5.Serve with butter as a bed for the scallops

Asparagus and Tender greens salad and almmond oil dressing

1 bunch asparagus, tough ends trimmed, cut in thirds crosswise

1 shallot, minced
15 ml red wine vinegar
5 ml Dijon mustard
45 ml roasted almnd oil
45 ml extra virgin olive oil
3 ml salt
2 ml freshly ground black pepper
1small head Boston or butter lettuce, tender interior leaves only, torn in bite-size pieces /625 ml
25 ml chopped fresh tarragon
1.5 L baby arugula

Method

1. In saucepan of boiling salted water, cook asparagus for 2 to 4 minutes or until tender-crisp. Using slotted spoon, transfer to bowl of ice water to cool. Drain. Place on paper towel-lined plate. Set aside.
2. In small bowl, whisk together shallot, vinegar and mustard. Whisking constantly, drizzle in almond oil and olive oil. Season with half each of salt and pepper.
3. Season over salad may springle a bit of grated hard cheese

Lemon Meringue Pie

Lemon Meringue Pie

Lemon meringue pie

Ingredient

4 eggs

310 ml sugar

60 ml cornstarch

180 ml fresh lemon juce

15 ml grated lemon zest

250 ml.milk or water

30 ml butter

23 cm prebaked pie crust

Meringue

4 egg whites

180 m sugar

Method

1.In a saucepan, whisk egg yolks with sugar until mixture is lighter in colour and well combined. Whisk in cornstarch. Add lemon juice, peel and Milk or water .Cook mixture, stirring constantly, over medium heat until mixture thickens and comes to a boil.

2.Remove from heat. Stir in butter.Cool to room temperature, stirring occasionally. Pour into prebaked pie shell.

Meringue
1.Beat egg whites until mixture turns white. Slowly beat in half the sugar. Continue beating until stiff peaks form. Fold remaining sugar into egg whites with a large whisk or rubber spatula.

2.Spread meringue gently over the top, making sure meringue touches edges of crust all around to help prevent shrinking. Swirl meringue attractively. Bake pie in a preheated 180 °C oven for 20 min or until golden. Chill.

Happy mothers Day 

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto