Enjoy a summer Vegetarian Barbecue

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Vegetarian Barbecue

Stuffed Portobello Mushroom caps,

Cheesy Vegetables Burgers

Barbecue baked sweet potatoes

Grilled Banana Boats

Stuffed Portobello Mushroom caps,( 8 halves )

1 red pepper

salt and pepper to taste

125 ml seasome oil

4 potobelle mushroom caps, cleaned

4 slices red onions

2 kaiser buns split

75 ml mayonnaise

1 roasted garlic, mashed into a paste

4 medium slices buffalo mozzarella

4 slices tomato

Fresh Basil

Method

1. Pr-heat an outdoor grill at medium heat and lightly oil the grate.

2. Place the red pepper onto the per-heated grill and grill until the skin is completely charred on all sides12- 15 minutes.

3.Place the pepper into a paper bag,seal the bag, and let the pepper cool.

4.When cooled, remove the skin, and slice the pepper into quarters ,and remove the seeds. Thinly slice the pepper and set aside.

5. Mix salt and pepper into oil in , small bowl. Brush the smooth side of the mushroom with the sesame oil and grill oiled side down ,grill until the mushroom show grill marks , about 2 to 3 minutes

6. Brush the grilled side of the mushroom with more seasane oil ,flip the mushroom and grill until the mushroom are soft and juicy, about 2 minutes. Set a side and keep warm .

7. Lightly grill the slices of onions until softened and lightly browned, a few minutes per side. Spred the buns out onto the the grill to toast, about 1 minute .

8.Mix mayonnaise and roasted garlic in a bowl .

9. Spread each bun garlic mayonnaise and make each a sandwich with one mushroom cap ,1 slice of cheese , tomato slice ,basil and grilled red onion and ¼ red pepper.

10. You should get 4 bottoms sandwiches cut into ½ get 8 pieces

This is an appetizer while you get ready for Bar b q

Cheesy Vegetables Burgers ( 8 burgers )

50 ml olive oil

2 leeks Sliced

50 ml olive oil

200 g mushrooms, sliced

2 large carrots, peeled and coarsely grated

15 ml seasoning, pop's Spices (call 705-949-4409 )

15 mlsoy sauce

300 g can beans, try kidney or pinto, drained and rinsed

100 g cheddar, coarsely grated

200g (about 4 slices) granary bread torn into pieces

burger buns, lettuce, tomato and other favourites,

Method

1.Heat 1 15 ml oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft.

2.Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.

3.With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.

4.To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy.ot Can be done on Bar B Q

Serve with toasted buns, salad, ketchup and mayo.Serve with Sweet ptotaoes Barbecue

Barbecue baked sweet potatoes ( 8 )

8 medium sweet potatoes

60 ml olive oil

60 ml Greek yogurt

1 spring onion, sliced

1.Rub each potato with a little oil and salt, then wrap in a double layer of foil.

2.As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.

3,Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

Mango and Cucumber Salad (serves 8 )

INGREDIENTS

4 mangoes, peeled and diced into 3 cm pieces (250 gr )

2 seedless cucumber , unpeeled and sliced very thin

2small red onion, cut in half and then into very thin slices

15 ml finely chopped Serrano Chile pepper (optional)

75 ml chopped fresh cilantro

45 ml lemon juice

50 ml lemon-flavored olive oil

2 ml salt

2 ml. black pepper

Method

1. In a serving bowl, combine all ingredients.

2.Chill at least ½ hour.

3.Serve with Lemon garlic toast or with the above Bar b q

Grilled Banana Boats ( 8 )

Ingredients

8 medium unpeeled ripe bananas
60 ml miniature chocolate chips
60 ml miniature marshmallows

Method

1. Cut banana peel lengthwise about 1 1/2 cm. deep, leaving 1 ½ cm. at both ends. Open peel wider to form a pocket.
2. Fill each with 5 ml chocolate chips and 15 ml . marshmallows. Crimp and shape 8 pieces of heavy-duty foil (about 20 cm. square) around bananas, forming boats.
3. Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.

Summer out door dinner

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Trail mix or ( monkey Munchies)

Barbecue Lamb or Goat

Grilled Potato Salad

Speedy "Baked" Beans

Watermelon A LA MODE ( For bar b qb)

Home made trail mix ( monkey Munchies)

INGREDIENTS

400 gr banana chips

300 gr salted peanuts

200 gr almonds

200 gr raisins

200 gr cashews

200 gr walnuts

200 gr Brazil nuts

15 gr. granutaled garlic

15 gr salt

15 gr ground caynne ( could omit)

INSTRUCTIONS

1.In a large bowl, measure all the ingredients and stir to combine.Shake well

2.Store in an airtight container. Should keep for several weeks or even longer.

Barbecue lamb or Goat ( serves 4 )

Ingredients

6 large garlic cloves

1 medium onion, coarsely chopped

125 ml. plus 30 ml virgin olive oil

Shredded zest of 2 large lemons

Juice of 1 large lemon

125 ml. dry white wine

20 ml.dried oregano

3 ml each salt and freshly ground black pepper

10 to 12 - 3 cm. small rib or loin goat chops or lamb

Method

1. Allow 2 to 4 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 125 ml olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just short of a puree. small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 2 to 4 hours.

2.To cook, drain the chops but do not wipe off the marinade.

3..Heat the remaining of oil in a sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch.

4.Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.

On the Grill:Burn hardwood charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done.

Grilled Potato Salad

Ingredients

6 red potatoes, par-boiled and quartered
50 ml olive oil
3 ml salt
2 ml black pepper
10 ml red pepper flakes
1 small onion, thinly sliced
2 strips bacon, cooked and crumbled
Chives, chopped, for garnish

Dressing:

2 ml stone-ground mustard
75 ml mayonnaise
10 ml red wine vinegar

1 lb (454 g) dried navy beans, (2-1/2 cups/625 ml)
2/3 cup (150 mL) bottled strained tomatoes
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) cooking molasses or blackstrap molasses
1 tbsp (15 mL) sodium-reduced soy sauce
1 tsp (5 mL) dry mustard

Method

Preheat grill to medium.

1.Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.

2.Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.

Speedy "Baked" Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

75 ml unsulfured molasses

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

WATERMELON A LA MODE

100 gr Caramel Flavored Ice Cream Sauce

75 gr mini marshmallows

4 thin wedges watermelon

500 gr Cookies & Cream Ice Cream or Chocolate Chip Ice Cream

DIRECTIONS

1.Microwave caramel ice cream topping with marshmallows in microwave-safe bowl at HIGH 20 seconds; stir until smooth. Set aside.

2.Arrange watermelon on 4 dessert plates. Evenly top with Ice Cream, then drizzle with marshmallow mixture. Garnish, if desired, with blueberries and/or whipped cream.

3. A Barbecue DELIGHT

Barbecue Bison and Bacon Apple -Jalapeno Pop

Bacon-Apple-Jalapeno Pop ( 40 )

Ingredients

250 cream cheese, at room temperature
3 large scallions,or green onions white partsminced finely
1 large tarty apple, cored and minced
Salt and freshly ground black pepper
20 jalapenos
20 strips thin-sliced bacon, chopped in half

Method

1.Preheat the oven to 190 C. ( Bar B Q may be used ) Line a baking sheet with foil or parchment.

2.In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus salt and freshly ground black to taste.

3.Plastic gloves so you don't burn your fingers or your eyes. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out.

4.Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.

5.Line up the pop on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes

6.If using Bar B Q keep on medium and not too high flames as bacon will burn fast.

Grilled Bison Strip Steak

Ingretients

For Marinade

150 ml Cabernet Wine

75 ml Brown Sugar

50 ml Balsamic Vinegar

10 ml Worchestire Sauce

50 ml Olive Oil

5 ml Miced Garlic

Salt & Pepper to taste

Squeeze of half a lemon

Mix all ingredients together in tightly sealed container with Bison strip steak for at least 2 hours , up to 6 hours in fridge.

Method

1.Marinade the steak

2.Remove from marinade and place on tray 30 minutes prior to cooking to get to room temperature.

3.Set up grill for cooking,

4.Sprinkle steak with a little salt & pepper to taste and place directly on the grill

5.Sear for 5-8 minutes per side, depending on thickness.

6.When done to your liking rest for two minutes before serving.