Grilling chicken wings is easy, you just need to be mindful of how much heat you’re using. Chicken wings cooked over high heat will melt the fat too quickly, causing annoying flare-ups and burnt chicken wings – no thanks!
Grilled chicken wings
Ingredients:
- ½ cup Frank’s Red Hot Sauce
- ¼ cup melted butter
- 3 pounds grilled chicken wings
Method:
- Preheat the grill with all burners set to high.
- Brush grill grate clean.
- Turn down one side of the grill to low.
- Place chicken wings on side set to low.
- Place chicken wings on side set to low.
- Grill chicken wings, with the lid down, turning once, until chicken is cooked, 20 minutes.
- Move chicken wings to the high heat side and grill uncovered until skin has crisped, about 5 minutes.
- Remove chicken wings from BBQ and toss in favourite sauce.
- Mix together hot sauce, melted butter and grilled chicken wings. Serve.
Courtesy Kary Osmond, www.karyosmond.com
Tags: bbq, chicken wings, entree, grilled, summer
A salad has never tasted so good with this delicious savoury dinner your family will love!
Rib-eye steak salad with pear, blue cheese & potatoes
Ingredients:
- 32oz Rib-Eye steak
- 1 pear semi firm
- 1 bunch watercress
- 1 bunch radishes
- 1/2 bulb fennel
- 1 bunch chives
- 1lb cups baby potatoes (boiled to tender)
- 1 cup blue cheese
- 2 tbsp capers with brine
- 1 tbsp grain mustard
- 1 cup Greek yogurt
- ½ grapefruit
- Salt pepper
- Olive oil
Method:
Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.
Remove from heat and leave in pan to rest.
Method for potatoes:
Barely cover the potatoes with water, then add capers with brine, and simmer until tender.
Strain, season and add mustard, yogurt and blue cheese. Chill.
Method for salad:
Finely slice pear, radish, fennel, chives and toss with watercress.
Season add olive oil and 1/2 grapefruit.
Assembly:
Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!
Serves 4
Courtesy of Randy Feltis
www.thefarmhouse.ca
@chefrandyf
Tags: appetizer, blue cheese, grilled, main dishes, pear, potato, salad, steak, summer
Honeybun garlic ribs
Ingredients:
- 1 Rack of Baby Back Pork Ribs
- ½ cup Molasses
- 2 tbsp Worcestershire Sauce
- ½ cup Ketchup
- ½ cup Cola
- ¼ cup Brown sugar
- ¼ cup Apple Cider Vinegar
- 2 tsp Garlic Butter
- 5 tsp Honey
For Brine:
- 4 tbsp Sea Salt
- 2 tbsp Peppercorns
- 6 Bay Leaves
- 3 tbsp Dried Chives
- 3 tbsp Garlic Powder
- 3 tbsp Onion Powder
- 1 tbsp Paprika
Method:
- Prepare ribs by cleaning off extra fat and silver skin backing from rack.
- In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
- To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
- Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
- On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness
Pork tenderloin
Ingredients:
- 1 Pork Tenderloin
- 1 ½ cup Coconut Milk
- ¼ cup Peanut Butter
- 2 tbsp Fresh Lime Juice
- ¼ cup Soy Sauce
- 4 Cloves Garlic, chopped fine
- 2 Thai Chilli Pepper, seeded and diced
- 2 tbsp Cilantro, chopped
- Salt & Pepper
Method:
- Clean and prepare tenderloin, removing excess fat.
- Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
- Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
- Pre-heat the grill. Remove tenderloin from marinade.
- On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
- Serve with grilled asparagus, wrapped with prosciutto
Prosciutto-wrapped asparagus
Ingredients:
- 1 bunch Asparagus
- 300 g Thinly sliced prosciutto
- 1 tbsp Garlic Cream Cheese
Method:
- Put a small amount of garlic cream cheese on a slice of prosciutto
- Place three cleaned and trimmed asparagus stalks on the prosciutto
- Roll and wrap the prosciutto around the asparagus
- On a medium heat, grill the asparagus for a few minutes each side.
Courtesy Chef Christopher Tan, www.thefoodfella.com
Tags: asparagus, grilled, main dishes, pork tenderloin, prosciutto, ribs, side dishes, spring, summer
Grilled shrimp with caponata and celeriac purée
Ingredients:
Caponata
- ½ onion finely diced
- 2 cups / 500 mls corn
- ¼ head of cauliflower cut into small pieces
- 2 table spoons / 30 mls Irresistibles Black Olive Tapenade
Celeriac puree
- 1 p/c peeled and cubed celeriac
- 2 p/c thyme
- 1 clove garlic
- 1 ½ cups / 375 mls of extra virgin olive oil
Method:
Celeriac puree
- Heat olive oil in a saucepan over low heat just until it simmers. Add herbs and garlic and poach until it is soft, stirring frequently. Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.
Caponata
- Heat olive oil in a saucepan. Add the finely chopped onions and stir to prevent sticking or burning. Once the onions are translucent add cauliflower, corn and olive tapenade.
- This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
- The shrimp will require 2 minutes per side on medium-high heat on the BBQ.
Developed by Chef Robert Mills, Executive Chef Thompson Hotel
Tags: entrees, fall, grilled, main dishes, shrimp
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