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Barbecue Secrets

Recipe of the week - Ravenswood Ribs

Jul 31, 2015

Makes 4–6 servings

Zinfandel is one of the best wines you can drink with grilled or barbecued food and California winemaker Ravenswood makes some of the tastiest, most popular zins around. Ravenswood’s Executive Chef, Eric Lee, was kind enough to share this rib recipe. This versatile rub/mop combination also works...

Recipes of the week - Jamaican Jerk Pork

Jul 24, 2015

What is perfect jerk? Is it chicken or pork? Should the meat be marinated, or just rubbed? How hot should it be? Is it best smoked, grilled, or baked in an oven?

After many years of experimentation in my own kitchen I have come up with what I think is a pretty good approximation of the best jerk that my wife Kate and I...

Recipe of the week - Planked Salmon with Rosemary and Balsamic Vinaigrette

Jul 18, 2015

Rosemary and salmon are a classic combination. In this recipe, the honeyed balsamic vinaigrette and brown sugar intensify the flavor.

Makes 6 servings

For the vinaigrette:
kosher salt and freshly ground black pepper
1 tsp | 5 mL granulated garlic
1 Tbsp | 15 mL balsamic vinegar
3 Tbsp | 45 mL extra virgin olive...

Recipes of the week: Grilled Prawns Three Ways

Jul 10, 2015

Rum and Honey Prawn Skewers

Makes 8 kebabs, enough for 2 lunch-sized portions or 8 hors d’oeuvres

The combination of rum, honey, and fresh mint is a revelation in this simple, delicious dish.

For the basting sauce:
2 Tbsp | 25 mL chopped fresh mint
1½ tsp | 7 mL lime juice
1 jigger Appleton Estate dark rum

Jul 3, 2015

Here's a link to the recipe I talked about for Greek-Style ribs