Well, if you haven’t done it already, it’s time to get out the BBQ and clean it off. It is always one of my favourite ways to cook in the summer. It seems to get so hot in the kitchen when you turn on the oven and I’d rather feel a cool breeze and the sun shining down on me. For you ladies out there, suggesting the BBQ is a good way to get a little break. Men seem to consider themselves the only ones competent to handle the BBQ for some strange reason. Perhaps it is because all the guts of the BBQ are there to see, but whatever the reasons it is a good excuse to get out of the house. Don’t forget that if you have some recipes you would like to share with people, feel free to contact me. My email is: nation@beesum.ca or phone me at 514-272-3077 or fax me at 514-278-9914.


Dream Chops

I experimented and was pleasantly surprised at the taste. My dinner partner couldn’t stop raving about the taste. 1 served this with the Simple Avocado Salad. The two tastes went well together, especially with the home made Sangria.

4 pork chops

1 tsp liquid Smoke Hickory flavoured 3 tablespoons teriyaki sauce/marinade 1/2 teaspoon white pepper 1 teaspoon oregano

cut fat off of pork chops while preheating BBQ grill to a medium heat mix liquid smoke, teriyaki sauce and oregano. Spread evenly over pork chops.

Sprinkle white pepper over poik chops Grill on BBQ until brown.


Burgundy Fillet

This one is great but takes a little time to prepare. It is not for the novice but the end result is worth it.

1 quart Burgundy wine 1 1/2 cups canola oil

1 1/2 cups soy sauce

2 cups oyster sauce

1 tablespoon minced garlic 1 1/2 teaspoons dried oregano 6 large cuts filet mignon 1 stick butter, softened 1 teaspoon Burgundy wine 1 tablespoon minced shallots 1 tablespoon minced green onions 1 teaspoon ground white pepper

1. In a medium saucepan, combine 1 quart Burgundy wine, oil, soy sauce, oyster sauce, minced garlic, and oregano. Bring to a boil, and then remove from heat. Refrigerate until cool.

2. Place fillets in a 9×13 inch baking dish, and pour the cooled marinade over them. Cover tightly, and refrigerate for a minimum of 5 hours.

3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine for taste and color with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.

4. Preheat grill for high heat, or preheat the oven to broil. Barbecue or broil marinated fillets to taste, turning once. Set aside.

5. Set oven to 200 degrees degrees. Place filets in a clean 9x 13 inch baking dish; add a dollup of Burgundy butter to the top of each filet, and place in 200 degree oven for a minute or until butter is melted. Serve.


Cajun Rib-eve Steak

Something a little easier and the taste is sensational.

1 cup vegetable oil 1 onion, thinly sliced 1 tablespoon garlic powder 1 tablespoon plus 1/2 teaspoon black pepper 3 16-ounce rib-eye steaks

1 tablespoon paprika 1 1/2 teaspoons cayenne pepper

1 teaspoon salt

1/2 teaspoon white pepper

1. Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.

2. Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade.

3. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture.

4. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.


Salsa Burgers

2 pounds ground beef

1/3 cup pinçante sauce (mild or hot to your liking)

1/3 cup (1 1/3 ounces) shredded Cheddar cheese 1 teaspoon pepper

1. Combine all ingredients in a large mixing bowl. Form mixture into 6-8 patties.

2. Layer patties in some aluminum foil and refrigerate to firm them up.

3. Broil, grill or bake to taste.

Spicy Creole Shrimp

These peel-and-eat shrimp are great fun..

1 teaspoon paprika 3/4 teaspoon pepper 1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/8 teaspoon onion powder

Pinch of cayenne pepper

Pinch of dried thyme

28 uncooked large shrimp, shells intact

7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

3 tablespoons Worcestershire sauce

3 tablespoons fresh lemon juice

2 teaspoons chopped garlic


Hot French bread

1. Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

2. Melt 3 tablespoons butter in large skillet over medium heat. Add Worcestershire sauce, lemon juice and garlic; sauté about 2 minutes until garlic is tender.

3. Add shrimp; sauté about 3 minutes until opaque in centre.

4. Add remaining 4 tablespoons butter; stir until melted.

5. Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

Serves 4 as an appetizer or 2 as a main course.


Simple Avocado Salad

I do this one all the time as it is easy to make and great tasting.

2 avocados

1 English cucumber

2 sweet red peppers 1 head of broccoli balsamic vinegar dressing

1. Scoop out avacodo and cut into large chunks. Toss into salad bowl.

2. Wash all other veggies and cut into chucks. Toss into salad bowl.

3. Pour balsamic vinegar dressing over veggies and toss veggies to mix well.


Reasons Why I’m Cool

Use two small coolers — one for fruit and beverages, which will be opened frequently, and one for such perishables as meats, poultry, salads, sandwiches, and cheese.

Chill food thoroughly in the refrigerator or freezer before placing in cooler — the cooler cannot chill foods that aren’t already cold.

Use store-bought ice packs, or make your own: Freeze juice boxes, or fill milk cartons or plastic bottles with water (leave 1 -inch headroom at top to prevent bursting; fold carton over to close, or place cap on bottle before freezing).

Pack perishables right next to ice packs. Keep fruits and delicate veggies like lettuce away from ice to prevent bruising and “freezer bum.”

Fill cooler to the top (if necessary, add ice cubes or other cold nonperishables to fill space) — a full cooler keeps food cold longer than a partially filled one.