Barbecue Galore!

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This is the week of long weekends between Madagascar's Independance Day, Canada Day and Independance Day! The long awaited 30°C- weather has finally hit the Prairies and my charcoal barbecue has been on for very tasty meals!

These hot days, I haven’t even thought about turning the stove top on, let alone the oven! The garden has been doing great this year and we got to eat our radish the other day – I LOVE them with butter, salt, and pepper. Don’t you? We have almost been enjoying our garden lettuce for the past 2 weeks!

Just like the plants, I have been relishing the perfect, sunny and hot, weather and I have here a smorgasbord of barbecue ideas for you to try and serve with your favourite salad…and the best thing about barbecue is that Italian herbs like oregano, thyme, or curry, salt and pepper are just enough to enhance the smokiness of the charcoal.

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Barbecued steaks and kohlrabi

Ingredients for 2 servings:

2 rib eye, sirloin or T-bone steaks

2 kohlrabis

1 lemon

Olive oil

Salt and pepper to taste

1. Peel and slice the kohlrabi into a medium bowl.

2. Add lemon juice and zest, salt and pepper.

3. Marinate for ½ hour in the fridge.

4. Just before grilling, season the steaks and drizzle with olive oil.

5. For medium-rare 1 inch-thick steaks, barbecue for 3 to 5 mins per side, using tongs for turning. (To check for doneness: press the meat with a finger and compare the pressure with the resistance of the muscle at the base of your thumb when joining your middle finger with your thumb).

6. Barbecue the kohlrabi slices for 5 mins per side until softened.

7. Remove the steaks from the heat and allow to rest for 5 mins before serving with the kohlrabi.

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Barbecued smelts

Ingredients for 2 servings:

1 pound frozen smelts

Olive oil

Salt and pepper to taste

1. Rinse the smelts and rub with salt, pepper and olive oil.

2. Barbecue for 3 to 5 mins per side, using tongs for turning, until the skin curls up.

3. Serve immediately.

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Barbecued bocconcini and capicollo bison burgers and corn on the cob

Ingredients for 2 servings:

2 bison burger patties (from the Farmer’s market or the Italian center)

2 slices capicollo or ham

1 medium bocconcini cheese

2 ears of corn

Italian herbs

Olive oil

Salt and pepper to taste

1. Peel back the husk for each ear of corn and remove the silk.

2. Bring back the husk over the cob.

3. Soak the ears in cold water for at least 30 mins.

4. Drain for 5 mins and place on the coals for 15-20 mins turning frequently to prevent burning.

5. Season the bison burger with Italians herbs and barbecue for 5-8 mins per side.

6. Place a slice of capicollo on each patty.

7. Slice and place the bocconcino on the capicollo.

8. Barbecue until the cheese has started melting and serve immediately. (I usually smother my corn with butter, salt and pepper.)

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