CEDAR PLANKED SALMON 3 Cedar shingles broken into 8 6’ pieces ¼ cup of vodka (60ml) ¼ cup of vermouth (60ml) ¼ cup of fresh lemon juice (60ml) 1 tablespoon prepared horseradish – (15ml) 1 clove of garlic minced 2 tablespoons of juniper berries – (30ml) 2 sprigs of fresh thyme 1 side of Atlantic salmon cut into 8 portions approx. 6oz ea Soak Cedar in cold water for 1 hour.

Mix all above ingredients and place in sealable plastic bag, add salmon and marinate in refrigerate for 1hour.

Preheat barbecue to 400ºF

Place soaked Cedar plank on grill rack until they start to smoke.

Reduce heat to 300ºF and place salmon pieces on to Cedar. Close lid on barbecue and cook for approximately 15 minutes. Salmon should have a golden colour and flake with ease with clear juices running through. Serve with tarragon mayonnaise and enjoy!

Yields: 8 servings
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GRILLED ASPARAGUS 2 pounds of fresh asparagus (1kg) 1 cup of your favorite Italian dressing – (250ml) Salt and pepper – to taste Trim asparagus by snapping the stem off. Place asparagus in plastic bag and pour on dressing. Place in refrigerator for 1hour. Preheat barbecue to 400 ºF.

Place asparagus on grill and cook for approx. 3 minutes till lightly browned.

Serve and enjoy!

Yields: 8 servings
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GRILLED ROSEMARY BABY POTATOES 1 pound of baby white potato – (1kg) 1 pound of baby red potato – (1kg) ¼ cup of olive oil (60ml) 2 tablespoons of dried rosemary – (30ml) Salt and pepper to taste Preheat barbeque to 300º F. Slice Potatos in ½. Place in a sealable plastic bag and add above ingredients. Place in refrigerator for 1 hour.

Place on preheated barbecue and cook for 15 – 20 minutes or until golden brown and crispy.

Serve and enjoy!

Yields: 8 servings
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MARTINI SMOKED LAMB 1 medium chopped onion 2 cloves of garlic Juice from 2 lemons 5 tablespoons of gin – (75ml) 2 tablespoons of kosher salt – (30ml) ¼ cup of olive oil – (60ml) 5 pound leg of lamb – (2.5kg) 2 cups of Cherry wood chip – soaking in cold water for ½ hr. 5 cups Dry Cherry wood chips

In a food processor combine onion, garlic, lemon, gin and salt and process to combine. Add oil in a thin stream, to form marinate.

Place leg of lamb into a large sealable plastic bag and add martini marinade, and coat the lamb evenly. Place lamb into refrigerator and let stand over night.
Preheat barbecue to a high heat

Drain wet cherry wood chips and combine with dry. Wrap combined wood chips in aluminum foil. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through the package. The smoke flavour will infuse into the meat.

Place wood chip package directly over heat until the package begins to smoke. Once smoke is visible, turn to a medium-low heat. (220ºC)

Remove marinade lamb from refrigerator and bring to room temperature.

Transfer lamb to barbecue and smoke for 35 to 40 minutes per pound or until the internal temperature reads 145ºC, rare to medium rare.

Remove the lamb from barbecue and let stand for 10 minutes, slice lamb and serve warm or cold. Enjoy!

Yields: 8 servings
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TARRAGON MAYONNAISE

1 cup of white wine – (250ml)
3 sprigs fresh of tarragon
1 cup of mayonnaise – (250ml)
2 drops of Tabasco – or to taste

In a sauce pan combine white wine and tarragon sprig, on medium heat reduce to ¼ cup. Strain and chill.

Mix the chilled reduction with mayonnaise and add 2 splashes of Tabasco sauce. Refrigerate until time to serve.

Yields: 8 servings

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