BLUE MARGARITA salt lime wedge 2 ½ ounces of high quality tequila 1 ounce of Blue Curaçao 1 ounce of fresh lime juice Place a thin layer of salt on a flat saucer. Rub the edge of the margarita glass with the lime wedge to moisten. Dip and rotate the edge of the glass in salt. Place the remaining ingredients into a pitcher with a good handful of ice. Shake and strain into the salted glass. Yield: 1 margarita

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SHRIMP SALAD Dressing ½ cup of Mayonnaise (125ml) ½ cup of sour cream (125ml) ½ cup of fresh parsley, chopped (125ml) 3 tablespoons fresh chives, chopped (45ml) 1 tablespoon tarragon vinegar (15ml) 2 medium anchovy fillets 1 ¼ pound of shrimp, peeled and deveined 3 tablespoons tarragon vinegar (45ml) 2 teaspoons olive oil (10ml) ½ teaspoon of salt (2.5ml)

Prepare the dressing by placing all of the dressing ingredients into a food processor or blender and blitzing until a thick creamy pea green colour. Place the dressing in a bowl and set in the refrigerator for a minimum of 30 minutes.

Place the shrimp in a sealable plastic bag. Add the tarragon vinegar, oil and salt. Seal the bag and place the shrimp in the fridge to marinate for 30 minutes.

After 30 minutes, remove the shrimp from the marinade and pat dry. Leave them to come to room temperature for 10-15 minutes.

Preheat the grill to high heat — 2 steamboats with the hand test.

Oil the grill with vegetable oil and place the shrimp on the grate. Grill with the lid up for 2 minutes per side or until opaque. Remove them from the grill and place them into the refrigerator to cool.

Serve the cold shrimp with dressing on the side.

Yield: 6 servings
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GRILLED VEGGIE CORNBOATS 6 cobs of corn 2 red peppers 2 yellow peppers 20 asparagus stems, woody part of stem removed 10 cloves of garlic with the skin on 2 red onions, cut into wedges ½ pound grated smoked gouda ½ cup of cilantro, freshly chopped Place some bamboo skewers in water to soak.

Preheat the grill to high.

Remove the silk from the corn keeping all of the husks in tact. Remove the cob of corn from the husks and pace the husks into a large pot of water to soak.

Cut all the vegetables into equal medium sized pieces. Place the red onion & garlic onto the bamboo skewers. Drizzle the vegetables and skewers with oil and season with salt and pepper.

Oil the grill and place the corn, skewers and veggies on the grill. Grill the corn for approximately 5 minutes turning often until tender. Continue to cook the vegetables and skewers for another 10 minutes or so until lightly charred and tender.

Leave the grilled vegetables and corn to cool. Once cool, use a sharp knife to cut the corn from the cob. Place in a bowl. Cut the remaining vegetables into bite sized pieces and add to the bowl. Add the grate cheese. Add cilantro.

Place a healthy scoop of the vegetable mix into the centre of a soaked and patted dry corn husk. Secure the parcel with a piece of the corn husk as a tie.

10 minutes prior to serving, place the corn boats on the top rack of the barbecue while it is at high heat. This will melt the cheese and heat the vegetables up again. Serve warm.

Yield: 6 servings
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GRILLED PITA CHIPS 1 package of Greek style pita bread 3 tablespoons of olive oil (45ml) 1 tablespoon of garlic powder (15ml) 4 tablespoons of sesame seeds (60ml) 1 teaspoon of pepper (5ml) 1 teaspoon of salt (5ml) Cut the pita bread into triangles and toss in a bowl. Combine oil and garlic powder in a small bowl. Pour over pita triangles. Season with salt, pepper and sesame seeds.

Place on the grill turning once the underside has turned a crisp golden brown.

Continue until all the pita chips are finished.

Yield: 30 chips
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GRILLED STUFFED CHICKEN 4-6 skinless, boneless chicken breasts 5 oz of firm goats cheese 3 tablespoons of fresh oregano, chopped (45ml) 3 tablespoons of fresh thyme, chopped (45ml) 5 teaspoons of maple syrup (25ml) juice of 1 lemon Salt and pepper to taste oil for brushing

Cut the fillet of the chicken breast off and set aside. Using a sharp knife, cut a pocket into the centre of each breast being careful not to go all the way through the breast.

In a small bowl, combine the goat’s cheese, herbs and half of the maple syrup. Using a spoon, gently stuff the pocket in the chicken with the goat’s cheese mixture. Do not overstuff.

Place the stuffed breasts into a shallow ceramic dish. Pour the remaining maple syrup on top of the chicken breasts. Add the lemon juice. Flip the breasts to ensure that they are all well coated with the lemon and syrup. Cover and place in the refrigerator to marinate for 30 minutes.

Preheat the grill to medium high heat.

Remove the chicken from the marinade and pat dry to remove any sugars that may burn on the grill.

Oil the grill to help avoid sticking. Cook the chicken for 10 minutes watching for flare ups and using water in a spray bottle to put them out. Flip the chicken and reduce the heat to medium. Close the lid continue to cook for another 5-10 minutes until fully cooked.

Yield: Serves 6
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