OAK SMOKED LAMB CHOPS IN A RED WINE OLIVE MARINADE Marinade 1/3 cup of fresh rosemary, chopped (75ml) 3 tablespoons of olive oil (45ml) 6 garlic cloves, minced 2 tablespoons of black olives or tapinade (black olive puree) (30ml) 1 teaspoon of ground black pepper (5ml) 1 cup of red wine (250ml)

12" lamb loin chops, trimmed 4- ¾" oak wood planks, untreated

Blend marinade ingredients in blender until smooth. Place lamb chops in a large sealable bag and pour in ¾ of the marinade. Marinate in refrigerator for 45 minutes to an hour.

Half an hour before grilling, place the oak planks in water to soak for 45 minutes to an hour.

Remove lamb chops from marinade and allow lamb to get to room temperature.

Preheat grill to 450ºF.

Place oak planks directly onto grill. Leave to heat for 5 minutes.

Place lamb directly on bare side of the grill, season with salt and sear each side of the lamb for about 2 minutes per side.

Place lamb on smoking oak plank. Close lid and cook for four more minutes for medium rare.

Yield: 4 servings
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CREAMY SQUASH AND SWEET POTATO PARCEL ½ cup of cream (125ml) 2 tablespoons of dry white wine (30ml) 1 cup of grated cheddar cheese (250ml) 60g of butter 1 tablespoon of flat leaf parsley, finely chopped (15ml) 1 teaspoon of ground nutmeg (5ml) 1 teaspoon of ground cinnamon (5ml) 2 teaspoons of brown sugar (10ml) 250g of sweet Potatos, cubed 250g of squash, cubed 1 onion, finely diced 2 large pieces of tin foil

Combine the cream, wine, cheese, onion, butter, parsley, nutmeg, cinnamon and sugar in a bowl.

Combine the sweet Potatos and squash in a separate bowl. Double the foil pieces by placing one large piece of foil on top of the other. Empty the vegetable mixture into the center of the foil and season with salt and pepper. Spoon the liquid cheese mixture over the vegetables. Fold the sides of the foil up to create a parcel and seal the foil shut.

Preheat to grill to 350ºF/175ºC.

Place the foil package on the grill and cook with the lid closed for 30 minutes. Cook until the contents are soft.

Yield: 6 servings
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HONEY WHITE WINE MARINATED SMOKED LOBSTER TAIL 2 cups of seafood stock (475ml) 1 cup of dry white wine (250ml) ½ cup of honey (125ml) ¼ cup of extra virgin olive oil (60ml) 2 tablespoons of kosher salt (30ml) 2 bay leaves 2 teaspoons dried thyme (10ml) 4-7 ounce Main lobster tails, uncooked 3 handfuls of wood chips

1½ hours before grilling time, combine all the ingredients with the exception of the lobster, into a saucepan. Bring to a boil over high heat and stir until honey and salt have fully dissolved.

Let the marinade cool to room temperature.

Place the lobster tails into a shallow glass dish. Pour the cooled marinade overtop of the tails, cover with saran wrap and place in the fridge to marinate for 1 hour.

Soak the wood chunks for a ½ hour.

Preheat the grill to 500ºF on one side and leave the other side off. If you are working with a charcoal grill, push the coals to one side and leave the other side clear.

Squeeze the excess water from the chunks and combine with the dry wood chips. Place in tin foil and make sealed pouch. Using a fork, poke holes in both sides of the pouch and place directly on top of the heat source. If using charcoal, wait until coals have turned to white ash and sprinkle wet wood chips directly onto coals.

Close the lid and wait for smoke. Reduce the heat to 200ºF-100ºC.

Remove the lobster from the marinade. Place the marinade in a saucepan over medium high heat and boil for 5-10 minutes. Keep warm over low heat.

Place the lobster tails shell side down on the far side of the grill as far from the smoke and heat possible. Smoke for 40 minutes until cooked through. Baste after 20 minutes.

Yield: 4 servings
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SMOKED CORN WITH SPICY CHEESE BUTTER 6 ears of corn Butter 3 ounces of room temperature butter 1 ½ oz of shredded sharp cheddar cheese ¾ oz of spring onion, finely chopped ½ teaspoon of Worcestershire sauce (2.5ml) 2 teaspoons of white wine (10ml) Dash of chili powder Dash of black pepper 6 cups of apple wood chips

Pull the husks down away from the corn but leaving the base intact. Remove the silk. Rinse the corn and pull the husks back up and secure in place with kitchen string. Soak the corn in a large pot of water for 30 minutes.

For the butter, combine all of the ingredients in a bowl. Spoon onto a sheet of plastic wrap and roll it into a log. Place in the fridge to set up for a minimum of 30 minutes.

Soak the wood chunks for a ½ hour.

Preheat the grill to 500ºF on one side and leave the other side off. If you are working with a charcoal grill, push the coals to one side and leave the other side clear.

Squeeze the excess water from the chunks and combine with the dry wood chips. Place in tin foil and make sealed pouch. Using a fork, poke holes in both sides of the pouch and place directly on top of the heat source. If using charcoal, wait until coals have turned to white ash and sprinkle wet wood chips directly onto coals.

Close the lid and wait for smoke. Reduce the heat to 200ºF-100ºC.

Place the corn on the far side of the grill, where there is no direct heat. Close lid and smoke for approximately 40 minutes until kernels are plump and tender.

Remove the string from the corn and serve hot with the cheese butter.

Yield: 6 servings
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