UNITED WAY BBQ episode#: 5082

Rotisserie Prime Rib with Roast Mashed Sweet Potatoes

8 pound Prime rib roast with fat cap and bone in (3.63kg) 1 tablespoon black pepper (15ml) 1 tablespoon garlic salt (15ml) 2 teaspoons onion powder (10ml) 2 teaspoons dry thyme (10ml) 1 tablespoon dried mustard (15ml) 3 cups white wine (470ml) 2 sprigs fresh rosemary ½ tablespoon kosher salt (7.5ml)

In large mixing bowl combine pepper, garlic salt, onion powder, dry thyme and dried mustard. Cover prime rib completely with rub. Cover with plastic wrap and set aside for 30 minutes.

Preheat barbeque to 325ºF (162 ºC). Push rotisserie spit through the roast. Heat both sides of barbecue leaving the middle burner off and use a drip pan in the middle. Place roast on rotisserie and start it up. Pour white wine into drip pan and add some rosemary. This will roast for about 3 hours, adding wine about once an hour.

Remove the roast from the rotisserie and insert a meat thermometer should be 125ºF (51ºC) for medium rare and tent with aluminum foil. Let stand for 10 – 15 minutes before serving.

Yields:8-10

Mashed Sweet Potatoes 4 mediumsweet potatoes ½ cup butter (125ml) 2 tablespoons olive oil (30ml) salt & pepper to taste

Preheat grill to medium low 375ºF(190ºC) . Wash sweet potatoes and prick with fork covering the potato. Rub the sweet potatoes with olive oil and salt and pepper. Wrap in aluminum foil. Place on BBQ to cook for 40 minutes. Remove from the grill and allow to cool for 10 minutes. Completely remove the skin. Place peeled sweet potatoes in large bowl. Using a potato masher, mash potatoes. Stir in butter and season to taste with salt and pepper.

Yields: 6 servings

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Chilled Charred Yellow Tomato Soup & Goat Cheese Crostini

6 cups low-sodium chicken stock (1.5L) 3 slices day-old Italian bread, ½ -inch thick 5 yellow tomatoes (large), halved, cored, seeded 1 medium white onion, peeled, cut into ½-inch slices 2 tablespoons olive oil (30ml) 1 garlic bulb ½ teaspoon white pepper (2.5ml) 2 stalks celery, diced 1 teaspoon salt (5ml) 1 tablespoon sugar (15ml) ½ cup basil leaves (125ml) 4 tablespoons white balsamic vinegar (60ml) Garnish:(optional) Goat Cheese Crostini 1 cup goat cheese(250ml) 1 tablespoon basil fresh minced 1 tablespoon oregano fresh chopped salt and pepper to taste baguette sliced ¼” thick slightly toasted

In a large soup pot heat the chicken stock.

Prepare the vegetables for grilling. Core and seed the yellow tomatoes, wedge an onion and cut garlic bulb in half (see directions to roast garlic).

Place vegetables and bread slices onto baking sheet, drizzle with olive oil and season with salt and pepper.

Prepare the barbecue for direct grilling. Preheat the grill to medium and oil it before adding the vegetables and bread. Place the tomatoes skin side down. Cook for approximately 4 minutes or until lightly charred. Place bread on grill and cook until golden brown. Approximately 1 minute per side.

Set the toasted bread slices aside. Peel the skins off of the tomatoes, roughly chop and squeeze the roast garlic out of the skin. Add this to the simmering chicken stock along with day old white bread, basil, roast garlic, celery, salt, sugar, white pepper and white balsamic vinegar. Let simmer over low heat for 30 minutes.

After 30 minutes take the soup off the heat source. To serve immediately place a large sealable plastic bag full of ice into the soup pot. This is to cool the soup down. Once cool, remove ice, cover and refrigerate.

When ready to serve, pull soup pot out of the fridge and puree with a hand wand and adjust seasoning to taste. Pour into a plastic jug for ease of pouring. Pour soup into shot glasses.

For the garnish
In a small bowl mix together goat cheese and fresh herbs just to combine. Spread on to toasted baguette slices.

To plate: fill shot glasses with the soup and top with crostini.

Yields: 30 shot glasses or 6 bowls
Ingredients:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig

To Roast Garlic:
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.

Yields 8 cups

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Grilled Tandoori Shrimp with Mint Sauce

1 ½ lb (681g) extra-large (12 to 16 per lb) shrimp, shelled, deveined 2 teaspoons turmeric (10ml) 2 teaspoons sweet paprika (10ml) 1 teaspoon kosher salt (5ml) 1 teaspoon black pepper (5ml) 1 teaspoon coriander (5ml) 1 tablespoon vegetable oil (15ml) salt and pepper to taste Accompaniment: mint sauce Prepare grill for cooking.

Butterfly shrimp by making a deep lengthwise incision from the tail to the end. Do not cut all the way through. Combine turmeric, coriander, sweet paprika, kosher salt and pepper in a bowl. Place shrimp into a sealable plastic bag and pour in dry ingredients and toss to coat well. Close bag and place into the fridge.

Prepare the barbecue for direct grilling. Preheat the grill to high heat. Oil shrimp and season with salt and pepper. Place the shrimp, opened flat, on an oiled rack set 5 to 6 inches over heat, turning once, until cooked through, about 1 minutes on each side or until they turn bright pink and opaque. Serve immediately with sauce.

Yields: 4 servings.
Mint Sauce

1 cup packed fresh mint leaves (250ml)
1 shallot finely chopped
1 small fresh red Thai Chile,coarsely chopped,seeded (1 to 1 ½ teaspoons) (5to7ml)
1 large garlic clove, chopped
¼ cup fresh lime juice (60ml)
2 tablespoons water (30ml)
2 teaspoons sugar (10ml)
¾ teaspoon ground cumin (4ml)
¾ teaspoon salt (4ml)

Strip mint from stem and add to blender with chopped shallots, garlic, chili, sugar, water, cumin, salt and squeeze in lime juice. Blend and pour into a bowl for dipping.

Sauce is best eaten the day it is made (the colour will turn overnight). Keep chilled, covered.

Makes about ½ cup (125ml)

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Grilled Radicchio Salad with Lemon Vinaigrette

vinaigrette ½ cup extra-virgin olive oil (125ml) 2 tablespoons fresh lemon juice (30ml) 1 tablespoon chopped fresh basil (15ml) 1 garlic clove, minced 1 teaspoon sugar (5ml) salt and pepper to taste Salad 1 tablespoon olive oil (5ml) 1 cup yellow wax beans (250ml) 1 cup green beans (250ml) ½ cup raspberries (125ml) 1 head of radicchio, quartered 1 cup mixed baby greens (240ml) ¼ cup shaved parmesan cheese (60ml)

For vinaigrette:
In a bowl combine olive oil, lemon juice, basil, garlic and sugar. Whisk and season with salt and pepper to taste. (Can be made 6 hours ahead. Cover and refrigerate. Re-whisk before serving.)

For salad:
In a medium bowl toss the radicchio & beans with oil and season with salt and pepper.
Prepare barbecue (medium-high heat). Use a preheated grill basket and place beans and radicchio in it and grill them for 2 to 3 minutes or until nicely charred. Place grilled vegetables in bowl with mixed greens, toss and add raspberries and parmesan shavings. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm
Yields: 6 servings.

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