Spicy Coconut Ribs
Spicy Jalapeno Stuffed Pork Tenderloin
Hot Chicken Satay
Grilled Corn with Chipotle-Maple Glaze
Grilled Veggies with Lemon Mustard Basting Sauce
Smoked Shrimp

Spicy Coconut Ribs

2 sides baby back pork ribs, membrane removed 2 cups unsweetened coconut milk (500ml) 3 tablespoons brown sugar (15ml) 1 tablespoon soy sauce (15ml) 1 tablespoon grated fresh ginger (15ml) 1 teaspoon finely shredded lime peel (5ml) 1 tablespoon lime juice (15ml) 2 teaspoons minced garlic (10ml) 1 teaspoons crushed dried chili peppers (10ml) ¼ cup fresh coriander stems removed and roughly chopped (60ml) 2 stalks bruised lemon grass

In a bowl combine the coconut milk, sugar, coriander, soy, lime zest and juice, chili flakes, garlic and ginger. Mix until evenly combined. Place the ribs in a large resealable plastic bag. Pour all but ½ cup of the marinade over the ribs. Seal the bag and toss gently to coat. Place in the fridge overnight.

Reserve the ½ cup of the marinade for basting while grilling the ribs.

Remove ribs from the fridge, pull them out of the bag an discard of the marinade. Pat the ribs dry with a clean paper towel. Season the ribs with salt and pepper just before grilling.

Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Oil the grill and place the ribs on the side of the BBQ that is off. Close the lid and cook for 3 hours basting them with the reserved marinade every 30 minutes.

Remove from grill and tent with foil for 10 minutes.

Serves 4-6

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Spicy Jalapeno Stuffed Pork Tenderloin

1 1-to-1 ¼ -pound pork tenderloin (500 g) 4 fresh jalapeno chili peppers, seeded, and chopped very fine 2 plum tomatoes, chopped and seeded into medium dice 2 tablespoons minced fresh cilantro (30ml) 2 tablespoons lime juice (30ml) 2 teaspoons minced garlic (10ml) 1 shallot chopped fine 2 tablespoons fresh oregano (30ml) 2 tablespoons olive oil (30ml) salt and pepper to taste Seed and chop a jalapeno, dice garlic, chop shallot, tomato and cilantro. Combine in a bowl with lime juice and olive oil, salt & pepper. Set aside.

Trim the silver skin off of the tenderloin. Next butterfly the tenderloin by slicing through horizontally with a knife. Place the tenderloin on top of a large piece of plastic wrap. Carefully and delicately pound with a mallet for an even surface about ½“ thick.

Spread mixture chili tomato mixture onto meat and roll up tightly using plastic wrap as guide, but being sure not to incorporate the plastic into the roll. Tie the tenderloin with several short pieces of string every two inches to secure. Then cover with the plastic wrap and place into the refrigerator for 2 hours and up to overnight.

Remove from refrigerator. Take pork loin out of plastic wrap. Drizzle with oil and season with salt and pepper.

Preheat the grill to medium heat. Oil the grill and add the pork loin. Cook turning occasionally until golden brown char marks are achieved. Reduce heat to low. Close lid and continue to cook for 20 minutes or until the internal thermometer reaches 160F.

Remove from grill and tent with foil for 10 minutes. Slice in ½ inch medallions and serve.

Serves 4-6

Hot Chicken Satay

4 skinless, boneless chicken breasts halves 2 tablespoons olive oil (15ml) Splash of bottled hot pepper sauce 2 tablespoons chopped fresh parsley (30ml) 2 tablespoons chopped fresh cilantro (30ml) 1 tablespoon maple syrup (15ml) 2 teaspoons minced fresh garlic (10ml) ½ teaspoon cayenne pepper (2.5) salt and pepper to taste Olive oil for drizzling 12 wooden skewers – soaked in water for an hour before use

In a bowl combine oil, hot sauce, parsley, cilantro, garlic, maple syrup and cayenne mix to combine evenly. Place marinade into a resealable plastic bag.

Slice the chicken lengthwise into ¾” pieces lengthwise, place into the marinade. Seal the bag and toss gently to coat. Place into the refrigerator to marinade overnight.

Remove the chicken from the refrigerator. Pull out the chicken and discard the marinade.
Pat the chicken dry with a clean paper towel.

Take a wooden skewer and push through the chicken piece by weaving it back and forth. Repeat until all chicken pieces are on skewers. Drizzle with oil and season with salt and pepper.

Preheat the grill to medium heat. Oil the grill and place the chicken on hot grill. Lay a piece of aluminum foil under skewers to protect from burning. Grill for 4 minutes per side or until nicely charred and cooked through.

Remove.

Yield 12 satays

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Grilled Corn with Chipotle-Maple Glaze

½ cup pure maple syrup (125ml) ¼ cup un salted butter (60ml) 1 tablespoon minced canned chipotle chilies in adobo sauce (15ml) 1 teaspoon fresh minced garlic (5ml) 1 teaspoon onion salt (5ml) 1 teaspoon freshly ground black pepper (5ml) 6 ears fresh corn, husked In a sauce pan add butter, maple syrup, onion salt , garlic, pepper and chipotle chilies and bring to a simmer over low heat for 5 minutes. Stir often to combine.

Place the corn on a baking sheet and brush with Chipotle – maple syrup basting sauce.

Preheat grill for medium heat. Oil the grill. Grill the corn for 2 minutes. Baste and turn the corn halfway and then cook for another 1 – 2 minutes.

Remove from the grill and serve immediately.

Yield: 6 cobs

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Grilled Veggies with Lemon Mustard Basting Sauce

½ cup unsalted butter, diced (125ml) 1/3 cup chopped shallots (80ml) ¼ cup olive oil (60ml) 1 tablespoon Dijon mustard (15ml) 1 tablespoon fresh lemon juice (15ml) 1 teaspoon chopped fresh thyme (5ml) 1 tablespoon chopped fresh oregano (15ml) 1 tablespoon lemon zest (15ml) salt and pepper to taste 1 small eggplant, cut crosswise into ½-inch-thick rounds 1 large red onion, cut into ¾-inch-thick wedges 1 large red bell pepper, seeded, cut lengthwise into even 1 inch triangles 1 large yellow bell pepper, seeded, cut lengthwise into even 1 inch triangles 1 large zucchini sliced into ¼ inch rounds 8 asparagus spears, trimmed 1 large carrot, peeled cut on deep diagonal into 1/4-inch-thick slices or if using small carrots, cut in half lengthwise

In a pot combine butter, lemon zest, lemon juice, oil, Dijon, thyme, oregano, shallots and bring to a simmer over low heat for 15 minutes. Remove from heat.

Place the sliced eggplant, onion, bell peppers, zucchini on to a baking sheet along with asparagus. Drizzle and brush the veggies with the lemon and mustard baste.

Oil vegetables and season with salt and pepper.

Prepare barbecue for direct grilling. Preheat grill so that one side is on high heat and the other side is set to medium heat. Place onions on medium side and grill for 4 minutes per side. Place all other vegetables over high heat and grill until nice char marks are achieved about 1 – 2 minutes per side. Flip and baste with marinade. Remove and serve warm.

Yield: 6-8 servings

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Smoked Shrimp

3 cups apple wood chips (750ml) 2 pounds large shrimp, peeled and de veined (1 kg) 1 tablespoon chopped oregano (15ml) 1 tablespoon chopped basil (15ml) 3 tablespoons olive oil (15ml) 2 teaspoons lemon zest (10ml) 1 teaspoon dry chilies (5ml) salt and pepper to taste 1/2 cup spicy tomato-based barbecue sauce (see recipe below) (125ml) Barbecue Sauce: 2 cups chopped fresh tomato (500ml) ½ cup chopped red onion (125ml) 2 teaspoons minced fresh garlic (10ml) 1 tablespoon balsamic vinegar (15ml) 1 tablespoon brown sugar (15ml) 2 tablespoons fresh oregano (30ml) 2 tablespoons apple sauce (30ml) 1 tablespoon olive oil (15ml) 1 teaspoon chili powder (5ml) 1 teaspoon dry mustard (5ml) Splash of liquid smoke 1 teaspoon Worcestershire sauce (5ml) Splash of hot sauce Salt and pepper to taste

Place 2 cups of apple wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup of dry wood chips.

Place the peeled and deveined shrimp into a resealable plastic bag. In a small bowl mix together olive oil, herbs, lemon zest and dried chilies. Pour this mixture over the shrimp. Seal the bag and toss gently to coat. Place them into the refrigerator for 30 minutes.

Prepare the sauce while the shrimp marinates. In a sauce pan over medium high heat, sauté onions and garlic with olive oil until they are slightly caramelized. About 4 minutes. Add tomatoes and the rest of the ingredients. Reduce the heat and simmer for 20 minutes. Taste and adjust seasoning. Depending on the sweetness of the tomatoes you may need to add a pinch more brown sugar to balance the acidity.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.

Remove the shrimp from the refrigerator. Pull the shrimp from the bag, discard of the marinade and place the shrimp on a perforated bbq tray. Pat dry with a clean paper towel.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once bbq is smoking, place the shrimp on the side of the bbq without direct heat. Smoke the shrimp over indirect heat for approximately 20 minutes or until shrimp are firm and opaque. Remove from the grill and plate and serve with barbeque sauce for dipping.

Yield: 2 pounds of smoked shrimp and 2 cups of sauce (500ml)

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