3 on 3 TOURNEYepisode#: 5092

Grilled Tandoori-style Chicken
Salmon Cakes
Roast Pepper & Carrot Salad
Tomato Ginger Salsa
Pork Satay with Curried Peanut Sauce
Garlic Aioli
Grilled Potato Chips

Grilled Tandoori-style Chicken

6 7-to-8 –ounce chicken breast halves, skins removed (220g each) 2 cups plain yogurt (500ml) 2 tablespoons ground coriander (30ml) 2 tablespoons mild paprika (30ml) 1 ½ tablespoons ground cumin (15ml) 1 ½ tablespoons fresh ginger (22.5ml) 1 tablespoon fresh garlic (15ml) 1 tablespoon ground black pepper (15ml) ½ teaspoon ground cinnamon (2.5ml) ½ teaspoon ground cardamom (2.5ml) ¼ teaspoon ground cloves (1ml) 1 tablespoon vegetable oil (15ml) salt and pepper to taste

Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.

Remove from refrigerator and wipe off marinade & discard. Drizzle with oil, add salt and pepper.

Prepare barbecue for medium heat & oil grill. Transfer chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Remove from grill and let rest for 5 minutes. Transfer chicken to cutting board. Cut crosswise on diagonal into ½-inch-thick slices. Transfer to platter.

Yields : 8 servings

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Salmon Cakes

1.5 pounds skinless boneless salmon fillet, cut in 1-inch pieces ¼ cup fresh cilantro leaves (60ml) 2 tablespoons hoisin sauce (30ml) ¼ cup chopped red onion (60ml) 2 teaspoons minced peeled fresh ginger (10ml) 1 garlic clove, minced ¾ teaspoon salt (4ml) ½ teaspoon ground black pepper (2.5ml) 2 tablespoons vegetable oil (30ml) Salt & pepper to taste

Place the container of the food processor into the freezer for 20 minutes before using.

Remove the food processor container and put into place. Add salmon, cilantro, hoisin, and red onion. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into 4 ½-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.

Preheat grill to medium heat

Remove the salmon cakes from the refrigerator.

Oil salmon on both sides, season with salt and pepper. Oil the grill. Place the cakes down on the grill and cook for approximately 4 to 5 minutes per side. Flip when golden charmarks are achieved. Remove and serve with Tomato Salsa and Basil Aioli.

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Roast Pepper & Carrot Salad

4 carrots, halved 1 red onion quartered 2 red bell peppers 2 yellow bell peppers 1 whole head garlic roasted 1 teaspoon dried basil (5ml) 1 teaspoon dried oregano (5ml) 2 tablespoons olive oil (30ml) 1 cup baby cherry tomatoes 3 tablespoons roughly chopped fresh flat-leaf parsley (45ml) 3 tablespoons fresh basil For Roasted Garlic: 1 head of garlic olive oil sprig of fresh thyme pepper

Dressing:
1 tablepoon balsamic vinegar (15ml)
¼ cup olive oil (60ml)
juice of one lemon
1 tablespoon capers, rinsed and coarsely chopped (15ml)
salt and pepper to taste
1 teaspoon roasted garlic (15ml)

Clean peppers, cut in half and remove seeds. Clean onions and quarter leaving the root on to hold the onion together on the grill. Peel carrots and cut in half lengthwise.

Place all prepared vegetables in a bowl, toss with olive oil and season with salt and pepper.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.

Preheat grill to high on one side and medium on the other side.

Place the garlic in the upper rack of the grill where it will be exposed to low heat. Cook for approximately 15 minutes or until tender. Remove.

Place peppers and carrots over high heat and place onions over medium heat.

Cook peppers and carrots approximately 1-2 minutes per side or until lightly charred, but still crisp. Remove from grill

Cook onion approximately 3-4 minutes per side or until golden brown char marks are achieved. Remove from grill.

Place all ingredients in refrigerator to cool.

Once cool, chop peppers into bite sized pieces. Remove core from onions so to have petals of onions. Place all vegetables in a bowl and add the fresh tomatoes, parsley and basil.

To make the dressing, combine mashed roasted garlic (without skin), ¼ cup of olive oil, juice of one lemon, balsamic vinegar, capers and mix to combine.

Pour over salad. Serve chilled

Yields: 6 servings

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Tomato Ginger Salsa

3 cups chopped seeded tomatoes (about 1 ¼ pounds) (750ml) ¾ cup chopped red onion(180ml) ½ cup chopped fresh mint(125ml) 1.5 tablespoons minced peeled fresh ginger(22.5ml) 2 tablespoons fresh lime juice(30ml) 2 tablespoons chives(30ml) salt and pepper to taste

Combine all ingredients in medium bowl. Season to taste with salt and pepper. Salsa can be made 1 day ahead. Cover and refrigerate.

Yields : 4 cups

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Pork Satay with Curried Peanut Sauce

Pork Satay with Curried Peanut Sauce 1 tablespoon peanut oil(15ml) 1 cup canned unsweetened coconut milk(250ml) 1 tablespoon Thai yellow curry paste(15ml) 1 tablespoon brown sugar(15ml) 1 tablespoon plus 1 teaspoon Thai fish sauce (nam pla) (220ml) 2 tablepoons cilantro(30ml) 2 teapoons garlic diced(10ml) 1 pound boneless lean pork loin, cut into 1-inch cubes Salt & pepper to taste

Combine coconut milk, Thai yellow curry paste, brown sugar, garlic, fish sauce and fresh cilantro in a bowl. Mix well. Add pork and turn to coat. Cover and marinate at least 3 hours in refrigerator.

Remove pork & discard marinade. Pat dry, drizzle with olive oil & season with Salt & pepper

Preheat grill to medium high heat & oil grill well. Thread about 3 pieces of pork onto each soaked bamboo skewer. Grill 4 to 6 minutes over medium heat, turning occasionally, until cooked throughout, and a golden brown crispy exterior is achieved. Transfer pork to a serving platter. Serve with peanut sauce.

Thai Peanut Sauce:
1 cup ground unsalted peanuts(250ml)
2 cups coconut milk(500ml)
1 tablespoon fish sauce(5ml)
1 tablespoon brown sugar(5ml)
1 tablespoon curry paste(15ml)
juice of 2 limes
1 teaspoon ground chili paste(5ml)

Heat coconut milk in a skillet until bubbling over medium heat. Add curry paste stir and cook for 3 minutes. Remove from heat and add peanuts, fish sauce, brown sugar, lime and chili paste. Place back on low heat and allow to simmer for 5 minutes whisking occasionally.
Serve with satay.

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Garlic Aioli

¾ cup mayonnaise(180ml) 1/3 cup finely chopped fresh basil(80ml) 1 tablespoon fresh lemon juice(15ml) 1 ½ teaspoons roated garlic(7.5ml) 1 ½ teaspoons grated lemon peel(7.5ml) For Roasted Garlic: 1 head of garlic olive oil sprig of fresh thyme pepper

Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated bbq. Cook for approximately 15 minutes or until tender. Remove.

In a medium bowl add some of roasted garlic without skin that has been smashed with a fork. Mix in all ingredients and season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop.

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Grilled Potato Chips

1 pound baking potato (scrubbed and bias-cut into 1/16-inch-thick slices) (454g) 3 tablespoons peanut oil(45ml) 2 teaspoons coarse salt or seasoned salt(10ml) 1 teaspoon chili powder(5ml) pepper to taste Place potato slices in a pot of boiling water. Cook for 2 minutes or until crisp-tender. Drain; place in single layer on paper towels. Carefully brush both sides of each potato slice with cooking oil. Sprinkle with salt and pepper.

Preheat low grill. Grill potato slices on the rack directly over low heat for 10 minutes per side or until crispy and golden brown. Watch closely.

Remove from grill and immediately sprinkle with chili powder and salt.

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