I may or may not have spent the month of August... and most of September enjoying rather than writing about enjoying the wonders of summer. Luckily I've been keeping notes with the hope of putting up some new and interesting recipes and findings here.
I had the opportunity to be the chef for the Ultimate Backyard Barbecue event presented by Molson, Shoeless Joe's and oh yeah Broil King, that grill company I work for. A challenging and fun way to show off some of the things you can cook on the grill. Here's the menu and how you go about cooking these dishes. It may seem lengthy, it is, but it’s not as hard to cook as it seems. Try breaking it into pieces.
Ultimate Rickard’s Backyard Barbecue Menu
Rickard’s Dark soy maple glazed cedar plank salmon
A truly Canadian start, Jail Island Atlantic salmon lightly glazed with a mixture of Rickard’s Dark, Ontario maple syrup and soy, aromatically grilled on Canadian red cedar. Served with French bread crisps, cream cheese, and capers.
Salmon, portions or a whole side, portions cook faster; don't buy cheap fish because it tastes like cheap fish. Discount stickers may indicate a deal on lamb or beef but you can't cut corners with fish.
Soy Sauce - Kikkoman
Maple Syrup - The real stuff
Rickard's Dark beer
1 cedar plank
Soak the Cedar plank in water for up to 20 minutes, it's not an exact science, the goal is to create wet wood because wet wood doesn't burst into flames! Once your plank is soaked pat the outside dry with a towel and lightly coat one side in olive oil. Place your salmon portion(s) on the plank without letting them overhang, trim if necessary, most sides of salmon are larger than the available planks. Preheat your grill to 250°F - 300°F. Mix 1/4 cup maple syrup, 1/4 cup soy sauce, and 1/4 cup Rickard's Dark beer in a saucepan or pot and put it on high to bring it to a boil. Reduce the liquid until it thickens enough to stick to the salmon as you baste it on. Put your planked salmon on the grill and baste a little of the maple soy glaze atop. As the salmon cooks over the following 20 to 30 minutes baste it a few more times then sprinkle on some sesame seeds and give it a grind of fresh pepper. Good salmon is edible raw, if you don’t like it raw cook it until the white ribbons of fat start to melt and it flakes easily with a fork.
Cut a French bread stick into 1/4 to 1/2 inch thick slices, drizzle on a little olive oil and a grind of pepper. Toast them right on the grill around the salmon, the bread crisps will cook fast and nobody likes burnt toast so don’t leave them unattended. Serve it up with a side dish of capers and cream cheese.
Roasted brie cheese with Rickard’s White marmalade
Creamy brie with an orange marmalade Rickard’s white reduction accompanied by whole roasted garlic cloves, French bread crisps and spicy salami.
Take a wheel of Brie and scrape the waxy coating from the outside, don’t cut it off it wastes a lot of cheese unnecessarily. Place the brie in a brie baker or equivalent small baking dish, bake in the grill until the cheese is melted, not too much heat otherwise you’ll end up with greasy pools in your cheese. Take an entire bulb of garlic and cut the top off, you want to expose the tops of each bud, drizzle with a little olive oil and wrap in tin foil, toss it on the grill to bake, depending on the temperature this could take a while. The garlic is cooked when it’s soft to the squeeze. In a pot add a good portion of orange marmalade and a generous pour of Rickard’s White beer. Stir the combination until the marmalade completely dissolves then reduce for 15 minutes. Pour into a ramekin and let stand, it will go back to being a jelly very quickly. Toast more of the same bread crisps as above and serve with a spicy salami, perhaps some slices of parmesan cheese.