Touchdown Jambalaya
Marinade:
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 mL) chipotle powder
2 cloves minced garlic
2 hot Italian sausages (about 1/2 lb, 250 g), butterflied lengthwise
1/2 lb (250 g) boneless Canadian strip loin steak
1/2 lb (250 g) medium shrimp, (about 12 - 14 shrimp) peeled, de-veined and tails removed
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) diced onion
1/2 cup (125 mL) each chopped celery and chopped green pepper
1/2 tsp (2 mL) each salt, pepper and minced garlic
2 tbsp (30 mL) tomato paste
1 (341 mL) bottle lager beer
28oz/798 mL can diced plum tomatoes
1/2 cup (125 mL) beef or chicken stock
1/2 cup (125 mL) white long grain rice (not instant)
1 tbsp (15 mL) lime juice
1/3 cup (75 mL) each chopped fresh cilantro and sour cream
Method:
Stir together vegetable oil, lime juice, Worcestershire, chipotle powder and garlic. Measure out 2 tbsp (30 mL) of marinade and toss with shrimp. Reserve. Preheat grill to medium-high. Place sausages, cut side down and steak on grill and turn heat down to medium. Grill for about 4 minutes, brushing evenly with remaining marinade, flip steak and sausage and grill for an additional 3 - 5 minutes brushing with any additional marinade. Remove from grill and set aside. Clean grill then grill shrimp for about 2 minutes per side or until cooked through. Remove from grill and reserve with steak and sausage.
Heat oil in a Dutch oven over medium heat and cook onions, celery, peppers, salt, pepper and garlic until fragrant - about 5 minutes stirring often. Stir in tomato paste, beer, and diced tomatoes (with juices), stock and bring to a boil. Add rice and reduce heat to low. Simmer, stirring occasionally for about 20 to 25 minutes or until rice is cooked. Chop sausages and steak into chunky bite-size pieces. Add sausages, steak and whole grilled shrimp to Dutch oven. Divide jambalaya evenly between bowls and garnish evenly with sour cream and cilantro.
Makes 6 servings.
GOURMET ON THE LAKE TIPS:
- Use ¼ cup (50 mL) of whole grain rice in place of white for a fibre boost
- Substitute chopped grilled eggplant, zucchini and peppers for meat and omit beef stock for a vegetarian dish
- For a Louisiana style Jambalaya add 1 cup (250 mL) of okra to dish
Half Time Chicken and Blue Cheese Pizzas
These fun pizzas are a twist on hot wings with blue cheese dip and carrot sticks.
1 deli style rotisserie cooked chicken, about 2 lbs OR 3 cups (750 mL) chopped cooked chicken
1/4 cup (50 mL) hot sauce
2 tbsp (30 mL) melted butter
4 whole wheat Greek style pitas (6 inches in diameter)
1/2 cup (125 mL) barbecue sauce
1 cup (250 mL) shredded mozzarella
1/3 cup (75 mL) crumbled blue cheese
1.2 cup (125 mL) each shredded carrots and chopped fresh basil
Method:
Preheat grill to low. Remove chicken meat from carcass and discard carcass. Chop chicken. Stir together hot sauce and butter and toss with chopped chicken. Reserve. Brush pitas evenly with barbecue sauce and sprinkle evenly with mozzarella cheese. Place even amounts of chicken between each pita. Top each pita evenly with blue cheese. Place pitas on grill. Grill for about 7 - 10 minutes or until cheeses have melted and bottom of pita is crispy. Remove from grill and cool slightly. Cut pizzas into 4 wedges each and garnish evenly with carrots and basil.
Makes 16 wedges
GOURMET ON THE LAKE TIPS:
- Omit pitas and toss all ingredients with 4 cups (1 L) whole wheat cooked pasta
- ubstitute chicken with grilled shrimp or beef
- Adjust hot sauce to your gangs heat gages
End Zone Artichoke Dip
No party is complete without a crowd pleasing dip.
8oz/250 g softened cream cheese
1/2 cup (125 mL) each mayonnaise and grated aged white cheddar cheese
2 (170 mL/6 oz) jars marinated artichoke hearts, drained and chopped
1/2 cup (125 ml) each finely chopped green onions and chopped parsley
1/4 cup (50 mL) finely chopped oil-packed sundried tomatoes, patted dry
2 tsp (10 mL) each minced garlic and lemon juice
Method:
Preheat grill to medium. Place all ingredients in a large bowl and stir until very well combined. Place mixture in a 9½ inch (24 cm) aluminum foil pie plate. Cover with tinfoil and place pie plate on top shelf of grill. Grill for about 8 - 10 minutes or until dip is bubbling around edges. Carefully remove pie plate from grill and serve warm dip with veggie sticks, flat breads, crackers and cured meats.
Makes about 3 cups (750 mL)
GOURMET ON THE LAKE TIPS:
- Add hot dip to hollowed out pumpernickel loaf and serve with pumpernickel wedges
- For a seafood option add 1 can (170 g) of drained crab meat to mixture before grilling
- Divide dip evenly between large grilled button mushroom caps for a vegetarian hors d’oeuvres
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