It's not summer without the BBQ! There may be no better smell, even for vegetarians, than something cooking on a charcoal (or any) barbecue. BBQ season guarantees delicious hot food, and bodacious occasions for socializing. While we all have those go-to BBQ recipes from our families, we are always on the hunt for new material, and fresh takes on old standards. With this in mind, the team at Bentall Kennedy Residential Services brings you four incredible BBQ recipes to try at home this summer.
Salt & Pepper Tofu Skewers
This Salt & Pepper Tofu Skewers recipe from Jamie Oliver can be prepared in a few ways. For this version, you simply make a marinade, chop the tofu, and grill. Easy peasy. Start with sliced shallots, chilies, ginger, and garlic.Sautee the marinade ingredients lightly in olive oil, then add black pepper, coriander seeds, coarse salt, soy sauce and sugar (you can make it unsweetened or use honey if desired). Reduce the marinade until it gets thick and then let it cool. At this point you can chill the marinade for a few hours or overnight, but it's also great right out of the pan. Once cooled, chop some firm tofu into skewer-able pieces (2cm to 1" square), and coat them with marinade. You can add chunks of sweet pepper and onion between each layer of tofu if desired. Grill until you achieve your desired tenderness (tofu can take longer than expected to crisp up). Plate and serve either alone as an appetizer, or with salad or rice as a main dish. Get the recipe here.
This turkey burgers recipe, from Bobby Flay, is twist on a summer classic. The turkey burger is not only healthier and cheaper than beef, it's also a great alternative for those who don't eat red meat, and for folks who look forward to new and tasty BBQ treats. For this delicacy, we start by making lemon honey mustard (by whisking mustard, lemon zest and juice, orange juice, honey, salt & pepper), and follow by making the burgers. Depending on number needed, get 1-1.5lbs of ground turkey, season with salt and pepper, and form into burger shapes. Sliders are a nice variation for more finger-like food sizes. Heat the grill (always a must), and cook 3-4 minutes a side until cooked through. If cheese is your thing, add mozzarella, goat, or cheddar during the last minute of cooking. Toast or grill some buns (or pita, flatbread, or other alternative), apply honey mustard, and voila!
BBQ Trout in Newspaper
This fish recipe starts with a whole trout, cleaned but not skinned. Head on or off is a personal preference, but fish tend to be cheaper the less filleting the butcher has to do. For this whole-fish BBQ delight, preheat the barbie to hot. As it heats, rinse the fish (one or two depending on serving size) under cold water and dry. Place on doubled up newspaper with a grease-proof (or wax, or butcher) paper liner under the fish. Make a marinade of crushed garlic, coriander, lemongrass, and ginger. Slice three limes and place in a line under the fish in the middle of the newspaper. Stuff the fish with half of the marinade, while using the remainder as seasoning on the skin, along with more lime slices on the exterior. Wrap the fish snugly, secure with butcher string, and dunk in water for 5 minutes or until soaked through. Now the fun begins -- place the packets on the grill and cook uncovered for 30 minutes or until the fish flesh is firm. The water-soaking prevents the paper from burning outright, but be prepared that it'll be black once done. Keep an eye on it during the process, but the method cooks the fish perfectly. Once cooked, sprinkle with any remaining marinade and serve with fresh limes. Get the full recipe here.
No barbecue list is complete without steak. Thick or thin, flat iron or sirloin, steak belongs on the BBQ. Grilling the perfect steak is no easy feat. While it's not rocket science, there are some tried and true rules to follow that'll make you look like a BBQ expert. For this recipe we're going to go with a relatively cheap, but no less tasty, cut - the flank steak. First, make some salsa verde. Either in a food processor or with a knife, coarsely chop parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil until slightly chunky. Pour into a bowl and season with salt. For the steak, be sure to preheat the grill to high. This is essential, especially with thin cuts of meat. The goal is to grill and/or char the outside, while leaving the interior a tender medium-rare. Season the steak with some salt and pepper. Once ready, grill 4 to 5 minutes per side for medium-rare, turning just once. After, move the steak to a cutting board and let it rest for 5 minutes. This is a second essential step. Slice a few field or hothouse tomatoes and season them with salt and pepper. Once rested, slice the steak thinly, going against the grain, and serve with the tomatoes and salsa verde. This dish makes a great appetizer or an impressive main dish.
The Bentall Kennedy Residential Services blog team hopes these BBQ recipes inspire you to fire up the grill this season. For more information about Bentall Kennedy properties in your city, please visit our website.