We were both enjoying a much deserved rest from celebrating Easter with our families. We started he festivities on Thursday night, when a group of us gathered to enjoy some ribs from the Witzels barbecue. We did a little brain-storming and decided that we would create a salad that featured grilled figs to go with the ribs - trying to keep things fairly light! After all, there was to be chocolate cake for dessert.
10 fresh figs, halved
Olive oil for brushing the figs
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp grainy mustard
¼ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
½ tsp salt
Freshly ground black pepper
6 cups baby arugula
½ cup greek feta cheese, crumbled
½ cup toasted pistachios, chopped
|Who knew that salad could be such a huge production!|
Preheat barbecue on HIGH for 5 minutes and reduce heat to MEDIUM. Carefully cut figs in half length-wise and brush lightly with oil so they will not stick to the grids. Place on grids cut side down and grill for 3-4 minutes until slightly caramelized. Remove carefully and set aside.
Prepare vinaigrette by whisking together the balsamic vinegar, honey, grainy mustard, orange juice, salt and pepper. Whisk in extra virgin olive oil until slightly thickened and set aside.
To assemble the salad, gently toss the arugula in a large bowl with half of the honey vinaigrette, then spread the arugula on a large platter. Arrange grilled figs, crumbled feta cheese and toasted pistachios on top. Drizzle with a bit more of the honey vinaigrette.
Andrea had a wonderful weekend visiting with Reid in Montreal, and managed to fit in a leisurely visit with some long-time friends.
|Spring is finally here!|
Grilled Prime Rib - Indirect method
The simplest things are always the best. Prime rib roast takes about 2 hours to prepare by grilling indirectly over a drip pan on the barbecue. Some mushrooms, small potatoes and asparagus on the grill completed the meal. We rounded it out with zippy flavours of a mango salsa and smoked chipotle sauce.
3 tbsp grainy mustard
2 tbsp herbes de provence
Remove the roast from the refrigerator at least one hour before grilling, to allow the meat to come to room temperature. Insert slivers of garlic under the fat cover of the roast. Rub with grainy mustard and pat the herbes de provence into the mustard.
Prepare the barbecue for indirect grilling by placing a large drip pan beneath the grids of the middle burner(s). Fill it with water. Preheat the barbecue on HIGH for 10 minutes, then reduce to MEDIUM/LOW, so that the temperature of the barbecue is evenly maintained at 350°F.
Place the prime rib bone side down over the drip pan, close lid and grill until cooked to desired doneness. This should take approximately 1 ½ -2 hours for rare to medium-rare. (130-140° F) Do not let the drip pan dry out during this period. Use a meat thermometer to monitor the internal temperature of the meat. Remember that the temperature will continue to rise while you let the meat rest for 20-30 minutes under a foil tent, so remove the roast from the heat a little early.
|Jordan and Charu are eating for 4!|
After a weekend of rich food and chocolate easter eggs, we decided that we should at least make an effort to lighten up the menu. So, here is the recipe for our fabulous Smoked Chipotle Sauce, made with 0% fat greek yoghurt. It was very refreshing with the prime rib and tastes terrific dolloped on top of baked potatoes. Try it some time!
Smoked Chipotle Sauce -Light!
1 cup 0% fat greek yoghurt
2 cloves garlic, minced
1 tsp lemon juice, freshly squeezed
1 tsp smoked chipotle peppers in adobo sauce
1/2 tsp cumin
1/2 tsp salt
3 tbsp cilantro, chopped
Combine all ingredients, cover well and store in the refrigerator. Use within 3 days.