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.
Grilled Fig and Arugula Salad with Toasted Pistachios, Feta
and Honey Vinaigrette
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
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| 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.
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| Spring is finally here! |
Grilled Prime
Rib - Indirect method
Serves 10
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 cloves
garlic, sliced into slivers
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.
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| 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.
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