BBQ'n In Style

BBQ'n In Style

Its easy to resort back to the same old comfortable routine of hot dogs or hamburgers when it comes to BBQ dinners. But its time to put that habit behind you! We have complied some easy, delicious and healthy recipes for you to try and really impress your guests at your next backyard BBQ. 

Mains

Black Garlic Salmon

                                                                                                                                                                                                                                          

Black garlic is a type of "caramelized" garlic first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet with hints of balsamic vinegar and has become a sought-after ingredient used in high-end cuisine. Ref. wikipedia

You can find black garlic at Vincenzo's in the produce section. Trust me, you will want to add this to the salmon. It will make all the difference in taste. 

Heat BBQ to 400 F. 


Ingredients

• wild caught skin on salmon fillet

• 3 cloves of black garlic 

• 1 TBS of fresh ginger

• 3 TBS tamari sauce 

• 2 TBS honey 

• 1 TSP sesame seed oil 

• peel garlic cloves and place into the blender, add tamari, honey and sesame seed oil and blend

• place sauce in a cast iron skillet (if you are cooking it on the BBQ) and place salmon skin side down in the cast iron pan. 

Directions

Once salmon is cooked to desired colouring, internal temperature approximately 145 F, remove from BBQ and let rest. 

Wait approximately 3-5 minutes and serve your fish. 

Stuffed Pork Tenderloin

Nothing pairs better with pork than fruits. This recipe may require an extra step of two but nothing too strenuous and the results are amazing. We made this on the BBQ for an evening with friends and they agreed it was fantastic! The sauce is optional as some of us had it and some didn't and everyone enjoyed the meal. 

Ingredients 

Roast

• 1 TBS coconut oil
• 2 cups chopped apples (we used gala but any will do depending on taste preference)
• 1 medium shallot 
• 1 TBS fresh thyme chopped 
• 1/2 TSP ground black pepper
• 1/8 TSP ground nutmeg
• 1/2 dried apricots roughly chopped
• 1/4 cup chopped walnuts or pecans 
• 1 cup Stock Exchange or homemade chicken bone broth
• 1 3lb boneless organic butterfly pork loin 

Sauce

• 2 TBS apple cider 
• 2 TBS brandy
• 1 TSP Dijon mustard 

Direction  

For stuffing:
In a large skillet heat coconut oil over medium heat. Once melted add apples, shallot, thyme, half the pepper and nutmeg and cook until fragrant and the apples have softened.          
Stir in apricots, nuts and 1 TBS bone broth and cook uncovered for about a minute.
Once apricots have softened remove from heat and set aside to cool.

For the roast:
Heat BBQ to 350 F

If you didn't ask your butcher for a butterfly roast then you have a little more work to do to prepare it, so I hope its butterflied.

With your butterflied pork loin spread out on a clean surface, spread the stuffing over the entire roast. Starting at one end start to roll the roast. You may need an extra set of hands to have someone hold the rolled roast and another to wrap string around it and tie tight to hold it together.

Carefully bring your wrapped rolled roast out the the BBQ and place on bottom rack to sear.

Check your roast in approximately everyone 5 min to turn until all the sides are nice and golden brown. Once complete move the roast to the top rack and continue to let it cook.

Your total cook time is approximately 1 hour  - 1.5 hours, you want the internal temperature of the roast to register at 145F. Once this occurs remove the roast form the BBQ and let rest, that means leave it alone and don't cut it, for 5 minute.

For the sauce:

While you wait for your delicious pork roast to cook you better start on the brandy sauce.
Using a sauce pan over medium-high heat add the remaining bone broth and apple cider, if you cooked your pork on a pan or baking sheet you can add some of the dripping to the sauce for added 'wow'.
Bring the contents to a boil, for about 4 minutes or until the sauce has reduced by 1/3. Stir in brandy and Dijon mustard. If needed, season with additional pepper.
Serve sauce with pork roast.

Recipe courtesy of 'The Real Paleo Diet Cookbook'                                     

Sides

Melon, Cucumber and Mint Salad

Easy sides are key for backyard entertaining. No cook, minimal mess and easy to make! This salad encompasses all of those requirements and takes a new spin on the typical salads found at BBQs. Remember we are striving for different recipes that have that wow factors ;) 

Ingredients 

• 1 small honeydew melon sliced or cubed
• 1 cucumber sliced 
• 1/3 cup of finely chopped red onion 
• 3 tablespoons of chopped fresh mint
• 2 oz of Greek feta cheese (optional)
• Place in a bowl 

Dressing

• 2 TBS lemon juice 
• 1/4 cup extra- virgin olive oil
• 1 TSP honey
• pinch of salt
• black pepper to taste
• Place all ingredients in a small mason jar and shake to stir

Sprinkle dressing into the bowl of salad ingredients, toss and enjoy

Recipe Curtesy of Bakers Royale

Roasted Vegetable Side

If you are looking for a warm side to go with any main dish option then a one pan mixed BBQ vegetables dish is a good way to go. We chopped things so its a chunky side but you can chop finer if you would like. The recipe came from The Real Paleo Diet Cookbook but with more vegetables and twists.

Ingredients

• 4 medium carrots chopped
• 1 Spanish onion (or any onion you prefer) chopped
• 1 cup of brussel sprouts halved  
• 2 zucchini chopped
• 2 cloves of garlic (minced)
• 1 lemon sliced
• 3 tbs coconut oil 
• 1/2 TSP black pepper 
• 1 TSP fresh thyme 
• 3/4 cup of white wine
• 2 TBS finely snipped fresh parsley (final topping)
• 2 TSP finely shredded lemon peel (final topping)
• 2 TBS freshly snipped fennel fronds (final topping)

Directions

Heat BBQ to 350F

Using a BBQ safe or cast iron dish, add coconut oil, garlic, carrots, brussel sprouts, zucchini, and lemon slices. 

Sprinkle with pepper, fresh thyme and white wine to dish.

Place dish on the BBQ covered with foil. 

Roast the vegetables for about 15 min covered. Uncover the vegetables, mix and test them with a fork. You want the fork easily pierces the vegetables but you do not want the vegetables to be mushy. Depends on the thickness of the vegetables you chopped with depend on the remaining uncovered cooking time. If they are nearly done you want to uncover them for 5-10 minutes so some of the moisture evaporates. Longer if your vegetables are still hard. 

Once done, remove from heat and sprinkle on the fresh snipped parsley, fennel fronds and lemon peel. Mix together and serve. 

Dessert

Chocolate Chip Raspberry Shortbread

This recipe was recently posted on PaleOMG and OMG is it ever good! Though it calls for coconut cream from a can of coconut milk (let it settle, or put it in the fridge so the milk and cream separate), my favourite coconut milk, Aroy-D doesn't really separate. This is because it doesn't contain any thickeners- the reason it's my favourite. However, they do make a canned coconut cream that can be used in this recipe with no extra effort. I didn't have this on hand so just used about half a can of Aroy-D coconut milk and it turned out great any ways!

Ingredients
Crust:

• 1 1/2 cup almond flour
• 1/4 cup + 1 tbsp coconut flour
• 1/4 cup +1 tbsp tapioca flour
• 1/2 tsp baking soda
• 4 tbsp butter (original calls for ghee, I used butter, coconut oil will likely work as well)
• 4 tbsp maple syrup (honey should work also)

Chocolate Layer

• 1 cup chocolate chips (use Enjoy Life for paleo, allergen free)
• 1/2-1 cup Aroy-D Coconut Cream
• 1/2 tsp vanilla extract

Toppings

• 2/3 cup fresh raspberries
• 1/3 cup chocolate chips

Instructions

Crust: Preheat oven to 325F and line an 8x8 baking sheet with parchment paper. Mix all

crust ingredients into a food processor and process until combined and forms a ball. Spread dough into baking sheet and poke holes with a fork throughout so it doesn't bubble up. Bake for 17-20 min (depending on oven). Let cool for 10-15 minutes.

Chocolate layer: Melt chocolate chips over a double boiler or low heat. Let cool for 5 minutes. Mix in coconut cream and vanilla. (If it's not mixing in well, you can add it back to the heat to make sure it's smooth). Pour over the crust and sprinkle with remaining chocolate chips and raspberries.

Once assembled, place in fridge for at least 1 hour (or overnight) to set.

Note: For purchasing, the flours were purchased at Bulk Barn and the best selection of coconut milks and creams is Freshco.

Happy Barbecuing from The Coach House Team!!