1. Clementine, edamame and Brussels sprouts salad:
This recipe was created by my friend Vanessa, a nutritionist in the Quebec City region. This recipe won us over during the holidays. Really fresh, requires a bit of cutting and a few minutes but is definitely worth it. Don't necessarily rely on the quantities, since for me, it's served with several other sides, but to give you an idea for 3 to 4 people, here are the quantities:
What you need:
-2 Clementines
-1 packet of Brussels sprouts from the market
-1 bag of Edamame (Get the bags from the frozen food section, but ideally without the pods, it's quicker ☺)
-1 box of feta cheese
-1 Celery
- California BBQ Quebec dry marinade
Preparation:
1-Cut the Brussels sprouts in 2, add olive oil and California spices (a classic!). Grill them on a Cookina baking sheet (insert product link). Add the edamame on the sheet.
Tip: If you don't have a Cookina sheet , aluminum foil or a stainless steel vegetable sheet can be used.
2-Cut the celery and feta into pieces. Peel your clementine and put all the ingredients in a bowl. Then pour in the brussels sprouts and grilled edamame.
3-Serve with a vinaigrette of your choice. For my part, I love the classic dijon - olive oil, but it could also be a vinaigrette from the market.
Thanks to: @vdnutrition.canada
2- Grilled carrots
Simplicity with a capital S.
What you will need:
-Carrots
-Honey
-Thyme
Preparation:
Grill your carrots on a stainless steel vegetable rack , or on your trusty Cookina. Since I'm using charcoal, I grill my carrots indirectly, to prevent them from blackening too much before they're cooked. Add the honey and thyme halfway through cooking.
3-Salad: Combined ideas
This salad is a mix of two recipes from the guys, which I really like. And also because it pleases my carnivorous friends, who like to see beef in my menus. So here it is.
What you need:
-1 Rib steak
-1 Elizabeth blue cheese
-1 Romaine lettuce
-Olive oil
-1 Green onion
- MTL BBQ Quebec dry marinade
- California BBQ Quebec dry marinade
Preparation:
1-Let the rib steak rest on the counter for 1 hour. Add the MTL BBQ Québec dry marinade. Sear your rib steak for 2 minutes on each side using direct cooking. For charcoal fans, you can sear it directly in the embers; caveman style.
2-Then put in indirect cooking and cook until an internal temperature of 125 degrees F. Remove and place in aluminum foil to obtain a temperature of 130 degrees F. (Medium rare)
3-Cut romaine lettuce in half lengthwise. Add olive oil and California dry rub. Grill over direct heat until lettuce is charred.
4-Remove, cut, add the rib steak slices and crumble the blue cheese over the steak slices. Garnish with chopped green onions (to taste)
4- Summer salad
My summer classic. Everything is done on the BBQ, so a glass of white wine is highly recommended with this recipe.
What you will need:
-1 block of Halloumi cheese
-2 Zucchinis
-1 packet of cherry tomatoes
-3 to 4 slices of bacon
-MTL dry marinade
-Tex Max dry marinade
Preparation:
1-Put the bacon slices on the Baconiseur and put on indirect cooking. Cut the zucchini into strips and add olive oil and MTL spices.
2-Grill on a stainless steel baking sheet, a cookina sheet or aluminum foil.
3-Add Tex Max spices to your Halloumi cheese and grill it directly on the BBQ. Cook for about 2 minutes on each side.
4-Mix the zucchini with the chopped cherry tomatoes. Cut the bacon and Halloumi cheese and mix everything together.
Tip: For a little spicy touch, I add Tex Max spices to my cherry tomatoes and add a mixture of olive oil and sambal oelek to my salad.
5. Cauliflower and shrimp
Because I love cauliflower SO MUCH and I don't think it's used often enough, I like to grill it with shrimp. It would probably be super cute on a wooden skewer, but for all the minutes it would take me to fork it all up, I'll just do it straight up in a bowl. Just as good, I promise.
What you need:
-1 cauliflower
-1 lemon Coriander -
-California Spices
- Funky Chili Sauce
-8 to 9 large shrimps
