*BACON BURGER DOGS*

waiting for the grill
The next time you can't decide if you want a bacon cheeseburger or a hot dog, consider this...the ultimate burger! Some folks will probably think that I have way too much time on my hands but I just love to play with my food! LOL!!! :))
These are amazing!

I started off with lean ground burger then added about 4 slices of bacon cut up.
Seasoning's! I added Garlic Powder, Onion Powder and Black Pepper
Squeeze some mustard in there...
Shake some Worcestershire sauce and Soy sauce in there for even more flavour.
Finally! Form burger into "dogs" around bamboo skewers, then wrap them in bacon! Mmm! Bacon!
I slow cooked them on the BBQ on the top rack.
Keep a close eye on them while on the BBQ. Due to the fat dripping off the bacon you are more than likely going to have a few grease fires spitting up and toasting your burger dogs, which could get pretty messy and result in black/burnt burger dogs

*SPIRAL CUT HOT DOGS*

Kids love those....

There’s been a video circulating rampantly about spiral cutting hot dogs. We thought it only seemed fitting to try it for ourselves and determine if it’s all it’s cracked up to be.
http://www.youtube.com/watch?v=NyieI2bxyIk

The first step was obviously to go out and buy some hot dogs and skewers. Easy enough. Every grocery store has wieners and almost all of them have skewers for shish kebabs.

That’s when things got a bit trickier. It turns out that I’m not that great with wieners.

I struggled to jam the stick straight through, my aim was pretty terrible.

Eventually I made it end to end with fairly reasonable straightness, or so I thought.

As I started to spiral cut, it became clear that my skewer was nowhere near centered. In some spots it was so bad that I was only cutting a couple millimeters deep.

First attempt complete; all fingers intact. They say practice makes perfect though.

The second time around I thread the skewer vertically and it worked much better. If you’re going to try this, I’d highly recommend that.

Obviously I wasn’t going to waste a perfectly good stick of meat, so both went on the grill.

I can’t lie, they look delicious on the grill.

Once they're cook.... coat your wiener with mustard AND ketchup. YUMMY!!! :))

*GRILLED VEGETABLE SKEWERS WITH A BALSAMIC VINAIGRETTE*

Warm weather calls for grilling, relaxing on the deck with a cold beverage in hand.
Often, when grilling, the focus is on the meat. I will be the first to admit that when I grill, meat is the highlight!
But these vegetable skewers are the perfect side to any meat. I brush the vinaigrette on after grilling as I find brushing it on while grilling can cause flare ups which can burn the skewers.
If you make these skewers, make sure you make plenty. People will gobble these up so quick you will wish you made more!
You can also use other vegetables including cherry tomatoes, yellow squash, zucchini or any of your favorite!

1 red pepper
1 green pepper
1 yellow pepper
2 medium red onions
15-18 large mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. dijon mustard
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, crushed
1 tsp. dried oregano
wooden skewers

Soak the wooden skewers in water for 15 minutes.
Whisk together the oil, vinegar, mustard, honey, salt, pepper, garlic and oregano.
Set aside until needed.
Wash and cut the vegetables (except the mushrooms) into large, evenly sized, chunks.
Stick the vegetables on the wooden skewers, in any order you wish.
Place on a hot grill and cook until they are just tender. Baste with the vinaigrette and serve.

*GRILLED CORN ON THE COB*

This corn is so very tasty and tender, love it, it’s so good. Make it even more special by spreading the corn with the different butters below. :))

6 ears corn
6 tbsp. butter, softener
Salt and pepper to taste...

Preheat an outdoor grill for high heat.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the barbecue. Cook approximately 30 minutes, turning occasionally, until corn is tender.

SUGGESTION: Take a strip of bacon and wrap it around the corn in a spiral fashion. Fold the corn husks back over, covering the bacon and corn. Tie the husks with butchers’ string; repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally, until bacon is cooked and corn is tender, approximately 15 to 20 minutes. Serve with butter, if desired.

*ASSORTED BUTTER*

*Jalapeno-Lime Butter
1/2 cup butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 tsp. sweet paprika
Mix in food processor and spread on corn

*Dill Butter
1/4 cup Butter, softened
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh dill
1 tsp. lemon juice
Mix and spread on corn

*Italian Butter
1/4 cup Butter, softened
1/4 tsp. garlic salt
1 tbsp. chopped fresh basil leaves
1 tbsp. chopped fresh oregano leaves
Mix and spread on corn

*Horseradish Parsley Butter
1/4 cup Butter, softened
1 tbsp. chopped fresh parsley
2 tsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
Mix and spread on corn

*Caesar Butter
1/4 cup (1/2 stick) butter, softened
2 tbsp. Grated Parmesan Cheese (I used freshly shredded Parm)
1 tsp. chopped fresh parsley
2 tbsp. Caesar dressing (I use Light Creamy Caesar)
Mix and spread on corn

*Basil-Parmesan Butter
1/4 cup butter, at room temp
2 tbsp basil chiffonade
1 clove garlic, minced
1/4 cup grated parmesan
salt and pepper
Mix and spread on corn

*Seasoned Butter
1/2 cup butter, softened
2 tsp. dried chives
1 tsp. dried dill weed
1 tsp. lemon juice
Dash of cajun seasoning
Mix and serve on corn.

*Cheesy butter
1/4 cup butter
1/4 cup grated parmesan cheese
1/2 tsp. italian seasoning
Mix and serve on corn.

CHICKEN CURRY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN) 
in the wake of my excitement insomniac,, this is what i came up with for you!

Harissa
1 tbsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dried crushed red pepper
2 tbsp olive oil
2 garlic cloves
3 tbsp Hungarian sweet paprika
1 1/2 tsp salt

 Chicken and dressing
2 tbsp plus 1/2 cup olive oil
5 tbsp fresh lime juice, divided
1 tsp finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Pinch of sugar

Preparation For harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes.
Cool completely.
Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder.
Add oil and garlic; grind to smooth paste. Stir in paprika and salt.
(Can be made 3 days ahead. Cover and refrigerate.)

For chicken and dressing:
Whisk
3 tbsp plus 1 teaspoon harissa
2 tbsp oil
2 tbsp lime juice, and lime peel in small bowl.
Rub mixture over all sides of chicken pieces.
Place chicken in 11x7x2-inch glass baking dish.
Cover and marinate overnight.

Whisk remaining
1/2 cup oil
3 tbsp lime juice
Pinch of sugar in medium bowl to blend.
Season dressing to taste with salt and pepper.
(Dressing can be made 1 day ahead. Cover and refrigerate.)

Preheat barbecue (medium-low heat).
Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total.
Let stand at room temperature.

BEEF AND GORGONZOLA SALAD

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Dressing:
3 tbls. balsamic vinegar
2 tbls. olive oil
1 lg. clove of garlic , minced
1/2 tsp. salt
1/2 tsp. pepper

12 oz. top sirloin steak
1 tbls. snipped fresh thyme
2 tsp. fresh rosemary

Mixed spring salad greens
1 red onion

Mix up dressing, brush steak on both sides, let sit for about 3 hrs. in fridge.
I bought mixed spring salad greens, washed and dried, put on plate.
Just before grilling steak, rub with fresh thyme, and fresh rosemary.
Slice red onion about in 1/4 inch slices, brush with dressing and grill with steaks.
Separate rings of onion after they are grilled, put on salads, put sliced grilled steak on top, drizzle with remaining dressing and top with crumbled gorgonzola cheese and some tomatoe wedges!! Yum!!
 

PORK SOUVLAKI

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lbs pork loin or tenderloin cut into 1 1/2 inch cubes
1/2 cup olive oil
1/2 cup lemon juice
2 tsp oregano
1 tsp salt
1 tsp pepper
8 cloves garlic minced

Combine above ingredients in a freezer bag and marinate 2-24 hours.
Put meat on skewers and bbq turning occasionally for about 20-25 minutes on low-medium heat.
Serve with tzatziki.

FANCY HOT DOGS

easy and good

8 weiners
2 slices cheese, either Cheddar or processed
4 slices bacon
8 hot dog buns
Condiments (mustard, ketsup, chopped onion, relish)

Slice wieners lengthwise, cutting only part of the way through.
Cut cheese into marrow strips.
Cut bacon in half lengthwise.
Place strips of cheese inside each weiner.
Wrap strip of bacon about in a spiral and secure with toothpicks.
Grill turning often until bacon is nicely cooked.
Split and toast the buns.
Let each add his own choice of condiments.

BARBECUED PORK TENDERLOIN

(RECIPE POSTED BY MELISSA MOASE)

1 pork tenderloin
1/4 tsp (1 mL) seasoned salt
1/3 cup (75 mL) barbecue sauce
1/4 cup (50 mL) bottled terriyaki marinade or glaze
2 tbsp (25 mL) finely chopped onion

Heat grill.
Sprinkle pork with seasoned salt.
In small bowl, mix remaining ingredients. Brush pork with barbecue sauce mixture.
Place pork on grill rack over medium-low heat.
Cover grill; cook 18 to 22 minutes, turning several times and brushing generously with remaining sauce, until pork has slight blush of pink in centre and meat thermometer inserted in centre reads 160ºF. Discard any remaining sauce.

JAVA RIBS

(one of my favorite)

3 lbs. pork spareribs

Java Marinade:
3/4 cup prepared strong coffee
3/4 cup ketchup
1/3 cup brown sugar, packed
1/4 cup apple cider vinegar
2 tsp. Worcestershire sauce

Boil ribs for 45 minutes. Drain. Cool a bit.
Mix java marinade and place in large Ziploc bag. Add ribs.
Ziploc the bag so there is no air. Place bag in fridge for a few hours before cooking to let marinate.
Cook on barbecue, brush with your favorite barbecue sauce.
Turn often for 10 to 20 minutes until sizzling and glazed. YUM!!!

ISLAND-IN-THE-SUN CHICKEN

4-5 chicken breasts
Salt and pepper
1/2 cup barbecue sauce
1/4 cup honey
2 tbsp. lemon juice
1 tbsp. soya sauce
1/4 tsp. ground ginger
1 clove garlic, crushed

Boil chicken for 20 minutes.

Mix remaining ingredients together. Marinate chicken with sauce for an hour.
Grill chicken until brown, brushing frequently with sauce until done.