· The Hot Line - Newsletter
Mar. 2010: Grilling with Lemons

March 2010
Welcome Welcome to March's Hot Line. This month we're focusing on lemons and grilling. And, to enhance the already amazing value of this newsletter, we're featuring two (2!) recipes this month. Wow. Grilling with lemons is often overlooked. It's almost like it's too easy. Maybe people consider it cheating. After all, a spritz of lemon on just about anything that's on the grill makes your food taste fresher and highlights many of the other flavours in the dish. Lemon is an obvious choice when grilling fish but it also adds depth to loads of other items including vegetables, pork (greek-style ribs, yummy) and poultry dishes. Using lemon as a marinade for grilling is a natural. As the ‘acid' in a marinade formula, lemon, and other citrus juices, are perfect (for a good explanation of how to construct a marinade according to a formula click here.) And speaking of lemons, our much ballyhooed ‘Lemon Recipe' contest was a total bust. Not one entry. Not one. Do you people realize the prize you missed out on? It was huge. Oh well, next time be ready to submit your recipe when we ask - obviously the chances of winning are considerable.

Barbecue Tipster
  For a simple vegetable dish on the barbecue, fill a grill topper with sliced, mixed vegetables (carrots, peppers, mushrooms etc.) and grill for about twelve minutes. Coat with olive oil and salt. Juice a few lemons on top of the vegetables after twenty minutes and leave the juiced lemon in the basket with the vegetables. You'll get a fuller, ‘more lemony' flavour if you leave the lemon rind in the basket while the vegetables grill for another ten minutes or so.

Gotta Have It Maybe you've heard about ‘bio-ethanol' fireplaces? They're a new product in the fireplace category. They consist of a stainless steel pan that holds and burns liquid fuel and some sort of frame. The frames we have in stock are very clean and contemporary. Naturally, they are built to withstand some heat. They can be surface or wall mounted. Come in and check them out at our Calgary North store.
  And, speaking of fireplaces, if you've been considering an electric fireplace, we've currently got 30% off of all our Dimplex electric fireplace packages. Come into any of our stores and check it out (30% discount cannot be used in conjunction with any other offer).
Our patio furniture is starting to arrive for the spring/summer season. A reminder: we typically sell out of some patio sets early. So, if you've got your heart set on some new furniture, it's not too early to start thinking about it.

Meet the Experts This is a picture of Rob and Kristen at our Calgary North store. Rob is on the left. He's been with us for almost two years now and is a pleasure to have around even if he does make odd faces when girls get too close to him (see picture). Rob's specialty is...actually, he's more of a generalist; he knows ‘a lot about a lot'. Helpful too. Rob is super easy to talk to and has lots of interesting stories. We have two Robs working with us at the Calgary North location. That's confusing so we call this one "Rob E". "E" as in "Elvis". We realize that this is not the catchiest or most original of nicknames and we are currently taking (clean) suggestions. Rob loves to Barbecue. His favourite tv show is ‘BBQ Pitmasters'. In fact, he's a little bit weird about that show - he's like my grandma and Coronation Street. Rob's favourite food to grill is smoked ribs finished with barbecue sauce. These days he does his grilling on a Napoleon gas barbecue and/or a Big Green Egg. As far as lemons are concerned, Rob's go-to, grilled vegetable recipe is to put some asparagus on the grill with lemon juice, garlic and butter brushed on top. It's a simple crowd-pleaser (and everyone loves simple crowd pleasers - just ask Britney). Rob's favourite pie is Lemon Meringue. Rob recently got engaged to a lovely lady named Dayna who makes cool t-shirts. They're getting married this May so drop by the store and wish Rob well. We're all hoping that they'll raise a thriving brood of grillers.

Recipe of the Month As promised - two recipes! Grilled Artichokes with Grilled Lemon Mayonnaise Recipe courtesy Emeril Lagasse and www.foodnetwork.com Ingredients for Grilled Artichokes
  • 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
  • 1/4 cup salt, plus 1 teaspoon
  • 2 lemons, cut in 1/2
  • 1 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces herbed goat cheese, crumbled
Grilled Lemon Mayonnaise, recipe follows Ingredients for Grilled Lemon Mayonnaise
  • 2 lemons, halved
  • 1 large egg
  • 2 to 3 tablespoons water
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • Pinch cayenne
Lay out your ingredients. Preheat the grill to medium-high.
Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.
Squeeze the lemon juice into the bowl of a blender or food processor.
Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend. Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using. (Mayonnaise will keep refrigerated for up to 24 hours.)
Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil. Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.
Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke. In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.
Preheat the grill to medium-high. Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes.
Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.
Recipe #2... Grilled Lemon Prosciutto Scallops Courtesy of Matt Dunnigan and www.foodnetwork.com Ingredients
  • 18 Large scallops beard removed
  • 2 teaspoons garlic
  • 9 pieces of prosciutto very thinly sliced
  • 4 lemons cut in wedges
  • Olive oil
  • Pepper to taste
  • 6 bamboo skewers soaked in cool water for 30 minutes
Assemble your ingredients. Tip: cut the lemon wedges a lot smaller than we did in the picture. Ours were so big they ‘lifted' the scallops too high off the grill.
Remove the mussel attached to the scallop if it's not already done by your fish monger. (You DO, have a fish monger don't you?) Line a tray with paper towel, place scallops on the tray and pat dry. By removing any excess moisture the scallops will sear and crisp up on the outside instead of steam on the grill. Sprinkle scallops with garlic and pepper. Slice the prosciutto in half lengthwise. Wrap the scallop with prosciutto around the edge, (so it looks like a drum) leaving the top and bottom exposed. Skewer wrapped scallops through the sides and alternate scallops through the lemon wedges (3 scallops per skewer and 2 lemon wedges).
Grill over direct heat.
Drizzle evenly with olive oil. Place scallops on the grill. Slide tin foil under exposed skewers handles to prevent the wood from burning. Cook scallops for 2 minutes per side. Or until bacon is crisp and lemons are charred.
Remove scallops from the grill. To serve, drizzle with the charred lemons for flavor. We loved this recipe - try it. And check out Matt Dunigan's other recipe's too.

The World of Barbecue Here's a barbecue picture from a few years back. We just like it.
Lunches around HQ:
Radha cooked Trinidadian chicken, with homemade hot sauce. Super!
Shawn is a bbq nut. He went all-in and grilled homemade gyros (recipe incoming in a future issue of The Hot Line.)
Hiram cooked Caribbean Jerk Ribs on a charcoal and a gas barbecue. Along with the ribs was an Italian potato salad and fruit cocktail.
This is Mark from Calgary. Mark's a dude. In the picture above, he's planking sweet potatoes, grilling green beans AND cooking a turkey over charcoal with a rotisserie. Enough about Mark, what did YOU cook for dinner last night? For sending us his grilling picture, we're sending Mark a $25 gift certificate that can be used in any of our four stores. We're nice like that. How about you? Do you have a grilling picture you can send us? We'll make it worth your while...

This Month's Winners
Every single month, we randomly draw four winning names (one per store) from our newsletter mailing list. We only post the winning names below so you've got to keep your eyes peeled each month. If you win, you can claim your prize by stopping by the Barbecues Galore in your area with your photo identification. Congratulations to this month's winners of a lemony prize pack: Carol Armstrong (Calgary South) Klynt Sikstrom (Calgary North) Cheryl McQueen (Burlington) Karen O'Malley (Oakville)  

Next Month's Issue
  Next month we're going to learn a bit about Korean barbecue. We're hoping for a feature interview with Kim Jong-Il about his favourite foods to grill - stay tuned!

Contact Us We want to hear from you! If you have any questions or concerns, please contact us at: query@barbecuesgalore.ca Remember, an archive of our past newsletters can be found at www.barbecuesgalore.ca

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