Vodka Lemon Shrimp

 Your guests will be clamouring for a second and third helping of these tasty shrimp

Vodka Lemon Shrimp
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Ingredients
  1. Vodka Lemon Sauce
  2. 3 tbsp granulated sugar 45 mL
  3. 1 tbsp grated lemon zest 15 mL
  4. 1⁄3 cup freshly squeezed lemon juice 75 mL
  5. 1⁄4 cup vodka 50 mL
  6. 1⁄4 cup olive oil 50 mL
  7. 11⁄2 tsp minced gingerroot 7 mL
  8. 1 clove garlic, minced 1
  9. 1⁄4 tsp salt 1 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. 30 medium or large shrimp, peeled 30
  12. and deveined (about 1 lb/500 g)
  13. 1⁄2 tsp cornstarch 2 mL
Instructions
  1. Soak 10 wooden skewers in cold water for 30 minutes. Preheat barbecue grill to medium-high and grease the grates.
  2. Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  3. Place shrimp in a deep bowl and spoon 3 tbsp (45 mL) sauce over top; toss to combine. (Do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp). Set the
  4. remaining sauce aside in the saucepan. Thread shrimp onto skewers, leaving space between pieces. Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  5. Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers, along with small cocktail plates for your guests.
  6. Makes 10 skewers.
Notes
  1. Tip: When buying fresh gingerroot, look for firm pieces. If the skin is wrinkly, it’s past its best. To peel ginger, hold it in the palm of your hand and use the edge of a teaspoon to scrape away the skin, getting into all the crevices and around the knobby bits. Break the peeled ginger into smaller pieces and wrap tightly in a double layer of plastic wrap. It will keep in the fridge for a couple of weeks and in the freezer for several months.
  2. Variation: You can also cook the marinated shrimp on the stovetop. Heat a large nonstick skillet over medium-high heat. Sauté shrimp, shaking pan, for about 4 minutes or until pink and opaque.
  3. I like to give homemade gifts – which one of my children would you like?
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 I like to give homemade gifts – which one of my children would you like?

Sticky Asian Pork Burgers

 Add some sizzle to your next BBQ

Sticky Asian Pork Burgers
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Ingredients
  1. 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
  2. 1⁄4 cup milk 60 mL
  3. 1 lb lean ground pork 500 g
  4. 1 clove garlic, minced 1
  5. 2 to 3 tsp minced gingerroot 10 to 15 ml
  6. 2 tbsp hoisin sauce 30 mL
  7. 1 tsp Asian chili paste (see tip below) 5 mL
  8. Salt and freshly ground black pepper
  9. 2 tbsp sweet chili dipping sauce 30 mL
  10. 4 kaiser buns, halved and toasted 4
  11. Mayonnaise
  12. Shredded lettuce (optional)
Instructions
  1. In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
  2. Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
  3. TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
  4. Serves 4.
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Serves 4.

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Patio Ribs

A great summer favourite

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
  5. Where there’s a will, I want to be in it!
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Sweet and Sour Chili Ribs

The aroma of these ribs will bring your family running. Prepare the ribs at noon, place them in the oven and get on with the rest of your day

Sweet and Sour Chili Ribs
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Ingredients
  1. The aroma of these ribs will bring your family running.
  2. A great dinner to prepare at noon, place in the oven and forget. Serve with rice and a green salad.
Ingredients
  1. 4 lb. baby back pork ribs
  2. 3/4 cup brown sugar
  3. 1/2 cup ketchup
  4. 1/2 cup white vinegar
  5. 2 Tbsp. Worcestershire sauce
  6. 1 tsp. chili powder
  7. 3/4 cup water
  8. 1 onion, diced
Instructions
  1. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6.
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We really don’t need any calendars – when it rains, it’s Sunday.

Jerk Chicken with Pineapple Rum Glaze

Great for grilling in your shorts or parka – it’s really that good

Jerk Chicken with Pineapple Rum Glaze
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Ingredients
Rub
  1. 1 Tbsp. dark brown sugar
  2. 1 1/2 tsp. coarse salt
  3. 1 tsp. coriander
  4. 1/2 tsp. freshly ground pepper
  5. 1/2 tsp. dried thyme
  6. 1/2 tsp. onion powder
  7. 1/2 tsp. allspice
  8. 1/2 tsp. cinnamon
  9. 1/4 – 1/2 tsp. cayenne pepper
  10. 8-10 chicken legs, rinsed and patted dry
  11. 1 1/2 Tbsp. vegetable oil
  12. 2 garlic cloves, minced
  13. 2 green onions, minced
Pineapple Rum Glaze
  1. 1/4 cup butter
  2. 1/4 cup packed brown sugar
  3. 1/4 cup dark rum
  4. 1/4 cup pineapple juice
Instructions
  1. To make rub: Combine ingredients and set aside.
  2. Place chicken in a 9×13″ pan and drizzle with oil, rubbing over chicken on all sides. Sprinkle rub, garlic and onions on the chicken, patting rub into meat with your fingers. Refrigerate at least 1 hour.
  3. To make glaze: combine ingredients in heavy saucepan and simmer 7-10 minutes over medium-high heat.
  4. Oil the grill and heat barbecue to high. Arrange chicken on grill. Brush with glaze and cook, turning frequently, until brown and no longer pink in the middle. Serve drizzled with any remaining glaze
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Cedar Plank Salmon with Cucumber Dill Sauce

Don’t let your summer go by without serving this delicious salmon

Cedar Plank Salmon with Cucumber Dill Sauce
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Ingredients
  1. 1 untreated cedar plank
  2. 2 shallots, diced
  3. 10 cloves garlic, minced
  4. 3 Tbsp. snipped fresh dill
  5. 3 Tbsp. chopped fresh thyme
  6. 2 Tbsp. chopped fresh cilantro
  7. 2 Tbsp. grated lemon zest
  8. 3 Tbsp. fresh lemon juice
  9. 2 green onions, chopped
  10. 1 tsp. olive oil
  11. 3-4 lb. salmon filet
  12. salt and freshly ground pepper to taste
Cucumber Dill Sauce
  1. 1/4 English cucumber
  2. 1/4 tsp. salt
  3. 1 cup plain yogurt
  4. 1/2 cup sour cream
  5. 1 tsp. lemon juice
  6. pepper to taste
  7. 3 green onions, finely chopped, white part only
  8. 2 tsp. chopped dill or 1 tsp. dried
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  3. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  4. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  5. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  6. Drain water from cucumber and add to yogurt mixture.
  7. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil.
  3. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  4. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  5. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  6. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  7. Drain water from cucumber and add to yogurt mixture.
  8. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
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