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bbq

Easy BBQ Coq au Vin

EAT, family meals By July 17, 2014 Tags: , , , , , , , , , , No Comments

Coq au vin bbqA favourite dish of mine from the time I was a small child, Coq au Vin has always been a labour of love. Asked to test the Clubhouse LaGrille Smokehouse Maple Marinade in a coq au vin recipe, I was elated!! Armed with bacon, chives, chicken and homemade stock, I was ready! And then I fell. And broke my wrist. Now the challenge was twofold – could I make a coq au vin that is not as labour-intensive as my age-old recipe? And could I manage it with only my dominant hand…

The answer to the second question became fairly apparent as my husband helped chop and lift my stunning Le Creuset pot to the stove. This recipe development experiment would be a family affair, and with my husband involved, it had to involve the grill! The recipe was adapted from the Clubhouse website, which allows you to print ideas in popular recipe book sizes using backgrounds you choose yourself. I was astonished at how simple and full of flavour the dish was, and I only added a few of my own ideas! It also had the added benefit of very easy clean-up facilitated by grilling the chicken on the BBQ.

All You Need for Easy BBQ Coq au Vin:

1 ½ lbs (750 g) chicken thighs
5 tbsp (75 mL) Club House La Grille Smokehouse Maple Rub Marinade, divided
2 slices bacon, chopped
1 cup (250 mL) each pearl onions and quartered mushrooms
1 cup (250 mL) no salt added diced tomatoes with juice
2 cups (500 mL) homemade Chicken Stock
1 cup (250 mL) red wine
2 tbsp (30 mL) Club House Rice Flour
2 tbsp chives
2 tbsp sage leaves
1 tbsp tomato paste

Easy BBQ Coq au Vin

All You Do for Easy BBQ Coq au Vin:

1. In a medium bowl, combine chicken thighs with 3 tbsp (45 mL) rub marinade and marinate for 30 minutes.
2. On a medium heat grill, cook chicken thighs on both sides for 7 minutes making sure to obtain good grill marks and making sure not to burn chicken.
3. In a medium saucepan on high heat, sauté bacon, pearl onions and mushrooms for 2 minutes. Add remaining rub marinade, tomatoes, chicken stock and grilled chicken thighs.
4. Combine red wine and rice flour along with some of the liquid from the pot to make a roux. This will help you avoid lumps in your sauce. Add it to the above mixture and stir well. Bring to a boil, cover, remove from heat and place into a preheated 375°F (190°C) oven. Cook for 30 minutes, or until internal temperature of chicken reaches 165°F (74°C). *You could also assemble all of the ingredients in a slow cooker after grilling the chicken.
5. Serve over your favorite pasta or rice.

In all, we had a wildly successful dinner with very easy cleanup. The only problem was that there were no leftovers….

What are some of your favourite things to make on the grill? Share your stories with me on Twitter using the hashtag #FlavourStory!

Easy Coq au Vin

Disclosure: This is a sponsored post made possible by Clubhouse La Grille. All images and opinions are our own.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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The Great Canadian Grille-Off

EAT, entertain By June 27, 2014 Tags: , , , , , , , , , , , , No Comments

Great Canadian Grille-OffIt’s almost here!! Canada Day long weekend is as synonymous with outdoor grilling as Victoria Day is with the number 24. You have the grill, the apron and the tools that a certain someone received for Father’s Day, but now comes the hard part: recipes and spices. My son has taken to creating special dry rubs for ribs and marinades for beef, but at the age of eight he’s no match for the two celebrity chefs going head to head for a culinary Canada Day grilling dual! It’s The Great Canadian Grille-Off!

Throughout the summer, eight celebrity chefs from across Canada will compete in four culinary duels to determine the best barbecue recipes using Club House products. To celebrate this Canada Day long weekend, chefs Karen Barnaby and Trevor Bird will try their hand at recipes they have created using Club House products – namely La Grille Wild Whiskey Smoked BBQ Sauce and La Grille Vintage Smokehouse with Honey BBQ Sauce. So what will it be? Karen’s Easy BBQ Beans or Trevor’s Whole Roasted Duck? You decide! Your vote could snag you a prepaid $500 credit card or a grilling party for yourself and 5 friends hosted by a celebrity chef, plus a $2,000 pre-paid credit card to use towards the grill of your dreams! You have one week to vote on the Club House LaGrille Facebook page. Just be sure to rinse the sauce off your fingers before you hit the keyboard.

Wild Whiskey Smoked Easy BBQ Beans by Karen Barnaby

UM: Why did you choose this dish?
KB:
Baked beans are great with barbecued food. When the inspiration hits, I want beans that are quick and delicious. The recipe is fast and easy, and can be cooked outside on a BBQ burner. For the delicious part, La Grille Wild Whiskey BBQ Sauce provides that.

Karen Barnaby BBQ BeansPrep Time: 20 Minutes
Cook Time: 30 Minutes

Ingredients (Serves 4)

Directions:

  1. Drain the beans and rinse under cold water. Set aside.
  2. In a pot, over medium high heat, cook the bacon until browned.
  3. Add the onions and garlic and cook until soft.
  4. Add Club House La Grille Wild Whiskey Smoked BBQ Sauce, brown sugar, tomato paste, water, Worcestershire sauce, chili powder, cumin, salt and pepper.
  5. Bring to a boil then reduce to a simmer and add the beans.
  6. Simmer for 30 minutes, stirring occasionally. Add a little water if the mixture looks too dry.
  7. Check the seasoning and serve 

Chef Trevor Bird makes a delicious Whole Roasted Duck with Vintage Smokehouse with honey BBQ sauce! Try it for your next backyard BBQ party!

Whole Roasted Duck with Vintage Smokehouse Honey BBQ Sauce       

UM: What makes this dish such a popular choice  at Fable Kitchen, your restaurant in Vancouver?
TB: At Fable we do a lot of family style cooking, and our whole duck is always a hit. With the long slow roast and heavy basting of the duck, it makes for a nice sticky glaze that will impress.
Whole Roasted Duck with Vintage Smokehouse Honey BBQ SauceYield: 4 portions
Prep time: 10 – 15 minutes
Cook time: 6 hours in oven

Ingredients:        

 

Procedure:                                                                                                               

1. Preheat oven to 250F, or 225F in a convection oven
2. Take your whole duck and wash the outside well, pat dry and season with salt and pepper
3. Mix the BBQ sauce and vinegar with a brush
4. Place the duck in the oven, after 3 hours of cooking, start to brush the duck with the BBQ sauce every 30 minutes
5. Check the duck after 5 hours. The leg should pull away from the body very easily like a confit.
6. If not ready, leave in the oven 1 more hour.
7. Serve on a platter with your favourite grilled products, roasted potatoes and a side of the Vintage Smokehouse with Honey BBQ sauce                                  

The whole bird falls apart so just grab some forks and dig in!

Which will you choose? Vote now and let the (Canada Day) games begin!!

Would also love for you to share your summer grilling stories with me this weekend! Tweet @urbanmommies using the hashtag, #FlavourStory

 Disclosure: This post was sponsored by Club House. All opinions about how yummy the recipes have been are our own.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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Summer BBQ tips

A Chef’s Summer BBQ Tips

EAT, entertain By August 2, 2013 Tags: , , , , , , , , , , , , No Comments

Summer BBQ TipsJust in time for a long weekend, we have a special treat for you: a chef’s summer BBQ tips!  Chef Tom Filippou, Executive Chef President’s Choice Cooking Schools has given us an exclusive interview about the current trends and tips in BBQ.  Here he talks overcooking, smoking, menus and marinades.  Enjoy, and feel free to extend a dinner invitation to our team…  Have a great long weekend!

1.  What are this summer’s current trends in BBQ?

I would say that one of the hottest trends right now is incorporating traditional North African spices and flavours into your foods.  We’ve just introduced our PC black label harissa spice blend that is a Moroccan seasoning blend of crushed hot red chilies, cumin, ground caraway, coriander, garlic, sea salt and spearmint leaves adds a bold and slightly smoky kick to stews, grains and vegetable dishes. Not only can you use it to season your meats, but it also becomes a condiment when blended with olive oil to make a thick paste which is a really unique way to spice up your burgers or chicken.

Also, a fairly new trend that we’ve really been a bit of a trendsetter in is grilling cheese on the barbecue.  For example, we have a great mild-tasting Mediterranean-inspired PC Halloom Cheese that is great for the grill because it resists melting, holds its shape and great to add to kebabs, summer salads and sandwiches. Also, one of my favourite new foods this summer is our PC Cedar Plank Brie. The wood protects the double-cream Brie from the flames while the smoke imbues it with flavor. It even comes with our PC Memories of Tuscany Sauce  that adds sweet and tangy notes to the creamy cheese. Both of these are really unique foods to offer your guests and I think we’ll start to see more and more cheese on the grill.

Lastly, slow cooking on the barbecue using smoking and indirect heat are always very popular every summer.

PC Cedar Plank Brie2.  How do you ensure that you’re not overcooking your meat and vegetables on the grill?

The number one thing to do to ensure that you don’t overcook anything on the grill is to be attentive. Be focused on what you’re doing, don’t get distracted by trying to make other foods at the same time in the kitchen.

Also, get to know your barbecue and find out the “hot spots” and “cool spots” on your barbecue, this will help prevent charring and burning.

Lastly, I always teach people to use the “touch method.” This is what most chefs are taught to use, especially with meat and chicken. When you touch the meat, the firmer it is, the more cooked or well-done it is. If the meat is softer or pliable, the more undercooked it is.

3.  People keep talking about smoking on the BBQ.  How do you do it and what flavours are your favourites?

This is my super simple way to do smoking….

1. Soak your wood or wood chips in water for at least an hour before your barbecue

2. Strain your wood or wood chips

3. Wrap aluminum foil around the wood and pop some holes in it to allow the smoke out

4. Put the wood on the barbecue and put the heat on very low

5. Place your meat on the wood

6. When the chips start smoking, close the cover of your barbecue and keep the cover down so the flavor from the smoke imbues the food

Tom’s tip: for even extra flavor, soak your wood or woodchips in bourbon or apple juice the night before.

 4.  If you’re doing an easy BBQ with friends, what is your typical menu?

I always tell people to use the barbecue as much as possible to keep you outside with your guests instead of inside the kitchen.

I like to start off by having some bite sized chicken or beef kabobs or a great skewer (like the one that uses our PC Halloom cheese with sundried tomatoes) to serve to guests to snack on when they arrive.

Or serving our PC Cedar Plank Brie with some pita crackers is also a great unique offering for your guests that they will love.

Another neat idea that I’ve served my guests before is barbecuing a pizza and slicing it up into bite sized pieces to serve as a mini appetizers to guests when they arrive.

In terms of a main course, it’s always great to serve a grand finale like ribs served with a great barbecue sauce like our PC Molasses, Brown Sugar and Bourbon Barbecue sauce. If you’re going to do ribs, use indirect heat and let them cook for an hour or so.

Also, something really interesting that I’ve been doing lately that kids and parents love is setting up a D.I.Y. burger bar. Serve a really popular burger such as our PC Free From Angus Burger (serve the PC Free From Mini Sliders for the kids) and then set up unique condiments in serving bowls instead of the usual ketchup and mustard. Our new PC Condiments such as our PC Kimchi Korean-style condiment, our PC Soffrito Relish or our PC Maple Mustard are great crowd pleasers and conversation starters.

5.  Meats: marinate or flavour injection?  Or neither?

This all depends on the cut of meat you’re using. The tougher the cut of meat (such as a flank steak or a sirloin) the more you should marinate. True marinading is used to breakdown the connective tissue found in tougher cuts of meat. For meat that has a lot of marbling, you don’t need any marinade (such as a rib eye or fillets). Chicken can be marinaded or grilled without, depending on your individual preference.

When choosing a marinade, make sure it has a citrus or vinegar base (these are best to breakdown the connective tissue) or try any of our premade PC Marinades.

These recipes and more are available at www.PC.ca. The President’s Choice items Chef Tom mentions are available at Real Canadian Superstore, nofrills, and Extra Foods locations.  Happy Grilling!!

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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Summer Asian Pasta Salad

EAT, family meals By August 13, 2012 Tags: , , , , , , , 1 Comment

With all the barbeques, picnics, and entertaining we do all summer long, this Asian Pasta salad is sure to be a hit wherever you take it. It can easily be doubled for big crowds, and is quick and easy to prepare.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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Unique Fathers Day Gifts for Dad

fitness, GEAR, style, tech By June 6, 2012 Tags: , , , , , , 2 Comments

Father’s Day is a tough one.  PS – socks and ties just don’t really cut it.  Here are a few curated picks that we’ll be ordering.  And probably using for ourselves..  (That’s when you get them for the father of your children instead of your own dad so the items are.. ahem.. nearby.. for your personal use.)

This was so awesome we actually already bought one for the office.  Sorry dad.  A new take on the retro polaroid, the shots from the Fuji Instax Mini 50s Camera come out immediately and in a mini size – about half the width of an old-fashioned polaroid.  And you don’t have to wave them in the air either.  Available at Caya.

What man could possibly attempt a camping trip without his R2D2 Folding armchair? If he’s into starwars you might want to check out our feature on the hand-knit R2D2 hat as well…. Available at  www.thinkgeek.com

CHARGE ‘N’ FRUITS Designed Docking Station: The most decorative way to charge cell phones and MP3 players: definite shapes and creative styling. Simply load your charging cable through the fruit from above and place the cord in the cable channel at the bottom.  Caya.ca

Blown Away: A Year Through the Lens of The Tornado Hunter.  I was so riveted to the photos in this tome that I could feel my testosterone level rising.  Showcasing the surreal, scary, romantic electricity of tornadoes across North America, Greg Johnson’s stunning book can be found at WalMart and online at chapters/indigowww.tornadohunter.ca (Oh – and if you comment on this post with your fav idea for dad you get an entry to win one!)

WEBER FIRESPICE® TRIAL-SIZED SMOKING KITS: Not sure what flavour dad likes to smoke? Here’s an opportunity to sample different smoking woods – hickory, cherry, apple and more. Comes in assorted four and six packs.  Pair it with Weber’s Smoke™ cookbook written by New York Times best-selling author and James Beard Award Nominee Jamie Purviance. It reveals the secrets to infusing rich, smoky flavours into almost any dish on any barbecue including  gas, charcoal, or smoker. www.weber.com

Date night with Dad. Especially wonderful for the dad who doesn’t get much one-on-one time with the kids, here is an opportunity for the children to share ideas as to what a perfect date with dad would look like: Building a model airplane? Learning how to fly a kite?  fly fishing?  Yes please. 12 different ideas for activities to do with your dad for a special date.  Brilliant DIY idea by the Happy HomeMaker.

Collapsable shot glass.  You couldn’t possibly go on a golf course without one of these.  Or to Europe.  Or to the office.  Just sayin’

www.thinkgeek.com

The Man Bouquet.  Attach assorted cigars, beers and Dad’s favourite items to small dowels and ‘plant’ them in a huge pot.  (You might also want to include some lingere for yourself, which we’re sure he’d also enjoy.)  Idea and photo by: Elyse Nichol

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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