Queen Victoria may not have been the girl of your dreams, but her holiday could bring you to the
grill of your dreams. As people fire up the outside ovens for another year, it's important to remember your
safety rules. Make sure you check on the appliance before lighting it up for the first time this year and be sure to keep kids and pets away from the open flame.
So what can you make if you don't have the desire for the usual burgers and hot dogs? The gang at
Longo's came up with some suggestions and provided
CityNews with these recipes for a few unique and healthy meals:
Grilled halibut with orange-grapefruit fennel salsa
For the Salsa:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp chopped fresh cilantro
- 2 tsp soy sauce
- 2 tsp minced, peeled fresh ginger
- 2 tsp honey
- 2 oranges
- 1 large ruby red grapefruit
- 1 medium fennel bulb, trimmed, cut into matchstick-size strips
- 1/2 medium-size red onion, thinly sliced
In a mixing bowl, whisk together first six ingredients. Cut peel and white pith from oranges and grapefruit; discard. Holding fruit over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead.)
For the halibut:
- 4 4-6 ounce fresh halibut steaks
- 3 tbsp olive oil
- 1 tbsp soy sauce
- 1 clove garlic, minced
In a glass bowl, combine ingredients and pour over fish. Season with salt and pepper. Place on grill over medium-high grill and cook approximately 4 minutes per side. Transfer fish to platter and spoon salsa over top. Garnish with chopped fresh cilantro.
Makes 8 servings
Health benefits: Per serving using 4 oz of halibut: 360 calories; 19 g, protein; 26 g fat; 12 g carbohydrate; 2 g fibre; excellent source of Omega-3 Fatty Acids, excellent source of Vitamin C, source of fibre
BBQ Pizza
Work the dough as little as possible, being careful not to stretch too thin which might cause it to scorch or burn on the grill. Brush with good quality olive oil and sprinkle generously with ground cornmeal before placing on a very hot grill, with a very low flame. Allow for about 3 minutes per side; remove and begin layering on your favourite toppings. Be creative; remember there are no rules in pizza-making! Just add whatever makes your taste buds sing. How about a grilled fennel, proscuitto and shaved Parmesan cheese pie or a spicy Tex Mex version, with chorizo sausage, fresh corn and black beans? Go beyond mozzarella and embrace full-flavoured varieties like Fontina, Provolone, Swiss Emmenthal, goat or feta cheese.
Pizza bianca with ricotta, spinach & brie
- 1 bag Longo's refrigerated pizza dough
- 1 garlic clove, minced
- 3/4 cup ricotta cheese
- 1 tsp fresh rosemary, finely chopped
- 1/2 cup frozen chopped spinach, squeezed dry
- 2 tbsp toasted pine nuts
- 8 oz brie cheese, rind removed, cut into 1/4-inch slices
- 1 tbsp freshly grated Parmesan cheese
Preheat grill to medium-high heat. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. Dust a rimless baking sheet with flour and carefully transfer dough to it. Reduce flame and place dough on greased grill; cook approximately 8 minutes, flipping once. Remove to baking sheet.
Using a spatula, combine ricotta cheese, minced garlic and rosemary. Spread over top of crust. Add chopped spinach, pine nuts, brie and Parmesan cheese Return pizza to grill; close lid and grill for about 5 minutes or until cheese melts.
Serves 8
Health benefits: Per serving: 390 calories; 19 g protein; 16 g fat; 42 g carbohydrate; 2 g fibre; Excellent Source of Iron; Good Source of Calcium and Omega-6 Fatty Acids;
Source of Vitamins A, B2 and C
Grilled fig and blue cheese pizza
This fig and onion pizza is a grilled interpretation of a southern French favourite. Topped with slow cooked caramelized, onions, thyme, olives and creamy, blue cheese. When fresh figs are in season, it's a delicious alternative to a red sauce pizza.
- 1 tbsp butter
- 1 tbsp olive oil
- 2 medium Vidalia onions, sliced
- (6 cups sliced)
- 1/2 lb frozen pizza dough, thawed
- 4 sprigs fresh thyme, leaves only
- 6 fresh figs, quartered lengthwise
- 8 Moroccan olives, pitted & chopped
- 3-oz blue cheese, crumbled or other variety
- 2 tbsp olive oil
Preheat grilled to high. In a large saucepan heat butter and oil over medium heat. Add onions, salt and pepper. Cook for 25 minutes, stirring frequently until onions soften and begin to turn golden. Reduce heat to medium low and cook for 10-15 more minutes, stirring often until onions are soft and take on a caramel colour and liquid has reduced completely. Set aside to cool. On a lightly floured surface roll out pizza dough into an oval about 1/8 inch thick, moving dough often to prevent sticking.
Dough must be thin to ensure crisp crust. Brush dough with olive oil, lightly on both sides. Drop onto grill, directly over medium high heat on barbeque. Grill for 3-4 minutes or until just firm and grill marks appear. Flip over. Reduce heat to med/ low. While pizza is grilling, arrange cooled onion mixture evenly over entire surface of dough. Sprinkle with fig wedges and black olives, dispersing evenly. Sprinkle with crumbled blue cheese and thyme leaves.
Increase heat back to medium, cover barbeque lid and grill until bottom is crisp and golden and cheese is melted on top, about 5 minutes. Time will vary depending on power of your barbeque. Transfer to wooden board and cool slightly before cutting. Cut into 12 rectangles or diamond shaped pieces.
Makes 6 appetizer servings
Health benefits: Per serving: 350 calories; 9 g protein; 16 g fat; 44 g, carbohydrate; 5 g fibre; Source of Vitamin B1; Source of Calcium, Fibre and Iron.