Sizzling T-bones, fat juicy hamburgers, baby-back ribs dripping with barbecue sauce, these are just some of the sights and smells of summer. I must admit, the aroma of barbecue smoke makes me instantly hungry.

If you are a griller, or have a spouse that’s into it, trying new recipes can be a bit daunting. Thanks to my good friend Cheryl, I recently learned that Weber, as in Weber barbecues published a weekly email recipe - it’s free, and according to my savvy friend (think Martha Stewart only much prettier) they’re delicious.

I came across this recipe, Turkey Burgers with Chunky Peach-Cranberry Ketchup on the site. If you’re interested in receiving their free recipes click here to sign up.

Turkey Burgers with Chunky Peach-Cranberry Ketchup

According to the site, this turkey-based version cooks up, “Moister and juicier. Topped with this special “ketchup” it’s anything but ordinary.” Personally, I might skip the ketchup and just go straight for the burgers, but it’s a nice recipe to have especially when peaches are in season.

For the ketchup:

For the burgers:

To make the ketchup: In a sauté pan, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté for about 2 minutes or until juices release from the fruit. Add the rest of the ketchup ingredients and blend well. Simmer for 5 to 6 minutes. Remove from heat and chill thoroughly.

Cut the onion into 4 thick slices. Brush onion slices with oil and season with salt and paprika. Grill over Indirect High heat until tender, about 10 to 15 minutes, turning once halfway through grilling time. Remove from grill and keep warm.

To make the burgers: In a medium bowl, combine all the burger ingredients and mix well. Form into four patties, each about 3/4-inch thick. Grill over Direct High heat until juices run clear, about 6 to 8 minutes, turning once halfway through grilling time.

Place burgers on buns and top with grilled onions and chunky peach cranberry ketchup.

Makes 4 servings.
Bon Appetite!

Cheers,

Julie

Growing up in southern Ontario, the only thing we rubbed on our steak was Lowry’s seasoning salt and Kraft barbecue sauce. It has taken me a while to discover how the wonderful flavours of fresh herbs and kosher salt can bring out the beef’s true flavour versus masking it in a sticky sweet sauce.

In keeping with the spirit of beef week, below are some simple and not so so simple ways to grill, marinade and braise beef. For more great recipes visit Epicurious.com. If you have a favourite of your own I invite you to share it with us. Does anyone use beer to cook beef (other than drinking it while you’re barbecuing)?

Pan Seared Rib-Eye Steaks with Porcini Rosemary Rub

2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.

Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

Herb Rubbed Top Sirloin Steak

Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Mix oregano, thyme, pepper, and salt in small bowl. Press herbs evenly into meat covering both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.

Braised Beef with Tomato Gravy

1 1/2 lb beef top-round steak (1/2 inch thick)
1/2 cup all-purpose flour
2 tablespoons rustic rub
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see cooks’ note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
5 Turkish bay leaves or 2 California
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons chopped scallions
2 tablespoons chopped fresh parsley

Cut beef into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour.

Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté beef, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 2 1/2 hours.

Discard bay leaves and stir scallions and parsley into grillades. Serve over egg noodles.

Cooks’ note:
To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Emeril’s Rustic Rub

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Stir together all ingredients in a bowl until combined well.

Cooks’ note:
Spice rub keeps in an airtight container at room temperature 3 months.

Cheers,

Julie

PS - If you ever wondered why the beef served in Chinese restaurants is so tender it’s because they use very inexpensive cuts, like shank and flank (14 oz), sliced to 1/4 inch and then soak it in water (1/4 cup) mixed with baking soda (1/2 tsp) and potato starch (1 tbsp) for about 30 minutes. The baking soda breaks down the meat very quickly but leaves it with a slightly salty taste.

Growing up on a beef farm I’m ashamed to admit when it comes to knowing the different cuts of beef I haven’t got a clue. I do know that sirloin is more tender than flank but when it comes to the rest of the cow I generally go on price. If it’s expensive it must be good.

Tough But Tasty

Today we’re going to look at the different cuts of beef - which is essentially a muscle tissue. The more exercised the muscle the tougher the meat is going to be. That’s why chuck, shank and brisket are the toughest cuts, but their high fat content also makes them the most flavourful.

Generally speaking the fat content in all four-legged animals is the highest in the front of the animal and lowest in the rear. Unlike myself where it is definitely the other way around.

These tougher cuts of meat require slow moist cooking methods like braising, boiling or stewing to loosen the connective tissue. Corned beef comes from boiled brisket meat. More tender cuts of meat like the rib, sirloin and loin can be cooked with dry heat methods like grilling, roasting and broiling.

Expensive but Tender

The Rib, Loin and Sirloin are the most delicate cuts of beef. The rib comes from the rib section (Rib Eye refers to boneless, Prime Rib refers to bone-on).

The Loin produces T-bones, porterhouses, striploins (also known as New York Strips) and tenderloins like Filet Mignon, Chateaubriand, Tournedos and Medallions. Tenderloin is more tender but lacks the flavour intensity which is why filet mignon is often served wrapped in bacon.

The Sirloin, considered to be the best steak for value and taste/tenderness balance, depending on how it’s cut, produces the bottom sirloin, tri-tip, and top sirloin grilling steaks.

The hip or round includes the sirloin tip, eye of round, outside round (bottom round) and inside round (top round). It is the leanest part of the whole animal and has more meat without tendons than any other part of the animal. The sirloin tip and and inside round are the finest- textured meat. Due to the lack of fat on this cut braising is not recommended. It should be cooked quickly using a grilling or stir frying method.

Flank and Short Plate - Flank steak and skirt stake (from the plate) are delicious when grilled, but they need to be slowly marinated first and cut against the grain for a softer texture.

Tomorrow we will look at some great marinades and slow cooking recipes to help you get the tastiest bang for your buck or rather biggest bang for your beef.

For more information on cuts of beef, visit The Healthy Butcher (www.thehealthybutcher.com).

Cheers,

Julie

Today’s recipe, chicken, beef and shrimp satay with peanut sauce, makes a great appetizer or meal, especially when served with an icy cold beer and a crusty bread (for mopping up the sauce).  They’re also a nice accompaniment to a caesar salad.

I’m going to serve them at my husband’s 40th birthday party this weekend. Satay’s are a good, but tricky appetizer. There is just enough meat to make it worth the struggle, but juggling a skewer on a cocktail plate can be a bit trying. The trick is to pack the meat to one end so it is easier to remove and make sure there are lots of napkins to catch the drips. It’s also important to soak your skewers for at least 30 minutes.

Today’s recipe was inspired by Cottage Life’s Summer Weekend Cookbook. But the recipe listed below comes from Epicurious.com.’s readers review.

Try it out and let me know what you think. The peanut sauce, from the summer vegetable rolls, got rave reviews. I quadrupled the amount from the original because I am serving a large crowd. The satays will feed eight so I will likely triple this one as well.

I hope it works. If not there are always the meatballs to fall back on, see Yummy Easy Peasy Appetizers for sweet and sour meatballs.

Peanut Sauce

12 tablespoons finely chopped onion
4 small garlic clove, minced
3 teaspoon dried hot red pepper flakes
4 teaspoon vegetable oil
12 tablespoons water
4 tablespoon creamy peanut butter
4 tablespoon hoisin sauce
4 teaspoon tomato paste
3 teaspoon sugar

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

For Saté:
½ cup teriyaki sauce

¼ cup soy sauce

¼ cup hoisin sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 ½ tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 ¼ pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips

1 ¼ pounds beef skirt steak, cut into 3×1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips

36 (about) bamboo skewers, soaked in water 30 minutes

Banana leaves or ornamental kale

Lime slices

For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour. Do not marinade any longer - it will reduce the meat to mush.

Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.

Cheers,

Julie

It’s been call everything from Drunken Chicken, Beer Can Chicken, Chicken on a Throne, to Beer Butt Chicken and my personal favourite - Beer in the Rear Chicken. Regardless of what you call it, anyone who has made this dish will agree, it tastes amazing.

Beer can chicken is very easy to make. Getting the chicken on and off the grill is the tricky part. Fortunately, manufacturers like Webers have developed more sophisticated pans for the chicken to sit upright. You just pour some beer in the tray’s opening. Stands can be purchased anywhere from Canadian Tire , Amazon.com to Dollarama.

Clean up is easier if you spray your beer can or holder with PAM and make sure there is a foil plate underneath the chicken to catch the drippings (spray this with Pam as well).

Getting Started

Set up the grill for indirect grilling and preheat to medium or heat up the oven to 350F

3 1/2 to 4 lb roasting chicken

2 tsp vegetable oil

1 - 12 oz can of beer

Barbecue Rub (from the Barbecue Bible’s Website)

• 1/4 cup dark brown sugar
• 1/4 coarse salt (kosher or sea salt)
• 1/4 cup sweet paprika or smoked paprika (if you want it spicier, use hot paprika)
• 2 tbsp fresh ground black pepper

Mix the four ingredients in a bowl using your fingers.

To prepare the chicken, remove the neck and giblets from the body cavity, rinse inside and out and pat dry.

Brush oil all over the bird. Sprinkle 1 tsp of rub inside the body cavity and 1/2 tsp inside the neck cavity. Sprinkle 1 Tbsp of rub over the outside of the bird.

Open the beer, and either drink half, or pour out half out. Take the remaining 1 1/2 tsp of rub and pour into the beer can. Don’t worry if it foams up.

Take the chicken and place the body cavity over the beer can. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions. Tuck the tips of the wings behind the chicken’s back.

Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours.

I use oven mitts to remove bird - this is the hardest and messiest part, which is why I will likely break down and buy a stand like weber’s. Let the bird rest for five minutes and serve.

There are many variations on this recipe, and the CottageLife’s forum has lots of great tips from other cottagers who have tried it.

Cheers,

Julie

PS Our photo today is from the VirtualWeberbullet.com

Fall is slowly making it’s presence known. The mornings are cooler, red and yellow maple leaves can be found on the ground , and our neighbor’s vines are loaded with ripening tomatoes. Growing up on a farm, fall signaled the beginning of the pickling season. The sweet aroma of stewing tomatoes filled our kitchen while my mother peeled, stewed and canned bushel after bushel of juicy red tomatoes.

Below is our family’s favourite tomato sauce recipe, Tomato Butter. It is too sweet for pasta, but it is a beautiful accompaniment to roast beef or a spicy sausage. The Chili sauce is also sweet and goes nicely with meat loaf. The Tomato Chutney can be served as a BBQ glaze or with grilled fish.

I am not sure where the urge to preserve is coming from, but I have decided to go with it and get into the sauce.

Cheers,

Julie

Tomato Butter

Ingredients

• 10 lb. Tomatoes (6 quart basket or 2 three litre baskets)

• 2 T. (tablespoons) whole cinnamon

• 1 T. allspice

• 1 T. cloves

• 5 C. Brown sugar

• 2 C. vinegar

• 3 T. salt

Directions

Scald tomatoes in boiling water and removed the skins and slice.

Add vinegar, salt and sugar and bring to a boil with the spices tied in a muslin cloth bag. (I use doubled cheesecloth which I buy at the bulk store).

Cook at least 3 hours or until mixture is thick. It burns easily so use a heavy bottomed pan and stir frequently. It will thicken a little more after it cools.

Pour into small sterilized jars, leaving a ¼ inch from the top. Clean any excess of the lip of the jars. Don’t tighten the lids until the butter has cooled, then tighten them. Keep jars upright.

Sterilizing

*Sterilize using a large pan such as a roaster on the stove burner with an inch of water in it and boiling for five minutes. Sterilize the lids in a smaller pot. Use tongs to remove them. You can reuse Mason jars, but buy new lids but make sure you sterilize them first.

Chili Sauce

Ingredients

• 20 ripe tomatoes

• 6 onions chopped finely

• 2 green peppers chopped

• 1 ½ cups white vinegar

• 4 cups white sugar

• 1 tsp. cinnamon

• 1 tsp. ground cloves

• 1 tsp. ground ginger

• ½ tsp. pepper

• ¼ to ½ salt

Directions

Cut out the stem end of the tomatoes and peel. Cook and skim off excess water. Add salt, vinegar, sugar, cinnamon, cloves, ginger, pepper. Bring to a boil and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to 2 hours, or until thick. Ladle the sauce into hot, sterilized jars. Cover and seal.

Tomato Chutney

Ingredients

• 2 cups sugar

• 3 cups cider vinegar

• 2 tablespoons minced peeled fresh gingerroot

• 2 1/2 teaspoons salt

• 1 1/2 teaspoons coriander seeds, crushed lightly

• 1/2 teaspoon dried hot red pepper flakes

• 3 pounds plum tomatoes, peeled, seeded, and quartered

• 3 onions, chopped

• 1 cup golden raisins

Directions

In a large heavy saucepan combine the sugar, the vinegar, the gingerroot, the salt, the coriander seeds, and the red pepper flakes and bring the mixture to a boil, stirring until the sugar is dissolved. Add the tomatoes, the onions, and the raisins and simmer the mixture, stirring occasionally, for 1 to 1 1/4 hours, or until it is thickened. Let the chutney cool and transfer it to a bowl or jars. The chutney keeps, covered and chilled, for 3 weeks.

Makes about 3 1/2 cups.