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Gathering Around The Grill: December 2014

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Monday, December 29, 2014. The Schumacher household grew this Christmas, with our new puppy, Baldur arriving just before midnight. What a busy time of year! Not much time to cook or blog right now! Take it easy on yourself this week! We have a recommendation that worked really well this festive season in our house - cook in bulk! Smoked Salmon Dip with Apple Slices. 1 lb boneless smoked salmon ( approx 1 1/2 cups of smoked salmon). 1/2 cup cream cheese, softened. 1/2 cup greek yogurt. 1 tbsp minced celery.

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Gathering Around The Grill: September 2014

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Monday, September 29, 2014. Coulotte Steak and Grilled Leeks. Cooking with Teddy can at times feel like an aerobic workout. His frantic creativity involves aggressive chopping, slamming, spinning, shaking, dashing in and out, and generally high-energy movements. But by the time you sit down to one of his flavourful, harmonious creations you quickly forget all the chaos. He recently discovered a new cut of beef at his favourite Kensington Market butcher, Sanagan’s Meat Locker. 2 cloves garlic, crushed.

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Gathering Around The Grill: First Warm Spring Dinner

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Monday, April 20, 2015. First Warm Spring Dinner. The weather last week was spectacular! We decided to celebrate spring on Friday with cocktails on the patio at Andrea and Teds, and a simple dinner prepared on the barbecue. Spicy Halibut with a Cooling Yogurt Herb Sauce. For the spice rub:. 189; teaspoon ground cumin. 189; teaspoon ground coriander seed. 189; teaspoon paprika. Pinch red pepper flakes. 189; teaspoon kosher salt. 189; teaspoon freshly ground black pepper. Preheat the barbecue on MEDIUM HIGH.

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Gathering Around The Grill: June 2015

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Sunday, June 28, 2015. The first of many treasures from our vegetable patch! Canada Day Weekend 2015. For the fifteenth consecutive year we celebrated the Canada Day weekend by gathering at the cottage with Tim and Bev and our husbands. We always love to kick off the summer this way before we go our separate ways until September. There were some lovely vegetables popping up in the garden and we served them along with asparagus and beets from the Belmont Local Food Market. And fresh garden peas. Place the...

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Gathering Around The Grill: October 2014

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Monday, October 27, 2014. Roasted Squash Mac and Cheese with Crispy Sage. Another fabulous urban market! This week, we spent some time combing through the stalls of the wonderful Jean Talon Market. In Montreal. Who knew that we grew so many different varieties of squash in Canada? It should be no surprise, since they are a native species to the Americas! Mac and Cheese with Roasted Acorn Squash and Sage. 1 acorn squash, halved and seeded. Salt and pepper, to taste. 2 tbsp white flour. 1 cup 2% milk.

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Gathering Around The Grill: November 2014

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Monday, November 24, 2014. Grilled Pesto-Crusted Halibut and Lemony Zucchini Risotto. Everyone was busy doing their own thing on Sunday, so I was looking forward to dinner being a casual affair, until I remembered that I had some fresh halibut in the refrigerator that had to be cooked. I had picked it up at T and J's Seafood. 1 tbsp olive oil. 2 halibut filets, approx. 750 gr. Basil and Walnut Pesto. 4 cups fresh basil leaves, tightly packed. 1 cup extra virgin olive oil. 4 tbsp walnuts, toasted. Place b...

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Gathering Around The Grill: Setting up the Broil King Keg

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Setting up the Broil King Keg. Pour 2-3” deep layer of True’Cue lump charcoal on the bottom of the smoker. 2 Use 2 True’Cue match-light charcoal starters to ignite the charcoal. 3 Open the top and bottom vents to the widest position (#5). 4 Let the coals burn for 10 minutes until the smoker reaches 200°F. 5 Dial down the top and bottom vents to the #2 position. 6 This should maintain a smoker temperature of 225°F for up to 6 hours. Subscribe to: Posts (Atom). Andrea Witzel and Kris Schumacher. Grilled eg...

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Gathering Around The Grill: Wild Leeks

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Tuesday, May 5, 2015. Baldur and Wally were excited for our first foraging trip to the woods where we harvested a basket full of fragrant ramps, or wild leeks while they frolicked. It was so magical to see the forest floor coming alive with wild flowers, and to hear the busy thrushes and red-winged blackbirds along the river. All weekend long we seasoned our dishes with the garlicky-oniony flavours:. From omelettes, to pasta dishes, and sauces to accompany grilled meat and fish. 1 teaspoon ground cumin.

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Gathering Around The Grill: May 2015

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Tuesday, May 5, 2015. Baldur and Wally were excited for our first foraging trip to the woods where we harvested a basket full of fragrant ramps, or wild leeks while they frolicked. It was so magical to see the forest floor coming alive with wild flowers, and to hear the busy thrushes and red-winged blackbirds along the river. All weekend long we seasoned our dishes with the garlicky-oniony flavours:. From omelettes, to pasta dishes, and sauces to accompany grilled meat and fish. 1 teaspoon ground cumin.

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Gathering Around The Grill: Recipes

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Here is a list of some of our past recipes. Dry Brined Smoked Turkey. Rotisserie Turkey with Jackie's Traditional Stuffing. Roasted Red Pepper Sauce. Lemony Chicken Burgers with Roasted Red Pepper Sauce. Fire Roasted Lemon Chicken with Roasted Garlic Marinade. Beef Bourguignon (Gluten and dairy FREE). Grilled Pesto Pizza with Caramelized Onions, Roasted Red Pepper and Pancetta. Bahamian Peas 'n' Rice. Grandma Harris' Sugar Cookies. Cedar Plank Salmon with Asian Ginger Marinade. Grilled Rack of Lamb.