Celebrate Canada Day with Canadian Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes Remake

Canadian Whiskey and Brown Sugar Flank Steak

 with Garlic-Chive Mashed Potatoes

Canada's 144th birthday is fast approaching tomorrow on July 1st. For many this is just another long weekend but Canada Day is an opportunity to gather in every community from coast to coast to coast to celebrate the vision of our ancestors. We celebrate with community events, backyard barbecues, family picnics and plenty of fireworks in each and every community across the country. Canada is a melting pot of cultures, sights and sounds which holds true for our culinary diversity as well.

This year not only will we be wearing red and white T-shirts and sun hats at the MTBT household (the colours of the Canadian flag), but, we will also be enjoying red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show!!

Last years patriotic menu consisted of a Tomato Salad with Pickled Shallots and Goat Cheese Crouton , Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp, Baby Scallops Ceviche in Radicchio Cups,  Red and White Potato and Radish Salad,  Halibut with Grilled Red Pepper Harissa and a finale of Raspberry Tiramisu.

This years My Face Red (and White) menu started off with Rhubarb Lemonade for both young and old. As an appetizer we had Red Pepper Hummus Sushi prepared for a promotion. Next comes the main event with steak grilled on the barbecue with a tasty side of "smashed potatoes". This red and white dish is a favourite around here so I had to revisit it. The original recipe comes from Cooking Light magazine and uses bourbon but I decided to Canadian-ify this dish and use Rye Whiskey.

 

Of course you don't have to be Canadian to enjoy these summertime favourites. You just have to have a love of good food which as bloggers I know you do!!!Each recipe uses fresh local ingredients and celebrates our local producers and farmers. I can't think of a better way to celebrate Canada or any country in the world than to take pride in what we have to offer from coast to coast.

**Canadian Rye Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes**

• 1/4 cup packed dark brown sugar
• 1/4 cup minced green onions
• 1/4 cup bourbon or rye whisky
• 1/4 cup low-sodium soy sauce
• 1/4 cup Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 1 (2-pound) flank steak, trimmed
• Cooking spray
• 1/2 teaspoon cornstarch

 Potatoes:

• 3 pounds small red potatoes
• 6 garlic cloves, peeled
• 1/2 cup reduced-fat sour cream
• 1/3 cup 2% reduced-fat milk
• 2 1/2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh chives (or green onions)

Garnish:

• 8 fresh chives, cut into 1-inch pieces (or green onions)

1. To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

2. Prepare grill.

3. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

4. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

5. To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

6. Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Cooking Light Gets Out of the Kitchen and onto the Grill

Barbecued Chicken Sliders with Pickled Onions

(photo from Cooking Light)

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Get Out of the Kitchen" was chosen by Sandi of The Whistestop Cafe.

 Lets see what we have cooked up for you with this months theme. If you would care to join in either link your light barbecue recipes or add your link to the Linky tool below.

Summer weather is here, but if your barbecue is still rusting in the garage, there's no better time to fix it up and get grilling than now! Nothing says summer like the smoky, flavour-filled smells of a sizzling barbecue which is one of life's simple pleasures. Forecasts for a sizzling summer are as uncertain as predictions of climate change. But the weather has never stopped us here at More Than Burnt Toast where we will be barbecuing every weekend!!! In addition to showcasing fresh and local seasonal food, barbecues allow us to enjoy the great outdoors while mingling with our friends and family. What could be better?

Nothing says summer like barbecues featuring topping-heavy burgers and mayo-drenched salads,  But from finger foods to dessert, there are ways to lighten up barbecue offerings without changing the essence of these foods and how much we enjoy them.

Let's see what the Virtual Supper Club has come up with this month!

Roz of La Bella Vita  shares with us a tasty appetizer of  Grilled Stuffed Portobello Mushrooms. Certainly a delicious way to start our barbecue.

To accompany our meal I brought along an outstanding appetizer of Barbecued Chicken Sliders with Pickled Onions . Shredded, grilled chicken breasts or thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.

As our main course Sandi of The Whistlestop Cafe wowed us with Scallops Grilled on Rosemary.

Jerry of  Jerry's Thoughts, Musings and Rants accompanied our main attraction with Grilled Vegetable Salad with Creamy Blue Cheese.

As a delicious accompaniment to our barbecue meal Jamie of Mom's Cooking Club has come up with Grilled Thyme Potatoes. How delicious does that sound!

Mary Ann of Meet Me in the Kitchen ends our Get out of the Kitchen menu with a bang with  Blueberry Cheesecake Ice Cream.


On to the recipe:

**Barbecue Chicken Sliders with Pickled Onions**

1/4 cup thinly sliced red onion
3 tablespoons sherry vinegar, divided
1 1/2 tablespoons honey, divided
2 tablespoons water
3 tablespoons Dijon mustard
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/8 teaspoon salt
Cooking spray
8 (1.5-ounce) pull-apart dinner rolls (such as Sara Lee)

**********
Preheat grill to medium-high heat.

 Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.

Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.

Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.

 Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately.

Serves 4 (2 sliders each)

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Head to Nigeria with FOODalogue and Sample Some Chicken Suya with Cracked Wheat Salad

Suya with Cracked Wheat Salad

Nigeria is a large country located in West Africa whose name is taken from its namesake the Niger River, which plays an important part in the daily lives of those who live there. Not only is the river an important transportation highway, it is also an excellent source of fish, including carp, Nile perch, and catfish. It also provides much needed irrigation for cultivating crops. A large part of Nigeria lies in the tropics, where fruits are abundant. Some of the popular fruits we are familiar with are oranges, melons, grapefruits, limes, mangoes, bananas, and pineapples.  It seems that food would be be abundant but to put it into context, my Lonely Planet travel guide states that food in West Africa “is more a question of survival rather than enjoyment”. The "hungry season" is before the rains arrive in March, and the "season of surplus" follows the harvest in October and November. It would be a difficult place for a self-professed “foodie”.

Nigeria is the continent's most populous country as well as one of its most diverse. There are such a variety of people and cultures with each area having its own regional favourites that can depend on customs, tradition, and religion. With over 250 ethnic groups, the traditional dishes may vary from region to region, and some elements, like pork meat may not even be served in a Muslim family, while in others may be much appreciated. The different foods available also depend on the season.

Popular dishes of the area are jollof rice, dodo (fried plantains), fufu, or iyan (mashed yams), and moin moin (a bean pudding). Yams, cassava, rice and sorghum are common starches, while tomatoes, peppers, onions, peanuts and beans are important vegetables. Rich red palm oil flavours many dishes all washed down with a thirst-quenching  Zobo, a drink from hibiscus blooms.

I have read that people of northern Nigeria favour meat kebabs, and enjoy grain meals as side dishes. This is where the inspiration comes from for my foray into Nigerian cuisine with Joan of FOODalogue and her Culinary Tour 2011.

 Joan has been travelling virtually wherever her imagination takes us. Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair?? We have already met up in Panama where we feasted on traditional dishes  and visited the markets, caught our own salmon and King Crab in Alaska, traversed the spice markets of Turkey, discovered over 2,000 years of "harmony" in Japan, explored hot,sour,salty sweet flavours in Thailand and explored ancient traditions in Egypt. As her final destination Joan has taken us virtually to Nigeria. I have explored each and every one of her destinations this year with my own special twists on each of the culinary destinations. I wanted to thank Joan for taking us on this journey crossing 7 countries in 7 weeks in the middle of a Canadian winter. It has been fun to explore new cultures and cuisines from the comfort of our own armchairs. Thanks Joan for making the winter more bearable!

My chosen dish for Joan's last challenge is Suya which originates in the northern regions of Nigeria where it was the specialty of the Hausas tribes. Today Suya is found on every street corner in Nigeria, a common late night delicacy, but is also sold during the day by countless street vendors. The meat is marinated with a unique blend of spices before being slow-roasted over open flames without ever directly touching the fire. The result is mouth-watering morsels of spice-induced tender chicken, beef, or pork on a stick.

I do have to stay it was very tasty and I will definitely repeat my foray into Nigerian cooking many more times. Nothing like firing up the barbecue in the middle of a Canadian winter to get the creative juices flowing!!! I served my Suya with some cracked wheat salad and grilled red onions in true Nigerian fashion. I read recently from someone who was spending a year in Nigeria on a missions trip that, "Many Nigerians could not fathom the excess of food in the West – it would simply boggle their minds. “So much food!” they would say, “Could I please have some rice and beans?”

**Nigerian Suya with Cracked Wheat Salad**

4 chicken breasts
3 tablespoons grated ginger
2 garlic cloves, minced
1 teaspoon onion powder
1/2 teaspoon chili powder
1 tsp paprika
1 cup peanuts
grilled red onions

************
Grind the peanuts in a food processor or blender, being careful not to grind them too much. Give the peanuts 4 or 5 good quick pulses, else you will end up with more of a peanut butter from all the natural oil in the peanuts. Mix in the ginger, garlic, onion powder, chili powder, and paprika and mix well.

Cube the chickens into small chunks and mix the chicken in with the peanut mixture, making sure the chicken is evenly coated. Place the cubed chicken onto skewers and place back in the refrigerator for 2 to 4 hours.

Prepare the grill for medium direct grilling and placed skewered chicken onto the grill. Grill until the chicken is done,make sure to flip the skewers occasionally and make sure that the peanut mixture does not burn too much.

Serve with a side of North African Cracked Wheat Salad  topped off with some grilled red onions.

**North African Cracked Wheat Salad**

This salad is a cook's dream because it must be made the day before serving to allow the cracked wheat to "cook" in the lemon juice. Cracked wheat is very similar in nutrition and texture to bulgur. It is the whole kernel broken in small pieces, but it is not precooked. I allow the salad to marry in the refrigerator and only mixing all of the ingredients at the last minute to retain the fresh taste. If you would rather eat it on the same day it is made, cook the cracked wheat in boiling salted water for 2 minutes, then drain through a fine sieve. Proceed with the recipe, but serve immediately without refrigerating.

4 ounces cracked wheat
Juice of 4 lemons
1 1/2 tablespoons olive oil
2 tomatoes, peeled cored, seeded, and diced
1 red bell pepper, roasted, peeled, seeded, and diced
1 green bell pepper, roasted, peeled, seeded, and diced
1 small cucumber, peeled, seeded, and diced
1 rib celery, diced
1 bunch fresh flat-leaf parsley, chopped
1 bunch fresh mint, chopped
Salt and freshly ground black pepper

***************
In a large bowl, combine the cracked wheat, lemon juice, and oil. Mix well. Add the tomatoes, red peppers, green peppers, cucumbers, celery, scallions, parsley, and mint in layers. Season with the salt and black pepper.

Cover and refrigerate for at least 8 hours, or until the wheat has softened. Toss well to combine ingredients.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Break out the Brai with Grilled Pesto Peppers

Grilled Pesto Peppers

I hope you all had a fun-filled weekend. The kids were visiting over the long weekend so we dug deep into to our roots to enjoy some of the simple things in life...creating meals together as a family, good conversation, picking the first apples of the season, being in each others company while all the while being a tourist in our own town. Where else would we want to be, unless if course you are a university student finding her own path in life and enjoying all the cultural diversity of living in a big city on the coast?

 I certainly understand the draw of living in the BIG CITY.  I have had my share of living in larger centers all across this vast country. There’s nothing more exciting and challenging for a twenty-something than to spread their wings. Big cities are appealing because they have more of a variety of everything...types of people, restaurants, cultural events, and things to see and do. It’s possible to never be lonely or bored if you are proactive in getting out and taking advantage of everything that’s there.

Of course it is nice to come back home too and spend some time with mom:D I can't believe that I didn't flash up the barbecue while the kids were here since they brought a 10-lb salmon from the docks at Steveston. Speaking of barbecues I am reinventing the wheel and joining my South African friend Jeanne of Cooksister (who is also living in the big city of London) and her event  Brai the Beloved Country .On 24 September, South Africa celebrates Heritage Day, a holiday to highlight the incredible richness and diversity of South Africa's cultural and natural heritage. Apart from being Heritage Day, 24 September is also celebrated as National Braai Day (a braai is a South African barbecue). For what more fitting example of their shared cross-cultural heritage can there be than a braai?

Jeanne would love for you to share your favourite braai or barbecue recipes with her - it can be meat, fish, vegetables, breads, stews - in fact anything that you can cook over an outdoor fire or grill, South African inspired or not. Then on 24 September, she will post a round-up of all the recipes in a big celebration of summery outdoor cooking to celebrate the end of the season, or perhaps the beginning if you are living "down under".

I am sending over my recipe for grilled peppers. These are a favourite around here and so quick and easy to prepare as a side dish. If you enjoy the simple and uncomplicated things in life I urge you to give these a try. All you need are some seasonal peppers of any colour, some pesto and buffalo mozzarella. You have to have something to accompany those thick juicy steaks or lamb chops don't you? So break out the barbecue one last time and send your recipes over to Jeanne.

I have also linked this post to la Bella Vita for Roz's Fresh, Clean and Pure Friday. blog hop!!! Have a visit and enjoy!!

**Grilled Pesto Peppers**

4 red peppers

2 large garlic cloves cut into thin slivers

4 tablespoons olive oil (60ml)

3 tablespoons of your favourite pesto (45ml)
Salt and freshly ground pepper
8 balls of buffalo mozzarella, sliced

******************************
Cut peppers in half lengthways. Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.

Preheat the grill to 375°F/200°C or medium high heat.

Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes). Add a spoonful of pesto into each of the peppers and slices of buffalo mozzarella cheese. Continue to cook peppers until cheese is melted (approximately 3 minutes).

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Agnello Scottadita (Burned Fingers) for our Eat, Pray, Love Challenge

Agnello Scottadita (Burned Fingers)

If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my own cooking adventures. At the moment I am not travelling the world on my own personal journey as Elizabeth Gilbert did in Eat, Pray, Love but I can infuse new life into my own kitchen. Since this is a food blog I am going to concentrate on the EAT part of the book so my next personal challenge will see me create an Italian menu from antipasti to dolce to celebrate the opening of Eat, Pray, Love the movie starring Julia Roberts.

Eat , Pray,Love is Elizabeth Gilbert’s wonderfully crafted book about life changing experiences when she trades in her previously perfect life to travel the world "to find herself. " After a heart wrenching divorce she spends a year traveling in Italy, India and Indonesia. Each word in the title Eat, Pray, Love is expanded by her experiences in three countries. In Italy she indulges in the fabulous food and language. In India she finds new meaning in her life on her personal journey of self-awareness and enlightenment spending time in an Indian ashram. Then as a climax to the book she finally finds love in Bali, Indonesia.

We began our Italian adventure with an antipasto of Toasted Bread with Burrata and Basil . An "il primo", or "first course" usually consists of pasta, minestrone, risotto, or zuppa (soup) in small portions. So for our primo course in this challenge we travelled to the Italian coast for some Spaghetti con le Cozza. Next we move to the secondo or "second course" which is the main dish, usually consisting of fish or meat. I do not eat red meat often, but I do love grilled lamb from time to time. Scottadita roughly translates as "burned fingers", as it is said that this dish is so delicious that you will not be able to wait until it cools before you dig in and enjoy it, burning your fingers in the process. The name alone invites you to pick up a grilled baby rib chop by its elegant natural handle and nibble blissfully around the small bones, even at the risk of singing your fingers.  Few things are as tasty as a grilled lamb chop, and these grilled lamb chops from the Marche region are no exception.

I have read that large sections of Italy, both in the mountainous north and the highlands of the south and the islands, are much better suited for sheep and goats than they are to cattle, and it therefore comes as no surprise that Italians have been tending flocks for thousands of years.

 Almost every city and town in Italy has its specialties, and there are regional trends too. The end result is a huge number of local cuisines rather than a single national cuisine. (I will take one for the team and make every attempt to explore as many dishes as possible). Of course there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe. One such dish is these "burned fingers". In researching a recipe for this secondo I realized as with all great national cooking there are as many versions as there are cooks but the succulent lamb is always the star. I am told red meat is most often cooked rare or medium rare in Italy, but if you prefer your meat cooked more than that just leave it on the grill a little longer.

If you would like to join me simply prepare an Italian dish from antipasti, primo, secondo, contorno to dolce and send the link with photo to eatchallenge(at)gmail(DOT)com before the opening of the movie. The possibilities are limitless!!!! On or around August 13th I will round up your recipes and post this journey we have all been on together. There is not much time before the movie release so join me if you can!

I admit to being uninspired in my kitchen lately for many reasons...could it be the new job, the temptations of summer, the sweltering summer heat and humidity? Whatever my reasoning every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means something as simple as making use of a wonderful find at our local farmers market. With these personally imposed challenges I am finding my culinary skills to be rejuvenated and back on track. This is the perfect time of year to pump up my kitchen into high gear!


By creating this challenge what better way to emulate Elizabeth Gilbert's sojourn in Italy than to create a menu based on local ingredients, as the Italians do, and her own adventures in Italy. I hope you will feel my excitement as I travel on my own personal journey for the next few weeks leading up to opening night of the much anticipated movie Eat, Pray, Love. Italian cuisine is all about the freshest, most flavourful ingredients prepared simply yet exquisitely. The food of Italy places a big emphasis on regional specialties and artisanally produced products. Parmesan cheese, balsamic vinegar, Tuscan olive oil and wines up and down the peninsular boot are famous the world over. Gilbert's time in Italy is spent immersing herself in the romantic language and cuisine of Italy that we all love. My menu does not concentrate on just one region in Italy but embraces the entire country in my own culinary adventure to celebrate the release of the movie.

Eating in Italy is a main event and the descriptions provided for the reader of Eat, Pray, Love and the food consumed were absolutely mouth watering and ultimately inspired this challenge. The EAT part of the book highlights Elizabeth's gastronomical indulgences and creates vivid and beautiful imagery of all things Italian. Her writing on the food she samples, is a toe curling narrative for any "foodie". She entices us with "zucchini blossoms with a soft dab of cheese", "lamb,truffles and carpaccio rolled around hazelnut mousse", "ravioli with a puree of crustaceans and octopus served like a hot salad", "airy clouds of ricotta sprinkled with pistachio", "bread chunks floating in aromatic oils", or "a salad of chilled oranges tossed in a dressing of raw onion and parsley".

Lets move on to our secondo whose flavours danced on my tongue in this simple, yet flavourful recipe. Here's the traditional recipe!!

A tavola non si invecchia (At the table with good friends and family you do not become old)

**Agnello Scottadita (Burned Fingers)**

16 lamb rib chops
Zest of 2 lemons
1/4 cup fresh mint
1/3 cup olive oil
2 cloves garlic
sea salt and cracked black pepper
additional lemon wedges

**********************
Place all the ingredients except the lamb in a food processor and pulse until coarsely chopped together. Rub the mixture into the lamb chops and refrigerate them for 2 hours. Bring the lamb to room temperature.

Preheat the grill, and then grill the chops until they are medium rare, or about 2 minutes on each side. Place the chops on a serving platter with the lemon wedges and serve hot.

Serves 4

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

(My World is Blue) Lemony Shrimp and Garlic on Lavender Stems

Lemony Shrimp and Garlic on Lavender Stems

As mentioned earlier this week it is time for another challenge here at More Than Burnt Toast. For the next  week the posts around here are turning blue in July with my latest personal blog challenge...My World is Blue. I have taken on the challenge of creating a menu from beginning to end from salad to dessert using culinary lavender and infusions, each recipe incorporating a new technique.

My inspiration came from a beautiful farm property with sweeping views of Okanagan Lake the Okanagan Lavender Herb Farm . The McFadden family reinvented their heritage property into an agritourism business which today features over 60 varieties of fragrant lavender. Row upon row of gentle waves of icy blue, mauve, and deep violet billow all around you with themed herbal gardens and an array of whimsical vine sculptures.

(Today is the last day to enter our Cooking Light Virtual Supper Club giveaway here...)

One of the pleasures of having lavender in the summer garden is thinking up new ways to use it. I started off with a Nectarine and Lavender Salad with Goat Cheese Medallions as a first course. Fresh lavender flowers were used to impart their unique flavour. Our next technique uses the stems of the lavender. The sturdy, square stems of Lavender “Grosso,” for instance, make perfect skewers for an entree of grilled shrimp. These shrimp skewers get their hint of lavender flavour from the skewers themselves.

Marinated in lemon juice, olive oil and garlic and briefly charred on your barbecue grill, the shrimp come to the table tasting of smoke, the salty tang of the ocean, with a mysterious hint of lavender. You could also substitute boneless chicken thighs or chunks of lamb for the shrimp. Andrea at the lavender farm also suggested a kebab of potatoes, tomatoes and peppers. Why not skewer your fruit and barbecue it too? All will have a slight citrusy, peppery tone from the lavender.

Lavender is an incredibly versatile herb for cooking enhancing both the flavour and appearance of food. As an herb, lavender has been in documented use for over 2,500 years. As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It has a sweet flavour, with lemon, citrus and sometimes peppery notes.  It is the type of herb where your guests will ask "What's in this dish?" while enjoying every bite. I thought it was time to explore the culinary side of this versatile herb.

As in the last post remember when it comes to lavender "a little goes a long way."

**Lemony Shrimp and Garlic on Lavender Stems**

1 pound large shrimp in their shells
Juice of 1 or 2 lemons
Olive oil
2 large cloves of garlic, finely chopped
Salt and freshly ground pepper to taste
6 sturdy stems of fresh or dried lavender, about 10 inches long (see note)

************
 Devein the shrimp by cutting down the backs of their shells with a sharp paring knife. Rinse and pat dry. Do not remove the shells or the legs.

 In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the shrimp, mix well and set aside to marinate.

 Soak the fresh or dried lavender stems in water for 5 minutes. Remove and pat dry.(not always necessary depending on the thickness of your stalks)

Thread the shrimp onto the lavender skewers and place them on your barbecue grill. Cover and cook for 2 minutes, turn and cook for 2 to 3 minutes more, or until the shrimp are opaque and the shells are just slightly charred.

 Serve each person a skewer of shrimp, along with 2 or 3 more shrimp that have been removed from the remaining lavender stems. 

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Rum-Spiked Grilled Pineapple with Toasted Coconut with a Side of Salted Caramel Ice Cream -Plus a Giveaway

You Can Win!!!!

 We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We all share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our menu features dishes for:

Picnics or Barbecues

There is really something to celebrate this month so break out your party hats, barbecue aprons and tongs and join in on the fun! We have come full circle and are celebrating a milestone here at the Virtual Supper Club. This was our very first theme when we first began one year ago. We have now reached a milestone in the year we have gathered  at each others table virtually. There have been some recent changes with our group and Cooking Light no longer maintains their blog where we were featured, but, we love being in each others company so much we hope to continue on this healthy journey with you. You will always find out what's happening at the Virtual Supper Club here. Check out our past challenges. Keep reading to see how you can win!



To continue with the celebration one lucky reader has the chance to win Cooking Light's latest cookbook Cooking Through the Seasons. This has been generously donated by Cooking Light and is a recipe-packed volume. I would love to add this special volume to my own collection!!! Long before "organic,""local," and "eating in season" became words in our every day language, Cooking Light was heralding the bene­fits for all the practical reasons. Food just tastes better and is better for you when it's prepared at it's peak.


To be eligible to win browse the Cooking Light web site at http://www.cookinglight.com/ and tell us what picnic or barbecue dish you would prepare to join us with this months theme. Leave a comment by July 14th with a link to the barbecue or picnic dish you have chosen. For even more entries leave a comment on each of our 5 blogs. The more blogs you visit the more chances you have of winning. Five comments equals 5 chances to win!!!This giveaway is open to both Canadian and American readers only. Join us while we celebrate in style!

Fire up the grill or spread out a blanket. Summer is here!!!! It's time to bring dinner outside. These recipes are perfect for eating alfresco. With Canada Day on the 1st and Independence Day on the 4th what better way to celebrate together than with a picnic or barbecue served alfresco style.

 Every weekend, if the weather co-operates, both of our nations slip into party mode, with impromptu barbecues and picnics popping up the length and breadth of our streets and neighbourhoods. Good weather, good company, good food and good wine are the perfect formula and combined make even the simplest of occasions feel special. Whether you are heading to the country for some fresh air and tasty food these holiday weekends, or gathering friends and family for a back garden barbecue follow some of these tasty recipes from the pages of Cooking Light and you can't go wrong.

Patsy of Family, Friends and Food wowed us with her  feature dish Pesto Chicken Salad Sandwiches. This would be perfect for a picnic or anytime!

Long time member Jamie of Mom's Cooking Club complimented our menu with Grilled Romaine with Blue Cheese Dressing. Nothing says summer and barbecues like a delicious green salad.

Sandi of The Whistestop Cafe brings a Cooking Light classic that's perfect for any alfresco dining... Herbed Potato Salad. After all, what is a barbecue or picnic without this classic!!

To balance the menu Shelby of The Life and Loves of Grumpy's Honeybunch adds a delicious side dish of  Honey Chipotle Baked Beans. Talk about sensational!

And for dessert I barbecued some Rum-Spiked Grilled Pineapple with Toasted Coconut  topping each serving with a decadent Salted Caramel Ice Cream. I cannot say enough about these flavour combinations. Separately each recipe is a winner but combined they equal sensational. Salted Caramel is my new ice cream passion!

Next months theme will be A VISIT TO CHINATOWN in honour of the largest Chinese celebration of  the year... the Moon Festival, so get your thinking caps on and join in!!!!

Don't forget to enter our giveaway, with 5 chances to win!!!

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Grilled Caprese Chicken Burgers

Grilled Caprese Chicken Burger

Is there anything that says summer and the backyard barbecue more than a juicy burger? When making beef burgers I feel that simplest and unadorned is best. Add a little water or wine to the meat, shape and barbecue. The burger will get additional flavouring from the toppings you choose to add.

Chicken has a much blander flavour and in my humble opinion needs an extra boost of flavour when grilled... the sultry, smoky char-broiled taste of grilling not withstanding.  If the ground chicken breast were left alone it would not stand up and be counted, so, therefore I added more robust flavours like fresh basil, sun-dried tomatoes and Parmesan cheese to add that flavour punch. In the case of this chicken burger the bocconcini cheese and basil toppings are a compliment and do not overpower the flavour of the chicken burger. Chicken burgers have a tendency to dry out when grilling so the key to a moist juicy chicken burger is two-fold...add egg as a binder and make your patties thinner so that they won't be over the intense heat of the grill for too long. You could also use chicken thighs.

A nice break from typical hamburgers, and much healthier for you, these chicken burgers are flavourful,  simple to make, and quite delicious. They didn't make it to my Is My Face Red (and White) Canada Day menu simply because the menu was already carb-heavy. This burger definitely has that WOW factor and can be served to your family or guests with pride!! What you have is a well-balanced marriage of flavours.

 This burger is "heart healthy"so eat to your hearts content!" I will definitely be making this burger again. Enjoy your weekend and happy grilling!

**Grilled Caprese Chicken Burgers**

1 4-oz/125 g ball bocconcini cheese, sliced into 4 pieces
1 sun-ripened tomato, sliced into 4 pieces
4 fresh basil leaves per burger (12)
4 hamburger buns

Patties

1 1lb (454 g) boneless, skinless chicken, ground
1 egg
1 tablespoon (15 mL) water
1/2 small onion, grated
2 garlic cloves, minced
1/3 cup (75 mL) grated Parmesan cheese
1/4 cup (50 mL) dry bread crumbs
2 tablespoons(25 mL) chopped fresh basil
2 tablespoons(25 mL) oil packed sun dried tomatoes, finely chopped
1/4 teaspoon (1 mL) salt and pepper

*****************************
In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in ground chicken. Shape into four 1/2-inch (3 cm) thick patties. Refrigerate at least one hour for flavours to blend and for the burgers to firm up slightly.

Place patties on greased grill over medium heat; close lid and grill. Turn over. When you turn over your patties top with slices of bocconcini cheese and arrange 4 basil leaves in a pattern as pictured above. Grill until digital thermometer inserted sideways into centre reads 165°F (74°C), 10 to 12 minutes.

Top with tomato and serve in hamburger bun.

Serves 4

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Celebrate the Special Men in Your Life with a Traditional Barbecue

Happy Father's Day to all the special men in your life!!!! To all the fathers, brothers, uncles and sons out there or any combination of the above!!!!! Father's Day is a day when we can tell you how much we appreciate all that you have done over the years and for being the loving and caring people that you are. I know that we should tell you more often each and every day, but Sunday will be a day set aside just for you in your Hallmark moment. 

As we speak my Mom and Dad are in Britain hiking the mountains and dales of the Lake District...in their 80's. My Dad is an amazing man who even through adult eyes can do anything. He is always there when you need a helping hand, can bake a mean loaf of bread and makes the best potato fritters known to man.
 
He is a talented stained glass artist painstakingly saudering thousands of pieces in each original window and lampshade and loves to ski at his local ski hill (sometimes in the half pipe and on the moguls) every morning during the season. He has learned to fly, and dreams of travelling to Chili to ski this summer. Skiing in the Andes is an exhilarating combination of Latin culture and the exciting terrain served up on the world’s longest exposed mountain range will be something for the memory books.
 
This sounds like an ad for a dating site doesn't it? He has piercing blue eyes and a captivating smile, likes long walks on the beach... Family vacations were always spent at the beach but these days he walks along the waterways in his home town and of course there is always hiking in the Lake District. Sorry ladies but he is taken and has been married to my beautiful mom for over 50 years!!!! I never had a chance to choose the man to be my Dad...but I sure thank my lucky stars for the taste my Mom had.

My dad has always been a vegetarian from the moment I could grasp his hand and discover the world... even when vegetarianism was not in the mainstream. I know that most of your dads and deserving men will not adhere to this lifestyle so here are some options to blow their socks off (did you buy your dad socks for Father's Day?) and to celebrate the day for those you adore.

What is more traditional than a barbecue on Father's day!!!!
 

Walk a little slower daddy
said a little child so small,

I'm following your footsteps
and I don't want to fall.


Sometimes your steps are very fast
sometimes they are hard to see,
so walk a little slower daddy,
For you are leading me.


Someday when I'm all grown up

you are what I want to be,

then I will have a little child

who will want to follow me.

I would want to lead just right

and know that I was true,

so walk a little slower daddy,

For I must follow you!

...Unknown

Beginnings

Fire Seared Antipasto Platter with Halloumi
Barbequed Marinated Goat's Cheese In Vine Leaf Parcels
Char-Grilled Halloumi with Tomato Olive Dressing 
Sliders with Tomato Aioli

Beef

Fajita Burger with Guacamole
Bruschetta Burgers
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
The Ultimate Fajitas with Guacamole
Tex-Mex Burgers
Barbecued Lamb and Beef Kofte
Spanakopita Inspired Burgers with Greek 'Tude
Canadian Burgers
Grilled Burgers with Feta Aioli
Kofta
Val's Wanna -Be Greek Burgers

Fish and Seafood
Citrus Herb Salmon
Barbecue Maple Glazed Salmon Skewers
Maple Grilled Salmon

Chicken
Thai Chicken Satay with Peanut Sauce and Coconut Rice
Chicken with Balsamic Barbecue Sauce
Souvlakia with Tzatziki
Cindy's Lemon Garlic Chicken
Barbecued Chicken with Grape Leaves & Goat Cheese
Spiced Chicken Skewers with Raita
Bacon Wrapped Chicken Log
Greek Inspired Chicken Burger with Tomato-Feta Relish
Greek Salad with Oregano Marinated Chicken
Grilled Spatchcock Chicken with Saltsa Yiaourtiou
Barbecued Chicken With Vine Leaves & Goat Cheese
Barbecued Turkey Breast Stuffed with Mushrooms and Goat Cheese
Chicken Caprese Sandwich
Ginger-Lime Marinated Chicken Skewers
Grilled Chicken Club with Garlic Pesto Mayonnaise
Grilled Mexican Chicken with Tomato Avocado Salsa
Grilled Chicken with Orange, Honey and Chipotle glaze (Pollo a la parrilla con salsa de naranja, miel y chipotle)
Grilled Stuffed Chicken (with Roasted Garlic)
Mustard and Rosemary Barbecued Chicken

Lamb

Butterflied Grilled Leg of Lamb with Vegetables and Lemon Herb Dressing
Grilled Lamb Chops with Tzatziki
Bacon Wrapped Tenderloin Kebabs
Barbecued Spiced Lamb Sliders
Christines Souvlaki
Kofta
Val's Wanna-Be Greek Burgers

Pork

Stick to You Barbecue Ribs
Spicy Skewered Pork (Sosaties) with Tomato and Red Onion Salad


Vegetarian

Black Bean Quesadillas
Barbecued Stuffed Peppers with Feta and Herbs
Grilled Flatbread with Ricotta and Tomatoes
Grilled Pizza with Pesto and Herb Salad



Vegetables

Grilled Asparagus with Lemon Chive Dressing
Barbecued Corn on the Cob
Barbecued Baby Pattypan Squash
Mexican Corn on the Cob (Elote)
Barbecued Sweet Potatoe Wedges
Grilled Black Bean Quesadillas
Grilled Pesto Peppers

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Char-Grilled Halloumi with Tomato Olive Dressing

 

Char-Grilled Halloumi with Tomato Olive Dressing

Don't you just love blogging? Has there ever been a place where you can make friends with so many like-minded people, learn new things and create new recipes to share all in one convenient location? I am continually learning and am always amazed by the number of ingredients I have never come across in my corner of the world. These are new taste sensations I am longing for. On one such Internet search I came across a new ingredient that my British blogging friends may have already heard of...sun blushed tomatoes.

We are all familiar with sundried tomatoes which are a staple in every day cooking and well known to us. They are usually made from Italian Roma type tomatoes and cut, seeded, and salted. The tomatoes are then placed in framed wooden trays raised on blocks for good air circulation. They dry in the hot sun to a fraction of their size and weight and usually end up packed in oil and jarred. Sundried tomatoes can also be made at home by oven drying at a low temperature or in a dehydrator.

Sun blushed tomatoes, on the other hand, seems to be a term used in Europe, and especially England, to denote a tomato that has been “not fully sun-dried”. They’re juicier and fruitier, but still fantastically rich in flavour.  They may also be called semi-sundried tomatoes and are described as similar to sundried, but much sweeter and less chewy. Sun blushed tomatoes are apparently expensive to buy, but you can make your own at home for mere pocket change.They are also typically packed in oil and sold in jars just like their sundried counterparts. I think I would love them in all manner of pastas, sauces, pizzas and salads. Once again roasting tomatoes that are not at the peak of their season comes to the rescue again!!

When I come across a new ingredient I try to get my hot little hands on it, if at all possible. This is the same reason that I buy a Costco card because I don't want to be excluded, even if I rarely shop there. When you are only one person it never makes sense. I drove to my local British shop instead in search of the elusive ingredient but they did not have a sun blushed tomato in sight. So, I decided to make my own version. Here's where the Internet comes in very handy!!!!I found a recipe by Britain's iconic network star Nigella Lawson. I altered the recipe a little since my oven would cool down quite quickly. She suggests turning your oven to a very high heat and then turning it off altogether. Keeping the oven at a low temperature works much better in my case, but this is your call.

I paired the sun blushed tomatoes with some halloumi cheese grilled to perfection for a special lunch. Halloumi is a firm-textured Cypriot cheese that has fast become widely available. A year ago it could not be found anywhere...yay for all those who requested it. We should do the same for Fage Greek yogurt!

Halloumi is fantastic char-grilled!!! It will toughen if allowed to cool, so it's important to serve it as quickly as possible. If your pan isn't large enough to fit both the onion wedges and cheese slices together, cook the onion first, then pile them at the edge of the pan while cooking the cheese.  Serve all on a bed of soft salad leaves, then drizzledwith the hot dressing. Add a good seeded crusty bread and enjoy!!!

 I am submitting this recipe to the 8th Mediterranean Cooking Event over at Tobias Cooks hosted my yours truly Tobias. Check out all of the stunning entries and Cypriot dishes!!!! I just recently discovered his blog. With my love for Mediterranean and Middle Eastern cuisine I don't know how I missed it. But that is the magic of the blogging world. Check out all of his droolworthy recipes.

**Char-Grilled Halloumi with Tomato and Olive Dressing**

2½ tablespoons olive oil, or oil from the jar of sun-dried tomatoes
1 tablespoon lemon juice
2 red onions, cut into thin wedges
1 garlic clove, very finely chopped
10 sun-blush (recipe follows) or sun-dried tomatoes, finely chopped
12 stoned black olives, rinsed
250g halloumi cheese, cut into 1cm thick slices
125g baby salad greens [rocket (arugula), spinach, or your choice]

****************
Whisk together 2 tablespoons of the oil and the lemon juice in a bowl. Put the onion wedges in another bowl, and drizzle with 1 tablespoon of this dressing and toss to coat. Set aside. Stir the garlic into the remaining dressing, then add the tomatoes and olives. Mix well and leave to marinate briefly.

Heat a cast-iron, ridged griddle pan over a moderate heat, then brush with the remaining ½ tablespoon of oil. Add the onion wedges and cook for 3–4 minutes until nicely browned on the underside. Turn the onion wedges over with a palette knife, then put the cheese slices onto the pan. Increase the heat a little and cook the onion wedges for a further 3 minutes and the cheese for 1½ minutes on each side until tinged with brown and just beginning to melt at the edges. (Alternatively, cook the onions and cheese on a sheet of foil under a medium grill or on the barbecue).

While the onion and cheese are cooking, mix the salad greens together in a wide salad bowl. Serve onto individual salad plates. Arrange the onion wedges and cheese on top.

Tip the tomato mixture onto the hot griddle and stir for a just a few seconds until hot and steaming. Spoon over the cheese and salad leaves and serve.

Serves 4

**Sunblushed Tomatoes**

adapted from Nigella Lawson’s Moonblush Tomatoes, from Nigella Express
makes about 1 cup (can easily be multiplied, though)

250g fresh cherry tomatoes
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon sugar
2 tablespoons olive oil

*****************************
Preheat your oven to its top temperature. Remove the stems from the tomatoes and cut them in half along their equator. Place cut side up in an ovenproof dish.

Mix together the salt, thyme, oregano and sugar and sprinkle over the top of the tomatoes. Drizzle over the olive oil and put in the oven.

 Immediately, turn the heat down to somewhere in the region of 75-100°C/165-200°F. This isn’t an exact science, and will depend on how long you want to wait for your tomatoes: the lower the temperature, the longer it will take but more flavourful they’ll be.

Cook for 2-3 hours, until the tomatoes are soft and fragrant. They should lose their raw look, but not be charred. Store in an airtight container in the fridge.

You may also enjoy:

Fire Seared Antipasto Platter

Barbequed Marinated Goat's Cheese In Vine Leaf Parcels
Grilled Halloumi Cheese
 Fried Halloumi Cheese with Lemon & Caper Vinaigrette


You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Fire-Seared Antipasto Platter

Fire Seared Antipasto Platter

Grilling season is here in full swing. That is where you will find me this time of the year grilling lamb sliders, marinated chicken breasts and other dishes like this grilled antipasto. To start the week off I am joining in on the Foodbuzz Daily Specials which today feature grill baskets and trays such as the one you will find here. Either a grill basket or tray are handy tools to have for barbecue season. You can grill small foods with ease and delicate foods with confidence. Sturdy grilling baskets let you shake and move a variety of meats, vegetables, seafood, and more, with a simple turn of the handle. Just think you would never have to fish out pieces of asparagus, onion or other small items that have fallen through the grill grates. Lightly oil or spray with cooking spray and you are all set.

One of my favourite appetizers during the summer, no matter the occasion, is to grill up an antipasto platter. This antipasto is more of a game plan than a set recipe. You can tailor the amount of ingredients by the number of guests so double or triple the marinade to suite your needs. You can even grill this up for one or two. This appetizer also lends itself to an assortment of ingredients you may already have on hand or whatever you find is in season. For example this time of year I couldn't find the baby yellow and green zucchini or the baby eggplants that I love. The solution is always to substitute and add whatever seasonal vegetables you come across that day at the farmer's market. I substituted asparagus and used larger zucchini, plus found the tiniest multi-coloured peppers on the planet!!! Perfect for an antipasto!!!

If you can't find capocollo substitute salami or pepperoni. I also added some salame fillete for interest. As you can see this recipe is open to interpretation by adding whatever herbs, meats and vegetables you desire. It is limited only by your imagination. It is also delicious with either buffalo mozzarella or Cypriot halloumi. Grilling the halloumi seemed a natural progression with this recipe since there is nothing like vegetables as well as halloumi on the grill during the summer months!!!!
 
If you are using a variety of vegetables cook them in batches in order of their cooking time. For example the onions will take longer to be cooked on the grill than the eggplant, etc. This dish is served at room temperature so it does not matter if the veggies cool down.  Set each veggie aside as it cooks, experiment and have fun!!!
 
**Fire Seared Antipasto Platter**
Dressing:

6 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon parsley, chopped
1- 2 teaspoon fresh herbs, chopped (mint, oregano, dill, thyme...whatever you like)

Vegetables:

4 small red and white onions, halved or quartered depending on size (leaving root end attached)
3 plum tomatoes, halved
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut lengthwise into 1/2-inch-thick slices
small bunch of asparagus, green beans or sugar snap peas
1 red onion, cut into 1/2-inch-thick slices
1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
Cooking spray

Garnishes:

4 ounces prosciutto, thinly sliced
1 ounce capocollo, thinly sliced (use any amount of cold cuts and variety you wish)
1 package halloumi, sliced
2 tablespoons chopped fresh basil
2 teaspoons capers
6 green olives, sliced
1/8 teaspoon kosher salt
**********************

Prepare grill to medium-high heat.

To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.

To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, asparagus and eggplant. Reserve remaining dressing and set aside. Place vegetables in grill basket or tray coated with cooking spray; grill 5 minutes on each side or until lightly charred.  Arrange vegetables on platter; brush with remaining dressing. Grill halloumi for 1 - 2 minutes per side. Arrange prosciutto, capocollo, and halloumi on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

 Serves 3 - 4

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Grilled Chicken Club with Garlic Pesto Mayonnaise

Aaaah summer!!! It is still holding on and the barbecue is still blazing. I do love a nice juicy hamburger with melted cheese and dripping with luscious toppings just like all of us but for me a nice chicken burger is right up there as well. This is a version of a club sandwich with barbecued chicken, melted cheese, and salty bacon. It has the addition of a few slices of ripe avocado in each bite but the "piece de resistance" would be the garlic pesto mayonnaise. I had some leftover basil pesto from the other day so made a special sauce for my burger. I had read somewhere in the blogosphere about the more traditional way of making pesto, after all what did we do before technology!!!

Historically, pesto is prepared in a marble mortar with a wooden pestle. The leaves are washed, dried, placed in the mortar with garlic and coarse salt, and crushed to a creamy consistency. The pine nuts are added and crushed together with the other ingredients. When the nuts are well-incorporated into the "cream", grated cheese or olive oil can be added and mixed with a wooden spoon. But I am told that if you have ever tasted pesto in Italy you know that the pesto here is just not the same. Some day I hope to taste pesto somewhere in a vineyard in the rolling hillsides of Italy, but, until then I will do my best to duplicate it at home in a time-honoured Italian style.

Most of the pesto you encounter here is different for a couple of reasons. You can purchase reasonably good pesto in the frozen foods section of your local grocers but it is also easily made at home. Modern conveniences such as food processors and blenders make this Genovese sauce a breeze. It is quick and easy to blitz the ingredients and voila you have food from the Gods!!! Now don't get me wrong, I do understand that this is absolutely delicious and the way I prepare my own pesto with my own copious amounts of basil. But...and I do say but.....because the ingredients are not hand chopped in the time-honoured way you end up with a texture that is more like a moist paste and there is little to no definition between ingredients. I realize, after trying this method at the recommendation of another blogger, chopping all the ingredients by hand and not blending them is the key!! When pasta is graced with a pesto that has been hand chopped you will get bursts of basil flavours in every bite. By hand chopping all your ingredients together your pesto will take on a personality of it's own. I grew my own basil this year, which has seen better days by this time of the year, but I highly recommend it.

So, if you are serious about making good pesto, get a good sharp knife or mezzaluna. You'll need it!!!! Chopping the ingredients will take twenty or thirty minutes. Whatever you use to chop, make sure it has a sharp blade or the basil will turn dark. Believe me the reward at the end will be two fold. You will have developed muscles of a Greek Adonis as well as developed a mouthwatering combination for your pasta.

For this sandwich I mixed some of my leftover pesto with mayonnaise and more garlic for an accompaniment to my grilled sandwich.


**Grilled Chicken Club with Garlic Pesto Mayonnaise**

4 boneless, skinless chicken breast fillets
Salt and black pepper, to taste
8 slices Swiss or other cheese of your choice
4 Kaiser rolls, sliced horizontally, toasted
4 lettuce leaves
8 tomato slices
8 slices bacon, cooked crisply
1/4 avocado, peeled, sliced
Garlic Pesto Mayonnaise, recipe follows

****************

Preheat grill. Season chicken with salt and pepper and grill over medium heat for 5 to 8 minutes on each side or until cooked through. Top each chicken fillet with 2 slices cheese; heat on grill until cheese melts.

Spread garlic pesto mayonnaise on bottom half of each roll and top with lettuce, tomato, bacon, chicken and avocado.

Close each sandwich with top half of roll and serve.

Garlic Pesto Mayonnaise

1 cup (packed) fresh basil leaves
1/3 cup lightly toasted pine nuts
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
1/4 cup mayonnaise

***********
On a cutting board with a sharp knife or mezzaluna chop basil, pine nuts and garlic until a fine consistency. Add to a bowl. To this add salt, pepper, Parmesan. and mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve.(Of course you could prepare the basil in a food processor if you like for speed)