Recipezaar: Canadian,Outdoor Cooking recipes

Quick and Easy Pork Burgers

Sun, 09 Feb 2003 20:03:30 -0500

Well, I made these up using our favorite ingredients. Ground pork is sometimes less expensive than ground beef. We have also had this with ground turkey and ground chicken. Everyone who has had them says that they are moist and flavorful. They are also easy to make! I usually make 4, we eat 2 and I freeze 2 to cook later. Enjoy! Let me know what you think of these :) . -- posted by Loves2Teach

Grilled Catfish with Homemade Salsa

Wed, 07 May 2003 20:07:21 -0400

A fast, easy, cookout favourite. Serve with grilled potato and veggie kabob, and Mexican cornbread, or tortillas. -- posted by TOOLBELT DIVA

Grilled Chicken-Blueberry Salad

Tue, 13 May 2003 20:02:15 -0400

I love blueberries-this is a great recipe to use them is something other than muffins and jam! -- posted by DiB's

Barbecued Pork With Cheese Cornbread

Thu, 05 Jun 2003 20:17:22 -0400

I found this in the Arizona Republic reprinted originally from the Chicago Tribune and thought the combination sounded delightful. When I calculated this recipe out to 8 ponts per serving I was even more thrilled. Tasty and hearty. -- posted by Amber of AZ

Zucchini Burgers (no, not vegetarian)

Thu, 19 Jun 2003 20:03:06 -0400

Yum. one of the top burgers I've ever made. Get grilling! -- posted by Izzy Knight

Grilled Stone Fruit Antipasto Plate

Tue, 24 Jun 2003 20:02:01 -0400

Great appetizer or salad for the summer, try it at your next BBQ, you'll love it!! Even use it for a dessert. from Cooking Light -- posted by Derf

Butter-Roasted Caramel Marshmallows

Mon, 28 Jul 2003 20:05:55 -0400

Mmmm... Hot gooey marshmallows in buttery crisp caramel! You won't have just one! :O) We've been enjoying these around every campfire since I was a little girl. (My mom's brainy idea!) And everyone whose ever tried these never wants plain-roasted marshmallows again!! :O) -- posted by Shelley Albeluhn

Grilled French Salmon

Fri, 01 Aug 2003 20:01:12 -0400

A few ingredients is all you need to create this elegant fish entree. An incredible easy meal to cook and very tasty. I found this one in July issue of Chatelaine magazine. -- posted by heather in Ont,

Butterflied Grilled Garlic Shrimp

Fri, 08 Aug 2003 20:06:35 -0400

This is a great recipe to serve as an appetizer or as a side dish with steak for a great surf and turf. Be sure to serve with a crusty bread to soak up the sauce. Prep time includes marinating time. -- posted by Kate in Ontario

Grilled Spicy Corn

Fri, 15 Aug 2003 20:01:44 -0400

This is a quick and easy recipe for a side dish on the days that you are grilling on the barbeque and you don't want to make a mess in the kitchen. -- posted by Tootalltygerlily

Uncle Bill's Salmon Baked or Barbecued in Foil

Wed, 27 Aug 2003 20:03:56 -0400

A very tasty salmon whether barbecued or baked in the oven. The dill weed enhances the salmon flavor. -- posted by William (Uncle Bill) Anatooskin

Marinated BBQ Pork Tenderloin

Tue, 09 Sep 2003 20:04:31 -0400

My girlfriend passed on this recipe a couple of years ago. It has become a favourite in this house. -- posted by T.L. Sim

Smokin' Maple Bacon Beer Baby Back Ribs

Fri, 26 Sep 2003 19:02:17 -0400

An awesome rib recipe - from the beer store, of course!! -- posted by CountryLady

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Best Burgers Ever

Tue, 30 Sep 2003 20:56:30 -0400

I must give credit where credit is due. I took this recipe from a TV grilling show called "Red Hot & Ready". The burgers were originally called "Caesar Burgers" but I think my name is more appropriate. These burgers are without a doubt the best I have ever had. -- posted by Matty B

Salsa Chicken Burgers

Mon, 06 Oct 2003 20:02:50 -0400

Zingy chicken burgers from Canadian living mag. -- posted by Derf

BBQ Cedar Plank Salmon with Maple

Fri, 10 Oct 2003 19:59:54 -0400

A different, delicious way to cook salmon. Very delectable, very gourmet, very easy! -- posted by duck_man

Arizona Cardinals Adobo Sirloin

Fri, 31 Oct 2003 20:00:42 -0500

A good steak deserves a good bite! Cook times approx depending on personal taste. -- posted by Iowahorse

Bad Attitude Barbecue Sauce

Fri, 31 Oct 2003 20:00:47 -0500

I've only had it on Guinea fowl,.but imagine it would be good on most anything,..turkey breast would be good. Cook times approx. -- posted by Iowahorse

Cleveland Browns Bbq Sauce

Fri, 31 Oct 2003 20:00:47 -0500

Has a slight zing that's super! -- posted by Iowahorse

Drake Bulldogs Superb Barbecue Sauce

Fri, 31 Oct 2003 20:00:48 -0500

A very good all purpose sauce with a bite. -- posted by Iowahorse

Tandoori Salmon Fillets with Mango Mint Relish

Wed, 19 Nov 2003 20:00:46 -0500

A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste. -- posted by CountryLady

BBQ Salmon with Cucumber Dill Sauce

Fri, 12 Dec 2003 20:00:32 -0500

Living on the Coast of British Columbia, we have access to lots of Salmon, this is an easy to prepare but impressive recipe to serve to company -- posted by Una Rose

West Coast Salmon

Sat, 14 Feb 2004 19:59:03 -0500

This dish originated in Sointula, British Columbia, Canada. It is a quick, simple yet elegant and delicious dish. -- posted by Margi

Bacon Wrapped Chicken

Fri, 05 Mar 2004 20:00:16 -0500

I had this once with scallops but thought I would change the scallops (which is really good too) and use chicken. It was the best and wanted to share with you. -- posted by Heather Beldin

The "only" BBQ Salmon

Wed, 31 Mar 2004 20:00:28 -0500

This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure that he knows what he is talking about I suggest that you try it his way. I copied this recipe from either a Vancouver paper or local magazine. Next time I make it I will do as Wayne suggests and if that works I will rewrite the recipe to reflect his comments - Thanks Wayne -- posted by Bergy

Warm Grilled Salmon, Mushroom & Leek Salad

Thu, 08 Apr 2004 20:01:45 -0400

This is good for lunch or a light dinner! Its from Fraser Prince, the chef at Arlequin Restaurant & Fine Foods Catering in Toronto. -- posted by CountryLady

Grilled Vegetables With Creamy Dressing

Mon, 14 Jun 2004 20:00:41 -0400

Before I came across this recipe, I had never thought about grilling carrots but they come out so sweet, just like candy. The dressing adds to the finished product. If you don't like zucchini, you can do all carrots. -- posted by Irmgard

Cedar Plank Braided Salmon With Apple Butter Sauce

Wed, 27 Oct 2004 20:00:22 -0400

The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you. -- posted by TOOLBELT DIVA

Maple Mustard Lamb Chops

Mon, 10 Jan 2005 20:02:08 -0500

Very tasty. I like the combo of orange and maple syrup. -- posted by Dancer^

Deluxe Italian Cheeseburgers

Tue, 18 Jan 2005 20:00:46 -0500

Oh my these are good and its a nice twist to the same old hamburgers. -- posted by Dancer^

Cheesy Bow Wow's in the Doghouse

Tue, 12 Apr 2005 10:21:25 -0400

These kids will love, my DH is a big kid and he ate 4 of them (pig). Change the topping to suit your kids and you will have their new favorite hot dog with a twist. -- posted by Dancer^

Grilled Herb-marinated Chicken Breasts

Tue, 19 Apr 2005 15:36:43 -0400

The key to moist grilled chicken is leaving the skin on during cooking. Some people are reluctant to do this because they think it will increase the fat calories in the finished dish. But the fact of the matter is that, if you remove the skin before eating the chicken, youll reap the best of both worlds: juicy chicken without significantly more fat than if youd removed the skin before grilling. Cooking time does not enclude 6 hours marinading time. -- posted by Dancer^

Barbecued Ribs With Fresh Oregano Rub

Fri, 22 Apr 2005 21:35:48 -0400

This recipe may be used with any type of ribs. Cutting the ribs after they are grilled makes a more attractive presentation. -- posted by Dancer^

Pepper Steaks With Blackberry Glaze

Thu, 28 Apr 2005 21:23:18 -0400

We had some frozen blackberries so I made this last week for dinner. It was very different, we loved it. -- posted by Dancer^

Grilled Salmon Sandwich With Arugula, Tapenade and Aioli

Thu, 12 May 2005 14:56:29 -0400

Here is a absolutely delicious lunch or supper dish that is relatively quick. Actually you can buy both tapenade and aioli at a gourmet-type grocery store, but homemade is much better. -- posted by Dancer^

Grilled Tuna Steak With Worcestershire

Mon, 16 May 2005 12:24:30 -0400

I cooked these about 4 minutes on each side. It turned out very nice. Cook to your liking. -- posted by Dancer^

Baked Potato Pockets With Chili

Tue, 17 May 2005 11:25:16 -0400

When you have leftover chili, here is a quick recipe to use. Canned chili works well too. The potatoes can be cooked in the microwave, oven bbq, your choice. -- posted by Dancer^

Simple Mustard Salmon

Mon, 23 May 2005 17:10:19 -0400

I have made this a few times, always turned out excellent. -- posted by Dancer^

Prawns, Fresh Shitake and Veggie Skewers

Tue, 24 May 2005 15:55:57 -0400

We made these last summer quite a few times, everyone enjoyed them. Great with just a nice summer salad. -- posted by Dancer^

Healthy Chicken/Turkey Burgers

Fri, 27 May 2005 14:38:14 -0400

I make these and double the recipe. I wrap each burger and lay on a cookie sheet till frozen then bag, they keep in the freezer about 3 months. It's a great recipe for when ground chicken or turkey is on sale. -- posted by Dancer^

Pork Tenderloin With Lime-Beer Marinade

Fri, 29 Jul 2005 10:35:05 -0400

I tried this recipe as I have never done pork tenderloin on the barbeque grill. It came out absolutely wonderful. I served it with boiled new potatoes and corn on the cob. If you have any leftovers, they can be easily reheated in the microwave with no loss of flavour. Please note that marinating time is included in the cooking time. -- posted by Irmgard

Grilled Cajun Salmon With Tomato Pineapple Salsa

Fri, 29 Jul 2005 11:00:49 -0400

A little spice, a little salsa, a lot of flavour and its also healthy! The recipe comes courtesy of Good Times magazine. Adjust the cajun seasoning to your own taste - if you don't have any, there are a number of good ones on Zaar! -- posted by CountryLady

Beef Tenderloin With Dijon-Cream Sauce

Mon, 29 Aug 2005 19:47:11 -0400

Yummy, easy meal. Goes great with green veggies like broccoli. -- posted by littleturtle

Grilled Lobster With Lime Brown Butter

Wed, 31 Aug 2005 10:55:18 -0400

Lobster is one of my favourite foods. From time to time I do have a "Lobster Attack", and will not be happy until that craving is satiated. I make no apology for that decadence; the Canadian maritimes serves up the finest lobsters worldwide. It is one of the beautiful things we have in common with Maine, USA. (along with potatoes) This recipe is by no means an original and I give full marks to Christine Cushing of the Food Network. I also thank Saturn for the alert, and the link to the Christine Cushing of the Food Network. Grilling is great option for entertaining you can boil the lobsters ahead of time and just finish for a few minutes on the grill. For a variation on the brown butter, you could use lemon instead of the lime and parsley for the coriander. -- posted by TOOLBELT DIVA

Apple-Maple Glazed Pork Tenderloin

Wed, 21 Sep 2005 12:39:01 -0400

This is from another web site but is so awesome tasting that you will want to try it for sure!!! And its sooooo simple!! If the glaze is prepared ahead of time it will thicken, just reheat it in the micro until it melts and then use it. UPDATE:::Made this again the other day and DID marinate it. I made the sauce, added the pork and popped in the fridge for 2 hours, took out the pork and put on the grill and microwaved the sauce, if you dont heat the sauce it will be WAY too sticky for the grill and believe me you will have a mess! I have also done this with some very thick (1 1/2 inch) cook out style pork chops and they were super too! -- posted by LAURIE

Grilled Venison Rack With Honey Brown Lager Raspberry Sauce

Thu, 20 Oct 2005 16:23:25 -0400

I haven't tried this recipe yet - I'm saving it here for the day a hunter friend brings me some "wild" meat - or I splurge by purchasing some farm-raised game at Black Angus. This recipe is a favourite of Ted Reader "King of the Q"! Timing doesn't include 2 hours to marinate. -- posted by CountryLady

Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce

Mon, 07 Nov 2005 20:48:12 -0500

Another favourite from Ted Reader, King of the Q! -- posted by CountryLady

Jerk Tacos

Wed, 18 Jan 2006 13:17:28 -0500

Had something similar at an awesome local restaurant called the Reef a while ago that inspired me. If you love Jerk flavor and you love tacos- this is the one for you! -- posted by Tanya Pants

Bar-B-Qued Moose

Mon, 17 Apr 2006 17:17:21 -0400

Yup. I went ahuntin' and got me a Moose. Then this fellar down at the fillin' station gives me this recipe. Hoppin' yea like it! -- posted by Happy Harry #2

Fruity Grilled Chicken Salad Supper

Thu, 11 May 2006 10:42:56 -0400

This is a delicous salad that is great for lunch or dinner. I serve it with cheesy garlic bread and a glass of wine for a delicious meal. You can use the dressing listed, or your favourite, but I recommend a tangy dressing to offset the sweetness of the pineapple. Hope you enjoy! -- posted by ~Leslie~

Canadian Kebabs, Eh? (Zwt II)

Wed, 24 May 2006 16:26:21 -0400

Finally, the recipe I was searching for when I "stumbled over" the other 2 I just posted. The website source for this recipe is joycesfinecooking.com/canadian_recipes. Altho not kid-friendly w/whisky in the marinade, it is a sml amt & it appears the marinade could be halved & used to fix adult & kid portions. This recipe caught my eye because I thot it would also work well w/lamb meat. Altho unusual to combine lamb w/oranges, it sounded good to me. Think about it ... lamb, oranges, whole mushrooms & onion (all marinated using this recipe & cooked on the grill). How could that ever be bad? NOT! (Time specified does not include time to marinate) NOTE: While the whisky is shown as an optional ingredient, the recipe author made quite a point to say she NEVER leaves it out. -- posted by twissis

Roasted Fingerling Potatoes

Mon, 29 May 2006 22:12:34 -0400

This recipe was printed on a package of fingerling potatoes. They are great when cooking out and perfect for the summer. -- posted by PaulaG

Balsamic Honey Tenderloin

Tue, 30 May 2006 14:17:52 -0400

This recipe came to me recently in one of several online newsletters I subscribe to. With pork tenderloin being on special this weekend, I decided to try it. It is actually a barbeque recipe but I did it indoors on the broiler with good results. It was good with one hour of marinating so you can imagine how good it would be with a full 24! -- posted by Irmgard

Grilled Halibut With Pineapple Chipotle Salsa

Wed, 07 Jun 2006 12:18:07 -0400

Halibut is a low fat, very mild flavored fish with a firm flaky meat. It is easily available year round, relatively inexpensive, easy to grill and lends itself to almost any flavor. I found this recipe in the local Living Magazine & was intrigued by the salsa. I'm sure it would be wonderful with any mild fish such as grouper, flounder or snapper. -- posted by SusieQusie

All-Purpose Barbecue Rub

Wed, 21 Jun 2006 13:10:07 -0400

By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL). -- posted by evelyn/athens

Barbecue Mussel Bake

Mon, 03 Jul 2006 23:17:52 -0400

This is my contribution for the Canadian section for the Zaar World Tour. Prince Edward Island's cultured mussels grow tender, sweet and plump in long mesh stockings suspended in the water above the ocean floor. Now that mussels are supermarket-available and virtually pot ready, they make a fuss-free summer supper. The bonus? You can cook them right on the barbecue! I haven't tried these yet but will soon since i love Mussels and these sound wonderful! -- posted by Little Bee

Apple Cider Cured Smoked Salmon

Wed, 30 Aug 2006 19:17:14 -0400

Taken from the Food Channel's Best of Show, The Critic's Choice. Great flavors! -- posted by Sharon123

Grilled Salmon With Dill and Mustard Seeds

Sun, 03 Sep 2006 21:30:59 -0400

I recently came across this little goodie on the Homemakers Magazine website. A great weeknight recipe as it is ready in less than 15 minutes, but it is also worthy to be served at a dinner party. -- posted by Irmgard

Grilled Chicken and Veggies in Sesame Dressing

Wed, 27 Sep 2006 18:38:09 -0400

This is a super easy recipe with fantastic results. It tastes so good, and the colours are wonderful - make everyone think you slaved over it! The dressing really gets into the chicken, and makes it really juicy and tender! -- posted by Patti-atti

Broiled Balsamic-Maple Vegetables

Tue, 17 Oct 2006 16:04:09 -0400

A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also. -- posted by woodland hues

Canadian Burger With Beer-Braised Onions and Cheddar

Sat, 04 Nov 2006 08:06:10 -0500

A Classic Canadian Burger, with a slight twist. Serve with your favourite accompaniments, on grilled buns or bread. Recipe by Ruth Gangbar from Food and Drink. -- posted by ~Leslie~

Lemon, Garlic and Basil Shrimp Skewers

Sat, 04 Nov 2006 08:06:49 -0500

Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim. -- posted by ~Leslie~

Spicy Apple Glazed Pork Loin

Thu, 22 Feb 2007 23:35:10 -0500

This recipe is from Manitoba pork. I haven't tried it, but it looks very nice on paper! -- posted by cookalot #2

Apricot Dipping Sauce

Mon, 05 Mar 2007 13:30:33 -0500

Simple sauce for dipping cut up sausages for appetizer or brushed on barbecued sausages. I haven't made, but looks yummy! The recipe comes from Manitoba Pork. -- posted by cookalot #2

Montreal-Grilled Chicken Salad

Wed, 04 Apr 2007 20:25:07 -0400

Great way to use leftover grilled chicken for lunch the next day. Recipe from MSN. Prep time does not include vinaigrette standing time. -- posted by Caroline Cooks

BBQ Tomatoes

Tue, 24 Apr 2007 16:23:31 -0400

These tomatoes are delicious on their own or as a separate side dish for any kind of meat off the grill. From the LCBO magazine. -- posted by evelyn/athens

Stuffed Portabella Mushrooms

Tue, 26 Jun 2007 21:13:37 -0400

This is a nice change from the usual meat-based entrees. Serve with a salad or your favourite vegetables. -- posted by Irmgard

Easy Veggie Burgers

Wed, 27 Jun 2007 15:32:01 -0400

These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers". -- posted by Dreamer in Ontario

Portabella Chicken Burgers

Fri, 06 Jul 2007 21:15:22 -0400

A healthy burger made from ground chicken filled with a tasty surprise - a portabella mushroom cap! Serve on a whole grain or sesame bun with your favourite toppings! -- posted by Irmgard

Apricot Mustard Chicken on the Grill

Fri, 13 Jul 2007 16:51:46 -0400

From the Ontario Liquor Board. Reserve some glaze for dipping! The first time I tried it, I didn't bother heating it. I heated the glaze the second time and the flavors seemed more pronounced. This is a delicious way to grill chicken. -- posted by N@

Crab Burgers

Thu, 26 Jul 2007 11:39:00 -0400

This recipe by Rob Rainford is super easy - it is made with canned crab meat and uses products found in most pantries. Please note that the refrigeration time is included in the cooking time. -- posted by Irmgard

Spinach Steak and Mushroom Salad

Sun, 29 Jul 2007 20:46:00 -0400

A lighter version of a steak dinner. I made this with sirloin marinated in the Barefoot Contessa's barbeque sauce but salt and pepper is fine if you like your flavours simple. Please note the standing time is included in the cooking time. -- posted by Irmgard

Venison Steaks With Gravy

Wed, 19 Sep 2007 21:34:33 -0400

With a man in the family that hunts deer for 2 weeks each year I had to start trying to find ways to cook it all up. This is one of the better recipes I have found and use it often. Came from a Google search and then I tweaked it a little. -- posted by Tiggrr

Grilled Ham Steak

Tue, 27 Nov 2007 15:45:39 -0500

This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it. -- posted by WiGal

Grilled Pastrami-Style Salmon

Wed, 20 Feb 2008 21:03:18 -0500

This is a 'Cooking light' recipe that uses the classic beef pastrami on grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Use a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end. -- posted by blucoat

Ontario Lamb Tikka Roast

Mon, 25 Feb 2008 18:58:27 -0500

A yummy way to mix up your summer BBQ menu - lamb roast, with Indian tikka spicing. From something I found on www.hgontario.ca (HomeGrown Ontario). They suggest serving with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds. Note: the prep time does not include the marination (4 hours or overnight). -- posted by BrynMyrtle

The Most Amazing Tasting Ribs in the World!

Thu, 17 Apr 2008 00:09:47 -0400

I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these! -- posted by Chef Ryoni

Grilled Clams With Garlicky White Wine Sauce

Wed, 23 Apr 2008 16:12:28 -0400

Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish! -- posted by mama's kitchen

Salmon on Fennel Salad

Thu, 01 May 2008 00:09:41 -0400

This zesty salad complements salmons richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Recipe by Food and Drink Magazine, Marilyn Bentz Crowley -- posted by ~Leslie~

Grilled Beef T-Bone Steak With Chilli and Maple Side.

Wed, 14 May 2008 00:59:49 -0400

Classic BBQ T Bone Steak served with a traditional onion and mushroom side. Then add a twist of maple syrup and crushed chilli's for a little extra texture....just one of those experiments that went right I guess. Hope you like it. -- posted by Debi and Johnny

The Perfect Pork Burger Recipe - Unlike Beef It's Trans Fat Free

Fri, 16 May 2008 02:31:11 -0400

A yummy, healthier version of my Perfect Burger recipe, which is made with beef. In an attempt to eliminate trans fats from our diet, my fiancee and I have discovered that almost ALL ground beef, extra lean or not, has trans fats! We went without burgers for months until we found trans-fat-free ground pork at our grocery. I've also recently discovered the wonders of paprika in just about everything, and came up with this slight variation for a healthier burger! My fiancee LOVES them, I make them at least once a week. -- posted by kittyroara

Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

Mon, 19 May 2008 01:47:54 -0400

This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire. -- posted by French Tart

Grilled Vietnamese Beef Skewers

Wed, 28 May 2008 01:01:09 -0400

From the Chatelaine magazine. Posted for ZWT4. -- posted by Sue L

Onion, Garlic and Bourbon Steak Marinade

Wed, 28 May 2008 14:33:19 -0400

Amount of each ingredient varies according to your personal taste. This is an extremely lenient steak marinade recipe. Requires some work and time, but in the end is well worth it. -- posted by LauraAnne

Maple Mustard Pork Burgers

Mon, 16 Jun 2008 18:24:08 -0400

This recipe is from foodtv.ca the television show called from Licence to Grill hosted by Rob Rainford. Posted for ZWT4. -- posted by WiGal

Maple Pork and Peach Skewers

Tue, 24 Jun 2008 17:14:09 -0400

A winner in the Robert Mondavi "Art of the Skewer" contest, created by Lisa Keys. Cook time is marinating time, and doesn't include time to soak skewers. -- posted by ~Jen~

Danielle Lapointe's Slow Cooker Kebabs

Fri, 08 Aug 2008 14:08:19 -0400

I wanted tender meat with a bbq charred finish. So I stuffed the skewers of meat into my tiny slow cooker for 4 hours then grilled them for 1 minute on each side. Tender meaty goodness. Be sure to use large chunk pineapple not tidbits! Try this recipe with cubed pork! It's great too! -- posted by Danielle: Canada's Top Cook

Ginger Lime Pork Chops

Thu, 14 Aug 2008 14:14:24 -0400

I was looking through one of my old cookbooks for some new inspiration and came across this recipe. Since I had some beautiful fresh limes, I gave it a go. The meat comes out so beautifully tender and flavourful. The minimum marinating time is 1 hour but if you can marinate the chops longer, by all means do so. Marinating time is included in the prep time. -- posted by Irmgard

Apricot-Balsamic Glazed and Grilled Chicken

Wed, 27 Aug 2008 19:42:42 -0400

From Rachael Ray's Sept. '08 "Everyday" magazine, so you know it's savory and simple--all at once. Her recipe called for apricot preserves, but I'm using up MIL's Peach Jam, and we loved it just fine. Also, I used only 2 chicken breast halves (paillard-cut) for four of us and we had leftovers (our chickens are very large!), so adjust the recipe up or down accordingly. -- posted by Debber

Butterflied Mustard Garlic Pork

Mon, 01 Sep 2008 02:47:11 -0400

This recipe is really quick and easy to prepare. It is wonderful served with boiled new potatoes with a little melted butter and fresh dill. Yum! Please note: Standing time is included in the cooking time. -- posted by Irmgard

BBQ Roasted Potatoes

Fri, 19 Sep 2008 20:33:04 -0400

Got This from my Parents, who got it from friends. -- posted by Ty O

Grilled Ribs With Cherry Chili Glaze

Thu, 04 Dec 2008 18:56:18 -0500

This is a lick-your-fingers, is that all you made, rib recipe! -- posted by sir jazz

Calgary Barbecue (Bbq) Moppin' Sauce

Sun, 08 Mar 2009 03:19:29 -0400

A moppin' sauce recipe for slathering your chicken, beef or pork while BBQing. You can also use it as a marinade. This was used at a BBQ festival in Alberta. Enjoy! -- posted by Nif

Smoked (Or Roasted) Chicken Sandwiches With Caramelized Onions

Mon, 04 May 2009 14:26:52 -0400

This is a great recipe for a casual party or get-together. Don't worry if you don't have a smoker, the oven instructions are below. If you are lucky enough to have a smoker, it takes about 3 hours (in a Green Egg) over mesquite on indirect heat at 275°F (135°C). Recipe is from Bonnie Stern and was printed in the National Post (Apr 25, 2009). Serve with coleslaw on the side or in the sandwiches. -- posted by blucoat

The Classic Zelda Burger

Sat, 06 Jun 2009 01:49:40 -0400

This recipe is inspired by Zelda's Bar Restaurant Patio on Church Street, Toronto, Ontario. They served the most amazing burger called The Classic Zelda Burger...8 oz. of juicy, never-frozen 100% lean ground beef. Hand-made with a special blend of herbs and spices... -- posted by Chef #1200988

Grilled Salmon With Brown Sugar, Garlic and Ginger

Sun, 02 Aug 2009 10:20:07 -0400

Extremely easy. And easy to scale up for parties. Moist, sweet and salty, it's good hot or cold (or leftover in the best salmon sandwiches ever). My family won't let me cook salmon any other way. -- posted by Chef #1303852

Savoury Apple Stuffed BBQ Pork Sirloin

Wed, 09 Dec 2009 18:38:31 -0500

This recipe I made up on the spot when asked to guest host in the Grilling Forum. I have cooked many pork roasts and this one beats them all by a million! You can prepare the roast the day before and let marinate overnight. Hope you enjoy! -- posted by TheCharcoalGourmet

Grilled Quesadillas

Tue, 26 Jan 2010 11:14:29 -0500

Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue -- posted by Dreamer in Ontario