atco bbq ebook single pages

8/8/2019 ATCO BBQ eBook Single Pages

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2010

favourites ATCO Blue Flame Kitchen

BarBecue


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oB b

S so !Welcome


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Patio weather has arrived and with it another season of outdoor grillingand dining. The ATCO Blue Flame Kitchen presents this selection offavourite recipes from past collections to help inspire your summer meals.

Be ore lighting your barbecue a ter its long winter nap, consult your ownersmanual and ollow the manu acturers instructions or annual maintenanceand cleaning. This routine normally includes checking the valves, hoses andconnections. Youll nd more tips or sa e grilling throughout this e-Book andon our website at www.atcobluefamekitchen.com.

All o the grilling recipes in this e-Book have been tested using a natural gasbarbecue. Adjustments in timing or heat setting may be required when grillingwith other uel sources. Weather conditions and barbecue model variations canalso a ect cooking time.

Gather your riends and amily and start grilling. Have a sa e and happy summer!

The sta o the ATCO Blue Flame Kitchen


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StarterS


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B w h H bs L moS v s 6 - 81 round (500 g) brie cheese1/4 cup (50 mL) chopped resh parsley1 1/2 tsp (7 mL) chopped resh thyme1/2 tsp (2 mL) grated lemon peel1/2 tsp (2 mL) reshly ground pepper

Place brie in reezer or 30 minutes to make brie easier to cut. Cut brie in halhorizontally. Place bottom hal o brie, cut side up, in centre o a large pieceo heavy-duty oil. Combine parsley, thyme, lemon peel and pepper. Sprinkleparsley mixture over brie. Replace top o brie, rind side up. Bring edges o oiltogether to orm a packet; close all edges with tight double olds. Cook overlow heat on natural gas barbecue, turning packet over occasionally, until brieis so tened and heated through, about 25 - 30 minutes. Cool wrapped brieon a rack or 20 minutes. Place on a plate. Care ully un old oil and roll up

edges to orm a serving dish. Serve with baguette slices.

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F e a t u r e r e c i p e

S f y M s: alw ys light th b b withth lid op n. P h t th b b on high h t o 10 min t swith th lid los d.


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cool t s: us th b b o ooking to h lp k pth kit h n ool in th hot s mm months. using n t l g sto h t yo b b osts 50% l ss th n p op n .

th ch s Q s ll sS v s 4 - 6

4 oz (125 g) cream cheese, so tened1 cup (250 mL) shredded Monterey Jack cheese1/3 cup (75 mL) shredded dry pack eta cheese1/2 tsp (2 mL) oregano, crumbled1/4 tsp (1 mL) reshly ground pepper1/3 cup (75 mL) chopped pitted ripe olives2 tbsp (25 mL) chopped canned roasted red peppers2 tbsp (25 mL) sliced green onion5 our tortillas (6 inch/15 cm)

Using medium speed o an electric mixer, beat together rst 5 ingredients(cream cheese through pepper) until almost smooth. Stir in olives, redpeppers and onion. Spread cheese mixture over hal o each tortilla. Foldtortillas in hal . Grill over low heat on natural gas barbecue or 2 minutesper side or until golden brown and heated through. Cut into wedges.

Serve warm.

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a l Bl ch s p zzS v s 4

1 baked pizza shell (Boboli)1 tbsp (15 mL) oil1 Golden Delicious or Granny Smith apple, cored and thinly sliced3/4 cup (175 mL) crumbled blue cheese2 tsp (10 mL) chopped resh rosemary1/2 cup (125 mL) chopped walnuts1 cup (250 mL) shredded Monterey Jack cheese1/4 tsp (1 mL) reshly ground pepper

Brush top o pizza shell with oil. Top with apple slices, blue cheese, rosemaryand walnuts. Sprinkle with Monterey Jack cheese and pepper. Place pizzaon a greased pizza pan or directly on barbecue grid. Bake pizza, with liddown, over low heat on natural gas barbecue or 15 minutes or until heatedthrough and cheese is melted. Slice and serve.

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r c y co o Sh mS v s 4

Bamboo skewers1 lb (500 g) rozen raw shrimp, thawed1/4 cup (50 mL) well-stirred canned coconut milk1 tbsp (15 mL) red curry paste

Soak bamboo skewers in hot water or 30 minutes. Peel and devein shrimp,leaving tails intact. Pat shrimp dry with paper towels. To prepare marinade,whisk together coconut milk and red curry paste in a bowl until blended.Add shrimp to marinade and toss to coat. Let stand or 30 minutes.Remove shrimp rom marinade; discard marinade. Thread shrimp ontosoaked skewers. Grill shrimp skewers over medium heat on natural gasbarbecue until shrimp are pink and opaque, about 3 minutes per side.Do not overcook.

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S f y M s: To s sk w s on th b b ,so k th m in hot w t o 30 min t s b o g illing to p v ntth m om b ning.


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MainS


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S f y M s: I th b n do s not lightimm di t ly o go s o t d ing op tion, t n ll g s v lv s o ,op n th lid nd w it o 5 min t s b o tt mpting to light.

c pl po LoS v s 12- 141 untreated cedar plank (6x12 inches/15x30 cm)2 tsp (10 mL) paprika1 tsp (5 mL) sage, crumbled1 tsp (5 mL) oregano, crumbled1 tsp (5 mL) thyme, crumbled1 tsp (5 mL) salt1/2 tsp (2 mL) garlic powder1/2 tsp (2 mL) onion powder1/2 tsp (2 mL) reshly ground pepper1/4 tsp (1 mL) cayenne pepper8 lb (3.75 kg) boneless pork loin roast, at trimmed

Immerse cedar plank in a sink or large container o water. Place a heavyobject on plank to keep it submerged. Allow plank to soak or at least4 hours or up to 24 hours. To prepare rub, combine next 9 ingredients(paprika through cayenne pepper). Spread rub over pork. Let stand or 30minutes. Remove plank rom water; rinse plank. Place pork on plank. Placeplank directly on grid on natural gas barbecue. With lid down, cook porkover medium heat on natural gas barbecue or 1 1/2 hours or until a meatthermometer registers 160F (71C). I using a triple burner barbecue, turncentre burner o or best results. Trans er pork to a platter. Let stand or 15minutes be ore carving. Do not reuse cedar plank or cooking.Cooks Note: The cedar plank used in this recipe should be a little longer and

wider than the pork roast.


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ch u BS v s 4

In this unusual grilling technique, the weight o the brick presses the chicken onto the barbecue grid, thereby producing lovely grill marks,a crispy exterior and a juicy interior.

1/4 cup (50 mL) olive oil1/4 cup (50 mL) resh lemon juice2 tbsp (25 mL) chopped resh rosemary

3 cloves garlic, fnely chopped1 tsp (5 mL) salt1 tsp (5 mL) reshly ground pepper4 bone-in chicken breasts with skin4 bricks

To prepare marinade, combine rst 6 ingredients (oil through pepper) in aheavy zip-lock plastic bag. Add chicken and squeeze bag to coat chickenwith marinade. Seal bag and place on a plate. Re rigerate, turning bag

occasionally, or 8 hours or overnight. Wrap each brick with a piece ooil. Remove chicken rom marinade; discard marinade. Place chicken,skin side down, on an oiled grid. Set a oil-wrapped brick on top o eachchicken breast. Grill chicken over medium heat on natural gas barbecue or8 minutes. Remove bricks rom chicken and rotate each breast a quarterturn to make cross-hatched grill marks. Replace bricks and grill 4 minutes.Remove bricks and turn chicken over. Replace bricks and grill 8 minuteslonger or until chicken is cooked through. Do not overcook.


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So h S Fl SS v s 6

The southern-inspired rub or this fank steak may be prepared in advance and re rigerated or up to 1 week. The oil beaten in with the dry ingredients helps keep the mixture evenly blended.

1 tbsp (15 mL) packed golden brown sugar1 1/2 tsp (7 mL) paprika1 tsp (5 mL) ground cumin

1 tsp (5 mL) ground ancho chile pepper1 tsp (5 mL) oregano, crumbled1 tsp (5 mL) oil1/2 tsp (2 mL) garlic powder1/4 tsp (1 mL) salt1 1/2 lb (0.75 kg) ank steak

To prepare rub, use low speed o an electric mixer and beat together allingredients except steak until blended, about 1 minute. Spread rub evenly

over both sides o steak. Let stand or 30 minutes. Grill steak over mediumheat on natural gas barbecue to medium rare, about 15 - 20 minutes. Letstand or 5 minutes be ore slicing. Using a sharp kni e held at a 45 angle,slice steak against the grain into thin slices.Cooks Note: Ancho chile pepper is made from the ground dried pods of the anchochile. It has a sweet fruity avour and is mildly hot. Look for it where spices are sold.

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S f y M s: Do not sto o s g solin o othmm bl o omb stibl m t i ls o liq ids n th b b .


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S s B ls m oS v s 4

1/4 cup (50 mL) oil1/4 cup (50 mL) balsamic vinegar2 tbsp (25 mL) packed brown sugar1 tsp (5 mL) Dijon mustard1/2 tsp (2 mL) basil, crumbled1/4 tsp (1 mL) salt1/4 tsp (1 mL) reshly ground pepper3 cloves garlic, crushed4 strip loin steaks, 1 inch (2.5 cm) thick

To prepare marinade, combine all ingredients except steaks in a heavyzip-lock plastic bag. Add steaks and squeeze bag to coat steaks withmarinade; seal bag. Let stand or 30 minutes. Remove steaks rommarinade; discard marinade. Grill steaks over medium heat on naturalgas barbecue to desired doneness.

S f y M s: Sho ld g s f o , l vth lid op n nd t n b n s o i yo n do so s ly. I not,t n g s o t q i k-dis onn t ftting o sh t-o v lv .

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B f t lo w hp o no SS v s 6 - 8

To prepare marinade, combine vinegar, oil, parsley, garlic, basil and oreganoin a heavy zip-lock plastic bag. Add bee tenderloin and squeeze bag to coatbee with marinade. Seal bag and place on a plate. Re rigerate, turning bagoccasionally, or 8 - 24 hours. Remove tenderloin rom marinade and pat drywith paper towels; discard marinade. Grill tenderloin over medium heat onnatural gas barbecue, turning occasionally, to desired doneness. Let stand

or 5 minutes be ore carving. Serve with Pinot Noir Sauce.

p o no S

In a rypan, saut onion, carrots and celery in 1 tbsp (15 mL) butter untiltender, about 5 minutes. Stir in tomato paste and 1/2 tsp (2 mL) pepper. AddPinot Noir and boil until reduced by hal , about 5 minutes. Add bee brothand chicken broth; boil until liquid is reduced to 1 1/2 cups (375 mL). Strainmixture through a ne sieve; discard solids. Return strained liquid to rypanand bring to a simmer over medium heat. Combine so tened butter with fourand whisk into simmering liquid. Cook, stirring requently until thickened,about 1 minute. Stir in 1/4 tsp (1 mL) pepper. Serve with bee tenderloin.

1 cup (250 mL) chopped onion1 cup (250 mL) chopped carrots1 cup (250 mL) chopped celery1 tbsp (15 mL) butter2 tbsp (25 mL) tomato paste1/2 tsp (2 mL) reshly ground pepper1 1/4 cups (300 mL) Pinot Noir or

other dry red wine

1 can (10 oz/284 mL) bee broth1 can (10 oz/284 mL) chicken

broth2 tbsp (25 mL) butter, so tened1 tbsp (15 mL) our1/4 tsp (1 mL) reshly ground

pepper

1/3 cup (75 mL) balsamic vinegar1/3 cup (75 mL) olive oil2 tbsp (25 mL) chopped resh

parsley2 cloves garlic, chopped

2 tsp (10 mL) basil, crumbled2 tsp (10 mL) oregano, crumbled2 lb (1 kg) bee tenderloin roastPinot Noir Sauce, recipe ollows

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t y B g s w h F c mS v s 6

1 1/2 lb (0.75 kg) ground turkey1/4 cup (50 mL) shredded eta cheese1 tsp (5 mL) oregano, crumbled1/2 tsp (2 mL) garlic powder1/2 tsp (2 mL) salt1/2 tsp (2 mL) reshly ground pepperOil6 multi-grain hamburger bunsThin slices English cucumberLettuce leavesFeta Cream, recipe ollows

Combine rst 6 ingredients (turkey through pepper). Shape mixture into6 patties. Brush with oil. Grill patties over medium heat on natural gasbarbecue until completely cooked. Serve in buns with cucumber, lettuceand Feta Cream.

F c m4 oz (125 g) cream cheese, so tened1/2 cup (125 mL) shredded eta cheese1/4 cup (50 mL) plain yogurt1/4 tsp (1 mL) reshly ground pepper1/8 tsp (0.5 mL) salt1/4 cup (50 mL) thinly sliced green onion1/2 tsp (2 mL) grated lemon peel

Using low speed o an electric mixer, beat together cream cheese, etacheese, yogurt, pepper and salt until blended. Stir in green onion and lemonpeel. Cover and re rigerate until serving. Makes about 1 cup (250 mL).

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r -ey r bsS v s 4 - 6

2 tbsp (25 mL) chili powder1 tbsp (15 mL) paprika1 tbsp (15 mL) ground cumin1 tsp (5 mL) salt1/2 tsp (2 mL) reshly ground pepper4 lb (2 kg) pork back ribs2 cans (355 mL each) beer2 cups (500 mL) barbecue sauce1/2 cup (125 mL) water2 tbsp (25 mL) packed golden brown sugar4 tsp (20 mL) instant co ee granules

To prepare rub, combine chili powder, paprika, cumin, salt and pepper.Spread rub over both sides o ribs. Place ribs in a large disposable oilroasting pan. Let stand or 15 minutes. Pour beer over ribs. Cover pan tightlywith heavy-duty oil. Place pan directly on barbecue grid. Cook ribs, withlid down, over low heat on natural gas barbecue or 1 - 1 1/4 hours or justuntil ribs are tender. Meanwhile, to prepare sauce, combine barbecue sauce,water, brown sugar and co ee in a saucepan. Bring to a boil. Reduce heatand simmer until sauce is slightly thickened, about 10 minutes. Reserve halo sauce to serve with ribs; use remainder to baste ribs. Remove ribs rompan; discard beer. Place ribs directly on barbecue grid. Grill ribs over low heaton natural gas barbecue, turning occasionally and basting with remainingsauce, or 20 - 30 minutes or until ribs are richly glazed. Cut into serving

pieces. Serve with reserved sauce.

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S f y M s: Do not l v th b b on highh t with th lid los d o long th n 30 min t s whil p h ting.


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So hw s H l b w hc l o ch o l BS v s 4

1 tbsp (15 mL) oil1 tsp (5 mL) chili powder1/2 tsp (2 mL) ground cumin1/4 tsp (1 mL) garlic powder1/4 tsp (1 mL) salt4 small or 2 large halibut fllets or steaksCilantro Chipotle Butter, recipe ollows

Combine oil, chili powder, cumin, garlic powder and salt in a heavy zip-lockplastic bag. Add halibut and squeeze bag to coat halibut with seasoningmixture; seal bag. Let stand or 30 minutes. Remove halibut rom bag. Grillhalibut over medium heat on natural gas barbecue or 10 - 12 minutes perinch (2.5 cm) o thickness or until sh fakes easily with a ork. Serve toppedwith Cilantro Chipotle Butter.

c l o ch o l B1/4 cup (50 mL) butter, so tened2 tbsp (25 mL) chopped resh cilantro1 tsp (5 mL) fnely chopped canned chipotle peppers in adobo sauce1 tsp (5 mL) resh lime juice1/4 tsp (1 mL) grated lime peel

Combine all ingredients until blended. Cover and re rigerate or up to24 hours. Makes about 1/4 cup (50 mL).


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SideS


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O zo w h G ll V g bl sS v s 4 - 6

1 tbsp (15 mL) olive oil3/4 tsp (3 mL) basil, crumbled3/4 tsp (3 mL) oregano, crumbled1/4 tsp (1 mL) reshly ground pepper1/8 tsp (0.5 mL) salt1 each green, red and yellow bell pepper1 small red onion4 Roma tomatoes, quartered lengthwise and seeded1 tbsp (15 mL) olive oil2 cloves garlic, fnely chopped2 cans (10 oz/284 mL each) chicken or vegetable broth1 cup (250 mL) orzo1/4 cup (50 mL) reshly grated Parmesan cheese

Combine 1 tbsp (15 mL) oil, basil, oregano, pepper and salt in a heavy plasticbag; set aside. Remove seeds and stems rom bell peppers. Cut into 1 inch(2.5 cm) wide strips; cut each strip in hal crosswise. Trim onion, leaving rootend intact. Cut onion into 16 wedges. Add bell peppers, onion and tomatoesto seasoning mixture in bag. Squeeze bag to coat vegetables with seasoningmixture. Remove vegetables rom seasoning mixture. Grill vegetables in agrill wok or on a grill topper over medium heat on natural gas barbecue,stirring occasionally, or 10 - 15 minutes or until tender. Meanwhile, heat1 tbsp (15 mL) oil in a large saucepan over medium heat. Add garlic andsaute or 1 minute. Add broth and bring to a boil. Stir in orzo and returnto a boil. Reduce heat; cover and simmer or 12 - 15 minutes or until orzois tender and most o liquid is absorbed. Stir in vegetables and Parmesancheese. Serve warm or at room temperature.

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S m B B sS v s 6 - 8

6 slices bacon, chopped1 medium onion, chopped5 cloves garlic, crushed1 green bell pepper, chopped3 tbsp (40 mL) chili powder1 1/2 tsp (7 mL) oregano, crumbled1 tsp (5 mL) ground cumin2 bay leaves1 1/2 cups (375 mL) water1 can (7 1/2 oz/213 mL) tomato sauce1/4 cup (50 mL) packed brown sugar1 tbsp (15 mL) instant co ee granules2 tbsp (25 mL) red wine vinegar1 tsp (5 mL) Worcestershire sauce3 cans (19 oz/540 mL each) mixed beans, rinsed and drained1/2 tsp (2 mL) salt1/2 tsp (2 mL) reshly ground pepper

On a side burner o natural gas barbecue or directly on grid, cook bacon in aDutch oven over medium heat until crisp. Drain o all but 1 tbsp (15 mL) odrippings. Add onion and saute until so tened, about 5 minutes. Add garlicand green pepper and saute 2 minutes. Add remaining ingredients (chilipowder through pepper) and bring to a boil. Reduce heat to low and simmermixture, uncovered, stirring occasionally until thickened, about 35 - 45

minutes. Remove and discard bay leaves be ore serving.

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col sl w w h S wb sS v s 8

Napa cabbage is also known as Peking cabbage or Chinese cabbage.Its delicately favoured crisp leaves provide a pleasant change romregular green cabbage.

2 tbsp (25 mL) rice vinegar1 tbsp (15 mL) soy sauce1 tbsp (15 mL) oil

1 tbsp (15 mL) sesame oil1/4 tsp (1 mL) Chinese fve-spice powder1/4 tsp (1 mL) red pepper akes1 clove garlic, crushed4 cups (1 L) thinly sliced napa cabbage3 cups (750 mL) baby spinach1 3/4 cups (425 mL) sliced strawberries1/2 cup (125 mL) sliced almonds, toasted1/4 cup (50 mL) thinly sliced green onion

2 tbsp (25 mL) chopped crystallized gingerTo prepare dressing, whisk together rst 7 ingredients (vinegar throughgarlic) until blended. Combine remaining ingredients (cabbage throughginger) in a bowl. Add dressing and toss to combine. Serve immediately.

S f y M s: To p v nt b ns, lw ys s p optools nd ov n mitts wh n b b ing. avoid w ing long loossl v s o lothing th t n t h f sily.

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S vo y G ll V g bl sS v s 6 - 8

2 tbsp (25 mL) Worcestershire sauce2 tbsp (25 mL) balsamic or red wine vinegar2 tbsp (25 mL) soy sauce2 tbsp (25 mL) olive oil3/4 tsp (3 mL) reshly ground pepper8 cups (2 L) assorted vegetables, cut into chunks

To prepare marinade, combine all ingredients except vegetables in a heavyzip-lock plastic bag. Add vegetables and squeeze bag to coat vegetableswith marinade; seal bag. Let stand or 15 minutes. Remove vegetables

rom marinade; discard marinade. Grill vegetables in a grill wok or on agrill topper over medium heat on natural gas barbecue, stirring occasionally,

or 10 15 minutes or until tender.Cooks Note: Any combination of vegetables such as zucchini, onions, mushroomsor bell peppers may be used in this recipe.

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S f y M s: Do not l v ood n tt nd d on thb b . St y with th ood ntil its don .


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G ll co Bl B S lS v s 6

4 cobs corn, huskedOil1 can (19 oz/540 mL) black beans, rinsed and drained1/2 cup (125 mL) fnely chopped red onion1/3 cup (75 mL) chopped resh cilantro1/3 cup (75 mL) resh lime juice2 tbsp (25 mL) white wine vinegar2 tbsp (25 mL) olive oil2 tsp (10 mL) ground cumin2 tsp (10 mL) chili powder2 tsp (10 mL) sugar1/4 tsp (1 mL) salt

Lightly brush corn with oil. Grill corn over medium heat on natural gasbarbecue, turning occasionally until lightly browned, about 15 - 20 minutes;cool. Using a sharp kni e, slice kernels o each cob. Combine corn andremaining ingredients (black beans through salt) in a bowl. Cover andre rigerate or 30 minutes be ore serving.

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L mo G l S sS v s 4 - 6

1/4 cup (50 mL) resh lemon juice1/4 cup (50 mL) chopped resh parsley2 tsp (10 mL) grated lemon peel1 clove garlic, crushed1/2 tsp (2 mL) salt1/4 tsp (1 mL) reshly ground pepper2 tbsp (25 mL) olive oil6 cups (1.5 L) halved baby yellow- eshed potatoes2 tbsp (25 mL) olive oil1/4 tsp (1 mL) salt

To prepare dressing, whisk together rst 6 ingredients (lemon juice throughpepper) until combined. Gradually whisk in 2 tbsp (25 mL) oil until blended;set aside. Cook potatoes in boiling salted water until almost tender; drain.Do not overcook. Trans er to a bowl. Immediately toss potatoes with 2 tbsp(25 mL) oil and 1/4 tsp (1 mL) salt. Grill potatoes in a grill wok or on a grilltopper over medium heat on natural gas barbecue, stirring occasionally, or10 - 12 minutes or until potatoes are browned and tender. Trans er to aserving dish. Pour dressing over potatoes and toss to coat.

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S f y M s: Th b b m st b tho o ghlyl n d t l st nn lly o ding to th inst tions in th

own s m n l.

p m s B s l Blossom Lo f S v s 8 - 10

1 round loa sourdough bread1/2 cup (125 mL) butter2 cloves garlic, crushed1/2 tsp (2 mL) basil, crumbled1/8 tsp (0.5 mL) reshly ground pepper1/4 cup (50 mL) reshly grated Parmesan cheese

Cut bread into 1 1/2 inch (3.75 cm) thick slices, being care ul not to cut allthe way through bread. Turn bread a quarter turn and repeat procedure,

orming bread stick-like petals. Place loa on a large piece o heavy-dutyoil; set aside. Melt butter in a small rypan over medium heat. Add garlic

and saute or 1 minute. Remove rom heat; stir in basil and pepper. Gentlypull petals apart and drizzle with melted butter mixture. Sprinkle Parmesancheese in between petals. Bring edges o oil together to orm a package;close all edges with tight double olds. Heat loa over low heat directly on

grid or on warming rack on natural gas barbecue, turning over requently,until bread is heated through, about 20 - 25 minutes.

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deSSertS


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e sy n c sS v s 6

2 cups (500 mL) gingersnap crumbs1/4 cup (50 mL) packed brown sugar

1 tsp (5 mL) cinnamon2 tbsp (25 mL) butter, melted1 tsp (5 mL) vanilla6 cups (1.5 L) nectarine slices2 tbsp (25 mL) waterVanilla ice cream

Combine crumbs, brown sugar and cinnamon. Stir together melted butterand vanilla. Add melted butter mixture to crumb mixture and toss untilthoroughly combined. Place nectarines in a greased 8 inch (20 cm) squaremetal baking pan. Drizzle water over nectarines. Sprinkle with crumbmixture. Bake over medium heat on natural gas barbecue or 25 - 30minutes or until bubbly and nectarines are tender. Serve warm withice cream.


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W m B S sS v s 4

3 large frm bananas1 tbsp (15 mL) butter, melted2 tsp (10 mL) lemon juice, divided1/2 tsp (2 mL) cinnamon, divided1/2 tsp (2 mL) ginger, divided1/2 cup (125 mL) butterscotch ice cream topping1/2 tsp (2 mL) vanillaVanilla ice creamChopped toasted pecans

Cut bananas in hal lengthwise and then cut each piece in hal crosswise.Combine melted butter, 1 tsp (5 mL) lemon juice, 1/4 tsp (1 mL) cinnamonand 1/4 tsp (1 mL) ginger. Brush bananas with melted butter mixture.Grill bananas directly on grid over medium heat on natural gas barbecue,turning once, or 5 minutes or just until heated through. Meanwhile,

combine butterscotch topping with vanilla, remaining 1 tsp (5 mL) lemon juice, 1/4 tsp (1 mL) cinnamon and 1/4 tsp (1 mL) ginger in a rypan. Ona side burner or directly on barbecue grid, heat mixture until bubbly. Addbananas and stir gently to coat. Spoon over ice cream and sprinkle withpecans. Serve immediately.

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r s b y cho ol B osS v s 6

2 tbsp (25 mL) butter, melted1 tbsp (15 mL) packed golden brown sugar1/2 tsp (2 mL) cinnamon1/4 tsp (1 mL) vanilla6 our tortillas (8 inch/20 cm)1 cup (250 mL) raspberries1 cup (250 mL) chocolate chipsIce cream

In a small bowl, combine melted butter, brown sugar, cinnamon andvanilla. Brush one side o each tortilla with melted butter mixture. Gentlycombine raspberries and chocolate chips. Spoon raspberry mixture evenlyonto centres o buttered side o tortillas. Fold bottom and top edges oeach tortilla 1 inch (2.5 cm) over raspberry mixture. Fold sides o tortillasto centres, overlapping edges. Grill burritos, seam side down, over medium

heat on natural gas barbecue until undersides o burritos are lightlybrowned, about 2 minutes. Turn and grill until tops are lightly browned.Serve immediately with ice cream.

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S f y M s: alw ys ns th b b h sompl t ly ool d b o pl ing ov on it.


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F oz L mo tof c mM k s 4 ps (1 L)

1 can (355 mL) rozen lemonade concentrate, thawed1 pkg (300 g) so t to u1 1/2 cups (375 mL) cold water1 tsp (5 mL) vanilla

Place lemonade concentrate and to u in a blender. Puree until smooth.Add cold water and vanilla; blend until smooth. Pour mixture into thecontainer o an ice cream maker; reeze according to manu acturersinstructions. Trans er to a container and reeze or at least 2 hours orup to 2 weeks. Let stand or about 10 minutes be ore serving.

p col po s l s1/4 cup (50 mL) crushed pineapple, undrained1/2 cup (125 mL) cream o coconut2 tbsp (25 mL) rum or vodka, optional1 cup (250 mL) whipping cream1 1/2 cups (375 mL) pineapple juice

Process pineapple, cream o coconut, rum and whipping cream in ablender until smooth. Add pineapple juice and blend until combined.Pour mixture into popsicle molds and reeze.

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drinkS


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S f y M s: unpl g ll sm ll ppli n s wh n not in s .

O g F osM k s 3 ps (750 mL)

1 cup (250 mL) orange yogurt1 cup (250 mL) orange sherbet1 medium banana, sliced1 cup (250 mL) milk

Combine all ingredients in a blender and process until smooth.Thin with additional milk, i desired.

el g Wh p hS v s 8 - 10

4 cups (1 L) white grape juice, chilled1 cup (250 mL) rozen lemonade concentrate, thawed4 cups (1 L) club soda, chilledLemon slices

Combine grape juice and lemonade concentrate in a punch bowl.Gently stir in club soda. Float lemon slices on top o punch.


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Sl shy pom g M sS v s 4

2 cups (500 mL) pomegranate-raspberry sherbet or raspberry sherbet1 1/4 cups (300 mL) pomegranate juice, chilled2/3 cup (150 mL) vodka

Place sherbet, pomegranate juice and vodka in a blender; puree untilsmooth. Pour into chilled martini glasses. Serve immediately.

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i chS v s 4

4 English break ast tea bags1 piece (1 inch/2.5 cm) resh ginger, thinly sliced1 stick cinnamon3 tbsp (40 mL) honey4 cups (1 L) boiling water1 cup (250 mL) milk1 tsp (5 mL) vanillaIce

Combine tea bags, ginger, cinnamon and honey in a tea pot. Add boilingwater; let stand 10 minutes. Remove tea bags; chill tea in re rigerator.Strain tea into a serving pitcher. Stir in milk and vanilla. Serve in tallglasses over ice.


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To contact the ATCO Blue Flame Kitchenrom the Edmonton area, call 780-420-1010;

rom Lloydminster, call toll- ree 1-306-825-5010;and rom other locations in Alberta, call toll- ree 1-877-420-9090.

Visit our website at www.atcobluefamekitchen.com.

coo o p f o !Meat should be cooked to the ollowing internal temperaturesunless otherwise speci ed by the recipe.

B f/L mb/V l (ro s s, S s)

Rare 140F (60C)

Medium 160F (71C)

Well Done 170F (77C)

B f/B so /L mb/po /V l B g s 160F (71C)

po (ro s s, cho s)

Medium 160F (71C)

Well Done 170F (77C)

r y- o-S v H m 140F (60C)

p lly coo H m 160F (71C)

Whol ch /t y 180-185F (82-85C)ch /t y p s 170-175F (77-80C)ch /t y B g s 175F (80C)

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