Friday August 23, 2013

Dinner for 7

Boiled Fresh Corn on the Cob

Grilled Vegetables with Maple Balsamic Dressing

Grilled Salmon, Shrimp and Steak with Garlic, Parsley and Chive Sauce

Wild Blackberry Tarts

After a few weeks of no dinners due to travel and summer fun I ended up doing a Friday Night Dinner at my Dad's this week.  I was travelling to my Dad's place to pick up my youngest daughter from a fun filled week at 'Grandpa Camp'.  My dad had agreed to entertain and care for my youngest and my nephew for a week at his house in cottage country.  We will see if he ever volunteers for that again.  

I had brought up some fresh vegetables from the Farmers' Market  but I didn't really have a plan.  When I arrived, my Dad asked if I would make dinner for him and some of his neighbours.  Of course I agreed.  I had beautiful corn, zucchini, mushrooms, sweet peppers and red onions.  All I needed was a protein for this glorious summer BBQ at my Dad's beautiful riverside home, and a plan.  My Dad suggested I look through the Aussie BBQ cookbook I had given him when I was living in Australia.   I found a wonderful surf and turf recipe which I adapted for the evening. 

First order of business is to clear off the picnic tables and set them together for a wonderful alfresco dining by the river.  Does it get any better than this?

The corn is at it's peak right now.  I just boiled it for 8 minutes in salted water and served it up.  I like it just with pepper but I let the guest dress it with becel (my dad has no butter) and salt and pepper as to their taste.

I grilled all the vegetables together in one of those handy dandy grilling baskets.  Then tossed them with a dressing of:

2 Tbsp Olive Oil

2 Tbsp Balsamic Vinegar

1 Tsp Dijon Mustard

1Tsp Maple Syrup 

Salt and Pepper

The Salmon, Shrimp and Steak were all grilled on the BBQ then topped with a sauce from The Great Aussie Barbie Cookbook by Kim Terakes.

1/3 Cup Olive Oil

4 Tbsp Butter (again I used Becel here)

2 Cloves Garlic, finely chopped

1 tsp Dried Oregano

1/2 Cup Flat Leaf parsley, finely chopped

1/2 Cup Chives, finely chopped

Melt Butter and heat oil in a fry pan.  Add herbs and heat through then pour over the cooked protein.

We finished the meal off with Wild Blackberry Tarts made by my Dad.  The blackberries were picked on his property.  Yummy!

This was a great meal.  Fresh and eaten outdoors.  Best part was being able to cook for my Dad's neighbours who have been so supportive of my Dad since the death of my Mom in the Spring.  Nice to give back to great people. It was also nice to show off my cooking skills to a new group of people.  They gave me rave reviews which always fuels my passion.