Celebrate with Solace Hair & Esthetics Celebrate with ... - Biz Comb

With the warm weather approaching I know that I've got
the itch to get that grill going full tilt again. Being a chef and
working long hours, I don't enjoy being cooped up in the house cooking meats such as steaks, pork chops or whole roasts the
for dinner. It just isn't my gig. I would sooner do all the best thing to remember is the correct room temperature for
cooking outside to enjoy the sun. your meats. Think of it like this, when doing any kind of
The BBQ is a very versatile cooking tool that you can use physical activity you warm up; that is what you need to do with
in so many different ways. Being able to create your entire meal the meat so that it won't “cramp”. When your meat is finished
outside gives you the opportunity to socialize with your guests, cooking, let it “rest”. Place it on a plate and let it sit for five
or just enjoy the afternoon with your family. minutes covered with foil before you cut it or serve it. This
The following are a few tips and recipes for your BBQ and
grilling season that is right around the corner for all of us. First
allows all the juices to stay in the meat when you cut into it.
things first, don't be afraid to use time in the morning to do all
of your chopping that you may need to prepare your feast.
Being ahead of the game is a good thing. Secondly, when
Here are a few recipe ideas to try outside on your grill:
Ingredients:
8 large sea scallops
1 mango
1 shallot
Small bunch of cilantro (wash well)
1 tsp ginger
1 lemon
1 lime
Salt and pepper
Olive oil
1 head of radicchio
Place your scallops on a plate with a paper towel under and over
them to make sure they are completely dry. With that done, start on you
relish. Peel, pit and dice your mango and place in a mixing bowl. Do the
same for the shallot and add in your juiced lemon and lime with chopped
cilantro and minced ginger. Add salt and pepper to taste as you mix it all
together. Finely julienne the head of radicchio and place it in water to
make sure you get all the dirt out and to keep that crunch we are looking
for.
Once your relish is completed, it's time to cook the scallops.
Preheat your grill to 450F. Season the dry scallops, dip in a small amount
of olive oil and place them on the grill. They should need approximately
4 minutes per side. Try not to move them around too much, as you don't
want to break them.
When your scallops are done let them “rest” just for a minute or so.
Take that time to place the sliced up radicchio in little clusters so that you
can place your scallops on top of them. Once you have your scallops on
their resting place, use a small spoon and place relish on top of your
scallops and enjoy.
18
Grilled Sea Scallops with Citrus Mango Relish
Serves 4
Fo o d C o u r t
Roasted Red Pepper and Chipotle marinated
Top Sirloin Steak
Serves 4
Ingredients:
4 10 oz top sirloin steak, (go to your local butcher for these,
for the size and quality)
1 grilled, skinned, and seeded red pepper
2 chipotle peppers
1 oz balsamic vinegar
1 clove of garlic
2 oz olive oil
1 large ziplock bag
Place all the ingredients in a food processor (not the meat and
bag, of course). Once all the ingredients are puréed smooth, add
them to the bag along with the beef. Mix and massage the marinade
over the meat to ensure it is all covered. This is best done in the
morning so that it can sit in the marinade for about 8 hours.
Preheat the grill to 425F. Place each steak on the grill moving
them about every 4 minutes a quarter turn, this will give the nice
hatch mark on the meat. When that beef is cooked to your desired
temperature, place it on a plate and “tent” it up. Rest the meat for
about 5 minutes then serve with whatever starch and vegetable you
may desire. I may suggest grilled mini red potatoes with garlic and
rosemary and maybe some grilled zucchini for the vegetable.
Keep in mind that if you can cook it on the stove there is no
reason why you can't cook it on the BBQ and stay outside for the
day. Of utmost importance with your meats, always remember
room temperature to start the cooking and rest and tent. This will
give you the best end result for you and your guest.
Come on down to Stella's Dining Lounge and see me.
Graham Hart Chef/General Manager
Stella's Dining Lounge, 45 James Street, St. Catharines, Ontario
www.stellasdowntown.ca 905-685-3000