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Flavorful holidays

Holidays high in flavor

MISE À DAY

Holiday time has finally arrived. Whether on the road, camping or in the comfort of your backyard, the BBQ is the symbol of the perfect vacation rich in flavors. Whatever your vacation plans, plan to spend some time behind the grill preparing delicious meals for your getaways.

If you plan to stay on the edge of your pool, take this opportunity to engage in long cooking that requires constant attention. Often, as these cooking monopolize a lot of time in a day, the holidays are the perfect time to get started in this type of cooking.

Holidays also mean traveling the roads to discover local products. Whatever your destination, take this moment to meet traders and market gardeners in the region. Several well-kept secrets line the roads of Quebec and you will in turn be able to share these new discoveries with your loved ones.

Here, I offer you recipes that will easily bring the taste of BBQ with you on the road. Whether camping, for a picnic or a quick meal on the go, these recipes will satisfy your BBQ pleasure with ease. With very little preparation, it is also possible to bring a portable BBQ and cook these recipes, whatever your destination. Holidays are above all a time to rest, recharge your batteries and enjoy a good time with family or friends. The BBQ lends itself well to all these occasions, take full advantage of every moment and have fun on the grill.

Happy holidays and good BBQ! 

Gaspacho aux grilled vegetables 

Servings: 6 to 8 | Preparation Time: 20 mins | Cooking time: 15 mins | Standing time: 2 hours

INGREDIENTS

METHOD

  1. Preheat the BBQ on direct cooking at high power at 500°F.
  2. Remove the skins from the cucumber and onion and remove the seeds from the half cantaloupe.
  3. < li dir="auto">Cook the tomatoes, cucumber, red onion, bell pepper and half cantaloupe directly on the BBQ.

  4. Grill all the vegetables until they are well blackened. Tomatoes will only take 3-4 minutes, while onion and bell pepper will take 10-15 minutes.
  5. Remove the skin from the tomatoes. Cut the pepper in half, remove the core with the seeds, then scrape the blackened skin from the pepper using a knife.
  6. In an electric mixer, put all the ingredients and grind at high speed until the mixture is homogeneous. Taste and adjust the seasoning.
  7. Pass the mixture through a sieve and collect the liquid in a large bowl. Put in the fridge and serve when the gazpacho has completely cooled. 

Cajun chicken sandwich 

< p>Servings: 4 | Marinating time: 24 hours | Preparation time: 20 mins | Cooking time: 15 min

INGREDIENTS

Dressing for coleslaw

Cajun seasoning

METHOD

  1. In a small bowl, combine all the ingredients for the Cajun seasoning and divide the mixture in half.
  2. In an airtight container, combine the chicken breasts, buttermilk and half the Cajun seasoning. Leave to rest in the fridge for 24 hours.
  3. Preheat the BBQ on direct cooking at high power at 400°F.
  4. Drain the chicken breasts. chicken and pat dry with paper towel.
  5. Generously season both sides of the chicken breasts with the remaining Cajun spices. Put on the grill in direct cooking for 5 minutes on each side.
  6. Using a knife, halve the chicken breasts lengthwise and return to the grill for 2-3 minutes to finish cooking.
  7. In a bowl, mix all the ingredients for the vinaigrette well and add the store-bought coleslaw mix.
  8. Toast the burger buns for a few minutes until they are golden brown and crispy.< /li>
  9. Place chicken breasts in buns and top with coleslaw and sliced ​​pickles.
  10. Can be served hot or cold. If you decide to serve cold, do not toast the buns.

Glazed donuts with maple

Servings: 12 donuts | Preparation time: 15 mins | Cooking time: 15-20 min

INGREDIENTS

Frosting

METHOD

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  • Preheat the BBQ to indirect cooking on medium heat at 325°F.
  • In a bowl, combine the dry ingredients: flour, sugar, brown sugar, baking soda and cinnamon.
  • In another bowl, put the buttermilk, egg and melted butter. Whisk in the dry ingredients, whisking constantly.
  • Grease a donut mold and pour the mixture into it. Be careful not to pour too much into each portion of the mold to avoid overflowing.
  • Put on the grill in indirect cooking for 15 to 20 minutes. Check for doneness with the tip of a wooden skewer. It should come out clean when inserted into the center of the donut.
  • Turn out onto a wire rack and let cool for a few minutes. Meanwhile in a large measuring cup, combine all the ingredients for the frosting. Pour generously over the still warm donuts.
  • Optional: garnish with maple sugar after pouring the glaze.
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