Canada Day, Afters

Posted 2007.07.02 0.00 in Family/Friends

Well, another Canada Day has came and went. We had a nice little get-together, some close friends, some family, some drinks, lots of food.

Things wrapped up early this year, nobody stayed over, everyone was gone by about 9:00. As always, tomorrow will be a day for sleeping in, and then lots of cleaning and tidying.

People were very generous with their compliments about the food, but I don’t think the ribs were very good. They were tough and chewy, I found. The sauce was good, I love the sauce, but it doesn’t really count if the ribs aren’t good. Maybe next year I’ll make something else… I like steak but I am bad at getting them done to-order. Ribs are ok as they’re all just ‘done’… maybe something fancy next year, or just different.

I also made some vegetable skewers and I thought they turned out ok, except I burned a few of them, shame on me. I liked them better than the ribs – not tough, not chewy, and very flavourful. They were fairly simple although there was some prep work behind them.

The cake was outstanding, it was provided by Get Frosted!. Leanne, I won’t ask for fondant cakes any more – I liked it, but nobody else wanted to eat the fondant. Everybody just loved the cake though – both the look of it, and the taste — outstanding!

Ok, so here’s some simple recipes – giving away my ‘big secrets’ 🙂

Stephanie’s Rib Sauce

One bottle of Master Choice brand, Chipotle flavour bbq sauce
1/2 Litre real pure maple syrop
2 or 3 drops of Daves Total Insanity Sauce
1 gram of Saffron, crushed
Mix the bbq sauce and maple syrop in a large bowl, mix well, then drop in the insanity sauce; mix well, finaly add the saffron, mix well. Brush onto meat while on the grill, and allow the sauce to start to caramelize. The components are all there and work together: the bbq sauce is the base, the maple syrop adds a sweetness that caramelizes and adds that caramelized flavour, the insanity sauce gives it a spike of heat, and the saffron (believe it or not) is there too, a subtle flavour that nobody can place, nobody ever guesses what it is. Makes enough sauce for 3 or 4 racks of ribs.

Stephanie’s BBQ Vegetable Skewers

1 large eggplant
2 red bell peppers
1 sweet Videlia onion
juice of one lemon
2 cloves garlic
1 bunch fresh basil leaves
1 cup virgin olive oil
Finely chop the basil, crush and finely chop the garlic, and place both in the olive oil. Mix well, seal, and stand overnight (or a day or two). Chop the eggplant into 3/8″ thick by 1 to 2 inch long pieces. Lightly coat with lemon juice. Place on a single layer of a pan and broil at 400 degress for 10 to 12 minutes, then refrigerate to stop cooking. Chop onion and bell peppers into 1 inch chunks. Arrange onion, peppers, and eggplant onto skewers. I use bamboo skewers which are soaked for 1 hour in water before use. Before placing on the bbq, brush vegetable skewers with oil mixture. BBQ on low heat for 3 or 4 minutes per side. When done, onion should be soft, peppers starting to char a bit, and eggplant slightly crispy on the outside. Makes about 12 to 16 eight-inch skewers.

So, there you go. Two of my recipes – the Rib Sauce one I’ve used 3 or 4 years, but the skewers one I came up with yesterday.

BBQ Cake for Canada Day
It’s a cake! A BBQ cake!

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