Tag archive for bbq

The sun came out in full force this weekend and I attacked the patio and a few other areas of the house will equal force. Sweeping, trashing old plants that didn’t make it through the winter, giving a little TLC to the ones that did make it and finally I dusted off the BBQ. Around here, one of the indicators that spring is really here to stay, coincides with the first usage of the BBQ. It is official, spring is here.

It may be clear to those of you who often visit the blog, that I am not the hugest meat-eater in town. I don’t really know how to cook much meat therefore I often stick with recipes that call for bits of meat here and there, as opposed to a huge rack of ribs of some such thing. What that also means is that a lot of the traditional BBQ items never really make it onto our grill. And I am often left pondering what other foods could be prepared on the BBQ.

One of my favourite things to throw on the BBQ is homemade thin crust pizza. This no-raise recipe is fast and easy and works well as a base for pizza, flatbread or I bet you could even use it as a rustic wrap! Once I have whipped up the pizza dough I like to make a couple of variations, one tradition and a second experimental version. This usually leaves something for everyone, even the more adventurous members of the family. This time round my experimental version was topped with mozzarella cheese, potato, caramelized onion, a bit of crumbled bacon and finished with pea shoots after grilling. I have big plans for my next creation, I am thinking of an adaptation of  Kelsey from Happy Yolks Grilled Carrot + Carrot Green Pesto + Asiago Grilled Cheese  recipe. I’m pretty sure that it is going to be magic once new carrots start showing up at the market! Experiment or make something tried and true, it is up to you. I’m know both will be delicious.

Grilled Thin Crust Pizza
Makes two 10-inch pizzas | adapted from The Kitchn

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3/4 cups lukewarm water
1/2 teaspoon instant yeast
2 cups unbleached all-purpose flour
1/2 teaspoons salt

Preparing the dough
Fill a measuring cup with lukewarm water, add the yeast to the water and stir to dissolve. Add the flour and salt into a large mixing bowl and pour in the water and yeast mixture. Using a wooden spoon mix the dough until incorporated. The dough will be loose and sticky. Turn the dough out onto a clean working surface and knead until smooth and elastic. About 5 – 10 minutes. Add additional flour a tablespoon at a time if the dough is overly sticky. Divide into two equal portions, cover will a towel and allow to rest while preparing the toppings of your choice.

Grilling the pizza
Pre-heat grill to about 600F. Roll out the dough, roll until it is about 1/2″ thick, the dough will stretch out more as you transfer it to the grill. Transfer dough from the working surface to a cookie sheet or cutting board. Brush one side of the pizza with olive oil. Place the pizza oiled side down on the grill. Leave the BBQ’s lid open and cook for 3 minutes. While the first side of the pizza is cooking bring pizza topping out to the grilling area. You will need to top the pizza quickly so, being organized is helpful. Depending on your grill you may want to check the pizza half way thru the cooking time and rotate it if needed. Once the 3 minutes is up lightly oil the top side of the pizza and flip it, freshly oiled side down onto the grill.

Working quickly, add your toppings to the grilled side of the pizza dough. Keeping the toppings light seems to work best with this type of thin crust pizza. Once you have placed all your topping on the pizza, close the BBQ lid and cook for an additional 5 minutes. Using tongs or a flipper remove the pizza from the grill, cut into pieces and serve!

After reading an article on the blog Design Observer a few weeks back about the amount of food that is wasted in America, I decided to create a little challenge for myself. Too often I head down to the grocery store and pick up a few things for dinner and only end up using a quarter of the bunch of mint, 2 out of the three leeks and half of the lettuce and by the time I finally come up with a dinner plan that uses the left overs, some or all of the ingredients that remain have gone to waste. To make matters worse, I find that there are always a few items that are just a little more difficult to fully use up while they are still fresh. In my fridge you will often find a odd half of a lemon or lime, an expired half full sour cream, yogurt with a few tablespoons left in it the bottom, nearly finished cheese blocks and a few other such items that some how always seem to get left behind. I even have one of those smaller european fridges, I can only imagine what would happen if I were in charge of a full sized fridge.

So with the wasteful side of me in mind, I decided to create a challenge for myself: buy a whole chicken and really use it to its full potential. And no eating the same chicken dish over and over all week long. This challenge was about creativity and each dish needed to be significantly different. I’m actually pretty impressed with the results. Not only did I do a good job of using the whole chicken but we also ate pretty diverse meals every evening. All and all I think the challenge was a success. Here is what I did with one Chicken and a few other things:

Night 1: Herbes de Provence Rotisserie Chicken

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Night 2: Quick Singapore Noodles

Night 3: BBQ Chicken Pizza

And finally with the bones I made a stock which was the base for Lemony Spring Soup with Peas & Rice which was lunch.