We asked our Global News team to share some of their favourite BBQ recipes and memories for this spicy summer round-up. Be sure to check out the recipes below, but hurry! Summer is ending soon.
The Morning Show’s Jeff McArthur grills up some spicy steaks
If you’re a steak lover, like me, you will absolutely love this!
Grilled, Korean-Style Steaks with a Spicy Cilantro Sauce
Here’s the ingredients for the marinade:
- 3/4 cup plus 3 tablespoons soy sauce
- 1/4 cup medium-dry Sherry
- 3 tablespoons sugar
- 1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
- 1 tablespoon plus 1/2 teaspoon Asian sesame oil
- 1 teaspoon dried hot red pepper flakes
Combine in a plastic bag with your choice of steak.
Then take 3/4 cup chopped fresh cilantro (including roots and stems), 1/3 cup vegetable oil, 1 tablespoon fresh lime juice, 1/2 teaspoon minced seeded fresh habanero or serrano chile (optional), 1 (4-inch-long) fresh hot red chile, chopped (optional). Stir together.
Let steaks stand for 5 minutes then top with this sauce and cut steaks crosswise into 3/4 inch slices. Serve remaining sauce on side. Enjoy!!!
Jeff McArthur hosts Global News’ The Morning Show.
Global Halifax’s Alex Haider cools off with some ice cream
Summer isn’t only my favourite time of the year because of the hot sunny days spent lounging on a floatie in the pool, working on my tan, beverage in hand. No, it’s also my favourite because of the glorious foods a summer barbeque has to offer. If I had to pick just one meal (this took hours of debating) it would have to be a steak, medium rare, fired up with barbeque sauce with a side of Fettuccine Alfredo and a caesar salad. After that’s settled, it’s on to the most important part of the meal…dessert! Ice cream wins no matter what the season. I don’t care what kind as long as there’s lots of it!
Every delicious meal has to have a mastermind behind it. One day I will say I have perfected this dinner but in the meantime, shout out to Mike and Suzanne Haider who never let me down.
Alex Haider is a weather specialist with Global Halifax and New Brunswick.
Global National’s Mike Le Couteur serves up a sweet pineapple treat
Everyone has their favourite meal on the BBQ like chicken on a beer can, or slow smoked ribs. I do love those, but it really makes my friends’ heads spin when I tell them I’m about to make a delicious dessert using my grill! They’re even more shocked when they see how easy it is to make.
For this recipe you’ll need a whole pineapple that you cut to into four “boats” (you can do it anyway you want, just make sure you remove all the rind and the core).
Put all four quarters into a freezer bag then pour in:
- 1/3 cup of rum
- 1/4 cup of maple syrup
- 2 teaspoons of cinnamon
Seal the bag and shake the pineapple quarters until they are completely coated in the marinade.
Let it sit in the refrigerator for at least an hour (longer is better).
When ready put the pineapple quarters on a medium heat grill. Keep the remainder of the marinade from the bag (you’ll need it later).
Grill on each side for about 5 minutes each or enough time to see grill marks.
Take it off and cut into chunks, then put them on your favourite ice cream (I find vanilla brings out the flavour best).
Last, drizzle some of the marinade on the pineapple chunks and serve with ice cream. It’s a refreshing dessert that is so simple, but will impress your friends!!
Global National Ottawa Correspondent Mike Le Couteur covers federal politics from Parliament Hill.
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