Temperatures were below seasonal for the first two weeks of June, but now that summer is just around the corner the temperature seems to have righted itself.
In celebration of the warm weather we decided to have our first BBQ of the year. I know, I know, June 13th is a little late, but I am always slow on seasonal transitions. This year I found myself saying it is still cool enough to use the oven or make risotto, so I better take advantage of it while I can. Stupid really, since it looks like summer will only last 3 months at best. I should have been taking advantage of the fact that there wasn’t any snow and started BBQing a few weeks ago.
This may or may not come as a surprise, but I have actually been asked what the point is of having a BBQ when I won’t be cooking up a thick juicy steak. Well, for starters nothing beats BBQed vegetables.
I recommend getting a stainless steel vegetable basket. It is the perfect way to cook up your favourite vegetables and much easier than trying to prevent them from falling through the grate. I chopped up a red onion, yellow pepper, some baby zucchini, threw in a few whole cloves of garlic and drizzled some olive oil and balsamic vinegar on top. Although they were wonderful, I must admit they were a little undercooked. The onions could have stood to be grilled for a few more minutes. Next time I will leave them on for about 20 minutes.
I also parboiled some baby potatoes, drizzled them olive oil and some salt and pepper and wrapped them up in foil before I threw them on the grill. EPC loved them. They were tender and slightly charred. Delicious!
To top it all off I marinated a block of firm tofu with a really fantastic marinade from the Rebar cookbook and grilled that too.
I will share the recipe with you, because you can never have enough marinade recipes. To make the inevitable transition to winter a little easier this marinade works great with a stir fry too!
1 or 2 blocks of firm tofu (1 block serves two to three)
1/4 cup soy sauce, sodium reduced
2/3 cup of water
2 tablespoons of lime juice
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sambal oelek
2 teaspoon sugar
a few turns of the pepper mill
8 leaves of basil, roughly chopped
- Slice the tofu into 3 thin rectangles. Cut each rectangle in half so you have six thin squares.
- Combine at the ingredients, except the basil, into a small pot.
- Simmer over medium low heat for 5 minutes.
- Throw in the basil and pour over the tofu.
- Marinade for 2-8 hours
- Reserve the sauce and use to baste the tofu or as a stir-fry sauce.