Fire up the barbecue and try these three recipes from Borje Salming’s cookbook Grilling With Salming (HarperCollins Canada): Balsamic-Marinated Lamb Chops With Roasted Garlic, Pia’s Garlic-Sauteed Asparagus Salad and Salming’s Steak Sauce.
1. Balsamic-Marinated Lamb Chops With Roasted Garlic
12 Lamb chops, approx. 2 LB (1 kg) total
4 tbsp (60 mL) balsamic vinegar
1 tbsp (15 mL) soy sauce
1/2 cup (125 mL) olive oil
3 Cloves garlic
2 Sprigs fresh rosemary
Flaked sea salt (or kosher salt) and freshly ground black pepper
2 Large heads garlic
Olive oil, to taste
1. Combine balsamic vinegar, soy sauce and olive oil in small bowl. Crush
garlic cloves, skin on with side of broad knife. Crush fresh rosemary sprigs
slightly to release aroma, using mortar and pestle if you have them.
2. Add garlic and rosemary to vinegar mixture. Season with salt and
pepper to taste. Pour marinade into large doubled resealable bag and add
lamb chops. Refrigerate for minimum of 2 hours or overnight.
3. Halve whole heads of garlic horizontally. Brush cut side with olive
oil. Place on grill, cut side down, and cook for about 1 minute. Wrap garlic
halves in foil in pairs and roast on the grill for about 30 minutes.
2. Pia’s Garlic-Sauteed Asparagus Salad
1/2 lb (250 g) approx. fresh asparagus salad
1 tbsp (15 mL) Olive oil
1 clove garlic, minced
4 oz (125 g) baby spinach
1 head romaine lettuce
1/2 lb (250 g) cherry tomatoes
1 small cantaloupe or honeydew melon
2 tbsp (30 mL) pine nuts
3 tbsp (50 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
Flaked sea salt (or kosher salt) and freshly ground pepper
1. Trim asparagus, then blanch in lightly salted boiling water for 3 to 4
minutes. Submerge asparagus in ice water. Heat oil in skillet and add
garlic. Remove asparagus from ice bath and pat dry. Add to garlic oil and
sauté for 1 to 2 minutes. Season with salt.
2. Wash and dry spinach and lettuce. Tear into bite-size pieces. Combine
in large bowl.
3. Halve tomatoes and cube melon. Add to lecture mixture.
3. Salming’s Steak Sauce
Makes about 2 cups (500 mL)
1/2 cooking onion, chopped
2 tbsp (30 mL) canola or other oil
1/2 cup (125 mL) ketchup
1/4 cup (60 mL) HP Sauce
2/3 cup apple cider vinegar
2/3 cup (150 mL) tomato juice
1/4 cup (60 mL) blackcurrant jelly
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) Worcestershire sauce
1 tsp (5 mL) liquid smoke
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) cayenne pepper
2 squares (2 oz/60 G) Dark 70% Cocoa Chocolate
1. Sauté onion in oil until translucent but not browned.
2. Combine onion and all other ingredients except chocolate in small
saucepan over medium heat. Let simmer, uncovered, for 15 minutes.
3. Chop chocolate roughly and add to saucepan, stirring until melted and
blended. Season with salt.
4. Puree sauce in blender until smooth. Serve cold or lukewarm.