FIREPIT BBQ

Preparing coals for outdoor barbecuing might be a skill you already possess, but if you are anything like I was a few years ago, you may have no idea how to do it properly. Our family had such a good time cooking our dinner in the fire pit this weekend. I mean a really good time. We couldn't stop telling each other how happy we were. So try it! I swear, it will make you happy too!

The recipe for the souvlaki is here.

DINNER PARTY

     I guess you could say I am pretty excited spring is here. I can't stop barbequing! It also seems that we are nearing the end of our stash of pork because all I have left are the cuts that I've been saving for special occasions (like the ribs we bbq'd the other day). I've been excited to use one of our big shoulder roasts for souvlaki. The return of one of our friends who'd been away for 9 months seemed a good reason to celebrate and break into that roast. The minute the skewers hit the grill I was transported back to Greece, the smell filling me with memories of sitting in a seaside tavern enjoying souvlaki on the beach.

PORK SOUVLAKI

1 organic pastured pork shoulder roast, cut into 1"cubes

1 organic lemon

1/4 cup organic olive oil

1-2 Tbsp dried Greek oregano

2-3 cloves organic garlic, grated

sea salt and pepper

Method:  In a large bowl, combine all the ingredients except the salt and allow to marinate for no more than two hours. While the meat does it's thing, soak about 28 wooden skewers in warm water. When the time is up, salt the meat well and skewer it onto the sticks. You may want to salt them lightly once they are made too, as souvlaki tastes really good with salt. Light a charcoal BBQ, and when ready cook the souvlaki until the meat is no longer pink. Serve with Greek Lemon Potatoes and  Greek Salad.

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GREEK SALAD

"Maroulosalata"

1 large head organic romaine lettuce, cut into very thin strips

4 organic green onions, cut finely

1/2 bunch organic dill, chopped finely

1 package organic feta cheese

organic extra virgin olive oil

juice of 1/2 organic lemon

sea salt and pepper

Method: In a large salad bowl combine the lettuce, onion, dill and feta.  Drizzle with some olive oil and the lemon juice. Sprinkle with sea salt and pepper. Toss and serve.

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RIBS with Maple BBQ Sauce

It's a long weekend so we had to BBQ.  I'd been saving two packages of ribs in the freezer for the perfect moment, and today seemed like the day.  I like ribs almost as much as I like bacon, and when you buy a whole pig there never seems to be enough of either. Slathered with this amazing Maple BBQ Sauce, I'd say we celebrated in style.

RIBS with Maple BBQ Sauce

4 racks organic, pastured pork ribs

1/3 cup Essence of Emeril seasoning

Sauce:

1/2 cup organic ketchup

1/3 cup local maple syrup

2 Tbsp organic apple cider vinegar

2 cloves organic garlic, shredded

1 organic onion, minced

4 Tbsp organic Worcestershire sauce

1 tsp hot pepper sauce

Method:  Preheat oven to 350*.  Add Essence to both sides of the ribs and rub in well. Place in a large pan, cover with foil and bake for 1 1/2 hours.

Sauce: In a small pot, combine all the ingredients.  Bring to a boil, and simmer on low heat for 30 minutes.

Remove the ribs from the oven, brush with sauce and grill on a BBQ for about 5 minutes or until sauce starts to caramelize.  Serve hot.

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MY MOM'S KITCHEN: GREEK STYLE BBQ RIBS

     Anastasia's in-laws were in Toronto visiting with Scott's sister so it was a perfect opportunity to invite them over for dinner. The weather was exceptionally good so I decided on a greek-style barbeque.  I found some great back ribs from a farm called le Breton, hormone and antiobiotic free, and quail that comes from Northern Ontario. I forgot to take pictures of the quail but managed to find one straggler, needless to say they were very popular.

ROASTED VEGETABLES

5 organic carrots

1 large organic red onion

5 or 6 cloves of organic garlic ( jackets on)

1 small organic turnip

1 small organic butternut squash

balsamic vinegar and extra virgin olive oil

sea salt and pepper to taste

fresh organic thyme

Cut vegetables into serving sizes, place in cast iron pot with lid, 

drizzle with balsamic vinegar and olive oil, sprinkle with sea salt and 

pepper, and the whole thyme sprigs which can be removed after cooking. Roast on 

grill with lid closed until tender.

GREEK STYLE GRILLED BACK RIBS AND QUAIL

4 racks of organic and/or pasture raised natural pork back ribs

6 quail, (sliced up the back and flattened)

Tom's spice (available on Anastasia's Etsy store)

Mariande: equal parts of fresh lemon juice and extra virgin 

olive oil

crushed fresh organic garlic

sea salt

freshly ground black pepper

Real Deal BBQ

We love fire.  All winter we warm our home with a woodburning stove, and all summer we gather around the outdoor firepit.  We also love to cook outdoors on the fire using our grill from the gas bbq we rarely use now.  

This afternoon Scott and I decided tonight would be a good night to grill over the coals.  So as Scott finished up repairing out chimney for our winter fires, I got the campfire ready.  The thing with cooking over the fire is you need to get it going at least an hour and a half before you want to begin cooking.  You need a good base of coals, not flames so your food doesn't catch on fire or burn.

     Seeing as I had that lamb that I purchased this morning at the market, we decided on a menu of lamb with roasted potatoes and vegetables.

FIREPIT LAMB

Lamb Chops or Lamb Shoulder

Garlic

Fresh Rosemary

Fresh Thyme

Salt and Pepper

Olive Oil

Smash the garlic with the rosemary and thyme in a mortar and pestle.   Drizzle in some olive oil and salt and pepper.  Smear this all over your lamb.  Let rest while you get the firepit started.

FIREPIT ROASTED VEGETABLES AND POTATOES

Onion, Beets, Potatoes, Carrots, Parsnips, String Beans, Zucchini, Cherry Tomatoes

Cut all the vegetables in chunks.  Drizzle with olive oil, salt and pepper and fresh herbs (rosemary, thyme) and toss into a large cast iron skillet.  Cover with foil and cook on grill over coals.  Turn and stir often to prevent sticking and burning.  (About 40 mins)