ATCO Blue Flame Kitchen

Barbecue
favourites
2010
 Welcome
to
Barbecue
Season!
Patio weather has arrived and with it another season of outdoor grilling
and dining. The ATCO Blue Flame Kitchen presents this selection of
favourite recipes from past collections to help inspire your summer meals.

Before lighting your barbecue after its long winter nap, consult your owner’s
manual and follow the manufacturer’s instructions for annual maintenance
and cleaning. This routine normally includes checking the valves, hoses and
connections. You’ll find more tips for safe grilling throughout this e-Book and
on our website at www.atcoblueflamekitchen.com.

All of the grilling recipes in this e-Book have been tested using a natural gas
barbecue. Adjustments in timing or heat setting may be required when grilling
with other fuel sources. Weather conditions and barbecue model variations can
also affect cooking time.

Gather your friends and family and start grilling. Have a safe and happy summer!

The staff of the ATCO Blue Flame Kitchen

Starters
 Feat
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Recip e
e

Brie with Herbs and Lemon

Serves 6 - 8

1 round (500 g) brie cheese

1/4 cup (50 mL) chopped fresh parsley
1 1/2 tsp (7 mL) chopped fresh thyme
1/2 tsp (2 mL) grated lemon peel
1/2 tsp (2 mL) freshly ground pepper

Place brie in freezer for 30 minutes to make brie easier to cut. Cut brie in half
horizontally. Place bottom half of brie, cut side up, in centre of a large piece
of heavy-duty foil. Combine parsley, thyme, lemon peel and pepper. Sprinkle
parsley mixture over brie. Replace top of brie, rind side up. Bring edges of foil
together to form a packet; close all edges with tight double folds. Cook over
low heat on natural gas barbecue, turning packet over occasionally, until brie
is softened and heated through, about 25 - 30 minutes. Cool wrapped brie
on a rack for 20 minutes. Place on a plate. Carefully unfold foil and roll up
edges to form a serving dish. Serve with baguette slices.

Safety Matters: Always light the barbecue with

the lid open. Preheat the barbecue on high heat for 10 minutes
with the lid closed.

5
Three Cheese Quesadillas
Serves 4 - 6

4 oz (125 g) cream cheese, softened

1 cup (250 mL) shredded Monterey Jack cheese
1/3 cup (75 mL) shredded dry pack feta cheese
1/2 tsp (2 mL) oregano, crumbled
1/4 tsp (1 mL) freshly ground pepper
1/3 cup (75 mL) chopped pitted ripe olives
2 tbsp (25 mL) chopped canned roasted red peppers
2 tbsp (25 mL) sliced green onion
5 flour tortillas (6 inch/15 cm)

Using medium speed of an electric mixer, beat together first 5 ingredients

(cream cheese through pepper) until almost smooth. Stir in olives, red
peppers and onion. Spread cheese mixture over half of each tortilla. Fold
tortillas in half. Grill over low heat on natural gas barbecue for 2 minutes
per side or until golden brown and heated through. Cut into wedges.
Serve warm.

Cool Tips: Use the barbecue for cooking to help keep

the kitchen cool in the hot summer months. Using natural gas
to heat your barbecue costs 50% less than propane.

6
Apple and Blue Cheese Pizza
Serves 4

1 baked pizza shell (Boboli)

1 tbsp (15 mL) oil
1 Golden Delicious or Granny Smith apple, cored and thinly sliced
3/4 cup (175 mL) crumbled blue cheese
2 tsp (10 mL) chopped fresh rosemary
1/2 cup (125 mL) chopped walnuts
1 cup (250 mL) shredded Monterey Jack cheese
1/4 tsp (1 mL) freshly ground pepper

Brush top of pizza shell with oil. Top with apple slices, blue cheese, rosemary
and walnuts. Sprinkle with Monterey Jack cheese and pepper. Place pizza
on a greased pizza pan or directly on barbecue grid. Bake pizza, with lid
down, over low heat on natural gas barbecue for 15 minutes or until heated
through and cheese is melted. Slice and serve.

7
Red Curry and Coconut Shrimp
Serves 4

Bamboo skewers
1 lb (500 g) frozen raw shrimp, thawed
1/4 cup (50 mL) well-stirred canned coconut milk
1 tbsp (15 mL) red curry paste

Soak bamboo skewers in hot water for 30 minutes. Peel and devein shrimp,
leaving tails intact. Pat shrimp dry with paper towels. To prepare marinade,
whisk together coconut milk and red curry paste in a bowl until blended.
Add shrimp to marinade and toss to coat. Let stand for 30 minutes.
Remove shrimp from marinade; discard marinade. Thread shrimp onto
soaked skewers. Grill shrimp skewers over medium heat on natural gas
barbecue until shrimp are pink and opaque, about 3 minutes per side.
Do not overcook.

Safety Matters: To use skewers on the barbecue,

soak them in hot water for 30 minutes before grilling to prevent
them from burning.

8
Mains
 Feat
ur
Recip e
Cedar Planked Pork Loin e
Serves 12- 14

1 untreated cedar plank (6x12 inches/15x30 cm)

2 tsp (10 mL) paprika
1 tsp (5 mL) sage, crumbled
1 tsp (5 mL) oregano, crumbled
1 tsp (5 mL) thyme, crumbled
1 tsp (5 mL) salt
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) cayenne pepper
8 lb (3.75 kg) boneless pork loin roast, fat trimmed

Immerse cedar plank in a sink or large container of water. Place a heavy

object on plank to keep it submerged. Allow plank to soak for at least
4 hours or up to 24 hours. To prepare rub, combine next 9 ingredients
(paprika through cayenne pepper). Spread rub over pork. Let stand for 30
minutes. Remove plank from water; rinse plank. Place pork on plank. Place
plank directly on grid on natural gas barbecue. With lid down, cook pork
over medium heat on natural gas barbecue for 1 1/2 hours or until a meat
thermometer registers 160°F (71°C). If using a triple burner barbecue, turn
centre burner off for best results. Transfer pork to a platter. Let stand for 15
minutes before carving. Do not reuse cedar plank for cooking.
Cook’s Note: The cedar plank used in this recipe should be a little longer and
wider than the pork roast.

Safety Matters: If the burner does not light

immediately or goes out during operation, turn all gas valves off,
open the lid and wait for 5 minutes before attempting to relight.

11
Chicken Under a Brick
Serves 4
In this unusual grilling technique, the weight of the brick presses the
chicken onto the barbecue grid, thereby producing lovely grill marks,
a crispy exterior and a juicy interior.
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) fresh lemon juice
2 tbsp (25 mL) chopped fresh rosemary
3 cloves garlic, finely chopped
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground pepper
4 bone-in chicken breasts with skin
4 bricks

To prepare marinade, combine first 6 ingredients (oil through pepper) in a

heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken
with marinade. Seal bag and place on a plate. Refrigerate, turning bag
occasionally, for 8 hours or overnight. Wrap each brick with a piece of
foil. Remove chicken from marinade; discard marinade. Place chicken,
skin side down, on an oiled grid. Set a foil-wrapped brick on top of each
chicken breast. Grill chicken over medium heat on natural gas barbecue for
8 minutes. Remove bricks from chicken and rotate each breast a quarter
turn to make cross-hatched grill marks. Replace bricks and grill 4 minutes.
Remove bricks and turn chicken over. Replace bricks and grill 8 minutes
longer or until chicken is cooked through. Do not overcook.

12
Southern Spiced Flank Steak
Serves 6
The southern-inspired rub for this flank steak may be prepared in advance
and refrigerated for up to 1 week. The oil beaten in with the dry ingredients
helps keep the mixture evenly blended.
1 tbsp (15 mL) packed golden brown sugar
1 1/2 tsp (7 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground ancho chile pepper
1 tsp (5 mL) oregano, crumbled
1 tsp (5 mL) oil
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) salt
1 1/2 lb (0.75 kg) flank steak

To prepare rub, use low speed of an electric mixer and beat together all
ingredients except steak until blended, about 1 minute. Spread rub evenly
over both sides of steak. Let stand for 30 minutes. Grill steak over medium
heat on natural gas barbecue to medium rare, about 15 - 20 minutes. Let
stand for 5 minutes before slicing. Using a sharp knife held at a 45º angle,
slice steak against the grain into thin slices.
Cook’s Note: Ancho chile pepper is made from the ground dried pods of the ancho
chile. It has a sweet fruity flavour and is mildly hot. Look for it where spices are sold.

Safety Matters: Do not store or use gasoline or other

flammable or combustible materials or liquids near the barbecue.

13
Steaks Balsamico
Serves 4

1/4 cup (50 mL) oil

1/4 cup (50 mL) balsamic vinegar
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) basil, crumbled
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 cloves garlic, crushed
4 strip loin steaks, 1 inch (2.5 cm) thick

To prepare marinade, combine all ingredients except steaks in a heavy

zip-lock plastic bag. Add steaks and squeeze bag to coat steaks with
marinade; seal bag. Let stand for 30 minutes. Remove steaks from
marinade; discard marinade. Grill steaks over medium heat on natural
gas barbecue to desired doneness.

Safety Matters: Should a grease fire occur, leave

the lid open and turn burners off if you can do so safely. If not,
turn gas off at quick-disconnect fitting or shut-off valve.

14
Beef Tenderloin with
Pinot Noir Sauce
Serves 6 - 8
1/3 cup (75 mL) balsamic vinegar 2 tsp (10 mL) basil, crumbled
1/3 cup (75 mL) olive oil 2 tsp (10 mL) oregano, crumbled
2 tbsp (25 mL) chopped fresh 2 lb (1 kg) beef tenderloin roast
parsley Pinot Noir Sauce, recipe follows
2 cloves garlic, chopped

To prepare marinade, combine vinegar, oil, parsley, garlic, basil and oregano
in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat
beef with marinade. Seal bag and place on a plate. Refrigerate, turning bag
occasionally, for 8 - 24 hours. Remove tenderloin from marinade and pat dry
with paper towels; discard marinade. Grill tenderloin over medium heat on
natural gas barbecue, turning occasionally, to desired doneness. Let stand
for 5 minutes before carving. Serve with Pinot Noir Sauce.

Pinot Noir Sauce

1 cup (250 mL) chopped onion
1 cup (250 mL) chopped carrots
1 cup (250 mL) chopped celery
1 tbsp (15 mL) butter
2 tbsp (25 mL) tomato paste
1/2 tsp (2 mL) freshly ground pepper
1 1/4 cups (300 mL) Pinot Noir or
other dry red wine
1 can (10 oz/284 mL) beef broth
1 can (10 oz/284 mL) chicken
broth
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) flour
1/4 tsp (1 mL) freshly ground
pepper

In a frypan, sauté onion, carrots and celery in 1 tbsp (15 mL) butter until
tender, about 5 minutes. Stir in tomato paste and 1/2 tsp (2 mL) pepper. Add
Pinot Noir and boil until reduced by half, about 5 minutes. Add beef broth
and chicken broth; boil until liquid is reduced to 1 1/2 cups (375 mL). Strain
mixture through a fine sieve; discard solids. Return strained liquid to frypan
and bring to a simmer over medium heat. Combine softened butter with flour
and whisk into simmering liquid. Cook, stirring frequently until thickened,
about 1 minute. Stir in 1/4 tsp (1 mL) pepper. Serve with beef tenderloin.

16
Turkey Burgers with Feta Cream
Serves 6

1 1/2 lb (0.75 kg) ground turkey

1/4 cup (50 mL) shredded feta cheese
1 tsp (5 mL) oregano, crumbled
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
Oil
6 multi-grain hamburger buns
Thin slices English cucumber
Lettuce leaves
Feta Cream, recipe follows

Combine first 6 ingredients (turkey through pepper). Shape mixture into

6 patties. Brush with oil. Grill patties over medium heat on natural gas
barbecue until completely cooked. Serve in buns with cucumber, lettuce
and Feta Cream.

Feta Cream
4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) shredded feta cheese
1/4 cup (50 mL) plain yogurt
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) salt
1/4 cup (50 mL) thinly sliced green onion
1/2 tsp (2 mL) grated lemon peel

Using low speed of an electric mixer, beat together cream cheese, feta
cheese, yogurt, pepper and salt until blended. Stir in green onion and lemon
peel. Cover and refrigerate until serving. Makes about 1 cup (250 mL).

17
Red-Eye Ribs
Serves 4 - 6

2 tbsp (25 mL) chili powder

1 tbsp (15 mL) paprika
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper
4 lb (2 kg) pork back ribs
2 cans (355 mL each) beer
2 cups (500 mL) barbecue sauce
1/2 cup (125 mL) water
2 tbsp (25 mL) packed golden brown sugar
4 tsp (20 mL) instant coffee granules

To prepare rub, combine chili powder, paprika, cumin, salt and pepper.
Spread rub over both sides of ribs. Place ribs in a large disposable foil
roasting pan. Let stand for 15 minutes. Pour beer over ribs. Cover pan tightly
with heavy-duty foil. Place pan directly on barbecue grid. Cook ribs, with
lid down, over low heat on natural gas barbecue for 1 - 1 1/4 hours or just
until ribs are tender. Meanwhile, to prepare sauce, combine barbecue sauce,
water, brown sugar and coffee in a saucepan. Bring to a boil. Reduce heat
and simmer until sauce is slightly thickened, about 10 minutes. Reserve half
of sauce to serve with ribs; use remainder to baste ribs. Remove ribs from
pan; discard beer. Place ribs directly on barbecue grid. Grill ribs over low heat
on natural gas barbecue, turning occasionally and basting with remaining
sauce, for 20 - 30 minutes or until ribs are richly glazed. Cut into serving
pieces. Serve with reserved sauce.

Safety Matters: Do not leave the barbecue on high

heat with the lid closed for longer than 30 minutes while preheating.

18
Southwestern Halibut with
Cilantro Chipotle Butter
Serves 4

1 tbsp (15 mL) oil

1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) salt
4 small or 2 large halibut fillets or steaks
Cilantro Chipotle Butter, recipe follows

Combine oil, chili powder, cumin, garlic powder and salt in a heavy zip-lock
plastic bag. Add halibut and squeeze bag to coat halibut with seasoning
mixture; seal bag. Let stand for 30 minutes. Remove halibut from bag. Grill
halibut over medium heat on natural gas barbecue for 10 - 12 minutes per
inch (2.5 cm) of thickness or until fish flakes easily with a fork. Serve topped
with Cilantro Chipotle Butter.

Cilantro Chipotle Butter

1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) chopped fresh cilantro
1 tsp (5 mL) finely chopped canned chipotle peppers in adobo sauce
1 tsp (5 mL) fresh lime juice
1/4 tsp (1 mL) grated lime peel

Combine all ingredients until blended. Cover and refrigerate for up to

24 hours. Makes about 1/4 cup (50 mL).

20
17
Sides
 Feat
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Orzo with Grilled Vegetables

Serves 4 - 6

1 tbsp (15 mL) olive oil

3/4 tsp (3 mL) basil, crumbled
3/4 tsp (3 mL) oregano, crumbled
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) salt
1 each green, red and yellow bell pepper
1 small red onion
4 Roma tomatoes, quartered lengthwise and seeded
1 tbsp (15 mL) olive oil
2 cloves garlic, finely chopped
2 cans (10 oz/284 mL each) chicken or vegetable broth
1 cup (250 mL) orzo
1/4 cup (50 mL) freshly grated Parmesan cheese

Combine 1 tbsp (15 mL) oil, basil, oregano, pepper and salt in a heavy plastic
bag; set aside. Remove seeds and stems from bell peppers. Cut into 1 inch
(2.5 cm) wide strips; cut each strip in half crosswise. Trim onion, leaving root
end intact. Cut onion into 16 wedges. Add bell peppers, onion and tomatoes
to seasoning mixture in bag. Squeeze bag to coat vegetables with seasoning
mixture. Remove vegetables from seasoning mixture. Grill vegetables in a
grill wok or on a grill topper over medium heat on natural gas barbecue,
stirring occasionally, for 10 - 15 minutes or until tender. Meanwhile, heat
1 tbsp (15 mL) oil in a large saucepan over medium heat. Add garlic and
saute for 1 minute. Add broth and bring to a boil. Stir in orzo and return
to a boil. Reduce heat; cover and simmer for 12 - 15 minutes or until orzo
is tender and most of liquid is absorbed. Stir in vegetables and Parmesan
cheese. Serve warm or at room temperature.

23
Stampede Baked Beans
Serves 6 - 8

6 slices bacon, chopped

1 medium onion, chopped
5 cloves garlic, crushed
1 green bell pepper, chopped
3 tbsp (40 mL) chili powder
1 1/2 tsp (7 mL) oregano, crumbled
1 tsp (5 mL) ground cumin
2 bay leaves
1 1/2 cups (375 mL) water
1 can (7 1/2 oz/213 mL) tomato sauce
1/4 cup (50 mL) packed brown sugar
1 tbsp (15 mL) instant coffee granules
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) Worcestershire sauce
3 cans (19 oz/540 mL each) mixed beans, rinsed and drained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper

On a side burner of natural gas barbecue or directly on grid, cook bacon in a

Dutch oven over medium heat until crisp. Drain off all but 1 tbsp (15 mL) of
drippings. Add onion and saute until softened, about 5 minutes. Add garlic
and green pepper and saute 2 minutes. Add remaining ingredients (chili
powder through pepper) and bring to a boil. Reduce heat to low and simmer
mixture, uncovered, stirring occasionally until thickened, about 35 - 45
minutes. Remove and discard bay leaves before serving.

24
Coleslaw with Strawberries
Serves 8
Napa cabbage is also known as Peking cabbage or Chinese cabbage.
Its delicately flavoured crisp leaves provide a pleasant change from
regular green cabbage.
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) oil
1 tbsp (15 mL) sesame oil
1/4 tsp (1 mL) Chinese five-spice powder
1/4 tsp (1 mL) red pepper flakes
1 clove garlic, crushed
4 cups (1 L) thinly sliced napa cabbage
3 cups (750 mL) baby spinach
1 3/4 cups (425 mL) sliced strawberries
1/2 cup (125 mL) sliced almonds, toasted
1/4 cup (50 mL) thinly sliced green onion
2 tbsp (25 mL) chopped crystallized ginger

To prepare dressing, whisk together first 7 ingredients (vinegar through

garlic) until blended. Combine remaining ingredients (cabbage through
ginger) in a bowl. Add dressing and toss to combine. Serve immediately.

Safety Matters: To prevent burns, always use proper

tools and oven mitts when barbecuing. Avoid wearing long loose
sleeves or clothing that can catch fire easily.

25
Savoury Grilled Vegetables
Serves 6 - 8

2 tbsp (25 mL) Worcestershire sauce

2 tbsp (25 mL) balsamic or red wine vinegar
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) olive oil
3/4 tsp (3 mL) freshly ground pepper
8 cups (2 L) assorted vegetables, cut into chunks

To prepare marinade, combine all ingredients except vegetables in a heavy

zip-lock plastic bag. Add vegetables and squeeze bag to coat vegetables
with marinade; seal bag. Let stand for 15 minutes. Remove vegetables
from marinade; discard marinade. Grill vegetables in a grill wok or on a
grill topper over medium heat on natural gas barbecue, stirring occasionally,
for 10 – 15 minutes or until tender.
Cook’s Note: Any combination of vegetables such as zucchini, onions, mushrooms
or bell peppers may be used in this recipe.

Safety Matters: Do not leave food unattended on the

barbecue. Stay with the food until it’s done.

26
Grilled Corn and Black Bean Salad
Serves 6

4 cobs corn, husked

Oil
1 can (19 oz/540 mL) black beans, rinsed and drained
1/2 cup (125 mL) finely chopped red onion
1/3 cup (75 mL) chopped fresh cilantro
1/3 cup (75 mL) fresh lime juice
2 tbsp (25 mL) white wine vinegar
2 tbsp (25 mL) olive oil
2 tsp (10 mL) ground cumin
2 tsp (10 mL) chili powder
2 tsp (10 mL) sugar
1/4 tsp (1 mL) salt

Lightly brush corn with oil. Grill corn over medium heat on natural gas
barbecue, turning occasionally until lightly browned, about 15 - 20 minutes;
cool. Using a sharp knife, slice kernels off each cob. Combine corn and
remaining ingredients (black beans through salt) in a bowl. Cover and
refrigerate for 30 minutes before serving.

29
Lemon Garlic Spuds
Serves 4 - 6

1/4 cup (50 mL) fresh lemon juice

1/4 cup (50 mL) chopped fresh parsley
2 tsp (10 mL) grated lemon peel
1 clove garlic, crushed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
2 tbsp (25 mL) olive oil
6 cups (1.5 L) halved baby yellow-fleshed potatoes
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) salt

To prepare dressing, whisk together first 6 ingredients (lemon juice through

pepper) until combined. Gradually whisk in 2 tbsp (25 mL) oil until blended;
set aside. Cook potatoes in boiling salted water until almost tender; drain.
Do not overcook. Transfer to a bowl. Immediately toss potatoes with 2 tbsp
(25 mL) oil and 1/4 tsp (1 mL) salt. Grill potatoes in a grill wok or on a grill
topper over medium heat on natural gas barbecue, stirring occasionally, for
10 - 12 minutes or until potatoes are browned and tender. Transfer to a
serving dish. Pour dressing over potatoes and toss to coat.

30
Parmesan and Basil Blossom Loaf
Serves 8 - 10

1 round loaf sourdough bread

1/2 cup (125 mL) butter
2 cloves garlic, crushed
1/2 tsp (2 mL) basil, crumbled
1/8 tsp (0.5 mL) freshly ground pepper
1/4 cup (50 mL) freshly grated Parmesan cheese

Cut bread into 1 1/2 inch (3.75 cm) thick slices, being careful not to cut all
the way through bread. Turn bread a quarter turn and repeat procedure,
forming bread stick-like “petals”. Place loaf on a large piece of heavy-duty
foil; set aside. Melt butter in a small frypan over medium heat. Add garlic
and saute for 1 minute. Remove from heat; stir in basil and pepper. Gently
pull “petals” apart and drizzle with melted butter mixture. Sprinkle Parmesan
cheese in between “petals”. Bring edges of foil together to form a package;
close all edges with tight double folds. Heat loaf over low heat directly on
grid or on warming rack on natural gas barbecue, turning over frequently,
until bread is heated through, about 20 - 25 minutes.

Safety Matters: The barbecue must be thoroughly

cleaned at least annually according to the instructions in the
owner’s manual.

31
Desserts
 Feat
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Easy Nectarine Crisp

Serves 6

2 cups (500 mL) gingersnap crumbs

1/4 cup (50 mL) packed brown sugar
1 tsp (5 mL) cinnamon
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) vanilla
6 cups (1.5 L) nectarine slices
2 tbsp (25 mL) water
Vanilla ice cream

Combine crumbs, brown sugar and cinnamon. Stir together melted butter
and vanilla. Add melted butter mixture to crumb mixture and toss until
thoroughly combined. Place nectarines in a greased 8 inch (20 cm) square
metal baking pan. Drizzle water over nectarines. Sprinkle with crumb
mixture. Bake over medium heat on natural gas barbecue for 25 - 30
minutes or until bubbly and nectarines are tender. Serve warm with
ice cream.

33
Warm Banana Sundaes
Serves 4

3 large firm bananas

1 tbsp (15 mL) butter, melted
2 tsp (10 mL) lemon juice, divided
1/2 tsp (2 mL) cinnamon, divided
1/2 tsp (2 mL) ginger, divided
1/2 cup (125 mL) butterscotch ice cream topping
1/2 tsp (2 mL) vanilla
Vanilla ice cream
Chopped toasted pecans

Cut bananas in half lengthwise and then cut each piece in half crosswise.
Combine melted butter, 1 tsp (5 mL) lemon juice, 1/4 tsp (1 mL) cinnamon
and 1/4 tsp (1 mL) ginger. Brush bananas with melted butter mixture.
Grill bananas directly on grid over medium heat on natural gas barbecue,
turning once, for 5 minutes or just until heated through. Meanwhile,
combine butterscotch topping with vanilla, remaining 1 tsp (5 mL) lemon
juice, 1/4 tsp (1 mL) cinnamon and 1/4 tsp (1 mL) ginger in a frypan. On
a side burner or directly on barbecue grid, heat mixture until bubbly. Add
bananas and stir gently to coat. Spoon over ice cream and sprinkle with
pecans. Serve immediately.

34
Raspberry Chocolate Burritos
Serves 6

2 tbsp (25 mL) butter, melted

1 tbsp (15 mL) packed golden brown sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) vanilla
6 flour tortillas (8 inch/20 cm)
1 cup (250 mL) raspberries
1 cup (250 mL) chocolate chips
Ice cream

In a small bowl, combine melted butter, brown sugar, cinnamon and

vanilla. Brush one side of each tortilla with melted butter mixture. Gently
combine raspberries and chocolate chips. Spoon raspberry mixture evenly
onto centres of buttered side of tortillas. Fold bottom and top edges of
each tortilla 1 inch (2.5 cm) over raspberry mixture. Fold sides of tortillas
to centres, overlapping edges. Grill burritos, seam side down, over medium
heat on natural gas barbecue until undersides of burritos are lightly
browned, about 2 minutes. Turn and grill until tops are lightly browned.
Serve immediately with ice cream.

Safety Matters: Always ensure the barbecue has

completely cooled before placing a cover on it.

35
Piña Colada Popsicles
1/4 cup (50 mL) crushed pineapple, undrained
1/2 cup (125 mL) cream of coconut
2 tbsp (25 mL) rum or vodka, optional
1 cup (250 mL) whipping cream
1 1/2 cups (375 mL) pineapple juice

Process pineapple, cream of coconut, rum and whipping cream in a

blender until smooth. Add pineapple juice and blend until combined.
Pour mixture into popsicle molds and freeze.

Frozen Lemon Tofu Cream

Makes 4 cups (1 L)

1 can (355 mL) frozen lemonade concentrate, thawed

1 pkg (300 g) soft tofu
1 1/2 cups (375 mL) cold water
1 tsp (5 mL) vanilla

Place lemonade concentrate and tofu in a blender. Puree until smooth.

Add cold water and vanilla; blend until smooth. Pour mixture into the
container of an ice cream maker; freeze according to manufacturer’s
instructions. Transfer to a container and freeze for at least 2 hours or
up to 2 weeks. Let stand for about 10 minutes before serving.

36
Drinks
Elegant White Punch
Serves 8 - 10

4 cups (1 L) white grape juice, chilled

1 cup (250 mL) frozen lemonade concentrate, thawed
4 cups (1 L) club soda, chilled
Lemon slices

Combine grape juice and lemonade concentrate in a punch bowl.

Gently stir in club soda. Float lemon slices on top of punch.

Orange Frost
Makes 3 cups (750 mL)

1 cup (250 mL) orange yogurt

1 cup (250 mL) orange sherbet
1 medium banana, sliced
1 cup (250 mL) milk

Combine all ingredients in a blender and process until smooth.

Thin with additional milk, if desired.

Safety Matters:
Unplug all small appliances when not in use.

39
Slushy Pomegranate Martinis
Serves 4

2 cups (500 mL) pomegranate-raspberry sherbet or raspberry sherbet

1 1/4 cups (300 mL) pomegranate juice, chilled
2/3 cup (150 mL) vodka

Place sherbet, pomegranate juice and vodka in a blender; puree until

smooth. Pour into chilled martini glasses. Serve immediately.

Iced Chai
Serves 4

4 English breakfast tea bags

1 piece (1 inch/2.5 cm) fresh ginger, thinly sliced
1 stick cinnamon
3 tbsp (40 mL) honey
4 cups (1 L) boiling water
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
Ice

Combine tea bags, ginger, cinnamon and honey in a tea pot. Add boiling
water; let stand 10 minutes. Remove tea bags; chill tea in refrigerator.
Strain tea into a serving pitcher. Stir in milk and vanilla. Serve in tall
glasses over ice.

40
Cooked to Perfection!
Meat should be cooked to the following internal temperatures
unless otherwise specified by the recipe.

Beef/Lamb/Veal (Roasts, Steaks)

Rare 140°F (60°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)

Beef/Bison/Lamb/Pork/Veal Burgers 160°F (71°C)

Pork (Roasts, Chops)

Medium 160°F (71°C)
Well Done 170°F (77°C)

Ready-to-Serve Ham 140°F (60°C)

Partially Cooked Ham 160°F (71°C)

Whole Chicken/Turkey 180-185°F (82-85°C)

Chicken/Turkey Pieces 170-175°F (77-80°C)
Chicken/Turkey Burgers 175°F (80°C)

To contact the ATCO Blue Flame Kitchen

from the Edmonton area, call 780-420-1010;
from Lloydminster, call toll-free 1-306-825-5010;
and from other locations in Alberta, call toll-free 1-877-420-9090.
Visit our website at www.atcoblueflamekitchen.com.

Timely Tip: Call Alberta One-Call at

1-800-242-3447 at least two days before starting
any outdoor project – they will locate and mark all
underground utilities at no charge.