2015-06-23
A Blueberry & Mango Smoothie for Dads (and you!) 夏日燒烤食譜與藍莓奶昔

Milkshake for Dad

(Reference to my Father’s Day food column on CBC North by Northwest on June 21st)

Breakfast in bed may not be for dad who should be given the luxurious freedom to sleep on his special day, but a DIY breakfast/brunch (by you, not dad) with eggs, bacons and his favourite – pancakes, waffles, toasts or hash will always be welcomed! For a gourmand Dad, a continental breakfast with baked goodies, fresh fruit and a cheese board should be pretty impressive when he wakes up. Yesterday, my older son and daughter-in-law came over with handfuls of ingredients and cooked a 3D – dandy, delightful and delicious - brunch to serenade to dear old dad. A jar of freshly-made nutritious blueberry smoothie with Dad's favourite fruits was set on the table to compliment the hour-long meal.

As for the Sunday BBQ which can begin as early as 4‘ish, is a convenient way to enjoy a sunlit, relaxed but prolonged dinner, one that can be had while watching Dad's desired sports program on TV. I have created a brand-new Asian-infused marinade for chicken pieces and ribs. Give at least 4 hours to let the marinade do its work, but the best is to marinate overnight in the fridge. To go with the grilled meat, a vegetable dish, perhaps besides the usual salad, will kick it into the right gear, especially when the vegies, wrapped up in a tinfoil packet, is done on the grill at the same time.

1/ Blueberry & mango yogurt smoothie

Serves 2 to 4

1 cup   fresh blueberries

1 cup   frozen mango, cubed

1 cup   plain yogurt

1 cup   cold milk

Place all ingredients in the blender and blend for 50 to 60 seconds or until creamy.

1 杯     新鮮藍莓

1 杯     冰芒果粒

1 杯     酸乳酪 ( yogurt)

1 杯     凍奶

將所有材料放入攪拌器中打40 - 50秒至漿液狀即可。

2/ Vegetable packet with miso and honey sauce

Serves 2 to 3

vegetable packet3 Tbsp miso paste

2 Tbsp olive oil

3 Tbsp water

1 Tbsp liquid honey

1 small Japanese eggplant, into ¼” slices

1 bell pepper, into ½” stripes

1 king mushroom, into ¼” slices

1 small zucchini, into ¼” slices

In a large bowl and using a hand-held egg-beater; blend miso, olive oil, water and honey for 1 minute or until smooth. Add remaining ingredients and mix gently. Empty contents onto a large piece of tin-foil, wrap and make into a packet. Seal tightly. Place directly onto the red-hot grill and cook for 15 to 20 minutes or to your desired doneness.

3 湯匙日本麵豉醬

2湯匙橄欖油

3 湯匙清水

1 湯匙蜜糖

1小矮瓜,切成¼”厚片

1 鈴椒,切成半吋寬條

1 鮑魚菇,切成¼”厚片

1小意大利青瓜, 切成¼”厚片

先將麵豉醬、橄欖油、清水及蜜糖放在大碗中打勻,加入其他在材料,攪拌好。慢慢倒在一大張廚用錫紙上,包摺成方型紙包,置於燒紅燒烤爐上,烤約15 - 20分鐘左右即可。

3/ Sweet Black Bean marinade for pork rib or chicken

For every 3 to 4 lbs. of meat:

2 Tbsp dried black bean, rinsed

1 Tbsp. hoisin sauce

3 cloves of garlic, peeled and smashed

2 tsp. sesame oil (or any vegetable oil)

(Above 4 ingredients can be substituted with ¼ cup store-bought bean sauce)

2 Tbsp. blueberry jam

2 Tbsp. red wine vinegar

1 lb. fresh peach or apricot, pitted and halved

In an electric blender or magic bullet, puree all ingredients (except peach or apricot) into a soft paste. In a large mixing bowl, combine meat and paste together to coat well. Marinade for a minimum of 4 hours (best overnight). Serve with grilled halved peaches or apricots.

每三至四磅肉:

2 湯匙豆豉,沖洗過

1 湯匙海鮮醬

3 粒蒜頭,拍碎

2茶匙麻油

(以上材料可改用半杯麵豉醬代替)

2湯匙藍莓果醬

2 湯匙紅酒醋

**1 磅鮮桃或杏果,切半去核

除桃或杏果外,將所有材料放入攪拌器中打成漿狀,加入肉件撈勻即可。放在冰箱中醃最少四小時或過夜。將切半桃或杏果在燒烤爐上烤數分鐘後同上。




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