STYLE

Barbecued ribs, grilled salmon, seafood salad perfect summer fare

06/18/2012 09:24 EDT | Updated 08/18/2012 05:12 EDT
In "The New Granville Island Market Cookbook," authors Judie Glick and Carol Jensson offer a range of enticing recipes that span the seasons and showcase the ingredients available at the Granville Island Public Market. Here are three recipes that are perfect for warm-weather noshing.

Barbecued Ribs

To boil or not to boil? To rub or not to rub? However you like them, barbecued ribs are a huge treat during the summer. This recipe includes directions for pre-baking, which gives a guaranteed tender result (and, frankly, the idea of slow cooking on the barbecue can be a bit daunting). Use the barbecue to finish the cooking. Tip: Bake the ribs the evening before so you don't overheat your kitchen on a summer day.

2 racks pork baby back ribs, about 750 g (1 1/2 lb), cut into 10-cm (4-inch) pieces

15 ml (1 tbsp) paprika

15 ml (1 tbsp) onion powder

15 ml (1 tbsp) garlic powder

15 ml (1 tbsp) dry mustard

5 ml (1 tsp) salt

15 ml (1 tbsp) freshly ground pepper

Barbecue Sauce (recipe follows)

Heat oven to 180 C (350 F).

Place ribs on a baking sheet. In a small bowl, mix all the spices; rub into ribs. Place ribs in a roasting pan and bake for 2 to 2 1/2 hours. Let cool.

Heat barbecue to medium. Oil grill to prevent sticking.

Slather ribs with sauce and place on grill. Cook for about 15 minutes, until outsides are slightly crispy and the ribs are warmed through. Brush with more sauce while grilling.

Makes 6 servings.

———

Barbecue Sauce

For years we wouldn't have been caught with onion or garlic powder in our cupboard; now we love using these and other "old-time" spices for rubs and Southern-style sauces. This sauce is a combination of regional barbecue styles.

250 ml (1 cup) ketchup

250 ml (1 cup) chili sauce

75 ml (1/3 cup) brown sugar

50 ml (1/4 cup) minced onion

30 ml (2 tbsp) garlic powder

30 ml (2 tbsp) onion powder

15 ml (1 tbsp) apple cider vinegar

15 ml (1 tbsp) Worcestershire sauce

5 ml (1 tsp) dry mustard

1 to 2 drops hot sauce

Freshly ground pepper, to taste

In a medium saucepan on low heat, combine all ingredients. Stir occasionally until sugar has melted and ingredients have blended well. Use immediately or let cool and store in refrigerator until ready to use.

Makes about 625 ml (2 1/2 cups).

———

Seafood Pasta Salad

This classic recipe is from the cookbook's first edition. Back then, the authors wrote, “The secret to its taste is the tangy marinade, which is absorbed by the pasta before dressing is added.” It makes a great summer lunch or light dinner.

250 g (1/2 lb) dried rotini (spinach or tri-colour pasta is a nice touch)

250 ml (1 cup) shrimp, crab or any combination of cooked fish

Chopped fresh dill, to garnish

Marinade

50 ml (1/4 cup) red wine vinegar

45 ml (3 tbsp) lemon juice

10 ml (2 tsp) finely chopped fresh basil

1 garlic clove, finely chopped

1 dried chili pepper, crumbled

Dressing

125 ml (1/2 cup) mayonnaise

125 ml (1/2 cup) cream cheese

50 ml (1/4 cup) wine vinegar

2 ml (1/2 tsp) Dijon mustard

10 ml (2 tsp) finely chopped fresh dill

15 ml (1 tbsp) lemon juice

Cook pasta in boiling water until al dente (8 to 10 minutes), then drain and place in a large bowl.

In a small bowl, combine red wine vinegar, lemon juice, basil, garlic and chili and pour over hot pasta. Let pasta cool in marinade and then refrigerate until chilled. Drain excess liquid after cooling.

In a bowl, combine dressing ingredients and toss with pasta to mix well. Refrigerate if not serving immediately.

Mix in seafood just before serving. Garnish with fresh dill.

Makes 4 servings.

———

Grilled Salmon Two Ways

We kept this pair of recipes simple. You can add your favourite sauce to enhance the grilled salmon or garnish with just a wedge of lemon. Serve with roasted new potatoes and a simple salad.

Option 1

1 whole salmon fillet, about 1 kg (2 lb)

Salt and freshly ground pepper, to taste

Heat barbecue to medium. Oil grill to prevent sticking.

Place fillet, skin side down, on barbecue. Close lid and let salmon cook through, 10 to 15 minutes. Place on a platter and serve.

Makes 4 servings.

Option 2

60 ml (4 tbsp) mayonnaise (full fat is best)

15 ml (1 tbsp) lemon juice

5 ml (1 tsp) salt

15 ml (1 tbsp) freshly ground pepper

1 whole salmon fillet, about 1 kg (2 lb)

Heat barbecue to medium. Oil grill to prevent sticking.

In a small bowl, mix mayonnaise, lemon juice, salt and pepper. Place fillet, skin side down, on a sheet of foil and evenly spread mayonnaise mixture over top. Tent foil over salmon and place on barbecue. Grill for 10 to 15 minutes until fish is cooked through. Place on a platter and serve.

Makes 4 servings.

Source: "The New Granville Island Market Cookbook" by Judie Glick and Carol Jensson (Arsenal Pulp Press, 2012).

MORE:cpStyle