Asian Beef and Spicy Shrimp Skewers on the Barbi!

Spring time and it is about time.  Asian beef and spicy shrimps are easy, and out of this world. We enjoyed this barbecue with an icy cold Canadians.  Accompanied with  two side dishes, a caesar salad and a yummy potatoe and egg salad with real bacon bits. I hope that everyone has a wonderful season...and get grilling people!

You will need to soak a handful of skewers in the sink

For the beef:

• 2-3 lbs beef tenderloin
• 1 tablespoon sesame seeds
• 3 scallions (green onions), chopped
• 2 garlic cloves, minced
• 2 teaspoons rice wine vinegar
• 1 1/2 tablespoons water
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger, minced
• 1/2 cup hoisin sauce

Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil, hoisin sauce, vegetable oil, and pepper. Stir well. Pour marinade over the beef. Let sit for 2-4 hours, or over night is even better.  String the beef onto the skewers and grill for 5-6 minutes. Sprinkle with sesame seeds.

For the Spicy shrimp:

• 35-45 medium black tiger shrimp (shelled and veined)
• 1 tablespoon grape seed oil or vegetable oil
• 2 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic (minced)
• salt and pepper

Marinade the shrimp in all the above ingredients for 20 minutes (any longer and the citrus will start to cook the shrimps). Thread shrimp on soaked skewers and place on grill for 2 minutes per side. Serve with a mango chutney dipping sauce.

Macaroni and Cheese

Creamy and zesty macaroni and cheese.  This is a delicious and super simple main dish or side dish. Better than that stuff from the box!

Ingredients

• 6 strips bacon
• vegetable oil
• salt
• 2 cups your favourite pasta
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 ounces Gruyere cheese, grated
• 5 ounces cheddar, grated
• Pinch nutmeg
• pinch ground mustard
• pinch cayenne pepper
• pinch salt and pepper

Method

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is bendable. Remove the pan carefully from the oven. Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere and Cheddar, salt, pepper, and nutmeg and cayenne. Add the cooked macaroni and crumbled bacon and stir well. Pour into 4 individual size ramekin dishes.

Chocolate Covered Strawberries

Spring has sprung! Chocolate covered strawberries.... how sweet and romantic!  The combination of chocolate and strawberry are the perfect relationship. Enjoy these with ice wine and those you love.

Ingredients
Approximately 1 dozen fresh strawberries (washed and dried well)
1 cup semi-sweet chocolate (chopped roughly) or chips
1/4 cup white chocolate (chopped roughly) or chips
1 tsp prepared instant coffee

Method
In a medium sized sauce pot add a 1/2 cup of water and place a heatproof glass bowl (I used a pyrex bowl), on top and melt semi-sweet chocolate until smooth, add coffee. (Do not get steam inside of bowl or chocolate goes hairy). Remove from pot and dip in your berries. Set the berries on a piece of parchment or waxed paper. Place in the refrigerator until ready for next step. In the same way as the semi-sweet chocolate, you will continue with the white chocolate. Place the melted white chocolate in a sandwich baggie and let cool a bit, but don't wait too long! Snip a teeny-tiny hole in the corner of the baggie. Drizzle the strawberries with the white chocolate, in  any design you wish. Place back into the refrigerator for a couple hours.
When they are hardened up, place each strawberry in a decorative cupcake cup and serve.