Neil Miles


Sorry to not pre-register our “BBQ for two” that Ann and I enjoyed but since it turned out so well, I will add my Ontario BBQ story anyhow.

My recipe for a “One Dish BBQ” [Ann has too many food allergies to use any standard recipe] included 2 new Yukon Gold potatoes diced, one green pepper cut into large pieces, 3 patty pan summer squash quartered, a dozen Ontario mushrooms halved, 1 small eggplant cut into 1 cm cubes, and 2 smoked pork sausage links [from my local butcher] cut into 1 cm pieces. All placed on a 70 cm sheet of heavy duty foil and a generous handful of assorted herbs from my garden, 1/2 jalapeno pepper diced into small pieces, salt and pepper to taste and 1/3 cup of olive oil added. After carefully sealing the aluminum foil, the package is place on my 25 year old Weber charcoal grill and roasted with indirect heat for 40-45 minutes, turing twice. This allows just enough time for a good swim in the family pool before dinner is served. [Note that all vegetables were grown locally and obtained from Whitty’s market – always a culinary foraging treat! Unfortunately tomatoes, onions, celery, carrots, and garlic are off limits for Ann and must be excluded – thus the generous use of herbs.]

With dinner cooked [a gentle squeeze of the foil envelope with oven mitts indicated potatoes were done], the foil was placed on a serving platter so ingredients can “mellow.” This gives time to through together green salad ingredients fresh from the Holland Marsh and Ontario greenhouses, again seasoned with fresh herbs from my garden and tossed with Joe Pohorley’s cold pressed grape seed oil and Balsamic vinegar.

The choosen wine – a choice bottle of 2001 Thomas & Vaughn VGA Cabernet Sauvignon – assured enjoyment of my creation.

Of course no meal is complete without dessert, special Ontario poached peaches served over ice cream. With main course complete, 1 Vulcan clingstone peach [my introduction, of course] was sliced into each of 2 ~1-cup aluminum foil dishes with a dash each of cinnamon, nutmeg and allspice, 15 ml of brown sugar and 30 ml of Galliono liquoir [or apricot brandy] and placed over the lingering coals for 5-10 minutes [until peaches are bubbly]. With a generous bowl of Ontario ice cream before each of us, the poached peaches were removed from the coals and poured over the ice cream. The trick is to eat this ice cream sunday slowly enough to savour the flavours yet assuring that all will be consumed before the icecream melts!

So, my “BBQ for Two” using my own “recipes” made from the bounties of the season. It turned out far better than anticiapted and the good part is that some of the main dish is left over for tonight’s meal – we will just add a cob of fresh sweetcorn.

Enjoyed being a part of the “Worlds Longest BBQ”!

Neil Miles

St. Catharines, Ontario

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