Grilling Some North American Classics

These recipes have been prepared by Mitun Paul, Head Chef and Continental Chef, Spitfire.

Grilled Chicken Salad

Ingredients

1/4 cup lemon juice

1 tbs olive oil

1 1/4 lbs chicken breast

Salt, white pepper and sugar to taste

2 heads of lettuce, chopped

2 tomatoes, cut into pieces

1 red pepper, chopped

Parmesan cheese

Oregano

Tabasco

BBQ sauce

Mustard paste

1/4 cup cashew nuts, chopped

Potato wedges

Procedure

In a small bowl, mix together the lemon juice, and olive oil. Place the chicken breasts in a shallow container and season generously with salt and pepper. Pour the juice mixture over the chicken.Cook the chicken on a grill or in a skillet over medium heat. Cook for about 5 minutes on each side, or until the internal temperature reaches 165 degrees in the middle of the chicken. Keep a close eye on the temperature so the chicken doesn't come out dry.

Let the chicken cool a bit, and then cut it into thin strips. Set aside.

Place the lettuce and tomato in a large bowl and mix with the mayonnaise and lemon juices. Transfer the lettuce to a serving platter. Top with the chicken, red pepper, Potato wedges andcashew nuts.

Grilled Rib Eye Steak

Ingredients

Main elements

1Ribeye steak, 1.25 inches thick

Beef Bacon

For the Rub (Rubs are mixes of spices and seasoning that add flavour but don't tenderise.)

½ tbsp black peppercorns

½ tsp dried minced garlic

½ tspmustard paste

½ tsp dried minced onion

½ tsp dried oregano

Rosemary leaf

1 tbsp kosher salt

Procedure

Take your steaks out of the refrigerator about an hour before you want to eat.

Make the rub. Put the peppercorns, minced garlic, minced onion and oregano in a pepper mill and coarsely grind them into a small bowl. Add the salt in batches, tasting for balance, but 1 tablespoon is usually more than enough.

Set up your grill for a two-zone fire and preheat to high (500 degrees Fahrenheit).

Lightly brush your steaks with oil and season both sides with the rub. Grill directly over high heat for 4-5 minutes a side. Rotate the steaks a quarter turn halfway through each side to create a cross-hatched pattern.

You want to pull the steaks off at 127-130 degrees Fahrenheit internal temperature for medium rare. If they aren't quite ready, move the steaks to the part of the grill that is not over direct heat, shut your grill lid and let the steaks roast for another minute or two until done.

Plate the steak and serve with sautéed vegetables.