Cooking Club

Your next cooking club challenge is all about the grill!

The new 'cue is fast, fresh and full of fabulous flavours. Choose one of five recipes to grill, then finish with an easy, no-cook sauce or topping for instant BBQ glory.

Hoisin-peanut chicken.

Hoisin-peanut chicken.
Photo, Erik Putz.

Forget rubs and marinades. The new ‘cue is fast, fresh and full of fabulous flavours. Just grill, then finish with an easy, no-cook sauce or topping for instant BBQ glory.

With the long weekend (and the unofficial start of BBQ season) upon us, what better way is there to celebrate than with a thrilling selection of new recipes for the grill? From a vegetarian salad, to spicy fish and nutty chicken, we’ve included a recipe to suit every taste. So pick a recipe, and get your grill on!

The winner of this challenge will get a prize-pack from Cuisipro, containing a 4-piece BBQ tools set, a mandoline, a foam pump with soap, a herb chopper, and a vegetable brush!

See rules and regulations here.

Handheld mandoline, hand soap pump, BBQ set, herb chopper, and vegetable brush.

Cuisipro prize-pack, clockwise from left: Handheld mandoline, foam pump with soap, BBQ set, herb chopper, and vegetable brush.

 

Choose from one of five options:

Grilled haloumi, zucchini and chickpea salad

Grilled haloumi, zucchini and chickpea salad.
Photo, Erik Putz.

 

Vegetarian
Grilled halloumi and vegetable salad
A summer salad with staying power. Grilled zucchini and halloumi cheese meet chickpeas and fresh herbs in a meal no will be able to get enough of.

 

 

 

 

 

Hoisin-peanut chicken.

Hoisin-peanut chicken.
Photo, Erik Putz.

 

Chicken
Hoisin-peanut grilled chicken
Everyday chicken punches above its weight when finished with a two-ingredient glaze and a sweet-hot mix of fresh cilantro, chilies and crunchy salted peanuts.

 

 

 

 

 

Miso-maple pork skewers

Miso-maple pork skewers.
Photo, Erik Putz.

 

Pork
Miso-maple pork tenderloin skewers
Glazing kebabs while they’re on the grill is messy business, Instead, simply brush big-flavour ingredients over the meat as you pull it off the grill. Unforgettable!

 

 

 

 

 

Grilled flank steak with fresh salsa.

Grilled flank steak with fresh salsa.
Photo, Erik Putz.

 

Beef
Flank steak with fresh salsa
If you though flank steak was a must-marinate, think again! Just season, grill, slice and top with a chunky mix of fresh tomato, ripe avocado and luscious salsa verde.

 

 

 

 

 

Sweet and spicy rainbow trout.

Sweet and spicy rainbow trout.
Photo, Erik Putz.

 

Fish
Sweet and spicy rainbow trout
Pantry staples sriracha and orange marmalade are the secret to this refreshing, tasty sauce. Simply shake all the ingredients in a jar while the fish cooks. It couldn’t be easier — you don’t even have to flip the fish!

 

 

 

 

 

How to post your pic?

Once you have your photo, you can post it one of four ways (make sure you’re not on a private setting):

  • Follow us on Instagram, then post your photo using @ChatelaineKitchen
  • Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
  • Like us on Facebook, then message us your photo
  • Email us your picture at chatelaine.kitchen@gmail.com

Get your photos posted by Thursday, May 29 at noon to be considered for the club’s gallery the following day, which will be featured with the following week’s recipe.

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