Spice up your summer
Enjoy flavourful Buffalo Chicken Wings, Grilled Potatoes with Turmeric Aioli and Mustard Glazed Grilled Salmon
Keep things hot and sizzling this summer with these flavourful dishes! You’ll never want to go out for Buffalo Chicken Wings with our simple recipe under your belt. Simply marinate chicken drumettes in oil, hot sauce and white wine vinegar, and — voilà! — the perfect dish for a backyard party, or for watching the game with the boys.
Like fries with mayo? Try our Grilled Potatoes with Turmeric Aioli. Boiled baby potatoes are finished on the grill for a slight charred, smoky flavour. These tender bites our paired with our turmeric aioli — a generous hit of lemon juice makes it taste as bright as it looks.
Our Mustard Glazed Grilled Salmon takes the classic combination of salmon, lemon and dill, and introduces a new friend: mustard. Our creamy mustard glaze made with mayo and brown sugar adds richness, with a bit of spice and tang.
Our Balsamic Strawberry Compote with ice cream makes the perfect summer dessert. Sweet, ripe strawberries are simmered with balsamic vinegar, vanilla and nutmeg for a delicious topping for ice cream, or pancakes and waffles. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
BUFFALO CHICKEN WINGS
2 lb (0.907 kg) chicken wing drumettes
6 tbsp (90 mL) oil
2-6 tbsp (30-90 mL) hot pepper sauce
2 tbsp (30 mL) white wine vinegar
Place drumettes in a large plastic bag. Combine, oil, hot pepper sauce and vinegar. Pour over chicken and toss carefully.
Refrigerate for 8 hours or overnight. Place chicken on a rack in a shallow baking pan. Bake, uncovered, at 425 F (220 C) for 40-45 minutes or until chicken is cooked through.
BALSAMIC STRAWBERRY COMPOTE
3 cups (750 mL) quartered strawberries
2 tbsp (30 mL) packed golden brown sugar
2 tbsp (30 mL) balsamic vinegar
1/8 tsp (0.5 mL) nutmeg
1/4 tsp (1 mL) vanilla Ice cream
Place strawberries in a bowl; set aside. Combine brown sugar, vinegar and nutmeg in a small non-reactive saucepan.
Cook, stirring, over low heat until brown sugar is dissolved and mixture comes to a simmer. Simmer, stirring frequently, until mixture is reduced and slightly thickened. Remove from heat and stir in vanilla. Add to strawberries and stir to combine. Let stand, stirring occasionally, for 5 minutes. Serve warm over ice cream. Makes 3 cups (750 mL).
GRILLED POTATOES WITH TURMERIC AIOLI
1 cup (250 mL) mayonnaise
1 tbsp (15 mL) fresh lemon juice
1/4 tsp (1 mL) salt
2 cloves garlic, crushed
1/8 tsp (0.5 mL) cayenne pepper
1/8 tsp (0.5 mL) turmeric
1 bag (2 lb/1 kg) baby yellowfleshed potatoes
2 tbsp (30 mL) oil
1 clove garlic, crushed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground pepper
To prepare turmeric aioli, combine first 6 ingredients (mayonnaise through turmeric) until blended. Cover and refrigerate for at least 30 minutes or up to 24 hours. Cook potatoes in boiling salted water until almost tender; drain. Add oil, 1 clove garlic, 1/4 tsp (1 mL) salt and pepper to potatoes; toss to coat. Grill potatoes in a grill wok over medium heat on natural gas barbecue, stirring occasionally, for 10-15 minutes or until potatoes are browned and tender. Serve with turmeric aioli. Serves 8-10 as a starter.
MUSTARD GLAZED GRILLED SALMON
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) coarse Dijon
2 tsp (10 mL) brown sugar
2 tsp (10 mL) fresh lemon juice
1/2 tsp (2.5 mL) dill weed
1/4 tsp (1 mL) ground pepper
2 lb (0.907 kg) salmon fillet
To prepare glaze, combine all ingredients except salmon in a small bowl. Place salmon, skin side down, on a piece of foil. Trim foil so it is slightly larger than fillet. Spread glaze over salmon. With lid down, cook salmon over medium heat on natural gas barbecue for 10-12 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Serves 6.