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Archive: Sep 2016

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    Natural Gas Barbecuing with Chef Rob Rainford

    Just because summer is officially over doesn’t mean that the joys of barbecuing have to end, especially when you’ve got natural gas as your fuel source. ONGA is pleased to partner with celebrity chef Rob Rainford, to bring barbecue enthusiasts a raft of fall-inspired recipes that showcase the best of seasonal ingredients available in Ontario. Whether it’s a new take on grilling your salad, or spicing your New York striploin with a coffee-based rub, Chef Rainford’s recipes will have you grilling well into the fall–and even year round. Barbecuing with natural gas allows for the precise temperature control required of many recipes, and its reliability and affordability make it a gold standard fuel source for barbecue enthusiasts everywhere. See below for Chef’s mouth-watering recipes, and forget about packing away that grill cover!

     

    Spice Rubbed Ontario Pork Loin Kabobs w/ Salsa Verde

    Ingredients for Rub:

    1. 2 tsp (10 mL) kosher salt
    2. 1 tsp (5 mL) packed light brown sugar
    3. 1⁄2 tsp (2 mL) freshly ground black pepper 1⁄2 tsp (2 mL) garlic powder
    4. 1⁄2 tsp (2 mL) chili powder

     

    Ingredients for Kabobs:

    1. 4 boneless rib-eye steaks [each about 12oz (375 g) and 1 to 1 1⁄2 inches (2.5 to 4 cm) thick]
    2. Extra virgin olive oil
    3. 12 metal skewers, or wooden skewers soaked in water for at least 30 minutes
    4. Canola oil for greasing

     

    Ingredients for Salsa Verde:

    1. 1⁄2 cup (125 mL) tightly packed fresh basil leaves and tender stems
    2. 1⁄2 cup (125 mL) tightly packed fresh Italian parsley leaves and tender stems
    3. 2 anchovy fillets
    4. 1 clove garlic, coarsely chopped
    5. 6 Tbsp (90 mL) extra virgin olive oil
    6. 1 Tbsp (15 mL) red wine vinegar
    7. 1 tsp (5 mL) seeded and finely chopped jalapeño chili
    8. 1⁄4 tsp (1 mL) kosher salt
    9. 1⁄8 tsp (0.5mL) freshly ground black pepper

     

    The Rainford Method:

    1. Mix all the ingredients for the rub in a large bowl.
    2. Cut the Ontario pork loin into 1- to 1 n-inch (2.5 to 4 cm) chunks, removing and discarding any large pieces of fat. Add the chunks of pork to the bowl and toss to coat them evenly with the rub. Add just enough oil to lightly coat the meat and mix well. Thread the chunks onto the skewers, leaving a little room between each chunk. Set aside at room temperature for 20 to 30 minutes before grilling.
    3. Fire up your natural gas grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F (180°C) to grill the kabobs.
    4. In a food processor, finely chop the basil, parsley, anchovy fillets and garlic. Add the remaining sauce ingredients and let the machine run until the sauce is well combined, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
    5. Brush the cooking grate clean and brush with canola oil. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, turning once or twice and swapping the positions of the skewers for even cooking. Serve warm with the sauce.

    Makes 8 servings

     

    Grilled Lemon and Orange Zest Chicken

    Ingredients:

    1. 1⁄2 cup (125 mL) olive oil
    2. 2 Tbsp (30 mL) finely grated lemon zest
    3. 4 Tbsp (60 mL) fresh lemon juice
    4. 2 Tbsp (30 mL) finely grated orange zest
    5. 4 Tbsp (60 mL) fresh orange juice
    6. 2 Tbsp (30 mL) finely chopped fresh rosemary
    7. 2 Tbsp (30 mL) finely chopped fresh thyme
    8. 4 cloves garlic, finely grated
    9. 2 chickens, each about 4lbs (1.8kg), cut in half through the breast and backbone
    10. Kosher salt
    11. Freshly ground black pepper to taste
    12. 2 Tbsp (30ml) finely chopped parsley
    13. ½ tsp (2ml) dried red chili flakes

     

    The Rainford Method:

    1. Whisk together the oil, lemon zest and juice, orange zest and juice, rosemary and thyme until well combined. Reserve half of the mixture for the following day.
    2. Place remaining citrus mixture, chicken and garlic in a very large resealable plastic bag. Give it a good massage through the bag and marinate in the fridge overnight.
    3. Preheat your natural gas grill for cooking over indirect heat. You need a medium-high temperature of around 350°F (180°C) to grill the chicken.
    4. Remove the chicken from the marinade, discarding the used marinade. Season the chicken with salt and pepper to taste.
    5. Sear the chicken halves by placing them skin-side down on the hot side of the grill. Cook for 5 to 6 minutes. Turn each half through a quarter turn (from the 12 o’clock position to 3 o’clock). Cook for 5 to 6 minutes or until the skin is golden brown.
    6. Flip each half over and move to the cooler side of the grill. Cook for 40 to 45 minutes or until the internal temperature reaches 170°F (76°C) and the juices run clear. Baste the chicken during the last 5 minutes of cooking with the reserved citrus mixture.
    7. Remove the chicken halves from the grill and let rest for 5 to 10 minutes before carving.

    Makes 8 servings

     

    New York Strip Steak

    Rub Ingredients:

    1. 4 Tbsp (60 mL) extra finely ground Jamaican Blue Mountain Coffee
    2. 4 Tbsp (60 mL) packed brown sugar
    3. 1⁄2 tsp (2 mL) ground allspice
    4. Kosher salt
    5. Freshly ground black pepper

     

    The Rainford Method:

    1. Combine the coffee, brown sugar, allspice and salt and pepper to taste. Pat the rub on both sides of each steak.
    2. Prep the grill for cooking over indirect heat.
You need a medium-high temperature of around 350°F (180°C) to grill the steaks. For natural gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.
    3. Grease the grate with canola oil. Place the steaks on the grill over direct heat.
Cook for 4 to 5 minutes per side or until well marked. Move the steaks to the cooler part of the grill and close the lid. Cook for 2 to 3 minutes for medium-rare, or to desired doneness.
    4. Remove the steaks from the grill and let rest for 5 minutes before serving.

     

    Beef and Veal Kofta

    Ingredients:

    1. 3⁄4 lb (375 g) ground beef
    2. 1⁄4 lb (125 g) ground veal
    3. 1 large onion, finely grated
    4. 1⁄4 cup (60 mL) finely chopped fresh parsley 1 egg
    5. 1 Tbsp (15 mL) extra virgin olive oil 2 cloves garlic, finely grated
    6. 1 Tbsp (15 mL) ground allspice
    7. 1 1⁄2 tsp (7.5 mL) kosher salt
    8. 2 tsp (10 mL) freshly cracked black pepper Canola oil for greasing

     

    The Rainford Method:

    1. Mix all the ingredients together in a large bowl until well combined.
    2. Place mixture in a non-reactive bowl and refrigerate for 24 hours.
    3. Take the mixture out of the bag and form into eight even-size portions, shaped like mini footballs (as in American football, not soccer). Run a skewer widthwise through each kofta.
    1. Preheat your natural gas grill to medium-high. Oil the grate with canola oil.
    2. Place the koftas on the hot grill. Make sure to sear them well before you try to turn them, and turn carefully or they will break apart.
    1. Grill the koftas until a meat thermometer registers an internal temperature of 150 to 160°F (65 to 71°C).
    1. Remove from skewers and serve in pita bread.

    Makes 8 servings

     

    Grilled Romaine Salad

    Ingredients:

    1. 1⁄4 cup (60 mL) olive oil
    2. 1 Tbsp (15 mL) balsamic vinegar
    3. 1 Tbsp (15 mL) Dijon mustard
    4. 1 Tbsp (15 mL) Fresh lemon juice
    5. 4 anchovy fillets, coarsely chopped
    6. 2 cloves garlic, coarsely chopped
    7. Dash of hot sauce (such as Tabasco)
    8. Dash of Worcestershire sauce
    9. Kosher salt and freshly ground black pepper to taste
    10. 2 hearts of romaine lettuce, halved lengthwise
    11. 2 firm avocados, halved and pitted, skin left
    12. 2 cups (500ml) cherry tomatoes
    13. 2oz (60g) wedge fresh parmesan, shaved
    14. 1 Tbsp (15ml) thinly sliced fresh basil

     

    The Rainford Method:

    1. Combine the oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender. Purée until smooth.
    2. Preheat your natural gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.
    3. Drizzle a small amount of the vinaigrette over the romaine lettuce in a large bowl. Place the lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute or until lightly charred. Remove from the grill, and place on a serving platter.
    4. Toss the avocados and tomatoes with a small amount of the remaining vinaigrette in the same bowl. Place on the grill, arranging the avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened.
    5. Remove from the grill. Scatter the tomatoes over the lettuce. Scoop the avocado flesh out of the skin. Slice the avocado flesh and scatter over the lettuce.
    6. Top the salad with Parmesan shavings. Drizzle with the remaining vinaigrette and sprinkle with basil.

    Makes 8 servings

     

    Grilled Veal Chops

    Ingredients:

    1. 8 veal chops, each about 12oz (375 g) and 1 1⁄2 to 2 inches (4 to 5 cm) thick
    2. Canola oil for greasing
    3. 2 handfuls wood chips, soaked in water for at least 2 hours
    4. 1 handful dry wood chips (2-parts wet 1-part dry)

     

    Ingredients for Wet Rub

    1. 1 cup (250 mL) fresh sage leaves
    2. 1⁄2 lemon, juiced
    3. 1⁄2 lime, juiced
    4. 2 Tbsp (30 mL) Terrazas Malbec or any full bodied red
    5. 5 cloves garlic
    6. 1⁄4 tsp (1 mL) kosher salt
    7. 3⁄4 cup (185 mL) Ravenswood Zinfandel
    8. 1⁄2 cup (125 mL) veal stock
    9. 2 Tbsp (30 mL) olive oil

     

    The Rainford Method:

    1. Combine all the ingredients for the wet rub in a food processor and process until a paste forms. Rub the paste all over the veal chops.
    2. Two to 4 hours before you get to the grill, do yourself a favor and put the veal in a re-sealable plastic bag and let it hang out in the fridge. Remember because the acid component is low you don’t have to worry about your meat becoming tough because of the marinade.
    3. Pull the veal chops out of the fridge and them bring to room temperature before grilling. This is an important step because you want the internal temperature of the meat to be at the temperature of the outside of the meat to ensure even cooking.
    4. If you want to apply a mop to the veal chops while they smoke, stir together the red wine, stock and olive oil in a small bowl.
    5. You need a low temperature of around 200 to 220°F (93 to 105°C) to smoke the veal chops. For natural gas grills, preheat the grill to low then turn off one burner to achieve indirect heat. Oil the grate with canola oil.
    6. Once the grill is heated, make a smoke pouch by placing two parts wet and one part dry wood chips in a foil pouch. Put pouch directly on the heated side of the natural gas grill or into the smoker box that comes with most grills these days. Allow to smoke and then place veal on the cooler side of the grill.
    7. The veal chops will take 1 to 1 1⁄2 hours to smoke. If you’re using the mop, brush it on the veal chops every 30 minutes during smoking, using a fresh sprig of sage each time. Remember, you don’t have to cook the veal chops until they’re well done; medium-rare (an internal temperature of 135°F/57°C) is fine.
    1. As soon as the chops have reached the internal temperature you like, take them off the grill and let them rest for a few minutes before serving.

    Makes 8 servings

     

    Grilled Asaparagus

    Ingredients:

    1. 2 lb (1 kg) asparagus
    2. 1 Tbsp (15 mL) olive oil
    3. Kosher salt
    4. Freshly ground black pepper
    5. 6 Tbsp (90 mL) unsalted butter
    6. 1⁄4 cup (60 mL) vegetable broth
    7. 3 Tbsp (45 mL) finely chopped fresh sage
    8. 1 wedge Parmesan cheese

     

    The Rainford Method:

    1. Snap the woody ends off the asparagus and discard. Run a vegetable peeler down the asparagus stalks to remove the skin. Toss the asparagus with the oil and salt and pepper to taste.
    2. Preheat your natural gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.
    3. Place the asparagus on the grill and cook, turning often, for 5 minutes or until tender and well-marked.
    4. Set a medium skillet over medium-high heat. Add the butter and cook for 4 to 5 minutes or until the white foam has evenly browned. Add the vegetable broth and sage, then simmer until the mixture has reduced by half. Season with salt and pepper to taste.
    5. Arrange the grilled asparagus on a platter and pour the butter sauce over the top. Shave a generous amount of Parmesan from the wedge and scatter over the asparagus.

    Makes 8 servings

     

    Grilled Potato Wedges

    Ingredients:

    1. 2 lb (1 kg) Yukon gold potatoes, washed and cut into wedges Kosher salt to taste
    2. 1⁄4 cup (60 mL) olive oil
    3. 2 Tbsp (30 mL) white wine
    4. 2 Tbsp (30 mL) paprika
    5. 2 Tbsp (30 mL) finely chopped fresh parsley
    6. 4 cloves garlic, finely grated
    7. 1 tsp (5 mL) dried basil leaves
    8. 3⁄4 tsp (4 mL) dried oregano leaves
    9. Freshly ground black pepper to taste
    10. Canola oil for greasing

     

    The Rainford Method:

    1. Place the potatoes in a pot and cover with cold water and add salt to taste. Bring to a boil and cook for 15 minutes or until al dente. Drain well and arrange the potatoes in a single layer on a baking sheet. Let cool slightly.
    2. Meanwhile, whisk the olive oil with the wine, paprika, parsley, garlic, basil and oregano in a large bowl until well combined. Add the potatoes and toss with the oil mixture, seasoning with salt and pepper to taste.
    3. Preheat your natural gas grill. You need a medium-low grilling temp of around 300°F (150°C). Prep the grill for cooking over direct heat. Oil the grate with canola oil.
    4. Place the potatoes on the grill and cook, turning occasionally, for 3 to 4 minutes or until well-marked and fork tender.

    Makes 8 servings

     

    Late Harvest Green Bean Salad

    Ingredients:

    1. 3⁄4 lb (375 g) green beans, trimmed
    2. 3⁄4 lb (375 g) yellow beans, trimmed
    3. Kosher salt to taste
    4. 3 Tbsp (45 mL) olive oil
    5. 2 tsp (10 mL) balsamic vinegar
    6. 2 tsp (10 mL) red wine vinegar
    7. 1 tsp (5 mL) Dijon mustard
    8. Freshly ground black pepper to taste
    9. 2 large bunches of salad greens, such as frisée, washed and dried
    10. 6 green onions, thinly sliced
    11. 3 Tbsp (45 mL) finely chopped fresh oregano

     

    The Rainford Method:

    1. Place the beans in a large pot of well-salted, boiling water for 3–4 minutes or until tender-crisp. Reserve 1⁄4 cup (60 mL) of the blanching water, then drain the beans and immediately plunge them into ice water.
    2. Whisk together the reserved blanching water, olive oil, balsamic vinegar, red wine vinegar, mustard, and pepper to taste until well combined.
    3. Arrange the salad greens on a large platter. Place the cooked beans on top. Drizzle with the vinaigrette and sprinkle with green onions and oregano. Serve within 1 hour of dressing.

    Makes 8 servings

     

    Grilled Peaches

    Ingredients:

    1. 4 peaches, cut in half, pit removed
    2. Vegetable oil
    3. 2 Tbsp. (30mL) brown sugar
    4. Sprinkle of ground cinnamon
    5. Honey
    6. Whipped cream or vanilla ice cream 

     

    The Rainford Method:

    1. Heat gas grill to medium.
    2. Brush sliced peaches on cut side with oil.
    3. Place peaches, cut-size down and grill, until peaches are soft and there are grill marks, about 5 minutes.
    4. Turnover and place 2 portions sliced size up on individual plates.
    5. Sprinkle with brown sugar and cinnamon.
    6. Drizzle honey and a dollop of whipped cream or a scoop of ice cream.

     Making 4 Servings