atco blue flame kitchen: maple - the quintessential canadian ingredient - 6 burner gas bbq grill with side burner

As winter enters spring, it only takes a few weeks for us to start lighting the grill again.
Our maple ribs are one of our favorites.
The ribs are slow.
Bake on the grill for an hour, then apply a sweet and sticky glaze with maple sugar, soy sauce, rice vinegar and garlic.
Get napkins ready!
Our maple chicken with yam is going to try it in. The maple-
The brandy glaze is an easy way to make and can bring out the delicious juicy of the chicken and the earthy sweetness of the yam.
Our Chili maple sausage is an easy and quick main course for the weekend.
The regular chicken sausage is served with maple syrup and served with chili powder and a Cayenne as a smoked, sweet, spicy dinner.
End the meal with baked potatoes and salad.
For dessert, our Lemon Maple dip is served with a slice of an apple with cinnamon. 4 lb. (2 kg)
Small ribs1 cup of pork (250 mL)
1/3 cup of maple syrup (75 mL)
Soy sauce. (40 mL)
Under the low heat of 1 hour of natural gas barbecue, rice vinegar 2 cloves garlic, roasted ribs, turned over several times until the meat almost softened.
At the same time, the remaining ingredients (
Syrup through garlic)
In a small pan
Place the pan on the side burner or directly on the grill.
Boil the mixture, reduce the heat and simmer it in sim until the mixture is thickened and cut in half.
Brush the sauce on the ribs.
Continue to bake for 10 minutes, turn over, and bake with sauce until the meat is soft and rich in glaze.
Cut into serving dishes. Serves 4 to 6.
1 broiler (3 lb/1. 5 kg)
1 tablespoon of salt and freshly ground pepper (15 mL)
Butter, cut into 8 cups (2 L)
Peeled Yam chunks1 tbsp (15 mL)oil1/3 cup (75 mL)
Maple syrup 2 tbsp (25 mL)
Put a chicken breast in a large baking tray.
Sprinkle 1/4 teaspoons (1 mL)
One salt and one pepper each.
Put some butter on
Add yam, oil, 1/2 teaspoon (2 mL)
Salt and 1/4 teaspoon (1 mL)pepper.
Arrange Yam around the chicken.
425 F (220 C)for 30 minutes.
At the same time, add syrup, brandy and 1/2 teaspoon (2 mL)pepper.
Remove the pot from the oven.
1 tbsp Mao Yu (15 mL)
Glaze the yam and roast the chicken with the remaining glaze.
Apply a month spoon (25 mL)glaze.
Put the pot back in the oven.
During the cooking process, continue to bake, stir yam and roast chicken twice until the chicken is ripe and the Yam becomes soft for about 30 minutes.
The meat thermometer inserted into the chicken should reach 180 F (82 C).
Let the chicken station 10 minutes before carving.
Chicken with yam. Serves 4. 1/2 cup (125 mL)
Maple syrup 2 tbsp (25 mL)
1 teaspoon of chili powder (5 mL)
Pepper1/4 teaspoons of Cayenne (1 mL)salt2 pkgs (375 g each)
Preheat the oven to 375 degrees Fahrenheit (190 C).
Line the edge baking sheet with non-stick foil.
Mix all the ingredients except the sausage in a bowl.
Add sausage and stir on the coat.
Place the sausage in a ready pan.
Sprinkle the syrup mixture on the sausage.
Bake and stir occasionally until the sausage is glazed and fully cooked for about 40 minutes. Serves 8. 1 cup (250 mL)yogurt or fat-
Tbsp free sour cream (15 mL)
1 tablespoon of fresh lemon juice (15 mL)
1/2 teaspoon maple syrup (2 mL)
Mix all the ingredients to grind the lemon peel evenly.
Dip can be refrigerated for 2 days.
Stir before use.
About 1 cup (250 mL).
Note to the chef: this versatile, low-fat dip is perfect for vegetables or fruits.
The ATCO blue flame kitchen column on a busy family healthy diet was held on Wednesday in the gourmet area of the Calgary Herald.
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