Patio Palace
Fireplaces
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Windsor, ON
519-966-7003
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2859-61 Howard Ave.
London, ON
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257 Adelaide St. South

Recipes
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Barbecued Back Ribs
A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.

You will need:
  • 3 lbs. pork backribs
  • salt and pepper to taste
  • 1 cup ketchup
  • 1 cup water
  • 1/3 cup worcestershire sauce
  • 1 tablespoon chili powder
  • dash hot pepper sauce
  • 2 tablespoons brown sugar
 Serves: 6
Preparation Time: 0:15
Per Serving:
458.2 Calories; 33.5g Fat (66.0% calories from fat); 24.8g Protein; 14.1g Carbohydrate; 11mg Cholesterol; 743mg Sodium

Recipe By: Jane Hill

Place a drip pan over the coals, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.

Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for one hour.

Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.

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Black Bean Quesadillas
A perfect appetizer for a casual alfresco meal.

You will need:

  • 1 cup black beans, drained and rinsed
  • 1 tomato, seeded and chopped
  • 1 roasted red pepper, peeled and chopped
  • 1 jalapeño pepper, seeded and diced
  • clove garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons green onions, minced
  • 1 1/2 cups cheddar cheese, grated
  • 1/2 cup feta cheese, crumbled
  • 6 10" flour tortillas
 Serves: 6
Preparation Time: 0:15
Per Serving:
374.0 Calories;
14.5g Fat (34.5% calories from fat);
18.9g Protein;
42.9g Carbohydrate;
38mg Cholesterol;
453mg Sodium

Recipe By:
Terry Wilson, Waterloo, Ontario

Combine the first 7 ingredients in a medium sized mixing bowl. Place tortillas on the counter, and spread half with black bean mixture, leaving 1/2" border. Sprinkle with cheeses. Brush edges with water, and fold over, pressing edges together.

Preheat barbecue, and brush cooking grids with olive oil. Grill quesadillas over MEDIUM heat for 2-3 minutes per side.

Cut into wedges on a board with a pizza wheel or a sharp knife. Garnish with fresh cilantro and serve.

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Classic Bacon Cheeseburger
Grab a bun and get in line!

You will need:

  • 6 slices bacon
  • 2 pounds ground chuck (80% lean)
  • Kosher salt
  • Freshly ground black pepper
  • 6 thin slices extra-sharp Cheddar cheese
  • 6 hamburger buns
  • 6 crisp lettuce leaves
  • 6 slices ripe tomato
  • Ketchup (optional)
  • Mustard (optional)
 Serves: 6

Recipe from: Weber's Big Book of Grilling

In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.

Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

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Grand Marnier Kabobs

You will need:

  • 3 apricots, firm & fresh
  • 3 figs, firm & fresh
  • 2 tangerines
  • 2 bananas, firm & fresh
  • 2 red delicious apples
  • 1 tablespoon fresh lemon juice
  • 1/3 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1 tablespoon grated orange peel
  • 1 tablespoon Grand Marnier™
Serves: 6
Preparation Time: 0:15
Per Serving:
359.0 Calories; 12g Fat (29.0% calories from fat); 2.0g Protein; 66.0g Carbohydrate; 29mg Cholesterol; 5mg Sodium

Recipe By: Naz Cavallaro

Cut apricots in half, remove pits. Remove stalks and cut figs lengthwise in quarters. Cut pineapple slices in chunks. Peel tangerines and cut in quarters, leaving membranes on. Peel bananas and cut into 1” slices. Peel apples and cut in quarters. Remove core and cut each quarter crosswise. Sprinkle apples and bananas with lemon juice to keep from discolouring.

Thread a mixture of fruit onto 6 skewers starting and finishing with apple and pineapple. To prepare sauce, melt butter in a small saucepan. Stir in powdered sugar, then Grand Marnier™ and orange juice and peel. Brush kabobs with sauce. Cook over medium heat, 5-6 minutes, basting frequently with the sauce, and turning to brown evenly. Serve hot with remaining sauce.

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The Perfect Steak

You will need:

  • 4 steaks (preferably New York Strip), 1" thick
  • 2 cloves garlic minced or pressed
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • freshly ground pepper
  • 2 teaspoons dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
Serves: 4
Preparation Time: 0:05
Per Serving:
534.4 Calories;
43.3g Fat (74.1% calories from fat) ;
32.8g Protein;
1.3g Carbohydrate;
127mg Cholesterol;
355mg Sodium

Recipe By:
Broil King OMC

• Trim excess fat from the steaks. In a glass dish or heavy plastic bag combine the remaining ingredients.

• Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1/2 hour before grilling for more even cooking.

• Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Grilling Guide which can be found in the "On the Grill" section.

• For a simple variation with fresh flavor, drizzle 2 tablespoons of lime juice over grilled steaks instead of marinating steaks. Season with salt and pepper and sprinkle with chopped fresh cilantro.

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