I know that the Vancouver barbecue season is all too short, and I know that this year we waited a long time for it to arrive, but after a while it's nice to have a time-out from steaks, burgers and wienies.
Here's a simple summer dinner that you can put together in no time flat (if you don't count the marinating); it tastes great and is budget friendly too. And if you line the baking dish with foil you won't even have to wash it (I know that's your favourite part of barbecuing, be honest now!).
A crisp green salad and/or a baked potato would round out the meal nicely.
Honey Mustard Chicken
2 half chickens, skin on (or 6-8 chicken pieces, whatever part you like)
1 tsp paprika
½ tsp salt
¼ tsp freshly ground black pepper
1 tsp curry powder
2 Tbsp Dijon mustard
¼ cup liquid honey
2 Tbsp apricot jam
Mix together all ingredients (except the chicken) in a small bowl. Place chicken in a large ziplock bag and pour the sauce over top. Seal bag and squish it around a bit to distribute the sauce; let marinate in the refrigerator at least an hour or overnight. Preheat oven to 350 degrees; place chicken in a foillined baking dish and pour the marinade over top. Bake for about one hour or until done, brushing occasionally with the pan juices. Makes four to six servings.
Sautéed Fresh Corn
This is as easy as a recipe gets, and it tastes amazing.
8-10 ears of fresh corn, husks and silk removed
2 Tbsp butter
Salt (kosher or sea salt preferably) and freshly ground black pepper
Cut off the corn kernels as close to the cob as possible without cutting into the cob (hold the ear of corn tip down in a large bowl while cutting off kernels, that way the corn collects in the bottom of the bowl). Melt the butter in a large heavy skillet or sauté pan. Add the corn and salt and pepper to taste and sauté uncovered over medium heat for 8-10 minutes, stirring occasionally, until the corn no longer tastes starchy. Adjust seasoning if required and serve immediately. Makes six servings.
Raspberry Pudding Cake
Serve this warm with softly whipped cream or vanilla ice cream.
1 ?3 cup plus ½ cup granulated sugar, separate use
¼ cup water
1 Tbsp freshly squeezed lemon juice
1 tsp cornstarch
2 cups fresh raspberries
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 large egg
½ cup milk (preferably homogenized) ½ cup butter, melted and cooled slightly 1 tsp vanilla
Preheat oven to 375 degrees; butter a nine-inch baking dish (round or square). In a small saucepan whisk together 1 ?3 cup sugar with the cornstarch, then whisk in the water and lemon juice. Gently stir in raspberries. Bring to a simmer and continue to simmer for about three minutes, stirring occasionally; remove from heat. Whisk together the flour, baking powder, salt and remaining ½ cup sugar in a medium bowl. In a large bowl whisk together the egg, milk, melted butter and vanilla; add in the dry ingredients and whisk until well combined. Turn the batter into the baking dish, spreading evenly, then pour the raspberry mixture evenly over top. Bake for 25-30 minutes or until the cake portion tests done with a toothpick. Makes eight servings.
