The Beachfront Chef

The McKinley Beach community features almost a full kilometre of shared beachfront. The beach will also feature outdoor cooking areas that will be installed for beachfront barbecues alongside other conveniences and comforts.

Okanagan temperatures, being as pleasant as they are throughout the year, present a great opportunity to join with family and friends to partake in a meal in the great outdoors, or even under a starry sky. Here are a three health-conscious recipes we recommend for preparing and eating outdoors this year:

Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce – This simple recipe can also be adapted for beef or pork and features some great earthy flavors that contrast nicely with the heat of the curry spice.

lamb-chops

INGREDIENTS:

  • 2 1/2 tablespoons curry powder
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 1/2 teaspoons olive oil $
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper $
  • 8 (6-ounce) lamb shoulder chops, trimmed $
  • 1/2 cup  Apricot-Lime Sauce

PREPARATION:

1. Prepare grill.
2. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
3. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Grilled Salmon & Zucchini with Red Pepper Sauce – This zesty sauce made with roasted red peppers, tomatoes, and almonds is a great pairing with seafood, chicken, or vegetables.

grilled salmon INGREDIENTS:

  • 1/3 cup sliced almonds, toasted
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape tomatoes , or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar, or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions
  • 2 medium zucchini, or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 tablespoon chopped fresh parsley, for garnish

PREPARATION:

  1. Preheat grill to medium.
  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
  4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Beef Tenderloin “Dogs” with Corn Relish – A simple, tasty, and refreshing take on hot dogs using beef tenderloin and a summer relish.

tenderloin

INGREDIENTS:

  • 1 cup fresh corn kernels (from 2 ears)
  • 1/4 cup finely diced red bell pepper
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely diced celery
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons sugar
  • Salt and freshly ground pepper
  • 3 tablespoons canola oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1 pound center-cut beef tenderloin in one piece
  • 1 baguette, halved lengthwise and cut into four 6-inch pieces

PREPARATION:

  1. Light a grill. Bring a small saucepan of water to a boil. Add the corn kernels and cook them for 2 minutes. Drain and cool the corn under running water. Shake off the excess water and pat the kernels dry. Transfer the corn to a bowl and add the bell pepper, onion and celery.
  2. In the same saucepan, heat the cider vinegar with the sugar and a generous pinch of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.
  3. Meanwhile, in a small bowl, stir the canola oil with the garlic, paprika, dry mustard and cayenne and season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise, forming 4 long “dogs.” Rub the tenderloin dogs with half of the seasoned oil. Brush the cut sides of the baguette with the remaining seasoned oil.
  4. Grill the ‘dogs’ over high heat, turning them occasionally, until they are lightly charred outside, about 10 minutes for medium-rare meat. Grill the baguette, oiled-side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.