· By Stephanie Swart
Social Distancing Dinner with Dad
Things may be different this year, but that doesn’t mean you should have to go without celebrating Dad! If you’re after a bold appetizer, a hearty main course, or a satisfying dessert, Gusto and Watts on the Grill offer a variety of decadent yet do-able barbeque favorites for your socially distanced outdoor event.
Whether you’re serving up Cajun prawns with a lime butter sauce or savoury, spicy beer can chicken, going all-in on flavour doesn’t mean compromising safety. It’s best to arrive with prepped ingredients, stay outdoors, and to keep your gatherings to a small circle of loved ones before diving into that caramelized fruit kebab. So what are you waiting for? Let’s get cooking!
Cajun prawns with lime butter sauce
- 24 (10/12 count) Tiger prawns, deveined, shells removed
- 2 Tbsp (30 ml) Paprika
- ½ Tbsp (7.5 ml) Garlic powder
- 1 tsp Chilli flakes
- 1 Tbsp (15 ml) Chilli powder
- 1 tsp (5 ml) Cumin
- 1 tsp (5 ml) Brown sugar
- 1 tsp (5 ml) Canola oil
- Fresh cilantro for garnish
Honey Lime Butter Sauce
- 1 tsp (5 ml) Canola oil
- One medium shallot, thinly sliced
- 1 Clove garlic, diced
- 200 ml Dry white wine
- Juice of 1 lime
- 1 Tbsp (15 ml) Honey
- ½ cup (120 ml) Cold, cubed, unsalted butter
- Salt to taste
- Preheat the grill to medium-high heat.
- Place skillet over medium heat and add oil.
- Add shallots and garlic and sauté until translucent, but do not colour.
- Add white wine, lime juice, and honey—season with salt to taste.
- Gradually add butter cubes to the pan while continually moving the container. Leave over low heat to cook through.
- Prepare the shrimp. Place all of the rub ingredients into a plastic bag. Add cleaned prawn, and shake bag to coat.
- Add oil to the bag and shake again.
- Oil the grill, and grill the rub-coated prawn for 1-2 minutes aside.
- Plate grilled prawn on large platter and drizzle with butter sauce.
- Garnish with fresh cilantro leaves.
Spicy Beer Can Chicken
- Three scallions, finely chopped
- One tablespoon (15 ml) ground allspice
- One tablespoon (15 ml) cinnamon
- 1 ½ teaspoon (7.5 ml) ground cloves
- 1 ½ teaspoon (7.5 ml) nutmeg
- One tablespoon (15 ml) soy sauce
- Juice of 2 limes
- One tablespoon (15 ml) finely chopped fresh ginger
- Two fresh habanero chillies, seeded and minced (optional)
- ¼ cup (60 ml) vegetable oil
- 1 x 5 lbs (2.2 kg) whole chicken, rinsed and patted dry
- One tallboy can of beer
- Combine scallions, allspice, cinnamon, ground cloves, nutmeg, soy sauce, lime juice, ginger, habanero chillies, and vegetable oil in a blender and puree until smooth.
- Place chicken in a large sealable bag and pour the marinade over the chicken. Shake the bag to ensure the chicken is coated evenly.
- Marinate chicken in the refrigerator for 6-8 hours.
- Remove chicken from marinade.
- Prepare barbeque for indirect cooking at medium-high temperature 375-400 F (190-205 C). Leave one burner side of the grill off and place a drip pan under the grill's unheated part.
- Pour half of the beer from the can. Poke holes in the top of the can for steam to escape.
- Cover the can with foil to ensure paint from the can does not transfer to your chicken. Leave the top of the can opener.
- Place the can on the grill over the drip pan. Carefully lower the chicken onto the beer can.
- Position the legs so that they look as they are sitting on the can.
- Close barbeque lid and cook for 1 hour 45 minutes-2 hours. A thermometer, inserted in the thickest part of the bird, should read 165 F (74 C).
- Using dry towels, carefully remove the chicken from the barbeque.
- Cover the chicken loosely with foil and let rest for 15-20 minutes.
- Once rested, remove the chicken from the beer can. Carve and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
Grilled Cinnamon Toast Fruit Kebabs
- ¼ cup (60 ml) sugar
- 1 teaspoon (5 ml) ground cinnamon
- 8 x 2-inch thick (5 cm) brioche slices
- 5 tablespoons (75 ml) melted butter
- 16 strawberries, cleaned
- 4 firm bananas, peeled and sliced into even rounds
- Bamboo skewers, soaked in water
- Oil, for the grill
- ½ cup (120 ml) melted white chocolate
- ½ cup (120 ml) melted dark chocolate
- Preheat the grill to 300 F (150 C).
- In a medium-sized bowl, combine the sugar and cinnamon.
- Cut the bread into 2-inch x 2-inch (5 cm x 5 cm) cubes and brush them lightly with melted butter. Gently toss the buttered bread cubes in the cinnamon-sugar and coat evenly.
- Thread the cubes onto the skewers, alternating with strawberries and bananas.
- Brush grill with oil.
- Grill the kebabs for 2-3 minutes per side or until the bread is lightly toasted and browned.
- Serve kebabs drizzled in white and dark chocolate.