When you think of our nation’s holiday one’s mind conjures up images of fun filled sunny days barbequeing juicy burgers and t-bones, enjoying refreshing cocktails and having some laughs with family and friends! Outdoor living at it’s finest!
Speaking of outdoor living, one of the fastest growing trends in residential design is to bring the indoors out – a concept traditionally reserved for warmer climate living. We as Canadians may have a short time frame to enjoy the warm weather – but that just means we make the most out of the time we have – quality vs. quantity (plus we have seasons!)
As you peruse through your Saturday morning paper you can’t help but notice all of the flyers for patio furniture – not just your typical dining table, chairs and umbrella, but now complete living room or “patio living” sets. Sectionals, coffee tables, end tables, love seats, even recliners – the list of outdoor furniture now available is seemingly endless.
This concept of patio living is not just reserved for the “living room” – outdoor kitchens are all the rage. They always say the best parties are… “out” in the kitchen! Outdoor grills combined with outdoor refrigerators, draft taps, outdoor sinks, stainless steel cabinets with doors or drawers, granite counter tops, outdoor heaters - the loads of product combinations available are sure to meet even the most die-hard barbeque enthusiasts needs!
Well, now that we’ve designed our outdoor patio living space – it’s time to start cooking! Here are some cool summertime recipes – Enjoy and Happy Canada Day!
- 6 mint leaves
2 tbsp (25 mL) lime juice
1/2 cup (125 mL) lemonade
1-1/2 oz (40 mL) rye whisky
In cocktail shaker, combine mint leaves, blueberries and lime juice; muddle. Add lemonade and rye; top with ice cubes. Shake well. Strain into old-fashioned glass. Add splash of soda water.
Dad’s Favourite Chicken
4 boneless skinless chicken breasts
3/4 cup (175 mL) beer
1 tbsp (15 mL) each Worcestershire and hot peppersauce
1/4 tsp (1 mL) each salt and pepper
4 oz (125 g) extra-old cheddar, sliced
1 cup (250 mL) light mayonnaise
2 tbsp (25 mL) each liquid honey and prepared horseradish
1/4 tsp (1 mL) each dry mustard and ground ginger
4 sesame seed rolls, halved
2 cups (500 mL) shredded lettuce
8 each slicestomato and dill pickle
1 small onion, thinly sliced
1/2 cup (125 mL) pickled hot pepper rings (optional)
Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness. In bowl, mix beer, Worcestershire sauce and hot pepper sauce; add chicken. Cover and refrigerate for 4 hours. Discard marinade. Sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, 12 minutes. Top with cheese.
Mix mayonnaise, honey, horseradish, mustard and ginger; spread on rolls. Sandwich chicken, lettuce, tomato, pickle, onion, and hot peppers (if using) in rolls.
For more information on outdoor kitchens please visit www.dcsappliances.com
Available @ Tasco Appliances