5 Ways to Eat Local at Your Next Summer BBQ
[Presented by Whole Foods Market] Utilizing B.C.’s incredible produce, meat and seafood is sure to make your next summer barbeque the highlight of the season.
Summer means lakes, beaches and most importantly, barbeque. Whether it’s burgers, veggies or perfectly cooked seafood, there’s nothing quite like cooking on a grill, especially when dealing with quality B.C. ingredients. This summer, step-up your barbeque game by keeping things local.
1. Perfectly Grilled Salmon
If B.C. had a signature dish, it would most definitely be salmon. To imbue your fish with a distinct West Coast flavour, try grilling on wooden planks (cedar or otherwise). This method will cook most fish fillets without turning, in about 20 minutes. Remember to soak the plank in water for at least an hour prior to grilling. Sockeye stock is low this year, so consider using Coho or Chum instead.
2. Locally Inspired Toppings
Tired of ketchup? Try topping your next burger with a savory blueberry compote instead. Sauté 1 cup of onions until golden brown, add ¾ cup B.C. blueberries and cook until they begin to burst. Add 1/3 cup balsamic vinegar and 1 tablespoon of unsalted butter, cook down and finish with salt and pepper to taste. This makes a great accompaniment to any meat, particularly when paired with fresh arugula, sharp cheese and a whole-wheat bun.
3. Grilled B.C. Peaches
If you’re looking for a light dessert, try grilling a B.C. peach with a drizzle of honey. Serve with vanilla ice cream and sprinkle of cinnamon, or pair them with grilled pork chops for a sweet and savory main course.
4. A Global Take on Local Beef
No barbeque is complete without a burger. Fortunately, B.C. produces some of the highest quality beef in the country. A Banh Mi style burger is a fantastic way to add brightness to the robust flavour of B.C. beef. View the full recipe here.
5. Seasonal Sides
Local farms are ripe with a ton of great grilling options, including corn, asparagus, cabbage and peppers. Spice up your basic grilled corn, (which remains in season until late October), with a smoky chipotle spread and queso fresco.