NEW BLUE FLAME KITCHEN BARBECUE COOK BOOK

By Alma Copeland
TEAM Resources

The ATCO Blue Flame Kitchen publishes a new grilling cookbook every two years. The latest version called Let The Flames Begin contains barbecuing recipes from their ATCO Gas customers tested on natural gas barbecues. Times and temperatures may need to be adjusted for other types of barbecues.

Let The Flames Begin says true barbecuing is low and slow. The type of barbecuing most "backyarders" practice is quick, over high heat, which is actually grilling. In any case whether we call it barbecuing or grilling, Let The Flames Begin, has many recipes to try. It contains 128 pages and two new sections. First Firings and Summer Fare have been added to the table of contents. First Firings is devoted to appetizers that can be prepared on the barbecue while Summer Fare is a collection of beverages, salads and side dishes that do not require grilling. They have included twelve barbecue menus suitable for most special backyard events.

Let The Flames Begin retails for $5.00 including GST. It may be purchased from the ATCO Blue Flame Kitchen and from many ATCO Gas and ATCO Electric district agency offices and ATCO Gas operation centres in Alberta. It may also be purchased from their order desk at (toll free in Western Canada) 1-800-840-3393. Postage and handling charges will apply.

Here are some recipes from Let The Flames Begin.

Chili Potato Wedges With Cheddar Dip

An appetizer from the "First Firings" section.

4	medium potatoes	4
2 tbsp	oil	25 mL
1 tsp	chili powder	5 mL
1/2 tsp	garlic powder	2 mL
1/4 tsp	salt	1 mL

Cut potatoes into 3/4 inch (2 cm) thick wedges. Combine oil, chili powder, garlic powder and salt. Toss potatoes with oil mixture until thoroughly coated. Grill potatoes directly on grid over medium heat on barbecue until tender and browned on all sides, about 25 minutes. Serve with Cheddar Dip. Serves 4 - 6.

Cheddar Dip:
1/2 cup	sour cream	125 mL
1/2 cup	mayonnaise	125 mL
1/4 cup	finely shredded cheddar cheese	50 mL
2 tbsp	finely chopped green onion	25 mL
1 tbsp	green pepper sauce	15 mL
1/4 tsp	salt	1 mL

Combine all ingredients. Cover and refrigerate until serving. Yield: 1 1/4 cups (300 ml)

Maple Planked Brie

1	maple plank (4 x 10 inches/10 x 25 cm) 1/2 - 3/4 inch (1 - 2 cm) thick	1
2	rounds (4 oz/125 g each) Brie cheese	2
1	head roasted garlic	1
2 tbsp	chopped pitted kalamata (black ripe) olives	25 mL
1 tsp	chopped fresh parsley	5 mL

Immerse maple plank in a sink or container of water. Place a heavy object on plank to keep it submerged. Allow plank to soak for at least 2 hours. For easier slicing, place Brie in freezer for 30 minutes. Trim top rind off each round of Brie. Squeeze pulp from roasted garlic; puree. Spread garlic puree (recipe below) evenly over cut sides of Brie.

Sprinkle olives over top. Remove plank from water and rinse. Place plank directly on grid on barbecue. With lid down, heat plank over medium heat for 10 minutes or until it begins to smoke. Place Brie rounds on plank. With lid down, bake Brie for 10 minutes or until cheese is melted and beginning to bubble. Sprinkle Brie with parsley. Serve with baguette slices. Do not reuse plank for cooking. Serves 6 - 8.

Roasted Garlic

When garlic is slowly roasted, the cloves steam inside their skins until the centers become creamy soft and deliciously sweet. Use the following method for preparing roasted garlic on a natural gas barbecue.

• Cut the top 1/4 inch (6 mm) off each garlic head. Place each garlic head on a piece of foil. Drizzle each head with a little oil and sprinkle with thyme. Twist foil around each head to enclose completely.
• Place foil package off to one side of barbecue grid. Do not place in center of grid.
• Cook over low heat for 30 - 45 minutes or until soft. Squeeze softened garlic out of skins and purée.
• Serve as an appetizer by squeezing clove and spreading softened garlic onto toasted French bread slices. Use in recipes calling for roasted garlic.

Lemon Herb Grilled Chops

Recommended by Blue Flame Kitchen

2 tbsp	olive oil	25 mL
1 1/2 tsp	grated lemon peel	7 mL
1 tsp	rosemary, crumbled	5 mL
1/2 tsp	sage, crumbled	2 mL
1/2 tsp	each salt and freshly ground pepper	2 mL

To prepare marinade, combine all ingredients except pork in a heavy zip-lock plastic bag.

Add pork and squeeze bag to coat pork with marinade; seal bag. Let stand 30 minutes.

Remove pork from marinade. Discard marinade. Grill pork over low heat on natural gas barbecue for 30 minutes or until done. Serves 4

About ATCO Blue Flame Kitchen

For over 70 years, ATCO Blue Flame Kitchen home economists have been providing reliable, up-to-date answers to everyday household questions. If you have a question you would like answered, call the ATCO Blue Flame Kitchen, Monday to Friday, 10 a.m. to 4 p.m. Edmonton area, call 420-1010; Lloydminster call toll-free 1-306-825-5010; other Alberta locations call toll-free 1-877-420-9090. Residents outside Alberta must call the regular number 780-420-1010. Website address is www.atcoblueflamekitchen.com