PEI Liquor Celebrate Summer 2023

RECIPES ON THE GRILL

• 1 Tbsp olive oil • 1 handful fresh basil, chopped • 1 clove garlic, minced • 1/2 tsp chili flakes • 1 tsp salt • 1 tsp pepper

Directions In a medium mixing bowl, stir together the oil, lemon, herbs, salt and pepper. Add the chicken and mix well to coat the chicken. Cover and refrigerate for at least one hour or up to 24 hours. Thread the chicken onto the skewers and preheat your Grill or BBQ to 425F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the chicken skewers for about 6 minutes on each side, until lightly charred and no longer pink in the centre. Serve right away with tzatziki for dipping.

• 1 x 1 lb green zucchini, cut into rounds • 1 package halloumi cheese, cut into 1 inch cubes • 1 pint ripe cherry tomatoes

• 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes) • Arugula for serving

Cedar Plank Salmon From page 20 Makes 6 Servings

Directions In a medium bowl, mix together the oil, basil, garlic, chili flakes, salt and pepper. Add the zucchini, tomatoes and halloumi and toss well to combine. Thread the veggies and cheese onto the skewers and preheat your grill or BBQ to 400F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the skewers for about 4 minutes on each side, until lightly charred and no longer pink in the centre. Serve right away on a bed of fresh arugula.

• 2 Cedar Planks, submerged in water overnight or for at least 4 hours. • 6 x 5-6 oz boneless skinless salmon portions (all roughly the same shape)

• 1 lemon, cut into thin slices • 6 small sprigs of rosemary • Salt and pepper to taste

Directions Preheat your grill to 450F. Season the salmon on all sides with salt and pepper, then place it directly on the cedar plank (3 per plank). Break the sprigs of rosemary in half and place around the salmon, then lay a couple of the lemon slices on top of each piece of salmon. Place the planks directly on the grill and close the lid of your barbecue. Cook for 12-15 minutes, until the salmon is cooked through and almost opaque. Enjoy!

Elotes-Mexican Street Corn From page 26 Makes 4 Servings

• 1/4 cup mayonnaise • 1/4 cup sour cream

• 1/2 cup finely crumbled cotija or feta cheese, plus more for serving • 1/2 teaspoon chili powder, plus more for serving • 1 medium clove garlic, finely minced (about 1 teaspoon) • 1/4 cup finely chopped cilantro leaves and tender stems • 4 ears shucked corn • 1 lime, cut into wedges Directions Turn grill to 450F and preheat for 5 minutes. While the grill heats, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until combined and set aside. (Cont. on next page).

Chicken Souvlaki with Lemon and Oregano Skewers From page 24 Makes 6 Skewers

• 1 Tbsp canola oil • Juice and zest of 1 lemon • 2 tsp dried oregano (or 1 tsp fresh) • 1 tsp dried dill (or 1 Tbsp fresh) • 1 tsp salt • 1 tsp pepper • 2 lb boneless skinless chicken thigh, cut into 1 inch cubes • 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes)

Grilled Zucchini, Tomato and Halloumi Skewers From page 22 Makes 6 Skewers

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CELEBRATE SUMMER 2023

Limited time offers from July 26 - August 29