BEYOND
From fish to dessert, we’ve listed a
few of our favourite BBQ ideas to
help you spice up your menu.
chef
Rob Thomas
“Add a bit of spice to
your life, or grill...”
Photo by Tara Miller
DIRECTIONS
MARINADE INGREDIENTS
2
¼ cup
¼ cup
4
1
6
2-3
limes, juiced and
zested
vegetable oil
soy sauce
garlic cloves
ginger, peeled and
roughly chopped
whole green onions,
roughly chopped
scotch bonnet
peppers (or
habanero, or
jalapeño)
WHAT’S FOR dessert?
Try Mandy’s no-bake,
gluten-free, no-sugar-added
cheesecake. Here are the
ingredients you’ll need to pick
up at the grocery store to
make this recipe!
46
2 Tbsp
1
1 ½ Tbsp
1 tsp
1 tsp
1tsp
2 Tbsp
4 lbs
fresh thyme
shallot, cleaned and
roughly chopped
ground all spice
ground cloves
grated nutmeg
cinnamon
brown sugar
whole chicken
wings
1. In a blender or food processor,
combine all ingredients (except
chicken) to make a paste, adding
water if necessary.
2. Put chicken into re-sealable bag,
coat with Jerk paste. Refrigerate for
at least 4 hours.
3. Preheat your grill to mediumhigh.
4. Remove from marinade and
discard marinade.
5. Cook the chicken wings until the
skin is crispy on one side.
6. Turn over, then turn the heat
down to finish cooking.
ADD TO THE GROCERY LIST
frozen berries
cornstarch
whipping cream
vanilla
cream cheese
lemon juice
honey
salted sunflower
seeds
melted butter
cinnamon
Visit www.MarcAndMandy.com for this recipe and more.