Canadian Firefighter Magazine

Recipe Rescue: July 2012

Patrick Mathieu   

Features Health and Wellness Nutrition

After months of patiently waiting and battling unpredictable Canadian winters, the very brief and coveted summer months are well upon us.

After months of patiently waiting and battling unpredictable Canadian winters, the very brief and coveted summer months are well upon us.

As Canadians, we have learned to appreciate our short summer; we know that, right around the corner, old man winter is waiting to torture us again.

So, during this season, we love to venture outdoors, greet our neighbors who have been in hibernation, host family and friends, and soak up every last enjoyable minute of summer sun.

Nothing screams summer more than three simple letters – BBQ. The word barbeque brings smiles to people’s faces and means that food, camaraderie, and good times are straight ahead.  


Working various shifts that occupy weekends and sunny barbeque days doesn’t mean firefighters should be left out of this national warm-weather pastime. 

Pulling out the barbeque at your station house is a sure-fire way to make the time at the station – when all of your family and friends are enjoying themselves outdoors – a little easier to manage.

Grilling food is one of the most popular methods of cooking; it is used in every culture and it doesn’t matter what your favorite food is, there is a recipe for grilling it.

Grilling is a fine art, though. Often, recipes don’t offer much guidance on the perfect combination of heat and temperature. But this, of course, is the joy of BBQ. You want to become a grilling maestro? Practise, practise, practise will give you perfect results that will leave mouths watering.

All ingredients – from beef to chicken, fish to game, fruit and vegetables to breads and desserts – have barbecue potential. Options are endless, as long as you have a hot grill and a little creativity.

I trust that all of our brothers and sisters working on sunny summer days will appreciate your efforts and will happily taste your accomplishments.

Here are three great grilling recipes to help you enjoy the summer grilling season. Enjoy the process as much as you enjoy the food!

Good luck, and if you need any tips or techniques, please contact me at


Grilled honey-mustard wings

For the marinade:

  • 1/4 cup of your favorite barbecue sauce
  • 1 tbsp finely grated orange zest
  • 1/4 cup Frank’s hot sauce
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 3 pounds chicken wings, patted dry with paper towels

For the glaze:

  • 3 tbsp butter
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 4 thinly sliced green onions, for garnish


  1. Mix the barbeque sauce, orange zest, hot sauce, honey, and Dijon mustard together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes – and up to overnight – in the refrigerator.
  2. Prepare the grill to medium direct heat.
  3. Drain the wings from the marinade and pat dry. Grill until crisp and golden, about eight minutes per side. Put the wings on a top rack of the grill or continue cooking via indirect heat for 10 minutes.
  4. While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and Dijon mustard. Brush the glaze on the wings and cook for another two minutes. Serve the wings mounded up on a platter, sprinkled with green onions.

Grilled two-tone potato salad


  • 6 red potatoes, parboiled and quartered
  • 6 large sweet potatoes, parboiled and quartered
  • 3 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tsp red pepper flakes
  • 1/2 Vidalia onion, thinly sliced
  • 2 ribs celery, chopped
  • 2 hard-cooked eggs, chopped
  • chives, chopped, for garnish

For the dressing:

  • 1/4 tsp stone-ground mustard
  • 1/4 cup mayonnaise
  • 2 tsp red wine vinegar
  • 4 green onions, thinly sliced
  • crumbled bacon
  • Whisk the ingredients for the dressing together in a bowl and set aside.


  1. Preheat the grill to medium heat.
  2. Place the potatoes in a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated. Wrap the potatoes and onion in a tin-foil pouch and place on the grill. Cook for about eight minutes per side. When ready, place the potatoes back into the bowl and add the celery and eggs. Drizzle the potatoes with dressing, toss and serve garnished with chives.


Grilled corn with lime and garlic butter


  • 8 ears corn
  • 4 fresh limes, quartered
  • garlic butter – recipe to follow
  • 2 tbsp chopped chives, for garnish

For the garlic butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 jalapeno pepper, seeded
  • 1/4 bunch fresh chives
  • salt and freshly ground black pepper
  • Combine the butter, garlic, jalapeno and chives in a food processor and process until smooth. Season with salt and pepper, and set aside until ready to use.


  1. Preheat the grill to medium heat.
  2. Peel back the husks of the corn without removing them. Remove the silks and re-cover the corn with the husk. Soak the corn in large bowl of cold water for 30 minutes. Remove the corn from the water and shake off excess water. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  3. Unwrap the corn and brush the ears with the garlic butter and squeeze with lime. Sprinkle with chopped chives, to garnish.


The ultimate burger

For the slaw:

  • 1/2 head napa cabbage, shredded
  • 1/2 clove garlic, minced
  • 1/2 small red onion, thinly sliced
  • 1/2 fresh jalapeno pepper, minced
  • 3 tbsp champagne vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp mayonnaise
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 tbsp Worcestershire sauce

For the burgers:

  • 1/2 pound ground sirloin
  • 1/2 pound ground brisket
  • 1/2 pound ground Italian sausage
  • salt and freshly ground black pepper
  • 4 slices smoked cheddar cheese, medium thickness
  • 1 1/2 tablespoons unsalted butter, melted
  • 4 egg buns, split


  1. Prepare the slaw: In a medium bowl, mix together the cabbage, garlic, onion, jalapeno, vinegar, Dijon mustard, mayonnaise, sugar, salt, and Worcestershire sauce. Cover and refrigerate for one hour.
  2. Make the burgers: Preheat the grill over high heat. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season the patties liberally with salt and pepper, and make an indent with your thumb in the middle.
  3. Grill the burgers over high heat until medium rare, three to five minutes per side.
  4. Pour the butter into a pan, and place the buns in the pan, cut-side down. Toast the buns for about two minutes.
  5. Place a heaping tablespoon of the slaw on the bottom half of each bun. Top with a burger, a slice of cheese, and your favorite toppings. Cover each with the top half of the bun and serve immediately.

Patrick Mathieu is an 11-year veteran of Waterloo Fire Rescue. He has
won several cooking competitions and has helped raise thousands of
dollars for charities by auctioning gourmet dinners at the fire
hall. Contact him at

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