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The Barbecue Collection




Canadian Living has just published a massive barbecue cookbook, called The Barbecue Collection. Rebecca spoke with editor Tina Anson Mine about the book, and started by asking her how they came up with 552 pages of recipes:


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(Hint: If you make extra, it can be saved and spread on crusty bread. Add a tossed salad if you plan to make this into a meal)


6 hot banana peppers***

2/3 cup finely diced mozzarella cheese

1/4 cup diced sweet onion

2 tbsp parmesan cheese

2 tbsp minced fresh parsley

4 tsp drained capers

pinch black pepper

2 slices bread, crusts removed

pinch salt

Extra-virgin olive oil

*** you can substitute a milder pepper, just make sure it is the same long, slender shape


- Cut tops off banana peppers as close to stems as possible. With a paring knife, remove cores.

Using a small spoon, scoop out seeds and membranes.

Rinse insides to remove any remaining seeds, then shake out water.

- Mix together mozzarella, onion, Parmesan, parsley, capers and black pepper.

Stuff into each banana pepper until 1 inch (2.5 cm) below top.

Tear bread and stuff into space to seal.

- Grill, covered, on greased grill over medium-high heat...turning often until tender, lightly charred

and cheese is melted. (About 6-8 minutes)

- Transfer to serving dish...sprinkle with salt...drizzle with oil to taste.

Makes 6 servings.