Published on Wed, 08/05/2009 by Rickard's


Summer is the perfect season to experiment on your grill. So whether you're at home or at the cottage, Chef Michael P. Clive suggests breaking out a new routine and trying a few new creative approaches to your favourite BBQ meals. Here he presents three simple recipes to create a delicious menu of Breakfast, Lunch and Dinner dishes on the grill.

BREAKFAST: BBQ'd Bellas & Eggs
Serves 4

- 4 large Portabella mushrooms
- 4 large Eggs
- 2 tsp Olive oil
- 4 slices Bread
- 1 lb Peameal bacon
- Salt and pepper to taste

1. Wipe mushrooms to remove any dirt.
2. Carefully scoop out the centre of each mushroom to create a well.
3. Drizzle each mushroom with olive oil and place on the grill to warm (one to two minutes).
4. Break an egg into each mushroom well and sprinkle with salt and pepper to taste.
5. Close the BBQ lid and cook for two to three minutes until the egg starts to cook (it should turn white).
6. Move the mushrooms to the side of the grill and continue cooking under indirect heat for about 10 minutes.
7. Place peameal bacon slices on the oiled grill. Cook for two to three minutes per side until firm and juicy.
8. Place bread on the grill until toasted.
9. Serve with fresh fruit.

LUNCH: Grilled Veggies and Swiss Melt
Serves 4

- 8 slices Egg bread
- 1/2 cup Pesto
- 1 each Red, yellow and green bell peppers
- 1 cup Rickard’s White beer
- 1 small Onion
- 1 tbsp Olive oil
- 4 square slices Swiss cheese
- Salt and pepper to taste

1. Slice bell peppers and onion into thin wedges and place on tinfoil sheet.
2. Drizzle olive oil and Rickard’s White over vegetables and season with salt and pepper to taste.
3. Fold tinfoil into a pocket and place directly on grill at medium heat for 10-15 minutes or until tender.
4. Spread one tbsp of pesto onto four slices of bread. Top with grilled vegetables, a cheese slice and finish with a second piece of bread.
5. Brush bread with olive oil and place each sandwich on the grill over low heat. Flip carefully to toast both sides.
6. Serve with veggies and crisp chips.

DINNER: Succulent Steak Supper for Four

Marinade ingredients:
- 341 ml Rickard's Red beer
- 1 tbsp Honey
- 1 tsp Salt
- 1 Bay leaf
- 1/2 tsp Thyme
- 2 tsp Dijon mustard
- 1 tsp Paprika
- 1/2 Lemon squeezed lemon juice
- 1 tsp Freshly ground black pepper

Steak directions:
1. Combine the Rickard's Red, bay leaf, thyme and honey in a saucepan.
2. Cook on the stovetop for five minutes.
3. Add the remaining ingredients, stir and remove from heat.
4. Let cool. Add steaks and marinate at least two hours.
5. Cook on barbecue over high heat two to six minutes, depending on desired doneness.

Additional ingredients:
- 2 cups Sliced mushrooms
- 1/4 cup Balsamic vinegar
- 1 tbsp Butter
- 1 tbsp Olive oil
- 4 Corn on the cob
- 4 Baking potatoes
- Salt and pepper to taste


1. Slice mushrooms and place on tinfoil along with balsamic vinegar, butter, salt and pepper.
2. Fold tinfoil into a pocket and place on grill over medium heat for 10-15 minutes or until tender.

Corn on the cob:
1. De-husk corn and brush with generous amounts of olive oil.
2. Cook over high heat for 10 minutes, rotating every two to three minutes to ensure even cooking.
3. Garnish with butter, salt and pepper to taste.

"Beer is a really versatile ingredient in grilling and can be used as a marinade or sauce in many of your favourite dishes," said Clive. "We all enjoy a cold brewskie while grilling, but next time have some fun experimenting with flavours by pouring Rickard's White in a marinade to create light, citrusy grilled veggies or take Rickard's Red and make robust "Beer B-Q" sauce for red meats."

For more easy summertime grilling recipes visit

- 30 -

Ryan Lockhart
Environics Communications Inc.

Alison Dresser
Environics Communications Inc.