The World's Longest Barbecue! Canada Day #2 !

Let's have a party but not just a regular one. On Saturday, August 2 at 6 p.m. in every time zone Anita Stewart invites you to join in on The World's Longest Barbecue! Canada Day #2! In support of Canada's beef industry and the people of Canadian agri - culture.

It is Anita’s collective dream to link Canada from coast to coast to coast in one massive, and delicious outdoor celebration. This is a project of passion the same stubborn passion that founded our nation in the first place.

Here's the scoop -- Dig out your Canadian flag to wave off the yard arm or the coach light or even the flagpole. Buy some beef - the less expensive cuts are great. Anita is doing a beer-soaked roast or throw it in a yummy marinade ... invite some friends over, fire up the grill and crack open some frosty beverages at about 6 pm on August 2 wherever you live, work, or play and CELEBRATE our incredible northern bounty!

To participate email Anita Stewart: astewart@uoguelph.ca

Anita will be in New Brunswick on August 2 beside a lake with former Maple Leaf CEO, Archie McLean who helped to found Cuisine Canada; his wife Kay; their huge, extended family and the biggest barbecue she’s ever cooked on.

The Manitoba Canola Growers Association (MCGA) is joining the fun on August 2, 2003 to participate and support The World’s Longest BBQ, Canada Day 2 with a celebration in Manitoba. Each of the directors and staff will be hosting their own BBQ in their town, at the cottage or at the lake to celebrate.

"MCGA is a member to Cuisine Canada under the umbrella of Canola Info and if Anita Stewart is requesting for people to participate, the canola growers will be there, cooking up beef and canola oil for the World’s Longest BBQ" says Ellen Pruden, Education and Promotion Coordinator.

Here is a sample to get the taste buds watering. Ernie Sirski, from Dauphin, MB will be grilling sirloin steak kebobs arranged with onions, mushrooms, and pepper. "The secret to grilling these kebobs is to place them straight on the grill and then finish them off by sautéing the kebobs in canola oil with 15-20 cloves of garlic in the frying pan", says Sirski. Along with the famous Sirski kebobs, on the menu for his family and friends are pan-fried garden potatoes in canola oil.

Ellen Pruden, Education and Promotion Coordinator will be on a canoe trip into Nopiming National Park. Pruden will be creating a delicious pasta salad with fresh garden tomatoes, canola oil, herbs and peppers along with a cumin flank steak served with a local Manitoban wine from D. D. Leobard Belle Fraise Strawberry Wine.

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Cumin Flank Steak

1 tbsp (15 mL) canola oil
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) flank marinating steak

In a disposable bag, combine canola oil, cumin, salt and pepper and steak. Marinate for up to 24 hours. Place steak on greased grill over medium heat, close lid and grill until medium rare, approximately 5 minutes per side. Remember to slice thinly across the grain.

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Fresh Tomato and Pepper Pasta

9 Roma tomatoes
1/4 cup (50 mL) canola oil
2 tbsp (25 mL) finely chopped jalapeno pepper
3 large cloves garlic, crushed
1 small green pepper
4 green onions thinly sliced
1/2 cup (125 mL) chopped basil
1/4 cup (50 mL) chopped oregano
1/4 cup (50 mL) fresh parsley
3/4 cup (175 mL) grated fresh asiago or Parmesan cheese
1lb (500 g) penne pasta
salt and pepper to taste

Chop tomatoes and place in large bowl. Stir in canola oil, garlic, jalapeno pepper. Add green pepper, onions, basil, oregano, parsley, salt and pepper. Cook pasta, drain and turn into tomatoes mixture. Add cheese and toss until evenly distributed. Serve immediately.

For more information please contact:
Ellen Pruden
Education and Promotion Coordinator
Tel: (204) 982-2107
Email: mcga@canola.org