Who doesn’t love a BBQ Surf’n’Turf

I’ve spent the months of summer in my hometown, Montreal.

Now anyone who’s lived in MTL, or traveled there during both the summer and winter, knows the effect that the sun and the heat have on the city.

“Barely there” becomes the new wardrobe. The Quartier des Spectacles never sleeps. 5@7s that are normally a weekly thing become a weeknight thing. Riding your bike to work is the only way to go (I’ll blame it on “construction holidays”?!?). The Lachine canal, the public pools and the parks become overcrowded. And whether you’re walking through the pedestrian streets of the Plateau, the Monkland village, or my old St-Henri hood, you always can smell something grilling on the BBQ.

With the heat wave that occurred this past summer (and no, I am NOT complaining, I love the warm weather and the sun, but I could have lived without the humidity), very rare were the days we cooked indoors.

Below is my favorite meal of the summer: a no-brainer Surf’n’Turf inspired by our recent Spanish four-month life.

Our interpretation of pan con tomate

What you need:

  • A baguette
  • Olive oil
  • Tomato heart
  • Pinch of salt
Drizzle olive oil on your bread, toast it on the BBQ. Spread your tomato heart on it and sprinkle some salt.

Clams, calamari, and tiger shrimps on the BBQ

What you’ll need:

  • Clams
  • Whole Calamari
  • Tiger Shrimp
  • Olive oil
  • Paprika
  • Lime
  • Fresh coriander leaves
  • Crushed coriander seeds
  • Ground cumin
  • Chili flakes
  • Salt and pepper
Mix olive oil, paprika, chili flakes, juice of one lime, and salt and pepper. Divide your marinade into 3.  Marinate your calamari and your shrimp in it for about 20 minutes, each in a separate bowl.
In the meantime, place your clams on a little oven sheet on the BBQ grill. Once the shells open, remove them cause they’re cooked. Add a little lime juice, fresh cilantro, and a pinch of salt and pepper.
Your shrimp and calamari have marinated long enough? Cook’em on the BBQ as well.

Merguez, pinchos (the Latin American kind), and grilled veggies

What you’ll need:

  • Merguez
  • Pork cubes
  • That 3rd marinade
Marinate your pork cubes in the 3rd marinade for about 20 minutes as well. Cook it all on the BBQ!
Simple, yet so delicious. Bon appétit!


  1. Johanne says:


    Love your recipes…they look delicious, and very simple to prepare…Love it!
    Even if it’s October…we still can use our BBQ…
    Keep up the excellent writting…you have so much talent,
    an admirer!!! 🙂

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