[img_inline align=”right” src=”http://padnws01.mcmaster.ca/images/osborne_ray.jpg” caption=”McMaster cook Ray Osborne shares a crowd-pleaser, Rainbow trout en papillotte.
Click here for FULL size. Photo credit: Deborah McIvor”]The tempting aroma of your neighbour's sizzling grill is wafting over the fence, filling your nostrils with images of mouthwatering morsels. But it is hot and humid so you think to yourself: “Is it really worth it? Do I really want to put effort into creating an appetizing summer meal?”

McMaster's very own La Piazza cook, Ray Osborne, thinks it is worth it; and as the summer winds down he's willing to share some of his trade secrets with readers of the Daily News.

Osborne is celebrating his third anniversary this summer of working at McMaster, but his cooking career began a few more years back when he was just 12 years old. His mother taught him his first dish, Chicken Soo Gui, which sparked his interest and led him to his first job cooking at the age of 14.

“I love feeding people,” Osborne says with a smile. “And I really love working at McMaster where I see familiar faces each day and receive feedback on different dishes I've created. I get a sense of satisfaction knowing that students and staff appreciate the efforts I put in to developing healthy and flavourful dishes.”

Does he cook on his time off? You bet.

“I love to use the barbecue in summer because there are so many interesting variations on easy-to-make recipes for the grill. Right now I'm a bit obsessed with lemon basil. I pick it out of my garden along with a handful of other herbs, and I add it to an oil and garlic mixture that I pour over seasonal veggies in tin foil. The tin foil packet steams on medium heat for 10 to 12 minutes and then “Presto!” you've got grilled veggies.”

Osborne also suggests pre-boiling potatoes, rolling them in an oil, herb and garlic mixture and then putting them on the grill to 'mark' them. He warns grillers to watch for the hot steam when checking tin foil packets on the barbecue, to avoid scalding.

When it comes to salad ideas, Osborne has plenty.

“I consider balsamic vinegar a staple,” he laughs. “You can make a full range of dressings that incorporate it into the mix.”

And of course, he insists, a good cook cannot do without olive oil in the kitchen. Osborne suggests creating warm dressings for salads, by adding oil, garlic, onions and herbs to a frying pan for a couple of minutes.

He suggests barbecued leftovers such as chicken or roasted vegetables can be added to a salad to 'spice it up', however, his favourite dressing seems to have just what it takes to tempt the palate. “Add equal parts of plain yoghurt and orange juice with a touch of cayenne pepper and you've got an amazing citrus dressing,” says Osborne. “It works great with salads containing mandarin oranges and some toasted slivered almonds.”

Osborne insists that creative summer cuisine can be fun and fast to prepare. He maintains one key rule about cooking and eating in the outdoors: keep hot foods hot and cold foods cold.

“Heat encourages bacteria growth once a dish cools below 40 degrees Celsius, so don't leave anything out on a hot day longer than 15 to 20 minutes,” he says. “That goes for cold foods as well. After a half hour of having cooked meat on a buffet table you should either put it in the fridge or toss it out. So perhaps cooking on demand is the best way to go with barbecued meat.”

So if you're heading home to your barbecue today or you've got plans to entertain over the remaining temperate weekends, Osborne wishes to share a gem from his recipe collection.

“It will be sure to impress without a ton of stress,” he assures us of his Rainbow trout en papillotte.

Rainbow trout en papillotte

Preparation time: less than 30 min

Cooking time: 10 to 12 min

Ingredients

Handful of spinach leaves

4 whole cherry tomatoes

2 oz. Julienne carrots

2 pieces of chive

1 sprig rosemary

1 oz of fresh basil (preferably lemon)

1 rainbow trout fillet

Splash of white wine

Freshly ground black pepper

Drizzle of balsamic vinegar

Method

1. Cut out a large square shape (12″ x 8″) from a piece of tin foil and a smaller square from a sheet of parchment paper.

2. Line the foil with the parchment paper and top with the spinach, tomatoes and basil leaves. Top with the trout fillet and then add carrots, chives and rosemary. Add a splash of wine, pepper and balsamic vinegar.

3. Wrap up to form a parcel and seal the edges. Place on a baking tray and roast in the oven for 10-12 minutes at 350 degrees. (Or alternately, use your barbecue.)

4. Remove from the oven and transfer to a plate. Rip open the packet to serve.