Braces Friendly Summer Recipes

The team at Surrideo knows it can be challenging to eat certain foods when you are wearing braces.  There are many foods that can cause braces to break such as hard crusty breads, fresh veggies and whole fruits. Now that summer is in full swing and so is BBQ season, we'd like to provide our patients with some braces friendly summer BBQ recipes to enjoy!

Saucy BBQ Chicken

1 tsp canola oil

1/2 small onion, finely chopped

1/2 cup ketchup

1/2 cup bottled chili sauce
3 tbsp brown sugar
1 tsp hoisin sauce
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/2 tsp chili flakes
1/2 tsp salt
2kg chicken breasts, skinned, boned and halved

Preheat barbecue to medium-high. Heat a large saucepan over medium. Add oil, then onion. Cook, stirring constantly, about 1 min. Add ketchup, chili sauce, sugar, hoisin, garlic powder, Worcestershire sauce, chili flakes and salt.  Continue to cook, stirring frequently to keep sauce from splattering, 5 to 8 min. Reserve 1/3 cup and scrape remaining sauce into bowl. Old grill. Barbecue chicken approximately 6 minutes per side, until chicken is cooked through. Baste during cooking.  Serves 4. 

Summer Corn 'Off the Cob'

2 Tablespoons butter

1 shallot, chopped small

1/2 teaspoon ground cumin

5 ears fresh corn, shucked, kernels cut from the cob

1/2 - 3/4 cup assorted chopped fresh herbs (basil, parsley, cilantro, chives, etc - see head note)

2 Tablespoons chopped fresh dill

2 Tablespoons chopped fresh tarragon

In a large skillet, melt the butter over medium heat. Add the shallot and cumin, saute until the shallot has taken on a golden colour, 4-5 minutes. Add the corn and season with a teaspoon of kosher salt and 10-12 grinds of black pepper. Stir frequently for 5 minutes, or until corn is tender. Shut off the heat and mix in all the herbs. Taste and adjust seasoning if necessary. Serves 4 as a side. 

Watermelon Sorbet
1/2 cup sugar
3/4 cup water
6 cups watermelon chunks, seeded
2 tablespoons lime juice

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Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.

Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.

Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Happy Summer!