More Tongue

Finally summer has arrived in Toronto. I thought it was never coming but I am happy it's finally here. It so humid that drinking a gin & tonic works up a sweat. It's certainly warm enough to eat outside and a good choice for the air conditioning free like us. Here is what we'll be enjoying this weekend - barbecued tongue. Slices of cooked tongue brushed with olive oil and placed on the barbecue for about a couple of minutes a side. My husband and I are still arguing about timing. Medium is enough heat and when they are crispy on the edges they are ready. Brush them with anything from a sweet or spicy barbecue sauce to mustard or horseradish. Here they have a glaze of sugar, vinegar and mustard seeds. The texture of the warm tongue is a revelation.