Grilled Steak with Blue Cheese Sauce

Jun 4, 2018

Take the flavour up a notch by topping grilled steaks with a creamy blue cheese sauce. Serve with grilled asparagus for a quick and delicious weeknight meal.

Ingredients

• 2 (1-inch thick) ribeye or sirloin steaks, each 10-12 oz

Blue Cheese Sauce

• 1 tablespoon butter
• 3 tablespoons shallots, finely chopped
• 2 garlic cloves, minced
• 1 oz white wine
• 1/2 cup sour cream
• 1/3 cup blue cheese, crumbled
• 1/8 teaspoon freshly ground black pepper
• fresh chives, for garnish

Directions

1. Season ribeye steaks with salt and pepper and grill until medium rare. Set aside.
2. Add butter, shallots and garlic to a small sauté pan. Cook over medium heat until shallot has softened.
3. Add the white wine and simmer until liquid is reduced by half.
4. Add the sour cream, salt and pepper. Bring to a simmer.
5. Stir in the blue cheese, remove pan from the heat. Let stand, covered, for 5 minutes.
6. Cut steaks against the grain. Spoon blue cheese sauce over sliced beef and garnish with chopped chives.

Grilled Zucchini Wraps

Jun 4, 2018

These easy to make appetizers are perfect for summer entertaining.

Prep time: 15 min  •  Cook time: 8 min  •  Total time: 23 min

Ingredients

• 1 tablepooon olive oil
• 1/8 teaspoon salt
• Freshly ground black pepper, to taste
• 3 zucchini, sliced lengthwise, about 1/4-inch thick
• 1/2 teaspoon lemon juice
• 2 ounces goat’s cheese
• Fresh arugula leaves – about 2 cups
• 1/4 cup fresh basil, finely chopped

Directions

1. Slice the zucchini lengthwise into long strips. Brush with olive oil on both sides. Season slices with salt and pepper. Place on preheated grill or grill pan for about 4 minutes on each side, or until tender.
2. Cut goat cheese into small chunks. Place in a bowl and gently toss with lemon juice.
3. Place a few chunks of cheese on zucchnini slice; about 1/2-inch from one end.  Sprinkle with a bit of chopped basil, and top with arugula leaves. Roll up and place seam side down on a platter using a toothpick to secure. Repeat with the rest of the zucchini slices.

Slow Roasted Rubbed Pork Shoulder

Jun 4, 2018

Rubbed with a blend of seasonings, this pork shoulder is cooked low and slow for moist, tender meat that falls off the bone. Perfect for pulled-pork sandwiches.

Mix cooked shredded pork with your favourite BBQ sauce. Serve on a bun and top with coleslaw for a classic cookout dish.

Ingredients

• 1 (8 lb) bone-in pork shoulder
• 1 cup brown sugar
• 1/2 cup kosher salt
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon chili powder
• 1 teaspoon dry mustard
• 1 clove garlic, minced
• 1/8 teaspoon ground black pepper

Directions

1. In a small bowl, combine the brown sugar, salt, onion powder, paprika, garlic powder, cayenne, chili powder, dry mustard, minced garlic, and pepper.  Pat the rub all over the pork shoulder. Cover pork shoulder with plastic wrap and refrigerate overnight.
2. Preheat oven to 250°F. Place pork on a rack in a baking dish. Place on lower rack in oven and cook for 1 hour per pound, or until an internal temperature of 190°F is reached in the thickest part of the pork shoulder.
3. Remove from oven and allow to rest, covered with foil, for about 30 minutes. Using a fork, pull the meat off of the bone.  It should fall apart easily. Toss shredded meat with barbecue sauce, if desired.