Homemade Beef Stroganoff With Steak

                                       Beef Stroganoff with Steak                                                                                                            Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor.  Serves 12

Ingredients: 
4.5 pounds Sirloin Steak
Salt and Pepper
l6 tablespoons vegetable oil
12 tablespoons butter
36 ounces fresh mushrooms, sliced
3 large onions, sliced
6 garlic cloves, minced
3/4 cup flour
3/4 cup dry white wine
6 cups beef broth
1.5 tablespoon Worcestershire sauce
3 teaspoons Dijon mustard
1 cup sour cream
9 cups egg noodles, cooked

Directions

Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.

Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.

Reduce the heat to medium. Add half the butter to the skillet.  Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.

Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. 

Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.

Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.

Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.

French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Grilled Chuck Eye Steak, Surf And Turf With Zip Sauce

Grilled Chuck Eye Steak

Surf And Turf With Zip Sauce

A chuck eye steak is highly marbled and deeply flavored, delivering a similar experience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savory emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

Ingredients:

Surf & Turf

1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg)

2 tbsp (30 mL) canola oil, divided

Salt and freshly ground pepper to taste

8 extra-large or jumbo shrimp, peeled, deveined, tails left on

1 tbsp (15 mL) finely chopped parsley

1 tbsp (15 mL) thinly sliced green onion

2 tsp (10 mL) fresh lemon juice

1 tbsp (15 mL) unsalted butter, melted

Zip Sauce
1/2 cup (125 mL) Worcestershire sauce
1 tbsp (15 mL) hot mustard
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried parsley
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) granulated onion
1/2 tsp (2 mL) granulated garlic
Pinch cayenne pepper
Pinch ground cumin
1/2 cup (125 mL) unsalted butter, cold, diced

Directions:
For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 250°F (121°C).

Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant-read thermometer inserted sideways into centre reads 115°F (46°C) for medium-rare, 50 to 60 minutes. (Add about 15 minutes more cook time per desired temperature above medium-rare.) Remove steak from oven and loosely tent with foil to rest.

Place shrimp in medium bowl with remaining 1 tbsp (15 mL) oil. Season to taste with salt and pepper. Cover and refrigerate until ready to cook.

For the zip sauce, heat all ingredients except butter in a small pot over medium-low. Stir until well combined then raise heat to high. When it comes to a boil, remove from heat and gradually whisk in butter until emulsified. Keep warm over low heat until ready to serve.

Preheat grill to 450°F (232°C).

Grill steak on all sides until well charred, about 3 minutes total. Transfer to wire rack to rest.

Clean grill and cook shrimp until browned and cooked through, about 2 minutes per side. Place in a clean bowl with parsley, green onion, lemon juice and butter, and toss to combine.

With a sharp knife, slice steak into 1/2-inch (1-cm) thick slices. Add desired amount of steak on four warmed plates—there will be leftovers—then add the shrimp and sauce. Serve immediately. Serves 4 to 6

Brandy Rose Cocktail ~ Vegan Tahini And Eggplant "Bacon" Dip

                                         

Brandy Rose Cocktail  Vegan Tahini 

And Eggplant "Bacon" Dip

A Jack Rose cocktail is traditionally made with American apple brandy. This flexible recipe is lovely with grape brandy, or even premium Cognac, and stays chilled and looks dramatic poured over colorful flavored ice.   Try this drink at cocktail hour alongside our creamy vegan Tahini and Eggplant “Bacon” Dip, garnished with fresh pomegranate seeds.  Dip recipe follows. 

Ingredients:
8 oz or more of pomegranate-blend juice (such as cranberry-pomegranate) for colored ice (optional)

3 oz brandy
2 oz fresh-squeezed lemon juice
1 oz grenadine 
Lemon twists for garnish

Directions:

1. For flavoured ice, at least 1 day before serving, pour juice into moulds and freeze overnight, or until solid. 

2. When ready to serve, fill a cocktail shaker with plain ice cubes then add brandy, lemon juice and grenadine, and shake for up to 30 seconds, or until the shaker is icy-cold. 

3. For each drink, pour half of the mixture through a fine cocktail sieve or wire strainer into a coupe glass. Or, if using flavoured ice, place ice in the bottom of two coupe or rocks glasses and pour half of mixture through a fine cocktail sieve or metal strainer into each glass. 

4. Garnish each drink with a lemon twist and serve.  Makes 2 drinks

Tahini And Eggplant "Bacon" Dip

This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish. Serves 4 to 6
Ingredients:
Eggplant Bacon
½ medium-size eggplant
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) tamari
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) fresh ground pepper
DIP
½ cup (125 mL) tahini (sesame paste)
½ tsp (2 mL) ground cumin
Juice of 1 lemon
1 garlic clove, fi nely minced
¾ cup (175 mL) water
3 tbsp (45 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Garnish
2 tbsp (30 mL) pomegranate seeds
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped

Directions: 
1 For eggplant bacon, preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.

2 Cut eggplant in half again lengthwise. Using a sharp knife or mandoline, slice eggplant into very thin strips, about ⅛ inch (3 mm) thick. Place in a single layer on baking sheet.

3 In a bowl, whisk together remaining ingredients to make sauce. Brush each side of eggplant with a generous amount of sauce. Bake in oven for 30 to 40 minutes until eggplant is dark brown and crisp.

4 Remove from oven and cool slightly. Finely chop eggplant bacon and set aside.

5 For dip, add all ingredients in a medium bowl and whisk together until creamy. Mix in finely chopped eggplant bacon, reserving 1 tbsp (15 mL) for garnish. Refrigerate dip for at least 30 mins.

6 When ready to serve, garnish dip with the reserved 1 tbsp (15 mL) of eggplant bacon, pomegranate seeds and parsley. Serve alongside Crispy Baked Root Vegetable Skins (recipe below). 

Serves 4 to 6


Crispy Baked Root Vegetable SkinsNot only are root vegetable skins filled with nutrition, they save on food waste. These skins are absolutely delicious when lightly seasoned and baked. Every time you peel carrots, beets, parsnips, sweet potatoes or ginger, use a sharp peeler to peel wide pieces and place peels in a bowl stored in the refrigerator. These peels can be stored for up to 5 days with the exception of the russet potato peels, as they turn brown in color and should be used right away.
Ingredients:
Skin of 2 large red beets
Skin of 3 large parsnips
Skins of 3 large carrots|
Skin of 3 large sweet potatoes
Skin of 3 large russet potatoes
Skin of 1 large ginger root
2 tbsp (30 mL) olive oil
½ tsp (2 mL) sea salt
½ tsp (2 mL) freshly ground pepper

Directions:
1 Using a sharp vegetable peeler, peel root vegetable skins into wide pieces.

2 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

3 In a large bowl, toss vegetable skins with olive oil and season with salt and pepper. Spread evenly on baking sheet and bake for 10 to 12 minutes until skins are crispy, occasionally checking and tossing for even crispiness.

4 Serve warm or at room temperature with dip.  Serves 4 to 6

Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6

Delicious And Easy Slow Cooker Pot Roast

Delicious and Easy Slow Cooker Pot Roast

Ingredients:
1 whole (4- to 5-lb.) boneless chuck roast

5 tsp. kosher salt, divided
2 1/2 tsp. black pepper, divided
4 tbsp. olive oil, divided
2 tbsp. tomato paste
1 c. beef broth
2 tsp. Worcestershire sauce
6 thyme sprigs
3 rosemary sprigs
6 garlic cloves
1 yellow onion, cut into 1-inch wedges
1 lb. baby yellow potatoes, halved if large
3 large carrots, peeled and cut into 1-inch pieces

Directions:                                                           Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper. 

In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker. 

Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.

In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker. 

Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.

Grilled Lamb Chops With Rosemary Sauce

Grilled Lamb Chops With Rosemary Sauce

By Traeger Kitchen

A simple and classic lamb chop dinner just got even better thanks to this infusion of herby goodness from the homemade rosemary sauce. 

Ingredients:

1 Tablespoon extra-virgin olive oil, divided, plus more for brushing

1/4 cup roughly chopped onion or shallot
2 garlic cloves, roughly chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary leaves
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
1 Tablespoon water (optional)
Freshly ground black pepper to taste
Kosher salt to taste

Four 8 oz lamb chops

Directions:

• Preheat to 450 F. / 232 *C, lid closed for 15 minutes.

  
  

  Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
  
  

  Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
  

  
  

  Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.

  
  Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
  
  Serve the chops with the rosemary sauce for dipping. Enjoy!

Eggplant "Bacon"

Eggplant "Bacon"

Crisp, chewy and smoky, this eggplant “bacon” is worth making even if you eat the real thing. Try it with eggs, in a BLT, or as a veggie burger condiment. Instead of a traditional globe eggplant, you could also use two straight Japanese eggplants (7 oz/210 g each) and slice them whole lengthwise.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) tamari soy sauce
1 tbsp (15 mL) vegan Worcestershire sauce
1 tbsp (15 mL) pure maple syrup
1 tsp (5 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) freshly ground black pepper
1 straight (i.e. not curved) eggplant, 1 lb (500 g)

Directions:

Preheat oven to 250°F (120°F). Line 2 large baking trays with parchment paper.

In a small bowl, whisk olive oil, tamari soy sauce, Worchestershire sauce, maple syrup, liquid smoke, smoked paprika and pepper.

Trim and discard eggplant stem. Cut lengthwise into even quarters. Using a mandoline, carefully slice eggplant lengthwise about 1/8 inch (3 mm) thick. Place slices on prepared trays (save trimmings for another use). Brush both sides of sliced eggplant with marinade. Bake for 30 minutes. Flip eggplant and bake another 30 minutes. Flip again and bake until deep brown and crisp—they will crisp up further as they cool—10 to 20 minutes more.

Remove from oven. Let cool 15 minutes. Serve immediately, or store uncovered at room temperature for up to 2 hours.

Makes 20 to 24 slices

Steak Diane

Steak Diane

Ingredients:
1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
Kosher salt and freshly ground pepper
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced 1/4 inch thick
1/4 cup Cognac or other brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal demiglace (see Note)
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped flat-leaf parsley
Hot sauce, such as Tabasco

Directions
In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.

Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.

Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
Notes
Veal demiglace is available at specialty food stores and butcher shops.

Serve With Overstuffed Twice-Baked Potatoes.

Pair with a Robust Cabernet Sauvignon.

Food & Wine Photo and recipe!

Pimento Cheese-Bacon Burger With Tomatoes And Pickles

Pimiento Cheese-Bacon Burger 

With Tomatoes And Pickles 

Ingredients:
6 oz. extra-sharp white Cheddar, coarsely grated
6 oz. extra-sharp yellow Cheddar, coarsely grated
1/2 cup drained and finely diced roasted red peppers
1/2 cup mayonnaise
Dash Worcestershire sauce
Large pinch cayenne powder
1/4 tsp. each salt and freshly ground pepper
1 1/2 lbs. ground beef (80/20 percent)
2 tsp. Lawry’s seasoning salt
2 T. grapeseed or other vegetable oil
4 hamburger buns, split and toasted
4 slices thick-cut bacon, cooked until crisp
4 slices sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
4 Romaine lettuce leaves

Directions:
Place white and yellow Cheddar cheese in the food processor; top with roasted peppers, mayonnaise, Worcestershire, cayenne, salt and pepper. Process until as smooth as you desire. Cover the bowl and refrigerate for at least 30 minutes; keeps 1 week.

Preheat grill. Divide the ground beef mixture into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 to 6 minutes each side to desired doneness.

3. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just softened, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce.

Tip: The Pimiento Cheese may also be served as a spread or dip.

Warm Blue Cheese Dip

WARM BLUE CHEESE DIP

The funky flavours of blue cheese are spot on with smoky grilled vegetables. It’s best served warm—not too hot—to let the flavours shine. Ingredients:4 oz (115 g) cream cheese, softened, cut into chunks 1/4 cup (60 mL) sour cream 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) water 1 tsp (5 mL) Worcestershire sauce Dash hot sauce 1/2 tsp (2 mL) coarsely ground black pepper 1 tsp (5 mL) white wine vinegar 2 oz (55 g) crumbled blue cheese 3 green onions, white and light green parts only, chopped Directions: Combine cream cheese, sour cream, mayonnaise and water in a small saucepan over medium heat; whisk until smooth and hot. Remove from heat and stir in remaining ingredients. Do not overmix—there should be visible chunks of blue cheese. Serve warm. The dip is best the day it’s made. Yield: 1 cup dip.

Sticky Sweet Bacon Glazed Chicken

Ingredients
6 large Chicken legs, bone in, skin on (can be removed if you wish)
1/2 cup Ginger honey (can substitute regular honey)
2 tablespoons Molasses
2 tablespoons Sugar (can substitute brown sugar)
1/2 cup Soy Sauce (low sodium can be substituted)
1 teaspoon Siracha (can add more if you wish)
1 teaspoon Grated Ginger
1 tablespoon Cornstarch
1 tablespoon Water
Seasonings: 
Seasoned Salt, 
Freshly ground black pepper 
garlic powder – sprinkling as desired
For the glaze:
6 slices bacon, chopped
1/4 cup Honey
3 tablespoons worcestershire sauce

Directions:
Combine cornstarch and water in a small bowl. Set aside. 

Then, in a pot, combine ginger honey, molasses, sugar, soy sauce, ginger, and siracha. Bring to a boil. Add the cornstarch and water slurry, - the sauce will thicken, then remove off the heat.

Line the slow cooker with parchment paper for easy cleanup and to avoid sticking.

In a bowl, season the chicken legs with salt, pepper and garlic

Add the legs to the slow cooker bowl along with the glaze you just made, add 1/2 C of water and cook on high for 3 hours.  

Glaze 

In a pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn't chop it, crumble it now. Set aside.

Drain the grease,. Add the honey and  worcestershire sauce.

Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat.set aside.

When 3 hours is up, add this sauce to your chicken in the crockpot, Cook for an additional hour.

After cook time is complete, remove the legs and place them on a baking sheet.

Take the sauce from the crock pot bowl and put into a smaller container. Using this sauce, baste the legs liberally all over.

Broil the legs in the oven until they begin to caramelize.

Bring the sheet out and turn the legs over, then liberally brush the legs again with the sauce.

Broil again for a few minutes or until the legs begin to caramelize. 

If there is remaining sauce left, feel free to use as a dipping sauce.
ENJOY!

Tangy Pulled Pork Sandwich

Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire 

    sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional 

Directions
Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks.

 Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw, if desired.

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo shrimp

1/2 pound garlic butter

1 tablespoon cilantro

For the Halibut Marinade

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

For the Shrimp Marinade

1 garlic bulb

1 teaspoon Italian parsley

1 tablespoon Extra Virgin Olive Oil

Kosher salt and pepper to taste

Directions:

Season the halibut filet with marinade, sear until golden brown in olive oil hot pan.  Turn and repeat.  Cook to an internal temperature of 130 F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut onto the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135F.

Sear the shrimps in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Spread with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimp over the halibut.  Carefully spoon the cilantro butter over the dish.