This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following ideas for a Father's Day BBQ with Manitoba Ribeye from Wildfire Farms, and incredible Birch Syrup BBQ Sauce from the Canadian Birch Company, both available readily at the St. Norbert's Farmer's Market.
Father’s Day BBQ! Easy to impress!
Wildfire Farms Ribeye Steaks (Ribeye is tender and has better flavour as, even though it is low fat, it has more fat than tenderloin so has more flavour. It is situated next to the tenderloin and, along with Striploin or New York Strip, has the most flavour)Available at the St. Norbert’s Farmer’s Market
Canadian Birch Company BBQ Sauce (http://canadianbirchcompany.com/)Available at the St. Norbert’s Farmer’s Market
Roasted or baked sweet potato (for the meat and potatoes Dad to give better health benefit)
Butter and balsamic drizzled over sweet potato, with a sprinkling of sea salt
Sautéed mushrooms for steak
crumbled blue cheese for steak.
Optional: soft fried egg for on top of steak
Sauté whole or sliced mushrooms in a bit of olive oil or butter. Season with nutmeg, salt and pepper. Deglaze with White Wine, Mirin or Vermouth.
Enjoy!
Happy Father’s Day!
This morning I presented some lovely local products for CBC's Weekend Morning Show with host Terry MacLeod.
This artisan pizza dough from Old Church Bakery, is remarkably light. It feels as though it would float away. You don't need to roll it, just press it out with your fingers.
The fresh herbs are wonderful! Fertile Farm has wonderful products at the market. Grilling the Spring Onions makes them mellow and sweet. The Sorrel is so lemony, just divine!
Herbed Pizzas
1 bag Artisan Pizza dough (from Old Church Bakery, at St. Norbert’s Market)
olive oil
Spring Onions or Sorrel (from Fertile Farm, at St. Norbert’s Market)
Pesto of choice for sauce. I’m using basil arugula today, also optional to use only olive oil, salt and pepper
Shaved or grated parmesan cheese
You can bake this on a BBQ grill, with or without a grill sheet. The Pizza dough is so light, it doesn’t need rolling, just spread it out with your fingers. Spread on olive oil or pesto to the base of the pizza and top with your favourite toppings. I love using grilled Spring Onions as it brings out the sweetness of the greens. I simply drizzled olive oil over the Spring Onions and grilled on the grill sheet until a bit charred. You can do the same with the Sorrel or put it on the pizza dough fresh.
Bake on the covered grill until done or bake in the oven at 450-500ºF until to desired doneness.
Enjoy with some crisp white wine or local beer.
Enjoy!
