I’ve got a soft spot for rib steaks – it would be really hard to find a recipe that I wouldn’t like. However, this recipe combines my passion for ribeyes with my love of Cabernets. A beautifully marbled thick steak drizzled with a delicious reduction – it doesn’t get any better than this!
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Bone-In Ribeye Steaks with Cabernet Sauce
Serves: 4
Ingredients:
4 ribeye steaks, bone-in, each 1 1/2 inches thick
Salt
Freshly ground black pepper
1 cup Cabernet Sauvignon
2 tablespoons minced onion
1/2 teaspoon dried thyme leaves
1 cup beef broth
2 tablespoons unsalted butter or margarine
Preparation:
- Heat both sides of the grill over High heat. Preheat to ~600 degrees F.
- Meanwhile, make the Cabernet Sauce: In a saucepan, bring the wine, onion, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains, about 15 mins. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter or margarine. Season to taste with salt and pepper.
- Turn one side of the grill down to Low for later use. Season steaks with salt and pepper, to taste. Grill, covered, for 4 minutes on High, flipping once.
- Move the steaks to the Low heated side of the grill and grill covered for another 4 minutes, flipping once.
- Remove the steaks from the grill and allow to rest for a few minutes. Serve with Cabernet sauce.
Filed under: Recipe on November 22nd, 2011 | Comments Off on Bone-In Ribeye Steaks with Cabernet Sauce
One of my favourite meals has to be grilled chicken on salad. I don’t know that healthy has ever tasted better. It doesn’t really matter what flavour combinations I play with and the results always seem to be delicious. This simple Thai inspired recipe has a refreshing napa cabbage salad and is topped with avocado and sweet caramelized chicken breast.
Feel free to try swapping out the basting suace, salad ingredients or dressing. It’s hard to go wrong!
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Thai Salad with Grilled Chicken
Serves: 4
Ingredients:
2 chicken breast halves, filetted
Salt and freshly ground pepper, to taste
2 cups napa cabbage, shredded
2 cups iceberg lettuce, shredded
1 avocado, sliced
Cilantro, chopped, for garnish
Thai BBQ Sauce:
1 clove garlic, minced
2 tablespoons prepared BBQ sauce
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1/8 teaspoon sesame oil
Dressing:
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1/8 teaspoon sesame oil
2 teaspoons brown sugar
Preparation:
- Preheat grill over High heat. Season chicken with salt and pepper, and a light drizzle of olive oil to avoid sticking to the grill.
- Heat grill to High. Add chicken to the grill and cook thoroughly on both sides, flipping once, about 15 minutes total. Remove from heat and cover. Let sit for 5 minutes then slice thin.
- In a small bowl, stir together the dressing ingredients.
- In a salad bowl combine lettuce and cabbage, and dress. Top with chicken and avocado, sprinkle with cilantro leaves and serve.
Filed under: Recipe on October 13th, 2011 | 2 Comments »
We made this soup during our Boot Camp at the Culinary Institute of Canada, PEI. It was so simple yet so delicious. A must for your repertoire to serve to guests. The blackened fish is the perfect accompaniment to each mouthful of this flavourful and creamy soup.
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Sweet Potato Soup with Blackened Halibut
Adapted from The Culinary Institute of Canada
Serves: 4
Ingredients:
4 slices halibut, 1 1/2 inches thick
2 tablespoons blackening spices
1 cup onion, chopped
1 tablespoon butter
2 cloves garlic, minced
1 carrot, grated
1 sweet potatoe, grated
1 cup milk
1/2 cup cream
Salt and Pepper, to taste
Tabasco, to taste
1 Bay leaf
Preparation:
- In a Medium sized sauce pot, add butter and onions and cook until sweated. Add garlic, carrots and sweet potatoes. Cook slightly add bay leaf. Add milk and cream and bring to a simmer . Cook for 10 minutes.
- In a blender, puree the soup and put through a fine strainer. Season to taste with salt, pepper, and Tabasco.
- Spice halibut with blackening rub evenly on both sides.
- Heat cast iron skillet over Medium-High heat. Add 1 tablespoon olive oil and 1 teaspoon butter.
- Put halibut into hot skillet and cook 2-3 minutes on each side, turning only once.
- To serve, bring the soup back to a simmer and add halibut.
Filed under: Recipe on September 1st, 2011 | 2 Comments »
