SUMMERTIME IS BARBEQUE SEASON
Summertime is one of Rutland Girl’s and my favourite seasons. Who doesn’t like the Okanagan weather? Of coures, that means outdoor entertaining! That means it’s time to barbeque! Nothing beats being outside, drink in hand standing over the grill and preparing some spectacular dishes. Myself, I love my T-Bone Steaks however for the more refined pallate of RG, she prefers Blackened Steak Bites with a Blue Cheese Sauce - oh well, sometimes variety is good. Either way, call up the neighbours, bust out the bevies and let’s get grilling in the Okanagan sun!
ROCK'S T-BONE STEAK
- 4 teaspoons salt, or to taste
- 2 teaspoons paprika
- 1 1/2 teaspoons ground black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder, or to taste
- 3/4 teaspoon cayenne pepper, or to taste
- 3/4 teaspoon ground coriander, or to taste
- 3/4 teaspoon ground turmeric, or to taste
- 4 (16 ounce) t-bone steaks, at room temperature
Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness,
BLACKENED STEAK BITES WITH BLUE CHEESE SAUCE
- 1 1/2 pounds beef top sirloin, trimmed and cut into bite-size pieces
- 2 tablespoons blackened seasoning, or more to taste
- 2 tablespoons vegetable oil
Blue Cheese Sauce
- 1 (3 ounce) package cream cheese
- 3 tablespoons evaporated milk
- 8 ounces blue cheese crumbles
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
Season sirloin with blackened seasoning to coat on all sides.
Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.
BACON-WRAPPED SRIRACHA ASPARAGUS
- 1 pound sliced smoked bacon
- 1 pound fresh asparagus spears, trimmed
- 5 tablespoons sriracha sauce
Preheat grill for medium heat and lightly oil the grate.
Divide asparagus into sets of 3 spears; push 1 toothpick through the asparagus bases and 1 toothpick near the tops to secure the sets.
Spread about 1 teaspoon siracha sauce along the entire length of each slice of bacon.
Secure a slice of bacon to the asparagus using the toothpick at the base of the asparagus and wrap bacon, sriracha-side facing inwards, around asparagus, securing the other end of the bacon to the top toothpick; repeat with remaining bacon and asparagus. Place wrapped asparagus sets in the bottom of a disposable aluminum foil pan.
Cook on the preheated grill, turning asparagus sets occasionally, until bacon is cooked through and crisp, about 20 minutes.
GRILLED SWEET POTATOES WITH APPLES
- 2 large sweet potatoes, sliced
- 1 apple - peeled, cored and thinly sliced
- ground cinnamon to taste
- white sugar to taste
- 1/2 cup butter
Preheat an outdoor grill.
In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter.
Tightly seal foil around each portion. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.
DRINK IN HAND
It’s no secret that you want to break out your big red wines with steak. They work well with some spice but are still rich enough to go with the steak.
To compliment our backyard feast, I’ve selected the Odessey Meritage from our friends at Grey Monk Estate Winery in Lake Country.
zThis full bodied wine is composed of the three traditional varieties, Cabernet Sauvignon, Merlot and Cabernet Franc, all grown in the South Okanagan Valley. Aged in new French oak barrels, the result is flavours reminiscent of blackberry jam with a hint of vanilla lending it well to pairing with lamb and beef dishes.