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Entries for 'beef'

Steak Quesadillas

Steak Quesadillas

with Fresh Guacamole

Posted on August 17, 2017

I thought this recipe could use an update. Originally made for an office lunch and learn in 2011, I have been making these steak quesadillas for a while. They're delicious and quick and I have been making them as a quick snack for dinner (in smaller portions) for ages now. Once you know how to grill a steak to perfection using your SIZZLE ZONE™ side burner, it's a piece of cake. Use the Napoleon BBQ Pizza Spatula to make moving those large tortillas around the grill super easy too! 

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Himalayan Salt Seared Steak

Himalayan Salt Seared Steak

A Perfect Father’s Day Meal

Posted on June 12, 2017

You deserve something delicious and unique to eat; so try a Himalayan Salt Seared Steak. The Himalayan Salt Platter provides a subtle salty flavor that brings out the beefiness of the sirloin steak, making for a most tender bite. This will win you uber-points and makes the perfect gift to go with a Rogue® Gas Grill. Definitely a much better gift than a BBQ themed tie!

Posted in: Beef
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Better Butter Burger

Better Butter Burger

Butter makes things even better

Posted on May 25, 2017

I originally made the Better Butter Burger in March of 2011 after watching Chef Ted Reader create these masterful morsels of magnificence at a Cottage Life Show demo. The Better Butter Burger harkens back to the day when hamburger patties were fried in butter on a hot griddle, and buns were brushed with butter before being toasted or grilled too. In celebration of National Hamburger Day, I thought it would be appropriate to revisit this recipe. Taking hamburgers to the next level and infusing them with delicious butter.

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Easter Mixed Grill

Easter Mixed Grill

Something for Everyone

Posted on April 12, 2017
Many people are a little leery of doing a mixed grill because of the different times that all of the meat will need to be cooked, however,  it’s a lot easier than you think. An Easter Mixed Grill just requires you to pick your favorite meats and organize them by cook time. The veggies are easy; they generally manage themselves once you get them onto the grill. Here’s how it’s done.  
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The Perfect Sous Vide Rump Roast

The Perfect Sous Vide Rump Roast

with Scotch Gravy

Posted on January 24, 2017
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Posted in: Beef
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Spicy Chili with Dark Chocolate

Spicy Chili with Dark Chocolate

on the Grill

Posted on October 25, 2016
To celebrate National Chocolate Day on October 28th, I created three savory dishes that prove Chocolate isn’t just for dessert. You can check out my Chocolate Rubbed Back Ribs and Chocolate Rubbed Steaks here. After experimenting with a few different applications of chocolate in savory food, it was decided that I had to use the real thing in a dish. Also, it’s nearly November, something warming, like a stew, was definitely needed as well. This Spicy Chili with Dark Chocolate is the strangest chili that I have ever made, though it is certainly the most delicious. If you need a warm bowl of yum on a cool day, you need to try this chili. 
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Scottish Dijon Beef Roast

Scottish Dijon Beef Roast

Savory Scottish Sustenance

Posted on October 21, 2016
I recently had the pleasure of visiting Scotland; the food there gave me a feeling of homey, farm-y-ness that I don’t feel living in the city in Canada. Scottish Dijon Beef Roast came from my desire to relive these experiences. To make it really authentic, you need to get your hands on some Black Angus beef, though a good quality roast will be just as delicious. 
Posted in: Beef
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Beer Braised Barbecue Brisket

Beer Braised Barbecue Brisket

with Corn Cakes & Grilled Tomatoes

Posted on October 21, 2016
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Eye of Round Roast

Eye of Round Roast

with Steam Whistle Marinade

Posted on July 12, 2016
While working with Steam Whistle Brewery on the Chill & Grill Contest I developed a marinade that was perfectly suited for beef. I just had to try the marinade right away, so I made Eye of Round Roast with Steam Whistle Marinade. The roast was succulent and flavorful. I served it with some smoky cheddar and horseradish mashed potatoes and, of course, an ice cold bottle of Steam Whistle Pilsner. I reserved a little of the marinade to add to the gravy too, this provided a surprising flavor boost. 
Posted in: Beef
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Gourmet Steak Pizza

Gourmet Steak Pizza

on Cheese, Herb & Garlic Mini Focaccia

Posted on June 15, 2016
If you’re creative enough just about anything can become pizza. Gourmet Steak Pizza on Cheese, Herb & Garlic Mini Focaccia proves that. I used very fresh ingredients for this recipe, and you can taste the difference. The tomatoes served as the sauce instead of using a traditional tomato sauce. I did this because I didn’t want to top the cheesy goodness of the fresh herbed focaccia with anything that would mask its delicious flavor. Instead, I enhanced the delicate herb and cheese flavor by adding succulent steak slices and red onion. 
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