Game meats such as elk and bison are becoming more widely available and provide a flavourful and healthy alternative to traditional red meat proteins. With this leaner meat, it is best to avoid overcooking, which leads to toughening. The sour cherries and wild mushrooms make for an ideal pairing atop the game.
6 - 5 to 6 oz (140 to 170 g) elk rib-eye steaks
6 slices smoked bacon
Sea salt and fresh pepper
Preheat grill to medium-high. Season and wrap elk rib-eyes with bacon, holding in place with toothpicks. Cook on grill for 3 to 4 minutes per side. Grill until desired doneness and hold aside until ready to serve.
Sour Cherry Wild Mushroom Sauce
1/4 cup (60 mL) sweet onion, sliced
1 Tbsp (15 mL) unsalted butter
1 1/2 cups (350 mL) wild mushrooms
1 Tbsp (15 mL) garlic, minced
3 Tbsp (45 mL) sour cherries
Sea salt and fresh pepper
Sweat onions with butter in a pan over medium heat until translucent (about 5 minutes). Add mushrooms and garlic; toss and cook for another 3 minutes before adding cherries and seasoning to taste. Mix gently to heat through.
Truffle Potato Pave
Chef’s tip: When all potatoes are layered, use a similar-sized baking dish to press down on potatoes to compress and even out the potato and cheese layers.
1 tsp (5 mL) butter
1/2 cup (125 mL) cream
1 egg yolk
1/2 cup (125 mL) fresh parsley, chopped
Sea salt and fresh pepper, to taste
Nutmeg, to taste
3 large potatoes, thinly sliced
1 oz (28 g) black truffles, very thinly sliced
2 cups (500 mL) Grana Padano cheese, grated
Preheat oven to 350 F (180 C). Butter 9 x 13 in (23 x 33 cm) baking dish.
Mix together cream, egg yolk, parsley, salt, pepper, and nutmeg. Blend together with sliced potatoes. Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the thinly sliced truffles. Sprinkle with 1/3 of the grated cheese. Repeat layers two more times, ending with a layer of cheese.
Bake for 35 to 40 minutes in preheated oven until potatoes are tender and cheese is browned and bubbly. Let rest for 10 minutes before serving to allow sauce to thicken.
6 red beets
2 Tbsp (30 mL) maple syrup
Preheat oven to 375 F (190 C). Scrub beets to remove any dirt. Rub with maple syrup and roast on a baking sheet until tender (35 to 60 minutes or longer, depending upon size). Cool, then top and tail beets. Use a potato cutter to make cylinders, and reserve to serve alongside rib-eye.
1 cup (250 mL) Savoy cabbage, washed, thinly sliced
1/2 cup (125 mL) whipping cream (35 percent)
Tapioca starch, as needed
Blanch cabbage and cool in an ice bath. Bring cream to simmer and whisk in tapioca starch until cream becomes thick. Season with salt, cool, and reserve to serve alongside rib-eye. Alternately, serve rib-eye with colourful, seasonal vegetables and roasted potatoes. Serves 6.
source: "A taste of Eden", from alive #317, March 2009
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.