GREAT FRIENDS, GREAT FOOD AUGUST 2011 EDITION
NO MATTER WHAT THE OCCASION, SUMMER IS THE BEST TIME TO ENJOY THESE RECIPE FAVOURITES!
SUNSET’S KNIFE & FORK BURGERS 1 lb ground beef 2 Tbsp Stellar Steak & Sea Salt Rub 1 Tbsp Oh! So Garlic 4 Tbsp Anna Mae's Smoky Sweet Oven & Grill Sauce 4 Tbsp bread crumbs 1 egg 1 cup goat cheese, crumbled Spring Mix Salad 4 Tbsp Ginger Wasabi Teriyaki Marinade & Simmer Sauce 4 thick slices of bread 4 Tbsp prepared garlic mayonnaise -1 tsp Oh! So Garlic -4 Tbsp mayonnaise To prepare the garlic mayonnaise, mix Oh! So Garlic with mayonnaise and let stand for 1 hour before using. Mix ground beef, Stellar Steak & Sea Salt Rub, Oh! So Garlic, Anna Mae's Smoky Sweet Oven & Grill Sauce, bread crumbs and egg. Form into 4 patties. Grill or fry until cooked. While patties are grilling, toast bread slices & spread garlic mayonnaise on one side. Place toasted bread in centre of plate and top with burger patty. Sprinkle with crumbled goat cheese and top with Spring Mix salad greens. Drizzle with Ginger Wasabi Teriyaki Marinade & Simmer Sauce. Robyn Frizzle - BC
GRILLED CORN AND SEASONED BUTTERS 8-10 fresh ears of corn Butter Sunset Seasoned Salt Lemon & Chipotle Spiced Sea Salt Lemony Dill Peel back cornhusks but do not remove. Rinse corn and scrub with a stiff brush to remove silks. Brush corn with oil and fold husks back around corn and tie with 100 percent cotton kitchen string. Place corn on grill, cover and cook for 20 to 25 minutes. Serve with various seasoned butters. Mix your favourite Sunset Gourmet spices with softened butter and spread on cooked corn.
WATERMELON PROSCIUTTO BITES 8 cups seedless watermelon chunks 5 oz thinly sliced prosciutto, cut into I inch strips 4 oz goat cheese 2 Tbsp olive oil Lemon & Chipotle Spiced Sea Salt Arrange watermelon on a platter and top with prosciutto and goat cheese. Drizzle with olive oil and sprinkle with Lemon & Chipotle Spiced Sea Salt. Serve with cocktail toothpicks.
WHITE CHOCOLATE CHERRY DESSERT CUPS 8 - 6” flour tortillas
¼ cup sugar 1 tsp cinnamon 2 x 8 oz pkgs cream cheese, softened 2 cups Cool Whip 2½ - 3 cups fresh berries; strawberries, blueberries, raspberries 1 box (2 pkgs) White Chocolate Cherry Vanilla Dessert Mix Preheat oven to 350ºF. Lightly brush both sides of each tortilla with oil; sprinkle with sugar and cinnamon. Lightly press each tortilla into a 10oz custard cup. Bake for 15 to 18 minutes until crisp. Mix 2 packages White Chocolate Cherry Vanilla Dessert Mix with softened cream cheese and Cool Whip; fold in berries or other fresh fruit. To serve, place a scoop of berry dessert mixture into each tortilla cup.
DELICIOUSLY LITE OPTIONS FOR SUMMER!
GREENS WITH CHICKEN AND VEGETABLES SALAD: 2 skinless, boneless chicken breasts ½ tsp Sunset Seasoned Salt 10 asparagus spears, cooked tender crisp 8 cups romaine lettuce 1 cup red grapes, halved 1 cup goat cheese, crumbled
GRILLED LIME CHICKEN WITH PINEAPPLE SALSA 5 Tbsp Raspberry Honey Mustard 4 Tbsp Key Lime Margarita Mix 1 tsp ground cumin 4 boneless, skinless chicken breasts 1½ cups fresh pineapple, chopped ½ large red bell pepper, chopped 3 Tbsp cilantro, chopped Combine 3 Tbsp Raspberry Honey Mustard, 3 Tbsp Key Lime Margarita Mix and cumin. Add mixture to chicken; seal in a plastic storage bag and marinate for 1 to 2 hours. Combine pineapple, pepper and cilantro with remaining Raspberry Honey Mustard and Key Lime Margarita Mix to make salsa.
RASPBERRY HONEY MUSTARD DRESSING 4 Tbsp Raspberry Honey Mustard 2 Tbsp balsamic vinegar
Grill chicken until done and serve with salsa on top. Sheena Goodbrand – SK
Prepare dressing by whisking together mustard and balsamic vinegar; refrigerate. Cook chicken breasts over medium high heat until golden and cooked through or grill on the BBQ. Divide romaine lettuce onto 4 plates, top with sliced chicken, asparagus, grapes and cheese. Drizzle with Raspberry Honey Mustard Dressing.
KEY LIME MARGARITA BUCKET
SEARED SALMON SALAD WITH GRAPEFRUIT SALAD: 4 skin-on salmon fillets R tsp Lemony Dill 2 tsp olive oil 1 cup snow peas, cooked tender crisp 4 cups lettuce 2 avocados, peeled and cut into strips 1 large red grapefruit, peeled and sectioned GRAPEFRUIT DILL DRESSING B pkg Cucumber Dill Dip ¼ cup mayonnaise ¼ cup sour cream ¼ cup milk 3 tsp grapefruit juice Prepare dressing by whisking together all ingredients; refrigerate. Sprinkle salmon with Lemony Dill and cook in olive oil over medium heat. Cook for about 9-10 minutes, turning once. Arrange greens, avocado and grapefruit on serving plates then top with salmon. Drizzle with Grapefruit Dill Dressing.
1 box Key Lime Margarita Mix (2 pkgs) 1½ - 2 cups vodka, tequila or rum 10 cups water 3 Litre Bucket with Lid Combine Key Lime Margarita Mix with alcohol in bucket. Add water; stir and put in freezer for at least 8 hours or overnight. Scoop and serve! Chrissina Keating – MB
TARA’S TROPICAL PINEAPPLE & HAM PIZZA S cup Tropical Pineapple Peppercorn Sauce ¼ cup Anna Mae's Sweet Smoky Oven & Grill Sauce 2 multi-grain, ready-made, medium sized pizza crusts 250 grams honey ham, thinly sliced and cut into strips or squares 6 - 8 large mushrooms, sliced 2 cans (398ml) pineapple tidbits, drained 2½ cups sharp cheddar cheese, grated Combine Tropical Pineapple Peppercorn Sauce and Anna Mae's Sweet Smoky Oven & Grill Sauce; distribute sauce mixture evenly between the 2 pizza crusts. Top pizza crusts with honey ham, followed by mushrooms, pineapple and cheese. Bake in oven at 350ºF - 400ºF for 15-20 minutes. Enjoy when crust is lightly browned and cheese is melted. Tara Frohwerk - MB
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