Chillin' AND Grillin'

Chillin' AND Grillin'

RECIPES FOR A SASKATCHEWAN SUMMER

With spring here and summer coming, it’s time to start the BBQ and enjoy some of Saskatchewan’s bounty. Here’s some recipes to love all season long.

Caprese Salad:

  • Olive Oil
  • Balsamic Vinegar
  • 1 container Bocconcini (fresh mozzarella)
  • 3 ripened garden tomatoes
  • Basil Leaves
  • Coarse salt and pepper

Slice tomatoes and bocconcini balls, layering them with basil leaves on a plate. Drizzle with olive oil and balsamic vinegar, and season with coarse salt and pepper.

Grilled Garlic Bread:

  • 1 loaf French bread
  • 1⁄2 cup butter, softened
  • 2 tablespoons garlic powder
  • 1 tbsp minced garlic
  • 2 tbsp dried parsley

Preheat BBQ on low. Place bread loaf in the center of a large sheet of foil (big enough to wrap entirely around the bread later). Slice bread into 11⁄2” thick slices but do not cut through the bottom.

Spread butter between each slice and brush some on the top of the loaf. Sprinkle garlic powder and parsley between each slice, covering each slice well. Sprinkle minced garlic and parsley on the loaf top.

Wrap the bread loosely in the foil (sealed with room for heat circulation). Place on the grill and cook for 15-20 minutes, turning over halfway through. Carefully unwrap the foil, pull bread slices apart and serve warm.

Easy Asian Grilled Beef Steak:

By Saskatchewan Cattlemen’s Association

  • 3⁄4 cup soy sauce
  • 1⁄4 cup packed brown sugar
  • 1 tbsp minced ginger root
  • 1 clove garlic, minced
  • 2 tbsp vegetable oil
  • Dash, sesame oil (optional)
  • 1 1⁄2 lb. Canadian Beef Strip Loin Grilling Steak or Medallions (about 1-inch/2.5 cm thick)

Combine soy sauce, sugar, ginger root, garlic, vegetable oil and sesame oil (if using), in large sealable freezer bag. Add steak to the marinade; marinate in the fridge for 30 minutes to two hours. Remove steak from marinade, discarding marinade; pat steaks dry with paper towel. Grill over medium-high heat for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Cover steaks loosely with foil and let steaks rest for 5 to 10 minutes.

Bumble Berry Pie:

1 – 10” unbaked pie shell

Topping:

  • 2⁄3 cup brown sugar 
  • 1⁄2 cup flour
  • 1⁄3 cup quick rolled oats
  • ⁄3 cup butter, softened

Filling:

  • 3 cups blueberries or Saskatoon berries
  • 2 cups strawberries, sliced
  • 1 cup raspberries
  • 3⁄4 cup sugar
  • 3 tbsp Minit tapioca

Preheat oven to 425°. In a bowl, mix the brown sugar, our and oats. Cut in the butter and blend until crum- bly. Set aside.

In a large bowl, gently combine the fruit, sugar and tapioca. Spoon into the pie shell. Sprinkle the topping evenly over the fruit. Bake at 425°F for 15 minutes, and then reduce the heat to 350°F and bake for one hour, or until the pastry is golden and the lling is bubbly.

Serve warm or cold with whipped cream or vanilla ice cream.