Beef Roulade

Beef Roulade
Print Recipe
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Beef Roulade
    Print Recipe
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Ingredients
      Servings: people
      Instructions
      1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
      2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
      3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
      4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
      5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
      6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
      7. Preheat grill to medium-high.
      8. Rub or brush prepared rolls on both sides with oil.
      9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
      Recipe Notes

      -I have found that using grated provolone makes the roll easier to roll.

      -Using a mesh grill mat is convenient but not necessary.

      Creamy Mustard Dill Sauce

      Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
      Creamy Mustard Dill Sauce
      Print Recipe
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
        Creamy Mustard Dill Sauce
        Print Recipe
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Ingredients
          Servings: cup
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

          Mini Cornmeal Sausages with Creamy Honey Mustard


          Mini Cornmeal Sausages with Creamy Honey Mustard
          Print Recipe
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Mini Cornmeal Sausages with Creamy Honey Mustard
            Print Recipe
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Ingredients
              Cornmeal Sausages
              Creamy Honey Mustard
              Servings: pieces
              Instructions
              Creamy Honey Mustard
              1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
              Cornmeal Sausages
              1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
              2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
              3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
              4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
              Recipe Notes

              -use a deep fryer if desired.

              -I found cocktail sausages at Costco.

              -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

              -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

              Cranberry Pork Rib Roast


              Cranberry Pork Rib Roast
              Print Recipe
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Cranberry Pork Rib Roast
                Print Recipe
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  Pork Rib Roast
                  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                  Cranberry Apple Sauce
                  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

                  Broccoli Cheddar Soup


                  Broccoli Cheddar Soup
                  Print Recipe
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Broccoli Cheddar Soup
                    Print Recipe
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                      2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                      3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                      Recipe Notes

                      -recipe yields 5 1/2- 6 cups.

                      -for vegetarian option, use vegetable broth instead of chicken broth.

                      -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.