Thursday, May 22, 2014

Weekend Cookout Menu : Barbecued Steak Wrap-Ups, BBQ Baked Beans, & Wild Maine Blueberry Cobbler

A Cookout Menu that will be a crowd pleaser this weekend. Pick up your Maple Chipotle Grille Sauce, Barbecue Ketchup, and Wild Maine Blueberry Jam at the shop. Our kitchen is full of wonderful food items for the upcoming holiday weekend!
Barbecued Steak Wrap-Ups With Maple Chipotle Grille Sauce
This do-ahead marinade can be whipped up in a dash and serves to tenderize the flank steak. The crowning touch—a drizzle of our sweet and smoky barbecue sauce.
1/4 cup soy sauce
1/2 cup red wine
1/4 cup olive or canola oil
2 pounds flank steak, trimmed of fat
1/3 cup Maple Chipotle Grille Sauce (Pick Up At Bonnes Amies)

For Serving:
flat bread or thick tortillas, warmed in tin foil over the grill or in a preheated oven
cilantro leaves
grilled onions

In a small bowl, combine marinade ingredients. Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak. Turn the steak to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight.
Prepare a charcoal or gas fire. Remove the steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with Maple Chipotle Grille Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent.
Cut thin slices of steak against the grain and at an angle.
Serve flank steak rolled up in a piece of warmed flat bread, with a spoonful of grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Grille Sauce.

Baked Beans
Ingredients: 5-16 ounce cans of pinto beans (or beans of your choice) well drained
4 strips of hickory smoked bacon, approximately 1/4 cup cooked and crumbled
1 cup Barbecue Ketchup (Pick Up At Bonnes Amies)
1/2 cup Maple Syrup
1/2 cup onion, finely diced
1/4 cup brown sugar1 teaspoon ground mustard powder
1 1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease the 2-quart bean pot. Combine all of the ingredients; mix well and place in bean pot.Cook 1 1/2-2 hours uncovered (cover if beans get too dry) .

Wild Maine Blueberry Cobbler
Old fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt or whipped cream.
Butter to grease pan
2 pints blueberries or mixed berries or 2 14-ounce bags frozen blueberries (not defrosted)
Grated zest of 1 lemon
1 (13-ounce) jar Wild Maine Blueberry Jam (Pick Up At Bonnes Amies)
1/2 teaspoon cinnamon
2 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, chilled and cut into pieces
1/2 cup half & half or light cream
Preheat oven to 425 degrees F. Butter a 2- to 3-quart heavy baking dish.
Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half & half and pulse just until dough begins to pull together.
Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern. Sprinkle on remaining 2 tablespoons of sugar.
Bake until crust is lightly browned and berries are hot, 25 to 30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

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