Directions for: Alberta Love
Ingredients
Parmesan Fingerlings3 fingerling potatoes
Olive oil
Salt and pepper
1 Tbsp grated Parmesano Grana Padano
1 tsp chopped fresh chives
Charred Lemons (2 servings)1 lemon, halved crosswise
Blackening Spice (omit from vegetarian version)2 Tbsp ground black pepper
1 Tbsp sweet paprika
1 tsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground thyme
1 Tbsp mustard powder
Chimichurri1 cup loosely-packed flat leaf parsley
cup roughly chopped green onion
cup loosely packed fresh thyme
2 cloves fresh garlic
cup loosely-packed oregano
2 Tbsp fresh lime juice
cup fresh orange juice
tsp ground black pepper
Salt, to taste
Baby Bok Choy (1 serving)5 halves baby bok choy
1 clove garlic, thinly sliced
2 pinches chili flakes
1 Tbsp vegetable oil
Steak (1 serving)6 oz bison tenderloin
Salt
Blackening Spices
Mushroom Toast (vegetarian option; 1 serving)1 cup drained and rinsed cannellini beans
cup water
Sidewalk Citizen Staple Sourdough
1 Tbsp Chimichurri
2 Tbsp olive oil
1 cup chopped cremini mushrooms
1 cup shiitake mushrooms, sliced
1 cup oyster mushrooms, torn
1 Tbsp freshly picked thyme
Tbsp chopped garlic
Salt and pepper, to taste
Directions
Parmesan Fingerlings1. Preheat oven to 350F.
2. Toss fingerlings in olive oil, salt and pepper. Bake in preheated oven for 45 minutes. Let the fingerlings rest at room temperature.
3. once just cool enough to handle, press the cooked fingerlings with your palm to partially crush them. Sprinkle with Parmesan and chives.
Charred Lemons (2 servings)1. Slice lemon in half. Place lemon halves cut-side down on hot grill. Grill until charred. Set aside.
Blackening Spice (omit from vegetarian version)1. Combine all ingredients and mix together thoroughly. Set aside for steak preparation.
Chimichurri1. Combine all ingredients in a food processor and puree till slightly chunky.
Baby Bok Choy (1 serving)1. Heat pan over high heat with oil. Add baby bok choy. once it starts to change colour, add garlic and chili flakes.
Steak (1 serving)1. Score tenderloin -inch deep in crosshatch pattern. if using skirt steak, do not score. Sprinkle with salt and add generous amount of blackening spice to both sides and rub into meat.
2. Pan sear over high heat or grill over high heat. Sear or grill until the spice rub blackens and sticks to steak, flip and repeat. Cook until medium rare. Clean pan or grill between batches.
Mushroom Toast (vegetarian option; 1 serving)1. Puree cannellini beans and water in food processor until smooth.
2. Slice sourdough loaf crosswise into 1-inch-thick slices. Lightly drizzle bread slice with Chimichurri. Toast bread just to warm through and create a light crunch.
3. over medium high heat, add olive oil to a saut pan and heat. Add cremini mushrooms and season with salt and pepper.
4. once the cremini mushrooms have browned and soften slightly, add shiitake mushrooms. Saute until shiitake mushrooms soften slightly and add oyster mushrooms; saut until oyster mushrooms begin to soften.
5. Add garlic and thyme. Add 4 Tbsp cannellini bean puree mixture to saut pan and toss mixture to coat. Spoon mixture onto warm toast.
Source and Credits
Juno Awards 2016
Recipes Copyright Roger Mooking 2016
Image by Nikolai Cuthill
See more: Bake, Beef, Cheese, Herbs, Main, Potatoes