the

Gourmet Scoop
GREAT FRIENDS, GREAT FOOD
SEPTEMBER 2013 EDITION
STEAK SANDWICH WITH AVOCADO PEACH MANGO SALSA
2 strip loin or top sirloin steaks tsp. SUNSET SEASONED SALT 2 Tbsp. butter, room temperature 4 - 8 slices Italian-style white bread Season both sides of room temperature steak with SUNSET SEASONED SALT. Let sit for 10 minutes before placing on a medium-high grill. Grill for 4 minutes per side or until desired doneness. Remove to cutting board and rest for 5 minutes before slicing. Butter both sides of the bread and grill for 2 minutes per side. Use 4 slices for open face or 8 if you want top slices. Slice steaks crosswise in the thickness you want and place on bread slices. Top with AVOCADO PEACH MANGO SALSA... 1 ripe avocado 1 diced peach 1 cup PEACH MANGO HABANERO SALSA Peel avocado and remove pit, dice and add to PEACH MANGO HABANERO SALSA. Peel and dice peach, adding to salsa; mix well.

These summer recipes make it easy to eat and entertain seasonally, from steak on the BBQ, to fish and chips, crisp salads and more...Savour the flavours of the season with these favourites from Sunset Gourmet.
STUFFED BELL PEPPERS
6 bell peppers 1 lb (454g) ground chicken 3 tsp. OH! SO GARLIC 2 cups cooked rice, quinoa or couscous 2 Tbsp. extra virgin olive oil 1 red onion, nely chopped 1 red bell pepper, nely chopped 2 tsp. TRADITIONAL ITALIAN SEASONING tsp. SUNSET SEASONED SALT 2 Tbsp. SPINACH & HERB MIX

Check out your local Market for colourful bell peppers.

Cook rice, couscous or quinoa according to directions; set aside. Preheat oven to 375F. In a large fry pan, heat 1-2 Tbsp. extra virgin olive oil. Add red pepper and red onion. Saut until tender; set aside. Remove the tops of the peppers and clean out the inside. Place in lightly oiled pan (loaf pan works well). In a large bowl, combine the onion/pepper mixture, rice, meat and spices. (Meat is raw do not precook it.) Fill each pepper to the brim with mixture and drizzle with olive oil. Bake for an hour. Joe Clute - ON

BEER BATTER FISH AND ONION RINGS

8 - 10 x 4oz sh llets 2 medium onions, peeled 1 cups all-purpose our 1 Tbsp. OH! SO GARLIC 1 Tbsp. CHEESY BACON & CHIVE SEASONING 2 tsp. SUNSET SEASONED SALT 1 tsp. pepper 1 egg, beaten 1 x 12 oz (355ml) bottle or can of beer Vegetable oil for frying Heat oil in deep fryer to 365F. Do not use a basket in the deep fryer because the batter will stick. Rinse sh, pat dry and set aside. Slice onions into rings; separate and set aside. FOR THE BATTER: Combine the our with remaining dry ingredients; stir in the beaten egg. Gradually add the beer, stirring while pouring. If cooking both onion rings and sh, cook the onion rings rst and keep warm in oven while sh is cooked. Dip sh or onions into the batter, then drop one at a time into the hot oil. Turn once and cook until golden brown. Drain on paper towel lined, oven-proof dish. Keep warm in pre-heated oven. Alison Rancourt - ON

SUNSET GREEK SALAD

3 Tbsp. CREAMY VIDALIA ONION & POPPYSEED DRESSING 2 Tbsp. fresh lemon juice 1 tsp. TRADITIONAL ITALIAN SEASONING 1 tsp. OH! SO GARLIC 3 - 4 cucumbers, sliced 2 pints cherry tomatoes, halved 1 cup crumbled feta cheese Combine rst 4 ingredients to make dressing and let sit for one hour. Pour over cucumbers, tomatoes and feta. Toss to coat. Eryn Cummings - ON Use market-fresh cucumbers and local cherry tomatoes for the best flavour.

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MELON AND PROSCIUTTO SKEWERS
Love the simplicity with just two ingredients! honeydew melon or medium-sized watermelon 6 prosciutto slices (80 grams) 24 small skewers or large toothpicks GINGER WASABI TERIYAKI MARINADE & SIMMER SAUCE or TROPICAL PINEAPPLE PEPPERCORN SAUCE Cut melon into 1 inch cubes. Cut each slice of prosciutto into 4 small pieces. Wrap each piece of prosciutto around a melon cube and skewer. Use GINGER WASABI TERIYAKI MARINADE & SIMMER SAUCE or TROPICAL PINEAPPLE PEPPERCORN SAUCE for dipping.

Ask your Consultant about our new Fall Flavours!

HARVEST LEMON LOAF
1 package HARVEST BEER BREAD 1 x 12 oz can 7-Up or other lemony carbonated beverage 1 tsp. lemon peel, nely grated Juice from 1 lemon 2 tsp. sugar cup blueberries Icing (optional) Heat oven to 350F. Mix beverage with the HARVEST BEER BREAD and add lemon peel. Stir until moist and fold in blueberries. Spoon mixture into bread pan; bake for 30 minutes. While the bread is baking, add the sugar to the lemon juice; mix and set on top of stove near heat vent. When bread is done, remove from oven and pour the lemon mixture evenly over the top. Let cool; wrap in tin foil and leave for two days until the lemon avour mellows. Drizzle with icing if desired. Delicious as a tea bread or dessert. Nancy Eastaugh - ON

CRISP CUCUMBER SALSA

2 cups cucumber, peeled and nely chopped cup tomato, nely chopped cup red onion, chopped 2 Tbsp. fresh parsley, minced 1 jalapeo pepper, seeded and chopped 4 tsp. fresh cilantro, minced 1 tsp. OH! SO GARLIC cup sour cream 1 tsp. lemon juice 1 tsp. lime juice tsp. ground cumin tsp. SUNSET SEASONED SALT Tortilla chips In a small bowl, combine the rst seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and SUNSET SEASONED SALT. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Donna Gerlinger - MB

GRILLED FRUIT
6 peaches, nectarines, plums or a combination tsp. cinnamon tsp. nutmeg Vegetable oil for brushing 2 Tbsp. orange juice 2 tsp. TROPICAL PINA COLADA FROZEN DRINK MIX Preheat BBQ to medium. Slice fruit in half and sprinkle with seasonings. Brush fruit with oil and grill for 5 minutes per side. Remove from grill and slice or chop; place in a serving bowl. Combine TROPICAL PINA COLADA FROZEN DRINK MIX with orange juice and drizzle over grilled fruit. Serve alongside Harvest Lemon Loaf, pound cake or ice cream.

ROASTED RED PEPPER DRESSING

2 small red peppers tsp. OH! SO GARLIC 1 tsp. SPINACH & HERB MIX 3 Tbsp. balsamic vinegar

Roast peppers in oven at 425F for 15-20 minutes. Place roasted peppers in a blender with seasonings and vinegar. Blend and pour over fresh steamed vegetables. Eryn Cummings ON

GRILLED VEGETABLE PARCELS

15 - 20 baby potatoes 2 cups carrots, julienned or sliced 1 white onion 2 Tbsp. butter 1 tsp. TRADITIONAL ITALIAN SEASONING Wash and slice potatoes, leaving skin on. Prepare two large rectangles of heavy duty aluminum foil; divide the sliced vegetables and place in the center of each piece of foil. Dot with butter and season with TRADITIONAL ITALIAN SEASONING. Fold and seal foil packets and place on grill. Cook on medium heat with lid closed for 20 to 30 minutes or until tender.

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