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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
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
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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.
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.
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
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