Serve these on your BBQ burger or steak, easy and so delicious!
Instructions:
Cook the onions and mushrooms in the butter in a large skillet over medium high heat. About 3-5 minutes.
Stir in the brandy to deglaze the skillet and add BBQ sauce. Turn heat to low, and cook for an additional 10 minutes, stirring occasionally until nice and thick. We like to serve on top of a burger or steak.
We're excited to share one of our favourite BBQ guru's recipes. John created this recipe for Johnston's pork, and we thought it was the perfect addition to BBQ month. And, well, in our world, scotch eggs they are the perfect addition to any salad.
If you are ever in Steveston be sure to stop in at the Hog Shack, John's food is amazing. You won't be disappointed with their epic BBQ and craft beer.
Ingredients:
Instructions:
Scotch Eggs
Soft boil eggs, peel and set aside. Use enough sausage meat to cover soft boiled eggs. Wrap a bacon strip over the covered egg and secure with toothpicks. Smoke until inside temperature hits 160F (you can also do these in the oven)
Salad
Cut the bacon into strips, cook until crispy. Reserve bacon fat and bacon bits.
Put egg yolks, mustard, salt, pepper, garlic, sugar, anchovies, lemon juice, tobasco, Worcestershire sauce, and pickle juice into a food processor. Blend until all the ingredients are smooth. Slowly add the vegetable oil and rendered bacon fat in the mixture.
Add Parmesan cheese and mayo, blend until smooth Dress the romaine lettuce with desired amount of dressing (can also substitute with kale). Toss with croutons, bacon bits, and more Parmesan cheese.
The local peaches are SO good right now. How could we resist!
Ingredients:
Instructions:
Combine the ingredients in blender and pour into pouches. Use a funnel for easy filling.
Zip closed and place in freezer for fifty minutes or until frozen. You can get your zipzicles online or by visiting us in the store. See you soon!
A tasty little appetizer that features fresh, local, seasonal! Blackberry & Proscuitto Crostini with Fresh Chèvre
Instructions:
Preheat broiler. Slice baguette into 16 diagonal slices. Place bread on broiler pan and broil 4 minutes or until golden brown, turning once; set aside.
Bring balsamic vinegar and sugar to a boil in a saucepan over medium heat. Boil 10 minutes or until reduced to ½ cup. Remove from heat and stir in blackberries. Cool completely.
Combine chevre, garlic, Italian seasoning, pepper and milk in a blender or food processor and blend until smooth. Cut prosciutto slices crosswise into 3 pieces.
To assemble, brush balsamic reduction on each slice of baguette and spread with about 1 1/2 teaspoons cheese mixture.
Top with 1 piece prosciutto and 1 blackberry from the balsamic reduction. Repeat with remaining ingredients.
Local corn is so sweet and delicious right now...the addition of Haupy's Beaver Rub and a little smoke from the grill, takes it over the top! Give this grilled corn recipe a try!
Ingredients:
Instructions:
Pull the husks back from the corn, but leave them attached at the stem.
Remove and discard the silks. Pull the husks back up around the corn. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.
Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
Generously roll in butter and sprinkle with Haupy's beaver rub.
Talk about unique summer cocktails!? These Sangria zipzicles are a crowd pleaser!
Sangria freezies are the perfect way to cool off!
Ingredients
Instructions:
Mix all ingredients in bowl. Using a funnel pour into pouches and zip closed. Freeze upright. May not freeze completely solid due to alcohol content. Cheers!
