Archive | May, 2013

Recipe: Best Ever Steak Marinade

18 May

It’s FINALLY summer which means it’s time to break out the BBQ. All winter long, one of the summer treats I crave the most is a nice grilled steak.

While there’s nothing wrong with a nice rib eye seasoned with some Montreal Steak spice and grilled to medium rare, Mr. Bacon prefers steak with a bit of a flavour kick so we wind up making steaks with this marinade more often. I use top sirloin steaks. They often go on sale in a ‘club pack’ of two for around $12-$14. That’s a lot of decently tender beef for the price so keep an eye out!

Best Ever Steak Marinade

Best Ever Steak Marinade | baconavecbacon.com

3/4 cup white vinegar
2 tablespoons chili powder
1/2 teaspoon pepper
1 large clove garlic, minced
2 cups tomato juice (I buy the small six pack of cans so I always have tomato juice handy without having to open a giant can)
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon allspice
2 tablespoons vegetable oil

Pour all of the ingredients into a large ziplock bag. Throw the steak in and prick it with a fork to let the marinade seep into the meat. Seal the bag up and marinate for 24 hours or overnight.

Grill the steak basting with the reserved marinade.

Let the meat rest for at least 10 minutes before slicing.

Advertisements

Recipe: Baked French Toast With Strawberry Sauce

11 May

Spring has sprung and I’m starting to crave all of the fresh flavours of summer. One of my favourites is this lovely strawberry sauce that my mom used to make when we were camping. You can also make this with fresh strawberries but I find the frozen ones work just as good.

Baked French Toast with Strawberry Sauce | baconavecbacon.com

Strawberry Sauce

1 bag frozen strawberries (whole or sliced)
1/2 cup sugar
3 tablespoons cornstarch
1/4 cup juice (apple is good)

In a large glass bowl, defrost the strawberries for a few minutes in the microwave. They should be slightly soft but not fully defrosted. When ready throw them into a blender or food processor with the sugar. Create slurry from the juice and the cornstarch and throw that in as well. Blend until smooth.

Place the mixture back into your big glass bowl and microwave on high for approximately 6-8 minutes, stirring every 2 minutes or until the sauce thickens.

The sauce can be reheated (you may need to thin with a little more juice) and kept in the fridge for a week or so. Try it on pancakes, ice cream or other desserts.

 

Baked French Toast
1/2 loaf of bread
4 large eggs
1 1/2 cups milk
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons vanilla

Rip the bread into bite sized pieces and arrange in a greased 8×8 or 9×9 dish. Beat the remaining ingredients and pour over top of the bread. Cover and store overnight in the fridge.

The next morning, preheat the oven to 350 degrees and sprinkle the top with a bit more sugar and a pinch of cinnamon if you’d like. Bake uncovered for about 60 minutes and serve warm.