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Long Weekend Recipe Guide

Long Weekend Recipe Guide

The long weekend is only days away and you’ve earned some R&R. Whether you’re heading up to the cottage, having a backyard BBQ or just relaxing at home, the May Two-Four weekend is the perfect time to sit back and put your feet up. Here are a few ways to make this weekend just that much more enjoyable.
Arnold palmer drink

Invite Arnie over

Mix up a batch of Arnold Palmers to serve to your guests or hog to yourself. This light refreshing drink is sure to quench your thirst and keep you cool on those hot summer days.
  • Equal parts lemonade and ice tea
  • Ice
Getting a little later in the day? Try mixing in some of your favourite liquor like Rum or like Arnie with Kettle One to kick it up a notch.

Stay fresh with these tasty recipes


Grilled Corn in the Husk with Cotija Cheese & Lime

Grilled Corn in the Husk with Cotija Cheese & Lime
- 2 Tbsp canola oil
- 4 corn cobs in husk
- 1/3 cup crumbled cotija cheese
- Juice of 1 lime
- 2 tsp chili powder
- ½ tsp kosher salt
1. Prepare a lightly oiled grill over medium high heat. Meanwhile, gently pull back the husk of the corn cob and remove all the hairs. Fold the husk back over the Cobb. Rub corn cobs with canola oil.
2. Grill corn in husk for 15 minutes, rotate the cobs every 5 minutes. Once grilled, pull the husks back and sprinkle the cobs with Cotija cheese, lime juice, chili powder and kosher salt. Serve warm.
3. For smaller servings try cutting the corn in half after its been cooked

Arugula, Watermelon and Feta Salad

Arugula, Watermelon and Feta Salad

-  ¼ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ¼ cup minced shallots (1 large)
- 1 Tbsp honey
- ½ cup good olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- ⅛ seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 oz good feta cheese, 1/2-inch diced
- 1 cup (4 oz) whole fresh mint leaves, julienned
1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
2. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Steak Salad with Onions and Cilantro Chimichurri

Steak Salad with Onions and Cilantro Chimichurri

2 large red onions, 1/2” thick rounds
olive oil
salt and fresh black pepper
1 1/2 lb (680g) flank steak (skirt or hanger are good too)
olive oil
salt and fresh black pepper
4 to 5 cups spinach leaves
3 to 4 cups baby arugula
1/2 cup hazelnuts, roughly chopped
For the Piquillo Pepper Balsamic Vinaigrette:
3 tablespoons finely chopped piquillo peppers (or roasted red pepper)
3 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
3/4 cup olive oil
For the Cilantro Chimichurri:
4 cloves garlic, minced finely
3/4 cup chopped cilantro
1/3 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon paprika (hot or sweet)
1/2 teaspoon salt
For the piquillo pepper balsamic vinaigrette:
1. In a medium bowl, whisk together the chopped piquillo peppers, balsamic vinegar, mustard, honey, salt and pepper.
2. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing.
3. Set aside.
For the cilantro chimichurri:
1. Combine all the ingredients together in a small bowl.
2. Set aside.
Grill the onions:
1. Heat a grill (or grill pan) to medium direct heat.
2. Drizzle the onions with olive oil and generously season them with salt and fresh black pepper on both sides.
3. Grill for about 3 minutes on each side until nicely charred.
Grill the steak:
1. Heat the grill (or grill pan) on medium-high direct heat.
2. Drizzle the steak with olive oil and generously season with salt and fresh black pepper on both sides.
3. Grill the steak for 3 1/2 to 4 minutes on each side for medium-rare or 4 1/2 to 5 minutes for medium. ONLY FLIP THE STEAK ONCE!
4. Remove the steak from the grill and allow to rest for at least 5 minutes before slicing.
1. Toss the spinach and baby arugula with some of the dressing. The quantity for the vinaigrette above makes more than you should dress the salad with! Plate the dressed greens onto a platter.
2. Arrange the grilled onions on top of the greens and scatter the chopped hazelnuts over top.
3. Slice the steak, against the grain, into 1/3” thin strips. The thinner the better. Just be sure you are cutting against the grain of the steak or else it will be too tough to chew.
4. Place the sliced steak over the salad and drizzle with the chimichurri.
5. Serve with the remaining vinaigrette and chimichurri on the side. Enjoy!

Don’t forget the Tunes

No weekend is complete without a soundtrack to your day. Try this playlist out when grilling or relaxing this weekend. 
“Ticket to Ride” – The Beatles
“Born to Run” – Bruce Springsteen
“I Wish” – Stevie Wonder
“On the Road Again” – Willie Nelson
“Chicken Fried” – The Foundation
“For What It’s Worth” – Buffalo Springfield
“Proud Mary” – Tina Turner
“Traveling Band” – Clearance Clearwater Revival
“Sweet Home Alabama” – Lynyrd Skynyrd
 “It’s Still Rock and Roll to Me” – Billy Joel
“Superstition” – Stevie Wonder
“(I Can’t Get No) Satisfaction” – Rolling Stones
“Bohemian Rhapsody” – Queen
“Born to Be Wild” – Steppenwolf
“Gimme All Your Lovin’ ” – ZZ Top
“Signed, Sealed Delivered, I’m Yours” – Stevie Wonder
“Life on Mars” – David Bowie
“Little Red Corvette” – Prince
“Route 66” – Chuck Berry


Posted: 5/17/2017 10:00:00 AM by Meadowbrook

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