July 22, 2011: Grilled Sezmu Ribeye steak
Chef Norm Strim
Published Friday, July 22, 2011 9:35AM EDT
Grilled Sezmu Ribeye steak with Gorgonzola, Madagascar green peppercorns and Nonna Pia's Balsamic Reduction
- 1 Sezmu Ribeye Steak
- 20 - 30 g Gorgonzola cheese
- 1 tablespoon Madagascar green peppercorns
- 1 tablespoon Nonna Pia's Classic Reduction
- Grill steak to desired doneness.
- With one minute left in cooking, place Gorgonzola on steak and melt slightly.
- Remove from grill and place on plate.
- Sprinkle with peppercorns.
- Drizzle with Nonna Pia's reduction.
Grilled asparagus, red onion and sweet bell pepper with Parmigiano Reggiano
- 1 medium red onion
- 1 orange bell pepper
- 1 bunch of fresh asparagus
- ½ cup extra virgin olive oil
- 6 cloves of fresh garlic crushed
- Juice of one fresh lemon
- Grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
- Trim vegetables and place in shallow bottom bowl.
- Add olive oil, garlic, lemon juice, salt and pepper and toss till well coated.
- Let stand a minimum of one hour -- up to 3 hours if possible.
- Place vegetables on a grill pan and grill on medium-high heat until vegetables are browned yet still slightly crisp, approximately 8 -12 minutes.
- Sprinkle with Parmigiano Reggiano in the last minute of cooking to melt the cheese.
- Place on plate and drizzle with Nonna Pia's Strawberry and Fig Reduction.
Bruschetta with fresh tomatoes and basil, topped with blue cheese drizzle and Nonna Pia's Rosemary Infused Classic Balsamic Reduction
- 1 rustic loaf or focaccia (approx. 4" x 12" loaf)
- 4 medium tomatoes
- 2 ounces fresh basil
- 4 cloves fresh garlic
- ½ teaspoon salt
- ½ tablespoon fresh squeezed lemon juice
- 1 teaspoon fresh ground pepper
- 8 fluid ounces olive oil
- 125 g Danish blue cheese
- 3 fluid ounces milk
- Nonna Pia's Classic Balsamic Reduction
- Dice tomatoes into ¼-inch pieces and place in medium size mixing bowl.
- Remove basil leaves from stems and dice leaves finely and add basil to bowl.
- Peel garlic and crush using garlic press into bowl with tomatoes and basil.
- Add olive oil and salt and pepper and mix thoroughly. Allow it to rest for 30 minutes to infuse flavours.
- Cut loaf in half horizontally and place both halves on baking sheet.
- Spread bruschetta mixture evenly over both halves. Drizzle remaining oil from mixture on bread evenly.
- Place on indirect heat on BBQ cooking at 300 – 330 degrees for 15 - 20 minutes.
Blue cheese drizzle (use hand mixer to blend)
- Place blue cheese in mixing cup that will fit the head of hand mixer.
- Add milk and blend with hand mixer. Add lemon juice and mix until the consistency is that of a creamy dressing.
- Place mixture in piping bag. If you don't have a piping bag, take a small Ziploc bag and put mixture into it. Make a small cut on one of the bottom corners of the Ziploc bag. You will squeeze the drizzle through that hole onto the bruschetta. Do not make the cut too large, an 1/8th of an inch at most. Once bruschetta is cooked, remove from sheet and place on plate, cut into personalized pieces
- Generously drizzle balsamic reduction on bruschetta and follow with blue cheese drizzle forming a lattice with the two colours (black and white).