ONE MAN’S KITCHEN
VINCE PUCCI
Capture the fl avour of summer At last summer is upon us. It’s time to get
out of the kitchen, dust off the barbeque and do some outdoor cooking. There is nothing that says or captures the
feelings of summer better than the much-loved smoky fl avour of barbecued foods cooked on a grill.
What some people don’t realize is that there
is a difference between grilling and barbecuing. Barbecuing (ribs, pork shoulder or brisket)
means low heat and long, slow cooking. The low temperature and length of time the meat is cooked allows the food to soak up the smoke and fl avours, and to become very tender and moist. Grilling (burgers, hot dogs, steak and
seafood) is what most people are familiar with. It’s the method of cooking food hot and fast. Cooking outside your house is a long-
established summer tradition, much loved and enjoyed in Canada and the U.S., from campfi res to outside fi replaces and barbeques. Gathering friends and family in the backyard for a relaxed afternoon of conversation and good food is
one of the highlights of summer,. And grilled food just tastes better than
traditionally-cooked foods. The hot grill provides that savory grill taste we all know and love. If you love to cook outdoors, you don’t
have to be a professional chef to create mouth- watering meals. Everyone loves grilling, even hesitant cooks. It doesn’t take prior experience to become a competent back yard chef. Starting with the basics of grilling burgers or hot dogs, one can learn while building up a repertoire of more complex dishes. All you really need are
30 BOUNDER MAGAZINE
Heat your grill to medium heat. Season your steak with salt and pepper. Cook for 6 minutes on each side for medium- rare. If you prefer medium, cook for 8 to 10 minutes per side. Remove steak from heat. Cover and let rest for 5 minutes before slicing. Trim excess fat. Cut into 1/4-inch thick slices, and transfer to a plate or platter. Ladle on the Gorgonzola or Blue Cheese Cream Sauce.
Gorgonzola Cream Sauce
1 tablespoon butter 1/2 cup sliced mushrooms 1 shallot, minced 1 cup heavy cream 1/4 pound of Gorgonzola Cheese Salt and pepper to taste
Heat a medium saucepan and add butter to melt. Sauté shallots and mushrooms until tender. Add heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. For wine pairing with this recipe, I would recommend a medium bodied red wine which has rich and spicy fl avors. (Malbec wines, Syrah wines and Barbera wines).
Buon Appetito!
www.bounder.ca
some great recipes, barbecue tips and techniques. Raised as a child on a Mediterranean diet,
I am not a meat-and-potato kind of guy, but I do love and enjoy a nice juicy steak cooked on the barbecue. One of my favorite recipes for barbecue steak is Sliced New York Sirloin, topped with Blue or Gorgonzola Cheese Sauce.
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