BBQ & Blueberries!

Bull’s-Eye Dark Beer Steak

2-4 Steaks - T-Bone or Wing Steak *
½ Bottle Bull’s-Eye BBQ Sauce*
1 Can of Dark Beer
100 ml Worchester Sauce
1 tbsp. Course Salt
½ tbsp. Course Black Pepper
½ tbsp. Club House Paprika

1. Mix the beer, Worcester sauce, salt, pepper, paprika and, , your Bull's-Eye BBQ sauce.
2. Place the steak in the marinade and make sure it's fully immersed. Leave chilled for at least 3 hours.
3. After it's marinated, allow the steak to reach room temperature.
4. Get the BBQ hot .
5. Grill the steak according to your preference. Remove from the grill. Wrap in baking paper & leave to rest for 5-7 minutes. Serve with your favourite sidekick. Now it's time to enjoy the masterpiece. You deserve it.

Roasted Yam & Blueberry Kale Salad

Salad:
1 head kale, stemmed and finely chopped
1 yam, peeled and diced into 1” cubes
1/2 cup walnuts
1/2 cup goat or sheep feta cheese
1 cup BC blueberries*

Dressing:
1 large shallot, peeled & finely diced
5 tbps. Olive oil
4 tbsp. water
3 tbsp. Uncle Luke’s maple syrup or honey
1 tbsp. Apple cider vinegar
1/2 Lemon, juiced
1/2 tsp salt

Preheat the oven to 400F. Peel & dice the yams into 1 inch cubes. Place on a parchment lined baking sheet & roast for 30 minutes. Heat a small frying pan over low-med heat with 1 tbsp oil. Peel & mince the shallot & fry just until clear. Place cooked shallot along with all other dressing ingredients in the food processor and blend until creamy. De-stem the kale & chop into small bite size pieces (the smaller the better). Place the kale into the salad bowl add the dressing, top with walnuts, feta, blueberries & yams.

Blueberry Custard Pie

1 9” Tenderflake pie crust*, unbaked
2 cups fresh BC blueberries *
1 Tablespoon Rogers flour*
1 cup Rogers sugar*
1 cup evaporated milk
3 large eggs slightly beaten
1 Teaspoon vanilla Dash of cinnamon

Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe. Place berries in the pie crust, set aside. Place the flour and sugar in a medium bowl, whisk together to incorporate. Gradually add the milk to the flour mixture while whisking, whisk until mixture is smooth. Whisk in the eggs, cinnamon and vanilla until well blended, pour mixture over the berries. Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes longer. Cool completely before serving. *Note: If the crust starts to brown more than your liking while baking, place foil around the crust.

* In Sale Flyer July 12-18, 2020
Recipe Credit: Bull’s-Eye, BC Blueberries & Bunny’s Warm Oven