Pork Shoulder Steaks & Loaded Baked Potatoes with Bacon and Cheddar

Pork Shoulder Steaks

Ingredients

4 shoulder blade steaks
1/2 tbs cooking oil 
salt and pepper for seasoning
1/4 cup olive oil
1 cup your favourite flavourful lager 
4 cloves garlic, minced
1/2 tbsp cumin
1 tbsp paprika
1 tsp salt
1/2 tbsp dried oregano or 3-4 sprigs fresh 

Directions

Take the marinated steaks out the fridge and let them come to room temperature.

Heat your grill to medium-high (about 400 F for gas or 375 F for charcoal, coals will have a faint coat of ash). If using a grill-pan on the stove top heat it over medium-high heat.

Scrape off the marinade from the steaks and discard it. Grill for 7 minutes on each side, depending on how thick they are until the internal temperature reaches 145 F.  Season with salt and pepper a little before you flip them (the first side) and a few minutes before you remove them from the grill (the other side). Juices should run clear.

Let the steaks rest, loosely tented with foil (optional) for 3-5 minutes before slicing.

Photo & Recipe Credit: Craft Beering

Loaded Baked Potatoes with Bacon and Cheddar

Ingredients

4 large russet potatoes
1/4 c. butter
1/4 c. Dairyland sour cream
1/4 c. freshly chopped chives
2 green onions, thinly sliced, white and green parts divided
3/4 c. shredded Armstrong Cheddar
6 slices Maple Leaf crispy bacon, crumbled
kosher salt
Freshly ground black pepper 

Directions

Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.

Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add butter, sour cream, chives, green onion whites, half the cheddar, and half the bacon. Season with salt and pepper.

Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon.

Photo & Recipe Credit: Delish