• 3/4 lb. Flank Steak
• 1/4 tsp. Montreal Steak Spice
• 1/2 cup Chopped roasted red pepper, blotted dry
• 1/3 cup Light herb and garlic cream cheese
• 4 Crusty whole-grain rolls, slit
• 2 cups Fresh spinach leaves, lightly packed

Preheat broiler.  Sprinkle both sides of steak with first amount of steak spice.  Place on greased baking sheet.  Broil on top rack in oven for about three minutes until desired doneness.  Transfer to cutting board.  Cover with foil.  Let stand for 10 minutes.

Meanwhile, combine red pepper and cream cheese in small bowl.  Spread on bun halves.

Thinly slice steak diagonally across the grain.  Sprinkle with second amount of steak spice.  Arrange beef over cream cheese mixture on each bun.  Top with spinach.  Set bun tops over spinach.  Makes 4 sandwiches.

Ingredients

• 2 Tbsp. refrigerated or frozen egg product, thawed
• 1 Tbsp. cider or white wine vinegar
• 1 Tbsp. fresh lemon juice
• 1 tsp. kosher salt or 3/4 tsp. salt
• 1 tsp. ground mustard
• 1-1/2 cups peanut oil
• 1 tsp. garlic (about 2 cloves)
• 1 Tbsp. boiling water

Directions

1. In medium glass bowl combine egg product, vinegar, lemon juice, salt, and mustard; whisk until smooth. Whisk in 1 tablespoon of the oil a few drops at a time. Gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes.
2. On cutting board finely chop garlic. Sprinkle with a inch of salt and rub with the side of a knife to form a paste. Transfer paste to small glass bowl. Add boiling water; let stand 2 minutes. Stir into mayonnaise. Refrigerate, covered, up to 3 days. Makes about 1-3/4 cups.

Ingredients

• 1 cup of water
• 1/4 cup of shortening
• 1 1/2 tbsp. sugar
• 1 tsp. salt
• 1 1/2 pkg. active dry yeast
• 1/2 cup of lukewarm water
• 3/4 cup of yellow cornmeal
• 3 or 3 1/2 cup of flour

1. Heat 1 cup water, shortening, sugar and salt until shortening melts.
2. Cool to lukewarm.
3. Soften yeast in 1/2 cup lukewarm water.
4. Combine yeast and shortening mixtures in large bowl.
5. Add cornmeal and flour to shortening mix and knead until smooth and workable.
6. Oil pizza pans with olive oil and sprinkle with cornmeal.
7. Press dough into pans and pierce with a fork several times.
8. Bake in 425 degree preheated oven for 7 minutes.
9. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes.

Garden Pizza Topping

1. 2 tbsp. oil
2. 2 sm. zucchini, sliced very thin
3. 1 med. red onion, chopped
4. 2 broccoli stalks, chopped
5. 8 oz. Chinese pea pods
6. 2 sweet red peppers, diced
7. 2 yellow peppers, diced
8. 1 tbsp. thyme
9. Black pepper, to taste
10. 2 oz. Parmesan cheese

Preheat oven to 450 degrees. Saute zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 pre baked pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.

If that isn’t enough for you, check out this video on YouTube on how to make your own Chicago style deep dish pizza.

Ingredients

• 6 oz (175 g) bittersweet chocolate, chopped
• 4 oz (125 g) unsweetened chocolate, chopped
• 2/3 cup (150 mL) butter
• 1/2 cup (125 mL) espresso or strong brewed coffee
• 2 tsp (10 mL) instant coffee granules
• 1 tbsp (15 mL) vanilla
• 2 cups (500 mL) granulated sugar
• 4 eggs
• 1-2/3 cups (400 mL) all-purpose flour
• Pinch salt

Topping:

• 8 oz (250 g) white chocolate, chopped
• 2 tbsp (25 mL) butter
• 40 chocolate-covered espresso or coffee beans

Preparation:

1. Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
2. In large heavy saucepan, melt together bittersweet chocolate, unsweetened chocolate, butter and espresso, stirring occasionally. Let cool slightly.
3. Dissolve coffee granules in vanilla; stir into chocolate mixture. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.
4. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 20 minutes. Let cool completely in pan on rack.

Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over base. Let stand for 5 minutes. Score top to form 40 bars; top each with 1 espresso bean. Refrigerate until topping is set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)

Ingredients:

• 1-1/2 cups (375 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1/4 cup (50 mL) cold butter, cubed
• 1/4 cup (50 mL) lard or cold butter, cubed
• 1 egg yolk
• 1 tsp (5 mL) vinegar
• Ice water

Filling:

• 6 slices bacon
• 1 onion, finely chopped
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 4 eggs
• 1/2 cup (125 mL) milk
• 1/4 cup (50 mL) 6% cream
• 2 tbsp (25 mL) dijon mustard
• 3/4 cup (175 mL) shredded Gruyère cheese

Preparation:

1. In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or enclose in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed pastry stand at room temperature for 15 minutes before rolling.)
2. On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) fluted quiche pan or pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.
3. Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels.

1. Drain fat from pan. Fry onion, pepper and salt over medium heat until softened, about 4 minutes.
2. In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with onion. Brush mustard over base of pastry shell; sprinkle with cheese. Pour in egg mixture.
3. Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes.

(Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 20 minutes.)

Ground beef chuck with at least 20 percent fat produces the juiciest burgers.

Ingredients

Serves 4

• 1 1/2 pounds ground beef chuck (80 percent lean)
• Vegetable oil, for grates
• Coarse salt and ground pepper
• 4 hamburger buns, split and lightly grilled or toasted
• Lettuce, tomato, or other toppings, as desired

Directions

1. Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
2. Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
3. Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.

To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out.

Ingredients

• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon packed dark brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground chipotle chile 
• 1/2 teaspoon freshly ground pepper 
• 1 4-pound chicken 
• 1 12-ounce bottle beer, preferably pale ale or American lager, divided

1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).
5. Close the lid and roast undisturbed for 45 minutes.
6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Serve with corn tortilla chips.

8 servings (makes about 4 cups)

Ingredients:

• 1/2 small white onion, finely chopped (about 1/2 cup)
• 2 small serrano chili peppers, stemmed, seeded and chopped
• 1/2 cup finely chopped cilantro leaves
• 1 teaspoon kosher salt, plus more to taste
• 5 medium Hass avocados
• 2 medium ripe tomatoes, seeded and chopped (not peeled)

Directions:

1. Combine half of the chopped onion, the chili peppers, half of the cilantro and the salt in the bowl of a food processor; pulse for a few minutes until a coarse paste has formed.
2. Transfer to a medium mixing bowl. Cut the avocados in half, discard the pits and scoop the flesh into the bowl. Use a wooden spoon to mash the avocado with the paste. Add the tomato and the remaining chopped onion and cilantro; mix well and adjust seasoning to taste. Serve immediately.

• 2 pounds Roma tomatoes, cut in half lengthwise
• 1 medium white onion, cut into six wedges
• 1 large garlic clove, halved
• a couple pinches of finely ground sea salt
• 2-3 tablespoons of extra-virgin olive oil
• 1 medium dried chile pepper, soaked in boiling water until softened, and then drained
• 1 -2 chipotles in adobo sauce (canned)
• 1/2 cup cilantro, roughly chopped
• Heat oven to 400F degrees.

1. Place the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet.
2. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.
3. Puree the chiles with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro.
4. Makes about 2 1/2 cups.

Adapted from 101 Cookbooks

• 1 large potato
• 2 tbsp olive oil
• salt
• pepper
• rosemary 
• chili

1. Slice the potato very thinly with a mandoline.
2. Preheat oven to 180 degrees C.
3. Put potato on parchment paper, one layer.
4. Brush with oil, and add whatever seasoning you want. (I used flavored salts - the chili salt was delicious here).
5. Bake for 10-20 minutes - watch closely.

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat.

Coffee rub:

• 1 tablespoon freshly ground coffee
• 2 teaspoons (packed) golden brown sugar
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

• 1 chicken (3 lbs average)
• 1 tsp salt
• 10 cloves garlic, peeled
• 2 tablespoons butter, melted
• 2 tablespoons Hungarian paprika
• 2 teaspoons salt

1. Sprinkle the inside of a 3 lb chicken with 1 teaspoon salt. Peel the cloves of garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.
2. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush chicken with butter mixture.
3. Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear.

• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
2. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Another version of Deviled Eggs

• 6 eggs
• 1/4 tsp prepared mustard
• 1/8 tsp dill
• 3 tbsp mayonnaise
• 1/8 tsp white pepper
• 1/8 tsp paprika
• 1/8 tsp salt
• 1-2 tsp milk

1. Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
2. Remove from heat and place in ice water. Let cool down to room temperature.
3. Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
4. Mash egg yolks with a fork and add all ingredients except for paprika.
5. If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
6. Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
7. Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.

• 1 beef flank steak (about 1 pound)
• 1 env onion soup mix
• 1/4 c vegetable oil
• 1/4 c lime juice
• 1/4 c water
• 2 garlic cloves – minced
• 1 tsp grated lime peel
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 1 med onion -- thinly sliced green, red, yellow peppers – julienned
• 1 tbsp cooking oil
• 8 flour tortillas warmed

1. Place flank steak in a glass dish.
2. Combine the next nine ingredients; pour over meat.
3. Cover and refrigerate 4 hours or overnight.
4. Drain and discard marinade.
5. Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well. Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender.
6. Slice meat into thin strips across the grain; place on tortillas.
7. Top with vegetables; roll up and serve immediately.

• 4 pounds cubed steak
• 1/4 cup flour seasoned with Salt and pepper
• 3 tablespoons fat
• 1 medium onion
• 1/8 teaspoon pepper
• 1 tablespoon vinegar
• 2 tablespoon lemon juice
• 1/2 cup of ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoons salt
• 1/2 cup of water
• 1 tablespoon of brown sugar

1. Flour and season steak and brown in fat.
2. Add chopped onion, brown lightly.
3. Mix ingredients, pour over steak.
4. Cover slightly.
5. Cook slowly 35 minutes, or until steak is tender.

Source: From Peggy Matheny: A Taste of West Virginia: A Book of Favorite Recipes.