Well-kept secrets that our chefs are offering up for your cooking enjoyment.
These recipes are from a number of the participating advertisers you will find within our dining section so you can even try these out beforehand at the restaurants themselves. The area is well known for its exquisite mix of local and international dining options.
Walter’s, The Sawridge Inn, Bison Sirloin with Peach Whiskey Peppercorn Jus
Ingredients
6-7oz Bison Top Sirloin, cleaned and trimmed
500ml DemiGlace (or beef gravy)
60ml Whiskey
60g Peaches (fresh or canned)
3tbsp Green Peppercorns
Directions
Season bison top sirloin with salt and pepper and set aside.
In a small sauce pan pour in whiskey and peppercorns and reduce liquid by half.
Add peaches to reduced whiskey along with demi glace.
Simmer for 20 minutes and puree using immersion blender until well blended.
Grill the bison sirloin on high heat until medium rare.
Allow 4 minutes of resting time before serving sirloin with potato, sauce and vegetable accompaniment.
Yields 6 portions - showed here with optional grilled scampis.
Lou Lou’s Restaurant Roasted Veggie Salad
Ingredients
1/2 butternut squash
1 Red Peppers
1 Green Peppers
1 Portabello Mushrooms
6 Asparagus spears
Directions
Place veggies on a tray and coat with olive oil and a little Italian seasoning.
Cook at 425° F for about 15 minutes, turning once during cooking.
Serve hot on a bed of fresh romaine lettuce. It’s best with our in house Sesame Ginger dressing, but there is also Ranch, Sundried Tomato or a Golden Italian. Enjoy!
Soft Rock Restaurant Eggs Benny
Hollandaise Sauce
½ cup of butter
3 egg yolks
½ tsp salt
2 tbs lemon juice
pinch of chili pepper
Directions
In saucepan melt butter. Place other ingredients in blender.
With blender turned on, slowly pour in melted butter.
Poach 2 eggs.
Add poached eggs on to a toasted English muffin, add asparagus and salmon, then pour the Hollandaise over the muffins.
