Mac and cheese with smoked meat and other recipes

MAC AND CHEESE WITH SMOKED MEAT

Portions : 4 - Preparation : 15 minutes - Cooking time : 25 to 30 minutes

Ingredients

• 450 g (1 lb) Québec beef smoked meat
• 45 ml (3 tablespoons) butter
• 75 ml (5 tbsp) flour
• 500 ml (2 cups) milk
• 1 pinch nutmeg
• 500 ml (2 cups) Le boucan cheese
• 500 gr (17 oz) macaroni, cooked al dente
• 60 ml (4 tablespoons) onion jelly
• 125 ml (1/2 cup) panko breadcrumbs
• salt and freshly ground pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. On barbecue grill, sear smoked meat slices for 2 minutes on each side.
3. Reserve two whole slices of smoked meat and chop the rest.
4. Melt the butter in a saucepan, then stir in the flour and cook the mixture (the roux) for 1 minute. In the same saucepan, gradually whisk in the milk.
5. Once the mixture has thickened, stir in the nutmeg and half the cheese.
6. In a large bowl, add the resulting mixture, cooked pasta, onion jelly and minced meat and stir. Check seasoning.
7. Place the mixture in a gratin dish. Top with 2 slices of smoked meat, sprinkle with remaining cheese and breadcrumbs.
8. Place the gratin dish on the barbecue grill, cooking indirectly with the lid closed, at 220°C (425°F), for 15 to 20 minutes.

MUSTARD AND BLUEBERRY FILET MIGNON

Portions : 4 - Preparation : 10 minutes - Marinade : 60 minutes - Cooking : 30 minutes

Ingredients

• 4 Québec beef tenderloins
• 75 ml (5 tablespoons) Dijon mustard
• 75 ml (5 tbsp.) blueberry jam
• 60 ml (4 tbsp.) olive oil
• 1 lemon, juice
• 5 ml (1 tsp.) thyme
• salt and pepper to taste

Potatoes with shallots

• 1 l (4 cups) potatoes Grelot
• 1 l (4 cups) small Savoura cherry tomatoes
• 1 l (4 cups) gray shallot
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) maple syrup
• 60 ml (4 tablespoons) olive oil
• 60 ml (4 tbsp.) butter
• salt and pepper to taste

Preparation

1. In a bowl, combine mustard, blueberry jam, olive oil, lemon juice, thyme, salt and pepper.
2. Add the meat, coat with the mixture and marinate in the fridge for 1 hour.
3. Preheat barbecue to maximum heat.
4. On the grill, sear the meat for 2 to 3 minutes on each side.
5. For medium-rare, medium or well-cooked, continue cooking indirectly, with the lid closed, for 5 to 8 or 10 minutes.
6. For potatoes, preheat barbecue to 200°C (400°F).
7. Cut potatoes, tomatoes and shallot in half.
8. In a large barbecue-safe dish, combine potatoes, shallot, garlic, maple syrup, oil, butter, salt and pepper.
9. Place the dish on the barbecue grill, cooking indirectly with the lid closed, at 200°C (400°F) for 30 minutes.

BBQ STRIPLOIN WITH BLEU D'ICI SAUCE

Portions : 4 - Preparation : xx minutes - Cooking : xx minutes

Ingredients

• 4 Québec beef striploins
• 2 large garlic cloves
• 5 ml (1 teaspoon) thyme
• Salt and pepper to taste

Bleu d'ici sauce

• 1 shallot, finely chopped
• 30 ml (2 tbsp.) olive oil
• 500 ml (2 cups) 15% or 35% cooking cream
• 250 ml (1 cup) Bleu d'ici cheese
• 5 ml (1 tsp.) horseradish, chopped
• 30 ml (2 tbsp.) white balsamic vinegar
• 125 ml (1/2 cup) walnuts, chopped
• Salt and pepper to taste

Corn

• 4 ears corn
• 60 ml (4 tbsp.) maple syrup
• 15 ml (1 tbsp.) Montreal steak spice blend
• 30 ml (2 tbsp.) butter

Preparation

1. Preheat barbecue to high.
2. Halve garlic cloves and rub over meat. Sprinkle thyme, salt and pepper over meat.
3. On the barbecue grill, sear the meat for 3 minutes on each side.
4. For medium-rare, medium or well-cooked, continue cooking indirectly, with the lid closed, for 3 to 4 or 8 minutes.
5. For the sauce, in a saucepan, brown the shallots in a little oil for 2 minutes.
6. Add the cream, Bleu d'iciémietté cheese, horseradish and vinegar and simmer for 5 minutes. Check seasoning.
7. Just before serving, add the chopped walnuts.
8. For the corn, preheat the barbecue to maximum.
9. Brush corn with maple syrup and Montreal steak spices.
10. On the barbecue grill, sear the corn on the cob for 2 minutes on each side, then continue cooking over indirect heat, with the lid closed, at 200°C (400°F) for 10 minutes.
11. Remove from the barbecue and brush the corn cobs with butter.
12. Serve the corn on the cob, topped with the sauce.