4 Rib Eye steaks, about ¾ lb. each
¼ cup (60 mL) vodka
2 tbsp (30 mL) each dry vermouth and olive oil
1 tbsp (15 mL) lime juice
2 cloves garlic, minced
1/2 tsp (2 mL) pepper
12 medium sized stuffed Manzanilla olives (green olives with pimento)
1 tsp (5 mL) coarse salt

Method

Place steaks in a shallow dish. Whisk together vodka, vermouth, oil, lemon juice, garlic and pepper. Pour marinade over steaks. Cover and refrigerate for at least 4 hours or over night. Preheat grill to medium high. Place steaks on grill and cook for 5 to 7 minutes per side for medium rare doneness. Skewer olives evenly between 4 large toothpicks. Place each toothpick on each steak and sprinkle evenly with salt.

Roasted Sweet Potato Salad
(Makes 4-6 Servings)

3 lb. sweet potatoes (about 5 potatoes), well washed and cut in ½ inch chunks
3 tbsp (45 mL) olive oil
½ tsp (2 mL) each salt and pepper
1 ½ cups (375 mL) lightly packed whole basil leaves
½ cup (125 mL) thinly sliced red onion
3 tbsp (45 mL) each mayonnaise and plain yogurt
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) Dijon mustard
2 cloves garlic, minced

Method

Preheat oven to 425. Toss potatoes with oil, salt and pepper. Place potatoes on a baking sheet lined with parchment paper and bake for 1 hour, or until tender and golden, turning every 15 minutes. Cool slighlty. Place potatoes in a large bowl with basil and red onion. In a small mixing bowl stir together mayonnaise, yogurt, lemon juice, mustard and garlic. Gently toss dressing with potatoes and serve immediately or cover and refrigerate up to 2 days.

Double Chocolate Rum Brownies
(Makes 9 brownies)

1 429g box brownie mix
2 tbsp (30mL) dark rum
4 oz semi sweet chocolate, chopped
3 tbsp (45 mL) butter, softened
1 oz white chocolate, melted

Method

Prepare brownie mix according to package direction. Stir rum into batter. Bake in an 8" inch square baking pan according to package directions. Remove from oven and let cool. Place chopped chocolate in a microwave safe bowl and heat for 30 seconds. Remove from microwave and stir well. Place back in microwave for an additional 30 seconds or until melted. Stir in butter. Pour glaze over cooled brownies and chill for 20 minutes. Cut into 9 even squares. Drizzle white chocolate over brownies and serve.
 

Recipes by:
Charmaine Broughton
Executive Chef
GOURMET ON THE LAKE