World Series Game Day Recipes (Let’s Go, Blue Jays!)
Blue Cheese Crusted Baseball Sirloin
- 4 8oz Olliffe Baseball Sirloin Steaks
- 80g Bleu Bénédictin by Fromagerie Abbaye de Saint-Benoît-du-Lac
- 30g Amos’ Steak Spice
- 15 ml olive oil
- 250 ml Olliffe Red Wine Jus
Grilled:
- Rub your baseball steaks with olive oil and season them as much or as little as you’d like with Amon’ steak spice.
- Set your grill to high heat. Place your steaks on the grill and cook to your desired doneness. Note: Chef James always recommends cooking the steak to 121°F for a perfect medium-rare.
- Right before you remove your steaks from the grill, place 20gr of blue cheese on each piece of meat and allow it to melt.
- Remove the steaks from the grill, set them on a plate and rest for 5 minutes.
- While the steaks are resting, heat up the red wine jus.
- Serve with an Olliffe double-stuffed baked potato and your favourite vegetables. Finish the plate with the red wine jus. Bon appetit!
Pan and Oven:
- Bring a cast iron skillet to a high temperature and place your seasoned steaks in the pan.
- After a few minutes (depending on how well done you like your steaks), flip the steaks and place them in a 350°F oven for about 8-10 minutes.
- Right before you remove the steaks from the oven, place 20gr of blue cheese on each piece of meat and allow it to melt.
- Remove your steaks from the oven, place them on a plate and allow them to rest for 5 minutes.
- Serve with a side of Olliffe’s delicious mashed potatoes and your favourite vegetables. Finish the plate with the red wine jus. Enjoy!
Blue Cheese Dip For Your Olliffe Wings
- 230g Bleu Bénédictin by Fromagerie Abbaye de Saint-Benoît-du-Lac
- 150g sour cream
- 75g mayonnaise
- 30 ml buttermilk
- 30 ml lemon juice
- ½ bunch of fresh dill (chopped)
- Salt and pepper (to taste)
Combine all ingredients in a blender and mix until smooth. Keep this dip chilled until you’re ready to serve it with your favourite Olliffe chicken wings.
Note: If you don’t have buttermilk on hand, you can take 30ml of milk and add a ½ teaspoon of white vinegar. Stir and let sit for 15 minutes at room temperature. You now have a faux buttermilk for your recipe!
The Best Darn Ballpark Dog in the Universe (according to the team at Olliffe)
- 1 package of your favourite hot dogs from Olliffe
- 1 container of Marty’s Sauerkraut
- 1 container of Olliffe Championship Chili
- 1 jar of Caplansky’s ballpark mustard
- 200g of your favourite cheese (shredded)
- 100g of sweet onions (finely diced)
- 1 package of VG Meats sliced maple bacon
- 1 package of hot dog buns
- Start by heating up the chili and keeping it warm.
- Lay out the maple bacon on a parchment paper-lined baking sheet and cook it in a 350°F oven until nice and crispy.
- Either Grill or Steam your hotdogs, then get ready assemble these delicious dogs as follows:
- Open the bun and place two strips of bacon inside
- Wedge the cooked hot dog between the bacon slices
- Drizzle mustard on the dog and sprinkle the diced onions on top. Place the sauerkraut on the dog (some people like the kraut to be warm—it’s up to you).
- Ladle the chili on the dog and top with shredded cheese.
A perfect side dish for these hot dogs is our potato salad or coleslaw. Enjoy!
