As you know,  our dear Ted Reader was at the Manoucher kitchen, preparing his out of this world creations.

Read on to see what he was up to:

Open-Faced Steak Sandwich:

Open-Faced Grilled Rib Steak, Artichoke Chimichurri, Manoucher FOKACHIO ROMANA Bread, Molten Cambazola,

·         Steak spice Ted Reader BBQ Bone Dust Steak Spice, brush steaks with olive oil and season with my steak spice, grill to desired doneness, sliced thinly

·         Drain artichoke hearts (Aurora), grill hearts and 1 onion, sliced, set aside in a blender

·         Add garlic, olive oil, cider vinegar, beer (Barley Days), fresh dill, cilantro, salt n pepper, blend until smooth

·         Toast Fokachio Romano on the grill

·         Spoon artichoke chimichurri onto flat bread and spread evenly over the entire surface right up to the edges

·         Top with grilled steak slices

·         Garnish with thinly sliced white and red onions, Dill, Chili Pepper

·         Drizzle with hot cambazola cheese sauce (classic mornay sauce recipe finished with a wheel of Cambazola, stirred til smooth.

BBQ Bacon BLT

Grilled Bacon Steak, Blue Cheese, Grilled Tomato, Red Onion, Iceberg, Dill, Manoucher KOLBEH burger buns

·         Halenda’s Meats, European Style Craft Beer Bacon, cut into 1 inch thick steaks and grilled

·         Charcoal Grilled Bacon Steak

·         Crazy Canuck Maple Chili BBQ Sauce (1/2 jar crazy canuck, ¼ cup sambal chili paste, ¼ cup maple syrup

·         Blue Cheese Dressing Super Creamy Chunky (1 cup whipped cream cheese, 2 tbsp mayo, ½ cup crumbles blue cheese, squeeze lemon juice, salt n pepper. Mix til creamy

·         Iceberg Lettuce with radicchio leaf lettuce and dill

·         3 Onion Slaw

·         Vine Ripe Tomato Sliced

·         Dill

·         Covered Bridge Potato Chips Dill Pickle

Thank you Ted for a fun and wonderful time, we hope to have you back real soon!

Stay Tuned for more adventures!