Roasted garlic accents prime rib steak

Columnist Ken Wilson shares a favourite steak recipe with an added roasted garlic infusion.

Watched the federal budget and wasn’t impressed the finance minister could not say when they will balance the budget.

We all knew Prime Minister Trudeau was going to run a deficit budget but this one is pretty deep in the hole and it will not change our economy.

Some good news is there will be a one year extension of mining exploration tax credits, $50 million investment into Destination Canada to boost Canada’s  tourism.

Right now the low loonie helps bring American tourists  into our country.

Some may come to stay if Trump gets in as president.

As I get older spring has become my favourite time of the year.

Summer is right up there, but for now, I appreciate the newness and the magic mother nature weaves as little snouts of some bulbs make their way through the earth into the sunshine.

Pussy willows are always a welcome sight. They bring back memories of me picking them in the springtime in Saskatchewan and giving them to my mother for a present.

Ah, what a nice kid I was, huh!

The geese are back and that signals spring faster than a date on the calendar.

And very soon, it’s back to some fishing and I’m hoping this year will be another fun year of going after the watery creatures.

Hockey playoffs are just around the corner with no Canadian teams in the playoffs, and it won’t be long before the Canadian Football League play begins.

Go Roughriders!

Spring brings back the barbecue season for many, although I barbecue year round.

Last week I decided upon a treat for myself, a nice prime rib, thick cut steak smothered with roasted garlic.

Steak and Roasted Garlic

3 buds of garlic (do a whole head of garlic and use the rest for other dishes)

olive oil

1 medium sized prime rib steak, nicely marbled

Ground pepper and seasoned sea salt to taste

Cut the top off the garlic and drizzle the buds with a little olive oil.

I used a clay garlic roaster

But you can wrap them in a little tin-foil and put in a 350F degree oven for about 45 minutes.

Squeeze the roasted garlic into a small bowl and moosh them all together in a nice paste.

Rub the salt and pepper into the steak with a little olive oil.

Then rub one half of the roasted garlic paste onto both sides of the meat.

Put the steaks on a 400F degree barbecue for searing and then turn down to 350F  for 20 minutes for a medium steak.

There are all kinds of other possibilities for this basic roasted garlic spread.

You could add a little mustard, a dash or two of chipotle sauce, a little red pepper jelly … just use your imagination.

Enjoy spring and let mother nature inspire you to try this easy and tasty dish.

Happy Easter everyone.

Bye for now and goood cooking!

 

Williams Lake Tribune

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