Surf and Turf has been a staple of North American steakhouses since the 1960’s and the epitome of “Continental Cuisine”. We present a modern twist on this classic. Our Lobster Lollys are succulent, de-shelled Nova Scotia lobster tails, cooked sous vide on bamboo skewers in a lemon-herb-garlic butter and are paired with our Steak-on-a-stick; pieces of our Bar Five Farms petite tender also skewered on bamboo sticks, seasoned with Classic Montreal Steak Spice, and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare. Set the Lolly and Steak Skewers on a bed of our Roasted Garlic Smashed Potatoes; finish by drizzling them with juices and butter from the pouches.
Canada Day Boneless Prime Rib Roast Dinner for Four complete with Five Peppercorn-Brandy Demi-Glace, Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley
Regular price
$90.00
Save $-90.00
A perfect Canada Day treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with tasty spices and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and turnips. Serves four.
Lobster Lollipops…Yes, they’re a thing! The ultimate food-on-a-stick. We de-shell a Nova Scotia lobster tail, skewer it with a bamboo stick, vacuum pack it in our Lemon-Garlic-Herb Butter and cook it sous vide. The result? One very tender and tasty lobster tail!
All the flavours of Prime Rib Roast….on a meaty, barbecued rib! Seasoned with sea salt and black pepper, we grill our Bar Five Farms Prime Rib Beef Back Ribs for that great barbecue flavour before cooking them sous vide, very, very slowly. Tender and juicy! Slather on our Coffee Porter Barbecue Sauce and serve with our Poutine Potatoes for a real treat!
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.
We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty Berkshire ribs to impart that smoky barbecue flavour before we cook them sous vide, low and slow, until they are sooooo tender! You get to slather them with one of our BBQ sauces or your favourite, then finish them on your barbecue or under your broiler. These pair perfectly with our Smashed Sweet Potato Russet Blend.
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.
“Best ribs I’ve ever had!” —overheard at the OK Friday Market, Burl’s Creek
Long thought to have been a dish created by the gauchos of Argentina to flavour meat cooked over an open fire, chimichurri is now essential to Argentinian cuisine. It is a fresh sauce with a hit of acidity and plenty of fresh parsley, oregano and cilantro. We use it to marinate our Petite Tender steak, then add more to the pouch before cooking it to a perfect medium-rare. The juices from the meat combine with the chimichurri and voila!, a delicious sauce is made to drizzle over top. Serve this with our Mexican Firecracker Rice. Buen Provecho!
Heat the petite tender steak following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices, and transfer it to a cutting board.
Slice the steak into medallions and place them on your plate. Drizzle the chimichurri juices from the pouch over top.
You can also serve this product chilled. Simply thaw this in your refrigerator, open the pouch, slice and serve. Great to top an Avocado Toast with! Use the chimichurri pouch juices as the base for a vinaigrette.
