Recipe of the Week 5/25/2011

Posted on May 25th, 2011 by host

Grilled Ribeyes


  • 4 – 3/4″ Certified Angus Beef® Ribeyes
  • 1/4 cup Olive oil (not Extra Virgin)
  • 1/2 cup Chef Tony’s Rub (sold exclusively at Cannata’s)

Heat outdoor grill or skillet to med high heat.  Dredge steaks in olive oil and the seasoning rub.  Place on grill 3-4 mins per side for medium steak or till desired doneness

Fruity BBQ Sauce


  • 16 oz. Your Favorite bbq sauce (we recommend Bayou Barqs)
  • 1 cup Blueberries
  • 1 cup Sliced Strawberries
  • 1 cup Pitted Cherries
  • 1 cup Splenda
  • 1 cup Water
  • juice of 1 lemon

In a small sauce pan, combine Splenda and water.  Once it comes to a boil add fruit and lemon juice.  Continue to reduce for another 5 min slowly add BBQ sauce  and returning to a boil.  Serve over you favorite grilled items.

Recipes, What's New | May 25th, 2011