Lemon Vanilla Creme Brulee

7 egg yolks
3/4 cup sugar
3 cups heavy cream
1/2 vanilla bean split and scraped
6 tbsp. lemon curd

1. Preheat oven to 350.
2. Mix egg yolks and 1/4 cup of the sugar together in mixing bowl.
3. In saucepan, combine heavy cream with 1/2 cup sugar and vanilla bean; dissolve on medium-low heat. Continue heating until steaming hot.
4. Slowly add cream to yolk mixture, stirring constantly. Whisk lemon curd gently into the mixture.
5. Pour into ramekins and bake in a hot water bath for 35-40 minutes.

BBQ Steak Wrap-Ups

1/4 cup soy sauce*
1/2 cup red wine*
1/4 cup olive or canola oil*
2 lbs. flank steak, trimmed of fat
1/3 cup Maple Chipotle Grille Sauce
flat bread or thick tortillas, warmed
cilantro leaves
grilled onions

1. In a small bowl, combine marinade ingredients(*). Place the flank steak in a shallow non-reactive baking dish and pour marinade over the steak; coat evenly. Cover and refrigerate for at least 4 hours or overnight.
2. Remove steak from the marinade, pat dry and discard marinade. Grill the steak to desired doneness, approximately 5-6 minutes per side for medium rare, brushing each side with Maple Chipotle Sauce. Allow the steak to rest for 5 minutes before slicing. This helps keep the meat tender and succulent.
3. Cut thin slices of steak against the grain and at an angle.
4. Serve flank steak rolled up in a piece of warmed flat bread, with a spoonful on grilled onions, sprinkling of cilantro leaves and a final drizzle of Maple Chipotle Sauce.

Roasted Parsnips

8 parsnips (cut into quarters)
4 tablespoons vegetable oil
1 tablespoon honey

1. Cook parsnips for 5 minutes in boiling water. Drain.
2. Pour 2 tbsp. oil into shallow pan and add parsnips.
3. Mix rest of oil and honey together.
4. Drizzle over parsnips.
5. Bake at 350 for 45 minutes.