Mix together:

• 1 cup store-bought mayonnaise
• 1 bag Garlic Super Dips
• 1 teaspoon yellow mustard
• 2 tbsp. lemon juice
• salt pepper
• Optional: 1 tbsp. olive oil

For variety, you can add a little chopped fresh chives or chopped fresh basil to taste.

 

Vinaigrette :

• 1/4 cup mayonnaise
• 3 tbsp. olive oil
• 2 tbsp. cider vinegar or white wine
• 2 tbsp. Maple & Garlic Super Dips
• 1 tsp. Dijon mustard

Salad :

• About 6 cups mesclun or baby spinach
• 1 cup toasted walnuts
• 2 apples cut into pieces
• bacon bits
• Crumbs of feta or other cheese

Preparation:

1. In a bowl, combine the vinaigrette ingredients with a whisk and set aside.
2. In a large bowl, combine the salad ingredients.
3. Before serving, pour in the vinaigrette and toss to coat.

Flank steak marinated in garlic and maple: 

This marinade is delicious with flank steak but is also perfect for other cuts of beef, chicken or pork.

Ingredients:

• 1/2 bag Maple Garlic Super Dips
• 1/2 cup soy sauce
• 1/2 cup orange juice
• 1/3 cup wine vinegar
• 1/3 cup maple syrup
• 1 tablespoon ginger powder (or fresh ginger)
• 1 teaspoon crushed pepper
• 2 chopped green onions
• 1 chopped jalapeno pepper
• 1 bunch of cilantro
• 2 limes, quartered
• salt and pepper
• 4 flank steaks

Corn Fritters: 

Ingredients:

• 3 cups corn kernels (fresh or canned)
• 1 cup sifted all-purpose flour
• 1 tablespoon of sugar
• 1 teaspoon baking powder
• Salt and pepper
• 2 large eggs lightly beaten
• 3/4 cup 35% cream
• Vegetable oil, for frying
• Sliced shallots, for serving
• SuperDips dip, to serve (we suggest Olé olé guacamolé)

Preparation:

1. In a large bowl, combine corn kernels, flour, sugar, baking powder, ½ tbsp salt and ¼ tsp pepper.
2. Stir in eggs and cream until batter is well blended.
3. Line a plate with paper towel. Coat the bottom of a large sauté pan with vegetable oil and place over medium-high heat.
4. Once the oil is hot, pour 2-3 tablespoons of corn batter into the pan, spreading it lightly into a flat, circular shape.
5. Cook the fritters for 2-3 minutes, then flip once and cook for another 3 minutes until golden brown and cooked through.
6. Transfer the fritters to the paper towel-lined plate. If desired, season them immediately with salt. Repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
7. Top the corn fritters with green onions and serve with the SuperDips of your choice.

Spicy chicken wings

Ingredients:

• 2/3 cup of olive oil
• juice of a lemon or lime
• 1/2 sachet of Superdips jalapenos or habaneros
• 3 tbsp. (45 ml) maple syrup or honey
• 2 lbs of chicken wings

Preparation:

• Mix all the ingredients for the marinade
• Add the chicken wings
• Marinate the chicken wings for 12 to 24 hours in the refrigerator. Bake on the bbq or in the oven.
• Serve with Chicken Wing Ranch Dip

Super Rub

Steak on the BBQ

1) Choice of meat:
Choose a good cut for the BBQ. Rib, tenderloin, strip loin, rib eye and sirloin are good choices. The bib and side are also excellent. The more marbled pieces are more tender. Take steaks at least 2.5 to 3 cm thick.

2) Preparation:
Brush your meat with a mixture of olive oil, Worcestershire sauce (a few drops) and Super Rub steak spice blend.

3) Temper the meat:
Take out the meat 30 to 60 minutes before cooking (never more than 2 hours for health reasons).

4) Cooking:
Preheat the grill to maximum. Place the steaks on clean grills. To obtain a grid, rotate 45 degrees after the first two minutes. Cook the thin steaks over high heat and turn them once. The thicker pieces will be seared 2 to 3 minutes at high heat then, the steak will be moved to a less intense cooking zone to finish. You can check the doneness of the meat by eye by cutting it in the center.

5) Rest time:
Let stand 5 to 10 minutes on a wire rack loosely covered with aluminum foil so that the juices of the meat are reabsorbed. Without rest, the cooking juices will flow onto the plate instead of remaining in the meat.

 Super Spag

Spaghetti sauce

Ingredients:
• 1 kg of ground beef
• 2 cans of diced tomatoes
• 1 can of tomato paste
• ½ bag of vegetables for spaghetti sauce
• 1 can of chicken broth without salt or tomato juice
• About 1/4 of the package of Super Spag
Instructions :
• Brown meat over medium-high heat.
• Add the vegetables.
• Drain tomatoes and add tomato paste and Super Spag spices.
• Add the chicken broth.
• Bring to a boil and reduce heat to medium-low. Simmer for about 1 hour, stirring occasionally.
• Reduce heat to low (just to simmer) and cook an hour and a half more, stirring occasionally.