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Recipes

Crocktober: Simple Seafood Chowder

BT Calgary | posted Friday, Oct 23rd, 2015

This chowder is about as easy as it gets to make. It has a nice rich flavor and is loaded with seafood. In this recipe I use canned seafood and you can also substitute any other canned fish or seafood you have on hand into this recipe. Even tuna is nice in this chowder.

— Courtesy Theresa Toth

Ingredients:

  • 2, 170 gram cans of crab meat with juice
  • 2, 142 grams cans of baby clams with juice
  • 2, 540 ml cans of potatoes with juice
  • 2, 354 ml cans of evaporated milk
  • 2 cups raw shrimp, shells removed
  • 2 cups barbecued salmon, skin removed
  • 2 tablespoons dried onion
  • 2 teaspoons celery salt
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • Pinch of cayenne
  • Fresh Pepper to taste

Directions:

  1. Crock pot: Set the heat on your crock pot to low and add all the ingredients except the shrimp and BBQ salmon. Cover and simmer for 6-8 hours. This will become the broth for your chowder.
  2. Uncover and discard bay leaves. Add the shrimp and the salmon, breaking up any large pieces with a fork. Do the same with the potatoes which should be soft.
  3. Cook for an additional 5 minutes until the shrimp are pink and the chowder is nice and hot.

Enjoy!

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Grilled Pizza with Slow Roasted Tomatoes & Aged Cheddar

BT Calgary | posted Friday, Aug 21st, 2015

farm_BBQ_pizza

Courtesy Chef Judy Wood, Meez Cuisine

Pizza Dough

INGREDIENTS:

  • 1 2/3 cup flour
  • 1 tsp salt
  • 1 Tb  yeast
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 Tb olive oil
  • 1 ¼ cup warm water
  • Cornmeal

PREP:

  1. Place the yeast & honey in a small bowl with warm water, stir it together and allow to sit for 3 – 5 minutes until is foams up a little.
  2. Place the flour onto the cutting board and form a well in the middle.
  3. Carefully, pour the water and yeast mixture into the well.
  4. Add the lemon juice, olive oil and salt. U
  5. Using your hands, start mixing the yeast mixture incorporating the flour in. Eventually it should form a soft dough.
  6. Knead the dough until it’s smooth and elastic, about 10 minutes.
  7. Place it in a lightly oiled bowl and set in a warm spot to rise, about 1/2 hour.

Pizza Sauce

INGREDIENTS:

  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried oregano
  • 1.5lb grape tomatoes
  • Salt & pepper

PREP:

  1. Place all the ingredients into a bowl, toss and then place onto a parchment covered baking sheet,
  2. Place into a preheated oven @ 400 degrees and cook until golden brown about 15-20 minutes.
  3. Place back into the bowl, once it’s cooked and mash up with a fork.

Grilling Pizza

INGREDIENTS:

  • 8 oz aged cheddar, grated
  • 1 bunch fresh basil
  • Good quality olive oil for drizzling!

PREP:

  1. Cut the dough into small pieces and using olive oil push it out into a circles.
  2. Heat the grill on high and then toss the dough onto the grill and cook for about 1-2 minutes, flip it over and repeat the cooking time.
  3. Transfer it to a parchment covered baking sheet, which has been sprinkled with cornmeal.
  4. Spread the sauce on top, then cheese.
  5. Bake ( using your BBQ) for 10-12 minutes in a 425°F oven or until the crust is golden.
  6. Remove from the BBQ, and sprinkle the basil and good quality olive oil.
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Whole Grilled Cornish Hen with Roasted Baby Potatoes

BT Calgary | posted Friday, Aug 14th, 2015

Courtesy Chef Daniel Pizarro of Avec Bistro

Cornish Hen

PREP:

  1. With a pair of kitchen shears, make cuts starting from the back cavity of the hen towards the front on both sides of the back bone to fully remove back bone. Once removed you can start to open the bird.
  2. Make small cuts very gently with a sharp boning or paring knife between the rib cage and the breast meat leading towards the center of the bird. Repeat on both sides until the rib cage and breast bone pull away from the meat.
  3. After you will start removing what’s left of the back bone attached to the thighs using a similar method of cutting between the bone and the meat of the thigh on both sides.
  4. From here we make incisions on both sides of the thigh bone to remove the bone.
  5. Once incisions are made then you will have to just pop the thigh bone out by twisting until it pops out of the socket. Now we are ready to prepare the bird to grill.

Marinade

INGREDIENTS:

  • 3 Cloves Crushed Garlic
  • 1 Lemon Zested
  • 2 Tbsp Olive Oil

PREP:

  1. Mix all ingredients together and rub all over the inside of the bird. Minimum 2 hours and for best results marinate over night.
  2. After marinating 9 pat dry) place skin down on the grill for the marks (about 5 min on high heat) then turn and grill another 8-10 min on medium heat until bird is fully cooked.

Potatoes

INGREDIENTS:

  • 2lbs Baby or Nugget Potatoes
  • 3 Stems of fresh Rosemary
  • 1 Lemon for the Peel and for Seasoning
  • ½ Tbsp Salt
  • 2 Tsp Pepper
  • 2 Tbsp Butter
  • 1 tbsp Honey

Tinfoil

PREP:

  1. Make a pouch out of the tinfoil large enough to hold the ingredients listed.
  2. Start off by lining the bottom with the rosemary.
  3. Lay the washed potatoes on top of the rosemary and add the rest of the ingredients on top of the potatoes.
  4. Close the pouch and place on the grill for about 30-45min at medium heat.
  5. Potatoes should be fork tender and finish by squeezing half the peeled lemon.

Grilled Watermelon Salad

INGREDIENTS:

  • 1 Watermelon
  • ½ Cup Feta Cheese (Crumbled)
  • 1 Cup Loose Arugula
  • 1 Lemon
  • ½ Tbsp Olive Oil
  • Salt and Pepper To Taste

PREP:

  1. Brush the watermelon with olive oil and grill on an angle high heat for 30-40 seconds just for grill marks.  Remove and place on plate.
  2. Dress Arugula with the leftover olive oil, lemon and salt.
  3. Place arugula over the grilled watermelon and top with crumbled feta.
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Blueberry Turkey Burgers

BT Calgary | posted Friday, Aug 7th, 2015

Now, you can have as many burgers as you’d like, guilt-free. (Which helps if you’re going to eat a bucket of fries with them.) These turkey burgers are light, lean and packed with B.C. blueberries.

Ingredients:

  • 1 lb lean ground turkey
  • 3/4 cup B.C. blueberries (fresh or frozen), roughly chopped
  • 1/4 cup chopped green onion
  • 1 large egg
  • 1 tbsp whole grain mustard
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh thyme
  • 1 tsp finely minced garlic
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tsp vegetable oil
  • 3 tbsp barbecue sauce
  • 4 whole grain burger buns

 

Method:

  1. Preheat barbecue to 350°F/175°C.
  2. In a large bowl, combine all ingredients except oil, barbecue sauce and buns, and divide into four 3/4-inch thick patties. Keep refrigerated until ready to cook.
  3. Grease the grill with an oiled paper towel. If cooking over stovetop, heat oil in a heavy bottom pan set over medium-high heat.
  4. Place patties on the grill (or in pan), and cook for approximately 5 to 7 minutes, or until browned. Flip over, reduce the heat to medium-low and finish cooking for another 5 to 7 minutes, or until internal temperature reaches 165°F/75°C.
  5. Brush with barbecue sauce and serve on buns with condiments as desired.
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Hot dogs ideas from Maple Lodge Farms

BT Calgary | posted Wednesday, Jul 15th, 2015

Hot Dog ideas

Clockwise from left: Chip and Dip Dog, BBQ Bacon cheddar dog and Ultimate Chicken Frank-a-bobs

Chip and Dip Dog

A creamy crunchy topping, with lots of flavor. Kids will have fun adding the chips on top

Ingredients:

  • 4 MAPLE LODGE FARMS ULTIMATE CHICKEN FRANKFURTER
  • 4 hot dog buns split
  • 4T French onion dip
  • 4T Chopped green onion
  • Crushed potato chips

Method:

  1. Grill Chicken wieners until hot.
  2. Top with French onion dip, green onions, and potato chips

 

 

Ultimate Chicken Frank-a-bobs

A fun way to cook, eat and serve ultimate chicken frankfurters

 

Ingredients:

  • 4 Wooden skewers (soaked in water for 30 min)
  • 4 MAPLE LODGE FARMS ULTIMATE CHICKEN FRANKFURTER
  • 4 wooden skewers, at least the length of the wiener
  • 16 Pineapple chunks
  • Sweet and Tangy BBQ sauce

Method:

  1. Thread hot dog pieces, and pineapple chunks alternately onto 4 skewers.
  2. Cook on a medium –high grill for 5 minutes or until pineapple is tender and frankfurters are heated through,
  3. Turning twice and brushing with BBQ sauce frequently
  4. Once cool enough to handle, pull the food off the sticks and eat!

 

BBQ Bacon cheddar dog

A hot dog with a Mexican twist! Served in tortillas

Ingredients:

  • 4 MAPLE LODGE FARMS ULTIMATE CHICKEN FRANKFURTER
  • 4 hot dog buns split
  • 1C chopped Maple lodge farms chicken bacon
  • 4T BBQ sauce
  • ¾ C Shredded cheddar cheese
  • Green onion, chopped

Method:

  1. Grill Chicken wieners until hot.
  2. Dress with BBQ sauce, chopped chicken peppercorn bacon , cheddar cheese
  3. Grill on the top rack of the BBQ until the cheese melts, top with green onion
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Beer Braised Baby Back Ribs

BT Calgary | posted Friday, Jul 3rd, 2015

Beer Braised Baby Back Ribs
Brine for 12 hours with:
Basic Brine 3L
Beer (ale) 0.5L
Garlic 2 cloves, smashed
Fresh Thyme 7.5 g
Apple Cider Vinegar 200g
Lemon (Juice and Whole lemon) 1/2 a lemon

Good for about 5 whole ribs.

Once Brined, sear the ribs until caramelized and braise in stock and another 1/2 L of beer for 3.5 hours or until tender.

Beer BBQ sauce
550g Beer (ale)
485g Fine Diced Onion
9g Smoked Paprika
135g Dijon Mustard
840g Ketchup
38g molasses
85g Garlic, Finely chopped
15g Salt
8g Ground Black Pepper
26g Brown Sugar
33g Honey
4 Sprigs of Thyme Leaves

Sauté off the onions then add all remaining ingredients and cook for 1.5 hours on low. Using a blender, blend on high to smooth out the sauce.

Makes about 2 L of sauce

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Chicken Souvlaki Pitas

BT Calgary | posted Thursday, Jun 18th, 2015

ChickenSalad

This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling skewers. Serve with a crisp dark-green leafy salad on the side.

 

 

Ingredients

  • 1 tbsp (15 mL) butter
  • 2 garlic cloves, minced
  • 1 onion, halved and thinly sliced
  • 1 tsp (5 mL) dried oregano
  • Salt and pepper, to taste
  • 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch (2 1/2 cm) pieces
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • Grated zest of 1 lemon
  • 8 3 1/2-in (9 cm) whole wheat pitas or
  • 4 6-in (15 cm) whole wheat pitas
  • 1 cup (250 mL) diced English cucumber, (about 1/4)
  • 1/2 cup (125 mL) plain yogurt
  • 2 chopped tomatoes


Directions

  1. In a large skillet, heat butter over medium-high heat. Add garlic, onion, oregano and 1 mL (1/4 tsp) pepper and sauté for about 3 minutes or until softened and starting to brown. Add chicken and sauté for about 5 minutes or until lightly browned.
  2. Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes or until sauce is thickened and chicken is no longer pink inside. Season to taste with salt and pepper.
  3. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pitas in open-face style, dollop with cucumber yogurt and sprinkle with tomatoes.

Courtesy Sarah Remmer, Nutritionist dairygoodness.ca

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Fish Tacos with Watermelon Radish Slaw

BT Calgary | posted Friday, Jun 5th, 2015

Fish Tacos with Watermelon Radish SlawFish Tacos

Fish can be grilled, broiled, pan-fried or even planked to make summery fish tacos, topped with crunchy slaw studded with juicy watermelon. If you plan to plank your fish, you’ll need a food-grade plank; soak it in the sink (under a pan or other weight to keep it submerged) for at least an hour, or overnight. Adapted from watermelon.org.

Fish:
1 lb tilapia, whitefish, or salmon
3 Tbsp lime juice
1 Tbsp olive oil
1 tsp honey
1 garlic clove, crushed
2 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

Slaw:
1 cup shredded cabbage
1 cup shredded or julienned radishes
1/3 cup Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lime juice
1 tsp cider vinegar
salt to taste
1 cup seedless watermelon, finely diced
3 Tbsp chopped cilantro

small fresh corn or flour tortillas

Place fish in a freezer bag with the remaining ingredients; seal, gently shake to coat the fish completely, and let marinate at room temperature for 20 minutes.

To plank your fish, soak a food-grade cedar plank for at least an hour, then place it on a preheated grill until it starts to smolder; place the fish on it and cook for 20 minutes, or until the edges flake with a fork. Have a spray bottle of water on hand to catch any flare-ups. Alternatively, place on a parchment-lined baking sheet and roast for 10 minutes at 425F, or cook in a cast iron skillet on the stovetop or on the barbecue until the fish is just cooked through.

Wrap tortillas in aluminum foil and place on the shelf of the grill, or on a side that’s not on but is warm. (Alternatively, toss them in a warm oven for a few minutes. This will make corn tortillas more pliable.)

Meanwhile, toss the cabbage and radishes with the yogurt, mayonnaise, lime juice, vinegar and salt to taste. Add the watermelon and cilantro and gently toss to combine.

Flake the fish and use it to fill warm tortillas; top with slaw and serve immediately.

Serves 4-6.

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