1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Honey Bourbon Fruit Salad

BT Calgary | posted Monday, Aug 17th, 2015

good_eats2

Make this salad in the summer when melon is ripe and plentiful. In the fall or winter, be sure to allow fruit to ripen fully before assembling the salad. Berries are another great option and add beautiful color to this fragrant salad.

 

 

Ingredients:

  • 4 cups of fresh fruit such as honeydew, cantaloupe, watermelon or strawberries, cubed
  • ½ cup liquid honey
  • ½ cup bourbon
  • Juice of 1 lime
  • ½ teaspoon dry mustard
  • ½ teaspoon sea salt
  • ½ cup fresh mint, thinly sliced

 

Method:

  1. Combine all the ingredients for the dressing and toss with the fruit until lightly coated, careful not to bruise the fruit.
  2. Let it marinade for 30 minutes (or longer) gently tossing every 10 minutes to circulate the dressing evenly.
  3. Place into individual bowls, sprinkle with mint and serve.

 

If you are not fond of bourbon, rum or brandy is a nice substitute.

Tags: , , , ,

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.
Tags: , , , , , , , , ,

Frozen Blueberry Lime Squares

BT Calgary | posted Thursday, Jul 31st, 2014

 Ingredients

  • 7 graham cracker squares
  • 2 cups fresh blueberries
  • 4 ounces reduced-fat cream cheese, softened
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup lime juice
  • 2 teaspoons lime zest
  • Blueberry-Pineapple Salsa (recipe below)

 

Blueberry- Pineapple Salsa

1-1/2 cups fresh blueberries
1 cup chopped fresh pineapple3 tablespoons chopped fresh mint
2 tablespoons lime juice
1 tablespoon brown sugar
In a bowl, toss together blueberries, pineapple, mint, lime juice and brown sugar. Cover and chill until serving time.

 

Directions

  1. Lightly oil a 9-inch square pan.
  2. Cover the bottom of the pan with graham crackers in a single layer, breaking pieces to fit.
  3. In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth; add lime juice and zest; blend well.
  4. Spoon blueberry mixture onto the graham crackers and spread evenly.
  5. Cover and freeze until solid, about 2 hours.
  6. To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes.
  7. Cut into 9 squares; serve on dessert plates with Blueberry-Pineapple Salsa. (Return any unused squares to the pan, cover tightly and freeze.)

 

Courtesy BC Blueberry Council

 

Tags: , ,

“WALDORF” BERRY SALAD

BT Calgary | posted Tuesday, Jul 22nd, 2014

Waldorf Berry Salad_480

Preparation time: 20 minutes

Yield: 6 servings

An exciting twist on a classic summer salad. Celery, toasted walnuts, apples, mixed berries, all tossed in a creamy dressing – using half and half cream, sour cream and Greek yogurt. Chef’s Tips: For tender and sweeter celery, peel the back part of the celery rib with a vegetable peeler; this really changes the flavour and nature of celery!

 

Ingredients

  • ¼ cup (60 mL) 10% half-and-half cream
  • 3 tbsp (45 mL) sour cream
  • 3 tbsp (45 mL) Greek yogurt
  • 1 tbsp (15 mL) fresh lemon juice
  • 1-½ cups (375 mL) diced celery
  • 1 cup (250 mL) toasted walnuts, lightly crushed, divided
  • 1 red delicious apple, cored, quartered and diced (skin on)
  • 1-2/3 cups (400 mL) assorted berries (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
  • Salt and black pepper
  • 8 to 10 whole butter lettuce leaves
  • 10 to 12 celery leaves (Celery leaves can be found in the heart of the celery.)

Method

  1. In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, ¾ cup (175 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.
  2. In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.

 

 

Nutritional Information

Per serving

196 Calories

Protein: 5 g

Carbohydrate: 13 g

Fat: 15 g

Fibre: 4.2 g

Sodium: 59 mg

 

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 6% / 70 mg

Vitamin C: 29%

Folate: 21%

Magnesium: 19%

Phosphorus: 11%

 

Courtesy Chef Michael Allemeier

Tags: , , , , ,

Silver Sage Beef

BT Calgary | posted Monday, Jun 30th, 2014

We love Silver Sage Beef. It can be purchased year-round at the Calgary Farmers Market. We also love Silver Sage Beef and fresh BC Cherries. Chop up fresh pitted BC cherries and use as a garnish for this great summer BBQ recipe.

Ingredients

  • 1 lb Silver Sage skirt steak
  • Fresh BC Cherries

Jerk Marinade Ingredients

  • 8 whole green onions
  • 100 ml Soy sauce
  • 100 ml olive oil
  • 3 T salt
  • 3 limes peeled and seeded
  • 3 T fresh Thyme
  • 2 Scotch Bonnet/ habenero chilis
  • 3T allspice
  • 3 “ ginger
  • 1 ½ c chopped onion
  • ½ c Brown Sugar

Method for Jerk sauce marinade:

  1. Combine all the jerk marinade ingredients in a blender or food processor and purée until smooth
  2. Place steaks in a shallow pan and pour marinade over top. Ensure steaks are well coated.
  3. Place in refridgerator 2-3 hours

Method To cook skirt steak

  1. Skirt steak is a thin cut and it cooks very fast. To add the beautiful flavour of the char from a grill it needs to be quickly grilled over a very intense heat.
  2. Charcoal barbeques work the best but a conventional barbeque will do. If you can get the coals very very hot, then grill steak about 1-2 minutes per side (looking for a nice quick char on both sides), then wrap in foil and rest for 7-8 minutes after grilling to allow moisture to be retained and juices to rest.
  3. Skirt steak is best served medium for optimum tenderness and flavor.

Courtesy The River Cafe

Tags: , , , , , ,

Tomato Salad with Romesco Sauce

BT Calgary | posted Wednesday, May 28th, 2014

tomato and romescoHealthy eating comes easy with a no-fail recipe and fresh, local ingredients! Chef Darren Maclean of downtownfood creates a summer favourite: Tomato Salad with Romesco Sauce- the Spanish version of pesto!

 

Ingredients

  • 1 cup roasted or sun-dried tomatoes
  • 1/2 cup toasted almonds
  • 1/4 cup olive oil
  • 3 tbsp parmesan
  • 1 tbsp sherry vinegar
  • 1 tsp paprika
  • 2 cloves roasted garlic
  • Salt & pepper to taste

Method

  1. Put all ingredients into food processor and blend until smooth.
  2. Serve under cut cherry tomatoes, sliced Parmesan and greens.
  3. Enjoy!

Courtesy of  Chef Darren Maclean, downtownfood

Watch the segment.

 

 

Tags: , , , , , , ,