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Tempura Tofu & Vegetables

BT Calgary | posted Monday, Apr 13th, 2015

Tempura Tofu & Vegetables
(yields 5)


  • 1 Package Firm Tofu, Drained and Large Dice
  • 1 carrot, sliced on angle
  • 2 red pepper, seeded and cored slice into large strips
  • 10 mushrooms, cleaned
  • 5 green onion, cut in half
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1½ cups ice cold water
  • Pinch salt


1. Pre heat deep fryer to 350.F
2. Drain and cut tofu, dry in paper towel, prep all vegetables make sure to keep vegetables separate from each other.
3. Mix flour, cornstarch, ice water and salt together.
4. Cooking each vegetable separately, add carrots into batter and gently place vegetable into fryer. Cook until golden brown 2-3 minutes. Take out of fryer and season with pinch of salt.
5. Once all vegetables are cooked add Tofu and cook 1-2 minutes


Ponzu Sauce
(yields 1 Cup)

  • 1/2 cup fresh lime juice (or a combination) or 1/2 cup lemon juice (or a combination)
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons light brown sugar

1. Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 15-30 minutes to marry flavors. Store covered and refrigerated for up to 3 days.

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Lobster and Crab Rolls

BT Calgary | posted Tuesday, Jan 20th, 2015


Courtesy The Bison


  • 1 Lobster
  • 1 Crab
  • 1/2 C Aioli
  • 2 Lemons, zested and juiced
  • 1/2 C Chives, tarragon, parsley
  • To taste Salt, pepper, cayenne
  • 8 Brioche rolls
  • 1/4 C Butter
  • Butter leaf lettuce


  1. Combine lobster and crab meat with aioli, lemon, herbs and seasoning. Taste, and adjust seasoning if necessary.
  2. Slice ends off brioche rolls, and fry the roll in butter until golden brown.
  3. Place lettuce in roll, and fill with lobster and crab mixture. Enjoy!
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Spam Musubi

BT Calgary | posted Monday, Jan 12th, 2015


Courtesy Chef Jay Del Corro, Eats of Asia


  • 1 can, Spam (you can get it in low sodium and low fat)
  • 2 Tbsp, soy sauce
  • 2 Tbsp, mirin
  • 2 Tbsp, sugar
  • some cooked Japanese short grain rice
  • sheets of nori (for sushi making)


  1. If you have a musubi mold for making pressed sushi, great. If you don’t, worry not. Keep the Spam can handy and we’ll get to that later.
  2. Slice the Spam into 1/2 inch slices and brown them gently in a skillet. While they are browning, mix up the wet ingredients and sugar to make your sauce. Turn the Spam over and brown the other side. Once the Spam is done browning, turn the heat down to medium and pour in the sauce mix. What you want to do is cook that sauce down gently til it gets like teriyaki sauce. It won’t take long. Once that’s done, take the pan off the heat and set aside. Let the Spam soak in that sweet goodness while you get ready to assemble the musubi.
  3. *If you don’t have a mold, all you have to do is cut the bottom off the Spam can. Now you have the perfect sized mold to assemble your musubi. Be mindful of the cut edges though!
  4. Ok, assembly time. Set up your assembly station so that all your ingredients are close at hand. So have your rice, nori, Spam and mold right to the surface you will be working on. Also, keep a bowl of water handy for keeping your hands and tools wet. Anything that will touching the rice should be kept wet so that the rice doesn’t stick to it.
  5. Cut the nori sheet in half lengthwise. It should be the same width as the Spam is long. You can cut it to any width you want, depending on how you want the finished product to look. I like the nori to cover the entire musubi, so I don’t get rice on my fingers when I eat it. Keeps thing neat, especially if you like to eat and run.
  6. Lay down the nori first (shiny side down), then put the mold on top. Take a little rice and put a layer about the thickness of the Spam in first. Follow with a slice of Spam, making sure you have some of that delicious sauce to get absorbed by the rice. Then, lay down another layer of rice on top of the Spam. Again, I do this to make it easier to eat on the run. Now that you have all the layers laid down, gently pack it down with the top of your mold. If you’re using the can, you can pack it down with a spoon.
  7. Now, carefully take off the mold, leaving your beautiful creation on the nori sheet. Wrap the nori around the rice and Spam and seal it by dipping your finger in a little water and dabbing a little on the end of the nori.

Courtesy eatsofasia

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BT Calgary | posted Thursday, Dec 11th, 2014


Courtesy, Chef Steve Lepine from SAIT Culinary Campus


  • 1 Fresh Orange, Zest
  • 1 TBSP Icing Sugar


1. Peel orange zest with vegetable peeler, cut orange zest into very thin slices.
2. Place zest into bowl with icing sugar, lay orange zest onto baking sheet.
3. Place into 200F oven for 20-30 minutes until dry and brittle.
4. Remove from oven and allow to cool at room temperature.


  • 1/8 cup Butter
  • ¼ cup Icing Sugar
  • 1 cup Pecans


1. Place butter, sugar and pecans into frying pan and turn heat on high.
2. Continue to stir the nuts until sugar caramelizes and turns golden brown.
3. Sprinkle orange zest onto hot nuts.
4. Remove from heat and place pecans onto baking sheet with parchment paper.
5. Allow to cool.


  • ¼ cup Pink Peppercorn Dust

1. Place peppercorns into sieve and press until all pink outer peel comes off the peppercorns, keep separate.
2. Keep pink shell of peppercorns for nuts, reserve whole peppercorns for future recipes.


  • ¼ cup Walnuts
  • ¼ cup Pistachio
  • ¼ cup Almonds


1. Place nuts onto baking sheet and roast in oven at 350 F for 5-10 minutes until lightly browned.
2. Remove from oven and sprinkle with pinch of salt and peppercorn dust.
3. Mix all nuts together and enjoy.
4. Store leftover nuts in air tight container.

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Spicy Rhubarb Ceviche

BT Calgary | posted Monday, Mar 24th, 2014

serves up to 4 as a small appetizer


  1. 8 oz of different seafood such as BC spot prawns, ling cod, and weathervane scallops
  2. 1 lb. fresh rhubarb – juiced
  3. 4 limes – juiced
  4. 1 Serrano pepper
  5. Maldon sea salt – to taste
  6. 4 oz fresh heart of palm – cut into thin rings
  7. 2 oz celery – diced small
  8. 3 oz peeled seeded cucumber – diced small
  9. Cilantro to garnish


  • Mix the rhubarb juice, lime juice, and Serrano pepper together and taste the liquid for the desired sourness and heat.
  • Mix the seafood in with the juices and let it sit refrigerated for at least 10 minutes.
  • Arrange the seafood neatly in a serving dish with all of the vegetables mixed in or separate it out onto 4 small plates, reserving the liquid.
  • Pour the liquid back over the seafood and season with Maldon sea salt to finish the dish.


Courtesy of Catch and the Oyster Bar.

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