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Tomato Salad with Bacon Vinaigrette

BT Calgary | posted Wednesday, Oct 21st, 2015

The key to making this dish a knockout starts with great tomatoes. Pick nice and ripe but still firm ones for best results.


  • 2ea Bacon Strips (cut small)
  • 100ml Canola Oil
  • 100ml Wine Vinegar
  • 30ml Dijon Mustard
  • To Taste Salt
  • To Taste Fresh Cracked Black Pepper
  • 6ea Ripe Tomatoes (approx. one per person)


  1. Sauté bacon until fat has rendered and a light brown color has been achieved.
  2. Place in blender (including fat); add grape seed oil, mustard, and vinegar.
  3. Blend at a low speed to begin with then increase speed until the vinaigrette is smooth.
  4. Season to taste with salt and pepper.
  5. Cut tomatoes in wedges and toss with dressing. Season again to taste.
  6. Serve and enjoy!

Serves 6

*Serving suggestion- Garnish with crispy bacon and flavored oils like chive oil if desired. Also adding greens like basil, nasturtium, dandelion or arugula will add a nice twist to this salad.

Courtesy Chef Paul Rogalski

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Peach, Plum and Bacon Tarts with Bacon Whipped Cream

BT Calgary | posted Friday, Sep 4th, 2015


Tart filling:

  • 2 peaches (halved and thinly sliced)
  • 4 small plums (halved and thinly sliced)
  • 2 tablespoons cane sugar
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • ⅓ cup fresh basil leaves (loosely torn)

Bacon whipped cream:

  • 2 cups whipping cream
  • ¼ teaspoon vanilla extract
  • ¼ cup finely chopped cooked bacon (as crispy as possible!)
  • 12 small pre-baked tart shells


Tart filling:

  1. Place the first 5 ingredients in a large pan or pot on medium-high heat and cook until fruit is very tender, about 10-12 minutes.
  2. Combine cornstarch and water and add to pot and allow to cook for 1 more minute to help thicken the fruits’ cooking liquid.
  3. Remove from heat, add torn basil leaves and allow to cool to room temperature. Set aside until ready to assemble tarts.
  4. Bacon whipped cream: Combine whipping cream and vanilla and whip until cream reaches stiff peaks. Right before assembling tarts, fold in crispy bacon bits.



Place a generous spoonful of fruit mixture into each tart shell, top with a dollop of bacon whipped cream and garnish with a basil leaf.


Serves 5-6

Total cook time…20 minutes

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Bacon and Blue Cheese Risotto:

BT Calgary | posted Friday, Sep 4th, 2015

risotto recipe

Bacon and Blue Cheese Risotto


  • 5 cups pork broth
  • ¼ cup heavy cream
  • 1 tablespoon bacon fat
  • 1 tablespoon canola oil
  • 1 yellow onion (diced)
  • 1 1/2 cup arborio rice
  • 5 slices cooked bacon (thinly sliced)
  • ¼ cup mild blue cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy dijon mustard
  • ½ teaspoon ground black pepper
  • salt and pepper (to season)


  1. Place pork broth and cream in a medium pot on medium-high heat. Just before it simmers, reduce to low heat to keep hot, but not boiling.
  2. Heat bacon fat and oil in a large pan on medium-high heat. Once hot, add diced onion and cook until softened, about 5 minutes.
  3. Add arborio rice and continue to cook, stirring regularly for 2 minutes or until the rice absorbs excess oil in the pan.
  4. Ladle some of the hot broth into the pan and stir until it is almost completely absorbed by the rice. Reduce to medium heat and continue this process, stirring regularly over the next 25 minutes or until the rice has absorbed most of broth, but is still slightly al dente.
  5. Add remaining ingredients to the pan, stirring to incorporate. Season to taste with salt and pepper before serving and garnish with fresh basil leaves.

Serves 4

Total cook time…30 minutes

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Pumpkin and Bacon Pancakes with Candied Bacon and Pecans

BT Calgary | posted Friday, Sep 4th, 2015

Bacon Pancakes

Pumpkin and Bacon Pancakes with Candied Bacon and Pecans


  • Candied Bacon and Pecans:
  • 4 strips (crispy) cooked bacon (¼” sliced)
  • 1 cup chopped pecans
  • ⅔ cup maple syrup
  • ½ teaspoon ground cinnamon


  • 4 cups prepared pancake batter
  • 1 cup canned pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 4 strips (crispy) cooked bacon (finely chopped)
  • canola oil (enough for frying pancakes)


  1. Place all ingredients for candied bacon and pecans in a medium pan and cook on medium-high heat, stirring occasionally until syrup has reduced by half, about 10 minutes.
  2. Remove from heat, cover and keep warm until pancakes are ready to serve.
  3. For the pancakes, stir together all ingredients except bacon in a large mixing bowl until well-incorporated. Finally, add chopped bacon, just folding mixture several times to incorporate.
  4. Heat canola oil in a large pan on medium-high heat. Once hot, place pancake batter (in desired sizes) in pan and cook through until lightly browned and fluffy, approximately 1-2 minutes per side.
  5. To serve, place a small stack of pancakes on a plate and top with warm pecan and bacon mixture.
  6. Serves 3-4
  7. Total cook time…20 minutes
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Breakfast Tamales

BT Calgary | posted Monday, Mar 2nd, 2015

Fresh Corn Tamales, With Roasted Pasilla Peppers , Bacon , Cheddar and Fried Quail Egg

hot tamal

Basic Fresh Corn Tamale Batter
Yield : Makes 16 Tamales


  • 4 cups Frozen Corn Kernels
  • ½ Cup White Onion
  • 1.5 Cup Chicken Stock
  • 1.25 Cup Butter Melted
  • 2 Cup Corn Meal
  • 1 tbsp Shortening
  • 2 Tsp Garlic Chopped
  • 1 tsp Salt
  • 1tsp Pepper
  • 1 tsp Sugar


    1.  Blend in Robocoupe
    2. Steam 12 mins and hold as required


Courtesy Eldorado Barbecue Lounge

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Spamcakes with Maple Bacon Gravy and Roasted Apples

BT Calgary | posted Monday, Jan 19th, 2015


Serves 3-4
Total Cook Time 15 minutes


Spamcake batter:


  • 1 tbsp canola oil
  • 1 can Spam (halved and sliced to approximately 1/8″ thickness)
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cane sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 large eggs
  • 3/4 cup whole milk
  • 2 tbsp canola oil
  • 1 pinch salt


  1. Heat oil in a large pan on medium-high heat.
  2. Add Spam slices and cook until browned on both sides, approximately 1 minute per side.
  3. Remove from pan and let cool on paper towel to absorb any excess grease.
  4. Cut into desired size and set aside until ready to combine with batter.
  5. In a large bowl, whisk together the next 5 ingredients.
  6. Add the wet ingredients to the bowl and whisk again until a batter forms.
  7. (Note: if mixture is too thick, add a bit more milk. If it is runny, add some more flour)
  8. Add spam slices to batter.
  9. Heat either butter or oil in a large frying pan on medium-high heat.
  10. Once the pan is hot, ladle some of the batter into the pan, making the pancakes as small or large as you’d like.
  11. Cook until the batter starts to form bubbles around its edges. Flip and continue to cook for about 1-2 minutes.
  12. Transfer to plate and serve immediately, or keep warm in a baking dish (covered) in the oven on a setting of 225 degrees.


  • 2 cups prepared gravy
  • 1/3 cup good quality maple syrup
  • 5 strips cooked bacon strips (roughly chopped)
  1. Place all ingredients in a small pot and bring to a simmer on medium-high heat.
  2. Once simmering, reduce to low heat and keep warm until ready to serve.

Roasted apples:

2 Spartan apples (cored, halved, roasted and thinly sliced (if you’re unsure how to roast an apple, god bless your soul…) )


Alternate spamcakes with roasted apple slices and finish off with an ample amount of bacon gravy. Done annnnnd done!



Courtesy Dan Clapson; dansgoodside.com


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Cowboy-Style Baked Beans for the Calgary Stampede

BT Calgary | posted Monday, Jul 7th, 2014

BEANSServes 4-6, about 1 ½ quarts


  • 1 pound dried navy beans
  • ¼ cup unsulfured molasses
  • 1 tablespoon dijon mustard
  • ¼ cup packed dark-brown sugar
  • 1 tablespoon pimenton, smoked paprika
  • ½ cup tomato puree, whole peeled canned plum tomatoes, pureed and strained
  • 2 dried bay leaves
  • ½ large onion peeled and halved
  • 6 whole cloves
  • 10 ounces sliced bacon, cut into ½ “ pieces
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons cider vinegar


  1. Place beans in a large container and cover with 8 cups cold water. Cover container and refrigerate overnight.
  2. Drain beans in a colander and set aside. Heat oven to 300°.
  3. In a small saucepan, combine molasses, mustard, brown sugar, pimenton, tomato puree, bay leaves and 5 cups water. Bring to a boil and whisk until the sugar has dissolved. Stud the onion half with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
  4. Add beans, bacon and warm molasses mixture. The liquid should cover the beans by 1/2 inch. Add more water if necessary
  5. Cover with foil and transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 1 hour. Check the beans at 30 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the then every 15 minutes until tender. When tender, uncover beans and raise heat to 450°. Cook for an additional 15-20 minutes, until broth has thickened. Remove from oven, and season with salt, pepper and cider vinegar.

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