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Recipes

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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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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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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