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Recipes

PB & J Pork Belly

BT Calgary | posted Monday, Mar 23rd, 2015

PB & J Pork Belly

PB & J
Pork Belly

Ingredients

  • • 4oz Pork Belly
  • • 500ml Apple Juice
  • • ¼ cup Maple Syrup
  • • 2 Tbls Maple Syrup & Whiskey (Reserve until plating)

Jam

  • • 6 Fresh Strawberries
  • • Apple Juice
  • • 1 Whole Sprig Rosemary
  • • ½ Cup Sugar
  • ‘Peanut Butter”
  • • ½ Cup Crushed Peanuts
  • Apple Slaw
  • • 1 Apple
  • • 3 Table spoons of lemon Juice

Method

  1. Pork Belly- Pre-Heat Oven to 250c
  2. Place 4oz piece if Pork Belly into oven safe dish, Cover with apple juice & maple syrup
  3. Place Belly in oven and cook at 250c for 2hrs
  4. Remove when tender and let cool in juices
  5. Jam- In a small pot, Place Strawberries, Apple juice, Rosemary & Sugar
  6. Stir everything until mix well in pot
  7. Cook on low for about an hour (Until reduced and jam like texture)
  8. Remove Rosemary Sprig
  9. Set aside and let cool in pot
  10. Peanuts-Either in a small pan or cookie tray, Roast Peanuts until golden in colour
  11. If using fry pan, Cook on stove top, Cookie tray cook in oven
  12. Set aside in shallow dish
  13. Apple Slaw-Thinly slice apples into discs
  14. Lay Flat on cutting board and cut again so you have match stick looking pieces of apple
  15. In a small Bowl, Toss all apple with lemon juice
  16. To Plate-
  17. Heat a frying pan up on medium with a tablespoon of oil
  18. Place pork belly in pan and slowly fry until golden brown and crispy, Flip over and repeat other side
  19. When the second side is almost crispy, Deglaze with Maple & Whisky. When liquid starts to get tacky, Remove from heat & flip belly one more time just to get sticky on both sides
  20. While crisping the pork belly, Heat up jam on low just until warm
  21. Remove belly from pan and dip into roasted peanuts
  22. Spoon jam on plate and place crusted belly on top
  23. Remove apples from lemon juice and dry just a little for remove excess and dripping lemon juice.
  24. Place apples on top of belly
  25. Optional-A few snips of micros greens pair really well with this as garnish (Mustard, Radish, Arugula)

Chef James Holmes
Murrietas Canmore
@jameschefpoo 

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Grilled BC Salmon

BT Calgary | posted Friday, Jul 25th, 2014

salmon resized
with miso maple glaze and spring asparagus
 
Ingredients
 
  • 4 x 5 oz. salmon fillets
  • Canola oil
  • Salt and pepper to taste
  • 4 oz. miso paste
  • 2 oz. maple syrup
  • 1 oz. hot water
  • 1 pound fresh asparagus spears
  • 2 Tbsp. canola oil
  • Salt and pepper to taste
  • Juice of one lemon
Directions
1)     Rub the fish with oil, salt and pepper
2)     Place the fish on a hot grill and cook for 6-8 minutes flipping once
3)     Meanwhile, in a small pot combine the miso, maple and hot water and reduce on low heat by 1/3
4)     Once the salmon is just about cooked, brush with the glaze and remove from the grill
5)     Oil the asparagus spears lightly and season with salt and pepper
6)     Place the spears onto the grill and cook until tender
7)     Remove onto a serving platter and squeeze the lemon over top of it
8)     Place the glazed fish on top of the asparagus and serve immediately
9)     The fish should be cooked medium, and have a bright red center
Courtesy Chef Kyle Groves, Catch & The Oyster Bar

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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

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Inspired by British Columbia: The Grouse Mountain Power Burger

BT Calgary | posted Monday, Jun 9th, 2014

last burger

Bick’s Signature Burger Creations: Chef Matt Basile, owner of the Fidel Gastro food truck, uses the diversity of the Canadian palate to create signature burger recipes, with help from Bick’s®. Inspired by Canada’s natural beauty and unique regional cuisines, his delicious flavour combinations will tempt the taste buds for a favourite summertime fare – the burger.

Prep Time: 5 minutes
Makes: 1 burger
Freezing: not recommended

Ingredients

  • 1 thin hamburger bun, toasted
  • 1 tbsp (15mL) Bick’s® Hot Pepper Relish
  • 1 tbsp (15mL) mayonnaise
  • 2 Bick’s 50% Less Salt Garlic Baby Dill Pickles, sliced
  • 1 cooked veggie burger, topped with melted Havarti cheese
  • 2 slices avocado
  • 1 slice red onion
  • 2 slices Bick’s Sliced Beets
  • Alfalfa sprouts or pea shoots

Method

  1. Top bottom bun with relish, mayo and pickles. Top with burger and remaining ingredients.
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Honey & Soy Glazed Chicken and Trout

BT Calgary | posted Friday, Jun 6th, 2014

It’s BBQ Friday! Chef  Elysia Vendenhurk of Three Farmers Camelina Oil shows us a delicious twist on the traditional  marinade.

Ingredients

  • 8 chicken drumsticks  OR  24oz fillet of steelhead trout
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 3 tbsp soya sauce
  • 2 tbsp roasted garlic and chili camelina oil
  • salt and cracked pepper
  • 1 lemon, wedged

Method

For the chicken:

  1. Whisk together the honey, sugar, soya and camelina oil. Place the chicken in a ziploc bag. Put 4-5 tablespoons of the glaze aside and pour the rest over top the chicken.
  2. Shake and massage the drumsticks to ensure the glaze is well distributed. Place in the refrigerator to marinade for approximately 2 hours. Pre-heat the grill and place chicken directly onto the grill.
  3. Halfway through the cooking period (approx. 10 min) brush the glaze that was set aside onto the drumsticks and continue to cook, this will add to the caramelization of the glaze.
  4. Once cooked, squeeze fresh lemon over top and serve.

For the Steelhead Trout (skin on):

  1. Rub the flesh side of the trout with the glaze and let sit approximately 20 minutes.
  2. Pre-heat the grill and brush the skin side of the fish lightly with camelina oil.
  3. Place the fish on the grill, skin side down.
  4. Grill on medium heat, with lid closed, for approx. 8 min.
  5. Brush the remainder of the glaze onto the trout and cook an addition 8-10 minutes or until done.
  6. Squeeze fresh lemon over top and serve.

Tip:  To test when fish is cooked, press lightly on the thickest part of the flesh and if it flakes away from itself easily it is done.

 

Courtesy Chef  Elysia Vendenhurk of Three Farmers Camelina Oil

 

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