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Recipes

Grilled Pizza with Slow Roasted Tomatoes & Aged Cheddar

BT Calgary | posted Friday, Aug 21st, 2015

farm_BBQ_pizza

Courtesy Chef Judy Wood, Meez Cuisine

Pizza Dough

INGREDIENTS:

  • 1 2/3 cup flour
  • 1 tsp salt
  • 1 Tb  yeast
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 Tb olive oil
  • 1 ¼ cup warm water
  • Cornmeal

PREP:

  1. Place the yeast & honey in a small bowl with warm water, stir it together and allow to sit for 3 – 5 minutes until is foams up a little.
  2. Place the flour onto the cutting board and form a well in the middle.
  3. Carefully, pour the water and yeast mixture into the well.
  4. Add the lemon juice, olive oil and salt. U
  5. Using your hands, start mixing the yeast mixture incorporating the flour in. Eventually it should form a soft dough.
  6. Knead the dough until it’s smooth and elastic, about 10 minutes.
  7. Place it in a lightly oiled bowl and set in a warm spot to rise, about 1/2 hour.

Pizza Sauce

INGREDIENTS:

  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried oregano
  • 1.5lb grape tomatoes
  • Salt & pepper

PREP:

  1. Place all the ingredients into a bowl, toss and then place onto a parchment covered baking sheet,
  2. Place into a preheated oven @ 400 degrees and cook until golden brown about 15-20 minutes.
  3. Place back into the bowl, once it’s cooked and mash up with a fork.

Grilling Pizza

INGREDIENTS:

  • 8 oz aged cheddar, grated
  • 1 bunch fresh basil
  • Good quality olive oil for drizzling!

PREP:

  1. Cut the dough into small pieces and using olive oil push it out into a circles.
  2. Heat the grill on high and then toss the dough onto the grill and cook for about 1-2 minutes, flip it over and repeat the cooking time.
  3. Transfer it to a parchment covered baking sheet, which has been sprinkled with cornmeal.
  4. Spread the sauce on top, then cheese.
  5. Bake ( using your BBQ) for 10-12 minutes in a 425°F oven or until the crust is golden.
  6. Remove from the BBQ, and sprinkle the basil and good quality olive oil.
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Dempster’s Sundried Tomato Bage Kale & White Cheddar Strata

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy dempsters.ca
Serves 6 – 8

Ingredients:

  • 6 (1 pkg) Dempsters’ Sundried Tomato Bagels (cut into large cubes)
  • 1 large White onion (minced)
  • 3 cloves Garlic (finely minced)
  • 1 tbsp Extra virgin olive oil
  • 3 cups Fresh kale (chopped)
  • 1 Pinch Grated Nutmeg
  • 1 tbsp Butter (unsalted)
  • 3 cups Aged white cheddar (finely grated). Reserving 1 cup to top Strata.
  • 8 large Eggs
  • 2 cups Milk (2% is ideal)
  • 3 tbsp Dijon mustard
  • Salt and Pepper (to taste)

Method:

  1. Preheat oven to 350 degrees.
  2. In a sauté pan on medium heat add olive oil and sauté onion for approx. 3 minutes.
  3. Add garlic and sauté for an additional 30 seconds. Add chopped kale. Let cook until wilted. Season with salt and pepper. Then remove from heat.
  4. Butter the bottom of a 12″x9″ baking dish. In buttered baking dish combine Dempsters’ Sundried Tomato Bagel cubes, kale & onion mixture plus 2 cups white cheddar cheese.
  5. In a medium mixing bowl whisk together eggs, milk, nutmeg and Dijon mustard. Once combined slowly pour it over the bagel mixture. Ensure bagels soak up the liquid. Top strata with the remaining cup of white cheddar.
  6. Bake Strata for 35 minutes, or until it is set in the centre.
  7. Chef’s Tip: Let Strata set for 10 minutes before serving.
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Chef Darren’s Chili Recipe

BT Calgary | posted Tuesday, May 5th, 2015

Chef Darren’s Chili Recipemoms best meal

Courtesy Darren MacLean, downtownfood

 

Ingredients:

 

  • Splash of vegetable oil
  • 2 large onions, chopped
  • 1 chili pepper, chopped
  • 3 cloves of garlic, chopped
  • 2 lbs of lean ground beef
  • 3400g tins of whole tomatoes with juice, chopped
  • 2 tablespoons toasted and ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 cinnamon stick (Chef) (no cinnamon stick for Mom)
  • 2 450g cans kidney beans, rinsed
  • 1 350 ml can of beer (Mom)
  • 1/4 cup red wine (Chef)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons sour cream
  • 1/2 cup shredded cheddar
  • 3 teaspoons shredded scallions

 

 

To make:

 

  1. In a medium-sized stockpot, heat the oil over medium heat. Sauté onion, chili pepper and garlic until soft. Add ground beef; cook and stir until meat is browned, then drain off all excess fat from the beef before heading to the next step.
  2. De-glaze with wine and/or beer; allow to reduce by half before heading to the next step.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon stick. Cover and simmer for 45 minutes.
  4. Stir in kidney beans and cook for another 15 minutes.
  5. Finish with a touch bitter dark chocolate for a chef’s touch (1/2 T only).
  6. Top with cheddar, sour cream and freshly chopped green onions.

 
Check out Chef Darren Maclean create this recipe with his mom!

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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

Ingredients

  • 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

Method

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

WATCH!

Courtesy Eldorado Barbecue Lounge

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