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Recipes

Lobster and Crab Rolls

BT Calgary | posted Tuesday, Jan 20th, 2015

Lobsterrolls

Courtesy The Bison

Ingredients

  • 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

Method

  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

spam

Courtesy Chef Jay Del Corro, Eats of Asia

Ingredients:

  • 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)

Method:

  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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No-Noodle Lasagna

BT Calgary | posted Tuesday, Jan 6th, 2015

veggielasagna-868x579

There are plenty of new tricks to make classic comfort dishes healthier for a new year (and a new you.) Here’s a  favorite courtesy Peter Van Stolk  from spud.ca .

No-Noodle Lasagna

Ingredients:

  • 2 zucchini
  • 1 diced green bell pepper
  • 1 diced onion
  • 1 lb sliced fresh mushrooms (or sub for your favourite veggies)
  • 1 16 oz package frozen spinach (or about two bunches, fresh)
  • 1 lb grass-fed ground beef
  • 1 egg
  • 1 15 oz container low-fat ricotta cheese
  • 6 oz shredded part-skim mozzarella cheese
  • 6 oz grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh basil
  • 1 cup tomato paste
  • 1 16 oz can tomato sauce (or make your own!)
  • 1/4 cup red wine
  • salt & pepper to taste

Method:

  1. Preheat the oven to 325 degrees F and grease a deep 9×13 inch baking or lasagna pan.
  2. Slice zucchini lengthwise, into very thin slices. Sprinkle lightly with salt; set aside to drain on paper towel.
  3. Add beef and black pepper to a large skillet, and cook over medium high heat for 5 minutes. Add in green pepper and onion and cook, stirring frequently, until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano. Bring to a boil; reduce heat and simmer for 20 minutes, stirring frequently.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl.
  5. To put together the lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini, 1/2 the ricotta mixture, the spinach, the mushrooms, then 1/2 the mozzarella. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan over the top and cover with foil.
  6. Bake for 45 minutes, before removing the foil and raising the oven temperature to 350 degrees F. Bake for an additional 15 minutes and let stand for 5 minutes before serving.

Enjoy!

Courtesy Peter Van Stolk
spud.ca

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New Year’s Cocktails

BT Calgary | posted Tuesday, Dec 30th, 2014

Courtesy of Ki Modern Japanese and Bar

Courtesy of Ki Modern Japanese and Bar

Brandy Alexander

  • 1oz Brandy
  • 1oz Crème de Cacao
  • 1oz Fresh Crème
  • Shake in a jigger with ice.
  • Strain into a martini glass and dust with grated nutmeg.

Ume Old Fashioned

  • 1.75oz Ume Plum
  • 0.25oz Jim Beam
  • Garnished with Orange Peel

Niji (Rainbow)

  • 1oz Absolut Raspberry
  • 1oz Ume
  • 1oz Raspberry Syrup
  • 0.5oz Lemon Juice
  • Topped with Prosecco and 1 dash of Blue Curacao

WATCH the segment!

Courtesy Ki Modern Japanese and Bar’s Adam Snelling

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Chef Darren MacLean’s Miso-infused stuffing

BT Calgary | posted Tuesday, Dec 23rd, 2014

Chef Darren MacLean’s Miso-infused stuffing

 

This recipe can be made the day before or first thing in the morning. It’s a great way to make sure there is enough for the whole family and then some.

 

Ingredients:

  •  2 cups white or yellow onions finely diced
  • 2 cups celery finely diced
  • 1/2 cup of shallots finely diced
  • 6 sprigs of thyme leaves picked and chopped
  • 2 2-inch stems of rosemary picked and chopped
  • 1 bunch of flat leaf parsely finely chopped
  • 10 leaves of sage finely diced
  • 1 large sprig of savory picked and chopped
  • 1 litre of chicken stock reduced by half
  • 2 T of white miso paste
  • 1/2 pound of butter
  • salt and pepper to taste
  • 6 chopped baguettes
  • or 2 loaves of sliced bread

 

Method:

1. Chop bread into bite size pieces and leave out overnight to dry.

2. Melt butter in a saucepan over low heat.

3. Once melted, add celery, onions and shallots. Season with salt and pepper.

4. Cook until semi-translucent but not colored. (About 7-10 minutes.)

5. When cooked, add miso and 1/2 the herbs. Continue to simmer for 2 minutes.

6. Add chicken stock and bring to a simmer.

7. In a large bowl, pour mixture over the bread crumbs and mix thoroughly with 1/4 of the fresh herbs. (Reserve the last 1/4 of the fresh herbs for finishing.)

8. Place in a foil pan or cake pan and cover.

9. Bake for 20-30 minutes @ 350 degrees.

10. Uncover and broil on high for 1 minute to give stuffing a bit of crunch on the top.

11. Top the stuffing with the last 1/4 of the herbs and enjoy.

 

Note: Do not over-salt, as the miso contains a great deal of salt on its own. Should you need more seasoning, feel free to season with more salt…but only after adding the miso and tasting the mixture.

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Brown Rice Mushroom Risotto with Golden Beets & Edamame

BT Calgary | posted Wednesday, Nov 12th, 2014

food of some kindBrown Rice Mushroom Risotto with Golden Beets & Edamame

Ingredients:

  • 5 cups of brown rice or semi-brown rice (Genji-Mai)
  • 2 cups of mixed mushrooms. Any of the following will do: Crimini, Shiitake, Shimeji, Oyster, King Oyster, Portobello
  • 2 cups of cooked, diced golden beets
  • 2 cups of shelled edamame (fresh soybeans)
  • 2 shallots, diced (if shallot not available, 1/2 onion will do)
  • 1cup of toasted or roasted white sesame seed
  • 1 teaspoon minced garlic
  • 2-3 cups of coconut milk
  • 1/2 cup of dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh sage, minced
  • 1 cup of grated Asiago (for non-vegan version)
  • Salt & pepper

Method:

  1. Rinse and cook rice in rice cooker or medium to large size pot. If using stove top method, you will need 2 1/2 cup of water per cup of rice. Bring rice to a boil, lower heat to low, cover with a lid and let simmer for 45 minutes. Turn off heat and let sit for another 10 minutes. Fluff with a rice paddle or fork. You will need approximately 4-5 cups of cooked rice for the recipe. Save the rest for other use.
  2. Dice beets and boil in lightly salted water until just tender but not too soft. Rinse immediately in cold water, drain and toss with olive oil in a bowl. Transfer to a parchment paper-lined baking tin and roast in oven at 400c for about 15 minutes.
  3. In a medium to large size pot, heat up olive oil and stir-fry shallot, garlic & mushrooms until mushrooms are golden brown.
  4. Add a pinch of salt, white wine, stir and let cook for another minute.
  5. Add all remaining ingredients and stir to mix thoroughly.
  6. Bring everything to a simmer and add more coconut milk if needed to make it creamier.
  7. Season to taste with salt & pepper.

For non-vegan version, omit salting at the end and stir in Asiago cheese.
Adjust seasoning to taste.

Garnish with shredded Asiago (for non-vegan), a sprig of fresh sage or micro greens of your choice.

 

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20 minute Meal: Seafood Curry

BT Calgary | posted Monday, Oct 27th, 2014

 

Seafood Curry

Ingredients

  • 5 oz fresh salmon diced
  • 4 scallops cleaned
  • 8 prawns cleaned
  • 2 lobster tails cut in half and cleaned
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 vine ripened tomatoes diced
  • 1 ½ cup coconut milk
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion sliced
  • 1 teas yellow curry powder
  • 1 teas hot sauce (optional)
  • 1 teas ginger powder
  • 1 teas fenugreek leaves
  • Salt
  • 3 TBS corn starch
  • ½ cup water

Method

  1. In a sauce pan, sauté onions and peppers until soft — about 4 minutes. Add dry spices and the hot sauce, mix well.
  2. Add tomatoes, coconut milk and seafood, cover the pan and bring to a hard boil.
  3. Reduce heat to low and wait until the seafood is cooked.
  4. Season with salt
  5. In a separate bowl, mix the water and the corn starch, add to the seafood curry and stir until it thickens.
  6. Finish by adding the fresh cilantro and green onions and serve with rice.

Curry

Rice

Ingredients

  • 1 cup white long grain rice
  • 2 cups water
  • 1 green onion
  • 1 teas avocado oil
  • Salt to taste

Method

1. In a pot, combine all ingredients, bring to a boil and cover. Reduce heat to low.
2. Cook for 15 minutes or until rice is done. Remove from heat and reserve until needed.

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Sesame Miso Dressing

BT Calgary | posted Monday, Jul 14th, 2014

SAIT Culinary Campus whipped up some post-Stampede dinner ideas to help us detox and get back on the health train.

Ingredients

  • 1/3 c rice vinegar
  • ¼ c canola oil
  • 3 T sesame oil
  • 3 T honey
  • 2 T miso paste
  • 1 T soy sauce
  • 2 garlic cloves
  • 1 T fresh ginger
  • 1/2 t chilli flakes

Method

  1. Blend all ingredients together.
  2. Can be made ahead and keeps well refrigerated.

Healthy Recipes: Salads 2 – July 14th

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