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Whole Grilled Cornish Hen with Roasted Baby Potatoes

BT Calgary | posted Friday, Aug 14th, 2015

Courtesy Chef Daniel Pizarro of Avec Bistro

Cornish Hen


  1. With a pair of kitchen shears, make cuts starting from the back cavity of the hen towards the front on both sides of the back bone to fully remove back bone. Once removed you can start to open the bird.
  2. Make small cuts very gently with a sharp boning or paring knife between the rib cage and the breast meat leading towards the center of the bird. Repeat on both sides until the rib cage and breast bone pull away from the meat.
  3. After you will start removing what’s left of the back bone attached to the thighs using a similar method of cutting between the bone and the meat of the thigh on both sides.
  4. From here we make incisions on both sides of the thigh bone to remove the bone.
  5. Once incisions are made then you will have to just pop the thigh bone out by twisting until it pops out of the socket. Now we are ready to prepare the bird to grill.



  • 3 Cloves Crushed Garlic
  • 1 Lemon Zested
  • 2 Tbsp Olive Oil


  1. Mix all ingredients together and rub all over the inside of the bird. Minimum 2 hours and for best results marinate over night.
  2. After marinating 9 pat dry) place skin down on the grill for the marks (about 5 min on high heat) then turn and grill another 8-10 min on medium heat until bird is fully cooked.



  • 2lbs Baby or Nugget Potatoes
  • 3 Stems of fresh Rosemary
  • 1 Lemon for the Peel and for Seasoning
  • ½ Tbsp Salt
  • 2 Tsp Pepper
  • 2 Tbsp Butter
  • 1 tbsp Honey



  1. Make a pouch out of the tinfoil large enough to hold the ingredients listed.
  2. Start off by lining the bottom with the rosemary.
  3. Lay the washed potatoes on top of the rosemary and add the rest of the ingredients on top of the potatoes.
  4. Close the pouch and place on the grill for about 30-45min at medium heat.
  5. Potatoes should be fork tender and finish by squeezing half the peeled lemon.

Grilled Watermelon Salad


  • 1 Watermelon
  • ½ Cup Feta Cheese (Crumbled)
  • 1 Cup Loose Arugula
  • 1 Lemon
  • ½ Tbsp Olive Oil
  • Salt and Pepper To Taste


  1. Brush the watermelon with olive oil and grill on an angle high heat for 30-40 seconds just for grill marks.  Remove and place on plate.
  2. Dress Arugula with the leftover olive oil, lemon and salt.
  3. Place arugula over the grilled watermelon and top with crumbled feta.
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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




  • 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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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 21st, 2015





  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese*


  1. Preheat oven to 400ºF.
  2. Brush cut sides of squash halves with oil.  Sprinkle with salt and pepper.
  3. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  4. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  5. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves.  There should be about 4 cups squash.
  6. Transfer squash to a bowl.  Add Kale Pesto and toss to combine.
  7. Serve topped with Parmesan cheese.  Serves 6.


Nutritional analysis per serving: 127 calories, 10.2 g fat, 2.1 g protein, 8.4 g carbohydrate, 2 g fibre, 144 mg sodium

*Ingredient not included in nutritional analysis.



Kale Pesto


  • 1 cup coarsely chopped kale leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped



1. Place all ingredients in a blender; purée until almost smooth.  May be refrigerated for up to 3 days or frozen for up to 1 month.  Makes about 3/4 cup.

Courtesy Atco Blue Flame Kitchen

Nutritional analysis per 1 tbsp serving:  58 calories, 5.7 g fat, 1 g protein, 1.3 g carbohydrate, 0.4 g fibre, 22 mg sodium

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Grilled Pork Belly with Charred “Ratatouille” Vegetables and Salsa Verde

BT Calgary | posted Friday, Aug 1st, 2014


Grilled pork belly


  • 1 lb pork belly
  • Rub:
  • 1/2 cup salt
  • 1/4 cup brown sugar
  • 2 bay leaf
  • 20 coriander seeds
  • 1 large cinnamon stick or bark



  1. Cover belly evenly with the mixture and place stick/bark on top; cover with plastic wrap.
  2. Allow to cure in the fridge overnight or up to 4 days (for more intensity).
  3. Rinse belly when curing is finished, place in braising pan with 2L water, 1 chopped onion, 10 peppercorns and parsley stems for 2.5-3 hours at 300 F.
  4. Allow to cool to room temperature before putting back in fridge for 6-8 hours.




  • 1 cup each of cherry tomato, zucchini, eggplant, red pepper
  • 1/2 cup red onion
  • 5 basil leaves
  • 1/4 cup olive oil
  • salt to taste



  1. Slice zucchini, eggplant and onions 1/2 inch thick length- or width-wise and place in a bowl with your tomatoes and pepper.
  2. Season well and add a touch of olive oil.
  3. This will help with the roasting process and prevent the vegetables from charring too much.
  4. Place all of the vegetables on the grill and roast for roughly two minutes per side or just until you achieve rich grill marks. (Each grill holds different amounts of heat so you must watch and check carefully!)
  5. You may cut your vegetables down, or present them in long whole manner, rustically, on a large presentation plate.
  6. It is a rustic dish so drizzle salsa verde on top or underneath to your liking.

Salsa Verde:


  • 10 sprigs tarragon
  • 20 sprigs parsley
  • 5 sprigs mint
  • 2 garlic cloves
  • 1 shallot
  • 4 small gherkins
  • 1 tbsp capers
  • 2 tbsp sherry vinegar
  • extra virgin olive oil
  • salt to taste



  1. Add everything except oil to blender on high speed. Slowly add the oil to emulsify until smooth and thick.

Courtesy Executive Chef Dilan Draper, Avec Bistro


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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.


  • 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


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

Healthy Recipes: Salads 2 – July 14th

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Grilled Steak and Soba Noodle Salad

BT Calgary | posted Monday, Jul 14th, 2014

Want to get back on the health track after mini donuts and corn dogs? We enlisted the help of SAIT Culinary Campus for healthy entrees salads to help  you detox.


  • 1 x 363 gr package of soba noodles
  • ½ c cooked shitake mushroom slices
  • ½ c carrot julienne
  • ½ c red pepper julienne
  • ¼ c green onion chopped
  • ¼ c fresh cilantro chopped
  • 1 c cooked steak slices
  • Toasted sesame seeds for garnish


  1. Cook soba noodles according to directions on package.
  2. Rinse well with cold water.
  3. Mix noodles and all other ingredients together with miso dressing.
  4. Garnish with toasted sesame seeds.

Tips: Chicken or salmon would both go well in this salad. Using edamame or fried tofu instead of meat would be a nice vegetarian option.

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