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Recipes

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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