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Recipes

Pumpkin and Bacon Pancakes with Candied Bacon and Pecans

BT Calgary | posted Friday, Sep 4th, 2015

Bacon Pancakes

Pumpkin and Bacon Pancakes with Candied Bacon and Pecans

Ingredients

  • Candied Bacon and Pecans:
  • 4 strips (crispy) cooked bacon (¼” sliced)
  • 1 cup chopped pecans
  • ⅔ cup maple syrup
  • ½ teaspoon ground cinnamon

Pancakes:

  • 4 cups prepared pancake batter
  • 1 cup canned pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 4 strips (crispy) cooked bacon (finely chopped)
  • canola oil (enough for frying pancakes)

Directions:

  1. Place all ingredients for candied bacon and pecans in a medium pan and cook on medium-high heat, stirring occasionally until syrup has reduced by half, about 10 minutes.
  2. Remove from heat, cover and keep warm until pancakes are ready to serve.
  3. For the pancakes, stir together all ingredients except bacon in a large mixing bowl until well-incorporated. Finally, add chopped bacon, just folding mixture several times to incorporate.
  4. Heat canola oil in a large pan on medium-high heat. Once hot, place pancake batter (in desired sizes) in pan and cook through until lightly browned and fluffy, approximately 1-2 minutes per side.
  5. To serve, place a small stack of pancakes on a plate and top with warm pecan and bacon mixture.
  6. Serves 3-4
  7. Total cook time…20 minutes
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MAPLE MUSTARD SHRIMP WITH SUCCOTASH QUINOA SALAD

BT Calgary | posted Tuesday, May 26th, 2015

MAPLE MUSTARD SHRIMP WITH SUCCOTASH QUINOA SALAD
Serves 4

For Succotash Quinoa Salad:
3 tbsp olive oil or butter
½ medium onion, chopped
1 clove garlic, chopped
1 zucchini, diced
1 red bell pepper, diced
1 cup fresh or frozen lima beans, thawed
1 cup fresh or frozen corn kernels
1 tbsp chopped fresh sage
1 tsp chopped thyme leaves
Salt and pepper to taste
4 cups cooked and cooled red quinoa
1 tbsp lemon juice

1 package Chef Lynn Crawford’s Maple Mustard Shrimp
or
400g (14 oz) package frozen large shrimp (31-40 count), thawed
½ cup maple syrup
1 tbsp grainy mustard
1 tbsp sweet and smoky mustard
1 tbsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
1 tbsp brown sugar
2 tbsp unsalted butter

In a large skillet over medium high heat, sauté onion until translucent, about 5 minutes. Add garlic, zucchini and red pepper and sauté until tender crisp. Stir in lima beans, corn, sage and thyme. Fry for another 5-7 minutes, until vegetables are tender and cooked through.

Transfer succotash to large bowl and stir in cooked red quinoa. Add lemon juice, and season to taste with additional salt and pepper. Set aside.

Prepare Chef Lynn’s Maple Mustard Shrimp according to package directions. Alternately, in a medium bowl, whisk together maple syrup, mustards, vinegar, salt, pepper and sugar. In a large pan over medium high heat, melt butter and sauté shrimp until pink and just cooked through, about 3-4 minutes. Add sauce to pan and stir to coat evenly.

Mound Succotash Quinoa salad onto a serving platter, top with cooked shrimp and serve immediately.

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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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