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Recipes

Whole Grilled Cornish Hen with Roasted Baby Potatoes

BT Calgary | posted Friday, Aug 14th, 2015

Courtesy Chef Daniel Pizarro of Avec Bistro

Cornish Hen

PREP:

  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.

Marinade

INGREDIENTS:

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

PREP:

  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.

Potatoes

INGREDIENTS:

  • 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

Tinfoil

PREP:

  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

INGREDIENTS:

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

PREP:

  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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Silver Sage Beef

BT Calgary | posted Monday, Jun 30th, 2014

We love Silver Sage Beef. It can be purchased year-round at the Calgary Farmers Market. We also love Silver Sage Beef and fresh BC Cherries. Chop up fresh pitted BC cherries and use as a garnish for this great summer BBQ recipe.

Ingredients

  • 1 lb Silver Sage skirt steak
  • Fresh BC Cherries

Jerk Marinade Ingredients

  • 8 whole green onions
  • 100 ml Soy sauce
  • 100 ml olive oil
  • 3 T salt
  • 3 limes peeled and seeded
  • 3 T fresh Thyme
  • 2 Scotch Bonnet/ habenero chilis
  • 3T allspice
  • 3 “ ginger
  • 1 ½ c chopped onion
  • ½ c Brown Sugar

Method for Jerk sauce marinade:

  1. Combine all the jerk marinade ingredients in a blender or food processor and purée until smooth
  2. Place steaks in a shallow pan and pour marinade over top. Ensure steaks are well coated.
  3. Place in refridgerator 2-3 hours

Method To cook skirt steak

  1. Skirt steak is a thin cut and it cooks very fast. To add the beautiful flavour of the char from a grill it needs to be quickly grilled over a very intense heat.
  2. Charcoal barbeques work the best but a conventional barbeque will do. If you can get the coals very very hot, then grill steak about 1-2 minutes per side (looking for a nice quick char on both sides), then wrap in foil and rest for 7-8 minutes after grilling to allow moisture to be retained and juices to rest.
  3. Skirt steak is best served medium for optimum tenderness and flavor.

Courtesy The River Cafe

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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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