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Recipes

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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Steak and Arugula Sliders (CHE)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 10 min

Total 25 min

Serves 12.

 

Ingredients

  • 400-g PC® Certified Angus Boneless Rib Steak, at room temperature
  • 2 tsp olive oil
  • 2 tsp PC® black label Harissa Spice Blend
  • 12 PC® Mini Ciabatta Burger Buns, toasted
  • 2 tbsp PC® Dijon Prepared Mustard
  • 1 cup packed baby arugula

 

 Method

  1. HEAT a large non-stick frying pan over medium-high.
  2. Add oil, then PC® Certified Angus Boneless Rib Steaks.
  3. Reduce heat to medium. Cook 3 to 4 min per side for medium-rare.
  4. Transfer steak to plate sprinkle both sides with PC® black label Harissa Spice Blend.
  5. Let stand, covered with foil, 5 min.
  6. Cut into very thin slices.
  7. Drizzle any pan juices over steaks.
  8. SPREAD bottom of PC® Mini Ciabatta Burger Buns with PC® Dijon Prepared Mustard, then layer with arugula.Top with steak. Sandwich with top bun.

Courtesy President’s Choice

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20 Minute Meal: Rotisserie Chicken Salad

BT Calgary | posted Monday, Sep 29th, 2014

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette

Rotisserie / Roasted Chicken Salad with Warm Pear & Grainy Mustard Vinaigrette

Ingredients

Salad

  • 1 store bought rotisserie chicken (or chicken leftovers if available)
  • 1/4 cup toasted almonds
  • 1/2 head butter leaf lettuce
  • I head baby romaine lettuce
  • I/2 bulb chopped fennel
  • Freshly shaved Parmesan. About (20gm)
  • Sliced chives for garnish

Vinaigrette

  • 1 under ripe Bartlett pear
  • 1/2 cup red wine vinegar
  • 4 tbsp water
  • 2 tbsp maple syrup
  • 1 tbsp grainy Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper

Method

  1. Pull chicken apart into bite size pieces and put all salad ingredients together in a bowl.
  2. In a hot sauté pan, quickly caramelize the diced pear in 1 tablespoon olive oil.
  3. Deglaze pan with water and red wine vinegar.
  4. Add the mustard and maple syrup.
  5. Reduce to a simmer and cook one or two minutes until reduced by half.
  6. Swirl in olive and season to taste.
  7. Let stand and keep warm.
  8. Whisk the vinaigrette together again just before pouring over the salad.

 

Courtesy Grant Parry, Executive Chef at Bocce.

 

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Carolina BBQ Sauce

BT Calgary | posted Monday, May 12th, 2014

Perfect for the grill or to take your camping cooking up a notch!

Ingredients

  • 1 ½ C Yellow Mustard
  • ½ C Brown Sugar, Packed
  • ¾ C Cider Vinegar
  • ¾ C Beer, Recommend Village Brewery Wit
  • 1 Tbsp. Chili Powder (Try Chipotle for a spicy kick)
  • 1 Tsp. Black Pepper
  • ½ Tsp. Cayenne Pepper
  • 1 ½ Worcestershire Sauce
  • 2 Tbsp. Butter
  • 1 Tsp.  Liquid Smoke
  • Louisiana Style Hot Sauce To Taste

Method

  1. Combine mustard, brown sugar, vinegar and beer in sauce pot.
  2. Add in chili powder, black pepper, cayenne and Worcestershire sauce.
  3. Simmer on medium low heat for 15 minutes.
  4. Then add in butter and liquid smoke and simmer additional 10 minutes.
  5. Season with hot sauce to taste.
  6. Allow sauce to cool and refrigerate overnight before use to allow flavors to meld.

Courtesy SAIT

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