1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Tempura Tofu & Vegetables

BT Calgary | posted Monday, Apr 13th, 2015

Tempura Tofu & Vegetables
(yields 5)

Ingredients:

  • 1 Package Firm Tofu, Drained and Large Dice
  • 1 carrot, sliced on angle
  • 2 red pepper, seeded and cored slice into large strips
  • 10 mushrooms, cleaned
  • 5 green onion, cut in half
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1½ cups ice cold water
  • Pinch salt

Method:

1. Pre heat deep fryer to 350.F
2. Drain and cut tofu, dry in paper towel, prep all vegetables make sure to keep vegetables separate from each other.
3. Mix flour, cornstarch, ice water and salt together.
4. Cooking each vegetable separately, add carrots into batter and gently place vegetable into fryer. Cook until golden brown 2-3 minutes. Take out of fryer and season with pinch of salt.
5. Once all vegetables are cooked add Tofu and cook 1-2 minutes

 

Ponzu Sauce
(yields 1 Cup)

  • 1/2 cup fresh lime juice (or a combination) or 1/2 cup lemon juice (or a combination)
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons light brown sugar

1. Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 15-30 minutes to marry flavors. Store covered and refrigerated for up to 3 days.

Tags: , , , , , , , ,

Tomato Salad with Romesco Sauce

BT Calgary | posted Wednesday, May 28th, 2014

tomato and romescoHealthy eating comes easy with a no-fail recipe and fresh, local ingredients! Chef Darren Maclean of downtownfood creates a summer favourite: Tomato Salad with Romesco Sauce- the Spanish version of pesto!

 

Ingredients

  • 1 cup roasted or sun-dried tomatoes
  • 1/2 cup toasted almonds
  • 1/4 cup olive oil
  • 3 tbsp parmesan
  • 1 tbsp sherry vinegar
  • 1 tsp paprika
  • 2 cloves roasted garlic
  • Salt & pepper to taste

Method

  1. Put all ingredients into food processor and blend until smooth.
  2. Serve under cut cherry tomatoes, sliced Parmesan and greens.
  3. Enjoy!

Courtesy of  Chef Darren Maclean, downtownfood

Watch the segment.

 

 

Tags: , , , , , , ,

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

Tags: , , , , ,

Jack and Watermelon BBQ Sauce

BT Calgary | posted Monday, May 12th, 2014

A BBQ sauce like none other!

Ingredients

  • ½ Watermelon, Peeled, cubed (Approximately 5 Cups)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Lrg Onion, Fine Dice
  • 4 Cloves Garlic, Minced
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Ground Mustard
  • 2-3 oz Jack Daniels (More Optional)
  • 1 C Ketchup
  • ½ C Honey
  • ½ C Cider Vinegar
  • 5 Tbsp. Brown Sugar
  • 2 Tbsp. Worcestershire Sauce (If Seafood Allergy Omit)

Method

  1. Place cubed watermelon in blender and puree smooth.
  2. Strain Mixture to remove all seeds.
  3. In large sauce pot sauté onions in olive oil until translucent, add in garlic, onion powder and ground mustard and sauté one minute more.
  4. Flame Jack Daniels in pot until almost evaporated, add in pureed watermelon and all remaining ingredients.
  5. Simmer sauce for 30-45 or until it is reduced to “BBQ Sauce” Consistency.
  6. Season with salt and pepper to taste.

Courtesy SAIT

 		
Tags: , , , ,