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Recipe Remix: Quick Spanish Paella

BT Calgary | posted Monday, Mar 7th, 2016


Paella is one of those dishes which is so versatile and came be made with almost any type of meat. For this mixed variety I have included chicken, chorizo sausage and prawns which seams to satisfy all tastes. The chorizo gives it just enough heat without being overpowering. The ultimate short cut in this dish is to use Spanish style rice which is already seasoned, but if you are using plain white rice, I would recommend adding a can of diced tomatoes to the mix.

Courtesy Theresa Toth, easypeasyeats.com


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 cups chorizo sausage, sliced
  • 1 pound chicken breast, sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • Salt & pepper to taste
  • 1 1/2 cups Spanish style rice (or short grain rice)
  • 3 cups chicken stock
  • 1 cup raw prawns,
  • 1 cup frozen peas
  • 1 lemon, cut into wedges
  • 1 cup parsley, chopped


  1. In a large skillet, heat the olive oil over medium heat and add the onion, bell pepper, chicken and sausage.
  2. Cook for 5 minutes until the meat is browned and the veggies are soft.
  3. Add the paprika, thyme, chili powder and salt and pepper and stir.
  4. Next add the rice and chicken stock and bring to a boil.
  5. Lower to simmer and cook for 10 minutes, stirring,until the rice is almost done.
  6. There should be some liquid remaining in the pan.
  7. Add the prawns and frozen peas and stir to combine.
  8. Cover with a lid and simmer for 5 minutes until the prawns are cooked.
  9. Serve with a squeeze of lemon and fresh parsley.


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Pulled Pork Tacos with Smoked Guacamole

BT Calgary | posted Wednesday, Jun 3rd, 2015


Pulled Pork Tacos from Pig and Duke!

Pickled Serranos:.

  • 4 cups Apple Cider
  • 1 cup Sugar
  • 3 Floz Water
  • 4 Garlic Cloves

Boil all ingredients to disolve sugar. Add 2 lbs sliced serranos and let sit in the fridge over night

Pulled Pork:

  • 2 Ltr Apple Cider Vin
  • 4 Gallons Water
  • 2 floz Paprika
  • 2 floz Cumin
  • 2 Floz Corriander
  • 2 floz Ground Mustard
  • 4 oz Garlic Gloves
  • 3 Bay Leaves
  • 1 Can Chipolte in Adobo

Bring all ingredients to a boil and turn down to a simmer. Add 10kg pulled pork and simmer on low for 8-10 hours

Lime infused Sour Cream:

  • 8cups Sour Cream
  • 3floz Lime Juice
  • 2floz Lime Zest (microplane)

Whisk all ingredients well

Smoked Guacamole:

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Cold smoke Roma tomatoes, jalapeno peppers and onion for 40 minutes




  1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
  2. Drain, and reserve the lime juice, after all of the avocados have been coated.
  3. Using a potato masher add the salt, cumin, and cayenne and mash.
  4. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
  5. Add 1 tablespoon of the reserved lime juice.
  6. Let sit at room temperature for 1 hour and then serve.

Courtesy Executive Chef, Pig And Duke

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Spicy Rhubarb Ceviche

BT Calgary | posted Monday, Mar 24th, 2014

serves up to 4 as a small appetizer


  1. 8 oz of different seafood such as BC spot prawns, ling cod, and weathervane scallops
  2. 1 lb. fresh rhubarb – juiced
  3. 4 limes – juiced
  4. 1 Serrano pepper
  5. Maldon sea salt – to taste
  6. 4 oz fresh heart of palm – cut into thin rings
  7. 2 oz celery – diced small
  8. 3 oz peeled seeded cucumber – diced small
  9. Cilantro to garnish


  • Mix the rhubarb juice, lime juice, and Serrano pepper together and taste the liquid for the desired sourness and heat.
  • Mix the seafood in with the juices and let it sit refrigerated for at least 10 minutes.
  • Arrange the seafood neatly in a serving dish with all of the vegetables mixed in or separate it out onto 4 small plates, reserving the liquid.
  • Pour the liquid back over the seafood and season with Maldon sea salt to finish the dish.


Courtesy of Catch and the Oyster Bar.

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