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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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Fish Tacos with Watermelon Radish Slaw

BT Calgary | posted Friday, Jun 5th, 2015

Fish Tacos with Watermelon Radish SlawFish Tacos

Fish can be grilled, broiled, pan-fried or even planked to make summery fish tacos, topped with crunchy slaw studded with juicy watermelon. If you plan to plank your fish, you’ll need a food-grade plank; soak it in the sink (under a pan or other weight to keep it submerged) for at least an hour, or overnight. Adapted from watermelon.org.

Fish:
1 lb tilapia, whitefish, or salmon
3 Tbsp lime juice
1 Tbsp olive oil
1 tsp honey
1 garlic clove, crushed
2 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

Slaw:
1 cup shredded cabbage
1 cup shredded or julienned radishes
1/3 cup Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lime juice
1 tsp cider vinegar
salt to taste
1 cup seedless watermelon, finely diced
3 Tbsp chopped cilantro

small fresh corn or flour tortillas

Place fish in a freezer bag with the remaining ingredients; seal, gently shake to coat the fish completely, and let marinate at room temperature for 20 minutes.

To plank your fish, soak a food-grade cedar plank for at least an hour, then place it on a preheated grill until it starts to smolder; place the fish on it and cook for 20 minutes, or until the edges flake with a fork. Have a spray bottle of water on hand to catch any flare-ups. Alternatively, place on a parchment-lined baking sheet and roast for 10 minutes at 425F, or cook in a cast iron skillet on the stovetop or on the barbecue until the fish is just cooked through.

Wrap tortillas in aluminum foil and place on the shelf of the grill, or on a side that’s not on but is warm. (Alternatively, toss them in a warm oven for a few minutes. This will make corn tortillas more pliable.)

Meanwhile, toss the cabbage and radishes with the yogurt, mayonnaise, lime juice, vinegar and salt to taste. Add the watermelon and cilantro and gently toss to combine.

Flake the fish and use it to fill warm tortillas; top with slaw and serve immediately.

Serves 4-6.

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Breakfast Fruit Kabobs

BT Calgary | posted Tuesday, Dec 9th, 2014

Adds a special touch to a brunch menu!

Ingredients:

  • Watermelon
  • Cantaloupe
  • Honeydew melon
  • Pineapple
  • Strawberries
  • Seedless grapes
  • 6 to 8     wooden skewers                              6 to 8
  • 1⁄2 cup      plain yogurt                                 125 mL
  • 1 tsp        liquid honey                                   5 mL
  • 1⁄4 tsp      freshly grated nutmeg                           1 mL
  • 2 tsp        lime juice                                    10 mL
  • 1           lime, thinly sliced

Method:

  1. Prepare fruit in balls or chunks and thread on skewers.
  2. Arrange on a platter.
  3. Combine yogurt, honey, nutmeg and lime juice.
  4. Drizzle over kabobs.
  5. Garnish with lime slices.

 

Watch the segment:

Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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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

 		
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