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Recipes

Argentine-style Grilled Alberta Beef Sandwich

BT Calgary | posted Wednesday, Jun 19th, 2019

By: Chef Connie DeSousa and Chef John Jackson

 

Yield: Serves 4

Recipe Introduction: Butcher cuts are the best cuts of steak. Ask your butcher and explore the different secret cuts of beef. This recipe is the home version of our butcher cut at our restaurant charbar inspired by our travels in Argentina. Now everyone can enjoy it anytime of the year. But I think you all agree a Canada Day BBQ is best!

 

Ingredients:

Kale Chimichurri

¼ cup Red Wine Vinegar

¼ cup Water

4 ea. Garlic Cloves

1 Tbsp. Kocher Salt

1 tsp. Red Chili Flakes

1 tsp. Black Pepper, Ground

1 cup Olive Oil

2 cups Baby Kale, Loosely packed

1 tsp. Oregano Leaves

3ea Rosemary Sprigs (6inch each)

 

Marinated Tomatoes

2 cups Heirloom Cherry Tomatoes, cut in halves

1 cup Kale Chimichurri

 

Steak

600g Flat iron steak (ask your butcher to clean all connective tissue so it is easy to portion into 4 pieces)

½ tsp. kosher salt

¼ tsp. black pepper cracked

1 Tbsp. olive oil

1 cup fruit wood chips (can be purchase at any BBQ supply store)

 

Best for last

4 ea COBS Brioche Hot Dog Bun

2 Tbsp. Butter, melted

 

 

Chimichurri Method:

  1. Add all ingredients except olive oil to blender and pulse. Slowly add olive oil pouring in a stream, a little at a time until mixture is thick and smooth. About 5 minutes preparation.
  2. Reserve 1 cup of this recipe for the marinated tomatoes and refrigerate remaining Chimichurri for accompanying future salads or meat dishes.

 

Marinated Tomatoes:

  1. Wash tomatoes
  2. Slice tomatoes in half and add to small mixing bowl
  3. Toss tomatoes in 1 cup of Kale Chimichurri
  4. Reserve for topping on sandwich after steak is placed

 

Steak Method:

  1. Set your BBQ to Medium High heat.
  2. Place steak on large platter and season with oil, salt and pepper.
  3. Soak wood chips for at least 1 hour in water and then place in foil leaving a 3-inch opening at the top.
  4. When grill is ready, add the chips in the foil and heat until it really starts to smoke.
  5. Grill mark steak on both sides and then move to rack above and turn grill to low.

Smoke with lid closed for 10 to 15 minutes, keeping lid closed until steak is at desired doneness.

  1. Rest steak for 10 minutes and slice thinly on bias against the grain of the meat.
  2. Place slices evenly on toasted opened COBS Brioche Hot Dog Bun.

 

Best for last:

  1. Brush butter evenly on open COBS Brioche Hot Dog Buns.
  2. Place buns on grill for 30 seconds to lightly toast.

Optional Sidebar: The Flat Iron is a secret butcher cut located on the shoulder blade. When connective tissue is removed this is a tender and delicious steak great for grilling or frying. Impress your local butcher and ask them for some flat iron steaks.

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Apricot, Sriracha & Ginger-Glazed Meatballs

BT Calgary | posted Friday, Jan 18th, 2019

Meatballs

  • 1-1/2 lbs (680 g) lean ground chicken
  • ½ cup dry unseasoned bread crumbs
  • ¼ cup finely minced green onions (with white parts)
  • 2 tbsp hoisin sauce
  • 1 egg
  • 2 tsp minced garlic
  • 1 tsp grated fresh gingerroot
  • 1 tsp dark sesame oil
  • ½ tsp each sea salt and freshly ground black pepper

Glaze

  • 1 cup no-sugar-added apricot jam
  • ¼ cup reduced-sodium soy sauce
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp Sriracha hot sauce
  • 2 tsp minced garlic
  • 2 tsp grated fresh gingerroot
  • ½ tsp dark sesame oil

Finely chopped green onions and toasted sesame seeds for garnish, optional

Preheat oven to 400F.

In a large bowl, combine ground chicken, bread crumbs, onions, hoisin sauce, egg, garlic, gingerroot, sesame oil, salt and pepper (using your hands works best). Form mixture into bite-sized meatballs, about 1-1/2 inches in diameter. Wetting your hands helps prevent the chicken mixture from sticking to them. (Ground chicken and turkey are kinda sticky!) You should end up with about 40 meatballs.

Place meatballs on a non-stick baking sheet. Bake in preheated oven for 15 to 18 minutes or until cooked through. Stir meatballs once, halfway through cooking time, to brown sides.

While meatballs are cooking, prepare glaze. In a 10-inch, deep, non-stick skillet, whisk together jam, soy sauce, lime juice, sriracha, garlic, ginger root and sesame oil. Cook over medium-high heat until mixture is hot and bubbly and jam has melted. Add cooked meatballs and mix gently, ensuring every meatball is coated with sauce. Garnish with green onions and sesame seeds, if using. Serve hot.

Makes about 40 meatballs

Per meatball: 40 calories, 1.5 g total fat (0.4 g saturated fat), 3.6 g protein, 3.3 g carbohydrate (0 g fiber, 2.6 g sugars), 20 mg cholesterol, 121 mg sodium

Weeknight One-Pot Thai Peanut Noodles

BT Calgary | posted Monday, Jun 25th, 2018

-Courtesy sarahremmer.com

peanut

Peanut Sauce:

  • 1/3 cup natural peanut butter
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1/4 tsp cayenne pepper (optional)

Additional Ingredients:

  • 8 oz uncooked Catelli spaghetti (or other pasta–corkscrew works well too!) noodles
  • 2 raw chicken breasts, cubed (or leftover cooked meat!)
  • 3 cups of your favourite veggies, sliced or diced
  • 3/4 cup water
  • 1/2 tbsp sesame oil for cooking chicken

Directions:

  1. In a medium-sized bowl or large glass measuring cup, whisk together all of the peanut sauce ingredients, and set aside. It will be on the thicker side (that’s ok–once it’s in the pan with the rest of the ingredients, it will “melt” a little and incorporate nicely).
  2. Cook pasta according to package directions (make sure it’s under-cooked slightly though — al dente!)
  3. Heat wok or large high-sided pan over med-high heat. Add sesame oil and chicken, and stir-fry until about 2/3 of the way cooked. Transfer to a bowl, cover with tin foil and set aside.
  4. Transfer water into the pan and add raw veggies. Cover and steam for about 3-4 minutes (until tender-crisp and bright in colour).
  5. Add chicken back in, as well as the pasta and the peanut sauce.
  6. Mix gently until the peanut sauce is dispersed evenly.
  7. Decrease heat to medium, cover and cook until chicken is cooked through (about 3-5 minutes).
  8. Garnish with green onion before serving and enjoy!

Egg in the Hole:

BT Calgary | posted Monday, Jun 25th, 2018

–Courtesy sarahremmer.com

egg

Ingredients:

  • 1 slice of your favorite whole grain bread
  • 1 tsp butter
  • 1 egg
  • Salt and freshly ground black pepper

Directions:

  1. Watch how to make this recipe.
  2. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
  3. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
  4. Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
  5. Move the toast around in the skillet Let it cook until the yolk feels soft (medium cooked it best!). * Serves 1 *

Clean-Out-the-Fridge Pasta Salad:

BT Calgary | posted Monday, Jun 25th, 2018

 

–Courtesy sarahremmer.com

pasta

Ingredients:

  • 3 cups diced fresh vegetables
  • 2 cups dried small pasta (cooked and drained) *I use Catelli’s Ancient Grains Fusilli
  • 1 cup leftover diced or shredded meat, fish, poultry OR canned, drained beans or lentils AND/OR hardboiled eggs
  • 1/2 cup feta cheese (or other type of grated cheese)
  • * can also add things like seeds, sliced nuts, olives etc.

Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • juice and zest of 1/2 lemon
  • 2 cloves of garlic crushed or grated
  • 1 tsp. sugar
  • salt and pepper to taste

Directions:

  1. Toss all salad ingredients into a big bowl
  2. Whisk vinaigrette ingredients together in a separate bowl and then pour over top of the pasta salad and toss
  3. Enjoy!

 

Watermelon Patio Nibble

BT Calgary | posted Monday, Jun 18th, 2018

 

–Courtesy dinnerwithjulie.com

watermelon

Ingredients:

  • plain yogurt
  • 1 garlic clove, finely crushed
  • salt
  • cubed watermelon
  • olives
  • chunks of feta
  • cherry or grape tomatoes
  • freshly ground black pepper
  • olive oil
  • fresh mint or basil (optional)

Directions:

  1. In a small bowl, stir together the plain yogurt (about 1/2 cup for an average-sized serving) with the garlic and a pinch of salt.
  2. If you use more yogurt, a clove of garlic will still be enough, particularly if you have time to refrigerate it for a few hours or overnight, to allow the flavours to blend and intensify.
  3. Smear the garlicky yogurt onto a platter.
  4. Arrange the cubed watermelon, olives, feta and tomatoes however you like, keeping them in a single layer so they’re easy to eat with a skewer or your fingers.
  5. Add a grinding of black pepper, and a drizzle of olive oil if you like.
  6. Scatter or garnish with whole or torn fresh mint or basil.
  7. Serve immediately.

 

Egg Bites with Quinoa

BT Calgary | posted Friday, May 4th, 2018

I love these little frittatas not only for their ease in cooking, but with the addition of quinoa these pick a powerful protein punch! Plus they are so portable you can take them anywhere when you need a little snack on the go.

–Courtesy Theresa Toth

egg

Ingredients:

  • 12 eggs, beaten
  • 1/2 cup milk
  • 1 cup cooked quinoa
  • 1 cup feta cheese, cubed
  • 1 cup tomatoes, cubed
  • 1 cup chopped frozen spinach, thawed and drained
  • Salt & pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Grease a muffin tin with butter or cooking spray,
  3. In a large bowl with a spout, mix the eggs together with the remaining ingredients and pour into the muffin tin, distributing as evenly as possible.* alternately you can use a 1 cup measure to scoop the egg mixture into the pan
  4. Bake for 10-15 minutes until set.
  5. Remove from the oven and use a spoon to remove each egg bite.
  6. Store the rest in the refrigerator or freezer for up to 2 months.

 

Mediterranean Fritattas

BT Calgary | posted Friday, May 4th, 2018

I love the flavour combo in this dish with the artichoke hearts, black olives, sun-dried tomatoes and basil. It’s so fresh, it’s the perfect spring breakfast perfect for that special occasion.

–Courtesy Theresa Toth

med

Ingredients:

 

  • 12 eggs, beaten
  • 1/2 cup milk
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1 cup canned sliced black olives, drained
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
  • Salt & pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Grease a square pan with butter or cooking spray.
  3. Combine all the ingredients in a large bowl and pour into the pan.
  4. Bake for 20-30 minutes until set and the middle is firm.
  5. Remove from the oven and cut into 8 wedges.

 

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