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Recipes

Turkey and Apple Wraps

BT Calgary | posted Friday, Nov 22nd, 2013

For a tasty twist, add some crumbled Blue or Goat cheese or shredded old Cheddar cheese.

Ingrediants

  1. 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
  2. 1 tbsp (15 mL) Grainy Dijon mustard
  3. 1 tbsp (15 mL) Mayonnaise
  4. 1/4 tsp (1 mL) Freshly ground black pepper
  5. 2 tbsp (30 mL) Sliced green onion
  6. 2 Dempster’s® Ancient Grains Large Tortillas
  7. 1 Tart apple, sliced
  8. 1 cup (250 mL) Lightly packed arugula

Directions

  • TOSS turkey, mustard, mayonnaise, pepper and green onion together.
  • DIVIDE turkey mixture between tortillas and top each with sliced apple and arugula.
  • Fold in sides of tortillas and roll up to serve.

Tip: Replace Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast with leftover roasted chicken or turkey.

Courtesy  Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods.

Classic Chicken Fajitas

BT Calgary | posted Friday, Nov 22nd, 2013

Top with shredded cheese, pickled jalapenos, guacamole and salsa if desired. This recipe can easily be doubled for 4 people.

Ingrediants

  1. 1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets, halved lengthwise
  2. 1/2 tsp (2 mL) Each chili powder, cumin, garlic powder and freshly ground black pepper
  3. 2 tbsp (30 mL) Oil, divided
  4. 1/2 Red onion, sliced
  5. 1/2 Each green and red bell pepper, sliced
  6. 2 Dempster’s®/POM Orignal Large Tortillas, warmed

Preparation

  • SEASON chicken with chili powder, cumin, garlic powder, pepper and half the oil.
  • HEAT remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
  • DIVIDE chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.

Courtesy Bob Villeneuve, Director of Culinary Innovation and Executive Chef of Maple Leaf Foods.

Turkey Brining

BT Calgary | posted Friday, Nov 22nd, 2013

SPUD.CA turkey brining recipe for an easy and delicious turkey.

– 6 quarts water
– 2 cups kosher salt
– ½ cup light brown sugar
– 2 tablespoons whole black peppercorns
– 8 bay leaves
– 4 tbsp juniper berries (optional)
– 1 quart ice

Method:

  1. To make the brine: Combine the water, salt, sugar, peppercorns, bay leaves and juniper berries in a large stockpot, and bring to a boil. Stir until the solids have dissolved, then remove from heat. Feel free to add in some extra spices here if you wish!
  2. Add the ice and cool the brine to room temperature. Refrigerate until thoroughly chilled – this step is key! If you start brining your turkeys in warm brine, they might begin to cook at an unsafe temperature, so the brine must be cold.
  3. While your brine is cooling, wash your turkeys and prep them. For best results, use two small to medium birds in place of one larger bird. Turkeys should definitely be thawed completely before brining them.
  4. The ideal vessel to use is a cooler as it can be sealed, and it’s big enough so that the whole turkeys can be submerged.
  5. Soak your turkeys overnight, or for about 12 hours, turning them once. Don’t over brine! 12 hours is the magic number. And voila – this brining recipe is simple and will result in tender, juicy turkey meat with plenty of flavour throughout.

Courtesy: http://www.spud.ca

 

Savoury Apple Pie

BT Calgary | posted Tuesday, Nov 12th, 2013

serve with pork chops

puff pastry dough
8 cups peeled and sliced tart apples
1 cup light brown sugar, packed
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon
1 teaspoon spice mix (nutmeg, clove, star anise, cardamom)
1 tablespoon unsalted butter
1 egg whisked for brushing
sugar/salt for sprinkling

-In a sauce pan, melt butter and add sugar and spices. Allow sugar to dissolve into the butter and tip in apples, and lemon. Saute until apples are tender.

-Cool apple filling. Spread the filling in the center of the puff pastry, and top with another piece of pastry. Pinch the sides together, and brush with egg wash. sprinkle with salt/sugar mixture.

-Bake in a 350 degree oven until golden, approximately 20 minutes.

Courtesy Liz Gagnon, Executive Chef The Bison + Bear St. Tavern: The Bison + Bear St. Tavern

Broek Acres Pork Chop

BT Calgary | posted Tuesday, Nov 12th, 2013


With savory apple pie, calvados jus and chef vegetables.

BROEK ACRES PORK CHOP

1 pork chop
salt and pepper
1 tablespoon oil

Remove pork chop from the refrigerator, and allow to rest until it comes to room temperature. Season with salt and pepper.

Heat a cast iron pan, until smoking. Add oil, then add pork chop. Cook until deeply caramelized on both sides, approximately 10 minutes.

Remove from pan, and allow to rest for about 6 minutes.

CHEFS VEGETABLES
heirloom carrots
green beans
rainbow swiss chard
broccolinni

1 tablespoon butter
salt and pepper
herbs

Bring a pot of salted water to a boil, add vegetables and cook until tender. Transfer vegetables to a pan with melted butter, season with salt and pepper and finish with herbs.

Courtesy Liz Gagnon, Executive Chef The Bison + Bear St. Tavern: The Bison + Bear St. Tavern

March Hare’s Ginger-Carrot Sandwiches

BT Calgary | posted Monday, Oct 21st, 2013

The March Hare gets around underground by rooting out carrots. He sometimes finds himself in faraway tunnels where he simply goes mad for all the exotic roots—like ginger. Fancy them both in a sandwich?

Ingredients
canola or olive oil, for cooking
2 green onions, finely chopped
1/2 jalapeño pepper, seeded and finely chopped (optional)
1 Tbsp (15 mL) grated fresh ginger
1 garlic clove, crushed
1 cup (250 mL) grated carrots
1 small tomato, chopped
1 tsp (5 mL) curry powder or paste
salt to taste
1/4 cup (60 mL) chopped fresh cilantro
1/2 pkg (4 oz/125 g) cream cheese, at room temperature
1/4 cup (60 mL) tahini (sesame seed paste) or peanut butter
8 slices sandwich bread, toasted if you like

In a heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions, jalapeño (if using), ginger and garlic and cook for 3 to 4 minutes, until soft. Add the carrots, tomato and curry powder and cook for 3 to 4 minutes longer, until the vegetables are just getting soft and the extra moisture has cooked off. Season with salt and stir in the cilantro; set aside.

Spread half the slices of bread with the cream cheese and the rest with the tahini. Top the cream cheese slices with some of the carrot mixture, spreading it to the edges. Place the tahini slices overtop. Trim the crusts (if you wish) and cut the sandwiches into quarters, squares or fingers.

Makes 16 finger sandwiches

Mini Ham and Pepper Quiche

BT Calgary | posted Thursday, Sep 26th, 2013

Ingrediants:

  • 7 cup (80 ml) cubed ham
  • 7 cup (80 ml) sliced green onion
  • 7 cup (80 ml) shredded cheddar cheese
  • 2 cherry tomatoes, chopped
  • 3 eggs
  • 5 cup (125 ml) milk
  • 18 premade mini pastry shells

Method:

      1. Preheat the oven to 375°F (190°C).
      2. Toss together the ham, onion, cheese and tomatoes in a bowl. Whisk the eggs with the milk in another bowl.
      3. Keeping the pastry shells in their metal wrappers, place them on a baking sheet.
      4. Place about 1 Tbsp (15 ml) of the ham and cheese mixture in each of the shells.
      5. Gently pour some egg mixture into each, leaving just a bit of space at the top, as the filling will puff up.
      6. Bake for 15 minutes, until the egg is just set. Allow to cool before serving.
      7. Once they’re completely cool you can stack them in a container for a packed lunch.

Prep time: 10 minutes
Total time: 25 minutes
Makes: 18 mini quiches.

These will keep in a sealed container in the refrigerator for 3 days and in the freezer for 1 month.

Try other combinations, like tinned salmon and spinach or finely chopped red and yellow bell pepper.

Courtesy Ceri Marsh: Sweet Potato Chronicles

 

 

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Heirloom Tomato and Scallop Crudo

BT Calgary | posted Thursday, Sep 26th, 2013

Ingrediants:

Heirloom Tomato

Tomato Juice

Soya Sauce

Lime Juice

Hot Sauce

Ginger

Garlic

Honey

Sesame Oil

Olive Oil

Salt

Chives

Sourdough Baguette

Canola Oil

Basil

Red Chili Flakes

Smoked Sea Salt

Fresh Grand Bank Scallops

Method:

Our “Crudo” Dressing Recipe

Step One – Add the Following into Blender or Food Processor

  • Heirloom Tomato Puree 1/2 Cup : Place 1 Cup of Chopped Heirloom Tomatoes in on Pan and lightly toss in Olive Oil, Salt & Pepper. Cook on Medium Heat until Soft. Place in Blender and Puree until Smooth, Chill before using in Recipe.
  • Tomato Juice 1/8 CupSoya Sauce 1 1/2 Tbsp
  • Lime Juice 1 tsp
  • Hot Sauce 1/2 Tbsp
  • Ginger (Minced) 1/4 tsp
  • Garlic (Minced) Pinch
  • Honey 1/4 tsp

Step Two – Puree First Batch of Ingredients then slowly add Oil’s

  • Sesame Oil 1 Tbsp
  • Olive Oil 1/8 Cup

Step Three – Lightly Season with Salt & Add Fresh Chives

  • Salt To Taste
  • Chives (Fine Dice) 1 Tbsp

Our “Crudo” Crouton Recipe

Toss Baguette with Wet Ingredients:

  • Sourdough Baguette 2 Cups:  Rip Sourdough into Small Rough Segements
  • Canola Oil 1 Tbsp
  • Basil (Minced) 1 Tbsp
  • Red Chili Flakes 1/2 tsp
  • Smoked Sea Salt 1/4 tsp

Bake at 350 until Golden Brown (5-10 Minutes)

Our Scallop Preperation
Toss Baguette with Wet Ingredients:

Fresh Grand Bank Scallops (U-10 Sizing) 6-8 Each (12-16 Oz) : Remove Scallops from Container and Clean off (Remove) the Side Muscle from each of the Scallops. Once Cleaned pat Scallops Dry lightly using Paper Towel. Once Dry, Finely Slice Scallops into Medallions. Ensure the Scallops are store in a Bowl on top of a Bowl filled with Ice to keep very Chilled before Serving.

Plating the Heirloom Tomato & Scallop Crudo

  • On a Medium Sized Round Plate…
  • Put down Crudo Dressing 1-2 Fl Oz
  • Arrange Scallop Medallions 5-7 Pieces
  • Lightly Season Scallops with Smoked Sea Salt
  • Arrange Cherry Heirloom Tomatoes 5-7 Pieces (Halfed)
  • Toss Tomatoes Lightly in Salt & Pepper and Olive Oil before Plating
  • Arrange Crudo Croutons 5-7 Pieces
  • Place Chiffonade Basil over Plate 1 Leaf: Finely Sliced Strings of Basil
  • Lightly Place Fine Slices of Thai Chili 1/8 of Pepper
  • Finish with Minced Capers 1/4 tsp

Serves 6-8 People

“Crudo” is Italian for “Raw,” a technique in Italian Cuisine for preparing raw protein.

Courtesy Murieta’s Bar and Grill: murietas.ca

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