Archive | July, 2012

Vintage Barbecue

6 Jul

The Calgary Stampede kicks off today, and in honour of 10 days of fairground fun, backyardecues and other merriment, here is a vintage 1983 Seventeen barbecue recipe, courtesy Lori! Thanks!

Chuckwagon Wheel Salad

5 Jul

stampede salad
We don’t know what we like better — the chive-blossom topped chopped salad or the hilarious looking pasta wheels. So Stampedy!

Crisp, cool greens jumpled with sweet corn, black beans, tomatoes, green pepper, onion, cilantro and dressed with creamy avocado and Newman’s Own Family Style Italian homemade caesar vinaigrette.

For Stampede time, salads are always a necessity when the ubiquitos beef on a bun catches up with you. Although we wouldn’t turn our nose up at adding grilled steak, chicken or salmon. Earls has a southwestern lime, corn, black bean, feta, and date number that is easy to make at home. See recipe at bottom.

SOUTHWEST CHICKEN CHOP SALAD
2 cups diced barbecued chicken
1 cup diced green pepper
1 cup black beans
1 cup corn
1 cup of sliced grape tomatoes
4 green onions, chopped, or chives
1 large romaine heart, washed and chopped
Fistful of cilantro, washed and chopped
2 avocados, diced
Crushed tortilla chips for topping

Combine all ingredients, saving avocado and chips for the top.
Toss salad with dressing and gently stir in avocado. Top wth tortilla chips.

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EARLS SANTE FE CHOPPED SALAD
2 whole chicken breasts, cut in half
cajun seasoning
olive oil

PEANUT LIME VINAIGRETTE:
1/4 cup fresh peanuts
1/4 cup peanut oil
1/4 cup lime juice
1/2 tbsp peanut butter
1 tsp sugar
1 tsp soya sauce
1 small clove garlic, pressed or finely chopped
2 tbsp lime zest
2 tbsp finely chopped cilantro
1/4 tsp cumin

SALAD:
1 cup dates, chopped into 1/4 inch pieces and soaked in hot water for 5 minutes
8 cups mixed greens and chopped romaine lettuce
3/4 cup corn kernels
14 oz can (398 ml) black beans, well rinsed and well drained
1 avocado, thinly sliced
3/4 cup feta cheese
1/4 cup chopped, roasted peanuts

Rub chicken breasts all over with olive oil; sprinkle cajun spice on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4″ wide slices.

Make dressing in a small food processor until almost smooth.

Toss lettuce with dressing.
Add corn, dates and black beans and half the feta cheese and tortilla pieces into lettuces; gently toss.
Top with thinly sliced avocado, crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts.

The Prep/Stampede Connection

5 Jul


Another Stampede party dessert offering, this time from the venerable Ralph Lauren family.

America’s most tasteful and preppy clan would no doubt appreciate the western heritage of the Calgary Stampede — not so much the tacky daisy duke crowd in the beer and shooter soaked Nashville North/Cowboys tents.

After admiring the sprawling Double RL ranch here, we are loving the rugged cowboy and Indian theme — very Stampede in style.

It seems rather fitting, then, to offer Ralph Lauren’s favourite brownies during Stampede. These rich treats would be soothing with hot coffee on the occasionally cool night. But we’re pretty sure we’d have no problem downing them under the sun.

NANA’S RUM-LACED BROWNIES
Recipes from The Hamptons by Ricky Lauren
“Ralph loved Nana’s brownies so much that he offered to put a brownie department in his stores for her! That way he would not have to wait all the way until his October birthday when she would make another batch for him to savor and devour. David remembers how we treasured Nana’s brownies so much that we rationed them in small morsels over as many weeks as we could stretch them! When my mother stayed with us in the Hamptons, we were so happy that she made the brownies for us all summer long.”

For the Brownies
1 cup (2 sticks) salted butter
6 ounces unsweetened chocolate
3 cups granulated sugar
6 eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
Pinch of salt
1½ cups chopped walnuts

For the Glaze
6 tablespoons (3/4 stick) salted butter
4 ounces unsweetened chocolate
1/4 cup confectioners’ sugar
2 teaspoons vanilla extract
Rum or brandy to taste
Walnut halves

Preheat oven to 375°F.

To make the brownies: Grease and flour a 9-by-13-inch pan. Melt the butter, chocolate, and sugar in the top of a double boiler over simmering water. Beat the eggs with the vanilla. Sift together the flour, baking powder, and salt. Mix all the ingredients together and stir in walnuts. Pour the mixture into the prepared pan. Bake until a toothpick inserted into the center comes out clean, for about 35 to 40 minutes. Allow to cool before frosting.

To make the glaze: Melt the butter and chocolate. Mix in all the other ingredients except the walnuts, then spread the frosting evenly on the cooled brownies. Cut into squares and decorate with the walnut halves. Refrigerate for one hour.

Makes 12 brownies

Midway Your Way

5 Jul


We’ve always wanted to bust out taco-in-a-bag, or Frito pie, for a backyard Stampede bash.

A bubbling vat of bean-filled chili, an armful of small bags of Fritos or Doritos, scissors and some forks are all that’s needed. Add some shredded lettuce, diced tomatoes, grated cheese and sour cream and you’ve got a walking taco. Welcome to Heart Attack City.

Fun to bring for a potluck and even better for a sunny afternoon before the chucks.

Sweet City Woman

3 Jul

Need a dessert idea for your upcoming Stampede party or potluck invite?

We can think of four booze-fuelled treats. There’s luscious, tequilla-filled margarita pie. Kaluha Mud Pie, whiskey-soaked fudge, and this baby, merlot and cranberry brownies. It uses the Stampede’s firewater, being sold at liquor stores as we speak. Can’t wait to try it.

Calgary Stampede Centennial Selection Merlot & Cranberry Brownies
Calgary Stampede Executive Chef Derek Dale
Serves 20

1 10×12 baking sheet

14.5 oz / 400 gr dark chocolate squares
1 cup unsalted butter
1/3 tsp salt
¾ cup plus 1 Tbsp dried cranberries
6 tbsp / 3oz Township 7 Merlot
4 eggs
1 1/2 cups sugar
¾ cup plus 1 Tbsp flour

Preheat oven to 350F. Grease a 10×12 baking pan.
In a large sauce pan melt the dark chocolate, butter and salt (keep warm).
In a small sauce pan add the cranberries and wine together, bring to a boil, turn off heat and let sit.
Cream the eggs and sugar.
Slowly add the egg mixture to the warm butter and chocolate. Fold in flour and cranberries.
Bake for 18-20 minutes, serve warm.

Stampede Super Burger

2 Jul


The Outlaw burger is Maverick’s monster burger: four pounds of juicy AAA Alberta beef with eight slices of Canadian horseradish cheddar cheese melted on top plus 12 strips of double-smoked bacon, six whole Roma tomatoes and a half a head of butter leaf lettuce staked in between a custom made 12-inch pretzel bun brushed with an ancho-mustard aioli.

Yikes. Kinda reminds us of this:

Cowboy Curry

2 Jul

We love Stampede food traditions — the ever-present beef on a bun, mini donuts, corndogs(!), smokey nachos, midnight ginger beef, and flapjack breakfasts.

Add this non-traditional wildcard into the mix: green curry coconut chicken.

Our first date on Stampede auction day years ago was a quick lunch inside the casino at Bambu. The kicky curry laden with zucchini, mushrooms, red pepper strips and fresh basil was divine.

Why not re-invent that steamy, spicy dish with a western twist? Perfect for Stampede.

COCONUT LIME PULLED CHICKEN TACOS
1 rotisserie chicken
1 cup coconut milk
1/2 teaspoon cumin
Zest and juice of 1 lime
Splash hot sauce
Salt and ground black pepper
1/4 cup fresh cilantro, chopped
Eight 6-inch flour tortillas, warmed
1 small red onion, diced
1 avocado, peeled, pitted and sliced

Shred chicken into bite-sized pieces.

In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick (to thicken, try adding a handful of cornmeal!). Season to taste with salt and pepper. Take off heat and stir in cilantro just before serving.

Fill tortillas, and top with diced onion and avocado. Serve immediately. Makes 4 servings.