Tag Archives: calgary stampede party recipes

Stampede Final

15 Jul

Stampede has wrapped up and we have a big chunk of brisket left over from our midnight beef-on-a-bun stash.

Time for some beef and barley soup.

We are hosting a Stampede wrap party within weeks, and we’re thinking of hors d’oeuvres to conjure summer fun in September.

Stampede sushi. We’re taking a riff off of chef David Adjey’s Texas sushi (he developed the recipe for the now defunct O, but prepared it at Kitchen Theatre one year). The meaty roll consisted of chili-charred striploin steak with tempura scallions, greens, and blue cheese dressing.

We are thinking of paper-thin steak wrapped around crisp lettuces with a squished onion ring in the centre. Maybe tied with a little chive lasso if necessary. And horseradish cream for dipping.

BEEF AND BARLEY SOUP
Recipe courtesy of chef Terry Myhre of the Chuckwagon Cafe

1 tablespoon canola oil
1 tablespoon butter
3 pounds chuck roast or blade sticks, sliced 1-inch thick
2 pounds beef bones (shank, neck or oxtail)
2 medium onions, diced
3 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, diced
1 cup red wine
2 litres low sodium beef stock
1/2 teaspoon dried thyme
2 bay leaves
1/2 cup pearl barley
salt and pepper

Directions
Preheat oven to 300 degrees Fahrenheit.
Place Dutch oven on element and heat oil and butter on medium heat.
Add beef and bones and brown (do not crowd). Once browned, remove meat and bones.
Add half of the onion, celery, carrot, and garlic and sauté for approximately 10 minutes.
Add red wine and reduce by 50-percent or until syrupy.
Add beef stock, thyme, and bay leaves then cover and cook in oven for 3.5 hours.
Take out of oven and skim any fat that may have risen to the top.
Remove meat and discard bones.
Shred meat and return to pot.
Add the remaining onion, celery, carrot, garlic and the barley and return to oven for an additional 1.5 hours.
When finished, skim any fat that may have risen to the top and adjust seasoning to taste.

Tootin Along the Cowboy Trail 2.0

7 Jul

More for cowboy happy hour. We have a go-to bean dip, but this smooth western version is a nice change.

BBQ BEAN DIP
ATCO Blue Flame Kitchen

1 can (19 oz/540 mL) white kidney beans, rinsed and drained
1/4 cup (50 mL) barbecue sauce
1/4 cup (50 mL) tomato sauce
1/4 cup (50 mL) chopped onion
1/4 cup (50 mL) crumbled cooked bacon
1/4 tsp (1 mL) garlic powder
2/3 cup (150 mL) shredded cheddar cheese
chopped tomato
sliced green onion

Blend first 6 ingredients (beans through garlic powder) in a food processor until smooth. Spoon mixture into a greased 9 inch pie pan. Sprinkle with cheese. Bake over low heat on barbecue for 20 to 25 minutes or until heated through and cheese is melted. Garnish with tomato and green onion. Serve warm with tortilla chips.

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.

Pie-eyed

18 Jul

Adding alcohol to a dessert this rich is gilding the lilly at Stampede time. For a short while, we contemplated serving guests tiny beer floats, inspired by the recent gift of blueberry beer.

But we are rather smitten by the frozen Margarita Pie our friend G served at a final Stampede party.

The boozy, no-bake pie is coated with salty, crushed pretzels. The puckery lime insides are impossibly creamy, and pack a wallop with shots of tequila and Triple Sec.

It’s the calorie-bomb combination of condensed milk and whipping cream that makes this such a dreamy treat. We suppose, if you had to be a buzz kill, you could soften low-fat ice cream, or use lime sorbet, in their place. Sort of like a margarita ice cream pie. Nothing wrong with that.

MARGARITA PIE
This recipe has been adapted from Al Roker’s book, “Big Bad Book of Barbecue” Makes one 9-inch pie.

Adding extra sprinkles of crushed pretzels on top helps cut through the rich taste. Or decorate with whole pretzels and whipping cream.

Crust:
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
Bake this at 350 for eight or so minutes and let cool completely.
Pie:
2 cans (14 ounces each) sweetened condensed milk
2 tablespoons finely grated lime zest
3/4 cup freshly squeezed lime juice
6 tablespoons tequila
4 teaspoons orange-flavored liqueur
Pinch of salt
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon pure vanilla extract
Lime slices, for serving (optional)

In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt.

Let stand for 5 minutes to thicken.
Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.