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Chef's Corner

The Godfather Focaccia Bread courtesy of John at C60

March 13, 2014

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9.5 kg all purpose flour

5 oz salt

Handful of dried oregano, garlic powder, basil, and onions

2 oz fresh rosemary

Handful of chopped dried cranberries

Handful of chopped dried raisons

6 oz sugar

16 tbsp. of dry yeast

6 L of warm water (98°F)

Combine dry yeast and water together. Combine all dry ingredients in a large mixer. Add the water and yeast mixture with the dry ingredients. Mix the dough until it is smooth. Let the dough rest for 45 – 60 minutes. Divide the dough into 5 pieces.

Grease 5 large baking sheet trays. Roll out the dough onto the sheet trays. Take a roller and run over the dough. Bake in the oven at 350ºF until golden brown.

 


Eggnog French Toast

December 12, 2013

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Eggnog French Toast

Ingredients:

2 eggs, beaten slightly

1 1/2 cups eggnog

1 1/2 tbsp. ground cinnamon

1 tsp pumpkin pie spice

12 slices French bread

Directions:

1. Whisk the eggs, eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.

2. Preheat an electric skillet to 300 degrees F. Lightly grease the skillet.

3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.

4. Place the prepared bread slices into the preheated skillet, and cook, turning once until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.


Jarlsberg Grilled Cheese and Ham Sandwich

April 2, 2013

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A recipe to celebrate Grilled Cheese Month! Read more…


The Western Ruebenny – Courtesy of Chef James

March 20, 2013

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A twist on the old Corn Beef & Cabbage…try this at home for an Irish Brunch! Read more…


“Summer Salad a la Doug” & “Grilled Turkey & Swiss Panini on Cranberry Sour Dough”

February 14, 2013

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“Summer Salad a la Doug”

4 oz Spinach

12 oz Spring Mix

1/2 cup Cilantro Sprigs (not package)

1/2 cup Candied Nuts (Pecans, almonds, walnuts)

1 cup Sliced Strawberries

1/3 cup Dried Cranberries

1/2 cup Sliced Red Grapes

Strawberry Vinaigrette

Goat Cheese or Feta Cheese for Garnish

Toss all ingredients together except goat cheese. Plate and garnish with crumbled goat cheese and a cilantro sprig.

“Strawberry Vinaigrette Dressing”

Strawberries cooked in simple syrup.

Simple syrup – 1 cup water and 1/2 cup sugar. Bring to a boil until clear approximately 1 minute. Add 2 cups of frozen strawberries and simmer until soft (approximately 4 – 5 minutes). Add cornstarch slurry (1.5 tsp and just enough water to moisten) to thicken and continue to simmer 2 – 3 minutes. Cool.

100 ml Olive Oil

200 ml Canola Oil

1 Tbsp Sesame Seed Oil

2 Tbsp honey

1.5 Tbsp chopped fresh cilantro

1 Tbsp chopped fresh parsley

1.5 Tbsp minced fresh ginger

150 ml red wine vinegar

1/4 tsp salt

1/2 tsp pepper

Place all ingredients including in robot coupe (food processer) including the strawberry simple syrup mixture when cooled and puree.

The dressing  is enough for 16 to 20 servings and could be used on other salads.

“Grilled Turkey & Swiss Panini on Cranberry Sour Dough”

Cranberry sour dough bread

Sliced turkey

Swiss cheese

Dijon Mayo Spread

Butter

Cut the sour dough bread in half and butter the outsides. Spread with Dijon mustard spread and add a slice of swiss cheese and sliced turkey. Grill on Panini press until lightly brown.

Enjoy!

 

 

 

 


Kaiser’s Smoked Bacon Recipe

January 21, 2013

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Ingredients:

 

Cure for one 3 Lb skin off pork belly:

 

1/2 cup brown sugar or maple syrup

 

1/4 cup kosher salt

 

1 teaspoon black pepper

 

2 bay leaves crumbled

 

2 sprigs thyme

 

Directions:

 

Mix together all ingredients and rub evenly over the pork belly and place in large ziploc bag. Leave it in the fridge for 6-7 days taking it out once a day to rub the cure into the pork belly.

 

 

 

Smoking using a BBQ:

 

 

Soak 4-5 cups wood chips (hickory or applewood) in water overnight. Drain woodchips and put in a metal pie pan or metal casserole dish. Cover with tin foil and poke lots of large holes in the tin foil. Take the grill off one side of your BBQ and turn the BBQ on the side with the grill taken off to low-medium heat. Close lid and let the heat under the lid get to 200 degrees fahrenheit. Once temperature reached, put woodchip containter on top of the flames and leave until you see lots of smoke coming from the BBQ. Next place the cured pork belly on the other side of the grill. Leave for approximately 1 hour or until pork belly reaches 150 degrees fahrenheit. Then place smoked pork belly in fridge to tighten up the fat so it can be sliced. Slice, fry and enjoy!

 


Croque Monsiur

January 8, 2013

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Ingredients:

4 slices of bread

Dijon mustard, to taste

2 thin slices of cooked ham or turkey

2 slices of swiss cheese

2 eggs

2 tbsp. milk

1 tbsp. butter

Directions:

Spread two slices of bread with mustard. Make sandwiches by layering ham, cheese and remaining bread slices.

In medium bowl, beat together eggs and milk. In nonstick skillet over medium-high heat, melt butter. Dip sandwiches into eff mixture, coating both sides well. Lift out and place in skillet. Cook each sandwich on both sides until golden brown.

 


Peppermint Meringues

January 8, 2013

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Ingredients:

2 egg whites

1/8 tsp salt

1/8 tsp cream of tarter

1/2 cup white sugar

2 peppermint candy canes, crushed

Directions:

Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, sugar and cream of tarter to soft peaks. Gradually add the sugar, continuing to beat until whites form still peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off the oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.


Western’s Turkey Salad

January 8, 2013

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Ingredients:

5 cups cooked turkey meat, chopped

1 cup finely chopped celery

1 fresh jalapeno pepper diced

3 tbsp. sweet pickle relish

1 cup mayonnaise

1 tbsp. fresh cilantro

salt and pepper to taste

Directions:

In a bowl, mix the turkey meat, celery, relish, jalapeno pepper and mayonnaise. Season with cilantro, salt and pepper. Chill in the refrigerator until serving.


Spicy Meatloaf

January 3, 2013

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Spicy Meatloaf…a mixture of peppers, chili powder, Worcestershire sauce and hot pepper sauce give this sometimes thought of boring meal a kick! Leftovers make great meatloaf sandwiches for lunch the next day if there is any left! Read more…