CELEBRATING CANADA DAY!
In Canada, July 1st marks the day for Canadians to reinforce national unity, sovereignty, and shared values against external economic pressures and to mark the 60th anniversary of the flag. It acts as a unifying force against trade tensions, protects our identity from being absorbed by larger neighbors, and boosts morale.
Today, Canadian pride and sense of belonging have reached their highest levels in years. Being Canadian brings pride through a strong commitment to multiculturalism, inclusivity, and freedom, alongside a reputation for politeness, resilience, and a high quality of life.
From coast to coast the country’s birthday is marked with various events. Barbecues are definitely the preferred choice of food event for the day. Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger. The surf and turf burger is a variation of the surf and turf dish, typically made with minced meat and marine products like lobster, shrimp, or crab.
The concept of ‘surf and turf’ is reported to have originated in the US as a dining trend in the mid-20th century. It refers to a dish that combines both seafood (surf) and meat (turf) in a single meal. While the idea of pairing seafood and meat together has been around for centuries in various forms, the modern surf and turf combination gained popularity in the 1960s and 1970s. The surf and turf burger is a creative twist on this classic concept.
Brion & I thought this was truly a gourmet meal burger in a bun. Much more than just a delicious meeting of ocean and prairie.
Print Recipe
Surf & Turf Burgers
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Burgers
In a bowl, combine all seasonings & add ground beef & beaten egg. Lightly combine without overmixing. Form into 4 burger patties. Set aside in refrigerator.
Shrimp
Peel & devein shrimp. Rinse in cold water & dry with paper towel. Toss shrimp in olive oil & Old Bay seasoning. Set aside in refrigerator.
Avocado Steak Sauce
In food processor, add all sauce ingredients. Process on high speed until smooth. Remove from processor & place in a glass dish. Cover with plastic wrap & refrigerate.
Other Ingredients
Slice tomato & red onion. Slice or shred cheese. Very lightly butter hamburger buns.
Cooking / Assembly
Heat a griddle to medium-high & cook shrimp until they are just done, about 1-2 minutes per side. Set them aside.
Place burgers on the griddle & cook them until done or to your liking.
Assemble surf & turf burgers as follows: roll, burger, cheese, arugula, tomato & onion, generous amount of avocado steak sauce, shrimp & top of roll.
-
The concept of ‘loaded cabbage steaks’ is an interesting twist on traditional cabbage dishes and are a tasty alternative to traditional tacos.
Sometimes it’s hard to get excited about cabbage but I think this recipe will change your mind a little bit. Roasting the cabbage provides a subtly sweet flavor. Cabbage is very affordable, mildly flavored and easy to prepare. This recipe involves roasting thick slices of green cabbage with olive oil, salt, and taco seasonings. You can top them with either ground meat or black beans, shredded cheese, diced avocado, sliced cherry tomatoes, and chopped cilantro. Lime crema adds a zesty finish.
It’s time to elevate cabbage from a humble vegetable side dish to the main attraction with these loaded cabbage steaks!
Print Recipe
Loaded Taco Cabbage Steaks
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Taco Seasoning
In a small dish, combine all ingredients & mix well.
Lime Crema
Whisk together the ingredients using milk to thin out the sauce to your desired consistency. Set aside.
Cabbage Steaks
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
Keep your cabbage core INTACT, slice your cabbage in half first then into thick slices – ending up with 6-7 slices. Place them on your baking tray & brush both sides of each slice with olive oil. Season with 1/2 of the prepared 'taco seasoning' Roast for 30-35 minutes or until golden.
Ground Meat or Beans
In a large skillet, heat the oil & sauté onion for 2 minutes. Add in the ground meat, using a wooden spoon break everything up until no longer pink & cooked through. Season with remaining taco seasoning. Divide the meat between the roasted cabbage slices then top with the cheese & pop back into the oven until melted – about 5 minutes.
If you're using the beans, simply top the cooked cabbage steaks equally with some beans, covering the cabbage & then top with the shredded cheese. Pop back into the oven until the cheese has melted – 5 minutes.
Remove cabbage steaks from oven & top with tomatoes, avocado & arugula. Drizzle with lime crema & serve hot.
Several years ago, Brion and I came across a deli we had never noticed before. It was called Chachi’s which proved to be a great find. After checking out the menu we decided on what they called a Cran & Brie Sandwich. OMG .. it was so good! Since then, we have had them numerous times so of course I had to see if I could come up with a copycat version.
Chachi’s Deli is a popular chain started in Calgary, Alberta and now has over 20 locations across BC, Alberta & Manitoba. The concept serves sandwiches with local ingredients, in a contemporary style butcher shop environment. They also serve mac ‘n’ cheese as well as other comfort food offerings. Known for sourcing high-quality ingredients from local partners, Chachi’s has built a reputation for delicious fast food and is raising the bar for ‘mall food’ although some find it a bit pricey.
In December 2006, the first Chachi’s opened in TD Square in downtown Calgary. Derek Brock and Jason Cunningham started the company because they felt there was a need in the marketplace for a premium sandwich offering, above what was being offered by the sub giants. The question that they were asking themselves was … what would happen if you made a sandwich with the best local ingredients possible? That’s how the first Chachi’s sandwich was made and that’s how the company started.
Derek Brock and Jason Cunningham first met over 20 years ago while working as managers at Starbucks Coffee. After forming a strong friendship, they partnered to open the first ever Jugo Juice in 1998. The Jugo Juice brand was a pioneer in the smoothie and juice industry and has since grown to a national chain with stores across the country.
Chachi’s Cran & Brie sandwich consists of roast turkey breast, brie, cranberry chutney, mayo, arugula, granny smith apple & rosemary. Here is my copycat version which I’m sure will never quite match the original but …..
Print Recipe
Copycat Chachi's Cran & Brie Sandwich
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Ciabatta Rolls
In a small bowl, combine yeast & 1/4 tsp sugar. Add lukewarm water set aside until frothy.
In the bowl of your food processor or mixer (with dough hook), add flour, salt, remaining tablespoon of sugar and rosemary. Pulse once or twice to mix.
When yeast is foamy, with mixer running, pour the liquid into dry ingredients. Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball. Add a little more flour if necessary, but your dough should by very sticky.
Turn dough out onto floured surface & knead until smooth & elastic, about 20 times. Shape into ball & place into oiled bowl. Cover loosely & place in a draft-free, warm area.
When dough has doubled in size, turn onto lightly floured surface & knead just a few times to deflate. Do not over knead. Divide dough into 6 equal pieces & shape into 6-inch long rolls. Place rolls on parchment paper. Press down & outward to flatten them to about 1-inch thickness. Cover loosely with plastic wrap which has been sprayed with cooking oil spray & set in a warm place until doubled in size.
-
When rolls have risen & oven is hot, Remove plastic wrap, poke top of rolls with fingers to create slight indentations. Drizzle olive oil lightly & evenly over rolls. Sprinkle with coarse salt & dried rosemary if you wish.
Slide parchment onto baking sheet bake for 20-25 minutes, until light golden brown.
Cranberry Chutney
Place all chutney ingredients into a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings or sweetness to your taste. Remove from heat & cool slightly.
Place chutney in a food processor & pulse a few times to puree ever so slightly. I like it to still have a nice texture but your not seeing specific chunks of apple.
Assembly
Slice the ciabatta rolls in half lengthwise. On the bottom half of each, spread cranberry chutney & top with deli roast turkey slices. Layer brie cheese over the turkey. Next lay slices of Granny Smith apple. On the top halves of the ciabatta rolls squeeze some mayo.
Place all prepared bottom & top halves of the rolls in a toaster oven to toast slightly & melt the brie cheese. When slightly toasted & brie is nice & melted, remove from toaster oven & top with arugula & bits of fresh rosemary (if you wish).
Recipe Notes
- Brion & I used a 'smoky bacon mayo' on our sandwiches & it was real good!
