Ingredient: olive oil

Roast Pork Tenderloin w/Blackberry Rhubarb Chutney

Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.

They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.

This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.

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 Roast Pork Tenderloin w/ Blackberry RhubarbChutney
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Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Votes: 1
Rating: 5
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Instructions
Risotto
  1. In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
  2. Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
  3. Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
  4. Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
  1. Preheat oven to 450 F.
  2. Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
  3. Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
  4. Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
  5. Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
  1. Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.

Mexican Chicken & Rice w/ Cheese Sauce

One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.

Today’s blog recipe is juicy, flavorful Mexican-inspired chicken smothered in a creamy, rich cheese sauce and served over Mexican rice. To say Mexican rice is simply just rice is an understatement. Mexican rice comes from a flavorful history and is served a number of different ways. For example, in Northern Mexico, Mexican rice is typically prepared with chicken broth and flavored with tomato. In Southern Mexico, white rice is more common as a side to many dishes. Common ingredients in Mexican rice typically include spices like cumin, cilantro, parsley, and tomato sauce or salsa.

Mexican rice is prepared by browning long-grain rice in cooking oil, then flavoring it with onion, garlic, and tomato sauce, salsa, or paste. Typically, parsley and cilantro are added to enhance the flavor and color of the rice. Often, Mexican rice is seasoned with cumin, chili powder, and other spices. Traditionally, vegetables like carrot and corn are added into the rice to add another layer of texture.

Mexican rice is more than just a side dish; it’s a symbol of the rich culinary heritage of Mexico. From its origins as a humble fusion of Spanish and indigenous ingredients to the diverse regional variations that exist today, Mexican rice is a dish that continues to evolve while remaining rooted in tradition. 

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 Mexican Chicken & Rice w/ Cheese Sauce
Votes: 1
Rating: 5
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Course Main Dish
Keyword Mexican chicken & rice w/ cheese sauce
Servings
SERVINGS
Ingredients
Chicken
Cheese Sauce
Rice
Course Main Dish
Keyword Mexican chicken & rice w/ cheese sauce
Servings
SERVINGS
Ingredients
Chicken
Cheese Sauce
Rice
Votes: 1
Rating: 5
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Instructions
Chicken
  1. Mix together your seasonings & season both sides of the chicken breasts well. Heat a grill pan over medium to high heat & grill the chicken until done. Set aside.
Cheese Sauce
  1. In a medium sized sauce pot, melt butter over medium heat. Whisk in flour & cook until it begins to just bubble around the edges.
  2. Add in the milk, slowly, whisking to combine as you go. Continue to whisk until mix as heated through. It needs to be hot enough to melt the cheese, but not boiling.
  3. When the mix is hot, start whisking in cheese in small amounts at a time until all of the cheese has been mixed in. Once the cheese is melted, stir in the paprika & cayenne pepper. Season with salt if needed. Serve hot over the chicken.
Rice
  1. In a large saucepan, heat the oil over medium heat. Add the rice, stir to coat in the oil & cook until slightly golden. Stir in the garlic, salt & cumin.
  2. Add the tomato sauce & chicken broth. Turn the heat to medium high heat & bring the mix to a boil.
  3. Once boiling, reduce heat to low, cover with a lid & allow to simmer for 20 to 25 minutes. Remove from heat, toss in freshly chopped cilantro, stir to combine.
  4. Serve under Mexican chicken topped with cheese sauce.

Everything Bagel Seafood Stromboli

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.

The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Even though many people will take in the day’s events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere just to relax.

I am posting a seafood stromboli today that should work well with that idea.

Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

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 Everything Bagel Seafood Stromboli
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Keyword Everything Bagel Seafood Stromboli
Servings
Ingredients
Stromboli Dough
Everything Bagel Seasoning
Seafood Filling
Course Main Dish
Cuisine European
Keyword Everything Bagel Seafood Stromboli
Servings
Ingredients
Stromboli Dough
Everything Bagel Seasoning
Seafood Filling
Votes: 1
Rating: 5
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Instructions
Seasoning
  1. Mix everything bagel seasoning ingredients together & set aside.
Seafood Filling
  1. In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, mushrooms & seasonings in the oil. When onions are slightly softened, stir in shrimp & scallops. Let simmer uncovered for 5 minutes, stirring occasionally.
  2. Add alfredo sauce & cheese, stirring until cheese is melted. Let simmer uncovered for another 5 minutes Taste & add salt & pepper if necessary. Remove from heat & let cool for 10 minutes or until ready to use.
Dough
  1. In large bowl, dissolve sugar in warm water. Sprinkle yeast into water & let sit until frothy. In a separate bowl, combine flour, Italian seasoning & salt.
  2. Stir oil into yeast mixture. Add flour & with a fork, combine into a shaggy dough. When dough is completely combined, turn dough out onto a work surface & knead dough for about 5 minutes, until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Assembly/Bake
  1. Preheat oven to 375 F.
  2. Remove risen dough from bowl, turn onto a large piece of parchment paper. Roll dough out to about a 12" X 14" rectangle. With a straight edge, make parallel horizontal cuts in the dough at 1" intervals down both sides. Your strips should be cut in 4" from outer edge on both sides, leaving a 1" border at the top and bottom.
  3. Leaving the pastry on the parchment, move it to an 11 3/4 x 4-inch ribbed semi-circle bread pan. The strips will now be hanging down the sides of the pan. Gently press the pastry to conform to the shape of the pan making sure your pastry comes all the way to the top of the pan at the ends.
  4. Place filling in the pastry. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect.
  5. Make sure both ends are sealed well then brush the top of stromboli with egg wash & sprinkle with bagel seasoning.
  6. Bake 45 minutes until golden brown.
Recipe Notes

• For this seafood stromboli I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit dough/filling into it. If a ribbed pan is not available just go with the contemporary style of rolling the stromboli.
• Brush a simple egg wash over the exposed edges of the dough to help ensure the stromboli seals well & doesn’t burst open as it bakes. To fold, tuck the short sides towards the center, then fold the long side with the thinner border towards the side with the wider border. Aim to fold the stromboli twice, creating 3 layers.
• Once assembled, carefully transfer to a parchment-lined baking sheet. Brush the tops with egg wash for a golden finish, then place in the oven. Be sure to rest the baked stromboli a few minutes before slicing & serving!

Pork Roasted Tuscan Style

Tuscan food is based on the Italian idea of cucina povera or ‘poor cooking.’ A concept that started very literally. It’s about meals traditionally hearty and made with simple ingredients that are inexpensive and could easily be made in large amounts – with bread, beans and roasted meats serving as the base of most traditional Tuscan meals. Today it remains largely the same – but by choice instead of economy.

Tuscan cooking doesn’t use complicated seasonings or elaborate creations because they’re not needed. Instead, it’s made using fresh, high-quality ingredients that bring out the natural flavors in each dish, simple or not.

In Italy there is only regional Italian food. Each region offers delicious and unique dishes based on its long history and location. Tuscany’s world-renowned food is no exception! Famous for its local produce and meat and its simplicity and seasonal foods.

Today’s recipe features an easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil.

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 Pork Roasted Tuscan Style
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Course Main Dish
Cuisine Italian
Keyword pork roasted Tuscan style
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword pork roasted Tuscan style
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. On a work surface, mince the sage, rosemary. In a small dish combine with thyme leaves, crushed fennel, pepper, garlic, salt. Add Dijon mustard to mixture .
  2. Heat a skillet over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Slather the entire pork with the Dijon mustard mixture.
  3. Cut the baguette in half the long way & minimally scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
  4. Preheat an oven to 375 F. Place the pork on a baking sheet roast until done, 148 F. on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
  5. Remove from the oven, let rest 10 minutes. Remove the strings & cut into slices. Serve.
Recipe Notes

Try to get a baguette (or French loaf) that is fairly round and not too flat in the middle because the bread has to ‘hug’ the pork as much as possible. Also try to scoop out as little bread as possible since that was the best part.
I made a thin pork gravy to serve with this meal. It made it real tasty!

Shrimp Rice Bowl

The concept of the ‘rice bowl’ in restaurants, referring to a bowl of rice topped with various ingredients, is not attributed to a single individual or restaurant. It’s a concept with deep historical roots and although it’s hard to say exactly where and when rice bowls first appeared, it’s widely believed that they originated in Japan and made their way through Korea, China, and later other parts of Asia.

These dishes, featuring rice topped with ingredients, have been enjoyed for centuries. The modern ‘bowl’ trend, however, has been influenced by various culinary traditions and the increasing popularity of customizable and convenient meal options. 

A rice bowl marries simplicity with versatility, a celebration of flavor and creativity. Rice bowls can be as straightforward or as elaborate as one chooses to make them. The ingredients are usually cooked and seasoned, providing a balanced and flavorful meal.

This shrimp bowl is quick and easy to prepare, making it an ideal choice for a busy weeknight dinner or a hearty, nourishing lunch. The shrimp is marinated in Mexican spices and fresh lime juice, then cooked and served with rice and fresh veggies. Brion & I just love this meal!

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 Shrimp Rice Bowl
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
Votes: 1
Rating: 5
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Instructions
Shrimp Marinade
  1. Start by marinating shrimp. Add the oil, lime juice, spices & cilantro to a medium bowl. Pat shrimp dry, then add them to the marinade & toss to fully coat. Cover & marinate in the fridge for 15 minutes.
Dressing
  1. In a small blender, whisk all dressing ingredients together until creamy. Set aside.
Other Ingredients
  1. Cook rice according to package directions & divide between 2 serving bowls.
  2. In a microwave steam dish, cook shucked corn ear for 7 minutes. If you wish, at this point, heat 1 Tbsp of olive oil in a saucepan & sauté corn cob for a few minutes until golden on all sides. Allow corn to cool & then cut corn off the cob. This step is purely up to you.
  3. Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
  4. To cook shrimp, heat a medium skillet over medium-high heat (no oil needed). When it's hot, add the shrimp to the skillet in an even layer & cook for 2-3 minutes on one side, flip & cook for another 2-3 minutes on the other side. The shrimp will turn an opaque & pink color when its done. Remove the shrimp from the heat & stir to fully coat it in any sauces that are in the pan.
Assemble Bowls
  1. Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.
Recipe Notes

• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.

Crab & Shrimp Bisque

Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word ‘bisque’ comes from the Bay of Biscay —a gulf that lies off Europe’s west coast, bordering between France and Spain. 

Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use flour or rice as a thickener. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.

The first reference to bisque as a soup dates back to the 17th century. It was originally a fisherman’s dish designed to extract the most flavor from whatever seafood ingredients were readily available. So, while today bisque is often considered a ‘fancy’ soup, its humble origins lie in practicality and resourcefulness.

Today’s bisque recipe is a simplified procedure using prepared broth but still gives you the depth of taste and the sumptuous, creamy consistency that makes it a wonderful choice on a cool day.

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 Crab & Shrimp Seafood Bisque
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Rating: 5
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Course Main Dish
Keyword crab & shrimp seafood bisque
Servings
SERVINGS
Ingredients
Course Main Dish
Keyword crab & shrimp seafood bisque
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté onion, celery & carrot until softened, about 5 minutes. Add garlic & cook for an additional minute.
  2. Stir in tomato paste, paprika, Old Bay seasoning & season with salt and pepper to taste. Cook for 2 minutes, stirring constantly.
  3. Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
  4. Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
  5. Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
  6. Mix in the heavy cream & simmer for 10 more minutes, until slightly thickened.
  7. Add crab meat & shrimp. Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
  8. Adjust seasoning with salt & black pepper if needed.
  9. Serve hot, garnished with fresh herbs.

Summer Calzones w/ Corn, Tomatoes & Bacon

A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.

The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.

There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!

Eating vegetables during their seasons really gives you the best flavors.

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 Summer Calzones w/ Corn, Tomatoes & Bacon
Votes: 1
Rating: 5
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Cuisine American
Keyword summer calzones w/ corn, tomatoes & bacon
Servings
Ingredients
Calzone Dough
Filling
Cuisine American
Keyword summer calzones w/ corn, tomatoes & bacon
Servings
Ingredients
Calzone Dough
Filling
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
  2. When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
  1. In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
  2. To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
  3. Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
  1. On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
  2. On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
  3. Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
  4. Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
  5. Preheat oven to 350 F.
  6. Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.

Summer Chicken/Veg Hand Pies w/ Herbed Crust

July is such a wonderful month. The weather’s warm, there’s still plenty of summer left, and the produce is literally amazing.

Midsummer means the farmer’s markets are brimming with great fruit & veggies. With such a colorful bounty of goods, we can settle into our summer cooking routines with tasty meals hot or cold.

But, even in summer, we sometimes crave ‘comfort food’ such as a savory hand pie. The humble hand pie goes by many different names: call it a pasty, a turnover, an empanada, or whatever you like, who doesn’t love a little portable personal-sized savory pie?

These hand pies, with their tender, flaky, herbed crust perfectly envelop the creamy chicken and summer veggies. A flavorful meal that can be served as the main course for a warm-weather picnic or for a hand-held, backyard meal with the addition of a nice fresh salad at home.

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 Summer Chicken/Veg Hand Pies w/ Herbed Crust
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword summer chicken/veg hand pies w/ herbed crust
Servings
HAND PIES
Ingredients
Herbed Crust
Filling
Course Main Dish
Cuisine American
Keyword summer chicken/veg hand pies w/ herbed crust
Servings
HAND PIES
Ingredients
Herbed Crust
Filling
Votes: 1
Rating: 5
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Instructions
Herbed Crust
  1. Add the flour, sugar, basil, oregano & salt to a food processor; pulse just until combined. In a small bowl, whisk mix together the egg, vinegar & water. Add the cold butter pieces into the food processor; pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour & pulse again until the dough comes together.
  2. Remove the dough with your hands & wrap it in plastic wrap. Refrigerate the dough for 30 minutes. Prepare filling during this time.
Filling
  1. Heat a Dutch oven or pot over medium high heat; add the olive oil & butter. Season the chicken with the salt & pepper then add it to the pot. Cook until the chicken is golden & browned, then remove it with a spoon & place it in a bowl.
  2. Add the 3 tablespoons of butter to the pot with the onion. Sprinkle in a bit more salt & pepper. Stir, then cook the onions until slightly soft, about 4 - 5 minutes. Add the potatoes & stir, cooking for another 5 minutes; stirring often. Sprinkle the flour over the onions & potatoes; stir gently to create somewhat of a roux with the vegetables. Cook for 2 - 3 minutes while stirring occasionally.
  3. Slowly stream the chicken stock into the pot while stirring – it will thicken. Stir in the squash, green beans, corn and chicken. Stir in the cream. Taste the mixture and season with salt & pepper if needed.
  4. Preheat the oven to 375 F.
  5. Remove pastry from refrigerator & place on a baking sheet or board. Invert a 5-inch bowl over top to create your outline of each hand pie. Press down to cut out.
  6. Line a baking sheet with parchment paper. Place rounds of pastry on the parchment & brush around the outer edge of each pastry circle.
  7. Distribute the filling in the center of each pastry circle (don't fill to the edge; leave some space). You want enough filling in there, but not too much that you can't close/seal over.
  8. Fold over each pastry circle (so each is a half-moon shape), pressing the outer edges with a fork to seal. You can gently press over top (with your hand) to spread out the filling inside.
  9. Brush the hand pies with some of the remaining egg wash. Cut 3 slits in top of each pastry circle. Place them in the fridge for about 10 minutes so the pastry gets a little cold again.
  10. Bake for 22 to 24 minutes or until they're golden brown and crispy on the outside & heated through. Allow to cool a few minutes before serving. Nothing says they can't be served with a little gravy (if desired)!
Recipe Notes
  • You may get anywhere from 6-8 hand pies depending how thick your dough is rolled.

Surf & Turf Burgers

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.

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 Surf & Turf Burgers
Votes: 1
Rating: 5
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Course Main Dish
Cuisine North American
Keyword surf & turf burgers
Servings
Ingredients
Burgers
Shrimp
Avocado Steak Sauce
Other Ingredients
Course Main Dish
Cuisine North American
Keyword surf & turf burgers
Servings
Ingredients
Burgers
Shrimp
Avocado Steak Sauce
Other Ingredients
Votes: 1
Rating: 5
You:
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Instructions
Burgers
  1. 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
  1. 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
  1. 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
  1. Slice tomato & red onion. Slice or shred cheese. Very lightly butter hamburger buns.
Cooking / Assembly
  1. Heat a griddle to medium-high & cook shrimp until they are just done, about 1-2 minutes per side. Set them aside.
  2. Place burgers on the griddle & cook them until done or to your liking.
  3. Assemble surf & turf burgers as follows: roll, burger, cheese, arugula, tomato & onion, generous amount of avocado steak sauce, shrimp & top of roll.
  4. Serve immediately.

Roasted Grape Pizza w/ Ground Meat & Arugula

Gone are the days when the only association with grapes was a glass of wine.

The origin of grapes on pizza is unclear but is presumably related to the Tuscan dish, ‘schiacciata all’uva’ (flattened bread or focaccia with grapes). During the harvest season in Italy, grapes (with seeds) are baked into flatbreads to create a slightly sweet snack or dessert. The crunch and tartness of the grapes add a layer of complexity to the dough.

Today’s blog recipe is for a gourmet-style pizza that features roasted red grapes with 2 different cheeses, a ground meat combo & arugula which make it quite unique and irresistible.

Grapes have an extremely high natural sugar content, so roasting causes the skin of the grapes to burst a bit in the oven and become lightly blistered and caramelized. The inside is juicy, with a jam-like consistency (a bit like a wine flavored jam). Roasted grapes are amazing over grilled meats, easy-yet-elegant desserts, next-level salads and toasts, cheese boards, roast meat, or…pizza.

In Alberta, Canada, where we live, the colder climate historically posed challenges to grape ‘farming’. However, with the advent of cold-hardy grape varieties and innovative farming techniques, the Alberta grape and wine industry, though niche, is showing promising growth and resilience.

Fresh grapes are wonderful on their own, but their culinary versatility is broad. When roasted it concentrates their sweetness. When frozen, grapes turn into bite-sized sorbets, a cool treat for summer. Grape juice, with its sweet and tart profile, is a base for many beverages and sauces. And of course, grapes are paramount in winemaking.

Brion & I have been growing Valiant grapes in our back yard for about thirteen years now. I have featured various savory recipes using grapes before but today I thought it was a good time for another Roasted Grape Pizza .

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 Roasted Grape Pizza w/ Ground Meat & Arugula
Votes: 1
Rating: 5
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Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. Toss the grapes with 1 Tbsp olive oil & salt & place on a parchment lined baking sheet. Roast 20-25 minutes until the skins start to burst & the juices begin to caramelize. Set aside to cool slightly.
  3. In a saucepan over medium heat, cook the ground meat until fully browned. Break meat into small pieces as it cooks. Drain any excess fat to prevent a soggy crust. Stir in the garlic powder & herbs during the last minute of cooking.
  4. Spread ricotta evenly over Naan breads & season with salt & pepper. Add a thin layer of shredded cheese followed by the cooked meat & onion. Scatter roasted grapes & fresh thyme over the top
  5. Bake at 400 F. for 8-12 minutes until filling is hot & melty.
  6. Immediately after removing the pizza from the oven scatter fresh arugula over the top[ for a peppery bite. The residual heat will slightly wilt the greens. Drizzle with honey for an extra layer of flavor.