Savour Canada at the Calgary Stampede

The Chef's Menu

Canadian chefs are serving up a breakfast so mouth wateringly diverse, people will be stampeding to the grocery store for Canadian food.

Whether from its vast prairies, central provinces or coastal regions, Canada produces some of the best quality foods enjoyed around the world.

WELCOME BBQ

Pork Sosaties and Boerewors Grill Patties

Chef Michael Allemeier, Alberta

Mild apricot curried pork skewers with apricot chunks
Seasoned pork, bison and beef mini sausage patties with aged cheddar and cherry ketchup
Also...

Pork Sosaties

Pork leg or loin, cut into 2cm (1" inch) cubes	1.5 kg
Fresh firm apricots, cut in half and cubed	4
Green pepper, large, cut into 2cm (1" inch) cubes	1
Red onion, cut into 2cm (1" inch) cubes	1
Button mushrooms, small	20

Sosaties Marinade Recipe (recipe follows)

Begin by preparing the Sosaties Marinade and let it cool. At the same time soak 16-20 bamboo skewers in cold water for 1 hour.

While the skewers are soaking, cut up the pork leg or loin, apricots and vegetables into 2cm (1" inch) cubes.

Alternately skewer the meat, then a vegetable piece, then apricot until skewer is full. Place the prepared skewers in a single layer in a glass baking dish. Pour marinade over and refrigerate for four hours.

Build a charcoal fire in a grill, or heat a gas grill, or heat oven to 425°F (200°C). Grill or roast the sosaties until fully cooked and well browned.

Makes 6-8 servings

Sosaties Marinade

Small onion, diced	1
Curry powder	¾ cup	175 ml
Sunflower oil	¼ cup	60 ml
Apple cider vinegar	4 cups	1L
Sugar	½ cup	125ml
Chili flakes	¼ cup	60 ml
Apricot jam or apricot puree	1 cup	250ml

In a medium pot, sauté the diced onions in sunflower oil until tender. Add the curry powder and cook for 1-2 minutes, stirring often. Add the vinegar, sugar, chili flakes and apricot jam to the saucepan and bring to a boil. Let cool for 10 minutes before pureeing in a blender.

Let the marinade cool. Use 2-3 cups for sosaties.

Cover and refrigerate remaining marinade for other uses. Marinade will last 2-3 weeks if covered and refrigerated.

Boerewors Sausage Patties

Beef brisket	2.2 lbs	1kg
Pork shoulder butt	2.2 lbs	1kg
Bison brisket	2.2lbs	1kg
Pork belly meat	1 lb	500g
Salt	3 tbsp		45 ml
Black pepper, ground	1 tbsp		15 ml
Roasted coriander seed* – finely ground	5 tbsp		75 ml
Nutmeg	½ tsp		2 ml
Clove	½ tsp		2 ml
Allspice	½ tsp		2 ml
White vinegar	½ cup		125ml
Garlic cloves, minced	4
Worcestershire sauce	5 tbsp		75 ml

Chill meat grinder in fridge for one hour before making patties.

Coarsely grind the four meats, then mix with all the other ingredients and refrigerate immediately.

Once fully chilled, form meat mixture into small round balls and then flatten them to make small patties.

Keep patties chilled until needed.

The flavour increases if they can be made the day before they are cooked!

*Roasted coriander seed can be found in most Asian grocery shops.

Makes 20 patties

Cherry Ketchup

Fresh sour cherries, stemmed and pits removed	2.2 lbs	1kg
Red wine vinegar	1 cup		250ml
Brown sugar	1¼ cups	250g
Yellow mustard seed, whole	1 tsp		5 ml
Ginger powder	1 tsp		5 ml
Allspice, ground	½ tsp		2 ml
Nutmeg, ground	½ tsp		2 ml
Mace, ground	¼ tsp		1 ml
Salt	1 tsp		5 ml

Place the vinegar, brown sugar and spices in a stainless steel saucepan. Bring to a boil and add the cleaned cherries to the pot, stir well. Reduce heat to low and simmer for 20 minutes until cherries have softened. Set aside to cool for 10 – 15 minutes before pureeing in a blender. A hand blender can also be used. Cool and store in fridge until needed.

Cherry ketchup will last 2-3 weeks if covered and refrigerated.

Makes 1L or 4 cups

To Assemble

Boerewors sausage patties
Cherry Ketchup
Aged cheddar, slices 20
Buns, small (optional) 20

Preheat grill and grill patties until fully well browned and with an internal temperature of 160°F or 71°C.

To serve: Place each patty on a bun, top with a slice of aged cheddar and a spoonful of cherry ketchup!!

Makes 20 servings

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A BONANZA OF CANADIAN FLAVOURS

Chickpea Waffles with West Coast Salmon

Chef Ned Bell, British Columbia

Hazelnut and chickpea waffles topped with navy bean crème Anglaise and seasonal fruit
Green lentil, cherry and maple-canola vinaigrette drizzled over smoked/cured wild B.C. salmon

Chickpea waffles

Eggs	4
All-purpose flour	2 cups	500 ml
Whole wheat flour	1 cup	250 ml
Chickpea flour*	1 cup	250 ml
Baking powder	2½ tbsp	40 ml
Milk	3½ cups	875 ml
Canola oil	1 cup	250 ml
White sugar	2 tbsp	30 ml
Salt	½ tsp	2 ml
Vanilla	1 tsp	5 ml

In a large bowl, beat eggs until fluffy. Whisk in all-purpose and whole wheat flour, chickpea flour, milk, oil, sugar, baking powder, salt and vanilla until smooth.

Preheat waffle iron, brush lightly with canola oil and pour waffle mix into waffle iron. Cook waffles until golden brown.

*Chickpea flour is also known as "Besan flour." Chickpeas are a pulse and are grown in Southern Alberta and Saskatchewan.

Navy Bean Crème Anglaise

Navy beans, dry	1 cup	250 ml
Whole milk(3.5%)	2 cups	500 ml
Whipping cream(35%)	2 cups	500 ml
Vanilla bean	1
Egg yolks	10
White sugar	½ cup	125 ml

Soak the navy beans in cold water over night. Drain and discard water.

In a large saucepan, bring 3 litres (12 cups) of water to a boil. Measure in the beans, reduce heat and simmer over medium heat until tender, about 45 minutes. Strain beans and set aside.

In a smaller saucepan, add milk and whipping cream and bring to a simmer. Split the vanilla bean lengthwise and scrape the seeds into the milk/cream mixture. Add the vanilla bean to the mixture and set aside.

In a medium bowl, whisk together the egg yolks and sugar. Pour the hot cream mixture over the egg yolks, whisking constantly.

Return the mixture to the pot and stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Strain, removing the vanilla bean, and set aside to cool.

Stir the navy beans into the cooled crème anglaise.

Green Lentil, cherry and maple-canola vinaigrette

Green lentils	1 cup	250 ml
Canola oil	2 cups	500 ml
Maple syrup	½ cup	125 ml
Cherry vinegar	½ cup	125 ml

Bring 4 cups (1 L) water to a boil and add the lentils, simmering them for about 20-25 minutes or until tender but not broken apart. Strain off water while the lentils are still warm. Whisk in canola oil, maple syrup and cherry vinegar. Set aside.

Garnishes

Smoked salmon	2 ounces	55g
Hazelnuts, toasted and crushed	½ cup		125 ml
Fresh fruit, as needed (optional)	2 cups		500 ml

To Assemble

Place a waffle on a warm plate and dollop with 2 tbsp of crème anglaise. Place 2 slices of smoked salmon on top of the crème anglaise. Spoon on 2 tbsps of lentil vinaigrette.

Garnish with toasted and crushed hazelnuts on top.

Serve with fresh berries or your favourite egg dish.

Makes 4 to 6 servings

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Canola-sauteed Rösti and Eggs Benedict

Chef Chris Aerni, New Brunswick

Canola-sautéed Yukon gold rösti with Bay of Fundy lobster
Poached Omega-3 eggs and summer savoury Hollandaise
Short-nose sturgeon caviar
Micro greens with wild blueberry vinaigrette

A rösti made with Canadian Yukon Gold potatoes forms the base of this sumptuous breakfast treat. For the best results the potatoes must be cooked the night before.

The Lobster

One live Canadian lobster	1½ lbs	675g
Large pot of water	12 cups		4 L
Sea salt	2 tbsp		30ml
White vinegar	½ cup		125 ml

Bring the water to a boil, add the salt and the vinegar. Submerge the lobster into the water (head first) and cover with a lid.

As soon as the water is back to a boil, pull the pot from the heat source and let the lobster cook for 4 minutes. Remove from water. Set aside until cool enough to handle. Crack shells and remove the meat. Set aside.

Meanwhile prepare the potato rösti, hollandaise and eggs.

Potatoes Rösti

When cooking rösti, it is important to have a dry potato. The potatoes are cooked with the skin until soft.

Potatoes Rösti

Canadian potatoes (Yukon Gold)	4 large
Canola oil	3 tbsp	45 ml
Onion, minced	½ cup	125 ml
Salt	½ tsp	2 ml
Freshly ground pepper	½ tsp	2 ml

Cook unpeeled potatoes in boiling water until nearly tender. Cool completely and if possible, let stand overnight. Peel and shred coarsely into a large bowl.

In a 10" (25 cm) skillet, heat 1 tbsp (15 ml) of the canola oil and sauté the onion until tender. Add potatoes to the onions and season with salt and pepper.

Over medium heat, add the remaining canola oil and stir. Pat the potato mixture evenly into the pan. Continue cooking until the underside is deep golden, about 20 minutes.

When ready to serve, invert the potatoes onto a warmed plate and slice into six wedges.

Summer Savoury Hollandaise

Salted butter	1/3 lb	150 g
Shallot	1
Dry white wine	1/3 cup		75 ml
Apple cider vinegar	3 tbsp		45 ml
White peppercorns	10
Summer savoury	3 leaves
Omega 3 egg	1
Lemon	wedge
Cayenne pepper	pinch

Melt the butter in a small saucepan and let it boil until the milk particles start to turn brown. Set aside and keep warm. The brown milk particles will settle to the bottom of the pan. This process creates a clarified butter.

Peel and chop the shallot and place in another small saucepan. Add the wine, vinegar, peppercorns and savoury leaves. Bring to a boil over medium heat and simmer uncovered until the liquid has been reduced by 10% of the volume. Keep this reduction warm.

Separate the egg yolk from the white and place the yolk in a stainless steel bowl. Discard the white or save for another use. Strain the reduction into the bowl. Place the bowl over simmering water to create a double boiler. Whisk in the egg yolk until the mixture reaches the consistency of a cream.

Slowly, under steady mixing, incorporate the clarified butter into the egg mixture. Add some of the brown milk particles from the hollandaise for taste.

Finish the hollandaise by adding some lemon juice and a pinch of cayenne pepper.

Poached Eggs

Omega-3 eggs	6
White vinegar	¼ cup	60 ml
Water	9 cups	3 L

In a wide-rimmed pot or large skillet, bring water to boil and add white vinegar.

Break the eggs, one by one, into a small bowl and carefully slide them into the water. Simmer for a minute and a half. Using a slotted spoon carefully turn the eggs over and simmer for another minute and a half. Remove each egg with a slotted spoon and let the water drip off.

Wild Blueberry Vinaigrette

Cider vinegar	6½ tbsp	100 ml
Canola oil	1¼ cups	300 ml
Fresh rosemary, chopped	½ tsp	2 ml
Spiced wild blueberry relish		110 ml
Salt and freshly ground black pepper

In a bowl, whisk together all the ingredients. Use immediately or refrigerate.

To Assemble

For each serving place a wedge of crisp rösti on a heated plate and top with a poached egg. Spoon hollandaise over each egg. Arrange the lobster meat in the center.

Spoon on a little vinaigrette and top with a little caviar; sprinkle with chives and summer savoury leaves.

Makes 6 servings

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Maple-Marinated French-Canadian Pork Crêpe

Chef Jean-Pierre Curtat, Quebec

Maple-marinated smoked pork belly on a baked potato-sour cream and buckwheat crêpe with warmed Migneron cheese

*Recipe requires a vacuum pack machine and a smoker.

The marinade

Balsamic vinegar (reduced to ¾ cup)	4 cups		1L
Balsamic vinegar (reduced to ¾ cup)	4 cups		1L
Mirin (rice wine) (reduced to ½ cup)	1 cup		¼ L
Rice vinegar (reduced to ½ cup)	1 cup		¼ L
Maple syrup	2 cups		½ L
Star anis	2
Dried mandarin peel	1 tsp	5g	5 ml
Cinnamon	½ tsp	2g	2 ml
Sichuan red pepper	¼ tsp	1g	1 ml
Vanilla pod, split	½ pods
Cardamom	¼ tsp	1g	1 ml
Pork belly	1 lb	500g

Begin by separately reducing the balsamic vinegar to ¾ cup, the Mirin (rice wine) to ½ cup and the rice vinegar to ½ cup.

After the reductions are complete, combine all the ingredients in a mixing bowl and stir.

Marinate and vacuum pack the pork belly for 12 hours, then bake in a bath of water (still in the vacuumed bag) at low temperature (200°F or 100°C) for at least 8 hours.

Drain off any remaining marinade after cooking. Set aside in a small bowl for use as a garnish to the dish.

Use a smoker to smoke the pork belly for 20 minutes with maple wood. After smoking, sear the meat either on a grill or in a pan. Set aside.

The crêpe

Potatoes, unpeeled	½ lb	200g
Sour cream	2¾ tbsp	40g
Egg	1	50g
Buckwheat flour	2 tsp	10g	10 ml
Bread flour	4 tsp	20g	20 ml
Salt	½ tsp	2g	2 ml
Migneron cheese	as needed
Canola oil	as needed

Cook the potatoes by baking in a 350°F (180°C) oven until tender. Peel and mash the potatoes.

Stir in the sour cream, egg, buckwheat flour, bread flour and salt, and mix thoroughly.

Cook the potato crêpes in a medium-sized frying pan until lightly browned. Set aside and keep warm.

To assemble, place a potato crêpe onto a warmed plate. Add a slice of Migneron cheese and top with a thin slice of pork belly. Garnish with a drizzle of pork marinade.

Makes 4 servings

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Prairie Sage-and-Mustard Rib-Eye with Scrambled Eggs

Chef Michael Allemeier, Alberta

Wild sage-rubbed beef rib-eye medallion with Prairie mustard sauce
Apple smoked onion and Serrano chilli scrambled eggs with grilled tomatoes and buttered Prairie grain toast

*Recipe requires a smoker.

Beef Rib-eye Medallion

Beef rib-eye medallion	4.4 lbs	2 kg
Garlic cloves, chopped	12 cloves
Fresh wild sage, thinly sliced	20 leaves
Lemon zest, grated	2 lemons
Canola oil	6½ tbsp		100ml
Black pepper, ground	1 tsp		5 ml

Clean and trim the rib-eye medallion. Square off the loin to create a large "chateaubriand".

In a bowl combine the garlic, sage, lemon zest, pepper and canola oil, mix well.

Lay out a large piece of plastic wrap and place beef on top. Cover and rub the herb mixture into the beef. Wrap tightly in plastic and chill in the refrigerator over night or for 8 hours.

The next day, remove meat from fridge and bring to room temperature. Preheat a charcoal grill to 400°F (200°C), place the meat on grill and close lid. Turn every 5 minutes to sear well. Reduce heat to 325°F (160°C) and cook to internal temperature of 120°F (49°C).

Remove meat from grill and let rest in a warm place for 30 minutes.

*Smoked Onions

Onions, medium, unpeeled	5
Apple juice	as needed
Firewood, apple

*Make early morning or day ahead

Start smoker about 1.5 hours prior to use.

Place a few apple firewood blocks and some apple juice in an oven-proof pan and put in the smoker. Maintain the smoker's temperature at 200°F (93°C).

Smoke onions in the skin until al dente and let cool.

Carefully peel the onions and cut in half. Remove inner core leaving only the 2-3 outer layers.

Refrigerate onions until ready to serve.

Mustard Sauce

Tarragon vinegar	¾ cup + 2 tbsp		200ml
Shallots, large, finely diced	2
Fresh tarragon, branches	5
Black pepper, ground	½ tsp		2 ml
Dry white wine	1½ cups		350 ml
Egg yolks	4
Butter, melted and all solids removed	1 cup	225g
Grainy mustard	3 tbsp		45 ml
Whipping cream	2 tbsp		30 ml
Tabasco sauce	as needed
Worcestershire sauce	as needed
Sea salt	as needed

Place the tarragon vinegar, shallots, fresh tarragon and black pepper in a small stainless steel saucepan. Over medium heat, reduce vinegar slowly until syrupy.

Add white wine and continue the reduction until volume is about half. Remove from heat and let steep for 30 minutes. Strain through a fine sieve.

Place the reduction in a stainless steel bowl that fits over a pot of simmering water.

Melt the clarified butter, keep warm and set aside.

Add the egg yolks to the reduction and place over the simmering water. Stir continuously and cook until thick and ribbon like. Be careful not to overcook.

Slowly whisk in the melted butter, drop by drop.

Add the mustard and cream and adjust seasoning with Tabasco, Worcestershire and salt.

Keep warm until needed.

Grilled Tomatoes

Tomatoes, large and ripe	5
Canola oil	6½ tbsp	100 ml
Fresh basil leaves, torn thinly	5
Black pepper	1 tsp	2 ml
Sea salt	as needed

Wash tomatoes and remove core. Cut tomatoes in half.

In a large bowl, add oil, basil leaves and pepper. Add the tomato halves and turn gently to coat them thoroughly.

Preheat grill to 400˚F (200°C).

Place the tomatoes, cut side down on hot grill and cook for 3-4 minutes; gently flip over and season with salt. Cook until tomato is warmed and cooked.

Remove from grill and keep warm until needed.

Serrano Chili Scrambled Eggs

Butter	2 tbsp	30 ml
Large fresh eggs	12
Whipping cream	6½ tbsp	100 ml
Serrano pepper*, deseeded and diced very finely	1
Sea salt	as needed

Heat a heavy skillet over medium heat.

In a bowl, whisk eggs and 1 tsp of salt together.

Clean Serrano pepper. Be careful – wash hands well and do not touch eyes, nose or mouth before washing hands well!

When pan is hot add the butter. Stir in eggs gently and constantly. Ensure the pan stays at a medium heat.

As the eggs begin to set, add the diced pepper and whipping cream.

Adjust salt for seasoning.

Serve at once.

*Although they resemble the more commonly known Jalapeno pepper, Serrano chili peppers are substantially hotter. They come in a variety of colours...green, yellow, red, and brown. Over the past 20 years, the cultivation of chili peppers has grown across Canada both in greenhouses and on farms.

To Assemble

Carefully heat the onions on a grill to warm. Place on a platter.

Place eggs into smoked onions. Carve beef and place next to onions.

Add tomato to the plate.

Drizzle sauce over beef. Place buttered toast on the side.

Serve at once.

Makes enough to serve 10 people