- 1 ¼ lb lobster, bands removed
- 2 tbsp mayonnaise
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp green onions, chopped
- 1 artisan-style hotdog bun
- 1 leaf leaf romaine hearts, chopped
- 1 handful of parsley, chopped
- lemon wedge
In stockpot, bring water to boil. Add live lobster; cook for about 10 minutes, until lobster is bright red. Remove; let cool. Crack claws and knuckles, removing meat. Reserve remaining meat for future use.
In bowl, mix together mayonnaise, lemon zest, lemon juice and green onions. Stir in lobster meat.
In oven, toast bun (fresh from your local bakery, if possible), until warm and crisp outside. Score down middle; fill with romaine.
Place lobster mixture on top of romaine; sprinkle with parsley. Serve with lemon wedge.
Prep: 30 min | Cook: 30 min | Servings: 2-3
- 3 tbsp cornstarch
- 2 tbsp water
- 6 tbsp unsalted butter
- 1/4 cup unbleached all-purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- Pepper, to taste
For Deep Fried Fries:
- 2 lbs Russet potatoes (3-4 medium potatoes)
- Peanut or other frying oil
1 – 1 1/2 cups white cheddar cheese curds or torn (chunks of mozzarella cheese would be the closest substitution)
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you’d like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
CALGARY STYLE GINGER BEEF
Prep: 45 min | Cook: 15 min | Servings: 4-6
Ingredients for the beef:
- 1 lb flank steak, sliced thinly against the grain
- oil for deep frying
Ingredients for the batter:
- 1 egg
- 1 cup water
- 1 1/4 cup corn starch
- 3 tbsp flour
- 1/2 tbsp white pepper
- 2-3 cups oil for frying the beef in
Ingredients for the vegetables in the sauce:
- 1 large carrot, finely julienned
- 1 sweet red bell pepper, finely julienned
- 1 green bell pepper, finely julienned
- 6 cloves garlic, finely julienned
- hefty chunk of ginger, size of two thumbs, depending upon taste, finely julienned
Ingredients for the sauce:
- 1/4 cup light soy sauce
- 2 tbsp white vinegar
- 3 tbsp mushroom soy sauce (dark soy sauce will substitute)
- 1 tbsp Chinese cooking wine (or dry sherry)
- 1/2 cup water
- 1/4 cup sugar (or 1/2 cup if you like it sweet)
- 1/2 tbsp or more crushed chilies
Combine all ingredients, toss beef in batter. Deep-fry strips of beef, a few at a time, until crispy; set aside.
Instructions for the sauce:
Stir fry vegetables until crispy; add sauce. Bring to boil for 1 to 2 minutes; remove from heat. Add beef; stir to coat with sauce. For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time.
SPLIT PEA SOUP
- 2 1/4 cups dried split peas, rinsed
- 8 cups water
- 1 large onion, chopped (1 cup)
- 2 medium celery stalks, finely chopped (1 cup)
- 1/4 tsp pepper
- 1 ham bone or 2 pounds shanks
- 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
Heat peas and water to boiling in a large saucepan (or Dutch oven). Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours – until peas are tender.
Take the ham bone out and remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
BAKED BEANS with MAPLE SYRUP
Prep: 40 min. | Bake: 2-1/2 hours | Servings: 10-12
- 1 lb dried navy beans
- 4 quarts water, divided
- 6 slices bacon, cut up or 1 cup cooked ham cubes
- 1 medium onion, chopped
- 1 cup maple syrup
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 5 tsp cider vinegar
- 1 tsp prepared mustard
- 1 tsp salt
- 1/2 tsp pepper
Sort and rinse beans; place in a large saucepan or 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour.
Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid.
In a 2 1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2 1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.
- ½ cup unsalted butter
- 5 tbsp cocoa powder
- ¼ cup granulated sugar
- 1 egg, beaten
- 1 ¾ cups graham wafer crumbs
- 1 cup shredded coconut
- ½ cup almonds, finely chopped
- ½ cup unsalted butter, softened
- 2 tbsp + 2 tsp whipping or heavy cream
- 2 tbsp vanilla custard powder
- 2 cups icing sugar
- 4 oz (115g) semi-sweet chocolate
- 2 tbsp unsalted butter
- Pour 2 cups water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
- In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
- Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
- Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
TIP: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
- In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
- Cover and refrigerate until cold.
- 4 cups wild blueberries (fresh or frozen)
- 1 cup sugar
- 1 tsp lemon or lime juice
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ½ cup butter
- 1 egg
- ½ cup milk
Preheat oven to 425°F.
Pour blueberries into oven-safe deep-dish pie plate and add sugar and lemon or lime juice and stir well. Bake berries uncovered. 10 to 15 minutes for fresh berries or 20 minutes for frozen berries.
While the berries bake, make the biscuits: in a large bowl whisk flour, baking powder, sugar and salt to mix. Break butter into pieces with hands and add to flour mixture. Cut the butter into flour with a fork until butter and flour are combined in small crumbly pieces.
Crack egg into a measuring cup and top with milk to 3⁄4 cup.
Mix egg and milk with a fork then add to flour mixture and blend with fork until combined.
Take hot blueberries out of oven – scoop biscuit dough with a 1⁄4 cup measuring cup and arrange on top of hot berries (approx. 11 biscuits).
Cover dish tightly with aluminum foil and return to oven for 15 min. Remove foil and bake for another 10 minutes or until biscuits are lightly golden. Cool 10 min and serve warm with ice cream or whipped cream.