Before we get into this week’s story I wanted to say thank you to all of the chefs, managers, and restaurateurs who reached out to me last week after my article. Despite there being a little backlash from readers who felt I was taking things a little personally, there had to be fifteen or twenty industry colleagues who reached out to say good job or thank you. Clearly I am not alone in my thinking and it needed to be said.

 

Now, with that out of the way, let’s get down to business, and the business this week is kale. This leafy green has been all the rage over the past several months and despite my best efforts to avoid it, I have finally caved and come to realize its value.

 

I guess my reluctance to ride the kale wave was the fact that my only real exposure to it was seeing it used on breakfast and lunch plates, used as garnish, along with orange wheels and slivers of cantaloupe. At the time, its popularity was at a real low in the North American food market, so it was deemed to be a cheap and versatile ingredient for garnishing plates. Little did I know, I had been pushing aside a super food for all of these years without even giving it a second thought. In fact, when I first began expanding my role with Century Hospitality one of the first initiatives I started was to remove the kale and orange garnish from our lunch items at Century Grill, as I felt it didn’t belong in a restaurant of our caliber. Sorry Jeff, I guess I should have known that you were a guy ahead of your time!

 

What finally brought me around was a trip to visit the Nomad food truck earlier this spring. It was one of the first sunny and warm days, hinting at the possibility that summer might actually be around the corner. As I stepped up to the counter I had that moment of guilt and felt maybe I should make a healthier food choose with the threat of bikini season being right around the corner. As I glanced up and down the chalkboard my eyes kept landing back on the kale salad. Reluctantly I decided to order it, fully expecting to regret choosing a salad over their Mac n’ Cheese or Smoked Meat. When I popped the lid on my healthy choice I was pleasantly surprised. Not only did the salad look delicious, it smelled delicious. There were boiled potatoes, smoked tomatoes, croutons, delicious chunks of Sylvan Star Old Grizzly and a perfectly poached egg. The vinaigrette provided the perfect balance of acidity and freshness, bringing the whole salad together. In hindsight, it may not have been the most healthy dish, but it was absolutely delectable and opened my eyes to the possibilities of cooking with this versatile leafy green.

 

Kale, a member of the Brassica oleracea species, shares commonalities with broccoli, cabbage, cauliflower, and brussel sprouts. It was one of the most common vegetables in Europe until the Middle Ages, and it’s use dates all the way back to the 4^th century B.C., but its true power has only become known in recent years. When steamed it can work to reduce cholesterol significantly. It has been proven to have antioxidant benefits, anti-inflammatory benefits, and even cancer preventing benefits. These are just some of the many great positives of incorporating this tasty green into your diet.

 

With all of this new research coming out to support its benefits it’s no wonder why this vegetable has seen such a positive resurgence. It has been popping up on menus everywhere lately and it was finally time for us to get in the game. So, shortly after my visit to the food truck, Chef Hans and I began to play with creating our very own kale salad. Here is what we came up with. It’s full of fresh and lively flavours, and screams summer. I hope you enjoy it as much as we do, and if you don’t feel like making it, just stop by Century Grill and we will do all the work for you!

 

Summer Kale Salad

 

Prep Time: 20 minutes

Cooking Time: 20 minutes

Feeds: 4 people

 

For the salad:

1 lb.               fresh kale

¼ cup           pine nuts

1 pint           grape tomatoes

12 slices     pancetta

4 tbsp.         shaved parmesan

 

For the preserved lemons:

1 pc.             lemon, cleaned, sliced thin, about 16 slices

1 cup           rice vinegar

½ cup         sugar

1 pc.            bay leaf

1 tsp.          coriander seeds

 

For the vinaigrette:

1 cup           walnut oil (can substitute canola or EVOO)

½ cup         white balsamic vinegar

1 pc.            egg yolk

1 tsp.           Tabasco

4 tbsp.        honey

TT                S&P

 

• In a blender or food processor combine white balsamic vinegar, egg yolk and honey
• With the machine on high slowly incorporate the walnut oil until combined, do not add too fast, you wish to create an immulsion
• Season and set aside, this can be made up a week in advance and stores nicely
• Preheat the oven to 400F
• Place the pancetta slices down on a baking sheet, lined with parchment
• Bake until lightly browned and crispy, but not overcooked
• Remove from pan, drain any fat and cool
• Place the sugar, rice vinegar, bay leaf and coriander in a pot and bring to a simmer
• Lay the sliced lemons in the bottom of a heat proof bowl
• Once the rice vinegar has come to a simmer and the sugar has dissolved pour the hot liquid over the lemons and let sit until cool, these can be done one or two days in advance and will hold up in the fridge for up to a week
• Place a pan on medium heat, add the pine nuts
• Toss the pine nuts continually to ensure they toast but do not burn
• You will know when they are ready when you can smell the aroma of popcorn cooking, then remove from the heat and set aside
• Wash the kale, removing any large stems, and spin to dry
• Half the grape tomatoes

 

For assembly:

• Place the washed kale in a bowl, ensuring it is dry
• Toss with an appropriate amount of the vinaigrette and season
• Place the greens on a large platter, or four plates if you prefer
• Generously garnish the salad with the fresh shaved parmesan, followed by the pine nuts, tomatoes, sliced pancetta, and the preserved lemons
• Serve immediately

 

Enjoy this delectable summer salad and feel great about the choice you made! You can even serve this with seared salmon or some delicious sliced strpiloin and make it a meal.

 

Who’s hungry?

 

 

 

 

 

 

In my time as a writer I have tried to keep things politically correct and not stir the pot too much, but sometimes a guy just can’t keep it in anymore.

This week’s column will be a voice for all of my peers here in Edmonton and around the world that don’t have a chance to speak their mind in an open forum and be heard. Maybe, I can only hope, that it will help to educate others out there and help ease this escalating stupidity.

What’s got me up in arms today you ask? Online restaurant review websites do. Yes, I know they aren’t new, and I know I am not the first to speak out about them, but because of a review I recently read I felt the need to say something. You’re probably thinking that I read some horrible review about our restaurant and now feel the need to lash back. Well, you’re wrong! The truth of the matter is that I was sent a linkto the review of a friend’s restaurant and it was so laughable, and at the same time frustrating, that I felt it was time that something was said. Let me fill you in on the specific review and then I will make my point. This well travelled, worldly diner, with the palate that I’m sure, could only be compared to thatof legendary food critic Ruth Reichl, felt the need to share his truly valued opinion of his experience, because clearly we could not make an educated choice about where to go for dinner without hearing his feedback. His “review” starts by sharing the news that he took the experience in with his ex-fiancée, whom he had only asked to marry a few weeks earlier. Already I could tell this would be a life-changing read!

As their linguini arrived they began to argue over how dry the dish was and that’s whenthings went really south. The fight got so bad that his fiancée slammed the ring down on the table and stormed out, declaring an end to their engagement bliss. So this “gifted” food critic did the only thing he knew how to do. He went on to Urbanspoon to share his “horrible experience” with the whole world, and of course he chose to “doesn’t like” the restaurant while he was there. Allow me to take my chef hat off for a minute and put my relationship critic hat on. My friend, I regret to inform you that if your relationship died over a heated argument about how dry your bowl of pasta was then you should be thankful she gave back the ring and you saved the years of torture, followed by the back breaking cost of a messy divorce. What’s that you say? What right do I have to critique someone on his or her relationship? Well, I have been in a relationship; I have even been through a messy separation. That must make me an expert, right? No? Well then why is it that anyone who has shoveled in a bowl of pasta or two in their life think that they have what it takes to be the next great food critic? That’s my frustration.

The World Wide Web is filled with food review sites and horrible blogs written by people who feel they possess a keen palate and a swift wit. What’s worse? People are actually taking these wannabes seriously. It is clearly evident that there is a certain demographic of people out there that actually choose their dining choices on the percentage of likes or dislikes. Seriously? Is that what theworld has come to?

There was a time when the position of professional food critic was to be revered and respected. The best food critics also had the decency to allow the restaurant two to three months of grace before they unleashed their wrath. They would allow the business the time to bring their staff up to speed, learn to cope with the onslaught of people coming to check out the new restaurant, and to truly hit their stride. They would even have the wits about them to visit the business on more than one occasion to determine if their first visit was the exception or the norm. Not today, not in the instantaneous environment we live in now. Nowadays the food bloggers and “experts” are making cracks about the light fixtures, or the color of the drapes before the business even has a chance to open the door.The weirdest part of all is that it doesn’t seem to happen to other industries, or at least, not to the same degree. I have never been online to read a review about a concrete company or where to buy my next laptop. I have never checked out the feedback on my dentist or the mechanic I take my car to, but everyone seems to rely on the opinion of the masses to make their dining choices.

Let me be the first to inform you that generally the masses don’t get it right. Here’s my advice to you. Stop relying on the guy who had a bad day at the office and took it out on the business or the girl who thought the fresh cut fries weren’t as goodas the crinkle cut frozen fries she grew up eating. Be leery of the trendy spots that are propped up in the polls by the hipsters who think it’s the most ironically cool place in town, with the most exclusive collection of hipster brew., and even has a place to hang their fedora. Take online reviews with a grain of salt and try the business for yourself. I have come to find that the restaurants that are well reviewed online seldom live up to the hype and the real dining gems in this city get overlooked. Experience the business for yourself and find out if they fulfill the need that you are looking for and leave you with a positive lasting memory. If so, go back, again and again. If not, grab something from the drive-thru on the way home and try again somewhere else.

So with that off my chest I will shut my big yap (sorry Yukon!) and get back to sharing recipes. This week, let’s keep it simple, as I don’t want my recipe to be reviewed too harshly.

Steak Bite ‘Sandwiches’This is a simple little throw together dish that is sure to please anyone. It’s alsoa great opportunity to use up trim of tenderloin or striploin if you happen to butcher your own beef. Often times when cutting steaks from a whole tenderloin you end up with end pieces that are perfectly good beef, but not large enough or uniform enough to serve as a steak.

Prep Time: 20 minutes

Cooking Time: 10 minutes

Makes: 1 dozen bites

12 oz. tenderloin or striploin

½ inch cubes, this must be a tender cut

1 tbsp. Cajun seasoning

1 tbsp. canola oil

12 slices baguette, sliced ½ inch thick

2 tbsp.butter

¼ cupmayo

2 clovesgarlic

1 tbsp.Worcestershire

2 oz. fresh arugula

2 oz. shaved parmesan

TT S&P

A handfulbeet chips (for garnish, you can buy these, or make your own!)

•Peel and mince the garlic

•Stir into the mayonnaise

•Add the Worcestershire, stir to combine, season

•Preheat the oven to 450F

•Preheat a frying pan to high heat

•Butter and season the sliced baguette and place on a baking sheet

•Bake in the oven until toasted nicely, 3-4 minutes

•Toss the beef with the Cajun seasoning, salt, and pepper

•Lightly oil the pan with canola oil and sauté the beef quickly, tossing regularly, cook for 1-2 minutes

•Place a teaspoon of the garlic mayo down on the baguette slices, then top with the beef

•Shave the parmesan over the beef•Top with fresh arugula and garnish the plate with beet chips, or alternatively, use your favorite chip

•Enjoy!

Who’s hungry?

 

Before I announce the winner of our barbecue horror story contest, want to share a few of the highlights.

I can’t believe how many people have run out of propane right before guests arrive.

There’s a valuable lesson there When planning a barbecue, add propane to the grocery list. That should at least remind you to check your propane before the big day. A helpful tip is that a full propane tank weighs 37 lbs. and an empty tank weighs 17 lbs. You can use your bathroom scale to see just how full your tank is. Before we went to natural gas I bought an extra tank and stored it with the barbecue.

There were a few of you who told me about how your barbecue was falling apart. There were more than a few of you who lost a good steak or burger to a family pet.

One lady actually shared that she had placed a countertop grill on top of her stove and somehow the stove burner ended up on, melting the grill.

Another shared the story of a bear nibbling on the charred remains of a slab of beef he had left on the grill for the day while at work.

Then there was the guy who was made to find an empty beer fridge and have to cook hot dogs for his ex’s family of nearly 30 on Father’s Day no less, when all he wanted was to come home and have his wife cook a nice steak for him on his special day. Sounds like you made the right decision pal!

These were all great stories and some really made me laugh, but there was one that sort of had a little bit of everything that could go wrong. So without further ado the winner of the barbecuer Horror Story contest and the incredible prize package is Ashlee Lemon of Edmonton. Here is her story in her own words.

“My barbecue Horror story began one beautiful summer evening a few years ago. It was the beginning of summer and I wanted to celebrate the start of the season with a huge BBQ with family and friends. To ensure a tasty evening, I went out and bought the best steaks, bacon wrapped scallops and prawns I could find. The meat was marinating, the beers cooling, and the table set. As guests began to arrive, my husband went over to our BBQ to heat it and get it ready for some grilling, after a few unsuccessful attempts, we soon realized that there was no propane left! We couldn’t believe that after all of our preparations, this was the one thing we failed to check! Unfortunately, we lived out of town and the closest service station with propane was a 15-minute drive away, our guests had just arrived so we weren’t too concerned and my husband ran out to refill the tank. Guests were starting to get hungry, and my husband arrived back at the house just in time! He hooked up the propane tank and began trying to get the BBQ started, 20 minutes later we were no closer to eating! We are not sure what happened, but the BBQ just wouldn’t start! We tried everything to get it going! Running out of options, I ran over to my neighbours to see if they would lend us their BBQ for the evening, thankfully, they gladly obliged. With a sense of relief we got the BBQ started and were just about to put the meat on the grill when it started to pour! When I say pour, this was no small downfall, within two minutes everything was completely soaked, our guests, the rest of the food, and all the cushions for the outdoor furniture! We felt defeated! With no one keen on standing in the torrential downpour to cook dinner, our guests becoming increasingly impatient and hungry, we all went inside and quickly put in some frozen pizzas to feed our guests! Although we had the worst of luck having a BBQ that night, we were thankful for our friends and family whose company made up for our unsuccessful attempts at a summer grill celebration.”

Talk about more than your fair share of bad luck happening. Just one bad thing seemed to happen after another. Good thing you had the old fail safe frozen pizza to fall back on. I’m sure it was nowhere near as delicious as the delectable meal you had planned. Hopefully having a delicious dinner prepared by yours truly, along with a new BBQ and summer’s worth of beer will help you to completely forget this horrible experience!

A huge thanks to everyone for sharing your stories with me, and I’m sorry everyone couldn’t win.After the last month of grilling recipes I thought it was time we went in a different direction with this week’s recipe. This past weekend I paid a visit to the City Centre Market and threw together a quick, but delicious spring salad using some delicious local ingredients.

Spring Asparagus & Heirloom Tomato Salad

Feeds: 3-4

Prep Time: 10 minutes

Cooking Time: 10 minutes

This dish is painfully simple, but the key is starting with incredibly fresh, local ingredients!

1 bunch fresh spring asparagus (about 1 lb.)

1 pint heirloom baby tomatoes

4 oz. fresh arugula

2 oz. fresh ricotta (store bought or you can your own)

4 slices Irvings Farm Fresh bacon

4 farm fresh eggs

1 lemon, juice and zest

4 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

¼ cup croutons, make these fresh in a little butter, they taste so much better

Salt and pepper to taste

Heat a large pot of water on the stove, salt

Prepare an ice bath

Slice the asparagus lengthwise, and cut away the bottoms where it begins to become woody

Place the asparagus in the water and blanch for one minute, then immediately place in the ice bath to cool quickly, keep the hot water, as you will be poaching your eggs in it

In a pan, cook the bacon until crispy, set aside

Slice the tomatoes in half

Place the tomatoes and blanched asparagus in a bowl, season well, then drizzle with olive oil and balsamic, lemon zest and juice

Stir the water and drop the eggs in to poach, poach to your liking, I recommend soft, as the yolk will help bring everything together

In a separate bowl toss the arugula with olive oil, balsamic and seasoning

Lay the arugula out on a large platter

Top with asparagus, tomatoes, croutons

Tear the bacon and place on the salad

Finish the salad with the fresh ricotta and the poached eggs

Drizzle with a little extra olive oil and serve!

Enjoy the flavors of the spring garden!

Who’s hungry?

 

 

The window has closed for entry into our BBQ horror story contest and I have to extend a big thank you to everyone who took the time to share his or her disaster stories with me. The response has been so overwhelming that I haven’t even been able to make my way through all of them yet. I have to say that I suspected things were bad out there, but some of the stories were quite laughable. Judging by sheer number of flaming ‘Q’s I read about I am surprised not to see more people walking around lacking eyebrows, or worse, wrapped from head to toe in gauze bandages.

 

Next week at this time I will share a few of my favorite stories and announce the big winner. For those of you who are visitors to my website, www.chefpaulshufelt.com, you will be able to find out one day earlier, as I will post the winner on Tuesday,  June 4^th. If you didn’t win the ultimate BBQ package I’m sorry, but with so many entries it was hard to pick just one. Hopefully you can take solace in knowing that at the very least you learned a few new tricks over the past several weeks, keeping yourself from any future BBQ disasters.

 

Before we put the BBQ tips behind us I do want to share with you one more delicious recipe that you might not expect to find coming off your grill. This week we will prepare a delicious Buffalo Chicken Flatbread Pizza prepared right on your BBQ. It’s just another great option to use your grill for that you might not otherwise think of. It just all comes down to a little temperature control and thinking of your BBQ like an oven, rather than simply a grill.

 

So before we get to that recipe, let’s consider that last statement. If you think about it the modern day BBQ is just like your oven. Both of the units provide the majority of their heat from elements in the bottom, and if you keep the lid closed you can create an oven-like cooking environment, therefore allowing you to prepare anything you make in the oven on your BBQ. If you are choosing to do so I highly recommend ensuring you have a grill that has an accurate thermometer built into the lid, and having an upper shelf doesn’t hurt either. To take it to the extreme and avoid having dishes that are far too charred before your dish is cooked I recommend turning down one side of your BBQ and cooking on that side, while keeping the lid closed and relying on the radiant heat from the other side of the grill to bake or roast your dish. It takes a little practice to keep your temperature dialed in, but once you do you can really have some fun. With that in mind, let’s make some pizza on the ‘Q’!

 

Buffalo Chicken Flatbread Pizza

 

The Dough

 

0.5 oz.                        yeast, Fleischman’s

350 ml.          warm water

1 tbsp.            honey

2 tbsp.            sugar

 

• Dissolve the yeast, honey and sugar in warm water, in the bowl of a Kitchenaid, it should be warm, but not hot as it can kill the yeast and stop the proofing, so air on the side of cooler than too warm
• Let stand five minutes, while gathering remaining ingredients

 

700 gr.           all purpose flour

10 gr.             salt

2 tbsp.            extra virgin olive oil

1 tbsp.            fresh herbs (rosemary, thyme, basil, or your preference!)

 

• Add the remaining ingredients into the yeast mixture and begin to knead, using the dough arm, this should be a small enough batch, but, if necessary, once combined remove from the mixer and knead by hand
• Work the dough until all of the ingredients are combined well and a firm ball is formed, this should take 5-6 minutes to work the dough together
• If the dough is still sticky to the touch add additional flour, bit by bit, until the dough forms a nice ball and is no longer sticky
• Lightly oil a large bowl and place the dough ball inside, cover with a clean, damp, kitchen towel or lightly oiled plastic wrap
• Place in a warm area of your kitchen and let proof until double in volume, 30-45 minutes
• Proceed to punch the dough down and cut into 4-5 evenly sized portions
• Roll into balls and place on lightly oiled pan, slightly apart from one another, cover and allow to proof another 15-20 minutes, or refrigerate until your are ready for dinner, these can last 24-48 hours refrigerated
• When ready, roll out the dough into 12 inch rounds, about ¼ inch thick

 

For the toppings:

 

2 pc.               boneless/skinless chicken breast

½ cup                        hot sauce

TT                   S&P

 

• Combine the chicken and hot sauce and let marinade at least one hour
• Heat the grill to high, and grill the chicken breasts until cooked through, but not dry, let rest
• Sliced the chicken into manageable strips for the pizza

 

½ ea.              red onion, julienned

3 tbsp.            brown sugar

½ cup                        red wine

 

• Combine the ingredients in a pot and bring to a simmer
• Cook until the onions are soft and caramelized and the liquid is reduced to a syrup

 

2 ea.                green onions, greens only, sliced thin on the biase

100 gr.           blue cheese

¼ cup             ranch

2 tbsp.            extra virgin olive oil

TT                   S&P

 

• When it’s time to assemble, heat the BBQ to 450F
• Ensuring the grill is very clean and your pizza dough is lightly floured, lay the dough down on the grill
• Cook for 60-90 second, you will begin to see the dough bubble and the edges lightly brown, flip over
• Proceed to cook another 60 seconds, remove from the grill
• Top with the sliced chicken, caramelized onions, and blue cheese
• Return to the grill and close the lid, after one minute turn the grill off, keeping the lid closed, this will allow the toppings to heat through and the dough to complete cooking without burning
• Remove the pizza from the grill and onto a large plate
• Drizzle with ranch, olive oil, a little extra hot sauce if you like, and the green onions, and season
• Slice the pizza and serve it up!

 

Congratulations, you just made pizza on the BBQ! You are now officially a master of the grill!

 

Who’s hungry?

 

So often we fall into the rut of making the same boring dishes on our grills because we become comfortable with them and afraid to try new things. So instead we continue to choke down the same store-bought hockey puck burgers and nitrate filled hot dogs. I’m here to tell you to not be afraid. Your BBQ can be so much more!

This week’s recipe requires a little bit of skill, but it turns your grill into a fabulous smoker and oven. You will be amazed at the depth of flavor that you can develop with just a few wood chips and a little bit of creativity. So step out of your comfort zone and try something different this week!

Applewood Smoked Salmon with Leek & Bacon Roasted Potatoes

Prep Time: 20 minutes

Cooking Time: 20 minutes

Feeds: 4-5 people

Special Tools or Supplies: Applewood chips, disposable roasting pan

For this dish I believe firmly in using Lois Lake steelhead salmon. It is a farmed salmon variety, but, unlike farmed Atlantic salmon, it is fished in a reservoir in the interior of B.C. This ensures that the fish are not allowed to escape and cause harm to the wild salmon population. It is deemed to be sustainable, with little impact on the environment, and has been awarded the Ocean Wise status by the Vancouver Aquarium. This is a great option to allow us to enjoy delicious salmon year- round and know that it is not causing harm to our wild salmon population. It can be found at Fins Seafood, or purchased by pre-order from Wild Game Consultants.

1 fillet Lois Lake steelhead salmon, skin on

1 tbsp. grainy Dijon

1 tbsp. Dijon

1 tbsp. horseradish

1 tbsp. maple syrup

2 tbsp. olive oil, for brushing the grill

TT S&P

2 cups applewood chips (can be found at your local hardware store)

For the potatoes:

2 lbs. Yukon gold potatoes

1 ea. leek

1 clove garlic

4 slices Irvings Farm Fresh bacon

2 tbsp. olive oil

TT S&P

TT paprika

Condiment for the fish:

1 ea. lemon

• Begin by soaking the applewood chips in cold water, allow them to soak for 30 minutes

• Lay 2 large pieces of aluminum foil on the counter, slightly overlapping, these will form the base of the pouch for the potatoes to cook in

• Remove the green stalks from the top half of the leeks and discard

• Slit the leeks down the middle, leaving the root intact for the time being

• Run the leeks under cold water opening the layers slightly to remove any dirt

• Remove the root on the leeks and then chop thinly, biased

• Cut the bacon into thin strips, biased

• Peel and mince the garlic

• Wash the potatoes and then slice into ½ inch thick medallions

• In a bowl, combine the sliced potatoes, bacon, leeks and garlic

• Season the potatoes generously with salt, pepper, and a sprinkly of paprika

• Fire up the BBQ to high heat

• Lightly oil the aluminum foil with the olive oil, just enough to minimize the sticking of the potatoes

• Lay the potatoes out on the foil, fairly flat and evenly

• Fold up the aluminum foil to create a well sealed pouch for the potatoes to cook in, ensure it is well wrapped, using a little extra foil if necessary

• Place the potato package on the grill and turn the heat down to medium

• Meanwhile, it’s time to prep the salmon and smoker

• Drain the excess water off of the applewood chips and place in your aluminum roasting pan, spreading them across the bottom surface

• Move the potatoes over to one side, turn the other side up to high and place the roasting pan right on the grill, while in there, flip over your potato package, close the lid

• Allow the potatoes to cook through and the chips to begin to fill the BBQ with smoke, about 12-15 minutes, checking occasionally

• While that is happening, combine the horseradish, mustards and maple syrup

• Season the salmon thoroughly on all sides

• Using a fork or a wooden skewer, check the potatoes, once the y are fork tender you can place them on the top rack of your grill, or place them on a baking sheet and slide them into the oven to stay warm, if you keep them well wrapped you won’t even need the oven on

• Now the chips should be smoking pretty good, so it’s time to cook the salmon

• Turn the heat up on the side of the grill opposite the chips, using a clean rag (one you don’t mind dirtying!), lightly oil the grill to minimize the sticking

• Place the whole salmon fillet skin side down on the grill, and then turn the heat back down to medium

• Close the lid and allow the smoke to impart flavor while the overall heat of the BBQ bakes the salmon

• After 4-5 minutes, open the lid and brush the horseradish-dijon marinade over the top of the fish

• Allow to cook to your liking, another 5-8 minutes

• Using a large offset spatula remove the salmon from the grill and turn it off

• Serve right away with the delicious potatoes

• Important tip: allow the chips to cool fully and then douse thoroughly with cold water before discarding because they will retain their heat for a long time!

Try this creation with a delicious Okanagan Springs Apricot Summer Weizen or a Unibroue Blanche de Chamblay and you will be in BBQ heaven!

Who’s hungry?

 

Let’s explore the world of cooking chicken on the barbecue this week. I am almost certain that everyone reading this has had to sit through a meal, choking down horrifically charred chicken that was left unattended on the grill, only to be engulfed in flames and smell like kerosene. Unless you’re talking about cooking a boneless skinless chicken breast void of marinades or flavoring, cooking chicken on the barbecue can be a challenge. Let’s start with a few tips to avoid any further grilling nightmares.

•Whenever possible, keep the meat on the bones, it adds a ton of flavour, helps to keep the chicken moist and can also help to minimize charring by cooking bone side down more often then not

•Treat the chicken skin with respect, you don’t have to remove it, but you must understand that the skin contains a great deal of fat, and where there is fat, there is fire!

•Consider carefully how much fat and/or sugar the products you are using to marinade or flavour your chicken, because sugar and fat can both lead to fires

•Remember that your grill doesn’t necessarily need to be at full heat, in fact cooking chicken at a lower temperature and even using indirect heat can help ease flare ups and allow the larger pieces of chicken to cook through without too much charring

•When cooking large pieces of chicken I actually like to begin the cooking process by roasting the chicken in the oven until the meat is about 70% cooked, this will minimize the charred outside, while ensuring it is cooked through

•Now that we have a few tips to help us avoid disaster, let’s put them to use with a delicious chicken dish.

Chipotle-Lime Barbecue Serben Free Range Chicken w/ Sylvan Star Grilled Polenta

Prep Time: 40 minutes

Marinating Time: 2-4 hours

Cooking Time: 30 minutes

Special Tools: probe or instant read thermometer for the chicken (optional)

Feeds 3-4 people

1 Serben Free Range chicken, whole, or broken down, but bone-on

1 can chipotles in adobo sauce

1 lime, zest and juice

3 cloves garlic, smashed

2 Tbsp. honey

3 Tbsp. cilantro, fresh chopped

½ cup ketchup

1 tsp. onion powder

¼ tsp. paprika

1 Tbsp. Lea & Perrins

Salt and pepper to taste

•If buying the chicken whole, which is my preference because it is cheaper and you can use the carcass to prepare a stock, break the chicken down into two drumsticks, two thighs, and four breast pieces, keeping the bones on. If you are unfamiliar with this, simply purchase the chicken butchered, or refer to the internet for a video of how to do this, it’s really not that tough if you are comfortable with a knife

•In a bowl, combine smashed garlic, honey, chopped cilantro, ketchup, onion powder, paprika, Lea & Perrins, and the juice and zest of the lime

•Now, based on your tolerance of spice, remove the chipotle peppers from the can, preserving the adobo sauce, and coarsely chop the peppers, I find 3 peppers gives it a nice medium heat

•Add the peppers and 3 Tbsp. of the adobo sauce to the bowl, stir to combine

•Add the chicken to the bowl and mix to coat the chicken evenly, season generously with salt and pepper

•Place the chicken in a ziplock bag and work to remove most of the air and seal

•Refrigerate to marinate

Meanwhile, begin to prepare the polenta

2 cups cornmeal

3 cups homogenized milk

100 g Sylvan Star gouda

50 g parmesan

1 shallots, minced

1 clove garlic, minced

1 Tbsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

2 Tbsp. raw butter

Salt and pepper

Line a 6X8 inch baking pan with parchment paper, using a little oil or vegetable spray to help it adhere to the pan

Place the milk in a medium, thick bottomed sauce pot and bring to a simmer

Add the garlic, shallots, thyme, rosemary, and then the cornmeal

Turn the heat down to low and stir vigorously with a wooden spoon to cook the cornmeal, this will take at least 5-6 minutes of cooking on low, do not be fooled into thinking it is completely cooked, even if it thickens quickly

At that point add the cheese, raw butter and seasoning, stir to completely combine

Quickly pour the polenta into the baking pan and push out flat and even, this will form the mold for your polenta

Line the top with parchment and refrigerate until cooled and set

When it’s time for dinner….

Turn the oven to 375F

Fire up the barbecue to medium heat

Place the marinated chicken, skin side up on a parchment lined baking sheet and roast in the oven for 12-15 minutes, until the chicken is 70% cooked, alternatively you can cook it on the grill, but you must be very mindful of moving it around and even using the top rack to cook it through without charring it

Meanwhile, flip the polenta out onto a cutting board and cut into portion sized, manageable shapes

Place the par cooked chicken on the grill, skin side up to finish the cooking

Meanwhile, place the polenta on the grill, allowing it to grill nicely, 3-4 minutes per side, patience is a virtue, too early and it will stick, too long and it will burn

Continue to cook the chicken, flipping frequently, until the chicken reaches an internal temperature of 170F

Serve with some pico de gallo and enjoy!

Alternatively, if you would rather, you could prepare this with my Bacon-Jalapeno-Cheddar corn bread, and you could even turn your BBQ to low and bake it right on the top rack in a throw away baking pan. Find that recipe on my website at www.chefpaulshufelt.com. You could even serve it up with some BBQ roasted corn on the cob as the season arrives!

Who’s hungry?

 

We have all been there. At some point in our lives we have experienced a BBQ’ing disaster. Whether it was you being invited over to the in-laws for dinner, looking forward to a great time with family and a delicious meal, only to be served long neglected blackened burgers that resemble a hockey puck more than anything you would want to be willing to slap between two slices of bread. Maybe it was a moment away from your own grill to grab another cold frosty only to return to your beer can chicken engulfed in flames. It seems that no matter whom I meet, everyone seems to have his or her own personal horror story.

Throughout the month of May I will be featuring delicious and diverse BBQ recipes that you can try at home, as well as, teaching you a few tips to help you avoid your own BBQ disasters. We will also be running a fantastic promotion. With the help of Sleemans and The Edmonton Sun I will be giving away a fantastic package that includes a brand new BBQ, a beer fridge and a family style BBQ dinner for eight prepared by myself in your own home. All you have to do is share with me your worst BBQ horror story by heading to my website at www.chefpaulshufelt.com and submitting your horror story, along with your full name, mailing address and contact information. I will be announcing the winner on my website on Tuesday, June 4th and sharing the winner’s horror story in my weekly column on Wednesday, June 5th.

So with that in mind, let’s set about learning a few tricks and delicious recipes to help keep this summer’s grilling season full of only the right kind of memories.

The first tip I will share with you is to think outside of that box you are stuck in. Your BBQ can be used for so much more than feeding hamburgers and hotdogs to the masses. You can even do more than simply charbroil your favourite steak. Over the next few weeks I will share different recipes you can prepare with your outdoor grill that might not have thought of.

This week we will begin with the classic combination of pork and prawns. This certainly isn’t the most outlandish of BBQ’ing ideas, but it will allow you to learn some basic skills that every BBQ’er worth their salt needs to know. We will use the technique of brining the pork to help them retain moisture, and then prepare a rub to flavour them with while grilling. Then we will prepare a marinade to spice up the prawns and make them great for grilling. A brine, a rub, and a marinade are three great techniques that can used in many applications around the BBQ and will allow you to take your outdoor cooking to another level.

Sleemans Honey Brown Brined Pork Chops & Chipotle-Lime Prawns

Prep Time: 30 minutes

Brining Time: 12 hours

Cooking Time: 15 minutes

Feeds: 4-6 people

1 whole pork rack OR 8 piece 1.5 inch thick pork chops

Brine

1 bottle Sleemans Honey Brown lager

2 cups water

2 Tbsp. apple cider vinegar

¼ cup coarse salt

2 Tbsp. honey

¼ cup brown sugar

4 cloves garlic, smashed

1 Tbsp. fresh ginger, sliced

Rub

¼ cup paprika

2 Tbsp. black pepper

1 Tbsp. garlic powder

2 Tbsp. onion powder

1 Tbsp. cayenne seasoning

1 Tbsp. Cajun spice

¼ cup coarse salt

¼ cupbrown sugar

If buying a whole rack of pork (which is typically cheaper!), slice the chops between the bones, leaving 8 chops about 1.5 inches thick

In a bowl combine the water, beer, cider vinegar, honey, brown sugar, garlic and ginger

Place the chops in a deep pan or plastic container, deep enough to submerge the chops in the brine

Pour the brine over the chops and ensure that it is evenly coated over all of the chops

Cover and refrigerate for 12 hours, whenever you’re in the fridge give them a flip so they marinate evenly, do not leave the chops in the brine for too long, as the salt will actually begin to dry out the meat if left in too long

or the rub, combine all dry ingredients and mix until evenly distributed

Preheat the grill

Drain the brine from the chops and discard

Lightly rinse the chops to remove any excess brine and pat dry

Generously rub the chops with the rub and then place on the grill

Broil for 4-5 minutes either side, let rest for 3 minutes and then serve

For the Prawns

1 lb. 16-20(size) prawns, peeled and deveined

2 Tbsp. chipotle peppers in adobo sauce, chopped

1 lime, juice only

1 Tbsp. red wine vinegar

¼ cup canola oil

1 Tbsp. fresh basil, chopped

1 Tbsp. garlic, minced

½ Tbsp. honey

Salt and pepper to taste

In a bowl combine all of the marinade ingredients

Pour over the prawns

Let marinade for 1 hour

Drain off the marinade and discard

Lightly season the prawns and then grill

Cook on high heat, flipping as the prawns turn color and cook draw, about 2 minutes per side

Here’s a delicious and fresh summer cocktail to enjoy on the patio that will pair nicely with the pork and prawns!

Blackberry Gin Fizz

6-7 fresh (or frozen) blackberries

1 oz. Bombay Sapphire gin

2 oz. tonic water

1 lime wedge

2-3 fresh mint sprigs

In a rocks glass, muddle the blackberries

Fill the glass with ice cubes

Pour in the gin, tonic water and squeeze in the lime

Stir the cocktail and garnish with fresh mint

Enjoy responsibly!

With spring finally in our sights we begin to think about all of the great things that come with it. Getting outdoors, working in the yard, planting the garden, taking walks in the park, and of course, the arrival of bikini weather just around the corner. That means that we have to wake up from our winter long hibernation and start burning off the winter flab accumulated while cuddled up on the couch sucking back tubs of ice cream and bags of chips.

 

For our family it is less about starving ourselves and more about making the right choices. Rather than preparing meals with breaded meats and rich gravies, we rely on rubs, marinades and pesto to provide flavor. Instead of mashed potatoes or French fries, we look for ingredients like barley, wild rice or quinoa to provide us with sustenance without the fat packing carbs to go with it.

 

So this week, I share with you a delicious and flavorful dish that will satisfy your family, while helping you shed some of the winter fat, or at the very least, not add to it.

 

Tune in throughout the rest of the month of May, as I will be asking you for your BBQ horror stories and sharing a few tips of my own to avoid any backyard BBQ disasters this summer!

 

Arugula Pesto Rubbed Rack of Lamb with Quinoa Salad

 

Prep Time: 45 minutes

Cooking Time: 15-20 minutes

Feeds: 3-4 people

Special Tools: Food processor, Magic Bullet or mortar and pestle

 

2 whole         lamb racks

 

For the pesto:

2 cups                        arugula

¼ cup             fresh mint leaves

¼ cup             toasted pine nuts

¼ cup             parmesan

2 cloves         garlic

¼ cup             olive oil

½ pc.              lemon, juice only

¼ cup             water

TT                   S&P

 

For the quinoa salad:

2 cups                        quinoa

½ cup                        feta

2 cloves         garlic

1 pint             grape or cherry tomatoes

½ ea.              long English cucumber

¼ ea.              red onion

1 ea.                red pepper

½ cup                        kalamata olives, pitted

3 tbsp.            fresh basil

2 tbsp.            fresh mint

1 pc.               lemon, juice and zest

4 tbsp.            extra virgin olive oil

TT                   S&P

 

 

To begin we will prepare the pesto and then put the quinoa salad together and then cook the lamb racks, so let’s get started!

 

• Begin by picking the mint leaves, removing all of the stems
• Place a medium pan on medium heat
• Place the pine nuts in the pan and lightly toast, moving the pan back and forth to ensure they toast, but not burn, you will smell the light aroma of cooked popcorn as they approach being cooked
• Place all of the ingredients in the food processor and pulse into a coarse paste, adding the water as necessary to help smooth it out
• If using a mortar and pestle begin with the garlic, and pine nuts and salt, working it into a paste, then add the greens, parmesan and the oil and work into a paste
• Set aside and refrigerate, this can be made up to 2-3 days in advance, if you have excess leftover use it in a chicken dish or toss with some fresh pasta, it can last in the fridge for at least a week

 

Now for the quinoa salad

• Preheat the oven to 450F
• Place the grape tomatoes on a pie plate and lightly oil and season
• Place in the oven and roast, about 6-8 minutes
• Place a medium pot of water on high heat, add salt like you would for cooking pasta
• Once boiling, add the quinoa and stir to prevent it from sticking
• Cook until the quinoa is firm yet tender, about 10 minutes
• Drain into a fine mesh strainer and cool quickly with cold water, draining all excess water
• Place the quinoa in a bowl and lightly dress with the olive oil
• Chop the remaining vegetables into small dice
• Chop or break the feta into small pieces
• Chop the herbs
• Zest the lemon into the bowl of quinoa and then juice the lemon into the bowl
• Add all of the remaining ingredients and stir to combine, season
• Set the salad aside and refrigerate, this will taste good today, but even better tomorrow and will last well in the fridge for up to a week

 

When it’s time for dinner

• Preheat the oven to 450F
• Place a large oven proof frying pan on high heat
• Season the lamb racks well
• Lightly oil the frying pan and place the racks in
• Sear on the top side, flip over
• Generously smear the pesto on the top side of the lamb racks and place in the oven
• Roast in the oven to your desired temperature, I enjoy my lamb between medium rare and medium, or 130-140F, this will take about 10 minutes in the oven, if you have a meat thermometer, I recommend you using it rather than guessing
• Once the lamb is done, allow it to rest in the pan out of the oven, this will allow the cooking to be more even and allow you to enjoy a moist lamb rack
• Serve with the delicious quinoa salad and feel good about your choices

 

Who’s hungry?

 

This past weekend I was invited back to take part in yet another wonderful event hosted by NAIT. I, along with a select group of talented local chefs, was asked to help judge a group of Edmonton’s most talented young cooks during this year’s regional Skills competition.

The Skills Canada National Competition started in 1994 to recognize talented young people in over 40 different trades. It has become the foremost competition of its kind. It brings together over 550 young apprentices and students to test their skills against the best in their trade in the country, while highlighting the talents required to succeed in a trade.

This year’s event will take place in Vancouver in June, but the journey for those who will make it to the national competition began several months ago. In late November the competitors were made aware of the scope of the competition and began training. This past weekend was their first step towards the national competition. Twenty two young cooks were given three hours and two specific recipes they had to follow and were put to task to create a cream of mushroom soup and chicken entrée that included hand made gnocchi, gravy from scratch and, not one, but three different vegetables. They had to butcher the whole chicken. They were also encouraged to use the carcass to enhance their stock to be used in their soup. They were given a small amount of creative freedom when it came to their presentation and garnish. These young cooks, aged 15-17, were truly put to the test. Not only were they measured on taste and presentation, but also they were tested on their timing, temperature of their dishes, and their kitchen management.

I was amazed by how 22 students were given the same recipes to follow and we were looking at 22 very different dishes. Some cooks followed the basics closely, while others tried to take their dish to another level, with unique takes on classic dishes. Some dishes were phenomenal successes while others missed the mark. As we gathered to discuss the results we all agreed the most successful plates were the ones that clearly showed the competencies required. The cooks that focused too much on deconstruction or redefining a dish missed the mark. They failed to understand the basics before attempting the difficult.

I would say to four lucky cooks who have now made it through to the provincial competition next month to practise these skills. Make the soup every chance you get. Eat chicken every day for the next three weeks just so you can butcher them. Roll gnocchi dough out again and again until they look machine made. It is that pursuit of perfection that will take you to the next level and allow you to compete at the national level. Best of luck to all of you!

As for home cooks, I would say the same. Practise techniques until your level of comfort grows. As you begin to understand how a cream of mushroom soup comes together you will see it isn’t all that much different from any other cream-based soup.

This is a simple, classic cream of mushroom soup. Nothing fancy, but once you see just how easy this is to make, maybe you’ll consider making this, rather than reaching for another can of soup. I enjoy my cream soups pureed, nice and smooth. That doesn’t have to be the case though. If you like your soup with some texture in it, then slice the mushrooms evenly and fine dice your onions, rather than slicing them julienne. Don’t be shy about the variety of mushrooms you use. There is nothing wrong with using some oyster mushrooms or shiitakes or portabellas or any other delectable mushroom you enjoy. It can add a real depth of flavour to this already delicious soup.

Cream of Mushroom Soup

Prep Time: 15 minutes

Cooking Time: 20 minutes

Makes: about 5 bowls or 10 cups

Special Tools: Blender or hand mixer (optional)

1.5 lbs. fresh mushrooms, chopped

1 medium onion, julienned

1 Tbsp. minced garlic

¼ cup butter

¼ cup all-purpose flour

½ cup white wine

1.25 lt chicken or vegetable stock

1 cup heavy cream

1 Tbsp. fresh thyme, chopped

Salt and pepper to taste

Place a medium sauce pot on medium high heat, melt the butter

Add the onions and garlic and sauté until translucent, but do not brown

Add the mushrooms and continue to sauté

Remove the pot from the direct heat and add the flour, stirring to combine

Return to the heat and deglaze with white wine, reduce

Once reduced add the stock and bring to a simmer

Allow to simmer to cook the roux (flour and butter) out, meaning, ensure the flour has thickened the soup and the chalky flavor of raw flour has been cooked away, this won’t take much more than 8-10 minutes, you don’t want to overcook the mushrooms

Add cream and fresh chopped thyme and simmer another 2 minutes

Adjust seasoning

If you have a hand wand remove the soup from the heat and puree the soup until smooth, if you would like it super smooth you can even pass it through a strainer

If you are using a blender I highly recommend cooling the soup down before blending it. I have seen far too many people getting burned or making an awful mess trying to blend it

Don’t listen to what the food snobs say. Serve the soup with a drizzle of truffle oil if that’s what you like. It will make any mushroom soup just that much more delicious. You can also finish it off with some sour cream or crème fraiche.

Who’s hungry?

 

Last year I shared with you my thoughts on the basic types of cheese and how each one of them played into the perfect cheeseboard. If you missed it just head to my website chefpaulshufelt.com and look under articles for the Perfect Cheese Plate. It offers some great advice for putting together a delicious and balanced plate.

 

This week though, let’s take a closer look at the local cheese-making community. Many people may not realize that we do in fact have some incredibly good craftsmen preparing unique and delectable cheeses right here in our own back yard.

If you know anything about local cheese then I am sure you have heard of Sylvan Star. They are arguably the largest and most successful of our province’s cheese-makers, based out of Sylvan Lake. They make some of the most award-winning gouda and gruyere around, ranging from delicate and mild, to bold and gnarly enough to be named Old Grizzly. Fantastic in a fondue, melted on a sandwich or simply enjoyed on their own you can’t go wrong with any of their delectable choices.

Another great choice is Smoky Valley Goat Cheese. Their selection ranges from a classic chevre, to ash ripened goat cheese, to a brie, and even a variety with the sharpness of a pecorino or well aged cheddar. Their diversity and range shows the skill and passion for their craft.

Then there is one of the newest members of the local cheese-making community. The Cheesiry has only been making cheese for a couple of years now, but is quickly developing a strong reputation for a broad selection of sheep’s milk cheeses, each hand crafted and skillfully aged. Their deep appreciation for providing nourishing food prepared in the most wholesome way can be tasted in their chevre, feta, semi hard and unpasteurized pecorino.

Although our selection of artisan cheese-makers in Alberta is quite sparse, there certainly isn’t a lack of talent or ability. We are fortunate to have this group of craftsmen and I encourage you to embrace these hard working people and support them in their pursuits by trying their cheeses. They can be found at many of our local farmer’s markets and great local cheese shops, like Paddy’s Cheese. Step out of your comfort zone the next time you are shopping for cheese and enjoy some delicious and diverse cheeses prepared right in our own back yard.

If a cheese board full of different options isn’t your cup of tea then at least try this delicious appetizer. Even for the most modest of cheese fans this dish is always a winner. Try it with the two condiments I have shared with you, or pick up your own favorite brie pairings. Either way you are sure to enjoy.

Bacon Jam

Prep time: 15 minutes

Cook time: 20-30 minutes

Makes: about a cup

6 slices bacon, julienned

1 large shallot, julienned

2 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

In a pan, sauté the bacon slices over medium high heat, until just starting to brown

Add the sliced shallots and continue to cook until soft

Deglaze the pan with the balsamic vinegar, then quickly add the brown sugar

Allow the brown sugar to dissolve and the liquids to reduce to a light syrup

Remove from heat, and puree in a food processor until smooth, and refrigerate

Roasted Apple Compote

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: about a cup

2 Granny Smith apples, quartered, small diced

¼ red onion, small diced

¼ cup sugar

¼ cup white vinegar

½ Tbsp. fresh thyme

Preheat the oven to 425F

Place the chopped apples on a baking sheet and place in the oven

Meanwhile, place the vinegar, sugar, and red onions in a small sauce pot and bring to a simmer

After about 8-10 minutes of roasting place the apples into the pot, allow to simmer 4-5 minutes, add the thyme and remove from heat

Both of these condiments can be prepared well in advance and can be preserved comfortably for up to 30 days. If you would rather keep things simple, you can simply use a store bought preserve or relish that would compliment the cheese, but I really enjoy these two particular condiments with brie.

Baked Wheel of Brie

Prep Time: 10 minutes

Cook Time: 10 minutes

Feeds: 3-4, but can easily grow by using a larger wheel

1 small wheel of brie, or your favorite local soft cheese

2 sheets phyllo

¼ cup clarified butter

Salt and pepper to taste

¼ cup chopped nuts, walnuts, pecans, pistachios, almonds etc

½ baguette, sliced into medallions

Lie a sheet of phyllo pastry on your work surface, lightly brush away any excess flour

Lightly brush the phyllo with clarified butter

Place the second sheet of parchment over the first, lining them up on top of one another

Lightly brush the second piece of phyllo

Preheat the oven to 425F

Place the wheel of brie, or your favorite soft local cheese, in the center of the phyllo sheets

Begin to fold over the parchment and wrap the cheese, much like wrapping a gift, if you are using a smaller wheel you may want to trim away some of the excess phyllo with a paring knife

Once wrapped, place on a parchment lined baking pan and place in the oven

Bake for 6-7 minutes

On another baking sheet place the sliced baguette and lightly brush with butter, season with salt and pepper

Remove the brie from the oven and top with your favorite chopped nuts

Return to the oven and also place the baguette in the oven, bake another 3-4 minutes

Remove from the oven and serve warm with your favorite condiments

Who’s hungry?