Yogurt Parfait Breakfast

Photo by Twisted Tree Photography.

Tired of horse show concession food? Here’s a healthy breakfast recipe you can pack to take with you, as featured in our May/June issue of Western Horse Review.

BY MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY

Photo by Twisted Tree Photography.

INGREDIENTS:

2 litre Jar
1 litre Greek Yogurt, plain
1 pint Strawberries, quartered
1 pint Raspberries
1 pint Blueberries
1 pint Blackberries
Zest of 1 Lemon
3 tbsp. Sugar
1/4 cup Fresh Mint, chopped
2 tbsp. Honey
1/ 2 cup Sliced Almonds
2 cups Granola
1/4 cup Whole Fresh Mint Leaves

METHOD:

Berries – Combine all berries, chopped mint, lemon zest and sugar.

Photo by Twisted Tree Photography.

The jar:
Layer 1 – half of the yogurt.
Layer 2 – 1 tablespoon honey.
Layer 3 – half the granola.
Layer 4 – half the almonds.
Layer 5 – half the berries.
Layer 6 – half of the whole mint leaves.
Repeat all layers again to fill the jar.

Photo by Twisted Tree Photography.

Enjoy this amazing start to your day!

For a video tutorial, check our Facebook page: Mason Jar – Yogurt Parfait

Ranch Sunday Supper

Photo by Callaghan Creative Co.

By Mike Edgar

Grilled beef tenderloin with carrot puree, drunken onions, mushroom reduction, rosemary and peppercorn butter. Skip the overpriced, overcrowded restaurant scene and create your own five-star steak dinner at home! You can thank us later.

STEAK
Ask your butcher for six, 6-oz tenderloin steaks. Season with salt and pepper, Grill to your desired doneness.

CARROT PUREE
10 large orange carrots, chopped
2 tbsp. honey
2 tbsp. butter
½ cup 35% cream
1 tsp. salt
1 tsp. pepper

METHOD
1. In a 350-degree Fahrenheit oven, roast the carrots with the honey and butter until tender.
2. Place in a blender with cream, salt, pepper. Puree until smooth.

MUSHROOM REDUCTION
3 cups beef broth
1 cup red wine
1 tbsp. whole peppercorns
½ bulb of fresh fennel
1 tbsp. salt
2 cups dried porcini mushroom
2 tbsp. tomato paste

METHOD
1. Bring all ingredients to a boil in a sauce pot, reduce heat to a simmer for 20 minutes.
2. Strain the liquid into a second sauce pot and reduce that until it reaches a syrup consistency.

DRUNKEN ONIONS
Pearl onions (four per person, peeled)
½ cup port wine

METHOD
1. In a 400-degree oven, roast the onions in the port until the port coats the onions like a syrup. Check every 10 minutes until this happens.

PEPPERCORN BUTTER
1 lb. butter, softened
1 tbsp. pink peppercorns
1 tsp. talt
2 tbsp. chopped fresh rosemary
Zest of 1 lemon
125 grams blue cheese
½ clove fresh garlic

METHOD
1. Mix all ingredients in a food processor until all are evenly mixed into the butter.
2. Place on top of the finished steak and watch it melt.

Chef Mike places micro mustard greens on top for a delicious finishing touch. Photo by Callaghan Creations Co.

 

 

 

Drizzling organic Greek olive oil on top adds a fruity note to the dish. Photo by Callaghan Creative Co.

 

A PERFECT PAIRING
After a day working horses in the cold, an Alberta beef dinner dish paired with a 2015 Salentein Reserve Malbec from Salentein Wines in Mendoza, Argentina is a welcome luxury to finish off the evening. In 2016 Jane Staples of Certified Sommelier rated this wine as 91/100 with the following review:
Yummy blueberry aromas, followed by Damson plums, ripe blueberry, mocha and vanilla on a very flavourful palate. Satiny and sensuous in the mouth, with a lingering spicy finish.

www.bodegasalentein.com

Photo by Callaghan Creative Co.

ABOUT THE CHEF:

Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.

Pasta Pomodoro

By Mike Edgar

The ideal way to serve a hard-working crew of cowboys and girls.

INGREDIENTS
Dry pasta of your choice x 500 grams
9 Red Tomatoes Chopped
2 Shallots Sliced
3 Cloves of Garlic, Chopped
½ Cup Olive Oil
¼ Cup White Wine
2 Tbsp. Dry Oregano
1 Tbsp. Salt
1 Tbsp. Black Pepper
¼ Cup Chopped Parsley
10 Basil leaves
¼ cup parmesan cheese grated
3 Balls Bocconcini Cheese
2 Tbsp. Butter

METHOD:

1. Heat olive oil in large saucepan.

2. Add garlic, shallots, salt, pepper, oregano, white wine and tomatoes. Let that stew for 15 minutes at medium heat, constantly stirring to prevent burning.

3. When the tomatoes have broken down into the olive oil, remove from heat and puree in a blender, return to pan.

4. Cook your pasta, strain when finished.

5. Bring your sauce back to a boil and whisk in the butter.

6. Add cooked pasta to the sauce, toss in the parmesan cheese and parsley and transfer to a serving bowl. Tear pieces of bocconcini and basil on top of the pasta, drizzle with olive oil and serve. Serves four to five people.

 


ABOUT THE CHEF:

Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.

Roasted Game Hen with Sundried Fruit Stuffing

The weather has been unseasonably nice for winter in Canada recently so we decided to prep the Western Horse Review kitchen and get ready for the upcoming Christmas season, while hosting an outdoor dinner party for our friends. This year we have been lucky to have the opportunity to learn a few things from chef, Mike Edgar. And on a day with no wind, we literally invited our guests up from riding to sit and enjoy a meal. Here, Chef Edgar shows us how to prepare a delicious dinner of roasted game hens with sundried fruit stuffing, brandy cider glaze and grilled vegetables.

Be forewarned – this may become you’re new favorite Christmas tradition!

Roasted Game Hen with Sundried Fruit Stuffing

*Serves 6 People

Hen:

3 Cornish hens

3 sprigs fresh rosemary

3 cloves garlic

1 lemon sliced

Salt

Pepper

1 cup cider

METHOD: Preheat oven to 450 degrees Fahrenheit. Stuff each hen with rosemary, 1 clove of garlic, and 2 slices of lemon. Season the skin with salt and pepper. Put hens in roasting pan, place on the middle rack and reduce the heat to 350 degrees. Cook for an hour and 20 minutes. Baste the birds every 15 minutes with apple cider.

 

 

Brandy Cider Glaze:

1 L apple cider

1 cup brandy

2 tablespoons tomato paste

Pinch of salt

Handful of fresh thyme.

METHOD: Put all ingredients in a sauce pan and reduce on medium heat until it reaches a syrup like consistency and strain.

 

Grilled vegetables:

2 sweet potato sliced in ½ inch rounds

2 pints Cocktail tomatoes

2 yellow zucchini cut in half

2 green zucchini cut in half

METHOD: Toss all vegetables with olive oil, salt and pepper, grill until tender.

 

Stuffing:

1 baguette diced

2 carrots grated

1 onion diced

2 stalks celery sliced

1 cup dry apricot sliced

1 cup sundried cranberry

2 cloves garlic chopped

1 tablespoon salt

1 tablespoon pepper

½ cup chopped parsley

2 tablespoon chopped fresh thyme

¼ cup brandy

¼ cup white wine

1/4 cup 35% whipping cream

METHOD: In a large frying pan sauté carrot, onion, celery, garlic, thyme, salt and pepper until the vegetables are tender, add the sundried fruit, continue cooking for 2 minutes, deglaze the pan with the wine, brandy and cream. Allow the mixture to reduce by half. In a large bowl mix the cubed bread and the hot vegetable, fruit mixture together, when cooled add the chopped parsley. Transfer to a oven safe dish. Bake at 400 degrees Fahrenheit. For 10 minutes.

CHEF’S BIO:

Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.

Eggs Benedict

There is honestly nothing we love more on a lazy Sunday morning, than the chance to sleep in and make Eggs Benedict for a late morning brunch. This recipe has been handed down to me and the Hollandaise sauce is truly what makes it – no packaged sauces around here!

The sauce is honestly the hardest part of the recipe, which is why I’ll focus mostly on that here. But let me tell you, when it all comes together on a perfectly poached egg, with two freshly cooked pieces of bacon and a nicely toasted English muffin, this is heaven on a Sunday!

 

Hollandaise Sauce

• 2 Eggs (separated)

• 1/2 Cup Sour Cream

• 1 Tbsp. Tarragon Vinegar

• 1 Tbsp. Lemon Juice

• Dash Tobasco Sauce

• 1/2 Tsp. Salt

• 1/4 lb. Butter

Separate the eggs and set aside the whites for other uses. Whip the yokes, sour cream, salt and liquids together until smooth and yellow. Pour into a small sauce or frying pan and stir on low heat. Do not allow sauce or frying pan and stir on low heat. Do not allow mixture to boil. Add butter in small amounts, stirring until it melts. Serve when hot. It is imperative the mixture does not boil because it will separate. If it does, whip it back together until smooth.

If you need some tips on poaching eggs, check out this site: The Spruce

The trick to bringing everything together at the same time is to ensure your bacon and sauce are made prior to toasting the English muffins and poaching the eggs. Once you’ve got your bacon and sauce made, set them aside. Then once your water is boiling, put your English muffins into toast and crack your eggs to poach at almost the same time.

When eggs are cooked, add a layer of bacon on top of a toasted muffin. Then add the poached egg on top and finish with generous dollop of Hollandaise sauce.

As an aside, this Hollandaise recipe can’t be beat over top of cooked asparagus, crab melts, or steak. Enjoy!

Western Thanksgiving

If you’re sitting in your house watching the raging blizzard outside your windows, it’s hard to imagine this coming weekend means Thanksgiving, in October – not a blustery day deep into December or January. However, a snow-mageddon presents the perfect opportunity to do some planning. With Thanksgiving on the horizon, it’s the perfect time to give thanks and reflect on our blessings of the past year. And it’s the perfect time to blend the elements of our western lifestyle around us, into a creative and elegant setting for a feast with our loved ones.

After all, I feel as though no one can do Autumn like western folk can – with harvests done, cattle moved into their winter pastures and much of the horse show year now behind us – this is our season!

The ultimate would be to serve Thanksgiving dinner in the barn. But if you’re inclined to stay indoors near the warmth of a hard-working oven, here are six ideas for integrating your western lifestyle into a beautiful Thanksgiving feast.

Source: Country Living.

1. Pendelton Pumpkins. These sassy, geometrically-designed gourds are certain to be all the rage this year. Get yourself some soft pastel paint colors and washi tape and you too, can create beautiful pumpkins that scream western elegance.

Source: Country Living

Credit: Jenn Webster

2. Mason Jars filled with cutlery. Mason jars have been popular for everything from drinking sweet tea, to featuring beautiful motifs in candle displays. This year, we’re using them at each place setting to carefully delegate eating utensils and napkins.

Source: Tone on Tone

3. An Antler & Pumpkin Centerpiece. This stunning, yet simplistic centerpiece is created with white candles, flowers and antler sheds. Set on top of a white-washed farm table, you can’t go wrong with the artistic western balance of it all.

Credit: Jenn Webster

4. Charcuterie Board. A no-cook way to get the party started. Served on a round wooden slab, a selection of meats, pickled beans, cheeses, grapes and shell-shucked dry roasted almonds can stimulate appetites, while allowing the host a few more minutes for dinner preparation. The addition of a harvest-inspired centerpiece will give your table an elegant western flare.

Credit: Tone on Tone

 

5. Decorate Your Barn with Pumpkins. Who says all the Thanksgiving decor has to be up at the house? Or conversely, bring a barn sign up to your house, to compliment all the fall accents.

Credit: Pinterest

6. Beautifully Set Table. A stunning tablescape will set the tone for your dinner. A table left with a little space for food is good, but a filled table can be gorgeous. Use natural foliage for table accents or napkin holders. Use rustic-looking charger plates and chic glassware to instill an exclusive element.

Red Lentil Humus

Photo by Callaghan Creative Co.

When it comes to first class sideline picnics, preparation is key. So when Western Horse Review had the opportunity to take in a polo event with a group of our closest friends and we realized we didn’t have the time to prepare some amazing food ourselves, we enlisted the help of the Deane House. While watching a few chukkers, the Red Lentil Humus quickly became a crowd favorite. The Deane House has graciously shared their wonderful recipe with is. Here are their insider instructions for creating this wonderful light, appetizer:

Photo by Natalie Jackman, www.have-dog.com

Ingredients:

1 L red lentils (rinsed and drained thoroughly)
1 L water
33g garlic cloves smashed
½ cup white wine
1 head roast garlic
5 medium sized roma tomatoes, wood grilled for 6 minutes

Method:

– Simmer the mashed garlic and white wine.
– Add the remaining ingredients.
– Cook on medium heat covered until lentils are completely tender.
– Remove from heat.

To Finish:

300g Highwood Crossing canola oil or Mountainview canola oil
17 g salt
7g Okanagan sumac
½ cup toasted & ground coriander (or fresh coriander berries 
 crushed)
½ g Broxburn jalapeño peppers; smoked, dried and ground into
chipotle powder
40 g white wine vinegar

Method continued:

Puree the cooked lentils using a handheld immersion blender.
Blend in the remaining ingredients except sumac.
Allow the hummus to cool to room temperature before folding in the sumac.
Refrigerate until chilled then serve.

Smokin’ Q

 

BY ESTEBAN ADROGUE

For many, Sunday morning came around smelling of fried eggs and homemade pancakes, with a fresh glass of squeezed orange juice. Tip-toeing all the way to Mom’s room…  For others, Sunday morning had a completely different meaning.

 

The sound of wood burning away in the BBQ’s, heating up the air, spreading that familiar smell, that aroma that takes us back to our childhood… It can only mean one thing: The Smokin Q BBQ Pitmasters Competition was finally here!

 

Lynnwood Ranch (Okotoks, AB) once again played host to the 3rd annual KCBS sanctioned BBQ Competition and BBQ Feast. The Smokin Q gathered 35 of the best Pitmasters and their crews from all around Alberta, in a sizzling battle against the toughest judges to become this year’s Pitmaster Champion.

The competition consisted of four different entries: first entry was BBQ chicken, a classic! Half hour later, competitors presented the judges with their best smoked ribs. Third entry consisted of delicious tender pulled-pork. And last, but definitely not least, judges were delighted with a low and slow roasted brisket. Makes you want to become a judge, doesn’t it?!

 

But before Sunday’s competition all participants had a chance to put their skills to the test.

Saturday night hosted the BBQ Bash Feast and Frolic. This year’s event consisted of competitors displaying a little preview of their abilities, not only to the judges, but to almost 300 guests as well. Everyone was eager to taste the pitmasters’ wonderful creations, which included everything from chorizo tacos with coleslaw, to a delicious fig and shrimp canapés

After sampling magnificent delights, guests were treated to a delicious brisket and salmon dinner, with a side of locally grown steamed veggies, salads and corn on the cob; followed by a dessert course of seasonal fruit trays and sweet delicatessens.

Once dinner was over, it was time to get up from those seats and shake that body to the rhythm of live jazz-fusion music. People came together to share a great time, laughed, had a few drinks and danced the night away as this year’s BBQ Bash came to an end.

To fully appreciate and understand the hard work behind such a fantastic culinary experience, we must venture back to Saturday morning; 10:00 am brought with it the first few trailers loaded with BBQ equipment, food, and competitors ready and full of ambition to demonstrate what they are capable of.

While pitmasters got their fires going, Western Horse Review went around interviewing different cooks and their crews, and talked about which elements a BBQ team should include to be the best.

 

They each described a “perfect BBQ” as having two crucial factors: food and atmosphere.

 

“It has to be the perfect balance among smoke, spices and meat. Not overpowering any single one of them.” – shared pitmaster Chris, head of Rocky Mountain Smokers.

 

All competitors also shared one unanimous tip: low and slow.

 

“…the best? Low and slow! It is a long and slow process, 250 degrees fahrenheit for about 8 to 12 hours” – said pitmaster Danny Cooper, from Fahrenheit 250 BBQ.

 

Sydney from Bordertown Bar-B-Que commented – “It’s all about friends coming together to have fun, a good time. You want to create a ‘party’ rather than a competitive atmosphere.”

 

Not only did they talk about friendship between their crew, but amongst their other rivals too. “We are all (competitors) a big family. If we don’t win, we are thrilled they (rivals) did! Barbecue it’s like golf; it’s not you against the competitors, it is us against those judges.” – Logan, part of the crew of Rocky Mountain Smokers.

 

As a very thankful attendee, I must admit with every bite of the tender brisket I took, I tasted that camaraderie, I felt that love, effort and passion pitmasters put in every single BBQ they cook.

 

Western Horse Review can’t wait to see y’all there again next year!

 

For more information, visit the Lynnwood Ranch website.

 

Decadent Dessert

 

 

By Ingrid Schulz

Rob and Jody Bolton toured the best barbecue houses in Texas, joints like Franklin Barbecue in Austin, and Blacks Barbecue in Lockhart, before they swung open the doors of their own style of barbecue house – Big Sky BBQ, just outside of Okotoks, Alberta. Every day they crank out such revered barbecued staples as smoked pulled pork or chicken, and homemade jalapeno cheddar sausage, matched with delicious sides of jalapeno corn bread, baked beans and coleslaw. With an ambience that can be described as eclectic West/biker, the restaurant is quickly becoming a local favorite for the dressed-up or casual. For events they offer a smoke-wagon catering service for small or large groups, but perhaps their biggest convenience appeal is the BBQ App they recently launched, where customers simply log on, place an order from the menu, pay and state what time they’d like to swing by the drive-through window to pick it up. You won’t even have to drop your trailer to access the drive-through as it is designed to accommodate truck-and-trailer combos!

While it’s the barbecue fare that brings in the customers, Big Sky is turning a few heads with it’s inventive and decadent desserts, like barbecue pit master Ryan’s signature bacon and whipped cream-dripped chocolate chip cookie. So good, we had to ask for the recipe.

Barbecue Chocolate Cookie with Maple Bacon Drizzle
Total Time: 1 hour
Prep Time: 30 min
Cooking Time: 30 min
Total Servings: 16 cookies
Difficulty: Easy

Ingredients:
Whip cream    ½ cup
Candied bacon (for whip cream)    1 strip

Brown sugar    1 cup
Butter (softened)    1 cup
White sugar    1 cup
Eggs    2
Vanilla extract    1/8 cup
All purpose flour    3 cups
Baking soda     1 tsp
Salt    ½ tsp
Chocolate chips    2 cups
Smoked candy bacon    10 strips
Warm water    1/8 cup

Method

  1. Mix all the dry ingredients together with the butter, and make sure it is well mixed with the chopped bacon.
  2. When the dry ingredients are thoroughly mixed, mix in all the liquid ingredients very slowly until you get a smooth dough ball.
  3. When the dough is ready cover it and let it rest in the fridge for an hour.
  4. After an hour your dough is ready.
  5. Portion your cookie dough into four-ounce balls and place them on the cookie sheet.
  6. Pre-heat the oven for 280°F. Bake the cookies for 15 minutes.
  7. While the cookies are baking whip the cream and add a bit of crumbled candied bacon to the final whip.
  8. Pull out the cookies and let rest for 15 minutes.
  9. Decorate with whipped cream and candied bacon.
  10. For an extra kick of decadence, drizzle warmed caramel sauce over the entire cookie and whipped cream.

Thanks to Rob Bolton for this recipe and barbecue talk. Visit Big Sky BBQ on the north side of Okotoks, or at www.bigskybbq.ca or download their app, Big Sky BBQ Pit.