Deconstructed California Rolls

Tired of horse show concession food? Here’s a healthy mason jar recipe you can pack to take with you, guaranteed to make you the envy of lunch in the bleachers. A take on a sushi staple that displays beautifully in a mason jar.

By Mike Edgar, Photos by Twisted Tree Photography

INGREDIENTS:

2 litre Jar
1 cup Quinoa
2 cups Water
1/4 cup Sesame oil
1 bunch Cilantro
1 bunch Green Onion
2 cups Crab meat
2 tbsp. Sriracha sauce
1/4 cup Mayonnaise
2 tbsp. Kosher Salt
2 tbsp. Ground Black Pepper
6 Fully Cooked Shrimp, sliced in half
2 cups Pea Shoots
2 Avocado
Juice of half a Lemon
1 tbsp. Ground Cumin
1/2 cup Nori (dry seaweed), thinly sliced
2 tbsp. Sesame Seeds

METHOD:

Crab salad – Mix the crab, mayonnaise, sriracha and a pinch of salt and pepper.

Avocado – Skin the avocado and remove the seed. Mash with a fork. Add lemon juice, cumin, pinch of salt and pepper.

Quinoa – Bring the water to a boil. Add quinoa, cover and reduce heat to a simmer until all liquid is absorbed (about 20 minutes). Remove from heat and let sit covered for a additional 10 min. When cooled add sesame oil, 1/3 of the cilantro chopped, green onion chopped, and sesame seeds.

The jar:
Layer 1 – half the quinoa.
Layer 2 – half the crab.
Layer 3 – half the shrimp.
Layer 4 – half the avocado.
Layer 5 – half the pea shoots.
Layer 6 – 1/3 cilantro and half the nori.


Repeat all layers to fill the jar.

Top with olive oil. Enjoy!

This recipe is best served immediately but when stored properly in an airtight container (such as a mason jar) and refrigerated, it is safe for consumption for up to three days afterwards.

 

Backyard Burgers

Photo by Twisted Tree Photography.

BY MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY

These grass-fed beef burgers with smoked cheese, bacon jam, grilled red onion and roasted garlic mayo will ruin you for any future burgers to come. Nothing can compare!

Bun:
Any bun will work, however for this recipe I used a brioche bun. Pretzel is always good idea or a classic burger bun will work too.

Patty:
For these burgers, we used 100% grassfed and finished beef, BlackAngus/Wagyu cross from Bar P Ranch in Nanton. A delicious choice! Once your patties are hand-formed into eight-ounce formations, sprinkle with salt and pepper on both sides. I prefer to sear the patties in a cast iron pan and finish them in a 400-degree oven. But a grilled burger is always a good decision too. About eight minutes a side, on the Bar-be-que.

Roasted Garlic Mayonnaise:
1 cup Mayo
5 cloves Roasted Garlic
2 tbsp. Whole Grain Mustard
Juice of 1 Lemon
2 tbsp. chopped Fresh Chive
1 tsp. Salt
1 tsp. Pepper

METHOD:
Combine all ingredients in a food processor and mix.

Bacon Jam
1 lb. Bacon, chopped
1 Yellow Onion, chopped
1.5 lbs. fresh Tomato
2 tsp. Smoked Paprika
½ tsp. Red Pepper Flakes
2 tbsp. White Sugar
1 tsp. Salt
1 tsp. Ground Mustard
1 tsp. Pepper
1 tbsp. Apple Cider Vinegar

METHOD:
Fry bacon in skillet until crispy, drain the bacon from the fat, keeping two tablespoons of the fat for later. Fry the onion in the two tablespoons of bacon fat until translucent. Add the bacon and all other ingredients. Bring mixture to a boil and then reduce to a simmer for about 45 minutes to an hour stirring occasionally. Mixture should yield about two cups.

Charred Red Onion
Peel the onion and cut half inch slices. Separate the onion slices into individual rounds. Season with olive oil, salt and pepper. Grill on high heat until tender.

Lettuce
Any green lettuce will work. For this recipe, I used a butter leaf lettuce.

Cheese
Smoked blue cheese

BUILDING THE BURGER

When the patty is cooked, remove it from the heat and let it rest. At this time put on your cheese and let the remaining heat in the burger melt it.
Toast your bun.
Spread the mayo on the bottom bun. Next comes the burger and cheese, followed by the bacon jam. Then, gently place the charred red onion, followed by the lettuce and finally the top bun which also has mayo on it. Top your burger off with a skewered pickle or olive.

 

Photo by Twisted Tree Photography.

 

Dig in!

Thank-you to Bar P Ranch of Nanton, AB, for providing the beef used in this recipe. 100% grassfed and finished beef, BlackAngus/Wagyu cross. For more information please visit: www.barpranchbeef.com

 

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.