Equestrian Halloween

A spooky charcuterie. Because the only thing better than a night of candy, eats, ghosts and goblin fun – is doing it all in the barn! Photo by Twisted Tree Photography

This edition of Western Foodie isn’t so much of a “dish” per se, as it is an event. However, the pièce de résistance charcuterie board prepared by Chef Edgar, does take centre stage! As Halloween is fast approaching, we thought it would be fun to focus on a spooky, equestrian-style party for kids and parents alike. With the ample space that an indoor arena offers and the concept of trick-or-treating through the barn, this party can be as socially-distanced or together as you’d like. Plus, it gives the little ones a chance at Halloween candy within your bubble, if you’re still not comfortable with the idea of going door-to-door.

Trick-or-treating in the barn.

SPOOKY CHARCUTERIE
All parties need a charcuterie board, but one with a Halloween twist might just be a little more exciting than a traditional meat and cheese tray. Featuring foods of specific colour hues (like orange, white, burgundy or olive), this charcuterie board prepared by Chef Edgar is a frightful (but fun!) treat to snack on. Since there are no hard and fast rules to creating these grazing appetizers, charcuterie boards can either be sweet or savoury. However, the key to a truly fascinating one is a spread that presents a range of colours and textures – and it must be served on an interesting platter. Plus, when each of the food items seems to fit within the “haunted” theme, this board will appeal to both children and their parents.

It’s true that Chef Edgar is an artist when it comes to comes to arranging a charcuterie feast, but there’s really no right or wrong way to assemble one. Opting for a large, circular wood plank (which is convenient when it comes to using knives,) Edgar choose seven different types of cheeses for our Halloween platter. The cheese was placed strategically around the wood board first and most of it was kept whole, allowing guests the option to slice it themselves with individual cheese cutters provided to each adult.

Next, some of the signature inedible, decor was positioned into the dish. This included a small white pumpkin, a skull head (complete with soft white cheese and olive eyeballs), a meat cleaver and a unicorn skull figurine.

Then, four different types of meat were stationed on the board. Unlike the cheeses, meat should be pre-sliced. Edgar fashioned some of the thinner, circular meats (like prosciutto or Fennel Salami) into rosettes and spread other types like the cured sausages in heaps throughout.

He finished off the board filling up empty spaces with specialities like raisins on-the-vine, figs, dragonfruit, cape gooseberries, olives, figs, grapes and fresh honey comb. The result was astounding and a haunting display everyone could enjoy!

FRIGHT NIGHT GAMES
A Halloween party isn’t complete without some festive games. Classics like the egg-and-spoon race are always good for a chuckle when everyone is racing in your arena in full-on costume – but here’s a suggestion, don’t use real eggs or you might have a mess in your arena dirt. Opt for the cardboard egg versions instead.

Spider web game created with streamers and jump standards. Photo by Bar XP PHOTO.

We used trick or treat bags for a take on the “potato sac” race, and a Jack-O-Lantern with its mouth cut-out along with some skull head balls served well for a target toss game.

The favourite of the youngsters however, was our “Spider Web.” In this game we used some jump standards, duct tape and paper streamers to create a web. The kids then had to crawl, bounce or maneuver their way through the web without breaking or touching a streamer. It was a total hit! Then we amped up the contests with some fun prizes for the kiddos – did someone say full-size chocolate bars..?

A pumpkin craft table. Photo by Bar XP PHOTO.

BARN TRICK-OR-TREATING
There’s something about the idea of trick-or-treating with horses that is exceptionally special for youngsters. We placed a treat in front of each stall in the barn and had the stall windows open, so the horses could stick their heads out to watch. Then each child was given a candy sac, instructed not to run (so as not to spook the horses) and turned loose. By the end of the barn alleyway, each child had a full trick-or-treat bag and it all happened within our social bubble.

The concept of having the horses hand out treats was a real hit. Photo by Bar XP PHOTO.

Treats like individual candy bags made from surgical gloves, graveyard puddings, hand sanitizer, Halloween headbands, chip bags, reusable pumpkin cups, spooky socks, toothbrushes and a medley of other items were “handed out” by the horses to each child.

Photo by Bar XP PHOTO.

PHOTOBOOTH
Because, is it really a party if no pictures were taken? The dollar store is a great place for items like spider webs or balloons to help you with a spooky backdrop. Add a fog machine for a truly, haunting vibe!

Birria Tacos


Not your average “Taco Tuesday” evening dinner.

By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

Birria tacos are becoming all the rage and after one bite, you’ll want them for supper every night too. Birria is traditionally a Mexican dish consisting of a meat stew made from goat meat, and occasionally beef or mutton (but never pork). The stew is slow-cooked and has a savoury, sweet and sour flavour, with a hint of spice.

In Birria tacos, the stew is placed inside a tortilla shell with cheese, dipped in broth and fried up. This isn’t an easy dish to prepare, but once you taste a bite of a Birria taco’s sizzled, cheesy, crispy, goodness – you’ll never want a normal taco again.

BIRRIA STEW INGREDIENTS
 
For the Meat:
1 lb Beef Chuck
1 lb Beef Shank
1 lb Beef Shortrib
2 Tsp. Salt
2 Tsp. Ground Black Pepper
2 Tsp. Ground Cumin
 
For the Broth:
4 Dried New Mexico Chilies
4 Dried Ancho Chilies
1 Can Chipotle Pepper in Adobo
2 Tsp. Whole Peppercorns
2 Cloves
10 Whole Star Anise, Dry
4 Bay Leaves
5 Three-Inch Cinnamon Sticks
1 Tsp. Ground Cumin
1 Tsp. Ground Ginger
8 Garlic Cloves
1 Spanish Onion, Sliced
2 Cups Crushed Tomato
1 Litre Beef Stock
2 Oranges Sliced
1 Tbsp. Salt
1 Cup Brown Sugar
 
For the Tacos:
Tortillas of Your Choice
Diced White Onion
Fresh Cilantro
2 Cups Oaxaca Cheese, Shredded 
Fresh Lime
Fresh Jalapeño
Shredded Stew Meat

METHOD FOR THE MEAT
Remove stems and seeds from chilies. In a pot, bring two cups of water to a boil. Add the chilies and simmer until tender (around two minutes). Add chillies and half the water to a blender and puree until smooth, then add the canned chipotle and puree again until smooth. Set aside until its time to build the stew.
 
Cut your meat into manageable pieces and season with salt pepper and cumin. In a heavy dutch oven, heat the vegetable oil until you start to see it smoke. Brown your meat a little at a time, ensuring you get a good sear. Then remove it from the pot.

Using the same pot, sauté the onion and garlic until soft. Add peppercorns, cumin, ginger, bay leaves, clove, star anise, cinnamon sticks and salt. Sauté for another two minutes. Add your beef, crushed tomato, beef broth, oranges, sugar, and chillie puree.

If the meat is not covered by liquid, add an appropriate amount of water to cover. Bring to a boil, cover and place in a 350-degree Fahrenheit oven for four hours. If after four hours the meat is not tender enough to shred, then put the lid back on and continue to cook until tender.
 
After the meat has reached desired texture, remove from the oven and let the meat cool in the broth. Once cooled, remove the meat from the broth and shred with a fork or by hand. Set aside in a bowl.
 
Strain the broth into a pot, making sure all the spices are removed. Keep the broth in the fridge until needed.
 

The stewed meat is placed inside a tortilla with cheese, dipped into broth and then placed into your cast iron pan for frying.
Once one side is fried to crispy goodness, fold the tortilla and fry the other side.

METHOD FOR THE TACOS
Mix the oaxaca cheese into the shredded stew meat. Remove the broth from the fridge and place half of it into a bowl or shallow plastic container. Warm the other remaining half of the broth on low heat, on the stove.

In a large cast iron pan on medium high heat, warm some vegetable oil. Fill your tortillas with the shredded meat and cheese, then quickly dip into the cold broth (which was set aside in a bowl) and fry in your cast iron pan on each side – until golden brown and until the cheese melts.

Place the now fried Birria tacos on a serving platter. Pour the warm broth into a ramekin or bowl and place next to the tacos for dipping. Garnish with chopped onion, sliced jalapeños, lime wedges, and cilantro. Grab a taco and plunge it into the warm Birria broth and enjoy! 

When you are ready to enjoy your Birria tacos, dip into the warm broth and enjoy!

Fireside Trout

This beautiful trout recipe is so easy to cook and a wonderful way to enjoy the outdoors. Photo by Twisted Tree Photography

By Chef Mike Edgar

This Rainbow Trout dish is best enjoyed next to the fire with your favourite people and a setting sun. Fireside Trout Pouches go amazingly well with Fennel Roast Baby Potatoes and Bannock on a Stick. Make these recipes over the campfire on your next trail ride and it’s a trip no one will forget!

Trout Pouches
 
INGREDIENTS:
6 Whole, Deboned Rainbow Trout (Roughly, two pounds each)
1 Package Fresh Cherry Tomatoes
250 Grams Whole Olives
1/2 Pound Sliced Butter
4 Lemons Sliced
Fresh Basil
Fresh Parsley
Salt 
Pepper
6 Large Sheets Tinfoil
18 Slices Sliced Pancetta
2 Bulbs Fresh Fennel
2 Pounds Baby Potatoes
24 Fresh Clams
 
Pancetta Method:
In a cast iron, pan fry the pancetta until crispy. Set aside for garnish.

These roasted fennel baby potatoes are a delicious and hearty side-dish, cooked easily over a grill. Photo by Twisted Tree Photography.

Fennel Roast Baby Potatoes Method:
Cut potatoes in half and boil in water for five minutes to soften them up. Remove from water and set aside. Slice your fennel as thin as you can and sauté over medium heat in butter or oil in a cast iron pan. When the fennel starts to caramelize, add the potatoes and another tablespoon of butter or oil, cover and continue to cook. Stir often until potatoes are nicely roasted and fennel is sweet and crunchy – approximately 20 minutes. Wrap in a tinfoil pouch and set aside to reheat.
 
Trout Method:
To begin, cut your sheets of tinfoil to make your pouches. Place lemon slices and fresh torn herbs down first. Season the trout inside and out with salt and pepper, stuff with some herbs and some lemon slices. Place two to three slices of butter over the trout. Add four tomatoes, four olives and four clams.

Fold the tinfoil around everything to make a sealed pouch. Ensure there are no leaks and is everything is sealed, (you can always wrap a second tinfoil sheet around if need be.) Place your pouches either next to the fire as close to the heat as possible, or over the fire on a grill. Depending on the heat of your fire, the trout should take no more than 20 minutes to cook. Flip the pouches every five minutes. Make sure you put your pouch of fennel potatoes on the fire as well to heat up again!
 
Open your pouches. If you feel that your fish needs more time, just wrap it back up and put back on the heat. Discard any clams that have not opened. Top your trout with chopped parsley and basil, the crispy pancetta and a drizzle of olive oil. Place your potatoes around the trout and dig in.

Bannock on a stick is a great recipe to enjoy with kids! Photo by Twisted Tree Photography.

Bannock on a Stick
 
INGREDIENTS:
1 Cup Flour
1 Tsp. Baking Powder
1/4 Tsp. Salt
2 Tbsp. Powdered Milk
1 Tbsp. Melted Butter
 
Once you have combined all the above ingredients and created your dough, take the dough and role into a long thin shape. Start wrapping the dough around a carefully chosen stick, (an ideal stick is one that would work for cooking hot dogs or marshmallows over a fire.) As you wrap, spiral the dough down down the stick and compress and spread it, so the dough is half-an-inch thick.
 
The inside of the dough needs to cook before the outside over-cooks. Therefore, you need to find the perfect distance from the fire. The best way to do this is to find a spot where you can hold your hand over the fire for 15 to 20 seconds.
 
Once you have found the perfect cooking spot, hold the bannock in place, rotating so all sides cook evenly. This should take 10 minutes. The dough should easily come off the stick when cooked. If it sticks, the dough is not cooked.
 
Serve with warm butter and jam of your choice.

Wojabi
 
Wojabi is an American Indian Berry sauce. You can use any mix of berries you like. For this recipe, w used Saskatoon berries and blueberries.
 
2 1/2 Cups of each Berry
1/2 Cup Water
1/2 Cup Honey
 
After washing your fruit, place all ingredients into a pot and mash with a fork or potato masher. Bring the mixture to a boil. Stir and reduce heat to a low simmer. Cook for an hour stirring occasionally so nothing burns. Let cool and enjoy! 

For some expert trail riding advice, check WHR’s recent article here. Photo by Monique Noble.

Johnny Cakes


These old fashioned pancakes are best served stacked high and with sides of Saskatoon blueberry compote or vanilla whipped cream. Sunday morning breakfast will never be the same again.

By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

Ingredients
• 1 Cup Flour
• 1 Cup Cornmeal
• 2 Eggs
• 2 1/2 Tsp. Baking Powder
• 2 Tbsp. Sugar
• 1 Tsp. Salt
• 3/4 Cup Buttermilk
• 1/2 Cup Water
• 1/3 Cup Melted Butter
• 1 Tsp. Vanilla
• 1/2 Tsp. Nutmeg
• Butter or Oil for frying.

METHOD
1. In a large bowl, mix your dry ingredients; cornmeal, flour, sugar, baking powder, nutmeg and salt.
2. Mix the wet ingredients.
3. In the center of your dry ingredients, make a well and pour in the wet ingredients. Mix until combined and smooth.

4. Heat a lightly oiled cast iron skillet over medium high heat. Scoop about two tablespoons each of the batter onto the skillet.
5. Fry each Johnny Cake until brown and crisp; turn with a spatula, and then brown the other side.
6. Plate and serve immediately with syrup and/or butter.

SASKATOON / BLUEBERRY COMPOTE

Ingredients
1/2 lb. Blueberries
1/2 lb. Saskatoon Berries
Zest of 2 lemons
Juice of 2 lemons
3/4 Cup Sugar
1/4 Cup Balsamic Vinegar

Place all ingredients in a pot. Bring to a boil. Reduce heat to a simmer. Cook for 10 to 15 minutes or until it has reduced by half. Let cool and serve.

VANILLA WHIPPED CREAM

Ingredients
1 Cup 35% Cream
2 Tsp. Vanilla Extract
1 Vanilla Bean, Scraped.
1/4 Cup Sugar

Scrape the inside of the vanilla bean with a knife and add to your stand-up mixer bowl with all the other ingredients. Whip until you reach stiff peaks. Serve.

Boerderij Cheese Fondue

A ranch version of a Swiss classic.


By MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY


Celebrate the season with a big, beautiful platter of cheese, charcuterie, bread and seasonal fruits. This gooey indulgence is a festive family tradition in many households, but is a delicious treat at any time. Serve it around a holiday table and make an entire evening of memories from it.

INGREDIENTS
½ Pound Cave Aged Gruyere Cheese
½ Pound Raclette Cheese
2 Tbsp. Cornstarch
1 Garlic Clove peeled
1 Cup Dry White Wine
1 Tbsp. Lemon
2 Tbsp. Brandy
½ Tsp. Dry Mustard
Pinch of Nutmeg
Assorted breads and cured meats for dipping.


 METHOD

  1. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of a ceramic fondue pot with garlic, then discard.
  2. Over medium heat add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid – melting the cheese slowly encourages a smooth fondue. Once smooth, stir in the brandy, nutmeg and mustard.
  3. Surround your fondue with all your meats, fruits, bread and family and enjoy.
  • Thank-you to the French 50 Bakery in Okotoks, AB, for providing the bread for this recipe.

Classic Pork Chops

By Chef Mike Edgar, Photos by Twisted Tree Photography

Now that meal prep is top of mind for many, here’s a pork dish that is easy to make and features a delicious cranberry touch. Thick and juicy oven-baked pork loin chops, smothered in a savoury, brandy reduction and topped with a cranberry-mustard are a wonderful way to enjoy a sit-down meal with your family.

BRINE

2 Cups Water
1/2 Cup of Salt
1/2 Cup Sugar
6 Cloves of Garlic
2 Tbsp. of Whole Black Peppercorn
Handful of Fresh Thyme
2 Cups of Ice Cubes

BRINE METHOD
Dissolve the salt and sugar in water. Add aromatics. Bring to a boil and pour over ice cubes. Stir until melted.
 

PORK CHOPS METHOD
Sear your pork chops to start. Place two double cut pork chops, (bone in) into the brine for a minimum of eight hours. Remove from brine and dry. Preheat your oven to 425℉. Sear pork chops in a cast iron pan, for approximately five minutes a side. Place in oven, flipping every three minutes until you have an internal temp of 145℉. Bring out and rest for a minimum of five minutes.
 
SPICED SQUASH PUREE

1 Butternut Squash, Diced (Uncooked)
2 Tbsp. of Butter
1 Tbsp. of Olive Oil
1 Tsp. of Allspice
1 Tsp. Turmeric Powder
1 Tsp. of Ground Ginger
1 Tsp. of Salt 
1 Tsp. Pepper
1/4 Cup of 33% Whipping Cream
1/4 Cup of Water

SPICED SQUASH PUREE METHOD
Roast squash and spices in a preheated 425℉ oven for 25 minutes, until soft. Place in a blender with water and cream and puree.


CIPOILLINI ONIONS
1 Onion per person, Peeled
 
CIPOILLINI ONIONS METHOD
Toss with olive oil, salt and pepper. Pre-heat oven to 425℉. Roast onions seven minutes per side.
 

When arranging your pork chop plate, the asparagus & goat cheese strudel pairs well with the spiced squash puree.


ASPARAGUS & GOAT CHEESE STRUDEL

12 Asparagus Stalks
1/2 Cup Goat Cheese
3 Sheets of Phyllo Pastry
1 Tsp. of Salt
1 Tsp. of Pepper
1/2 Cup of Melted Butter
 
STRUDEL METHOD
Lay one sheet of phyllo pastry down on the cutting board, and brush with butter, repeat two times. Cut the phyllo into four rectangles. Season with salt and pepper and place three asparagus on each rectangle and then crumble equal portions of goat cheese on top. Roll phyllo around the asparagus and goat cheese. Roll to wrap them towards the centre of the spear. Preheat oven to 425℉. Place each pastry on a greased baking sheet and place in oven for six minutes a side.
 

This sweet and savoury brandy reduction is the perfect addition to pork chops.

BRANDY REDUCTION 

2 Cups Chicken Stock
2 Cups Brandy
1 Cup Honey
1 Tbsp. of Tomato Paste
Handful of Fresh Thyme

BRANDY REDUCTION METHOD
Place all ingredients in a pot and bring items to a boil. Boil until the consistency is that of a syrup.
 
CRANBERRY MUSTARD

1/2 Cup Yellow Mustard Seeds
1/4 Cup Brown Mustard Seeds
1 and 1/4 Cup Apple Cider Vinegar
1/2 Cup Maple Syrup
1 Cup Dry Cranberries

CRANBERRY MUSTARD METHOD
Cranberry Sauce:
Soak cranberries in water for two hours. Strain the water off. Puree in a food processor with half the maple syrup.

Mustard:
Place all mustard seeds and vinegar in a jar. Seal the lid. Shake well. Let sit in a dark place for 48 hours.

After 48 Hours
Remove half the mustard seeds and puree in food processor with the cranberry sauce and the remaining maple syrup.
Mix with the remaining mustard seeds. Serve with your pork chops. 

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

 

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.