Spatchcocked Cornish Hen with Salsa Verde

Spatchcocked Cornish Hen with Salsa Verde

Don’t let Cornish hen intimidate you, splitting the hens in half (or spatchcocking) and opening them up like a book helps the chicken cook quickly and evenly. Spatchcocking is a great skill to practice on a small manageable bird and then move up to chicken and...
Grilled Spring Flank Steak

Grilled Spring Flank Steak

As the weather warms up, this is a perfect option to throw on the grill. If the weather isn’t cooperating, feel free to try this recipe on the stove top and finish it off in the oven for a fresh taste at any time of the year! PrintGrilled Spring Flank Steak...
Roasted Asparagus with Buttermilk Dressing

Roasted Asparagus with Buttermilk Dressing

As spring is upon us, asparagus season means this familiar side is at it’s very best for quality, freshness, and maximum flavour. This is the perfect accompaniment for any Easter protein! PrintRoasted Asparagus with Buttermilk Dressing Yield: Serves 6...
Grilled Lamb Rack with Chimichurri

Grilled Lamb Rack with Chimichurri

Coming to us from Anthony Pittoello at Modern Steak in Calgary, this recipe is a traditional Easter favorite! PrintGrilled Lamb Rack with Chimichurri Yield: Serves 4 Ingredients1 lamb rack (leave rib cap on if you want, or try your hand at Frenching the bone!) 1 Tbs...
Gin Cocktails for Spring

Gin Cocktails for Spring

Now the days are getting longer and we’re (hopefully) done with minus temperatures, it’s time for fresh flavours and to get creative with our drinks. When you think using of herbs in your cocktail, gin naturally comes to mind as a base spirit, so we asked two Alberta...
Off the Menu: Gambas Con Chorizo

Off the Menu: Gambas Con Chorizo

February was Rioja in Alberta month, and we were lucky to have ten winemakers from northern Spain visit Edmonton and Calgary to tell us their stories and introduce their wines. During their visit they hosted dinners in each city, pairing their wines with dishes in...

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