BS' in the Kitchen

Tortilla Hot Dog Wraps

bsinthekitchen — Thu, 23 May 2013 23:59:50 +0000

Today I found myself with an abundance of hot dogs in my fridge and no hot dog buns to be found. Now some people may just give up right there. Not me.

I was determined to eat two hot dogs for lunch.

I could have settled on eating them bunless, or on a slice of bread, but that just wasn’t doing it for me. Then I saw mini tortillas in my freezer, and I knew what I had to do…

I present to you Tortilla Hot Dog Wraps, or “Pigs in a Poncho” as some people call them! I kept my ingredients pretty simple, but please, add whatever you want to yours! These were delicious! Tasty hot dog, surrounded by gooey cheese, red onion, encased in a crunchy tortilla. YUM!

If you want the edges of your hot dog to stick out, cut off two of the tortilla’s edges.

Tortilla Hot Dog Wraps

Author: BS’ in the Kitchen

Recipe type: Lunch

Prep time: 2 mins

Cook time: 10 mins

Total time: 12 mins

Serves: 1

Tired of putting your hot dogs in buns? Try wrapping them in tortillas and frying them!

Ingredients

1 small tortilla
1 hot dog
red onion
shredded cheese
salt
canola oil

Instructions

Get a pan on medium-low heat, add enough oil to coat bottom of pan.
If you want your hot dogs to poke out each end, then slice two of the edge off each tortilla (refer to picture).
Place some red onion near bottom of tortilla, then sprinkle cheese on tortilla, and top with hot dog.
Roll tightly around hot dog.
Place in pan with the end of the tortilla on the bottom, which allows it to fry and stay closed.
Rotate as each side becomes golden brown, cooking until the whole tortilla is golden brown.
Remove to paper towel and sprinkle with salt.
Serve with your favourite dipping sauces.

A simple, fun way to get out of your boring old hot dog rut!

Enjoy!

Bob

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Smoked Salmon Potato Salad

bsinthekitchen — Tue, 21 May 2013 15:00:45 +0000

Here is a recipe I created the same day I made the delicious Smoked Salmon Bagel Grilled Cheese. Given that I wanted to keep things grilled cheese focused during April, I have kept from posting it until now! Although for anybody following me on Instagram, you might remember seeing it!

As I have previously mentioned, I’m not crazy about smoked salmon, often finding it far too pungent, but it’s a whole different story here! Well balanced with a number of other ingredients, namely fresh dill, capers and sour cream, the smoked salmon enters into a beautiful union of flavours!

Smoked Salmon Potato Salad

Author: BS’ in the Kitchen

Recipe type: Side

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 1-2

A potato salad inspired by the classic flavours of smoked salmon bagels.

Ingredients

3 baby potatoes (or 1 regular sized potato)
1 celery stalk (chopped)
½ tbsp capers
1 tbsp sour cream
½ tbsp mayonnaise
2 slices of red onion (chopped)
2-3 tbsp shredded smoked salmon
3-4 sprigs of fresh dill
salt & pepper to taste

Instructions

Cook potatoes in boiling water until soft enough to pierce them with a fork. Alternatively, you can pierce holes in the potato with a fork, and cook in the microwave for 2-3 minutes.
Allow potato to cool, and cut into small pieces.
Combine ingredients in a bowl, mix together and add salt & pepper to taste.

This is a relatively simple recipe, and if you really dislike smoked salmon, or just can’t find it at your grocery store, it would be a great potato salad without it! Of course, if you were looking to sub another meat in place of the smoked salmon, i’m sure our good friend bacon would fit right in!

Enjoy!

Bob

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Lobster Alfredo

bsinthekitchen — Fri, 17 May 2013 20:42:55 +0000

Made a lobster roll? Still got leftovers? Don’t like lobster rolls? Love pasta? Well then this dish is for you! Another easy recipe utilizing leftover (or fresh) lobster. Given that i’m not a huge fan of really rich pasta sauce, I have made a butter free sauce, allowing the lobster and parmesan cheese to provide plenty of rich, hearty flavour!

Lobster Alfredo

Author: BS’ in the Kitchen

Recipe type: Pasta

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 1-2

This pasta dish is simple and delicious!

Ingredients

1-2 servings of pasta
½ cup cream
½ cup water
½ clove garlic (minced)
1 tbsp finely chopped lobster meat
1 green onion (chopped)
salt & pepper
¼ cup shredded parmesan cheese
couple pinches of flour
¼ cup of lobster meat (roughly chopped)

Instructions

In a pan on medium heat add cream and water (alternatively i’m sure you could use 2% milk, since I didn’t have any milk, I mixed cream and water).
Add in garlic, a tablespoon of finely chopped lobster meat, and green onion, allowing sauce to reach a simmer and reduce for about 10 minutes, stirring occasionally.
While sauce is cooking, fill a pot with water and boil, cooking pasta according to package directions.
Add parmesan cheese to sauce, mixing until melted and combined into sauce.
To thicken the sauce add a couple pinches of flour, stirring into sauce, and allowing to simmer until it reaches desired thickness.
Add salt & pepper to taste, as well as a ¼ cup of chopped lobster meat.
Once pasta is cooked, mix into sauce and serve!
Garnish with fresh green onion.

There you have it! An easy dinner, and great way to use up leftovers! Of course, you don’t have to use lobster, as i’m sure this would work just as good with other meat like chicken, shrimp, crab or whatever else you can think of!

Enjoy!

Bob

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Lobster Roll

bsinthekitchen — Thu, 16 May 2013 16:00:41 +0000

Let’s start off with some confession time.

Confession: I have never had a lobster roll.

Now that I’ve got that off my chest we can proceed.

Lobster roll’s aren’t something you see in a small prairie city like Saskatoon, like AT ALL. Of course, having watched more then enough Diners, Drive-Ins & Dives on the Food Network, I have seen and drooled over a lobster roll or two (or ten?)! Feeling rather deprived, while also having leftover lobster in my fridge, I knew it was time to change my sad lobster roll-less existence. It was simple, easy and delicious. I only hope I can taste a fresh Maine lobster roll one day to know true bliss!

Lobster Roll

Author: BS’ in the Kitchen

Recipe type: Sandwich

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1

Simple & delicious, you can’t go wrong with lobster rolls!

Ingredients

1 thick slice of french bread
butter
¼ cup chopped lobster meat
1 tbsp mayonnaise
1 tsp chopped green onion
1 tbsp chopped celery
3 cherry tomatoes (quartered)
a few drops of lemon juice (to taste)
salt & pepper to taste
romaine lettuce

Instructions

Get pan on medium heat.
Cut a thick slice of french bread (about an inch and a half thick), then cut ¾ down the middle of the slice, forming a bun.
Generously butter the outside of of bread, frying both side in the pan until golden brown.
In a bowl mix lobster, mayo, green onion, celery and tomatoes. Add in lemon juice, salt & pepper to taste.
Place leaf of romaine lettuce in the center of your roll.
Place lobster filling into your bread and enjoy!

Beginning the journey to my stomach.

I was very happy with this! The flavours were fresh, and there was some great texture coming from the celery, bread, and lobster! For the rare moments I have leftover lobster I will definitely be doing another lobster roll!

For those who have had a “real” lobster roll, let me know what it was like in the comments!

Enjoy!

Bob

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The GBC (Gin, Basil, Cumber) + VIDEO RECIPE

bsinthekitchen — Mon, 13 May 2013 15:00:05 +0000

Inspired by a similar drink at a local Saskatoon restaurant/lounge called The Rook & Raven, I decided to try and make my own version! Cucumber and basil in a cocktail may seem like a strange combo to some, but I assure you it is delicious and very refreshing! Especially with gin! I even decided to do a short recipe video for it, I hope you guys enjoy it!

The GBC (Gin, Basil, Cumber)

Author: BS’ in the Kitchen

Recipe type: Cocktail

Prep time: 5 mins

Cook time: 1 min

Total time: 6 mins

Serves: 1

Basil & cucumber pair great with the earthy floral notes in gin, making for a refreshing & unique cocktail.

Ingredients

3 cucumber slices
3 basil leaves
½ tbsp sugar (or ½ tbsp of simple syrup)
1 ounce gin
lime juice (to taste)
½ cup crushed ice
½ cup tonic water

Instructions

Roll two basil leaves together, slicing them into smaller pieces.
Add sugar (or simple syrup) to glass, along with 1 ounce of gin, stirring until dissolved.
Add two cucumber slices and two sliced basil leaves, muddle 5-10 times.
Add lime juice to taste (I used about a teaspoon).
Add ½ cup crushed ice and ½ cup tonic water.
Make a cut halfway through your last cucumber slice, placing it in the rim of the glass along with a basil leaf for garnish.
Enjoy!

Doesn’t it just look refreshing!? Try it out and let me know what you think, and how you liked the video!

Cheers,

Bob

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Baked Egg Cups + GIVEAWAY

bsinthekitchen — Sat, 11 May 2013 14:00:41 +0000

Baked eggs have been on my food bucket list for quite some time now, although I don’t actually have a food bucket list (it’s more just a mental list). Maybe I should start one and share it with you guys? We can eat our way through it together! Now i’m on to something…

Anyways! Where was I? Baked Eggs.

I received an email from the Egg Farmers of Canada asking if I was interested in trying out this recipe they are promoting for Mother’s Day, and in turn I would receive this package, along with an extra to give away to one of you guys!

1. Muffin tin 2. “Get Cracking” apron 3. Microwave egg cookers 4. A magnetized grocery list 5. Recipe booklet 6. $20 grocery store gift card

Given that I don’t own a muffin pan (I borrowed the one in this post), I love eggs (who doesn’t?), and I have been wanting to try a baked egg recipe, it made perfect sense to say yes! So here we are, baked eggs and a giveaway (Canada only)!

This really was a great recipe. Super simple, customizable, and most importantly delicious! I will definitely make these baked egg cups again if I have to serve breakfast/brunch to more than 3 people, way easier than frying everything up! You just put it all together beforehand, pop it in the oven for a bit and voila! Delicious eggs. Check out the recipe below, and this great recipe video they put together here:

Baked Egg Cups + GIVEAWAY

Author: BS’ in the Kitchen (via eggs.ca)

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

These Baked Egg Cups are perfect for a larger group, and can be easily customized to everyone’s taste!

Ingredients

6 slices of ham
18 baby spinach leaves
6 tsp crumbled goat cheese
6 eggs
6 tsp milk
2 tsp finely chopped chives
⅛ tsp black pepper

Instructions

Preheat oven to 350F.
Spray bottoms and sides of a 6-cup muffin tin with cooking spray.
Line inside of each muffin cup with ham.
Place three spinach leaves over ham, then 1 teaspoon of goat cheese over spinach.
Carefully crack an egg over top.
Spoon 1 tsp of milk over each yolk.
Sprinkle chives and pepper over top.
Bake until whites are set, about 18-20 minutes.
Run knife around inside of each muffin cup, then remove.

Do you guys have any special meals planned for Mother’s Day? I’m cooking the amazing Porchetta recipe I posted the other day! Enter the giveaway below!

Enjoy!

Bob

a Rafflecopter giveaway

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Red Velvet Crepes with Fresh Strawberry Syrup & Whipped Cream

bsinthekitchen — Fri, 10 May 2013 22:38:02 +0000

Now for the sweet (and beautiful) crepe! Along with making the Green Onion Parmesan Crepe for our CTV Morning Live Mother’s Day special, we decided these red velvet crepes would be another great option. Not only are they delicious, but the vibrant colour looks quite impressive if I do say so myself!

Red Velvet Crepes with Fresh Strawberry Syrup & Whipped Cream

Author: BS’ in the Kitchen

Recipe type: Breakfast

Cuisine: French

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4-6

Gorgeous and delicious, these red velvet crepes are sure to please!

Ingredients

—————-
Crepe Batter
—————-
11/2 cups all-purpose flour
3 tbsp sugar
½ tsp baking powder
½ tsp salt
2 cups milk
2 eggs
2 tbsp melted butter
½ tsp vanilla extract
2 tbsp cocoa
1 tsp apple cider
red food colouring
butter (for pan)
——–
Filling
——–
15 strawberries (chopped)
¾ cup water
2 tbsp sugar (adjust to taste)
500 ml heavy cream
sugar
vanilla

Instructions

———
Crepes
———
Combine ingredients for crepe batter in blender, mixing for one minute until mixture is smooth and slightly frothy.
Add red food colouring until you reach your desired colour of red.
Allow crepe batter to rest in fridge for at least 1 hour, or overnight.
In a pan on medium heat, add butter, pouring about ¼ cup of crepe batter into pan, frying until it begins to brown on the bottom (about 1-2 minutes).
Flip and cook crepe for about another minute.
Add filling just off the center of the crepe, rolling up the crepe around it.
——–
Filling
——–
In a pan on medium heat, add strawberries and water.
Cook for about 10-15 minutes before adding sugar. It will begin to reduce in this time, then add sugar to taste, allowing to continue cooking until syrup reaches desired thickness (thick enough to coat a spoon). Keep in mind it will get a little bit thicker as it cools down.
In a bowl, combine heavy cream with sugar and vanilla to taste.
Beat cream until you reach desired thickness.

Enjoy!

Bob

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Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon & Mushroom Filling

bsinthekitchen — Thu, 09 May 2013 23:27:24 +0000

Mother’s Day is right around the corner, and so is another BS’ in the Kitchen CTV Morning Live – Saskatoon appearance! This time, we have settled on the theme of “Breakfast in Bed” for our Mother’s Day special! After discussing it with Carlene, we decided crepes would be the way to go. They are easy to make, very versatile, and will impress that hard working mother in your life! Carlene is going to be cooking up some sweet red velvet crepes, and since not all mothers have a breakfast sweet tooth, I decided to make a savoury crepe recipe!

I am glad I did! Personally, I prefer the savoury over the sweet, and these things were sooo delicious. My initial plan was just stuffing it with the ricotta, spinach, bacon and mushroom mixture, but in a stroke of genius, I decided why not put some green onion and parmesan cheese in the crepe batter!? Best decision ever! These things smelled SOO good when they were cooking. If you are making breakfast in bed for a mom in your life, you may have to restrain her from coming into the kitchen to check out what the amazing smell is!

Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon & Mushroom Filling

Author: BS’ in the Kitchen

Recipe type: Breakfast

Cuisine: French

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 4

A Savoury crepe batter with green onion and parmesan, stuffed with ricotta, spinach, bacon, and mushrooms.

Ingredients

—————-
Crepe Batter
—————-
1 cup cold water
1 cup milk
4 eggs
1 tsp salt
2 cups sifted all-purpose flour
4 tbsp melted butter
¼ cup chopped green onion
2 tbsp grated parmesan cheese
——–
Filling
——–
2 tbsp butter
2 cups sliced mushroom
1 tbsp olive oil
2 cups packed spinach
¼ tsp garlic powder
¼ cup chopped cooked bacon
¾ cup ricotta cheese
salt & pepper to taste

Instructions

Combine water, milk, eggs & salt in blender or bowl if using a handle blender.
Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined.
Mixture will be quite thin, just thick enough to coat a spoon.
Refrigerate for at least one hour, or overnight.
To cook crepes, get a pan on medium heat.
Spread a thin film of butter on pan.
Pour a ¼ cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.
Cook for about 1-2 minutes until crepe begins to brown.
Flip and cook for another minute or until browned.
Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).
——–
Filling
——–
Add butter to a pan on medium heat.
Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.
Add spinach to pan, cover with lid for about 1 minute.
Once spinach begins to wilt, add bacon, garlic powder, and salt & pepper to taste.
Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.

These crepes are equally as delicious for dinner (I just had them for dinner…yes I also had them for breakfast today too…they are tooo good!). Tomorrow we will be posting the other recipe for red velvet crepes filled with a fresh strawberry syrup and whipped cream!

Enjoy,

Bob

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Porchetta Sandwich

bsinthekitchen — Thu, 09 May 2013 14:00:59 +0000

In my last post, I made Porchetta inspired by the Meat & Bread’s Porchetta sandwich in Vancouver, so obviously I had to do a sandwich post too! It’s really the Porchetta that’s the star here, because there is not much else going on in this sandwich, just delicious roasted pork, crackling, and salsa verde. You’ve got crackling, what more do you need!?

If you plan on making this delicious sandwich, refer to my last post to make the Porchetta and salsa verde (which you should definitely make because it’s AMAZING).

Porchetta Sandwich

Author: BS’ in the Kitchen

Recipe type: Sandwich

Cuisine: Italian

Prep time: 1 min

Total time: 1 min

Serves: 1

This amazing sandwiches features savoury roast pork, crispy crackling, finished off with a vibrant salsa verde.

Ingredients

1-2 handfuls roughly chopped porchetta
A few pieces of crackling
1-2 tbsp salsa verde
Dijon mustard (optional)
1 ciabatta bun

Instructions

Slice bun in half, toast if you wish.
Place chopped porchetta on bottom slice.
Top with crackling.
Drizzle salsa verde over top of meat.
Serve with a side of dijon mustard if desired.

That’s it, that’s all!

Enjoy!

Bob

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Porchetta Pork Shoulder

bsinthekitchen — Thu, 09 May 2013 00:06:32 +0000

Ever since eating at Meat & Bread while living in Vancouver (in 2011), I have wanted to try making my own porchetta. It’s been a long time coming, but I have finally made it!! While picking up groceries at my local Sobey’s I noticed they started stocking pork shoulder in the meat section, seizing the moment I picked one up! Already excited by my newly acquired pork shoulder, the fact that it only cost $3.58 (for a 3.5lb roast) had me over the moon! An awesome recipe, big enough to serve a small group, that cost next to nothing…I will be talking this one up for a while!

Although pork shoulder is a cheaper cut of meat, thanks to its higher fat content, when it’s cooked properly it is absolutely delicious! The combination of juicy pork, a delicious herb rub inside, and crispy crackling on the outside is absolutely amazing! I command you to make this recipe at least once this summer! You will definitely be making it over and over again once you try it!

Pork getting its herb rub!

Porchetta Pork Shoulder

Author: BS’ in the Kitchen

Recipe type: Dinner

Cuisine: Italian

Prep time: 30 mins

Cook time: 2 hours 30 mins

Total time: 3 hours

Serves: 4-6

Juicy pork, fresh herbs, surrounded by crispy skin, topped with salsa verde. This will be your new go-to summer entertaining meal!

Ingredients

3.5lb pork shoulder (skin on)
————
Herb Rub
————
2 tbsp flat leaf (Italian) parsley
2 tbsp rosemary
½ tbsp sage
2 cloves garlic
1 tsp fennel seeds
½ tsp salt
½ tsp pepper
2 tbsp olive oil
———–
Salt Rub
———–
⅛ cup salt
1 tsp rosemary
1 tsp fennel seed
1 tsp black pepper
zest of 1 lemon
—————-
Salsa Verde
—————-
1 heaping cup fresh flat leaf (Italian) parsley
½ cup olive oil
1 tsp toasted fennel seed (ground)
1 tsp toasted coriander (ground)
2 cloves garlic
juice of 1 lemon
zest of ½ lemon
salt & pepper to taste

Instructions

——————–
PREPARATION
——————–
Begin preparation 24 hours in advance.
In a food processor, combine ingredients for salt rub, pulsing until all ingredients are evenly distributed, remove to bowl.
Once again in the food processor, combine ingredients for herb rub, pulsing until combined.
Remove any bone from your pork shoulder. Once bone is removed, butterfly the pork shoulder. (See link below for deboning & butterflying pork shoulder)
Spread out the pork (skin side up), score the skin in a crosshatch pattern (making shallow cuts on the skin).
Once pork has been scored, spread out skin side down, spread the herb rub evenly on the inside of the meat, as well as two teaspoons of the salt rub.
Tightly roll meat so skin is covering the majority of the meat. Try to avoid having any skin wrapped inside the roast, as it won’t crisp up, and that portion of skin will be unpalatable as a result.
Tightly wrap porchetta with cooking string.
Rub the rest of the salt mixture into the skin of the pork shoulder.
Place porchetta on a plate with paper towel, leaving in the refrigerator uncovered for 24 hours.
————-
COOKING
————-
Heat oven to 275F
In the middle of the oven, place porchetta on a rack in a roasting pan. If you don’t have a roasting pan, place the porchetta directly on your oven rack, with a dish large enough to catch all the dripping on the rack below.
Roast pork for about 2 hours or until internal temperature reaches 160F. My roast (3.5 lbs) cooked for about 30 minutes per pound, if you have a larger roast, prepare for a longer cook time.
Once pork has reached 150F, increase oven heat to 450F, roasting until the pig skin turns into golden brown, puffy crackling, and internal temperature is at least 160F. Keep a close eye on your porchetta in this final step, you don’t want to burn the skin!
Depending on your oven you may need to rotate the porchetta to evenly cook the crackling. The top of my skin puffed up fairly quickly, so I rotated it to one side and cooked for a while, then rotated to the other side until evenly cooked.
Once cooked, remove from oven and allow to rest for at least 20 minutes before serving.
Slice porchetta and serve with salsa verde.
—————-
Salsa Verde
—————-
Prepare the salsa verde while porchetta is cooking.
To toast fennel and coriander, place in a dry pan on medium heat, cooking until it becomes fragrant, and lightly browned (about five minutes). Grind in food processor or with a mortar & pestle.
Combine all the ingredients for salsa verde in a food processor, processing until an even mixture is formed.

Ready to roast!

If you need some help deboning and butterflying your pork roast (I did), I would recommend reading this article, it does a great job explaining it. Perhaps in the future I will do an instructional video on this whole process, but for now the article will have to do!

Just as beautiful on the inside as the outside!

I originally came across this porchetta recipe which duplicates the recipe from Meat & Bread, so I used it as a guideline, modifying it by adding/subtracting a few things!

Check out the delicious porchetta sandwiches here!

Enjoy,

Bob

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