Saturday, September 17, 2011

Bison Cherry Burger with Sweet Potato Fries

Treats, treats, treats! Tonight's meal was about capitalizing on those last few weeks of summer. I'm on my second beer as I reminisce about this great combination of flavours. All components were made in less than an hour and we have just enough left over for a second meal. I get a kick out of taking a meal that we're all familiar with and messing with it. Ketchup and mustard on our burgers have been replaced with peach salsa and avocado slices and sweet potatoes replace old russets. This reconfirms my suspicions: Food is fashion, food is trend, food is art.

Bison Cherry Burger

Serves 4

  • 500 g ground bison or lean ground beef
  • 1/4 cup chopped parsley
  • 1/3 cup chopped dried cherries
  • 1/4 cup red onion, minced
  • 1 T Worchestershire sauce
  • 2 t grainy mustard
  • 1/4 t salt

Preheat barbeque to medium.

Combine ingredients either with your hands or a fork. Be careful not to mix the ingredients too much as this can toughen the meat. Shape into four 1/2 in thick patties.

Brush or spray grill with vegetable oil or cooking spray. Barbeque burgers with lid closed, until cooked through, 4-5 min per side. Top with avocado and peach salsa.

Peach Salsa

Serves 6

  • 1 large peach finely chopped
  • 1 jalapeno pepper finely chopped
  • 1/4 cup red onion, minced
  • 2 T chopped cilantro
  • juice of half a lime
  • 1 t olive oil
  • salt to taste

Combine ingredients and serve.

Sweet Potato Fries with Rosemary Yoghurt Dip

  • 3 sweet potatoes
  • 1 T olive oil
  • 1 T brown sugar
  • 1 t cumin
  • 1/2 garlic salt
  • 1/4 t cayenne pepper
  • 1/2 cup Balkan style yoghurt
  • 1 t dried rosemary
  • 1 t lime zest

Friday, September 16, 2011

Beef and Broccoli Stirfry

Ruedi's mom has been staying with us this weekend, so some interesting posts should pop up shortly. I would look for her sticky bun recipe and tonight's rack of lamb combo. Anyways, she usually brings a basket of local produce with her and this visit was no exception. 

Anyways, I wanted to post this easy meal that I assembled about a week ago for lunch. The noodles are leftover chow mein noodles from a local Chinese grocer. A yellow-coloured spaghetti would be the best way to describe them. Try these or any other rice or noodle you have handy.



  • 350 g flank steak, thinly sliced across the grain
  • 3 T oyster sauce
  • 4 cups broccoli florets, about 2 stalks
  • 2 minced cloves of garlic
  • 1 T minced gingerroot

Sprinkle beef with 1/4 tsp pepper; set aside. 
In small bowl, whisk together 3/4 cup water, oyster sauce and 1 tbsp cornstarch; set aside.

In wok or skillet, heat 1 tbsp vegetable oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate. 

Add 1 tbsp vegetable oil to wok; stir-fry broccoli florets, garlic and ginger for 1 minute. Cover and steam for 2 minutes.

Return beef and any accumulated juices to wok. Add oyster sauce mixture; stir-fry until slightly thickened, about 3 minutes.