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Recipes

ALBERTA BEEF THAI SATAY    December 14, 04
BARBECUED FLANK STEAK
BARBEQUED WILD GARLIC FLANK STEAK FLAUTAS  August 5, 03
BBQ'ed PIRI-PIRI PORK SKEWERS  August 6, 03
BBQ or CAMP CORN ON THE COB August 19, 05
BLACK BEAN FRITTERS WITH GINGER TOMATO DIPPING SAUCE March 2, 05
BISON BACK RIBS – ROCKING C RANCH    March 29 , 05
BISON MEATBALLS in ALBERTA FRUIT GLAZE       September 30, 03
BREW BURGER   July 6, 04
CAJUN CRAWFISH CORNBREAD
CALAMARI With PIRI-PIRI & FENNEL   December 8, 03
CARIBBEAN TRIBUTE TO THE STAMPEDE    August 10, 04
CHOCOLATE & CHIPOTLE BISON CHILI CON CARNE    March 2, 05
CJ’s BISON BACK RIBS   January 17, 05
COOKING TIP – KEEPING TURKEY MOIST    April 14, 04
COOKING TIP: PIRI-PIRI, WHIPPING CREAM & GRAND MARNIER March 8 , 05
COSA-COSA SHRIMPS
CRAB-STUFFED BAKED CHILES
CRANBERRIES FROM HEAVEN September15 , 05
DARK SECRETS BBQ SAUCE COOKING TIPS   September 30, 03
DARK SECRETS BBQ BURGER with CARAMELIZED ONIONS & SAUTEED MUSHROOMS    December 14, 04
DARK SECRETS COWBOY CHILI   December 8, 03
DARK SECRETS PLAYFUL PIZZA    December 14, 04
DARK SECRETS & WILD GARLIC SHORT RIBS January 15, 04
DOS SOMBREROS PIZZA    June 25 03
DON'T CRY OVER SLICED ONIONS!    April 14, 04
EASY DIDSBURY CHICKEN & VEGETABLES   February 18, 05
ERIC'S PORTOBELLO & WILD GARLIC
FANTASY FOOD #1: ROAST BEEF RIB EYE March 29 , 05
FANTASY FOOD #2: PORK PICATTA March 29 , 05
FIERY CHIPOTLE BAKED BEANS September25 , 05
FRESH MUSSELS With WILD GARLIC & GINGER December 8, 03
FRIED OYSTERS IN WILD GARLIC HOT SAUCE
GHANAIAN GROUNDNUT STEW
GUACAMOLE With A Little 'SIMMERING HEAT'  December 8, 03
HAWAIIAN ELK MEATBALLS    May 18, 04
Honey Garlic Mustard Rub Cooking Tips (Vol 1)   July 6, 04
HOT CRAB SPREAD   March 2, 05
HOT WILD GARLIC & GINGER CHICKEN FINGERS
HEBERT'S WILD GARLIC & BORDEAUX CHICKEN      July 30
HUEVOS MEJICANOS CALIENTES DEL AJO SALVAGE
KEY LIME GRILLING STEAK   March 2, 05
IS PIRI-PIRI REALLY RUSHIN'? (Molotov Cocktail)January 6, 04
LEFTOVER TURKEY ~ SOUTHWESTERN TURKEY CAKES   April 13 , 05
MARYBEE'S QUICK BASTING SAUCE August 9 , 05
MEXICAN-STYLE ELK CUTLETS       September 30, 03
MISS WILD GARLIC SALSA VERDE  July 6, 04
MOUNTAIN MIKE’S PEPPERHEADS TOMATO ASPIC DELIGHT April 13 , 05
NAPOLEON MANDARIN BRANDY SAUCE   November 11, 04
ORANGE GLAZED CARRIBEAN SHRIMP      June 25 03
PAD THAI   August 9 , 05
PAT'S WILD GARLIC SALSA RIBS  August 6, 03
PAUL’S BOTTLE & AGE SALAD DRESSING  NEW December12 , 05
PEPPERHEADS CANADA WILD GARLIC FRENCH BREAD
PEPPERHEADS GARLIC PRAWNS FLAMBE    April 14, 04
 PEPPERHEADS PIRI-PIRI RIBS
PEPPERHEADS SHOOTER    January 6, 04
PHIL JOY’S TRIPPLE GARLIC, GARLIC BUTTER  August 9 , 05
PIRI-PIRI BURGERS July 8 , 05
PIRI-PIRI in a BLOODY MARY   January 6, 04
PIRI-PIRI CHICKEN THIGHS GOLDEN CHILE AWARD WINNER October 24 , 05
PIRI-PIRI JICAMA SLAW    December 8, 03
PIRI-PIRI MARLIN BROCHETTES on LIME GINGER SALAD   December 14, 04
PIRI-PIRI PRAWNS & PINEAPPLE   July 9, 03
PIRI-PIRI BEEF SATAY   April 6, 04
PIRI-PIRI RATATOUILLE   December 14, 04
PIRI-PIRI, RUM & BROWN SUGAR February 17, 04
PIRI-PIRI & WILD GARLIC CREAM SAUCE
PIRI-PIRI CHICKEN
'PIRI-PIRI' RICE
PIRI-PIRI STRAWBERRY SHOOTERS    July 8 , 05
PORTUGESE SHRIMP   NEW December12 , 05
PRAIRIE CHIC BEEF BAGUETTE   NEW December12 , 05
ROADSHOW' PIRI-PIRI & WILD GARLIC SHRIMP SAUCE
ROCKY MOUNTAIN POTATO SALAD   July 6, 04
ROCKY MOUNTAIN CITRUS SAUCE    October 7, 03
SLOW COOKED CHICKEN BREASTS  October 7, 03
SLOW ROASTED BREAST OF TURKEY  December 9, 04
SLOW ROASTED PULLED PORK    July 6, 04
SALSA WITH PASTA     September 30, 03
SANDY’S PIRI-PIRI SHRIMP RECIPE    December 7, 04
SNAPPER BAKED With PIRI-PIRI & ALMONDS   December 8, 03
SPICY ELK WRAPS
SPICY OVEN BAKED TURKEY WINGS      May 14, 04
SQUASH WITH PIRI-PIRI  January 6, 04
SWEATY ONIONS
SWEET PIRI-PIRI POTATOES
SWEET HOT CANUCKS
TATONKA BISON TORTE – ROCKING C RANCH March 29 , 05
T-BONE’S ROASTED RED PEPPER & PIRI-PIRI SAUCE March 29 , 05
TEQUILA CHICKEN or FISH MARINADE & BBQ GLAZE  December14, 04
THE ARTFUL LOAFER August 9 , 05
THE SWEET ‘' OF RED (Watch The Wings Disappear) April 23,04
THE STEWED JAMAICAN
THE THREE SISTERS
THE TRUE TASTE BEEF Mac BURGER and a touch of DARK SECRET August 9 , 05
TIPS FOR DIPS
WILD GARLIC & PEPPERCORN CRUSTED SALMON FILLET Dec 8, 03
WILD GARLIC & GINGER SKEWERS   December14, 04
WILD GARLIC & SAMBUCA SHRIMP   December14, 04
WILD GARLIC POPCORN
WILD GARLIC ‘HOT’ ROASTED CHICKEN
WILD GARLIC SALSA PORK CUTLETS    October 7, 03
WILD GARLIC SOUR CREAM SALSA
WILD GARLIC & TERIYAKI WATER CHESTNUTS  January 6, 04
WHIPPED SWEET POTATOES WITH CHIPOLTES
WHOLE STUFFED FISH      June 25 03

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“My fare is really sumptuous this evening; buffaloes humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite;
the last is not considered the least of the luxuries.
~ from the journals of Lewis & Clark (Thursday, June 18th, 1805)

 

ALBERTA BEEF THAI SATAY December 14, 04

1 lb. (450g) fast fry minute steak, or rouladen, cut into long strips 1-inch wide
½ cup (125 mL) beer 3 tbsp. (45 mL) peanut butter
2 tbsp. (30 mL) lemon juice 2 tbsp. (30 mL) soy sauce
1 tbsp. (15 mL) brown sugar 1 tbsp. (15 mL) fresh ginger, minced
2 cloves garlic, minced 1 tsp. (5 mL) Wild Garlic Original Hot Sauce
Salt & fresh-ground pepper to taste
8 wooden skewers soaked in water for at least 10 minutes
  1. Loosely thread beef strips onto wet skewers & set aside for 10 minutes.
  2. In a medium glass bowl, incorporate the beer, peanut butter, soy sauce, lemon juice, brown sugar, ginger, minced garlic and Wild Garlic Hot Sauce, then whisk until smooth.
  3. Lay one sheet of kitchen wrap onto a baking sheet, in a strip wide enough to cover all the skewers.
  4. Spread half of the marinade onto the kitchen wrap, lay the skewered meat on the marinade and pour the remaining marinade over top (if necessary spread with a barbeque brush to insure all of the meat is covered).
  5. Cover with another sheet of plastic and marinate at room temperature for 15 minutes.
  6. While the meat is marinating, preheat the barbeque to 375 F (190 C).
  7. Grill skewers for 3 to 4 minutes per side.
  8. Serve over oriental coleslaw or salad.

~ From the Kitchen of the Alberta Beef Producers www.albertabeef.org

BARBECUED FLANK STEAK

Serves: 4
INGREDIENTS:

1 large flank steak
2 cups (500 mL) Big Rock Grasshopper Beer
1/3 cup (85 mL) lemon juice
1/4 cup (60 mL) packed brown sugar
1 Tbsp. (15 mL) seasoning salt
1 Tbsp. (15 mL) Pepperheads Wild Garlic Hot Sauce
Salt and fresh ground pepper to taste

METHOD:
In a bowl, mix together the beer, lemon juice, sugar, seasoned salt and garlic hot sauce. Using a sharp knife, score steaks on both sides in a diamond pattern. Place on a large shallow dish. Grind a generous amount of fresh pepper over both sides of the steak. Rub pepper into incisions. Pour marinade over top. Cover and marinate in the refrigerator for 24 hours.

Preheat the barbecue to 375 F (190 C). Place steak on barbecue and cook to desired doneness.

While steak is cooking add remaining marinade to a medium sized non-stick saucepan and bring to a boil.

Remove steaks from barbecue and slice on a bias. Serve with hot marinade & fresh chilled Big Rock Grasshopper Beer.
          ~ Compliments of Phil Joy & Big Rock Brewery.

BARBEQUED WILD GARLIC FLANK STEAK FLAUTAS

1 to 1 ½ inch flank steaks
Wild Garlic Salsa & Pizza Sauce
Monterey Jack, Parmesan, or your favorite cheese
Flour tortillas Olive (or vegetable) oil
toothpicks Sour cream
  1. Marinade flank steaks with a liberal amount of Wild Garlic Salsa in a sealed bag & refrigerate for 24 hours.
  2. Mix sour cream & Wild Garlic Salsa to taste to create a dip & refrigerate overnight.
  3. Barbeque on high for six minutes per side.
  4. In a cast iron skillet, or deep fryer, heat oil to 350 degrees.
  5. Slice steak thinly, wrap in fresh tortillas with cheese, add Wild Garlic Hot Sauce or Salsa, fold & seal with toothpicks.
  6. Deep fry your flautas in heated oil for 4-5 minutes.
  7. Serve with sour cream & Wild Garlic Salsa dip.

    Options ~ add tomatoes, peppers, or onions to your tortillas.

    This was a hit creation at our World's Longest BBQ party on August 2nd! See the Pepperheads At Play page to see what this event was about.

BBQ'ed PIRI-PIRI PORK SKEWERS

Pork tenderloin Fresh lemons or limes
Piri-Piri Wing & Seafood Sauce Skewers
  1. Slice pork tenderloin into ½ inch slices.
  2. Brush each with Piri-Piri Sauce and place on a slice of fresh lemon or lime.
  3. Secure with a skewer.
  4. BBQ on the lemon side first, then the other side until cooked (approximately 4 minutes per side.)

"Serve with Tabbouleh salad…delicious."
            ~ Maureen (Canmore) You can find a recipe for this salad under our 'Kitchen Kreations' section.

BBQ or CAMP CORN ON THE COB August 19, 05

Another simple, fun and tasteful cooking tip – with so many regions in Canada bringing fresh, sweet corn to their local farmer’s markets each August, the stories and opinions about who grows the best corn starts to rage as family & friends gather ‘round to savour that wonderful tradition of eating corn on the cob.

 If it’s in season, buy some fresh picked corn direct from your local farmer at your local market, or their roadside stands. Peel back the green husk of the corn (usually in four sections, remember to keep it attached), remove the silks, fold the husk back over the corn, smother butter inside the husk and shake some Pepperheads Honey Garlic Mustard Rub inside as well. More rub = more ‘spark’. The husk helps protect the corn as it cooks and contains added nutrients. Then wrap each cob in tin foil – shiny side out to deflect heat. Wrap each cob twice.

 If you are CAMPING, make sure your fire has a nice bed of coals, not a raging blaze. Arrange the individual cobs around the outside edges of the coals & turn occasionally for even cooking. A nice addition if you are using coals is to buy some fine sausages from your local butcher, wrap them twice as well in tin foil & cook them along with the corn in the same fashion. After all, you’re camping, so take your time and let them cook slowly, they’ll taste even better.

 On the BARBEQUE, cook at medium to low heat for roughly 15-20 minutes, turning regularly. If you’re stuck, you can roast them in the oven at 350 degrees for 25-30 minutes, but try to cook in the great outdoors – it helps whet the appetite.

BLACK BEAN FRITTERS WITH GINGER TOMATO DIPPING SAUCE: March 2, 05

BLACK BEAN FRITTERS:

1 can black beans, rinsed and drained   1 egg
2 tbsp. (30 ml) onions, chopped   1 clove garlic, minced
1 tbsp. (15 ml) fresh ginger, peeled and chopped   ½ cup (125 ml) fresh breadcrumbs
2 tbsp. (30 ml) Wild Garlic Original Hot Sauce   Canola oil for frying
½ cup (125 ml) all-purpose flour for dredging   Salt & fresh ground pepper to taste
  1. Add black beans, egg, onions, ginger, Wild Garlic Hot Sauce, salt and fresh ground pepper to a food processor or blender & blend until smooth.
  2. Transfer mixture to a bowl and stir in the breadcrumbs until mixture is combined.
  3. To shape fritters, roll 1 tbsp. (15 ml) bean mixture into a ball or oval shape. Coat lightly with cornmeal and set aside. Repeat with remaining mixture.
  4. Add the oil to a large, non-stick skillet and heat to medium-high.
  5. Fry fritters, 4 or 5 at a time, until browned – about 2 minutes.
  6. Drain on paper towels and keep warm until ready to serve.
  7. Serve with Tomato Sauce.

GINGER TOMATO DIPPING SAUCE:

1 – 14 oz. can diced tomatoes   2 tbsp. (30 ml) onion, chopped
2 tbsp. (30 ml) Wild Garlic Original Hot Sauce   1 tbsp. (15 ml) olive oil
1 tbsp. (15 ml) fresh ginger, peeled & diced   Salt & fresh-ground pepper, to taste
  1. In a blender, process all ingredients until smooth.
  2. Heat a large, non-stick skillet to medium-high.
  3. Add dipping sauce and simmer for five minutes until slightly thickened.
  4. Serve with bean fritters.

~ Serves 4.

BISON BACK RIBS – ROCKING C RANCH: March 29 , 05

2 racks Bison back ribs salt & pepper (to taste)
Montreal Steak Spice  
   
Sauce:  
½ cup molasses ½ cup Dark Secrets BBQ Sauce
juice from one fresh orange  
   

Cut racks into individual ribs. Transfer to greased shallow baking dish and rub with salt and pepper and Montreal Steak Spice. Coat with sauce and bake, covered at 300F for 5-6 hours. Baste often.

~ This was one of two featured recipes on CTV’s “Good Morning Canada” show. It comes from Connie at the Rocking C Ranch www.RockingCRanch.com

BISON MEATBALLS in ALBERTA FRUIT GLAZE

Serves 10 appetizers
INGREDIENTS MEATBALLS:
12 oz (335 g) ground bison
1/2 cup (125 mL) fresh bread crumbs
1 Tbsp (15 mL) fresh parsley, chopped
1 tsp (5 mL) fresh thyme, chopped
1 tsp (5 mL) fresh dill, chopped
1 tsp (5 mL) Cajun spice
1 tsp (5 mL) Wild Garlic Original Hot Sauce
Salt and fresh ground pepper to taste
1 Tbsp. (15 mL) canola-olive oil to sauté meatballs

METHOD MEATBALLS:

  1. In a glass bowl, combine all ingredients and mix thoroughly. Form into small sized meatballs.
  2. Heat a 10" heavy bottom-non-stick skillet to medium high. Add the oil to the pan and sauté the meatballs until browned and cooked through, turning frequently. Remove from pan and keep warm.

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INGREDIENTS GLAZE:
1 Tbsp. (15 mL) canola-olive oil
1 Tbsp. (15 mL) fresh rosemary, chopped
2 Tbsp. (30 mL) Bridgeberry Farms rhubarb syrup
1 cup (250 mL) Saskatoon berries
1 Tbsp. (15 mL) cider vinegar
1 tsp. (5 mL) Wild Garlic Original Hot Sauce
1 Tbsp. (15 mL) dijon mustard
1/4 cup (60 mL) white wine
Salt and fresh ground pepper to taste

METHOD GLAZE:

  1. Heat a large non-stick skillet to medium high. Add the oil and rosemary, stir for two minutes to release the bouquet. Add rhubarb syrup, berries, vinegar, hot sauce, mustard and wine to the pan; bring to a boil while whisking until smooth. Reduce until the glaze thickens to a syrupy consistency.
  2. Return meatballs to pan and stir to coat with sauce and reheat. Spoon onto serving plate and garnish with fresh sprigs of rosemary, serve.


~ Compliments of the Alberta Bison Association www.bisoncentre.com

BREW BURGER

1 lb. medium ground beef 3 garlic cloves (minced)
½ cup quick cooking rolled oats 1 tbsp.Dijon mustard
1 tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ cup Dark Secrets BBQ Sauce 1 tsp. thyme
¼ cup Big Rock Beer (try: Traditional Ale, Honey Brown, or Grasshopper)
1 tsp. dried oregano 1 medium onion (finely diced)
salt & fresh cracked pepper to taste
  1. In a large bowl, combine beef, rolled oats, Dark Secrets Sauce, Big Rock Beer, onion, garlic, parsley, mustard, thyme, oregano, salt & pepper. Mix lightly, but thoroughly to blend.
  2. Shape into 4 to 6, ½” to ¾” thick patties.
  3. Lightly oil grill, barbeque, broil, or pan-fry using medium-high heat for 5 to 7 minutes per side (turning once) until instant-read thermometer inserted sideways into the center of patties reads at least 160 degrees F (70C). (Patties cooked to an internal temperature of 160 degrees F are completely cooked, regardless of colour.
  4. Serve on toasted whole wheat buns & your favorite chilled Big Rock brew.

These could also be known as ‘Drew Burgers’, as this came in from Drew at Alberta Beef. www.albertabeef.org. For those who ‘desire more fire’, add a number of drops of Dark Secrets Hot Sauce to desired heat and mix well, or mix separate batches. It’ll provide mare buzz to your burg.

BRUSCHETTA OR PAN BREAD DIP
6- Chopped Roma Tomatoes
2- Tablespoons Virgin Olive Oil
9-10 Small fresh Basil Leaves Chopped
9-10 Small fresh Oregeno Leaves Chopped
2-Tablespoons fresh Parsley Chopped
1-Tablespoon Coarse Salt
2-Large Cloves fresh Garlic Chopped
2-Tablespoons Wild Garlic Sauce

Combine all Ingredients in order listed, stir well & leave uncovered, at room temperature for approximately 1 hour. Mix again and serve on fresh or toasted Baguette sliced about 1/2 inch thick.
Enjoy!!! - Len

CAJUN CRAWFISH CORNBREAD (Louisiana)

2 cups yellow cornmeal
1 tbsp salt
2/3 cup oil
6 eggs
2 medium onions
16 ounces Cheddar cheese
1 tsp baking soda
2 (16-ounce) cans of cream style corn
2 pounds crawfish tails, lightly rinsed
½ cup sliced Jalapeno peppers
In a large mixing bowl, combine cornmeal, salt and soda.
In a medium bowl, beat eggs thoroughly.
Chop onions and Jalapeno peppers.
Grate cheese.
Add to beaten eggs, onions, Jalapeno peppers, cheese, oil, corn and rinsed crawfish tails. Combine this mixture with cornmeal mix & mix well.
Pour into greased 12" by 14" baking dish. Bake at 375 degrees for 55 minutes or until golden brown.

SERVES 12.

CALAMARI With PIRI-PIRI & FENNEL

4 oz. squid rings 2 tbsp. olive oil
3 tbsp. Piri-Piri Wing & Seafood Sauce
¼ tsp. fennel seeds 2 oz. *julienned fennel
juice from ½ lime salt & pepper to taste
(* julienned is a style of cutting, 2 - 3 inches long & 1/8 inch thick)

1. Heat ½ the olive oil in sauce pan.
2. On high heat, quickly sear squid & fennel seeds for 30 seconds.
3. Remove squid from pan & set aside.
4. Turn heat to low & in the same pan, caramelize fennel (5-10 minutes).
5. Deglaze the pan with Piri-Piri, adjust seasoning with salt & pepper and lime juice.
6. Add squid to reheat (1-2 minutes)

CARIBBEAN TRIBUTE TO THE STAMPEDE
(Mini-Meatballs or Hamburgers)

INGREDIENTS

1 kg. lean ground meat (beef, elk, buffalo…important to have meat as lean as possible)
Cooking oil (Canola or olive to coat bottom of pan or wok)
1 medium yellow onion salt & pepper (to taste)

250 grams fresh pineapple (just tastes better than canned)
2 to 4 oz. coconut rum (or regular rum with dry coconut added at time of cooking)
2 to 4 oz. of Key Lime juice (fancy-smancy, reg. Lime juice will work as well)
½ bottle of Dark Secrets BBQ Sauce (no substitutes allowed or desired)

Method of Preparation / mini-meatballs

  1. Season the ground meat with salt & pepper to taste and mix thoroughly to evenly distribute the salt & pepper.
  2. Take a medium pinch of the meat and roll/form small/mini meatballs…half the size of golf balls, they will cook a lot quicker and remain tender.
  3. Place the “balls” in the fridge while you are preparing the other ingredients.
  4. Medium dice the onions and pineapple (the size of your pinkie fingernail), heat pan, or skillet and add oil.
  5. Add onions and *sweat (*cook until they are tender & gently brown).
  6. Add balls and cook to show colour (should turn a light shade of brown).
  7. Add pineapple, rum, lime juice and stir gently while waiting for the liquid to cook down somewhat…not dry.
  8. Add Dark Secrets BBQ Sauce and stir gently to incorporate all the ingredients.
  9. Serve…enjoy…have fun…

Fun little treats from Fred. The trick here, is the way that the addition of pineapple sets up the taste…another fruit that Dark Secrets works with. Another twist we used this recipe for was to make some very festive hamburgers! You’ll need to add bread crumbs/dust to compensate for the moisture. Cook the onions & pineapple first in a pan, cool & then mix all ingredients in a bowl. Form hamburgers and set aside any excess moisture for brushing on while they grill. Be sure to oil your grill first and let them cook a bit before flipping. We did this for the 2004 Canada Day II celebrations. They were moist, tender & loaded with juicy flavour. No need for more condiments, unless you want a bit more heat by adding Dark Secrets Hot Sauce to the desired number of patties.

CHOCOLATE & CHIPOTLE BISON CHILI CON CARNE March 2 , 05

2 lbs. ground bison (or ground beef) 1 tbsp. olive oil
1 large onion, chopped 4 cloves garlic, peeled & chopped finely
2 tbsp. chili powder 1 tsp. cumin
1 – 28 oz. can diced plum tomatoes 1 – 5 ½ oz. can tomato paste
2 – 10 oz. cans chicken broth 1 tbsp. Chipotle Tabasco Sauce
½ jar Wild Garlic Salsa & Pizza Sauce ¼ tsp. thyme leaves
1 oz. semi-sweet chocolate, such as Lindt, chopped
1 tsp. freshly ground pepper ½ tsp. (or more) chili flakes (optional)
1 ½ cup fresh or frozen corn niblets 1 tsp. salt
1 – 28 oz. can red kidney beans, rinsed well

 

  1. Brown ground bison (or beef) on medium-high heat until well browned.
  2. Siphon off the drippings into a glass measuring cup for later use.
  3. Transfer bison meat to a bowl.
  4. Sauté onions and garlic in oil until transluscent.
  5. Add chili powder and cumin and stir constantly for one minute.
  6. Return browned meat to pan and add tomatoes, tomato paste, chicken broth, Wild Garlic Salsa, tobasco sauce, thyme leaves, chopped chocolate, pepper and chili flakes (if using).
  7. Siphon juice from ground meat (without the fat that has risen to the top) into the meat-tomato mixture. Stir.
  8. Simmer over low heat, uncovered, for 1 ½ hours, Stir frequently.
  9. After 1 ½ hours, add corn and kidney beans and simmer 15 minutes more.
  10. Add salt. Taste and adjust seasonings.
  11. Serve over rice, or with taco chips.
  12. Top with Monterey Jack cheese.

C.J.’s advice: “Chocolate isn’t just for desserts and sweet confections. It also adds depth to savoury foods such as sauces. This chili recipe gets its deep flavour from chocolate and chipotle pepper (smoked jalapenos). This recipe makes a whopping batch, so freeze some for a later use, or better still invite over some friends to devour it with you!”

~ Another great shared recipe from www.savourlife.ca C.J. Katz’s wonderful weekly newsletter for foodies in Saskatchewan. You can go there to link up for a free weekly subscription. Great folks who really care (and share).

CJ’s BISON BACK RIBS January 17, 05

Notes: Bison back ribs are meatier than pork back ribs, but much leaner. Hence, the need to braise them in a slow oven until they are so tender they fall from the bone. Finished on the barbeque with rum-spiked Dark Secrets, you’ll be licking your fingers and gnawing at the bones. How sexy is that?

2 racks (7 ribs each) bison back ribs, or beef back ribs
1 cup red wine 1 10 oz. can beef broth
1 medium cooking onion, peeled & cut into eighths
10-12 cloves garlic, unpeeled 1 – 8” to 10” stem fresh rosemary, broken in two
10 mixed whole peppercorns 1 bay leaf
  1. Along the bone on the underside of each rack, make about 7 “x” patterns. (The sinew along the bone is very tough and the “x’s” help to separate the meat from the bone when the racks are cooked.)
  2. In a large shallow ovenproof pan combine remaining ingredients.
  3. Set bison back ribs on top of the seasoned liquid. Cover with a tight fitting lid or with aluminum foil.
  4. Bake in 250 degrees oven for 5 hours. Do not open lid.
  5. Ribs are cooked when meat begins to fall off the bone.
  6. Remove bison racks from cooking liquid and set aside to cool.
  7. Spray barbeque grill with non-stick cooking spray.
  8. Preheat barbeque to high.
  9. Meanwhile combine ¾ bottle Dark Secrets Gourmet BBQ Sauce with 4 tbsp. dark rum.
  10. Brush both sides with ample amounts of barbeque sauce.
  11. Grill on medium heat on both sides until golden brown and just starting to char.

~ Compliments of CJ Katz in Regina. Be sure to check out her great Saskatchewan online food magazine at www.savourlife.ca it’s always full of new surprises and discoveries.

COOKING TIP – KEEPING TURKEY MOIST April 14, 04

Can't remember where this one came from…it's a perfect way to end an old tea towel's kitchen career on a high note. Pick out your oldest tea towel. Make sure it's been naturally laundered, even though it may not look fresh. Moisten it with water and drape/cover the turkey, or large free-range chicken with it. Each time you check your turkey, using a baster, keep pouring the juice from the pan liberally over the tea towel. It keeps the moisture in for fabulous results. For the last half hour or so, take the towel off to let the bird brown & the skin to ‘do it's thing'. Smells from the kitchen by this time will ensure you have some company in the kitchen. Your tea towel will be nicely browned and as you raise a toast to your faithful tea towel, you can be assured that it has experienced the best tasting adventure of it's long career!

COOKING TIP: PIRI-PIRI, WHIPPING CREAM & GRAND MARNIER March 8 , 05
Simmer five parts whipping cream, four parts Piri-Piri and one part Grand Marnier in a saucepan. Relax, visit with friends in the kitchen, stir once in a while and let the sauce gently thicken. Great for shrimp or chicken. We cook ours in the sauce once it’s ready & then you can serve over a nice pasta or rice. Try creating your own kabobs, then marinating them in the finished sauce and popping them on the grill of roasted in the oven. A nice touch with a salad, or serve as ‘appies’. Not complicated, but the results are tastefully inspiring!

COSA-COSA SHRIMPS ('Hot-Hot Shrimps' ~ Angola)

In Angola, the shrimp are taken fresh from the boats, prepared, cooked & barbecued right on the beach! You'll have to create you own 'beach' atmosphere for this one & send in your photo to our Pepperheads At Play photo contest.

Fresh large shrimp
Sea salt
Fresh limes
Pepperheads Canada Piri-Piri Sauce
Skewers

Admire the shrimp, then clean them.
Let shrimp sit in sea salt & lime juice for ½ to 1 hour
Put shrimps on skewers.
Dip liberally in Piri-Piri Sauce.
BBQ for 3 minutes on each side.
Fall in love. Cook more.

Try this outdoors on a fine warm day as the sun goes down. You will soon be drifting away to a tropical beach and if you are there already, you will never want to leave.

CRAB-STUFFED BAKED CHILES

8 poblano chiles - roasted, peeled & seeded
1 ½ tbsp olive oil
4 large finely chopped onions
3 cloves finely chopped garlic
¼ cup dry white wine
3 cups picked-over crab meat or shredded surimi
1 cup shredded Manchego or Monterey Jack cheese
2 tbsp finely chopped fresh cilantro leaves
salt & pepper to taste
½ cup grated queso fresco (or Parmesan) cheese

Preheat oven to 350 degrees.
Heat olive oil in a non-stick skillet, add onion & garlic and sauté for 5 minutes.
Add crab meat, or surimi (imitation crab meat which is lower in cholestrol) and cook for another 2-3 minutes.
Add white wine & cook until most of the liquid has evaporated.
Stir in Manchego (or Monterey Jack) cheese & cilantro.
Add salt & pepper to taste and allow mixture to cool to room temperature.
Slit chiles lengthwise, place on a non-greased pan & fill with crab mixture.
Pour RELLENO SAUCE (see recipe directly below) over each chile.
Top with grated queso fresco (or Parmesan) cheese.
Bake for 20 minutes, or until lightly browned and bubbly.

Serves 4-6. Works well with rice or pasta. Chilled white wine recommended.

RELLENO SAUCE

2 tbsp butter
2 tbsp flour
½ tsp ground cumin
½ cup milk
salt & pepper to taste

Melt butter in a saucepan, add flour & cook, stirring constantly for 30 seconds.
Add ground cumin and milk, stirring with a whisk until the sauce has thickened and is smooth.
Add salt & pepper to taste.

Use with Crab-Stuffed Baked Chiles (recipe above)

CRANBERRIES FROM HEAVEN September15 , 05

“This is a recipe that my mother gave me years ago, although I have modified it considerably. Dark Secrets #10 has brought new life to an already great recipe, you really must try this as it is a wonderful and welcome departure from the normal fare.”

2 cups cranberries
1 cup sugar
1 cup water

Combine and cook until berries are mostly popped, then add…

¼ cup finely chopped onion
3 tbsp white vinegar
2 tbsp Worchester (Lea & Perrins) sauce
1 tsp salt
a tsp paprika
1 tsp Mexican chili
¼ tsp cinnamon
¼ tsp pepper
½ tsp Dark Secrets Hot Sauce

Cook for 3 minutes and jar. Makes 1 500ml mason jar, keeps very well!

~ Gord from Canmore is a passionate hot sauce fan and makes his own GORDZ HOT SAUCE for family & friends. He really gets the sense of ‘community’ that we all share and wanted to share this recipe in time for Thanksgiving and Christmas.

DARK SECRETS BBQ COOKING TIPS: ADDING FRUIT revised March 11, 04
The sweet and smoky flavours of Dark Secrets Gourmet BBQ Sauce blends very smoothly with a number of natural fruit flavours, making for great Vegetarian cooking options, creating Caribbean style dishes with tropical fruits