Summer is officially here! Kick off the new season with this delicious menu which features new takes on barbecue classics
Our Chicken Burgers with Mango Mayonnaise are full of tropical flavours. Moist chicken patties are seasoned with ketchup, lemon peel, cumin, cinnamon, and dotted with raisins for a touch of sweetness. Our burgers are complemented with our Mango Mayonnaise, which features fresh mango and lime.
Our Selkirk Beans are a hefty, spicy side dish. Romano beans are simmered in a thick sauce made with beer, molasses, ketchup, canned green chillies and chipotle peppers, and crumbled bacon. This recipe can be made ahead to allow the flavours to deepen.
For dessert, our Grilled Banana Splits are a definite crowd-pleaser. Grilling the bananas allows the natural sugars of the banana to caramelize, creating a special treat. The bananas are served with vanilla ice cream, fresh strawberries, and topped with our chocolatey Peanut Butter Ganache.
CHICKEN BURGERS WITH MANGO MAYONNAISE
1 lb (0.5 kg) ground chicken
1 cup (250 mL) fresh bread crumbs
1/2 cup (125 mL) finely chopped onion
1/3 cup (75 mL) ketchup
1/4 cup (50 mL) chopped raisins
1 tsp (5 mL) grated lemon peel
3/4 tsp (3 mL) cumin
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 clove garlic, crushed
4 hamburger buns
4 lettuce leaves
Mango Mayonnaise (recipe follows)
Combine the first 11 ingredients (chicken through garlic). Shape mixture into 4 patties. Grill patties over medium heat on a natural gas barbecue until completely cooked. Serve in buns with lettuce, mango and Mango Mayonnaise. Serves 4.
1/2 cup (125 mL) finely chopped peeled mango
1/3 cup (75 mL) mayonnaise
2 tsp (10 mL) fresh lime juice
1/4 tsp (1 mL) grated lime peel
In a small bowl, combine mango, mayonnaise, lime juice and lime peel until blended. Cover and refrigerate until serving. Makes 2/3 cup (150 mL).
1 tbsp (15 mL) oil
1/2 cup (125 mL) finely chopped onion
2 cloves garlic, finely chopped
1 tbsp (15 mL) chili powder
2 cans (19 oz/540 mL each) Romano beans, rinsed and drained
1 can (355 mL) beer
1 small can diced green chillies
1/2 cup (125 mL) crumbled cooked bacon
1/3 cup (75 mL) fancy molasses
1/4 cup (50 mL) ketchup
1 tbsp (15 mL) chopped canned chipotle peppers in adobo sauce, optional
1/2 tsp (2 mL) salt
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute for 2 minutes. Add chilli powder and saute until fragrant, about 1 minute. Add remaining ingredients (beans through salt) and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40 minutes. Uncover and continue cooking, stirring occasionally, for 15 minutes or until slightly thickened. Serves 6 to 8.
GRILLED BANANA SPLITS
4 unpeeled bananas
4 tsp canola oil
1 cup sliced strawberries
Vanilla ice cream
Peanut Butter Ganache (recipe follows)
Preheat natural gas barbecue on high heat for 10 to 15 minutes. Cut each banana in half lengthwise. Do not remove the peel. Brush cut side of each banana half with 1/2 tsp oil. Grill banana halves, cut side down, until warmed and grill-marked, about 2 to 3 minutes. Remove from heat. When cool enough to handle, remove and discard peels from banana halves. To serve, place 2 banana halves, 1/4 cup strawberries and ice cream into each of 4 bowls. Top each serving with Peanut Butter Ganache. Serves 4.
Peanut Butter Ganache
2 cups semi-sweet chocolate chips
1 cup whipping cream
1/2 cup smooth peanut butter
1 tsp vanilla
Combine all ingredients in a medium stainless steel bowl. Set bowl over a saucepan of simmering water. Do not allow water to touch the bowl. Cook, stirring frequently until chocolate chips are melted and the mixture is smooth. Serve warm with ice cream. May be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat. Makes about 2 1/2 cups.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email email@example.com or chat with us live online at ATCOBlueFlameKitchen.com.