Food

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 2003 [post_author] => 3 [post_date] => 2016-05-19 02:03:05 [post_date_gmt] => 2016-05-19 02:03:05 [post_content] => Haute Dogs A classy take on a classic meal By Robert Michon Whether they’re roasted over a roaring campfire or grilled on a backyard BBQ, hot dogs are a key part of summertime cuisine. But let’s be honest—though they’re cheap and easy to make, hot dogs can also be a little bland. So if you’re getting tired of the same old ketchup/ wiener/bun combo, you may want to spend some time this summer getting to know the gourmet hot dog scene. Edmonton has no shortage of “haute dog” shops to explore, and you just might walk away with your own new trick. - Fat Franks Locations: Capilano, 125-5015-101 Avenue, West Edmonton Mall Food Court & Street Corners Everywhere   Price: $3 to $7 With twenty-one years of service under its belt, Fat Franks is practically an Edmonton institution. Since opening two decades ago, this company has been focused on perfecting the street food experience. Quick, cheap and tasty, these dogs are perfect for eating on the go, whether that means a quick lunch or a late-night snack on Whyte Avenue. Fat Franks is infinitely customizable, offering a number of different types of sausages, buns and premium toppings. After ordering, they hand the reins over to you to mix and match your favourite sauces and garnishes. You’re likely to run out of summer afternoons before you exhaust the possible ingredient combinations that these carts and kiosks have to offer. With gluten-free and vegetarian options available, Fat Franks has something you’ll love no matter what you’re craving on your hot dog. - It’ Dog Location: 8621-109 Street   Price: $7 to $10 Opening early last year, It’ Dog is the youngest of Edmonton’s gourmet hot dog shops. The perfect melding of Korean and American styles, It’ Dog is perhaps the only place in the city where you’ll be reaching for the kimchi instead of the sauerkraut. Whether you order your dog to go or grab a table in their small shop, you’re in for a truly unique experience. Each hot dog is served on a pretzel bun and is piled high with some of the most unconventional toppings you’ve seen on a dog. Bulgogi, shrimp, pineapple and mac and cheese are only a few of the exciting toppings you can choose from. It’ Dog is a good match for any culinary adventurer, but even if you’re just in the mood for something traditional, this shop has something for you. - Pub 1905 Location: 10525 Jasper Ave Price: $9.75 (Includes side) You might want to sit down and order a beer for this one. Pub 1905 focuses on the full restaurant experience, and while they offer a menu loaded with tasty treats, it’s their gourmet dogs that have people talking. Using high-quality fresh ingredients, Pub 1905 offers a variety of creative hot dog variations that are sure to excite your taste buds. You can order your gourmet dog in the classic, vegetarian, spicy or calorie-loaded variety, each time getting a whole new taste experience. Be sure to stop in for a bite the next time you find yourself downtown. - The Dog Location: Summertime Festivals Price: $6 to $10 The Dog’s stand-alone restaurant closed its doors earlier this year, but long-time fans of these one-of-a-kind hot dogs need not worry. The Dog survives in the form of a mobile kitchen, which is expected to hit Edmonton festivals all summer long. Operating in tandem with its sister-restaurant, Sloppy Hoggs Roed Hus, The Dog’s mobile kitchen focuses on delivering the same quality ingredients that made the restaurant such a treat. All of the ingredients, from sausages to sauces, are prepped in-house and are sure to impress. Offering exotic meats, a wide vegan selection and even hot dogs that look suspiciously like dessert, it seems as if nothing is beyond the reach of The Dog’s culinary masterminds. -

Home Made Gourmet Mustard

Making your own gourmet mustard is not only easy, it’s a short, delicious path to BBQ bragging rights. Give this one a try. Honey Brown Mustard Ingredients

• 1/3 cup yellow mustard seeds
• 1/4 cup brown mustard seeds
• 1/2 cup apple cider vinegar
• 1 cup of your favourite beer
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon turmeric

Directions In a small container, mix the yellow and brown mustard seeds with the cider vinegar and 1/2 cup of beer. Cover, and place in refrigerator overnight. The next day, place the soaked seed mixture in a small pot with the remaining 1/2 cup of beer. Add the sugar, honey, salt and turmeric. Bring the mixture to a boil over medium heat, then remove it from the heat, and let it cool. When cooled, pour the mixture into a blender, and blitz it until smooth. Transfer the mustard to a Mason jar, and refrigerate before using. [post_title] => Hot Dogs - Edmonton [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => hot-dogs-edmonton [to_ping] => [pinged] => [post_modified] => 2021-06-02 20:04:01 [post_modified_gmt] => 2021-06-03 02:04:01 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=2003 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [ID] => 0 [filter] => raw [_excerpt] => Haute Dogs A classy take on a classic meal By Robert Michon Whether they’re roasted over a roaring campfire or grilled on a backyard BBQ, hot dogs are a key … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 1999 [post_author] => 3 [post_date] => 2016-05-19 02:01:26 [post_date_gmt] => 2016-05-19 02:01:26 [post_content] => G Is for Gin Make no mistake. It’s gin o’clock somewhere. By Carmen D. Hrynchuk On hot summer days when the mercury rises, gin has a way of going with everything—and in everything. Popsicles? Yes, please. Cocktails? Don’t mind if I do. Marinades and salad dressings? You get the idea. Gin, in all its glorious imaginings, is summer’s perfect pairing. Give these little lovelies a try. Cucumber & Lime Gin-sicles (makes 6 to 8)

• 1 large cucumber, peeled, seeded and chopped
• 1/4 cup freshly squeezed lime juice
• 1 tsp lime zest
• 1/2 cup room-temperature water
• 1/3 cup white sugar
• 2 1/2 oz gin
• 1 1/2 cups tonic water

To a blender, add the chopped cucumber, lime juice, lime zest, water, sugar and gin. Blend until smooth, and then transfer to a pitcher. Add the tonic water, and stir. Pour into popsicle moulds, insert sticks and freeze until solid. Orange & Thyme Gin Salad Dressing

• 1/4 cup gin
• 1/4 cup freshly squeezed orange juice
• 1/2 cup extra-virgin olive oil
• 1 tbsp yellow mustard
• 1/2 tsp sugar
• 1 tsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper

Place all the ingredients in a Mason jar, add the lid and shake until combined. Use immediately, or store in the fridge for up to a week. Beautiful on summer salads or as a glaze for grilled chicken and fish. Lemon & Gin Marinade

• 1/4 cup avocado oil
• 1 oz gin
• 3 tbsp freshly squeezed lemon juice
• Zest of 1 lemon
• 2 tsp fresh oregano, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper
• 2 scallions, chopped

Add all the ingredients to a large, resealable plastic bag, and give them a little mix. Add 2 large chicken breasts, seal the bag (removing as much air as possible) and place in the fridge to marinate for 25 minutes. Also makes a great marinade for shrimp. [caption id="attachment_15907" align="alignright" width="350"] French Tart Cocktail[/caption] The French Tart

• 2 oz gin
• 1 oz elderflower liquor
• 2 oz freshly squeezed pink grapefruit juice
• 1/4 oz freshly squeezed lemon juice
• 1/2 oz rosemary syrup
• Prosecco, chilled
• Sprig of rosemary to garnish

To make the rosemary syrup, simply combine 1/2 cup white sugar, 1/2 cup water and 2 sprigs of fresh rosemary in a small pot, and bring it to a boil. Reduce the heat, let the mixture simmer 5 minutes and then remove it from heat and let it cool. When cool, remove the rosemary, pour the syrup in a Mason jar and store it in the fridge. To a chilled cocktail glass filled with ice, add 2 ounces of gin, 1 ounce elderflower liquor, 2 ounces pink grapefruit juice, 1/4 ounce lemon juice and 1/2 ounce rosemary syrup. Top with chilled prosecco (to taste), and garnish with a sprig of rosemary and a slice of grapefruit. Honey & Sage Gin Fizz

• 1 1/2 oz gin
• 1/2 oz honey-sage syrup (to taste)
• 1/2 oz freshly squeezed lime juice
• club soda (to taste)
• fresh sage to garnish

To make the honey-sage syrup, simply combine 1/2 cup honey, 1/2 cup water and 5 fresh sage leaves in a small pot, and bring it to a boil. Reduce the heat, let the mixture simmer 5 minutes and then remove it from heat and let it cool. When cool, remove the leaves, pour the syrup in a Mason jar and store it in the fridge. To a chilled cocktail glass filled with ice, add 1 1/2 ounces of gin, 1/2 ounce honey-sage syrup, 1/2 ounce lime juice and top with club soda (to taste). Garnish with a fresh sage leaf, and enjoy responsibly. Perfect Pairings Wondering what to garnish your favourite gin cocktail with? Here are some fruit-and-herb combos to try. Watermelon and basil Raspberry and basil Blood orange and rosemary Pomegranate and rosemary Grapefruit and thyme [post_title] => G is for Gin - Ideas and Recipes [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => gin-recipes [to_ping] => [pinged] => [post_modified] => 2023-03-19 17:49:14 [post_modified_gmt] => 2023-03-19 23:49:14 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=1999 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => G Is for Gin Make no mistake. It’s gin o’clock somewhere. By Carmen D. Hrynchuk On hot summer days when the mercury rises, gin has a way of going with … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 1995 [post_author] => 3 [post_date] => 2016-05-19 01:59:14 [post_date_gmt] => 2016-05-19 01:59:14 [post_content] => Get Ready, Grilling & Able It’s finally here—grilling season. And what better way to break in the BBQ than with a few new tricks. Unexpected ones! Grilled lemons, romaine, figs, fennel and carrots. Besides making spectacular side dishes, they’re all equally delicious as leftovers—if you’re lucky enough to have any. Happy grilling. Lemons—Grilling lemons helps release their juices and brings out their sweetness. Squeeze them over grilled salmon, chicken and calamari, or use the juice in any vinaigrette. To grill, simply cut the lemons in half, brush them with grapeseed oil and sprinkle with a little salt and pepper. Next, place them cut-side down on the grill until slightly charred and softened (5 to 10 minutes). Hearts of Romaine—Grilled lettuce may seem like an odd concept, but try it once, and you’ll be a believer. Split the hearts of romaine in half lengthwise, brush with olive oil, sprinkle with salt and pepper and grill for 2 to 3 minutes on each side until slightly charred. Serve them whole with a drizzle of olive oil, a squeeze of grilled lemon and a grating of Parmesan, or chop them up and toss them with your favourite Caesar salad dressing. Add grilled steak or chicken for an unforgettable salad. Carrots—Grilling carrots brings out their sweetness and adds a depth of flavour that not even a roasted carrot has. Grill them whole over medium-high heat for 25 minutes (rotating every 5), or cut them diagonally into medallions, and thread them onto wooden skewers that have been soaked in water. When they are almost cooked, brush them with a salty and sweet soy glaze: equal parts honey and soy sauce with grated ginger and garlic to taste. Delicious. Fennel—Grilled fennel is working its way onto menus everywhere. But don’t wait to go out to enjoy them. Grilling them at home couldn’t be easier. Simply slice off the ferns, cut the fennel in half lengthwise, drizzle with olive oil, sprinkle with salt and pepper and slow grill them over medium-high heat until they’re tender and golden brown (about 12 minutes per side). For a quick dressing, drizzle the tops with a little balsamic vinegar and a sprinkling of salt, or dress them with a squeeze of grilled lemon and a grating of parmesan. Add the leftovers to pasta salad. Figs—If you’re looking for a recipe to impress, grilled figs are a game changer. There’s only one secret to preparing them, and that’s a super hot grill. Too low a temp and they will stick. Simply cut them in half, brush them with grapeseed oil and grill them cut-side down for just over 1 minute. For a fabulous warm salad, toss the figs in a bowl with some feta, arugula and a handful of chopped pistachios. Drizzle with a honey-balsamic vinaigrette. Unforgettable.

Shake It Up

Making a vinaigrette is as easy as shaking a few ingredients in a jar: 1 orange zested and juiced 2 tbsp each of honey, walnut oil and balsamic vinegar, 1/2 tsp of salt and pinch of freshly cracked pepper. Perfect drizzled over grilled figs or brushed on grilled chicken, pork or shrimp [post_title] => Grilling Veggies and Fruit [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => grilling-veggies-fruit [to_ping] => [pinged] => [post_modified] => 2021-05-25 23:03:21 [post_modified_gmt] => 2021-05-26 05:03:21 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=1995 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Get Ready, Grilling & Able It’s finally here—grilling season. And what better way to break in the BBQ than with a few new tricks. Unexpected ones! Grilled lemons, romaine, figs, … ) 1

Models\Post Object ( [_post] => WP_Post Object ( [ID] => 1986 [post_author] => 3 [post_date] => 2016-05-19 01:56:20 [post_date_gmt] => 2016-05-19 01:56:20 [post_content] => Happy Campers

Get fired up for camping season

There’s something about the outdoors that makes everything taste better, and these campfire recipes are the perfect example. Cinnamon and brown sugar biscuits, anyone? How about some grilled portabellas with feta and spinach? There’s even a Nutella latte on the menu. Yup, that’s some happy camping. We hope you’ll think so, too. ___ Brown Bear Biscuits If you take pride in toasting the perfect marshmallow, you’ll love making brown bears. Fun, occasionally competitive, always delicious. Give them a try.

• 1 can of refrigerated
• biscuit dough
• 1 cup brown sugar
• 1/2 cup butter, melted
• in a bowl
• 2 tbsp ground cinnamon

Shake the sugar and cinnamon together in a paper lunch bag, and set aside. Separate the biscuit dough, and hand roll each piece into a snakelike length. Wrap 2 or 3 lengths of dough securely around each roasting stick. Hold the sticks marshmallow-roasting distance over the campfire. Slowly turn the sticks until the biscuits are brown and cooked (8 minutes). Brush the cooked biscuits with lots of melted butter, and then dip them in the cinnamon sugar. ____ ____ Grilled Portabellas with Feta & Spinach Welcome to your new favourite recipe. One bowl, one spoon, lots of delicious.

• 4 large portabella
• mushrooms, stems and
• gills removed
• 8-oz package of frozen
• spinach, thawed and squeezed to remove excess water
• 1/2 cup crumbled feta
• 1/2 cup grated Parmesan
• 1/2 cup ricotta (or softened cream cheese)
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• salt and freshly cracked pepper, to taste
• olive oil

Prepare a grill over a cooking fire. Generously brush the tops of the mushroom caps with olive oil. To a medium bowl, add the spinach, feta, Parmesan, ricotta, garlic and oregano. Mix together with a spoon, have a taste and add salt and pepper to your liking. Spoon the mixture into the prepared portabella caps, and place them on the grill. Let cook slowly until the mushrooms are tender and the cheese is hot and melted. _________ Salted Nutella Latte Coffee purist, look away! There’s nothing but instant espresso and sugar going on here. The perfect start to a sweet evening.

• 1 brewed shot of instant espresso
• 3/4 cup milk
• 1 tbsp Nutella
• 1 tsp maple syrup
• A pinch of sea salt
• Cinnamon or cocoa powder to garnish

Prepare the instant espresso in a cup, and set it aside. To a small pot, add the milk, Nutella, maple syrup and sea salt. Place the pot on a heated camp stove, and stir with a whisk until the mixture is frothy and hot but not quite boiling. Add the milk to the prepared cup of instant espresso, and stir. Sprinkle with a dash of cinnamon or cocoa powder. ______ _____ Sausage & Beans Wieners and beans who? Let’s just say that this will be your new campfire staple. Perfect every time.

• 1 sweet onion, cut into wedges
• 1 red or yellow pepper, cut into wedges
• 3 garlic gloves, crushed
• 6 Italian-style sausages
• (we used 3 hot and 3 herbed)
• 2 cups of cherry or grape tomatoes
• 3 tbsp extra-virgin olive oil
• 4 tbsp balsamic vinegar
• Salt and freshly cracked pepper, to taste
• Springs of fresh thyme or rosemary, to taste
• 1 can of white kidney beans, drained and rinsed
• 1 can of white navy beans, drained and rinsed
• A splash of beer or cider (for deglazing)

Prepare a camping stove or a grill over a cooking fire. To a large cast-iron pan, add the onions, peppers, garlic, sausages and 1 cup of the tomatoes (reserve the 2nd cup). Drizzle in the oil and vinegar, and toss to evenly coat all the ingredients. Add the salt, pepper and herbs, and toss again. Place the pan on the hot grill, and let sizzle and cook for 20 minutes, stirring often. After 20 minutes, remove from the heat, and stir in the beans and the reserved tomatoes. Add a big glug of beer or cider, stir and place back on the grill for 15 to 20 minutes more. Remove from heat, and serve. Delicious with grilled bread or soft buns. _____ _____ S’more Nachos This recipe is as good at home in the oven as it is over a campfire. A definite must-try.

• 1 cup semisweet
• chocolate chips
• 1 cup mini peanut
• butter cups
• 8 large marshmallows, cut in half (or 2 cups of mini marshmallows)
• Graham crackers for scooping

Prepare a grill over a cooking fire. Place the chocolate chips and peanut butter cups in a small cast-iron pan. Arrange the marshmallows on top of the chocolate and peanut butter layer. Place the pan on the grill, and let the S’mores cook until the chocolate is melted and the marshmallows begin to toast. Remove from the fire, and dig in with graham crackers. [post_title] => Camping recipes [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => camping-recipes [to_ping] => [pinged] => [post_modified] => 2021-06-02 20:06:13 [post_modified_gmt] => 2021-06-03 02:06:13 [post_content_filtered] => [post_parent] => 0 [guid] => http://www.summercity.ca/?p=1986 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw ) [_excerpt] => Happy Campers Get fired up for camping season There’s something about the outdoors that makes everything taste better, and these campfire recipes are the perfect example. Cinnamon and brown sugar … ) 1