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Grilled Corn

August 15, 2016

Cuisine: Vegan

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients:
Local corn is ready & SO sweet right now! It’s hard to beat the smoky-sweet flavour of fresh corn cooked on a grill. Here’s how we do it...
Instructions:
  1. Pull the husks back from the corn, but leave them attached at the stem.
  2. Remove and discard the silks.
  3. Pull the husks back up around the corn.
  4. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.
  5. Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
Grilled corn is delicious served with flavoured or “compound” butters. Start with the best unsalted butter you can find, add ingredients like chili & lime with fleur de sel, lemon & fresh rosemary with black pepper, sun dried tomato & smoked sea salt. The combinations are endless & are a great way to add some incredible flavour to your corn and other dishes! They also freeze really well if you happen not to use the whole batch at once. Happy Grilling! #eatlocal #shoplocal

Mussels & Clams with White Wine & Grilled Bread

August 09, 2016

This is a perfect way to Saturday. ‪#‎eatlocal‬ ‪#‎bceatlocal‬ ‪#‎drinklocal‬ ‪#‎shoplocal‬ 
Ingredients
  • 1 large shallot, finely chopped
  • 2 garlic cloves, smashed
  • ½ of a medium white onion, finely chopped
  • ¼ cup of Kalala Organic Estate Winery Harmony white wine (or whatever you are drinking)
  • 3 ½ tablespoons unsalted butter, cut into cubes
  • 1 small lemon, cut in quarters
  • 4 ½ pounds fresh clams, scrubbed & cleaned
  • Freshly ground black pepper
  • 3 tablespoons chopped flat-leaf parsley
  • 1 loaf of rustic bread, sliced thick - oiled & grilled
Instructions
  1. Place shallot, onion, garlic, wine & butter in a large heavy pot. Add mussels & clams, cover, and bring to a boil.
  2. Cook, gently shaking pot once or twice, until the shells open, 3-5 minutes (discard any shells that don't open).
  3. Transfer mussels & clams with the broth to a wide, shallow bowl. Squeeze the lemon over the mussels & clams and sprinkle with parsley. Serve immediately with giant chunks of grilled bread for dipping.

BBQ Ranch

August 08, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

BBQ Ranch

Cuisine: BBQ
One of our favorite dressings! Perfect on a chopped veggie salad with some grilled chicken.
Ingredients
  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • 1 Tbsp fresh lime juice
  • 1 tsp white vinegar
  • 1 tsp maple syrup
  • 1 garlic clove, finely minced
  • ½ tsp kosher salt
  • 1/8 tsp black pepper
  • ½ cup your favorite BBQ sauce
Instructions
  1. Combine all the ingredients together and whisk vigorously to combine

Frozen Chocolate Peanut Butter & Banana Pate

August 08, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Frozen Chocolate Peanut Butter & Banana Pate

Recipe Type: Dessert

 

Ingredients
  • 12 ounces semisweet chocolate, chopped into small pieces
  • ¾ cup creamy peanut butter
  • 2 ripe bananas
  • 1 cup whipping cream, whipped to stiff peaks
  • ½ cup roasted salted peanuts, chopped
Instructions
  1. Line an 8 1/2 x 4 1/2 inch loaf pan with waxed paper, leaving overhang on both long sides. Set aside.
  2. Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth. Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
  3. To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick & serve immediately.

Broccoli Cheesy Corn Bread

August 06, 2016

Broccoli Cheesy Corn Bread
Recipe Type: Side Dish

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 cup cottage cheese
  • ¾ cup butter, melted
  • 4 eggs
  • 2 diced jalapeno peppers (optional)
  • 1 cup frozen niblets
  • 1 box Buckeye Corn Bread Mix
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1 large onion, chopped
  • 1 ½ cups shredded Cheddar cheese, divided
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease a 9x13 inch baking dish.
  3. Beat cottage cheese, butter, and eggs in a large bowl.
  4. Stir corn bread mix into butter mixture until just moistened.
  5. Fold in broccoli, niblets, jalapeno, onion & 1 cup Cheddar cheese.
  6. Pour batter into prepared baking dish and sprinkle with remaining ½ cup Cheddar cheese.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
  8. Cool in the baking dish for 10 minutes before slicing and serving warm.

Avocado Fries. You're welcome!

June 21, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
Avocado Fries:
  • 2 cups vegetable oil
  • 2 avocados, halved, seeded, peeled and sliced lengthwise
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs
Chipotle Cream Sauce:
  • 1 cup sour cream
  • 1 tablespoon Olo’s chipotle paste
  • 1 clove garlic, pressed
  • Pinch of salt
Instructions
  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
  2. Heat vegetable oil in a large pot over medium high heat.
  3. Season avocados with salt, to taste.
  4. Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko crumbs, pressing to coat.
  5. Working in batches, add the avocado slices to the hot oil, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side.
  6. Transfer to a paper towel-lined plate.
  7. Serve immediately with chipotle cream sauce.
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