Katz Creates Recipes for Heinz, Calgary Stampede

CALGARY - Retired ex-CFLer Vince Danielsen donned a bright red apron and took up a spatula and skillet at this month's Calgary Stampede to whip up several recipes created by Regina-based freelance food and wine columnist and cooking instructor CJ Katz. Katz created four recipes for Heinz Canada and the Stampede this year, including Cow-Poke Low Fat Wraps, Ridin' Cowboy Spicy Bean Dip, Heinz Campfire Skillet Supper andTropical Beans. Several of her recipes were available to Stampede goers on the back of collector playing cards. All four recipes will soon be posted on Heinz's web site at www.heinz.com. Danielsen is a spokesperson for Heinz Canada Beans, the official beans of the Calgary Stampede.

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Please note that there will be no August issue of Cookin' with Katz.

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On the Menu this Month

The Chef's Table

• More BBQ Fun! Southwestern Steak Salad

The Wine Cellar

• CJ and Michael's Wine Pick: A Chilean Red

Southwestern Steak Salad

Recently I wrote a feature food article for the Regina Leader-Post on the positive health aspects of bison. In addition to being very lean and low in cholesterol, bison is not susceptible to such diseases as Mad Cow Disease. Michael and I were so taken with the exceptional flavour of bison - it tastes like very well flavoured beef - that we purchased a quarter bison. Over the coming months, you'll probably see some recipes prepared with this delicious meat, but even if bison is not available where you live, beef can easily be substituted.

This wonderful cold salad can be made up entirely ahead of time and assembled just before serving. The marinated roasted red peppers and caramelized onions are delicious on their own as a side dish to any grilled meat. (For a copy of the bison article, e-mail cjkatz@sasktel.net)

Serves 6

Steak

One 2 lb (1 kg) round or flank bison or beef steak

1 chipotle pepper with adobo sauce

1 large clove garlic, quartered

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

½ tsp ground cumin

1 tsp coarsely ground pepper

½ tsp Hungarian paprika

1 tbsp fresh thyme leaves

2 tsp molasses

In small food processor bowl or with mortar and pestle, process all ingredients, except meat to a coarse paste. Pour marinade into large zip-lock bag; add steak and coat thoroughly. Close and marinate in refrigerator overnight.

Preheat barbeque on high heat. Sear meat on both sides until rare to medium-rare. Remove and let stand for at least 10 minutes to allow juices to reabsorb into the meat. If not serving immediately, cover and refrigerate until serving time. At serving time, slice very thinly on the diagonal.

Caramelized Onions

3 large onions, thinly sliced and separated into rings

2 tbsp vegetable oil

2 tbsp unsalted butter

Melt vegetable oil and butter in heat heavy bottomed skillet over low heat. Add onions; cover and sweat 15 minutes. Remove cover and increase heat slightly. Continue to cook onions another 30 minutes or until golden brown. Be careful not to scorch onions. They should still be soft, not crisp. Set aside.

Marinated Roasted Red Peppers

5 large red peppers

4 tbsp finely chopped fresh basil

4 tbsp finely chopped fresh oregano

2 tbsp fresh thyme leaves

1 clove garlic, minced

5 tbsp extra virgin olive oil

2 tbsp red wine vinegar

2 tbsp good quality balsamic vinegar

1/2 tsp salt

1/4 tsp freshly ground pepper

Char peppers on barbeque grill over high heat until black on all sides. Remove to paper bag; seal and steam about 10 minutes. Remove peppers from bag and let cool.

Meanwhile, in a small bowl combine basil, oregano, thyme, garlic, olive oil, red wine vinegar, balsamic vinegar, salt and pepper.

When peppers are cool enough to handle, carefully slice peppers in half lengthwise. Remove stem and core; discard. Cut each half in half again. Peel off blackened skin and discard. Trim each quarter to a neat rectangle; reserve trimmings for another use. Place rectangles charred side up in a single layer on the bottom of a 9"x13" shallow non-metal pan. Top each rectangle with a spoonful of the herb mixture. Place remaining pepper rectangles, charred side up on top of the prepared pepper rectangles. Spoon over the remainder of the herb mixture. Cover with plastic wrap and marinate at room temperature for several hours.

To assemble salad: Scrape herb mixture from red peppers. Place 3 red pepper rectangles, charred side up, so that they overlap slightly on a large serving plate. Top with a large mound of thinly sliced steak; drizzle over 1-2 teaspoons of reserved herb mixture. Top with a small mound of caramelized onions. Serve.

The Wine Cellar

CJ and Michael's Wine Pick

It's too bad that the Sunrise label is so unappealing. It leads one to believe that if the label looks so bad and the price is so cheap, then the wine must be horrible. Not so. Concha y Toro's Sunrise Carménère is quite a rich wine with earthy aromas, cassis, red ripe cherries and plums and lots of freshly ground black pepper. A huge wine made with 100% Carménère grapes, it has a deep rich colour, is well balanced and has lots of character, which makes this wine taste more like one twice the price. A mouthful gives lots of tannins yet a silky texture - and it gets even better as the air gets at it.

Carménère, a grape from the Cabernet family, originated in the Bordeaux region. It was nearly eradicated by phylloxera at the late 19^th century but luckily was brought to phylloxera-free Chile in the 1850s where it grew and thrived. Over the years however it was forgotten only to be rediscovered in 1994. This is definitely a grape variety worth exploring - and some predict it could become Chile's national red grape. Time will tell. In the meantime, enjoy this wine with robustly flavoured grilled red meats and Mexican fare.

Concha y Toro
Sunrise Carménère 2002
Central Valley, Chile
$10.29 (Sask)

Unless otherwise stated, all recipes have been created by CJ Katz.
Photos by CJ Katz
© 2003