Albertafoodie

A great simple dish to try . The sauce is a simple soy sauce garlic and honey base. The chicken can be skinned or left on I did half and half. Marinate for a few hours then place on grill line parchment paper so it doesn’t burn on bottom . Cook 350 for 20 min and then baste . Then put in for another 20 baste and then 5 min under burner to give it a little charing. Serve with rice and veggies.

Check out these great sausages made by Northrange Butchers in Alberta - they are a keeper! Soo good grilled on the BBQ!

Two great wines from California I review in this video from Lucky Rock Wine Company

What's easier than grilling a burger? Just make sure to get a good burger made by a reputable butcher (like the ones this guy uses from North Range Craft Butchers in Alberta). Enjoy!

Got a bunch of craft beer hard. ice tea and gin from Trobled Monk Brewery in Red Deer Alberta and sharing my thoughts on some of their products.

Make this amazing roasted chickpea recipe for your next snack. So good!

Looking for a great bulgur salad that's also vegetarian-friendly? Watch this episode on how to make this Turkish style "kisir", or some people in the middle east call Tabouleh. Enjoy!

When was the last time you had liver? Well maybe it's time try it again in a different way. Time to get the grill on and that liver ready!

I taste some of the wines from Portugal from Santos & Seixo which is a family company owned by two families. Alzira dos Santos and Pedro Seixo In 2010 they had their first harvest in Douro and Alentejo, the most emblematic regions in Portugal. Limited productions from the best grape varieties of each region with a careful aging in French oak barrels. Here I review Santos da Casa wines which have their own flavours and character of each terroir, leading us into an experiential journey through the Portuguese vineyards. A White , Rose & Red all great for each occasion food pairing. All impressions on the wine are my own. More info on their wines: http://www.santoseseixo.pt/en/vinhos/...​

This is a traditional Turkish stew made with a lot of vegetables that are in season and usually made in a Guvec - earthen pot used to cook slowly in a wood burning oven. Since we don't have the wood burning oven we will make it in the Instapot so we have a quick meal to eat. This is usually made with lamb or beef but since I had some venison I decided to use that instead. You can always make this a a vegetarian dish with out the meat if you like as well. Enjoy!

Spring BBQ season is here and what better way to get something on the grill like a Bison NY strip loin. Bison is really lean meat and has a lot of protein iron as compared to regular beef. Because it doesn't have much fat content, you need to make sure you don't overcook the meat. Enjoy!

Check out this lineup of Ciders from BC reviewed with tasting notes and pairings suggested by Aydin Odyakmaz from Albertafoodie.com. Woodward Cider co from Kamloops BC Upside Cider from Kelowna BC Summerland Heritage Cider from Summerland BC

This episode I'll be trying three ciders from British Columbia, Canada. They all hail from around the Okanagan regions where Apples have been growing for over a hundred years making some of the finest ciders around. I take three ciders which are family owned business and tell you my take on them. Left Field Cider Co., Howling Moon Craft Cider, and BX Press Cider. Each one has a different taste and profile made for different occasions foods, etc. None of these cider companies have paid me to review their ciders and these are my own opinions. Enjoy the video of some great cider makers.