ATCO Blue Flame Kitchen: End-of-summer appetizers

ATCO Blue Flame Kitchen: End-of-summer appetizers

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Like many Albertans, we are trying to soak in every last bit of summer as the season draws to a close. Give it a proper sendoff with these delicious appetizers at your next backyard cookout.


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Our Cajun Shrimp with Remoulade Sauce may sound fancy but is very simple to make. Jumbo shrimp are marinated in Cajun seasoning and lemon zest before being grilled (or cooked on the stove) and served with homemade Remoulade Sauce, a zesty mixture of mayonnaise, ketchup, green onion, celery, parsley, Dijon mustard, lemon juice, and Cajun seasoning.

Seasoned with a flavourful mixture of chili powder, smoked paprika, cayenne pepper, cumin, garlic, and onion, our Chicken Wing Lollipops are a definite crowd-pleaser served hot and fresh from the grill. Our cool, creamy, and tangy Buttermilk Blue Cheese Dip is the perfect foil for these spicy lollipops. Don’t forget the carrot and celery sticks for the full “pub food” experience.


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2 tbsp extra-virgin olive oil

1 tbsp Cajun seasoning

1 tsp grated lemon peel

1 lb (0.5 kg) frozen jumbo shrimp, thawed, peeled and deveined

Remoulade Sauce (recipe follows)

Combine oil, Cajun seasoning and lemon peel in a heavy zip-lock plastic bag. Add shrimp and squeeze bag to coat shrimp with seasoning mixture; seal bag. Let stand 20 to 30 minutes.

Preheat natural gas barbecue on medium heat for 10 to 15 minutes. Meanwhile, remove shrimp from bag; discard seasoning mixture. Grill shrimp directly on grid, on a grill topper or in a grill wok over medium heat on natural gas barbecue until shrimp are pink and opaque, about 4 minutes per side.

Serve with Remoulade Sauce.

Tip: Commercial Cajun seasonings vary from brand to brand. It may be necessary to adjust the amount used in these recipes. Yield: Serves 6


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Remoulade sauce

1/2 cup mayonnaise

2 tbsp ketchup

2 tbsp finely chopped green onion

2 tbsp finely chopped celery

1 tbsp chopped fresh parsley

1 tbsp Dijon mustard

2 tsp fresh lemon juice

1/2 tsp Cajun seasoning

Yield: Makes 1 cup.

Combine all ingredients in a small bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.


24 chicken wing drumettes (about 3 lb/1.5 kg)

1 tbsp canola oil

1/2 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1/4 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp freshly ground pepper

1/2 tsp salt

Buttermilk Blue Cheese Dip (recipe follows)

For each drumette, use a paring knife to cut meat all around the bone at narrow end. Push meat from cut end down bone, pulling it inside out over meat at wide end to form a lollipop. Scrape the exposed bone with paring knife, removing and discarding any excess meat or fat. If desired, use a sharp knife to cut off and discard end of bone at narrow end.


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Combine oil, chili powder, paprika, cayenne pepper, cumin, garlic powder, onion powder and pepper in a large heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with mixture. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.

Preheat natural gas barbecue on medium heat for 10 to 15 minutes.

Meanwhile, remove chicken from oil mixture; discard oil mixture. If any meat has flipped back on any of drumettes, pull meat so it is inside out again. Sprinkle chicken with salt. Place chicken on a grill topper or directly on barbecue grid on natural gas barbecue. Grill chicken over medium heat, turning occasionally until chicken is cooked through, about 25 to 30 minutes.

Serve with Buttermilk Blue Cheese Dip. Yield: Makes 24

Buttermilk Blue Cheese Dip

1/3 cup buttermilk

1/3 cup sour cream

1/4 cup mayonnaise

1 tbsp white wine vinegar

1/4 tsp Worcestershire sauce

1/4 tsp freshly ground pepper

1 cup crumbled blue cheese

Yield: Makes about 1 1/2 cups.

Whisk together all ingredients except blue cheese until blended. Stir in blue cheese.

Serve with carrot and celery sticks.



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