STAFF SUPPER / HEART & SOUL COOKBOOK

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Both RDBID and the RWBID are gratified that their initiatives continue to help their community and are delighted that their  combined efforts are being recognized with the IDA Downtown Achievement Award of Excellence under the category “Leadership Development” which focuses on leadership skills, strategic planning, board leadership and external relationship building.

Staff Supper was an initiative that ran for seven weeks between April and June 2020 in an effort to support food and beverage employees in Regina who had been laid off or experienced financial hardship due to Covid-19. For five dollars, employees could order a special meal from a selected restaurant for delivery or pick up, then gather virtually online where they could check in and talk with one another.

Rather than opting for a standard wrap up report once Staff Supper ended its well received run, chefs and business owners were asked to provide thoughts from early in the pandemic, as well as a recipe or two. The result was Heart & Soul, Recipes and Reflections from Staff Supper, a 40-page cookbook.

BONUS RECIPES

Competition BBQ Chicken Thighs   Rob Reinhardt — Prairie Smoke & Spice BBQ

INGREDIENTS

12 bone-in chicken thighs

1/2 lb unsalted butter, cut into 8 thin strips

Sweet & Savory Spice Rub:

3 Tbsp brown sugar

1 Tbsp white sugar

1 Tbsp kosher salt

1 tsp paprika

1 tsp chili powder

1 tsp fresh ground pepper

3 tsp granulated onion

1 tsp granulated garlic

1/4 tsp cayenne pepper

Sauce:

1 cup Kansas City-style BBQ Sauce

1/4 cup honey

2 Tbsp maple syrup

4 tsp apple cider vinegar

METHOD

  1. Preheat grill or smoker to 250F, set up for indirect heat.
  2. Blend spice rub and set aside.
  3. Trim excess fat off chicken thighs
  4. Sprinkle spice rub on bottom of chicken thighs, aim for 50% coverage of the meat. Turn chicken thighs over and apply the spice rub to the skin.
  5. Place chicken thighs on cooking grate inside grill. Cook or smoke for 1 hour.
  6. After 45 minutes, place butter into a 9”x9” pan, and place pan into grill so the butter melts.
  7. Remove the chicken thighs and place them into the pans with melted butter. Wrap pan tightly with aluminum foil.
  8. Continue cooking chicken, wrapped in a foil pan, for 1 more hour at 250F.
  9. While chicken is cooking, prepare sauce: whisk all sauce ingredients in a saucepan. Warm sauce, but do not boil. Sauce should be warm for applying to chicken.
  10. After the thighs have braised in butter for an hour, remove the chicken from the pans. Dip each thigh in the warm BBQ sauce and place back of the cooking grate inside the grill.   
  11. Cook for 5 more minutes to allow the sauce to dry a bit and adhere to the chicken.
  12. Remove chicken from grill and serve.

Corned Beef Omelet   Judith Veresuk — Regina Downtown

INGREDIENTS

6 eggs

1 tbsp corn starch

1 can corned beef

Oil

  1. Whisk 6 eggs in a bowl.
  2. Add corn starch to eggs, whisk together
  3. Add one can of corn of corned beef to the egg mixture and use a fork to break apart the corned beef. You should end up with a slightly lumpy consistency.
  4. Heat oil in a small frying pan. The oil should coat the bottom of the pan.
  5. When hot, add one ladle of the corned beef mixture. It should look like a pancake. Flip over when cooked through. Add more oil if needed.
  6. Remove from heat and serve.

Notes:

  • Yield: about 5–6 omelet patties
  • I don’t add salt because the corned beef is already salty.  
  • You can also add sautéed onion and/or potato to the omelet for added flavours.
  • Serve with plain, white rice and ketchup.
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