UCalgary is keeping the Stampede spirit strong

Ingredients

Waffles and Toppings

1 bag of Tater Tots (thawed)
Salt and Pepper
Eggs (1 per serving)
1 cup grated cheese 
Chives or cilantro for garnish

Maple Glazed Bacon

6 strips of bacon
3 tbsp maple syrup
1 tsp brown sugar

Instructions

Arrange tater tots evenly across entire surface of waffle iron. Sprinkle with salt and pepper.

Press down the lid (use lid lock if you have one) and cook waffle until golden brown and can be lifted out of the waffle iron.

In a large skillet over medium-high heat, cook bacon in batches until it is browned but not crisp. Drain on paper towels and set aside.

Mix maple syrup and brown sugar in a bowl. Return bacon to the skillet, brush with the glaze, and turn. Cook glazed side down for 2 minutes over low heat. Glaze, turn, and cook for an additional 2 minutes over low heat. Repeat until all of the glaze is used and serve immediately.

Top waffle with fried egg, cheese and maple bacon! (or any toppings of your choice) and you’ll forget all about the pancake breakfasts you’re missing out on this year.

This Thai inspired pineapple and pork dish is called Mah Ho, which translates to Galloping Horses. Cook up this refined Stampede celebration meal with a western name. The pork mixture can also be used as a great topping for our tater tot waffles!

Serves 8-10

Ingredients

2 tbsp peanut oil (or vegetable oil)
1 clove garlic, crushed
1 small onion, finely chopped
¾ lb ground pork
3 tbsp roasted peanuts, ground (optional)
3 tbsp brown sugar
Salt and Pepper to taste
1 fresh pineapple
3 dried red chilli, crumbled
Cilantro for garnish

Instructions

Heat oil in a large frying pan, add garlic and onion and fry until onion turns translucent and soft. Add ground pork and fry until pork is no longer pink. Add roasted peanuts, sugar, salt and pepper. Reduce heat to low and simmer mixture until pork is cooked through and the mixture is thick and dryish – about 10-15 minutes. Remove from heat.

Cut pineapple. Arrange pineapple pieces on a serving platter. Carefully spoon the mixture onto each piece of pineapple. Garnish with crumbled chilli and cilantro. Serve at once.