Juno Awards 2016: Roger Mooking's Alberta Love

Roger Mooking's Alberta Love for Juno Awards 2016. Photo by Nikolai Cuthill.
Roger Mooking's Alberta Love for Juno Awards 2016. Photo by Nikolai Cuthill.

Since the 2016 Juno Awards is taking place in Calgary, celebrity chef and Juno Award-winning recording artist Roger Mooking chooses Alberta bison in his main dish for the three-course gala dinner. Here's his recipe for blackened Canadian Rangeland bison tenderloin with chimichurri.

Parmesan fingerlings

1½ tbsp grated Parmesano Grana Padano
1 tsp chopped fresh chives
3 fingerling potatoes

Preheat oven to 350F. Toss fingerlings in olive oil, salt and pepper. Bake in preheated oven for 45 minutes. Let the fingerlings rest at room temperature. Once just cool enough to handle, press the cooked fingerlings with your palm to partially crush them. Sprinkle with Parmesan and chives.  

Charred lemons

1 lemon, halved crosswise

Yield:  2 Servings

Slice lemon in half. Place lemon halves cut side down on hot grill. Grill until charred. Set aside.

Blackening spice

2 tbsp ground black pepper
1 tbsp sweet paprika
1 tsp cayenne pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground thyme
1 tbsp mustard powder

Combine all ingredients and mix together thoroughly. Set aside for steak preparation.



1 cup loosely packed flat leaf parsley
1/2 cup roughly chopped green onion
1/4 cup loosely picked fresh thyme
2 cloves fresh garlic
1/4 cup loosely packed oregano
2 tbsp fresh lime juice
1/4 cup fresh orange juice
1/2 tsp ground black pepper
salt, to taste

Combine all ingredients in a food processor and puree till slightly chunky.


Baby bok choy

5 baby bok choy halves
1 clove garlic, thinly sliced
2 pinches chili flakes
1 tbsp vegetable oil

Yield:  1 Serving

Heat pan over high heat with oil. Add baby bok choy. Once it starts to change colour, add garlic and chili flakes.



6 oz. bison tenderloin
blackening spice

Yield:  1 Serving

Score tenderloin ¼” deep in crosshatch pattern. If using skirt steak, do not score. Sprinkle with salt and add generous amount of blackening spice to both sides and rub into meat. Pan sear over high heat or grill over high heat. Sear or grill until the spice rub blackens and sticks to steak, flip and repeat. Cook until medium rare. Clean pan or grill between batches.