UCalgary is keeping the Stampede spirit strong

As a partner with the Calgary Stampede, UCalgary is proud to help the Stampede spirit shine brightly.   

Stampede cooking with UCalgary Alumni

Bring the Stampede celebration home with these Stampede-themed dishes. Join UCalgary alumna Ching Li, BA’03, from the Cookbook Co. Cooks kitchen in Calgary as she prepares dishes inspired by The Snackerator.

The Snackerator is an online Stampede snack generator created by UCalgary alumna, Julia Williams and her collaborator Mason Hastie. Check it out if you really want to get creative with your Stampede-inspired meals.

Get the recipes

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.

Tater Tot Waffle Breakfast Sammies

Mah Ho (or Galloping Horses)


Stampede-themed webinars with UCalgary experts

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Up Close and Personal With Stampede Horses

Hear about the research and scientific expertise that goes into caring for horses at the Stampede, as well as personal stories about what these magnificent animals are capable of — and how. 

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Canadian Agriculture Roots: A Look Back at the Last 140 Years in Canada

Take a journey with us as we get back to our roots. What was Canadian agriculture like and how has it changed over the past 140 years? You will also enjoy a Bannock cooking demonstration. 


Celebrate Stampede like Rex

In 2020, Rex got a little help from his friends at the Calgary Stampede, Calgary Flames, and SAIT to celebrate Stampede at UCalgary!

Yahoo from UCalgary

Whether you’re donning western duds, getting together with friends for pancakes or volunteering in your community, show your Stampede spirit!

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The Galileo Educational Network, within the Werklund School of Education, developed a website to educate people on the long-standing and important history of the Treaty Seven Nations at the Stampede.

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