I’ll be doing an ALL PORK! dinner at The Depanneur on Saturday February 18th, at 7:30 pm. 3 starters, 3 mains and 3 Deserts, all made with our favorite animal the noble pig.
Tickets are $40, and seating is very limited. More Details here
First Course – Pork Cheek 3 ways:
Served on mixed bitter greens with a home made smoked apple balsamic drizzle
Braised Pork Cheek
Guanciale Carbonarra on an edible spiced Chinese soup spoon
Guanciale Brushetta on brioche
Second Course – Pork Sliders 3 ways:
Served with Slaw and Mac ‘n Cheese
BBQ Competition Style
North Carolina (vinegary)
South Carolina (mustard)
Third Course – Bacon Dessert Trio:
Candied Bacon Cheese Cake Ice Cream
Pig candy with chocolate
I almost never use 100% beef when I make meatballs, chili, any kind of red sauce, or any recipe that calls for ground meat. I generally believe in the 3-2-1 rule.. 3 parts beef or veal, 2 parts pork and 1 part lamb, in the spring when the local ontario lamb (spring lamb) is less gamey I use lamb as my 2 part. I like to pick out my cuts and have the butcher grind them up for me, however it’s sometimes hard to get the butcher to grind me a small amount if I’m just making a simple week night dish for myself or for 2. I stumbled upon this as my local grocery store Fiesta Farms today.. A mix of veal, pork and beef! and in a small quantity. Dirty rice ahoy!
Ok.. so it’s not really a bbq thing, but it is pork.. and pork is so much fun to bbq. I cant wait to pick a set of these up, they’ll match my Tattoo
Yet another post about bacon.. I really do love all things bacon.
It was rainy and I was hungover… I thought to myself, how do i make ribs with the smallest amount of effort? Ribs should never be boiled and should never be cooked above 250f.. Fish basket rotisserie attachment to the rescue! I took the membranes off put on a dash of liquid smoke & ballpark mustard and sprinkled with some rub and threw them on the spinner for the afternoon! Ribs were nice and tender although I think this is the first time i’ve cooked ribs on my gasser in a few years and I did miss the smokey flavor of applewood and charcoal. Not bad for hungover ribs though!
This is my version of one of my Favorite Pit master’s (Steven Raichlen) Chocolate & Coffee Rubs. Mines got a slightly different method and is formulated to pair with a hearty wine or strong ale. Recipe after the jump
Continue reading Cocoa Coffee Rubbed Pork Tenderloin Medallians
I love making HUGE sandwiches to share.. this sandwich features elk meat, berkshire bacon and cumin infused cheese, with a touch of nuts and olive oil.
Continue reading Now that’s a sandwich!
Wow… Stumbled upon this site, some very interesting recipes and ideas there, if you are feeling you need a bit of inspiration with leftover “Offal” ingredients.
Looking forward to my first all night cook of the year where the
temperature does not drop below the 0 mark, we had a gorgeous day here
today in the double digits (15c) or about 60f for you yanks reading.
i’ll post some pics of my pulled pork and pulled beef sometime on
monday, as i think i’ll have the Meat Sweats tomorrow night.