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Swine and Dine at Otto Food & Drink January 31, 2019
Have you been in Swine and Dine withdrawal? Well get ready to kick-start the new year with a healthy dose of Alberta pork. We are excited to announce that Alberta Pork is kicking off our 2019 season of Swine and Dine with chef Steven Furgiuele of Otto Food and Drink in Edmonton. On Thursday, January 31, 2019, chef Furgiuele (who has transitioned his incredible Fuge Meats sausage skills exclusively to Otto) will be sharing his passion for pork with this four-course meal, featuring Stonepost Farms’ Alberta Pork from appetizer to dessert:

Smoked 'Apple Butter' Pork Crostini pink lady apple, pomegranate, arugula, potato sourdough

Cotechino Salsiccia farro, soffritto, preserved lemon, franciacorta

Cena Della Domenica rapini & crotonese salsiccia, smoked tomato-pork sugo, roasted parsnip, hazelnut picada, fresh bread

Zeppole gluten-free fritters, sanguinaccio dolce

  Don't let the Italian terms on the menu confuse you (chef Furgiuele will explain all at dinner). Chef Furgiuele tells us he wanted to share a no-fuss, comfort food menu that will feature a big main-course family-style affair of delicious foods. Tickets are $55 which includes the meal, gratuities and tax. This one is sure to sell out; seating is limited. Swine and Dine at Otto Food & Drink Thursday, January 31, 2019, at 6 pm 11405 95 St, Edmonton, AB T5G 1L3 $55 (including tax and gratuities) Tickets available on eventbrite  
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Recipe: RGE RD's Sausage Rolls In Black Garlic Coulis
Chef Blair Lebsack and his partner and general manager Caitlin Fulton are known for the locally-sourced menu at their restaurant RGE RD, but the inspiration for menu and dish ideas extend far beyond our provincial boundaries. At last year's Christmas in November, chef Lebsack and Caitlin shared their philosophy that eating needs to be fun - inducing this recipe for RGE RD's Sausage Rolls In Black Garlic Coulis. If your new year's resolution involves getting more creative in your kitchen, this recipe is a great way to incorporate a unique ingredient that has gained attention in recent years. Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves which produces wild new flavor compounds responsible for the deep taste of seared meat and fried onions.

What you’ll need…

Sausage Rolls 1 kg apple-sage pork sausage meat, divide evenly into 4 portions 2 sheets puff pastry 10”x15” 1 egg - (for egg wash) Black Garlic Coulis 100g black garlic(about 9-10 cloves) 250 mL vegetable stock 10mL sherry/cider vinegar 2.5 mL lemon juice 30g hemp seeds 10 mL (or to taste) kosher salt 20g shallots 5 mL hot sauce    

Directions:

Line baking sheet with parchment paper. In a bowl, beat 1 egg with 10 mL of water for your egg wash. On lightly floured surface roll out puff pastry to 10”x15” and 1⁄8” thick. Cut into 3 pieces keeping the width, so each 10”x 5”. Prepare 4 sections of 10”x 5”. (reserve remaining store bought for another purpose). Form the sausage meat into a log about 1.5” (3cm) diameter and x 10” long; long enough to fit the width of the pastry. Place just in from edge of puff pastry. Fold long sides over to cover the filling and slightly overlap. Press and seal. Repeat for remaining 3 pieces. Cut the 4 logs of sausage roll into 1” pieces (10/log) for 40 pieces. Place sausage roll pieces on baking sheet, 1” apart. Make sure the seam on each is at the bottom and not showing. Brush tops with egg wash and bake for 15-20 minutes until golden brown in 425F oven. For the black garlic coulis, put all ingredients into a blender and blend until smooth and thickened. Wipe down sides if necessary and re-blend to get proper consistency. Serve sausage rolls warm or at room temperature.  
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Recipe: Chef Michael Olson's Chorizo Manchego Stuffed Dates
Chefs Michael and Anna Olson have been to Spain several times, and the dynamic duo love the tapas culture in Barcelona. With so many quality Spanish ingredients available in supermarkets across , these chorizo manchego cheese stuffed dates are easier to make. The real key in making this tasty morsel is using the Medjool dates – soft, sweet and savory, they’re the perfect container for the cheese, peppers, and chorizo. Visit a local butcher to find smoked paprika flavoured chorizo made from Alberta pork. Makes: 12 Prep Time: 8 minutes Cook Time: 10 minutes

What you’ll need…

12 Medjool dates 12 bite-sized slices of Spanish chorizo salami 2 piquillo peppers (or roasted red peppers), cut into 12 bite-size pieces 2 oz Manchego cheese, cut in 12 bit-sized pieces

Directions:

Pre-heat the oven to 375F (190C) Make a lengthwise slice into each date, remove the pit, and stuff with a piece of chorizo, pepper, and cheese. Stand the dates with the stuffed side upright on an ungreased pie plate and warm in the oven for 8-10 minutes, until the cheese melts but does not leak out.
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