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Recipe: Cafe Linnea's Cured Pork Chops on Warm Lentils with Canola Oil Emulsion
At Cafe Linnea's recent Taste Alberta, Prairie on the Plate dinner, chef Kelsey Johnson featured a cured pork chop that was an absolute lip smacker. The main course, made with Serben Farms Alberta pork chops, was paired alongside a warm lentil salad with a canola oil emulsion and port caramelized onions. The complete dish was composed of simple flavours, but executed perfectly, and made with high-quality and flavour-packed ingredients. If you love pork chops - this recipe make a classic comfort shine.  
Cured Pork Chops on Warm Lentils with Canola Oil Emulsion Recipe by chef Kelsey Johnson, Cafe Linnea
Pork Chops: 
4 bone out pork chops
50 grams salt
20 grams sugar
  1. Add salt and sugar to 1 litre of water in a large pot and bring to just a boil. Allow brine to cool to room temperature or cooler before adding pork.
  2. Soak pork chops for eight hours in brine.
  3. Remove and pat dry.
  4. Over medium/high heat, sear the pork chop in a cast iron pan on both sides. Preheat oven to 350F, and finish pork chop in the oven to a nice medium, or 145F using a meat thermometer, for maximum juiciness.
Warm Lentils:
2 cups puy lentils
1/2 cup diced carrots
1/2 cup diced parsnips
sachet of black peppercorns, bay leaf
2 tbsp vegetable stock
1 tsp butter
salt and pepper, to taste
  1. Soak lentils overnight in cold water. Drain and rinse the next day.
  2. In a large pot, cover the lentils with an extra inch of water and bring to the simmer with the sachet of peppercorns and bay leaf. Cook until tender but not falling apart. Drain and discard the sachet.
  3. To serve, in a sauté pan, heat some vegetable stock with the diced vegetables and cook for about 2 mins. Season and add the lentils tossing to coat and finish with the butter.
  4. Dress the warm salad with the lentil dressing and adjust your seasoning to taste.
Lentil Dressing:
1/2 cup red wine vinegar
1 tsp Dijon mustard
1 cup canola oil
salt and pepper, to taste
1. In a blender, combine the vinegar and Dijon and slowly stream in the oil to make a nice thick emulsion. Season to taste.
Canola Oil Emulsion:
2 egg yolks
juice of 1 lemon
1 cup cold pressed canola oil
* it's really important to use a good quality, cold pressed canola oil or else you are just making mayonnaise with no character
  1. In a stand mixer fitted with a whisk attachment, blend up the yolks with a tiny splash of the lemon juice.
  2. Slowly start to stream in the canola oil to make a mayonnaise emulsion.
  3. Balance the remainder of the ingredients until its a nice thick consistency and season with salt to finish.
Port Soaked Onions
1 large Spanish onion, cut horizontally into 4 big slices
1/4 cup port wine
1/4 cup pork stock
  1. Sear your onions to very dark on a flat cast iron griddle with no oil or coating.
  2. To serve, place your onions in a large skillet being careful to keep them intact. On medium heat, add the port wine and slowly simmer and reduce. When it is half cooked off, add the pork stock and continue to simmer and reduce while glazing the tops of the onions every so often until your sauce is nice and thick and glossy.
To Assemble:
  1. Scoop the warmed and seasoned lentils onto the base of your plate.
  2. Top with your pork chops and add three nice spoons of your canola oil emulsion around the chop.
  3. Top each chop with the onion segment and a spoon of the sauce. Garnish with some greens if you have them and enjoy!
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Hot Chefs Cool Beats - April 25, 2019
Mark your calendar and secure your ticket; Hot Chefs Cool Beats, proudly sponsored by Alberta Pork, on Thursday, April 25, 2019, is sure to be one of the best culinary events to experience in Edmonton this year.

HOT CHEFS COOL BEATS - THURSDAY APRIL 25, 2019

This year's event will see an incredible crew of Edmonton chefs take over four levels of the Mosaic Centre, allowing guests to get up close and personal at interactive food and beverage stations. With Alberta Pork as the title sponsor, you can expect to sample some of Edmonton's best made charcuterie. Get your groove on with an evening full of DJ-spun beats, feel like a chef at the build your own pizza forno station, and be entertained by live ice carving stations, break dancers, and street performers.

HIGH SCHOOL CULINARY CHALLENGE SCHOLARSHIP

Tickets are $175, with all funds from the event supporting the Canadian Culinary Fund, an Edmonton non-profit which hosts an annual cooking competition called the High School Culinary Challenge (HSCC).   [caption id="attachment_76647" align="aligncenter" width="640"] Chef Peter Keith and chef Paul Shufelt[/caption] All students who participate in the HSCC have the opportunity to apply for a full scholarship to the three-year Cook Journeyman Apprenticeship program at NAIT. The scholarship/mentorship program is designed to recognize the accomplishments of Edmonton-area high school students who have participated in the High School Culinary Challenge and to encourage these students to register in the Cook Apprenticeship Program at NAIT. The event and the cause is near and dear to the heart of Meuwly's chef Peter Keith. "As one of the first scholarship recipients from the Canadian Culinary Fund, I can speak to the incredible opportunity it provides high school students looking towards a culinary career," explains chef Keith. "The program is doing great things for our food scene in Edmonton and is helping put us on the map as a top culinary destination in North America." After a few year hiatus, the event is back, and moving to the Mosiac centre, which is home to chef Paul Shufelt's Workshop Eatery. Chef Simon Smotkowicz, Culinary Federation National President, first asked chef Shufelt to get involved with HSCC about seven years ago. Since then his participation has evolved from taking on and mentoring a student in his kitchen, to joining the committee, to now chairing the committee. Over his time with the group chef Shufelt has come to see the incredible benefits of HSCC to Edmonton's food community. "We are creating connections with our city's next generaion of great chefs, nurturing their development and watching them become a large part of our city's recognition as a premier food destination," explains chef Shufelt. "Being a part of this event allows to not only give back to our community, but also grow this program into something more."

FEATURING CHEFS AND CULINARY PARTNERS FROM CASA 12 DOCE, CAFE LINNEA, EDMONTON CONVENTION CENTRE, DRIFT FOOD TRUCK, EFFIN SEAFOOD, ERNEST'S, HARDWARE GRILL, KANTO 98 ST., MEUWLY'S, XIX NINETEEN, NORTHERN CHICKEN, UNDER THE HIGH WHEEL, WOODWORK, WORKSHOP EATERY, ZINC

Hot Chefs Cool Beats is sure to be a sell out event. Tickets are limited.

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Swine and Dine at London Local March 27, 2019
We are excited to announce that chef Lindsay Porter will be hosting Alberta Pork’s next Swine and Dine dinner at London Localthe British gastropub she co-owns with Evonne Li. Inspired by the last week's International Women's Day, we thought it was time to highlight a strong, creative, female chef, as well as female restaurant co-owners, for our next Swine and Dine dinner. On Wednesday, March 27, 2019, those with a passion for pork can enjoy a four-course menu for $50 featuring Alberta pork from appetizer to dessert. The meal includes one of chef Porter's signature dishes - the London Local Scotch Egg - which we recently scored the recipe for.  Reserve your seat at the table from 5:30 p.m. - 7:30 p.m. by calling (780) 752-2244, emailing chef Lindsay at lindsay@london-local.ca or book online with OpenTable. 

 London Local Swine and Dine Menu:  

 1st Course - The Bacon Waldorf Crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery 

2nd Course - London Local Scotch Egg Alberta Pork wrapped around a soft poached egg served with a “HP” London Local Sauce
3rd Course - Bangers and Mash 
Pork liver and champ potato, bacon lardonsroasted vegetables 

4th Course - Apple Cheddar and Bacon tart Lard infused pastry crust, wine poached apple, English cheddar, cinnamon crumble and caramel sauce 

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