Tag: Bacon Day 2013

Bacon Day #3 Winner – Bacon Wrapped Dates

Posted on by Sharman

Time to announce our next winner headed to Lux’s 4th Annual Bacon Day Dinner on Saturday August 31. This simple bacon appetizer is a Spanish-inspired recipe from Michael. With only three ingredients I whipped this sweet and savoury treat up in 15 minutes using Irving Farms fabulous dry-cured side bacon.

Congrats to Michael who will be joining me for a three-course family-style dinner on Saturday. The chefs at Lux would love to see this year’s Bacon Day Dinner sell out and raise as much money as possible for YESS; if you are in town buy yourself a ticket and join me for what is sure to be a fine-swine dinner. Tickets still available at https://baconday2013.eventbrite.ca/

 

Bacon Wrapped Dates

Ingredients

16 pitted dates

8 pieces of Irving Farms Bacon, cut in half

8 tsp goat cheese

 

Directions

  1. Preheat over to 400 degrees F and line a baking sheet with parchment paper
  2. Place ½ tsp of goat cheese in the date; it is ok to have some of the cheese showing.
  3. Wrap each date with half a bacon slice and lay the overlapping bacon end side down on the baking sheet.
  4. Bake for 5 minutes, flip over and bake for 5 minutes more. Remove from oven allowing to cool slightly as cheese will be very hot. Best served warm – enjoy!

Bacon Day #2 Recipe Winner – Bacon-Mango wrapped Pork Tenderloin

Posted on by Sharman
Bacon-mango wrapped pork tenderloin

The countdown to Bacon Day at Lux Steakhouse & Bar is on and its time to announce our second winner of the week. Jason (an English customer of Irving Farms) dropped off a recipe he claims he has had marriage proposals from. I tried this pig wrapped in pig dish out on two of my male friends who enjoyed this sweet yet savoury dish.

Congrats to Jason on winning a ticket to Lux’s Bacon Day dinner this Saturday, I look forward to over-indulging in all things bacon flavoured with you on Saturday. Tickets for Bacon Day are still available, so call Lux at (780) 424-0400 or click here for tickets

Bacon-Mango wrapped Pork Tenderloin

Ingredients

1 pork tenderloin

1 mango – sliced

6 slices of Irving Farms side bacon

Marinade:

Beer (1 bottle – brown ale or red would work best, * Sharman substituted with gluten free cider)

3 cloves of crushed garlic

2 tsp fresh chopped ginger

1 tsp Cumin seeds

1 tbsp Coriander seeds

Coarse Sea Salt

Mixed Peppercorns

Allspice

 

Directions:

  1. Crush spices together in a mortar and pestle. Mix with beer
  2. Tenderize the tenderloin with a fork  every inch or so on all sides. Place in ziplock bag or Tupperware container and cover with marinade. Let marinate in fridge for up to 12 hours.
    * The longer you allow the pork tenderloin to marinate, the more flavorful, moist, and tender it will be after cooking. Avoid marinating it past 12 hours or so, however, since over-marinated meat can actually become tougher.
  3. preheat oven to 400 degrees F. In a roasting pan or oven-proof skillet lay out six slices of bacon (run at an angle ////// rather than straight up and down). lay some of the mango slices on top of the bacon at right angles to the bacon \\\\\\.
  4. Lay the tenderloin on the mango and cover the top of the tenderloin with remaining mango. Start to wrap the bacon over the top of the tenderloin, using cloves to pin the ends of each bacon piece to the loin. Be sure to cover all of the loin so you have a bacon ‘ball’ stitched with cloves. BUT don’t multi layer the bacon, we just want one layer.
  5. Roast in the oven for up to an hour depending on the thickness of your loin, turn it over and baste every 10 minutes with the marinade. Should be ready just before the bacon starts getting too crispy.
  6. Using a meat thermometer, remove from oven when tenderloin reaches 155 degrees. (approximately 30 minutes) Let rest for ten minutes, slice and serve!

Bacon & Pea Risotto Recipe

Posted on by Sharman

There is only a few more days until Bacon Day 2013 at Lux Restaurant & bar so its time to announce the winners of Passion For Pork’s International Bacon Day recipe contest. Each day this week I will share a recipe from a bacon-loving home cook who dropped off an entry to Nicola and Alan Irving at one of their Irving Farms farmer’s market booths this month.

Last night I tested out Jill Burton’s Bacon & Pea risotto to rave reviews (from my friends Michelle and Heather). Congrats to Jill on winning a ticket to Lux’s 4 annual Bacon Day Dinner with me on Saturday night.

Chef Paul Shufelt and his band of merry chefs are sure to be serving up a family-style bacon dinner of epic pork proportions. If you would like to join me – tickets are still available. If you are in town over the long weekend you will not want to miss this dinner. Click here for ticket information.

Pea & Bacon Risotto

Bacon & Pea Risotto

Ingredients:

8 slices Irving Farms bacon
2 cups peas (thawed if using frozen)
2 tablespoons canola oil
1 small onion, minced
2 cups arborio rice
1/2 cup dry white wine
7 cups simmering chicken stock
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 sprigs of fresh dill

Directions:

  1. Preheat oven to 400 degree F. Line a baking sheet with tinfoil and space slices of bacon on top. Bake for 8-10 minutes until cooked. Drain the bacon on paper towel and chop into small pieces; reserve remaining bacon fat.
  2. In a blender, food processor or hand mixer, puree 1 cup of the peas in 1 cup of water.
  3. In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
  4. Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente, approximately 25 minutes.
  5. Add the pea puree, the remaining peas and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir cheese, 1 tbsp of bacon fat, lemon juice and dill. Season with salt and pepper.