brunch Archives - Passion for Pork

Recipe: Bountiful Pork Baskets

Posted on April 20, 2020 by Sharman

Petite in stature and always wearing a heart-warming smile, Calgary’s chef Liana Robberecht has built a reputation as a creative culinary force breaking boundaries, like becoming the Petroleum Club’s first female executive chef, in a male-dominated industry. With her signature pink chef’s uniform and fondness for pigtails, I would argue she is the most fashionable chef in Alberta. While I admire her fashion sense, it is her ability to showcase her admiration and respect for each ingredient, which I witnessed at a farm dinner at Doef’s greenhouse a few years back, that I admire most.

Chef Liana has long been championing products and produce grown and raised by farmers and producers across the province, so of course, she has a serious passion for pork.

We checked in to see what Alberta pork culinary inspiration she has for home cooks spending more time in the kitchen due to the COVID-19 pandemic. Chef Liana happily shared a simple recipe for Bountiful Pork Baskets, which are tested and approved by her safe-physical distancing neighbours, and are the perfect addition for brunch (or dinner for breakfast). Muffin tins aren’t just for bakery items – they also make the perfect vessel for these Bountiful Pork Baskets.

Bountiful Pork Baskets
Yield : 4 portions

What you’ll need…

8 slices of thinly sliced, cooked pork loin
1 cup ground pork
¼ tsp onion powder
¼ tsp garlic powder
1 Tbsp parsley
2 tsp tomato paste
1 tsp oregano
Salt/pepper
¼ tsp smoked Chipolte Tabasco pepper
1/4 cup chopped green onion
1/2 roasted red pepper diced
1/4 cup grated cheddar cheese

Non-stick cooking spray or canola oil (to grease muffin tins)

Directions:

Preheat oven to 350F.
Spray muffin tin with non-stick cooking spray or grease lightly with canola oil
Line four individual tins with two thinly slices of pork loin. Mix remaining ingredients together and divide equally into the four cups.
Bake for 30 minutes. Remove from each cup and serve with your favourite brunch accompaniments such as your choice of eggs or a salad.

Recipe: Peanut Butter, Bacon and Banana Pancakes

Posted on May 11, 2017 by Dan Clapson

You’ve been in a pancake batter slump for awhile now, eh? I hear you! Whenever I want some weekend breakfast inspiration, I look to Yellow Door Bistro inside Hotel Arts. This restaurant is famous for its morning menus and, most notably, their monthly feature pancakes.

This delicious recipe, courtesy of chef Quinn Staple, is an ode to Elvis’ favourite sandwich, peanut butter, banana and bacon. Whip up a batch of these this weekend and I guarantee your family and friends will forever be thankful.

Banana Bacon Pancake Batter

What you’ll need…

1 cup egg whites

½ cup egg yolks

¼ cup melted butter

¼ cup milk

½ cup pureed banana

8 strips of crispy bacon, chopped finely

½ cup sugar

2 cups sifted all purpose flour

2 tbsp baking powder

Pinch of salt

Directions:

Mix egg yolk, milk, banana puree and chopped bacon together.

In a separate bowl milk sugar, flour, baking powder and salt together.

Mix wet ingredients into dry.

Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).

Gently fold egg whites into batter.

Once the egg whites are incorporated pour butter into batter and gently mix.

Grease a large pan with canola oil and heat on medium-high heat.

Pour desired sized pancakes onto the pan.

Once bubbles appear on the edges of the pancakes flip them and cook for another 2 minutes.

Peanut butter caramel sauce

What you’ll need…

1 cup sugar

¼ water

1 cup 35% cream

½ cup peanut butter

2 banana’s small diced

Directions:

Combine sugar and water in a medium pot. Over medium heat cook sugar until the water evaporates and sugar turns to an amber colour.

Remove the caramel from any heat and very carefully pour in cream.

(note: be careful as the caramel will split and expand)

Allow the caramel to cool for 5 minutes. Add peanut butter and mix till smooth. Add diced banana and set aside until ready to serve.

To serve:

Once the pancakes are cooked plate as many pancakes are desired on a plate, pour banana caramel sauce on top and garnish with a crispy piece of bacon.

Local Eats: Brunch at Nineteen Restaurant

Posted on March 26, 2017 by Sharman

Chef Andrew Fung of Nineteen Restaurant recently launched an innovative new brunch menu with everything from elevated morning classics to Asian fusion breakfast bites – and it’s packed with options featuring Alberta pork.

Here are five Alberta pork dishes to try on Chef Andrew Fung‘s new brunch menu at Nineteen Restaurant:

1. Kare Ramen with Pork Belly – $20

Famous for featuring Asian flavours on his lunch and dinner menu, chef Fung doesn’t disappoint on his brunch menu. Those looking for a savoury bite can slurp up the ramen breakfast bowl made with a Nitamago egg, rye noodles, and a sesame green onion salad in a curried coconut cream sauce. And chef Fung doesn’t limit his breakfast pork options to just bacon and sausage, diners can upgrade the bowl with a hearty portion of pork belly.

2. Five Spice Bao Benny – $14

The classic eggs benny takes on an Asian twist at 19 where chef Fung stacks a grilled steamed bao bun with Irvings Farm back bacon, poached eggs, and Béarnaise sauce.

3. AM Charcuterie – $20

Brunch sounds more sophisticated than breakfast, so why not try the morning charcuterie plate? Chef Fung is showcasing a daily selection of cured meats from the Secret Meat Club in Edmonton, served alongside avocado, balsamic marinated peppers, poached eggs, hummus and spicy wonton chips.

4. XIX Big Breakfast – $13

Chef Fung elevates the classic farmer’s breakfast of two eggs with Irvings Farm back bacon, Valbella sausages, and potato hash.

5. Chevre Scamble – $16

Alberta pork is just the accompaniment on the chèvre scramble, but the dish is not to be overlooked. The generous portion of chèvre, which is accompanied by Four Whistle Farm eggs, pecorino and a tomato-bacon jam, is the real star on this elevated breakfast scramble.

Brunch is available at both Nineteen Restaurant locations in Terwillegar in southwest Edmonton as well as St. Albert.

Sunday Brunch at Dogwood Cafe – Riverside

Posted on January 8, 2017 by Sharman

While many locally owned restaurants took a break on New Year’s Day, Chef Stuart Whyte was hard at work serving up his Mexican brunch menu at the new Dogwood Cafe location from the Culina Family at Riverside Golf Course.

Riverside is a great location to slap on the cross-country skis and work up an appetite. Dogwood at Riverside is ideal for a post ski bite, but also a great option for those who roll out of bed on a Sunday and can appreciate that the brunch is available from 9 a.m. – 3 p.m.

Each of the dishes feature a flavour boost from Chef Whyte’s own Original Redhead Condiments – a line of hot sauces, mustards and other treats like the jalapeño leek 4 week fermentation.

I opted for the Desayuno Ranchero (Rancher’s Breakfast) for $15. Diners have a choice between chorizo or bacon, which is paired with two fried eggs, chilaquiles (fried corn tortillas), rice and potato sourdough toast. The chorizo sausage is handmade from local proprietor Steve Furgiuele of Fuge Fine Meats who uses locally sourced Alberta pork.

The chorizo and bacon are also options on the Huevos Benedictinos Rojas (red eggs Benedict) for $15. The meat is sandwiched between potato sourdough toast and a poached egg, and topped with red hollandaise. The dish comes with refried beans and potato croquetas (which may be the best tater tots you will ever have).

If you love meat and potatoes – be a kid again and order a plate of croquetas. The gourmet tater tots can topped with Fuge’s chorizo sausage.

Dogwood Cafe at Riverside is a casual spot that offers lots of free parking and great views of people skiing as you enjoy a spicy and flavour-filled brunch. Chef Stuart Whyte offers a unique menu featuring some great Alberta pork; visit him on on Sunday’s from 9 a.m. – 3 p.m.