calgary Archives - Passion for Pork

Recipe: Breakfast Nachos with Bacon

Posted on January 11, 2017January 13, 2017 by Admin

Who doesn’t love nachos? This hearty and nutritious dish is sure to be enjoyed with family or friends. And well, it’s just perfect any mealtime!

Sweet potatoes are loaded with antioxidants and quite high in Beta Carotene. (a precursor to Vitamin A) They are also prized for being low on the glycemic index meaning they help to slow the release of glucose in the blood. So for anyone wanting to get healthier this year, you should consider adding this delicious root veggie to your meal plan.

What You Need

1-2 Large sweet potatoes
1 Large onion
1 sweet bell pepper
1 zucchini
1/2 package of Alberta pork bacon
2 farm fresh eggs (or more if desired)
1 cup eggs whites (for a lighter version)
small block of quality cheese (I used old white cheddar)
2 tbsp olive oil
salt and pepper to taste
fresh parsley
Salsa

What To Do

Chop veggies (you can use whatever you have on hand) and slice sweet potato into thin slices. Set veggies aside for now and arrange potato slices on parchment paper lined baking sheet as you would nachos. Sprinkle them lightly with olive oil. Bake at 375 F for approximately 20 mins depending on thickness.
While the potatoes are baking, chop bacon and add the veggie mixture to a medium sized fry pan. Sauté for about 10 mins on med heat or until bacon is cooked. Remove and set aside.
Scramble eggs along with egg whites and lightly fry in the same pan used for cooking veggies and bacon. Do not overcook.
Remove the potatoes from the oven while arranging the veggies along with the eggs on to the potatoes. Sprinkle with cheese if desired. Bake again for a couple minutes, enough to melt cheese.
Remove and sprinkle with fresh chopped parsley. Serve with your favourite salsa. Enjoy!

Recipe courtesy: Wildheart Fitness & Nutrition

Recipe: Bacon-Wrapped Pork Tenderloin with Apricot Sauce

Posted on July 6, 2016July 6, 2016 by Admin

Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?

When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)

WHAT YOU NEED

This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above.

THE RUB:

1 tsp paprika

1 tsp dark brown sugar

1/2 tsp chili powder

1/2 tsp fresh ground pepper

1/4 tsp ground allspice

pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt.

MORE PROTEIN:

1/2 package sliced bacon of choice
*I used side bacon.

APRICOT SAUCE:

8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil

HERE’S WHAT TO DO

Mix all the spices for the rub in a small bowl. Set aside.

Preheat barbecue grill to low-medium – medium heat.

Clean and trim off excess connective tissue from tenderloin(s) if needed.

Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.

Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.

Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins.

While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil.

Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky.

Slice the tenderloin and serve immediately with warm apricot sauce.

Pork Month – Celebrate with Sunterra Market

Posted on June 8, 2016June 8, 2016 by Admin

Last Friday, June 3rd I had to go see what all the fuss was about at Sunterra Market here in Calgary. They kicked off pork month serving up some fabulous pork specials on their rooftop patio. Sunterra is offering discounts and specials all of June.

It was smokin’ on the patio as Chef Micah prepared a variety of mouth-watering pork dishes to satisfy anyone’s taste. Customers could enjoy pork shoulder, pulled pork, tenderloin and so much more. The wait staff offered samples of local craft beer and a drink menu with specials that included a bacon caesar.

I ordered the Mexican spiced pork tacos which were to die for! This shoulder was very tender and juicy. The combination of spice with cool sweet fruit was sensational. And I’ll take a topping of fresh fruit salsa with my protein any day!

I also tried the blackberry jalapeño – glazed bacon – wrapped tenderloin skewers. These, I must say were cooked to perfection. The combination of flavours made this one a real treat. A barbecue inspiration this summer perhaps?

Of course when it’s 30 degrees on a patio, how else do you cool off and get that much needed calcium back into the body but with some… GET THIS —> Double smoked whiskey pecan bacon gelato! OMG.

So after all that, including two drinks, my bill was just under $28, which is a steal of a deal if you ask me. Make the effort and go check these guys out, they have some incredible deals on right now and specials all month long. If you #digthepig be sure to take home some delicious Alberta pork for entertaining your family and friends this summer!

Sunterra Market 200 12^th Avenue S.E Calgary, Alberta.

Find a location nearest you: Sunterra Market Locations

Smokin’ Q BBQ Competition – Lynnwood Ranch

Posted on May 16, 2016May 18, 2016 by Admin

This past weekend the hubby and I had the pleasure of attending a Smokin’ Q Barbecue Competition at Lynnwood Ranch – Aldersyde, Alberta. A beautiful ranch style venue situated riverside just minutes south of Calgary.

This is their 2nd annual event (sat-sun) beginning with a ‘Feast and Frolic’ on Saturday evening where folks get to vote for their favourite competitor then devour a sensational southern style meal prepared at the ranch kitchen followed by dancing, live entertainment and a cash bar.

It wasn’t long after we arrived, the room was buzzing with chatter and I’m guessing there must have been at least 300 people in attendance to this sold out event.

At our table, we were greeted with a display of masterfully assembled appetizers by some very talented pit masters whom travelled from BC and all over Alberta and Saskatchewan to compete in the event. Voting for my favourite was not easy, each tasty bite offered a unique and distinct flavour. Admittedly, I quickly learned there are more levels to smoking than I’d experienced before.

The smell of smoke and bbq was everywhere and lucky for us, we were chosen first up for dinner! We filled our plates while chefs carved up some tender and juicy protein which consisted of tender AAA applewood smoked brisket along with our very own Alberta pork in the form of sweet and savoury baby back ribs (To which I happily helped myself to two!)

Sides were house made caesar salad, a delicious blend of roasted pepper medley baked beans, sweet grilled corn on the cob, perfectly roasted savoury carrots and green beans and country slaw. And I certainly will not forget their loaded mashed potatoes with double – smoked bacon!! Yum!

To tell you the truth, I didn’t even have dessert because there wasn’t all that much room left! BUT rumour has it, the warm apple crumble and ice-cream was pretty darn good!

Sunday was hopping when the family and I showed up early afternoon for the second event – ‘Smokin’ Q‘ Now it was competition time! Crews gave their samples of various categories to the judges while the public sampled some fresh, smoky pork, chicken and beef. Nothing beats a warm summer day with cold drinks, amazing food and the company of others. Just check out this view from the top of the hill…

There were other vendors, attractions and activities such as; hay rides, classic cars, drone demonstrations, 4H club and of course Lynnwood’s very own Ranch BBQ Food Truck serving up some of the best pulled pork around!

Of course the day would not be complete without some recognition and prize money. The competition was fierce and I congratulate all the competitors in this event. A special shout out to Arrowhead North BBQ, as they were this years overall Grand Champion!

For the full list of competitors and their rankings in each category: Event Winners – Smokin Q

Despite a slight case of the meat sweats, I have to say, it was a smokin’ good time had by all. Thanks again to Gus and Wendy Leduc of Lynwood Ranch, I’ll definitely be back again next year!