lard Archives - Passion for Pork

Swine and Dine at Say Uncle – July 16, 2019

Posted on July 8, 2019July 8, 2019 by Sharman

We are excited to announce that chefs Trevor Moan and Chef Andrew Cowan of Say Uncle are hosting the next Alberta Pork Swine and Dine dinner. Say Uncle, which recently opened downtown Edmonton on 104 street, is the love child of the owners of Northern Chicken and Sandwich & Sons.

FIVE COURSES FOR $50 – INCLUDING TAX AND GRATUITY

The dinner is scheduled for Tuesday July 16 at 6:30 pm and seating is limited to 30. Considering how great the price is, and once you see how salivary that menu sounds, we know this event is likely to sell out. So, if demand for Say Uncle’s first Swine and Dine is great enough, chefs Cowan and Moan said they will open up the Wednesday July 17 and run the same menu on back to back nights.

To reserve call 780.540.5369 or email acowan@sayuncle.ca.

SAY UNCLE’S SWINE AND DINE MENU

FIRST COURSE
Poutine Croquette – Cheese curd mornay, cornmeal crust, potato and AB beef and pork gravy.SECOND COURSE
Daikon (Not) Radish – Robouchon Potato, AB bacon wrapped Daikon Scallop, Pearl Onion and pork belly jam, garlic crumbTHIRD COURSE
Carrot Terrine – Rainbow carrots, parsnip, mustard greens, AB Lard

FOURTH COURSE
Peameal Pork Chop – Peameal Bacon, Farro and AB pulse succotash, broccoli butter cream, maple pickled mustard seeds.

DESSERT
AB Pot De Creme – Bourbon, pork crackling

10184 – 104 STREET • 1.780.540.5369 • HELLO@SAYUNCLE.CA
11AM – 1AM DAILY, CLOSED EARLY ON SUNDAYS

Recap: Swine and Dine at London Local

Posted on April 1, 2019 by Sharman

London Local played host to the latest Swine and Dine in Edmonton on March 27, 2019, and what I loved most, was that chef Lindsay Porter shared a menu that featured components and dishes that are already on her current menu, or coming soon. So often I hear from people who are sad they missed out on the one-off menu event, but this latest Swine and Dine can almost be recreated any night of the week at London Local. I had no idea how much I liked English inspired contemporary food until I visited London Local; the British gastro pub has comfort food classics that has regulars coming back on repeat. I was so happy when chef Lindsay agreed to host a Swine and Dine, reminding Edmonton diners the south Edmonton restaurant has a passion for pork packed menu.

FIRST COURSE

THE BACON WALDORF

Chef Lindsay explained that the Waldorf is a salad that they have been playing with as a feature, and their customers are loving it. For our first Swine and Dine course, chef Lindsay shared a pork-packed Waldorf salad made with crispy bacon and ham with a warm bacon, ham and English mustard dressing served with grapes, apple, chicharron croutons, walnut and celery. While a traditional Waldorf would have a mayo dressing, I appreciated the switch to chef Lindsay’s lighter and savoury warm mustard and bacon dressing.

SECOND COURSE

LONDON LOCAL SCOTCH EGG

The London Local Scotch egg is a signature dish at the restaurant, and chef Lindsay served us the version that was straight off the menu. House ground and seasoned Alberta pork is wrapped around a soft poached egg, battered, fried, and served with house-made HP London Local sauce. The dish is packed with protein which can be enjoyed for breakfast, lunch or dinner. Chef Lindsay shared the recipe, but we think the original is worth the drive to the southeast Edmonton restaurant. She also kept one fryer gluten free for a few Celiacs at the event, and since I so rarely get to indulge in deep-fried items, this dish was my favourite of the night.

THIRD COURSE

BANGERS AND MASH

In 2009, Bangers and mash, also known as sausage and mash, was listed as Britain’s most popular comfort food. The classic as a firm spot on London Local’s menu, and was obvious addition to chef Lindsay’s Swine and Dine menu; however, chef Lindsay wanted to present the it with a twist. While the house-made banger sausages stayed the same, the dish off the regular menu was altered to include bacon lardons, roasted vegetables, and most addictive pillowy mound of pork liver pate infused mashed potatoes.

All of us at the table could not stop talking about the potatoes. When we bestowed our admiration on to chef Lindsay, she shared that she always has pork liver pate and mashed potatoes on the menu, so in theory she could make this magical concoction on request. If this blog recap inspires you to do anything, please go to London Local to request pate mashed potatoes.

DESSERT

APPLE CHEDDAR & BACON TART

For dessert, chef Lindsay served a pork lard infused pastry crust stuffed with wine poached apple, English cheddar, and topped with a cinnamon crumble and bacon fat apple caramel sauce. Chef Lindsay shared that she was testing a new recipe out on us Swine and Diners, as she plans to add a tart to her menu shortly. I couldn’t indulge in this dish, but my fellow Swine and Diners raved about the flaky crust and sweet and savoury combination. Instead, chef Lindsay served the Celiacs in attendance a pork-infused version of their Eton Mess dessert. (I think I could eat bacon apple caramel sauce at London Local all day long).

One of the things I like most about London Local is that it is a female owned and female chef led restaurant, something that is not common to the Edmonton or Alberta food scene. Together, co-owners Chef Lindsay Porter and Evonne Li have created a warm and inviting space in south Edmonton that serves up dishes that play homage to their British roots, but made with a twist that highlights some of the best ingredients that are available in Alberta.

No matter where you may be in the capital region, the London Local Scotch egg is worth the drive.

London Local
2307 Ellwood Drive SW
(Ellwood Drive and 91st Street)
780.752.2244

Hours:
Monday: Closed
Tuesday – Thursday: 11:30am – 9:00pm
Friday: 11:30am – 11:00pm
Saturday: 10:00am – 3:00pm (brunch), 5:00pm – 11:00pm (dinner)
Sunday Brunch, Sunday Roast: 10:00am – 8:00pm
brunch available until 3:00pm
Sunday Roast starts at noon, limited menu available)

Recipe: Smoked Maple Pecan Pie

Posted on July 31, 2017July 10, 2017 by Sharman

Over on the Servus Credit Union food stage at this year’s Porkapalooza in June, Taste Alberta put together a great lineup of chefs and meat masters to share cooking tips and tricks. Chef Steven Furgiuele of Fuge Fine Meat proved that barbeque isn’t only about the meat when he hit the food demonstration stage, sharing a recipe for smoked maple pecan pie that he made using pure Mangalitsa pork lard sourced from Alberta Pork producer Country Accent.

Steve smoked up his pecans as well as his maple pecan pie using a Louisiana Grills; however, for those of us who live in apartment buildings who don’t allow BBQs (insert crying sniffle sound), I’ll just have to make do baking this pie in the oven instead.

Smoked Maple Pecan Pie
Recipe courtesy of Steven Furgiuele, Chef & Salumiere |Owner|FUGE Fine Meat Inc.

Dough (enough for 2 x 9in pies)
1 ½ cup All Purpose Flour + extra for dusting
1 ¼ cup Gold Forest Grains Red Fife (or generic whole wheat)
1 tbsp Brown Sugar
¼ tsp Baking Powder
½ tsp Baking Soda
½ lb Pure Lard
1 Egg yolk (large)
1 tbsp Vinegar, apple cider
1/3 cup Water (cold)

Combine the first set of dry ingredients and combine thoroughly.
Using a fork (or your finger tips) mix in the lard until it resembles little pellets.
Add the yolk and vinegar and mix slightly.
Add the water, only as needed, until the dough just comes together.
Flatten the dough to a disc shape, wrap in plastic and place in the fridge for an hour to firm up.

Constructing the pie
¾ cup Salted Butter
1 cup Brown Sugar
½ cup Golden Corn Syrup
¼ cup Maple Syrup 1 Orange, zest (grated fine)
1 tbsp Corn Starch
3 Eggs (large)
2 ½ cup Pecans, toasted (toasted at 250F for 10 minutes w. wood pellet grill)

Melt the butter and sugar until smooth over medium heat.
Remove from the heat and stir in the syrups and zest; allow to cool slightly.
In a separate bowl, whisk the corn starch and eggs until smooth.
Place the pecans into the prepared pie tin. Temper the syrup blend into the egg mixture and mix thoroughly. Pour the liquid mix over the pecans.
Bake at 345F for approximately 45-55 minutes or until visibly set. Allow to cool completely before cutting.

Produce Profile: Country Accent Mangalitsa

Posted on October 5, 2016 by Sharman

During this year’s Alberta Farm Days in August I visited Country Accent, where Malorie Aubé and her family raise the unique Mangalitsa heritage breed of pigs on their farm southeast of Edmonton.

Country Accent is the only producer of the Hungarian Mangalitsa breed in western Canada. My first introduction to Malorie was at a Swine & Dine dinner last year in the Harvest Room at the Fairmont Hotel Macdonald. The heritage breed is often described as the kobe beef of pork, and chef Serge Jost took advantage of the lard producing pig by starting things off by serving the buttery smooth lard with fresh bread.

I’ve learned that the Mangalitsa heritage breed is ideal for curing, and a single animal is capable of producing 70 litres of rendered fat. In contrast to other Alberta Pork producers, Country Accent raises their pigs to two years to help add fat and develop the flavour.

On the farm tour we had an opportunity see their woolly pigs up close and even get a peek at some of the newest additions to the farm which are striped like wild African pigs. Country Accent’s pigs roam freely on the farm and I jokingly asked if I could take one of the smaller ones home. Valerie said if I could catch one I could have it; it was a challenge I was not up for.

As the meat is very different from the more leaner pork Albertans have grown accustom to, demand in Country Accent‘s Mangalitsa breed has taken time, but interest is slowly growing, and a handful of butchers and restaurants in Edmonton and Calgary have become regular customers.

I myself have become addicted to the Country Accent pancetta cured up by Acme Meat Market in Edmonton. Country Accent products are also available at Vivo Ristorante and Fuge Fine Meat in Edmonton, and diners in Calgary can have a taste at The Living Room and River Cafe.

Additionally, those interested in a taste can contact Malorie to direct buy a variety of products (fresh, frozen), 1/2 or whole pigs, as well as pure Mangalitsa or cross breeds.

Tag: lard

Swine and Dine at Say Uncle – July 16, 2019