Tag: Pig and Pinot

Recipe: Chef Alison Bieber’s Winning ‘Pork and Beans’ From City Palate’s 4th Annual Pig and Pinot!

Posted on by Dan Clapson

Black Pig Bistro PorchettaCity Palate‘s 4th annual Pig and Pinot fundraiser took place this week in Calgary. Aside from raising money for Calgary Meals on Wheels, the event also saw chefs utilizing pork from Broek Acres to take home the grand prize of the ‘divine swine’ (a golden pig statue) as well as $500 donation in their own name to the charity, courtesy of Passion For Pork.

After tasting many – and I mean many – delicious dishes, the judging panel decided that Chef Alison Bieber of Black Pig Bistro would be crowned this year’s winner. Being a first-time restaurant owner (Black Pig Bistro opened only a couple of months ago), the chef was more than thrilled.

City Palate Pig and Pinot

Although this is not exactly the same recipe for ‘pork and beans’ the chef put forward during the competition (chefs have to keep some secrets, you know!), this recipe for porchetta was a major part of her dish. Try it out at home…with some beans, of course!

What you’ll need…

2 lb piece of free range pork belly

2 tablespoons garlic (crushed)

1/2 cup Italian parsley (finely chopped)

1 t cup rosemary chopped

salt and pepper (to season)

Directions:

Season the inside of the pork belly (rib cage side) liberally with salt and pepper.

Mix all garlic and herbs together in a medium bowl and rub on to the salted side of the pork belly.

Roll up tightly and tie the belly with butcher’s twine.

Place into a prepared baking dish and bake in the oven for 3 hours.

Once done, remove from oven, cover and let rest for at least 45 minutes before cutting into.

Slice and serve with seasonal beans cooked and sauteed with fresh mint and lemon.

Serves 4-5

Total cook time…4 hours

Recipe: Chef Darnell Japp’s Bacon Vinaigrette

Posted on by Dan Clapson

Bacon Vinaigrette recipe

As we get closer and closer to Alberta Pork Month (June!), we’re working hard on some exciting happenings here in Calgary. Most notably, City Palate Magazine’s 4rd annual Pig and Pinot fundraiser which sees 10 great restaurants creating one-of-a-kind dishes using Alberta pork, which are then paired with an array of pinots as selected by some of the city’s best boutique liquor stores. During June, you’ll be able to stop by any of the Pig and Pinot participating restaurants to collect our Passion For Pork recipe cards with some amazing pork dishes to inspire you to get cooking at home.

Here’s a little taste of what you’ll find on our recipe cards around town with Avec Bistro‘s executive chef, Darnell Japp’s simple recipe for bacon vinaigrette. Spoon this salty, tangy topping onto anything from baby potatoes or a simple salad to roast chicken. Yes please!

What you’ll need…

1lb thick cut bacon (1/4″ sliced)

1 large shallot (diced)

1/2 cup sherry vinegar

2 cloves roasted garlic

1 tablespoon honey

1 tomato (seeds removed, finely diced)

Chopped parsley and chives (for garnish, optional)

black pepper (to season)

Directions:

Cook bacon in a large pan until crispy on medium heat.

Transfer to paper towel and keep remaining fat hot in pan.

Add shallots and cook for 3 minutes, stirring occasionally.

In a blender blend half of the cooked bacon with remaining fat in pan, sherry vinegar, roasted garlic and honey.

Mix puree with lardons, tomato & herbs, season to taste with ground black pepper and serve warm.

Yields 2 1/4 cups bacon vinaigrette

Total cook time…15 min