www.PassionforPork.com
Win tickets to Lux Restaurant’s Annual Bacon Day Dinner
It’s the most wonderful time of the year. No – not back to school… it’s almost International Bacon Day! This year Lux’s annual International Bacon Day Dinner will take place on Bacon Day Eve – Friday August 29, 2014. This year’s event featuring Irving Farms Berkshire Pork is moving to a stand up reception with pork-filled food stations around the room. Chef Paul Shufelt assures me that my favourite dish – bacon truffle cream corn will be back on the menu.Tickets are $75 on eventbrite – you’ll consume so much pork you’ll need to be rolled out of the restaurant. The event is hosted by Jerry Aulenbach (the bacon man) and is in support of the YESS, The Youth Empowerment & Support Services. This not-for-profit organization is unconditionally devoted to helping youth facing difficult realities. Century Hospitality would like to raise over $10000.00 for this great organization – and Alberta Pork would like to help.
I’ll be giving away tickets to Bacon Day at Lux this year – all you have to do is drop off a bacon recipe to Irving Farms at one of their farmer’s market locations listed below, or at their farm next weekend during Alberta Farm Open Days.
Salisbury Greenhouse (www.salisburyfarmersmarket.ca)
RR232 South off Wye Road, Sherwood Park.
4.30pm – 8.00pm
Friday
Mothers Market (www.edmontonfarmersmarket.com)
10251 – 109 Street, Edmonton
10 am – 7 pm
Saturday
Old Strathcona Farmers Market (www.osfm.ca)
Old Bus Barns, 10310 83 Avenue
Edmonton
8am – 3pm YEAR ROUND
We are located in Aisle 10 on the far West wall of the market about half way up.
Twitter: @StrathconaMrkt
City Market Edmonton on 104th Street (www.city-market.ca)
St. Albert Market (www.stalbertchamber.com/pages/farmersmarket)
Mothers Market
10251 109 Street, Edmonton
10 am – 5 pm
Sunday
Mothers Market
10251 109 Street, Edmonton
10 am – 5 pm
Recipe courtesy of Chef Paul Shufelt, Century Hospitality
Prep time: 15 minutes
Cook time: 25-35 minutes (until a toothpick comes out clean!)
Makes: 2 small bread loaves, or 12-16 slices
Ingredients:
4 pc. bacon, sliced julienne
2 pc. jalapenos, fresh, seeds removed, sliced julienne
1 tbsp. cooking oil
½ cup butter
1 cup sugar
1 ¾ cup milk
2 cups flour
1 ½ cup cornmeal
1 ½ tbsp. baking powder
1 tsp. salt
3 pc. eggs
1 cup cheddar cheese, grated
½ cup corn kernels, fresh or frozen
- Preheat the oven to 375F
- In a medium sauté pan, add the oil, bacon and jalapenos and sauté on medium high heat, until the bacon is cooked, but not crispy, set aside
- In a large bowl, cream the raw butter and the sugar together
- In a separate bowl, combine the eggs and milk
- In yet another bowl, combine the flour, cornmeal, baking powder and salt, and mix thoroughly
- Slowly add part 4 & 5 to the creamed butter and sugar, alternating back and forth until combined
- Fold in the bacon-jalapeno mixture and then the cheddar cheese
- Grease two small bread pans, and then distribute the cornbread batter evenly between the two
- Bake until the bread is nicely browned and a toothpick comes out cleanly, about 25-35 minutes