www.PassionforPork.com
Recipe: Huevos Canteenos at Canteen restaurant
I absolutely love going for brunch at Canteen; the smile of co-owner Andrea Olson greeting me at the door combined with hot pot of loose leaf tea and a beautifully plated creative breakfast dish keeps me happy all day.
On my last visit I asked Andrea if I could score a recipe from the culinary team at Canteen and she offered up one of my favourites from brunch – huevos canteenos!
If you the patience – this recipe is for you. For those who like to order on command – check out brunch at Canteen on Saturday or Sunday from 10 a.m. – 2 p.m.
Canteen
10522 124 Street
Edmonton, AB
780 485 6125
Huevos Canteenos at Canteen restaurant
Pork Rub and Braised Pork Shoulder
1 6-8 lb bonless pork shoulder
1 onion
1 carrot
1 stick celery
6 cloves of garlic
2 sprigs of rosemary
1 onion
1 carrot
1 stick celery
6 cloves of garlic
2 sprigs of rosemary
RUB
1/2 C brown sugar
1/4 C salt
4 medium guajillo chillies, ground
3 morita chillies, ground
1 Tblsp dried oregano
1.5 tsp paprika
6 cloves of garlic, finely chopped
2 T rosemary, finely shopped
1/2 C canola oil
1/4 C salt
4 medium guajillo chillies, ground
3 morita chillies, ground
1 Tblsp dried oregano
1.5 tsp paprika
6 cloves of garlic, finely chopped
2 T rosemary, finely shopped
1/2 C canola oil
Mix all ingredients together, and set aside while you prepare the park shoulder.
Smoking and braising
1 Score the pork shoulder with knife and generously rub with pork rub- Let it marinate for 6 hour or better yet overnight.
2. Smoke shoulder for 2 hours preferably with a hard wood i.e. Maple,
3. Transfer to a roasting pan and roast for 30 min @ 450.
4.Add Carrots, Onion Celery, Garlic, Rosemary and enough water to just barley cover the shoulder. Continue roasting 325 F for 2.5 hours
5. Once cool enough to handle, shred into juicy chunks. reserve 1l of cooking liquid.
2. Smoke shoulder for 2 hours preferably with a hard wood i.e. Maple,
3. Transfer to a roasting pan and roast for 30 min @ 450.
4.Add Carrots, Onion Celery, Garlic, Rosemary and enough water to just barley cover the shoulder. Continue roasting 325 F for 2.5 hours
5. Once cool enough to handle, shred into juicy chunks. reserve 1l of cooking liquid.
Guasacaca
1/2 small yellow onion, chopped
1/2 green pepper, seeded, chopped
1 avocado
1 small clove of garlic
1/4 C chopped cilantro
1/4 C chopped parsley
1T red wine vinegar
1 tsp salt
pinch of black pepper
1/4 C + 2 Tbls olive oil
1/2 green pepper, seeded, chopped
1 avocado
1 small clove of garlic
1/4 C chopped cilantro
1/4 C chopped parsley
1T red wine vinegar
1 tsp salt
pinch of black pepper
1/4 C + 2 Tbls olive oil
Place everything except the oil in a food processor. Run machine on HIGH until smooth. While machine is running drizzle olive to create emulsion.
Set aside.
Pico De Gallo
4 hot house tomatoes, 1/4 diced, and drained
1/4 red onion
1/2 tsp pureed garlic
1/4C chiffonade cilantro
1 green onion, 1/8’’ sliced
1 tsp salt
1 tsp ancho or guajillo chillies, toasted and ground
1 tsp cumin seed, toasted and ground
1Tblsp olive oil
juice of 1/2 of a lime
1/4 red onion
1/2 tsp pureed garlic
1/4C chiffonade cilantro
1 green onion, 1/8’’ sliced
1 tsp salt
1 tsp ancho or guajillo chillies, toasted and ground
1 tsp cumin seed, toasted and ground
1Tblsp olive oil
juice of 1/2 of a lime
Mix all ingredients together, set aside
To serve : 6- 8 tostadas ( crispy corn tortilla)
12- 16 soft poached eggs
1. Run a spoon full of the Guasacaca across the plate.
2. Place the crispy tortilla just off centre of strip and plate
3. Top with shredded pork, making a ‘nest’ in the middle to place your eggs in
4. Place Eggs on the shredded pork, top with Pico De Gallo, and fresh chopped cilantro
5 Drizzle a little bit of the cooking liquid to ‘glaze’
2. Place the crispy tortilla just off centre of strip and plate
3. Top with shredded pork, making a ‘nest’ in the middle to place your eggs in
4. Place Eggs on the shredded pork, top with Pico De Gallo, and fresh chopped cilantro
5 Drizzle a little bit of the cooking liquid to ‘glaze’