Tag: bacon fat

Recipe: Peanut Butter & Bacon Cereal Treats

Posted on by Sharman

If your Halloween from days gone by were filled with homemade treats, rather than boxes of individualized candy, you may want to whip up this bacon-packed version of a rice cereal treat in time for a trick-or-treat down memory lane. In addition to the nostalgia of homemade Halloween treats, this simple recipe for peanut butter and bacon cereal squares incorporates some kitchen recycling with the use of rendered bacon fat.

What you’ll need…

  • 4 slices of bacon
  • 3 tbsp bacon fat, strained
  • 1 cup peanut butter chip
  • 40 large marshmallows or 4 cups mini marshmallows
  • 6 cups rice cereal

Directions:

1. In a medium pan, fry bacon until just crispy. Remove bacon and place on kitchen paper; allow to cool and then crumble or dice into small pieces. Strain the leftover bacon fat and reserve until next step.

2. In large saucepan, melt peanut butter chips with bacon fat over low heat. Add marshmallows and stir until melted and mixture is uniform in colour. Remove from heat. Add cereal. and stir until well coated.

3. Using buttered spatula or wooden spoon, press mixture into 9 x 9 inch pan coated with butter, cooking spray, or additional leftover bacon fat. Cool. Cut into 2-inch squares. Cereal treats are best enjoyedthe same day.

Recap: Swine and Dine at London Local

Posted on 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)

Sweet and Salty Bacon Popcorn

Posted on by Sharman

Sweet and Salty Bacon Popcorn

Every time I head to my sister’s cottage I make a batch (or two) of sweet and salty popcorn using her old style stove top popcorn maker. Over this Family Day Weekend I decided to skip the oil and instead dipped into her collection of rendered bacon fat. The result gave the house the aroma of cooked bacon, while the popcorn was such a great addition to games night I made it two days in a row. If you don’t have a stovetop popcorn maker, all you need is heavy bottom pot with a lid and some muscles to keep shaking the pot.

Sweet & Salty Bacon Popcorn

What you’ll need…

1/2 cup of popcorn kernels
4 tablespoons of rendered bacon fat
1/3 cup of white sugar
salt – to taste

Directions:

In a large saucepan over medium-high heat, add bacon fat and allow to melt.

Once bacon fat is completely melted and warm, add the popcorn kernels and top with the sugar. Immediately cover pan with the lid and begin gently shaking the pot.

Once the popcorn begins to pop, reduce heat to medium and continue shaking.

When the popping slows to more than 3 seconds apart, remove the pop from the heat and pour into large bowl. You may need to use a wooden spoon to remove the sticky popcorn from the pan. Sprinkle with salt to taste.

Shake the bowl and serve immediately.

 

Recipe: Chef Cowan’s Bacon Sriracha Popcorn

Posted on by Sharman

Alberta Pork proudly presented Chef Andrew Cowan of Hundred Bar & Kitchen, a.k.a. the pork guy, for the mid week Christmas in November package at the Fairmont Jasper Park Lodge earlier this month.

Chef Cowan shared his Passion for Pork during the Alberta Pork session and made everyone at the surrounding sessions jealous when he started popping up some popcorn. To recreate this recipe at home, save your bacon fat from breakfast, melt it, and substitute for butter. Finish with sriracha hot sauce for a spicy bacon-flavoured popcorn treat. 

Bacon Sriracha Popcorn

  1. Pop corn in an air popper
  2. Add melted bacon fat salt and pepper to taste
  3. Slowly toss in as much sriracha as needed to reach desired heat.