Tag: pork sausage

Recipe: Chef Paul Shufelt’s Charred Corn & Chorizo Chili

Posted on by Sharman

Workshop Eatery‘s Chef Paul Shufelt claimed the chili smack down people’s choice award at this past weekend’s Devour the Rockies at the Fairmont Jasper Park Lodge. The food and film festival at the Fairmont JPL, which is a satellite event of the larger Devour in Wolfville, Nova Scotia, involves a heated chili cook off between five chefs.  This year, chef Shufelt took home the fan favourite award with his charred corn & chorizo chili.

According to chef Shufelt, the thing about cooking chili, like many things in life, is that taste is subjective. What you may find spicy, he may find mild. Keep that in mind when cooking this and start by adding less of the peppers and spices until you are sure you are comfortable with the spice. This recipe isn’t meant to melt your face off, but it will provide a good heat and depth of flavour. Start slowly, let it cook down, and then adjust as you go. It’s far easier to add a little more heat than to try to take out a lot of heat. This pot of chili should be enough to feed 10-12 people.

What you’ll need…

Prep Time: 30 minutes
Cooking Time: 3-4 hours
Special Tools: large braising pot

1.5 kg. fresh ground brisket
1 kg. fresh chorizo
4 tbsp. canola oil
1 ea. large onion, peeled, small diced
4 ea. cloves garlic, peeled, minced
1 tbsp. ground cumin
3 tbsp. smoked paprika
2 cups tomato paste
1 ea. large can, diced tomatoes (2.84lt can)
3 cups beef stock
150gr. chipotles in adobo sauce
3-4 ea. ancho peppers
1 cup packed brown sugar
1kg. cooked kidney beans, drained, rinsed
3 cups corn kernels
salt and pepper, to taste

Directions:

  1. Heat a large braising pan to high heat. Without overcrowding the pan, begin to saute the meat, browning it evenly on all sides. Remove from the heat and drain off any excess fat.
  2. Repeat until the beef and the chorizo is all sautéed.
  3. Using the same large pan, add the oil, followed by the onions and garlic. Cook until translucent and tender, but not browned, about 2 minutes. Add the cumin and paprika and lightly toast. Add the tomato and stir to combine, let brown just slightly.
  4. Deglaze with the beef stock and stir to combine. Add the diced tomatoes, juice and all. Now, add the beef and chorizo back to the pot and bring to a light simmer. Add some of the chipotle and ancho peppers, being careful not to overdo it too soon.
  5. Rinse the beans and add them to the pot. Turn the heat down to low and let simmer for 3 to 4 hours, stirring regularly, tasting occasionally, adjusting the seasoning and spice slowly.
  6. Meanwhile, heat the oven to 475F. Line a baking sheet with parchment paper. Place the corn out on the baking sheet. Place the corn in the centre of the oven and let roast until lightly browned, about 10-12 minutes. Once the corn is browned, add it to the chili and let cook until the flavours are homogenous and balanced, and the meat is melt in your mouth tender, adjust the seasoning to your liking

* Chef Paul Shufelt served his Devour the Rockies award-winning chili with grated Applewood smoked cheddar, lime & chive sour cream, and crumbled cornbread, but feel free to top it with your favourite fixings.

Recipe: London Local’s Pork and Beans

Posted on by Sharman

Fresh off her win on Food Network Canada’s first season of Fire Masters, London Local co-owner and executive chef Lindsay Porter entertained the crowd on the Taste Alberta food stage at this year’s Porkapalooza BBQ Festival. In between stories of what Guy Fieri was like during the filming of her two Guy’s Grocery Games appearances, chef Porter shared how to turn leftover pulled pork into a sticky sweet pork and beans recipe. Perfect over the campfire, as a BBQ side dish, or served at breakfast with a sunny side up egg – this simple recipe is sure to become a summer favourite.

What you’ll need…

4 cups of cooked pulses (such as lentils, chickpeas and/or white beans)
¼ cup worchestershire
½ white or purple onion diced
1 cup apple cider vinegar
1 cup apple cider (* the rest can be used to drink)
2 Tbsp molasses
1 cup brown sugar
3 Tbsp butter
salt pepper
500 grams pork shoulder (for pulled pork)
2 pork sausages, cooked and sliced into bite-sized pieces

 

Directions:

1 . To make the pulled pork from scratch, season with salt and pepper and any preferred spices and slow cook in a slow cooker with half the amount of apple cider vinegar and half the amount of cider and half the brown sugar until fall apart tender (approximately 4-8 hours depending on your slow cooker setting. This can be done a day ahead).

2. Sauté the onion in a heavy bottom pot with the butter until soft.

3. Add the beans and sauté for approximately 5 minutes and add the remaining ingredients including any liquid from the pulled pork and cook until cooked down by half and slightly sticky. Serve warm and enjoy.

* If using pulled pork leftovers, reduce the apple cider vinegar, cider, and brown sugar by half in step three of the recipe.

** London Local uses their house-made sausage for this recipe. If you don’t make your own Alberta pork sausage meat, pick up some from a local butcher or your favourite farmer’s market vendor.

 

Recipe: Cream of Sausage and Leek Soup

Posted on by Dan Clapson

cream of sausage and leek soup

It may be just about March, but that doesn’t necessarily mean that it’s going to get warmer out any time soon. Yes, the truth hurts. Having said that, there’s always a perfectly delicious amount of comfort to be found in a rich, creamy soup. The Italian sausage in this soup brings a nice little bit of heat to the sweetness of the leeks. Try it out for dinner. You won’t be disappointed!

What you’ll need…

1 tablespoon canola oil

2 Spolumbo’s Italian sausages (1/2″ sliced)

2 tablespoons white wine

1 yellow onion (diced)

2 medium-sized leeks (trimmed, halved and thinly sliced)

2 small red potatoes (approximately 1/4″ cubed)

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups homogenized milk

2 cups chicken broth

2 teaspoons honey

1 teaspoon smoked paprika

salt and pepper (to taste)

 Directions:

Heat oil in a medium pot on medium-high heat and cook sausages until browned on all sides and completely cooked through, about 5-6 minutes. Transfer to paper towel to absorb excess oil.

Add wine to pot and deglaze, then add onion and leeks and cook for 10 minutes, stirring occasionally.

Next, add potatoes to pot, stir well and continue to cook for 5 minutes. If brown bits start to form at the bottom of the pot, add a splash or two more of the wine.

Add-in butter and once melted, then sprinkle flour overtop of the vegetables and stir until mixture looks a little pasty.

Place remaining ingredients into the pot, along with the cooked sausage and bring to a boil. Once boiling, reduce to medium heat and let simmer for 20 minutes. Soup should thicken noticeably during that time.

Season to taste with salt and pepper and serve hot with a side of toasty, warm bread for dipping.

Serves 3-4

Total cook time…40 min