Le Burger Week 2014 September 1-7



Photo courtesy Brett Howe

Montreal, Quebec City, Winnipeg and Vancouver....oh my!

It all started with two guys from Montreal who had a passion for food and an EPIC love for burgers. After reading about these two gents and their quest to find the best burger in Montreal,  I felt that I understood what they were trying to say. "Build the best burger and the people will come". Na'eem Adam and Thierry Rassam continue their food dream across the country and I am proud to say that  Le Burger Week 2014 has made it to Winnipeg.  Charcoal Collaborative listed Thirty restaurants in the city that will be fighting for the title of "Best Burger", and only one restaurant will win the bragging rights for the entire year. This week long festival allows Winnipeggers to vote for our favorite burger and break away from our comfort zones when dining. I have a list of restaurants that I have been meaning to try since I moved here two years ago, and this festival is a great opportunity to do just that.

I have already indulged in one of the thirty burgers this fine city has to offer. Chop Steakhouse offers up a fresh in house, hand-formed burger that is seared to perfection before being finished in their famous Montague oven. It is held together by a decadent brioche bun that has been brushed in garlic butter and toasted with intense heat, adding another layer of flavour and texture to this extraordinary dining experience. It is filled with an in-house made onion relish, aged cheddar, smoked crispy bacon and basil aioli. It is speared with an onion ring and pickle, which adds even more height, texture and variety to this already stunning presentation.  It was paired with their fresh cut steakhouse fries and served up with a Crown Royal ketchup.  It is hard to believe that the other restaurants can top this meal but I challenge myself and others in the city to get out there and try out as many burgers during the festival as you can. Tell your friends and family about this burger week and VOTE to help Winnipeg crown the BEST!

Enjoy the festival!

A



Apple Pulled Pork

My neighbors stopped by over the weekend with a giant basket of freshly picked apples from their tree and I was determined to find lots of great uses for them besides just eating them as a snack.

The weather is starting to get cooler and I am preparing to switch gears and test lots of fall style meals.  The time of year and having a large pail of apples made me think of warm, hearty comfort foods, and what goes together better than the classic combination of pork and apples?  I wanted to put a bit of a spin on this great pairing of flavours and take it to another level, so I decided to do a pulled pork with apple-infused sauce.  To get maximum apple flavor, I used the fresh apples, as well as apple juice and apple cider to create a sweet, tangy sauce.

In the past I would purchase pork butt or shoulder but I decided to try it with very lean pork loin instead and infuse the apple flavor into the dish. I used a pressure cooker to save time but this recipe can be made in a crock pot or dutch oven and still achieve the same results.

If you are looking for a fresh new way to make use of your fall apples this is a great recipe to try.

A

Blend the following and set aside:

1 can crushed tomatoes
2 tbsp molasses
1 tbs worcestershire
1 tsp salt
1 tsp black pepper
1 cup apple juice
1/2 cup ketchup
1 clove garlic
1/4 cup apple cider vinegar

Thinly slice one large onion into half moon shape pieces. Also slice 3 apples into strips. Saute both in 1tsbp of avocado oil until golden. Add 1 can of apple cider and cook for 5 minutes to reduce and cook off the alcohol. Place the pork and onion mixture into a crock pot or dutch oven if you are not using a pressure cooker.  Pour the blended liquid over the pork ensuring that the meat is completely covered by the sauce. Cook for 1 hour with the pressure lid closed and 1/2 hour with the lid open to reduce the sauce. Gently remove the pork and shred it if needed. Add the pork back into the sauce. If you are not using a pressure cooker this will take 6-8 hours in a slow cooker to acheive the same results. Enjoy!

Spicy Snack Video Recipes

My last post, Pizza Balls had me thinking about other favourite snacks, whether for during a lazy Sunday afternoon movie, or remembering some of my favourite after school snacks from when I was a kid.  I have always enjoyed a little bit of spice with my meals and with my snacks, and while I was surfing the internet for some new ideas, I came across the attached video teaser about adding some spice to your life, and your snacks, with four hot recipes from Chefs Vikram Vij, David Robertson, Ben Kramer and Scott Savoie.  Snack time isn't just for kids, so if you like spicy snacks as much as I do, you'll probably also appreciate these spicy recipes at http://milkeverymoment.ca/ or on their Youtube page.  Enjoy.

Pizza Balls

I have been thinking about all kinds of fun ideas for make-ahead after school snacks.

This post is for all my friends with kids in school looking for new ways to introduce some familiar but different snacks into the weekly rotation.  One of the recipes I tested this week turned out to be a hit with some friends with kids, so I decided to share it with the rest of you. This recipe is so versatile it can accommodate even the most picky eaters.  Ground beef, chicken, turkey, pork, mozzarella, cheddar, havarti, gouda, parsley, basil, oregano....the options are endless.   It is a fun way to have your kids involved in the kitchen and they can even choose their own fillings and flavors that suit their tastes.  Pizza Balls can be made in advance and frozen into batches so you can bake them off a few at a time as needed or bake them the evening before and have your kids warm them up in the microwave. They can be made big or small and served over your favorite tomato sauce or have it served on the side as a dipping sauce.

I hope that this recipe is a hit in your family and adds a little variety to the after school snack schedule.  Stay tuned for more great snacks this week.  

Ingredients

Makes 12 large pizza balls

1 1/2 lbs ground pork 

1 small onion - grated 

1 tsp white pepper

1 tsp sea salt

1 tbsp dried oregano

1/2 cup fresh parsley - finely chopped

1/2 cup Parmesan - grated

2 tbsp Worcestershire  sauce

1 tsp garlic powder

12 cubes of mozzarella

2 eggs- beaten

1 cup seasoned breadcrumbs

1 cup of tomato sauce 

1. In a large bowl mix together all the ingredients except the last four. Mix until well incorporated but do not over mix or meat mixture will become more of a paste.

2. Roll into balls stuffing each ball with one piece of cheese.

3. Dip each ball into egg mixture and than into the breadcrumbs until well coated.

4. Place the breaded balls onto a parchment lined sheet pan and bake at 400 degrees for 15 minutes or until cooked through and crispy.

5. Place crispy pizza balls onto warmed tomato sauce and garnish with basil or extra cheese. 

6. Enjoy!

A

Beans with Stewed Tomato and Roasted Garlic

A few months ago I discovered a fabulous local Winnipeg market called Crampton's. It has everything you would find at the farmers market on the weekend but is open all week long. I love supporting this market because they have a network of Manitoba farmers that supply the most delicious local ingredients and products within our province. They also carry meats that are ethically raised, grass fed,  antibiotic and hormone free.

 The service at this market truly unique. As soon as the front door opens you are immediately greeted with a warm welcome and sometimes a fresh sample of   fruit from one of their knowledgeable team members that always offer assistance with a smile. They even have a rewards program to keep you coming back as they realize shopping local is sometimes more expensive than shopping at the big corporate grocery store. After I peruse through the store and fill my cart with the weekly vegetables and meats I need, I proceed to the cash register where they box up my items and carry them out to the car for me. This week there was so many fresh ingredients I filled almost three boxes of groceries and have so many great options for breakfast, lunch and dinner.

One of the recipes I made and wanted to share with you is an oldie but a goodie. My mother used to make this side dish often in the summer time and I wanted to recreate my own version of that childhood summer favorite. I used both green and white beans, cherry tomatoes and  fresh garlic that I roasted in some olive oil. If you like simple recipes with fresh ingredients give this dish a try. Even though this recipe is super simple it still has wonderful flavor and texture that would accompany any great meal.


Ingredients

2 pints  cherry tomatoes
5-6 cups green and white string beans
1/2 cup of roasted garlic- approx. 10 roasted cloves
2 tbsp. extra virgin olive oil
salt and pepper to taste
1/2 cup basil chiffonade for garnish

Method

1. wash beans and trim off the ends.
2. slice the cherry tomatoes in half.
3. heat a large pot on medium heat and add the olive oil and tomatoes, cooking until tomatoes are stewed. approx. 10 minutes.
4. add the beans stir to incorporate. Cover and let cook for 10 minutes or until beans are cooked but still aldente.
5. add roasted garlic, salt and pepper
6. stir in the fresh basil and transfer to a serving bowl or dish.
7. Enjoy!



A