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Recipes

Pulled Pork Tacos with Smoked Guacamole

BT Calgary | posted Wednesday, Jun 3rd, 2015

taco

Pulled Pork Tacos from Pig and Duke!

Pickled Serranos:.

  • 4 cups Apple Cider
  • 1 cup Sugar
  • 3 Floz Water
  • 4 Garlic Cloves

Boil all ingredients to disolve sugar. Add 2 lbs sliced serranos and let sit in the fridge over night

Pulled Pork:

  • 2 Ltr Apple Cider Vin
  • 4 Gallons Water
  • 2 floz Paprika
  • 2 floz Cumin
  • 2 Floz Corriander
  • 2 floz Ground Mustard
  • 4 oz Garlic Gloves
  • 3 Bay Leaves
  • 1 Can Chipolte in Adobo

Bring all ingredients to a boil and turn down to a simmer. Add 10kg pulled pork and simmer on low for 8-10 hours

Lime infused Sour Cream:

  • 8cups Sour Cream
  • 3floz Lime Juice
  • 2floz Lime Zest (microplane)

Whisk all ingredients well

Smoked Guacamole:

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Cold smoke Roma tomatoes, jalapeno peppers and onion for 40 minutes

 

 

Method:

  1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
  2. Drain, and reserve the lime juice, after all of the avocados have been coated.
  3. Using a potato masher add the salt, cumin, and cayenne and mash.
  4. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
  5. Add 1 tablespoon of the reserved lime juice.
  6. Let sit at room temperature for 1 hour and then serve.

Courtesy Executive Chef, Pig And Duke

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Inspired by British Columbia: The Grouse Mountain Power Burger

BT Calgary | posted Monday, Jun 9th, 2014

last burger

Bick’s Signature Burger Creations: Chef Matt Basile, owner of the Fidel Gastro food truck, uses the diversity of the Canadian palate to create signature burger recipes, with help from Bick’s®. Inspired by Canada’s natural beauty and unique regional cuisines, his delicious flavour combinations will tempt the taste buds for a favourite summertime fare – the burger.

Prep Time: 5 minutes
Makes: 1 burger
Freezing: not recommended

Ingredients

  • 1 thin hamburger bun, toasted
  • 1 tbsp (15mL) Bick’s® Hot Pepper Relish
  • 1 tbsp (15mL) mayonnaise
  • 2 Bick’s 50% Less Salt Garlic Baby Dill Pickles, sliced
  • 1 cooked veggie burger, topped with melted Havarti cheese
  • 2 slices avocado
  • 1 slice red onion
  • 2 slices Bick’s Sliced Beets
  • Alfalfa sprouts or pea shoots

Method

  1. Top bottom bun with relish, mayo and pickles. Top with burger and remaining ingredients.
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