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Bacon and Blue Cheese Risotto:

BT Calgary | posted Friday, Sep 4th, 2015

risotto recipe

Bacon and Blue Cheese Risotto


  • 5 cups pork broth
  • ¼ cup heavy cream
  • 1 tablespoon bacon fat
  • 1 tablespoon canola oil
  • 1 yellow onion (diced)
  • 1 1/2 cup arborio rice
  • 5 slices cooked bacon (thinly sliced)
  • ¼ cup mild blue cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy dijon mustard
  • ½ teaspoon ground black pepper
  • salt and pepper (to season)


  1. Place pork broth and cream in a medium pot on medium-high heat. Just before it simmers, reduce to low heat to keep hot, but not boiling.
  2. Heat bacon fat and oil in a large pan on medium-high heat. Once hot, add diced onion and cook until softened, about 5 minutes.
  3. Add arborio rice and continue to cook, stirring regularly for 2 minutes or until the rice absorbs excess oil in the pan.
  4. Ladle some of the hot broth into the pan and stir until it is almost completely absorbed by the rice. Reduce to medium heat and continue this process, stirring regularly over the next 25 minutes or until the rice has absorbed most of broth, but is still slightly al dente.
  5. Add remaining ingredients to the pan, stirring to incorporate. Season to taste with salt and pepper before serving and garnish with fresh basil leaves.

Serves 4

Total cook time…30 minutes

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Pulled Pork Tacos with Smoked Guacamole

BT Calgary | posted Wednesday, Jun 3rd, 2015


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




  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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PB & J Pork Belly

BT Calgary | posted Monday, Mar 23rd, 2015

PB & J Pork Belly

PB & J
Pork Belly


  • • 4oz Pork Belly
  • • 500ml Apple Juice
  • • ¼ cup Maple Syrup
  • • 2 Tbls Maple Syrup & Whiskey (Reserve until plating)


  • • 6 Fresh Strawberries
  • • Apple Juice
  • • 1 Whole Sprig Rosemary
  • • ½ Cup Sugar
  • ‘Peanut Butter”
  • • ½ Cup Crushed Peanuts
  • Apple Slaw
  • • 1 Apple
  • • 3 Table spoons of lemon Juice


  1. Pork Belly- Pre-Heat Oven to 250c
  2. Place 4oz piece if Pork Belly into oven safe dish, Cover with apple juice & maple syrup
  3. Place Belly in oven and cook at 250c for 2hrs
  4. Remove when tender and let cool in juices
  5. Jam- In a small pot, Place Strawberries, Apple juice, Rosemary & Sugar
  6. Stir everything until mix well in pot
  7. Cook on low for about an hour (Until reduced and jam like texture)
  8. Remove Rosemary Sprig
  9. Set aside and let cool in pot
  10. Peanuts-Either in a small pan or cookie tray, Roast Peanuts until golden in colour
  11. If using fry pan, Cook on stove top, Cookie tray cook in oven
  12. Set aside in shallow dish
  13. Apple Slaw-Thinly slice apples into discs
  14. Lay Flat on cutting board and cut again so you have match stick looking pieces of apple
  15. In a small Bowl, Toss all apple with lemon juice
  16. To Plate-
  17. Heat a frying pan up on medium with a tablespoon of oil
  18. Place pork belly in pan and slowly fry until golden brown and crispy, Flip over and repeat other side
  19. When the second side is almost crispy, Deglaze with Maple & Whisky. When liquid starts to get tacky, Remove from heat & flip belly one more time just to get sticky on both sides
  20. While crisping the pork belly, Heat up jam on low just until warm
  21. Remove belly from pan and dip into roasted peanuts
  22. Spoon jam on plate and place crusted belly on top
  23. Remove apples from lemon juice and dry just a little for remove excess and dripping lemon juice.
  24. Place apples on top of belly
  25. Optional-A few snips of micros greens pair really well with this as garnish (Mustard, Radish, Arugula)

Chef James Holmes
Murrietas Canmore

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Grilled Pork Belly with Charred “Ratatouille” Vegetables and Salsa Verde

BT Calgary | posted Friday, Aug 1st, 2014


Grilled pork belly


  • 1 lb pork belly
  • Rub:
  • 1/2 cup salt
  • 1/4 cup brown sugar
  • 2 bay leaf
  • 20 coriander seeds
  • 1 large cinnamon stick or bark



  1. Cover belly evenly with the mixture and place stick/bark on top; cover with plastic wrap.
  2. Allow to cure in the fridge overnight or up to 4 days (for more intensity).
  3. Rinse belly when curing is finished, place in braising pan with 2L water, 1 chopped onion, 10 peppercorns and parsley stems for 2.5-3 hours at 300 F.
  4. Allow to cool to room temperature before putting back in fridge for 6-8 hours.




  • 1 cup each of cherry tomato, zucchini, eggplant, red pepper
  • 1/2 cup red onion
  • 5 basil leaves
  • 1/4 cup olive oil
  • salt to taste



  1. Slice zucchini, eggplant and onions 1/2 inch thick length- or width-wise and place in a bowl with your tomatoes and pepper.
  2. Season well and add a touch of olive oil.
  3. This will help with the roasting process and prevent the vegetables from charring too much.
  4. Place all of the vegetables on the grill and roast for roughly two minutes per side or just until you achieve rich grill marks. (Each grill holds different amounts of heat so you must watch and check carefully!)
  5. You may cut your vegetables down, or present them in long whole manner, rustically, on a large presentation plate.
  6. It is a rustic dish so drizzle salsa verde on top or underneath to your liking.

Salsa Verde:


  • 10 sprigs tarragon
  • 20 sprigs parsley
  • 5 sprigs mint
  • 2 garlic cloves
  • 1 shallot
  • 4 small gherkins
  • 1 tbsp capers
  • 2 tbsp sherry vinegar
  • extra virgin olive oil
  • salt to taste



  1. Add everything except oil to blender on high speed. Slowly add the oil to emulsify until smooth and thick.

Courtesy Executive Chef Dilan Draper, Avec Bistro


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