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Recipes

PB & J Pork Belly

BT Calgary | posted Monday, Mar 23rd, 2015

PB & J Pork Belly

PB & J
Pork Belly

Ingredients

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

Jam

  • • 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

Method

  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
@jameschefpoo 

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Breakfast Fruit Kabobs

BT Calgary | posted Tuesday, Dec 9th, 2014

Adds a special touch to a brunch menu!

Ingredients:

  • Watermelon
  • Cantaloupe
  • Honeydew melon
  • Pineapple
  • Strawberries
  • Seedless grapes
  • 6 to 8     wooden skewers                              6 to 8
  • 1⁄2 cup      plain yogurt                                 125 mL
  • 1 tsp        liquid honey                                   5 mL
  • 1⁄4 tsp      freshly grated nutmeg                           1 mL
  • 2 tsp        lime juice                                    10 mL
  • 1           lime, thinly sliced

Method:

  1. Prepare fruit in balls or chunks and thread on skewers.
  2. Arrange on a platter.
  3. Combine yogurt, honey, nutmeg and lime juice.
  4. Drizzle over kabobs.
  5. Garnish with lime slices.

 

Watch the segment:

Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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Jelly Donut Ice Cream Bowl

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes

Makes: 1 sundae

Ingredients

  • ¼ cup (50 mL) chopped strawberries
  • ¼ cup (50 mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup
  • ¼ cup (50 mL) chopped glazed donuts
  • ½ cup (125 mL) strawberry ice cream or frozen yogurt
  • Whipped cream
  • Icing sugar
  • Additional strawberries for garnish

Directions

  1. Combine strawberries and strawberry syrup.
  2. Top ice cream with donuts and strawberry topping.
  3. Garnish with additional strawberries and icing sugar.

 

Courtesy Smucker’s

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