Sourcing organic protein and working with large cuts is both responsible and delicious, yielding unsurpassed flavour and value. The only way for the choice of protein to be improved is through consumer voice, so don’t be bashful with your butcher.
10 lb (4.5 kg) organic pork shoulder, bone in and skin on (ask for skin to be scored)
1/2 cup (125 mL) salt
1/4 cup (60 mL) black pepper, crushed
3 green apples, cut into quarters
1 green apple, a tart variety
1/2 cup (125 mL) almonds, whole, skin on, toasted in 350 F (180 C) oven for 10 minutes
2 shallots, minced
1 bunch scallion, washed, trimmed, and cut into julienne
1 clove garlic, minced
1/4 cup (60 mL) almond oil
2 lemons, zested and juiced
Mix together salt and black pepper. Rub over pork shoulder and let marinate, covered, in refrigerator overnight. Take pork out of fridge 2 hours before you plan to roast it.
Wash excess marinade from pork and dry with paper towels. In roasting pan, make a layer of the 3 quartered apples; place pork atop. Cover pork with parchment paper; cover whole pan with foil. Place into preheated 190 F (95 C) oven and cook for 12 hours. This is best done overnight; as long as you set the temperature correctly, you have nothing to worry about. When done, remove from oven, remove foil, and let rest for an hour. Remove pork from pan and place on platter; keep warm.
Pour pan juices through strainer and push cooked apple through. Skim off as much grease as possible and bring to boil. In a pot over medium-high heat, cook until slightly syrupy and reduced in volume by 50 percent. Taste sauce for seasoning and adjust as necessary.
While pork is resting, slice remaining apple as thinly as possible and toss with almonds, shallots, scallions, almond oil, lemon juice, and lemon zest. Season to taste with salt and black pepper; set aside. Serve on 6 warm dinner plates with slices of pork drizzled with sauce and topped with apple salad.
Source: "Fuel Restaurant", alive #307, May 2008
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.