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
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.