Thursday, December 5th, 2013 at 7:30 am
Forget 5 golden rings. Any good Ukrainian girl, like me, would prefer 5 garlic rings any day!
I grew up eating Ukrainian sausage, better known as tube candy, by the fistful. Whether it was solo, stacked on a cracker with cheese, or BBQ`d over the campfire, garlic sausage is one of my absolute comfort foods.
Stawnichy`s Meat Processing has been serving up some classic garlic sausage since Mr. Woytko Stawnichy opened a small grocery store-confectionery in Mundare, Alberta with just one small sausage smoker.
While the drive to Mundare for a photo of with the giant sausage is must, during this weather I think it is smarter bet to head east to the Mundare Sausage House at 4824-118 ave. I walked across the street to Safeway in Oliver for this shot, but I prefer to head to the Mundare Sausage House (which is conveniently located to Uncle Eds – which serves up this sausage as well as some killer perogies).
Wednesday, December 4th, 2013 at 7:00 am
On the 4th day of Christmas I will treat myself to four leek & cabbage pork sausages from Valbella Gourmet Foods!
Valbella Gourmet Foods was established in 1978 by Walter and Leonie von Rotz in Canmore. What began as a small 1,000 sq.ft. plant has progressed over the last 30 years into a 25,000 sq.ft. production plant. Their European style sausages, ham and air dried meats stand out thanks Valebella’s commitment to excellence paired with its European tradition. Having sampled a wide selection of their sausages, cured meats and treats during Christmas in November at the Jasper Park Lodge, I can vouch that their products are incredible.
In Edmonton you can easily pick up their products at Sunterra Market or at Acme Meat Market (where I picked up my sausages). For a European-inspired meal using the sausages I picked up try the recipe for Sausage & Leek Hash below.
Sausage & Leek Hash
1 tsp canola oil
4 Valbella leek & cabbage sausages
4 potatoes, cooked and sliced
1 cup cooked, sliced leeks
1 tsp creamed horseradish
1/3 cup sharp cheddar, grated
- Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes on low/medium heat until well browned. Remove the sausages, then slice them on the diagonal and set aside.
- Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season with salt and pepper and stir to combine.
Tuesday, December 3rd, 2013 at 7:30 am
3 lbs of Pork Should served up at Acme Meat Market
As I continue with an Alberta Pork themed 12 days of Christmas… I just had to bust out the pork shoulder.
That’s right… on the 3rd day of Christmas I shared with my loved ones three pounds of pulled pork!
Getting a slice of pork shoulder at Acme Meat Market
On Saturday I stopped into Acme Meat Market looking for some inspiration and a succulent looking pork shoulder caught my eye. The butcher helping me on Saturday told me three pounds would be enough to serve six of my hungry friends and so I walked away with a beautiful parcel of pork shoulder which I cooked with pear cider in my slow cooker, pulled, and then topped with some of the CattleBoyz Chipotle Maple Bacon BBQ sauce I scored yesterday on the second day of Christmas.
If you want to make a melt-in-your-mouth pot of pulled pork and are in Edmonton head to Acme Meat Market or your neighbourhood butcher for a beautiful piece of Alberta Pork shoulder. My simple pulled pork recipe is below:
Cider & BBQ Pulled Pork
- 3 lbs Alberta Pork shoulder
- 1 can cider (pear, apple etc.)
- 4 garlic cloves, finely chopped
- ¼ teaspoon each course salt and pepper to
- 1 cup of BBQ sauce (I used CattleBoyz Chipotle Maple Bacon BBQ Sauce)
- Canola oil
- Season pork shoulder with salt, pepper and garlic. Using a frying pan at medium heat, add canola oil and sear off each side of the pork until browned (1 – 2 minutes each side.)
- In a 5-6 quart slow cooker add cider and pork. Cover and cook on low until meat is very tender and falling apart, approximately 8 hours.
- Transfer pork to a large bowl. Remove and fat from the surface of the cooking liquid and reserve. With two forks, pull meat apart until shredded. Add 1 cup of juices along with BBQ sauce. Add additional juice/sauce as desired. Top on mac & cheese, buns, or eat straight from the bowl like me; enjoy!
Monday, December 2nd, 2013 at 8:00 am
2 bottles of CattleBoyz Chipotle Maple Bacon BBQ Sauce
On the second day of Christmas my true love gave to me… two bottles of CattleBoyz Chipotle Maple Bacon BBQ Sauce in support of the ALS society.
As the 12 Days of Christmas – The Alberta Pork YEG edition – continues I am very excited to share this exciting product with you in time to share with your loved ones this holiday season. The perfect stocking stuffer for any BBQ lover, this gift is one that has a killer taste and helps raise awareness. Be sure to pick up a couple of bottles because CattleBoyz is honouring Robert Boulton with the launch of their newest flavour – Chipotle Maple Bacon.
A portion of the proceeds from the sale of CattleBoyz Chipotle Maple Bacon BBQ sauce will go to the ALS society of Alberta. Robert Boulton, who is an ambassador for both CattleBoyz and ALS Awareness, is a master griller who has always used CattleBoyz when serving up his signature ribs. To learn more about Robert`s journey visit https://www.facebook.com/TakeItAllButLeaveMySoul
CattleBoyz BBQ sauce is the perfect pairing for Alberta Pork ribs, chops or tenderloin; be sure to pick up a couple of bottles of Chipotle Maple Bacon BBQ sauce this holiday season! Oh, and it is gluten free for GF girls like me.
Robert Boutlon - Ambassador for Cattle Boyz & ALS Awareness
Sunday, December 1st, 2013 at 9:56 am
12 Days of Christmas – The Alberta Pork YEG edition
December is upon us and I would like to take the classic 12 days of Christmas tradition and give it a modern culinary twist. For the next 12 days I am going to share some of my favourite Alberta Pork treats to buy, bake or make and share for this holiday season.
So, on the first day of Christmas I wish to share with you….
a Classic Eggs Benedict served with Valebella honey ham for brunch at Culina Muttart! Brunch is my favourite meal and I think this is a wonderful way to show your love this holiday season by taking a friend or family member for Sunday Brunch featuring a delicious bite of locally raised and produced Alberta Pork.