Archive for the 'pork' Category

Kerry’s Gluten-free Corn Dogs

gf corn dog 1 Kerrys Gluten free Corn Dogs

Yes, gluten-free corn dogs. Because historically the Stampede has been a no-eat zone for my celiac friends, who should be able to enjoy midway food too.

gf corn dog 2 Kerrys Gluten free Corn Dogs

My friend Kerry owns Care Bakery, a gluten-free purveyor of baked goods that now supplies restaurants across the city with gluten-free alternatives for their pizzas, burgers, dogs and sandwiches. Her buns are so great (truly), they had to have special pans made that bake their logo right into the bottom of each bun so that customers can double check that a mistake wasn’t made in the kitchen.

gf corn dog 3 Kerrys Gluten free Corn Dogs

So we got to talking last week about gluten-free corn dogs, and being the food enthusiast she is, she went home and whipped up a recipe, then ate five for quality control purposes. It’s very similar to most classic formulas; as with most gluten-free doughs, it’s generally best to use a combination of gluten-free flours (ie corn, rice) and some starch in place of the omnipresent wheat flour to make it keep its shape. This batter works beautifully; it’s nice and smooth, with the texture of pancake batter, and coats your choice of dog well without sliding off or undressing itself once it hits the oil. Rejoice in gluten-free food on a stick – even if you’re not on the hot tarmac beside the Tilt-a-Whirl.

gf corn dog 4 Kerrys Gluten free Corn Dogs

Kerry’s Gluten-free Corn Dogs

1/2 cup corn flour or masa harina (Maseca from Co-op is the best)
3/8 cup rice flour (plus extra for dusting)
3/8 cup tapioca starch
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4- 1 1/2 cup buttermilk
1 large egg

gluten free hot dogs, halved crosswise, or cooked breakfast sausages
canola oil, for cooking

In a medium bowl, whisk together the corn flour, rice flour, tapioca starch, sugar, baking powder and salt. In a small bowl or measuring cup, whisk together the buttermilk and egg; add it to the dry ingredients and whisk until smooth.

Place some rice flour in a shallow bowl. Bring a couple inches of canola oil to 350-375F in a wide heavy pot.

Thread hot dog halves onto popsicle sticks and douse them in rice flour, then dip in the corn flour batter to coat. Carefully place into the hot oil and cook a few at a time (don’t crowd the oil, or it will cool it down), turning often with tongs, until golden on all sides. Remove and place on a paper towel-lined plate to drain.

Serve warm. Makes about a dozen corn dogs.

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July 07 2014 | pork | 8 Comments »

Slow-Roasted Pork Carnitas with Orange and Milk

Pork Carnitas 3 Slow Roasted Pork Carnitas with Orange and Milk

There are plenty of yummy things to be done with a pork shoulder. It’s one of those inexpensive cuts that needs long, slow cooking to break down the tough connective tissues, but winds up far more tender than even the most expensive cuts, with far more flavour.

I had one the size of a turkey in my basement freezer, so when I spontaneously invited a dozen or so friends over for dinner on Saturday night, it was an excuse to haul it out and let it roast in the oven all day. Pulled pork is a Very Delicious Thing that people tend to get excited about, and if you have a big braising pot – which you must, if you’re going to cook the thing – you can set it right out on your table with soft tortillas and all manner of chopped-up tasty things and let large groups go to town.

Pork Carnitas 2 Slow Roasted Pork Carnitas with Orange and Milk

But if you don’t want to go the dry rub-BBQ sauce route, butt naked (get it? pork butt?) slow roasted pork is delicious enough as is – just like roast chicken or beef. In this case a cupful of milk and an orange brings out the pork’s sweetness while adding a subtle citrus tang; you can pull it apart with forks, set it out right in the pan and let everyone make their own little carnitas – “little meats” – it’s the new-fangled version of those taco kits we used to get when we were kids. (Bonus: a ginourmous pork shoulder takes as much time, heat and effort as a small one, and leftovers freeze beautifully; they could reappear doused in BBQ sauce with slaw on soft buns and no one would recognize them.)

Same amount of work, and no seasoning packet.

Slow-Roasted Pork Carnitas with Orange and Milk

This could be done in the slow cooker, but I love the way the oven produces dark, sticky bits, intensifies flavours and prevents the meat from going mushy. Adapted from Epicurious.

2-3 lb boneless pork shoulder (butt) or boneless country pork ribs
canola or olive oil or lard, for cooking
1 orange, washed and quartered
1 cup whole milk
salt and pepper

For serving:
corn tortillas, warmed
avocado, diced
finely chopped onion
sour cream

Preheat the oven to 300F. Cut the meat into a few chunks, heat a generous drizzle of oil or dab of lard in a heavy skillet over medium-high heat and brown the meat on all sides, transferring it to a baking dish as it browns. Squeeze the orange wedges over the meat and toss in the rinds alongside; pour the milk overtop, then add enough water to almost cover the meat. Sprinkle with salt and pepper, cover with a tight-fitting lid and bake for 3 hours, until the meat is very tender.

Break or pull the meat apart into smaller pieces, remove and discard the orange rind, and turn the oven up to 375F. Roast the meat uncovered for 20-30 minutes, until most of the liquid has evaporated and the meat is crisp and brown on the edges.

Place the pot of pork directly on the table and surround with corn tortillas and accessories; let everyone serve themselves by piling pork, avocado, onion, salsa, sour cream and cilantro on their own corn tortillas. Serves lots.

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September 29 2013 | pork | 5 Comments »

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