Live local, Love local, and how to make it

Tomorrow morning, I'll be on CBC Radio's Weekend Morning Show, with guest host, Marjorie Dowhos, to talk about our wonderful local products.

I'll be preparing a Mango Martini, with Get Cheeky Foods Mango chutney and Patent 5 Elettaria Gin, and two pizzas, with Old Church Bakery pizza dough.  The first is a Turkish pizza with blue cheese, Nature's Farm egg, and Fertile Farm microgreens.  The second pizza is with a Zinn Farm Berkshire Pork Tenderloin that I have marinated and BBQ'd, with hoisin and greens.

The farmers and producers that are vendors at St. Norberts Farmers Market come from over 30 communities across the province.  A couple of producers drive in over 3 1/2 hours for market day.  The economic and cultural reach of one market is more that just around the city of Winnipeg.

We are all lining up to go into stores.  This quick line up with vendors outside and under the canopy, is one line up for over 60 stores. 

Enjoy the recipes and thank you for supporting local.

 

Mango Martini

Juice of one orange (I used a blood orange)

1 -2 oz Patent 5 Elettaria Gin (or Patent 5 Vodka)

1/2 oz Disorrono

1-2 tsp Get Cheeky Mango Chutney

Zest of orange

Shake in martini shaker over ice, serve straight in a martini glass or with cold tonic water as a highball.

Koniya Turkish Pizza

Such a lovely and simple pizza to prepare.  It is simply blue cheese mixed with fresh herbs and an egg.  Here, I used a Nature's Farm egg, mixed with Buttermilk Blue Cheese, from DeLuca's, and herbs and microgreens from Fertile Farm.  The base is wonderful pizza dough, from Old Church Bakery.  

Berkshire Pork Tenderloin on fluffy flatbread

I used the same pizza dough, from Old Church Bakery, but I marinated Berkshire Pork Tenderloin from Zinn Farm, and grilled it with the 7-6-5 method.  I served it on the pizza, with a little hoisin sauce and greens.

 Marinade for Pork Tenderloin or Pork Belly

1 tablespoon oil
5 slices ginger
2 scallions (cut into 3-inch pieces)
3 star anise
1 cup shaoxing wine
1 cup light soy sauce
¾ cup dark soy sauce
½ cup sugar
1 teaspoon salt
5 cups water

Let the Pork Tenderloin marinate for several hours or overnight.  

On a hot BBQ, Place tenderloin and cook on medium heat for 7 minutes with the lid closed.  Turn, and cook for 6 minutes with the lid closed.  Turn the heat off and leave to rest, with the lid closed for 5 minutes.  Remove from heat, let rest, and slice.  Marinating liquid can be cooked and thickened with a little corn starch and used as a sauce.

 

Enjoy!  

Women producers and Cinco de Mayo on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with guest host Bruce Ladan, I featured women-owned and operated local producers.  Starting with the great Mexican halibut that is in season for Cinco de Mayo!  The wild caught halibut is available at Gimli Fish.  I also served a seasoned flatbread, using the wonderful pizza dough from Old Church Bakery.  This was topped with Ribeye from Wildfire Farms.  Life made easier and delicious by these amazing women.

Baked Mexican Halibut

1 1/2 lbs. halibut fillets (cut into 4 - 6 pieces)

1 large fresh tomato, seeded and chopped

2 tbsp. fresh lime juice

1/8 tsp. ground cumin

1/8 tsp. cayenne pepper

4 green onions, sliced thin

1 clove garlic, minced

1/4 tsp. salt

1 tbsp. fresh cilantro or parsley, chopped (garnish)

1 lemon, sliced or cut into wedges (for serving)

Directions

Preheat oven to 350º.

Cut halibut fillets into four - six serving pieces. Place in single layer in a 9” x 13” baking dish.
In a small bowl combine chopped tomato, lime juice, ground cumin, cayenne pepper, chopped cilantro,  sliced green onions, minced garlic and salt. Mix well and pour over fish.

Bake for 20 – 25 mins. Fish should flake easily when tested with a fork.

 Old Church Bakery flatbread

With wet hands, spread pizza dough to desired thinness on a baking sheet with either parchment paper, a Silpat, or cornmeal.  Sprinkle a generous amount of spices blend and flake salt on the dough.  I used Duq'qah, an Egyptian blend.  Drizzle generously with olive oil and bake at 450º until done, ~ 10-15 minutes.

Wildfire Farms Ribeye

Rub steaks with desired amount of dry rub spice blend.  Here, I used Duq'qah.  Another tip is to first spread Dijon mustard over the meat for a nice crust.  Season, and drizzle with olive oil.  Grill or cook on medium to high heat for 4 minutes/per side, depending on thickness of the steaks, for rare.  Remove steaks from heat and let rest.  Slice on the bias and serve with flatbread and other toppings of your choice.

Enjoy!