• Andrew's Pork Rillettes

• Apple and Apricot Stuffed Pork Tenderloin

• Beef Bourguignon

• Beef Burger with Herbed Butter Core and Caramelized Onions

• Beef Daube

• Beef Tenderloin and Double-Smoked Bacon Brochettes

• Bison Bourguignon

• Bison Tenderloin with Bison Sausage Pot au Feu

• Boneless Lamb Leg Stuffed with Melting Chard and Mascarpone

• Braised Beef Tenderloin with Oxtail Potato Pave

• Braised Pork Belly

• Braised Veal Cheeks and Scallops

• Carmen Creek Gorgonzola Bison Burgers

• Cascadia Rooibos Braised Lamb Shanks

• Char Siu Pork

• Charmoula

• Chipotle Peanut Pork Chili

• Cilantro's Barbecued Pork Ribs

• Classic Choucroute Garni

• Classic Dadburger Deluxe

• Coconut Pork Ribs

• Connie s Pork Burger

• Cotechino Sausage

• Darla's Pork Chops with Ancho Chili Baste and Glaze

• Dominique Moussu s Pate de Lapin aux Pruneaux

• Duck Hash with Eggs

• Duck Legs With Cabbage and Tomatoes

• Fiambre

• Good Old Liver and Bacon with a Twist

• Green Curried Beef

• Grilled Achiote Pork Chops with Chimichurri

• Grilled Spring Creek Beef Tenderloin with Smoked Tomato Spatzle and a Balsamic Reduction.

• Guinness Bison Pot Pie

• Hanger Steak with Romesco Sauce and Baby Greens

• Harissa Lamb with Yogurt Dressing

• Hazelnut Crusted Lamb Sweetbreads

• Heather's Smoked Bacon

• Huenkar Begendi

• Kashmiri Beef Short Ribs

• Kefta Tagine with Herbs and Lemon

• Lacquered Cranberry Ribs

• Lamb and Olive Ragu with Tagliatelle

• Lamb and Orange Khoresh - Lamb Shank Redemption

• Lamb Burger with Molten Chevre Core

• Lamb Meatballs with Swiss Chard and Feta

• Lemongrass Lamb Chops

• Muffuletta

• Pancetta and Fennel Gratin

• Pepper and Sausage Frittata

• Peruvian Heart Kebabs.html

• Pork Chop with Crispy Potato Pancake and Quince

• Pork Loin Roast with Caramelized Onions and Apricots

• Pork Loin with Sage Stuffing and Caramelized Pear Sauce

• Pork Riblets Simmered in Caramel Sauce

• Pork Sate with Peanut Dipping Sauce

• Portobello Mushroom Gratin with Seared Foie Gras

• Quick Peanut Butter Beef Curry

• Roast Leg of Lamb with Garlic, Rosemary and New Potatoes

• Roasted Marrow Bones with Parsley Salad

• Roasted Pork Belly

• Rockin Ronnie Shewchuk s Barbecued Beef Short Ribs

• Ropa Vieja

• Rotisserie Spring Creek Rib Eye Roast

• Self-Braising Pork Shoulder, Butt End

• Sexy Minty Lamb Racks for Two

• Shanghai-Style Braised Beef Short Ribs

• Short Ribs Braised in Espresso and Chocolate

• Short Ribs Braised with Chinese Five Spice

• Slow-Roasted Pork Carnitas with Orange and Milk

• Spanish Pork Stew with Potatoes and Chorizo

• Spice-Crusted Pork Blade Steaks

• Stuffed Alberta Rabbit Risotto� with Roasted Vegetables

• The Perfect Meat Experience- Pan-Fried Steak

• Veal Meatballs with Tomatillo Chipotle Salsa

• Wine-Braised Lamb Shanks with Creamy Polenta, Cherry Tomatoes and Lamb Jus

• Zuni Cafe - Mock Porchetta

Heather's Smoked Bacon

Nov/Dec 2009

Chef Heather Goulde-Hawke at District, a new watering hole on 11th Ave. S.W., makes her bacon without nitrites. After curing, cut the bacon into useful-sized pieces and wrap well for freezing. Gould-Hawke likes the additional flavour that accrues when she leaves the rind on the pork belly (bacon comes from the pork belly). This recipe needs a smoker and a fruit wood, like cherry or apple.

Chef’s note: if you don’t have a smoker, it takes a little trouble to smoke pork belly over indirect heat on a closed barbecue for a minimum of 6 hours, but it can be done. Engineer your barbecue so that soaked wood chips in a pan are on one side of the grill, while the pork belly sits on the other side on the rack over very low heat. Most butchers carry pork bellies.

4 T. maple syrup

2 lb. pork belly, any ragged edges trimmed, rind on

4 oz. kosher salt by weight (about 1 c.)

2 oz. demerara sugar by weight (about 1/2 c.)

1 garlic clove, minced

1 t. minced thyme

cracked black pepper to taste

Rub the syrup onto the pork. Mix together the remaining ingredients – the cure – on a tray. Dip the meat into the cure to coat all surfaces and shake off any residue that does not cling. Put the meat into a waterproof plastic bag in the fridge for 5 to 7 days, turning daily. On the final day, rinse well under cold water and pat dry. Let stand, uncovered, to air-dry in the fridge for up to 48 hours to develop the sticky texture that allows smoke to penetrate. Don’t skip this step. Smoke the pork belly for 6 to 8 hours over very low heat. Cool and wrap. Fry to use. Makes 2 lbs.