Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

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adusty

Dusty Pettes is not on the Food Network, but he cooks like he should be. You probably have seen him shopping for produce at our local Farmer’s Market in Carleton Place for Ballygiblin’s on Bridge Street  His idea behind the Ballygiblin’s menu came from wanting to use as many of the great local farmers from the area and feature their ingredients in his dishes.

I think we in Lanark County need to be behind this, as running a farm in today’s agricultural market is now very difficult; to make a profit you have to operate on a massive scale. That has caused a lot of young people to throw up their hands and walk away from the family farming business. Agriculture college enrollment has dropped 75% and there are more people getting out of farming than going into it.

So why should we care about Dusty using our local Lanark County products for Ballygiblin’s?  Yes, because, farming is the base of our country, and without secure food grown by local farmers we could be in a deep mess some day..

So Dusty has agreed to have a weekly column and this week’s recipe is Pig Candy. Nothing but Bacon jam made by slow cooking a combination of bacon, onions, brown sugar and vinegar, then blitzing the mixture in a food processor and putting into jars.  Yum!

Recipe for Pig Candy

pigjam

I love bacon, bacon is great with anything. I know that might be a little cliche but I am a firm believer of the power of the pig and all it’s yummy bits and pieces. In an effort to maximize my consumption of the swine I started to make bacon jam, yes bacon jam. I wanted it to be a little spicy, a little sweet, a little bitter and a little salty to maximize the 4 flavor regions of the tongue.
Here is what I came up with:

Bacon Jam

Ingredients:
4 lb bacon, cooked and chopped
5tbsp cloves garlic, minced
4 onion, chopped
4 cup strongly brewed coffee
1 cup white vinegar
2 cups apple juice
10 tsp chipotle
6 tsp chili powder
1 tsp cinnamon
2 cups brown sugar
½  tsp white pepper
Method:
1. cook off the bacon and rough chop

2. Dice the onion and cook in a pot  with a little oil. Then add the bacon.

3. add all remaining ingredients and bring to a simmer for about an hour.

4. puree the mixture (leaving it a little chunky)

Note this is a batch recipe and can be scaled down to size.

Chef Dusty Pettes

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Carleton Place- The Happiest Damn Town in Lanark County

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Tilting the Kilt, Vintage Whispers from Carleton Place by Linda Seccaspina is available at Wisteria at 62 Bridge Street, the Carleton Place Beckwith Museum in Carleton Place, Ontario and The Mississippi Valley Textile Mill in Almonte.  available on all Amazon sites (Canada, US, Europe) and Barnes and Noble

About lindaseccaspina

Before she laid her fingers to a keyboard, Linda was a fashion designer, and then owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa on Rideau Street from 1976-1996. She also did clothing for various media and worked on “You Can’t do that on Television”. After writing for years about things that she cared about or pissed her off on American media she finally found her calling. She is a weekly columnist for the Sherbrooke Record and documents history every single day and has over 6500 blogs about Lanark County and Ottawa and an enormous weekly readership. Linda has published six books and is in her 4th year as a town councillor for Carleton Place. She believes in community and promoting business owners because she believes she can, so she does.

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