RECIPES: Oh, Canada!
Posted: March 10, 2017 at 6 a.m.
Canadian Pork Loin Chops
1 1/2 tbsp brown sugar
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp freshly ground black pepper
1/4 tsp dry mustard
1/4 tsp crushed fennel seeds
6 boneless pork loin chops, 1/2 inch thick
1/4 cup pure maple syrup, preferably dark amber (Grade B)
2 tbsp spicy brown mustard
1 pinch garlic powder
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper (optional)
1/2 cup seasoned bread crumbs
1 tbsp olive oil
1 tbsp canola oil
1 clove clove garlic, crushed
Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
Coat pork chops on all sides with seasoned bread crumbs.
Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees.
-- Cindy Stout
Canadian Corn Chowder
1 lb. bacon
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tbsp butter
2 tbsp all-purpose flour
4 cups milk
3 large potatoes, diced
1 (19 oz.) can corn, drained
1 pinch paprika (optional)
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.
-- Nicole Neufeld Martin
Wake-Up Casserole with Canadian Bacon
8 frozen hash brown patties
2 (6 oz.) packages Canadian bacon, quartered
4 cups shredded Cheddar-Monterey Jack cheese blend
1 3/4 cups egg substitute (such as Egg Beaters)
1 cup 2% milk
1/2 tsp salt
1/2 tsp ground mustard
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.
-- Steve Mesa
Real Canadian Butter Tarts
12 (3-inch) unbaked tart shells
3/4 cup raisins
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
1 egg, lightly beaten
1/2 cup chopped walnuts, or as needed
Preheat oven to 425 degrees. Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.
-- Joanne MamboNAN Dining Guide Spotlight on 03/10/2017