Country Tomato & Bacon PieApril 23, 2014

BLT Sandwiches are delicious! So why not a Bacon & Tomato Pie?!

Country Tomato & Bacon Pie

Recipe & Photo source: www.thecountrycook.net

Ingredients

  • 2-3 tomatoes, sliced
  • 1 (9-inch) frozen pie crust, baked (or Make Your Own)
  • 1/2 cup green onions, chopped
  • 1/4 cup basil, chopped
  • 1/2 cup bacon, crisply cooked and crumbled
  • freshly ground black pepper, to taste
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese

Cooking Directions

  1. I usually just go with a frozen pie crust when making this recipe. A deep dish pie shell works well here so you can layer all those tomato slices in there. If using a frozen pie crust, you’ll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking). Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes). Allow your crust to cool slightly.
  2. Turn oven down to 350F degrees.
  3. Start layering tomato slices on the bottom of the pie. Season with some freshly ground black pepper. Then top with green onions, basil and crumbled bacon.
  4. In a bowl, combine 1 cup mayonnaise with 1 cup of shredded cheese. Spread the cheese mixture on top of your pie.
  5. Bake at 350F degrees for about 30-35 minutes (until golden brown). If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
  6. This pie is tasty served warm but is still yummy as it comes to room temperature as well. Just be sure to refrigerate any leftovers. Enjoy!





Facebook Contest – Share it to Win it!April 22, 2014

JsBaconShirts

 

**SHARE IT TO WIN IT**

Go to our Facebook page to be entered into a contest to win…. BACON!

Simply like our Facebook page, comment & share the contest photo and you’ll be entered to win 10 lbs of Johnston’s Thick Cut Delicious Bacon! We will draw the lucky winner on Friday, April 25 at 1:00pm. (Prize has no cash value. Prize can be picked up at the nearest Johnston’s Retailer)

Good luck all you bacon lovers!!





Vernon group launches beef programApril 21, 2014

by Staff Writer – Vernon Morning Star
posted Apr 20, 2014 at 1:00 AM

Easy to use online ordering has been developed by the Vernon-based B.C. Association of Abattoirs.

B.C. Beef Network is a website that connects B.C. chefs directly with local producers and processors of certified B.C. beef.

“BCBeefNet is one of the ways the B.C. Association of Abattoirs is addressing the growing trend to buy local,” said Gillian Watt, programs manager for the B.C. Association of Abattoirs.

“There is tremendous opportunity to grow the local meat industries in BC to benefit consumers, communities, industry and the economy.”

When chefs use BCBeefNet, they know they’ll be serving certified B.C. beef which is 100 per cent born, raised and processed in the province. And they can promote the quality of the meat to customers who are increasingly demanding to know where their food comes from and how it was raised.

Three executive chefs helped pilot BCBeefNet, including Brian Fetterly, of the Best Western Vernon Lodge.

“I love being able to support local people who are doing great things,” said Fetterly.

“I just have to cook this beautiful beef correctly. It makes my job so much easier, and I love being able to say this beef isn’t coming from Alberta or the States, it comes from this beautiful valley which is totally underutilized. It can’t get better than that.”

B.C. Beef Network was developed with funding from Agriculture and Agri-Food Canada and the B.C. Ministry of Agriculture.

Source: BCLocalNews.com





Brown Sugar and Cola Glazed HamApril 17, 2014

Brown Sugar and Cola Glazed Ham

Brown Sugar and Cola Glazed Ham

Recipe & picture courtesy of Welcome Home (www.facebook.com/WelcomeHomeFriends)

Ingredients

  • 1 10-12 pound bone-in, fully cooked ham
  • 1 extra large oven bag (for 10 to 25 lbs)
  • 1/2 cup brown sugar
  • 1/3 cup Dijon mustard
  • 1 (16 ounce) bottle Coke or Pepsi

Cooking Directions

  1. Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern. Place the ham (on its side – not face down) in the large oven bag and put it in a large roasting pan. Mix the brown sugar and mustard in a bowl and rub all over the ham. Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag all around the bottom of the ham.
  2. Gather the bag up so that the bag isn’t touching the ham. You want an air pocket all around the ham. You want a very loose fit. Then close the bag with a tie. It should look like a nearly deflated baloon with some air still inside. Using a small, sharp knife, make three tiny slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).
  3. Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2 hours or until ham is nicely browned and caramelized. Remove ham from oven and rest, inside the bag, for 30 minutes before serving.





BC Beef Producers Selling Local Product On-LineApril 17, 2014

By Ray Baynton on April 17, 2014

 

Local producers in British Columbia have a new way to market their meat directly to chefs in the province.

The BC Association of Abattoirs has created an online ordering tool.

The BC Beef Network connects provincial chefs directly with local producers and processors of certified BC beef.

It allows those chefs to browse producer profiles which tell the story of how their beef was raised.

A spokesperon for the BC Association of Abattoirs says it’s one of the ways they’re addressing the growing trend to buy local.

The BC Beef Network was developed with funding from Agriculture and Agri-Food Canada and the BC Ministry of Agriculture.

Source: blackburnnews.com





Happy Easter!April 17, 2014

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We will be closed on Good Friday, April 18, and resume operations on Monday, April 21, 2014.

Happy Ham Day! :)





Cloverdale Rodeo & Country FairApril 16, 2014

 

CLOVERDALE RODEO & COUNTRY FAIR

4 Days of Fun for the Whole Family!

May 16-19, 2014

 

The Cloverdale Rodeo is proud to host the world’s top cowboys and cowgirls in a unique invitational pro rodeo format that ensures the sports’ premier athletes are showcased throughout five Rodeo performances.

For 2014, the Cloverdale Rodeo will feature Roughstock Rodeo Events (Bareback, Saddle Bronc & Bull Riding) and Ladies Barrel Racing and the ever popular Mutton Bustin.

The 126th annual Country Fair features more family-friendly entertainment than ever before. It’s the Fraser Valley’s largest Midway with tons of rides and games for the whole family. Featuring the World Freestyle Round Up, West Coast Lumberjack Show and the Cloverdale Cowboy Cook Off Rib Fest & BBQ Competition. Stay tuned for more exciting updates.

For more information, click here.





BCAA Board of DirectorsApril 15, 2014

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The Board of Directors from the BC Association of Abattoirs proudly presenting BC Meats for BC Markets.

From left to right:
Ken Falk – Fraser Valley Specialty Poultry – Yarrow (formerly FV Duck & Goose)
Bonnie Windsor (Vice President) – Johnston’s – Chilliwack
Mike Noullet (President) – Kawano Farms – Prince George
Richard Yntema – Valley Wide Meats – Enderby
Dave Fernie – Rodear Meats – Williams Lake
Jacques Campbell – Campbell Farm – Saturna Island





Province – For local chefs, B.C. beef is just a click awayApril 15, 2014

Local beef is now a click away for B.C. chefs, thanks to a new website that allows them to select a nearby farm and arrange for slaughter, cutting and pickup in one step.

What used to take hours of research, long phone calls and detailed co-ordination can now be done in minutes at bcbeefnet.ca, explained Gillian Watt, program manager with the B.C. Association of Abattoirs.

On the website, chefs are invited to select a local farm, designate an abattoir and outline how they’d like their meat cut. The products are guaranteed to be 100-per-cent B.C. beef.

To read the entire article by The Province’s Glenda Luymes, click here





Easter Hams – Stout-Glazed Ham RecipeApril 14, 2014

It’s only 1 week until Easter so call Tammy at Johnston’s Custom Cutting (604) 824-1985 to get your hams for Easter Dinner!

Stout-Glazed Ham
Recipe courtesy of recipe.com

Servings: 14
Prep Time: 15 mins

Ingredients:
1 5-6 pound cooked bone-in ham
cloves
1/2 cup Irish stout (such as Guinness), apple cider, or apple juice
1/4 cup honey
1/4 cup butter
6 small parsnips, peeled and halved lengthwise
1 pound red boiling onions, peeled* and halved, and/or medium red onions, quartered

Directions
1.
Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.

2.
Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

3.
In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.

4.
Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.

Make Ahead Tip:
Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.

Note:
To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.