Chef Dean McClernon’s Salmon Tartar and Pork Belly Recipe
| October 4th, 2012
Who doesn’t love a slowcooked meal on a chilly autumn night? Check out Chef Dean McClernon’s pork belly recipe using Kellerbier. Or, keep it light with his salmon tartar using Creemore Springs.
Wild Spring Salmon Tartar With Creemore Springs Premium Lager
By Chef Dean McClernon, CCC
Nothing seems to go with sushi quite as well as a cold crisp lager so we decided to pair the fresh, clean flavor of Creemore Springs Premium Lager with a twist on sashimi. This salmon tartar recipe combines classic Japanese ingredients with a wonderful peppery watercress oil.
Very simple, very elegant and so fresh! The hint of ginger is the perfect companion to this fabulous lager. With the wild spring salmon running through fall and into winter, this is the perfect appetizer combination for the season.
- 1 lb wild spring salmon, skin off, pin bones out & ¼ “cubes. (keep cold)
- 1 medium shallot finely diced
- 2 tbsp fresh parsley finely chopped
- 1 tbsp premium soy sauce
- 1 tbsp Mirin (Japanese seasoned cooking wine)
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- Zest & juice of 1 lime
- 2 tbsp fresh ginger passed through a fine rasp or grater
- Combine first three ingredients and keep cool
- Combine remaining ingredients and whisk till blended
- Fold into salmon mixture and refrigerate minimum 30 minutes
- In a food processer combine 1 large bunch watercress with ¼ cup grape seed oil and blend very well. Transfer to a squirt bottle and keep in fridge up to 2 weeks.
Transfer desired amount of salmon to a ring mold. Dot plate with Water Cress Oil and serve with Croustini and of course a nice pint of Creemore Springs Premium Lager. Enjoy!
Kellerbier Braised Pork Belly
by Chef Dean McClernon, CCC
Well, the kids are back to school and with the cooler temperatures approaching we find ourselves in search of our beloved Dutch oven for another season of decadent braising! Anticipating the fall flavors of slow cooked meats with the freshly harvested root vegetables of the year couldn’t be more mouthwatering.
Time to switch over from the chilled summer Chardonnay’s and fruity Sangria’s to a more full bodied and robust pint of our favorite beer. Well nothing can quite fit the bill as well as our very own Kellerbier and what better way to celebrate the coming season than a marriage of beer and braising!
Yes, we’ve developed a special treat in our test kitchen this year to bring the crisp flavors of Kellerbier and tender braised pork belly together and created a pairing that will surly become a culinary perennial.
- 2 whole pork bellies. (No sense making just one!)
- 2 473 ml cans of Kellerbier.
- 1 liter beef or chicken stock.
- 2 tablespoons pickling spice with 1 only star anise. (any more will overpower the Kellerbier)
- 4 cups sautéed and seasoned mirepoix. (diced onions, carrots & celery)
- 100 ml tomato paste.
- Sea salt and freshly ground black pepper to taste.
- Preheat your oven to 400°.
- Dice your mirepoix and set aside.
- In a large pan sear all sides of the seasoned pork belly. Set aside.
- In the same pan add your mirepoix with the pork belly juices and a knob or two of butter. Sweat down until just beginning to brown.
- Arrange the mirepoix in the bottom of a medium sized Dutch oven. Place bellies fat side down on mirepoix.
- Pour Kellerbier and stock over bellies until covered. Add spices, tomato paste and season lightly.
- Place Dutch oven, lid on, in the pre-heated oven for 15 minutes then reduce heat to 280 for 3 to 4 hours, checking to not overcook.
- Remove pork belly from the braising liquid and let rest at least 30 minutes. Slice into desired squares trimming off any excess fat. At this point you can either roast in the oven until golden or pan sear for the same effect.
- Strain and reduce the braising liquid by half, adding a splash of Kellerbier at the end. Drizzle over pork belly served with your favorite accompaniment. And a cold Kellerbier!