So there it is: poor poor vegans are subjected to these terrible meat analogues because they dont eat meat.  We all love fat, sugar and salt - even if you are not getting it from an animal. If you ever had the idea that vegan food was somehow more healthy than meat, eat at the hogtown vegan I promise you'll change your mind.  Now excuse me while I eat my brussel sprouts with a pork chop. 

Here's a nice simple salad dressing that you can use on a cobb salad, or a potato salad, using one of my favorite beers from Muskoka Cottage Brewery.


1 cup crumbled blue cheese
1/4 lb bacon cooked and crumbled 
1/2 raw red onion
1/2 cup Muskoka Cream Ale
2 tablespoons mayo
1 teaspoon granulated garlic
1/2 teaspoon mustard powder
pinch salt
ground white pepper to taste
2 teaspoons (kozliks) dijon mustard
splash of hot sauce

Cook and crumble the bacon, slice the onion and set aside/ ,
in a seperate bowl combine the liquid and powdered ingredients, and whisk until the beers flattens out.

Crumble cheese, bacon and onion mixture over your favorite potato salad or cobb salad and drizzle the beer dressing over top of the entire thing.

this dressing should not be made to far in advance it's truly rocking when served super fresh!

We finally go around to setting up a Facebook Pork Ninjas Fan Page please "like" us! 

It's true, you can make a stuffed burger without any actual gadgets. I used various sized ramekins to press and make the pockets to stuff my burgers today, and they were yummy as you can see from the photo.  If you've been reading my blog for any length of time, you'll know that I never use just one kind of meat when making meatballs, or anything with a red sauce. Burgers are no exception to this rule. I like the 3-2-1 method. 3 parts beef, 2 parts pork , and 1 part lamb. sometimes i mix it up and switch the lamb and pork, and sometimes i take the pork out and use veal.  I'm really digging keeping leftover uncooked brisket and using that as my burgers these days, seems to make for a tasty burger. You want your burgers to contain around 30% fatty meat, so that it stays nice and juice on the grill and does not dry out

Recipe after the Jump 

HA! 

I found another stuffed burger press, looks like it's even a bit better made by these guys I was even able to order it online, and get it shipped to Canada.