{"id":4540,"date":"2013-10-17T16:58:52","date_gmt":"2013-10-17T20:58:52","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=4540"},"modified":"2013-10-17T16:58:52","modified_gmt":"2013-10-17T20:58:52","slug":"lambgoat-cheese-combo-aces-sandwich-contest","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2013\/10\/17\/lambgoat-cheese-combo-aces-sandwich-contest\/","title":{"rendered":"Lamb\/goat cheese combo aces sandwich contest"},"content":{"rendered":"
\"North<\/a>
North African Lamb Sandwich with Ch\u00e9vre, Harissa and Figs.<\/figcaption><\/figure>\n

A Montr\u00e9al bartender’s concoction of lamb with ch\u00e9vre, harissa and figs on ciabatta was judged the best of the best in ACE Bakery\u2019s Canada\u2019s Best Sandwich Contest that ended today with a sandwich showdown at Loblaws Maple Leaf Gardens in Toronto.<\/strong><\/p>\n

Along with the national title, Jean \u00c9mond won a $10,000 prize and $10,000 donation towards his charity of choice, World Wildlife Fund Canada.\u00a0<\/strong><\/p>\n

\u201cI really wasn\u2019t expecting this, but I\u2019m so excited my recipe has earned the title of Canada\u2019s Best Sandwich!\u201d said \u00c9mond. \u201cI love being adventurous in the kitchen and it\u2019s so rewarding to know my creativity is paying off.\u201d<\/p>\n

\u00c9mond developed the recipe through a step-by-step process starting with his chosen protein, lamb. \u00a0From there, he layered on various ingredients and spices to create the perfect balance of flavours. See the recipe below.<\/p>\n

\u00c9mond tends bar at Cabaret la Tulipe<\/a> in Montreal. His favourite cocktail to make is Gin Fizz.<\/p>\n

Close to 1,000 recipes were submitted from across Canada. Four regional finalists faced off this morning, creating their sandwiches in front of a judging panel and live audience at Loblaws Maple Leaf Gardens<\/a>.<\/p>\n

After tasting each of the creations, Bob Blumer, host of Food Network Canada\u2019s World\u2019s Weirdest Restaurants, Julie Van Rosendaal, popular Calgary-based blogger behind DinnerWithJulie.com, and Marcus Mariathas, ACE Bakery\u2019s master baker, evaluated each recipe based on taste appeal, creativity, innovation and originality in order to select a winner.<\/p>\n

The other three finalists were Ashley Seely from Rothesay, New Brunswick, Meghan L\u00e9g\u00e8re from Toronto, and, Linh Huynh from Calgary. Each finalist received $1,000 cash prize and $1,000 to donate towards their charity of choice.<\/p>\n

One of North America\u2019s leading artisan bakeries, ACE Bakery<\/a> opened in 1993 in Toronto creating hand-made, European-style rustic breads. \u00a0The gentle shaping of each loaf, long fermentation periods, and a stone deck oven all work to create exceptionally flavourful bread with a pleasing texture and crisp crust. The breads contain no preservatives and are made with the finest ingredients. ACE Bakery\u2019s baguettes and artisan breads are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops across Canada, throughout the United States and the Caribbean.<\/p>\n

ACE Bakery Canada\u2019s Best Sandwich Contest<\/b><\/p>\n

Winner: <\/b>North African Lamb Sandwich with Harissa and Figs
\nCreator<\/b>: Jean \u00c9mond
\nRegion<\/b>: Qu\u00e9bec
\nServing: <\/b>Serves <\/b>4
\nThe seductive flavours of Morocco mingle in this tender lamb sandwich with the spicy heat of harissa, and the sweet temptation of honey and figs.<\/p>\n

Ingredients:<\/span><\/b><\/p>\n

12 oz. (340 g) lamb tenderloin, cut into thin strips, 3 to 4 inches (7.6 to 10 cm) long
\n4 ACE Bakery Ciabatta Buns, split<\/p>\n

Lamb Marinade<\/b><\/p>\n

2 cloves garlic, crushed
\n1 tsp. (5 mL) honey
\n1 Tbsp. (15 mL) olive oil
\n1 tsp. (5 mL) harissa paste
\n1 tsp. (5 mL) kosher salt
\n\u00bd tsp. (2.5 mL) ras el hanout
\n\u00bd tsp. (2.5 mL) cumin seeds
\n\u00bd tsp. (2.5 mL) freshly ground black pepper
\n2 Tbsp. (30 mL) pine nuts
\n\u00bc cup (60 mL) chopped Italian parsley<\/p>\n

Spicy Mayo<\/b><\/p>\n

\u00bc cup (60 mL) mayonnaise
\n1 clove minced garlic
\n1 tsp. (5 mL) honey
\n1 tsp. (5 mL) harissa paste
\npinch ras el hanout<\/p>\n

Fig and Goat Cheese Salad<\/b><\/p>\n

2 fresh figs, diced
\n2 oz. (56 g) soft goat cheese, crumbled
\n1 tsp. (5 mL) honey
\n1 tsp. (5 mL) olive oil
\n\u00bc tsp. (1.25 mL) cumin powder
\n\u00bc tsp. (1.25 mL) cumin seeds
\n\u00bc tsp. (1.25 mL) ras el hanout
\n6 fresh mint leaves, julienned
\n1 cup (240 mL) baby arugula<\/p>\n

Instructions:<\/span><\/b><\/p>\n

In a large bowl, mix together all the marinade ingredients except the pine nuts and parsley. Add the lamb strips and marinate in the refrigerator for 1 hour to allow the flavours to mingle. Stir fry the lamb in a large wok or a skillet over medium heat until just cooked through, about 3 or 4 minutes. Stir in the pine nuts and parsley and toss to combine. To prepare the Spicy Mayo, combine all the ingredients together in a small bowl. Prepare the Fig and Goat Cheese Salad by gently tossing all the ingredients together in a small bowl until lightly coated. Add the mint and the arugula at the last moment. To assemble the sandwiches, lightly grill the ACE Bakery Ciabatta buns until warm and toasty. Spread the cut sides of each bun with some of the Spicy Mayo. On the bottom bun lay some of the seasoned lamb mixture and drizzle with some of the jus. Finish with the Fig and Goat Cheese Salad and the top bun.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Montr\u00e9al bartender’s concoction of lamb with ch\u00e9vre, harissa and figs on ciabatta was judged the best of the best in ACE Bakery\u2019s Canada\u2019s Best Sandwich Contest that ended today with a sandwich showdown at […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,85,277],"tags":[],"brand":[],"class_list":["post-4540","post","type-post","status-publish","format-standard","hentry","category-ace-bakery","category-chevre","category-loblaws"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/4540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=4540"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/4540\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=4540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=4540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=4540"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=4540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}