Thanksgiving Menu: A bounty of flavours

Check out our fantastic Thanksgiving Menu – the menu will be served throughout the day (lunch and dinner) on Saturday, October 12; Sunday, October 13 and for lunch on Monday, October 14. mmmmm

Thanksgiving Menu 2013

-Appetizers-

Jamaican Squash Soup
with hints of Allspice & Chilies
8.

Seared Scallops
on a bed of Moorish Crunch Salad with Apple, Celeriac, Carrots, Parsley, Radish & a Lemony Tahini Dressing
14.

Toasted Corn, Jalapeno & Aged Cheddar Spring Rolls
with a Seedling Salad & Maple Smoked Paprika Soured Cream
12.

Simple Greens
Grapes, Fennel, Black Walnuts, Candied Hazelnuts & Spiced Pear Vinaigrette
12.

-Shared Platter-

Vik’s Double Smoked Kielbasa, Niagara Gold,
In House Made Pickled Heirloom Carrots & Beets,
Dill Pickles, Sharp Mustard & Crusty Bread
16. Serves one * 26. Serves two

-Mains-

Jason’s Perogies with Braised Cabbage,
Crispy Bacon, Crème Fraiche & Roasted Apples
16.

Turkey & Chorizo Sausage Burger
with Tomato Charred Corn Salsa, Chimichurri Mayo & Yukon Gold French Fries
16.

Kaffir Lime Scented Trout
Served with Coconut Curry Root Vegetable Stew with Cardamon Scented Rice and Poppadum’s
16.

Pappardelle Pasta
with Candied Sweet Potato, Spinach, Pine Nuts, Roasted Onions, Sterling Butter & Toasted Bread Crumbs
15.

OR
Thai Shrimp and Lobster Burger
served with Asian Slaw & Sweet Potato Fries
16.

-Desserts-

Pumpkin Cheesecake
on a walnut crust with Cinnamon Syrup
10.

Seasonal Fruit Free Form Tart
with Chantilly Cream and Toasted Oats
8.

Warm Bitter Chocolate Bread Pudding
with Black Pepper Caramel Sauce
9.

A picnic affair

An illustration of noblemen enjoying a picnic, from a French edition of The Hunting Book of Gaston Phebus, 15th century.

\ˈpik-(ˌ)nik\

an occasion when a packed meal is eaten outdoors, especially during an outing to the countryside:

Origin: mid 18th century (denoting a social event at which each guest contributes a share of the food): from French pique-nique, of unknown origin

 

We love a good picnic, whether it a simple baguette with cheeses,  charcuterie and a bottle of chilled wine (also great on the living room floor in front of a fire) or fried chicken with a selection of summery side salads, fresh fruit and zesty lemonade. Here are few tips that we think help zhoosh up any picnic, let us know if we’ve missed any that think add that certain je ne sais quoi:

Add these to your picnic prep list:

if you’ve got a “pic-a-nic basket”, start with that
bring along a blanket or area carpet for the ground
or a retro red gingham table cloth for a picnic table
tealights are great on a twilight picnic
cloth napkins are so civilized
small mason jar for wild flowers
bocce set for in between cloud gazing spells
fabulous sun hat with oversized shades
water with lemon or lime wedges
salt and pepper shakers
silver cutlery (easier to schlep along than china, but if you’re up for it, schlep away!)
The Good Wine

and don’t forget:
sunscreen
bug repellant
ziplock bags to pack up any messy bits

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Our delightful Executive Chef, Therese De Grace has pulled together 2 of her favourite picnic recipes here for you. If you try them, let us know!

Toronto Island Pressed Sandwich
My fondest memories of growing up in Toronto (which was more of a town than a mega city at the time) are centred around the family picnics my grandmother would host on Toronto Island.  The food was always the highlight of this day out, particularly the oversized sandwich that was prepared the day before and gingerly cut for us all to share.  The flavours of this sandwiched all melt together into a magical parcel, make sure you use a hearty loaf in order to soak up all the luscious juice from the moist ingredients.

Ingredients
1 large Calabrese loaf
1 cup of pesto
2 cups of marinated artichokes
20 slices of Smoked Provolone Cheese thinly sliced
½ pound thinly sliced salami
½ pound thinly sliced mortadella
3 cups roasted red peppers
2 cups spicy marinated eggplant

Method
Divide bread loaf into even halves, spread pesto evenly over each side.
Lightly crush artichokes with your hands and spread them evenly over the bottom half of the loaf.
Evenly layer provolone, salami, red peppers and mortadella ending with spicy eggplant.
Cap with the top of the loaf; press the sandwich down until flat.
Using cling film tightly wraps the loaf and place on a baking sheet.
Top with bricks or a cast iron pan, refrigerate overnight.

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Buttermilk Baked Chicken Chunks
If you haven’t had the pleasure of indulging in cold battered chicken at a picnic you are truly missing out.  The texture slightly changes when the chicken is cold but it is just as delicious.  The recipe listed below is fabulous served hot or cold, this recipe is baked but we promise you … crunch is not compromised.

Ingredients
1 cup buttermilk
1 clove crushed garlic
1 teaspoon Cajun spice
2 chicken breasts cut into 1 x 1 chunks
2 tablespoons olive oil
1 cup flour
½ cup corn flakes crushed
½ teaspoon of each: garlic powder, onion powder and smoked paprika
Pinch of Salt and Pepper

Method   
Whisk buttermilk, garlic and Cajun spice in a bowl.  Pour over chicken marinating overnight.
Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and brush with olive oil.
In a bowl add flour, cornflakes and all remaining spices.
Toss chicken in flour mixture until coated well and arrange on cookie sheet.
Allow to cook for 8 minutes flipping chunks at the four point mark.
Serve hot or chill and serve cold with your favourite creamy dip.
› by kb on behalf of Nicolette ‹

Discovery Pass Deliciousness at The Good Earth

“The kitchen is a country in which there are always discoveries to be made.”
Grimod de la Reynière (1758-1838)

This June marked the second year of The Good Earth’s participation in the Niagara Wine Festival’s New Vintage Discovery Pass program. We LOVE passport tasting programs at The Good Earth because it brings new folks out to the winery to taste our delicious wines, and gives us a chance to offer passport holders a tempting taste of what our Bistro can do. We make a lot of new friends through passport programs, and get a real kick out of chatting with returning guests from last year’s event.

For this year’s New Vintage Discovery Pass, we decided to pour our fabulous 2012 Betty’s Blend, lusty 2011 Cabernet Franc and the brand spanking new and oh-so-sexy 2012 Rosé with a mini-bistro lunch – soup, main, and dessert.

The response was fantastic! Guests could not stop raving about the pairings and many, many bottles were purchased to be enjoyed at home. As a thank you for your support and genuine enjoyment of all that The Good Earth offers, here are the two most-requested recipes from our Discovery Pass offering, courtesy of our Executive Chef and all around good schnook, Therese DeGrace:

Spring Has Sprung Asparagus Soup

Ingredients

3 tablespoons olive oil

3 finely minced leeks

2 minced carrots

3 ribs minced celery

2 medium Yukon gold potato peeled and diced

2 bunches asparagus cleaned and chopped

6 cups baby spinach

Zest and juice of one lemon

3 litres water or vegetable stock

2 ripe avocados peeled and roughly chopped

1 tablespoon hot chili paste

3 cups sour cream

Method

1.  In a Stock pot over medium heat sauté leeks, carrots and celery in olive oil until lightly browned (about 8 minutes).
2. Add potatoes, asparagus, spinach, lemon zest/juice and water or stock, bring to a boil and reduce to simmer.
3. When potatoes are soft add avocado, chili paste and sour cream using a blender emulsify until smooth.
4. Adjust with salt and pepper, refrigerate overnight before serving.  This soup can be served hot or cold.

TGE Savoury Shortbread Cookies

Ingredients

1 cup all purpose flour

¼ cup white sugar

1/8 teaspoon salt

1 tablespoon lightly cracked pink peppercorns

2 tablespoons fresh thyme

2 tablespoons lemon zest

½ cup unsalted butter

1 whole egg beaten with a few drops of water (egg wash)

Method

1.       Preheat oven to 375 degrees.

2.      Sift flour, sugar and salt.  Add pink peppercorns, thyme and lemon zest.

3.      Add cold butter and flour mixture into a food processor and pulse until it resembles coarse meal.

4.      Form dough into logs and slice cookies into rounds (slightly larger than a toonie).

5.      Arrange on a baking sheet and brush lightly with egg wash.

6.      Bake for 12 minutes, allow shortbreads to cool for 30 minutes before serving.

Oh Hollandaise/So Hollandaisey/Here’s a recipe/For the lazy

About five years ago, I had the opportunity to do some food writing for a magazine. Now, despite my equal love for both the written word and for food, I’d never done anything like that before (“but i’m not a PROFESSIONAL writer!” wailed the voice of doubt in my head) so it was a bit nerve-wracking.

Since the piece was for a Spring issue focused on white wine, I decided to write about asparagus. Around the same time, I’d been a little obsessed with hollandaise, specifically the tangy, piquant, mustardy-gastriquey hollandaise I’d had recently at Treadwell’s in Port Dalhousie. Poached eggs, asparagus and hollandaise seemed a perfect fit for the recipe portion of my writing debut. PLUS it was a great match with Sauvignon Blanc, a wine I generally crave come early Spring.

As I was still working in fundraising at the time (read: regular office job), the Easter weekend was a glorious four days long that year. And since my in-laws Easter celebration consisted of a pot-luck brunch on the Easter Monday, everything was poised for a perfect long weekend of recipe testing and writing, culminating in a grand brunchy feast of Norfolk county asparagus, poached eggs and my version of a mustardy-gastriquey hollandaise for all.

Long story short, and the reason that Easter has become so memorable for this non-religious girl, is that I must have made and taste-tested litres of hollandaise that weekend in an effort to perfect my recipe. Which is why I ended up spending 48 hours in hospital, hooked up to a blissful morphine drip, in the throes of a monumental gall-bladder attack.

Six weeks later I had the damn thing out and have been fine ever since, but to this day I never eat that most delicious of sauces (and I LOVE HOLLANDAISE) without a nanosecond of trepidation, and then a good laugh. Because only I would end up in Emergency at midnight on Easter Monday suffering from a crise de hollandaise.

Piquant Hollandaise (Blender Method)

Although it’s a real time-saver, I find blender hollandaise doesn’t get as thick as making it the old fashioned way using a whisk. That said, carpal tunnel syndrome hurts and this method still gives a lovely flavour bang for your buck.

• 1 1/4 cups sweet butter
• 2 large egg yolks
• 2 tablespoons fresh lemon juice, plus more
• 1 teaspoon grainy mustard (Kozliks triple crunch is the perfect mustard for this)
•  salt and freshly ground black pepper

Melt butter in a small pot on stove top until it foams, then remove from heat. Separate eggs and place yolks in blender. Add lemon juice and blend at high speed. Remove the centre insert in your blender lid and slowly and steadily pour in the melted butter while the blender is running. Blend until creamy, season to taste with salt and pepper, then gently stir in grainy mustard. Serve immediately.

A kiwi quest….

I am happy to report that all of the 2012 whites and 2012 rose have made it to bottle! 2012 was an amazing vintage and I’m really excited to share these wines with all of you!  The 2012 reds are soundly sleeping in barrel and the winery is spotless.  You must be wondering what I’m going to do for the next couple months until the vines start growing again.  Well let me tell you…

I’m heading to New Zealand!  I’m incredibly lucky to have Nicolette as a boss because she’s allowing me to flee The Good Earth for a few weeks and have the opportunity to work for another winery in New Zealand.  I’m crazy excited about this.  I’ve always wanted to work in New Zealand but never made it quite that far.  I’ve taken a contract at a winery in Central Otago and will be helping them out during harvest.  I’ve promised Nicolette that I’d blog about my experiences and keep you all updated on my sweet Kiwi adventure.

So stay tuned, there is more to come!

Ain’t nothing wrong with flirting with Old Man Winter

The Good Earth glows in the snowy, New Year’s Eve twilight.

I don’t ski, I don’t skate, I don’t like hockey, and I don’t actually own a toque. But there are times when I feel like The Last Canadian Standing because man, do I love Winter. I know I’m in the minority (ESPECIALLY here at The Good Earth – I’ve never worked with such a bunch of summer-worshippers), but honestly, there’s so much to love about the coldest, darkest, coziest and most romantic months of the year.

First of all, Winter is beautiful. All the trees and bushes are bare, so you can actually see the intricacy of their architecture. The gigantic sycamore at the edge of the Good Earth parking lot is unbearably lovely at this time of year, its branches and ridiculously decorative hanging seed pods silhouetted against the vast grey skies. Take a look the next time you visit and you’ll see what I mean.

When we’re lucky enough to have snow, all that delicious white stuff creates a startling backdrop, throwing everything, especially our sweet vineyard, into sharp relief. The starkness can be breathtaking. And the snow muffles sound, which I love – I love the respite from sound that you get in Winter, when everything’s asleep. And I love cold. I’m perpetually overheated, so the falling mercury makes me happy, happy, happy! Finally, I can stop being the schvitziest girl at Good Earth. The best is when it’s so cold that your nostrils stick together when you inhale, you know the cold I mean? Heavenly.

A good, sharp, and above all COLD, Winter day, when the snow stops falling and lies, like my favourite English carol says, “deep and crisp and even”, is the cleanest thing imaginable.

Secondly, Winter is comfy. The darkness comes early, putting you in a home-time mood at 4 pm every day, ready to snuggle up on the couch in woolly layers. And Canadians just look better in Winter. I’d much rather see my fellow Canucks layered to the hilt and toqued up than half-naked as they are in our increasingly hot summers.

Thirdly, and most importantly, Winter is when we get to eat hearty, filling, and hibernation-friendly fattening foods. Roasts. Stews. Root vegetables. Starches. Gravy. Meat. Sauces. Pie. Cassoulet. Casserole. Cake. YES. As Margaret Atwood notes in her poem February, winter is “Time to eat fat and watch hockey.” While I admit I’m not that much of a hockey fan, I will happily eat fat until the first crocus blooms in Spring.

You have to make friends with Winter, people. Embrace it. Celebrate it. Find your inner Canadian kid and enjoy the cold weather like you did when you were little. Buy yourself a snowsuit and mittens with strings, if that’s what it takes. And rejoice in the excuse to eat and drink delicious things like The Good Earth’s Potato Bacon Chowder and our fabulous new 2010 Chardonnay. Rich, creamy and delicious, the chowder will warm you and your friends or family inside and out, while the heavenly wine works its magic and makes you care about the cold just a little less.

“Stick to your Ribs” Potato & Bacon Chowder (from The Good Book)

1 red onion, diced
3 celery stalks, diced
1 leek, diced (white and light green parts only)
3 carrots, peeled and diced
6 slices bacon
2 lbs mini white or red creamer potatoes, cut in wedges
4 Cups chicken stock (water can be substituted), cold
¼ cup butter
1/3 Cup all purpose flour
1 Tbsp picked fresh thyme
1 bay leaf
6 dashes Tobasco or other hot sauce
1 Tbsp Worchestershire Sauce
3 Cups milk
1 Cups 35% cream
3 green onions (optional)

1 crusty baguette (optional)

salt & pepper to taste

In a soup pot, melt the butter over low heat. Add the diced onion, leeks, celery, carrots and bacon. Cover and cook for about 10 minutes, until softened but not coloured.

In another pot, cover the potatoes with water and bring to a simmer. Cook until fork tender – soft, but not overdone. Strain.

Add the flour to the vegetable and bacon pot and cook for 3 minutes, stirring constantly. Gradually add the cold chicken stock, stirring constantly. Add the thyme, bay leaf, Tabasco, and Worchesterhire sauces. Simmer for 15 – 20 minutes.

Add the milk, cream, and cooked potatoes and bring up to serving temperature.

Serve with toasted baguette and a sprinkle of green onions.

This recipe yields 6 – 8 hearty portions.

Never fear, summer-lovers, warm weather will be here soon enough. For now, celebrate all the good things about the coldest months of the year.

Finding that “something” this season of giving

I hate to admit it but I am suffering a huge case of the “bah humbug” these past few weeks.  I have struggled to find the inspiration to decorate the property with all the festive touches that say “WELCOME!”.  I have not sat down to make my Christmas list.  I am simply uninspired!  I can’t even tolerate Christmas music on the radio.  Is it the lack of snow?  Am I simply too tired from a long and busy season of hard work?  I just don’t know.  All I do know is that I have to get a handle on this or else I will truly earn the title of Grinch.

Last night, I was floating in my bubble bath at the end of a long day (actually 10 days of non-stop “eventing”) trying to soothe my weary bones.  My bubble bath is my nightly indulgence when I let myself relax and read my magazines.  I picked up my Chatelaine magazine (the French edition…I read it in the hope that it will help me retain at least a smidgen of my French!) and started to read an article about the same Christmas malaise.  The author, a Quebecois comedian, had hit the nail on the head.  He had lost his childhood innocence around this time of year.

It really made me stop and think for a moment.  He was right!  How many people echo the same notion that Christmas only became fun again once there were little children in the mix.  We greedily drink up the wonder and enthusiasm of that little girl or boy when she sees Santa at the parade or sends off a wish list to the North Pole.  They embody the wonder of the season and have the innocence to just believe…and the magic of Christmas happens!

Perhaps it’s time to ratchet back  the adult madness a notch or two.  Instead of working ourselves into a lather of gift buying, gorging ourselves as if famine looms around the corner and decorating our houses as if we were movie sets (and all the while dreading our credit card bills next month) we should just take a step back and breathe.  How many of us truly need more of anything that we receive under the tree?  Perhaps it’s time to take back our childhood innocence; to take a moment and just marvel at the beauty of our sparkling Christmas tree, of the warmth of the hug from someone we love, the coziness of sharing a story with someone …of simply being together surrounded by the love and security only family and friends can provide.  Think back to your most wonderful Christmases and I would bet that what you will remember isn’t the gifts that you received but the wonderful way you felt.

So, I am going to try and suspend my disbelief for a moment and embrace the stories and lore around this season.  We readily believe so many idiotic notions and fads why can’t their be elves feverishly manufacturing toys?  Why can’t reindeer fly on one night of the year?  Why can’t there be a shining star in the East heralding the news of the birth on an innocent babe?  Why can’t I hear angel choirs?  I am going to simply allow myself to be a child again and believe!

Merry Christmas everyone!

Here they come and there they go!

If you pop in and pay Kara a visit over in retail you will certainly notice some changes! The Good Wine is on the move these days.  Old favourites have sold out to make room for tasty new treats! Selling out of wines is a bit bittersweet for me.  I’m always excited to see something moving and to know that people enjoyed it but when it’s gone, it’s gone! Personally I’ve been mourning the loss of the 2010 Cabernet Franc for weeks.  I absolutely loved that wine. We’ve also had to bid adieu to Kara’s favourite the 2009 Medium Dry Riesling.  Although, lucky for Kara it is still available in a few LCBOs.

The 2010 Dry Riesling and 2011 Betty’s Blend are down to the last half dozen cases or so as well! So get em while you can!

All that being said there are plenty of new things to come and try! We’ve released our 2010 Pinot Noir and 2010 Chardonnay. Two wines that pair perfectly with this cold weather.  I just want to sit in front of the fire with one of these babies and eat stew all day.

We’ve also pulled an old favourite out of retirement for the holiday season.  Our 2009 Riesling, which was chosen to be the official wine for the Ontario Legislature for 2012, is back on the shelf! There are only seven cases! So snatch it up and share it with your favourite people!

Nicolette has been feeling extra generous these days and is offering free shipping on all case orders for the month of December! And we can even ship out of province now!

Happy Holidays and Happy Drinking!

Tom Kha Gai Recipe

The recipe that are pairing with The Good Wine 2009 Riesling comes via our friend and newest Food Network personality Adam Hynam-Smith of el Gastrónomo Vagabundo – the “Tom Thumb” soup as Nicolette calls it – Tom Kha Gai (chicken and mushroom coconut soup).  It’s a simply an excellent, tummy warming soup for this time of year, easy to make and YUMMY!  Works brilliantly with the wine too. 😉

Ingredients:

2 stalks lemongrass, bruised and cut in half
6 fresh kaffir lime leaves (you will find these at your local Asian grocer)
5 cloves garlic, bruised
Oil for frying
2 cans coconut milk
2 long red chilies, roughly chopped
Chicken
Shaved palm sugar
Fish sauce
Fresh lime juice
1 package mushrooms
Fresh coriander to garnish

Method:

1. In a pot, fry the lemongrass, chilies, garlic, and kaffir lime in 1 tbsp of peanut oil until fragrant. Add coconut milk and bring to boil, remove from heat and set aside to infuse.
2. When cool, strain the coconut milk into another pot and discard the aromatics.
3. In a separate pot, bring some water to a boil. Add the chicken, bring back to a boil and strain. Refresh the chicken in a bowl of ice water.
4. Bring the coconut milk back to a simmer, add the chicken and simmer for one minute.
5. Remove from heat.
6. To taste, add the fish sauce, lime juice and shaved palm sugar. You should have a good balance of sweet, salt and sour.

Place equal portions of chicken and mushrooms in small bowls and gently pour the soup
around the chicken. Garnish with coriander leaves and a squeeze of fresh lime juice.

Birthday traditions

November is perhaps the dreariest month of the year. It also happens to be my mother’s birthday! In honour of this auspicious day, we asked her what she would choose as the  “staff” pick wine of the month. It may come as no surprise that she chose the Betty’s Blend, a delightful wine that was inspired by none other than my mother.

As is always the case at The Good Earth, our conversation immediately turned to what food to pair with Betty’s Blend. “I know just the thing!”, I piped up. “It would work perfectly with Wiener Schnitzel – the Novak family traditional birthday meal.” Kara’s eyes lit up and soon we were nattering on about the best schnitzels we had had and what to pair it with etc.

When I was six, my parents proudly packed up their toothless progeny and headed off to visit the family in Europe. This was a big deal for us. It was the first time my parents had been back since they left for Canada. This was in the days before skype, e-mail, cell phones made day to day communication across the miles no different than across the street. My parents depended on letters and the odd photograph. International calls were way to expensive and reserved only for the most dire of emergencies.

Our first stop was beautiful Vienna – the home of Mozart, Sacher Torte, hot chocolate, whipped cream and…schnitzel! This normally reticent little girl, giggled freely and skipped through the streets with my shocked parents. My little soul had come home it seems.

Our first meal in Vienna has become a thing of family legend. We were staying at a little Gasthaus called “Zum Roter Hahn”. To my delight, I was told that schnitzel was on the menu which of course was my dinner selection. When it arrived I couldn’t believe my eyes. The schnitzel was the size of the dinner plate! I tucked in with gusto, missing teeth and all. In no time, the schnitzel was polished off! I asked my parents if I could have some more and indulging their one and only progeny, another schnitzel arrived in short order. This schnitzel disappeared as well. In fact the chef, kitchen crew and restaurant staff all came over to see the “schnitzel devouring monster” from Canada. All I remember is the most delicious sleep in a red gingham covered featherbed that night.

It is amazing how food transports us back in time and unites family. Just think of the staying power of the traditional turkey and stuffing at Thanksgiving. Every family has some food tradition no matter how simple.

Wiener Schnitzel has always been our birthday tradition. It harkens back to times gone by and family memories. In the summer we serve it with potato salad and in the winter with whipped potatoes and always with cucumber salad.

Wiener Schnitzel

This meal is best done in lard, served piping hot from the pan and served with a wedge of lemon.  Use your cast iron pan if you have one for the best results!
Serves 4

4 veal cutlets
1 Cup all purpose flour
1 tsp salt
2 Cups plain dried bread crumbs
2 eggs
I Cup vegetable oil or lard for frying

Deep frying thermometer

1. Pound out the meat between two pieces of cling film using the flat side of a meat mallet of the bottom of a pan.  Each piece of meat should be about 1/8 of an inch thin.  The thinner the better!
2. Set up three shallow dishes for your breading station.  Place the flour and ½ tsp of salt in one.  Place the breadcrumbs in another. Beat the eggs well and place in the third.  The dishes need to be large enough for the meat so a dinner dish or pie plate is best.
3. Heat lard in your cast iron pan and check that the temperature is 350°F on your thermometer.
4. Working one at a time, dredge the cutlet though the flour until completely dry.  Dip in egg to coat and allow excess egg to drip off.  Roll quickly in the breadcrumbs until completely coated.  Don’t press them breadcrumbs – your want a loose shell.
5. Place immediately in the pan of hot oil dropping it away from you.  Do not over crowd the pan!  You may end up having to make one at a time depending on the size of the meat and pan.
6. Make sure that your meat floats in the pan.  Contrary to instinct, the schnitzel will take on less of the fat if the meat is not sticking to the pan.  This also ensures that you get the traditional “puff” on the breading.
7. Fry each piece until it is golden (3-4 minutes) and then turn over to cook the second side.  Remove from pan and allow to drain on paper towels.  Sprinkle with salt to season.  Repeat, adding more lard if required.
8. Serve immediately with a wedge of lemon.