During my recent trip to Newfoundland’s West Coast with Account Manager, Anne Marie Skanes, I had the opportunity to spend a couple of days visiting our customers in Gros Morne National Park.
Amongst the spectacular views of The Tablelands, our journey took us through many bustling villages and towns along the water's edge. We had the pleasure of meeting with Chefs and Kitchen Managers at restaurants and inns in Bonne Bay, Trout River, Rocky Harbor and Cow Head, to name a few. 
I was impressed by the wide variety of dining options available.  From local food trucks, café's, and diners, to white tablecloth establishments, there was something for every taste.
The warm hospitality and the culinary experiences of Gros Morne will not leave you disappointed!

One mainstay on most menus in Newfoundland is a version of Fried Cod Tongues. Many are served with Scrunchions which are small pieces of salted pork fat that have been fried ahead of time. Both the rendered fat and remaining liquid are used as base when pan searing the tongues. Below is a recipe High Liner used at last year’s CCFCC National Convention held in St. Johns. It was a huge hit at the Kitchen Party event. For our recipe today I used a Bacon Jam recipe in place of the Scrunchions to add a new twist on an old favorite.

Bacon Jam Recipe
Ingredients:

1. 1lb Bacon chopped
2. 1 Small Sweet Onion - diced
3. 4 Cloves Garlic ñ small diced
4. 1 Cup Coffee {black}
5. 1/4 Cup Pure Maple Syrup
6. 2 T. Chipotle Tabasco
7. 2 T. Apple Cider Vinegar

Method:
Cook chopped bacon in large frypan over medium heat until almost crisp. Remove from pan and drain most of fat leaving some for sautÈing onion and garlic. Once onion and garlic are soft add bacon back and cook until caramelized. Add remainder of ingredients and simmer until almost all liquid is absorbed. Pulse in food processor until desired consistency.

Fried Cod Tongues Recipe
Ingredients:

1. 2 lb High Liner Cod Tongues {HL#3558}
2. 1/2 Cup Flour
3. 1 tsp Salt
4. 1/4 tsp Pepper
5. 1 T. Flat Leaf Parsley - chopped
6. 1 T. Butter
7. 1 T. Oil

Method:
Wash thawed Cod Tongues, remove excess membrane if desired and pat dry with paper towel. Coat Cod Tongues in seasoned flour with chopped parsley mixed in. Add butter and oil {or diced salted pork fat also known as Scrunchions} to pan and sauté Cod Tongues over medium heat until lightly browned on both sides and Tongues are just cooked through. Plate as appetizer or part of entrÈe with a heaping teaspoon of warmed bacon jam to accompany.