June 13-15, Porkapalooza came to Edmonton! I wish I could have gone. If I went I would have fan-girled so hard because Diva Q was there judging the competition and that woman knows her barbecue!
With this in mind we had an epic dinner of ribs!
Let me introduce you to our dinner: Pork side ribs braised in red wine, garlic, carrots, ketchup, hickory barbecue sauce, random dry spices baked for 4 hours at 275 degrees. Underneath the ribs is a sauté’ of tomatoes, cherries, green & yellow beans and acorn squash. Even though squash is not yet in season here in Alberta, we froze some off from last year. We’ve come to appreciate having a little bit of Summer/Fall food in our dishes throughout the year. Especially in the winter.
As a finishing touch we added cashews in with the vegetables and an apple vinegar which adds a great tart element to the dish. Microgreens and parsley add a splash of green.
Mere days before Mike and I departed on our vacation we had this delectable meal.
Any barbecue lover will appreciate the efforts of such a dish. Mike marinated steak and pork ribs for a few hours before braving our Edmonton, Alberta winter.
Yes, he stood outside and barbecued in -25 to -30 degrees celsius!
The marinade of course was a secret because all great marinade recipes are…at least that’s what I’m told. However, he did let me know the purple beets and golden potatoes were roasted off in the barbecue. He even made the effort to put together some homemade garlic butter for the bread. As you can see everything on the plate has that delicious char promising every bite will be barbecued bliss. I do enjoy an alliteration here or there 🙂
Once upon a time…on a fateful but enjoyable Sunday…pork met a myriad of delicious food to become the ultimate union of yummy eats!
May I present to you Mr.Smoked Pork and Mrs.Braised Cabbage along with their respective families of Potato Wedge and Sweet Carrot.
On this special day our groom was smoked for an hour and a half on the barbecue, filled with the aromatic smoke of mesquite wood chips after being brined overnight and sported a smashing dry rub of herb and juniper berry.
Our bride was stunning in a crabapple juice, red wine vinegar, honey, brown sugar, juniper berry gown and accessorized with pan-fried bacon, shallots, leeks and garlic to create the ultimate culinary experience.
The guests from the carrot clan were steamed and pan-fried in butter, honey and seasoned well.
The potato family was tossed in olive oil, rosemary, pepper, salt and baked in the oven then sprinkled with chili pecorino cheese. Obviously they were competing for good looks and taste over the carrots.
After hours of preparation, a couple of heated situations in need of some rest time and a quick trip from the flame to the plate, the ceremony went off without a hitch.
Today we shared our love of food with our new roomie Mary and her awesome man Rory. Thanks for doing the dishes!