June Recipe Contest Winners
Time to announce the winners from our June Recipe Contest! With the prizes of gift certificates to some amazing restaurants in Edmonton we had available I wish I could have been eligible to win.
I am very happy to announce that Ted Mate has won a $150 gift certificate to his choice of one of our participating partner restaurants: Edmonton: Red Ox Inn, The Marc, 100 Bar & Kitchen, Culina at the Muttart, Ousia Restaurant, East Restaurant, or Drift Food Truck.
While a stew may not be the first thing you think of cooking for dinner during the scorching hot weather in Alberta lately, the heat didn’t stop me from ordering it for dinner every night when I was in Hungary a few years ago during the summer.
Delicious with rice, mashed potatoes, spatzle or noodles, Ted recommends serving with a tossed salad or cucumber salad. He suggests making this ahead as the goulash tastes better if the flavours have had time to mellow.
Hungarian Pork Goulash
2-3 lbs of pork shoulder cut into pieces for stew
2 tbsp oil or lard
2 or 3 Tbsp Hungarian Paprika
1 large onion chopped
1 chopped tomato
salt and pepper to taste
Brown chopped onion in 2 tbsp lard (or oil). Add paprika and stir. Add pork pieces and stir until brown. Add tomato, salt and pepper and cover, cooking over low-med heat (add a little water as needed). Stir occasionally. Cook until meat is tender, about 1 and 1/2 hours.
2nd prize winner Amanda Huxley will receive a $75 gift certificate to one of our participating restaurants.
She claims that her recipe will by far be the best ribs you’ll ever taste. The meat is so tender and juicy it falls off the bone and melts in your mouth…the secret lies in the pre-boil. No marinating here!
Ribs a la Randy
Rack of pork back ribs or shoulder ribs
bbq sauce of choice (Amanda uses Kraft chicken and rib or Bullseye with Guiness)
Put a large pot on stove and fill 1/2 – 3/4 with water; season water with seasoning salt; bring to a boil.
Pre-heat BBQ to medium heat
Unwrap the ribs and thoroughly rinse them under cold water. Cut into sections (3-4 ribs long depending on quantity) and place in boiling water.
Cover and let simmer for ~25 minutes until ribs are semi-cooked.
Once ribs are par-boiled, transfer them to the bbq, Brush on BBQ sauce of choice and grill ~5 minutes on each.
You will have the most tender and amazing ribs and never look back! Even the non-rib eaters will love you!
Our 3rd prize winner, Ana Stanic, has won herself a Passion for Pork chef’s jacket thanks to her entry for chops recipe.
Ecuadorian pork chops
6 pork chops about 1 inch thick
1/4 cup orange juice
4 cloves garlic minced
2 tablespoons lime juice
Place pork chops in a resealable plastic bag. Combine remaining ingredients and pour over meat. Seal bag and allow to marinate for 4-12 hours in refrigerator.
Preheat grill for medium heat.
Remove pork chops from bag and discard marinade.
Place chops onto grill and cook for 10-12 minutes per side. When meat is no longer pink, remove from heat and serve.
This pork chop recipe is the perfect make-ahead meal. Put everything together to marinate and when meal time comes just throw the chops on a hot grill and you can be ready to eat in 15 minutes.
Congrats to those whose entries were selected, but remember, you can submit your pork recipe to share with fellow pork-lovers at any time.