Chef Victor Hugo Rava Archives

Its finally here! The Porkapalooza BBQ Festival is on this Father’s Day weekend, June 16-17, 2018 at Northlands.

Saturday 11:00 am – 11:00 pm
Sunday 11:00 am – 7:00 pm

2018 marks the 5th year for Edmonton’s annual Porkapalooza BBQ Festival. This weekend, Northlands Park Racetrack & Casino will play host to the two-day community event showcasing the art and culture of BBQ.

Let your nose lead the way to the mouth-watering smell of smoked meat and charcoal. BBQ teams from across Canada will be competing for $16,000 in prize money, and variety of food vendors (including Boss Hog’s BBQ, Fat Franks, Gator BBQ, Misty Mountain BBQ, and Smokehouse BBQ) will be serving up meat, meat and more meat.

There are plenty of activities for the whole family, from the Kids Zone to the Entertainment Stage. And don’t forget the opportunity to learn more about BBQ at the Food Demonstration Stage.

This year’s lineup includes:

*Stu Whyte of Original Redhead Condiments*

Saturday, June 16

1 p.m.: Girls on the Grill by Taste Alberta
1:45 p.m.: Champion Grilling by Brady Weiler
2:15 p.m.: Cedar Planking by Brian Misko
3 p.m.: Rubs, Sauces & Chicken 10 Ways by Stu White of Original Redhead Condiments
3:45 p.m.: BBQ Bevies by Hansen Distillery
4:30 p.m.: Date Night Grilling by Sharman and the Spaniard
English-trained butcher Elyse Chatterton

Sunday, June 17

12:45 p.m.: Mexican Style BBQ by Victor Hugo
1:30 p.m.: Beans and BBQ by Linsday Porter
2:15 p.m.: Mediterranean Style Grilling by John Billiau
3 p.m.: Grill With Your Kids by Elyse Chatterton
3:45 p.m.: Champion Grilling by Brian Misko

The Father’s Day weekend event is organized by the Porkapalooza BBQ Festival Society with generous financial support from Alberta Pork and other sponsors. This year, Porkapalooza will support three local charities:

So grab your family and friends and get your Porkapalooza on!

***Brian Misko, award-winning BBQ sauce and spice creator, BBQ teacher, and public speaker with House of Q, based in Vancouver.***

My favourite spot at Porkapalooza BBQ Festival in June was over at the food stage where a number of local and celebrity chefs shared tips and tricks to make some summertime meals. One of the most entertaining sessions for me was watching Chef Victor Hugo Raya from La Mar Mexican Mobile Kitchen entice the crowd with his humour and the wafts of chorizo sizzling in a pan. Chef Raya shared simple chorizo quesadilla recipe that garnered a serious line up once the samples started being handed out.

Chef Victor Hugo Rava’s Chorizo Quesadillas
(serves 8)

Ingredients

800 g Ground pork
5 Dried guajillo chilli
1 Dried ancho chilli
1/2 tsp Cumin
1 tbsp Mexican oregano
10 Garlic cloves
1 cup Vinegar
2 tbsp Salt
1/4 cup Canola oil
16 Corn tortillas
600 g Grated Monterrey Jack cheese

Boil chillies on medium high for 10 minutes. Remove from heat and let cool.

Grind chillies, cumin, oregano, garlic, vinegar and salt in a blender to make the chorizo paste.

Combine the chorizo paste (step 2) with the uncooked ground pork in a bowl.

Heat canola oil in a saucepan at high temperature. Add the chorizo ground pork and cook for 5-8 minutes. Remove from heat.

Heat another saucepan at medium temperature. Place one tortilla in the heated saucepan and top with cheese (as desired) and chorizo. Place a second tortilla on top of the ingredients and using a spatula push down to combine the chorizo with the melted cheese. Once cheese is melted, flip the quesadilla to heat the other side. Continue to flip every 20-30 seconds, about 4 times on each side.

Remove from heat, let cool. Cut into quarters, serve with salsa and enjoy.

Tag: Chef Victor Hugo Rava

Porkapalooza BBQ Festival – June 16-17, 2018

Recipe: Chef Victor Hugo Raya’s Chorizo Quesadillas