Fairmont Hotel MacDonald Taste of Alberta BBQ Kitchen Board.
Executive Chef Jiju Paul and his culinary team at the Fairmont Hotel Macdonald have been making up for all that lost dining out time during the pandemic with a new summer patio menu that will have your mouth watering. Since restrictions eased on July 1, 2021, Edmonton’s best patio has been packed with hotel guests and local diners looking for a great bite of BBQ to enjoy with that stunning view of the city’s river valley.
The Taste of Alberta Barbeque Kitchen Board includes:
smoked pork ribs, chorizo sausage, pulled pork, smoked brisket, cheddar and jalapeno cornbread, grilled corn, and BBQ spiced fries for $75.
The sweet and savoury smell of BBQ is hard to ignore on the Mac patio as the culinary team has two tents set up in the garden for immediate temptation and BBQ gratification. While the Taste of Alberta BBQ kitchen board is ideal for sharing, all of the Alberta pork items can be ordered individually.
The Taste of Alberta BBQ Kitchen Board at the Fairmont Hotel MacDonald is best enjoyed on the patio with a friend. Thank you to Edmonton blogger Linda Hoang for joining me for some Alberta Pork on the patio.
I live in an apartment building that does not allow BBQs, so my outdoor rib grilling options are limited. Over the years, I have tried many cooking methods, but my favourite way to cook ribs is likely to make professional chefs and BBQ pit masters alike cringe – I use my slow cooker.
I’m not sure if it is an urban cooking legend or just it was just me, but I was convinced that you had to add liquid when using a slow cooker. I was wrong. I’ve cooked baby back ribs, side ribs, and for the pork in this recipe photos – breast bones, all in the slow cooker. Each time they produced fall of the bone, fork tender ribs from slowly braising in the fat from the ribs that slowly releases during cooking.
This three ingredient recipe couldn’t be easier
Garam masala is an aromatic spice mix used commonly in Indian cuisine comprised of cinnamon, mace, peppercorns, coriander, cumin, and cardamon – and it pairs wonderfully with pork.
Some slow cooker recipes call for browning or searing meat before adding to the slow cooker, but I’ve tried this method several times and been able to eat straight from the cooker with satisfaction. Occasionally I will throw them under the broiler for a few minutes to crisp them up, but the extra step is optional.
* This recipes produces a dry rib. For those who like their ribs saucy, add sauce to the ribs in the slow cooker 30 minutes before service.
What you’ll need…
1.5 pound of pork ribs, sliced into 1-2 bone segment
salt to season
3 tbsp garam masala
Directions:
Generously season the ribs with salt, and then rub the garam masala onto each rib segment.
Add the ribs to the slow cooker and cook on low for 6-7 hours.
Bündok is one many new restaurants changing the face of Edmonton’s downtown dining scene, and there just so happens to be some incredible Alberta Pork dishes on the menu.
Although I had heard last spring that Chef Ryan Hotchkiss was opening a restaurant on 104th street, Bündok didn’t officially open until January 26, 2017. My first and only meal from Chef Hotchkiss was when he was at the helm of the former Jack’s Grill – the dessert was so memorable I was excited to see what he came up with for his new downtown location.
Last weekend a group of us wandered into Bündok around 11 pm where the kitchen is open late. Our server explained that the menu is designed for sharing a number of small plates and that the chefs utilize French cooking techniques to highlight local ingredients. We tried a variety of dishes, but of course, a pork dish was my favourite.
Chef Hotchkiss tells me he is sourcing his Alberta Pork from The Meat Shop at Pine Haven Colony, a product that he makes shine on his beautiful plating at the restaurant. Here are three Alberta Pork dishes to try at Bündok.
1. Parmigiano soup, melted leeks, bacon
The description may be simple yet the dish is anything but. Poured table side, the soup was so full of flavour I could have happily ordered three more bowls; it was hands down my favourite bite of the night.
2. Slow cooked egg, bacon-onion jam, croutons
3. Roasted pork ribs, black vinegar glazed, toasted amaranth
In case these photos aren’t tempting enough, check out Twyla Campbell’s review this week where she gives Bündok a glowing review on CBC Radio. Time to make a reservation; Chef Hotchkiss has a menu at Bündok you won’t want to miss.
When Rostizado opened a few months back in Edmonton it was immediately flooded with fans of Tres Carnales, the original venture behind Dani Braun, Chris Sills, and Edgar Guitterrez. I made my initial recipe request to Dani upon my first visit, but I knew the boys were busy so I didn’t press it. I let the real begging come out during my second, at which point Dani disappeared to the back room and came back with a Costillitas de puerco en salsa verde (pork ribs in tomatillo sauce) recipe.
Tomatillas
I made a visit to Tienda Latina in south Edmonton to find fresh tomatillos and fresh tortillas (for those wanting to skip a few steps of the recipe they also sell bottles of salsa verde).
This recipe is full of flavour and delicious, but when I told Dani that picking the meat off the ribs was too much work (and next time I would use pork shoulder so it could pull apart), he told me I wasn’t doing it right. He said the trick is to take the tortilla in one hand, put the rib in, and close your hand; pull the bone out and the meat stays in the tortilla. Thanks for the tip Dani – I look forward to testing that out very soon.
If you haven’t hit up Rositzado yet, what are you doing? Roasted pork platters, gorditas with slow-braised pancita, a veggies roasted in pork fat all await you at one of Edmonton’s hottest new restaurants.
Ingredients:
1 1/2 kg locally sourced pork chops, cut into individual ribs (or 2-3 cm – the butcher can help with this)
1 tbsp salt
Salsa Verde
1 tbsp canola oil
6-8 tomatillas
3-4 jalapeño
1 small onion, peeled and slice in quarters
2 garlic cloves, peeled
1 cup firmly packed cilantro leaves
salt to taste 1 cup water
Directions:
1. Heat the oil over medium heat in a large frying pan cast-iron pot. Season meat with 1 tbsp of salt and place in the pan in small batches. Cook until brown but not burnt. Remove the meat from the pan remove from heat until the sauce is ready.
2. In a dry skillet or cast iron pan, grill green tomatillos, onions, and jalapeños over medium heat. Grill thoroughly, stirring occasionally until lightly charred and soft to touch.
3. Place garlic, cilantro, salt and grilled vegetables in the blender and mix until blended.
4. Return rib pan/pot to medium heat and add the sauce. Add one cup of water, stir to combine, and add ribs. Cover the pan and reduce heat to low and cook covered until the ribs are tender and soft, about 40 minutes.
5. Serve with refried beans, rice, and warm corn tortillas.
