Food Demo's at Porkapalooza
This past Father's day weekend, Taste Alberta with Alberta Pork hosted the food stage at Porkapalooza, and I must say it was a huge hit! We organized expert BBQ'ers, local chefs and at home cooks to create a few dishes that can be grilled using as many local ingredients as possible.
We love the high quality, freshness of Alberta food and shared our passion with Porkapalooza festival goers. Our demonstrations included Sharman (@theporkgirl) and me grilling salads, Stu Whyte, Original Redhead Condiments showing 10 ways to grill chicken, Brad Weiler and Brian Misko sharing tips on Champion grilling (note: grilling and BBQ are very different things), Elyse Chatterton grilling her sausage and poaching eggs with her son, and Chefs Victor Hugo and John Billiau showing how we can add Mexican and Mediterranean flavours to our grilling experience.
If you are looking for recipes, check out the ones on Porkapalooza site or Passion for Pork. I also have two recipes for grilled salads below. I've put an (AB) next to the ingredients where you can easily use Alberta products - but only if you want fresher, better taste and high quality.
Alberta Pork and Egg Chopped Salad
Buttermilk Horseradish Dressing
½ cup buttermilk (AB)
¼ cup sour cream (AB)
2 tbsp white wine vinegar
2 tbsp chives, chopped
4 tsp prepared horseradish
2 eggs (AB)
2 pork chops (AB)
2 tsp Canola oil (AB)
Salt and pepper
4 cups baby arugula, or other greens (AB)
¼ red onion, thinly sliced
16 cherry tomatoes, halved (AB)
1 avocado, sliced
½ cup crumbled feta cheese (AB)
Dressing: In a medium bowl, whisk all dressing ingredients.
Salad: Hard boil eggs. Drain and chill. Peal shells and quarter.
Rub pork with canola oil, salt and pepper. Grill on medium heat about 7 minutes each side or 160 degrees Fahrenheit. Rest for 5 minutes, and then slice for salad.
On larger platter, place lettuce/ arugula, red onion, avocado, tomatoes, pork, egg and feta.
Generously drizzle salad with dressing.
Add salt and pepper to taste.
Grilled Alberta Chicken Caesar Salad
Creamy Caesar Dressing
3 tbsp Lemmon Juice
3 tbsp Red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon Mustard
3 Cloves, garlic, minced
6 tbsp Cold pressed Canola oil (AB) or Olive oil
3 tbsp mayonnaise (AB)
4 Pieces, chicken breasts (or 2 whole – halved) (AB)
2 hearts romaine lettuce, cut into 4 wedges each
1 bunch green onion, trimmed
2 lemons halved
½ cup Shaved Parmesan cheese
¼ cup bacon pieces (AB)
Dressing: In a small bowl whist first 6 ingredients until blended. Remove 1/2 dressing for marinade, and mix mayo into remaining as dressing.
Grilled Chicken: Add chicken to reserved ½ cup dressing, turning to coat. Let stand for 10 to 20 minutes, discard marinade. Place chicken on grill over medium heat. Turning once after 10 minutes. Cook for another twenty minutes. Chicken is done at 160 degrees Fahrenheit. Slice.
Salad: Brush dressing on romaine and green onions. Place lettuce, onion and lemons on grill. Grill until lightly charred, about 3 minutes. Remove and place on plate.
On separate plates, divide romaine, green onion, chicken and lemon. Lightly drizzle with remaining dressing, and sprinkle with Parmesan cheese and bacon.