Braised Pork Tacos
From the Grill by the ATCO Blue Flame Kitchen 1/2 c fresh lemon juice 1/2 c orange juice 1/2 c pure white vinegar 6 cloves garlic, chopped 1 jalapeno pepper, halved, seeded and chopped 1 t ground...
View ArticleCibo Porchetta
“I love using pork belly because of the fat to meat ratio. The finished product is always so moist and flavourful. Acme Meats always has amazing pork belly. To serve, we shave it extremely thinly and...
View ArticleRigatoni With Pork And Porcini Ragu
“This is a perfect Sunday ragu. You could substitute pork shoulder for pork cheeks. You could also use red wine for a deeper and richer ragu but I think the white wine allows the pure pork flavour to...
View ArticleRoasted Pork Tenderloin With Hazelnut Gremolata
Gremolata, a blend of lemon, parsley and garlic, lends freshness and colour to rich braised dishes such as osso buco. This version brings flavour and moisture to lean pork tenderloin, and cooking it...
View ArticleCountry Style Pork And Chicken Liver Terrine
Brayden Kozak, Three Boars 1 kg ground pork 500g chicken liver, veins removed 1 onion, brunoise 1 T grapeseed oil 1 head garlic, crushed 25 g kosher salt 3 g black pepper, ground 0.5 g mace, ground 0.5...
View ArticleCuban Pork Roast
Brad Smoliak, Kitchen by Brad 2 lb pork loin 1c Italian dressing 1 T hot sauce 1 T seasoning salt 1 t black pepper 1 t cumin 2 T lime juice 2 fl oz orange juice 2 T oil 2 T vinegar Mix all of the...
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The 5th Annual Top 100
The fifth annual Tomato Top 100 brings us less candy, more stick-to-the-ribs dishes. Octopus is Edmonton’s new fave seafood, with three dishes on the Top 100. We’ve squeezed in as many dishes as could...
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