Enjoy the best tastes of Kelowna

BBQ pork meets Mexican tacos.

  • Mar. 19, 2011 5:00 a.m.

From pizza to sushi, Chinese to Indian, fine dining to take-out, there’ll be lots of variety in the food samples to be offered at next Sunday’s 22nd annual Taste of Kelowna event.

Not only that, but there will be live entertainment, draws and a variety of beverages available as well.

The Taste of Kelowna is organized by the Restaurant and Foodservices Association and is a great opportunity for you to try restaurants you’d considered going to, without having to go and spend the money on a full meal first.

Instead, more than 20 restaurants and 10 beverage companies will offer you specially-prepared sample dishes or drinks for the price of one to three $1 tickets. Participants decorate their booths and you have an opportunity to speak to the chef or winemaker or staff about what goes into their products and why you should try them.

Favourite ones have lineups before the day is done, but generally, people have a lot of fun enjoying the entertainment while they wait, if they do decide to get in line.

Net proceeds go to the YM-YWCA, the Okanagan Boys and Girls Clubs and KidsCare, so while enjoying yourselves with your family, you can also contribute to a worthy cause.

The event is Sunday, March 27, 11 a.m. to 4 p.m., at the Kelowna Curling Club. Admission is $5 a person or $10 for a family of five.

There’s face painting for the youngsters as well as balloon animals and other entertainment.

One of those participating this year will be the Delta Grand Okanagan, and executive-chef Stuart Klassen shared one of his samples for this year’s event, just to get your taste buds tingling.

Incidentally, if you enjoy this column, reserve a copy of my upcoming book, called Jude’s Kitchen, to be published this spring by the Okanagan Institute. Go to: www.judiesteeves.com

 

Chef Stuart Klassen’s Barbecued Pork/Carnitas Tacos

Down south barbecued pork meets Mexican tacos, with an Okanagan twist, in this creation of Delta Grand Okanagan executive chef Stuart Klassen.

If you’re not up to making this yourself, just go to the Taste of Kelowna next weekend, and he’ll serve it to you, already made up!

Brine:

1/2 lb. (200 g) coarse salt

1 gal. (4 l) water

3 bay leaves

1 bunch fresh thyme

1 c. (250 ml) maple syrup

1 c. (250 ml) Canadian whiskey

5 lb. (2.2 kg) pork shoulder

 

Rub:

2.6 oz. (75 g) paprika

4 garlic cloves

1 bunch fresh thyme

1 tbsp. (15 ml) black pepper

2 tbsp. (30 ml) olive oil

1/2 c. (125 ml) brown sugar

 

Barbecue Sauce:

2 onions

4 garlic cloves

1 1/2 c. (375 ml) brown sugar

1 c. (250 ml) maple syrup

1 c. (250 ml) Canadian whiskey

2 fresh jalapeno peppers

2 fresh  red chilies

3 limes, juice and zest

2 c. (500 ml) tomato paste

8.4 c. (2 l) diced, canned tomato1 bunch of cilantro

 

Bean Dip:

1 c. (250 ml) mashed pinto beans

1/2 c. (125 ml) sour cream

 

Apple Lime Slaw:

4 tart Okanagan apples

4 carrots

1 red onion

2 fresh red chilies

1 bunch of cilantro

 

Dressing:

3 limes, juice and zest

2 tbsp. (30 ml) olive oil

1 tbsp. (15 ml) honey

salt & pepper, to taste

 

6-inch corn tortillas

Begin by brining the pork. Add coarse salt to cold water, with bay leaves, one bunch fresh thyme, half the maple syrup and whiskey and mix well until the salt is dissolved.

Trim excess fat off pork and cut into one to two pound pieces. Add to the brine (make sure brine covers pork) and let sit in the refrigerator for two days.

Dry the pork and combine paprika, four minced garlic cloves, thyme leaves, black pepper, olive oil and brown sugar; then rub on the pork and refrigerate for a day.

Remove and sear in a hot pan with a drizzle of olive oil, until browned on all sides.

Place in a smoker and cold smoke for four to six hours.

To make the barbecue sauce, add a drizzle of olive oil to a large pot over medium heat. Saute diced white onions until caramelized. Then add the minced garlic, brown sugar, maple syrup, whiskey,  minced peppers and chilies, lime zest and juice, tomato paste, tomatoes, half the chopped cilantro and cook for about 20 minutes.

Then braise the seared pork in a pan, covered with the barbecue sauce. It should cover the top of the pork. Add tomato juice if it doesn’t. Roast in a 300 F oven until the meat is tender and falling apart, about four hours.

Remove the barbecue sauce and reduce it to a thick sauce. Cool.

Shred pork and mix the sauce with it and serve warm.

To make the apple lime slaw, julienne a tart variety of apple, peeled carrots, red onions and red chilies, along with chopped cilantro.

Zest and juice three limes, combine with olive oil and honey and mix together well, seasoning to taste with salt and pepper.

Prepare the tortillas by frying them in a deep fryer, pushing each down with a metal ladle to form cups. Remove and cool.

Assemble by putting a dollop of bean puree mixed with sour cream into the bottom; then top with pulled pork and apple slaw.

Serves 12 to 15 or so.

 

 

 

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