Who’s ready for some football? If you’re entertaining for Super Bowl Sunday and need to feed a crowd, we’ve got you covered! We’ve teamed up with Alexandre Cohen, one of the Executive Chefs at Arthurs. He’s a self-taught chef and has worked in opening several top Montreal hot spots, from Greasy Spoon to Ryu. So, what’s on the menu? Today, we’re showing you how to make spare ribs, eggplant fries, wings, and pulled pork potato skin nachos… all in a slow cooker. Ready? Press play and get the recipes below:
1) Chinese Spare Ribs
Ask butcher to cut baby back ribs length wise in half, and cut to fit into slow cooker
Rub ribs with spice rub of your choice (chinese 5 spice, brown sugar, cumin, salt, granulated onion & garlic and a bit of oil) – you can leave it overnight rubbed to let the flavours sink in
Boil water, onions, garlic, fresh tomatoes, brown sugar and soy sauce in a slow cooker
Add ribs once boiled to the cooker – leave on medium for up to 2 hours
Once ribs are tender but still firm, remove ribs with a slotted spoon and set aside
Strain out water and set aside
Sauce (FOR RIBS & WINGS):
1 cup dark soy, 1.5 cups water, 1/4 cup white sugar
Put in pot over medium heat
Once it comes to a boil, lower heat and add: 3 tablespoons of maggi seasoning liquid, 1 tablespoon dried minced garlic & 1 cup honey (can add additional sugar/honey to taste)
Mix in a ladleful of the water from the slow cooker
Take 1/4 cup warm water and 1 tsp cornstarch and mix well in a cup
Bring sauce to a boil and slowly whisk in cornstarch solution
Simmer 5 minutes, then set aside
Cut ribs into riblets (single ribs)
Sauté in a pan with some of the sauce until ready
Serve and enjoy!
Optional: marinate wings in a marinade of your choice up to 12 hours but should be cohesive to Asian style flavours
using existing sauce from ribs and the broth from the slow cooker, put both into slow cooker and mix until it has reached a slightly thicker than water consistency
Toss in wings (pat dry) to slow cooker, mix well
Cover – set and forget 3-4 hours on low, 1-2 hours on high (the internal temp of chicken has to be between 160-170 degrees)
Sauce should have syrup consistency
Season to taste
3) Pulled Pork Potato Skin Nachos
Bake full potatoes in oven until tender
Once cooked and cooled, cut in half and scoop out most of the potato inside
Bake potato shells for 10 minutes or until crisp
For Pulled Pork Filling
Place pork butt in heated leftover liquid from previous recipe in slow cooker for 6 hours
Fill shells with toppings of your choice (cheese, salsa, shredded meats) and bake until melted
1. Describe your story in 2-3 sentences (how you got into the industry and why)
I was brought up in my mother and grandmother’s kitchens and surrounded by mediterranean home cooking. My first job in a restaurant was as a dishwasher, and I was always enthralled by the chefs. I took the first cook job that I could, and it was the best and worst experience and I haven’t looked back since.
2. What has been your most memorable work experience thus far?
Working the first gig with my wife – the most educational day in my career & life
3. What’s the #1 ingredient you can’t live without in the kitchen?
There is no single ingredient I can’t live with out – but the top 3 are lemon, lime and soy sauce
4. If you could make dinner for any celebrity, who would it be and what would you make?
Liam Neeson, and it would be an outdoor winter meal- stew with split peas, sweet peas, carrots and potato, chicken that we roasted over the fire, and for dessert my wife’s famous apple pie .