1 day ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Apple Cider Pork Belly with Butternut Squash Puree

Photo: Emily Loving

Makes about 8 servings

8 (2-inch-wide) portions Apple Cider Pork Belly (recipe follows)
4 cups Maple Butternut Squash Puree (recipe follows)
Candied Butternut Squash Seeds (recipe follows)
8 ounces prepared pesto or Pumpkin Seed Pesto (see note)
Salt and pepper
Microgreens to garnish

Prepare each element of this recipe, starting with Apple Cider Pork Belly, which needs to chill overnight. Candy the seeds you scrape out of the butternut squash so nothing goes to waste. Here’s how to assemble this dish.

When ready to serve: Heat a saute pan (large enough to hold the 8 portions of pork belly) on medium heat for 5 minutes, then reduce to low. Season pork belly with salt and pepper and carefully place, fat-side-down, in heated pan. Cook for 5 minutes, or until crispy, then flip over and cook an additional 3 to 4 minutes.

While the pork belly is crisping, reheat Maple Butternut Squash, if needed. Place ½ cup squash puree in the center of 8 plates. Nestle a portion of pork belly on top of the squash. Sprinkle Candied Butternut Squash Seeds around each plate. Add dollops of pesto and a garnish of microgreens. Serve immediately.

Note: For Chef Chalko’s Pumpkin Seed Pesto recipe, go to


Makes about 8 servings

Canola oil for searing
2 large carrots, rough chopped
1 medium onion, rough chopped
3 celery stalks, rough chopped
2 garlic cloves
2 cinnamon sticks
8 sprigs thyme
4 green cardamom pods
2 to 3 pounds pork belly
8 cups (2 quarts) apple cider
½ cup apple cider vinegar

Preheat oven to 325°F. On the stovetop, heat over medium-high heat an empty roasting pan that’s just large enough to hold all ingredients. When pan is hot, add oil and vegetables, and begin caramelizing.

Once vegetables are thoroughly caramelized (carrots and onions will be deep mahogany brown), about 10 to 15 minutes, add cinnamon sticks, thyme and cardamom. Heat 2 minutes, then nestle the pork belly on top of the items in the pan. Add apple cider and apple vinegar. Make sure pork belly is completely submerged. If not, add a bit more apple cider. Cover pan tightly with aluminum foil and roast for 3 to 4 hours, or until tender.

When pork belly is done, remove from the heat and let cool for 1 hour in the braising liquid. Remove the pork belly from the liquid and place on a sheet tray and cover with plastic wrap. Strain and reserve braising liquid for another sauce.

Place a heavy pot filled with water on top of the plastic-wrapped pork to weigh it down and compress it. (This will produce a more uniform thickness and it will cook more evenly when heated up.) Chill completely in the refrigerator, 24 hours. Once it’s chilled, slice into portions 2 inches wide.


Makes 4 cups

2 large butternut squash
Vegetable oil
Zest of 1 orange
3 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ cup heavy cream
½ teaspoon cayenne pepper
¼ teaspoon vanilla extract
Salt and pepper to taste

Preheat oven to 400°F. Cut ends off squash and cut in half lengthwise. Scoop out the seeds and reserve for Candied Butternut Squash Seeds below. Rub the cut flesh with vegetable oil and sprinkle with a little salt. Place on a baking tray, flesh side up, and bake for 1 hour, rotating the tray halfway through.

When squash is fork-tender and has cooled enough to handle, scoop out and place flesh in a blender. Add remaining ingredients except salt and pepper and blend until silky smooth. Add salt and pepper to taste. Refrigerate until ready to use.


Thoroughly rinse and dry the seeds from 2 large butternut squash. (You may substitute raw pumpkin seeds.) Set aside. Preheat oven to 250° F. Lightly oil a baking sheet and set aside. In a bowl, whip together 1 egg white and 1 tablespoon water until frothy. In another bowl, combine 1 cup granulated sugar, 1 teaspoon ground cinnamon and 1 teaspoon salt. Add the seeds to the egg whites and coat evenly. Then toss the seeds in the sugar mixture until coated. Spread on prepared baking sheet and bake for 1 hour, stirring every 15 minutes. Remove and cool. Store in an airtight container until ready to use.

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Executive Chef, Omni Dallas Hotel

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