5 Local Meat Recipes

Tandoori chicken from Meat and Bread, grilled hen from Maenam, seven-spice ribs from Torafuku + more tasty recipes from 5 participating restaurants in the Brewery & The Beast Festival

Credit: Hamid Attie

Try these five meaty dishes from restaurants participating in The Brewery & The Beast Festival this Sunday, July 24

Gai Yang: Northern Style Grilled Hen by Chef Angus An, Maenam

“This is a favourite street food amongst people in Northern Thailand. Numerous restaurants in Chang Mai offer their version of this charcoal grilled hen.”


  • 6 Cornish game hens


  • 500 ml palm sugar
  • 500 ml sugar
  • 1 L fish sauce
  • 1 L garlic cloves
  • 1 L coconut cream
  • 100 ml dark soy sauce
  • Pinch of white pepper


  1. Butterfly the hen by cutting through the backbone and leaving the breastbone attached.
  2. Flatten the hen by slightly breaking the breastbone so the hen sits flat on a cutting board.
  3. Blend all marinade ingredients together and pour over the hen.
  4. Cover and refrigerate overnight.
  5. When ready to cook, start a fire with charcoal in your grill.
  6. Let the charcoal heat for 45 minutes and spread it into one layer.
  7. Once the flame dies down, grill the hen over the grill until golden, about 7 minutes on each side. (The dying charcoal should represent a medium-low heat on a gas grill.)
  8. Combine all ingredients and season. Should taste equally sour, salty, sweet and spicy.

Nahm jim jiaw (thai dipping sauce)

  • ¼ cup toasted ground rice
  • ¼ cup fried shallots
  • ¼ cup finely sliced pak chi farang (sawtooth coriander)
  • ½ cup tamarind water
  • ¼ cup lime juice
  • ¼ cup fish sauce
  • ¼ cup finely sliced shallots
  • large pinch of blue tongue powder (or dried red chilies)
  • sugar

Tandoori Chicken by Chef Chris Cheesman, Meat and Bread

For 1 dozen boneless skinless chicken thighs

Marinade Ingredients

  • 1 cup yogurt
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger 
  • 1 tbsp toasted ground cumin
  • 1 tbsp toasted ground corriander
  • 1 tbsp Deggi merich Indian spice blend (can substitute with 1 part cayenne and 2 parts paprika)
  • 1/2 cup chili oil (recipe below)
  • 1 tsp tumaric
  1. Mix together and rub into chicken thighs, let stand overnight in fridge. 
  2. Use remaining 1/2 cup chili oil to baste chicken as it is grilling and when it’s removed from the grill. 

Chili Oil Ingredients

  • 1 cup canola oil
  • 2 tbsp whole toasted cumin 
  • 2 tbsp whole toasted coriander
  • 2 tbsp Deggi merich 
  1. Heat oil to 250 F. Add spices and cool.

Raita Ingredients

  • 1 cup yogurt, hanged in strainer overnight to remove excess liquid.
  • 1/4 cup mint
  • 1/4 cup cilantro
  • 3 cloves microplaned garlic
  • 1/2 cucumber, finely grated and drained of excess water
  • 2 limes zest and juice.
  • 1 t salt
  1. Mix and serve as dip.

Credit: Torafuku

Nice to Meat You: Bang Bang Ribs by Chef Clement Chan, Torafuku

baby back ribs

  • 1 pound baby back ribs or about 2 racks
  1. In a large pot, place ribs in cold water and bring to a boil.
  2. Make sure the ribs are covered with water and cook for about 25-30 minutes.

Bang Bang Sauce

  • 1 ½ cup peanut butter (smooth)
  • 2 tbsp black vinegar
  • 1 tbsp sugar
  • 2 tbsp hot bean sauce.
  • salt to taste
  • Togarashi (7 spices) to taste (can be found at most supermarkets)
  1.  Blend everything all together. If desired, you may add water to thin it out.

Gastrique Ingredients

  • 1 cup sugar
  • 2 cups black vinegar
  • 2 cups water
  • 1 pinch Sichuan peppercorn
  • 1 piece of ginger (thumb-sized, sliced)
  1. Put everything in a pot, reduce the liquid to half.
  2. Once it reduces, lower the heat. Keep an eye on it because it burns easily.

To Serve

  1. In a bowl, coat the ribs in the gastrique.
  2. Feel free to warm up the ribs on the grill for five minutes to get a slight char before serving.
  3. Plate and drizzle bang bang sauce on top or on the side for dipping as desired. Enjoy!

Credit: Chef de Cuisine, Welbert Choi 

Bison Rib-eye by Chef Chris Whittaker, Forage

“When cooking steaks, I like to use cast-iron pans. Choose a pan that will accomodate all the steaks without touching. If not, use two pans or cook in a couple of batches.”


  • 2 cups wild greens, roughly chopped (watercress, chickweed, blanched nettles, spruce tips, etc.) or just use parsley for a more traditional version
  • 1 medium sweet onion
  • ½ cup extra virgin olive oil
  • 1 tsp chilli flakes
  • 5 tbsp red wine vinegar
  • Salt to taste
  1. Blend all ingredients in blender until smooth and season with salt to taste.
  2. Store in fridge for up to 1 week.

Bison rib-eye

  • 4 x 8 oz portions of bison rib-eye
  • 4 tbsp grapeseed oil
  • Salt and pepper
  • 4 x sticks rosemary
  • 2 x cloves garlic split in half
  • 1/8 cup unsalted butter
  1. Dry off your steaks with paper towel and season very well with the salt and cracked pepper.
  2. Heat your pan over medium-high heat until it just starts to smoke. 
  3. Put grapeseed oil in pan and move around so the entire bottom is coated.
  4. Place your steaks in pan and make sure they don’t touch. 
  5. Let sear on one side for approximately 2 to 3 minutes, then flip. 
  6. Let sear for one minute on this side, then add rosemary and garlic to the pan with the unsalted butter.
  7. As the butter melts, you should baste it over the steaks with a spoon for an additional 2 minutes. 
  8. If you see blood just start to appear in the cracks (this will indicate medium rare), remove and place on wire rack to rest for at least 5 minutes. 
  9. Slice and serve with the wild greens chimichurri.

Yield: 4 servings

Credit: Juniper 

Seared Local Pork Chop with Coarse Polenta, Mustard Greens & Seeds from Juniper Kitchen & Bar


  • 3 cups cold water
  • 3 tbsp kosher salt
  • 3 tbsp brown sugar
  • ½ tsp fennel seed
  • ½ tsp black peppercorn
  • ½ tsp chili flakes
  1. Bring one cup of the water to a boil, dissolve the sugar and salt into it, then add the spices. Add the remaining 2 cups of cold water to cool the liquid down.
  2. Bring the brine to room temperature, then pour over chops.
  3. Cover and refrigerate for one hour or up to a maximum of 4 hours.

Pork Chops

  • 4 pork chops, centre cut, bone in, 1 inch thick (approximately 12 oz each)
  • oil for frying
  • kosher salt
  • pepper
  1. Preheat oven to 400º F.
  2. Place oven-safe skillet inside to preheat.
  3. Remove skillet from preheated oven using oven mitts.
  4. Place on stovetop burner on medium heat.
  5. Dry pork from brine and season. (If chops are wet, it can be dangerous to sear.)
  6. Season chops with salt and pepper.
  7. Start with 1 tbsp of vegetable oil, then place chops in pan. You should hear them sizzle as they hit the pan.
  8. Sear until they turn a nice golden brown, flip and repeat on other side.
  9. Transfer pan back into oven making sure chops are uniformly spaced.
  10. Roast chops 6 to 10 minutes or until they have reached an internal temperature of 140º to 145º F in the thickest area of the chop.
  11. Transfer cooked chops to a plate. Pour juices over chops, or reserve in pan for pan sauce or gravy if desired. Let chops rest for 5 minutes while you finish other elements of the meal.

Polenta (approximately 4 cups)

  • 2 cup water
  • 2 cup whole fat milk
  • 1 cup coarse cornmeal
  • ½ cup raw cheddar
  • 3 tbsp butter
  • 2 tbsp snipped chive
  • kosher salt
  1. Bring the milk and water to a boil with salt, slowly pour in cornmeal in a steady stream, whisking as you go.
  2. Turn heat to low, stir often to prevent sticking.
  3. Cook until thick, smooth and creamy (approx. half an hour to 45 minutes).
  4. Remove polenta from heat, stir in cheese, butter and chives.
  5. Adjust seasoning to taste.

Pickled Mustard Seed

  • ¾ cup raw cider vinegar
  • ½ cup water
  • ¼ cup honey
  • ½ tsp kosher salt
  • ¼ cup yellow mustard seed
  • ¼ cup brown mustard seed
  • 2 sprigs of thyme
  1. Bring water, cider and honey to a boil, add in thyme.
  2. Add in mustard seeds.
  3. Cook on low heat until seeds pop in your mouth (approx 45 minutes).
  4. Remove from heat and let cool.
  5. Store in fridge in air tight container for up to a month

Mustard Greens

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 gloves minced local garlic
  • 2 bunch mustard greens washed, woody stems removed, coarsely chopped
  • kosher salt
  • squeeze of one lemon
  1. In a large skillet with straight sides on medium heat, add oil.
  2. Add the garlic and sauté until it is fragrant.
  3. Add the mustard greens.
  4. Season with salt and pepper using tongs or tossing to wilt. 
  5. Lower heat and cook for about 3 minutes.
  6. Finish with a lump of butter and a squeeze of fresh lemon.

To Serve

  1. Serve plated for your guests with a generous helping of creamy polenta, a sliced pork chop and lots of buttery lemony mustard greens.
  2. Garnish with the pickled mustard seeds for pop and acidity.
  3. Use the pan drippings from the pork for pan sauce or gravy, deglazing with apple cider.
  4. For an added punch, add the pickled mustard seed to the pan sauce. 

Yield: 4 servings

Brewery & The Beast is a premium culinary experience that features the highest quality meats through the vision of an extraordinary lineup of chefs. Only the finest selections of locally sourced products are featured. Farms from B.C. and Alberta who are committed to responsible and ethical farming practices supply chefs with an outstanding variety of proteins to be included in their preparations.

Sunday, July 24th at Concord Pacific Lot, 88 Pacific Boulevard
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