PERUVIAN ROAST CHICKEN WITH SPICY GREEN SAUCE
Ingredients
Serves 4
CHICKEN
1 x 4 lb (2 kg) whole chicken
3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed lime juice
4 large garlic cloves, roughly chopped
1 tbsp (15 ml) salt, plus extra to taste
2 tsp (10 ml) sweet paprika
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) black pepper, plus extra to taste
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) dark brown sugar
4 whole heads garlic, brushed with olive oil
SPICY GREEN SAUCE
2½ tbsp (37 ml) seeded and finely chopped jalapeño pepper, or to taste
1 cup (250 ml) fresh cilantro leaves, packed
2 large garlic cloves, roughly chopped
½ cup (125 ml) full-fat yogurt
1 ripe avocado, coarsely chopped
2 tbsp (30 ml) freshly squeezed lime juice, plus extra to taste
salt and pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- To prepare chicken, using kitchen shears, remove backbone, then using shears or a sharp knife, cut chicken along breastbone into 2 halves.
- Using an immersion blender, combine olive oil, lime juice, garlic, salt, paprikas, black pepper, cumin, oregano and brown sugar. Process until smooth and set aside 3 tbsp (45 ml) for later use.
- Pat outside of chicken dry with paper towel and place in a large bowl, breast-side up. Using fingers, loosen skin from flesh over breasts and legs. Spread ¼ of the spice paste evenly underneath skin, and another ¼ over skin and on back side, massaging into nooks and crannies. Repeat with second half of chicken. Season both halves well with salt and pepper. Cover bowl and refrigerate for 6 hours, or overnight for best flavour.
- Preheat oven to 425 F (220 C). Line a large roasting pan with parchment paper and place chicken halves, breast-side up, in pan. Roast for 20 minutes, then brush with reserved 3 tbsp (45 ml) spice paste and add whole garlic heads to pan. Reduce heat to 375 F (190 C) and continue roasting chicken for about 30 to 35 minutes, or until juices run clear when pierced between leg and thigh.
- To make Spicy Green Sauce, combine all ingredients except olive oil in blender jar of an immersion blender and blend until smooth. Add olive oil and process to emulsify. Transfer sauce to a bowl, cover and refrigerate until ready to serve.
- To serve, place chicken halves on a serving platter with Spicy Green Sauce and lime wedges. Tear open garlic heads (carefully, as they will be hot) and serve 1 per person alongside chicken.
Drink Pairings
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Ingredients
Serves 4
1 large spaghetti squash
2 tbsp (30 ml) olive oil, divided
salt and pepper, to taste
cooking spray, for greasing
Tomato Sauce, recipe follows
½ large yellow onion, diced
3 garlic cloves, minced
1 lb (500 g) ground turkey
½ cup (125 ml) panko crumbs
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
1 egg
½ cup (125 ml) chopped parsley
¼ cup (60 ml) chopped + ½ cup (125 ml) whole fresh basil leaves, divided
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chili flakes
Instructions
- Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle 1 tbsp (15 ml) olive oil over squash and season with salt and pepper. Place cut-side down on lined baking sheet and poke each half a couple times all over with a fork. Roast for 30 to 40 minutes, until squash shreds easily with a fork. Allow to cool enough to handle and with a fork, working from outside in, scrape out long strands of squash from each half. Set aside until ready to use.
- Meanwhile, make Tomato Sauce.
- Place a wire rack over a baking sheet and grease with cooking spray.
- In a medium skillet, heat remaining 1 tbsp (15 ml) oil over medium-high heat. Sauté onion and garlic for 2 to 5 minutes, until soft. Remove from heat and allow to cool.
- In a large bowl, combine turkey, panko, 1 cup (250 ml) Parmesan, egg, parsley, ¼ cup (60 ml) chopped basil, paprika and chili flakes. Add onion and garlic mixture and season with salt and pepper. With clean hands or a wooden spoon, thoroughly mix ingredients together. Roll into 10 to 12 golf ball-sized meatballs and place on greased wire rack. Bake for 20 minutes, or until internal temperature reaches 165 F (74 C).
- Reheat spaghetti squash and Tomato Sauce, if needed, and top squash with meatballs and sauce. Garnish with remaining ½ cup (125 ml) whole fresh basil leaves and ½ cup (125 ml) Parmesan.
Drink Pairings
CHIPOTLE BARBECUE JACKFRUIT SANDWICH
Ingredients
Serves 4
2 cups (500 ml) ketchup
1 cup (250 ml) white vinegar
5 canned chipotle peppers, or to taste
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian)
½ tbsp (7 ml) onion powder
¼ tsp (1 ml) salt
2 x 16 oz (500 ml) cans jackfruit
1 tbsp (15 ml) grapeseed oil
4 garlic cloves, minced, divided
¼ cup (60 ml) water
¼ cup (60 ml) mayonnaise or vegannaise
1 tbsp (15 ml) apple cider vinegar
½ tsp (2.5 ml) maple syrup
4 cups (1 L) coleslaw mix
2 tbsp (30 ml) butter or margarine, softened
4 brioche buns
4 pickles, sliced, to serve
Instructions
- To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth.
- Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week.
- Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat.
- In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat.
- In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns.
- In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown.
- To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles.
Drink Pairings
CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
Drink Pairings
CINNAMON HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) RumChata
1 oz (30 ml) El Dorado 12-Year-Old Rum
1 pinch cayenne (optional)
whipped cream, for garnish
1 pinch ground cinnamon, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure RumChata and rum into mug, add cayenne (if using), and warm in microwave for 30 seconds. Add hot chocolate and garnish with whipped cream and a sprinkle of ground cinnamon.
Featuring
CHARTREUSE HOT CHOCOLATE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1 oz (30 ml) Chartreuse Green Liqueur
1 large marshmallow, toasted if desired, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Chartreuse into mug and warm in microwave for 30 seconds. Add hot chocolate and garnish with toasted marshmallow.
Featuring
HOT CHOCOLATE ORANGE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1½ oz (45 ml) Grand Marnier
3 to 4 marshmallows, for garnish
1 pinch ground cloves, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Grand Marnier into a mug and warm in microwave for 30 seconds. Add hot chocolate, garnish with marshmallows and a light sprinkle of ground cloves.
Featuring
BLACK FOREST HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) Bols Cherry Brandy
whipped cream, chocolate shavings and cherry pie filling, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure cherry brandy into mug and warm in microwave for 30 seconds (if using mug with metal accent, do not microwave). Add hot chocolate and garnish with whipped cream, chocolate shavings and cherry pie filling.