THAI-SPICED GRILLED PRAWNS ON CIABATTA
Ingredients
Serves 4 open faced sandwiches
1 star anise
4 whole cloves
2 allspice berries
½ cinnamon stick
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cumin seeds
1 tbsp (15 ml) salt, plus extra, to taste
1 avocado, pitted, peeled and chopped
2 tbsp (30 ml) fresh lime juice
12 large prawns, peeled and deveined
1 tbsp (15 ml) extra-virgin olive oil
¼ pomelo, peeled and pith removed before cutting into 1-in (2.5 cm) pieces
¼ English cucumber, cut into thin rounds
2 tbsp (30 ml) roasted peanuts, chopped
2 tbsp (30 ml) small mint leaves
2 tbsp (30 ml) cilantro
2 tbsp (30 ml) fresh basil leaves, roughly torn
½-in (1.25 cm) piece of gingerroot, peeled and julienned
1 tsp (5 ml) finely chopped lemon grass
1 green onion, finely sliced
½ bird’s eye chili, seeded and finely chopped
2 ciabatta rolls (or small baguettes), halved and toasted
Instructions
- In a small frying pan over medium heat, toast first 6 ingredients until fragrant, about 5 minutes. Remove from heat and cool to room temperature before finely grinding in spice grinder or mortar and pestle. Stir in salt and set aside.
- In a blender or small food processor, combine avocado, lime juice and a pinch of salt until smooth. Set aside.
- Preheat a grill or grill pan over medium-high heat.
- In a bowl, toss together prawns, oil and prepared spice mix. Grill prawns until cooked through, about 1 minute per side, and set aside.
- In a large bowl toss together pomelo, cucumber rounds, peanuts, mint, cilantro, basil, ginger, lemon grass, green onion and chili.
- To serve, spread each toasted ciabatta half with prepared avocado cream and top with prawns and some pomelo salad. Serve immediately.
Drink Pairings
VEGETABLE NOODLES WITH ROASTED RATATOUILLE
Ingredients
Serves 6
1 medium-sized spaghetti squash
sea salt and freshly ground black pepper
¼ cup (60 ml) olive oil, divided
4 green zucchini, each 10-in (25 cm) long, divided
1 medium-sized fennel bulb, trimmed, diced
1 large sweet onion, diced
2 red bell peppers, cored and diced
1 yellow bell pepper, cored and diced
1 serrano chile pepper, cored and minced
4 garlic cloves, peeled and minced
⅓ cup (75 ml) vegetable stock or tomato juice (optional)
1 cup (250 ml) fresh basil leaves, cut into thin julienne strips, divided
½ tsp (2 ml) fennel seed, crushed
2 medium-sized yellow zucchini
2 tomatoes, diced
½ cup (125 ml) shredded Parmesan
Instructions
- Preheat oven to 400 F (200 C). Position oven racks in bottom and top third of oven. Cut spaghetti squash in half lengthwise and scrape out seeds. Brush flesh with 2 tbsp (30 ml) olive oil and season generously with salt and pepper. Place cut-side up in a roasting pan just large enough to hold them side-by-side. Bake on top rack for 50 minutes or until forktender. Remove from oven and let rest at room temperature for 30 minutes. Scrape flesh with a fork to make long strands. Place strands in a large bowl. Set aside.
- To make ratatouille, lightly oil a large baking sheet and set aside. Dice 2 green zucchini reserving remaining 2 for noodles. In a large bowl, combine diced zucchini with fennel, onion, peppers and garlic. Drizzle with remaining 2 tbsp (30 ml) oil and sprinkle with a little sea salt and freshly ground black pepper. Toss to evenly coat and spread out in a single layer on prepared baking sheet. Bake on bottom rack in preheated oven for 30 to 45 minutes. Stir occasionally for even roasting. Ratatouille can be made ahead and refrigerated. It is delicious hot or cold.
- When ratatouille is done, place in a heavy saucepan along with stock, if using, ½ cup (125 ml) fresh basil and all the crushed fennel. Cover and keep warm.
- When ready to serve, cut remaining 2 green zucchini and yellow zucchini into noodles with a spiralizer or julienne using a hand-held cutter. Add to spaghetti squash strands in bowl. Gently toss to blend. (Note: Noodles must be served immediately after cutting as they water out very quickly.) Add a quarter of the ratatouille to noodles, to coat.
- Spoon into serving bowls. Top with additional ladles of ratatouille and scatter with diced tomatoes, remaining basil and fresh Parmesan.
Drink Pairings
WHITE CHOCOLATE AND PEPPERMINT-DIPPED COOKIES
Ingredients
Serves about 20 to 24 cookies
1 cup (250 ml) unsalted butter, softened
1½ cups (375 ml) white sugar
1 egg
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) peppermint extract
2 ¼ cups (532 ml) all purpose flour
½ tsp (2 ml) baking powder
½ tsp (2 ml) kosher salt
1 cup (250 ml) white chocolate
3 candy canes, crushed
Instructions
- Preheat oven to 350 F (180 C). Cream butter and sugar until light and fluffy. Add egg, vanilla and peppermint extracts. Mix until combined.
- Sift flour, baking powder and salt together. Add to butter mixture and mix until combined. Scoop mixture with a tablespoon and roll into balls. Place balls on a parchment-lined cookie sheet and flatten slightly. Bake for about 5 minutes. Rotate the sheet and bake for another 5 to 8 minutes, or until lightly golden on the edges. Remove from oven and cool.
- Melt white chocolate in a bowl over simmering water. Dip half of each cookie in white chocolate and sprinkle with crushed candy canes. Place each cookie on a parchment-lined cookie sheet and let sit until chocolate has set.
Drink Pairings
TROPICAL FRUIT AND ROSEMARY WHITE CHOCOLATE BARS
Ingredients
Serves 42 Bars
2 lbs (1 kg) white chocolate
1 tbsp (15 ml) minced fresh rosemary
¼ tsp (1 ml) sea salt
¼ cup (60 ml) finely diced candied kiwi
¼ cup (60 ml) finely diced candied pineapple
¼ cup (60 ml) finely diced candied papaya
¼ cup (60 ml) chopped slivered almonds
Instructions
- Lightly oil a 10 x 15-in (20 x 38 cm) jelly roll pan and line with plastic wrap with edges extending over sides of pan.
- To make bars, coarsely chop white chocolate and place in a double boiler or a large bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Stir in rosemary and salt until evenly distributed and salt has dissolved. Transfer chocolate to prepared jelly roll pan and spread out evenly, then top with candied kiwi, pineapple, papaya and almonds.
- Set bars aside for a couple of hours to slightly firm. Then score the surface into bars before refrigerating for several hours until fully firm.
- Separate into bars and store in a tightly covered container in a cool place until ready to serve.
Drink Pairings
TATSU BOWLS WITH SPICY TAHINI
Ingredients
Serves 4
TATSU BOWLS:
1½ cups (375 ml) white quinoa
salt and freshly ground pepper, to taste
2 cups (500 ml) broccolini spears, trimmed
1 cup (250 ml) baby carrots, thinly sliced
1 cup (250 ml) bean sprouts
1 cup (250 ml) shelled edamame beans
1 cup (250 ml) finely shredded red cabbage
⅓ cup (75 ml) coarsely chopped cilantro, for garnish
8 deep-fried tofu puffs
2 tbsp (30 ml) olive oil
½ cup (125 ml) lightly salted, toasted cashews
lime wedges, for garnish
SPICY TAHINI SAUCE:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) tamari sauce
¼ cup (60 ml) water or chicken stock
1 lime, juice only
1 tbsp (15 ml) Thai Sweet Chili Sauce
1 tbsp (15 ml) sesame oil
2 tsp (10 ml) finely minced peeled gingerroot
2 tsp (10 ml) sambal oelek
1 garlic clove, smashed and minced
Instructions
- To make TATSU BOWLS: Rinse quinoa thoroughly several times before cooking. In a saucepan, bring 2 cups (500 ml) water, lightly seasoned with salt and pepper, to a boil. Stir in rinsed quinoa and return to a boil. Reduce heat, cover and cook over medium-low for about 15 minutes or until grains begin to unfurl and water is absorbed. Spread cooked quinoa onto baking sheet to slightly dry while preparing remaining ingredients. Stir often with a fork to separate grains.
- Preheat oven to 400 F (200 C). Lightly rub broccolini spears and carrots with oil. Place carrots on one half of a parchment paper-lined baking sheet and bake in oven for 10 minutes. Add broccolini to other half of baking sheet and bake for an additional 5 minutes, turning occasionally with tongs.
- Meanwhile, blanch bean sprouts, drain and plunge into ice water to crisp. Place in a bowl. Repeat with edamame beans.
- Prepare remaining vegetables, shredding cabbage, and chopping cilantro and onions, and set aside. In a frying pan, gently brown tofu puffs with a little olive oil until hot and golden.
- To serve, place scoops of quinoa in bottom of serving bowls, arrange vegetables and tofu puffs on top. Sprinkle with cashews, lime and cilantro. Drizzle bowls with Spicy Tahini.
- To make SPICY TAHINI SAUCE: In a small, deep narrow bowl, whisk together all ingredients until emulsified. Transfer to a squeeze tube with a large spout. Drizzle over Tatsu Bowls before serving. Makes about 1 cup (250 ml)
Drink Pairings
SUPERIOR AMARETTO SOUR SLUSH
Ingredients
Serves 1
½ oz (15 ml) Luxardo Amaretto
1 oz (30 ml) Makers Mark Kentucky Bourbon
1 oz (30 ml) lemon juice
¾ oz (22 ml) Simple Syrup (1:1)
1 cup (250 ml) small ice cubes
orange zest, for garnish
cherry, for garnish
Instructions
- Combine ingredients in a blender with ice. Blend well and pour into a glass. Garnish with orange zest and cherry.
Featuring
WIENER SCHNITZEL WITH BRAISED RED CABBAGE
Ingredients
Serves 4
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) all-purpose flour
2 large eggs, beaten
2 tbsp (30 ml) water
2 cups (500 ml) dry bread crumbs
4 veal (or pork) cutlets, about 5 oz (140 g ) each, pounded very thin
vegetable or canola oil, for frying
lemon wedges, for garnish
BRAISED RED CABBAGE:
1 tbsp (15 ml) vegetable or canola oil
½ head red cabbage, finely shredded
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) sugar
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) cinnamon
Instructions
- Mix spices with flour and place in a shallow dish. Beat eggs and water and place in a second dish. Place bread crumbs in a third shallow dish.
- Pat cutlets dry. Dredge each cutlet in flour, then egg wash and finally in bread crumbs, coating the cutlets well. Transfer coated cutlets to a platter.
- In a straight-sided skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat. Carefully transfer the coated cutlets to the hot oil to fry. Cook about 2 minutes each side, or until golden brown and puffy and crisp. Drain cutlets on a paper towel-lined baking sheet.
- Serve on warm plates with braised red cabbage and garnish with lemon wedges.
- To make BRAISED RED CABBAGE: Heat oil in a large saucepan. Add cabbage and sauté until coated. Stir in remaining ingredients. Simmer, covered, 20 minutes or longer, stirring occasionally until tender.
Drink Pairings
TOMATO GELÉE WITH SHRIMP
Ingredients
Serves 8
2 lbs (1 kg) ripe red tomatoes, halved
2 small shallots, peeled
2 garlic cloves, peeled
¼ cup (60 ml) fresh basil, julienned
1½ tbsp (22 ml) kosher salt, divided
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) vodka
2 x 7 g (¼ oz) packages gelatin
64 shrimp, tail on, peeled and deveined, size 31 to 40
2 cups (250 ml) vegetable oil
8 fresh basil leaves, for garnish
Instructions
- Seed tomatoes and place cut-side down on a cooling rack set over a baking sheet to drain for 30 minutes. In a food processor or blender, pulse tomatoes, shallots, garlic, basil, ½ tbsp (7 ml) salt and pepper until finely puréed. Pour into a shallow dish.
- To make gelée, pour vodka in a small saucepan and sprinkle gelatin over top. Let gelatin bloom for 5 to 10 minutes, then heat over low heat (or in a microwave) until completely melted. Stir into tomato purée. Refrigerate for at least 4 hours or until firm.
- Before serving, bring a large saucepan of water to a boil. Add 1 tbsp (15 ml) kosher salt and the shrimp. Cook for 2 to 3 minutes until shrimp are pink and starting to curl. Remove shrimp from saucepan, drain and rinse under cold water to stop cooking. Pat dry.
- In a small saucepan bring vegetable oil to a low simmer. Add basil leaves and fry for about 1 minute. Remove leaves and drain on paper towels.
- When ready to serve, use a cookie cutter and cut 8 rounds from gelée, about 2-in (5 cm) in diameter. Divide rounds among serving plates and arrange 8 shrimp per plate (or as desired). Garnish with basil and serve immediately.
Drink Pairings
ZUCCHINI AND CARROT SALAD
Ingredients
Serves 4
1 zucchini, shaved thinly on a mandolin or with a vegetable peeler
1 carrot, shaved thinly on a mandolin or with a vegetable peeler
pinch of ground cumin, toasted
pinch of preserved lemon, chopped finely
2 black cured olives, chopped roughly
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
pinch freshly ground pepper
1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly
2 tbsp (30 ml) feta cheese, cubed
2 tbsp (30 ml) mint, roughly chopped
Instructions
- Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste. The preserved lemon, olives and feta are all salty, so you may not need salt.
- Garnish the salad with the pistachios, feta, and mint.
Drink Pairings
TWO BITE LASAGNA
Ingredients
Serves 20 Lasagna Bites
1 tbsp (15 ml) olive oil, plus extra for greasing muffin tins
½ medium yellow onion, finely diced
1 garlic clove, minced
4 oz (125 g) lean ground pork
4 oz (125 g) extra-lean ground beef
14 oz (398 g) can diced tomatoes
1 tbsp (15 ml) tomato paste
2 anchovy fillets, chopped
½ tbsp (7 ml) balsamic vinegar
2 tbsp (30 ml) chopped fresh basil, plus extra leaves for garnish
salt and pepper, to taste
½ cup (125 ml) ricotta cheese
½ tsp (2 ml) dried oregano
¼ cup (60 ml) finely grated Parmesan
½ cup (125 ml) shredded mozzarella cheese
40 square wonton wrappers
Instructions
- In a medium saucepan, warm oil over medium heat. Add onion, cook, stirring often, until it caramelizes, 5 to 7 minutes. Stir in garlic, cook another minute. Add beef and pork, breaking up meat and stirring often until cooked through, 8 to 10 minutes. Stir in tomatoes along with juice, tomato paste, anchovy fillets and balsamic vinegar. Bring to a simmer, cook for 15 minutes, stirring occasionally. Stir in chopped basil, season to taste, remove from heat and set aside.
- Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
- Grease cups of a mini muffin tin before pressing 2 wonton wrappers into each cup. Fill with a small spoonful of ricotta mixture, then a spoonful of sauce and a bit of grated mozzarella. Bake until cheese is melted and wontons are golden brown, 10 to 12 minutes. Cool slightly before removing to a serving tray. Garnish with basil and enjoy