STEAKHOUSE HASH BROWN
Ingredients
Serves 2
4 medium white potatoes, peeled and grated, soaked in cold water for 10 minutes
¼ cup (60 ml) butter, melted, divided
1 tbsp (15 ml) sea salt
3 tbsp (45 ml) sour cream, to garnish
1 tbsp (15 ml) chives, to garnish
Instructions
- Rinse grated soaked potatoes until water runs clear. Drain and squeeze out all water in a dish towel until completely dry. Mix with 2 tbsp (30 ml) of melted butter and sea salt.
- In a 6-in (15 cm) non-stick frying pan over medium heat, add 1 tbsp (15 ml) melted butter. Add potatoes, pressing down to form a cake. Cook for 5 to 8 minutes, or until golden brown on bottom. Place a plate on top of pan and flip upside down so hash brown flips onto plate. Place pan back onto heat and add remaining butter. Gently slide hash brown back into pan and continue cooking until other side is crisp and golden brown and potatoes are cooked through. Place on a serving plate and garnish with sour cream and chives.
Drink Pairings
GLAZED CARROTS
Ingredients
Serves 2
1 bunch small carrots, scrubbed and greens trimmed,
keeping ¼-in (0.5 cm) of stalk
2 tbsp (30 ml) butter
½ shallot, finely chopped
2 tsp (10 ml) honey
1 cup (250 ml) chicken stock
2 tsp (10 ml) salt
Instructions
- In a medium to large frying pan (just big enough to fit carrots), add all ingredients. Add just enough water to cover carrots (this might not be needed if stock covers carrots completely). Bring liquid to a boil, then reduce heat to medium. Continue cooking until carrots are tender and liquid has reduced to a glaze.
- Shake pan when liquid is almost reduced, to cover carrots with glaze. If carrots are cooked and there is still a lot of liquid, remove carrots and increase heat to reduce liquid. Return carrots once liquid has reduced. Place glazed carrots onto serving plate and serve warm.
Drink Pairings
CREAMED SPINACH
Ingredients
Serves 2
1 bunch spinach, stems removed
½ shallot, finely chopped
½ garlic clove, finely chopped
2 tsp (10 ml) butter
1 tsp (5 ml) all-purpose flour
½ cup (125 ml) homogenized milk
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 pinch freshly grated nutmeg
Instructions
- Blanch spinach in boiling water for 1 minute then immediately transfer to ice water bath and stir until spinach is cold. Drain and squeeze remaining water from spinach. Set aside.
- In a small pot over low heat, sweat shallot and garlic in butter. Add flour and stir until no lumps remain. Whisk in milk and continue whisking until no lumps remain. Season with salt, pepper and nutmeg. Cook sauce, stirring occasionally, until it has thickened. Add spinach and stir to combine. Season to taste and serve warm.
Drink Pairings
PORTERHOUSE STEAK WITH CREAMY MUSHROOM SAUCE
Ingredients
Serves 2
2 Porterhouse steaks (depending on size, 1 steak may be big enough for 2 servings) at room temperature
2 tbsp (30 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Creamy Mushroom Sauce, to serve, recipe follows
CREAMY MUSHROOM SAUCE:
1 shallot, finely chopped
1 garlic clove, finely sliced
3 tbsp (45 ml) butter, chilled
1 cup (250 ml) cremini mushrooms, thickly sliced
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) white wine
½ cup (125 ml) whipping cream
1 sprig thyme
1 sprig rosemary
Instructions
- Preheat grill to high and rub with half the oil.
- Pat steaks dry then coat steaks with remaining oil and season with salt and pepper. Reduce grill heat to mediumhigh and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Creamy Mushroom Sauce and desired sides.
- To make CREAMY MUSHROOM SAUCE: In a small pan over medium heat, sweat shallot and garlic in butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are cooked through and lightly browned. Add white wine and cook until liquid is almost gone. Add cream, thyme and rosemary, cook until cream has reduced by ¾ and has thickened to a sauce consistency. Remove thyme and rosemary, season to taste and serve warm.
Drink Pairings
FILET MIGNON WITH STILTON SAUCE
Ingredients
Serves 2
2 x 5 oz (140 g) filet mignon steaks, at room temperature
1 tbsp (15 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) butter
1 garlic clove, crushed
1 sprig thyme
Stilton Sauce, to serve, recipe follows
STILTON SAUCE:
½ shallot, finely chopped
1 sprig thyme
1 tbsp (15 ml), butter
2 tbsp (30 ml) whipping cream
4 oz (113 g) Stilton cheese, crumbled
Instructions
- Coat steaks in half of the oil and season with salt and pepper. In a cast iron frying pan on medium-high heat, sear steaks until browned on 1 side, about 3 minutes, flip and sear other side.
- Add butter, garlic and thyme to pan. Tilt pan away from you and continuously spoon melted butter over steaks until they reach desired doneness (about 3 minutes for medium-rare). Let steaks rest for 3 to 4 minutes before serving. Plate and serve with Stilton Sauce and desired sides.
- To make STILTON SAUCE: In frying pan over medium heat, sweat shallot and thyme in butter. Once shallots are soft add cream and reduce until thick. Remove thyme and add Stilton, mix just until combined. While sauce is still hot, serve over steaks. Makes about ¾ cup (175 ml)
Drink Pairings
BONE-IN RIB-EYE WITH PEPPERCORN SAUCE
Ingredients
Serves 2
2 tbsp (30 ml) grapeseed oil, divided
2 bone-in rib-eye steaks (depending on size, 1 steak may be big enough for 2 servings), at room temperature
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Peppercorn Sauce, to serve, recipe follows
PEPPERCORN SAUCE:
1 shallot, finely chopped
3 tbsp (45 ml) butter, chilled, divided
1 tbsp (15 ml) cognac
½ cup (125 ml) beef stock
1 sprig thyme
1 tbsp (15 ml) green peppercorns, roughly chopped
salt and pepper, to taste
Instructions
- Preheat grill to high and rub grill with half the oil.
- Pat steaks dry then coat with remaining oil and season with salt and pepper. Reduce grill heat to medium-high and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Peppercorn Sauce and desired sides.
- To make PEPPERCORN SAUCE: In a small pan over medium heat, sweat shallots in half the butter. Add cognac and cook until liquid has reduced completely. Add beef stock and thyme and cook until stock has reduced by half.
- Remove thyme and add remaining butter, stirring vigorously until butter has emulsified into sauce. Add peppercorns and season to taste. Serve warm.
Drink Pairings
STIR-FRIED BABY BOK CHOY WITH PRAWNS
Ingredients
Serves 6 to 8
2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) vegetable oil, divided
½ lb (250 g) medium prawns, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) finely chopped ginger
1 tsp (5 ml) minced garlic
1 lb (500 g) baby bok choy, rinsed and halved
3 to 4 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) slices
¼ cup (60 ml) chicken stock
Instructions
- In a bowl, mix together soy sauce, sugar, sesame oil, rice wine, white pepper and cornstarch. Set aside.
- Heat a wok over high heat. When hot, add 1 tbsp (15 ml) vegetable oil. Add prawns and stir-fry just until they become opaque. Season with salt and pepper. Remove from wok and set aside on warm plate.
- Return wok to high heat. Add remaining oil, ginger and garlic, Sauté for 10 seconds until fragrant. Add bok choy and mushrooms, stir-fry for 1 minute. Add chicken stock, stir-fry until vibrant and crisp. Add prawns and reserved sauce mixture. Stir-fry until sauce thickens and covers greens and prawns.
Drink Pairings
VEGETABLE FRIED RICE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) minced ginger
½ yellow onion, diced
1 stalk celery, cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) diced red pepper, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) green beans, trimmed, cut into ½-in (1.25 cm) pieces
½ cup (125 ml) Chinese broccoli (gai lan), cut into ½-in (1.25 cm) dice
2 to 3 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) sliced button mushrooms
¼ cup (60 ml) fresh or frozen peas
3 to 4 cups (750 ml to 1 L) cooked white rice, leftover day-old rice is best
1 cup (250 ml) bean sprouts
1 tbsp (15 ml) dark or mushroom soy sauce
1 tsp (5 ml) salt
1 tsp (5 ml) light soy sauce
¼ tsp (1 ml) ground white pepper
2 green onions, finely chopped
Instructions
- In a wok over medium-high heat, heat vegetable oil. When hot, add ginger, onion, celery, red pepper, green beans and Chinese broccoli. Stir-fry about 30 seconds. Add mushrooms and peas. Stirfry 30 seconds then add rice. Stir mixture together for 1 minute to heat up rice, scraping bottom of wok to prevent rice from sticking. Add bean sprouts, toss to mix.
- Add dark soy sauce, salt, light soy sauce and white pepper. Stir-fry 1 minute to mix thoroughly then add green onions. Transfer to serving platter or rice bowls.
Drink Pairings
CRISPY CHOW MEIN WITH BARBECUED PORK
Ingredients
Serves 4 as an appetizer
½ lb (250 g) fresh thin chow mein egg noodles
1 tbsp (15 ml) light soy sauce
1¼ tsp (6 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
2½ tsp (12.5 ml) cornstarch
⅔ cup (150 ml) chicken stock
4 tbsp (60 ml) peanut oil or canola oil, divided
1 tsp (5 ml) minced ginger
1 tsp (5 ml) minced garlic
1 small onion, finely julienned
½ cup (125 ml) Chinese broccoli (gai lan), trimmed, cut stalk on bias into ½-in (1.25 cm) pieces
¼ lb (125 g) Chinese barbecued pork, cut into ¼-in (0.5 cm) julienne, make ahead, recipe follows
1 cup (250 ml) bean sprouts
3 Chinese mushrooms, rehydrated in warm water until soft, drained, stem removed and thinly sliced ¼-in (0.5 cm)
¼ lb (125 g) white mushrooms, sliced
4 green onions, trimmed, cut into 2-in (5 cm) pieces, white portions julienned
CHINESE BARBECUED PORK:
1 lb (500 g) pork tenderloin or a long piece of pork butt
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) Shaoxing cooking wine or dry sherry
2 tbsp (30 ml) honey
½ tsp (2.5 ml) salt
1 tsp (5 ml) Chinese five-spice powder
Instructions
- Bring a large stockpot of salted water to a rapid boil. Add noodles and cook for 1 minute. Drain well and rinse with cold water. Drain well again and allow to drain for 2 hours, turning occasionally until completely dry.
- In a small mixing bowl, combine light soy sauce, sugar, sesame oil, rice wine or sherry, white pepper, cornstarch and chicken stock. Set aside.
- Heat a cast iron or heavy-bottomed 8 to 10-in (20 to 25 cm) skillet over high heat for about 1 minute or until hot. Add 2 tbsp (30 ml) peanut or canola oil. When a wisp of white smoke appears, place noodles in skillet in an even layer, covering entire bottom. Lower heat to medium, fry for 2 minutes, then fry for 3 minutes more while moving skillet from side to side to ensure noodles brown evenly and do not stick.
- Remove pan from heat and slide noodles onto a large flat platter and invert onto another dish over it. Turn dish over and slide noodles back into skillet to fry other side. Turn heat to medium and repeat frying. If needed, add a bit more oil. Set aside when both sides are evenly browned.
- Heat wok over high heat and add remaining 2 tbsp (30 ml) oil, swirling to cover wok. When a wisp of smoke appears, add ginger, garlic and onion, stir-fry 10 seconds. Add Chinese broccoli, Chinese Barbecued Pork, bean sprouts, mushrooms and green onions. Stir-fry 1 to 2 minutes until Chinese broccoli is cooked, but still crisp. Make a well in middle of mixture and add reserved sauce mixture. Mix together until sauce is thickened and bubbling and all ingredients are covered with sauce.
- Assemble by placing noodles on a preheated plate. Pour contents of wok over noodles and serve. Cut mixture into 4 wedge-shaped pieces and serve.
- To make CHINESE BARBECUED PORK: Cut pork in half lengthwise, creating 2 long strips; place into shallow baking dish.
- In a bowl, mix remaining ingredients together and spread marinade evenly over pork. Cover and refrigerate for 2 hours.
- Preheat oven to 400 F (200 C).
- Place pork on a wire rack set in a roasting pan. Roast, turning pork over once, for about 20 minutes, or until centre reaches 150 F (66 C). Remove from oven and let pork rest for 10 minutes before using or serving.
Drink Pairings
CRISPY PRAWN BALLS
Ingredients
Serves about 1 dozen
½ lb (250 g) raw prawns
1 tsp (5 ml) salt, divided
1 tbsp (15 ml) egg white, lightly beaten
1 pinch white pepper
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) sesame oil
1½ tsp (7.5 ml) canola oil
1½ tsp (7.5 ml) cornstarch
2 tsp (10 ml) finely chopped chives or green onions
⅓ cup (75 ml) all-purpose flour
1 large egg, lightly beaten
½ cup (125 ml) panko or regular dried breadcrumbs
canola or peanut oil, for deep-frying
Spicy Sweet and Sour Sauce, to serve, make ahead, recipe follows
SPICY SWEET AND SOUR SAUCE:
2 tbsp (30 ml) cornstarch
¼ cup (60 ml) water
¼ cup (60 ml) ketchup
¼ cup (60 ml) vinegar
1 tsp (5 ml) pepper
1 tsp (5 ml) red pepper chili flakes
¼ cup (60 ml) sugar
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) honey
Instructions
- In a strainer, toss prawns with ½ tsp (2.5 ml) salt. Let sit 1 minute then rinse. Pat with paper towel to remove excess moisture and coarsely chop into large pieces. Set aside.
- In a mixing bowl, stir together remaining salt, egg white, pepper, sugar, sesame and canola oil, cornstarch and prawns.
- Transfer mixture to food processor and grind to a coarse texture, pausing to scrape as needed, before adding chives or green onions. Pulse a bit longer to produce a sticky, somewhat smooth paste. Transfer to a bowl. Refrigerate for 30 minutes or overnight.
- Using a small cookie or ice cream scoop, or using 2 tbsp (30 ml) of the prawn paste, roll into balls with wet hands. Roll prawn balls in flour to lightly coat. Then dip into egg wash, letting excess egg drip off. Finally roll into panko or breadcrumbs, to coat. Set breaded prawn balls on a plate. Repeat with remaining mixture.
- Pour 1½-in (3.75 cm) of oil into a heavy-bottomed saucepan or wok. Heat over medium-high heat until about 350 F (180 C). Fry balls in batches of 3 or 4, for 2 to 3 minutes, turning frequently, until golden brown. Use a slotted spoon to remove from hot oil and drain on paper towel. Let cool for 5 to 10 minutes and serve with Spicy Sweet and Sour Sauce.
- TO MAKE SPICY SWEET AND SOUR SAUCE: In a small bowl, mix together cornstarch and water. Set aside.
- In a medium saucepan, combine ketchup, vinegar, pepper, chili flakes, sugar and soy sauce. Heat over medium heat and bring to a boil. Whisk in cornstarch mixture and stir until it starts to boil. Remove from heat and stir in honey. Makes 1 cup (250 ml)