KALUA CHAR SUI PULLED PORK SLIDERS WITH PINEAPPLE CHUTNEY AND TROPICAL SLAW
Ingredients
Serves about 18 pulled pork sliders and 2 cups (500 ml) Pineapple Chutney
PINEAPPLE CHUTNEY:
1 tbsp (15 ml) canola oil
1 red onion, finely chopped
½ tbsp (7 ml) mustard seeds
½ tbsp (7 ml) black onion seeds (nigella)
½ tsp (2 ml) turmeric
1 small pineapple, peeled, cored and cut into ½-in (1.25 cm) dice, OR 2 x 14 oz (398 ml) cans diced pineapple, well drained
½ tsp (7 ml) salt
1 red Thai chili, seeded and minced
1-in (2.5 cm) piece ginger root, finely chopped
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) cider vinegar
KALUA CHAR SUI PULLED PORK:
¼ cup (60 ml) hoisin sauce
¼ cup (125 ml) pineapple juice
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) finely minced ginger root
½ tbsp (7 ml) finely minced garlic
1 tbsp (15 ml) Liquid Smoke hickory flavour, optional
1 tbsp (15 ml) sambal oelek or Sriracha Sauce
½ tsp (2 ml) Chinese five spice powder
3 lbs (1½ kg) pork shoulder or butt
TROPICAL SLAW:
2 cups (500 ml) finely chopped red cabbage
½ red bell pepper, finely diced
3 tbsp (45 ml) finely chopped red onion
1 rib celery, finely diced
2 green onions, finely sliced
¼ cup (60 ml) chopped cilantro
½ cup (125 ml) ¼-in (0.5 cm) finely diced mango
½ cup (125 ml) ¼-in (0.5 cm) finely diced pineapple
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) pineapple juice
1 tsp (5 ml) Dijon mustard
salt and pepper
18 soft dinner rolls
CASSAVA CHIPS:
2 lbs (1 kg) cassava
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt
3 tbsp (45 ml) canola oil
Instructions
- To make PINEAPPLE CHUTNEY: Heat canola oil in a medium-sized saucepan over medium heat. Add red onion, mustard seeds, onion seeds and turmeric. Cook a couple minutes until fragrant then add pineapple, salt, Thai chili, ginger, brown sugar and cider vinegar.
- Bring to a boil, reduce heat and simmer, with lid ajar, for 30 to 45 minutes or until dark golden and thick. Pour into a sterilized jar and allow to cool before covering. Refrigerate.
- For PULLED PORK: Mix hoisin sauce, pineapple juice, soy sauce, honey, sesame oil, ginger root, garlic, liquid smoke, sambal oelek and five spice together. Place pork in a slow cooker. Pour half the marinade over top, reserving remaining marinade. Cover and cook on high for 6 to 8 hours or until meat is tender and can be shredded with a fork.
- Alternatively, place pork on a large double sheet of foil. Pour half the marinade on top. Fold and wrap well, sealing completely. Bake in a preheated 350 F (180 C) oven for 4 to 5 hours, or until meat is tender and can be pulled apart with a fork.
- Remove pork from slow cooker, trim excess fat and shred pork. Mix in remaining marinade sauce and any excess juices from the slow cooker. Keep warm.
- To make TROPICAL SLAW: In a large bowl, combine chopped red cabbage, red pepper, red onion, celery, green onion, cilantro, mango and pineapple.
- In a small bowl, mix mayonnaise with cider vinegar, pineapple juice and Dijon. Season with salt and pepper, to taste. Add to slaw and toss until well mixed. Chill for 15 minutes.
- To serve, split the dinner rolls. Add a dollop of Pineapple Chutney and a portion of the shredded kalua pork. Top with a generous portion of slaw. Add bun top.
- To make CASSAVA CHIPS: Trim ends from cassava and then cut it in half. Make a shallow cut in the skin and gradually work the knife under it to remove the skin.
- Cut cassava into long, narrow, thin strips, about ½-in (1.25 cm) thick. Rinse and place in a deep saucepan along with sugar and salt. Fill with enough water just to cover cassava.
- Preheat oven to 425 F (220 C). Line a baking sheet with foil and set aside. Bring cassava to a boil and cook on medium heat until fork tender. Do not overcook. Drain and allow to cool.
- Place cassava in a large bowl and toss with canola oil until well coated. Spread in a single layer onto foil-lined baking sheet. Bake in preheated oven for 20 to 25 minutes or until slightly brown, turning once halfway. For extra crispy chips, these can be deep fried in a deep fryer in canola oil at 400 F (200 C) until golden and crisp.
Drink Pairings
GRILLED THAI-STYLE FISH WITH SPICED COCONUT SAUCE
Ingredients
Serves 4
THAI-STYLE FISH:
1 large banana leaf
1½ lbs (750 g) whole snapper or cod
1½ tbsp (22 ml) Thai red curry paste
3 tbsp (45 ml) coconut cream, from top layer of a can of coconut milk
1 lime, zest and juice
2 tbsp (30 ml) finely slivered peeled ginger root
1 to 2 Thai red chilies, finely sliced
3 to 4 cilantro sprigs, coarsely chopped
lime wedges and cilantro sprigs, for garnish
steamed rice, optional
SPICED COCONUT SAUCE:
¼ cup (60 ml) coconut cream, from top layer of a can of coconut milk
¼ cup (60 ml) lime juice
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Sweet Chili Sauce
Instructions
- To prep fish, preheat oven to 350 F (180 C). Wash banana leaf and cut off enough to enclose fish, reserving some to serve.
- Place a large piece of aluminum foil that’s slightly larger than fish on banana leaf, then top with fish. Cut 2 slashes in thickest part of flesh.
- Mix together curry paste, coconut cream, lime zest and juice. Spread over fish then scatter with ginger, chilies and 3 to 4 coarsely chopped fresh cilantro sprigs. Enclose fish in leaf, with head and tail end at each end of ‘tube’, and secure with kitchen string.
- Place parcel in a roasting pan and bake for 40 minutes or until cooked through. To check, open leaf and insert a knife along backbone. If flesh comes away easily from bone, it’s ready.
- Meanwhile, make Spiced Coconut Sauce by mixing coconut cream, lime juice, fish sauce and Sweet Chilli Sauce in a small saucepan. Gently warm, cover and set aside.
- To serve, line platter with reserved banana leaf. Open parcel and remove baked fish to platter. Spoon warm Spiced Coconut Sauce over top and scatter with lime wedges and cilantro sprigs. Serve with steamed rice, if desired.
Drink Pairings
HAZELNUT PRALINE TRUFFLE SLICES
Ingredients
Serves 36 Slices
TRUFFLE SLICES:
¾ cup (175 ml) granulated sugar
⅓ cup (75 ml) water
¾ cup (175 ml) skinned hazelnuts, toasted and chopped
1 lb (500 g) bittersweet chocolate, chopped
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
1 generous pinch cayenne
1 generous pinch sea salt
CANDIED ORANGE PEEL:
1 large orange
2 cups (500 ml) granulated sugar, divided
1½ cups (375 ml) water
Instructions
- Grease a 9 x 5 x 3-in (2 L) loaf pan and line with plastic wrap with edges extending over sides of pan. Line a baking sheet with parchment paper and set both aside.
- To make praline, in a small, heavybottomed saucepan, combine sugar and water. Stir over medium heat until sugar is completely dissolved. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals from sides of pan. Bring mixture to a boil over mediumhigh heat and boil gently just until mixture turns golden, about 7 to 10 minutes. Do not stir. Careful, as once sugar syrup turns golden it can darken and burn very quickly.
- Remove from heat and stir in chopped hazelnuts. Pour onto parchment-lined baking sheet and spread out. Set aside to cool until firm.
- Meanwhile, to melt chocolate, place cream in a medium, heavy-bottomed saucepan and bring almost to a boil. Add chopped chocolate and stir over medium-low heat until melted and smooth. Remove from heat and stir in vanilla, cayenne and salt.
- When praline has cooled, place in a food processor and whirl until crushed. Stir into melted chocolate and pour into prepared loaf pan. Smooth top with a thin palate knife. Refrigerate for 3 hours or overnight until firm.
- To make CANDIED ORANGE PEEL: Trim a slice off bottom and top of an orange. Then slice peel and white pith from orange and separate into 4 vertical segments. Cut segments into slivers. Cook in a small pot of boiling water for 15 minutes. Rinse and drain a couple of times to remove bitterness from pith.
- Bring 1¼ cups (300 ml) sugar and ½ cup (125 ml) water to a boil in a medium-sized saucepan. Stir to dissolve sugar. Add peel, return to a boil, then reduce heat and simmer until peel is very soft, about 35 minutes. Drain peel thoroughly and toss strips with remaining ¾ cup (175 ml) sugar. Transfer to a baking sheet, separating strips so they will dry. Let stand to dry for 1 to 2 days. Can be made ahead and frozen for up to 2 months.
- To garnish Truffle Slices, scatter candied peel down centre of loaf. Then cut into ¼-in (0.5 cm) thick slices and serve.
Drink Pairings
LEMON HERB POPOVERS
Ingredients
Serves 6
2 large eggs
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) finely chopped fresh thyme
2 tsp (10 ml) finely chopped fresh parsley
1 tsp (5 ml) finely chopped chives
1 tsp (5 ml) finely chopped sage
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
grapeseed or coconut oil, for greasing
Instructions
- Preheat oven to 400 F (200 C). In a large 4-cup (1 L) measuring bowl or medium-sized bowl, whisk eggs, lemon zest, herbs, salt and milk. Add flour and whisk until combined and only some small lumps remain.
- Place popover pan or standard muffin pan in oven for 5 minutes until piping hot. Remove pan from oven and quickly but generously brush each cup with grapeseed oil. Divide batter among cups, filling at least half full. Bake until puffed and golden brown, 35 minutes. Do not open oven door during cooking or popovers may collapse. Pierce each with a knife and return to oven for another 5 minutes. Turn popovers out onto a serving platter and enjoy warm.
Drink Pairings
LAYERED RED WINE CHOCOLATE CAKE WITH CREAM CHEESE FROSTING
Ingredients
Serves 12
CAKE:
2¾ cups (675 ml) Cabernet or Merlot wine, divided
½ cup (125 ml) light brown sugar
3½ cups (875 ml) cake and pastry flour
½ cup (125 ml) cocoa powder
2 tsp (10 ml) baking powder
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) fine salt
1 cup (250 ml) unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped out
2½ cups (625 ml) granulated sugar
4 large eggs, at room temperature
CREAM CHEESE FROSTING:
1 cup (250 ml) unsalted butter, at room temperature
½ cup (125 ml) vegetable shortening
1 lb (500 g) plain cream cheese, at room temperature
1 tsp (5 ml) vanilla
3½ lbs (1.5 kg) icing sugar
½ tsp (2 ml) fine salt
Instructions
- To make CAKE: In medium-sized saucepan, whisk together ¾ cup (175 ml) wine and the brown sugar over low heat. Whisk until sugar dissolves. Set aside to cool. Wine syrup can be made a day ahead.
- Preheat oven to 350 F (180 C). Grease three 8-in (20 cm) round cake pans with butter or cooking spray and line bottoms with a circle of parchment paper. Grease top of parchment rounds and set prepared pans aside.
- In a medium-sized bowl whisk together flour, cocoa powder, baking powder, cinnamon, cardamom and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment beat together 1 cup (250 ml) butter, vanilla seeds and sugar. Mix on medium speed until light and fluffy, about 4 minutes. Reduce speed to low and add eggs, 1 at a time, mixing until each is incorporated. In 3 alternating additions, add flour mixture and remaining 2 cups (500 ml) wine to batter, mixing until just incorporated before each addition. Divide batter evenly between prepared cake pans.
- Bake until a wooden skewer inserted in cakes comes out clean, about 30 to 40 minutes. Remove from oven and allow to cool completely in pans on a wire rack.
- While cakes cool, prepare CREAM CHEESE FROSTING: In bowl of a stand mixer fitted with paddle attachment, cream together butter, shortening, cream cheese and vanilla. Sift together icing sugar and salt before gradually adding to butter mixture. Beat on low speed until fully incorporated and creamy.
- To assemble cake, run a thin knife around edge of each cake tin and invert to unmould. Discard parchment paper. Cut each cake in half horizontally with serrated knife, making 6 layers. Place 1 cake layer, cut-side up, on cake stand. Brush with a thin layer of cabernet syrup and allow it time to seep in, about 1 minute. Place about ½ cup (125 ml) frosting in centre of cake layer and spread evenly to edges. Repeat process with next 5 layers. Refrigerate cake for half an hour. Thinly spread about 1 cup (250 ml) frosting all over cake, fine if uneven as this is a “crumb coat”. Refrigerate cake again for half an hour. Using a small offset spatula, ice cake with remaining frosting. Refrigerate again for at least half an hour. Just before displaying, decorate top of with grapes or flowers, as desired.
Drink Pairings
GIN- AND LEMON-MARINATED OLIVES
Ingredients
Serves 8 to 10
½ lemon, juice and rind
1 cup (250) ml mixed olives
1 tbsp (15 ml) gin
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) roasted red pepper, chopped
1 pinch chili flakes (optional)
Instructions
- Peel rind off lemon with a vegetable peeler and cut into thin strips. Mix olives with remaining ingredients and let sit overnight. Bring olives to room temperature before serving.
Drink Pairings
GARGANELLI WITH SUN-DRIED TOMATOES, PROSCIUTTO, HERBS AND ROASTED GARLIC
Ingredients
Serves 4 to 6
ROASTED GARLIC:
2 to 4 large heads garlic
1 to 2 tsp (5 to 10 ml) olive oil
sprigs fresh thyme leaves
GARGANELLI:
1 lb (500 g) dried garganelli pasta
¼ cup (60 ml) olive oil
½ tsp (2 ml) dried red pepper flakes
½ cup (125 ml) roasted garlic, coarsely chopped
¼ cup (60 ml) sun-dried tomatoes in oil, drained well and coarsely chopped
6 oz (180 g) thinly sliced prosciutto, cut into thin juliennes
fresh baby spinach leaves and fresh baby arugula
¼ cup (60 ml) each, chopped fresh basil, coarsely chopped flat-leaf parsley leaves from 5 to 6 sprigs thyme
grated Romano or Parmesan
Instructions
- To make ROASTED GARLIC: Preheat oven to 400F (200C). Peel and discard outer layers of the garlic bulb. Cut the top of the heads, exposing the cloves of garlic. Place garlic heads on a sheet of aluminum foil set on a small baking dish. Drizzle olive oil over each one, rubbing over all the exposed garlic cloves. Remove leaves from thyme sprigs and sprinkle all over garlic. Cover and lightly seal with another piece of aluminum foil and bake for 30 to 35 minutes, or until cloves are lightly browned and soft. Remove top foil and allow to cool. Squeeze the roasted garlic cloves out of their skins.
- To make GARGANELLI: Bring a large pot of salted water to a rapid boil and cook pasta until al dente or according to package directions. Drain.
- Heat a saucepan over medium heat, add olive oil, roasted garlic and red pepper flakes, sauté for 1 to 2 minutes. Add prosciutto and sauté until crispy, add sun-dried tomatoes, spinach, arugula, basil, parsley and thyme. Cook until leaves have wilted. Add pasta and toss well to combine. Season with salt and pepper. Serve with grated Romano or Parmesan.
Drink Pairings
GRILLED FLANK STEAK WITH FLAXSEED OIL AIOLI
Ingredients
Serves 6 to 8
FLAXSEED OIL AIOLI:
1 large egg, at room temperature
2 garlic cloves, crushed
1 tbsp (15 ml) Dijon mustard
¾ cup (175 ml) vegetable or canola oil
½ cup (125 ml) flaxseed oil
4 tsp (20 ml) fresh lemon juice
2 tbsp (30 ml) minced chives
salt and freshly ground black pepper, to taste
GRILLED FLANK STEAK:
2 lbs (1 kg) flank steak, about ¾-in (2 cm) thick
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) paprika
2 tsp (10 ml) dried garlic flakes
2 tsp (10 ml) dried onion flakes
½ tsp (2 ml) dried thyme
¼ tsp (1 ml) cayenne pepper
2 green onions, thinly sliced on the diagonal, for garnish
white or whole wheat tortilla wraps
black beans, sliced avocado, shredded
lettuce, sliced radishes, diced tomatoes and cilantro, for garnish (optional toppings)
Instructions
- To make FLAXSEED OIL AIOLI: Combine egg, garlic and mustard in a food processor. Pulse until evenly blended
- With processor running, slowly add canola and flaxseed oil in a very thin, steady stream until completely combined. Add lemon juice and pulse until smooth.
- Remove mixture to a bowl and stir in chives. Add salt and pepper to taste
- Store aioli in an airtight container in refrigerator, for no longer than 4 days.
- To make STEAK: Lightly score steak about ¼-in (0.5 cm) deep on both sides in a diamond pattern. In a small bowl, make a dry rub by stirring seasonings together. Rub over steak. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
- Bring steak to room temperature before grilling. Lightly oil grill and heat barbecue to medium-high. Grill steak with lid closed, 4 minutes. Turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare.
- Remove to a cutting board and let rest 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with green onions. Serve thin slices of beef on a tortilla with Flaxseed Oil Aioli and toppings of choice.
Drink Pairings
HAUPIA WITH WHITE CHOCOLATE AND TOASTED COCONUT
Ingredients
Serves 16 squares
6 tbsp (90 ml) granulated sugar
8 tbsp (125 ml) arrowroot starch or cornstarch
¾ cup (75 ml) water
1 x 13 oz (375 ml) full-fat coconut milk (do not use low-fat variety)
½ tsp (2 ml) vanilla extract
¼ cup (125 ml) white chocolate, chopped, optional
toasted, sweetened, shredded coconut, for garnish
Instructions
- Combine sugar, cornstarch and water in a medium-sized saucepan and whisk to blend. Add coconut milk and vanilla and stir to mix well. Heat on medium-low, stirring often, until thickened, about 10 to 15 minutes. Mixture should be thick enough to pull away from the sides of pan.
- Lightly grease an 8-in (2 L) square pan with cooking spray or vegetable oil. Pour mixture into pan and cover with plastic wrap. Refrigerate until firm and chilled, at least 8 hours or overnight. Slice into 2-in (5 cm) squares.
- Melt white chocolate in a microwavesafe dish in the microwave and drizzle over top of squares. Garnish each square with toasted coconut. Can be stored in a tightly covered container in the refrigerator for up to a week.
Drink Pairings
GREEK YOGURT CHEESECAKE WITH CANDIED GINGER CRUST AND POMEGRANATE SAUCE
Ingredients
Serves 12
CHEESECAKE WITH CANDIED GINGER CRUST
½ cup (125 ml) butter, softened
¼ cup (60 ml) packed brown sugar
4 large eggs, divided
1½ cups (375 ml) all-purpose flour, divided
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystalized candied ginger
4 x 8 oz (250 g) packages Greek yogurt-style cream cheese, at room temperature
1¼ cups (300 ml) granulated sugar, divided
4 tsp (20 ml) vanilla extract, divided
2 cups (500 ml) sour cream, divided
1 tsp (5 ml) finely grated lemon zest
1½ cups (375 ml) pomegranate seeds, divided
POMEGRANATE SAUCE
2 cups (500 ml) pomegranate juice
¼ cup (60 ml) brown sugar
1 tbsp (15 ml) cornstarch
GINGERED PECANS
1½ tbsp (22 ml) unsalted butter
1 cup (250 ml) pecan halves
1 tbsp (15 ml) granulated sugar
½ tsp (2 ml) ground ginger
pinch salt
Instructions
- Preheat oven to 350 F (180 C).
- To make Candied Ginger Crust, place butter in a mixing bowl. Beat at mediumhigh speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg. Beat well. Beat in 1¼ cups (300 ml) flour, cinnamon, ground ginger and candied ginger until combined. Divide dough in half. Cover and refrigerate 1 portion.
- Spread remaining dough on bottom of ungreased 10-in (25 cm) springform pan with sides removed. Spread dough to edges. Place on baking sheet and bake for 10 minutes. Cool completely. When cool, re-attach sides of pan. Press chilled dough onto sides to a height of 1¾- to 2-in high (4.5 to 5 cm), using a thin metal spatula to spread dough.
- Reduce oven temperature to 325 F (170 C).
- For filling, in a mixing bowl, beat cream cheese and 1 cup (250 ml) of the granulated sugar with an electric mixer until fluffy. Beat in remaining ¼ cup (60 ml) flour on low speed until smooth. Add remaining 3 eggs and 3 tsp (15 ml) vanilla all at once, beating on low speed just until combined. Stir in ½ cup (125 ml) sour cream, lemon zest and ¾ cup (175 ml) of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and centre jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining 1½ cups (325 ml) sour cream, ¼ cup (60 ml) sugar, and 1 tsp (5 ml) vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 more minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 more minutes. Remove sides of pan; cool completely. Cover, then chill 4 hours or overnight.
- To make Pomegranate Sauce, add juice to a medium saucepan and bring to a boil. Reduce heat and boil gently, uncovered until reduced to about 1 cup (250 ml), about 10 to 12 minutes. Whisk in brown sugar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for a couple minutes longer. Cover and refrigerate up to 5 days. Warm sauce slightly before serving.
- To make Gingered Pecans, melt butter in a medium non-stick frying pan over medium heat. Add pecans and cook, stirring, until they start to brown, about 2 to 3 minutes.
- In a small bowl, combine sugar, ginger and salt. Sprinkle mixture over pecans and cook, stirring until pecans are coated with mixture and are browned and crisp, about 1 minute. Spread out on a baking sheet to cool.
- To serve, remove Cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake and garnish with remaining ¾ cup (175 ml) pomegranate seeds and Gingered Pecans. Slice and serve with remaining sauce.