PORK CHOPS WITH SPRING SLAW
Ingredients
Serves 4
DRESSING:
1 tbsp (15 ml) tahini
¼ cup (60 ml) Greek yogurt
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) water
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) ground cumin seed
1 tbsp (15 ml) chopped parsley
salt and pepper, to taste
PORK CHOPS:
1½ cups (375 ml) Japanese panko breadcrumbs
½ cup (125 ml) sesame seeds
2 large eggs, lightly beaten
½ cup (125 ml) all-purpose flour
4 pork chops, about 1-in (2.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus extra
2 cucumbers, sliced into ribbons with a vegetable peeler
6 oz (180 g) green beans, blanched and cut in half lengthwise
4 cups (1 L) baby spinach leaves, sliced into ¼-in (0.5 cm) width strips
¼ cup (60 ml) natural almonds, toasted and chopped
1 avocado, pitted, peeled and quartered
GREEN OLIVE SALSA:
1 cup (250 ml) pitted green olives, finely chopped
2 tbsp (30 ml) capers, rinsed
1 cup (250 ml) fresh basil leaves, finely chopped
1 cup (250 ml) fresh parsley leaves, finely chopped
1 tbsp (15 ml) fresh mint leaves, finely chopped
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
pinch chili flakes, optional
Instructions
- To make DRESSING: Place tahini, yogurt, lemon juice, water, oil and cumin in a blender and blend until smooth and creamy. Stir in parsley and season to taste with salt and pepper. Transfer to a small bowl and set aside.
- To make PORK CHOPS: Preheat oven to 400 F (200 C).
- Mix panko and sesame seeds on a dinner plate. On another plate, place beaten eggs and on a third plate place flour.
- Season pork chops with salt and pepper before coating in flour, shaking off any excess. Working with one pork chop at a time, dip into egg, then press into breadcrumb mixture. Repeat with remaining pork chops.
- Heat oil in a large cast iron frying pan over medium heat. Add as many pork chops as will fit, and cook until golden brown on both sides, about 1 minute per side. Transfer to a rimmed baking tray lined with parchment paper and fry remaining chops, adding more oil as needed. Once all chops have been browned, bake until cooked to desired doneness. Set aside and keep warm.
- While pork chops bake, place cucumber slices, beans, spinach and almonds in a large bowl. Add some dressing and toss to combine. Divide salad among serving plates. Top with an avocado quarter, an extra drizzle of dressing (if desired) and a cooked pork chop. Spoon some Green Olive Salsa over pork chop and serve immediately.
- To make GREEN OLIVE SALSA: In a bowl, stir together all ingredients and set aside for 20 minutes. Salsa is best served the same day it is made. Makes about 1½ cups (375 ml)
Drink Pairings
OYSTERS ROCKEFELLER WITH PANCETTA AND PANKO CRUST
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil, divided
2 slices pancetta, coarsely chopped
8 medium-sized fresh oysters in the shell, unopened
¾ cup (175 ml) cooked spinach, well-drained (fresh spinach, blanched until wilted)
⅓ cup (75 ml) panko bread crumbs
3 tbsp (45 ml) grated Parmesan cheese
1 green onion, finely chopped
pinch of salt
1 dash hot pepper sauce
½ tsp (2 ml) anise-flavoured liqueur
4 cups (1 L) kosher salt, for baking
Instructions
- Preheat oven to 450 F (230 C).
- Heat 1 tbsp (15 ml) oil in a small frying pan over medium-high heat. Add pancetta and stir-fry until evenly brown. Drain on paper towels and set side.
- Clean oysters and place in a large saucepan. Add enough water to cover oysters and bring to a boil. Remove from heat and cool oysters. When cooled, shuck off the top shell from each oyster.
- Add pancetta, spinach, panko, Parmesan, green onion, salt, hot sauce, remaining 2 tbsp (30 ml) olive oil and liqueur to the bowl of a food processor fitted with a metal blade. Pulse until finely chopped but not puréed, about 5 to 7 seconds.
- Spread salt in a 9 x 13-in (3.5 L) baking dish. Arrange oysters in their half shells on top of salt in a single layer. Top each oyster with spinach mixture. Bake until cooked through, about 10 minutes, then change oven to broil and cook until spinach topping is browned.
Drink Pairings
MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS
Ingredients
Serves 4 to 6
2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) minced fresh rosemary
sprigs of fresh rosemary, for garnish
Instructions
- To prepare bone-in steaks, trim bones French-style.
- Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
- Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
- Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.
Drink Pairings
OPEN-FACED BRAISED BEEF SLIDERS
Ingredients
Serves 15
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
BRAISED BEEF:
1 lb (500 g) beef brisket
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
Barbecue Sauce
CABBAGE SLAW:
¼ cup (60 ml) cabbage, thinly sliced
⅛ cup (25 ml) carrots, julienned
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) parsley, chopped
15 mini buns, cut in half
Instructions
- To make BARBECUE SAUCE: Simmer all ingredients in a medium saucepan over medium heat for about 30 minutes until the onions and garlic are cooked and the flavours have come together. Cool and purée the sauce until smooth. Set aside.
- To make BRAISED BEEF: Season beef with salt and pepper.
- Sear the beef in a medium-sized skillet oil over medium-high heat until all sides are golden brown. Turn the heat down to low and add the Barbecue Sauce. Add enough water to cover the beef halfway.
- Braise the beef over low heat for 3 to 4 hours, or until tender.
- Remove the beef from the sauce and cool to room temperature. Meanwhile, simmer the sauce and reduce it until it is thick and sauce consistency.
- Shred the beef and mix it with the sauce.
- To make CABBAGE SLAW: Mix cabbage, carrots, mayonnaise, lemon juice, grainy mustard, and parsley. Season with salt and pepper, to taste.
- Assemble the sandwiches: Stuff the mini buns with braised beef and top with Cabbage Slaw.
Drink Pairings
MINI POMMES ANNA
Ingredients
Serves 12
½ cup (125 ml) unsalted butter, melted, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 large garlic clove, minced
1¾ lb (840 g) small yellow potatoes
2 tsp (10 ml) chopped fresh chives
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Brush cups of a 12-cup muffin tin with some melted butter before lining bottom of each cup with a round of fitted parchment paper. Set aside.
- In a small saucepan, stir together remaining butter, thyme, rosemary and garlic over medium-low heat until fragrant, about 2 minutes.
- Using a mandoline, thinly slice potatoes crosswise into paper thin rounds before placing them in a large bowl. Drizzle with herb butter, add chives and season with salt and pepper before tossing to combine.
- Divide potato slices among muffin cups, layering and overlapping slices to create a circular pattern. Drizzle layered slices with any remaining butter and seasoning mixture.
- Cover muffin tin tightly with foil and place on baking sheet. Bake potato stacks until pierced easily with a knife, about 35 minutes. Remove foil and place a baking sheet over muffin tin. In one quick motion, turn over and lightly tap underside of muffin tins, releasing potatoes onto baking sheet. Rearrange slices that displaced and discard parchment paper disks. At this point, Mini Pomme Anna may be stored, covered in refrigerator, for up to 2 days.
- Just before ready to serve, heat oven to 425 F (220 C). Uncover and bake until bottoms and edges are golden and crispy, about 25 to 30 minutes. Serve warm.
Drink Pairings
PARMESAN CHICKEN WINGS
Ingredients
Serves 6 to 8
24 chicken wings, split
1 cup (250 ml) finely grated fresh Parmesan
1 cup (250 ml) panko or regular bread crumbs
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
2 tsp (10 ml) onion powder
freshly ground black pepper, to taste
2 large eggs, lightly beaten
½ cup (125 ml) milk
1 tbsp (15 ml) finely chopped fresh thyme, for garnish
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and place a cooling rack on it. Spray rack with cooking spray. Pat chicken wings dry with paper towels.
- In a shallow bowl, mix cheese, panko or bread crumbs, paprika, chili and onion powder until well combined. In another bowl, mix eggs and milk.
- Dip each wing in egg mixture and then in cheese mixture. Place wings on cooling rack in a single layer.
- Bake for 50 to 55 minutes until golden and cooked through. Remove from oven, set on a serving platter and sprinkle with thyme. Wings can be served hot or at room temperature.
Drink Pairings
PRAWN AND MELON SALAD
Ingredients
Serves 8
2 small fennel bulbs, trimmed, fronds saved for garnish, divided
1 small leek, trimmed, white and light green part, thinly sliced
3 garlic cloves
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) black peppercorns
1 orange, zest and juice
1 cup (250 ml) dry white wine
2½ cups (625 ml) water
salt, to taste
1½ lbs (750 g) prawns, shelled and deveined, tails intact
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) raspberry vinegar or white wine vinegar
1½ cups (375 ml) each, cubed or balled cantaloupe and honeydew melon
1 small head frisée lettuce, tender inner leaves only
1 head butter lettuce, leaves separated (optional)
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) chopped fresh chives
Instructions
- Thinly slice 1 fennel bulb and place in a large saucepan. Add leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest and juice, wine, water and a couple pinches of salt. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer broth for 20 minutes.
- Add prawns to broth and cook, uncovered, over low heat until pink and curled, about 4 minutes. Remove saucepan from heat and allow prawns to continue to marinate in warm broth for 15 minutes. With a slotted spoon transfer prawns to a bowl and refrigerate until chilled. Strain broth and reserve 1 cup (250 ml).
- To make a dressing, place reserved broth in a small saucepan and bring to a boil over high heat. Bring broth to a rolling boil and reduce to 2 tbsp (30 ml), about 10 to 15 minutes. Transfer to a bowl and whisk in olive oil and vinegar. Season to taste with salt.
- Thinly slice remaining fennel bulb and add to a large bowl along with cantaloupe and honeydew melon, frisée and cooled prawns. Drizzle dressing over top and toss gently to combine.
- Line serving plates with a few leaves of butter lettuce, if using, before spooning salad over top. Garnish with reserved fennel fronds, chopped tarragon and chives and serve.
Drink Pairings
MAPLE-BOURBON PORK BELLY
Ingredients
Serves 6
1 lb (454 g) pork belly, skinned
1 tbsp (15 ml) bourbon
4 tsp (20 ml) each of salt and maple syrup
freshly ground black pepper
Instructions
- Rub pork with bourbon, salt, maple syrup and pepper. Place on a baking sheet in refrigerator and let sit overnight.
- Preheat oven to 450F (230C). Place pork belly on a rack on a shallow baking sheet, fat-side up, and roast for 15 minutes. Reduce heat to 275 F (140 C) and bake for 11⁄2 hours or until you can pierce pork easily with a knife. Remove pork from oven, place on a rack and cool to room temperature. Wrap pork in plastic wrap and refrigerate overnight.
- To serve, preheat oven to 350F (180C). Bring pork to room temperature and cut into thick slices. Place on a parchment-lined baking sheet and heat in oven until warmed through, about 10 minutes. Serve with your favourite brunch accompaniments.
Drink Pairings
PHYLLO BITES
Ingredients
Serves 24
2 tsp (10 ml) olive oil
1 small yellow onion, very finely diced, about ½ cup (125 ml)
2 garlic cloves, smashed and minced
3 cups (750 ml) finely chopped Swiss chard
¼ cup (50 ml) toasted pine nuts
¼ cup (50 ml) crumbled feta cheese
2 tbsp (30 ml) freshly grated Parmesan
1 lemon, zest only
1 tsp (5 ml) dried harissa spice, plus extra for dusting top of phyllo
454 g box frozen phyllo pastry dough, thawed
¾ cup (175 ml) unsalted butter, melted, plus extra, if needed
Instructions
- Heat oil in a saucepan, add onion and garlic. Sauté over medium heat until soft and almost clear. Stir often. Stir in chard, and sauté until wilted. Remove to a large bowl lined with cheesecloth. Squeeze excess moisture from mixture and place in another bowl.
- Gently unroll phyllo sheets and place flat on a sheet of waxed paper. To prevent phyllo drying out, cover pastry with plastic wrap and then a damp kitchen towel. Lay one sheet of phyllo on a flat surface. Brush with melted butter, working from centre of sheet to the edges. Place another sheet of phyllo directly on top and brush with butter.
- Cut phyllo into 4 equal-sized horizontal strips. Place about 1½ tbsp (22 ml) of cooled filling on end of each strip. Fold over corner to form a triangle. Continue folding phyllo end to end making a triangle-shaped envelope. Brush with melted butter to seal seams and place in a single layer on a lightly buttered, parchment-lined baking sheet. Continue to make triangle phyllo pockets until all filling is used up (covering unused phyllo sheets with a damp cloth).
- If not baking immediately, overwrap baking sheet and Phyllo Bites with plastic wrap to tightly seal. Freeze for up to 3 weeks.
- When ready to bake, preheat oven to 350 F (180 C). Bake Phyllo Bites from thawed or frozen, uncovered, in a single layer, about 15 to 20 minutes. Serve with a light dusting of harissa spice.
Drink Pairings
MIXED MELON SORBET POPS
Ingredients
Serves 6 frozen pops
SIMPLE SYRUP:
⅓ cup (75 ml) water
⅓ cup (75 ml) sugar
SORBET POPS:
1½ cup (375 ml) ripe seedless watermelon, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lime juice
3 to 6 tbsp (45 to 90 ml) simple syrup, divided
1½ cup (375 ml) ripe honeydew, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lemon juice
1½ cup (375 ml) ripe cantaloupe, 1-inch (2.5 cm) diced
3 tbsp (45 ml) grapefruit juice
Instructions
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp (15 to 30 ml) simple syrup, process until smooth.
- Fill 6 popsicle molds ⅓ of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon is semi-firm, add honeydew to the mold. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until completely firm, about 4 hours.
- To make SIMPLE SYRUP: In a small saucepan bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.