Crown Roast of Pork served with Wild Rice Pilaf
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8 - 10
FOR CROWN ROAST
6 cups (1.5 L) warm water
6 tbsp + 2 tsp (90 ml + 10 ml) kosher salt, divided
2 tbsp (30 ml) brown sugar
1 bay leaf
10 peppercorns
4 cloves
8 to 10 lb (4 to 4.54 kg) pork crown roast
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) red or white wine vinegar
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) Tabasco sauce (optional)
2 tbsp (30 ml) prepared grainy mustard
3 to 4 garlic cloves, crushed
1 tbsp (15 ml) chopped fresh rosemary
1½ tsp (7 ml) ground pepper
2 tbsp (15 ml) chopped parsley
WILD RICE PILAF (recipe separate)
Instructions
- In a stockpot large enough to fit the roast, mix 6 cups (1.5 L) warm water, 6 tbsp (90 ml) kosher salt and brown sugar until dissolved. Add bay leaf, peppercorns and cloves to the brine and cool to room temperature. Submerge pork crown roast in liquid and brine for 2 to 4 hours.
- Preheat oven to 450 F (230 C) and adjust baking rack to lower middle of oven.
- Remove crown roast from brine and pat dry with paper towel.
- In a small bowl, mix olive oil, red or white vinegar, Worcestershire sauce, Tabasco sauce (if using), mustard, garlic, rosemary, ground pepper and 2 tsp (10 ml) kosher salt. Set aside for 15 minutes to integrate flavours.
- Brush prepared marinade evenly over crown roast. Tie ribs together at ends to form a “crown” and place in large roasting pan. Fold aluminium foil over exposed bones only, to avoid burning. Bake for 10 minutes. Without opening oven door, reduce heat to 325 F (170 C) and continue cooking for 20 minutes per pound or until internal temperature reaches 155 F (68 C). Remove from oven and rest for 15 to 20 minutes.
- To serve, place roast on large serving platter. Cut and discard string and remove aluminum foil from bones.
- Spoon Wild Rice Pilaf into cavity of crown roast or serve alongside in a bowl. Garnish rice with chopped parsley.
Drink Pairings
Salmon Chowder
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
4 slices thick-cut bacon, sliced
2 tbsp (30 ml) salted butter
4 stalks celery, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium russet potatoes, peeled and cubed
4 cups (1 L) stock (vegetable, fish or chicken)
1 x 14 oz (398 ml) can creamed corn
1 cup (250 ml) half-and-half cream
1 tsp (5 ml) dried tarragon
1 lb (500 g) salmon, skin removed, cubed
½ cup (125 ml) chopped dill
½ jalapeño, thinly sliced
Instructions
- In a large saucepan with a lid, over medium-high, render bacon until crispy, about 8 minutes. Set bacon aside and discard any leftover oil.
- In same saucepan, heat butter over medium-high. Add celery, onion, garlic and potatoes. Sauté until just soft, about 8 minutes. Add stock, corn, half-and-half cream and tarragon. Reduce heat to low and cook until potatoes are soft, about 15 to 20 minutes. Add salmon, dill and jalapeño. Cook over low until salmon is cooked through, about 5 minutes, then add reserved bacon to heat through and serve.
- Keeps in refrigerator for up to 4 days.
Drink Pairings
Gorgonzola-Stuffed Pork Chops
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 x ½ lb (500 g) bone-in pork chops
salt and pepper, to taste
6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided
2 tbsp (30 ml) unsalted butter
4 garlic cloves, minced
½ red onion, sliced
2 Bosc pears, cored and cut into eighths
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) Dijon
½ cup (125 ml) white wine
7 sprigs thyme
Instructions
- Preheat oven to 375 F (190 C).
- In a large ovenproof frying pan with a lid, heat oil over medium-high. Season pork chops with salt and pepper and sear until golden brown, about 4 minutes per side. Remove from frying pan and allow to cool until temperature is manageable for handling. Using a paring knife, cut a deep pocket (without going all the way through) in thickest side of each pork chop. Divide 6 tbsp (90 ml) of Gorgonzola in half and fill each pocket.
- In same frying pan from step 2, over medium-high heat, melt butter. Add garlic, red onions and pears. Sauté until soft, about 5 to 8 minutes.
- In a small mixing bowl, mix vinegar, Dijon and white wine. Pour mixture into frying pan and cook for 1 minute. Add pork chops back into pan with thyme and cover with lid. Place frying pan in oven and cook until pork chops reach a temperature of 155 F to 160 F (68 C to 71 C), about 8 to 10 minutes.
- Serve with remaining Gorgonzola crumbled over top.
Drink Pairings
Chicken Chickpea Curry with Herby Yogurt and Naan
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 yellow onion, diced
1 tbsp (15 ml) grated ginger
6 garlic cloves, minced, divided
1½ lbs (750 g) chicken breast, cut into 1-in (2.5 cm) cubes
2 tbsp (30 ml) curry powder
1 tsp (5 ml) garam masala
1 tbsp (15 ml) sugar
1 x 28 oz (796 ml) can crushed tomatoes
1 x 14 oz (398 ml) can coconut milk
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lime, juice only
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) chopped cilantro leaves
4 naan bread, to serve
Instructions
- In a large saucepan with a lid, heat oil over medium-high. Add onions and sauté until translucent, about 8 minutes. Add ginger, 4 minced garlic cloves and chicken. Cook for an additional 8 minutes, stirring occasionally until chicken has started to brown. Add spices, sugar, crushed tomatoes, coconut milk and chickpeas. Season with salt and pepper and reduce heat to low. Cover with a lid and let simmer for 30 minutes.
- To make herby yogurt, in a small mixing bowl, combine yogurt, lime juice, mint and remaining 2 cloves of minced garlic. Season with salt and pepper to taste.
- To serve, top with a dollop of yogurt sauce, chopped cilantro and warmed naan bread.
Drink Pairings
Fermented Bean Sauce
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves ¾ cup (175 ml) sauce
½ cup (125 ml) + 2 tbsp (30 ml) doenjang* (Korean fermented bean paste)
2 tbsp (30 ml) gochujang (Korean hot pepper paste)
1 green onion, finely chopped
1 garlic clove, minced
1 tbsp (15 ml) sugar
1 tbsp (15 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) toasted sesame seeds
Instructions
- Mix all ingredients together. Serve with Korean barbecued meat.
Drink Pairings
Seasoned Spinach (Sigemchi Namul)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
2 bunches spinach, about 8 oz (250 g), thoroughly washed
2 garlic cloves, minced
1 green onion, sliced thin
1½ tsp (7 ml) soy sauce
1½ tsp (7 ml) toasted sesame oil
1 tsp (5 ml) toasted sesame seeds
Korean chili thread, to garnish
Instructions
- Blanch spinach in a large saucepan of salted water.
- Drain and shock spinach in ice water. Rinse spinach, squeeze out all remaining water, then roughly chop.
- In a medium mixing bowl, combine remaining ingredients, then add spinach and mix well. Check for seasoning and add more salt if needed. Garnish with Korean chili threads. Serve chilled.
Drink Pairings
Spicy Braised Tofu
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 x 16 oz (500 g) block medium tofu
1 to 2 tbsp (15 to 30 ml) vegetable oil
2 garlic cloves, minced
1 small onion, finely chopped
1 tsp (5 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) gochujang (Korean chili paste)
2 tsp (10 ml) gochugaru (Korean chili powder)
1 pinch salt, or to taste
½ cup (125 ml) water
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds
green onion, sliced, for garnish
Instructions
- Slice tofu block into 1-in (2.5 cm) thick slices. Then cut each slice in half so you have 2 squares. Then cut each square in half on the diagonal into triangles. Line a sheet pan with triple layer of paper towel. Place tofu in a single layer on paper towel and cover with 3 more layers of paper towel. Lay another sheet pan on top of paper towel to lightly press tofu. Let sit for 10 minutes.
- In a large non-stick skillet, heat oil over medium heat. Fry tofu in batches until golden brown, turning halfway through, about 3 minutes per side. Set fried tofu aside on paper towel to absorb excess oil.
- With remaining oil, sweat garlic and onion in skillet. Add soy sauce, sugar, gochujang, gochugaru, salt and water to combine, and add back tofu. Simmer, covered, over low heat for 10 minutes.
- Add sesame oil and sesame seeds. Stir to combine. Garnish with sliced green onion and serve warm.
Drink Pairings
Sesame Bean Sprouts
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 lb (454 g) mung bean sprouts or regular bean sprouts
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds, lightly crushed
2 green onions, finely sliced
salt, to taste
Instructions
- In a medium to large saucepan, bring salted water to a boil and blanch sprouts.
- Drain and shock sprouts in ice water, then let drain for 10 to 15 minutes, or until all excess water is gone.
- In a medium mixing bowl, mix together remaining ingredients. Add drained sprouts and mix well. Check for seasoning and add more salt if needed. Serve chilled.
Drink Pairings
Soy-Glazed Potatoes (Gamja Bokkeum)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
3 tbsp (45 ml) vegetable oil
1 lb (500 g) yellow potatoes, peeled and cut into 2-in (5 cm) pieces
1 medium carrot, peeled and cut into 2-in (5 cm) pieces
1 small yellow onion, peeled and cut into 2-in (5 cm) pieces
1 Korean chili pepper or 2 serrano peppers, cut into 2-in (5 cm) pieces
1 garlic clove, minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 tbsp (15 ml) mirin
½ cup (125 ml) water
toasted sesame seeds, for garnish
Instructions
- In a large saucepan with a lid (preferably non-stick), heat oil over medium heat. Add potatoes and fry for 5 minutes, turning occasionally.
- Add carrots and fry another 2 minutes, turning occasionally.
- Add onion, pepper and garlic and fry another 2 minutes, stirring occasionally.
- Add soy sauce, sugar, salt, mirin and ½ cup (125 ml) water. Cover and cook for 8 to 10 minutes, or until potatoes are tender but not falling apart, adding more water while cooking if needed. Once potatoes are tender, remove lid and reduce liquid until it just coats potatoes. Serve at room temperature and garnish with sesame seeds.
Drink Pairings
Spicy Grilled Chicken (Dak Bulgogi)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!Ingredients
Serves 4-6
1 ripe pear, peeled and cored
1 small onion, peeled
5 garlic cloves, peeled
1-in (2.5 cm) piece ginger, peeled
3 tbsp (45 ml) water
2 tbsp (30 ml) gochugaru (Korean chili powder)
2 tbsp (30 ml) gochujang (Korean chili paste)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) mirin
2 tsp (10 ml) honey
2 tsp (10 ml) pineapple juice
2 tsp (10 ml) sesame oil
1 lb (500 g) boneless, skinless chicken thighs
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced, to serve
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve
Instructions
- With a blender, blend pear, onion, 5 garlic cloves, ginger and water until smooth. Add the gochugaru, gochujang, soy sauce, sugar, mirin, honey, pineapple juice and sesame oil. Blend to combine. Once combined, transfer to a container large enough to marinate chicken. Add chicken and mix well. Marinate, covered, in refrigerator, for 1 hour.
- Cook chicken pieces on Korean grill over medium-high heat until cooked through, about 5 to 7 minutes per side. Cut into bite-sized pieces to serve.
- To eat, if desired, rip a piece of lettuce into a bite-sized piece, put a perilla leaf, a piece of chicken, sliced garlic, rice and some Fermented Bean Sauce.