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)
Drink Pairings
CRISPY ROASTED PORK BELLY
Ingredients
Serves 6 to 8
2½ to 3 lbs (1.25 to 1.5 kg) pork belly
1 tbsp (15 ml) salt
1½ tsp (7.5 ml) Chinese five-spice powder
1½ tsp (7.5 ml) sugar
3 tbsp (45 ml) Chinese rice cooking wine or dry sherry
⅓ cup (75 ml) coarse salt
hot mustard or plum sauce, to serve
Instructions
- In a large pot, place pork belly and add enough water to cover it completely. Heat over medium heat and bring to a boil. Parboil pork for about 25 minutes, continuously skimming off any scum that forms on surface. Drain pork and discard cooking liquid. Let pork belly cool until easy to handle.
- In a small bowl combine salt, Chinese five-spice powder and sugar, mix well and set aside.
- With a metal skewer, prick skin of cooled pork belly, about ¼-in (0.5 cm) apart, until surface is completely covered with small holes. Pour rice wine or dry sherry over pork belly and rub all over only surface of skin. Spread dry rub all over meat portion of belly, not on skin, and refrigerate, uncovered, skin side up, for at least 12 hours or overnight.
- Preheat oven to 350 F (180 C). Remove pork belly from refrigerator and wrap meat with aluminum foil, leaving skin exposed. Place pork belly in a roasting pan, skin side up and spread coarse salt over skin. Roast for 45 minutes.
- Remove foil wrapping and scrape off salt layer. Fit a rack into roasting pan and place pork belly, skin side up on rack. Raise heat to 425 F (220 C) and continue to roast for another 25 minutes or until skin is crisp, golden and covered with blisters.
- Remove from oven and allow to rest for about 10 minutes, Cut into ½-in (1.25 cm) slices and arrange on plater. Serve with hot mustard or plum sauce.
Drink Pairings
PORK AND PRAWN DUMPLINGS
Ingredients
Serves 3 to 4 dozens
¾ lb (340 g) medium raw prawns, peeled and deveined
½ lb (250 g) ground pork
⅓ cup (75 ml) finely chopped green onion
2 tsp (10 ml) ginger, peeled, finely grated
3 to 4 dried Chinese mushrooms, rehydrated in warm water until
soft, drained, stems removed and finely chopped
¼ cup (60 ml) water chestnuts, finely chopped
1 tbsp (15 ml) Chinese rice cooking wine
1 large egg, lightly beaten
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground white pepper
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package fresh round dumpling or gyoza wrappers
9 to 12 tbsp (135 to 180 ml) peanut or canola oil, divided
1 to 1½ cups (250 to 375 ml) water, divided
Ginger-Vinegar Dipping Sauce, to serve, recipe follows
GINGER-VINEGAR DIPPING SAUCE:
½ cup (125 ml) Chinese black vinegar
or substitute balsamic vinegar
¼ cup (60 ml) peeled and finely julienned ginger
1 tsp (5 ml) garlic-chili sauce (optional)
Instructions
- To make filling, in a bowl, add all ingredients up to dumpling wrappers and mix with a wooden spoon until well combined. Cover and refrigerate for at least 6 hours or up to overnight.
- To assemble, remove 1 wrapper and keep remaining wrappers covered with a light damp cloth to keep from drying. Place 1 round wrapper in palm of hand, place 1 tbsp (15 ml) of filling in centre, and fold round into a half moon. Using thumb and forefinger of other hand, pleat the seam closed, making 5 to 7 pleats. Repeat to form more dumplings. Place on parchment-lined baking sheet in rows close together but without touching each other. While making dumplings, cover finished ones with plastic wrap to prevent from drying out. Can be cooked immediately or frozen in a single layer. If freezing, transfer to resealable plastic bag and keep frozen until ready to use.
- In a heavy-bottomed non-stick skillet over high heat, heat 3 tbsp (45 ml) of oil. When wisp of white smoke appears, turn off heat and place 12 to 18 of the dumplings in pan. Turn heat to medium and allow dumplings to cook for 3 minutes. Pour ½ cup (125 ml) of water into pan and allow dumplings to cook for 7 to 10 minutes, or until water evaporates. Cover with lid and reduce heat to low and allow dumplings to cook for about 2 minutes, or until golden brown on bottom and skins are translucent on top. To ensure dumplings cook evenly, move pan back and forth over burner to prevent sticking. Remove from heat and repeat with remaining batch. Serve immediately with Ginger-Vinegar Dipping Sauce.
- If using frozen, thaw and allow to come to room temperature, then cook as above.
- TO MAKE GINGER-VINEGAR DIPPING SAUCE: In a bowl, combine ingredients and allow to stand for 30 minutes before using.
Drink Pairings
SPICY SHRIMP POPPERS
Ingredients
Serves 8
¼ cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Italian seasoning
16 large shrimp, peeled and deveined
16 jalapeño peppers
8 slices bacon, halved lengthwise
2½ cups (625 ml) freshly grated cheddar
1 tbsp (15 ml) cornstarch
1½ tsp (7.5 ml) unsalted butter
1 garlic clove, minced
1 large shallot, finely chopped
1 x 12 oz (354 ml) can evaporated milk
2 chipotle chilies in adobo sauce, finely chopped
¼ cup (60 ml) chopped cilantro
2 tbsp (30 ml) whole milk, plus extra
salt, to taste
Instructions
- In a medium bowl, whisk together oil, vinegar and Italian seasoning. Add shrimp and toss to coat. Set aside for at least 1 hour or refrigerate overnight.
- Cut a slit in each jalapeño lengthwise from stem to tip. Place on a plate, cover with a damp paper towel and microwave until slightly softened but still holding shape, about 10 to 20 seconds. Without tearing jalapeño, remove as many seeds and membrane as possible. Carefully stuff 1 marinated shrimp in each pepper. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat broiler and place on a foil-lined baking tray.
- In a bowl, add cheese and cornstarch and toss to coat.
- In a medium saucepan over medium heat, melt butter. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 4 minutes. Stir in evaporated milk and cornstarch-coated cheese before adding chilies. Stir until cheese melts and sauce is creamy and smooth. Stir in cilantro and milk before seasoning to taste. If sauce is too thick, adjust with more milk.
- Broil bacon-wrapped jalapeños about 5-in (12 cm) from broiler until bacon is cooked and peppers have softened, about 4 minutes on each side. Serve warm alongside prepared dipping sauce.
Drink Pairings
KOREAN NACHOS
Ingredients
Serves 8
1¼ lbs (625 g) sirloin steak, thinly sliced
1 Bosc pear, peeled, cored and coarsely grated
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 ml) minced ginger
½ cup (125 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) gouchujang hot pepper paste
vegetable oil, for frying
½ lb (250 g) packaged square wonton wrappers, cut in half diagonally
1½ cups (375 ml) kimchi, squeezed of excess liquid
2 cups (500 ml) freshly grated cheddar
1 cup (250 ml) sour cream
¼ tsp (1 ml) finely grated lime zest
3 tbsp (45 ml) lime juice
1 cup (250 ml) shredded red cabbage
2 green onions, trimmed and thinly sliced
1 or 2 serrano peppers, thinly sliced
fresh cilantro, for garnish
Instructions
- In a large sealable plastic bag, add first 10 ingredients. Seal and shake well to combine. Refrigerate at least 1 hour or up to overnight.
- When ready to assemble, preheat oven to 375 F (190 C).
- In a deep pot over medium heat, warm about 2-in (5 cm) of oil. Make sure it registers 350 F (180 C) on a deep fat-frying thermometer. Working with a few pieces of wonton at a time, fry until crispy and golden brown, about 30 seconds to 1 minute. With a slotted spoon, transfer to a paper towel-lined baking tray to drain and, while warm, sprinkle with a little salt to season chips. Continue frying until all wontons are cooked.
- In a large cast iron skillet over medium-high heat, heat a drizzle of oil. Drain marinated beef and cook, stirring occasionally, until well browned, about 4 minutes. Cook beef in batches, if necessary, to prevent crowding as beef will not caramelize properly. Transfer to a cutting board and roughly chop. Place beef on a plate and set aside.
- In wiped out skillet or a small baking tray, assemble nachos in layers in the following order; wonton chips, beef, kimchi and cheese. Repeat layering until all ingredients are used up. Bake until cheese has melted and nachos are warmed through, about 5 minutes.
- In a small bowl, whisk together sour cream, lime zest and lime juice. Garnish baked nachos with red cabbage, drizzle of lime cream, green onions, serrano peppers and torn cilantro leaves. Serve immediately with any extra lime cream and kimchi on side.
Drink Pairings
THREE CHEESE AND SPINACH DIP
Ingredients
Serves 8
1 lb (500 g) premade pizza dough
1 egg, whisked
1 tsp (5 ml) sesame seeds
½ tsp (2.5 ml) Italian seasoning
¼ cup (60 ml) grated Parmesan
1 cup (250 ml) freshly grated Mozzarella
¾ cup (175 ml) Ricotta
5 oz (150 g) thawed chopped frozen spinach
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) garlic powder
¼ tsp (1 ml) kosher salt
1 pinch red pepper chili flakes, plus extra, to taste
Instructions
- Preheat oven to 350 F (180 C).
- Divide pizza dough into 13 equal pieces (about 1¼ oz (35 g) each) before rolling each into a ball and arranging in a ring around edge of an oil-brushed 8-in (20 cm) cast iron skillet. Brush dough balls with beaten egg and sprinkle with sesame seeds and Italian seasoning.
- In a large bowl, stir together cheeses, spinach, mayonnaise, garlic powder, salt and chili flakes until well combined. Spoon dip into centre of skillet and sprinkle with extra red pepper chili flakes, if desired. Bake until dip is bubbly and bread is golden, 25 to 30 minutes. Serve hot.
Drink Pairings
GENERAL TAO CAULIFLOWER BITES
Ingredients
Serves 8
1 tbsp (15 ml) sesame oil
2 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
1 tbsp (15 ml) Sambal Oelek chili paste
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unseasoned rice vinegar
½ cup (125 ml) low-sodium soy sauce
½ cup (125 ml) vegetable stock
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) water
⅔ cups + 2 tbsp (150 ml + 30 ml) cornstarch, divided
1 cup (250 ml) all-purpose flour
1½ tsp (7.5 ml) baking powder
2 tsp (10 ml) salt
4 large eggs, lightly whisked
¾ cup (175 ml) IPA beer, plus extra if needed
1 very large head cauliflower, trimmed and cut into small florets
vegetable oil, for frying
1 tbsp (15 ml) toasted sesame seeds, for garnish
1 green onion, sliced, for garnish
Instructions
- In a small saucepan over mediumlow heat, heat sesame oil. Add garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Whisk in Sambal, sugar, vinegar, soy sauce, stock and tomato paste. In a small bowl, stir together water and 2 tbsp (30 ml) cornstarch. Whisk into sauce and bring to a simmer. Stir occasionally until thickened, about 8 minutes.
- In a large bowl, whisk together remaining ⅔ cups (150 ml) cornstarch, flour, baking powder and salt. Whisk in eggs and beer to form a batter. If batter is very thick, adjust consistency with more beer. Batter should coat cauliflower but not be pasty.
- Pour enough oil into a heavybottomed skillet or cast iron pan so it will cover cauliflower about half way. Heat over medium heat. Drop a small bit of batter in oil to test, if it rises to top and bubbles, oil is ready. In batches, dip cauliflower florets into batter and let excess drip off before gently setting in hot oil. Fry, turning several times, until golden brown and crunchy, about 4 to 6 minutes total. Remove and set on a wire cooling rack with paper towels underneath. Repeat with remaining cauliflower.
- In a large bowl, toss fried cauliflower bites with prepared sauce, to taste. Transfer to a serving platter and garnish with sesame seeds and green onion. Any extra sauce can be served alongside for dipping, if desired.
Drink Pairings
APPLE AND CHEDDAR CROSTATA
Ingredients
Serves 6 to 8
1½ cups (375 ml) all-purpose flour
1½ tsp + ¼ cup (7.5 ml + 60 ml) granulated sugar, divided
½ tsp (2.5 ml) salt
¾ cup (175 ml) chilled unsalted butter, cut into ½-in (1.25 cm) pieces
1 large egg yolk
1 tbsp (15 ml) ice water, plus extra
1½ lbs (750 g) Fuji or Granny Smith apples, about 3 large, peeled, cored, cut into ¼-in (0.5 cm) thick slices
¼ tsp (1 ml) cinnamon
¼ tsp (1 ml) ground ginger
¼ cup (60 ml) finely chopped candied ginger
¼ cup (60 ml) dried cranberries
1 tbsp (15 ml) unsalted butter, cut into small pieces
¾ cup (175 ml) grated sharp cheddar
1 large egg, beaten with 1 tsp (5 ml) water
coarse sugar, for garnishing
Instructions
- In a bowl of a food processor, add flour, 1½ tsp (7.5 ml) sugar and salt. Cut in ¾ cup (175 ml) chilled butter, pulsing until mixture resembles coarse meal. In a small bowl, whisk egg yolk and 1 tbsp (15 ml) ice water to blend and add to food processor. Pulse until dough clumps together. Add more ice water 1 tsp (5 ml) at a time if dough is dry, just enough to form a ball. Flatten to round disc, wrap in plastic wrap and chill, at least 1 hour.
- In a bowl, toss apple slices with ¼ cup (60 ml) sugar, cinnamon and ground ginger. Set aside.
- Preheat oven to 400 F (200 C).
- Roll out dough on a lightly floured surface to 14-in (35 cm) round. Gently move rolled out dough to a parchment-lined baking sheet. Start from 2-in (5 cm) from perimeter of pastry round, arrange apple slices side by side, in a circular pattern, filling circle, overlapping if necessary. Sprinkle top of apples with candied ginger and cranberries. Spread the remaining 1 tbsp (15 ml) butter pieces over filling. Sprinkle with cheddar and gently fold dough over apple mixture, forming pleats every few inches. Brush egg wash over exposed border of dough and sprinkle with coarse sugar.
- Place crostata in preheated oven and bake for 10 to 15 minutes, until it starts to brown, then reduce heat to 375 F (190 C) and bake for 15 to 20 minutes more, until apples are cooked through and crust is nicely browned. Cool slightly before serving.
Drink Pairings
FOUR CHEESE MACARONI WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
6 slices lean, thick-sliced bacon, sliced into ½-in (1.25 cm) pieces
½ cup (125 ml) unsalted butter, divided, plus extra for greasing
5 to 6 slices white bread, crusts removed and cut into ½-in (1.25 cm) dice
3 cups (750 ml) grated sharp cheddar, divided
2 cups (500 ml) grated Gruyère cheese, divided
1 cup (250 ml) grated Pecorino Romano cheese, divided
1 lb (500 g) elbow macaroni (or scoobi doo or shells)
6 cups (1.5 L ml) milk
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tsp (10 ml) salt
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) pepper
¼ tsp (1 ml) cayenne
1 cup (250 ml) grated Monterey Pepper Jack cheese, divided
Instructions
- In a non-stick skillet over medium heat, add bacon and fry until crispy. Drain on paper towel. Divide bacon in 2 portions and coarsely chop 1 portion to smaller pieces, reserving both separately.
- Heat oven to 375 F (190 C). Grease a 9 x 13-in (3 L) baking dish, casserole or individual baking dishes and set aside.
- Place diced bread in a bowl. Melt 2 tbsp (30 ml) of butter and drizzle over bread, tossing well to coat, set aside. In another bowl, mix together 1 cup (250 ml) grated cheddar, ½ cup (125 ml) Gruyère and ½ cup (125 ml) Pecorino Romano, and mix in with buttered bread and coarsely chopped bacon.
- Cook pasta according to package directions but remove 2 to 3 minutes less than recommended cooking time, until outside is cooked and inside is underdone. Transfer to a colander and rinse under cold water and drain well. Set aside.
- In a medium saucepan over medium heat, heat milk until scalding. In same pot used for cooking pasta, melt remaining butter over medium heat. When bubbling, whisk in flour and cook 1 minute. While whisking, slowly pour in hot milk and whisk constantly until mixture thickens and bubbles. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, Monterey Pepper Jack and remaining 2 cups (500 ml) cheddar, 1½ cups (375 ml) Gruyère and ½ cup (125 ml) Pecorino Romano. Stir until melted and blended then stir in drained pasta and reserved bacon. Mix well.
- Pour mixture into prepared baking dishes. Sprinkle reserved bread, cheese and bacon mixture over top. Bake until browned on top, about 30 minutes. Transfer to wire rack to cool 5 minutes before serving.