SOY, LIME AND SESAME PORK RIBS
Ingredients
Serves 4 to 6
2 racks pork side ribs, about 3 lbs (1.5 kg)
DRY RUB AND GLAZE:
½ cup (125 ml) brown sugar
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) finely grated lime zest
2 tsp (10 ml) ground cumin
1 tsp (5 ml) each black pepper, garlic powder, ground ginger, and cayenne
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lime juice, plus extra if needed
1 tbsp (15 ml) honey
1 tbsp (15 ml) sesame oil
2 green onions, chopped, for garnish
1 tsp (5 ml) toasted sesame seeds, for garnish
CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING:
THAI DRESSING:
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Ponzu Sauce
2 tsp (10 ml) ginger paste
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 tsp (5 ml) kosher salt
1 garlic clove, minced
CRUNCHY SALAD:
12 wonton wrappers
½ cup (125 ml) canola oil
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
2 cups (500 ml) shredded fresh kale
½ thinly sliced red onion, separated into rings
2 Thai red chili peppers, seeded and slivered
½ cup (125 ml) mixed minced fresh cilantro and mint
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C). Or heat barbecue to medium.
- To provide optimum flavours, remove silver-skin membrane from underside of ribs. Slide a dull knife under silver-skin along rib bone to loosen. Then with a clean dry cloth or paper towel, grip loosened membrane and pull from bones. It should come free in one full piece. Discard. Place ribs side by side, bone side down, on a piece of heavy-duty foil, large enough to wrap and seal.
- Combine sugar, salt, lime zest and dry seasonings in a bowl. Stir with a fork to blend. Rub meaty side of ribs with dry seasoning mixture reserving ¼ of mix for later. Wrap and seal ribs and place on a baking sheet. Bake in preheated oven or in a closed barbecue for about 2 hours or until meat is tender and is easily cut from bone.
- To make glaze, add soy sauce, lime juice, honey and sesame oil to remaining dry rub seasoning mixture. Whisk to blend.
- When ribs are tender, open foil and generously brush both sides of ribs with soy glaze. Leaving foil pack open, continue to bake in oven for 20 minutes. Alternatively, for drier ribs, grease barbecue grill and increase heat to medium-high. Remove ribs from foil and place meat side down on greased grill. Close lid and barbecue over medium high for 10 minutes. Gently turn ribs and continue to grill for 10 more minutes.
- Remove to a cutting board and let rest for 10 minutes before cutting into serving-size pieces. Drizzle with more lime juice, if you wish. Sprinkle with green onions and toasted sesame seeds. Serve with Crunchy Cabbage and Kale Salad.
- To make CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING: Combine dressing ingredients in a bowl and whisk until blended. Set aside. Can be made ahead and refrigerated until ready to serve.
- Cut wonton wrappers into ½-in (1.25 cm) wide strips. Heat canola oil in a medium-sized, deep saucepan. Add strips in small batches and fry until golden and crisp. Remove with a slotted spoon to paper towel-lined plate to drain. Repeat with remaining strips. Set aside.
- In a large bowl, combine cabbage, kale, onion, chilies and herbs.
- Give dressing a whisk and drizzle over salad. Gently toss to evenly distribute. Sprinkle with crispy wonton strips and peanuts. Scatter with toasted coconut, if using, and serve with Soy, Lime and Sesame Pork Ribs.
Drink Pairings
SMOKED HAM AND RICOTTA TART WITH ZUCCHINI SALAD
Ingredients
Serves 6
PASTRY:
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
¼ tsp (1 ml) salt, plus extra to taste
½ cup (125 ml) unsalted butter
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) sour cream
1 large egg yolk
FILLING:
1¼ cup (300 ml) ricotta cheese
2 large eggs, divided
1 garlic clove, minced
freshly ground black pepper, to taste
5 oz (140 g) thinly sliced smoked ham
ZUCCHINI SALAD:
1 yellow zucchini
1 green zucchini
½ cup (125 ml) fresh chervil
⅓ cup (75 ml) fresh parsley
2 tbsp (30 ml) chopped fresh chives
½ cup (125 ml) shaved ricotta salata
2 tbsp (30 ml) extra-virgin olive oil
1 lemon, cut into 8 wedges
Instructions
- Start recipe by making Pastry for tart. Place flour, salt, butter and Parmesan in a food processor and pulse until mixture resembles fine bread crumbs. Add sour cream and egg yolk before processing until a smooth dough forms. Transfer to a lightly floured work surface, form into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile preheat oven to 400 F (200 C). Lightly grease a 9-in (23 cm) pie plate with olive oil and set aside.
- Once chilled, roll pastry out on a lightly floured work surface into a 12-in (30 cm) round. Line prepared pie plate with pastry, leaving excess overhanging edges of plate.
- To make FILIING: In another bowl, with a wooden spoon, stir together ricotta, 1 egg, garlic and a good pinch of salt and pepper until well combined.
- Lay ham in pastry shell and top with ricotta mixture. Fold in overhanging pastry over filling. Pastry will overlap itself at intervals.
- In a small bowl, whisk remaining whole egg and brush over pastry crust. Bake tart until golden brown, about 25 to 30 minutes.
- While tart is baking, prepare ZUCCHINI SALAD to be served alongside tart. Thinly slice yellow and green zucchini lengthwise with a vegetable peeler to create long ribbons. Add to a large bowl and gently toss along with parsley, chervil, chives, ricotta salata, olive oil and juice from 4 or 5 lemon wedges. Season to taste with salt and pepper. Serve slices of ricotta tart warm with Zucchini Salad on top.
Drink Pairings
PUMPKIN, CHORIZO AND BLACK BEAN SOUP
Ingredients
Serves 4
1 tbsp (15 ml) grape seed oil
4 oz (125 g) cured chorizo, thinly sliced
2 garlic cloves, thinly sliced
3 medium tomatoes, stemmed and chopped
2 cups (500 ml) low-sodium chicken stock
1 lb (500 g) pumpkin or butternut squash, peeled and chopped
salt and freshly ground black pepper, to taste
1 cup (250 ml) cooked black beans, divided
1 avocado, peeled and diced, for garnish
¼ cup (60 ml) sour cream, for garnish
Instructions
- In a medium saucepan, heat oil over medium heat. Add chorizo and garlic and cook, stirring occasionally, until golden and crisp, about 4 minutes. Transfer to a plate and set aside.
- In same saucepan, add tomatoes, stock, pumpkin and salt and pepper. Bring to a simmer over medium heat and cook, slightly covered, until pumpkin is tender, about 12 minutes.
- Remove saucepan from heat and let cool slightly. Using a hand-held immersion blender or food processor, blend until smooth. Warm soup over medium heat before stirring in three quarters of the black beans and cook until heated through, about 3 minutes.
- Divide soup among warmed bowls and top with reserved chorizo, garlic and remaining black beans. Garnish with diced avocado and a dollop of sour cream, if desired. Serve warm.
Drink Pairings
PORK CHEEKS
Ingredients
Serves 4
8 pork cheeks (about 1 lb – 500 g)
1 each, medium carrot, small onion, medium celery stalk, red apple, coarsely chopped
2 sage leaves
⅓ cup (75 ml) Calvados
2 tsp (10 ml) apple cider vinegar
2 cups (500 ml) chicken stock
RED CABBAGE:
1 slice bacon or pancetta, diced
2 tbsp (30 ml) finely chopped onions
1 lb (500 g) red cabbage, quartered, cored and thinly sliced
1 apple (red or green), peeled, cored and cut into small dice
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) apple jelly
Instructions
- To make PORK CHEEKS: Pre-heat oven to 325 F (160C). Pat pork cheeks dry and season with salt and pepper on both sides.
- In a saucepan, heat oil. Add pork cheeks, cook in batches, turning halfway, for 4 to 5 minutes or until browned. Remove and set aside.
- Add carrot, onion, celery and apple and cook until lightly browned. Add sage leaves, Calvados and apple cider vinegar, simmer until reduced by half. Add pork and enough stock to cover. Bring to a simmer and cover. Transfer to oven and cook for 1½ to 2 hours or until very tender. Remove pork and reserve.
- Bring braising liquid to a boil and cook for about 20 minutes, or until reduced by half. Strain liquid through a fine sieve into a saucepan. Bring to boil, lower heat and simmer until reduced by half again. To serve, either shred or slice the pork cheeks, add sauce and seasonal vegetables.
- To make RED CABBAGE: In a large Dutch oven, cook bacon over low heat until fat is rendered. Increase heat to medium-low, add onions and cook until lightly coloured. Add remaining ingredients and ½ cup of water. Cover and cook over medium-low heat until cabbage is very soft, about 1 hour, adding boiling water during cooking if cabbage gets too dry.
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
PROSCIUTTO AND SOUR CHERRY BITES
Ingredients
Serves 24
2 cups (500 ml) fresh or frozen, thawed pitted tart cherries
1 tsp (5 ml) orange zest
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) minced fresh ginger root
1 pinch crushed red pepper flakes
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) dried mint
1 pinch ground allspice
½ tsp (2 ml) salt, plus extra
2 tbsp (30 ml) grapeseed oil, plus extra for greasing
24 round wonton wrappers
3 oz (90 g) prosciutto, thinly sliced
5 oz (140 g) goat’s cheese
3 tbsp (45 ml) whipping cream, plus extra
½ cup (125 ml) chopped baby arugula
freshly ground black pepper
Instructions
- In a heavy-bottomed saucepan stir together first 10 ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer mixture, stirring occasionally until thickened and syrupy, about 10 to 20 minutes. Transfer mixture to an airtight container and refrigerate until cool. Sour cherry sauce can be made a week in advance and kept covered and refrigerated until ready to use.
- Preheat oven to 375 F (190 C). Lightly grease a mini muffin tin with grapeseed oil.
- Brush wonton wrappers with oil and gently press each one into muffin cups. Wrapper will overlap itself as it conforms to shape of muffin cup. Sprinkle wonton wrappers with salt and bake until browned and crisp, about 8 to 10 minutes. Remove from tin and allow wrappers to cool on a wire rack.
- While wonton cups are cooling, place prosciutto in single layer on parchmentlined baking tray. Bake in 375 F (190 C) oven until crispy, 8 to 10 minutes. Set aside and let cool to room temperature before breaking into small shards.
- When ready to assemble, in a small bowl mix together goat’s cheese and whipping cream with a fork. If desired, add additional cream for a creamier consistency. Place about 1 tsp (5 ml) chopped arugula into each wonton cup before topping with 1 tsp (5 ml) goat’s cheese. Top with a prepared sour cherry and a dollop of accompanying sour cherry sauce, a shard of prosciutto and a grind of black pepper before transferring to a serving platter. Serve immediately.
Drink Pairings
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
POTATO FLATBREAD WITH CARAMELIZED ONIONS, PANCETTA AND FONTINA CHEESE
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 large cooking onions, peeled and thinly sliced
¼ tsp (1 ml) granulated sugar
salt and freshly ground pepper, to taste
1 cup (250 ml) thinly sliced new potatoes
4 tbsp (60 ml) olive oil, plus extra for brushing bread
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
2 tbsp (30 ml) chopped fresh rosemary, divided
¼ cup (60 ml) finely chopped, pitted dried olives
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) very warm water, about 130 F (50 C)
2 cups (500 ml) shredded fontina cheese
6 slices pancetta, ⅛ -in (0.25 cm) sliced, cooked until crisp, and crumbled
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) fresh thyme leaves
Instructions
- To make caramelized onions, melt butter in large frying pan over medium heat. Add onions and sugar and toss to coat. Slowly cook onions, stirring occasionally, for 15 to 20 minutes or until they start to turn colour. Turn heat up to mediumhigh and stir constantly until they begin to brown, about 10 more minutes. Season with salt and pepper. Set aside to cool.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or foil. In a bowl, toss potatoes with 2 tbsp (30 ml) olive oil and season with salt and pepper. Lay in a single layer on the baking sheet. Place in oven and bake, turning slices over once, until potatoes just begin to brown, about 10 to12 minutes. Remove from heat and cool.
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, 1 tbsp (15 ml) of the rosemary, chopped dried olives, sugar and salt. Gradually stir the warm water and 2 tbsp (30 ml) olive oil into the flour mixture with a wooden spoon. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Preheat barbecue to 450 F (230 C).
- Roll or press dough into a 12- or 16-in (30 to 40 cm) circle. Spray lightly or brush with vegetable oil spray or olive oil and allow dough to sit 10 minutes while barbecue preheats.
- When barbecue is hot, place flatbread dough, oiled-side down, on grill and cook, covered, 3 to 7 minutes or until underside has grill marks, is lightly browned and the top has started to bubble. Watching to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil, flip flatbread over and grill other side 3 to 4 minutes until very lightly browned. Remove flatbread dough from barbecue and transfer to a large wooden board or platter. Lightly brush perimeter of the dough with olive oil. Sprinkle about two-thirds of the shredded fontina over dough. Layer evenly with cooked potato slices, caramelized onions and crumbled pancetta. Sprinkle with feta, remaining fontina and rosemary.
- Return flatbread to barbecue, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove from grill and sprinkle with thyme. Let cool slightly before slicing and serving.
Drink Pairings
NAPLES NUGGET SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ lbs (750 g) yellow, red and blue baby potatoes
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) each of salt and freshly ground black pepper
4 to 6 slices smoked prosciutto, torn into bite-sized pieces
½ cup (125 ml) green or kalamata olives
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) chopped fresh basil
2 cups (500 ml) fresh baby arugula, divided
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 garlic cloves, smashed and minced
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 ml) sea salt
⅛ tsp (0.5 ml) crushed red pepper flakes
1 generous pinch of fennel seeds, crushed
1 splash of maple syrup or pinch of granulated sugar
Instructions
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Then spread out on parchmentlined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- When potatoes have baked for 10 minutes, remove and stir in prosciutto and olives (pitted if desired), then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally and pierce potatoes with a fork, to be sure they are tender but still firm when done.
- Meanwhile, in a large bowl, whisk together DRESSING ingredients, adding a splash of maple syrup (or pinch of sugar), to taste.
- Halve some of the larger potatoes, if desired, and transfer with prosciutto to a large serving dish along with tomatoes and basil. Gently toss together to evenly coat with dressing. Add more seasonings to taste, as desired.
- Fold in half the arugula and sprinkle remaining arugula onto individual servings before serving.
Drink Pairings
MAPLE AND MUSTARD PORK ROAST (WITH MAPLE ROASTED VEGETABLES)
Ingredients
Serves 8
BRINE:
8 cups (2 L) water, divided
3/4 cup (175 ml) maple syrup, divided
½ cup (125 ml) kosher salt
4-lb (2 kg) boneless pork loin roast, trimmed to leave a thin layer of fat
⅓ cup (85 ml) wholegrain mustard
1 tsp (5 ml) freshly ground black pepper, or more to taste
Maple Roasted Vegetables
MAPLE ROASTED VEGETABLES:
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) wholegrain mustard
1 lb (500 g) carrots, peeled and cut into sticks
1 lb (500 g) parsnips, peeled and cut into sticks
Instructions
- To make BRINE: In a saucepan, combine 2 cups (500 ml) of water with maple syrup and salt and bring to a boil over high heat, stirring to dissolve salt. Add remaining water and cool to room temperature. Transfer brine to a large container, add pork, cover and refrigerate for at least 8 hours.
- Position a rack in centre of oven and heat oven to 450 F (230 C).
- Drain pork and pat dry with paper towels. Set a flat roasting rack in the middle of a roasting pan and add 1 cup (250 ml) of water to the pan. Place the roast on rack.
- In a bowl, mix maple syrup, mustard and pepper, set aside half in a small bowl for serving.
- Roast pork until crust just starts to brown, about 20 to 25 minutes. Reduce heat to 350 F (175 C) and continue cooking until thermometer inserted into the thickest part of the roast registers 140 F (60 C), 30 to 50 minutes more. As it rests, the internal temperature will rise to 145 to 150.
- Let rest for 10 minutes and thinly slice. Serve with roasted vegetables and a drizzle of reserved maple syrup mixture.
- To make MAPLE ROASTED VEGETABLES: Pre-heat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, maple syrup and mustard. Stir well to combine, then add carrots and parsnips. Toss to coat.
- Transfer vegetables to baking sheet and spread vegetables in one layer. Season with salt and freshly ground black pepper to taste. Roast until vegetables are cooked through and caramelized, 15 to 20 minutes depending on size, stirring halfway through.