Japanese-Style Pork Sausages
Look no further for all your favourite Japanese flavours on one tasty hotdog. Who can say no to kewpie mayo, pickled ginger, bonito flakes and nori? Try this ultimate hotdog on the barbecue this summer or roasted over a fire.Ingredients
Serves 4
5 oz (140 g) ginger root, peeled
1 tsp (5 ml) table salt
1 red beet, thinly sliced (optional for colour)
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
½ cup (125 ml) Kewpie mayonnaise
1 tsp (5 ml) wasabi paste, plus more to taste
1 tsp (5 ml) freshly squeezed lemon juice
4 pork sausages of choice
4 sesame-seed sausage buns
⅓ cup (80 ml) bonito flakes
1 sheet nori, cut into chiffonade
2 green onions, trimmed and thinly sliced
Instructions
- Start by making pickled ginger. Using a mandoline or vegetable peeler, very thinly slice ginger. Place ginger in a bowl, sprinkle with salt and mix gently to incorporate. Set aside for 20 minutes.
- With clean hands, gently squeeze ginger to remove any excess liquid before placing ginger in a sterilized glass jar. Add a thin slice of red beet to jar, if desired.
- In a small saucepan over medium-high heat, whisk vinegar, sugar and water. Whisking continuously, bring mixture to a boil. Once boiling, cook for 1 minute. Remove from heat and pour over ginger in jar. Cover jar with lid and set aside to cool to room temperature. Pickled ginger can be used right away or refrigerated for up to 1 month.
- Preheat barbecue grill to medium-high.
- While grill preheats, in a small bowl, whisk mayonnaise, wasabi paste and lemon juice until thoroughly combined. Transfer mixture to a squeeze bottle and set aside.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open sesame-seed sausage buns and grill until warmed through and grill-marked, about 1 minute.
- When ready to serve, take a couple of tsp of pickled ginger and thinly slice. Place sausages in buns and top with a squeeze of wasabi mayonnaise, a light sprinkle of finely sliced pickled ginger, bonito flakes, shredded nori and green onions. Enjoy immediately.
Drink Pairings
Juniper & Fennel-Crusted Pork Tenderloin with Arugula, Pine Nut & Garlic Picada
Try a new way to make pork tenderloin with a juniper berry and fennel crusted glaze along side pine nut and garlic picada sauce and served along side a bed of crisp arugula. Perfect for dining alfresco or a dinner at home. Pair with your favourite red wine!Ingredients
Serves 6
Pork
1 tbsp (15 ml) juniper berries
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) nigella seeds
2 tsp (10 ml) freshly ground black pepper
1 tbsp (15 ml) coarse sea salt
1 pork tenderloin (about 3 lbs/1.4 kg)
6 tbsp (90 ml) extra-virgin olive oil, divided
arugula leaves, for garnish
1 lemon, cut into wedges, to serve
Arugula, Pine Nut & Garlic Picada
¼ cup (60 ml) pine nuts, toasted
1 cup (250 ml) firmly packed farmer’s market arugula, stems removed
1 medium clove garlic, minced
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) freshly squeezed lemon juice
Instructions
- Preheat oven to 400 F (200 C).
- In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt.
- Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly.
- In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes.
- Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning.
- To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side.
Drink Pairings
Jamón Ibérico & Goat's Cheese Pintxos
Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.Ingredients
Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste
Instructions
- In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
- Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
- Sprinkle with salt and pepper and serve.
Drink Pairings
MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.Ingredients
Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt
Instructions
- In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
- Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
- Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
- Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
- Cut the ropes into 1-in (2.5 cm) pieces.
- Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
- Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
Drink Pairings
BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.Ingredients
Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve
Instructions
- Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
- In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.
Featuring
THIT KHO VIETNAMESE BRAISED PORK & EGGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 oz (60 g) palm sugar
2 lbs (1 kg) pork belly, cut into 2-in (5 cm) cubes
2 shallots, sliced
4 garlic cloves, crushed
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground pepper
1 x 17½ oz (520 ml) can coconut water
4 eggs, medium boiled, peeled and halved
2 bird’s eye chilis, sliced
2 green onions, sliced
Instructions
- In a heavy-bottomed saucepan, heat palm sugar over medium heat until melted. Stir and continue heating until golden brown and caramelized, about 5 to 8 minutes.
- Carefully add pork and toss until sugar has dissolved. Add shallots, garlic, fish sauce, soy sauce, pepper and coconut water. Bring to a boil and reduce heat to a simmer. Cover and continue cooking for about 1 hour or until pork is just tender.
- Remove lid and continue cooking for another 20 to 30 minutes, or until sauce has reduced and thickened. Transfer to a serving bowl and garnish with eggs, chilis and green onions. Serve with jasmine rice.
Drink Pairings
THAI MONEYBAGS
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves Makes 20 moneybags
½ lb 250 g ground pork
1 tsp (5 ml) minced ginger
1 garlic clove, minced
1 bird’s eye chili, minced
2 tsp (10 ml) cilantro stems, minced
3 shiitake mushrooms, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) soy sauce
20 chives, blanched
1 package (50 sheets) 5-in (12 cm) spring roll wrappers
vegetable oil for frying
sweet chili sauce, to dip
Instructions
- In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes.
- Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling.
- Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C).
- Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce.
Drink Pairings
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
4 tsp (20 ml) kosher salt, plus extra for seasoning
2 tsp (10 ml) granulated sugar
¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning
1 lb (500 g) pork belly, skin on
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped basil leaves
2 tbsp (30 ml) chopped chives
1 small shallot, minced
2 garlic cloves, minced
¼ tsp (1 ml) crushed red pepper chili flakes
⅓ cup (75 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
12 quail eggs
1 cup (250 ml) watercress greens or baby arugula
Hashbrown Hearts, make ahead, ingredients start below
4 large yellow potatoes, about 2 lbs (1 kg)
3 tbsp (45 ml) grapeseed oil
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground cumin
Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
- Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight.
- The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
- Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
- While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day.
- When ready to serve, cook eggs. Heat a small non-stick frying pan over medium-high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs.
- Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows).
- Instructions for hashbrowns start below: Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm.
- Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
- Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart-shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl.
- In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes.
- Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed.
Drink Pairings
BOURBON-GLAZED HAM SERVED WITH ROASTED CARROTS
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
1 cup (250 ml) bourbon
½ cup (125 ml) maple syrup
½ cup (125 ml) soy sauce
⅓ cup (75 ml) brown sugar
2 tbsp (30 ml) Dijon mustard
2 oranges, zest and juice
5 star anise pods
1 x 1-in (2.5 cm) coin of ginger
2 garlic cloves, minced
6 lbs (2.72 kg) bone-in cooked ham
15 to 20 small carrots
2 tbsp (30 ml) unsalted butter
1 cup (250 ml) water, or more as needed
Instructions
- In a medium saucepan over medium heat, place bourbon, maple syrup, soy sauce, brown sugar, Dijon, orange juice and zest. Stir to combine. Add anise, ginger and garlic. Bring to a boil then reduce to a simmer. Cook for 10 minutes or until it has reduced by one third and is thick enough to coat the back of a spoon. Remove from heat and set aside.
- Place ham on a cutting board skin-side up. Using a sharp knife, score top of ham diagonally with lines about 1-in (2.5 cm) apart. The scores should only be ¼-in (0.5 cm) deep.
- Preheat oven to 375 F (190 C) and place ham in a large baking dish. Pour half of glaze over ham. Add 1 cup (250 ml) water to bottom of pan and bake for 30 minutes. Keep checking on ham and add a little water when pan gets dry, to avoid burning glaze. Add carrots to bottom of pan, then remaining glaze and butter. Cook for another 30 minutes or until carrots are tender and ham is warmed through with dark, crispy skin.
- To serve, remove ham and carrots from pan and transfer to a platter. Sieve remaining pan jus into a gravy boat and serve alongside ham.
Drink Pairings
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.