ROASTED YAM SALAD WITH CITRUS-MISO PORK
Ingredients
Serves 4
3 cups (750 ml) diced yam, ½-in (1.25 cm) dice
5 tbsp (75 ml) olive oil, divided, plus extra as needed
salt and freshly ground pepper, to taste
1 large head radicchio, trimmed, cut into 8 wedges
4 to 6 Shanghai baby bok choy, trimmed and halved
2 tbsp (30 ml) unseasoned rice vinegar
½ tsp (2 ml) honey
2 tbsp (30 ml) nutritional yeast
3 green onions, white and light green parts only, thinly sliced
¼ cup (60 ml) roughly chopped unsalted, roasted peanuts
CITRUS-MISO PORK:
¼ cup (60 ml) orange juice
2 tbsp (30 ml) orange marmalade
2 tbsp (30 ml) white miso paste
1 tsp (5 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil, divided
1¼ lbs (625 g) pork tenderloin, trimmed of 1¼ lbs (625 g) pork tenderloin, trimmed of any excess fat or silver skin
Instructions
- Place a rimmed baking sheet in oven and preheat to 400 F (200 C).
- In a bowl, toss together yams, 2 tbsp (30 ml) oil and a pinch of salt and pepper. Tumble onto preheated tray in a single layer and roast, tossing every 10 minutes or so, until they start to caramelize and become tender, about 30 minutes total.
- Meanwhile, preheat 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Add half the radicchio wedges and cook until caramelized and crisp-tender on both cut surfaces, about 1 minute per side. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining radicchio, adding more oil to frying pan if needed.
- Using same frying pan, add 1 tbsp (15 ml) oil and let warm over mediumhigh heat. Add half the bok choy halves and cook until caramelized and crisp-tender, 1 to 2 minute. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining bok choy, adding more oil to frying pan if needed.
- In a large bowl, whisk together remaining 1 tbsp (15 ml) oil, rice vinegar, honey and nutritional yeast. Add warm roasted yams and gently toss to coat.
- Arrange warm radicchio and bok choy on a serving platter and sprinkle with warm, dressing coated yams. Drizzle with any remaining dressing, garnish with green onions, peanuts and additional nutritional yeast, if desired. Serve while warm with Citrus-Miso Pork alongside.
- To make CITRUS-MISO PORK: Preheat oven to 400 F (200 C).
- In a bowl, whisk together orange juice, marmalade, miso, ginger, garlic and 1 tbsp (15 ml) oil until well combined. Transfer to a resealable plastic bag before adding pork, sealing bag and coating tenderloin completely in marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Remove pork from marinade and set aside. Transfer marinade to a small saucepan, bring to a boil over medium-high heat and allow to cook for 3 to 5 minutes, or until slightly reduced and thickened.
- In a large ovenproof frying pan, heat remaining 1 tbsp (15 ml) oil over mediumhigh heat. Sear pork all over. This will happen fast due to marmalade in marinade. Brush pork with some warm marinade before transferring frying pan to oven. Roast pork until cooked through with just a hint of pink remaining, about 16 minutes. Transfer pork to a cutting board, brush with some more marinade and let rest for 5 minutes before carving crosswise into slices. Serve drizzled with remaining miso marinade, alongside Roasted Yam Salad.
Drink Pairings
MAPLE CINNAMON-SPICED GLAZED HAM
Ingredients
Serves 12
8¾ lb (4 kg) cured bone-in or boneless ham leg roast
2 cups (500 ml) maple syrup
2 tbsp (30 ml) canola oil
2 tbsp (30 ml) cinnamon
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) soy sauce
1 tsp (5 ml) whole cloves
1 tsp (5 ml) hot sauce
½ cup (125 ml) coarsely ground raw almonds, for crust
roasted vegetables, to serve
leafy greens (optional)
Instructions
- Preheat oven to 325 F (170 C).
- Using a sharp knife, slice away skin from fat layer of roast. (Alternatively, ask butcher to remove skin from meat.) Gently score fat in a crisscross diamond design making sure score marks are no deeper than ⅛-in (0.25 cm). Roast should split apart only slightly during baking to allow glaze to evenly coat meat. Place roast on a rack in a shallow roasting pan.
- In a small saucepan, add remaining ingredients except ground almonds. Bring to a gentle boil and simmer for 5 minutes for flavours to blend and mixture to become syrupy. Strain sauce to remove cloves. Brush half the sauce over top and sides of roast. Set remaining sauce aside and keep warm.
- Bake roast in centre of preheated oven for 18 to 20 minutes per lb (500 g), or until a meat thermometer inserted into meat registers 140 F (60 C). Baste with sauce a few more times during roasting. (An 8¾ lb (4 kg) roast should take about 2½ hours.) 20 minutes before roast is done, sprinkle with ground almonds to form a nice crust.
- Remove from oven and let roast rest for 10 minutes before slicing and transferring to a heated platter. Garnish platter with roasted vegetables and leafy greens and serve with starch of choice.
Drink Pairings
SAUERKRAUT FEAST
Ingredients
Serves 8
⅓ cup (75 ml) kosher salt, plus more for seasoning
2 tbsp (30 ml) light brown sugar
3 lbs (1.5 kg) pork back or baby back ribs, cut into 4 sections
8 cups (2 L) of sauerkraut, drained
½ lb (250 g) of ½-in (1.25 cm) thick-sliced bacon, cut into 1-in (2.5 cm) pieces
8 fully cooked bratwurst sausages
¼ cup (60 ml) duck fat or peanut oil
1 large onion, coarsely chopped
6 garlic cloves, peeled, coarsely chopped
2 dozen juniper berries
10 whole cloves
8 whole allspice
3 large bay leaves
½ tsp (2 ml) caraway seeds
1 tsp (5 ml) freshly ground pepper
3 cups (750 ml) chicken stock
1½ cups (375 ml) Riesling wine
2 lbs (1 kg) kielbasa sausage, skinned and cut on bias into 1-in (2.5 cm) pieces
8 skinless European wieners
1 x 2 lbs (1 kg) boiled boneless ham, 3 to 4-in thick (8 to 10 cm), sliced ¼-in (0.5 cm) thick
2 lbs (1 kg) small red-skinned potatoes assorted mustards, horseradish and pickles, for serving
chopped parsley, for garnish
Instructions
- In a large, heavy resealable plastic freezer bag, mix salt with sugar. Add ribs and shake to coat. Seal bag and refrigerate overnight or up to 24 hours.
- The next day, preheat oven to 300 F (150 C). Rinse sauerkraut in cold water and squeeze dry. Set aside.
- Set a large roasting pan over two burners on stove over high heat. Add bacon and bratwurst. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Remove and set aside.
- Add duck fat and melt. Add onions and garlic and reduce heat to medium-low and cook, stirring, about 7 minutes or until softened. Add and mix in sauerkraut, juniper berries, cloves, allspice, bay leaves, caraway seeds, pepper, stock and white wine. Bring to a boil over high heat.
- Rinse ribs under cold water and pat dry. Bury ribs in sauerkraut and return to a boil over medium-high heat. Cover tightly with foil and transfer to oven and bake for 1½ hours.
- Remove ribs from sauerkraut and cut between bones. Return ribs to sauerkraut and bury along with kielbasa sausage, wieners, bratwurst, bacon and ham slices. Cover and bake until meats are hot, about 25 to 30 minutes. While baking, cook potatoes in salted water, bringing to a boil over high heat, until fork-tender. Drain and cover to keep warm.
- To serve, place some ribs and sausage on plate and mound hot sauerkraut in a modest pile on top in middle of a serving plate. Arrange around with wieners, ham and boiled potatoes. Garnish with chopped parsley and serve with mustard and pickles.
Drink Pairings
SPAGHETTI BOLOGNESE
Ingredients
Serves 4
2 oz (60 g) pancetta, diced
2 tbsp (30 ml) butter, divided
1 large onion, finely diced
1 garlic clove, finely minced
1 large carrot, finely diced
1 celery rib, finely diced
½ lb (250 g) extra lean ground beef
½ lb (250 g) extra lean ground pork
2 tsp (10 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1 tbsp (15 ml) tomato paste
¾ cup (175 ml) Italian red wine
¾ cup (175 ml) tomato passata (crushed tomatoes)
1 cup (250 ml) beef stock
1 cup (250 ml) homogenized milk
8 oz (250 g) dry spaghetti
1 tbsp (15 ml) butter
2 tbsp (30 ml) grated Parmesan
basil, for garnish
Instructions
- In a large Dutch oven over medium heat, cook pancetta in 1 tbsp (15 ml) butter until fat has rendered. Add onion, garlic, carrot and celery. Cook until vegetables have softened, stirring frequently, about 10 to 15 minutes.
- Turn heat up to medium-high, crumble ground beef and pork into pot. Season with salt and pepper. Break up meat and stir into vegetables. Cook until meat has browned lightly, about 20 to 25 minutes.
- Add tomato paste and cook until paste has caramelized slightly, about 10 minutes. Add wine and stir to scrape up browned bits from bottom. Add crushed tomatoes, beef stock and milk. Turn heat down to a simmer and cover. Simmer for about 3 hours, stirring occasionally. Sauce should be thick with fat on top.
- Add spaghetti to boiling salted water, and cook according to package instructions. Put aside ½ cup (125 ml) of pasta water, then drain pasta and add to sauce. Add 1 tbsp (15 ml) butter and Parmesan, toss until pasta is coated. If too dry, add some reserved pasta water. Serve on a platter, garnish with more grated Parmesan and basil, as desired.
Drink Pairings
STRAWBERRY BARBECUE PORK
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) apple cider vinegar
salt and pepper, to taste
2 tsp (10 ml) fresh rosemary leaves
3 garlic cloves, minced
2 pork tenderloins, about 1 lb (500 g) total
1 tbsp (15 ml) grapeseed oil
1 large shallot, finely diced
2 tbsp (30 ml) canned tomato paste
¼ cup (60 ml) water
1 tbsp (15 ml) light brown sugar
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2 ml) cayenne pep
½ tsp (2 ml) sweet smoked paprika
2 cups (500 ml) diced strawberries, plus extra for serving
1 tbsp (15 ml) lemon juice
Instructions
- In a blender, mix first 5 ingredients until well combined. Place pork tenderloin in a resealable plastic bag and pour in blended mixture. Refrigerate at least 2 hours up to overnight.
- Preheat grill over medium-high heat.
- Remove tenderloin from marinade and let rest at room temperature for 20 minutes.
- In a medium saucepan over medium heat, heat grapeseed oil. Add shallots and sauté until starting to caramelize, about 3 minutes. Stir in tomato paste, water, sugar, red wine vinegar, Worcestershire, cayenne and paprika. Bring to a simmer and cook, stirring frequently for 10 minutes. Stir in strawberries and lemon juice and continue to cook until strawberries have softened and sauce is thick yet pourable, about 10 minutes. Remove from heat and set aside.
- Place pork on grill, and cook, turning frequently, until an instant-read thermometer reads 140 F (60 C) at tenderloin’s thickest point, about 12 minutes total. Transfer to a cutting board and let rest 10 minutes.
- To serve, slice loin into medallions and transfer to a platter. Top with some strawberry barbeque sauce before garnishing with diced strawberries, if desired. Serve while warm.
Drink Pairings
GINGER MARMALADE GLAZED HAM
Ingredients
Serves 10 to 12
1½ cups (375 ml) ginger marmalade
⅓ cup (75 ml) grated peeled ginger
⅓ cup (75 ml) maple syrup
2 tbsp (30 ml) hot prepared mustard
½ cup (125 ml) firmly packed light brown sug
1½ cups (375 ml) ginger ale
¼ cup (60 ml) finely chopped crystalized ginger
8 to 10 lb (3.5 to 4.5 kg) bone-in baked ham
1 lemon, unpeeled, thinly sliced
1 small orange, unpeeled, thinly sliced 15 to 30 whole cloves
CLASSIC FRUIT MOSTARDA:
2 tbsp (30 ml) canola oil
1 shallot, minced
2 tbsp (30 ml) brown mustard seeds
3 Granny Smith apples, peeled, cored, cut into ½-in (1.25 cm) dice
¼ lb (125 g) dried apricots, cut into ½-in (1.25 cm) dice
¼ lb (125 g) dried cherries, quartered
¼ lb (125 g) dried peaches, cut into ½-in (1.25 cm) pieces
¼ cup (60 ml) minced crystallized ginger
½ cup (125 ml) sugar
¼ cup (60 ml) white wine vinegar
½ cup (125 ml) water
½ cup (125 ml) dry white wine
3 bay leaves
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) dry hot mustard
½ tsp (2 ml) cayenne
Instructions
- In a small saucepan, mix together marmalade, grated ginger, maple syrup, mustard, brown sugar and ginger ale. Bring to a boil over high heat, stirring until well mixed. Reduce heat to medium, simmer, uncovered, for 10 to 15 minutes, or until reduced by half and syrupy. Mix in candied ginger. Keep warm.
- Place oven shelf in lowest position. Preheat oven to 350 F (180 C). Line a roasting pan with foil.
- If ham rind is still attached, using a sharp knife, cut a zig-zag pattern through ham rind about 4 to 5-in (10 to 12 cm) from shank end of leg. Remove rind from ham by sliding hand between rind and fat cap layer. Discard rind. Alternatively, place whole ham in a 350 F (180 C) oven for 20 minutes until rind easily pulls off with a minor amount of cutting, leaving fat cap intact.
- To score ham: run a chef ’s knife diagonally across fat on surface in 1-in (2.5 cm) cuts. Turn ham and cut diagonally across it in opposite direction, creating a cross-hatch or diamond-shaped pattern over surface.
- Brush half of the marmalade mixture over the fat cap. Use double pointed toothpicks (cut in half ) to secure, arranging slightly overlapping lemon and orange slices over the ham. Stud with cloves. Place ham in prepared roasting pan. Carefully brush glaze evenly over the lemon and orange slices.
- Bake, basting occasionally with pan juices, for 55 to 60 minutes, or until golden brown. Let ham stand for 5 minutes before carving. Serve with Classic Fruit Mostarda.
- To make CLASSIC FRUIT MOSTARDA: Heat a medium saucepan over medium-high heat, add canola oil, shallot and mustard seeds. When seeds begin to pop, mix in apples, apricots, cherries, peaches, ginger, sugar, white wine vinegar, water, wine and bay leaves. Bring to a boil, reduce heat to medium, cover and cook until fruit softens, about 15 to 20 minutes, and most liquid has reduced. Stir in Dijon, dry mustard and cayenne. Season to taste. Simmer until mixture is jam-like consistency. Remove bay leaves. Serve warm or at room temperature. Can be kept in an airtight container refrigerated for up to 1 month. Makes about 5½ cups (1.3 L).
Drink Pairings
CROQUE MADAME SERVED WITH EASTER EGG RADISH SALAD
Ingredients
Serves 4
8 slices country-style French bread
4 tbsp (60 ml) Dijon mustard
8 slices ham (about 160 g)
8 slices Gruyère cheese (about 160 g)
6 tbsp (90 ml) butter, divided
4 eggs
salt and pepper, to taste
½ cup (125 ml) Gruyère cheese, shredded, divided
BÉCHAMEL SAUCE:
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) all-purpose flour
¾ cup (175 ml) whole milk
1 pinch nutmeg
2 tsp (10 ml) kosher salt
1 pinch pepper
EASTER EGG RADISH SALAD:
1 bunch Easter egg radishes, washed
1 tbsp (15 ml) grainy Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) shallots, finely chopped
2 tsp (10 ml) mixed chopped herbs (e.g. chives, tarragon, parsley, dill)
1 tsp (5 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Spread 1 side of each slice of bread with Dijon. Assemble sandwiches with bread, ham and Gruyère slices (2 slices each).
- Heat large frying pan, 2 medium pans or griddle to medium heat. Add 2 tbsp (30 ml) butter. Fry sandwiches until lightly golden, about 2 minutes.
- Remove sandwiches from pan, add 2 more tbsp (30 ml) butter to pan and melt. Return sandwiches to pan, untoasted side down, and cook until lightly golden, about 2 minutes. Transfer sandwiches to a parchment-lined baking pan and bake in oven for 5 minutes, or until cheese has melted.
- Add remaining butter to frying pan and melt over low-medium heat. Gently fry eggs on one side until whites are completely set (sunny side up), season with salt and pepper.
- Remove sandwiches from oven and turn oven to broil.
- Spread 2 tbsp (30 ml) of béchamel on top of each sandwich and top each with ¼ of the shredded cheese. Return sandwiches to oven and broil just until cheese has melted. Top each sandwich with a fried egg and serve with Easter Egg Radish Salad.
- To make BÉCHAMEL SAUCE: In a medium saucepan over medium heat, melt butter. Add flour all at once and mix until no lumps remain, making a roux. Slowly add milk to roux, whisking constantly, until no lumps remain.
- Add nutmeg, salt and pepper. Reduce heat to low and let béchamel simmer for 10 to 15 minutes, stirring occasionally. Set aside.
- To make EASTER EGG RADISH SALAD: Trim each radish stalk, leaving ¼-in (0.5 cm). Halve each radish and transfer to a medium sized bowl.
- In a small bowl, whisk remaining ingredients together and pour over radishes. Toss salad and serve with sandwiches.
Drink Pairings
PORK BELLY BAO
Ingredients
Serves 12 bao buns
1 lb (500 g) pork belly, with the skin on, prick skin with a sharp paring knife
1 tbsp (30 ml) white or palm sugar
1 tbsp (30 ml) dark soy sauce
1 tbsp (30 ml) regular soy sauce
2 tsp (10 ml) Chinese Shaoxing cooking wine
1 garlic clove, peeled and crushed
⅛ of a small onion, peeled
1 green onion, cut into ½-in (1.25 cm) lengths
¼-in (0.5 cm) ginger slice
½ piece Thai chili, or more, to taste
½ piece star anise
¼-in (0.5 cm) piece cinnamon stick
1 cup (250 ml) water, plus extra
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
2 stalks green onions, sliced thinly
3 tbsp (45 ml) cilantro, picked
1 Thai chilli, thinly sliced (optional)
¼ cup (60 ml) roughly chopped roasted cashews
PICKLED CABBAGE:
1 cup (250 ml) Napa cabbage (siu choy), sliced thinly
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 250 F (130 C). Place the pork belly in an ovensafe baking dish or pot just large enough to fit the pork.
- In a pot, combine remaining ingredients up to (but not including) bao buns. Bring mixture to a boil then pour over pork belly. Add enough water to cover belly. Cover with foil and cook in the oven for 5 to 6 hours, or until tender. Flip pork over halfway through cooking.
- Once done cooking, remove pork from braising liquid and place on a baking tray. Lay a piece of plastic wrap over pork and place another baking tray or flat plate on top. Place a heavy can on the plate to weigh down the pork, and place in refrigerator overnight to press the meat.
- Strain braising liquid and discard the aromatics and spices, chill overnight.
- When ready to serve, discard the solidified fat from the braising liquid, then reduce liquid in a saucepan over medium heat. The liquid should coat the back of a spoon. Remove from heat and set aside.
- Slice pork belly into ½-in (1.25 cm) thick pieces that will fit inside bao buns. Heat pork belly in the reduced braising liquid over medium heat, turning occasionally to glaze the pork all over with the sauce.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Place 1 to 2 pieces heated pork belly in each bun and garnish with ¼ cup (60 ml) Pickled Cabbage, green onions, chilies, cilantro and cashews.
- To make PICKLED CABBAGE, In a bowl, mix together all ingredients. Squeeze mixture with hands until liquid starts to come out of cabbage. Store in a sealed container or glass jar overnight. The cabbage can be stored in the refrigerator in the pickling liquid for up to 1 month.
- When ready to use, take out desired serving amount and squeeze liquid from cabbage. Makes 1 cup (250 ml).
Drink Pairings
CHORIZO AND CLAMS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red pepper, cored and diced
1 small bulb fennel, cored, trimmed, halved and finely sliced
½ lb (250 g) dried spicy chorizo, cut into ¼-in (0.5 cm) slices
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 ml) can stewed or whole plum tomatoes
1 cup (250 ml) red wine
4 lbs (2 kg) fresh clams or mussels
salt and pepper, to taste
chopped fresh cilantro, for garnish
baguette, to serve
Instructions
- In a large stockpot, heat oil over medium heat. Add onion, garlic, red pepper and fennel, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
- Stir in chorizo, paprika, oregano and chili flakes, stir until well mixed and aromatic, about 2 minutes. Stir in tomatoes, breaking them up with a spatula, then add red wine. Bring to a boil.
- Add clams (or mussels), then boil, covered, until clams open, 7 to 8 minutes. Discard any that do not open. Season with salt and pepper. Stir in cilantro and serve in warm bowls with baguette.
Drink Pairings
GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE
Ingredients
Serves
4 medium pork chops
¼ cup (60 ml) olive oil
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
BLUEBERRY BARBECUE SAUCE:
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
1 piece fresh ginger, about ½-in (1.25 cm), grated
3 garlic cloves, minced
3 cups (750 ml) BC blueberries
¼ cup (60 ml) maple syrup
4 tbsp (60 ml) apple cider or balsamic vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) molasses
1 tsp (5 ml) lemon juice
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
½ tsp (2 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
Instructions
- Place pork chops in a glass or ceramic baking dish, set aside.
- Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
- Preheat barbecue to medium-high.
- Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
- To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
- Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
- Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).