MISO MUSSELS WITH TOGARASHI-DASHI MARINATED TURNIPS
Ingredients
Serves 2
TOGARASHI-DASHI MARINATED TURNIPS:
8 cups (2 L) water
½ tbsp (7 ml) dried Bonito flakes
½ tbsp (7 ml) Kombu, dried seaweed
4 fresh lemons, zest and juice
⅔ cup + 2 tsp (160 ml) tamari sauce
¼ cup (60 ml) each mirin ( Japanese rice wine) and liquid honey
2 cups (500 ml) baby turnips, halved
6 tbsp (90 ml) sesame oil
2 tbsp (30 ml) togarashi spice, to taste
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) sesame seeds
MISO MUSSELS:
1 lb (500 g) mussels, scrubbed and de-bearded discarding any that remain open when tapped
1¼ cups (310 ml) white wine
¾ cup + 2 tbsp (200 ml) whipping cream
¾ cup + 2 tbsp (200 ml) unsalted butter, at room temperature
¼ cup (60 ml) blonde miso paste
2 tbsp (30 ml) lemon juice
Instructions
- To make TOGARASHI-DASHI MARINATED TURNIPS: To make dashi, place water in a medium-sized saucepan with Bonito flakes and Kombu. Bring to boil, then remove from the heat and set aside to cool and for flavours to marinate.
- Strain dashi and return to saucepan. Whisk in lemon zest and juice, tamari, mirin and honey. Bring to a gentle boil. Add turnips and cook over medium-high heat, with lid ajar, for 20 minutes or until tender when pierced and flavour is absorbed from dashi. Cooking time will vary depending on size of turnips.
- Remove turnips from liquid and place in a large bowl. Drizzle with sesame oil and toss to coat. Season with togarishi spice according to taste. Cover and set aside.
- To make MISO MUSSELS: Preheat a large, heavy saucepan over medium-high heat. When very hot, add mussels to the dry pan. Immediately pour wine over the mussels. It will boil rapidly. Cover and cook for 1 minute.
- As soon as mussels open, remove from the heat. Using tongs, remove mussels from hot liquid to a separate bowl. Save liquid. Discard any mussels that remain closed. You can leave mussels in their open shells or remove the shells and discard.
- Place saved liquid in a smaller saucepan. Cook over medium-high heat until reduced to about ¼ cup (60 ml). Whisk in cream. Return to a boil and continue cooking until reduced by half. Whisk in butter and miso paste. Add lemon juice and adjust to taste.
- To serve, plate Miso Mussels with turnips, and garnish with cilantro and sesame seeds.
Drink Pairings
SPOT PRAWN-STUFFED EGGPLANT
Ingredients
Serves 4
OYSTER AND GARLIC SAUCE:
3 garlic cloves, minced
2 tsp (10 ml) vegetable oil
½ cup (125 ml) chicken broth
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tbsp (15 ml) cornstarch
½ cup (125 ml) water
STUFFED EGGPLANT:
½ lb (250 g) spot prawns
2 tsp (10 ml) cornstarch
1 garlic clove, minced
1 tsp (5 ml) peeled and minced fresh ginger root
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) Shaoxing cooking wine
1 whole green onion, minced
2 Japanese eggplants, sliced into 1-in (1.25 cm) slices
2 tbsp (30 ml) vegetable oil, plus extra if needed
6 sprigs cilantro
Instructions
- To make OYSTER AND GARLIC SAUCE: In a small, heavy-bottomed saucepan, sauté garlic in vegetable oil over medium heat until golden.
- Add chicken broth, oyster sauce, soy sauce and sugar. Stir and bring to a boil. In a small bowl, stir cornstarch and water to blend. Whisk into chicken broth mixture and bring to a boil. Boil just until thickened, about 30 seconds. Serve with Stuffed Eggplant.
- To make STUFFED EGGPLANT: Peel spot prawns and remove heads and tails. Devein and place prawns in a food processor. Add cornstarch, garlic, ginger, soy sauce, sugar and cooking wine to food processor. Pulse until a coarse paste forms. Remove prawn mixture to a bowl and stir in green onion.
- Sandwich about 1 tbsp (15 ml) of the prawn mixture between two slices of eggplant. Repeat with remaining eggplant and stuffing.
- Heat vegetable oil in a frying pan large enough to hold eggplant in a single layer.
- Working in batches, fry the stuffed eggplant over medium heat for about 12 minutes on each side until golden brown. Add more oil if necessary.
- Once all the eggplant has been browned, return them to the pan in a single layer. Add ½ cup (125 ml) water. Cover and steam for 8 minutes, or until you can easily pierce eggplant with a knife.
- Place on a platter and drizzle with Oyster Garlic Sauce. Garnish with cilantro.
Drink Pairings
STUFFED MUSSELS
Ingredients
Serves 24 mussels
¼ cup (60 ml) extra-virgin olive oil
½ yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 cup (250 ml) canned puréed tomatoes
1 tbsp (15 ml) tomato paste
1 roasted red bell pepper, puréed
½ cup (125 ml) basmati rice, rinsed and soaked in water for 10 minutes and drained
2 tbsp (30 ml) currants
1 tbsp (15 ml) each, finely chopped mint and finely chopped dill
24 mussels, scrubbed, discarding any that remain open when tapped
¼ cup (60 ml) white wine
1 tbsp (15 ml) flat-leaf parsley, roughly chopped
1 lemon, cut into wedges
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and sweat over medium heat, stirring occasionally, until soft and translucent. Add puréed tomatoes, tomato paste, red pepper and rice. Add just enough boiling water to cover rice and simmer, uncovered, until liquid is absorbed and rice is tender. Remove from heat. Cool, and fold in currants, mint and dill.
- Heat a large, heavy-bottomed saucepan with a lid over mediumhigh heat. Add mussels and wine. Cover and steam just until mussels have started to open, so that you can easily stuff them. Do not fully cook. Remove the mussels from saucepan and lay them in a single layer on a baking tray, discarding any that did not open. Reserve liquid in pan and set aside.
- Once mussels are cool enough to handle, use a small paring knife to cut each one through the muscle that attaches to the inside shell. Stuff each mussel with about 2 tbsp (30 ml) of the rice mixture.
- Return stuffed mussels to saucepan in a single layer with reserved liquid. Cover tightly and cook over medium heat for another 5 minutes.
- This dish can be served warm or cold. Garnish with chopped parsley and lemon wedges.
Drink Pairings
SALMON AND CIDER CHOWDER
Ingredients
Serves 6
3 tbsp (45 ml) unsalted butter
2 medium onions, chopped
4 medium carrots, peeled and diced
3 celery stalks, diced
1 cup (250 ml) hard apple cider
8 new potatoes, sliced into ½-in (1 cm) widths
1 cup (250 ml) frozen corn kernels
1½ tsp (7 ml) dried thyme leaves
3 cups (750 ml) vegetable stock, divided, plus extra
2 cups (500 ml) whole milk
1 tbsp (15 ml) all-purpose flour or brown rice flour
1 cup (250 ml) whipping cream
12 oz (340 g) hot smoked salmon, skinned and broken into bite-sized pieces
salt and freshly ground pepper, to taste
2 tbsp (30 ml) chopped parsley leaves or chopped chives, for garnish
Instructions
- Heat butter in a large pot or cast-iron Dutch oven over medium-high heat. Add onions, carrots and celery. Cook, stirring often, until vegetables have softened, about 5 minutes. Add hard cider, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Add potatoes, corn, thyme and 2 cups (500 ml) stock. Simmer until potatoes are forktender, about 5 to 8 minutes.
- Whisk together milk and flour then add to pot along with remaining 1 cup (250 ml) stock. Simmer until soup starts to slightly thicken, about 5 to 10 minutes.
- Just before serving, stir cream and salmon into soup. Cook until salmon is warmed through, about 2 minutes. If too thick for your liking, thin with some more broth. Adjust seasoning to taste. Divide among serving bowls and garnish with a sprinkle of parsley or chives. Serve warm.
Drink Pairings
LONG LIFE NOODLES WITH PRAWNS
Ingredients
Serves 4 to 6
½ lb (250 g) raw Tiger prawns, peeled and deveined
1 red thai chili, seeded and finely chopped
3 garlic cloves, 1 smashed, 2 finely slic
1 bunch cilantro, leaves and stems separated, coarsely chopped, divided
1 tbsp (15 ml) brown sugar
juice of 1 lime, divided
2 tbsp (30 ml) light soy sauce, divided
2 tbsp (30 ml) canola oil, divided
1-in (2.5 cm) ginger knob, peeled, finely julienned
1 medium onion, sliced
1 red pepper, finely julienned
8 green onions, cut into 2-in (5 cm) julienned
1 lb (500 g) bean sprouts, rinsed and drained well
½ lb (250 g) packaged, prepared thin egg noodles
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
Instructions
- Place prawns in a mixing bowl. In a spice grinder or small food processor, add chili, garlic, cilantro stems and brown sugar. Process until well blended. Pour over prawns along with half the lime juice and light soy sauce. Mix well to coat. Set aside for about 30 minutes, stirring occasionally.
- In a wok or skillet, heat 1 tbsp (15 ml) oil over high heat. Remove prawns from marinade with a slotted spoon, setting marinade aside, and add prawns to wok. Toss for 1 to 2 minutes until prawns turn pink. Set aside.
- Heat remaining 1 tbsp (15 ml) oil in a wok. Add ginger and onions and fry for about 30 seconds, until fragrant. Add red peppers and green onions and fry for 1 minute, until starting to soften. Add bean sprouts and toss together until sprouts start to wilt. Add noodles and toss to mix well, along with dark soy sauce, oyster sauce and reserved marinade. Add prawns, remaining lime juice and chopped cilantro leaves, reserving some for garnish, and mix well. Garnish with remaining cilantro.
Drink Pairings
STEAMED FISH WITH BLACK BEAN SAUCE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) Chinese fermented black beans, rinsed and patted dry
6 large garlic cloves, peeled
1½ lb (750 g) white-fleshed fish (sea bass, snapper, cod), scaled and gutted
salt and freshly ground white pepper, to taste
12 slices fresh peeled ginger, 3 left whole, 9 finely julienned
7 green onions, 2 left whole, 2 halved, 3 finely julienned
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) canola oil
1 handful cilantro, leaves and stems, roughly chopped
¼ tsp (1 ml) chili flakes, plus more, to taste
Instructions
- Coarsely chop fermented black beans and mix with garlic in a small bowl. Set aside.
- Rinse fish with cold running water and pat inside and out with paper towels. Sprinkle salt and white pepper over and inside fish cavity. Place 3 whole slices ginger along with 2 whole green onions inside cavity.
- Spread halved green onions on a heatproof plate large enough to hold the fish and that can fit inside a steamer. Set fish directly on top of green onions to keep fish from making direct contact with the plate.
- Steam fish until cooked through, about 10 minutes. Carefully remove plate and pour off any accumulated juices into a bowl, mix in soy sauce and set aside. Transfer fish to a serving platter.
- In a wok or small skillet, add canola oil, fermented black bean and chopped garlic mixture and cook over medium-high heat until garlic is soft, about 2 minutes. Add chili flakes, remaining julienned ginger, green onions and chopped cilantro and reserved fish-cooking liquid. Mix quickly and spoon mixture over top of fish.
Drink Pairings
SEAFOOD AND WILD RICE CASSEROLE
Ingredients
Serves 6 to 8
3 cups (750 ml) water or chicken stock
1 cup (250 ml) wild rice
1 lb (500 g) raw medium prawns, peeled, deveined, cut into ½-in (1.25 cm) pieces
1 lb (500 g) bay scallops
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 medium onion, finely chopped
2 celery ribs, finely diced
½ cup (125 ml) finely diced green pepper
½ cup (125 ml) finely diced red pepper
½ lb (250 g) button mushrooms, sliced
1 cup (250 ml) milk
1 cup (250 ml) mayonnaise
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) cayenne
2 tsp (10 ml) Worcestershire sauce
2 cups (500 ml) grated sharp cheddar, divided
½ lb (250 g) broccoli, cut into small florets, blanched in boiling water, then ice water bathed and drained
1 lb (500 g) fresh crabmeat (if frozen, drain well)
½ cup (125 ml) grated Parmesan
½ cup (125 ml) dry bread crumbs
Instructions
- Bring water or chicken stock to a boil. Stir in wild rice, reduce heat and simmer, covered, for 30 to 45 minutes, or just until kernels puff open. Uncover and fluff with a fork and simmer an additional 5 minutes. Drain off any excess liquid.
- Bring a large stockpot of salted water to a boil over high heat. Add prawns and bay scallops, blanch for 1 minute, drain and rinse in ice water bath. Drain well and set aside.
- Preheat oven to 375 F (190 C).
- Heat olive oil and butter in a large skillet over medium heat. Add onion, celery, green and red peppers and mushrooms, and sauté until soft. Remove from heat and allow to cool. Transfer to a large mixing bowl, mix in milk, mayonnaise, pepper, cayenne, Worcestershire sauce and 1½ cups (375 ml) cheese.
- Mix in cooked wild rice, broccoli, prawns, scallops and crabmeat. Transfer to a greased 13 x 9-in (3.5 L) baking dish. Mix together remaining cheddar cheese with the Parmesan and dry breadcrumbs. Sprinkle over top of casserole. Bake, uncovered, until bubbly, 40 to 50 minutes.
Drink Pairings
SEAFOOD PAELLA
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
2 oz (60 g) chorizo sausage, cut into rounds
8 chicken wing drumettes
1 onion, finely diced
2 garlic cloves, minced
1 red pepper, finely diced
1 large tomato, finely diced
2 tsp (10 ml) kosher salt
1 cup (250 ml) paella rice (Bomba)
1 tsp (5 ml) Spanish paprika, hot or sweet
2 cups (500 ml) chicken stock
1 pinch saffron
8 prawns
8 clams
1 lemon, cut into wed
Instructions
- Heat oil in a 15-in (38 cm) paella pan over medium heat. Add chorizo and fry until browned, remove and set aside.
- Sear chicken on all sides until golden brown, about 15 to 20 minutes. Remove and set aside.
- Add onion, garlic, and red peppers to pan and cook over low heat until soft and slightly caramelized, about 20 minutes, stirring occasionally. Add tomatoes and salt and continue to cook until all liquid has evaporated.
- Add rice and paprika and cook, stirring until rice has been coated in oil. Add stock, saffron and stir. Season to taste. Lay chicken wings and chorizo on top of rice. Turn heat up to high and bring to a boil. Once it boils, turn heat down to medium, liquid should simmer. Continue cooking until rice has absorbed liquid so that liquid just reaches top of rice. Add prawns and clams on rice and continue cooking until all liquid has been absorbed by rice and prawns and clams are cooked (prawns will be pink and clams will have opened). If rice, prawns, and clams are not cooked by the time the liquid has cooked down, cover pan with foil and let sit until everything has been cooked. Serve immediately with lemon wedges.
Drink Pairings
SQUID INK PESTO PASTA BITES WITH SPICY PRAWNS
Ingredients
Serves 18 pasta bites
¼ cup (60 ml) pine nuts
2 garlic cloves, crushed
½ cup (125 ml) packed fresh basil leaves, plus extra for garnish
½ cup (125 ml) packed fresh spinach
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, plus extra, as needed
½ lb (250 g) squid ink spaghetti
basil leaves, for garnish
SPICY PRAWNS:
½ cup (125 ml) olive oil
1 lemon, zested and juiced
1 tsp (5 ml) salt
2 tsp (10 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried thyme
¼ cup (60 ml) flat leaf parsley
2 garlic cloves, minced
½ tsp (2 ml) smoked paprika
1 tbsp (15 ml) chili powder
18 large prawns, tails peeled
Instructions
- Bring a large pot of salted water to a boil.
- In a food processor, pulse together pine nuts and garlic until finely chopped. Scrape down sides of processor with a rubber spatula, as needed. Add basil, spinach and Parmesan and continue to pulse until basil and spinach are roughly chopped. With motor running, slowly drizzle in olive oil until a slightly chunky pesto sauce forms. If mixture is too dry, add additional oil, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Transfer to a bowl and set aside.
- Cook pasta to al dente according to package directions. Drain and reserve ¼ cup (60 ml) cooking liquid. Place pasta back in pot and stir in pesto. If pesto is not covering pasta evenly, add reserved pasta water 1 tbsp (15 ml) at a time.
- To serve, swirl a few strands of pasta onto serving forks. Spear a Spicy Prawn onto end of each and place forks in a row on a serving platter. Garnish with basil. Serve warm or at room temperature.
- To make SPICY PRAWNS: In large bowl, whisk together olive oil, lemon zest and juice, salt, basil, oregano, thyme, parsley, garlic, paprika and chili powder. Place prawns in marinade, toss to coat and refrigerate for at least 2 hours.
- Preheat broiler. Line a baking tray with tin foil and set aside.
- Remove prawns from marinade and place in a single layer on prepared baking tray. Broil prawns, turning once, until pink and firm, about 3 minutes total. Transfer to a plate.
Drink Pairings
WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.