Roast Duck

When it comes to creating a memorable holiday dinner, few dishes make a statement quite like a perfectly roasted whole duck. Its rich, succulent flavour and crispy skin instantly transform any meal into a feast. Many shy away from cooking duck, thinking it’s too complicated, but with a few straightforward techniques, you’ll discover just how easy it can be. Duck not only makes a stunning centrepiece but also pairs beautifully with seasonal sides, making it a versatile choice for your holiday table. Serve the roast duck with any of the following: Barolo Fontanafredda Serralunga d'Alba, Red Rooster Pinot Noir, or Chateau Ste. Michelle Chardonnay.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 × 4 to 5 lbs (1.8 to 2.3 kg) whole ducks
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) Fratelli Fici Marsala Superiore Dry
freshly ground black pepper

Instructions

  1. Preheat oven to 450 F (230 C). Set a rack in a large roasting pan.
  2. Remove giblets and neck from each duck cavity and discard or reserve for another use. Cut off any excess fat from duck cavities and discard or render for another use. Using paper towel, dry skin of ducks as best you can.
  3. In a small bowl, whisk soy sauce and Marsala wine. Set aside.
  4. Place ducks, breast-side down and wings up, on rack in roasting pan. Add water to pan to come just below rack. Sprinkle ducks with pepper and brush with some soy sauce mixture.
  5. Roast ducks for 30 minutes, then remove from oven, being careful not to slosh and spill any water—you don’t want to get any on ducks.
  6. Prick backs of ducks all over with point of a sharp knife, then flip ducks onto their backs. Sprinkle once again with pepper and brush with soy sauce mixture again. Add a little more water to roasting pan if juices are spattering.
  7. Roast ducks for a further 20 minutes. Remove roasting pan from oven again, then prick duck breasts all over and brush once again with soy sauce mixture. Return to oven and roast for 10 minutes. Brush ducks again with soy sauce mixture, then return to oven and roast until ducks are a burnished golden brown all over and an instant-read thermometer inserted into thigh measures at least 155 F (68 C), another 5 to 10 minutes.
  8. Let ducks rest for 5 minutes before transferring to a cutting board for carving and serving.
Email Recipe
Email Recipe

Drink Pairings

Blooming Quesadilla with Guacamole Sauce

This recipe elevates the classic quesadilla into a fun, crowd-pleasing masterpiece that will have everyone coming back for seconds and thirds. Convenient handheld pockets of melted cheese and seasoned chicken, all beautifully fanned out and ready for dipping. Enjoy alongside Ole Cocktail Co Margarita Mocktail or Cabron Cantarito.
Ingredients Instructions

Ingredients

Serves 10
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken)
1 red bell pepper, diced
2 green onions, thinly sliced, plus more for garnish
1 jalapeño pepper, finely chopped
1 cup (250 ml) store-bought taco sauce or salsa of choice
16 to 18 (6-in/15 cm) flour tortillas
3 cups (750 ml) shredded Monterey Jack
3 cups (750 ml) shredded sharp cheddar
Guacamole Sauce, to serve, recipe follows
fresh cilantro leaves, for garnish
GUACAMOLE SAUCE
2 large avocados, pitted and peeled
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) Jose Cuervo Especial Silver Tequila
2 tbsp (30 ml) fresh lime juice, plus more to taste
¼ tsp (1 ml) ground cumin
1 tsp (5 ml) kosher salt, plus more to taste

Instructions

  1. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
  3. In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside.
  4. Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla.
  5. With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
  6. Bake until cheese is melted and edges of tortillas are crispy, 15 to 20 minutes. You can make Guacamole Sauce while blooming quesadilla bakes.
  7. For Guacamole Sauce, in pitcher of a blender, combine avocados, cilantro, tequila, lime juice, cumin and salt. Blend until smooth, scraping down sides of pitcher as needed. Season with more salt and lime juice, if desired. Transfer to a serving bowl.
  8. Carefully transfer blooming quesadilla to a serving platter. Add Guacamole Sauce to ramekin used to shape blooming quesadilla before baking. Place in centre of quesadilla ring before garnishing quesadillas with cilantro and sliced green onions. Best served while still warm.
Email Recipe
Email Recipe

Drink Pairings

Italian Hoagie Dip

This recipe takes game day eats to the next level! All the classic flavours of a hearty cold-cut-and-cheese-filled hoagie are transformed into a chunky, crave-worthy dip. While it’s great served simply with corn chips on the side for scooping, we’ve opted to serve it in a baguette bread bowl, making portioning and serving a snap. If you can’t find fresh tomatoes, consider using drained and chopped canned tomatoes. They work well here as they are picked and packed at peak ripeness and flavour. Enjoy this dip with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA. 
Ingredients Instructions

Ingredients

Serves 10
2 medium tomatoes, finely diced (about 1 cup/250 ml total)
¼ lb (110 g) hot soppressata, chopped into bite-sized pieces
¼ lb (110 g) thick-sliced ham, chopped into bite-sized pieces
¼ lb (110 g) sliced deli turkey, chopped into bite-sized pieces
¼ lb (110 g) uncured Genoa salami, finely chopped
¼ lb (110 g) provolone, finely chopped
½ cup (125 ml) sliced jarred banana pepper rings, plus 1 tbsp (15 ml) brine
¼ cup (60 ml) finely chopped red onions
½ tsp (2.5 ml) dried basil
½ tsp (2.5 ml) dried oregano
¼ tsp (1 ml) red pepper chili flakes (optional)
½ cup (125 ml) mayonnaise
2 baguettes
2 cups (500 ml) packed thinly sliced romaine lettuce

Instructions

  1. In a large bowl, toss tomatoes, soppressata, ham, turkey, salami, provolone, banana pepper rings, onions, basil, oregano and chili flakes (if desired) until combined. Add mayonnaise and banana pepper brine and stir until well incorporated.
  2. Cut baguettes in half lengthwise and remove most of interior bread to create 4 long bread boats. Reserve removed bread for another use.
  3. Just before serving, fold lettuce into meat mixture. Divide dip evenly among bread boats. Transfer boats to a cutting board to allow diners to chop off their own slices, or chop each filled baguette boat into 3-in (7.5 cm) lengths and place on a serving platter.
Email Recipe
Email Recipe

Drink Pairings

Chicken Adobo-au-Vin

A French bistro classic with a Pinoy twist. Umami-rich notes of mushroom and soy are brightened with a hit of red wine vinegar and loads of freshly cracked pepper. For best flavour, we recommend See Ya Later Ranch Pinot Noir save the rest for a glass with your meal or pair with Fort Berens Riesling.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 cups (500 ml) See Ya Later Ranch Pinot Noir, divided
⅓ cup (80 ml) red wine vinegar
¼ cup (60 ml) dark soy sauce
¼ cup (60 ml) light soy sauce
1 tbsp (15 ml) coarsely cracked black peppercorns
5 bay leaves, fresh if available
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
10½ oz (300 g) tocino*
2 tbsp (30 ml) coconut oil, plus more as needed
8 cremini mushrooms, quartered
1 yellow onion, thinly sliced
5 cloves garlic, coarsely chopped
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) brown sugar
sliced green onions, for garnish
steamed white rice, to serve
* Tocino is a sweet, cured, Filipino-style pork bacon available at most Asian grocers.

Instructions

  1. In a large mixing bowl, combine 1 cup (250 ml) red wine, vinegar, dark and light soy sauces, cracked black pepper, bay leaves and chicken and toss to coat. Cover and marinate, refrigerated, for 3 to 4 hours.
  2. Preheat oven to 350 F (175 C). 
  3. In a small saucepan with salted boiling water, blanch tocino for 3 minutes, separating pieces that stick together. Strain and cut into ¼-in (0.6 cm) thick strips. Set aside on a paper-towel-lined plate.
  4. Remove chicken from marinade and pat dry with paper towel; reserve marinade. In a large ovenproof skillet over medium-high heat, warm coconut oil. Working in batches and starting skin-side down, brown chicken on all sides, about 5 minutes per side. Set aside on a plate.
  5. To same pan, add tocino and cremini mushrooms and sauté until lightly browned, 2 to 3 minutes, adding a bit more coconut oil if needed. Add onions and garlic and continue cooking until onions have softened, then sprinkle with flour and stir. Deglaze with remaining 1 cup (250 ml) red wine, loosening any browned bits stuck to pan. Pour in reserved marinade, brown sugar, browned chicken and any accumulated juices and bring to a simmer.
  6. Transfer to oven and cook, covered, until chicken reaches an internal temperature of 165 F (74 C) when probed with a meat thermometer at thickest point, about 30 minutes.
  7. Using a slotted spoon, arrange chicken on a serving dish, then top with tocino, onions, mushrooms and sauce. Garnish with sliced green onions and serve with plenty of steamed rice to soak up juices.
Email Recipe
Email Recipe

Drink Pairings

Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes

If you’re looking for an easy recipe for Thanksgiving, this is it! It’s not only easy but so delicious. Redcurrant jelly in the jus gives hints of traditional cranberry sauce. And once you make these Mashed Potatoes, it will be the only way you do them—they’re so rich, creamy and smooth! Terranoble Casablanca Valley Vegan Pinot Noir Reserva Calliope Figure 8 White make for excellent drink pairings with this dish.
Ingredients Instructions

Ingredients

Serves 4
4 bone-in, skin-on turkey legs
½ lb (225 g) chicken wings
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large carrot, cut into 2-in (5 cm) chunks
1 stalk celery, cut into 2-in (5 cm) chunks
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 fresh or dried bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) St. Rémy VSOP Brandy
2 cups (500 ml) turkey or chicken stock
2 tbsp (30 ml) butter, divided
1 cup (250 ml) pearl onions, blanched and peeled
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) redcurrant jelly
Mashed Potatoes, to serve, recipe follows
MASHED POTATOES
4 large yellow potatoes, scrubbed
¾ cup (180 ml) whipping cream
¼ cup (60 ml) unsalted butter
2 cloves garlic, crushed
2 sprigs fresh thyme
4 black peppercorns
1 dried bay leaf
1 tsp (5 ml) kosher salt

Instructions

  1. Preheat oven to 275 F (135 C).
  2. Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside.
  3. Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
  4. Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender.
  5. Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml).
  6. In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm.
  7. Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
  8. Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes.
  9. MASHED POTATOES
  10. Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes).
  11. While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
  12. Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot.
Email Recipe
Email Recipe

Drink Pairings

Buffalo Chicken Boneyard

Celery, check. Blue cheese, check. Frank’s RedHot, check. All the notes of party favourite buffalo chicken wings are found in this delightfully spooky Halloween Boneyard dip. Pair this appetizer with Chronic Cellars Sir Real Cabernet Sauvignon or Diablo Dark Red.
Ingredients Instructions

Ingredients

Serves enough for a horde of partygoers, or 6-8 people
1 × 8 oz (226 g) block cream cheese, room temperature
½ cup (125 ml) ranch dressing
⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce
¾ cup (180 ml) sour cream
⅓ cup + 2 tsp (90 ml) buttermilk
1 tsp (5 ml) Spanish smoked paprika
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 cups (500 ml) shredded cheddar
3 cups (750 ml) diced cooked rotisserie chicken
1 stalk celery, diced small
6 to 8 assorted crackers, for garnish
⅔ cup (160 ml) chopped fresh parsley, for garnish
3 tbsp (45 ml) chopped fresh dill, for garnish
pretzel sticks, for garnish
3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional)
¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish
¼ cup (60 ml) crumbled blue cheese, for garnish (optional)
crackers and sturdy potato chips, to serve

Instructions

  1. In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve.
  2. To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips.
Email Recipe
Email Recipe

Drink Pairings

Turkey Wellington

This is a showstopper dish that’s worth the three-day effort to make it! Inspired by a classic beef Wellington, it takes a butterflied turkey breast, rolls it with an herb and garlic rub and surrounds it with a mushroom and leek stuffing, prosciutto and puff pastry. Using frozen all-butter puff pastry makes everything a bit easier. Pair this Turkey Wellington with Saintly The Good Red Or Wente Morning Fog Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
3 tsp (15 ml) kosher salt, divided
2 tsp (10 ml) freshly ground black pepper, divided
8 sprigs fresh thyme, leaves only, divided
¼ cup (60 ml) fresh sage leaves, finely chopped
4 cloves garlic, minced
4 tbsp (60 ml) unsalted butter, divided
1 whole turkey breast (about 4 lbs/1.8 kg), skinless, deboned and kept whole (breast still connected in middle)
½ oz (15 g) dried mushrooms, hydrated according to package instructions, liquid reserved
1 lb (450 g) button mushrooms
2 tbsp (30 ml) extra-virgin olive oil
1 medium leek, white part only, finely chopped
2 eggs
1 cup (250 ml) bread crumbs
4 egg yolks
¼ cup (60 ml) whipping cream
all-purpose flour, for dusting
2 × 14 oz (398 g) packages frozen all-butter puff pastry, thawed according to package directions
4 oz (110 g) sliced prosciutto
cranberry sauce and gravy, to serve

Instructions

  1. DAY 1
  2. Make a rub. In a food processor, blend 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 6 sprigs thyme leaves, sage and garlic until herbs are finely chopped. Set aside.
  3. In a small saucepan, melt 2 tbsp (30 ml) butter. Set aside.
  4. Remove tenders from breast and keep for another use. Using a sharp knife, butterfly thick side of 1 breast and fold cut piece outwards so it lies flat. Repeat on other side.
  5. Score entire breast halfway through thickness of meat, making cuts 1-in (2.5 cm) apart. Repeat with second set of cuts perpendicular to first.
  6. On counter, lay out a piece of foil double the size of breast. Sprinkle rub evenly over breast and rub into meat. Drizzle melted butter evenly overtop.
  7. Carefully roll meat into a tight cylinder. Place cylinder on foil and wrap it up, then wrap tightly in plastic wrap. Place in refrigerator overnight, up to 24 hours.
  8. DAY 2
  9. The next day, remove turkey from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350 F (175 C). Remove plastic wrap from turkey (leave foil on), place on a baking sheet and bake until internal temperature reaches 165 F (74 C), about 1½ to 2 hours. Remove from oven and cool to room temperature, then transfer to refrigerator and chill completely, preferably overnight.
  10. In a food processor, finely chop hydrated mushrooms and button mushrooms.
  11. In a large saucepan over medium heat, melt remaining 2 tbsp (30 ml) butter with olive oil. Sweat leeks until soft. Add chopped mushrooms and remaining 1 tsp (5 ml) salt, 1 tsp (5 ml) pepper and 2 sprigs thyme leaves. Cook until mushrooms have released all their juices. Add liquid from hydrating mushrooms, avoiding any grit. Continue cooking, stirring occasionally, until all liquid has evaporated and mushrooms have slightly browned. Transfer to a container and cool, then place in refrigerator until cold.
  12. DAY 3
  13. Remove foil from turkey, dry with paper towel and set aside at room temperature.
  14. In a medium bowl, mix mushrooms with eggs and bread crumbs and set aside.
  15. In a separate bowl, mix egg yolks with cream and set aside. This is your egg wash.
  16. Dust counter with flour and lay out 1 package of puff pastry, dusting with more flour and rolling it out if necessary so it is large enough to roll turkey in. Brush with egg wash.
  17. Lay prosciutto on half the pastry. Spread mushrooms over prosciutto. Place turkey on 1 side of pastry and roll it up in pastry. Tuck pastry underneath and place on a parchment-lined baking sheet. Place in refrigerator.
  18. Dust counter with flour and lay out second package of pastry. Dust pastry with flour. Make 1-in (2.5 cm) vertical cuts across pastry, then repeat until you have made cuts on entire sheet. Alternatively, use a lattice pastry cutter. Brush off excess flour. Brush Wellington with egg wash. Place cut pastry on top of Wellington, then place in refrigerator until ready to cook.
  19. Preheat oven to 400 F (200 C).
  20. Remove Wellington from refrigerator and brush with egg wash.
  21. Bake Wellington for 15 minutes, then turn heat down to 350 F (175 C) and bake for another 45 to 55 minutes, or until pastry is golden brown and cooked through, rotating halfway through baking.
  22. Remove from oven. Serve with cranberry sauce and your favourite turkey gravy.
Email Recipe
Email Recipe

Drink Pairings

Asian Whole Turkey with Orange Five-Spice Soy

This is an Asian twist on your traditional roast turkey. Flavoured with soy, orange, five-spice and ginger, the marinade turns into a beautiful dark glaze with crisp skin, and the jus is perfect to serve with the meat. Gray Monk Riesling and Meiomi Pinot Noir are great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 10-12
½ cup (125 ml) light soy sauce
½ cup (125 ml) dark soy sauce
¼ cup (60 ml) char siu sauce
¼ cup (60 ml) fresh orange juice
¼ small orange, zest only, peeled with a vegetable peeler
6 black peppercorns
1 dried or fresh bay leaf
1 tsp (5 ml) five-spice powder
8 cloves garlic, crushed, divided
3 green onions, cut into thirds
8 × 1-in (2.5 cm) slices fresh ginger, divided
12 to 14 lbs (5.4 to 6.3 kg) whole turkey
2 tsp (10 ml) kosher salt
1 yellow onion, quartered
2 tbsp (30 ml) butter, melted

Instructions

  1. In a small saucepan, combine soy sauces, char siu sauce, orange juice, zest, peppercorns, bay leaf, five-spice powder, 3 cloves garlic, green onions and 4 pieces ginger. Bring to a boil over medium-high heat, then turn heat to low and simmer for 10 minutes. Cool, strain and discard solids.
  2. Dry turkey with paper towel. Salt cavity, then stuff with onions and remaining garlic and ginger. Truss legs and tuck wings under body. Place on a V-shaped roasting rack on a baking sheet or in a roasting pan and rub with ¼ cup (60 ml) soy marinade. Refrigerate, uncovered, overnight.
  3. Remove turkey and marinade from refrigerator 2 hours before cooking. Preheat oven to 400 F (200 C)—use convection setting if you have it. Brush turkey with butter, place in oven and turn heat down to 350 F (175 C). Roast for 13 to 15 minutes per pound, or until a thermometer inserted into thickest part of leg reads 165 F (74 C). After 1 hour of roasting, baste turkey with marinade every 30 minutes. Rotate pan after 2½ hours. Cover breast with foil if it browns too quickly.
  4. Remove turkey from oven, tent with foil and let rest for 30 minutes to 1 hour before serving. Strain juices and remove excess fat, then serve jus with turkey.
Email Recipe
Email Recipe

Drink Pairings

Coconut Chicken Bowl with Cilantro Dressing

A coconut-crusted chicken bowl is a great way to spice up a classic dish. The coconut gives great texture while adding some natural sweetness to the dish. In combination with the crunch, tangy pickled vegetables this is sure to be a staple on your summer menu. Pair this bowl with 33 Acres of Sunshine Blanche or Petrichor Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 2
CILANTRO DRESSING
1 bunch fresh cilantro, leaves and stems
2 cloves garlic, chopped
½ cup (125 ml) mayonnaise
1 lime, juice only
salt and pepper, to taste
PICKLED VEGETABLES
1 cup (250 ml) water
1 cup (250 ml) white vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) shredded purple cabbage (about ¼ cabbage)
½ red onion, sliced
FOR BOWL
1 cup (250 ml) all-purpose flour
2 eggs, beaten
2 cups (500 ml) unsweetened shredded coconut
2 boneless, skinless chicken breasts, cut in half
salt and pepper, to taste
2 cups (500 ml) cooked brown rice
4 cups (1 L) mixed greens
2 carrots, julienned
fresh cilantro leaves, for garnish
lime wedges, for garnish
1 red chili, sliced, for garnish (optional)

Instructions

  1. To make Cilantro Dressing, in a small blender, combine cilantro, garlic, mayonnaise and lime juice. Blend on high speed until smooth. Season with salt and pepper and set aside.
  2. To make Pickled Vegetables, in a small saucepan on medium-high heat, bring water, vinegar, sugar and salt to a boil.
  3. In a medium heatproof bowl, combine cabbage and red onions. Pour vinegar mixture over vegetables and mix to coat. Place in refrigerator and allow to pickle for at least 1 hour, stirring occasionally. Pickled vegetables will keep in refrigerator for up to 1 week.
  4. To make Bowl, preheat oven to 425 F (220 C) and line a baking sheet with parchment.
  5. Place flour, beaten eggs and coconut in 3 separate shallow dishes.
  6. Place a sheet of parchment on a clean cutting board, and place chicken breasts on parchment. Place another sheet of parchment on top and, using a meat mallet or rolling pin, gently beat chicken until half as thick. Season both sides with salt and pepper.
  7. Place a chicken breast into flour mixture and coat all sides. Then dip into egg mixture and finally into coconut. Place on lined baking sheet. Repeat until all chicken is coated and placed on baking sheet. Spray chicken with cooking spray and bake for 15 to 20 minutes, until chicken is golden brown and cooked through. If chicken is cooked but hasn’t browned, place under oven broiler for 1 minute.
  8. Remove chicken from oven and allow to cool slightly, then slice into bite-sized pieces while preparing rest of bowl.
  9. In 2 serving dishes, place equal amounts of rice, greens and carrots. Place coconut chicken on top and add some pickled vegetables. Drizzle with cilantro dressing and garnish each with fresh cilantro leaves, a lime wedge and chilies, if desired.
Email Recipe
Email Recipe

Drink Pairings

Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Poultry