LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES
Ingredients
Serves 4
¾ lb (340 g) small new potatoes, halved
3 tsp (15 ml) salt, divided
1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
1 pinch red pepper chili flakes
juice of 2 lemons, divided, halves reserved
3 tbsp (45 ml) extra-virgin olive oil, divided
4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each
Instructions
- Preheat oven to 450 F (230 C).
- In a saucepan, place potatoes and cover with cold water. Add 1 tsp (5 ml) salt and bring to a boil over medium-high heat and cook until fork-tender, 6 to 8 minutes; drain and set aside.
- Gather 1 tbsp (15 ml) rosemary leaves, 1 clove smashed garlic, remaining salt and chili flakes. Mince and mash into a paste using a large knife. Transfer paste to large mixing bowl and add juice of 1 lemon and 2 tbsp (15 ml) olive oil. Mix until well blended. Add chicken and mix well to coat.
- Heat remaining olive oil in a large castiron skillet over medium-high heat. Add chicken, skin side down, cover and cook until skin browns, about 5 minutes. Turn chicken; add potatoes and remaining garlic cloves, and drizzle with juice of remaining lemon and any remaining marinade.
- Add rosemary sprigs and squeezed lemon halves to skillet, transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp, 20 to 25 minutes.
Drink Pairings
TOMATO AND CHICKEN SALAD
Ingredients
Serves 4 to 6
1½ tbsp (22 ml) fish sauce
7 garlic cloves, minced, divided
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) coarsely ground pepper
2 large boneless, skinless chicken breasts, each cut into 5 or 6 medallions
1 tbsp (15 ml) finely chopped cilantro stems
1½ tsp (7 ml) chili garlic sauce
1½ tbsp (22 ml) unseasoned rice vinegar
1 tbsp (15 ml) grapeseed oil
1½ tsp (7 ml) granulated sugar
3 oz (90 g) mixed baby greens
1 lb (500 ml) heirloom tomatoes, cut into wedges or halved, if small
2 baby cucumbers, trimmed and thinly sliced
2 cups (500 ml) shredded Napa cabbage
1 medium carrot, peeled and shredded
½ cup (125 ml) julienned snow peas
½ cup (125 ml) bean sprouts
½ cup (125 ml) mint leaves
2 tbsp (30 ml) toasted sesame seeds, for garnish
¼ cup (60 ml) fried shallots, for garnish
Instructions
- In a resealable plastic bag or airtight container, add fish sauce, 6 minced garlic cloves, soy sauce, lime juice and pepper. Seal and shake to combine. Add chicken, tossing to coat in marinade before refrigerating for at least 30 minutes, up to 24 hours.
- To make salad dressing, in a bowl, whisk together cilantro stems, chili garlic sauce, remaining garlic, rice vinegar, oil and sugar until well combined and sugar has dissolved. Taste and adjust as desired to achieve a balance of sour, sweet, salty and spicy. Add more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour and more chili garlic sauce if needs more spice.
- When ready to assemble salad, preheat grill or grill pan over medium-high heat.
- Remove chicken from marinade and set aside at room temperature for 20 minutes. Reserve marinade. Cook chicken, turning occasionally, until cooked through. Baste chicken with leftover marinade after first turn. Discard remaining marinade. Remove chicken to a plate and set aside while assembling salad.
- In a large bowl, toss together greens, tomatoes, cucumber, cabbage, carrots, snow peas, bean sprouts and mint. Arrange on a serving platter before topping with chicken and drizzling with dressing. Garnish with sesame seeds and fried shallots and serve immediately.
Drink Pairings
VODKA AND SZECHUAN-MARINATED CHICKEN SKEWERS SERVED WITH SPICY PEANUT SAUCE
Ingredients
Serves 6 (makes 12 skewers)
2 tbsp (30 ml) peanut or vegetable oil
1 tsp (5 ml) Szechuan peppercorns
2 to 3 whole dried chili peppers, destemmed and each cut into 4 to 5 pieces
1 tbsp (15 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) garlic chili sauce1
2 tbsp (30 ml) fermented bean paste
1 tsp (5 ml) sugar
¼ cup (60 ml) vodka
2 lbs (1 kg) mix of boneless, skinless chicken thighs and breast meat, cut into 2-in (5 cm) x 1-in (2.5 cm) chunks
12 to 18 small sweet whole baby peppers
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
SPICY PEANUT SAUCE:
½ cup (125 ml) peanut butter
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) each, chopped garlic and chopped ginger
½ tsp (5 ml) red chili pepper flakes or 2 tsp (10 ml) sriracha
2 tsp (10 ml) hoisin sauce
2 tbsp (30 ml) lime juice
½ to 1 cup (125 to 250 ml) plain yogurt
Instructions
- In a small skillet over medium heat, heat oil and peppercorns. When peppercorns start sizzling, cook them for another 2 minutes, until dark brown, pungent and aromatic. If the oil starts to smoke, lower heat. Remove peppercorns with a straining ladle and discard.
- Add chili peppers and cook over low heat until colour darkens, about 30 seconds. Add ginger and garlic and sauté quickly. Add garlic chili sauce, fermented bean paste and sugar. Stir over low heat to mix well and fragrant, about 1 minute. Remove from heat and allow to cool. Transfer to a medium mixing bowl and whisk in vodka until well blended.
- Pour marinade over chicken and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 30 minutes, turning bag occasionally (or marinate refrigerated overnight for spicier flavour). Marinade can also be used for pork.
- Drain chicken, discard excess marinade. On the skewers, alternately thread chicken pieces with whole baby sweet peppers. Place on a preheated grill over medium-high heat. Grill for 15 minutes or until cooked through. Serve with Spicy Peanut Sauce.
- To make SPICY PEANUT SAUCE: In a blender or food processor, blend all ingredients until smooth. Initially add ½ cup (125 ml) plain yogurt and add remaining if too thick. If a runnier dip is desired, add a bit of water until desired consistency. Makes about 2 cups (500 ml).
Drink Pairings
MISO, ORANGE AND SAKE-MARINATED DUCK SKEWERS
Ingredients
Serves 4 to 5
¼ cup (60 ml) Saikyo (white) mild miso
¼ cup (60 ml) sake
3 tbsp (45 ml) mirin
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) sugar
1 tbsp (15 ml) orange zest
1 tbsp (15 ml) grated ginger
1 garlic clove, minced
1 tbsp (15 ml) sesame oil
juice of 1 orange, about 4 tbsp (60 ml)
4 duck breasts, about 2 lbs (1 kg), excess fat trimmed
8 medium shiitake mushrooms, cleaned and halved
8 green onions, thick white parts, 3-in (7.5 cm) lengths
8 baby pattypan summer squash trimmed
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
white rice, to serve
Instructions
- In a mixing bowl, whisk together miso, sake, mirin, soy sauce, sugar, orange zest, ginger, garlic, sesame oil and orange juice until well blended. Set aside.
- Score skin of duck breast lightly, then cut into 3 x ½-in (7.5 x 1.25 cm) chunks. Place into marinade and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used with fish such as cod, salmon or sablefish, but fish would need to be baked not skewered.
- Drain duck pieces, discard excess marinade. On skewers, alternately thread duck pieces with a shiitake mushroom half, summer squash and the white parts of the green onions. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 10 to 15 minutes or until cooked until desired doneness, turning once. Serve with white rice.
Drink Pairings
CRISPY CHICKEN BAO
Ingredients
Serves 12 bao buns
1 lb (500 g) boneless, skinless, chicken thighs cut into 1½-in (3.75 cm) sized pieces
2 tbsp (30 ml) soy sauce or tamari
1 tbsp (15 ml) sake
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
2 tsp (10 ml) granulated sugar
1 tsp (5 ml) lemon juice
1 cup (250 ml) potato starch or cornstarch
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/Taiwanese Hamburger Buns.)
¼ cup (60 ml) Japanese pickled daikon, thinly sliced
3 tbsp (45 ml) cilantro, picked
SRIRACHA MAYONNAISE
¼ cup (60 ml) Japanese Kewpie mayonnaise
1 tbsp (15 ml) sriracha, or to taste
PICKLED CABBAGE
1 cup (250 ml) sliced thinly red cabbage
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt
Instructions
- In a bowl, mix chicken, soy sauce or tamari, sake, ginger, garlic, sugar and lemon juice. Cover and marinate overnight in refrigerator.
- When ready to assemble, fill a medium-sized heavy bottomed pot with about 2-in (5 cm) of vegetable oil. Heat to 360 F (182 C) over medium-high heat.
- Place potato starch or cornstarch in a bowl. Add a handful of marinated chicken and toss with starch until evenly coated. Fry chicken in oil, turning halfway through, until golden brown and cooked through, about 5 to 8 minutes. The temperature of the oil will drop when you put the chicken in, keep the temperature at 350 F (180 C) when cooking. Drain chicken on a cooling rack or paper towel and repeat with remaining chicken.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 2 tsp (10 ml) of Sriracha Mayonnaise on each bun. Divide chicken evenly between each bun and garnish with Pickled Cabbage, pickled daikon and cilantro.
- To make SRIRACHA MAYONNAISE: Mix the mayonnaise and sriracha together. This can be used right away or kept for up to 1 week in the refrigerator in a covered container. Makes ⅓ cup (75 ml).
- To make PICKLED CABBAGE: In a bowl, mix together all ingredients. Squeeze mixture with hands until liquid starts to come from 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 ½ cup (125 ml).
Drink Pairings
ZUCCHINI RIBBON AND KALE CAESAR SALAD WITH CHIMICHURRI CHICKEN
Ingredients
Serves 2
1 large zucchini
1 large bunch (8 to 12 stalks) of Lacinato or Dino Kale
2 tbsp (30 ml) olive oil
½ lemon, juice only
salt and pepper to taste
2 chicken breasts, skin on (optional)
¼ cup (60 ml) grated Parmesan
CHIMICHURRI SAUCE:
2 cups (500 ml) chopped parsley
2 cups (500 ml) chopped cilantro
3 garlic cloves
½ tbsp (7 ml) red pepper chili flakes
¼ cup (60 ml) red wine vinegar
½ lemon, juice only
2 large or 4 small green onions (stems included)
½ cup (125 ml) neutral oil (e.g. grapeseed, avocado, vegetable oil)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
CAESAR DRESSING:
3 small garlic cloves
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) vinegar
salt and pepper, to taste
2 tbsp (30 ml) mayonnaise
⅓ cup (75 ml) olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) capers
Instructions
- With a vegetable spiralizer, spiral cut zucchini using the flat blade to produce wide pappardelle-shaped vegetable noodles.
- Remove stalks from kale, thinly slice horizontally to create thin ribbons of kale. Add kale and zucchini noodles to a bowl and coat with olive oil, lemon juice and salt and pepper. Let rest for 10 minutes while making Chimichurri Sauce, recipe follows.
- Marinate chicken breasts in half the Chimichurri Sauce and set aside for 10 to 15 minutes.
- Preheat barbecue or grill to mediumhigh, sear chicken on either side for 6 to 8 minutes, depending on thickness. Once chicken feels firm but not hard, remove from grill and let rest for 5 minutes. Alternatively, preheat oven to 350 F (180 C) and bake for about 20 minutes. Once chicken is cooked and rested, cut into ¼-in (0.5 cm) slices.
- Toss kale and zucchini in Caesar Dressing to taste, add Parmesan and serve alongside sliced chicken and top with remaining Chimichurri Sauce.
- To make CHIMICHURRI SAUCE: In a food processor, pulse all ingredients, except for oil until finely chopped. Add oil and pulse 2 more times, careful not to emulsify oil and vinegar. Set aside until ready to use. Can store refrigerated for up to 2 weeks. Makes 1 cup (250 ml).
- To make CAESAR DRESSING: In a food processor, add all ingredients and blend on high for about 1 minute until smooth. Makes ½ cup (125 ml).
Drink Pairings
SPICY CHICKEN SLIDERS WITH ASIAN SLAW
Ingredients
Serves 10 to 12 sliders
2 tbsp (30 ml) vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) chili garlic sauce
½ tsp (2 ml) cayenne
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1½ lb (750 g) ground chicken or turkey
1 large egg
½ jalapeño pepper, seeded and finely minced
½ cup (125 ml) finely chopped cilantro
8 to 12 small slider buns or small soft rolls, sliced, depending on size of patties
SPICY CHIPOTLE MAYO:
1 cup (250 ml) mayonnaise
2 tbsp (30 ml) adobo sauce
1 to 2 chipotle chilies, to taste, finely minced
2 tsp (10 ml) lime juice (optional)
ASIAN SLAW:
2 tbsp (30 ml) finely chopped ginger
¼ cup (60 ml) rice vinegar
2 tsp (10 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter or tahini
½ head Napa cabbage, finely shredded
1 serrano chili, seeded and finely minced
1 small carrot, peeled and finely grated
½ red pepper, finely julienned
2 green onions, finely sliced
2 tbsp (30 ml) chopped cilantro
2 tbsp (30 ml) chopped mint
Instructions
- Heat a medium-sized skillet over medium heat. Add oil, onion and garlic, sauté 4 to 5 minutes until soft and translucent. Set aside to cool.
- In a large bowl, mix together chili powder, chili garlic sauce, cayenne, cumin, salt and pepper. Add over ground chicken to bowl and mix in along with egg, jalapeño and cilantro until well blended. Shape into 8 patties.
- Preheat grill to medium and lightly oil the rack. Add patties and grill until brown and juices run clear, about 3 minutes per side. Remove from grill and keep warm in oven until ready to assemble.
- Toast buns lightly on grill. Spread Spicy Chipotle Mayo on top and bottom of toasted bun. Place chicken patties on buns and top with a small amount of Asian Slaw. Serve immediately.
- To make SPICY CHIPOTLE MAYO: Mix all ingredients until well blended. Cover and refrigerate until chilled. Makes about 1 cup (250 ml).
- To make ASIAN SLAW: In a small bowl, whisk together ginger, rice vinegar, soy sauce, lime juice and peanut butter until blended. Add remaining ingredients and toss until mixed well. Refrigerate until ready to use. Makes about 4 cups (1 L).
Drink Pairings
TEQUILA LIME CHICKEN
Ingredients
Serves filling for about 12 tacos
1 lime, zest
½ cup + 2 tbsp (155 ml) lime juice
¾ cup (175 ml) orange juice
¼ cup (60 ml) gold tequila
1 tbsp (15 ml) clover honey
1 jalapeño, seeded and finely chopped
5 garlic cloves, minced
¼ cup (60 ml) roughly chopped cilantro leaves, plus extra for garnish
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) smoked chili powder
2 tsp (10 ml) ground black pepper
1.5 lbs (750 g) boneless, skinless chicken breast, cut into 1-in (2.5 cm) chunks
1 red onion, cut into 1-in (2.5 cm) chunks
Instructions
- In a stainless steel or glass bowl, whisk together all ingredients except chicken and red onion until well combined and salt has dissolved. Add chicken and stir to coat in marinade. Cover with plastic wrap and refrigerate for 4 hours.
- Meanwhile, soak about 12 wooden skewers in water.
- When ready to cook chicken, preheat grill over medium-high heat. Remove chicken from marinade and save marinade. Place marinade in a small saucepan and bring to a boil over medium high heat. Boil for 1 minute before removing from heat.
- Thread chicken pieces onto soaked skewers alternating chicken with a few pieces of red onion. Grill chicken skewers, brushing often with reserved marinade, and turning often until chicken is cooked through, about 8 to 10 minutes total. Transfer to a platter, garnish with additional cilantro and serve.
Drink Pairings
WHITE LASAGNA WITH CHERRY TOMATO AND MOZZARELLA SALAD
Ingredients
Serves 6 to 8
PARMESAN BÉCHAMEL SAUCE:
½ cup (125 ml) butter
½ cup (125 ml) all-purpose flour
4 cups (1 L) whole milk
1 cup (250 ml) grated Parmesan
FILLING:
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) finely chopped fresh rosemary
½ tsp (2 ml) each dried marjoram and thyme
3 tbsp (45 ml) butter
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic, divided
2½ lbs (1.25 kg) ground chicken or turkey
2 tbsp (30 ml) dry white wine
½ lb (250 ml) white button mushrooms, thinly sliced
1 lb (500 g) fresh spinach leaves, chopped
1 tsp (5 ml) Tabasco
1 lb (500 g) whole-milk ricotta
1 large egg, lightly beaten
¼ cup (60 ml) each, coarsely chopped fresh basil and flat-leaf parsley
2 cups (500 ml) grated mozzarella
12 to 16 7 x 3 ½-in (18 x 9 cm) no-boil lasagna noodles
½ cup (125 ml) grated Parmesan
CHERRY TOMATO AND MOZZARELLA SALAD:
1 basket (2 cups) cherry tomatoes, halved
½ head radicchio, core removed, thinly sliced
½ small red onion, finely julienned
2 tbsp (30) extra-virgin olive oil, divided
16 baby bocconcini balls or 2 fresh mozzarella balls, sliced
¼ cup (60 ml) fresh basil leaves, torn
½ cup (125 ml) mixed olives
1 to 2 tbsp (15 to 30 ml) red wine vinegar
Instructions
- PARMESAN BÉCHAMEL SAUCE: Melt butter in a saucepan over medium heat. Whisk in flour, stirring until well blended. Whisk in milk in a steady stream and bring to a boil, stirring occasionally, until thickened and smooth. Stir in Parmesan and season with salt and pepper. Cover and set aside.
- FILLING: Mix together dried herbs, set aside. Heat butter over medium heat. Add onion and half the garlic. Sauté until almost soft, add chicken and half the herb mixture until cooked through. Remove chicken to a large bowl, keeping liquid in the pan.
- Add wine to pan and bring mixture to a boil. Add mushrooms and spinach. Cook covered until spinach is wilted. Stir in remaining garlic, mixed herbs and Tabasco, season with salt and pepper. Continue to sauté, uncovered, stirring occasionally, until all liquid has evaporated. Transfer mixture to chicken and mix well to combine, reserving 1½ cups (375 ml) of the béchamel sauce. Add remaining sauce to chicken-spinach mixture and stir until well combined.
- Preheat oven to 350F (180C). Butter a 13 x 9-in (3 L) baking dish. In a bowl, mix together ricotta, beaten egg, basil and parsley, season with salt and pepper. Pour half of the reserved béchamel sauce onto the bottom of the baking dish and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of the chicken-spinach mixture over pasta and sprinkle with half mozzarella. Top with another 3 noodles. Continue layering, ending with pasta. Spread remaining béchamel sauce over top. Lasagna can be made 1 day ahead and refrigerated, covered tightly.
- Cover with foil and bake in centre of oven for 40 minutes. Remove foil and sprinkle top with Parmesan. Bake another 8 to 10 minutes until bubbling and golden. Garnish with chopped flat-leaf parsley.
Drink Pairings
YUCATÁN-STYLE CHICKEN WITH PICKLED RED ONION SALSA AND JICAMA SALAD
Ingredients
Serves 4 to 6
YUCATÁN-STYLE CHICKEN:
1 cup (250 ml) fresh orange juice
⅓ cup (75 ml) fresh lime juice
¼ cup (60 ml) fresh grapefruit juice
2 garlic cloves, minced
1 to 2 chipotle canned chilies, including sauce
4 oz (125 g) Achiote Paste
¼ cup (60 ml) coarsely chopped fresh cilantro
salt and freshly ground black pepper, to taste
8 large chicken thighs, skin on, bone in
PICKLED RED ONION SALSA:
1 red onion, finely sliced
½ cup (125 ml) fresh orange juice
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) dried oregano
salt, to taste
JICAMA SALAD:
1 small jicama, peeled and cut into 3 x ¼-in (8 x 0.5 cm) julienne pieces
2 naval oranges, peeled and segmented
2 mandarin oranges, peeled and segmented
1 to 2 limes, juice only
½ tsp (2 ml) salt
½ tsp to 1 tsp (2 to 5 ml) chili powder, or to taste
chopped cilantro, to taste
Instructions
- To prepare CHICKEN: In a blender combine citrus juices, garlic, chipotle chilies and Achiote Paste and process until smooth, about 2 minutes. Mix in chopped cilantro and add salt and pepper to taste. Pour into a baking dish. Add chicken and mix until well covered. Cover with plastic wrap and refrigerate, turning over occasionally to marinate, up to 2 hours or overnight.
- Make SALSA at least an hour before cooking chicken. In a nonreactive mixing bowl, mix salsa ingredients together. Toss well. Cover and refrigerate for at least 1 hour, until onions soften.
- Heat barbecue to medium-high. Remove chicken from marinade and place on lightly greased grill. Alternatively, place chicken on a lightly oiled, foil-lined baking sheet. Grill until cooked, about 20 minutes and internal temperature registers 165 F (75 C) on a meat thermometer. Using tongs, turn chicken a couple of times while grilling.
- While chicken is cooking, prepare JICAMA SALAD: In a mixing bowl, toss together jicama, oranges, lime juice, salt and chili powder. Adjust seasonings to taste. Fold in cilantro and garnish with a few extra cilantro sprigs.
- To serve, remove chicken from grill. Serve with Pickled Red Onion Salsa and Jicama Salad.