SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Ingredients
Serves 4
1 large spaghetti squash
2 tbsp (30 ml) olive oil, divided
salt and pepper, to taste
cooking spray, for greasing
Tomato Sauce, recipe follows
½ large yellow onion, diced
3 garlic cloves, minced
1 lb (500 g) ground turkey
½ cup (125 ml) panko crumbs
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
1 egg
½ cup (125 ml) chopped parsley
¼ cup (60 ml) chopped + ½ cup (125 ml) whole fresh basil leaves, divided
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chili flakes
Instructions
- Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle 1 tbsp (15 ml) olive oil over squash and season with salt and pepper. Place cut-side down on lined baking sheet and poke each half a couple times all over with a fork. Roast for 30 to 40 minutes, until squash shreds easily with a fork. Allow to cool enough to handle and with a fork, working from outside in, scrape out long strands of squash from each half. Set aside until ready to use.
- Meanwhile, make Tomato Sauce.
- Place a wire rack over a baking sheet and grease with cooking spray.
- In a medium skillet, heat remaining 1 tbsp (15 ml) oil over medium-high heat. Sauté onion and garlic for 2 to 5 minutes, until soft. Remove from heat and allow to cool.
- In a large bowl, combine turkey, panko, 1 cup (250 ml) Parmesan, egg, parsley, ¼ cup (60 ml) chopped basil, paprika and chili flakes. Add onion and garlic mixture and season with salt and pepper. With clean hands or a wooden spoon, thoroughly mix ingredients together. Roll into 10 to 12 golf ball-sized meatballs and place on greased wire rack. Bake for 20 minutes, or until internal temperature reaches 165 F (74 C).
- Reheat spaghetti squash and Tomato Sauce, if needed, and top squash with meatballs and sauce. Garnish with remaining ½ cup (125 ml) whole fresh basil leaves and ½ cup (125 ml) Parmesan.
Drink Pairings
TURKEY LEG ROAST SERVED WITH TURKEY GRAVY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves
1 tsp (5 ml) fresh rosemary, plus extra sprigs for garnish
1 tsp (5 ml) chopped thyme leaves
1 tbsp (15 ml) chopped sage leaves
1 cup (250 ml) chopped parsley leaves
1 tbsp (15 ml) lemon juice
3 tsp (15 ml) salt, divided
1 tsp (5 ml) black pepper
3 tbsp (45 ml) butter, softened
2 turkey leg quarters, deboned (Ask your butcher to do this for you and reserve bones for making gravy.)
butcher’s twine, to assemble
roasted garlic cloves and whole raw cranberries, for garnish
TURKEY GRAVY
1 lb (500 g) turkey bones (necks, backs and leg bones from roast)
1 onion, peeled and halved
1 carrot, peeled and halved
2 garlic cloves
½ cup (125 ml) white wine
1 bay leaf
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
salt and pepper, to taste
Instructions
- In a blender or small food processor, blend olive oil, garlic, herbs, lemon juice, 2 tsp (10 ml) salt and pepper to a paste. Add butter and blend until smooth. Set aside.
- Remove skin from 1 turkey leg. Lay both legs down on a cutting board (skin-side down for leg with skin), with skinless leg partially overlapping skin-on leg. Spread herb butter evenly over turkey legs. Starting from skinless leg, roll up meat to make a roast. Tie roast with butcher’s twine at 1-in (2.5 cm) intervals. Sprinkle remaining 1 tsp (5 ml) salt over, tightly wrap in plastic wrap and refrigerate overnight.
- When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour. Meanwhile, preheat oven to 375 F (190 C).
- Set roast in a roasting pan and cook in oven, basting every ½ hour, until it reaches an internal temperature of 165 F (74 C), about 1½ to 2 hours. Once done, remove from oven and allow to rest for 30 minutes before serving. Garnish platter with rosemary sprigs, roasted garlic and cranberries, and serve with gravy.
- For Turkey gravy, preheat oven to 400 F (200 C). Place bones, onion, carrot and garlic in a shallow roasting pan. Roast, stirring occasionally, until bones are golden brown, 30 to 45 minutes.
- Pour wine into roasting pan and roast for another 5 minutes. Remove from oven. Transfer bones and vegetables to a pot just large enough to fit them. Scrape up any bits stuck to bottom of roasting pan, and pour all juices and wine into pot. Cover bones with water and add bay leaf. Bring to a boil over high heat, then reduce heat and simmer for 2 hours.
- Strain stock from bones and vegetables and pour stock into a pot. Reduce stock over medium-high heat to 2 cups. Mix flour with water to make a slurry and add to stock. Stir to combine and season with salt and pepper to taste. Bring gravy to a boil over medium heat, then turn down heat to a simmer and cook for another 15 to 20 minutes, stirring frequently. Gravy can be made up to 2 days in advance. Makes 2 cups (500 ml)
Drink Pairings
STICKY DATE CHICKEN WITH OLIVES AND LEMON
Ingredients
Serves 4
4 to 6 bone-in, skin-on chicken legs (drumsticks with thighs attached)
salt and pepper, to taste
4 garlic cloves, minced
¼ cup (60 ml) Dijon mustard
¾ cup (175 ml) dry white wine
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) dried oregano
2 tbsp (30 ml) capers
½ cup (125 ml) green olives, pitted if desired
1 cup (250 ml) pitted, chopped dates
2 bay leaves
½ small lemon, sliced into half moons
3 to 5 sprigs fresh thyme, leaves only
3 to 5 sprigs fresh oregano, leaves only
Instructions
- Season chicken all over with salt and pepper.
- In a large plastic freezer bag, combine and mix all remaining ingredients except fresh thyme and oregano. Place chicken in bag and make sure it gets evenly coated with marinade. Remove excess air, seal and place in refrigerator for at least 8 hours or up to 24 hours.
- Preheat oven to 375 F (190 C).
- Place chicken, skin side up, in a casserole dish and coat with remaining marinade over chicken. Roast for 25 minutes, or until internal temperature reaches 165 F (74 C). For extra crispy skin, broil chicken on high for 2 to 3 minutes, watching carefully so it does not burn.
- Garnish with fresh thyme and oregano and serve.
Drink Pairings
ALMOND-CRUSTED SCHNITZEL WITH APPLE SLAW
Ingredients
Serves 4
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
1 apple, julienned
½ tsp (2.5 ml) honey
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) olive oil
salt and pepper, to taste
4 chicken breasts, butterflied (A way of preparing meat by carefully slicing in half, lengthwise, but keeping attached along one side)
1 cup (250 ml) grated parmesan
3 cups (750 ml) fried pork rinds
1 cup (250 ml) almond meal
1 tsp (5 ml) baking powder
2 eggs
3 cups (750 ml) sunflower oil
1 lemon, cut into 4 wedges
¼ cup (60 ml) chopped parsley leaves
Instructions
- In a large bowl, combine cabbage and apple.
- In a small bowl, mix together honey, vinegar, Dijon and olive oil. Season with salt and pepper, pour over cabbage mixture and toss to coat. Chill until ready to serve.
- On a cutting board, place each chicken breast between 2 layers of cling wrap. Using a meat mallet or rolling pin, pound cutlets until about ½-in (1.25 cm) thick and as even as possible.
- In bowl of a food processor, pulse pork rinds until finely ground, or place in a plastic freezer bag and pound with meat mallet or rolling pin until finely ground.
- In a shallow bowl, whisk together parmesan, ground pork rinds, almond meal and baking powder. In another shallow bowl, briefly beat eggs.
- In a large cast iron pan, heat oil to 330 F (165 C).
- Dip a chicken breast into egg mixture, coating all sides. Then dip into “crumb” mixture, again ensuring thorough coating. Shake off any excess and gently lower into hot oil. Cook for 3 to 4 minutes per side, or until internal temperature reaches 165 F (74 C). Remove to a cooling rack and immediately season with salt. Repeat with remaining chicken breasts.
- Plate chicken with cabbage slaw on top and garnish with lemon wedges and parsley.
Drink Pairings
MEDITERRANEAN TURKEY BURGER
Ingredients
Serves 4
2 tbsp (30 ml) sunflower oil, divided
½ yellow onion, diced
3 garlic cloves, minced, divided
1 lb (500 g) ground turkey
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) paprika
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lemon, juice and zest
¼ cup (60 ml) grated cucumber
¼ cup (60 ml) chopped mint leaves
8 large leaves iceberg or curly lettuce
1 tomato, sliced
½ red onion, sliced
4 pickles, sliced
Instructions
- In a skillet over medium heat, heat 1 tbsp (15 ml) oil. Sauté onion and 2 minced garlic cloves until translucent, about 5 to 8 minutes. Set aside and allow to cool.
- In a large bowl, combine ground turkey, feta, mustard and paprika. Add in onion mixture and season with salt and pepper. Mix until well incorporated, then divide into 4 equal portions and gently form into patties about 4-in (10 cm) in diameter.
- To make tzatziki, in a small mixing bowl, combine yogurt, remaining minced garlic clove, lemon zest and half the lemon juice, cucumber and mint. Season to taste with salt and pepper, and add more lemon juice, if desired. Will keep for up to 1 week in refrigerator.
- Preheat a cast iron pan or barbecue to medium-high (if using cast iron, add remaining 1 tbsp (15 ml) oil; if using barbecue, grease grill). Grill for 6 to 8 minutes per side, or until internal temperature reaches 165 F (74 C).
- To serve, on a large platter, set out tzatziki, burgers, lettuce and burger toppings. Assemble burgers with desired toppings, using lettuce as a “bun”.
Drink Pairings
LEMONGRASS CHICKEN BÁNH MÌ FLATBREAD
Ingredients
Serves 2
1 medium carrot, julienned
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) water
2 tsp (10 ml) salt
5 tbsp (75 ml) sugar, divided
1 lb (500 g) boneless, skinless chicken thighs
2 stalks lemongrass, crushed
2 garlic cloves, minced
¼ cup (60 ml) fish sauce
1 lime, zest and juice
2 tbsp (30 ml) vegetable oil
2 large flatbreads, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) Sriracha mayonnaise
½ English cucumber, julienned
1 Thai red chili, thinly sliced (optional)
½ bunch cilantro, leaves only
1 lime, cut into wedges, to serve
FLATBREAD:
2 tsp (10 ml) active dry yeast
¾ cup (175 ml) warm water
¼ cup (60 ml) plain yogurt
2 tsp (10 ml) salt
3 tbsp (45 ml) olive oil, divided
2½ cups (625 ml) all-purpose flour, plus more for dusting
Instructions
- In a bowl, mix together rice vinegar, water, salt and 3 tbsp (45 ml) sugar. Pack carrot into a jar and top with vinegar mixture. Allow to sit in refrigerator overnight. Will keep, refrigerated, for up to a month.
- Combine chicken, lemongrass, garlic, remaining 2 tbsp (30 ml) sugar, fish sauce, lime zest and juice and oil. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat oven to 400 F (200 C).
- Roast chicken in oven for about 15 minutes, or until browned, cooked through and reaches an internal temperature of 165 F (74 C). Transfer to a cutting board and allow chicken to cool slightly, reserving baking sheet with juices. Place flatbreads on same baking sheet, moving them around to soak up juices. Warm in oven for about 5 minutes, or until just warmed through. Cut chicken into 1-in (2.5 cm) strips.
- Remove flatbreads from oven and place dry side down on a serving platter. Spread Sriracha mayonnaise on each, then top with sliced chicken, pickled carrots, cucumber, chili and cilantro. Serve with lime wedges on side.
- FLATBREAD:
- Dissolve yeast in water. Mix yogurt, salt and 1 tbsp (15 ml) oil into yeast mixture, then combine with flour. Mix just until everything comes together into a shaggy dough.
- Turn dough out onto clean counter and knead until smooth, about 8 to 12 minutes.
- Place dough into lightly oiled bowl and cover with a damp towel. Allow to rise at room temperature until doubled in size, about 1 hour. Alternatively, allow to rise, covered, in refrigerator overnight.
- Turn dough out onto a lightly floured surface and divide into 2 pieces. Roll each piece into a ball, then press or roll into a 10-in (25 cm) round circle.
- Heat 1 tbsp (15 ml) oil in a 10 to 12-in (25 to 30 cm) heavy-bottomed saucepan over medium heat. Lay 1 pita in pan and cook until bottom has golden brown spots and it starts to puff, about 3 to 4 minutes. Flip and cook until it has golden brown spots, about another 3 to 4 minutes. Repeat with remaining dough. Can be made up to 1 day in advance and stored in an airtight container.
Drink Pairings
CHICKEN ROULADE WITH SPICY CITRUS BEER DRESSING
Ingredients
Serves 4 to 6
grapeseed oil, for greasing
4 x 6 oz (180 g) boneless, skinless chicken breasts, tenders removed
4 cups (1 L) packed spinach leaves, washed and dried
4 oz (125 g) plain cream cheese, softened
1 lemon, zest only
¼ tsp (1 ml) kosher salt
generous pinch black pepper
wooden skewers or kitchen twine, to assemble
1 tbsp (15 ml) unsalted butter, melted
diced mango or nectarine, red pepper chili flakes and chives, for garnish
SPICY CITRUS BEER DRESSING:
¾ cup (175 ml) fruity light beer
3 limes, juice only, about ½ cup (125 ml)
3 tbsp (45 ml) honey
2 tbsp (30 ml) freshly squeezed orange juice
2 Thai chilies, seeded and thinly sliced, divided
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
¼ cup (60 ml) full fat sour cream (optional)
2 tbsp (30 ml) finely chopped fresh cilantro
Instructions
- Preheat oven to 350 F (180 C). Arrange racks in bottom third and top third of oven. Lightly oil a baking sheet.
- Place chicken on cutting board. Place hand flat on top and with a sharp knife, starting at thicker side of breast, slice chicken in half horizontally, being careful not to cut all the way through. Open like a book and place between two sheets of plastic wrap. Gently pound with the flat side of a mallet or a rolling pin to create an even thickness, about ƒ-in (0.8 cm) thick. Transfer to a plate and repeat with remaining chicken.
- In a large pot of boiling water, blanch spinach until wilted, about 30 seconds. Drain. When cool enough to handle, squeeze out as much liquid as you can. Finely chop and transfer to a large bowl. Mix in cream cheese, lemon zest, salt and pepper until evenly blended. Add more seasonings to taste, if desired.
- Place chicken pounded side up and spread with ¼ of spinach mixture, leaving ½-in (1.25 cm) space around edges. Starting at edge closest to you, tightly roll up chicken like a sushi roll and tuck in the ends. Secure with wooden skewers or tie with kitchen twine. Repeat with remaining chicken, then place seam side down on prepared baking sheet and brush with melted butter. Bake for 35 minutes, or until meat thermometer registers 160 F (70 C) when inserted into meat portion of roulade. Turn oven to broil for a couple minutes at the end to give chicken a golden crust.
- When chicken is ready, remove to a cutting board, tuck a sheet of foil around it and let rest for 10 minutes. Slice into rounds and arrange with diced mango, chili flakes and chives. Serve with Spicy Citrus Beer Dressing alongside.
- While chicken bakes, make Spicy Citrus Beer Dressing. In a small saucepan, over low heat, combine beer, lime juice, honey, orange juice, 1 chili, garlic and salt. Whisk until honey is dissolved and flavours are blended. Remove from heat and strain through a fine mesh sieve. Return to saucepan and whisk in sour cream, if using. Add remaining chili. Cover and keep warm over low heat until ready to serve. Whisk in cilantro right before serving. Makes about 1½ cups (375 ml).
Drink Pairings
Chicken Satay and Pineapple Salad
Ingredients
Serves 4
6 to 8 boneless, skinless chicken thighs
2 garlic cloves, chopped
1 tbsp (15 ml) chopped ginger
½ cup (125 ml) peanut butter
1 tsp (5 ml) fish sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) Sriracha
1 tsp (5 ml) sesame oil
1 pinch white pepper
1 lime, juice only, divided
¼ cup (60 ml) water
4 slices pineapple, cut into ¼-in (0.5 cm) rounds
5 to 6 cups (1.25 to 1.5 L) mixed greens
1 medium carrot, ribboned or julienned
1 English cucumber, sliced
¼ cup (60 ml) thinly sliced red onion
1 cup (250 ml) each basil, cilantro and mint leaves, or to taste
¼ cup (60 ml) chopped roasted peanuts
1 lime, cut into wedges, for garnish
Instructions
- Place chicken into a large plastic freezer bag.
- In bowl of a small food processor, pulse garlic and ginger until fine. Add peanut butter, fish sauce, soy sauce, maple syrup, Sriracha, oil, pepper, juice of half a lime and water and process until smooth. Pour half the peanut sauce into freezer bag and marinate chicken in refrigerator for at least 1 hour, up to 8 hours. Set remaining peanut sauce aside to dress salad.
- Preheat barbecue to medium-high. Lightly grease barbecue and grill pineapple for 1 minute per side, until grill marks are achieved. Cut into bite-sized pieces and set aside to cool. Grill chicken for 6 to 8 minutes per side, or until it reaches an internal temperature of 165 F (74 C). Cut cooked chicken into 1-in (2.5 cm) cubes and set aside until ready to serve.
- In a large bowl, toss together greens, carrot, cucumber, red onion and fresh herbs. Thin out peanut sauce with juice from remaining half lime and dress salad, as desired (you may not need all the dressing).
- Finish salad with grilled pineapple and chicken pieces, sprinkle with roasted peanuts and serve with lime wedges on the side.
Drink Pairings
Japanese Chicken Yakitori
Ingredients
Serves 4
12 metal or wood skewers (if using wood, soak for at least 2 hours)
1 lb (500 g) boneless, skinless chicken thighs, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) vegetable oil
1 bunch asparagus, cut into 2-in (5 cm) pieces
½ cup (125 ml) thinly shaved red cabbage
TARE SAUCE:
½ cup (125 ml) soy sauce
½ cup (125 ml) mirin
¼ cup (60 ml) sake
¼ cup (60 ml) sugar
1 tbsp (15 ml) rice vinegar
2 thin slices fresh ginger
2 green onions, cut into 3 pieces each
Instructions
- Preheat grill to medium-high.
- Toss chicken in oil to coat. Skewer chicken and asparagus, alternating 1 piece chicken with 3 horizontal pieces asparagus.
- Grill skewers over medium-high heat, brushing with Tare Sauce while cooking, until chicken is cooked through and reaches an internal temperature of 165 F (74 C). Serve on bed of shaved cabbage with small bowl of Tare Sauce on side for dipping.
- For the tare sauce, combine all ingredients in a small pot and bring to a boil over high heat. Turn heat down to low and simmer until consistency of maple syrup. Remove and discard ginger and green onion.
Drink Pairings
Spring Chicken Parisienne
Ingredients
Serves 4
3 tbsp (45 ml) olive oil
1¼ lbs (625 g) boneless skinless chicken breasts (about 4 breasts), sliced in half horizontally
sea salt and black pepper, to taste
3 tbsp (45 ml) finely minced shallot
1 medium carrot, finely diced
1 celery stalk, finely diced
8 oz (250 g) mushrooms (mix of wild and button), cleaned, sliced into large pieces
2 large garlic cloves, finely minced
2 tbsp (30 ml) flour
1 cup (250 ml) dry white wine
1 cup (250 ml) chicken stock
6 sprigs fresh thyme
2 bay leaves
¼ cup (60 ml) crème fraîche or whipping cream
3 marinated artichoke hearts (with stems if possible), quartered
2 tbsp (30 ml) finely chopped tarragon
2 tbsp (30 ml) finely chopped Italian parsley
2 tbsp (30 ml) finely chopped chives
3 tbsp (45 ml) freshly squeezed lemon juice
Instructions
- In a large Dutch oven or heavy-bottomed saucepan, heat olive oil over medium-high heat. Generously season chicken with salt and pepper and sear on both sides, about 3 minutes total. Transfer chicken to a plate.
- Lower heat to medium then add shallot, carrot and celery and cook until softened, about 4 minutes. Add mushrooms, stirring, until just cooked, about 5 minutes. Season with salt and pepper, then add garlic and flour and stir to coat vegetables. Cook for 2 minutes, stirring and scraping any brown bits from bottom of pan.
- Deglaze pan with wine and reduce by half, about 1 minute. Add stock, thyme, bay leaves and crème fraîche or cream. Bring to a low simmer and add chicken and any juices left on plate. Cook for 5 minutes, then turn over chicken breasts, baste, and add artichoke hearts, tarragon, parsley and chives. Simmer for 5 more minutes or until chicken is cooked through. Stir in lemon juice and season to taste. Divide between 4 shallow bowls and serve immediately.