Green Chili Chicken Tacos served with Avocado Slaw
Ingredients
Serves 8 to 10
1 tbsp (15 ml) sunflower oil
3 large chicken breasts
salt and pepper, to taste
1 cup (250 ml) salsa verde
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR AVOCADO SLAW:
½ avocado, chopped
1 tbsp (15 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ cup (60 ml) cilantro, leaves only
¼ tsp (1 ml) ground cumin
½ lime, juice only
3 cups (750 ml) shredded green or purple cabbage
salt and pepper, to taste
Instructions
- In a medium cast iron pan, heat oil over medium high heat. Season chicken with salt and pepper and sear on both sides for 1 to 2 minutes, until golden brown. Add salsa verde, reduce heat to low and cover pan. Cook for 20 minutes, or until chicken is cooked through.
- Remove from heat and let rest for half an hour. Using 2 forks, shred chicken in remaining sauce. Set aside until ready to use. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Avocado Slaw and garnish as desired.
- To make Avocado Slaw, In a small blender, blend first 6 ingredients together until smooth. For a thinner dressing, add 1 tsp (5 ml) water at a time until desired consistency is achieved.
- In a medium bowl, toss cabbage with half the dressing and season with salt and pepper. Add more dressing as desired or reserve to use as extra sauce for tacos. Cover and refrigerate until ready to use. Can be made up to 30 minutes ahead; any more, and it may start to go brown.
Drink Pairings
Sesame Chicken Zucchini Noodle Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) cilantro leaves, roughly chopped
2 tsp (10 ml) dried goji berries
1 tsp (5 ml) sesame oil
2 tsp (10 ml) soy sauce
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) honey
½ tsp (2.5 ml) white sesame seeds
½ tsp (2.5 ml) black sesame seeds
1 pinch chili flakes or chopped fresh chili, or to taste
8 oz (250 g) cooked chicken breast, shredded
1 medium zucchini, spiralized
1 small carrot, peeled and julienned
½ cup (125 ml) shredded red cabbage
¼ cup (60 ml) edamame beans, blanched
2 tbsp (30 ml) roasted cashews, roughly chopped
salt and pepper, to taste
Instructions
- To make dressing, whisk first 9 ingredients together in a bowl.
- In a large bowl, mix remaining ingredients together, toss with dressing and season with salt and pepper to taste. Serve immediately.
Drink Pairings
Steamed Chicken and Leek Dumplings
Ingredients
Serves 6 to 8
1 lb (500 g) ground chicken
1 tbsp (30 ml) microplaned or grated ginger
2 garlic cloves, microplaned or grated
¼ cup (60 ml) chopped Chinese leek (Use Chinese chives or regular leeks if you cannot find Chinese leeks)
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) sugar
2 tbsp (30 ml) cornstarch
1 package round dumpling wrappers, about 1 lb (500 g)
Dipping Sauce, to serve, recipe follows (optional)
DIPPING SAUCE
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Chinese black vinegar
1 tsp (5 ml) sesame oil
1 tsp (5 ml) sugar
1 pinch crushed, roasted sesame seeds
Instructions
- To make chicken filling, combine all ingredients in a mixing bowl except wrappers and dipping sauce. Have dumpling wrappers ready and a small bowl filled with water.
- To make dumplings, place 1 tbsp (15 ml) of chicken filling in middle of a wrapper. Dip your finger in water and run it around edge of half of wrapper. Fold wrapper in half and pinch outside edges together, overlapping as you go, to seal edges in a crescent shape.
- Repeat with remaining dumplings. Dumplings can either be steamed right away, or frozen in a single layer, then placed in an airtight bag or container and frozen until ready to serve.
- To cook dumplings, line a bamboo steamer with parchment paper or a lettuce leaf. Lay dumplings in a single layer (not touching) in steamer. From fresh: Steam over medium heat for about 8 minutes, or until dumplings are cooked through. From frozen: Steam over medium heat for about 15 minutes, or until dumplings are cooked through. Serve with desired dipping sauce.
- For DIPPING SAUCE, mix all ingredients together. Serve dumplings with dipping sauce and chili sauce or oil.
Drink Pairings
Winter Cobb Salad
Ingredients
Serves 4
1 small butternut squash, peeled, seeded, cut into 1-in (2.5 cm) chunks
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
¼ cup (60 ml) + 2 tbsp (30 ml) Stilton (or favourite blue cheese)
½ cup (125 ml) thick Greek-style yogurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 tsp (10 ml) salt
5 oz (140 g) container baby arugula
2 cups (500 ml) shredded roasted chicken
1 apple, cored, thinly sliced (a crisp variety is best)
2 medium-boiled eggs, shelled, cut into quarters
1 handful candied walnuts
4 strips bacon, crisply cooked and cut into 2 to 3 pieces each
2 tsp (10 ml) chopped chives, to garnish
Instructions
- Preheat oven to 375 F (190 C).
- Toss squash with olive oil, salt and pepper and roast on a parchment-lined baking sheet for 20 to 30 minutes, or until squash is tender and lightly browned. Once cooked, remove from oven and cool slightly.
- To make dressing, mix ¼ cup (60 ml) Stilton, yogurt, lemon juice, zest, onion and garlic powders and salt. Adjust seasoning to taste.
- To assemble, place arugula on a large platter. Arrange overtop, squash, chicken, apples, eggs, candied walnuts, bacon and remaining 2 tbsp (30 ml) Stilton. Sprinkle with 2 tsp (10 ml) chives. Serve dressing on side.
Drink Pairings
TURKEY TWO-WAYS SERVED WITH ROASTED GARLIC GRAVY
Ingredients
Serves 8
10 to 12 lb (4.5 to 5.5 kg) whole turkey, butchered1 (2 legs, 2 wings, 2 breasts)
2 tbsp (30 ml) salt
1½ tsp (7 ml) dried poultry seasoning
½ tsp (2.5 ml) pepper
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml ) + 1 tbsp (15 ml) flour, divided
salt and pepper, to taste
½ yellow onion, diced
1 carrot, diced
1 celery stalk, diced
3 cups (750 ml) chicken stock
6 sprigs thyme, divided
6 sage leaves, divided
2 sprigs rosemary, divided
1 garlic head, halved
2 tbsp (30 ml) + 2 tbsp (30 ml) butter, softened
Instructions
- On 2 separate parchment-lined baking sheets, lay out all turkey meat, breasts on 1 sheet, legs and wings on the other.
- In a small bowl, mix together salt, poultry seasoning and pepper. Rub over each piece of turkey. Loosely cover in plastic wrap and refrigerate for up to 6 hours.
- Preheat oven to 350 F (180 C).
- Rinse all salt from turkey parts and pat dry. In a large Dutch oven, over medium heat, heat oil. Dust turkey legs and wings with 2 tbsp (30 ml) flour and season with salt and pepper. Sear each piece in oil until golden brown, about 5 minutes each side. Remove from Dutch oven and set aside.
- In same pot, sauté onion, carrot and celery until soft. Reduce heat to low and add chicken stock. Reduce for about 10 minutes and return turkey legs and wings to pot. Add 3 sprigs of thyme, 3 sage leaves, 1 sprig rosemary and garlic halves. Put lid on Dutch oven and return to oven for 90 minutes. Remove from oven and let rest, covered, while continuing preparation.
- In a small mixing bowl, place 2 tbsp (30 ml) butter. Finely chop remaining herbs and mix with butter. Divide mixture in half and rub over each piece of turkey breast. Bake for 30 to 45 minutes at 350 F (180 C) until internal temperature reads 165 F (75 C) on a meat thermometer. Remove and let rest for 10 minutes before slicing.
- Arrange roasted and braised turkey pieces on a serving platter. Remove garlic from Dutch oven and set aside. Strain braising liquid and discard solids. Set liquid aside
- To make Roasted Garlic Gravy, in a medium saucepan over medium heat, melt remaining butter. Add 1 tbsp (15 ml) flour and whisk for a minute. Add braising liquid ½ cup (125 ml) at a time, whisking constantly. Remove garlic cloves from head and whisk into gravy. Once you have achieved preferred gravy consistency, remove from heat and serve alongside turkey.
Drink Pairings
POLENTA WITH MUSHROOMS AND POACHED EGG
Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
1 shallot, diced
3 cups (750 ml) assorted wild mushrooms
4 cups (1 L) vegetable stock
1 cup (250 ml) dry polenta
1 cup (250 ml) + 2 tbsp (30 ml) grated Parmesan, divided
2 eggs, poached
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) chopped chives
Instructions
- In a cast iron pan over medium heat, heat oil and butter. Add garlic and shallot, cook until shallots are browned. Turn heat down to low, and add mushrooms. Cook until tender, around 10 to 15 minutes.
- In a medium saucepan over high heat, bring vegetable stock to a rolling boil. Add polenta and whisk rapidly. Turn heat down to low and cover for about 8 minutes, stirring occasionally. Once polenta is cooked add 1 cup (250 ml) of Parmesan and stir.
- To serve, place polenta in 2 shallow bowls, divide mushrooms over top. Top each bowl with a poached egg, parsley, chives and remaining 2 tbsp (30 ml) Parmesan.
Drink Pairings
CREAMY TURKEY AND WILD RICE SOUP
Ingredients
Serves 8
bones from carcass of 1 roasted turkey (or 3 lbs (1.5 kg) roasted turkey bones)
1 carrot, peeled and halved
1 onion, peeled and halved
2 celery stalks, halved
8 cups (2 L) water
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 springs thyme
1 tbsp (15 ml) salt
3 tbsp (45 ml) butter
½ onion, finely chopped
2 carrots, peeled and cut into 1-in (2.5 cm) pieces
2 celery stalks, peeled and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) mushrooms, quartered
2 tbsp (30 ml) flour
1 cup (250 ml) cooked wild rice
2 cups (500 ml) cooked turkey meat, roughly chopped
1 cup (250 ml) heavy cream
1 tbsp (15 ml) lemon juice
neutral oil, for frying
10 fresh sage leaves
Instructions
- In a large stockpot, add turkey bones, halved carrots, onion and celery. Add 8 cups (2 L) water, or enough to cover, and bring to a boil.
- In a piece of cheesecloth, add garlic cloves, bay leaf, peppercorns and thyme and tie together with kitchen string and add to stockpot along with salt. Simmer on low heat for about 4 hours, occasionally skimming off any fat. After 4 hours, strain and discard all solids and set stock aside.
- In a large saucepan over medium heat, melt butter, add finely chopped onions, carrot pieces, celery pieces and mushrooms. Cook until tender. Add flour and mix until thoroughly combined. Cook for 2 minutes, then slowly add turkey stock, whisking to prevent lumps. Add wild rice and turkey meat. Bring to a simmer and cook for 20 minutes until vegetables are soft and flavours have blended. Add cream and lemon juice and season to taste.
- While soup is cooking, fill a small saucepan with oil to about 1-in (2.5 cm). Heat over medium heat until oil reaches 300 F (148 C). Carefully fry sage until crisp.
- Serve soup in bowls and garnish with crispy sage. Serve with fresh bread.
Drink Pairings
DORO WOT SERVED WITH INJERA
Ingredients
Serves 4 to 6
Injera Flatbread, to serve, make ahead, recipe follows
1 lb (500 g) unsalted butter
4 shallots, chopped
8 garlic cloves, chopped
4 tsp (20 ml) chopped fresh ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) nutmeg
1 tsp (5 ml) turmeric
1 tsp (5 ml) fenugreek seeds
1 tsp (5 ml) dried oregano
8 green cardamom pods, crushed
3 medium onions, thinly sliced
2 lbs (1 kg) bone-in chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) Berbere spice (Available at specialty grocery stores)
1 tbsp (15 ml) ground ginger
2 tbsp (30 ml) chopped garlic
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) sweet paprika
2 cups (500 ml) chicken stock
4 soft-boiled eggs, peeled
2 lemons, juice only
FOR INJERA FLATBREAD:
¼ cup (60 ml) teff flour
¾ cup (175 ml) all-purpose flour
1 pinch salt
1 cup (250 ml) water
vegetable oil, for greasing
Instructions
- Make Inerja Flatbread, if desired, recipe below.
- Make a spiced butter: in a small saucepan over low heat, melt unsalted butter. Skim off foam that rises to top. Continue until butter is clear. Then add chopped shallots, 8 chopped garlic cloves, fresh ginger, ground cumin, nutmeg, turmeric, fenugreek seeds and oregano. Add cardamom pods and allow to cook for about 20 minutes. Remove from heat and allow to cool. Once cooled, strain spiced butter through a cheesecloth and put into a clean container. Yields about ½ cup (125 ml) spiced butter, reserve 4 tbsp (60 ml) for Doro Wat and save remainder for another use. Can keep refrigerated for up to 1 month.
- In a large saucepan or Dutch oven over medium heat, heat 3 tbsp (45 ml) of spiced butter. Add sliced onions and cook for about 10 to 15 minutes, until caramelized, stirring occasionally. While onions are cooking, season chicken with salt and pepper, set aside.
- Once onions are a deep brown colour, add remaining 1 tbsp (15 ml) spiced butter, Berbere spice, ground ginger and 2 tbsp (30 ml) garlic. Cook for about 5 minutes, or until garlic has softened. Stir constantly so it doesn’t burn. Add tomato paste, paprika and chicken stock and bring to a boil. Add chicken, stir to coat and turn heat down to a low simmer. Cover and allow to cook for about 30 minutes, or until chicken is cooked and tender.
- Add eggs and stir gently so that they are covered in sauce. Cover and allow to cook for about 5 minutes, then turn off heat and allow to sit for an additional 5 minutes before cutting eggs in half and serving with Injera Flatbread, if desired, recipe follows.
- INJERA FLATBREAD In a medium-sized bowl, whisk together all ingredients, except oil, until smooth. Cover with plastic wrap and let sit at room temperature for 24 to 48 hours. Batter will ferment, it will have a slightly sour and sweet smell and will slightly foam.
- Dip a paper towel in vegetable oil and lightly wipe a 10-in (25 cm) nonstick frying or crêpe pan. Heat pan over medium heat. Whisk batter so that it comes together (it may separate). Pour about ⅓ cup (75 ml) batter into heated pan and turn pan so that batter spreads evenly over it. Bubbles will appear, continue cooking until bread is firm to the touch. Do not flip, it is only cooked on 1 side. Remove bread to a plate and cover with a towel to keep warm. Repeat with remaining batter. Serve warm. Will keep for up to 1 day if wrapped tightly, best served same day.
Drink Pairings
MOROCCAN CHICKEN AND ALMOND PIE
Ingredients
Serves 8 to 10
3 tbsp (45 ml) olive oil
3 medium onions, finely chopped
1 tbsp (15 ml) salt
4 garlic cloves, chopped
1 tbsp (15 ml) ginger, finely chopped
2 tbsp (30 ml) Ras el Hanout spice (Available at specialty grocery stores.)
1 small cinnamon stick
½ tsp (2.5 ml) saffron threads soaked in 1 tbsp (15 ml) warm water
4 lbs (2 kg) chicken legs and thighs, bone-in, skinless
1 cup (250 ml) ground almonds
3 tbsp (45 ml) sugar
½ tsp (2.5 ml) ground cinnamon, plus extra for garnish
2 cups (500 ml) chopped flat leaf parsley
1 cup (250 ml) chopped cilantro
4 eggs, whisked slightly
1 package brik1 pastry or phyllo pastry, defrosted (Available at specialty grocery stores.)
½ cup (125 ml) melted butter
powdered sugar, for garnish
sliced almonds, for garnish
saffron threads, for garnish (optional)
Instructions
- To make filling, in a large saucepan over medium heat, heat olive oil. Add onions and salt and cook for about 15 minutes until onions are golden brown. Stir occasionally so as not to burn. Add garlic, ginger, Ras el Hanout, cinnamon stick, saffron and its liquid and chicken. Add enough water to just cover chicken. Cover with a lid and simmer over medium-low heat for about 45 minutes, or until chicken is tender and can shred easily when pierced with a fork.
- While chicken is cooking, in a frying pan over medium heat, toast ground almonds, stirring occasionally, until golden brown. In a small bowl, mix toasted almonds with sugar and ground cinnamon and set aside.
- Remove chicken from braising liquid and set aside to cool slightly. Remove cinnamon stick from braising liquid and continue cooking without lid. Reduce liquid to a sauce consistency. Remove from heat, add chopped herbs and stir. Let filling mixture cool.
- Shred chicken, discard bones, then add meat to filling mixture along with eggs. Stir to combine.
- Preheat oven to 350 F (180 C).
- In a 9-in (2.5 L) round springform pan, layer 6 pieces of brik or phyllo pastry, brush with melted butter between each layer. Layer pastry so that it goes up and over sides of pan. Pour in filling and top with ground almond mixture. Put 6 layers of pastry on top of filling, brushing with butter between each layer. Roll edges of bottom and top pastry together to form a crust. Brush top with butter.
- Bake for 45 to 55 minutes, or until pastry is golden brown. Let cool for 30 minutes, then remove outer ring of pan and continue to cool. Can be served at room temperature or warm. Garnish before serving.
Drink Pairings
CHICKEN AND LEEK POT PIES
Ingredients
Serves 4
4 chicken breasts, boneless, skinless
1 tsp (5 ml) salt, divided
½ tsp (2.5 ml) pepper
½ cup (125 ml) oil, divided
2½ cups (625 ml) button mushrooms
1 cup (250 ml) finely chopped shallots
2 garlic cloves, crushed
1½ cups (375 ml) finely chopped celery
3 cups (750 ml) finely sliced leek, white portion only
½ cup (125 ml) butter
¼ cup (60 ml) flour
½ tsp (2.5 ml) white pepper
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
2 tbsp (30 ml) Dijon mustard
¼ tsp (1 ml) Tabasco
½ tsp (2.5 ml) paprika
1 pinch nutmeg
1½ tbsp (22 ml) white vinegar
2 lbs (1 kg) pie pastry dough
1 egg
2 tbsp (30 ml) water
Instructions
- Season chicken breasts with ½ tsp (2.5 ml) salt and pepper. In a large frying pan or wok over medium-high heat, fry seasoned chicken in 2 tbsp (30 ml) oil, until fully cooked through to an internl temperature of 165 F (74 C). Remove from pan and set aside to cool. Cut into 1 x 1-in (2.5 x 2.5 cm) chunks and reserve along with any juices.
- In same pan, add another 2 tbsp (30 ml) oil and fry mushrooms, about 5 minutes. Remove from heat and add to chicken.
- Using same pan, heat remaining ¼ cup (60 ml) oil and sauté shallots, garlic, celery and leeks, until shallots become translucent. Add butter and stir until melted. Evenly sprinkle flour and continue cooking for another minute. Season with ½ tsp (2.5 ml) salt and white pepper.
- In a small bowl, stir together milk, chicken stock, Dijon mustard and Tabasco. Add to leek mixture and stir. Mixture will thicken within seconds. Add chicken and mushrooms along with any accumulated juices. Season with paprika and nutmeg. Stir in vinegar, cover frying pan or wok and remove from heat. Set aside to cool.
- Roll out pastry dough to about ¼-in (0.5 cm) thick and cut in to ½-in (1.25 cm) strips to form lattice to cover top of serving dishes. Arrange on a parchment-lined baking tray. Alternatively, simply cut pastry into shape of serving dishes and poke holes on surface with a fork. Note: cut about ¼-in (0.5 cm) more than edge of dish as pastry will shrink when baked. Reuse scraps to make leaves or flowers, as desired. Chill for at least 30 minutes.
- Preheat oven to 375 F (190 C).
- Lightly whisk egg and water to create egg wash and brush over surface of pastry. Bake for about 20 to 25 minutes until golden brown. When ready to serve, reheat chicken filling and evenly divide into four 4 x 4-in (10 x 10 cm) square dishes that are about 1½ to 2-in (3.75 to 5 cm) deep. Cover with baked pastry and serve.