Pork Meatballs
Ingredients
Serves 12 to 15 meatballs
¾ lb (340 g) ground pork
2 tbsp (30 ml) finely minced ginger
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) sugar
1 egg yolk
2 pinches ground white pepper
2 tsp (10 ml) cornstarch
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) Shaoxing cooking wine
Instructions
- Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 2 days ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized meatballs and transfer to a serving plate. Refrigerate until ready to use.
Drink Pairings
Mushroom, Spinach & Tofu Dumplings
Ingredients
Serves 20 dumplings
2 tbsp (30 ml) vegetable oil
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
2 cups (500 ml) roughly chopped stemmed shiitake mushrooms
½ tsp (2.5 ml) kosher salt
1 tsp (5 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 cup (250 ml) frozen spinach, defrosted and squeezed to remove as much water as possible
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) oyster sauce or vegetarian oyster sauce
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) cornstarch
½ cup (125 ml) crumbled medium-firm tofu
1 package square dumpling wrappers, thawed if frozen
Instructions
- Heat a large frying pan over medium heat. Add oil; once it shimmers, add garlic and green onion and sauté for 30 seconds. Add mushrooms, salt, sugar and cooking wine and cook for 5 to 8 minutes, or until mushrooms are fully cooked and lightly browned.
- Transfer mushroom mixture to a blender or food processor and add spinach, soy sauce, oyster sauce, sesame oil and cornstarch. Pulse until mushrooms and spinach are roughly blended. Add tofu and pulse until completely incorporated. Transfer mixture to a bowl and fill another small bowl with water.
- To assemble, place 1 tbsp (15 ml) filling in the middle of a wrapper. Dip your finger in water and run it over 2 adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, then bring the 2 bottom points of the triangle together and pinch to seal.
- Repeat with remaining wrappers and filling. Serve right away for hot pot, or freeze in a single layer, then transfer to an airtight bag or container and store in freezer until ready to serve. Freeze any remaining wrappers for later use.
Drink Pairings
Pork Wontons
Ingredients
Serves 20 wontons
½ lb (250 g) ground pork
1 tbsp (15 ml) finely minced ginger
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
2 tbsp (30 ml) light soy sauce
2 tsp (10 ml) Shaoxing cooking wine
1 tsp (5 ml) oyster sauce
½ tsp (2.5 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package square wonton wrappers, thawed if frozen
Instructions
- In a medium bowl, combine all ingredients except wrappers and mix well for 5 minutes. Mixture should be thoroughly mixed and sticky. Set out wonton wrappers and fill a small bowl with water.
- To assemble, place 1 tbsp (15 ml) filling in the middle of a wrapper. Dip your finger in water and run it over 2 adjacent edges of the wrapper. Fold wrapper in half diagonally to form a triangle, then pleat the top of the wonton wrapper by folding it over itself and pinching gently.
- Repeat with remaining wrappers and filling. Serve right away for hot pot, or freeze in a single layer, then transfer to an airtight bag or container and store in freezer until ready to serve. Freeze any remaining wrappers for later use.
Drink Pairings
Mild Broth
Ingredients
Serves 6 cups of broth
1 garlic clove, crushed
2-in (5 cm) piece ginger, thinly sliced
2 green onions, trimmed and each cut into 3 pieces
1 small tomato, quartered
4 dried shitake mushrooms
4 dried jujubes (Chinese red dates) (optional)
6 cups (1.5 L) vegetable or chicken stock
Instructions
- Place all ingredients in a medium saucepan and simmer for 10 minutes. Remove and discard garlic, ginger and green onion. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Mala Broth
Ingredients
Serves 7 cups of broth
½ cup (125 ml) vegetable oil
2-in (5 cm) piece ginger, thinly sliced
4 garlic cloves, roughly chopped
4 green onions, trimmed and each cut into 3 pieces
1 tbsp (15 ml) white peppercorns
¼ cup (60 ml) Szechuan peppercorns
¼ cup (60 ml) dried whole chilis, or to taste
2 tbsp (30 ml) ground chili powder, or to taste
2 star anise
½ tsp (2.5 ml) fennel seed
1 small stick cassia bark or cinnamon stick
2 bay leaves
1 cup (250 ml) fermented chili bean paste (doubanjiang)
½ cup (125 ml) Shaoxing cooking wine
3 tbsp (45 ml) sugar
4 dried shiitake mushrooms
6 cups (1.5 L) chicken stock
Instructions
- In a heavy-bottomed saucepan, heat oil over medium heat. Once hot, add ginger, garlic and green onion and cook for about 1 minute, until fragrant.
- Add white and Szechuan peppercorns, dried chilis, chili powder, star anise, fennel seed, cassia, bay leaves and chili bean paste. Cook for another 1 to 2 minutes, or until fragrant.
- Add remaining ingredients and simmer for 30 minutes. Remove and discard ginger, green onions, cassia and bay leaves. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Cajun Butter-Glazed Steak served with Swiss Chard & Lentil Salad
Ingredients
Serves 4-6
2 tsp (10 ml) cayenne pepper powder
2 tsp (10 ml) chili powder
2 tsp (10 ml) ground black pepper, plus extra for seasoning
2 tsp (10 ml) ground white pepper
1 tsp (5 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried thyme leaves
½ cup (125 ml) low-sodium soy sauce
⅓ cup + 2 tbsp (75 + 30 ml) grapeseed oil, divided
¼ cup (60 ml) lightly packed brown sugar
¼ cup (60 ml) bourbon
3 tbsp (45 ml) Dijon mustard, divided
3 garlic cloves, minced, divided
2 lb (1 kg) thick-cut porterhouse steak
⅓ cup (75 ml) red wine vinegar
1 tsp (5 ml) kosher salt, plus extra for seasoning
½ cup (125 ml) extra-virgin olive oil
1 shallot, finely chopped
2 cups (500 ml) no-salt-added vegetable stock
1 cup (250 ml) Puy green lentils
1 bunch red Swiss chard, leaves removed from stems, both chopped
2 tbsp (30 ml) unsalted butter, cubed
2 cups (500 ml) mixed greens, such as arugula, spinach, kale or spring greens
½ cup (125 ml) roughly chopped roasted cashews
2 to 3 radishes, thinly sliced, for garnish
Instructions
- Start by making Cajun seasoning. In a small bowl, whisk together cayenne, chili, black and white peppers, garlic and onion powders, paprika, cumin and thyme. Set aside. This can be kept in an airtight container in a cool, dry place for up 6 months.
- In a large glass or non-reactive baking dish, whisk together soy sauce, ⅓ cup (75 ml) grapeseed oil, brown sugar, bourbon, 1 tbsp (15 ml) Dijon mustard, 2 minced garlic cloves and 1 tbsp (15 ml) Cajun seasoning mix. Pour about ⅓ of mixture into a small bowl and set aside for use in step 7. Add steak to remaining ⅔ of mixture and let marinate, turning occasionally, for 30 minutes or up to 4 hours. If marinating for longer than 30 minutes, cover baking dish with plastic wrap and refrigerate. Before cooking steak, remove from refrigerator and let sit at room temperature for 30 minutes.
- Meanwhile, make Swiss Chard & Lentil Salad. In a large bowl, whisk together vinegar, remaining 2 tbsp (30 ml) Dijon mustard and salt. Whisking constantly, slowly add olive oil until dressing is homogenous. Set aside.
- In a medium saucepan, heat 1 tbsp (15 ml) grapeseed oil over medium heat. Add shallot and remaining minced garlic clove, stirring, until fragrant and shallot is beginning to soften, about 3 minutes. Stir in stock and lentils and increase heat to medium-high. Cook, stirring occasionally, until lentils begin to soften, about 6 minutes. Reduce heat to medium-low, cover and simmer until lentils are tender and liquid is mostly absorbed, about 12 minutes. Strain lentils through a fine mesh sieve and add to bowl with dressing. Gently toss warm lentils together with dressing. Wipe out saucepan and return to medium heat.
- Add remaining 1 tbsp (15 ml) grapeseed oil, Swiss chard stems and a pinch of salt to saucepan. Sauté until stems are crisp-tender, about 3 minutes. Add Swiss chard greens and cook, stirring constantly, until wilted, about another 2 minutes. Transfer to bowl with lentils and set aside.
- Heat a large cast iron skillet over medium-high heat. Remove steak from marinade, discarding marinade, pat steak dry with paper towel and season on both sides with salt and pepper. Add to hot skillet and cook until underside is well browned, about 6 to 10 minutes. Flip steak, lower heat to medium and cook until a meat thermometer inserted into thickest part of meat reads 130 F to 135 F (54 C to 57 C) for medium rare, about another 8 to 10 minutes. Remove from skillet and let rest for 10 minutes.
- Meanwhile, pour reserved marinade into a small saucepan and bring mixture to a boil over medium-high heat. Reduce heat to medium and cook until mixture has thickened slightly, about 2 minutes. Remove from heat and whisk in butter until melted and fully incorporated
- Slice steak and transfer to a platter. Brush with warm glaze. Add mixed greens to lentil mixture and toss gently to combine. Transfer to a serving dish and garnish with cashews and radishes.
Drink Pairings
Lamb Tagine served with Herbed Couscous
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
2 lbs (1 kg) lamb shoulder, cut into 1-in (2.5 cm) cubes
salt and pepper, to taste
3 celery stalks, trimmed and roughly chopped
1 onion, roughly chopped
1 large carrot, trimmed, peeled and roughly chopped
5 garlic cloves, peeled
1 tbsp (15 ml) minced fresh ginger
1 x 5.5 oz (156 ml) can tomato paste
2 bay leaves
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) ground nutmeg
1 cinnamon stick
5 cloves
¾ cup (175 ml) golden raisins
4 cups (1 L) beef stock, divided
1 pinch saffron
2 cups (500 ml) couscous
½ cup (125 ml) diced preserved lemon (about 1 to 2 whole)
½ cup (125 ml) chopped fresh parsley leaves
½ cup (125 ml) chopped mint leaves
1 tbsp (15 ml) butter
Instructions
- In a large Dutch oven over medium-high heat, heat 3 tbsp (45 ml) oil. Season lamb with salt and pepper. In 2 or 3 batches, cook lamb for about 3 minutes per side, until browned but not fully cooked. Once browned, remove each batch to a bowl.
- Place celery, onion, carrot, garlic and ginger into bowl of a food processor. Pulse on high until very finely diced. In same Dutch oven, heat remaining 2 tbsp (30 ml) oil. Add diced vegetable mixture and sauté over medium heat for 10 minutes, or until soft and translucent. Add tomato paste, bay leaves, ground spices, cinnamon stick and cloves. Cook for another 5 minutes, then add raisins, 2 cups (500 ml) beef stock and lamb. Cover with lid, decrease heat to low and cook for 1½ to 2 hours, or until lamb is tender.
- Meanwhile, in a medium pot over high heat, bring remaining 2 cups (500 ml) beef stock to a rapid boil. Add saffron and couscous and turn off heat. Cover with a lid and let sit for 5 minutes. Then use a fork to fluff the couscous. Add preserved lemon, parsley, mint and butter. Season with salt and pepper and fluff again to combine. Serve couscous with a ladle of tagine over top.
Drink Pairings
Vegetable-Stuffed Chicken served with Mediterranean Rice Salad
Ingredients
Serves 4
1 cup (250 ml) long-grain brown rice
2 cups (500 ml) water
8 tbsp (120 ml) extra-virgin olive oil, divided
4 tbsp (60 ml) lemon juice, divided
3 garlic cloves, minced, divided
1 tbsp (15 ml) chopped rosemary leaves
4 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper, to taste
1 zucchini, halved and thinly sliced
½ red onion, sliced into thin half-moons
½ Japanese eggplant, sliced into thin rounds
1 medium tomato, halved and thinly sliced
½ cup (125 ml) crumbled feta cheese
1 tsp (5 ml) dried dill
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) Dijon mustard
4 cups (1 L) baby arugula
2 green onions, trimmed and thinly sliced
½ cup (125 ml) sliced green olives
1 English cucumber, diced
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a medium saucepan, combine rice and water and bring to a boil over high heat. Reduce heat to medium-low, cover and let simmer until rice is tender and liquid is fully absorbed, 30 to 40 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Remove lid and fluff rice with a fork.
- Meanwhile, in a small bowl, whisk together 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) lemon juice, 2 minced garlic cloves and rosemary.
- Place chicken on a cutting board and cut five crosswise slits into each breast, taking care not to cut all the way through. Transfer to prepared baking sheet. Drizzle rosemary mixture over chicken breasts, making sure mixture gets into slits. Season with salt and pepper. Stuff each slit with a slice each of zucchini, red onion, eggplant and tomato. Sprinkle crumbled feta over top and transfer to oven. Bake until chicken is cooked through, about 25 minutes.
- Meanwhile, make dressing for Mediterranean Rice Salad. In a medium bowl, combine remaining 5 tbsp (75 ml) olive oil, 3 tbsp (45 ml) lemon juice and minced garlic clove with dill, cumin, mustard and a good pinch each of salt and pepper and whisk until well combined.
- Transfer rice to a large bowl, along with arugula, green onion, olives and cucumber. Drizzle with some dressing and toss gently to combine. Add additional dressing and season to taste with salt and pepper, as desired.
- To serve, divide Mediterranean Rice Salad between serving plates and top with a stuffed chicken breast. Serve warm.
Drink Pairings
Cranberry-Glazed Steelhead Trout served with Garlic & Spinach Quinoa
Ingredients
Serves 4
⅓ cup (75 ml) liquid honey
⅓ cup (75 ml) low-sodium soy sauce
¼ cup (60 ml) cranberry juice
2 tbsp (30 ml) rye whiskey
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
3 garlic cloves, minced, divided
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) steelhead trout fillets
1 tbsp (15 ml) unsalted butter
1 small yellow onion, finely chopped
½ tsp (2.5 ml) yellow mustard seed
¼ tsp (1 ml) turmeric (optional)
1 cup (250 ml) quinoa, well rinsed and drained
1¼ cups (310 ml) water
5 cups (1.25 L) packed baby spinach
1 lemon, zest only
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) toasted pine nuts, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, whisk together honey, soy sauce, cranberry juice, whiskey, cumin, paprika, 2 minced garlic cloves and a good pinch of salt. Place trout in a large zip-top bag and add about half the marinade, reserving the other half for step 5. Seal bag and lightly shake to coat fish in marinade. Refrigerate for at least 15 minutes and up to 2 hours.
- Meanwhile, make Garlic & Spinach Quinoa. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add remaining minced garlic clove, mustard seed and turmeric, if using. Cook, stirring constantly, until mustard seeds start to pop, about 1 minute. Add quinoa and cook, stirring constantly, for 30 seconds. Add water and bring to a boil. Reduce heat to medium-low, cover and let simmer until water is fully absorbed, about 16 to 20 minutes. Remove saucepan from heat and immediately stir in spinach and lemon zest. Season to taste with additional salt. Set aside and keep warm.
- Remove trout from marinade and place in a single layer on prepared baking sheet. Season lightly with salt and pepper. Discard marinade from bag. Transfer to oven and roast until cooked to your liking, about 10 to 12 minutes.
- Meanwhile, make Cranberry Glaze. In a small saucepan, combine reserved marinade with cranberries. Bring to a strong simmer over medium-high heat, then reduce heat to medium-low and simmer, stirring often, until cranberries have all popped and mixture has reduced to a glaze consistency, about 5 to 8 minutes.
- To serve, divide Garlic & Spinach Quinoa between serving plates. Top with trout fillets and drizzle some glaze over each. Garnish with toasted pine nuts, if using, and enjoy.
Drink Pairings
Roasted Squash Steaks served with Teff Tabbouleh
Ingredients
Serves 4
2 tbsp + ⅓ cup (30 + 75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
4 lb (2 kg) butternut squash, cut in half lengthwise
2 cups (500 ml) vegetable stock
½ cup (125 ml) whole grain teff
1 cup (250 ml) diced cucumber
1 cup (250 ml) diced tomato
3 medium bunches curly parsley
1 cup (250 ml) packed fresh mint leaves, plus extra for garnish
3 tbsp (45 ml) lemon juice, plus extra if needed
1 garlic clove, minced
2 tbsp (30 ml) tahini
¼ cup (60 ml) thinly sliced green onion
¼ cup (60 ml) chopped roasted almonds, for garnish
pomegranate seeds, for garnish
Instructions
- Preheat oven to 425 F (220 C). In a small bowl, whisk together 2 tbsp (30 ml) oil, maple syrup and a good pinch each of salt and pepper. Set aside.
- Scoop out seeds from squash halves and discard. Cut off a thin slice from bottom of each squash half so that they can stand upright on cutting board. Cut each half lengthwise into three wide slabs, each about ¾-in (2 cm) thick, and discard rounded end piece. Place squash on a parchment-lined baking sheet. Using tip of a sharp knife, lightly score flesh of squash in a crisscross pattern. Brush reserved oil mixture over cut side of squash. Cover with tin foil and roast for 20 minutes. Remove foil and continue to roast until golden and soft, about another 20 to 30 minutes.
- Meanwhile, make Teff Tabbouleh. In a small saucepan, bring vegetable stock to a boil over high heat. Stir in teff, cover and reduce heat to low. Simmer until liquid is absorbed, about 15 to 20 minutes. Remove saucepan from heat and place a clean cloth or paper towel between saucepan and lid to absorb excess moisture. Set aside for 10 minutes. Transfer teff to a fine mesh strainer and rinse under cold water. Let drain.
- Meanwhile, stir together cucumber, tomato and a good pinch of salt in a medium bowl. Let rest for 10 minutes. Strain off and discard any juices that have accumulated. Set aside.
- Cut off thick stems of parsley and discard (or reserve for making homemade stocks). Finely chop remaining leaves and tender stems along with mint leaves, either by hand or in a food processor, pulsing until finely chopped. You should end up with about 1 cup (250 ml) finely chopped parsley and mint. Transfer to a large bowl.
- To make dressing, in a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, lemon juice, garlic, tahini and a pinch of salt until well combined and homogeneous. Set aside.
- When ready to serve, add teff, cucumbers and tomatoes, dressing and green onion to large bowl with parsley and mint. Gently toss together until well combined. Taste, and adjust seasoning as desired with extra salt or lemon juice.
- Place squash on serving plates or platter, top with Teff Tabbouleh and garnish with a sprinkle of chopped almonds, pomegranate seeds and extra mint, if desired.