HONEY RUM-GLAZED CORNISH HENS SERVED WITH WILD RICE STUFFING
Ingredients
Serves 8
3 tbsp (45 ml) unsalted butter, divided
½ medium yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
¾ cup (175 ml) uncooked wild rice
2¾ cup (675 ml) unsalted chicken stock, divided
½ cup (125 ml) jasmine rice
½ cup (125 ml) chopped dried apricots
1 tsp (5 ml) chopped fresh thyme leaves
2 tbsp (30 ml) chopped fresh flat leaf parsley leaves
1 cup (250 ml) dark rum
3 tbsp (45 ml) honey
1 sprig thyme
4 Cornish hens (about 1¼ lbs (567 g) each)
4 Meyer lemons or regular lemons, halved
3 tbsp (45 ml) grapeseed oil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C). Place an oiled wire rack in a large, rimmed baking sheet, set aside.
- In a medium saucepan over medium-high heat, melt 1 tbsp (15 ml) butter. Add onions and celery, cook, stirring often, until onions have softened, about 5 minutes. Stir in garlic and wild rice, cook, stirring constantly, for 1 minute. Add 2 cups (500 ml) chicken stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer until rice is tender and liquid has absorbed, about 1 hour.
- While wild rice is cooking, in a small saucepan combine remaining ¾ cup (175 ml) stock with jasmine rice and bring to a boil over high heat. Cover, reduce heat to low and simmer until all stock has been absorbed, about 8 to 10 minutes. Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in chopped apricots, thyme and parsley. Fold into wild rice mixture.
- In a small saucepan over medium-high heat, bring rum, honey and thyme sprig to a boil. Reduce liquid to about ¼ cup (60 ml), about 5 to 8 minutes. Remove from heat and swirl in remaining 2 tbsp (30 ml) butter and discard thyme sprig. Set aside.
- Stuff each Cornish hen with 2 lemon halves before tying ends of legs together with kitchen twine and tucking wing tips under back. Place each hen, breast side up, on prepared wire rack. Rub each with grapeseed oil and season lightly with salt and pepper. Roast until a thermometer inserted in thigh registers 160 F (71 C), about 30 to 35 minutes.
- Brush hens with rum mixture and continue to bake until hens are golden brown and a thermometer inserted in thigh registers 165 F (74 C), about another 10 minutes. If hens are browning too quickly, tent with tinfoil. Transfer rice to a baking dish, drizzle with a little chicken stock, cover with tinfoil and warm alongside hens in oven for the last 10 minutes of cooking. Once removed from oven, let hens rest at least 10 minutes.
- To serve, place rice on a platter and arrange roasted hens over top. Enjoy while warm.
Drink Pairings
MAPLE AND ORANGE-GLAZED SPIRAL HAM
Ingredients
Serves 8
8 to 10 lb (3.6 to 4.5 kg) bone-in, smoked spiral ham
1 cup (250 ml) light brown sugar
1 tsp (5 ml) orange zest
1 tbsp (15 ml) Dijon mustard
⅔ cups (175 ml) maple syrup
1 cup (250 ml) orange juice
Instructions
- Remove ham from packaging and place flat side down in a slow cooker large enough to accommodate it.
- In a small bowl, stir together brown sugar, orange zest and Dijon. Rub sugar mixture all over outside of ham before drizzling with maple syrup and orange juice.
- Cover slow cooker and cook on low heat until ham is heated through, about 2½ to 3 hours. Spoon juices over ham and continue to cook on low for an additional 30 minutes. Remove ham from slow cooker, brush with some remaining glaze and transfer to a serving platter. Serve with additional glaze alongside, if desired.
Drink Pairings
HERB-CRUSTED HALIBUT SERVED WITH WHITE WINE BEANS WITH CHORIZO
Ingredients
Serves 2
4 tbsp (60 ml) olive oil, divided
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
1 cup (250 ml) chopped chorizo
1 cup (250 ml) cherry tomatoes, halved
1 x 19 oz (540 g) can white kidney beans, drained and rinsed
½ cup (125 ml) dry white wine
¼ cup (60 ml) dried bread crumbs
3 tbsp (45 ml) chopped fresh parsley, divided
3 tbsp (45 ml) fresh thyme, stems removed
2 x 3 oz (90 g) halibut fillet
salt and pepper, to taste
1 tbsp (15 ml) mayonnaise
2 lemon wedges, for garnish
Instructions
- In a medium-sized skillet over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onion and garlic until translucent, about 10 minutes. Add chorizo, sauté until crispy, remove from pan and set aside.
- In same skillet, add cherry tomatoes, white beans and wine. Turn heat to low and simmer until liquid has fully reduced, about 10 to 15 minutes. Add chorizo mixture into skillet. Keep warm on low heat while cooking fish.
- In a small bowl, mix bread crumbs, 2 tbsp (30 ml) parsley and the thyme. Set aside.
- In a second skillet over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Season all sides of halibut with salt and pepper, lightly brush mayonnaise over top of halibut with a pastry brush. Dip mayonnaise side of each fillet into bread crumb mixture. Place bread crumb side down in skillet. Cook each side for about 5 minutes, until fish is no longer translucent and bread crumbs are golden brown.
- Divide beans among dinner plates and top with crusted fillet. Garnish with remaining parsley and lemon wedges.
Drink Pairings
THAI STEAK AND HERB SALAD
Ingredients
Serves 2
3 tbsp (45 ml) olive oil, divided
1 x 5 oz (140 g) sirloin steak
salt and pepper, to taste
2 cups (500 ml) mixed spring greens
1 carrot, shaved into ribbons
2 cups (500 ml) Napa cabbage, shredded
1 cup (250 ml) thinly sliced red bell pepper
¼ cup (60 ml) thinly sliced red onion
½ cup (125 ml) fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) fresh basil leaves
1 garlic clove, minced
1 tsp (5 ml) finely grated ginger
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) Sriracha chili sauce
¼ cup (60 ml) toasted peanuts, chopped, for garnish
Instructions
- In a cast iron skillet over high heat, heat 1 tbsp (15 ml) olive oil. Season steak with salt and pepper. Once skillet is hot, sear steak, one side at a time, about 4 to 5 minutes each for medium-rare. Sear longer if desired. Set aside for 10 minutes to rest while making salad.
- In a large mixing bowl, add mixed greens, carrots, cabbage, red pepper, red onion, cilantro, mint and basil. In a Mason jar, combine remaining 2 tbsp (30 ml) olive oil, garlic, ginger, rice vinegar, soy sauce, honey, sesame oil and Sriracha. Shake jar until combined. Once steak has rested, slice into thin strips. Dress salad and serve with steak slices and top with peanuts.
Drink Pairings
SOCCA WAFFLES
Ingredients
Serves 4
2¼ cups (560 ml) chickpea flour (also called garbanzo bean flour)
2 cups (500 ml) water
3 tbsp (45 ml) olive oil, divided
1 tsp (5 ml) salt
1 pinch granulated sugar (optional)
4 medium eggs
8 fat asparagus spears
2 tsp (10 ml) lemon juice
salt and pepper, to taste
8 thin slices smoked salmon
4 oz (125 g) goat’s cheese, crumbled
Instructions
- In a large bowl, whisk together chickpea flour, water, 2 tbsp (30 ml) olive oil, salt and sugar, if using. Cover and set batter aside at room temperature for at least 1 hour and up to 9 hours.
- Bring a saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and set aside.
- Preheat waffle iron.
- Thinly slice asparagus with vegetable peeler and place in a large bowl before tossing with remaining 1 tbsp (15 ml) olive oil, lemon juice and a pinch of salt. Marinate for 10 minutes.
- Brush waffle iron with a little olive oil or cooking spray. Working in batches, fill waffle iron with batter and cook until golden and crisp, about 5 to 8 minutes. Transfer cooked waffles to a plate while cooking remaining waffle batter.
- To serve, divide waffles among serving plates. Top with slices of smoked salmon, crumbled goat’s cheese and a heap of shaved asparagus. Cut eggs in half and place 2 halves on top of each serving. Garnish with a sprinkle of pepper and serve immediately.
Drink Pairings
PORTERHOUSE STEAK WITH CREAMY MUSHROOM SAUCE
Ingredients
Serves 2
2 Porterhouse steaks (depending on size, 1 steak may be big enough for 2 servings) at room temperature
2 tbsp (30 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Creamy Mushroom Sauce, to serve, recipe follows
CREAMY MUSHROOM SAUCE:
1 shallot, finely chopped
1 garlic clove, finely sliced
3 tbsp (45 ml) butter, chilled
1 cup (250 ml) cremini mushrooms, thickly sliced
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) white wine
½ cup (125 ml) whipping cream
1 sprig thyme
1 sprig rosemary
Instructions
- Preheat grill to high and rub with half the oil.
- Pat steaks dry then coat steaks with remaining oil and season with salt and pepper. Reduce grill heat to mediumhigh and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Creamy Mushroom Sauce and desired sides.
- To make CREAMY MUSHROOM SAUCE: In a small pan over medium heat, sweat shallot and garlic in butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are cooked through and lightly browned. Add white wine and cook until liquid is almost gone. Add cream, thyme and rosemary, cook until cream has reduced by ¾ and has thickened to a sauce consistency. Remove thyme and rosemary, season to taste and serve warm.
Drink Pairings
FILET MIGNON WITH STILTON SAUCE
Ingredients
Serves 2
2 x 5 oz (140 g) filet mignon steaks, at room temperature
1 tbsp (15 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) butter
1 garlic clove, crushed
1 sprig thyme
Stilton Sauce, to serve, recipe follows
STILTON SAUCE:
½ shallot, finely chopped
1 sprig thyme
1 tbsp (15 ml), butter
2 tbsp (30 ml) whipping cream
4 oz (113 g) Stilton cheese, crumbled
Instructions
- Coat steaks in half of the oil and season with salt and pepper. In a cast iron frying pan on medium-high heat, sear steaks until browned on 1 side, about 3 minutes, flip and sear other side.
- Add butter, garlic and thyme to pan. Tilt pan away from you and continuously spoon melted butter over steaks until they reach desired doneness (about 3 minutes for medium-rare). Let steaks rest for 3 to 4 minutes before serving. Plate and serve with Stilton Sauce and desired sides.
- To make STILTON SAUCE: In frying pan over medium heat, sweat shallot and thyme in butter. Once shallots are soft add cream and reduce until thick. Remove thyme and add Stilton, mix just until combined. While sauce is still hot, serve over steaks. Makes about ¾ cup (175 ml)
Drink Pairings
BONE-IN RIB-EYE WITH PEPPERCORN SAUCE
Ingredients
Serves 2
2 tbsp (30 ml) grapeseed oil, divided
2 bone-in rib-eye steaks (depending on size, 1 steak may be big enough for 2 servings), at room temperature
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Peppercorn Sauce, to serve, recipe follows
PEPPERCORN SAUCE:
1 shallot, finely chopped
3 tbsp (45 ml) butter, chilled, divided
1 tbsp (15 ml) cognac
½ cup (125 ml) beef stock
1 sprig thyme
1 tbsp (15 ml) green peppercorns, roughly chopped
salt and pepper, to taste
Instructions
- Preheat grill to high and rub grill with half the oil.
- Pat steaks dry then coat with remaining oil and season with salt and pepper. Reduce grill heat to medium-high and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Peppercorn Sauce and desired sides.
- To make PEPPERCORN SAUCE: In a small pan over medium heat, sweat shallots in half the butter. Add cognac and cook until liquid has reduced completely. Add beef stock and thyme and cook until stock has reduced by half.
- Remove thyme and add remaining butter, stirring vigorously until butter has emulsified into sauce. Add peppercorns and season to taste. Serve warm.
Drink Pairings
CRISPY ROASTED PORK BELLY
Ingredients
Serves 6 to 8
2½ to 3 lbs (1.25 to 1.5 kg) pork belly
1 tbsp (15 ml) salt
1½ tsp (7.5 ml) Chinese five-spice powder
1½ tsp (7.5 ml) sugar
3 tbsp (45 ml) Chinese rice cooking wine or dry sherry
⅓ cup (75 ml) coarse salt
hot mustard or plum sauce, to serve
Instructions
- In a large pot, place pork belly and add enough water to cover it completely. Heat over medium heat and bring to a boil. Parboil pork for about 25 minutes, continuously skimming off any scum that forms on surface. Drain pork and discard cooking liquid. Let pork belly cool until easy to handle.
- In a small bowl combine salt, Chinese five-spice powder and sugar, mix well and set aside.
- With a metal skewer, prick skin of cooled pork belly, about ¼-in (0.5 cm) apart, until surface is completely covered with small holes. Pour rice wine or dry sherry over pork belly and rub all over only surface of skin. Spread dry rub all over meat portion of belly, not on skin, and refrigerate, uncovered, skin side up, for at least 12 hours or overnight.
- Preheat oven to 350 F (180 C). Remove pork belly from refrigerator and wrap meat with aluminum foil, leaving skin exposed. Place pork belly in a roasting pan, skin side up and spread coarse salt over skin. Roast for 45 minutes.
- Remove foil wrapping and scrape off salt layer. Fit a rack into roasting pan and place pork belly, skin side up on rack. Raise heat to 425 F (220 C) and continue to roast for another 25 minutes or until skin is crisp, golden and covered with blisters.
- Remove from oven and allow to rest for about 10 minutes, Cut into ½-in (1.25 cm) slices and arrange on plater. Serve with hot mustard or plum sauce.
Drink Pairings
FOUR CHEESE MACARONI WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
6 slices lean, thick-sliced bacon, sliced into ½-in (1.25 cm) pieces
½ cup (125 ml) unsalted butter, divided, plus extra for greasing
5 to 6 slices white bread, crusts removed and cut into ½-in (1.25 cm) dice
3 cups (750 ml) grated sharp cheddar, divided
2 cups (500 ml) grated Gruyère cheese, divided
1 cup (250 ml) grated Pecorino Romano cheese, divided
1 lb (500 g) elbow macaroni (or scoobi doo or shells)
6 cups (1.5 L ml) milk
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tsp (10 ml) salt
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) pepper
¼ tsp (1 ml) cayenne
1 cup (250 ml) grated Monterey Pepper Jack cheese, divided
Instructions
- In a non-stick skillet over medium heat, add bacon and fry until crispy. Drain on paper towel. Divide bacon in 2 portions and coarsely chop 1 portion to smaller pieces, reserving both separately.
- Heat oven to 375 F (190 C). Grease a 9 x 13-in (3 L) baking dish, casserole or individual baking dishes and set aside.
- Place diced bread in a bowl. Melt 2 tbsp (30 ml) of butter and drizzle over bread, tossing well to coat, set aside. In another bowl, mix together 1 cup (250 ml) grated cheddar, ½ cup (125 ml) Gruyère and ½ cup (125 ml) Pecorino Romano, and mix in with buttered bread and coarsely chopped bacon.
- Cook pasta according to package directions but remove 2 to 3 minutes less than recommended cooking time, until outside is cooked and inside is underdone. Transfer to a colander and rinse under cold water and drain well. Set aside.
- In a medium saucepan over medium heat, heat milk until scalding. In same pot used for cooking pasta, melt remaining butter over medium heat. When bubbling, whisk in flour and cook 1 minute. While whisking, slowly pour in hot milk and whisk constantly until mixture thickens and bubbles. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, Monterey Pepper Jack and remaining 2 cups (500 ml) cheddar, 1½ cups (375 ml) Gruyère and ½ cup (125 ml) Pecorino Romano. Stir until melted and blended then stir in drained pasta and reserved bacon. Mix well.
- Pour mixture into prepared baking dishes. Sprinkle reserved bread, cheese and bacon mixture over top. Bake until browned on top, about 30 minutes. Transfer to wire rack to cool 5 minutes before serving.