CROQUE MADAME SERVED WITH EASTER EGG RADISH SALAD
Ingredients
Serves 4
8 slices country-style French bread
4 tbsp (60 ml) Dijon mustard
8 slices ham (about 160 g)
8 slices Gruyère cheese (about 160 g)
6 tbsp (90 ml) butter, divided
4 eggs
salt and pepper, to taste
½ cup (125 ml) Gruyère cheese, shredded, divided
BÉCHAMEL SAUCE:
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) all-purpose flour
¾ cup (175 ml) whole milk
1 pinch nutmeg
2 tsp (10 ml) kosher salt
1 pinch pepper
EASTER EGG RADISH SALAD:
1 bunch Easter egg radishes, washed
1 tbsp (15 ml) grainy Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) shallots, finely chopped
2 tsp (10 ml) mixed chopped herbs (e.g. chives, tarragon, parsley, dill)
1 tsp (5 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Spread 1 side of each slice of bread with Dijon. Assemble sandwiches with bread, ham and Gruyère slices (2 slices each).
- Heat large frying pan, 2 medium pans or griddle to medium heat. Add 2 tbsp (30 ml) butter. Fry sandwiches until lightly golden, about 2 minutes.
- Remove sandwiches from pan, add 2 more tbsp (30 ml) butter to pan and melt. Return sandwiches to pan, untoasted side down, and cook until lightly golden, about 2 minutes. Transfer sandwiches to a parchment-lined baking pan and bake in oven for 5 minutes, or until cheese has melted.
- Add remaining butter to frying pan and melt over low-medium heat. Gently fry eggs on one side until whites are completely set (sunny side up), season with salt and pepper.
- Remove sandwiches from oven and turn oven to broil.
- Spread 2 tbsp (30 ml) of béchamel on top of each sandwich and top each with ¼ of the shredded cheese. Return sandwiches to oven and broil just until cheese has melted. Top each sandwich with a fried egg and serve with Easter Egg Radish Salad.
- To make BÉCHAMEL SAUCE: In a medium saucepan over medium heat, melt butter. Add flour all at once and mix until no lumps remain, making a roux. Slowly add milk to roux, whisking constantly, until no lumps remain.
- Add nutmeg, salt and pepper. Reduce heat to low and let béchamel simmer for 10 to 15 minutes, stirring occasionally. Set aside.
- To make EASTER EGG RADISH SALAD: Trim each radish stalk, leaving ¼-in (0.5 cm). Halve each radish and transfer to a medium sized bowl.
- In a small bowl, whisk remaining ingredients together and pour over radishes. Toss salad and serve with sandwiches.
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
TEQUILA, CHILI AND LIME-MARINATED PRAWN AND SCALLOP SKEWERS SERVED WITH AVOCADO PICO DE GALLO
Ingredients
Serves 6 (makes 12 skewers)
24 large fresh or frozen sea scallops, about 2 lbs (1 kg)
24 large fresh or frozen prawns, about 1 lb (0.5 kg)
¼ cup (60 ml) tequila
¼ cup (60 ml) lime juice
¼ cup (60 ml) olive oil
3 to 4 garlic cloves, finely minced
1 tbsp (15 ml) chili powder
½ jalapeño pepper, seeded, finely minced
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) agave syrup or honey
2 tsp (10 ml) kosher salt
½ tsp (2 ml) smoked paprika
1 red onion, cut into 2-in (5 cm) chunks
12 baby summer zucchini squash
2 limes, cut into 12 large wedges
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
AVOCADO PICO DE GALLO:
3 medium ripe tomatoes, cored and diced
1 jalapeño pepper, or to taste, seeded and finely minced
½ cup (125 ml) minced red onion
¼ cup (60 ml) finely chopped cilantro
2 green onions, finely chopped
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) olive oil
sea salt and pepper, to taste
1 to 2 ripe avocados, pitted, peeled and diced
Instructions
- Thaw scallops and prawns, if frozen. Peel and devein prawns. Rinse both in cold water, drain and pat dry with paper towel. Place into medium bowl. Set aside.
- In a small mixing bowl, stir together tequila, lime juice, olive oil, garlic, chili powder, jalapeño, oregano, agave syrup or honey, salt and paprika until well blended. Set aside ¼ cup (60 ml) for basting. Pour remaining marinade over prawns and scallops and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 15 minutes, turning bag occasionally. Marinade could also be used for pork or chicken.
- Drain prawns and scallops, discard marinade. On skewers, alternately thread 2 scallops and 2 shrimp along with red onion chunks, a baby zucchini and a lime wedge. Place on a preheated grill over medium-high heat. Grill for 10 minutes, or until scallops and shrimp are opaque, turn once halfway through grilling and baste with reserved marinade. Serve with Avocado Pico de Gallo.
- To make AVOCADO PICO DE GALLO: Combine tomatoes, jalapeño, red onion, cilantro, green onion, lime juice and olive oil. Taste and season. Gently fold in avocado and serve.
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
CHIPOTLE BOURBON-MARINATED BEEF AND PINEAPPLE SKEWERS
Ingredients
Serves 4 to 5 (makes 8 skewers)
¼ cup (60 ml) vegetable oil, divided
1 small onion, finely chopped
3 garlic cloves, finely minced
1 cup (250 ml) ketchup
½ cup (125 ml) bourbon, divided
3 tbsp (45 ml) apple cider vinegar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) honey or agave syrup
1 chipotle chili, chopped, along with some adobo sauce, to taste
½ tsp (2 ml) dried thyme
½ tsp (2 ml) cayenne
kosher salt and pepper, to taste
2 lbs (1 kg) thick-cut sirloin steak, about 1½-in (3.75 cm) thick, cut into 1½-in (3.75 cm) cubes
1 medium red pepper, cored and cut into 2-in (5 cm) chunks
½ pineapple, cored and cut into 2-in (5 cm) chunks
8 to 16 heirloom cherry tomatoes
8 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
Instructions
- In a medium saucepan over medium heat, heat half the vegetable oil, add onion and garlic, sauté until softened, about 5 minutes. Stir in ketchup, half the bourbon, vinegar, molasses, honey or agave syrup, chipotle, thyme and cayenne. For more heat and smoky flavour, add adobo sauce. Remove ¼ cup (60 ml) of the mixture and place into mixing bowl. Set aside.
- Simmer remaining mixture over low heat, until thickened, about 40 minutes. Transfer to a blender and carefully process until smooth. Season with salt and pepper.
- Whisk reserved sauce with remaining vegetable oil and bourbon until blended. Add cubed beef 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 for chicken or pork.
- Remove beef pieces, discard excess marinade. On the skewers, alternately thread beef with pineapple and cherry tomatoes. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 8 to 10 minutes or until cooked to desired doneness, turning once.
Drink Pairings
SHIITAKE MUSHROOM BAO
Ingredients
Serves 12 bao buns
¼ cup (60 ml) soy sauce or tamari
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) rice wine vinegar
½ tsp (2 ml) sesame oil
1 Thai bird’s eye chili, to taste
2 ginger slices, ¼-in (0.5 cm) each
1 garlic clove
1 tbsp (15 ml) brown sugar
1 cup (250 ml) shiitake mushrooms, stems removed
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
¼ cup (60 ml) hoisin sauce
2 mini cucumbers, sliced
2 stalks green onions, thinly sliced
Instructions
- In a pot, add all ingredients up to (but not including) mushrooms and bring to a boil. Cover and simmer for 10 minutes. Let cool.
- Add mushrooms to liquid and let sit overnight in refrigerator.
- When ready to serve, grill mushrooms over a preheated grill or barbecue over medium heat, until warmed through and lightly browned. Option to keep mushrooms whole or sliced.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 1 tsp (5 ml) of hoisin on each bun. Divide mushrooms evenly between each bun and garnish with cucumbers and green onions.
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
PORK BELLY BAO
Ingredients
Serves 12 bao buns
1 lb (500 g) pork belly, with the skin on, prick skin with a sharp paring knife
1 tbsp (30 ml) white or palm sugar
1 tbsp (30 ml) dark soy sauce
1 tbsp (30 ml) regular soy sauce
2 tsp (10 ml) Chinese Shaoxing cooking wine
1 garlic clove, peeled and crushed
⅛ of a small onion, peeled
1 green onion, cut into ½-in (1.25 cm) lengths
¼-in (0.5 cm) ginger slice
½ piece Thai chili, or more, to taste
½ piece star anise
¼-in (0.5 cm) piece cinnamon stick
1 cup (250 ml) water, plus extra
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
2 stalks green onions, sliced thinly
3 tbsp (45 ml) cilantro, picked
1 Thai chilli, thinly sliced (optional)
¼ cup (60 ml) roughly chopped roasted cashews
PICKLED CABBAGE:
1 cup (250 ml) Napa cabbage (siu choy), sliced thinly
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 250 F (130 C). Place the pork belly in an ovensafe baking dish or pot just large enough to fit the pork.
- In a pot, combine remaining ingredients up to (but not including) bao buns. Bring mixture to a boil then pour over pork belly. Add enough water to cover belly. Cover with foil and cook in the oven for 5 to 6 hours, or until tender. Flip pork over halfway through cooking.
- Once done cooking, remove pork from braising liquid and place on a baking tray. Lay a piece of plastic wrap over pork and place another baking tray or flat plate on top. Place a heavy can on the plate to weigh down the pork, and place in refrigerator overnight to press the meat.
- Strain braising liquid and discard the aromatics and spices, chill overnight.
- When ready to serve, discard the solidified fat from the braising liquid, then reduce liquid in a saucepan over medium heat. The liquid should coat the back of a spoon. Remove from heat and set aside.
- Slice pork belly into ½-in (1.25 cm) thick pieces that will fit inside bao buns. Heat pork belly in the reduced braising liquid over medium heat, turning occasionally to glaze the pork all over with the sauce.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Place 1 to 2 pieces heated pork belly in each bun and garnish with ¼ cup (60 ml) Pickled Cabbage, green onions, chilies, cilantro and cashews.
- To make PICKLED CABBAGE, In a bowl, mix together all ingredients. Squeeze mixture with hands until liquid starts to come out of 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 1 cup (250 ml).
Drink Pairings
ZUCCHINI CARROT PAD THAI WITH GARLIC PRAWNS
Ingredients
Serves 2 to 3
3 large zucchinis
2 large carrots
1 red bell pepper, thinly sliced lengthwise into matchsticks
3 garlic cloves, crushed
2 tbsp (30 ml) olive oil
10 prawns, deveined and shelled
salt and pepper, to taste
½ cup (125 ml) chopped cilantro, for garnish
⅓ cup (75 ml) chopped peanuts, for garnish
3 green onions, sliced, for garnish
PEANUT SAUCE:
2 tbsp (30 ml) sesame oil
¼ cup (60 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter
2 garlic cloves
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sugar
1 tsp (5 ml) sriracha (optional)
Instructions
- With a vegetable spiralizer, spiral cut zucchini and carrots using the Angel Hair blade, to look like Angel Hair pasta noodles. Add red pepper, zucchini and carrots to a bowl, set aside.
- In a frying pan over medium heat, add garlic and olive oil. Season prawns with salt and pepper and add to pan. Cook for 2 to 3 minutes on each side until no longer translucent.
- Toss vegetables with Peanut Sauce and move to serving dishes. Garnish with cilantro, peanuts, green onions and top with prawns.
- To make PEANUT SAUCE: In a food processor, blend all ingredients until smooth. Set aside. Can store refrigerated for up to 1 week. Makes about ¾ cup (180 ml).