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.
Drink Pairings
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
Chorizo Tacos served with Pineapple Pico de Gallo
Ingredients
Serves 8 to 10
4 chorizo sausages, casings removed
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
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 PINEAPPLE PICO DE GALLO:
¾ cup (175 ml) red pepper, finely diced
⅓ cup (75 ml) red onion, finely diced
1 cup (250 ml) pineapple, diced
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) jalapeño, seeded and finely diced
½ lime, juice only
salt, to taste
Instructions
- In a large cast iron pan over medium heat, cook chorizo, breaking up with a wooden spoon. Add paprika and chili powder and cook for 10 to 15 minutes, until chorizo is fully cooked. Remove from heat and set aside. 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 Pineapple Pico de Gallo and garnish as desired.
- To make Pinapple Pico de Gallo, combine all ingredients in a medium bowl. Season with salt and refrigerate until ready to use. Will keep for up to 1 week in refrigerator.
Drink Pairings
Jackfruit Tacos served with Cashew Crema
Ingredients
Serves 8 to 10
1 x 20 oz (600 ml) can jackfruit
1 tbsp (15 ml) sunflower oil
½ yellow onion, sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) dried oregano
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) chipotle purée
salt, to taste
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 CASHEW CREMA:
1 cup (250 ml) raw cashews, soaked overnight and drained
2 garlic cloves
½ jalapeño, seeded and chopped
1 lime, juice only
½ cup (125 ml) cilantro leaves and stems
¼ cup (60 ml) water, plus extra as needed
salt and pepper, to taste
Instructions
- Drain jackfruit and rinse thoroughly in warm water. Gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- Heat oil in a medium cast iron pan over medium-high heat. Add onion and sauté until soft, then add garlic. Cook for 1 to 2 minutes then add spices, sugar, chipotle and jackfruit, sautéing for a few minutes more. Add ½ cup (125 ml) water, then simmer for 10 to 15 minutes, breaking apart with a spatula, until water has mostly evaporated and jackfruit resembles pulled pork. You may need to add more water if jackfruit hasn’t broken down. Season with salt and set aside until ready to assemble.
- 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, drizzle with Cashew Crema and garnish as desired.
- To make Cashew Crema, In a small blender, combine all ingredients on high until creamy. If needed, add water, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Refrigerate for 1 hour so sauce can thicken, and keep chilled until ready to use. Will keep for up to 1 week in refrigerator.
Drink Pairings
Mini Churros with Dulce de Leche and Spicy Dark Chocolate Sauce
Ingredients
Serves 8
⅓ cup (75 ml) + 2 tbsp (30 ml) unsalted butter
½ tsp (2.5 ml) salt
2 tbsp (30 ml) + ½ cup (125 ml) granulated sugar, divided
1 cup (250 ml) all-purpose flour
2 eggs, room temperature
2 tsp (10 ml) vanilla
2 tbsp (30 ml) ground cinnamon
2 cups (500 ml) vegetable oil
FOR DULCE DE LECHE:
1 x 14 oz (398 ml) can sweetened condensed milk, label removed
1 tsp (5 ml) vanilla
¼ tsp (1 ml) salt
FOR SPICY DARK CHOCOLATE SAUCE:
¾ cup (175 ml) dark chocolate chips
¾ cup (175 ml) whipping cream
1 pinch cayenne pepper
Instructions
- In a medium saucepan, melt butter, then add 1 cup (250 ml) water, salt and 2 tbsp (30 ml) sugar. Bring to a boil. Stir in flour with a wooden spoon until a thick dough ball forms, about 10 to 30 seconds. Remove from heat and place dough in a large mixing bowl. Allow to cool.
- Once cooled, using an electric mixer, beat in eggs one at a time until combined, then add vanilla. Transfer mixture to a piping bag fitted with a medium-sized star tip and refrigerate for at least 30 minutes. (Star tip is key – churros will not fully cook inside or crisp up without it. Ateco brand #826 or equivalent is ideal, but a slightly smaller star tip will work too.)
- In a large mixing bowl, mix ½ cup (125 ml) sugar with cinnamon.
- In a medium saucepan or deep cast iron pan over medium heat, heat oil to 375 F (190 C), or until small ripples form. Holding piping bag a few inches over the oil, carefully pipe four to five 2-in (5 cm) to 3-in (8 cm) dough ropes directly into oil, using kitchen scissors to cut off each rope. Fry for 5 to 8 minutes, or until golden brown. Repeat with remaining dough.
- Remove churros from oil and place directly into cinnamon-sugar mixture, tossing to coat. Allow to rest on a wire rack for 10 minutes. Serve warm, with Dulce de Leche and Spicy Dark Chocolate Sauce for dipping.
- To make Dulce de Leche, place unopened can of condensed milk in a medium saucepan with plenty of water to cover. Bring water to a boil and reduce to a slight simmer. Cook for 2½ to 3 hours, monitoring it closely, making sure can is always submerged. It is very important to keep a close eye on it to ensure water level stays above the can, topping up if necessary. The longer the cooking time, the richer the caramel flavour, but if cooked for over 3 hours it will become too thick. Remove from heat and allow to cool completely before opening, at least 1 hour. Safety alert: Do not open can while still hot, or you risk a bubbling-hot sauce.
- Once cooled completely, carefully open can and pour condensed milk into a bowl and add vanilla and salt. Serve warm, reheating if necessary. Will keep for up to 1 week in refrigerator.
- To make Spicy Dark Chocolate Sauce, place chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a simmer, then pour over chocolate chips and allow to sit for about 3 minutes. Add cayenne and whisk continuously until chocolate has melted and sauce has come together. Serve warm.
Drink Pairings
Mexican Street Corn
Ingredients
Serves 8
4 ears of corn, husk and silk removed, halved
¼ cup (60 ml) sour cream
¼ cup (60 ml) mayonnaise
1 garlic clove, minced
½ tsp (2.5 ml) ground cumin
½ lime, juice only
salt and pepper, to taste
1 cup (250 ml) Cotija cheese
1 tsp (5 ml) Tajin seasoning or Mexican spice rub
1 tbsp (15 ml) chopped cilantro leaves
Instructions
- Preheat grill to medium-high. Grill corn, rotating occasionally, until slightly charred on all sides, about 10 to 15 minutes total. Let cool for a minute or two before proceeding to the next step.
- In a medium bowl, whisk together sour cream, mayonnaise, garlic, cumin and lime juice. Season with salt and pepper. Using a pastry brush, generously brush sour cream mixture onto corn while it is still warm. Crumble Cotija cheese onto a plate and roll corn in it; it should stick to sour cream coating. To finish, sprinkle with Tajin and chopped cilantro and serve immediately.
Drink Pairings
Ceviche Cups
Ingredients
Serves 8
1 cup (250 ml) prawns, peeled and deveined
1 lime, zest and juice
½ small orange, zest only
1 Roma tomato, diced
½ avocado, diced
¼ cup (60 ml) diced cucumber
1 tbsp (15 ml) diced jalapeño
¼ cup (60 ml) diced red onion
1 tbsp (15 ml) minced cilantro leaves
salt and pepper, to taste
15 to 20 mini phyllo shells or vol au vents
Instructions
- Prepare an ice bath. In a small saucepan, bring 1-in (2.5 cm) of water to boil. Poach prawns for 30 seconds or until pink, then immediately place in ice bath to stop cooking. Roughly chop each prawn into 3 or 4 small pieces.
- In a medium bowl, combine lime zest and juice, orange zest and prawns. Allow to sit for 15 minutes, stirring occasionally. Mix in tomato, avocado, cucumber, jalapeño, onion and cilantro. Season with salt and pepper.
- Place a heaping spoonful of ceviche into each phyllo shell and serve immediately.
Drink Pairings
Thai Steak Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) sugar
1 tsp (5 ml) minced garlic
1 to 2 Thai chilies, thinly sliced, or to taste
2 tsp (10 ml) minced cilantro stems
3 tbsp (45 ml) lime juice
1 tbsp (15 ml) orange juice
1 tbsp (15 ml) fish sauce
3 tsp (15 ml) vegetable oil, divided
8 oz (250 g) flank or skirt steak
2 baby cucumbers, cut into chunks
¼ red onion, sliced
2 cups (500 ml) mixed greens
3 oz (90 g) pea shoots
1 small handful cilantro leaves
1 small handful mint
2 radishes, thinly sliced
lime wedges, for garnish
Instructions
- Using a mortar and pestle, small blender or mini food processor, crush or blend sugar, garlic, chili and cilantro stems into a paste. Mix in lime juice, orange juice, fish sauce, 1 tbsp (15 ml) water and 2 tsp (10 ml) vegetable oil.
- Marinate steak in half of the fish sauce mixture (set other half aside to dress salad) for at least an hour, and up to overnight, in refrigerator. The longer you marinate, the more flavourful and tender your steak will be.
- Remove steak from marinade and pat dry. Allow to sit at room temperature for 1 hour.
- Preheat oven to 350 F (180 C).
- Heat remaining 1 tsp (5 ml) oil in a grill pan, or heavy-bottomed ovenproof frying pan, over medium-high heat. Sear steak for about 2 minutes per side, then transfer to oven. Roast for about 8 to 10 minutes, or until it reaches an internal temperature of 130 F (54 C). Remove steak from oven and allow to rest on a plate for 10 minutes. Slice thinly against the grain.
- In a bowl, toss remaining ingredients together and arrange on side of a serving platter. Lay steak on other side. Drizzle with dressing and serve with additional dressing on side.
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
Avocado Toast Salad
Ingredients
Serves 2 to 4
1 small loaf focaccia bread, cut into 2-in (5 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil, divided
salt and pepper, to taste
4 cups (1 L) Little Gem lettuce
1 large avocado, cut into large chunks
4 semi-dried sun-dried tomatoes, sliced
2 tbsp (30 ml) pickled red onion, make ahead, recipe follows
4 radishes, cut into wedges
1 tbsp (15 ml) sweet pickled baby peppers
4 chives, cut into 1-in (2.5 cm) pieces
½ lemon, cut into wedges
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
FOR PICKLED RED ONION:
¾ cup (175 ml) white wine vinegar
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 medium red onion, thinly sliced
Instructions
- Preheat oven to 375 F (190 C).
- Toss focaccia cubes with 1 tbsp (15 ml) olive oil and season with salt and pepper, to taste. Bake until golden brown, about 10 minutes. They should still be soft in middle. Allow to cool.
- Arrange focaccia cubes, lettuce, avocado, sun-dried tomatoes, red onion, radish, peppers, chives and lemon wedges on a platter.
- Whisk together lemon juice and remaining 1 tbsp (15 ml) olive oil with salt and pepper, to taste. Dress salad with vinaigrette right before serving.
- To make Picked Red Onion, in a small saucepan, bring vinegar, 3 tbsp (45 ml) water, sugar and salt to a boil and simmer until sugar and salt have dissolved. Allow to cool to room temperature.
- Put onions in a glass container. Pour vinegar mixture over onions and cover with a lid. Allow to sit in refrigerator overnight. Makes 2 cups (500 ml).