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
STIR-FRIED BABY BOK CHOY WITH PRAWNS
Ingredients
Serves 6 to 8
2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) vegetable oil, divided
½ lb (250 g) medium prawns, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) finely chopped ginger
1 tsp (5 ml) minced garlic
1 lb (500 g) baby bok choy, rinsed and halved
3 to 4 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) slices
¼ cup (60 ml) chicken stock
Instructions
- In a bowl, mix together soy sauce, sugar, sesame oil, rice wine, white pepper and cornstarch. Set aside.
- Heat a wok over high heat. When hot, add 1 tbsp (15 ml) vegetable oil. Add prawns and stir-fry just until they become opaque. Season with salt and pepper. Remove from wok and set aside on warm plate.
- Return wok to high heat. Add remaining oil, ginger and garlic, Sauté for 10 seconds until fragrant. Add bok choy and mushrooms, stir-fry for 1 minute. Add chicken stock, stir-fry until vibrant and crisp. Add prawns and reserved sauce mixture. Stir-fry until sauce thickens and covers greens and prawns.
Drink Pairings
VEGETABLE FRIED RICE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) minced ginger
½ yellow onion, diced
1 stalk celery, cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) diced red pepper, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) green beans, trimmed, cut into ½-in (1.25 cm) pieces
½ cup (125 ml) Chinese broccoli (gai lan), cut into ½-in (1.25 cm) dice
2 to 3 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) sliced button mushrooms
¼ cup (60 ml) fresh or frozen peas
3 to 4 cups (750 ml to 1 L) cooked white rice, leftover day-old rice is best
1 cup (250 ml) bean sprouts
1 tbsp (15 ml) dark or mushroom soy sauce
1 tsp (5 ml) salt
1 tsp (5 ml) light soy sauce
¼ tsp (1 ml) ground white pepper
2 green onions, finely chopped
Instructions
- In a wok over medium-high heat, heat vegetable oil. When hot, add ginger, onion, celery, red pepper, green beans and Chinese broccoli. Stir-fry about 30 seconds. Add mushrooms and peas. Stirfry 30 seconds then add rice. Stir mixture together for 1 minute to heat up rice, scraping bottom of wok to prevent rice from sticking. Add bean sprouts, toss to mix.
- Add dark soy sauce, salt, light soy sauce and white pepper. Stir-fry 1 minute to mix thoroughly then add green onions. Transfer to serving platter or rice bowls.
Drink Pairings
CRISPY CHOW MEIN WITH BARBECUED PORK
Ingredients
Serves 4 as an appetizer
½ lb (250 g) fresh thin chow mein egg noodles
1 tbsp (15 ml) light soy sauce
1¼ tsp (6 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
2½ tsp (12.5 ml) cornstarch
⅔ cup (150 ml) chicken stock
4 tbsp (60 ml) peanut oil or canola oil, divided
1 tsp (5 ml) minced ginger
1 tsp (5 ml) minced garlic
1 small onion, finely julienned
½ cup (125 ml) Chinese broccoli (gai lan), trimmed, cut stalk on bias into ½-in (1.25 cm) pieces
¼ lb (125 g) Chinese barbecued pork, cut into ¼-in (0.5 cm) julienne, make ahead, recipe follows
1 cup (250 ml) bean sprouts
3 Chinese mushrooms, rehydrated in warm water until soft, drained, stem removed and thinly sliced ¼-in (0.5 cm)
¼ lb (125 g) white mushrooms, sliced
4 green onions, trimmed, cut into 2-in (5 cm) pieces, white portions julienned
CHINESE BARBECUED PORK:
1 lb (500 g) pork tenderloin or a long piece of pork butt
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) Shaoxing cooking wine or dry sherry
2 tbsp (30 ml) honey
½ tsp (2.5 ml) salt
1 tsp (5 ml) Chinese five-spice powder
Instructions
- Bring a large stockpot of salted water to a rapid boil. Add noodles and cook for 1 minute. Drain well and rinse with cold water. Drain well again and allow to drain for 2 hours, turning occasionally until completely dry.
- In a small mixing bowl, combine light soy sauce, sugar, sesame oil, rice wine or sherry, white pepper, cornstarch and chicken stock. Set aside.
- Heat a cast iron or heavy-bottomed 8 to 10-in (20 to 25 cm) skillet over high heat for about 1 minute or until hot. Add 2 tbsp (30 ml) peanut or canola oil. When a wisp of white smoke appears, place noodles in skillet in an even layer, covering entire bottom. Lower heat to medium, fry for 2 minutes, then fry for 3 minutes more while moving skillet from side to side to ensure noodles brown evenly and do not stick.
- Remove pan from heat and slide noodles onto a large flat platter and invert onto another dish over it. Turn dish over and slide noodles back into skillet to fry other side. Turn heat to medium and repeat frying. If needed, add a bit more oil. Set aside when both sides are evenly browned.
- Heat wok over high heat and add remaining 2 tbsp (30 ml) oil, swirling to cover wok. When a wisp of smoke appears, add ginger, garlic and onion, stir-fry 10 seconds. Add Chinese broccoli, Chinese Barbecued Pork, bean sprouts, mushrooms and green onions. Stir-fry 1 to 2 minutes until Chinese broccoli is cooked, but still crisp. Make a well in middle of mixture and add reserved sauce mixture. Mix together until sauce is thickened and bubbling and all ingredients are covered with sauce.
- Assemble by placing noodles on a preheated plate. Pour contents of wok over noodles and serve. Cut mixture into 4 wedge-shaped pieces and serve.
- To make CHINESE BARBECUED PORK: Cut pork in half lengthwise, creating 2 long strips; place into shallow baking dish.
- In a bowl, mix remaining ingredients together and spread marinade evenly over pork. Cover and refrigerate for 2 hours.
- Preheat oven to 400 F (200 C).
- Place pork on a wire rack set in a roasting pan. Roast, turning pork over once, for about 20 minutes, or until centre reaches 150 F (66 C). Remove from oven and let pork rest for 10 minutes before using or serving.
Drink Pairings
CRISPY PRAWN BALLS
Ingredients
Serves about 1 dozen
½ lb (250 g) raw prawns
1 tsp (5 ml) salt, divided
1 tbsp (15 ml) egg white, lightly beaten
1 pinch white pepper
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) sesame oil
1½ tsp (7.5 ml) canola oil
1½ tsp (7.5 ml) cornstarch
2 tsp (10 ml) finely chopped chives or green onions
⅓ cup (75 ml) all-purpose flour
1 large egg, lightly beaten
½ cup (125 ml) panko or regular dried breadcrumbs
canola or peanut oil, for deep-frying
Spicy Sweet and Sour Sauce, to serve, make ahead, recipe follows
SPICY SWEET AND SOUR SAUCE:
2 tbsp (30 ml) cornstarch
¼ cup (60 ml) water
¼ cup (60 ml) ketchup
¼ cup (60 ml) vinegar
1 tsp (5 ml) pepper
1 tsp (5 ml) red pepper chili flakes
¼ cup (60 ml) sugar
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) honey
Instructions
- In a strainer, toss prawns with ½ tsp (2.5 ml) salt. Let sit 1 minute then rinse. Pat with paper towel to remove excess moisture and coarsely chop into large pieces. Set aside.
- In a mixing bowl, stir together remaining salt, egg white, pepper, sugar, sesame and canola oil, cornstarch and prawns.
- Transfer mixture to food processor and grind to a coarse texture, pausing to scrape as needed, before adding chives or green onions. Pulse a bit longer to produce a sticky, somewhat smooth paste. Transfer to a bowl. Refrigerate for 30 minutes or overnight.
- Using a small cookie or ice cream scoop, or using 2 tbsp (30 ml) of the prawn paste, roll into balls with wet hands. Roll prawn balls in flour to lightly coat. Then dip into egg wash, letting excess egg drip off. Finally roll into panko or breadcrumbs, to coat. Set breaded prawn balls on a plate. Repeat with remaining mixture.
- Pour 1½-in (3.75 cm) of oil into a heavy-bottomed saucepan or wok. Heat over medium-high heat until about 350 F (180 C). Fry balls in batches of 3 or 4, for 2 to 3 minutes, turning frequently, until golden brown. Use a slotted spoon to remove from hot oil and drain on paper towel. Let cool for 5 to 10 minutes and serve with Spicy Sweet and Sour Sauce.
- TO MAKE SPICY SWEET AND SOUR SAUCE: In a small bowl, mix together cornstarch and water. Set aside.
- In a medium saucepan, combine ketchup, vinegar, pepper, chili flakes, sugar and soy sauce. Heat over medium heat and bring to a boil. Whisk in cornstarch mixture and stir until it starts to boil. Remove from heat and stir in honey. Makes 1 cup (250 ml)
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
PORK AND PRAWN DUMPLINGS
Ingredients
Serves 3 to 4 dozens
¾ lb (340 g) medium raw prawns, peeled and deveined
½ lb (250 g) ground pork
⅓ cup (75 ml) finely chopped green onion
2 tsp (10 ml) ginger, peeled, finely grated
3 to 4 dried Chinese mushrooms, rehydrated in warm water until
soft, drained, stems removed and finely chopped
¼ cup (60 ml) water chestnuts, finely chopped
1 tbsp (15 ml) Chinese rice cooking wine
1 large egg, lightly beaten
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground white pepper
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package fresh round dumpling or gyoza wrappers
9 to 12 tbsp (135 to 180 ml) peanut or canola oil, divided
1 to 1½ cups (250 to 375 ml) water, divided
Ginger-Vinegar Dipping Sauce, to serve, recipe follows
GINGER-VINEGAR DIPPING SAUCE:
½ cup (125 ml) Chinese black vinegar
or substitute balsamic vinegar
¼ cup (60 ml) peeled and finely julienned ginger
1 tsp (5 ml) garlic-chili sauce (optional)
Instructions
- To make filling, in a bowl, add all ingredients up to dumpling wrappers and mix with a wooden spoon until well combined. Cover and refrigerate for at least 6 hours or up to overnight.
- To assemble, remove 1 wrapper and keep remaining wrappers covered with a light damp cloth to keep from drying. Place 1 round wrapper in palm of hand, place 1 tbsp (15 ml) of filling in centre, and fold round into a half moon. Using thumb and forefinger of other hand, pleat the seam closed, making 5 to 7 pleats. Repeat to form more dumplings. Place on parchment-lined baking sheet in rows close together but without touching each other. While making dumplings, cover finished ones with plastic wrap to prevent from drying out. Can be cooked immediately or frozen in a single layer. If freezing, transfer to resealable plastic bag and keep frozen until ready to use.
- In a heavy-bottomed non-stick skillet over high heat, heat 3 tbsp (45 ml) of oil. When wisp of white smoke appears, turn off heat and place 12 to 18 of the dumplings in pan. Turn heat to medium and allow dumplings to cook for 3 minutes. Pour ½ cup (125 ml) of water into pan and allow dumplings to cook for 7 to 10 minutes, or until water evaporates. Cover with lid and reduce heat to low and allow dumplings to cook for about 2 minutes, or until golden brown on bottom and skins are translucent on top. To ensure dumplings cook evenly, move pan back and forth over burner to prevent sticking. Remove from heat and repeat with remaining batch. Serve immediately with Ginger-Vinegar Dipping Sauce.
- If using frozen, thaw and allow to come to room temperature, then cook as above.
- TO MAKE GINGER-VINEGAR DIPPING SAUCE: In a bowl, combine ingredients and allow to stand for 30 minutes before using.
Drink Pairings
SPICY SHRIMP POPPERS
Ingredients
Serves 8
¼ cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Italian seasoning
16 large shrimp, peeled and deveined
16 jalapeño peppers
8 slices bacon, halved lengthwise
2½ cups (625 ml) freshly grated cheddar
1 tbsp (15 ml) cornstarch
1½ tsp (7.5 ml) unsalted butter
1 garlic clove, minced
1 large shallot, finely chopped
1 x 12 oz (354 ml) can evaporated milk
2 chipotle chilies in adobo sauce, finely chopped
¼ cup (60 ml) chopped cilantro
2 tbsp (30 ml) whole milk, plus extra
salt, to taste
Instructions
- In a medium bowl, whisk together oil, vinegar and Italian seasoning. Add shrimp and toss to coat. Set aside for at least 1 hour or refrigerate overnight.
- Cut a slit in each jalapeño lengthwise from stem to tip. Place on a plate, cover with a damp paper towel and microwave until slightly softened but still holding shape, about 10 to 20 seconds. Without tearing jalapeño, remove as many seeds and membrane as possible. Carefully stuff 1 marinated shrimp in each pepper. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat broiler and place on a foil-lined baking tray.
- In a bowl, add cheese and cornstarch and toss to coat.
- In a medium saucepan over medium heat, melt butter. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 4 minutes. Stir in evaporated milk and cornstarch-coated cheese before adding chilies. Stir until cheese melts and sauce is creamy and smooth. Stir in cilantro and milk before seasoning to taste. If sauce is too thick, adjust with more milk.
- Broil bacon-wrapped jalapeños about 5-in (12 cm) from broiler until bacon is cooked and peppers have softened, about 4 minutes on each side. Serve warm alongside prepared dipping sauce.