Fried Chicken with Pineapple Hot Sauce
Ingredients
Serves 6
PINEAPPLE HOT SAUCE
12 oz (340 g) fresh pineapple, cut into chunks
1 lime, zest and juice
2 Thai red chilies, seeded and finely chopped
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) ground cayenne
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) unsalted butter
FRIED CHICKEN
1½ lbs (750 g) boneless, skinless chicken thighs (about 6 thighs), cut in half
2 large eggs, lightly beaten
1½ tsp (7 ml) smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
½ cup (125 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tbsp (15 ml) dried oregano
oil, for frying
1 green onion, thinly sliced, for garnish
Instructions
- Start by making Pineapple Hot Sauce. In a blender, purée pineapple chunks until smooth. Pour into a medium saucepan along with lime zest and juice, chilies, smoked paprika, cayenne and salt. Bring to a hard simmer over medium-high heat and let cook, stirring very often, for 5 minutes. Add honey and cook another minute, stirring constantly. Transfer sauce to a heatproof bowl and stir in butter. Set aside to cool to room temperature. Sauce may be made ahead and refrigerated in an airtight container for up to 5 days before using.
- To make Fried Chicken, start by setting out 2 medium bowls on a clean work surface. In 1 bowl, whisk together eggs and smoked paprika along with a good pinch of salt and black pepper. In other bowl, whisk together flour, cornstarch and oregano. Set aside.
- In a large, heavy-bottomed stockpot, pour 3-in (8 cm) oil. Heat oil to 350 F (180 C) over medium heat.
- While oil is heating, dredge chicken. Dip each piece of chicken into flour mixture, shaking off any excess before dipping in egg mixture then back into flour mixture, to coat. Transfer to a wire rack and repeat with remaining chicken pieces. Working in batches, fry a few chicken pieces at a time, making sure not to crowd pot, turning occasionally until golden brown all over, about 5 minutes total. Place chicken on a paper towel-lined baking tray and lightly sprinkle with salt. Repeat with remaining chicken.
- Arrange chicken on a platter garnished with a sprinkle of green onion, and serve with Pineapple Hot Sauce for dipping.
Drink Pairings
Spiced Grilled Pineapple with Maple Sesame Brittle
Ingredients
Serves 6
MAPLE SESAME BRITTLE
1 tbsp + 1 tsp (15 + 5 ml) maple syrup, divided
½ cup (125 ml) granulated sugar
7 tbsp (105 ml) unsalted butter
1 tbsp + 1 tsp (20 ml) water
1/3 cup (75 ml) sesame seeds
½ tsp (2.5 ml) flaky sea salt
SPICED GRILLED PINEAPPLE
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) freshly grated ginger
2 limes, zest and juice
1 medium pineapple
vegetable oil, for brushing grills
small fresh mint and basil leaves, for garnish
1 cup (250 ml) whole milk plain yogurt, for serving
Instructions
- To make Maple Sesame Brittle, line a baking tray with parchment and set aside. In a medium, heavy-bottomed saucepan, add 1 tbsp + 1 tsp (20 ml) maple syrup, sugar, butter and water. Cook over medium-high heat, stirring until sugar has melted. Stop stirring and let mixture come to a hard simmer. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 300 F (150 C). Stir in sesame seeds and salt then pour onto parchment-lined baking tray. Using a heatproof spatula, spread out in a thin layer. Set aside to let cool and harden.
- While brittle cools, prepare Spiced Grilled Pineapple. In a large bowl, whisk together ¼ cup (60 ml) maple syrup, ginger, juice from 2 limes and zest from 1 lime. (Set aside zest of second lime for serving). Top and tail pineapple and cut away rind, then quarter, core and cut into 1-in (2.5 cm) wide wedges. Add to bowl, toss to coat in maple syrup mixture and set aside to marinate for at least 30 minutes.
- While pineapples marinate, preheat grill to medium-high heat. Lightly oil grill. Add marinated pineapple spears and grill, turning occasionally, until grill-marked and warmed through, about 4 to 6 minutes total.
- To serve, arrange Spiced Grilled Pineapple spears on a serving platter and garnish with mint, basil and shards of Maple Sesame Brittle. Serve alongside a bowl of yogurt sprinkled with lime zest.
Drink Pairings
Halibut with Tequila Lime Pineapple
Ingredients
Serves 4
½ ripe pineapple, thinly sliced into ¼-in (0.5 cm) half moons
1 jalapeño, thinly sliced into rounds
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) blanco tequila
¼ cup (60 ml) fresh orange juice
1 tbsp (15 ml) clover honey
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
1 lb (500 g) halibut, cut into 4 pieces
grapeseed oil, for greasing grill
Instructions
- Add pineapple and jalapeño to a shallow, non-reactive bowl and pour lime juice and tequila with a pinch of salt over top. Let sit, stirring occasionally, for at least 30 minutes or up to 8 hours.
- In an 8-in (20 cm) square baking dish, whisk together orange juice, honey, paprika, cayenne, and a good pinch of salt and pepper. Add halibut and gently turn each piece to coat in marinade. Let sit in marinade for 10 minutes.
- Preheat grill to medium-high.
- Oil grills, then add halibut. Grill until cooked through, about 3 to 4 minutes per side, brushing marinade over halibut, as it cooks. Once cooked, transfer to a platter.
- To serve, arrange drained tequila-lime pineapple on and around cooked halibut. Serve immediately.
Drink Pairings
BARBECUED PINEAPPLE & CHICKEN NACHOS
Ingredients
Serves 4-6
1-in (2.5 cm) fresh ginger, peeled and chopped
2 cups (500 ml) pineapple juice
½ cup (125 ml) low sodium soy sauce
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) apple cider vinegar
1 tbsp (15 ml) toasted sesame oil
1 lb (500 g) boneless, skinless chicken thighs or breasts
1 tsp (5 ml) kosher salt
½ medium pineapple, skin removed, cored and cut into ½-in (1.25 cm) rings
2 fresh jalapeños, divided
1 tbsp (15 ml) grapeseed oil
1 x 12 oz (340 g) bag tortilla chips
2 cups (500 ml) shredded jack cheese
1 large tomato, diced
½ medium red onion, diced
1 avocado, peeled, pitted and diced
2 radishes, thinly sliced into rounds, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 lime, cut into wedges, to serve
Instructions
- To make marinade, in a large bowl, whisk together ginger, pineapple juice, soy sauce, sugar, vinegar and sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Set aside.
- Using paper towels, thoroughly pat chicken dry. Place chicken in a single layer on a cutting board and pound to an even thickness of about ½-in (1.25 cm). With a fork, pierce chicken throughout before lightly sprinkling with salt. Add chicken to marinade, ensuring all pieces are completely immersed (turn halfway through marinating time if unable to immerse completely). Cover and chill for at least 8 hours or up to overnight.
- Preheat grill to medium-high.
- Brush pineapple and 1 jalapeño with oil. Place on grill and cook until slightly charred, about 2 to 3 minutes per side. Set aside.
- Remove chicken from marinade and place on grill. Discard remaining marinade. Grill chicken, turning occasionally, until cooked through, about 5 minutes total. Set aside.
- To assemble nachos, dice grilled pineapple and jalapeño. Dice or shred chicken and thinly slice remaining fresh jalapeño. On a foil-lined baking tray that will fit onto grill, layer chips, cheese, diced grilled pineapple, fresh and grilled jalapeño, chicken, tomato and onion. Cook on grill until warmed and cheese has melted, about 3 to 5 minutes.
- To serve, arrange nachos on a platter. Garnish with diced avocado, radish slices, fresh cilantro leaves and lime wedges. Serve while warm.
Drink Pairings
Hot Honey Spring Carbonara
Ingredients
Serves Serves 4
1 cup (250 ml) clover honey
1 tsp (5 ml) crushed red chili flakes
1 tbsp (15 ml) apple cider vinegar
½ lb (250 g) dried spaghetti
6 large egg yolks
1 cup (250 ml) finely grated Parmesan, divided
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) kosher salt
½ cup (125 ml) diced pancetta
1 cup (250 ml) frozen green peas, thawed
10 to 12 spears asparagus, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) packed baby spinach
Instructions
- To make hot honey, in a small saucepan over low heat, stir together honey, chili flakes and vinegar. Cook, stirring occasionally, for 15 to 20 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. Transfer to an airtight container; honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
- Bring a large pot of water to a boil. Cook spaghetti according to package directions, reserving 1 cup (250 ml) pasta cooking water. Drain and set pasta aside
- Meanwhile, in a medium bowl, whisk together egg yolks with ¾ cup (175 ml) Parmesan, pepper and salt until well combined. Set aside.
- In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tbsp (30 ml) fat from skillet. Return half the pancetta to skillet along with peas and asparagus and cook over medium heat, stirring, until heated through, about 2 minutes. Add spinach and let wilt. Remove skillet from heat. Add pasta and ½ cup (125 ml) reserved cooking water. Toss everything together. If pasta has cooled, return to heat, tossing for another 1 to 2 minutes, until hot.
- Working quickly, scrape egg yolk mixture into hot pasta. Toss until sauce is thickened, adding additional reserved pasta cooking water if needed to reach desired consistency. Divide between warm plates and garnish with a drizzle of reserved hot honey, as desired. Alternatively, mix 1 to 2 tbsp (15 to 30 ml) of hot honey into pasta before plating. To finish, sprinkle with remaining ¼ cup (60 ml) Parmesan and pancetta, and serve.
Drink Pairings
To the Beet
Ingredients
Serves Serves 1
1 large egg white or 2 dashes Ms. Better’s Bitters Miraculous Foamer
1½ oz (45 ml) White Owl Whisky
1 oz (30 ml) Beet Marmalade*, plus extra for garnish
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Odd Society Bittersweet Vermouth**
drops of cassis, for garnish (optional)
Instructions
- In a steel cocktail shaker, dry shake (without ice) egg white or foamer until foamy. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fine strain into a coupe glass and garnish with Beet Marmalade and cassis, if using.
- * To make Beet Marmalade, preheat oven to 400 F (200 C). Peel ¾ lb (340 g) beets (about 3 to 4 medium beets) and cut into wedges. Place on a lined baking sheet, drizzle with ½ tbsp (7 ml) organic Canadian canola oil and toss to coat. Roast for 50 mins, until fork-tender. Remove from oven and let cool slightly. In a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add 2 tbsp (30 ml) water, ½ cup (125 ml) brown sugar, ¼ cup (60 ml) maple syrup, ½ tbsp (7 ml) finely chopped ginger, a pinch of sea salt, 1 tbsp (15 ml) lemon juice, ½ a cinnamon stick and 2 whole cloves. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 1 hour, or until thickened. Remove from heat and let cool. Makes about 2/3 cup (150 ml); will keep for up to 1 week in an airtight container in refrigerator.
- ** Can substitute same quantity of Montenegro Amaro if unable to find the vermouth
Drink Pairings
Chèvre Chaud with Avocado-Lime Cream
Ingredients
Serves 4
4 rashers bacon, sliced into ½-in (1.25 cm) strips (optional)
1 head butter lettuce, roughly torn
1 small head radicchio, roughly chopped
4 radishes, thinly sliced
3 tbsp (45 ml) pine nuts, toasted (optional)
1 cup (250 ml) parsley leaves
Honey-Mustard Dressing, make ahead, recipe follows
½ cup (125 ml) olive oil
3 tbsp (45 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) honey
pinch table salt
pinch ground pepper
Chèvre Medallions, make ahead, recipe follows
½ cup (125 ml) panko crumbs
¼ tsp (1 ml) table salt
pinch ground pepper
¼ tsp (1 ml) dried parsley
6 oz (180 g) chèvre, sliced or shaped into eight 2-in x ½-in (5 x 1.25 cm) medallions
¼ cup (60 ml) flour
1 egg
2 tbsp (30 ml) oil, for frying
Avocado-Lime Cream, make ahead, recipe follows
1 large avocado, cut into rough cubes (about 1 cup/250 ml)
2 tbsp (30 ml) sour cream
1 pinch table salt
¼ tsp (1 ml) ground cumin
2 to 3 tbsp (30 to 45 ml) fresh lime juice, to taste
Instructions
- If using bacon, in a medium skillet over medium-high heat, fry bacon bits to desired crispness. Remove from heat and set aside on a paper towel-lined plate.
- In a large salad bowl, toss together butter lettuce and radicchio. Add radish and desired amount of Honey-Mustard Dressing.
- To serve, brush Avocado-Lime Cream generously onto 4 plates with a pastry brush, or drizzle as desired for presentation. Divide salad between plates and add 2 to 3 Chèvre Medallions to each plate. Garnish with bacon bits and pine nuts, if using, and parsley.
- To prepare Honey-Mustard Dressing, Place all ingredients in a small jar. Cover and shake vigorously, until fully blended and emulsified, about 20 to 30 seconds. Use as needed. Can be refrigerated up to 2 weeks; shake well before using. Makes about ¾ cup (175 ml)
- To prepare Chèvre Medallions, In a small bowl, mix together panko crumbs, salt, pepper and parsley. Set aside.
- Place flour in another small bowl, and in a separate bowl, lightly beat egg.
- Evenly coat each chèvre medallion on all sides, first with flour, then egg, and finally with panko mixture.
- In a medium skillet over medium-high heat, fry chèvre in hot oil for about 2 to 3 minutes, flipping halfway through, or until golden brown on each side. Fry in batches if necessary to avoid crowding pan.
- Remove from heat and serve immediately, or cool and refrigerate for up to 1 day. Reheat before serving. Makes 8 Chèvre Medallions
- To prepare Avocado-Lime Cream, Using a food processor or hand blender, blend avocado, sour cream, salt and cumin together until smooth. Add fresh lime juice to taste and continue blending until fully incorporated and mixture is smooth, about 10 seconds.
- Use immediately or transfer to a non-reactive storage container, covering entire surface with plastic wrap and pressing lightly with back of a spoon to remove air bubbles. Will keep in refrigerator for up to 2 days. Makes about 1¼ cups (310 ml)
Drink Pairings
Honey Mustard-Glazed Ham
Ingredients
Serves 6
5 lb (2.27 kg) bone-in half ham, skin removed (do not trim fat)
¼ cup (60 ml) water
1 cup (250 ml) butter
4 garlic cloves, minced
1 whole rosemary sprig, plus extra for garnish
1 cup (250 ml) grainy Dijon mustard
1½ cups (375 ml) honey
½ cup (125 ml) brown sugar
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) cayenne pepper
2 tsp (10 ml) black pepper
3 tbsp (45 ml) hot sauce
Instructions
- Using a sharp knife, carefully score a 1-in (2.5 cm) diamond pattern into the fat of the ham, ¼-in (0.5 cm) deep.
- Place ham on a rimmed, parchment-lined baking sheet and let it come to room temperature, about 1 to 2 hours.
- Preheat oven to 325 F (170 C).
- Pour ¼ cup (60 ml) water onto baking sheet with ham and cover entire sheet with foil. Transfer to oven and bake for 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Cook until butter is light brown, watching carefully and stirring occasionally; timing will vary depending on stove.
- Add garlic and 1 rosemary sprig and cook until fragrant, about 30 seconds. Stir in mustard, honey, brown sugar, spices and hot sauce. Bring to a simmer, then remove from heat and set aside.
- Remove ham from oven and remove foil. Brush a quarter of the glaze over ham, making sure to spread it into scored areas.
- Return ham to oven and bake, uncovered, for about 1½ to 2 hours, or until ham reaches an internal temperature of 145 F (63 C). Glaze ham every 10 to 15 minutes, rewarming glaze if it cools too much to brush on ham.
- Once ham is cooked, remove from oven and let rest for 10 minutes before slicing. Transfer to a serving platter and garnish with whole rosemary sprigs.
Drink Pairings
Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Creamed Peas
Ingredients
Serves 6
¼ cup (60 ml) butter, divided
¼ cup (60 ml) finely chopped onion
Pinch ground nutmeg
¾ tsp (4 ml) kosher salt
3 tbsp (45 ml) flour
2 cups (500 ml) whole milk, warmed
1 lb (500 g) frozen peas
Chopped green herbs, such as parsley, mint and/or chives, for garnish
Instructions
- In a medium saucepan, over medium-high heat, melt 3 tbsp (45 ml) butter then stir in onion, nutmeg and salt. Add flour, stirring until no lumps remain.
- Whisk in milk in small additions, whisking after each addition to prevent lumps. Once all milk has been added, bring to a boil, whisking constantly. Then reduce heat to low and simmer for 5 to 10 minutes, or until thickened. Set aside but keep warm.
- In a large sauté pan, heat remaining 1 tbsp (15 ml) butter over medium heat. Add peas and stir to coat. Cover and cook for about 5 minutes, or until heated through, stirring occasionally.
- Mix sauce into peas, then taste and adjust seasoning, as desired.
- Transfer to a serving bowl and garnish with chopped herbs.