Comforting Foods

 

During a recent trip to the UK we celebrated Charlie’s graduation, and then prepared for his tonsillectomy,  poor lamb!  His “last supper” centred around steak and other hard to swallow and pointy foods.  For this and the soup-making ingredients required for the rest of the week we headed to the local Stepney Market and shops in his neighbourhood;  The Ginger Pig and The Deli Downstairs.   To remind him of Canada, I whipped up some decadent  and soothing Maple Pudding.

Steak with Warm Spices

The spice blend below is also excellent on grilled or roasted sweet potatoes.

4 well-marbled 1” thick striploin steaks

for the rub:

2 tablespoons black peppercorns

2 teaspoons paprika

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

1 teaspoon chili powder

2teaspoons kosher salt

1 teaspoon sumac

1 teaspoon toasted sesame seeds

1 teaspoon dried thyme leaves

1 teaspoon cayenne

In a small skillet, combine the peppercorns, paprika, cumin and coriander seeds and the chilli powder.  Heat on MEDIUM until it begins to smoke, then transfer to a spice grinder or grind with a mortar and pestle until fairly fine.  Add the rest of the ingredients.

Pat the steaks dry with paper towels, brush them very lightly with oil and sprinkle liberally with the spice blend.  Let stand at room temperature for ½ hour. 

Meanwhile, preheat the barbecue on MEDIUM HIGH.  Reduce the heat to MEDIUM, brush the grids clean and grease them with vegetable oil. 

For medium rare, cook for a total of 8 minutes, turning 3 times for Perfect Grill Marks.  Let rest for 5 minutes before serving.

Maple Pudding

 

2 cups milk

1 cup heavy cream

1 cup pure maple syrup

pinch salt

1/4 cup cornstarch

2 egg yolks

3 tablespoons unsalted butter

1 teaspoon vanilla

whipped cream

Place 1 cup of the milk, the cream, maple syrup and salt in a medium-sized pot and heat until simmering.

In a separate bowl, mix the cornstarch, remaining cup of milk and egg yolks and whisk until blended.

Slowly pour about 1 cup of the heated liquid into the egg mixture, whisking the whole time. Return the egg mixture to the pot and slowly bring it up to a quiet simmer, while continuously whisking. When the mixture thickens, remove it from the heat immediately. Incorporate the butter and vanilla, stirring until the butter has disappeared.

Transfer the pudding to 6 individual serving dishes (ramekins or stemware).  Lay some plastic wrap directly on the surface of the pudding.   Top with whipped cream if desired. 

Grilled Striploin and Mango Salad with Watermelon Radishes and Spicy Thai Dressing

Everybody knows that we spend a lot of energy celebrating birthdays in our families- coffee and birthday cake with grandma, family birthday dinner at home, birthday lunches out with friends, birthday outings….  It is a great way to get together with those that you love, but frankly, can be both exhausting and fattening by the end of the “Birthday Week”!  This week was Leslie's “Birthday Week.” Thank goodness that in between all of the gatherings and outings, her actual birthday landed on a day that we block out the evening for a trip to the gym!  Therefore, her birthday dinner was a fabulous light meal of grilled striploin steak served on top of a fresh, tangy thai salad. Delicious!! Happy birthday Leslie!

 Grilled Striploin and Mango Salad with Watermelon Radishes and Spicy Thai Dressing

Watermelon radishes are beautiful and the sharp flavour pairs up perfectly with grilled beef and sweet mango.

2  striploin steaks, 1½ inches thick

6 cups mixed greens

2 cups fresh bean sprouts

1 cup cherry tomatoes

1 mango, julienne strips

½ English cucumber, julienne strips

2 watermelon radishes, thinly sliced

½ red onion, thinly sliced

½ cup fresh mint and coriander leaves, coarsely chopped

Dressing:

¼ cup Thai sweet chili sauce

3 tbsp extra virgin olive oil

1 tsp toasted sesame oil

2 tbsp lime juice

1 tbsp fish sauce

½ tsp minced red chili

finely grated zest of 1 lime

1 tbsp tamarind juice (soak a piece of dried tamarind, found in Asian and Indian supermarkets, in a cup of hot water for 15 minutes, squeeze it and you have created the tamarind juice!) 

Garnish:

 3 spring onions, thinly sliced

Preheat barbecue on HIGH for 5 minutes. Reduce heat to MEDIUM. Brush grids with olive oil. Place steak on grids and grill 2 minutes per side, turning 3 times - for a total of 8 minutes cooking time. Follow this link for instructions on how to create the perfect steakhouse diamond pattern on your steak.

Let the steak rests for 5 minutes before cutting into thin strips, across the grain.  Meanwhile, combine the dressing ingredients in glass jar and shake vigourously to combine.  Toss in a large salad bowl with the mixed greens, bean sprouts and remaining salad ingredients.  Serve on a dinner plate, topped with slices of grilled striploin and garnished with sliced green onions.

The Raptors gave us a win for Leslie's birthday

#1 Fan!

Another birthday meal!?!!

Beer Can Chicken on the Smoker

Spring is definitely on the horizon, there is no denying that after the beautiful sunshine and warm weather that we had this weekend. As the snow in the backyard starts to melt and bits of plant life begin to poke out through the snow, we will soon be spending more time cleaning up the garden!  Obviously, this leaves fewer hours in the kitchen.  Todays recipe is the perfect idea for what to prepare for dinner to suit this new schedule.  Beer Can Chicken on the Smoker is a classic dish! Smoked chicken is juicy and flavourful. There is very little in the way of "recipe", and a lot in the way of "flavour", when it is finished. As soon as you have mastered this technique for preparing roast chicken, you will find yourself making it often.

We make this dish at least once a week!!!

Once it is on the smoker, you are free to carry on with your other activities- then throw together a salad and you have a wonderful week night meal, with plenty of leftovers for the next day!

Beer Can Chicken on the Smoker

1  5-pound chicken

1 small bunch thyme

1 small bunch oregano

2 sprigs rosemary

3 sprigs sage

4 sprigs parsley

3 cloves garlic, minced

kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 can beer

Open the beer and pour half of it into a small glass.  Sip on it through your preparation if you like!

Light the Broil King Keg and set to a constant temperature of 300°F..

Wash the chicken thoroughly inside and out with cold water and pat dry with paper towels.

Pick off the leaves of half of all the herbs and chop them finely.  Place them in a small bowl with the garlic, salt, pepper and olive oil.  Mix well and set aside.

Stuff the remaining herbs on their stems into the half empty beer can.

Gently massage the skin of the chicken to loosen it, and from any available edges, slide your fingers between the skin and the flesh.  Stuff the chopped herbs into these pockets, and massage the mixture evenly under the skin.  Sprinkle the skin of the chicken with more salt and pepper.

Scatter some soaked and drained pecan chips over the coals, and replace the cooking grids.

Lift the prepared chicken onto the beer can, and set the whole thing onto the Keg, splaying the legs for support.  Close the lid, and cook for 2-2 ½ hours.  Remove very carefully from the Keg, bearing in mind that the liquid will be very hot.  Let rest for 20 minutes before carving. 

Weekend Lunch

We optimistically welcomed the first taste of spring this weekend, when we set the clocks ahead on Saturday night. The weather cooperated on Sunday, bringing us beautiful sunshine and warm temperatures. The birds also appeared to be enjoying the sunny day, and their songs seemed to suggest that we stay outdoors and barbecue something for lunch- so we did! These Pork Banh Mi Sandwiches are perfect for a weekend lunch, because everything can be made well in advance and assembled at the last minute.  The flavour of the pork patties is zesty and rich. The accompanying pickled carrots, lettuce and coriander lighten up the sandwiches and add a freshness that is much appreciated on the weekend.



Pork Banh Mi

For the pork patties:
2 tbsp vegetable oil
2 stalks lemongrass, peeled,  trimmed and finely grated
2 shallots, minced
3 cloves garlic, minced
2 tsp ginger, minced
1 tsp red chili pepper flakes
2 tbsp fish sauce
1 tsp black pepper
2-3 lb ground pork
60 ml short grain rice(toasted)

For the pickled carrots:
2 large carrots
2 tbsp coarse salt
2 tbsp sugar
1/3 cup rice vinegar
1 sprig fresh dill.

For the sandwich:
3 baguettes
mayonnaise
srirachi sauce
1 head lettuce
1/4 cup fresh cilantro
3 green onions, chopped

For the pork patties:
Finely grate the bottom third of the trimmed lemongrass stalks into a large bowl. Add the shallots, garlic, ginger, chili pepper flakes, fish sauce, black pepper, vegetable oil and ground pork. Mix well.
Divide into smaller portions and form 24 oblong patties.  Meanwhile, toast the rice for 5 minutes and cool. Whir in a small food processor or spice grinder until finely ground.  Roll the pork patties in this rice flour and refrigerate until ready to grill. Patties may be stored in a plastic container at this point and placed in the freezer for use at a later date.
Preheat barbecue on HIGH for 5 minutes. Brush grids with vegetable oil to prevent sticking. Reduce heat to MEDIUM. Place patties on grids and grill for 8-10 minutes, turning once or twice to guarantee even cooking.

For the pickled carrots:
Peel carrots and slice into thin coins. Sprinkle carrots with salt and let stand for 10 minutes. Rinse well and squeeze out excess moisture with paper towels. Combine in a mason jar with sugar, rice vinegar and dill. Refrigerate.

Assemble the Banh Mi Sandwiches:

Slice baguettes lengthwise and cut into thirds toast them lightly on the hot grill. Arrange baguettes with grilled pork patties, lettuce, mayonnaise, srirachi sauce, pickled carrots, chopped coriander and chopped green onions on the table and let everyone assemble their own sandwiches.

Keeping Warm with Pork Belly !!!

After a brisk snowshoe through the forest, Lynn warmed us up with her delicious Morning Glory muffins and coffee.  Yum!

Sunshine is the perfect tonic against the cold temperatures

February has officially been declared the coldest month on record here in South-Western Ontario! Nonetheless, we have managed to enjoy it by embracing the winter weather and spending as much time as possible in the great outdoors-snowshoeing,skiing, shovelling .....   In addition, the requirements of being responsible dog owners include giving them lots of exercise and the opportunity to play in the fresh air - well, Wally and Baldur are certainly thankful to us for their daily walks on the golf course!!

But honestly, there is nothing like comfort food to warm your insides during these long stretches of frigid weather. Pork belly is an iconic comfort food. This recipe looks lengthy, but believe us, it is worth the effort!  We clearly outline the basic steps for low and slow grilling of pork belly. The results are melt-in-the-mouth delicious!!

This pork belly can be prepared on the barbecue, using a heavy pot, such as a dutch oven.

Sticky Glazed Pork Belly and Scallops in Savoury Broth

Pork belly:

2 lb pork belly, piece with skin removed

For the rub:

½ tsp black peppercorns

1 star anise

1 tsp chinese 5-spice

½ tsp fennel seeds

½ tsp cinnamon

1 tsp salt

For the braising liquid:

1 head garlic, peeled

1 tablespoon ginger, grated

2 carrots, peeled and chopped

2 ribs celery, chopped

½ fennel bulb, chopped

1 large onion, chopped

3 sprigs thyme

2 bay leafs

1 ½ cups dry white wine

6 cups chicken stock

Oil for basting

For the glaze:

4 tbsp brown sugar

2 tbsp dark soy sauce

2 tbsp soy sauce

¼ cup mirin(or sweet white wine)

Scallops

2 lbs scallops

 For the marinade:

2 tbsp ginger, minced

2 cloves garlic, minced

2 shallots, minced

2 tbsp canola oil

1/2  cup white wine

2 tbsp sweet chili sauce

2 tbsp lime juice

Garnish:

4 green onions, chopped

1/4 cup fresh basil leaves, chopped

For the Pork Belly:

Preheat the barbecue and set it to cook at 300°F.  Coarsely grind the peppercorns, star anise and fennel seeds together with the cinnamon and Chinese 5-spice in a coffee grinder. Toast over low heat for about 1 minute, then rub this spice mixture over the surface of the pork belly.

Using either the barbecue, or  in a heavy dutch oven on the stove top, sear the pork well on both sides.  Remove from heat.  Heat 2 tbsp of canola oil in the dutch oven and add the garlic, ginger, carrots, celery, onion, fennel, thyme and bay leaves. Cook slowly until the vegetables are tender. Add the wine and reduce by half. Add the pork belly and the chicken stock to the dutch oven, cover and place in the closed barbecue or oven for 2 hours.  

Remove from the barbecue or oven and take the pork from the vegetable mixture. Reserve the liquid and vegetables in a large measuring cup. Place in the refrigerator to cool and allow the fat to solidify. Skim fat off the top and discard. Place reserved broth in the refrigerator.

Pressing the pork belly under a heavy cast iron pot 

Place the pork belly between 2 rimmed baking trays and place a heavy object on top of this stack to weigh it down.  Put it in a cold place for at least 3 hours ( we put it outside, with a heavy cast iron pot on top). This will compress the pork belly, so that the layers of fat and meat meld together and the pork belly piece becomes uniform , making it easy to portion it into 16 smaller chunks. It is now ready to finish on the grill with the glaze.

Pressed pork belly is ready to be cut into portions

For glazing:

Combine the brown sugar, soy sauces and mirin in a medium saucepan or bowl. Set the grill to cook on MEDIUM. Toss the pork belly chunks with the glaze and place on the grids. Grill for 3-4 minutes per side. Brush liberally with glaze. Meanwhile, remove the broth and vegetables from the refrigerator and heat it up.

For the Scallops: 

Season the scallops with salt and pepper. 

Gently saute the ginger, garlic and shallots in canola oil in a large saute pan, for 2-3 minutes. Turn up the heat and add the white wine, reduce by half.  Add the sweet chili sauce and lime juice. Cool this mixture and add scallops to marinate for 20 minutes.  Place the scallops on the grill, set at MEDIUM and grill for 2 minutes per side, brushing with the marinade as they cook. Be cautious not to over cook the scallops.

To serve:

Divide the scallops between 8 serving bowls.  Ladle the broth and vegetables over the scallops and place the glazed pork belly chunks on top. Garnish with basil and green onions.

Always happy to help with recipe development!