Fried chicken topped with basil and honey lime mayo
- 2 cups buttermilk
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 2 bone-in chicken thighs
- 1 chicken breast, cut in half along breast bone
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup cornmeal
- Roger’s secret ingredient: 1 tsp chili flakes
Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.
In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.
Combine all-purpose flour, cornstarch and cornmeal until mixed well.
Prepare a tray lined with paper towels and set next to deep frying setup.
Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.
- 8 leaves fresh basil
- Vegetable oil
Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.
Honey lime mayonnaise
- ½ cup mayonnaise
- 5 ½ tbsp. lime juice
- 1 ½ tbsp liquid honey
Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.
Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.
Tags: chicken, cityline, food, fried chicken, mayo, recipe
Salmon fillet with garlic eggplant, citrus salad and pistachio nuts
- 4 x 7 oz salmon filets
- 2 tbsp butter
- 2 cups eggplant, peeled and diced
- 3 cloves garlic, chopped
- 2 tbsp lemon juice
- 3 oranges, segments only
- 1 lemon, segments only
- 1 lime, segments only
- 1 fennel bulb, julienne (reserve the fronds)
- ½ cup toasted pistachio nuts, lightly crushed
- Olive oil
- Salt & pepper
Sauté the eggplant at medium low heat with the garlic until soft.
Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.
Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.
Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.
Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.
Tags: cityline, eggplant, food, healthy, pistachio, recipe, salmon
Stout-braised beef stew
Prep time: 15 minutes
Total time: 3 hours
- 1.5 kg boneless beef blade or chuck roast, trimmed and cut into 1 1/2-in. cubes
- 1/4 cup all-purpose flour, divided
- 1 tsp salt
- 3 tbsp canola oil, divided
- 1 medium onion, chopped
- 2 carrots, cut into 1-in. pieces
- 3 celery stalks, cut into 1-in. pieces
- 2 440-mL cans dark stout, preferably Guinness or Murphy’s
- 3 bay leaves
Toss beef with 3 tbsp of flour and salt in a large bowl until coated.
Heat a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 minutes. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
Add remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften for 3 minutes. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 minutes, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly. This will take about 30 minutes. Cover and reduce heat to low. Continue simmering until meat is tender, for about 2 hours and 15 minutes.
Serves 4 | Per serving 641 calories, 69 g protein, 16 g carbs, 32 g fat, 2 g fibre, 858 mg sodium. Excellent source of vitamin A.
Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.
Prep time: 10 minutes
Total time: 40 minutes
- 1 1/2 cups steel-cut oats
- 3/4 cup white wine
- 900-mL carton beef broth
- 1 cup water
- 2 tbsp butter
Heat a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted for 2 minutes. Add wine and stir until liquid is gone, this will take 2 minutes.
Add broth and water. Boil, then reduce heat to medium-low. For 20 minutes, simmer, partially covered, until most of the liquid has been absorbed.
Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 minutes. Stir in butter. Serve immediately.
Serves 4 | Per serving 217 calories, 7 g protein, 27 g carbs, 8 g fat, 3 g fibre, 827 mg sodium.
Emerald Island greens
Lacinato kale is also called black, dino or Tuscan kale. Its leaves are smaller and more delicate than regular curly kale’s. Either type works for this recipe.
Prep time: 10 minutes
Total time: 20 minutes
- 2 bunches lacinato kale (about 700 g)
- 1/3 cup butter
- 1 garlic clove, thinly sliced
- 1/4 tsp salt
Boil a large pot of water. Cut tough stems away from kale leaves with a paring knife and discard. Add kale to boiling water. Boil until kale is tender, 3 to 5 minutes. Drain, then rinse well with cold running water. Pat dry.
Melt butter in an extra-large frying pan over medium. Add garlic and cook for 3 minutes. Add reserved kale. Cook until warmed through, 1 to 2 minutes.
Serves 4 | Per serving 196 calories, 3 g protein, 9 g carbs, 18 g fat, 2 g fibre, 302 mg sodium.
Tags: beef, cityline, dinner, meal prep, quick meals, recipe
Prep time: 10 minutes
Total time: 20 minutes
- 1/2 bunch kale, ribs removed (about 9 cups)
- 375-g pkg tagliatelle
- 1 1/2 cups grated parmesan, divided
- 1 cup walnut halves, toasted, plus more for garnish
- 1 cup frozen shelled edamame, thawed
- 1 garlic clove
- 1 tsp salt
- 3/4 cup olive oil
- Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
- Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
- Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
- Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.
Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.
Tags: dinner, easy, fast, healthy, kale, pasta, pesto, recipe, walnuts
Slow cooker French onion soup
Prep time: 30 minutes
Total time: 7 hours 30 minutes
- 1.75 kg cooking onions, thinly sliced (about 14 cups)
- 3 tbsp butter, cubed
- 1/4 tsp salt
- 4 1/2 tsp all-purpose flour
- 3 tbsp vermouth or dry white wine
- 900 mL beef broth
- 1/3 cup water
- 1 demi-baguette
- 1 tbsp butter, at room temperature
- 2 cups grated gruyère or emmental cheese
- Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
- Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
- Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
- Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.
Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.
For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.
Tags: beef, broth, cheese, food, french, onion, recipe, soup, wine
Lettuce Wraps of Prosperity
Prep time: 20 minutes
Total cooking time: 10 minutes
- 1 lettuce, rinse and drip dry, cut 1 inch off head and into 2-halves vertically for easy peeling
- 1 Tbsp of cooking oil
- 6 pc. of button or brown mushroom, small-diced
- 1 small can of water-chestnut, drained and diced
- A pinch of sea salt
- 2 cups of barbecued duck or barbecued pork, diced
- 2 cups of cooked shrimp, diced
- ½ cup crushed T&T unsalted cashew nuts (or peanuts)
- ½ cup of Hoisin sauce
- 2 Tbsp T&T or PC Teriyaki sauce
- 1 Tbsp of Water
- 1 tsp of brown sugar
- Peel off outside lettuce leaves and stack them on a plate. Reserve small leaves for future use.
- Heat oil in pan on high. Add mushrooms and water-chestnuts. Stir and cook for 90 seconds, stir in salt and place in a bowl.
- Return wok to stove, add duck, stir and reheat on medium high for 20 – 30 seconds, place in a bowl.
- Reheat shrimp in wok for 20 – 30 seconds, place in a bowl.
- Place crushed nuts in a bowl.
- Mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.
- Place lettuce and all the bowls of ready-to-eat ingredients on the table for individuals to fill their own lettuce wraps. Enjoy with sauce.
Braised E-Fu Noodles
Prep time: 20 minutes
Total cooking time: 20 minutes
- 1 tsp granulated sugar
- 1 cup PC Blue Menu Chicken Broth
- 1 tbsp Chinese Shaoh-Tsing rice wine
- 1 tbsp oyster sauce
- 2 tsp T&T Dark Soy Sauce
- 2 tsp light soy sauce (not sodium reduced)
- 1 pkg dry E-Fu Noodles
- 3 tbsp safflower oil
- 2 tsp each minced garlic and ginger root
- 1 cup thinly sliced, rehydrated dried shiitake mushroom caps
- 1-¼ cups carrots, julienned
- 1-¼ cups snow peas, julienned
- 1 cup Chinese chives cut in 2-inch (5 cm) lengths
- Stir together sugar, broth, wine, oyster sauce, dark soy sauce and light soy sauce in bowl; set aside.
- Submerge noodles in large pot of boiling unsalted water; let cook for 1 minute, separating noodles as they soften. Do not overcook. Drain, rinse under cold running water and drain again. Spread out in single layer on rimmed baking sheet. Set aside.
- Heat 2 tbsp (25 mL) of the oil in wok or large frying pan over high heat. Add half each of the garlic and ginger; stir-fry for 10 seconds or until fragrant. Add mushrooms; stir-fry for 4 to 5 minutes or until lightly browned. Push to one side of pan; add noodle to bare side and cook for 1 minute without stirring. Stir together using wide spatula; stir-fry for 5 minutes or until noodles are hot and lightly fried. Transfer mixture to plate.
- Heat remaining 1 tbsp (15 mL) oil in same wok over high heat; stir-fry remaining garlic and ginger, carrots, snow peas and chives for 1 to 2 minutes or until tender-crisp. Add to plate with noodles.
- Add sauce mixture to same wok; bring to a boil. Return noodles and vegetables to pan; stir-fry for 3 to 5 minutes or until sauce is absorbed by noodles.
TIP: Re-hydrate mushroom by soaking in warm water to cover for 1 hour or in cold water overnight. Squeeze out excess water before cutting.
TIP: Shake noodles in colander to remove excess water. Setting them out on a tray of baking sheet allows them to dry out slightly.
Tags: chinese, dinner, healthy, lettuce, new year, noodles, prosperity, soy
Fryer-less General Tao chicken
Prep time: 25 minutes
Total cooking time: 50 minutes
- 6 tbsp (90 ml) soy sauce
- 6 tbsp (90 ml) chicken broth (or water)
- 6 tbsp (90 ml) rice vinegar
- 1 tbsp fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 4 tsp cornstarch
- 2 tsp paprika
- 2 tsp sambal oelek
- 1 tsp toasted sesame oil
- 1 cup (210 g) sugar
- 3 tbsp (45 ml) water
- 2 red bell peppers, cut into strips
- 3/4 cup (180 ml) canola oil
- 2.2 lb (1 kg) skinless and boneless chicken thighs,
- cut into large cubes
- ½ cup (70 g) unbleached all-purpose flour
- 2 green onions, thinly
- Salt and pepper
- In a small bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
- In a small saucepan, combine the sugar and water. Bring to a boil and simmer until the sugar caramelizes and turns amber in colour, about 5 minutes. Add the soy mixture. Bring to a boil, whisking constantly. Set the sauce aside, off the heat.
- In a large non-stick skillet, soften the peppers for about 3 minutes in 2 tbsp (30 ml) of the oil. Set aside on a plate.
- In a bowl, season the chicken pieces with salt and pepper. Add the flour and toss until well coated. Shake off any excess flour. In the same skillet, brown half of the chicken at a time in the remaining oil (cup/150 ml), making sure to always have about 1 cm of oil to fry the meat. Add oil, if needed. Drain on paper towels and keep warm. Repeat with the remaining chicken. Discard the oil.
- In the same skillet, heat the sauce. Add the chicken and the peppers and toss well to coat. Sprinkle with the green onions.
- Serve with rice and a stir-fried vegetable like bok choy.
Tags: chicken, dinner, food, fryer-less, no fryer, peppers, soy sauce, tao