Carpaccio

Carpacio

Picking up where we left off, Carpaccio is the international name of a typical Italian dish made with raw meat. Unlike some of the other raw dishes such as sushi, poke or ceviche, carpaccio is a fairly recent culinary invention. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place in 1963.

The dish, based on the Piedmont speciality “Carne Cruda all’Albese”, was invented and popularised by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.

The meat typically used for carpaccio is beef sirloin, which unfortunately cannot be used in a kosher dish. For our recipe, we will be using very thinly sliced Rib Eye Roast. You can always speak with your butcher about what they would recommend using. Just make sure to tell them that you will be serving the meat raw. They might even do you a favour and slice it for you!

Ingredients:

2-2 ½ pounds rib eye roast
1 (5 ounce box) fresh baby arugula*
½ cup extra virgin olive oil, divided
salt and freshly ground black pepper
3 tablespoons freshly squeezed juice from about 2 lemons
1 teaspoon Dijon mustard
1 egg yolk
10 small tomatoes cut into quarters to garnish

* Click here to learn how to clean arugula.

Directions:

Wrap the roast in plastic wrap, and chill in the freezer for 1 hour. Using a very sharp knife, cut the beef against the grain into ⅛ inch thick slices. Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper thin.

Arrange the slices on 6 individual chilled plates. Add the arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange the arugula in a pile in the centre of each plate.

Place the remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a bowl and using an immersion blender or hand blender to mix until thick. Drizzle the mustard sauce around each plate avoiding the arugula. Garnish the plates with the tomato quarters and serve immediately.

Marinated Chicken in a Wine and Mushroom Cream Sauce with Kalamata Olives

Marinated Chicken in Wine Mushroom Cream Sauce

So we’re coming into the home stretch, sort of, of Queen Victoria’s Jubilee Dinner, as we are now on the relevés course. This came after the mains, but before the roasts and the sweets, not to mention the side table that was out, y’know just in case you got hungry between courses. Can you imagine? I’m sorry your Majesty, but the 9 dishes you had presented up until now haven’t quite hit the mark, I’m going to go make myself a cold roast beef sandwich? I definitely would have gone all Queen of Hearts on the subject and shouted “Off with their head!” to the ungrateful lout!

Speaking of off with their head, a chicken definitely lost theirs in the preparation of today’s recipe. “Les Poulets à la Financière” or “Chicken Garnished with Cocks’ Combs, Cocks’ Kidneys, Dumplings, Sweetbreads, Mushrooms, Olives and Truffles” was a pretty complex dish as you can tell by a partial recipe that I was able to find from the era:

Poulets à la Financière

I think the modern recipe below for chicken with mushrooms and olives might not only be easier, but will also be slightly more palatable! Enjoy!

Ingredients:

6 chicken leg quarters or 6 breasts (or whatever cuts your family likes)
olive oil (to brown chicken)

Marinade:
6 sprigs of fresh sage*
6 garlic cloves roughly chopped
1 teaspoon dried sage
1 ½ cups dry white wine
¾ cup pitted kalamata olives (roughly chopped)
Salt and pepper to taste

Mushroom Cream Sauce:
6 sage leaves roughly chopped*
4 garlic cloves (minced)
1 ½ cup dry white wine or chicken broth
3 cups of non-dairy creamer
3 pounds of crimini mushrooms (sliced)
¾ cup pitted kalamata olives
Salt and pepper to taste

* Click here to learn how to clean sage.

Directions:

Season the chicken with dried sage, salt, and pepper. Place the chicken in a covered container or large freezer bag with the wine, garlic, fresh sage and chopped olives. Marinate the chicken overnight, or longer, but no longer than 48 hours.

When you are ready to cook chicken, take the chicken out and let it sit for about 15 minutes. Bringing the chicken to room temperature will help the chicken to cook evenly. While you are waiting, preheat the oven to 375°F.

After the chicken has sat out for 15 minutes, put a little olive oil in a cast iron pan or other any oven safe pan you have. On your stove top heat the pan up on a medium heat. Once the oil is hot, add the chicken pieces, and evenly brown the chicken on both sides. Once you have browned the chicken, remove the chicken from the pan.

Now add the wine to the pan, deglazing it (removing all the delicious pieces of marinade from the bottom of the pan). Immediately after you add the wine, add the non-dairy creamer, mushrooms, sage, and garlic. Cook the sauce for a few minutes, giving the mushrooms a chance to absorb the sauce.

Then, add your chicken back in to the pan, along with the olives and taste for to see if salt or pepper is needed. Cover the pan and bake in the oven for 30 minutes, or until the chicken is fully cooked through.

Chicken & Mushroom Puff Pastry Stacks

Chicken & Mushroom Puff Stacks

On to the mains! Part of the entree course of Queen Victoria’s meal was Les Petits Vol-au-vents à la Béchamel or Vol-au-Vents with White Sauce. Vol-au-Vents are French for “windblown”, to describe its lightness of a small hollow case of puff pastry. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually found filled with savory ingredients, but can also have a sweet filling. I came across a recipe that would have been served at the Queen’s table. Les Petits Vol-au-vents à la Béchamel

Now, when reading this, remember, this is just for the pastry, not the sauce or filling! I think I’m better off buying the premade pastry shells from the grocery store! Please enjoy the recipe below, which would make a lovely appetizer for any meal. If you wish to have this as a main dish, just upsize the portions by adding more chicken, mushrooms, etc.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 ½ cups mushrooms, diced
1 stalk celery, diced
2 chicken breasts or 4-5 boneless/skinless chicken thighs, diced
1-2 tablespoons chicken soup mix
1 cup non-dairy creamer
2-3 sprigs fresh thyme*
salt and pepper, to taste
6 puff pastry shells

* Click here to learn how to clean fresh thyme.

Directions:

In a large skillet, over medium- high heat add the olive oil and bring up to temperature. Once hot, add the onions and mushrooms, and allow to them to cook for about 5-7 minutes, so that the onions become translucent and the mushrooms begin to cook. Add the celery and cook for another 2-3 minutes.

Add the chicken and toss to mix it with the vegetables. If you need to add a little more oil, you can. Let the chicken cook, so that it begins to brown, tossing every so often so that all the pieces get cooked. Once the pieces all look at least a little bit browned, add the non-dairy creamer, chicken soup mix, and thyme. If it is too thick, you can add some water to thin it out.

Reduce the temperature and let the dish cook until the sauce has thickened up a bit and the chicken is fully cooked through. Taste and season with salt and pepper to your liking. Serve on in the pastry shells.

Roasted Cornish Hens with Apple, Date & Almond Stuffing and Honey Pomegranate Glaze

Cornish Hens

So on Rosh HaShanah we eat many symbolic foods, in order to have a healthy, happy and prosperous new year. This entrée includes 4 of these foods! The apple symbolizes Gan Eden(The Garden of Eden), which according to the Sages had the scent of an apple orchard. The word date in Hebrew is תמרים and related to the word תם – to end. So on Rosh HaShanah we eat dates so that G-d will bring an end to our enemies.

Honey, as you know is sweet, and what could be a better symbol for a sweet new year? Lastly, the pomegranate is full of seeds (some say 613 seeds to be exact, just like the number of laws in the Torah). So we eat pomegranates so that we will be as full of mitzvot (good deeds) and the pomegranate is seeds. This recipe is geared for 8 guests, and will give some extra stuffing and sauce to serve along with your final dish. Enjoy!

Ingredients:

¼ cup unsalted margarine (½ a stick)
8-12 (about 4 pounds) Fuji apples, chopped
20 Medjool dates, pits removed, chopped*
2 lemons, zest and juice**
2 oranges, zest and juice**
1 cup unsalted roasted almonds, chopped
Salt and pepper (to taste)
2 onions, roughly chopped
2 carrots, peeled and roughly chopped
4 stalks celery, roughly chopped
8 Cornish hens (1 ¼ pounds each)
¾ cup dry white wine
⅓ cup chopped shallots (about 1 ½ large shallots or 3 small ones)
1 ½ cups chicken broth
1 ½ cups pomegranate juice
3 tablespoons honey
3 tablespoons margarine

* Click here to learn how to inspect dates.
** Click here for my tips on zesting lemons and oranges.
♦ Click here to learn how to truss a Cornish hen.

Directions:

Melt margarine in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, about 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt.

Place the chopped onions, carrots and celery in the bottom of a large roasting pan (or divide into two smaller pans) and mix the vegetables so that they are combined.

Preheat the oven to 475 degrees. Remove and discard the giblets and necks from the hens. Rinse the hens under cold water and then pat dry. Trim off any excess fat. Season each cavity with salt and pepper, and then loosely stuff with apple mixture. Truss the hens♦. Place the hens, breast-side up, on top of the chopped vegetables.

Boil the wine and shallots in a heavy small saucepan until most of the wine has evaporated, about 4-6 minutes. Add the broth, pomegranate juice and honey. Boil again until the sauce has reduced to about 1 ¾ – 2 cups, about 7-9 minutes. Whisk in the margarine and then remove from the heat.

Brush the hens with the honey-pomegranate sauce. Roast the hens at 475 degrees for 15 minutes, and then reduce the heat to 400 degrees and cook for an additional 35 minutes, or until juices run clear. While the hens are roasting, baste them occasionally with more of the sauce, about every 10 minutes or so. Serve the hens with any remaining stuffing and remaining sauce.

Safety Note: Before serving the remaining sauce or giving a final basting to the fully cooked hens, put the sauce back on the stove and bring it back up to a quick boil. The reason for this is because you have been dipping your basting brush back and forth between the hens while they were cooking, and therefore at various stages of rawness, and then dipping the brush back into the sauce pot. You want to eliminate any chances of salmonella or other food borne pathogens from contaminating your final dish. The re-boiling of the sauce will kill off these pathogens. Safety first!

Roast Bison or Venison with Red Wine and Onion Jus (Northwest Territories)

Roasted Venison

Wanna hear something cool about the the Northwest Territories (NWT)? Did you know that the Northern Lights (that crazy natural laser light show seen in the utmost northern part of the globe) can be seen about 243 nights out of the year? In the NWT, game meat such as Bison and Venison are a big seller, as they tend to have readier access to such meats, rather than beef. Personally, I’m jealous! I kinda feel that today’s game meat, tastes the way that beef used to taste before we over commercialized the industry. Keep in mind though that game meat is always leaner than domestic meat, so special care must be taken when roasting to prevent it from drying out. It’s important to never cook it past medium. This roast will serve 8.

Ingredients:

5 pound bison or venison roast
2 garlic cloves, minced
2 teaspoons fresh thyme, minced*
1 tablespoon cinnamon
1 tablespoon ginger
½ teaspoon pepper
1 onion, chopped
2 carrots, chopped
2 bay leaves
1 ½ cups dry red wine
2 cups pearl onions
2 tablespoons vegetable oil
¾ teaspoon salt
3 tablespoons margarine
2 tablespoons sugar
2 tablespoons fresh parsley, finely chopped*

* Click here to learn how to clean these herbs.

Directions:

In small bowl, combine the garlic, thyme, cinnamon, ginger and pepper. Make some slits (about 8) around the roast, about an inch wide. Stuff some of the spice mixture into the slits, and use the remainder to rub over the whole roast.

Place roast in re-sealable plastic bag, along with the regular onion, carrots, bay leaves and wine. Seal the bag, and let it marinate in refrigerator for 6-24 hours, turning occasionally.

Preheat the oven to 300 degrees. Once the roast is finished marinating, remove the roast from the bag, reserving the vegetables and the marinating liquid separately. Place the vegetables and bay leaves in the bottom of a roasting pan, and pour in about 1 cup of water. Set the roasting pan aside for now.

In a large enough skillet to fit the roast, heat the vegetable oil over high heat, and then sear the roast, turning it in the skillet so that all sides get seared. Lay the seared roast over the vegetables in the roasting pan, and sprinkle with half of the salt.

Cover the roast loosely with foil, and roast for about 2 hours, or until meat thermometer inserted in centre reads 125 to 140 degrees for rare to medium. Do not cook beyond medium. Transfer to warm platter and tent with foil; let stand for about 10 minutes before carving.

To prepare Onions and Jus:
In heatproof bowl, cover the pearl onions with boiling water and let stand for 1 minute. This will loosen their skins. Drain the water and peel the onions.

In the same skillet you browned the meat in, melt the margarine over medium-high heat, and brown the pearl onions. You are not cooking the onions through at this point, just browning them. Using a slotted spoon, transfer onions to bowl (keeping the oil in the skillet).

Add the sugar to the skillet and stir over medium heat until it turns a nutty brown, about 5 minutes. Add the reserved marinade and remaining salt. Bring the jus to a boil over high heat and boil until reduced by half to about ⅔ cup, about 5 minutes. Strain through fine sieve or cheesecloth into small saucepan.

Strain liquid found in the roasting pan into glass measuring cup, and add enough water, if necessary, to make ½ cup. Add the roast liquid to the reduced marinating liquid and bring to a boil.

Add the pearl onions to the saucepan, and cover, cooking over a medium heat until the onions are tender, about 5 to 10 minutes. Stir in the parsley. Spoon a little sauce over the roast slices and serve with remaining sauce.

Rappie Pie (Nova Scotia)

Rappie Pie

Ahhh Nova Scotia, Latin for New Scotland, is the last of Canada’s Maritime Provinces, and is located almost exactly halfway between the Equator and the North Pole. While it is the second smallest province in Canada with a land mass of 55,284 square kilometres or 21,300 square miles, it is in fact the second most-densely populated province (behind PEI) with a population of just under 950,000. Speaking of its people, you have a vast mixture here between old Scot and French, with the colourful history of the Acadians thrown in for good measure. Like a lot of food in this part of Canada, it has French roots, as you will see with today’s recipe for Rappie Pie. The name Rappie Pie originates from the French word râper, which means to grate. Although râpure was a favourite dish among Acadians throughout South West Nova Scotia, it was not an easy dish to prepare for a large family. The grating and draining does take a pit out of a person, however the end result is delicious! This can definitely be a one-dish meal, or you could always serve the left over broth as a first course. This recipe will make enough pie for at least 6 people. Enjoy!

Ingredients:

1 large whole chicken
3 large chopped onions
2 ribs of celery
2 large whole carrots
1 bay leaf
¼ teaspoon dried thyme
chicken soup base (optional)
10 pounds potatoes, peeled
salt & pepper, to taste

Directions:

Preheat the oven to 350 degrees. You can keep the chicken whole, or cut it into large pieces. Place the chicken into a large soup pot, along with the onions, celery, carrots, bay leaf and thyme, and fill with just enough water to completely cover. Simmer the stock until the chicken is tender and cooked through.

Remove the chicken from the pot, as well as the celery and carrots, but leave the onions and the broth in the pot. Taste the broth; if it needs to be more “chicken-y” add some of the chicken soup base to the mix. Keep the broth warm, not too hot, but allow the meat to cool so that you can handle it. Remove the chicken meat from the bones, and cut it into smaller, bite-sized pieces.

For this recipe, you want to grate the potatoes, not shred. You can do this with a hand grater (and elbow grease) or by using a juicer that collects the pulp in a side compartment. Another method would be to purée the potatoes using the steel blade on a food processor. No matter what method you choose, you are going to want to remove as much (read ALL) the liquid from the potatoes.

Important note: Do not throw out the liquid drained from the potatoes! It has two purposes:

  1. You’re going to want to measure how much liquid you drained in the end, because you’re going to want to use that same amount of chicken broth to add the moisture back to the dish and;
  2. You’re going to want to save any of the starch that collects at the bottom of your measuring container (that whitish sludgy stuff) to add back you’re your strained potato mixture.

To remove the liquid, place the grated/puréed potatoes in a cotton bag (like a clean pillow case), a dish-towel or several layers of cheesecloth, and twist it until you have a tight package. The liquid will just pour off of it.

Using an equal amount of chicken broth to the amount of liquid you drained, blend the potatoes and broth liquid. You may want to do this in stages so that it gets very well mixed. Potato mixture consistency is correct when the spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper to taste.

Add half of the potato mixture into a greased rectangular baking pan or a large casserole dish. Then layer on the cut up chicken, and top with remaining potato mixture. Bake for about 2 hours, or until top is uniformly brown. Remove from the oven and allow to cool for 5-10 minutes before cutting into and serving.

Chicken Fricot (New Brunswick)

Chicken Fricot

New Brunswick is one of Canada’s three Maritime Provinces, boarding on Quebec and sharing its entire southern border with the state of Maine. Its eastern border is entirely coastal – along the Gulf of St. Lawrence and Northumberland Strait. It even has warm sandy beaches, with the warmest salt water north of Virginia. It is probably most well-known though for the Bay of Fundy and the Confederation Bridge, which connects it with Prince Edward Island. It’s food however has quite a French flavour, with it being so close to Quebec and having many Acadians living in the province. So with that I bring you today’s recipe, Chicken Fricot, which is like the southern classic Chicken and Dumplings, but highlights the herb savoury, which is very popular amongst the New Brunswickers. This hearty one-pot meal will serve 6-8. Enjoy!

Ingredients:

1 whole chicken, divided (about 3-4 pounds)
4 tablespoons unsalted margarine
1 teaspoon olive oil
3 carrots, chopped
3 ribs celery, chopped
1 large onion, finely chopped
3 cloves garlic, roughly chopped
2 pounds Yukon Gold potatoes, peeled and chopped (about 6 potatoes)
2 teaspoons dried savoury
¾ teaspoon salt
½ teaspoon pepper
6 cups chicken stock
2 ice cubes

Dumplings:
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon dried parsley
½ teaspoon dried savoury
½ teaspoon salt
2 egg yolks
⅔ cup cooking liquid from soup

Directions:

In a large Dutch oven, heat the margarine and oil over a medium-high heat. Season the chicken pieces with salt and pepper, and then add chicken pieces to the pot. Brown the chicken all over, turning the pieces as needed. You are not cooking this all the way through at this point. Once browned all over, (about 8 minutes) transfer the pieces to a plate and set aside. Drain all but 2 tablespoons of fat from pot.

Reduce the heat to medium and cook the carrots, celery, onion and garlic, stirring occasionally, until onion is softened but not coloured, about 3 minutes. Stir in the potatoes, savoury, salt and pepper. Sauté for about 2 minutes, letting all of the ingredients combine. Return the chicken pieces and any juices that have rendered to the pot, and stir in the chicken broth. Bring the soup to a boil, skimming any foam or debris from the surface as needed. Once boiling, reduce the heat and cover, letting the soup simmer for about 45 minutes.

Next, place the 2 ice cubes in a measuring cup, and add enough of the soup to make ⅔ cup. Set this aside to cool. Meanwhile, remove the pieces of chicken with slotted spoon, and transfer them to a plate. Let the chicken cool enough to be handled, and then strip the meat from the bones, discarding the bones and skin. Shred or coarsely chop the chicken. Before returning the chicken to the pot, skim any excess fat the surface, then return the chicken to pot and bring it back to a simmer.

Dumplings:
In a medium sized bowl, whisk together the flour, baking powder, parsley, savoury and salt. Stir the egg yolks into reserved the cooled soup, and slowly add it to the flour mixture. Bring the dumpling dough together with a fork. It will make a sticky, stretchy dough.

Increase the heat on the soup to medium, and drop the batter in 8 mounds evenly spaced around the soup. Cover the pot and simmer until the dumplings have puffed and a knife inserted into centre of dumpling comes out clean, about 8 to 10 minutes. Serve the soup hot with the dumplings.

Classic Tourtière (Quebec)

Tourtiere

Ahhh…. La belle province! The nickname for Quebec is “The beautiful province” and it is easy to see why. Quebec has a little bit of everything when it comes to its geography, and it has more culture than any one province has a right to! While most major cities are bilingual to an extent, the majority of Quebecois speak French as their daily language. But with French life, comes French food! And there is so much to choose from! Unfortunately, most of this tends to be not kosher, as there is a large amount of pork and shellfish in these dishes, along with the combinations of dairy and meat products (oh, but a REAL poutine would be so delicious!) However, I’ve taken a French classic, a Tourtière or meat pie, and given it a kosher twist, changing the pork to beef, and taking the lard and butter out of the pie crust. It may not be authentic, but I’m sure you’ll love it just the same! This pie will serve 6-8 people.

Ingredients

1 ½ cups cubed peeled potatoes (about 2 medium sized potatoes)
2 pounds lean ground beef
2 cups sliced mushrooms (about 1 pound of mushrooms)
¾ cup finely chopped celery (about 1 ½ stalks)
¾ cup chicken stock
2 onions, finely chopped
3 cloves garlic, minced
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon dried savoury
½ teaspoon dried thyme
¼ teaspoon ground cloves
¼ teaspoon cinnamon
1 bay leaf
1 Really Flaky Pastry (see below)
1 egg yolk

Directions:

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

Meanwhile, in deep skillet, sauté the beef over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

Add mushrooms, celery, stock, onions, garlic, salt, pepper, savoury, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

Preheat your oven to 400 degrees. On lightly floured surface, roll out 1 of the pastry discs to scant ¼ inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim any excess dough from around the edges, and crimp them to create a tight seal.

If you like, you can use the leftover scraps of dough to cut out nice shapes to decorate the top of your pie. Mix egg yolk with 2 teaspoons of water. With a pastry brush (or your fingers) brush the egg wash over the top of the pie. Cut steam vents in the top of the pie. Bake in bottom third of a 400 degree oven until hot and golden brown, about 50 minutes. Let stand for 10 minutes before serving.

Really Flaky Pastry:

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
½ cup cold unsalted margarine, cubed
½ cup cold Crisco or other vegetable shortening, cubed
1 egg
2 teaspoons vinegar
ice water

Directions:

In a large bowl, whisk the flour together with the salt. Using a pastry blender/cutter or 2 knives, cut in the margarine and the vegetable shortening until the mixture forms coarse crumbs with a few larger pieces.

In liquid measuring cup beat the egg with the vinegar and add enough ice water to make ⅔ cup. Drizzle over the flour mixture, tossing with fork until ragged dough forms. Divide the dough in half, pressing each half into a disc shape. Wrap each disc tightly with plastic wrap, and refrigerate until chilled, about 30 minutes. If you like you can make this dough up to 2 days in advance.

Cowboy Beef & Bean Chili (Alberta)

Beef & Beans ChiliSo in Canada, Alberta is known as our “Cowboy Country”. Wedged between the Rocky Mountains to the west, and the plains of Saskatchewan to the east, Alberta has a great mix of highs and lows, literally. Known for its bountiful cattle trade, as well as its vast natural gas and oil reserves, Alberta is a rich province. Every summer, Calgary, Alberta’s largest city, hosts the Calgary Stampede, a rodeo, exhibition and festival held annually every July since 1923 (though its roots date back to 1886). So what better to celebrate the cowboy spirit than a nice big bowl of chili? This dish will hit all the right spots, goes great with cornbread, and will serve 6. Enjoy!

Ingredients:

3 tablespoons oil
1 pound extra-lean ground beef
1 pound medium ground beef
1 large onion, diced
4 cloves garlic, minced
8 ounces mushrooms, diced (about 3 cups)
2 tablespoons Worcestershire sauce*
2 tablespoons ancho chili powder (see note below)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon salt
2 (540ml) cans kidney beans, drained and rinsed
3 cups beef broth
1 12-ounce bottle lager-style beer**
½ red onion, diced (for garnish)
1 avocado, diced (for garnish)

* Click here to see notes about the use of Worcestershire sauce with meat products.
** Click here for the kosher alcohol list.
Note: Ancho chili powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.

Directions:

Heat oil in a large pot with a lid, or a Dutch oven, over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes. Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes. Add Worcestershire sauce, ancho chili powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in kidney beans, then pour in broth and beer, and then bring the chili to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 50 minutes. Garnish with diced red onion and avocado. A great accompaniment would be corn bread with caramelized onion jam!

Chicken Nanban

Chicken NanbanOur next stop in our Around the World tour takes us to Yokohama, Japan. Now the Japanese obviously have Sushi, but I felt that was too much of a “gimme” for the blog, that, and you can find sushi at every corner store these days, so I wanted something different. The Japanese have a version of fried chicken though, that was similar enough to be comfortable to Westerners, but different enough to be exotic. Enter Chicken Nanban! Originating in Kyushu, is a popular take on fried chicken covered in a sweet and sour sauce. One bite and you’ll never think of fried chicken the same again!

Nanban means European countries in old Japanese, and as the name suggests, it was influenced by the European settlers that came in Japan. As such, it is a Yoshoku dish, combining Western ingredients with Japanese taste. A little sweet, and a little sour, the flavors blend beautifully in each crispy bite. You might notice this recipe is a little different in that we dredge the chicken in flour and then coat with egg. No, that’s no mistake, it’s truly how the dish is made. Coating the chicken in this way evokes a tempura like texture with a light and springy bite, creating a really unusual and memorable dish. Then we briefly dip it in Nanban sauce to let it soak up all the delicious flavor! While it may look like a lot of work, the dish comes together really easily, so it’s sure to be a hit for with fried chicken lovers! This recipe will serve 6.

Ingredients:

Tartar Sauce:
3 hard-boiled eggs, finely chopped
3 tablespoons celery, finely chopped (about ½ – ¾ of a stalk)
1 ½ scallions/green onions, minced*
6 tablespoons mayonnaise
1 ½ teaspoons whole grain mustard
1 teaspoon lemon zest**
1 tablespoon lemon juice
salt and pepper, to taste

Nanban Sauce:
6 tablespoons soy sauce
6 tablespoons sake (can be substituted with sweet sherry)***
6 tablespoons sugar
1 ½ teaspoons fresh ginger, grated
6 tablespoons rice vinegar

Chicken:
3 pounds chicken thighs – boneless skin-on
3 eggs
vegetable oil for frying
flour – all-purpose for dusting
salt and pepper

* Click here to learn how to clean scallions/green onions.
** Click here for my tips on zesting.
*** Click here for the kosher alcohol list.

Directions:

To prepare the tartar sauce, add the boiled egg, celery, scallion, mayonnaise, mustard, lemon zest, and lemon juice to a bowl and stir to combine. Add salt and white pepper to taste.

To make the nanban sauce, add the soy sauce, sake, sugar and ginger to a small saucepan and bring to a boil over high heat. Boil for 1 minute and then add the vinegar. When the sauce returns to a boil, turn off the heat.

Add 2-inches of oil to heavy bottomed pot and heat to 340 degrees F (test with a kitchen thermometer). Prepare a wire cooling rack positioned over a drip pan for once the chicken has fried.

Trim any excess fat off the chicken and lightly salt and pepper. Dust the chicken with flour. Beat the eggs in a bowl until uniform and then dip the chicken in the eggs to thoroughly coat.

Gently lower the egg coated chicken skin-side down into the hot oil and then drizzle a little of the remaining egg onto the tops of each piece of chicken. The drizzled egg will quickly expand and spread out. Use tongs or chopsticks to fold the egg back over the chicken. You may need to fry the chicken in batches.

Fry the chicken until its golden brown and cooked through (about 6-8 minutes). You may need to flip the chicken over once halfway through to evenly brown the top.

Transfer the fried chicken, fluffy side down to the wire rack and drizzle half the nanban sauce onto the smooth side. Flip the chicken over and then drizzle the remaining sauce onto the fluffy side. Slice and serve the chicken with the tartar sauce immediately.