Meet Your Match
UNFRIED CHICKEN WITH THYME RANCH
To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.
THYME RANCH DIP 1/2 cup (125 mL) mayonnaise, preferably Hellmann’s 1/2 cup (125 mL) shaken buttermilk 2 tsp (10 mL) fresh lemon juice 1 small clove garlic, grated on rasp Salt and freshly ground pepper to taste 1/4 cup (60 mL) finely sliced chives 1 tsp (5 mL) finely chopped thyme
CHICKEN 6 skin-on, bone-in chicken thighs, about 13/4 lbs (795 g) total 6 skin-on chicken drumsticks, about 11/3 lbs (605 g) total Old Bay Seasoning and salt to taste Olive or canola oil spray 6 cups (1.5 L) cornflakes 2 large eggs 1/4 cup (60 mL) shaken buttermilk 1 tsp (5 mL) paprika 1/2 tsp (2 mL) garlic powder Salt and freshly ground pepper to taste Flaky sea salt to finish (optional) Frank’s RedHot sauce for serving
1. For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.
2. For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.
3. Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.
4. Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.
5. In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.
6. Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6
STEAK & BLUE CHEESE QUESADILLAS WITH ROASTED PEPPER SALSA
Steak and blue cheese get along famously inside a quesadilla with a sweet, smoky pepper salsa tying everything together. You can use just about any type of steak you want here, including leftovers or roast beef. If you want to save time, you can skip the salsa and serve it with sour cream and/or jarred tomato salsa instead.
ROASTED PEPPER SALSA 2 medium red peppers, about 1lb (455 g) total 1 tbsp (15 mL) finely chopped shallot 11/2 tsp (7 mL) fresh lime juice 1/2 tsp (2 mL) ancho chili powder 1/4 tsp (1 mL) chipotle pepper powder 1/4 tsp (1 mL) dried oregano 1 tsp (5 mL) canola oil Salt and freshly ground pepper to taste
QUESADILLAS 3/4 lb (340 g) trimmed top sirloin steak, about 3/4 inch (1.5 cm) thick Salt and freshly ground pepper to taste 2 tbsp (30 mL) canola oil, divided 2 medium onions, thinly sliced 4 large flour tortillas, divided 1 tbsp (15 mL) unsalted butter, melted 4 oz (115 g) old white cheddar, grated, about 11/3 cups (330 mL) 3 oz (85 g) blue cheese, crumbled, about 3/4 cup (175 mL)
1. For the salsa, set oven rack 6 inches (15 cm) from top element. Turn broiler on high.
2. Place peppers on a foil-lined, broiler-proof baking pan. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a heatproof bowl and cover. Let steam for 30 minutes. Remove cover. When cool enough to handle, peel peppers, discarding stems, seeds and skins. Lay peppers out on baking pan and cool completely.
3. In a small mixing bowl, combine shallot and lime juice. Let stand 15 minutes.
4. Place roasted peppers in a food processor. Pulse until finely chopped, 5 to 10 seconds. Add to bowl with shallots along with spices, oil, salt and pepper. Mix thoroughly. Transfer to airtight container. Refrigerate up to 5 days. Serve at room temperature.
5. For the quesadillas, pat steak dry with paper towel. Season with salt and pepper.
6. In a large heavy-duty, nonstick frying pan, heat 1 tbsp (15 mL) oil over high heat. When hot, add steak and turn heat down a notch. Cook until nicely seared and medium-rare, 21/2 to 3 minutes per side. Transfer to a cooling rack set over a baking pan.
7. Reduce heat under pan to medium-high. Add remaining 1 tbsp (15 mL) oil and onions. Cook, stirring occasionally, until browned, charred in spots and tender, 7 to 8 minutes. Add any juices that have dripped from the steak to pan and season with salt and pepper. Transfer to a plate to cool.
8. Lay out two tortillas on a baking sheet. Brush lightly with butter and flip. Working in this order, divide cheddar, steak, onions and blue cheese evenly between tortillas. Top with remaining two tortillas and brush lightly with butter.
9. Place a large frying pan over medium heat. When hot, cook quesadillas, one at a time, until lightly browned and crisp, and cheese has melted, about 2 minutes per side. Remove from heat, cut into eight wedges each and serve with salsa.
Serves 6 as an appetizer or 3 as a main course
PIZZA BEANS
The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.
11/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
1. Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavyduty baking sheet with foil.
2. Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.
3. Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.
4. While beans are baking, arrange baguette slices on prepared baking sheet.
5. When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.
Serves 6 to 8 as an appetizer
SALMON FISH STICKS WITH PROSCIUTTO, MUSHROOMS & PESTO TARTAR SAUCE
In this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather.
PESTO TARTAR SAUCE 2 tbsp (30 mL) finely chopped shallot 1 tbsp (15 mL) fresh lemon juice 1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise 1/2 cup (125 mL) full‑fat sour cream 3 tbsp (45 mL) stirred basil pesto (without cheese) Salt and freshly ground pepper to taste
FISH STICKS 1 tbsp (15 mL) olive oil, plus more for brushing 1 tbsp (15 mL) unsalted butter 1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced Salt and freshly ground pepper to taste 1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir 11/2 lbs (680 g) salmon fillet, cut from tail end, skin removed 16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each
1. For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week.
2. For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stirring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool.
3. Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper.
4. Preheat oven to 400°F (204°C).
5. Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 11/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about
6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.)
6. Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce.
Serves 4 to 6 as a main or 8 to 10 as an appetizer
SPICY SWEET-AND-SOUR PORK WITH MANGO
The Chinese family of sweet-and-sour dishes goes back millennia. The modern, Westernized version is one of the most popular takeout dishes, though some versions can be heavy on the sugar and food dye. This recipe brings some heat to the equation and swaps in mango for pineapple. Bonus: It’s a rare stir-fry that can easily be doubled—see the TIP below.
SAUCE 1/4 cup (60 mL) ketchup 1/4 cup (60 mL) cider vinegar 3 tbsp (45 mL) packed light brown sugar 2 tbsp (30 mL) water 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) sriracha sauce 11/2 tsp (7 mL) cornstarch
STIR-FRY 1 lb (455 g) trimmed pork loin from rib end or tenderloin, cut into 1‑inch (2.5‑cm) chunks Salt to taste 1 large egg, lightly beaten 1/2 cup (125 mL) cornstarch, divided 1/2 cup + 1 tbsp (125 + 15 mL) canola oil, divided 1 bunch green onions, trimmed, cut into 1‑inch (2.5‑cm) pieces 2 tsp (10 mL) minced garlic 2 tsp (10 mL) minced ginger 1 fresh red finger chili, thinly sliced into rounds 1 firm‑ripe Ataulfo mango, cut into chunks, about 1 cup (250 mL) Cilantro leaves to garnish Steamed jasmine rice for serving
1. For the sauce, whisk all ingredients in a bowl until smooth. Set aside.
2. For the stir-fry, place pork in a mixing bowl and season with salt. Mix in egg then mix in 1/4 cup (60 mL) cornstarch with your hands until meat is coated with a sticky batter. Place remaining 1/4 cup (60 mL) cornstarch in a large freezer bag.
Add pork, seal and shake, squishing to separate the pieces, until coated. (Don’t worry about them looking uneven or ugly. It won’t matter once they’re cooked and covered with sauce.)
3. Heat 1/2 cup (125 mL) oil in a large, heavyduty, nonstick frying pan over high heat. Quickly but carefully, add pork one piece at a time. Cook, flipping once, until brown, crisp and slightly underdone, 2 to 3 minutes per side. Lower heat as necessary, probably at the time you flip. Transfer to a plate lined with paper towel.
4. Carefully drain off oil and wipe pan clean. Add remaining 1 tbsp (15 mL) oil and return pan to medium-high. Add green onions, garlic, ginger and chili. Stir-fry for 30 seconds. Add sauce. When it comes to a simmer, reduce heat to medium. Add pork. Stir until coated with sauce then stir in mango. Cook until mango is just heated through, about 1 minute. Transfer to a serving dish. Sprinkle with cilantro and serve with rice.
Serves 4
TIP To double the recipe, use a large pot and cook the meat in three batches in Step 3. Once the meat is done, the method is the same, just with double the amounts.