Mr. Will's Wall Of Fame


FB Like Box

Instagram

WORLD-FAMOUS SELFIES

Stew

#COOKING: OXTAIL WITH RICE & PEAS RECIPE

Oxtail with Rice & Peas. One of the greatest things about growing-up in Toronto is the vast array of diverse cuisines we have at our convenience. I am a huge fan of Caribbean cuisine, and while I’ve been a Chicken Roti and Jerk Chicken connoisseur my whole life, Oxtail of late has surged to the front as my new favourite. I thought I’d give it a go and while it takes a while to prepare, that little bit of extra love is worth it. Time to break-out the Slow Cooker! Gravy on rice makes everything nice!

Oxtail

2 lbs Oxtail, rinsed and pat dry
1 can Butter/Lima Beans, drained
1 cup (or more) beef stock
1 white onion, chopped
3 stalks green onion, chopped
5 cloves garlic, minced
1-2 Scotch Bonnet Peppers, seeded and minced
1 cup mini carrots
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsps garlic powder
2 tbsps Maggi Sauce
1 tsp celery salt
1 tbsp Worcestershire Sauce
1 tbsp Allspice
3-4 sprigs of thyme
4 tbsps tapioca/corn starch

Sea Salt and Pepper, to taste
Olive oil

Instructions:

1. Marinate oxtail pieces in soy sauce, Maggi, Worcestershire, garlic powder, allspice, brown sugar, salt and pepper.
2. With Slow Cooker on high, sautee garlic and onions in olive oil.
3. In skillet or Air Fryer, brown oxtail on medium-high heat or 390°F on Air Fryer. Do not overcook. Once seared on both sides for a few minutes, remove from heat.
4. Add oxtail to Slow Cooker and pour-in remaining marinade. Add thyme, stock, carrots and pepper. You want liquid almost covering oxtail.
5. Slow cook covered 7 hours on low heat.
6. Remove oxtail pieces from Slow Cooker, fishing-out thyme. Add-in Butter Beans.
7. In small bowl, take equal parts tapioca/corn starch and water and form a slurry. Beat till smooth with a fork. Pour into Slow Cooker mixture and stir till sauce thickens.
8. Add back Oxtail and stir gently. Cover and cook for one more hour on low heat before serving. Start preparing Rice & Peas.

Rice & Peas

2 cups long-rain white rice, rinsed
1 cup red kidney beans, drained
1/2 white onion, chopped
3 cloves garlic, minced
3/4 cup beef stock
1 cup coconut milk
1/2 cup water
2 sprigs of thyme
1 Scotch Bonnet Pepper, seeded and minced

Salt and Pepper, to taste

Instructions:

1. Combine all ingredients in rice cooker.
2. Once cooked fully, fluff with fork and serve with Oxtail.

Gallery:



(Photo credit: Mr. Will Wong)

#COOKING: BEEF STEW AND CHEDDAR DUMPLINGS RECIPE

Beef Stew and Cheddar Dumplings. Something hearty for you as the temperatures drop! Ensure that you are always cooking your beef at a low heat and a long simmer for that perfect fall-apart texture. This will last you days.

Stew:
2 lbs stewing beef
3 cups squash, chopped into chunks
1 large white potato, pellets and diced
1 cup small button mushrooms
2 carrots, peeled and sliced
1/2 large white onion, minced
1 zucchini, sliced
1/2 cup white wine
5 tbsps corn starch
5 cloves garlic, minced
3 bay leaves
1 tbsp thyme
1 tbsp Herbs de Provence
Olive oil
Sea salt and pepper, to taste

Dumplings:
1 1/2 cups flour
3/4 cup grated cheddar
2/3 cup whole milk
1/3 cup Crisco Golden
3/4 tsp baking powder
3/4 tsp sea salt
1 tbsp thyme
1 tbsp Herbs de Provence
1 tbsp parsley
1 tbsp truffle oil

Sour Cream (optional)

Instructions:

1. Season beef in salt and pepper and brown in Air Fryer in two batches at 400°F for 9 minutes each batch. Alternatively, you can sear the meat in batches in a large skillet on medium-high heat till browned.
2. Sautée garlic and onions in olive oil, using large pot.
3. Add in remaining vegetables, herbs, leaves and season with salt and pepper.
4. Add beef, wine and just enough water to reach surface of mixture. Bring to boil.
5. Reduce heat to low and simmer with lid on.
6. Simmer for 4 hours or more on low heat, stirring occasionally.
7. In a small bowl, make a slurry with corn starch and equal parts water. Stir till smooth and add into stew mixture, stirring quickly till thickened. Transfer to casserole dish.
8. Preheat oven to 350°F.
9. In a large mixing bowl mix dry ingredients for dumplings and herbs. Cut-in shortening with 2 knives till mixture resembles peas.
10. Mix-in milk and cheese till just combined.
11. Roll dough into balls, careful not to over-handle and place on-top of stew and drizzle dumplings with truffle oil and more herbs if you wish.
12. Bake 35-40 minutes or till dumplings are golden brown.
13. Allow to stand 15 minutes before serving. Serve with Sour Cream if you wish.


Gallery:


(Photo credit: Mr. Will Wong)

#COOKING: SXSE CURRY CHICKEN RECIPE

SXSE Curry Chicken. Everyone’s got their own recipe for this dish. Here’s mine, combining Garam Masala, native to South Indian cuisine x Yellow Curry, found in Southeast Asian cuisine. That being said, this is a mild Curry, but I do like to add a kick to it. This, plus an added twist of air-fried sweet potatoes to sop-up that delicious sauce. Coconut milk is a must as my mom taught me young!

Ingredients:

3-4 large chicken legs with thighs, chopped into thirds
1 can coconut milk
1 large sweet potato, peeled and chopped into chunks
1 large white onion, chopped into chunks
1 large carrot, chopped into chunks
2 1/2 tbsps Yellow Curry Powder
2 1/2 tbsps Garam Masala Powder
3 tbsps tapioca starch
1 tbsp Sambal Sauce/Chilli Sauce
4 cloves garlic, minced
4-5 bay leaves
1 tsp organic raw sugar
Sea salt and pepper
Canola oil
Olive oil

Instructions:

1. Season chicken in salt after cleaning. Let stand 15 minutes.
2. Heat oil in large skillet on medium-high heat. Sautée garlic and onions till caramelized. Shift to side of skillet.
3. Brown chicken, cooking about 3 minutes on each side.
4. Add curry powder, coating chicken pieces entirely.
5. Add carrots, bay leaves, sugar and 1 cup water, bringing to boil.
6. Reduce heat to medium-low and cover. Cook for 20 minutes.
7. In large bowl, toss sweet potato chunks in salt and pepper. Drizzle some olive oil.
8. Preheat Air Fryer 3 minutes at 380°F. Cook potatoes in two batches, frying for 12 minutes, stirring once at half-way mark. Set aside once cooked.
9. Turn curry up to medium-high heat. Add coconut milk and bring to boil. Season with salt and pepper to taste. Add sweet potatoes and reduce to low heat. This is a good chance to skim out that excess grease as this can get fatty.
10. In small bowl whisk tapioca starch with equal parts water to create a slurry. Pour into curry, stirring well till sauce thickens. You can prepare more slurry if you like it thicker. Allow to sit for 10 minutes and serve with warmed Naan. Pickled lime optional.

Gallery:


(Photo credit: Mr. Will Wong)

For advertising opportunites please contact mrwill@mrwillwong.com