(Photo credit: Elevation Pictures)

Cheesy Latkes. Our favourite place to get a Rösti (like a giant Latke) in Toronto, Mövenpick Marche recently ceased operations and we will miss them! We are left to our own devices and since we have creative freedom at home, we’re doing these classic Potato Pancakes our way – with cheese. Latkes are popular among several cuisines including Jewish, German, Russian, Polish, Austrian, Hungarian and more. Serve these with a dollop of sour cream and smoked salmon, roast chicken or sausage if you wish!

Ingredients:
3 large white potatoes, shredded with skin on
1 white onion, shredded
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, grated
1 egg, beaten
1/3 cup Panko or Bread Crumbs
1 tbsp potato starch
Sea salt and pepper, to taste

Canola oil
Sour cream

Instructions:
1. Heat oil in large skillet on medium-high heat.
1. Combine shredded onion and potato in a large bowl. Use paper towels to absorb liquid and gently squeeze till dry.
2. Season with salt and pepper, add starch and Panko, mixing well.
3. Add cheeses and distribute evenly.
4. Shape mixture into discs, mixture should yield about 12 pucks or 6 generously-sized pancakes.
5. Once oil is hot, fry in oil in batches, careful not to overcrowd the skillet. Cook 4-5 minutes each side till golden brown.
6. Place on dish lined with paper towels to absorb excess oil.
7. Serve hot with sour cream. You may freeze uneaten portions.

Fried Periwinkles in Black Bean-Chilli Sauce. Periwinkles are a river snail, hence if you love mussels or clams, these will be up your alley! It’s best to pluck the flesh out with a toothpick but so worth the work!

Ingredients:
2 lbs Periwinkles, cleaned
2 tbsps Lee Kum Kee Black Bean Garlic Sauce
4 cloves garlic, minced
2 red chillies, seeded and minced
2 shallots, minced
1 tbsp ginger, minced
1 tbsp soy sauce
2 tbsps tapioca starch
1/4 cup chicken stock/water
2 tbsps white/cooking wine
1 tsp organic raw sugar
1 stalk green onion, minced
1/2 sweet yellow pepper, cut into chunks
1 tbsp sesame oil
Black pepper to taste

Coriander, chopped for garnish

Instructions:
1. Heat oil in large skillet on medium-high heat.
2. Sautée garlic, peppers, chilli, shallots, green onion (reserving some aside) and ginger till caramelized. Add black bean sauce and cook for 2-3 minutes.
3. Turn heat to high and add Periwinkles and wine. Cover lid.
4. In small bowl, mix soy sauce, sugar and equal parts water.
5. Uncover lid after four to five minutes, add stock/water and stir soy and starch paste into liquid till sauce thickens. Add sesame oil and pepper.
6. Stir evenly. Transfer to platter and garnish with green onion and coriander. Serve with rice.

Happy Bill & Ted Day!  Don’t forget to check-out this brand-new Trailer!

Synopsis:
Once told they’d save the universe during a time-traveling adventure, 2 would-be rockers from San Dimas, California find themselves as middle-aged dads still trying to crank out a hit song and fulfill their destiny.

See the Trailer:

VVS Films release BILL & TED FACE THE MUSIC Friday, August 28, 2020.

(Photo/video credit: VVS Films)

This pandemic has brought out the worst of us and also the best of us. If you’ve been following along our Social Media channels you’ll notice that this extra time at home as awoken a culinary renaissance for us and we’ve taken delight in sharing food inspiration and recipes on our Facebook, Instagram and Twitter. If Recipes like Baked Lobster and Cheese Pasta, Dumplings, Mexican Shrimp Casear Cocktail, Peach & Blueberry Pie or just how to make basic amazing White Bread pique your curiosity, then this is all for you!

We’re thrilled to unveil MR. WILL WONG COOKING to you!

Just click here to visit some of our Recipes. Happy cooking!

Mr. Will

p.s. Thank you to our dear friend Jensen Lee for the perfect logo!

Corn Cheese. This is huge in Korea and you’ll realize exactly why once you try.  Imagine cheese, peppers, corn and chewy rice cakes all together.  A sweet, textural sensation! You can serve it as an accompaniment to your rice or noodles and it’s just as perfect on its own! What better way to observe Meatless Monday than with an amazing veggie dish that stands on its own?

Ingredients:
1 7 oz. can corn kernels, drained and pat dry
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1/4 red onion, diced
2 1/2 tbsps mayonnaise
1/2 cup shredded Mozzarella
2 tbsps unsalted butter
1/2 tsp organic raw sugar
10 Korean Rice Cakes (stuffed with cheese if available), frozen
Sea salt and pepper, to taste

Cilantro for garnish

Instructions:
1. Mix corn, peppers and onion in Mayonnaise, sugar, salt and pepper.
2. Heat butter in skillet till melted. Add corn mixture and cook on medium-low heat for 3-4 minutes.
3. Add-in rice cakes and stir gently, cooking another 5 minutes.
4. Add 1/4 cup of Mozzarella, stirring gently till melted.
5. Transfer mixture to a baking pan, top with remaining cheese and cilantro. Broil 5-7 minutes till cheese is golden brown. Serve.

(Photo credit: Mr. Will Wong)

And in the blink of an eye the 2020 season has begun at Woodbine Racetrack!  We heard the cries of frustration of the racing community and we couldn’t be happier for them. While we won’t be permitted to watch races in-person for a bit, watching them on TV from home gives us a  bit of comfort seeing familiar faces once again, even if from afar. The purses are bigger than ever, the daily handles are gastronomical. Some new stars are emerging and some are back with a vengeance!

Much credit goes to the team at Woodbine for ensuring everything was to standard and beyond getting the athletes and workers to this stage.

We had so much fun catching-up with some of our closest racing friends over Zoom today and we all agree we can’t wait to see each other again at the track. So blessed to have met so many friends in the community whom we’ve developed such strong bonds with that extend beyond the races. We were planning our road trips as soon as we’re permitted to be at the races again and already have a list of tracks to visit!

One question that popped-up was when Mr Will is going to make his big debut!  We’re thrilled to confirm that it’s happening soon, according to his Owner/Trainer Michelle Love. Physically, he’s never looked stronger and we are so grateful for the patience his Exercise Rider Nikki Alderson and Michelle have shown him. He does continue to throw some speedy workouts, which might go unnoticed when 150 horses are training at the same distance on the same day, many with much more experience than him. We learned that William‘s gate training was his biggest obstacle showing his teenage moodiness and reluctance to go in, but we’re thrilled to report that he got his “Gate Card” this past weekend. This means that he’s met the standard to begin racing soon! We’re overjoyed.

William has been working in company and keeping-up with his stablemate Bend in the River who lost only narrowly today in his second race. Sadly, his buddy was claimed by a new Owner and Trainer, but Michelle had done an amazing job with that one getting him ready. We’re confident William will make us proud as he figures out what it is to be a racehorse. We don’t expect him to get it right off the bat. Like us, sometimes we take a few tries to get it. Don’t be surprised if you see his name in the entries really soon!

He did a bit of schooling today with Jayne, his Caretaker and Michelle tells us he was on his best behaviour.

We all love Princess (A Pic by Mrwill) and while this isolation period has us missing our Mr Will and Princess time, it gives us great reassurance knowing how well cared-for they are.  Princess and her family have moved to a fantastic facility temporarily while her forever home is completing renovation at her Mom Emily Fisher‘s private residence. She misses her little brothers Freddy and Eddy so much, the latter who loves to chase her and the girls around, keeping them fit! But they will be reunited soon!

Doesn’t she look gorgeous? Great to know she’s keeping-up with her grooming. Hoping we can get a haircut soon too!

Wishing everyone an amazing 2020 racing season. Win lots! We hope it won’t be long before we see you again!

Follow along on Social Media:

Emily: @emifisher

Michelle: @missesluv

Princess on Instagram: @apicbymrwill

Princess on Twitter: @apicbymrwill

Princess on Facebook: APicbyMrwill

Prince William on Instagram: @mrwillthehorse

Prince William on Twitter: @mrwillthehorse

(Photo credit: Emily Fisher/Michelle Love/Ellen Schoeman)

Mexican Shrimp Caesar Cocktail. If you love Shrimp Cocktail, your mind will be blown by this. This is NEXT. LEVEL. Thanks to my dear friend Cherie DeVaux for introducing me to this. You’ll need plenty of Tortilla Chips to scoop-up this deliciousness that is a bit like Chips & Salsa, Shrimp Cocktail, Gazpacho and also a Caesar all-in-one! My life will never be the same. Gorgeous, fresh flavours. If you can locate some meaty, jumbo Argentinian Shrimp to make this happen, believe me, it is worth it!

Ingredients:
1 lb jumbo Argentinian Shrimp, raw and de-veined
3 whole tomatoes, diced
3/4 cup cucumber, peeled and chopped
2 stalks celery, peeled and minced
2 avocados, peeled and seed removed
1/2 cup ketchup
1/4 red onion, minced
1/4 cup cilantro, chopped
1 Jalapeño, seeded and minced
1 lime, juiced
1 tsp Sriracha
1 tbsp horseradish
Sea salt, to taste

Caesar Rimmer
Bag of Tortilla Chips

Instructions:
1. Boil shrimp till just cooked (red in colour). Rinse in colander under cold water. Peel, keeping tail on. Reserve 1 cup broth, straining residue and chill in fridge.
2. In large bowl, combine tomatoes, celery, onion, Jalapeño, cilantro, cucumber, ketchup, horseradish, Sriracha and lime juice.
3. Mince 2-3 cooked shrimp and add to mixture. Pour-in cooled shrimp broth.
4. Season with salt. Mix thoroughly.
5. Chill 30 minutes.
6. Take glasses and rub rim with lime and dip in Caesar Rimmer.
7. Ladle mixture into cup. Line rim of glasses with shrimp. Serve with Tortilla Chips.

 

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on Jun 7, 2020 at 12:13pm PDT

Pineapple Upside-Down Cake Cheesecake. We got this idea from a limited edition menu item at The Cheesecake Factory and have been mesmerized ever since. We made a few modifications and love our version too! This part-baked, part non-baked delight should be made a day in advance to let all the flavours absorb and the Cheesecake to set. 🍍🍒

Pineapple Cake:
1 can pineapple slices
3/4 cup flour
1/4 cup brown sugar
4 tbsps sour cream, room temperature
4 tbsps whole milk
1/2 cup unsalted butter
1 egg white
3 tbsps organic raw sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp coconut extract
13 or more Maraschino cherries

Instructions:
1. Preheat oven at 350°F.
2. Pour 1/4 cup melted butter over bottom of pan and sprinkle brown sugar evenly. Line pineapple slices and cherries. Chill.
3. In bowl, combine flour, salt, baking powder and soda.
4. Using handmixer, cream butter (room temperature) and raw sugar in large bowl. Add egg white and extract and mix till creamy.
5. Fold-in flour mixture bit by bit till combined. Using spatula, spread over pineapples.
6. Bake 30 minutes or till center comes out clean when toothpick is inserted. Cover pan in foil half-way through, to keep cake from getting too dark.
7. Cool for an hour at least.

Cheesecake:
1 1/2 blocks cream cheese
3/4 cup heavy whipping cream
4 tbsps sour cream
2 tbsps pineapple juice
3 tbsps organic raw sugar
2 tbsps icing sugar
1 cup Graham Crumbs
1/4 cup unsalted butter, melted
1/4 cup unsweetened shredded coconut
4 tbsps brown sugar
2 tbsps pineapple juice
2 tsps coconut extract

Instructions:
1. In large bowl, mix butter, Graham Crumbs, brown sugar, 1 tsp extract and coconut. Set aside.
2. In large bowl, use handmixer to mix cream cheese and raw sugar. Add sour cream, pineapple juice and 1 tsp extract.
3. Whip cream fully using handmixer and gently fold into cream cheese mixture with spatula. Do not overmix.
4. Use fork to poke holes over Pineapple Cake once cooled. Spread cream cheese mixture on-top.
5. Cover top with Graham Crumb mixture, packing firmly with hands.
6. Cover and chill overnight. Flip cake over carefully and stand 20 minutes or more when ready to serve.

(Photo credit: Mr. Will Wong)

Coconut-Taro Chicken. Pure decadence, this comforting dish is rich and creamy. The marriage of Taro (a versatile sweet, starchy potato), and Coconut is a union that came long before Bubble Tea and is just as perfect savoury. This one is dedicated to our friends at Taro PR!

Ingredients:
2 lbs chicken drumsticks, chopped into thirds and de-boned if you like
1 block of Taro, 1/2″ thick slices, then divided into quarters
1 small purple onion, sliced thin
1 can coconut milk
1/2 cup chicken broth
4 cloves garlic, minced
2 tbsps white or cooking wine
4 tbsps soy sauce
3 tbsps tapioca/corn starch
1 tbsp organic raw sugar
Sea salt and pepper, to taste

Canola oil
Coriander, to garnish

Instructions:
1. Marinate chicken with wine, 1 tbsp soy sauce and sugar in large bowl, careful to rid of bone shards. Keep in fridge minimum 2 hours.
2. Heat Canola oil in large skillet till hot on medium-high. Fry taro in batches, 3-4 minutes each side till golden. Place on dish lined with paper towels to absorb oil. Set aside.
3. Leave about 2 tbsps oil in the skillet and set remainder aside.
4. Sautée garlic and onions till almost caramelized and brown the chicken. Season with salt and pepper.
5. Add 3 tbsps soy sauce and stir evenly.
6. Add coconut milk, broth, 1/2 cup water and bring to a boil. Simmer on low, covered 15 minutes.
7. Add Taro, stir evenly and simmer another 15 minutes.
8. In small bowl, mix starch with equal parts water and stir into skillet, thickening sauce.
9. Transfer to a clay pot and broil 7-10 minutes till top has a bit of charring. Garnish with coriander and serve with rice. You’ll want seconds, potentially thirds so make extra rice!