Fried
#COOKING: FRESH MOZZARELLA, RICOTTA & KIMCHI-STUFFED ZUCCHINI BLOSSOMS RECIPE
Mozzarella, Ricotta & Kimchi-Stuffed Zucchini Blossoms. These are all the rage right now with Zucchini Blossoms being available right now, through end of August. We made the best of our trip downtown with a visit to our fave Eataly, where we found everything we needed to make these. We love the combination of cheese and Kimchi (Korean Pickled Cabbage) as these flavours blend beautifully. You can do this without Kimchi, just add a bit of sea salt to the filling to taste to account for it.
Ingredients:
Package of Zucchini Blossoms (usually contains about 20)
1/2 cup Ricotta
1/4 cup Fresh Soft Mozzarella (Mozzarella Classica), minced
1/4 cup Kimchi, minced
1/4 cup whole milk
1/4 cup flour
1/4 cup Parmesan Cheese, grated
3 eggs
1 tsp Truffle Oil
1 tsp parsley
Sea salt and pepper to taste
Canola Oil
Instructions:
1. Heat canola oil in large skilled on medium heat, till oil is hot. Oil should be about 2″ high.
2. In shallow platter, mix flour, milk, 2 eggs, 3 tbsps Parmesan, parsley, salt and pepper until it becomes a smooth batter.
3. In bowl, mix minced Fresh Mozzarella, Ricotta, 1 egg, Truffle Oil, 3 tbsps Parmesan and a bit of pepper till combined. Do not over-mix.
4. Take Zucchini Blossoms, opening gently till you can see the base. Gently scoop in a bit of the cheese mixture, careful not to over-stuff. Take a smidge of Kimchi and press it into the cheese gently. Pinch tip of Blossom to seal. Refrigerate a few minutes in refrigerator.
5. Dip stuffed Blossoms into batter, coating lightly. Place into oil and repeat, frying Blossoms in batches, careful not to overcrowd skillet.
6. Fry till golden brown, about 2 minutes each side. Place on paper towel-lined tray to absorb oil. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: NINJA KITCHEN AIR FRYER | ONTARIO PEACH WINGS WITH SWEET POTATO FRIES AND SRIRACHA-PEACH AIOLI RECIPE
We’re so thrilled to announce our partnership with NINJA KITCHEN to show you how awesome their Air Fryers are!
Why an Air Fryer? I think you’ll agree with me that most of us are turned-off by having to deal with all the splattering grease and mess of deep-frying on your stove-top. Above this, the amount of oil required to deep-fry some of your favourites makes it unfeasible from a health standpoint to cook like that every day. The Ninja Kitchen Air Fryer gives you the freedom to fry with very little oil, yet still get that crispy coating we love so much in deep-frying whenever you want it. Above this, it cooks super-quick and also there’s very little clean-up!
This Pandemic has awoken the inner Chef in me and I am delighted to welcome the Air Fryer into my life, giving me infinite possibilities. It air-fries, re-heats and dehydrates also, in addition to air-frying!
These next few weeks, we’ll all be about peaches as sweet, juicy Ontario Peaches are in-season through early August, but in addition to desserts (check-out our recipe for Peach Cobbler here!) or just eating them whole, peaches can be infused into your cooking to give your dishes a bright, summery splash!
We’ve partnered with Ninja Kitchen to bring Wing Night to you while social-distancing with Ontario Peach Wings with Sweet Potato Fries and Sriracha-Peach Aioli. 🍑
WINGS
2 lbs chicken wings1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp five spice powder
1 1/2 tbsps baking powder
Sea salt and pepper
Drizzle of olive oil
Instructions:
1. Preheat Ninja Air Fryer for 3 minutes at 360°F.2. After cleaning wings, pat dry with paper towels and toss in spices, salt and pepper.
3. Divide wings in two batches, drizzle wings with olive oil and fry each batch on Air Fryer mode for about 14 minutes. At half-way mark, turn wings over carefully once. While, frying, prepare sauce.
SAUCE
2 Ontario peaches, pitted, skinned and cut into 1″ thick slices6 tbsps organic Canadian Maple Syrup
3 tbsps organic raw cane sugar
3 tbsps rice vinegar
3 tbsps Honey Dijon Mustard
2 tbsps ketchup
1 tbsp
1 tbsp Gochujang (Korean Pepper Paste)
Sea salt and pepper
Instructions:
1. In sauce pan, bring peaches to boil in raw sugar and 3 tbsps maple syrup on medium-heat. Reduce to low heat. Cook till flesh is soft and broken. Once cooled, strain liquid through a sieve and reserve liquid.
2. In large bowl, whisk all other ingredients together. Add 5 tbsps of peach reduction into the mix. Reserve remainder of reduction for your Aioli.
3. Once chicken wings are cooked, toss them in sauce till coated and allow to sit for about 4 minutes before transferring to serving platter. Garnish with peach slices and serve with Sweet Potato Fries and Sriracha-Peach Aioli.
SWEET POTATO FRIES WITH SRIRACHA-PEACH AIOLI
1 large sweet potato, skinned and chopped into thin strips2/3 cup Mayonnaise
2 tbsps Sriracha
2-3 tbsps reserved peach reduction (above)
1/2 tsp paprika
Sea salt and pepper
Drizzle of olive oil
Instructions:
1. Soak sweet potato strips in salt water for 10 minutes.2. Pat dry completely with paper towels.
3. Toss strips in olive oil, salt, pepper and paprika.
4. Ensure Air Fryer is preheated for about 3 minutes.
5. Air-fry sweet potato strips at 360°F for about 10 minutes, shaking once at the half-way point.
6. While frying, prepare Sriracha-Peach Aioli but whisking Sriracha, peach reduction and Mayonnaise in small bowl.
7. Serve fries with Aioli.
We’re sure this will be a favourite and we can infuse different seasonal flavours into this sauce as the year progresses! Check back as we’ll be featuring more exciting Ninja Kitchen Air Fryer creations including a juicy Steak & Taters, Hainanese Roast Chicken, Lemon Garlic Butter Salmon and Maple-Bacon Doughnuts! Yes, Doughnuts!
You can find the Ninja Kitchen Air Fryer at retailers like Canadian Tire.
Don’t forget to follow them on Instagram:
Join the conversation using the Hashtag #ILoveNinjaCanada. We just might have an exciting opportunity coming right up for our Readers in a bit!
order here:
(Photo credit: Mr. Will Wong)
#COOKING: STEAK WITH MUSHROOMS IN RED WINE REDUCTION X BACON-GREEN ONION-GARLIC MASHED POTATOES RECIPE
Steak with Mushrooms in Red Wine Reduction x Bacon-Green Onion-Garlic Mashed Potatoes. Ain’t nothing like a steak done right, right? No well-done, here, sorry! 👋
Steak & Marinade:
1 1/2 lbs Top Sirloin
3 tbsps Balsamic Vinegar
4-5 tbsps soy sauce
3 tbsps Worcestershire Sauce
4 tbsps olive oil
2 tbsps honey
3 cloves garlic, minced
1 red chilli, seeded and minced
1 tsp Herbes de Provence (oregano, thyme, rosemary)
1 pint small white mushrooms
1/2 white onion, sliced thin
1/4 cup red wine (optional) or water
1 tbsp organic raw sugar
Pepper to taste
Instructions:
1. In large platter, mix garlic, balsamic, chilli, pepper, honey, 3 tbsps soy, Worcestershire and 2 tbsps olive oil. Marinate steak in this overnight in large Ziploc bag(s) for minimum two hours.
2. Heat large skillet on medium-high. Add 1 tbsp olive oil and when hot, sear steak for about 3-5 minutes each side, depending on thickness. Transfer to a warm platter.
3. Sautée onions and mushrooms in 1 tbsp olive oil, till caramelized. Season with salt and pepper.
4. As soon as there is a bit of charring, add 1/4 cup wine or water, 1 tbsp sugar and 1-2 tbsps soy sauce. Àdd a bit of water if there isn’t much liquid. Allow to reduce uncovered for about 5 minutes till thickened.
5. Pour over steak and serve with Bacon, Green Onion x Garlic Mashed Potatoes.
Bacon, Green Onion x Garlic Mashed Potatoes
2 large white potatoes, diced
4 strips bacon, diced
2 tbsps unsalted butter
3 cloves garlic, minced
1 stalk green onion, minced
3 tbsps heavy cream
Sea salt and pepper, to taste
Instructions:
1. Boil potatoes in salt water till soft. Drain water. Fluff with fork and put aside, leaving in pot.
2. Preheat oven to 325°F.
3. In pan, sautée garlic in butter. Once slightly browned, pour mixture into potatoes. Add cream, salt and pepper and mix till smooth and creamy with handmixer.
4. In pan, fry bacon till cooked, not too crispy. Remove bacon from pan. Use paper towels to pat-out bacon.
5. Leave a small bit of oil in pan and quickly sautée green onion.
6. Transfer mashed potatoes into a baking pan. Cover with bacon and green onions.
7. Bake for 30 minutes. Let stand 30 minutes before serving.
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#COOKING: THREE CUP CHICKEN RECIPE
Three Cup Chicken | 三杯雞. This is a signature Taiwanese dish which I’ve updated as one, many of us dislike bones and also two, the traditional recipe calls for a cup of wine, soy sauce and sesame oil. I don’t want to die of sodium and cholesterol! Yeah, no. LOL.
This actually is a close cousin to Basil Chicken, a Thai signature, which has fish and oyster sauces. This doesn’t. This one is really savoury and caramelized, loaded with flavour and brightened with fresh notes of basil and scallions. Serve this with some white rice and you’re all set.
Ingredients:
1 lb boneless chicken thighs, cut into small pieces
1/4 cup white wine/cooking wine
1/4 cup freeze-dried basil or 3/4 cup fresh basil, chopped
6 cloves garlic, minced
6 slices ginger, peeled and sliced thinly
2 tbsps regular soy sauce
2-3 tbsps dark soy sauce
2 tbsps organic raw sugar
2 stalks green onion, minced
2 red chillies, seeded and minced
2 tbsps vegetable oil
1 tbsp sesame oil
Sea salt, to taste
Instructions:
1. Marinate chicken in salt for minimum 1 hour and refrigerate.
2. Heat oils skillet in large skillet on medium-high heat. Sautée ginger, garlic and chillies till caramelized.
3. Turn heat to high and add chicken, searing till browned on both sides, stirring often to avoid burning.
4. Add 1/4 cup each wine and water. Add soy sauces and sugar. Stir evenly and reduce to low heat, covering skillet.
5. Simmer for 20 minutes at lowest heat possible.
6. Remove lid and turn heat to high again. Allow sauce to reduce till thick, coating the chicken. This can take a few minutes.
7. Toss-in basil and green onion and mix evenly. Transfer to platter. Garnish with fresh basil or green onion. Serve.
(Photo credit: Mr. Will Wong)
#COOKING: FRIED CLAMS IN BLACK BEAN SAUCE RECIPE
Fried Clams in Black Bean Sauce |豆豉炒蜆. This is a favourite of mine and my mom totally approves, giving this a big thumbs up! Something about the combination of garlic, savoury black bean sauce and clams is a perfect marriage. And I love the way the clamshells just scoop up the sauce and minced pork bits, so nothing gets lost. I could eat this every day!
Ingredients:
3 lbs Manila Clams, cleaned and scrubbed
1/3 lb minced pork, cleaned
1 3/4 tbsps Lee Kum Kee Black Bean Garlic Sauce
5 cloves garlic, minced
3 green chillies, seeded and minced
2 shallots, minced
2 tbsp ginger, minced
1 tbsp soy sauce
2 tbsps tapioca starch
1 tsp organic raw sugar
1 stalk green onion, minced
1 tbsp sesame oil
Black pepper to taste
Instructions:
1. Heat oil in large skillet on medium-high heat.
2. Sautée garlic, chilli, shallots and ginger till caramelized. Add black bean sauce and cook for 1-2 minutes.
3. Add pork and stir well. Cook till pork is browned.
4. Turn heat to high and add clams, covering lid.
5. In small bowl, mix soy sauce, sugar, starch and about 2 tablespoons of water.
6. Uncover lid after clamshells cook open (about five minutes) and using spatula, stir soy and starch paste into liquid till sauce thickens. Add sesame oil and pepper.
7. Ensure clams and pork are evenly distributed and remove from stove. Transfer to platter and garnish with green onion. Serve with rice.
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(Photo credit: Mr. Will Wong)
#COOKING: MARYLAND CRAB CAKES RECIPE
Maryland Crab Cakes. In celebration of what would’ve been the second leg of the American Triple Crown today, the Preakness Stakes, we salute resilience with this dish, which is the pride of Maryland! The race this year will be contested at Pimlico Race Course 10.3.20. We eagerly await as our favourite sport begins surfacing once again across North America! These are divine – crispy exterior, flaky, tangy interior with pronounced notes of mustard and celery. 🦀
Ingredients:
1 lb crab meat/3 cans of Clover Leaf Crab Meat
2 eggs
3 tbsps mayonnaise
1/4 cup celery, diced thinly
1/2 cup bread crumbs
2 tbsps fresh parsley/cilantro, chopped
2 1/2 tbsps Dijon Mustard
1 tbsp Worcestershire Sauce
1/2 tsp celery salt
1/4 tsp paprika
1/8 tsp nutmeg
Sea salt and pepper
Canola Oil
Instructions:
1. In large bowl, mix all ingredients, adding crab last. If using fresh crab, ensure there are no shards of claws and shells. If using canned crab, ensure you drain and pat dry with paper towels. As often, canned crab is salted, account for less salt in your recipe.
2. Form mixture into six even patties and place on parchment paper-lined tray. Refrigerate 1-2 hours, covered.
3. Heat canola oil in large skillet till hot, medium-high heat. Fry crab cakes on each side about 4-5 minutes or till golden brown.
4. Transfer to platter lined with paper towels to absorb oil.
5. Arrange on clean platter. Garnish with parsley/cilantro and serve with Tartar Sauce and a lemon wedge.
(Photo credit: Mr. Will Wong)
#COOKING: MANGO PEKING PORK CHOPS RECIPE
Mango Peking Pork Chops | 芒果京都肉排. This is my all-time favourite and normally it is so easy to find at a Chinese restaurant or food court at the Asian mall that I often just order it! Isolation has given me the chance to learn how to make it finally and I nailed it! These fried cutlets of pork are glazed in a sweet and sour sauce, but not your typical bright-red sweet and sour. The sauce has a darker complexity to it that makes it mesmerizing. I added mangoes which are in-season right now, because they also are my fave and these two belong together!
Pork Chops:
2-3 lbs pork chops, each chop sliced in three
1/2 tsp 5 Spice Powder
2 tbsps soy sauce
2 tbsps white wine/cooking wine
4 tbsps flour
2 tbsps corn starch
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp pepper
1 mango, cut into chunks
Sauce:
2 tbsps ketchup
2 tbsps Hoisin Sauce
1 tbsp Gochujang (Korean Pepper Paste)
1 1/2 tbsps rice vinegar
1 tbsp balsamic/black vinegar
3 tbsps maple syrup
2 tbsps organic raw sugar
1 1/2 tbsps Worcestershire Sauce
1 1/2 tbsps tapioca starch
1 tbsp sesame oil
1 stalk green onion, minced
Black sesame seeds, toasted
Instructions:
1. Marinate pork chops in 5 Spice Powder, soy sauce and wine overnight.
2. Heat oil in a large skillet, just high enough to cover chops.
3. Mix flour, corn starch, soda, salt and pepper. Add just enough (4-5 tbsps) cold water to form a thick batter.
4. Dip pork chop pieces into batter and then drop into hot oil, cooking in batches of 5-6 pieces at a time till golden-brown. Pat-out excess oil on paper towels.
5. Combine sauce ingredients in bowl with 1/3 cup water.
6. In clean skillet, bring sauce to boil. If too thick, add a bit more water. Add mango chunks and once sauce reaches boil, toss-in pork chops and coat in glaze.
7. Transfer to a platter. Garnish with green onion and black sesame. Serve.
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#COOKING: PORK & CHIVE DUMPLINGS RECIPE
Pork & Chive Pan-Fried Dumplings | 韭菜猪肉餃子. Who doesn’t love dumplings? Hope these make your day!
Ingredients:
2 cups flour (+ more for kneading)
1 cup water
Filling:
1/2 cup minced pork
1 cup chopped chives
1 stalk green onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp Sambal Sauce (or Sriracha)
Sea salt and pepper, to taste
2-3 tbps Kimchi, chopped (optional)
Instructions:
1. Combine flour and water, forming dough.
2. Transfer to floured surface and knead 10 minutes, adding flour gradually till no longer sticky. Roll into ball.
3. Place dough ball in large bowl and cover with Saran Wrap. Allow to stand 2 hours.
4. Prepare filling by mixing all ingredients together in a large bowl.
5. Transfer dough to floured surface and knead 5 minutes, placing back in bowl. Allow to stand 30 minutes.
6. Roll dough into a log on floured surface. Cut into 6 even sections. Take each section one at a time and cut into 4-5 more pieces and roll out flat onto floured surface till about 7 cm in diameter, as thin as possible. Dumplings will be doughy if rolled too thick. Edge of each wrap should be thinner than the center. Keep unused dough pieces covered till ready to use, to keep from drying.
5. Scoop 1 tablespoon or less filling into center of each flattened dough piece, pinching or pleating to seal tight. Keep dumplings on lightly-floured platter till ready to cook. You can freeze if you have too many. You should land with about 24-30 dumplings.
6. Heat large skillet with 2 tablespoons of Canola oil on medium-high heat. Once hot, fry dumplings (sealed side facing up) in batches of about 6-7 dumplings at a time.
7. Add a few tablespoons of water and cover with lid, reducing to medium heat for about five or more minutes.
8. Remove lid. Once water has evaporated, check bottom to ensure dumpling is golden-brown and that top of dumpling has a bit of translucence. If you want Potstickers, don’t flip the dumpling. I like both sides of the dumpling crispy, so I flip it and fry till the other side is golden.
9. Serve with soy sauce and your favourite hot sauce.
(Photo credit: Mr. Will Wong)
#COOKING: KOREAN FRIED CHICKEN RECIPE
Korean Fried Chicken. You’ve probably had Kentucky Fried Chicken, but this Koreatown favourite is all sorts of delightful. It’s sweet, savoury, sticky and spicy and honestly not that hard to make! 🍗🌶️
Ingredients:
1 1/2 lbs chicken drumsticks (5-6)
1 tbsp ginger, minced
1 tbsp rice vinegar
1 egg, beaten
1/2 cup potato starch
1/2 tsp, allspice or 5 Spice Powder
Sea salt and pepper, to taste
Glaze:
3 tbsp ketchup
2 tbsp Gochujang (Korean Pepper Paste)
2 tbsp organic raw sugar
2 tbsp maple syrup
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp ginger, minced
1 chili, minced thinly
1/2 sweet orange pepper, sectioned
1 stalk green onion, minced
Instructions:
1. Season chicken in salt, pepper, ginger and vinegar for minimum one hour.
2. Pat chicken dry with paper towels.
3. In one dish, combine starch, allspice, salt and pepper.
4. Dip drumsticks in egg wash and then in starch mixture. Place aside.
5. Heat oil in large skillet on medium-high heat.
6. Fry drumsticks in hot oil till golden brown, about 5-7 minutes each side.
7. Place drumsticks on paper towels, absorbing excess oil.
8. In skillet or wok on medium-high heat, sautée ginger, orange peppers, garlic and chilli and sugar in sesame oil. Once caramelized, add Ketchup, Gochujang, maple syrup and soy sauce, stirring well.
9. Toss-in drumsticks and coat in glaze. Cook 2 minutes medium-high heat till caramelized. Garnish with green onion and serve.
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#COOKING: SINGAPOREAN CHILLI CRAB RECIPE
Singaporean Chilli Crab on BBQ Pork & Scallop Fried Rice. Mildly-spicy and tangy, sauce bursting each bite!🌶🦀
Crab:
1 2 lb live Snow Crab, cleaned and sectioned
2 tomatoes, sectioned
2 tbsps ketchup
1 tsp organic raw sugar
1/2 tsp sea salt
2 tbsps soy bean paste/Miso paste
1 tbsp tamarind paste (or a few seedless candied tamarind)
1 medium white onion, minced
1/2 sweet red pepper, sectioned
1/2 sweet orange pepper, sectioned
1 stalk green onion, minced
4 cloves garlic, minced
3 green chillies, seeded and minced
2″ cube ginger, minced
1 egg, beaten
Coriander
Lime wedge
BBQ Pork & Scallop Fried Rice:
4-5 cups cooked white rice, chilled overnight
2 eggs, beaten
1/4 cup green peas
1/4 cup corn kernels
1/2 cup Chinese BBQ Pork, diced
1/2 cup Bay Scallops, brined in salt water
1/4 cup sweet red/orange peppers
1 cup Chinese Broccoli, minced thinly
1 stalk green onion, minced
2 tbsps Crab Tomalley (green gunk from crab)
2 tbsps soy sauce
Sea salt and pepper, to taste
Banana Leaf
Instructions:
1. With larger skillet on medium-high, heat oil. Once hot, throw-in peas, corn, Chinese Broccoli and peppers. Cook till wilted. Add pork and scallops. Cook till scallops lose translucence; don’t overcook. Season with salt and pepper, to taste.
2. Add egg, Tomalley. Cook till almost done. Add rice. Stir with spatula and add soy sauce. Cook till rice is about to caramelize, about 5 minutes, medium-high heat. Top with green onions.
3. Line bamboo steamer with banana leaf, covering base fully. Transfer rice onto leaf.
4. Boil a bit of water (do not fill too high) in a large skillet/wok with a dome lid. Once boiled, place bamboo steamer in and cover lid. Steam medium-low while prepping crab.
5. In large skillet/wok heat oil till hot. Add ginger, garlic, chillies, soy bean paste and onion. Fry on medium heat 2 minutes.
6. Add tomatoes, sweet peppers, tamarind paste, ketchup, sugar, salt and 1/2 cup water. Bring to boil and add crab pieces. Cover and cook 8 minutes medium-high heat.
7. Remove cover and add beaten egg, stirring gently till egg is wispy, thickening sauce. Remove from heat. Transfer some of crab mixture over rice, not too much sauce. Serve.
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