- 4 large free run Eggs
- 1/2 Tsp ground Turmeric
Preheat a non stick 8” skillet to low heat.
Using a whisk, beat eggs and turmeric together till smoothly combined.
Using a 1/4 cup measure, pour egg mixture into lightly oiled preheated skillet. Move the pan around so that the egg forms an even layer in the pan. Allow the egg to cook for about 1 minute then, using a heat resistant rubber spatula, remove gently from the skillet and place on a tray. Repeat until all egg is used up, you will have 4 egg crepes.
Cranberry Grapefruit Chutney
- 3/4 C freshly squeezed Grapefruit juice
- 1/2 Tsp lightly packed Grapefruit zests
- 1 C frozen whole Cranberries
- 1 Tbsp + 1 Tsp Honey
- pinch of Kosher Salt
Place all ingredients in a small sauce pot and simmer over low heat for approximately 20 minutes or until cranberries burst and the sauce forms a thick jam like consistency. Mix the contents of the pan so that it still retains some texture but all the cranberries are mushed down. Cool completely.
Add honey and kosher salt and stir till evenly mixed. Set aside and allow to cool fully.
Putting It Together
- 8 pieces of fresh Chive
- 2 Avocados julienned
- 1/4 C freshly picked Mint
- Kosher salt to season
- freshly ground Black Peppercorns to season
- Maldon Sea Salt to finish
Bring a small pot of water to the boil. Submerge chives in hot water and when they change color and soften, after about 30 seconds, remove using a slotted spoon and transfer to a bowl with cold tap water. Allow to cool fully, drain, then set aside.
Place a crepe on a flat clean surface cooked side down. Place avocado on the lower third from end to end of crepe and season with salt and pepper. Add roughly 3/4 Tbsp of cranberry chutney from end to end beside the avocado. Evenly distribute 1/4 of the fresh mint on top of chutney. Roll up the crepe like a cigar, tightly but gently. Using a very sharp thin knife, trim the ends of the cigar so that it is cleanly cut; removing about 1/4” off of each end. You want straight clean edges and you will have to rinse knife after each cut.
Slide a piece of chive gently under the cigar roll until it is about 2” from the end of the cigar and tie into a knot, repeat on the opposite end. Cut the cigar roll in exactly half so that you now have two Golden Egg Rolls.
Repeat until all of the egg rolls and chives are used up. You will have made 8 Golden Egg Rolls by the time you are done. Sprinkle each with a little bit of Maldon large crystal sea salt.
- 3 cups trimmed, peeled, and roughly diced Red Beets
- 1/3 cup (80 mL) olive oil
- 1 1/2 cups (375 mL) toasted sliced almonds
- 1 clove garlic
- 1/3 cup (80 mL) olive oil
- 1/2 tsp (2 mL) ground cumin
- 1 tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) toasted cumin seed
- 1/2 tsp (2 mL) lemon zest
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) toasted sliced almonds for garnish
Add diced beets and first amount of olive oil to blender. Using plunger attachment, pulse and blend on medium low to start pureeing mixture. Remove plunger, cover with lid and increase speed to high. Blend on high for 7 minutes, until beets are just cooked through. With blender off, carefully remove lid (mixture will be hot) and scrape beet mixture down and off lid.
Add almonds, garlic, remaining amount of olive oil, ground cumin, lemon juice and salt. Blend on high until mixture is smooth and creamy, about 1 minute.
Let mixture cool. Place into serving bowl, and garnish with toasted whole cumin seeds, lemon zest, olive oil and additional toasted sliced almonds. Serve with pita chips.
Chili Padi Sauce
- 1/4 Cup Low-Sodium Soy Sauce or Tamari
- 1 Tbsp Brown Sugar
- 1 Tbsp chopped red Thai (Bird’s Eye) Chili
- 1 Tbsp chopped green Thai (Bird’s Eye) Chili
In a small bowl, combine all ingredients well, making sure sugar is fully dissolved. Set aside.
Chive Funnel Cakes
- 1 1/2 Cups All-Purpose Flour
- 1 Tbsp White Sugar
- 2 Tsp Baking Powder
- 1 Tsp Kosher Salt
- 1 Egg
- 1 Cup Milk
- 2 Tbsp Unsalted Butter, melted
- 1/4 Cup finely chopped Chives
- 3 Tbsp Kewpie (Japanese-style) Mayonnaise
- 2 Tbsp toasted Sesame Seeds
- Additional chopped chives for garnish, optional
- Vegetable Oil for frying
In a medium bowl, whisk together flour, sugar, baking powder and salt. To the dry ingredients, add egg, milk and melted butter. Whisk until just combined and mixture is free of any lumps. Fold in chopped chives.
Open a large resealable freezer bag, and fold the edges over a large mug or liquid measuring cup. Pour the chive batter into the bag and seal the top. Prepare a baking sheet with a double layer of paper towel.
Bring a medium pot no more than one-third full of vegetable oil up to 350º F. Snip a very small corner of the freezer bag to form a piping bag and very carefully but quickly pipe small snack sized fritters into the hot oil. Aim for about 2 x 4 inches per mini funnel cake. (Tip: The batter will want to dance across the oil – to get a consistent sized shape, try piping one short line, and wait for it to rise up to the surface. Then pipe small criss-cross squiggles over that first line to form a little “raft”.) Fry until light golden brown on both sides, using a slotted spoon to flip over as needed. Use the slotted spoon to transfer each funnel cake to your prepared baking sheet. While still warm, very lightly season the funnel cakes with kosher salt.
To serve, transfer freshly fried funnel cakes to serving platter, and lightly drizzle over with a nice even squeeze of kewpie mayo. Sprinkle toasted sesame seeds over the mayo and garnish with additional chopped chives if desired. Serve hot with Chili Padi Sauce for dipping.
Cheesy Roast Wings and Potatoes
- 2 Lbs Chicken Wings, split (drumettes and flats only; save wings for stock or another use)
- 1/2 Tsp Sweet Paprika
- 1/4 Tsp ground Coriander
- 1/2 Tsp Kosher Salt
- 1/4 Tsp freshly ground Black Peppercorns
- 3 Tbsp Olive Oil
- 2 C roughly diced, skin-on, Yukon Gold Potato (about 1 inch cubes)
- 1/2 C grated Smoked Cheddar
- 1/2 C grated Medium Cheddar
- Additional Kosher Salt and freshly ground Black Peppercorns to taste
- Campari Salsa (recipe below)
- 2 Tbsp chopped Flat Leaf Parsley
- 1 Jalapeño, finely sliced into rings
- Lime Wedges, optional
Preheat oven to 450°F. Set rack to middle of oven. Line a baking sheet with parchment paper.
Pat wings very dry with paper towel – this will help wings crisp up, rather than steam in oven. In a large mixing bowl, gently toss wings with paprika, ground coriander, salt, pepper and 2 tbsp of olive oil to evenly coat all wing pieces. Arrange wings in a single layer on prepared baking sheet, leaving about 1/4 tray open to add potatoes.
Using the same (now empty) mixing bowl, toss cubed potato with remaining 1 tbsp olive oil and a generous pinch of salt and pepper. Arrange potato cubes in a single layer on remaining area of baking sheet. Roast in oven for 40 minutes, flipping wings and turning potatoes at the halfway mark. Both wings and potatoes will be golden and cooked through.
Remove tray from oven and using tongs, carefully arrange wings and potatoes so they are evenly mixed up on tray. (If desired, for presentation purposes, you can line a round metal pizza tray with parchment and mound cooked wings and potatoes in a golden pile at this point. Your choice!) Generously cover the wings and potatoes with the grated cheese and return to oven. Bake until cheese is melted and bubbling, about 4-5 minutes.
To serve, top the hot cheesy wings and potatoes with dollops of Campari salsa and sprinkle chopped parsley over top. For the heat lovers, top one half of the tray with jalapeño slices. Serve with additional lime wedges. Roll up your sleeves and enjoy while hot!
- 1 C diced Campari Tomatoes
- 1/4 C finely diced White Onion
- 1 Tsp minced fresh Garlic
- 2 Tsp fresh Lime Juice
- Kosher Salt and freshly ground Black Peppercorns to taste
Gently combine all ingredients in a medium mixing bowl. Let sit for at least 10 minutes to allow flavours to get to know each other.
- 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
- 1 Tsp finely chopped Garlic
- 1 Tsp finely chopped Shallot
- 1 Tsp fresh Lemon Zest
- 1/2 Tsp Ground Coriander
- 1 Tbsp Olive Oil
- 1/2 cored Pineapple, sliced into 6 spears
- 2 Tbsp store bought Chili Oil
- 1/4 Tsp Kosher Salt
- 1/4 C Coconut Milk
- 1 Tsp Honey
- Fresh Mint Leaves, for garnish
- Fresh Basil Leaves, for garnish
Preheat BBQ to medium high heat.
Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).
Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.
Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.
Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.
In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.