Happy St. Patty's Day

Irish Coffee

1/2 oz Irish Whiskey (Jameson)
1/2 oz Bailey's
2 Tbsp Espresso Powder
1 cup Boiling Water
1 Tbsp Coconut Sugar
Whipped Cream

Pour whiskey and bailey's into heat proof cup or glass. Add coconut sugar and stir until dissolved. Add espresso powder and then boiling water, stir well. Garnish with fresh whipped cream.

Irish Lamb Stew

1 lb Lamb Shoulder, cut in bite sized chunks
2 large Potatoes, peeled and cubed
3 Carrots, peeled and cut in bite sized chunks
1 large Onion, diced
1/4 cup Rice Flour
6 slices Bacon, diced
2 cups Beef Stock
1/2 cup White Wine
3 Garlic Cloves, minced
1 Tbsp Tamari or Worchestershire Sauce
6 sprigs of fresh Thyme
2 Bay Leaves
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Parsley, chopped


In a zip top bag add flour, salt and pepper. Drop in lamb chunks and seal bag. Toss to coat each piece well with flour. In a dutch oven over medium low heat, add bacon and cook until fat renders. Remove bacon with slotted spoon to paper towel lined plate. Add lamb chunks to pot and brown in batches. Add onion and garlic. Cook until onion is translucent and garlic is fragrant. Deglaze with wine. Add lamb, bacon, carrots and potatoes. Pour in beef broth and add tamari. Add bay leaves and thyme sprigs. Stir well. Cover and bring to a boil, reduce to a simmer and cook for 2 1/2 hours on very low heat until lamb is tender and vegetables are cooked through. Serve in warm bowls garnished with chopped parsley. Flavour develops if stew is cooled and refrigerated overnight.

 

Irish Pasties

 

Filling

2 Cups Beef Bone Broth or Beef Stock

1 lb Beef Stew Meat

2 Tbsp Olive Oil or Ghee

1 Bay Leaf

2 Cloves Garlic, minced

1 Medium Onion, diced

1/2 Potato, peeled and diced

1/2 Cup Frozen Peas, thawed

1/2 Cup Cremini Mushrooms, sliced

2 tsp Fresh Thyme, chopped

2 tsp Tamari

Salt & Pepper to Taste

 

In heavy bottom pot, heat 1 Tbsp oil over medium heat. Add onion and cook 2-3 mins until translucent. Add garlic, cook and stir for 30 seconds. Add stew meat, cook and stir until browned. Add beef broth and bay leaf. Bring to a boil. Cover and reduce heat to a simmer. Cook for 2 hours until fall apart tender. Remove meat from liquid and mince. Set liquid aside for use later. In a large sauté pan, heat remaining oil over medium heat. Add mushrooms and sauté until browned. Add minced beef and potatoes. Cook and stir until potatoes are tender. Add peas,reserved liquid from braising beef and tamari. Bring to a simmer. If liquid doesn't thicken enough, add 1 Tbsp tapioca flour to 1 Tbsp cold water and add to beef mixture. It should thicken immediately. Taste for seasoning and add salt & pepper. Remove from stove and set aside to cool.

 

Pastry

1 cup Rice Flour

3/4 cup Tapioca Flour

1/2 cup Ghee

1/4 tsp Salt

2 tsp Xanthan Gum

1 Large Egg, beaten

1 Tbsp Apple Cider Vinegar

3 to 4 Tbsp Ice Cold Water

Preheat oven to 400 degrees. Combine flours, xanthan gum and salt in a medium bowl. Form the ghee into 1/2 tsp sized balls and drop into flour mixture. Cover the balls well with the flour mixture. Rub between your fingers to flatten into discs. Place bowl in fridge for ghee to firm up after squishing for about 5 mins. Add the vinegar to the beaten egg, add 3 Tbsp ice water and add all at once to the flour mixture. Mix well until dough comes together and is not dry. Dump out onto a rice floured surface and knead lightly. Chill for 5 to 10 mins. Cut into 4 pieces. Roll out to 1/4 inch thickness, not too thin as the pastry will crack. Cut 2, 4 inch rounds. Loosen pastry from surface with offset spatula. Place 2 Tbsp of filling in the middle of one pastry round. Do not overfill or the pastry will crack. Dab water around the edge of the pastry. Place a second round on top of filling. Press all around the edge with your finger. Crimp the edge with a fork. Cut small vent holes in the top, center with the tip of a knife. Brush with egg wash. If the pastry cracks, dip your finger in water and rub over the cracks gently until they seal back up. Repeat with the 3 other pieces of pastry. Place on baking sheet. Bake for 20 mins and turn to broil. Broil for 2-3 mins to lightly brown tops. Do not overbroil or the pastry will dry out.

Note: You can make any type of filling you like for the pasties as long as it is not a wet filling. For example, Bolognese sauce with spicy sausage and cheese, Jamaican curried beef filling, pie filling, chicken stew, the possibilities are endless.

Makes 4 (4") Pasties



 

Gourmet Plating Practice

Heirloom Cherry Tomatoes with Pea Shoots, Goat Cheese and Balsamic Pearls

Salmon Crudo on a bed of Cucumber with Wasabi Kelp Caviar

Sesame Crusted Salmon with a Cabbage, Kohlrabi, Shallot and Pickled Ginger Slaw

Japanese Delicacies - Part 2 Comfort Food

Most people only ever experience Japanese food as Sushi, Sashimi, Tempura and Miso Soup at their local Japanese Restaurant. I am here to tell you that there is much more out there to experience. Below are some of the off the beaten track, Japanese comfort foods that you should at least consider trying. Here in the Yukon, at this time of year when everything is frozen, including the people, a steaming bowl of pork ramen set in front of you is glorious.

 

Plum Wine Spritzer

Put two ice cubes in a wine glass, fill halfway with plum wine, top with lime sparkling water.

Garnish with lime slice

Chawanmushi

3 Eggs
1 Cup Chicken Broth, Bone Broth or Dashi
2 tsp Tamari
3 Cremini Mushrooms, diced and sautéed
1/2 Shallot, thinly sliced and sautéed
1 small tin of Duck Mousse, Foie Gras, Liverwurst for Garnish
Thinly sliced radish and pea shoots for garnish

Place sautéed mushroom and shallot in the bottom of two ramekins or teacups. Mix eggs, broth and tamari in a glass measuring cup with the spout. Use a tea strainer and pour egg mixture into cups to within 1/2 inch of top. Cover with foil. Place in steamer on stovetop with the water simmering at medium low. Steam for 20-25 mins until just set around the edges but still soft in the middle. Garnish with duck mousse quenelle, radishes and pea shoots or whatever garnishes you desire.

Makes 2 Servings

Okonomiyaki

2 Cups Cabbage, thinly sliced
1/2 medium Onion, thinly sliced
6 slices Bacon, finely diced
3/4 Cup Rice Flour
1/4 Cup Tapioca Flour
2/3 Cup Water
2 Eggs
1 Tbsp Tamari
1 tsp Baking Powder
Salt & Pepper

Sliced Green Onion or Bonito Flakes, Homemade Mayo, GF Teriyaki Sauce for Garnish



Over medium heat, sauté bacon onion and cabbage until softened and slightly browned around the edges. Remove to a bowl to cool. In a measuring cup add rice flour, tapioca, eggs, tamari, salt & pepper, baking powder and water. Mix well until thoroughly combined. Pour over cabbage mixture and stir well. Heat 1 Tbsp olive oil with a drop or two of sesame oil in a large sauté pan over medium heat. Pour the cabbage mixture into the pan and spread out well to the edges of the pan and press down. Let cook until bottom is fully browned approx. 3-5 mins. Flip and brown the other side for an additional 3-5 mins. Remove to a large, warm plate. Garnish with drizzles of teriyaki sauce one way and mayo the other way. Sprinkle with chopped green onion or bonito flakes.

Pork Ramen with Soft Boiled Egg

1 lb Pork Shoulder
2 litres low sodium Chicken Broth or Bone Broth
1/4 Cup Tamari
2 tsp Fish Sauce
1 Tbsp Dried Chili Flakes
3 Carrots, cut in chunks
4 Celery Sticks, cut in chunks
2 Slices Fennel
3 Large Shallots, cut in half
5 Kaffir Lime Leaves
2 Cups Water
5 Garlic Cloves, smashed
2 Inches Ginger, peeled and sliced

In a dutch oven over medium heat, sear pork shoulder in 2 Tbsp olive oil. Remove pork and set aside. Add garlic, ginger, carrots, celery, fennel, shallots and sauté lightly. Add broth, tamari, fish sauce, chili flakes, kaffir lime leaves, and water. Cover and reduce to low, simmer for 4 hours. Strain broth through cheesecloth back into pot and keep warm. Shred pork and set aside.

Boil 6 eggs for 6 mins and place in a bowl of cold water to stop cooking, peel and set aside.

Julienne 3 carrots and blanche for 1 min in boiling water, set aside. Saute a 5oz bag of baby spinach in a 1 tsp sesame oil and set aside. Quarter 1 leek and remove any sand under running water, chop and sauté in 2 tsp olive oil until softened, set aside. Saute 4 cups of mixed Asian mushrooms in 2 tsp olive oil until lightly browned, set aside. Chop 4 green onions thinly and set aside. Boil 1 package of gf spaghetti or gf ramen noodles according to package directions to el dente, strain, rinse and set side.

To Serve:

In a largeish bowl, place a handful of noodles, on top of noodles place piles of carrot, spinach, leek, mushroom, green onion and shredded pork around the edges of the bowl. Pour over hot broth. Cut egg in half and place in bowl in broth. Sprinkle with black & white sesame seeds and drizzle with chili oil.

Makes 6 Servings

Japanese Delicasies Part 1 - Sushi

I have always been fascinated with the Japanese culture. Everything is so beautifully prepared. I had a Japanese friend tell me once that she was sure that I was born to the wrong culture by accident, I should have been born Japanese. I immersed myself into everything food related and studied the tea ceremony intently. Since I was living in Vancouver at the time, it was easy to come by Japanese food products. I was recently introduced to Kaiseki, which is a multi-course Japanese meal that is served with seasonality, choice of dish for service and beauty of plating taken very seriously. They are served at a somewhat leisurely pace for you to fully enjoy the aroma, taste and texture of each dish. It is a most wonderful experience and I would highly recommend you add it to your bucket list if you really enjoy Japanese food. That experience inspired the sushi to follow, ”itadakimasu”

 

 

Lychee Martini

3 oz Lychee Syrup
1 oz Vodka
1/2 oz Triple Sec

Add all ingredients into a shaker with ice. Shake vigorously. Pour into chilled martini glass and garnish with two lychee on a skewer.

Makes 1 Cocktail

 

Tempura Sweet Potato & Asparagus

 

3/4 Cup White Rice Flour

1/4 Cup Tapioca Flour

1 Cup Sparkling Water/Soda Water

Salt & Pepper Generously

1 medium Sweet Potato, cut into batons

10 Asparagus, tough ends removed

 

 

Preheat deep fryer to 360 F. Mix first 4 ingredients thoroughly. Deep each vegetable into the batter and let excess drip off. Place in basket of fryer 5 or 6 pieces at a time. Shake basket to keep pieces from sticking to bottom. Fry for 2 mins. Remove for 1 min. Fry an additional 1 min. Remove to paper towel to drain. Season. Serve with dipping sauce. (equal parts tamari & rice vinegar)



 

 

 

BLT Temari Sushi ("hand ball")

2 Tbsp Sushi Rice, cooked & seasoned

Romaine Lettuce

Bacon, cooked

Cherry Tomato, halved

Sriracha Mayo

Black & White Sesame Seeds

 

Roll sushi rice into a tight ball. Roll in sesame seeds. Top with lettuce, bacon, tomato & garnish with sriracha mayo.

 

Sushi Rice

1 Cup Sushi Rice

2 Cups Water

1 1/2 Tbsp Rice Vinegar

1/2 Tbsp Honey

1/2 tsp Salt

 

Cook sushi rice according to package directions. Spread out rice in a large glass casserole dish. Combine rice vinegar, honey & salt. Stir until dissolved. Pour evenly over rice and stir in lightly with a wooden spoon. Fan to cool rice quickly.

 

 

 

 

Sushi Cubes - Fillings

Left Cube - Asparagus Tempura, Black Sesame Seeds

 

Middle Cube - Diced Cucumber & Avocado, Wasabi Kelp Caviar

 

Right Cube - Sweet Potato Tempura, Nori Strip

 



 

Triangle Onigiri - Filling

 

1 small Can Tuna, unflavoured

2 Tbsp Homemade Mayonnaise

1 tsp Sriracha

Salt & Pepper to taste

Black & White Sesame Seeds, Nori Strip for Garnish

 

 



 

Round Onigiri - Filling

 

Tempura Sweet Potato

Garnished with Smoked Salmon Rose & Wasabi Kelp Caviar



 



Soul Food Primer

I have always had a fascination with Soul Food and Southern Food recipes. They always seem so comforting, like food that gives you a hug and invites you to stay while. During the winter months here in the Yukon, I usually gravitate towards spicy, comfort foods to thaw me out and a warm me up, body and soul. Here are just a few recipes to warm your soul.

Bourbon Peach Iced Tea

6 cups Water, boiled

2 large Peach Tea Bags

1/8 cup Honey

1/2 cup Peach Purée

Bourbon

Pour boiling water over tea bags in a large mason jar. Add honey and let steep for 5 minutes. Remove tea bags and let cool. Chill. Add peach purée and stir to combine well. Add ice to a small mason jar. Add 1oz bourbon and fill remainder of jar with peach iced tea.

Makes 3 or 4 Cocktails

Fried Chicken and Waffles

Fried Chicken

2 Boneless Skinless Chicken Breasts, cut into fingers
3/4 cup full fat Coconut Milk
1/2 cup White Rice Flour
1/4 cup Tapioca Starch
1/4 cup Arrowroot
1 tsp Lemon Juice
1 Tbsp Coconut Sugar
2 tsp Salt
2 tsp Smoked Spanish Paprika
2 tsp Ground Black Pepper
1 tsp dried Oregano
1 tsp dried Thyme
1 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Garlic Powder
1/2 Chili Powder

In a medium bowl add coconut milk and lemon juice. Let sit for 10 mins. Add chicken breast pieces and marinate for 1 hour. Meanwhile in a another medium bowl, add all the remaining ingredients. Stir well to combine. Set up a baking pan with a rack on top. Take each piece of chicken and flour each piece thoroughly and then set on rack to dry a bit. Fry in small batches at 350 F for 6 minutes until golden brown. Remove and place on paper towel lined plate to drain. Salt immediately.

Pumpkin Waffles

3/4 cup Almond Flour
3/4 cup Tapioca Flour
1/2 cup Coconut Milk
1/3 cup Pumpkin Puree
3 Eggs
2 Tbsp Coconut Flour
2 Tbsp Coconut Sugar
1/4 Coconut Oil
2 Tbsp Ghee
1/2 tsp Vanilla
1 tsp Pumpkin Pie Spice
1/2 tsp Salt
1/4 tsp Paprika
1/4 tsp Pepper
Pinch of Cayenne

Mix together dry ingredients in a medium bowl. Mix together wet ingredients in a separate bowl. Mix well to combine. Add wet to dry and mix well. Let sit for 10 mins. Batter will be quite thick. Heat your waffle iron. Pour approx. 1/2 cup of batter for each waffle. Adjust according to your waffle maker size. Cook until brown and crispy. Cut into 4 pieces. Serve with one piece of fried chicken and a drizzle of hot sauce and maple syrup.

Spicy Cajun Crab Cakes with Remoulade

1 can Crabmeat, drained
1/4 Homemade Mayonnaise
3 Tbsp Gluten Free Breadcrumbs or Almond Flour
2 tsp Cajun Seasoning
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne
2 Tbsp Butter



Mix all ingredients in a medium bowl. Form into 7 small appetizer size cakes. Chill. Heat non-stick skillet over medium heat. Melt butter in pan. Fry until golden on each side 2-3 minutes. Serve with remoulade.

Remoulade

1/4 Homemade Mayonnaise

1 Tbsp Hot Sauce

1 tsp Dijon Mustard

2 Baby Dill Pickles, chopped fine

1/4 tsp Salt

 

Mix all together in a small bowl, serve alongside crab cakes.

Chicken & Sausage Gumbo

1/2 cup White Rice Flour
1/4 cup Ghee
1/4 cup Olive Oil or Coconut Oil
2 cups Chicken Stock
3/4 cup Green Bell Pepper, diced
3/4 cup Celery, diced
3/4 cup Onion, diced
3/4 okra, trimmed and cut into 3 or 4 pieces
1 cup Andouille Sausage, cut into 1/2 inch thick rounds, then in half
3 Boneless & Skinless Chicken Thighs, cut into bite sized pieces
2 tsp Cajun Seasoning
1 tsp Dried Thyme
1/8 tsp Cayenne
Salt & Pepper to Taste
1 Tbsp Hot Sauce

In a cast iron Dutch oven over medium low heat, brown Chicken thigh pieces and sausage in 1 Tbsp olive oil. Remove with slotted spoon and set aside. Add ghee and 1/4 cup olive oil to pot. Add rice flour and make your roux. Stir frequently until flour browns to a milk chocolate colour. This may take 20-30 minutes. Add onion, bell pepper, celery and okra. Saute in roux until tender approx. 5 minutes. Add chicken and Sausage, spices and chicken stock. Simmer for 30 minutes. Taste for seasoning and add salt and pepper to taste. Add hot sauce. Serve with a scoop of white rice and chopped green onion garnish.

Makes 4 Servings
 

British Dishes with a Yukon Twist

In the winter of 2015, I took a vacation to London. I loved it so much, I decided to go back in the fall of 2016. It is definitely a Foodies paradise. People always think that the food in London is all fried and pies.... well that is part of it but there is so much more. There is a wide variety of ethnic food restaurants from Persian to Indian and Ethiopian to Thai, and so many more. The markets have a wide variety of things to eat whether they are ready to pop in your mouth or lovely ingredients to gather to take home and whip up something inspired.  I have decided to share the more traditional British dishes but with a twist from the Yukon and a few modifications to make them gluten free. We were very happy and excited to have our Aunt join us for this cooking session to help us test, taste, critique, food style and photograph. Thanks for your contribution to this post.

Pimm's Cup (Yukon Style)

Juice of 6 Lemons (1 cup)
1/4 cup Honey
3 cups Water
1/2 oz Yukon Brewing Concept Gin
1/2 oz Yukon Brewing Concept Haskap Liquer
2 Slices Orange
2 Strawberries, sliced
2 Slices Cucumber
Sparkling Water
Ice

Mix lemon juice, honey and water in a pitcher. Stir well. Chill. Place fruit in a large highball glass. Fill with ice. Add gin & haskap liquer. Fill glass halfway with lemonade and top up with sparkling water. (to make a traditional Pimm's cup, use 1 oz Pimm's No.1 instead of the gin and haskap liquer)

Bison Shepherd's Pie

1/2 lbs Ground Bison
1 Tbsp Olive Oil
1 medium Onion, diced
1 Tbsp Garlic, minced
1 stick Celery, diced
1 cup carrot, diced & steamed until tender
1 cup frozen Peas, thawed
1/2 cup Red Wine (merlot)
1 cup Beef Stock
1 Tbsp Worchestershire, tamari or coconut aminos
salt & pepper to taste
3 large Russet Potatoes, cooked & mashed (add salt, pepper & 1/8 cup Ghee)

In a large frying pan over medium heat, sauté onion in 1 Tbsp olive oil. Add ground bison and break up into smaller pieces as you fry. Add garlic and red wine. Scrap up browned bits on bottom of pan and reduce by half. Add beef broth and worchestershire. Reduce to low and simmer for 10 mins. Taste for seasoning and add salt and pepper to taste. Place 1/4 of bison mixture in each of 4 individual pie tins or ramekins. Mix the peas & carrots together and place 1/4 over the bison mixture in the 4 pie tins, top with 1/4 of the mashed potatoes on each. Score potatoes with the tines of a fork. Place in the oven at 375 F for 20 mins until bubbly. Turn oven to broil and brown tops for 4-5 mins. Let cool slightly before serving.

Makes 4 Servings

Fish n Chips

6 oz Arctic Char, skin removed & cut into 6 pieces
1/4 cup Rice Flour
1/8 cup Arrowroot
1/8 cup Tapioca Flour
1/4 tsp Baking Powder
1/4 cup Sparkling Water
salt & pepper to taste

Heat oil in heavy bottomed, high sided pot or deep fryer to 365 F.

Add 3 flours together in a bowl with salt & pepper. Dredge each piece of fish and tap off excess. Set aside. Add baking power and mix well. Stir in sparkling water and whisk until smooth. Dip each piece of fish in the batter and allow excess to drip off. Hold with tongs over hot oil with the one end in the oil until it solidifies for about 5 seconds and drop lightly into the oil. Repeat with the remaining pieces of fish. Fry until light and crispy approx. 3-4 mins. The batter will not brown much. Remove to paper towel lined plate and season with salt.

1 large Russet Potato, peeled and cut into fat chips (1/2 inch x 1/2 inch)

Preheat oil or deep fryer to 365 F. Lower chips in oil gently. Fry for 7 mins. This is just par cooking the inside but the outside should not brown much. Remove to paper towel lined plate and let drain. Increase oil temp to 375 F. Fry for an additional 2-3 mins until brown and crispy. Remove to paper towel lined plate and season with salt.

Serve with Homemade Mayonnaise with two finely chopped baby dills stirred in for tarter sauce

Makes 3 Appetizer Portions
(Two Fish Nuggets & 2 or 3 Chips)

Banoffee Ice Cream Sammies

Banana Ice Cream

4 large bananas, fully ripe, broken into smaller pieces
1 can Coconut Milk
2 Tbsp Coconut Sugar
2 tsp Vanilla
Salt

Put all ingredients into blender and puree until smooth. Pour into running ice cream machine and process for 20 mins. Transfer to container and place into freezer until ready to use.

Chocolate Chip Cookies

2 cups Almond Flour
1/2 cup Coconut Sugar
1/2 tsp Sea Salt
1 tsp Baking Soda
1 Tbsp Vanilla Extract
1 Large Egg
1/4 cup Ghee, melted
1/2 cup Dark Chocolate Chips

Preheat oven to 350 F. Combine dry ingredients in a medium bowl. In a small bowl, stir together melted ghee and egg. Add to dry ingredients and stir well, fold in chocolate chips. Scoop with a small cookie dough scoop onto a parchment or silpat lined baking sheet. Press down into thickness you desire. Dough won't spread during baking. Bake for 10-12 mins. Remove to wire rack to cool.

Toffee Bits

1/3 cup Almond Butter
1/2 cup Maple Syrup
1/4 cup Coconut Sugar
1/4 cup Water
1 tsp Vanilla Extract
Pinch Salt

Measure vanilla and almond butter and have ready to go. Line a baking sheet with parchment paper or silpat mat. Add the coconut sugar, coconut nectar and water in a medium saucepan and heat over medium heat. Place a candy thermometer in the pot without touching the bottom of the pan. Cook until temp reaches 285. Add vanilla, salt and almond butter. Stir in well. Pour out onto pan and spread out to desired thickness. Cool completely for 2-3 hours. Break into large pieces, add to a Ziploc bag and smash into smaller bits with a mallet. Store in an airtight container in the fridge.

To Assemble Sammie:

Place one cookie on a plate. Take a scoop of the ice cream the same size as the cookie. Place a second cookie on top and press down slightly. Roll into the crushed toffee bits.

Superbowl Sunday Snacks

It's that time of year again where we put on our team jerseys, whip up some tasty morsels and hunker down in front of the big screen to watch....the Superbowl commercials and half-time show. Ha,ha,ha....you didn't think I really watch the football did you? It's just a good excuse to make mini food and create drinks with beer as the main ingredient...it's tradition. Who am I to mess with tradition?

Lime Shandy

2 Beer (I used Omission gluten-free IPA)
8 Tbsp Fresh Lime Juice
4 cups Lime Sparkling Water
4 Lime Slices
Ice Cubes

Fill 4 frosted beer mugs with ice. Pour 1/2 bottle of beer into each mug, 2 Tbsp lime juice and 1 cup of lime sparkling water. Garnish with lime slice.

Makes 4 Cocktails

Sliders

1/2 lb Lean Ground Beef
3 Tbsp Olive oil
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Chipotle Powder or Chili Powder
10 Cremini Mushrooms, stems removed
1 small Onion, halved and sliced
10 Pickle Chips (dill with no sugar added)
5 Cherry Tomatoes, cut in small slices
1/4 cup Homemade Mayonnaise
2-3 Tbsp Hot Sauce (I used Frank's) use your own discretion for how hot you like things


Preheat a pan over medium heat. In a medium bowl, add ground beef, salt, pepper, onion powder, garlic powder & chipotle powder. Mix well to evenly combine spices. Form into golf ball sized meatballs, press into a patty and then put a thumbprint in the middle of each to allow for expansion. Fry mini burgers in olive oil until cooked through approx. 4 mins per side. Meanwhile, place 1 Tbsp of olive oil in a medium saucepan over medium low heat. Add sliced onions and cook slowly until caramelized and golden brown, stirring frequently approx. 20 mins, set aside. Preheat oven to 400 F.  Brush the mushrooms caps with 1 Tbsp olive oil and place stem side up on a baking sheet. Roast for approx. 8 mins. until golden. Set aside.

Homemade Mayonnaise

In a glass canning jar large enough to accommodate a stick immersion blender, add in this order:

1tsp Dijon mustard
1 Tbsp Lemon Juice or Vinegar
1/4 tsp salt & pepper
1 Egg Yolk

Slowly pour 1/2 cup light olive oil down the side of the jar so as not to disturb the ingredients in the jar. Place immersion blender into jar and pulse until the egg yolk emulsifies into a creamy mayo. Can also be made in a blender the same way. Pulse blender for 10 to 20 seconds to emulsify.

To Assemble Slider:

On a serving tray or wooden board place mushroom cap, burger, caramelized onions, spicy mayo, pickle chip and tomato slice. Skewer with a toothpick or fancy bamboo skewers.

Makes 10 sliders

Tostones with Pulled Pork & Lime, Cilantro Coleslaw

1 large Plantain, peeled and cut into 1 inch pieces

Preheat oil in high sided thick bottom pot or deep fryer to 365 F. Deep fry plantain for 3 minutes. Flatten gently with a large glass. Deep fry an additional 2 minutes until crispy. Remove to metal bowl and salt & pepper immediately.

Peach Chipotle BBQ Sauce

1 Tbsp Bacon Fat

1 cup frozen Peaches, thawed

1/4 cup Shallots, diced

1/4 cup Apple Cider Vinegar

1/4 tsp Chipotle Powder

2 tsp coconut aminos or tamari

1 7 oz jar Tomato Paste

1/4 cup Water

3 Tbsp Hot Sauce

1/2 tsp Salt

1/4 tsp Pepper

Heat a sauce pan over medium heat. Sauté shallots in bacon fat until translucent. Add the remaining ingredients and simmer for 5 minutes.

For the Pulled Pork

Season 1 pork tenderloin with salt and pepper. Sear in sauté pan over medium heat until browned on all sides. Place in slow cooker and pour over peach chipotle BBQ sauce. Cook on high 6 hours. Remove from slow cooker and shred with two forks.

For the Coleslaw

1/4 cup Green Cabbage, shredded

1/4 cup Red Cabbage, shredded

1 small Carrot, shredded

1 Green Onion, chopped

2 Tbsp Cilantro, chopped

3 Tbsp Homemade Mayonnaise

Juice of 1/2 Lime

Salt and Pepper to taste

To Assemble Tostones:

Arrange tostones on a plate. Put a Tbsp of pulled pork on each and top with a Tbsp of coleslaw for individual servings or scatter the pulled pork over tostones and then scatter coleslaw and serve family style.

Sweet Potato Tots

1 large Sweet Potato
1/8 cup Arrowroot
1/8 cup Tapioca Flour
1 Egg, beaten
1/2 tsp Garlic Powder
1/4 tsp Paprika
1/4 tsp Salt

Preheat deep fryer to 365 F. Boil sweet potato in a large pot of boiling water 10-15 mins until tender but still firm. Let cool to room temperature. Grate on large side of box grater. Put in a large bowl. Add scrambled egg to grated sweet potato. Add spices to flours and fold into grated sweet potato. Scoop Tbsp sized balls of the mixture into the hot oil. Fry for 3-4 mins. Remove to bowl and season with salt, toss. Garnish with bacon bits, chopped green onion and a drizzle of vegan sour cream.

Vegan Sour Cream

1/2 cup Cashews, raw
1/8 cup Slivered Almonds, raw
1/8 cup Lemon Juice
1 Tbsp Apple Cider Vinegar
1 Tbsp Nutritional Yeast
1/2 tsp Himalayan Pink Salt

Place cashews and almonds in a bowl and soak overnight. Drain, add to a blender along with the remaining ingredients. Blend until smooth. Taste for seasoning and adjust. Refrigerate until needed. You can use any leftover vegan sour cream to make dip, just add chopped fresh herbs or caramelized onions or red onion, tomato and black olives or green onion and bacon or whatever combo of flavours you fancy.