seasoning from the bayou

Cajun Seasoning

makes about 1/2 cup

INGREDIENTS:
2 1/2 tbsp paprika
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme

METHOD:
1. Combine and use as needed in Cajun or Creole recipes. Store in an airtight container in a dry cool place up to 6 months.

kale mashed potatoes

Change up your mashed potatoes with this Irish twist.

Colcannon
serves 10-12 as a side dish

INGREDIENTS:
2 tbsp olive oil
4-6 cups chopped kale and shredded green cabbage leaves (optional)
1/2 head garlic, minced
1/4 cup green onions, finely chopped
10-12 cups ready made mashed potatoes
salt and pepper

METHOD:
1. In a large mixing bowl, add your ready made mashed potatoes. Set aside.

2. In a wide pan, heat olive oil over medium high heat. Add kale and cabbage leaves (if using), salt to taste and wilt for 1-2 mins.

4. Lower heat to medium and add garlic. Cook for 2 more mins, be careful to not let the garlic burn. Add green onions and remove from heat.

5. Add green mixture to mashed potatoes and mix to combine.

6. Pour into serving dish. Potatoes can be covered and kept warm in the oven until ready to serve.

coke makes pork tender

Oven Pulled Pork
serves 6-8

recipe adapted from Rodney Scott's Whole Hog BBQ

INGREDIENTS

For the spice rub:

3 tbsp packed brown sugar

1 tbsp kosher salt

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp ground black pepper

For the pork:

4.5 lbs boneless pork shoulder or combination of pork belly/shin/collar

1 onion, chopped

1 carrot, chopped

1 can (12 oz or 330ml) lager or coke

For the barbeque sauce (makes about 2-3 cups):

1 1/2 cups ketchup

1/3 cup apple cider vinegar

1/2 cup Dijon mustard

1/4 cup brown sugar

2 tbsp Worcestershire sauce

For the Rodney Sauce (makes about 2 cups):

2 cups distilled white vinegar

1/2 lemon, thinly sliced

1/4 cup sugar

1 1/2 tsp ground black pepper

1 tsp cayenne pepper

1 tsp crushed red pepper flakes

1 tsp ground ancho chile powder or smoked paprika

METHOD:

1. In a small bowl, combine ingredients for the spice rub. Trim excess fat from the pork and rub spices all over. Place pork into a Dutch oven. Cover and place in the fridge to let the pork marinate overnight.

2. Remove your pork from the fridge and let come to room temperature while you prepare the onions and carrots. Preheat oven to 250F (120C).

3. Add onions and carrots to your pot and pour lager or coke all over. Cover with lid and place in oven for 3-4 hours. Check every hour or so to make sure there’s still liquid in the pot. You can add some water if it gets too dry. Stir and rotate halfway through cooking.

4. Make the Rodney Sauce. In a sauce pan over medium high heat, warm vinegar until almost a simmer, about 5 minutes. Add lemon slices and cook for another 10 minutes until almost translucent. Whisk in remaining ingredients and almost just simmer for another 10 minutes until slightly thickened. Let cool before serving.

5. When the pork is done, use tongs and place each piece of meat in a large casserole dish and pull apart with two forks. The consistency should be falling apart and very tender. Set aside.

6. Strain remaining pork juices from the pot into a glass measuring cup. Defat the liquid and then add enough to moisten the pulled pork. Save any leftover liquid for the barbeque sauce. Set aside the pulled pork and keep warm until ready to serve.

7. Make the barbecue sauce. In a sauce pan, whisk together the ingredients with some of the leftover defatted pork liquid. Use enough liquid to create desired consistency. Bring to a simmer and continue whisking for about 5-10 minutes until slightly thickened.

8. Add some barbecue sauce to the pulled pork and/or serve on the side. Serve pulled pork with Rodney Sauce, soft buns, rice and beans, cauliflower rice or other desired sides. Both sauces will keep in an airtight container in the fridge for up to a month.

spare ribs done the cantonese way

Cantonese Style Steamed Spare Ribs

serves 4-6 as part of a main dish

INGREDIENTS

600g pork spare ribs, cut through the bone into 1 inch pieces

1.5 tbsp soy sauce

1.5 tbsp rice wine

1 tsp olive oil

1 tsp corn starch

1 tsp sugar

1/2 tsp salt

3 garlic cloves, minced

1 red banana chili, sliced thinly on a bias

2-3 Thai chilies, de-seeded and chopped

2-3 green onions, finely chopped

METHOD:

1. In a shallow dish, combine all ingredients together except for chopped green onions and mix well. Let marinate at room temperature for at least 15 minutes.

2. In a large wok, place a metal rack over water and bring to a boil. Place the dish of pork on the rack and cover with a lid. Let steam over medium for 20 to 30 minutes.

3. Once cooked, garnish with chopped green onions and serve.

east coast comfort food

New England Clam Chowder

makes about 5 cups

INGREDIENTS

5 lbs raw clams, scrubbed and cleaned

1 cup water

scraps of onion, celery, thyme, bay leaves

3 tbsp butter and bacon fat combination

1 onion, diced

1/2 tsp chopped thyme

1 bay leaf

2 cups new potatoes, diced

1 tbsp flour

1 cup heavy cream

1 tbsp chopped parsley

salt and pepper to taste

METHOD:

1. In a large pot add the clams, water and vegetable scraps. Cover and bring to a boil over high heat. Lower heat and steam for 10 to 15 minutes or until the clams are completely open.

2. Remove clams to a bowl and discard any unopened ones. Strain the steaming liquid and set aside.

3. Remove clams from shells and coarsely chop. Set aside.

4. In a large soup pot over medium high, add butter/bacon fat, onion, thyme, bay leaf and cook for 5 minutes or until onions are translucent.

5. Add flour and cook for another minute. Add reserved strained steaming liquid and potatoes. Bring to a boil and simmer for 10 minutes or until potatoes are tender.

6. Remove bay leaf. Add reserved chopped clams and heavy cream. Simmer for 5 minutes, but do not boil. Add parsley and season with salt and pepper to taste. Serve hot with biscuits or soda crackers.

hong kong deli style chicken

Soya Sauce Chicken
serves 4-6 as part of a main dish

INGREDIENTS
1 whole chicken or 3-4 lbs chicken parts or wings

For the Poaching Liquid:
750 ml water
600 ml light soya sauce
100 ml dark soya sauce
200 ml rice wine
1/2 cup of Chinese rock sugar or brown sugar
1 inch piece of ginger, sliced
1 sprig green onion, chopped into 2 inch pieces
3 star anise
1 tsp Sichuan peppercorns
3 black cardamom pods
2 cinnamon sticks
1/2 head garlic, crushed

For the Dipping Sauce:
3 green onions, finely chopped
1/4 cup vegetable oil
coarse salt

METHOD:
1. In a large wide pot, add water, soya sauces, rice wine and bring to a boil. Add remaining ingredients, lower heat and simmer until the sugar has dissolved.

2. Gently add the whole chicken (breast side up) or chicken parts into the pot. Bring to a boil and then turn off the heat. Cover the pot with a lid and let the chicken poach for 15 to 20 minutes.

3. Turn on the heat to medium high and bring to a boil again. Turn off and let poach for another 15 to 20 minutes.

4. For a whole chicken, turn over so that it is breast side down. Repeat #3 two more times. For chicken parts, move on to #5.

5. Remove the lid from the pot and let the chicken continue to marinade in the poaching liquid. Leave it to cool while preparing the dipping sauce.

6.  In a small bowl, combine dipping sauce ingredients. Season to taste. Set aside.

7. Carve whole chicken or arrange chicken parts on a serving platter. Serve with dipping sauce on the side.

TIP - bring the poaching liquid to a boil and simmer for 5 minutes. Once cool, strain liquid and store in the fridge to make chicken again or use to make tea eggs (marinated hard boiled eggs). Add water or more spices to marinade to adjust seasoning.

a spin on chicken salad

Coconut Lime Chicken Salad

serves 4

INGREDIENTS
For the Salad:
6 cups Napa cabbage, shredded
2 carrots, shredded or use a vegetable peeler
1 bell pepper, julienned
6-8 radishes, thinly sliced
2 long red or green chillies, julienned
1 cup mint, chopped
1 cup cilantro, chopped
¼ cup chives, snipped
4 cooked chicken breasts, shredded
1 cup roasted almonds, pistachios or cashews (optional)

For the Dressing:

½ cup coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar

pepper to taste

METHOD:
1. In a large bowl, combine all ingredients for the salad. Set aside.

2. In a small bowl, whisk together dressing ingredients. Adjust seasoning and pour over the salad. Toss to combine and serve immediately.

uncle nick's dutch pancakes

Pannekoeken

serves 6-8

INGREDIENTS:

2 1/2 cups milk

4 eggs

6 tbsp butter, melted

1 tbsp vanilla extract

1 1/2 cups flour

1 tbsp sugar

1 tsp salt

1/2 tsp ground cinnamon

METHOD:

1. Add all ingredients in a blender and puree until mixture is smooth and bubbles form on top. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

2. Heat a crepe pan or a 12-inch nonstick skillet over medium. Lightly coat with butter. Using a ladle,  pour 1 cup batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, 2 to 3 minutes.

3. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of pan and repeat with remaining batter. (Coat pan with butter as needed.)

5. Serve with your favourite toppings or fillings - fresh berries, Greek yogurt, whipped cream, Nutella, ham, cheese etc.