This video will demonstrate how to make a Buffalo style chicken wings in the oven. These wings will be just as golden and crispy as they would be if they were deep-fried, except we will cook them in the oven.
3lb. chicken wings ½tsp. baking soda 4tsp. salt ½tsp. cayenne (optional) ½cup hot sauce 3Tbsp. butter
1. Mix baking soda with salt, and if you enjoy a little extra heat, the cayenne pepper. If you have a spice grinder, you can grind into a fine powder. 2. Pat chicken wings dry with paper towels and add with salt mixture in a bowl Toss with your hands until evenly coated. 3. Place in the fridge for 3-4 hours to allow the salt to fully penetrate the wings. 4. Place a rack in upper third of oven; preheat to 250°F. 5. Line a baking sheet with a double layer of foil, then set a wire rack over foil. 6. Arrange wings on prepared rack, spacing evenly apart. 7. Bake wings 30 minutes. 8. Increase the temperature to 450°F and continue to bake for about another 25–30 minutes. The wings should be golden brown and look like they have been deep fried. 9. Melt the butter and add the hot sauce. Transfer wings to a large bowl, pour sauce over, and toss until evenly coated. 10. Serve and enjoy.
This video will demonstrate how easy it is to create a sourdough starter at home for making a variety of baked goods including bread.
Here are the steps I follow to create the sourdough starter.
1. Combine equal parts by weight flour and water. I use 150g of an organic rye flour with 150g(150ml) of water. Mix well and place in a clean glass jar. 2. Place the flour mixture on your counter and allow to sit for 2-3 days until it has started to form bubbles and has doubled in size. It should be somewhere somewhat warm. 3. Once it has doubled in size, remove half and discard. Replace with 75g of all purpose flour and 75g(75ml) of water and mix well. 4. Repeat step 3 daily for 6-7 days, discarding half and replacing with fresh flour and water. You should now have an active sourdough culture.
Check back for additional videos showing you how to produce a sourdough loaf.
Drain off water, cover with fresh water and add scrubbed potatoes. Bring to a simmer.
When potatoes are fully cooked, drain and set fish aside.
Flake the cooked fish. Put aside.
Peel and mash potatoes.
Render salt pork fat.
Over low heat cook onions until tender, about 5 minutes.
In a large bowl, add the onion, salt and pepper to taste, and fish to potatoes; mix together and allow to cool.
Add egg and mix until combined.
Shape into cakes and dust with flour.
Preheat the butter in a sauté pan. Pan-fry the fish cakes in the hot butter until golden brown on one side, then turn and brown the other side. Each side will take just a few minutes. You are only trying to get the ingredients hot. Everything is already cooked.
Serve 2 cakes per portion with tartar sauce and a wedge of lemon for garnish.
I remember eating my first Monte Cristo sandwich. I was a cook at the now defunct Don Cherry’s Grapevine Sportsbar and Restaurant in St. John’s in 1995. It was one of the best things I had ever tried, and I have loved the sandwich ever since. This is a super easy sandwich to make.
To make a Monte Cristo you will need: 2 slices white bread 3 slices turkey or chicken breast 3 slices ham 2 slices Swiss cheese 1 egg, beaten 2 tbsp milk As needed vegetable oil or clarified butter As needed cranberry sauce
Method: 1. Beat the egg and milk together. 2. Dip the two pieces of bread in the egg mixture, coating both sides. 3. Fry the two pieces of bread in an oiled skillet or on a griddle until golden brown on one side, (similar to the preparation of French toast). 4. Turn the two pieces over, and place cheese slices on both pieces of bread. Place meat in pan to heat. 5. When second side of each slice is golden brown, place meat on top of one slice and top with the other slice, so that the cheese is on the inside. 6. Remove from heat, slice into 4 pieces and serve with cranberry sauce.
In honour of National Indigenous People’s Day I decided to do a new twist on an old classic dessert. Lusknikn is essential a indigenous version of a shortcake, and is the perfect way to use up any berries you might have tucked away in the freezer.
This is a great dessert for the summer, and is great for making ahead of time so you can pull it together at the last minute. Here’s what you will need:
Lusknikn 2 cups flour 2 tbsp baking powder 2 tbsp sugar 1/2 tsp salt 1 tbsp oil 1 cup water (or half water/half milk, which is what I used) 1//2tsp sugar
1. Preheat oven to 400F 2. Shift dry ingredients together. 3. Add liquid and mix to form a dough. 4. Divide dough into 6 equal pieces and shape into puck shaped pieces. Place in a greased sheet pan 5. Flatten until dough is just under 1″ or 2cm thick. 6. Bake 20-25 minutes until golden brown.
Strawberry filling 1/2cup strawberries for each potion (frozen strawberries are great) 1tbsp white sugar
1. Mash strawberries in a bowl. 2. Sprinkle with sugar and stir. Taste to check to see if its sweet enough for you. Set aside.
Salted Brown Sugar Whipped Cream 250ml whipping cream 2tbsp brown sugar 1/2tsp salt
1. Add whipping cream to a chilled glass or stainless steel bowl. Whip with a hand blender until soft peaks have formed. 2. Add brown sugar and salt and continue to whip until firm.
Assembly 1. Slice the lusknikn in half and place bottom piece into a bowl or on a side plate. 2. Place some of the mashed strawberries on the lusknikn and top with some of the brown sugar whipped cream. 3. Place the top of the lusknikn on the dessert. 4. Top with the salted brown sugar whipped cream and top with more of the mashed strawberries.
Spruce tips are one of my favourite wild seasonal flavouring ingredients. There is a brightness of flavour that can’t be found anywhere else. The flavour is reminiscent of rosemary, but a little more astringent and brighter. To make this dish you will need for each person: 1-2 chicken thighs 1/2 onion 1 potato 1-2 garlic cloves 1 carrot 12 spruce tips
1. Pre-heat the over to 375F. 2. Begin by placing the chicken thighs skin side down in an oven-safe skillet. My preference is a cast iron skillet, but as long as its something you can place in the oven (so no plastic or rubber on the pan), you are good to go. 3. Turn the heat on medium, and allow to slowly render. The goal here is not to cook the chicken but to develop a little colour and to slowly melt some of the fat. 4. While your chicken is rendering, you can peel and chop your veggies. The shape doesn’t matter; what’s important is that you go for a consistent size so that everything takes about the same time to cook. And don’t go too large, or your chicken will end up over-cooked before your veggies are fully cooked. 5. Once you have a nice golden brown colour on the skin, flip the chicken thighs over, and brown the other side. 6. Remove the chicken thighs from the pan, and set to the side. There should be some oil left in the bottom of the pan. 7. Add your onion and allow to cook for a few minutes until starting to soften and turn translucent. 8. Add your potatoes and allow to brown for a few moments. 9. Add the garlic, keeping everything moving so that the garlic does not burn. 10. Add the carrots to the pan and season all the veggies with salt and pepper. 11. Sprinkle spruce tips on top of the veggies. I like to rub them between my fingers so that the needles separate and give more coverage. 12. Place the chicken thighs on top of the veggies, and again season with salt, pepper, and spruce tips. Make sure to reserve one or two spruce tips for the plating. 13. Place in pre-heated oven for 20-30 minutes, or until veggies are cooked, and chicken thighs have reached an internal temperature of at least 175F. 14. Plate up and top with another sprinkling of the spruce tip needles.
This is a very simple recipe to make at home. Its the perfect combination of sweet and salty with the combination of the corn and bacon held together with the richness of the cream.
To make this you will need: 100g bacon; 4-5 strips of your favourite bacon will work. Feel free to use more or less 1 white onion, medium sized and cut into a medium dice 2 corn cobs, with corn removed (or 2 cups of frozen corn, or 1 can corn niblets) 2 garlic cloves, minced 1tbsp butter 2tbsp flour 2 potatoes, diced medium 1L chicken stock 500ml whipping cream
1. Dice your bacon and render over medium heat. 2. Add diced onion and cook until the onion is translucent. Feel free to add a little vegetable oil if you think your pot is too dry to properly cook the onions. 3. Add the corn and sauté for 2-3 minutes. 4. Add the minced garlic and cook for another 2-3 minutes. 5. Add butter and once melted, add the flour. Stir well so that flour is fully incorporated into the veggies. 6. Stir in the chicken stock making sure to fully dissolve the flour. 7. Add the diced potatoes and bring to a simmer. Reduce heat to medium and simmer until the potatoes and corn are cooked. 8. Heat the whipping cream in a small pot. Do not allow to come to a boil. 9. Add cream to the chowder. 10. Season and enjoy.
This is a relatively simple recipe and technique to making this apple turnovers, or as we call them in Newfoundland, apple flips.
3-2-1 Pastry 300g flour, all purpose 200g butter, unsalted and frozen 6g salt (about 1 tsp) 100g ice water, or maybe more if needed
1. Begin by mixing the salt well through the flour. 2. Using a box grater, grate the butter into the flour. This will gives you the perfect size pieces of butter to produce a flaky crust and means that it will require a little less work to blend together. 3. Add the water and mix just enough to produce a dough. Set aside to allow the gluten to rest.
Filling 2 Granny Smith apples, large 1/2c brown sugar 1tsp cinnamon
1. Peel and core your apples. Slice thinly. 2. Mix apples, brown sugar, and cinnamon in a bowl. 3. Set aside.
Make-up procedure 1. Roll out pastry so that you can cut 6 squares that are 6″x6″ or 15cmx15cm. I have a cutting board that is 12″x18″ so that makes it very easy for me. 2. Divide apple amongst the squares, placing the filling in the centre. 3. Brush the edge of each square with a little water. Bring each corner to the centre and press the sides together, pinching them to seal. You should end up with a 3″x3″/7.5cmx7.5cm square with a X going from corner to corner. 4. Bake at 350F until golden brown approximately 25-30 minutes.