A beer worth celebrating with? Probably.
1 tsp (5 ml) onion powder 1 tsp (5 ml) kosher salt, plus extra
¾ tsp (4 ml) freshly ground black pepper 1 cup (250 ml) low sodium soy sauce 1 cup (250 ml) light brown sugar 4 garlic cloves, minced
2 tbsp (30 ml) minced ginger ⅔ cup (150 ml) white wine 1 tbsp (15 ml) unseasoned rice vinegar ½ tsp (2.5 ml) red pepper flakes 2 tbsp (30 ml) cornstarch ½ cup (125 ml) water 3 green onions, thinly sliced 1 tbsp (15 ml) toasted sesame seeds rice and steamed or roasted vegetables, to serve (optional) 1 Preheat oven to 400 F (200 C). Grease a rimmed baking tray with grapeseed oil and set aside. 2 To prepare cauliflower “meatballs,” set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add cauliflower, cover and bring to a hard simmer over medium-high heat. Cook until cauliflower is tender when pierced with a fork, about 12 to 15 minutes. Transfer cauliflower in a single layer to a baking tray and let cool for at least 5 minutes. 3 Finely chop cauliflower by hand with a sharp knife or in a food processor. Place finely chopped cauliflower in a large bowl along with cooked quinoa, panko, eggs, garlic powder, onion powder, salt and pepper. Stir with a fork until well combined. Using lightly water-moistened hands, gently roll about 1½ tbsp (22 ml) cauliflower mixture into a ball and place on prepared baking tray. Bake, turning halfway through cooking time, until golden brown, about 15 to 17 minutes. 4 While cauliflower “meatballs” bake, prepare Mongolian sauce. In a large frying pan, whisk together grapeseed oil, soy sauce, brown sugar, minced garlic, ginger, wine, rice vinegar and red pepper flakes. Place over medium-high heat and bring to a hard simmer, stirring constantly. Cook, whisking often, for 8 minutes. 5 In a small bowl, whisk together cornstarch and water until well combined. Add this slurry to sauce and continue to cook, whisking constantly, until sauce thickens, about 1 minute. Remove frying pan from heat. Add cooked cauliflower “meatballs” to hot Mongolian sauce and gently toss to coat. 6 Transfer “meatballs” to a serving bowl and garnish with green onions and sesame seeds. Serve while warm over rice with steamed or roasted vegetables, if desired. Serves 4 PAIRS WITH BORSAO CAMPO DE BORJA GARNACHA Spain $15.99 296426 CLINE OLD VINE LODI ZINFANDEL USA $19.99 489278
Must be legal drinking age. Please enjoy responsibly.
SPAGHETTI AND SALMON MEATBALLS IN RED PEPPER SAUCE 1 lb (500 g) salmon, skin removed, cut into chunks 2 shallots, chopped 2 tbsp (30 ml) unsalted butter, melted and cooled 1 tbsp (15 ml) dried Italian herb blend 2 tbsp (30 ml) mayonnaise 2 garlic cloves, minced 1 large egg ¾ cup (175 ml) panko bread crumbs kosher salt and freshly ground black pepper, to taste 2 cups (500 ml) jarred roasted red bell peppers, drained 2 tbsp (30 ml) olive oil 1 medium onion, finely chopped 1 celery stick, finely chopped ½ cup (125 ml) whipping cream
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