1 In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days. Makes about 1 cup (250 ml) INGREDIENT IN
STIR-FRIED PEA TIPS WITH PORK
Game Day Eats From page 100
FRIED RAVIOLI WITH BEER RANCH SAUCE
PARALLEL 49 CRAFT PALE ALE BC Craft $2.69 254842 473 ml
BLOOMING QUESADILLA WITH GUACAMOLE SAUCE
1 lb (450 g) pea tips 2 tsp (10 ml) cornstarch 2 tsp (10 ml) water 1 tbsp (15 ml) vegetable oil
2 strips Chinese cured pork belly or thick-cut bacon, roughly chopped 1 clove garlic, crushed 2 thin slices fresh ginger 2 tbsp (30 ml) oyster sauce 1 tsp (5 ml) chicken stock powder 2 tsp (10 ml) Pagoda 8-Year- Old Shaoxing Rice Wine sliced chilies (such as red serrano peppers), for garnish
1 cup (250 ml) all-purpose flour 2 to 3 eggs 1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan 2 tsp (10 ml) dried Italian herb seasoning 1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary vegetable oil, for frying Beer Ranch Sauce, to serve, make ahead, recipe follows 1 Line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning. 2 Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli. 3 In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel. 4 Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
3 cups (750 ml) shredded roasted chicken (from 1 rotisserie chicken) 1 red bell pepper, diced 2 green onions, thinly sliced, plus more for garnish 1 jalapeño pepper, finely chopped 1 cup (250 ml) store-bought taco sauce or salsa of choice 16 to 18 (6-in/15 cm) flour tortillas 3 cups (750 ml) shredded Monterey Jack 3 cups (750 ml) shredded sharp cheddar Guacamole Sauce, to serve, recipe follows fresh cilantro leaves, for garnish 1 Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment. Place a 4-in (10 cm) ramekin in centre of prepared baking sheet and set aside.
1 Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add pea tips and blanch for 30 seconds, until just wilted. Transfer pea tips to ice water to stop cooking, then drain and set aside. 2 In a small bowl, mix cornstarch and water. Set aside. 3 In a wok or large saucepan over medium heat, render pork belly in oil until golden brown but not completely crisp, about 5 minutes. Add garlic and ginger and stir-fry for 30 seconds. 4 Increase heat to high. Add pea tips, oyster sauce, chicken stock powder and cooking wine. Stir-fry for 1 to 2 minutes, until fragrant. Mix cornstarch slurry, then add to pan. Stir-fry for another 1 to 2 minutes, until sauce has thickened and everything is nicely coated. 5 Transfer to a serving platter and garnish with sliced chilies. Serves 4 to 6 INGREDIENT IN PAGODA 8-YEAR-OLD SHAOXING RICE WINE China $16.99 59717 PAIRS WITH LUNAR NEW YEAR DINNER WILD GOOSE PINOT GRIS BC VQA $25.99 536227 TENUTE ROSSETTI GOVERNO ALL’USO TOSCANO Italy $29.99 379647 DIORA MONTEREY LA PETITE GRACE PINOT NOIR USA $28.99 24599
2 In a large bowl, stir shredded chicken, diced bell peppers, green onions, chopped jalapeños and taco sauce until thoroughly combined. Set aside. 3 Cut each tortilla in half. Add about 2 tbsp (30 ml) each Monterey Jack, cheddar and chicken mixture to each tortilla half, spreading almost to edges. Roll tortillas into cones, starting from cut edge and making sure not to push ingredients out of tortilla. 4 With about 13 tortilla cones, create a ring around ramekin on prepared baking sheet, placing cones seam-side down and with points of cones facing centre, touching ramekin. Sprinkle some Monterey Jack and cheddar over this layer. Repeat with remaining cones to make 2 more layers, finishing with rest of Monterey Jack and cheddar. Remove ramekin from centre of ring.
5 Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping. Serves 6 BEER RANCH SAUCE ¼ cup (60 ml) plain Greek yogurt ½ cup (125 ml) full-fat sour cream ¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder 1 tsp (5 ml) onion powder 2 tsp (10 ml) dried dill kosher salt and freshly ground black pepper, to taste
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