Recipes

Ingredients

• Brine
• 2 liters Water
• ¾ cup of kosher salt
• ¼ cup granulated sugar
• 4 teaspoons curing salt (sodium nitrate)
• ½ cup of Brown Sugar (Maple)
• ½ cup Madeira
• ½ cup dry white wine
• 1 bunch fresh thyme
• 2 bay leaves
• 2 tablespoons dried cranberries
• 1 tablespoon chopped sage
• Approx 3 kg of Duck breast skin on
• For Panini
• 1 Ciabatta bun buttered
• 40 grams of Balderson Cheddar
• 1/3 of a duck breast cut on bias
• ½ Portobello Mushroom flesh scraped out and lightly sautéed
• 1 table spoon Basil Pesto Mayo
• Grilled on a Panini grill for 2 min or until golden
• Wine paring suggestion
• Rose – Monster Vineyard, Naramata, BC, Canada

Instructions

1. Combine all brine ingredients and bring to a rapid boil until all salt and sugar is dissolved (approx 3 min). Let brine cool completely in fridge.
2. Place duck breasts in brine and be sure they are completely submerged for 12-16 hours.
3. Remove from brine, rinse in cold water and place in the fridge uncovered for 12-24 hours.
4. Using maple wood smoke the duck breasts on low heat (approx 200 degrees F) for approx 2 ½ to 3 hours or until the internal temperature is between 160 and 165 degrees. Cool and store in zip lock bag in Fridge for up to 10 days.

Ingredients

• 3-4 lbs chicken pieces (i use drumsticks and thighs with bone-in)
• Dry Mix
• 2 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tsp dried thyme
• 1 tsp dried oregeno
• 1tsp dried parsley
• 2tsp smoked paprika
• Wet Mix
• 1 egg
• 1 cup milk
• Vegetable oil & butter, for frying

Instructions

1. Sprinkle some of the salt over the chicken, then coat it with wax paper and refrigerate it overnight or for at least 8 hours.
2. Pour 1 inch of oil into a skillet and add the butter to it.
3. Heat the fat to 375 degrees F. Rinse the salt off the chicken.
4. Add the flour, dried herbs and seasoning to a large freezer type bag.
5. Add half the chicken to the bag and shake it well to coat.
6. Repeat with the other half of the chicken pieces.
7. Beat the egg and milk mixture and place in a medium size bowl.
8. Take the chicken pieces and place them into your wet mix, then put them half a batch at a time, back into your flour mix. Ensure the chicken gets a decent covering of the dry mix after its come out of your egg/milk layer.
9. Arrange the chicken in the skillet, trying to keep the pieces apart.
10. You will have to cook it in batches if the skillet is not big enough for this.
11. Cook the chicken pieces for about 15 minutes or until they are golden brown all over, turning them once.
12. If you are cooking in batches, keep the cooked chicken pieces warm in an oven heated to 200 degrees F.
13. (Serves 8) I like to serve the chicken with a home made coleslaw and a big green salad.
14. This previous featured recipe is provided by Executive Chef/Owner, Roger Gillespie of Victoria Rd Deli & Bistro in Summerland, BC

Chinese Dich

INGREDIENTS

• ingrediente uno
• ingrediente dos
• ingrediente tres
• ingrediente cuatro
• ingrediente cinco
• ingrediente seis
• ingrediente siete
• ingrediente ocho
• ingrediente nueve
• ingrediente diez

PROCEDURE

1. procedimiento uno
2. procedimiento dos
3. procedimiento tres
4. procedimiento cuatro
5. procedimiento cinco
6. procedimiento seis
7. procedimiento siete
8. procedimiento ocho
9. procedimiento nueve
10. procedimiento diez

Nutrition Facts

1. info nutricional uno
2. info nutricional dos
3. info nutricional tres
4. info nutricional cuatro
5. info nutricional cinco