Labour Day Snacks

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Labour Day Snacks

Crispy Baked Chicken Wings

Slow-Cooker Pulled Pork

Baked ( maple ) Beans

Butter Maple Tart

Butter Crust

Crispy Baked Chicken Wings

Makes about 60

ingredients

Buffalo sauce:

15 ml unsalted butter, melted

3 ml cayenne pepper

3 ml freshly ground black pepper

2ml salt

75 ml hot pepper sauce (such as Frank's)

Ginger-soy glaze:

75 ml honey

30 ml soy sauce

3 large garlic cloves, crushed

1 piece of ginger, peeled, sliced

Wings:

2.5 kg chicken wings, tips removed, drumettes and flats separated

30 ml vegetable oil

15 ml salt

3 ml freshly ground black pepper

Method

For buffalo sauce:

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm

For ginger-soy glaze:

Bring all ingredients and 75 ml water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ½ 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

For wings:

Preheat oven to 200 C. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

Slow-Cooker Pulled Pork

Ingredients

1 ½ kg boneless pork shoulder,

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1 onion, chopped

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125ml water

500 ml homemade barbecue sauce

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30 ml mustard

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30 ml honey

15 ml soy sauce

Salt and pepper

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MethodM

Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add water, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.

Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns or paninni and sides of pinto beans, corn, tomatoes and coleslaw.

Baked ( maple ) Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

50 ml molasses

50 ml maple syrup

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, syrup ,ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

Butter Maple Tart filling 24 depends on the size of tarts

215 ml. Butter

1 kg brown sugar

100 ml maple syrup

12 eggs

20 ml vanilla

10 ml vinegar

pinch salt

Mix at low speed for about 10 to 15 minutes rest for about 15 minutes and pour into unbaked tarts shells cook for about ½ to ¾ hr

Butter Crust 24 tarts Shells

Ingredients

800 m all-purpose flour

2 m salt

120 ml cold butter, cubed

120 ml) lard or butter, cubed

1 egg yolk

5 mLvinegar

Ice water

1. Mix same as you would pie crust

2. Flour, butter and lard when it looks like nuggets blend in the cold water

3. Rest for at least 20 minutes before using

Twist of the Oriental

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Twist of the Oriental

Cashew, Shrimp & Pea Salad

Seafood and Tofu stew

Oriental boiled noodle for the stew

Asian Spicy Garlic Croutons

Tropical Bananas Delight

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Cashew, Shrimp & Pea Salad ( 6)

Dill Dressing

100ml Mayonnaise

100 ml sour cram

50 ml lime juice

50 ml grape-seed oil

10 ml dill weed or minced fresh dill

Salad

500 gr cashews

1.5 kg cooked fresh and drained peas or frozen

400 gr green onions sliced inducing green tops

300 gr celery cut diagonally

500 gr cooked shrimps good size 25 to 30 or smaller

salt and freshly ground pepper

iceberg lettuce as need for liner

Method

1.Combine the dressing ingredients and mix well.

2.Set aside 50 ml of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.

3.Gently mix in dressing. Season with salt and pepper to taste.

4.Line a serving platter or bowl with lettuce.

5.Spoon salad into center; garnish with reserved cashews and, if desired, dill.

6.The spicy croutons may also be used as a garnish

Seafood and Tofu stew ( 6 )

30 ml butter, divided

2 jumbo sea scallops, patted dry

Sea salt and freshly ground pepper

60 ml shallot, peeled and sliced

125 ml onion, peeled and sliced

30 ml ginger, peeled and chopped

2 cloves garlic, peeled and sliced

1 L milk

4 sprigs of fresh thyme

1 block of firm tofu, (2.5 cm) thick squares

250 g fresh mussels, rinsed

3 spears of asparagus, discard (2.5 cm) off the end, cut into lengths

00 g shelled shrimp

5 ml fish Stock

60 ml Chinese yellow chives, chopped

Method

1.In a skillet, heat half the butter over medium-high heat. Add scallops and sear for 1 minute. Turn scallops, sprinkle with salt and pepper and sear for another minute.

2.Transfer to a plate. Let cool and cut into 0.25 cm thick slices.

3.Heat remaining butter and add shallot, onion, ginger and garlic to the skillet. Stir for 2 minutes.

Transfer contents into a medium saucepan placed on high heat.

4.Add milk and thyme and bring to a boil. Reduce to low heat and cook, semi-covered, for 10 minutes.

5.Add tofu and cook for 5 minutes, uncovered. Add mussels to the saucepan.

6.When mussels have all opened, add scallops, asparagus, shrimp and fish sauce. Bring to a boil on high heat.

7.Maybe be served with croutons as follows

Oriental boiled noodle for the stew

350 gr Oriental dry noodles

50 ml oil

salt and pepper to taste

Method

1.Boil plenty of water , add the oil and salt.
2.Once the water has been boiled, add the noodles, mix well and cook on a medium flame for 10 to 12 minutes or till they are cooked, while stirring occasionally.
3.Remove from the fire and drain out all the water.
4.Pour some cold water on the noodles to arrest further cooking.

5.Let all the water drain out and ensure that the noodles do not contain any moisture. This will prevent the noodles from sticking together. Use as a base for any stew

Asian Spicy Garlic Croutons

INGREDIENTS

60 ml olive oil, divided

3 smashed garlic cloves

Pinch of red-pepper flakes

11/2 cm square bread cubes from a rustic loaf

Pinch of salt

100 ml chopped fresh parsley

15 ml chopped fresh rosemary

15 ml chopped fresh thyme leaves

5 ml curry

10 ml five spices

Method

1.Heat 45 ml oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 15 ml of oil and sprinkle with parsley, rosemary,curry ,five spice and thyme. Continue to cook, stirring constantly, 30 seconds.

2 excellent with the above recipe Seafood and Tofu Stew

Tropical Bananas Delight (6)

6 medium firm bananas, sliced

25 ml lime juice

100 gr salted peanuts

50 gr honey

50 gr flaked coconut

15 gr grated lime peel

Method

1.In a bowl, toss bananas with lime juice. Add peanuts and honey; mix well.

2.Spoon into individual dishes. Sprinkle with coconut and lime peel. Serve immediately.