Sliding into the Super Bowl: Chicken and Apple Sliders

Growing up in Windsor, a small Canadian city in southwestern Ontario just across the border from Detroit, you could not help but be immersed in American culture, no matter what your passport said.  Mega American malls, with their low prices, huge selection and a Target at every corner, were just 30 minutes away.  Grocery stores beckoned with seemingly endless aisles, full of exotic foods we couldn't get at home (marshmallow Fluff! Vernor's gingerale! Swiss Miss cocoa mix!). 

The American food culture wasn’t just confined to those US shores.  Windsor was the perfect test market for fast food, American style, of every kind.  The city could boast of Canada’s first Arby’s and Taco Bell, and Domino’s Pizza was as familiar – if not as good – as our own hometown choices. 
 

But perhaps my favourite guilty pleasure was something that never did find its way across the river into Windsor.  White Castle burgers, with their thin distinctive square shape, holes for faster frying, and bite sized proportions, could be eaten by the bagful, and they were.  The strangely quaint stores, with their faux turrets, somehow didn’t seem out of place in the urban sprawl of the Motor City. 

It's been many years since I've had a White Castle, and, I confess, quite some time since I've craved one.  But I still love a flavourful bite-sized treat, and these chicken and apple sliders are a grown-up take on a snack that you can eat by the handful.  So, in honour of that most decidely American annual tradition, the Super Bowl, make a dozen or three of these, adapted from another American classic, The Joy of Cooking.  They may not conjure up nostalgia, but they'll be a winning addition to your Super Bowl feast.

Chicken and Apple Sliders
makes approx. three dozen small patties
(adapted from The Joy of Cooking)

¾ c apple cider

¼ c Calvados
2¼ lb bone-in chicken thighs with skin
2 oz dried apple rings

1 scant tbsp kosher salt

1 tsp coarsely ground black pepper
1 tsp rubbed sage

⅛ tsp cinnamon

⅛ tsp ground ginger

 

To finish and garnish:

3 dozen mini hamburger or ciabatta buns, toasted

Lettuce of your choice (I used micro arugula greens)

Carmelised onions (make your own or use a good quality store bought brand)

1. Preheat oven to 350˚F.

 

2. In a small saucepan, bring apple cider and Calvados to a boil and then simmer, reducing liquid to 3 tbsps. Let cool.

 

3. Bone the chicken thighs, reserving the skin. Cut the meat and skin into strips. Coarsely chop the dried apple rings. Grind the meat, chicken skin and dried apple pieces together in a meat grinder. (If using a food processor, cut the meat, skin and apples into small cubes).
 

Using a meat grinder ensures a uniform texture and a good blending of the dried apple and chicken

 

 4. In a large bowl, combine the ground meat mixture with the reserved apple syrup and the remaining spice ingredients. Blend the mixture thoroughly with your hands until all of the ingredients are well combined. Form the meat into small patties, big enough to fit on a mini hamburger or mini ciabatta bun. *

 

5. Place on an ungreased baking sheet and bake for 10 to 15 minutes, or until cooked through.

 

6. To serve, place a piece of lettuce on each bun, top with a slider and finish with a generous dollop of carmelised onions.
 

*NB. The uncooked patties can be frozen at this stage for up to two months. To serve, bake from frozen on an ungreased baking sheet at 350˚F for 20-25 minutes, or until cooked through.

 

 

Asian Flavours Part Three: Bali - Island of the Gods

          The beautiful sights, sounds, smells and people of Bali

If Italy is my cultural and emotional homeland, the island of Bali is my spiritual one. On my fourth visit to the island, I am once again reminded of that. Statues of the gods everywhere – Shiva the Destroyer, Vishnu the Preserver, Ganesh, the elephant-headed son of Shiva and seemingly the most popular. Offerings wherever one looks – in the middle of the road; at the temples, big and small, that grace every village, building and home; atop a statue. Each one is a tiny random poem of love – a bit of fragrant rice, flowers, incense, perhaps a cracker – nestled in a miniature woven basket no bigger than a salad plate. All these elements blend to create an almost palpable air of holiness.

Offerings all around

A more elaborate gift.  Balinese women can spend up to one third of their time in devotional work, including preparing daily offerings to the gods

Balinese food reflects that complex blend. Combining Indonesian, Dutch, Indian, even Arab influences, the best of it has subtle but intense flavour at every bite – galangal, lemongrass, wild ginger, layered with kaffir leaves, fresh coconut and chili. Of course rice, served throughout the day, in dishes such as nasi goreng or for dessert as tape ketan.  And fruit - always fruit.

Ah, that fruit. Although not unique to Bali, the overflowing bowl of tropical fruit in my resort room still holds freshness that I rarely sample at home. My favourites are pulpy passionfruit and sweet cool mangosteen, the segments strangely resembling garlic cloves, in looks only. The fruit itself has a unique taste all its own, one that is hard to describe but impossible to forget.

Unappealing but utterly delicious passionfruit

The restaurant scene is international, reflecting the importance that tourism plays in Bali’s culture and economy. Italian, Thai and continental dishes mingle on the menu with chicken satays, spicy fried noodles and fresh grilled local fish. The common element for many restaurants is clearly in the design – the vibe is casual, the restaurants open wide to the balmy air, each with a cool urban decor.

We dine one night at Terazo, and the menu reflects the diverse tastes and sensibilities of the customers.  Me? I have an ice-cold Bintang beer, a refreshing gazpatcho soup and pork belly with cannellini beans. While roast suckling pig is a mainstay in Bali - babi guling - this pork has more of an Italian feel, scented with rosemary and garlic.  I don’t know if it’s typically Balinese but I do know that it’s delicious.

Icy cold local Bintang beer

Chilled gatzpatcho with lemongrass

Slow roasted pork belly with braised cabbage, cannellini beans, in a rosemary roasted garlic jus

A Taste of Bali

Several years ago we took cooking classes at the Four Seasons resort in Jimbaran Bay. This recipe has since become a standard appetiser at our house, especially at our holiday Open House, where a little taste of Bali makes even the coldest December day brighter.

Saté Lilit Bali (Balinese Chicken Sate)
courtesy of Four Seasons Resort at Jimbaran Bay

We are very lucky to live in a city where the exotic ingredients needed here are readily available. I have cited a list of mail order sources for the more obscure ingredients.

1 kg boneless, skinless chicken meat, minced (can use just breast or thighs or a combination of both)
3½ ounces shallots, finely chopped
1½ ounces garlic, finely chopped
4 pieces fresh small red chili, thinly sliced
4 tsp ginger, finely chopped
4 tsp galangal, finely chopped
2 tsp Chinese ginger (grachai), finely chopped


Chinese ginger, photo courtesy of Aromatics International

2 tsp fresh turmeric, finely chopped (or 1 teaspoon ground turmeric)
1 tsp white pepper, ground
2 cloves clove, finely minced
1 tsp nutmeg, ground
1 tsp coriander, ground
1 tsp white sesame seed, ground
Salt and pepper to taste
4 tbsp canola oil
36 pieces lemongrass, cut into 6 inch skewer lengths
2 kaffir lime leaves, finely shredded
2 oz grated coconut, unsweetened

1. Heat oil in a frying pan on low heat and sauté all the spices, except the lime leaf and coconut, until aromatic and cooked through. Remove from heat, cool and blend to a paste.

2. Mix the spice paste with the minced chicken; add lime leaf and coconut. Season with salt and pepper.

3. Take 20 grams of the chicken mixture and work around the lemongrass skewer; repeat with remaining chicken.

4. Grill the satays until cooked through. Serve with peanut sauce.

Makes 40 satay skewers.

Make ahead: The paste can be made ahead and frozen. The skewers can also be made ahead, grilled and frozen. Or the paste and chicken can be prepared the day before; do not add coconut to raw meat until just before assembly.

I'm also angling to get the recipe for krupuk.  These delicious and highly addictive crackers are served alongside drinks at the Four Seasons resort in Sayan. Watch this space!

The Jati Bar at Four Seasons Resort Bali at Sayan

The Sights of Bali

Bali is a sensory assault.  Everything is colorful - the amazing terraced rice paddies, the women with their elegant, feminine clothing, the food.  Best of all is the gentle and hospitable nature of the Hindu-practicing Balinese, who prize children, harmony and the earth around them in a way that is spell-binding.

The terraced rice paddies in Bali

Balinese children are considered sacred.  When a baby is born, its feet do not touch the ground for the first three months of life, to preserve the purity of the new soul that has been born to this base earth

Motor scooters are the most popular form of transport. It is common to see a family of three or even four astride a scooter - no helmets of course!

Balinese "dance-drama" features well-known characters from the deities and elaboarte costumes.  These masks are a readily available - and dramatic - souvenir of the island

Beautiful Balinese women gracefully carrying trays full of offerings

Temples everywhere

Cutting coconuts for the fresh coconut water

Even the "Do Not Disturb" sign is beautiful

After a brief and blissful sojourn in Hong Kong to reconnect with Richard before heading home (nothing like a long distance date to keep the marriage fresh!), I wind up my Asian travels, settle back at home and dream of vsisting Bali again some day soon.

Fire up the Grill - Asian Grilled Chicken-Seafood Brochettes

For 12 years before our kitchen reno, I cooked on a semi-ancient Hotpoint.  The clock was frozen at 8:54, the timer didn't work and I was never really quite sure what the oven temperature was.  Worst of all, the electric coils were uneven, sometimes too hot, never really able to get down to a simmer.  Which made our upgrade to a BlueStar cooktop a dream.  Flanked by four gorgeously fiery elements, the cooktop's centrepiece is a charbroiler with 15,000 BTUs of cooking power. 

While I've used the broiler to grill bread and veggies, I hadn't really put it to the test until last weekend.  What to bring to a potluck Oscar party - something easy to eat while watching the red carpet?  Grilled brochettes seemed a good solution, and good way to really put the charbroiler to the test.  Could it produce juicy chicken and grilled shrimp with just the right degree of smoky flavour? 

I knew immediately what marinade I would use - Anna's House Salad Dressing from Bonnie Stern's Friday Night Dinners cookbook.  We have used this amazingly versatile dressing as a marinade for everything from halibut and salmon to using it as a finishing touch on roasted veggies.  Next time you are firing up the grill, make a double batch of this, marinate your meat or seafood of choice and use the rest to dress crisp romaine leaves.  Yum!

Asian Grilled Chicken-Seafood Brochettes

serves four hungry people

6 boneless skinless chicken thighs

12 medium raw shrimp, shelled and deveined (leave tails on)

12 sea scallops

2 red peppers, cut into chunks

Pint whole cherry tomatoes

 

3 tbsp seasoned rice vinegar

1 clove garlic, minced

½  tsp kosher salt

1 tbsp honey

1 tbsp soy sauce

½ tsp roasted sesame oil

⅓ c. vegetable oil

bamboo skewers

1.  Mix marinade ingredients together, whisking in the vegetable oil last.  Toss the chicken and seafood in the marinade until well coated, and refrigerate for 30 minutes (and up to two hours if you have the time).  In a seaparate bowl, toss peppers and tomatoes with marinade and leave out at room temperature.

2.  When ready to grill, drain the chicken, seafood and veggies to prevent flare-ups. 

3.  Grill chicken for 6-8 minutes per side, or until no longer pink.  Grill shrimp until opaque and pink. Grill scallops until just white and opaque (watch shrimp and scallops closely as they will cook quickly).  Set aside.

4.  Grill veggies until just tender and slightly charred.

5.  Thread chicken and seafood on bamboo skewers, alternating with veggies if desired. 

6.  Enjoy!