Top Canadian chefs create light, bright springtime dishes

Tag: Peeled Garlic Clove

Many top Canadian chefs who either own or run restaurants are also putting pen to paper and creating books featuring the dishes they serve their customers.

Here from three recent books is a sample of some springtime dishes that you can reproduce at home.

Thai Shrimp and Mango Kebabs

4 large bamboo skewers

50 ml ( 1/4 cup) water

50 ml ( 1/4 cup) rice vinegar

30 ml (2 tbsp) granulated sugar

50 ml ( 1/4 cup) Alize Gold Passion liqueur

30 ml (2 tbsp) fresh lime juice

1 garlic clove, minced

2 ml ( 1/2 tsp) hot pepper flakes

12 large shrimp (U/15), peeled and deveined

2 semi-ripe mangoes, peeled and each cut into 8 bite-sized pieces.

Soak skewers in warm water for 30 minutes to prevent scorching on the grill.

In a small saucepan, heat water, vinegar and sugar over medium heat until sugar dissolves. Remove from heat and let cool. Add liqueur, lime juice, garlic and pepper flakes.

Assemble 3 shrimp and 4 mango pieces on each skewer, alternating shrimp and fruit. Arrange in a single layer in a baking dish and pour marinade over. Refrigerate for 30 minutes, turning once.

Preheat grill to medium-high heat.

Place kebabs on grill, close lid and cook for 3 minutes per side or until shrimp are bright pink and firm. Be careful not to overcook.

Makes 4 servings.

Source: "Shellfish: The Cookbook" by Karen Barnaby, chef of The Fish House in Stanley Park, Vancouver (Whitecap).

Wine match: Alsace Gewurztraminer.

Joseph's Singapore Chicken Wings

1.5 kg (3 lb) trimmed chicken wings

30 ml (2 tbsp) canola oil

3 cloves garlic

1 piece (2.5 cm/1 inch) fresh ginger

250 ml (1 cup) tomato paste

250 ml (1 cup) dark brown sugar

125 ml ( 1/2 cup) hoisin sauce

125 ml ( 1/2 cup) soy sauce

125 ml ( 1/2 cup) ketchup

30 ml (2 tbsp) chili paste

Preheat barbecue to medium heat.

In a stainless-steel bowl, toss chicken with canola oil. Place chicken wings onto preheated barbecue, turning frequently until wings are cooked through and golden brown.

While wings are cooking, mince garlic and ginger. Place in a large bowl and add remaining ingredients, whisking to remove any lumps.

Remove cooked wings from grill and toss them in sauce. Make sure they are thoroughly coated, then place them back on the grill. Look out for flare-ups. Once wings are reheated, serve piping hot.

Makes 6 servings.

Source: "Memphis Blues Barbeque House" by George Siu and Park Heffelfinger of British Columbia who own four restaurants of the same name (Whitecap).

Wine match: Sparkling Australian white wine or Rose.

Cucumber Salad with Spicy Salsa

Spicy Salsa

3 large, ripe field-grown tomatoes, finely diced

1 small red onion, finely chopped

1 clove garlic, pressed

1 jalapeno pepper, chopped and seeded

30 ml (2 tbsp) cilantro, coarsely chopped

15 ml (1 tbsp) mint, coarsely chopped

30 ml (2 tbsp) lime juice

45 ml (3 tbsp) olive oil

5 ml (1 tsp) salt

Cucumber Salad

1 English cucumber, washed, peeled and thinly sliced

1 head butter lettuce, leaves washed and dried

15 ml (1 tbsp) freshly chopped chives, for garnish

In a mixing bowl, combine salsa ingredients. Stir well to combine. Set aside.

Arrange 10 to 12 cucumber slices on individual plates, ovelapping each slice around the edge of the dish. Using 2 to 3 inner leaves arranged in the centre of each plate, create lettuce cups for salsa.

To serve, spoon 30 ml (2 tbsp) of the salsa into each lettuce cup. Garnish cucumber slices with freshly chopped chives.

Makes 6 servings.

Source: "Fresh" by John Bishop, owner of Bishop's Restaurant in Vancouver (Douglas & McIntyre Publishing Group).

Wine match: Italian Pinot Grigio.