Homemade Wings for House Parties!

Throughout my university and early dating years, the holidays were dedicated for house parties with close friends!  We would take turns hosting parties where we sing karaoke, play board games, Mah Jong and video games until the wee hours.  Good old times! With this type of party, food usually was the least important.  Everyone just wants more time to play so we would just order in pizza and wings!

Most of us have kids now, so it is harder to have parties like this.  But it doesn’t mean we can’t or won’t have house parties any more.  We just have to modify the way we party.  Like we can start early and finish earlier and instead of ordering take-out, I would go with this healthier homemade baked chicken wings with a fresh salad.

If you are having a house party, give these wings a try.  You will never turn back to ordering take-out.  Especially when making these could be faster than waiting for take-out!

Baked Asian Wings with Edamame Salad

Ingredients

  • 2 1/2lb Chicken Wings (tips removed, drumettes and flats separated)
  • 1 cup White rice
  • 1 tablespoon Chinese 5-Spice
  • 1 tablespoon Vegetable oil
  • 1/3 cup Hoisin sauce
  • 1/4 cup Blackberry jam (or other berry jam)
  • 1 cup Edamame (shells removed)
  • 1/4 Red onion (diced)
  • 1/2 cup Carrots (shredded)
  • 1/2 Red pepper (chopped)
  • 1 tablespoon Cilantro (chopped)
  • 2 tablespoons Soy sauce
  • 3 tablespoons Orange juice
  • 1 teaspoon Red wine vinegar
  • 1 teaspoon Sesame oil
  • 1 teaspoon Honey
  • 2 cloves Garlic (minced)
  • 1 " Ginger (minced)
  • 1/8 cup Canola oil

Directions

Step 1
Cook rice according to package instructions. Preheat oven to 400ºF.
Step 2
Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.
Step 3
Bake, rotating pan half-way through, until fully cooked, 30 minutes. Remove wings from oven and transfer to a large bowl.
Step 4
Meanwhile prepare the salad. Peel and shred carrots, dice onion, cut the tomatoes in halves, thaw the edamame and chop the cilantro. Just put all the vegetables in a large mixing bowl.
Step 5
In a blender combine soy sauce, orange juice, vinegar, sesame oil, honey, garlic and ginger. Blend until the ginger and garlic are finely minced. Slowly drizzle in the Canola oil. Taste and adjust the seasoning and toss salad.
Step 6
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
Step 7
Drizzle wings with sauce, tossing until well coated. Put it back into the oven for another 5 minutes.
Step 8
To serve, divide the wings evenly on each plate, add salad and rice on the side.

Presenting Acorn Squash at a Cocktail Party!

When I have a large guest list, I would choose to host a cocktail party. It is understood that a full meal won’t be served, instead there will be a number of hors d’oeuvres and drinks.  The focus of this type of party is the company.  People usually mingle and catch up with others they haven’t seen for a while.

In terms of food, cocktail parties are all about presentation!  That’s why I highly recommend this roasted acorn squash with chicken and wild rice stuffing as one of your dishes.  Not only will the half acorn squash make the presentation interesting, the stuffing will wow everyone!

Cooking Notes:

  • To make this vegetarian, just omit the chicken.
  • To serve this as part of the buffet table at a cocktail party, get the biggest acorn squash you can find.

Roasted Acorn Squash with Wild Rice Stuffing

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Tree Nuts
Meal type Main Dish, Side Dish
Misc Child Friendly, Gourmet, Serve Hot
Occasion Casual Party, Christmas, Thanksgiving
Region Canadian
Adapted From Chow

Ingredients

  • 2 Medium Acorn squash (halved lengthwise and seeds removed)
  • 1lb Skinless and boneless chicken breasts (cubed)
  • 1 Small Onion (diced)
  • 2 stalks Celery (diced)
  • 1 cup Wild rice mix (cooked)
  • 1/2 cup Pecans (toasted and finely chopped)
  • 1/4 cup Dried cranberries (finely chopped)
  • 1 tablespoon Thyme
  • 2 tablespoons Butter (melted)
  • 1 tablespoon Brown sugar
  • Salt & pepper (to taste)

Directions

Step 1
Cook rice according to package instructions.
Step 2
Heat the oven to 450°F and arrange a rack in the middle.
Step 3
Place the squash cut-side up on a baking sheet, brush 1/3 of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Step 4
Meanwhile, prepare the chicken and vegetables.
Step 5
Place 1 tablespoon of the melted butter in a large frying pan over medium-high heat. When it foams, add the onion and celery, cook for 2 minutes or until soft. Add chicken, season with salt, pepper and thyme. Cook for 5 minutes until just fragrant.
Step 6
Remove from the heat and stir in the rice, pecans and cranberries.
Step 7
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over the top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Small Get-Together? Roasting is the way to go!

When I have a small get-together of 6-8 people, I usually like to do a roast.  The prep work is very minimal.  After I prep it, which takes no time at all, I just pop the roast into the oven and the aroma will fill the room as I set the table and do the decorations to get ready for the party.

I’ve chosen this beef roast because all sides are incorporated into the roast.  The tender roasted red potatoes and the sweet carrots with fresh spinach go perfectly with the beef.   The combination of thyme, rosemary and bacon topper is just incredible! The other great thing about a roast is that everyone can choose how well done they want their meat to be.  The outer edge pieces are usually well done, while the centre is medium rare.  I am sure once you serve this, you will leave your guests hungry for more!

Beef Roast

Serves 4-6
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Diabetic
Meal type Main Dish, Side Dish
Misc Child Friendly, Gourmet, Serve Hot
Occasion Christmas, Formal Party, Valentines day
Region American
Adapted From Better Homes & Gardens

Ingredients

Herb-Bacon Topper

  • 4 Slices Bacon
  • 1 tablespoon Thyme
  • 1 tablespoon Rosemary

Roast

  • 2-3 lbs Beef Chuck Roast
  • 3 cloves Garlic
  • 1/2lb Baby carrots (peeled and cut into chunks)
  • 1/2lb Small red potatoes (cut in halves)
  • 3 cups Baby spinach
  • 15oz Butter beans (or your family favorite)
  • Salt & pepper (to taste)

Directions

Herb-Bacon Topper
Step 1
Cook bacon until crisp; drain on paper towels. Chop half the bacon; stir in thyme and rosemary. Break remaining half of the bacon into pieces to sprinkle into the spinach and beans before serving.
Roast
Step 2
Preheat oven to 450 degrees.
Step 3
Cut 3 garlic cloves into slivers. Before roasting, cut shallow slits all over meat; insert garlic slivers into slits.
Step 4
Sprinkle beef roast with salt, pepper and half of the Herb-Bacon Topper. Place meat in a shallow roasting pan.
Step 5
Roast, uncovered, for 25 minutes. Arrange carrots and potatoes around roast and toss to gently coat.
Step 6
Reduce the heat to 375 degrees and roast for 40 minutes for medium-rare. Sprinkle meat with remaining Herb-Bacon Topper; push meat and carrots to one side of pan. Stir spinach and beans into drippings in other side of pan; sprinkle with reserved bacon pieces. Let stand for 10 minutes before serving.

Diverse Guest List? Cover Asia with Coconut Ginger Chicken!


When I am hosting a party, food selection is one of the biggest challenges, especially when I have a really diverse guest list.  My mother for one only likes Eastern food and the younger generation usually prefers Western.  As a good host, I always want to make sure that all my guests feel comfortable by finding at least some familiarity in one of the dishes, yet I want to be able to enjoy the party myself without slaving in the kitchen.  So I need to come up with a plan.  The most worrisome cuisine is the Eastern as most of the dishes were quite labour intensive.  That’s why I’ve chosen this Coconut Ginger Chicken because it covers most of Asia and it can be done in a slow cooker.  It can also be paired with any baguette, naan, pita or rice.

Cooking Notes:

  • To use the slow cooker, after you sear the chicken transfer them to the slow cooker and add everything else.  Set it for 3-4 hours on low and 2-3 hours on high.

Coconut Ginger Chicken with Naan

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Main Dish, Soup
Misc Child Friendly, Gourmet, Serve Hot
Region Indian
Adapted From Simple Bites

Ingredients

  • 2lb Chicken thighs
  • 4 cloves Garlic (peeled)
  • 2 " Ginger (peeled and roughly chopped)
  • 1 Small Onion (peeled and quartered)
  • 1 can Baby corn cobs
  • 1 cup Frozen vegetables (of your choice)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 2 teaspoons Ground Tumeric
  • 1 can Coconut milk (10oz )
  • 2 tablespoons Cornstarch
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • Salt & Pepper (to taste)
  • 4 Naan (ready to bake)

Directions

Step 1
Combine cumin, coriander, tumeric, salt & pepper together and set aside.
Step 2
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
Step 3
In a medium pot, heat olive oil and melt butter. Add aromatic paste and stir well. Cook for a few minutes, then add the spice blend. Cook for 2-3 minutes, stirring constantly.
Step 4
Add chicken to the pot. Cook chicken on all sides until brown.
Step 5
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken. Bring it to a boil.
Step 6
Drain the corn cobs and chop in half. Add to pot.
Step 7
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen vegetables. Let simmer for 30 minutes or until you deem the chicken cooked and the vegetables hot.

Lucky Salad for Pot Luck

When I had a pot luck party to attend I always ended up bringing a salad of some sort.  Apparently I was the only one who cared for salads.  Everyone else preferred meats, pasta and snacks.  If I wasn’t going to bring a salad, there wouldn’t be any.  I loved salads; I felt that a meal wouldn’t be complete without some sort of vegetables or salads.  The great news was that I never had to fight anyone for bringing a salad.  However, it was always a challenge for me because I wanted my salad to be liked and eaten by everyone.  So I  was always on the search for new salad ideas.

When I found this asparagus tomato orzo salad, I thought it was perfect because of the colourful red tomatoes and green asparagus just in time for Christmas!  It is really easy to make and you can make them in advance and chill it!  It will go with pretty much any meat dish!  Instead of bringing frozen pizza or boxed chicken wings, why not bring this lucky salad to your next pot luck?!  I guarantee you that it will get the attention.

Steak with Asparagus & Tomatoes Orzo Salad

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Meal type Main Dish, Salad, Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Casual Party, Formal Party
Region American
Adapted From A Big Mouthful Adventures in Food

Ingredients

  • 4 6-8oz Steaks
  • 12oz Orzo
  • 1 bunch Asparagus (cut into 1-inch pieces)
  • 1 Lemon (zested & juiced)
  • 4 tablespoons EVOO (extra virgin olive oil)
  • 1 clove Garlic (minced)
  • 2 tablespoons Fresh Parsley (minced)
  • 1 tablespoon Dry thyme
  • Salt & Pepper (to taste)

Directions

Step 1
Season the steak with salt & pepper, thyme and lemon zest. Set aside.
Step 2
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
Step 3
Wash and cut the asparagus, cut the cherry tomatoes into halves, mince garlic and parsley.
Step 4
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
Step 5
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Step 6
Heat up your searing pan on high heat.
Step 7
Mix olive oil, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables.
Step 8
Lay the steaks in the screaming hot pan. Press down on them lightly with tongs to make sure they're in good contact with the pan.
Step 9
Cook on each side for about 2 minutes for a 1 inch thick steak - this will give you a medium rare steak, but cook for less or more time on each side depending on how you like your steak.
Step 10
Once done, use tongs to transfer the steaks to a plate to rest for a minute or two.
Step 11
Pour the resting juices from the steak into the orzo salad and add parsley mix well.
Step 12
To serve, divide the orzo evenly onto the plates and pair it with a piece of steak! Enjoy!

Shopping List 12/03/12 – 12/07/12

This Week is the first week of December which means the holidays are near. I know everyone will have lots of dinner parties to attend and host. To help you out, this month you will find lots of ideas for entertaining guests within your meal plans. All you have to do is to increase the portions when you cook them. I will also be including a bonus hors d’oeuvres recipe here and there with the holiday themes. Keep an eye out for them and let the countdown begin!

Here’s the meal plan for this week:

Steak with Asparagus & tomatoes Orzo Salad
Coconut Ginger Chicken with Naan
Beef Roast
Roasted Acorn Squash with Wild Rice Stuffing
Baked Asian Wings with Edamame Salad

Check your pantry

The following items should already be in your pantry. However, just double check to avoid a second trip to the grocery store.
Orzo
White rice
Wild rice mix
Chinese 5-Spice
Ground Tumeric
Rosemary
Ground Cumin
Ground Coriander
Thyme
Olive oil
EVOO (extra virgin olive oil)
Vegetable oil
Sesame oil
Canola oil
Red wine vinegar
Hoisin sauce
Soy sauce
Honey
Cornstarch
Coconut milk (10oz)
Brown sugar
Salt & Pepper
Butter

Produce

1 bunch Asparagus
2 medium Acorn squash
1 Celery
1 Red pepper
3 cups Baby spinach
1 lb Baby carrots
1/2 lb Small red potatoes
1 Red onion
2 Small Onions
3 Inches of Ginger
1 Lemon
10 Cloves of Garlic
2 tablespoons Fresh Parsley
1 tablespoon Cilantro

Dried Fruit

1/4 Cup Dried cranberries

Frozen Foods

1 Cup Frozen vegetables (of your choice)
1 Cup Edamame (shells removed)

International & Ethnic

4 Naan (ready to bake)

Jams & Preserves

1/4 cup Blackberry jam (or other berry jam)
15 oz Butter beans (or your family favorite)
1 can Baby corn cobs

Juices

3 tablespoons Orange juice

Meat & Poultry

4 Slices Bacon
2 to 3 lbs Beef Chuck Roast
4 x 6-8oz Steak
2 lbs Chicken thighs
2 1/2 lbs Chicken Wings (tips removed, drumettes and flats separated)
1 lb Skinless and boneless chicken breasts

Nuts

1/2 Cup of Pecans

Finger Foods For Touchy Twos

When I found out that my nephew Kyle was coming for a sleepover on Friday, I thought what better time to make chicken fingers and yam fries than this.  When I put this meal together, I wanted the kids to be able to eat with their hands because this meal was all about touch and texture. The chicken fingers were soft and tender while the fries were crunchy and sweet. They absolutely loved it!


Cooking Notes:

  • To cut down time, prepare salad in advance and chill it.
  • You can also pre cut the yams and chicken.

Chicken Fingers with Yam Fries and Edamame Salad

Serves 4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Meal type Main Dish, Salad, Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party
Region American
Adapted From A Communal Table

Ingredients

  • 2lb Boneless & skinless chicken breasts (sliced into strips)
  • 1 cup All-purpose flour
  • 1 tablespoon Garlic powder
  • 2 tablespoons Paprika
  • 2 Eggs
  • 1 cup Pamasan based bread crumbs
  • 1 Large Yam (sliced into fries)
  • 1 cup Cornstarch
  • 1 teaspoon Salt
  • 2 cups Edamame (shells removed)
  • 1/2 Red onion (diced)
  • 1/2 cup Carrots (shredded)
  • 1 pint Cherry tomatoes (halved)
  • 1/4 cup Cilantro (chopped)
  • 3 tablespoons Soy sauce
  • 1/2 Orange (juiced)
  • 1 tablespoon Rice wine vinegar
  • 1 tablespoon Sesame oil
  • 1 tablespoon Honey
  • 2 cloves Garlic (minced)
  • 1 " Ginger (minced)
  • 1/4 cup Canola oil

Directions

Step 1
Preheat the oven at 400 degrees
Step 2
Peel and slice the yam into fries. Line a baking sheet with parchment paper. In a ziplock bag, combine cornstarch, 1 tbsp of paprika and salt. Put a small batch of fries into the bag and start shaking to coat them. Pull them out and lay them on the prepared baking sheet. Repeat until all the fries are finished. Drizzle them with some olive oil. Set aside.
Step 3
Wash and slice the chicken into strips. Prepare another baking sheet with parchment paper.
Step 4
In a medium mixing bowl combine the flour, garlic powder, paprika and salt. Set aside.
Step 5
In a small mixing bowl prepare the egg wash by whisking the egg with a fork and add 2 tbsp of water.
Step 6
In a another mixing bowl place the bread crumbs.
Step 7
Coat each chicken strip with the flour mixture, dip it into the egg wash and roll it with the bread crumbs. Place the breaded chicken on the baking sheet and repeat for all the strips. Drizzle them with olive oil.
Step 8
Place both baking sheets of Yam and Chicken into the oven and set for 12-15 minutes or until browned.
Step 9
Meanwhile prepare the salad. Peel and shred carrots, dice onion, cut the tomatoes in halves, thaw the edamame and chop the cilantro. Just put all the vegetables in a large mixing bowl.
Step 10
In a blender combine soy sauce, orange juice, vinegar, sesame oil, honey, garlic and ginger. Blend until the ginger and garlic are finely minced. Slowly drizzle in the Canola oil. Taste and adjust the seasoning and toss salad.
Step 11
To serve, divide the chicken fingers and fries onto each plate and add a few spoonful of salad. Enjoy!

What’s That Smell?

When it comes to fish, everyone usually thinks it is either smelly, tasteless or boring. I thought we could use this opportunity to make a fish dish that will taste good not just to the adults, but kids too. Therefore this meal is all about the sense of smell! The butter keeps the salmon moist while the herbs give it flavour.

I wasn’t sure if Glee was going to eat it, so I made the wild rice with her favourite sugar snap peas for the sides. When the fish came out of the oven, she smelled it and she was willing to giving it a try and she loved it!

Cooking Notes:

  • You can use any herbs you want as long as the butter base stays the same. It will taste just as good.

Butter Herb Salmon

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Fish
Meal type Main Dish, Side Dish
Misc Gourmet, Serve Hot
Occasion Formal Party
Region Oceanian
Adapted From Allrecipes

Ingredients

  • 4 6-8oz Salmon steaks
  • 12oz Wild rice mix
  • 1 cup Sugar snap peas
  • 2 cloves Garlic (minced)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Butter
  • 1/2 Lemon (juiced)
  • 1/4 cup Chicken broth
  • 1/2 cup Dill (chopped)
  • 2 teaspoons Parsley (chopped)
  • 1 teaspoon Garlic powder
  • 2 tablespoons Olive oil
  • Salt & pepper (to taste)

Directions

Step 1
Cook rice according to package instructions
Step 2
Season both sides of the fish with salt and pepper.
Step 3
Place 1 clove of minced garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, chicken broth, black pepper, garlic powder, and chopped parsley.
Step 4
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a pan with aluminum foil.
Step 5
Wash and trim the ends off of the sugar snap peas.
Step 6
Place the salmon on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
Step 7
Broil in the preheated oven for 3 minutes. Turn salmon so that the side faces up, and baste it with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fish to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
Step 8
Meanwhile heat 1 tbsp of vegetable oil in a saute pan on high heat. Add garlic and saute for 1 minute until golden. Add peas and continue to saute for another 5 minutes. Add 1/2 cup of water and once the steam finished evaporating, add salt to taste. Turn off heat.
Step 9
To serve, divide rice and peas evenly onto plates and top it with a salmon steak! Enjoy!

Fun is What I am Feeling!

Glee is picking up everything we do now. She once saw Huan twirling his spaghetti with a fork before eating it; from then on, she always tries to twirl anything spaghetti like. So I took this opportunity to give her her own plate of spaghetti for twirling. Boy! Was she ever happy?!


I focused on fun for this meal. We sat at the dinner table twirling spaghetti together. She would start saying, “twirl, twirl, twirl!” as she was twirling. Once she had it on her fork, she would say “I did it!” and we all cheered for her. Then we would say, “yum….yum, yum, yum!” and she would repeat and start eating the spaghetti. She was so happy and absolutely adorable!

Cooking Notes:

  • This meal is extra easy to prepare because you already have your Meat Sauce done from the lasagna meal.
  • If you want it to be healthier, you can replace the spaghetti with whole wheat spaghetti.

Spaghetti with Meat Sauce

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party
Region Italian

Ingredients

  • 12oz Spaghetti
  • 2 cups Meat Sauce (please see recipes from Meaty Lasagna)
  • 1 Large Zucchini (chopped)
  • 1 Red pepper (chopped)
  • Olive oil
  • Salt & pepper (to taste)

Directions

Step 1
In a large pot cook spaghetti according to package instructions. Drain pasta and divide them evenly onto plates.
Step 2
Meanwhile heat up the meat sauce in a small sauce pan on medium-low heat. Stir occasionally.
Step 3
Wash and chop vegetables.
Step 4
Heat a skillet on medium-high heat. Saute vegetables until soft, 5 minutes. Add salt to taste and set aside.
Step 5
To serve, top the spaghetti with the saute vegetables and spoon sauce over the pasta. Enjoy!

Take A Bite!

This meal is focused on tastes and textures. While the juicy pork tenderloin gives it a salty taste, the apple toppings balanced it with a sweet and sour taste. I even added the corn to the mashed potatoes to give it texture and that extra little surprise element when Glee takes a bite. I know Glee loves corn, so that also gives reassurance that it will be a successful meal for the family.

Cooking Notes:

  • When I serve the apple toppings on Glee’s plate, I took the time to pick out only apples for her. The tarragon and shallots might be too strong for her, so I just left it for the adults. She ended up eating the apples anyway.

Pork Tenderloin with Apples & Mashed Potatoes

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Main Dish, Salad
Misc Gourmet, Serve Hot
Occasion Casual Party, Formal Party
Region American
Inspired By Michael Symon

Ingredients

  • 4 6-8oz Pork tenderloin
  • 1 cup Frozen corn
  • 4 Russet potatoes
  • 2 bunches Swiss chard
  • 1 Granny smith apple
  • 1 Shallot
  • 1 tablespoon Tarragon
  • 1 Bay leaf
  • 2 tablespoons Sherry vinegar
  • 3 tablespoons Grain mustard
  • 8 tablespoons Olive oil
  • 1/4 cup Butter
  • Salt & pepper (to taste)

Directions

Step 1
Wash, peel and cut the potatoes into chunks.
Step 2
Add potatoes to a pot with hot water. Add the bay leaf and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes.
Step 3
Meanwhile, season pork with salt and pepper on both sides.
Step 4
Thinly slice the shallot, apple and put them in a mixing bowl. Add a pinch of salt, sherry vinegar, 4 tbsp of olive oil, mustard and torn tarragon. Toss to combine and season with more salt if necessary.
Step 5
Wash and chop swiss chard.
Step 6
Heat 2 tablespoons of olive oil in a cast iron skillet. Add pork and pan roast for about 2 minutes per side. Remove pork from pan.
Step 7
Place swiss chard in the skillet and add 2 tablespoons of olive oil and a sprinkle of salt. Cook for 1-2 minutes and flip. Cook until greens have wilted.
Step 8
The potatoes should be tender by now, drain the water and discard the bay leaves. Put the potatoes into mixing bowl. Add butter and corn and start mashing. Adjust taste with salt.
Step 9
To Serve: Divide mashed potatoes evenly on plates. Top it with swiss chard and add a piece of pork. Top the pork with some of the apple tarragon salad and a drizzle of the vinaigrette from the bowl.