Tempura Asparagus with Soy Dipping Sauce

Tempura Asparagus with Soy Dipping Sauce

Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

Recipe source for Tempura Asparagus:  Compelled To Cook

Tempura Asparagus with Soy Dipping
Print Recipe
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Tempura Asparagus with Soy Dipping
    Print Recipe
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Ingredients
      Soy Dipping Sauce
      Asparagus
      Servings: people
      Instructions
      Soy Dipping Sauce
      1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
      Asparagus
      1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
      2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
      3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
      4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
      5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

      Kohlrabi Crab Cakes

      Kohlrabi Crab Cakes

      Are you growing kohlrabi in your garden this year? Fresh kohlrabi is amazing, and with it, you’ll be able to treat yourself to these lovely Kohlrabi Crab Cakes.  They make a wonderful lunch served with dill sauce and a green salad. Not home for lunch most days?  Try them as an appetizer, or top with a poached egg for a heartier meal.

      If you happen to have a little fresh kohlrabi left, trim, peel and cut into sticks.  Dunk the fresh sticks in leftover dill sauce or your favourite veggie dip.   You will love how crisp and refreshing the kohlrabi is and wonder why you haven’t been munching on it sooner.  Kohlrabi is also great in stews, soup, gratins, and salads.

      Recipe source for Kohlrabi Crab Cakes:  Compelled To Cook

       

      Kohlrabi Crab Cakes
      Print Recipe
        Servings Prep Time
        10 3-4" cakes 25-30 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        10 3-4" cakes 25-30 minutes
        Cook Time
        20 minutes
        Kohlrabi Crab Cakes
        Print Recipe
          Servings Prep Time
          10 3-4" cakes 25-30 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          10 3-4" cakes 25-30 minutes
          Cook Time
          20 minutes
          Ingredients
          Dill Sauce
          Kohlrabi Crab Cakes
          Servings: 3-4" cakes
          Instructions
          Dill Sauce
          1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
          Kohlrabi Crab Cakes
          1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
          2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
          3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.

          Crispy Chicken Sliders with Wasabi Slaw

          Crispy Chicken Sliders with Wasabi Slaw

          I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

          Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

          Recipe source for Crispy Chicken Sliders with Wasabi Slaw:  Compelled To Cook

          Crispy Chicken Sliders with Wasabi Slaw
          Print Recipe
            Servings Prep Time
            8 sliders 55-60 minutes
            Cook Time
            10-12 minutes
            Servings Prep Time
            8 sliders 55-60 minutes
            Cook Time
            10-12 minutes
            Crispy Chicken Sliders with Wasabi Slaw
            Print Recipe
              Servings Prep Time
              8 sliders 55-60 minutes
              Cook Time
              10-12 minutes
              Servings Prep Time
              8 sliders 55-60 minutes
              Cook Time
              10-12 minutes
              Ingredients
              Wasabi Slaw
              Chicken Cutlets
              Servings: sliders
              Instructions
              Wasabi Slaw
              1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
              2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
              Chicken Cutlets
              1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
              2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
              3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
              4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
              5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
              6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

              Pineapple Salsa

              Pineapple Salsa

              With summer creeping upon us, I felt compelled to update one of my first posts as a food blogger and one of my favourite snacks, Pineapple Salsa!!  A fantastic summer snack that’s worth repeating with a couple photos cleaned up.  The original post was done for Cinco Da Mayo, however this fantastic recipe goes far beyond into the warm summer months with its perfect balance of sweet and spicy.  Fresh and vibrant with fresh pineapple and lots of cilantro makes it a recipe I’ve made over and over. It’s always a hit, whether it be at work, at home or a social gathering. Serve with plenty of lime tortilla chips and watch it disappear.  Enjoy!

              Get the recipe ⬇️

              Pineapple Salsa
              Print Recipe
                Servings Prep Time
                4 cups 30 minutes
                Servings Prep Time
                4 cups 30 minutes
                Pineapple Salsa
                Print Recipe
                  Servings Prep Time
                  4 cups 30 minutes
                  Servings Prep Time
                  4 cups 30 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
                  2. Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
                  3. Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
                  Recipe Notes

                  Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.

                  Recipe Source: Inspired by The Pampered Chef Pineapple Salsa

                  Catalina Wings

                  Catalina Wings

                  A long, long time ago I used to make wings similar to these piquant Catalina Wings.  I was in college and had a summer job cooking at a golf and country club.  The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.  It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.

                  Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.  The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.  We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.  It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.  Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.  You’ll love them! 

                  Recipe source for Catalina Wings:  Compelled To Cook

                  Catalina Wings
                  Print Recipe
                    Servings Prep Time
                    30 wings 20 minutes
                    Cook Time
                    16-18 minutes
                    Servings Prep Time
                    30 wings 20 minutes
                    Cook Time
                    16-18 minutes
                    Catalina Wings
                    Print Recipe
                      Servings Prep Time
                      30 wings 20 minutes
                      Cook Time
                      16-18 minutes
                      Servings Prep Time
                      30 wings 20 minutes
                      Cook Time
                      16-18 minutes
                      Ingredients
                      Dressing
                      Wings
                      Servings: wings
                      Instructions
                      Dressing
                      1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
                      Wings
                      1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
                      2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
                      3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
                      4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
                      Recipe Notes

                      Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

                      Chilled Corn and Crab Soup

                      Chilled Corn and Crab Soup

                      Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

                      Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

                       

                      Chilled Corn and Crab Soup
                      Print Recipe
                        Servings Prep Time
                        5 cups 20 minutes
                        Cook Time Passive Time
                        40 minutes 1+ hour
                        Servings Prep Time
                        5 cups 20 minutes
                        Cook Time Passive Time
                        40 minutes 1+ hour
                        Chilled Corn and Crab Soup
                        Print Recipe
                          Servings Prep Time
                          5 cups 20 minutes
                          Cook Time Passive Time
                          40 minutes 1+ hour
                          Servings Prep Time
                          5 cups 20 minutes
                          Cook Time Passive Time
                          40 minutes 1+ hour
                          Ingredients
                          Corn Soup
                          Crab Salad
                          Servings: cups
                          Instructions
                          Corn Soup
                          1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
                          2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
                          3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
                          Crab Salad
                          1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
                          Recipe Notes

                          Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.