UDON NOODLE BOWLS

UDON NOODLE BOWLS WITH DR. HENRY WHISKY SAUCE RECIPE!

Serves 4

One package 12 oz Udon noodles, rice noodles or your favourite noodle of choice.

Cook noodles according to package directions, rinsed in cold water and tossed with non-flavoured veg oil and set aside.

Ingredients
12 1-inch cubes of fresh pineapple – about 2 cups – marinated in Dr. Henry Whisky Sauce
1 lb fresh shrimp optional – marinated in Dr. Henry Whisky Sauce
1 tbls grated fresh ginger finely diced
Dr. Henry Whisky Sauce
½ cup fresh basil
½ long English cucumber or 2 mini’s cubed
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts or cashews
Black & white roasted sesame seeds
Lime wedges for serving
*Add chilli garlic sauce for extra spice – we love the Rooster Brand

Caramelize cubes of pineapple in 2 tbls of non-flavoured vegetable oil about 5 minutes until deeply golden – towards the end add fresh ginger and saute. – set aside.

Put ½ cup of Dr. Henry Whisky Sauce in sauté pan and reduce until lightly thickened. Add noodles, shrimp, pineapple and toss until coated. Serve in bowls topped with fresh cucumber, red onion, nuts and fresh basil with black & white roasted sesame seeds and lime wedges

Vegan option: Tofu marinated in Dr. Henry Whisky Sauce is a perfect alternative to shrimp! Brown rice, quinoa or mixed greens can be enjoyed in place of noodles

Enjoy!


Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

ROASTED PORK CHOPS

ROASTED PORK CHOPS IN DR. BONNIE HENRY WHISKY SAUCE RECIPE!

ROASTED PORK CHOPS IN DR. BONNIE HENRY WHISKY SAUCE

So easy and delicious especially served with our Cranberry & Onion Confit with Grand Marnier® Liqueur as an accompaniment.

Marinate bone-in (yields the most flavour!) pork chops in Dr. Henry Whisky Sauce
overnight in a ziplock freezer bag in the fridge or for just a few hours.

Preheat oven to 175° c

Bring pork chops to room temperature and discard marinade. Heat to medium-high a cast iron pan brushed with olive oil or any oven proof pan. Sear chops on both sides for about 3 minutes per side and finish in the oven for 6-8 minutes when inside of chop reaches 63° c on an insta-read thermometer.

Warm-up a little extra Dr. Henry Whisky sauce to drizzle as a finish over the chops and heat Cranberry & Onion Confit in small sauté pan and serve at once.

*Cube root vegetables with the addition of apples and pears and toss with olive oil and freshly ground pepper and salt to taste and roast in the oven for about 20-25 minutes for a perfect side dish to enjoy with your delicious pork chops garnished with your favourite fresh herbs.

*Our Cranberry & Onion Confit with local cranberries and Grand Marnier® Liqueur is the perfect cranberry sauce choice to serve with roasted Turkey, Duck, Lamb, Beef …

Enjoy!


Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

PRAWN and MANGO QUESADILLAS

DR. BONNIE HENRY WHISKY SAUCE PRAWN and MANGO QUESADILLAS RECIPE!

Prawns preferably local, spot prawns shelled
Dr Henry Gourmet Whisky Sauce
6 flour tortillas 6 inches
Chilli garlic sauce
1 avocado diced
1 mango chopped coarsely
Cilantro chopped coarsely
Monterey Jack Cheese – grated
small red onion chopped quite finely
1 tbls freshly squeezed lime juice

Mango Sauce:
Mango
Sour cream
Cilantro
Purée mango and sour cream and stir in fresh cilantro

Marinate prawns in Dr Henry Gourmet Whisky Sauce for 20 minutes

Grill room-temperature marinated prawns for 1 minute on each side. In a bowl, mix grilled prawns; fresh mango; cilantro; finely diced red onion; chilli garlic sauce and chopped avocado and mix with grated cheese.

Spread on 3 tortillas and top with another tortilla. Brush grill with vegetable oil and place tortilla on medium-high grill for one minute and shift tortilla to, achieve cross grill marks and then flip over.

Remove when crispy on both sides and slice into 6 pieces. Serve with a dollop of mango sauce on each piece of Quesadillas and garnish with cilantro.

Bon appetit!

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

TUNA TARTARE/POKE

DR. BONNIE HENRY WHISKY SAUCE TUNA TARTARE/POKE RECIPE!

DR. BONNIE HENRY WHISKY SAUCE TUNA TARTARE/POKE

Finely cube slightly thawed frozen sashimi-grade tuna and toss with Dr. Henry Whisky sauce generously. Garish with black sesame seeds, pickled ginger, wasabi and cubes of fresh mango if desired. Serve in appetizer spoons for the perfect hors d’oeuvre.

For poke, you can cube larger pieces and serve with any type of rice, noodles, quinoa or mixed greens and add fresh pineapple finely diced, chopped English cucumber, edamame, green onions finely chopped, roasted cashews …toss tuna with Dr Henry Whisky Sauce and drizzle over poke bowl and garnish with black and white sesame seeds and fresh mint or basil to finish.

Bon appetit!

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

BBQ CHICKEN PIZZA

DR. HENRY WHISKY SAUCE BBQ CHICKEN PIZZA RECIPE!

DR. HENRY WHISKY SAUCE BBQ CHICKEN PIZZA

PIZZA DOUGH – YIELDS 4 PIZZAS
1 CUP HOT WATER (NOT SCALDING OR IT WILL KILL THE YEAST)
1 TBLS SUGAR
1 ENV. DRY YEAST (CHECK EXPIRY DATE)
1 TBLS OLIVE OIL
1 TBLS HONEY
3 CUPS ALL PURPOSE WHITE FLOUR
1.5 TSP SALT

ASSORTED VEGETABLES
BONELESS AND SKINLESS, OR NOT – CHICKEN THIGHS
CHEESES
DR. HENRY WHISKY SAUCE

In a food processor add envelope of yeast and sprinkle sugar over yeast. Pour in hot water and let stand about 10 minutes until foamy. (If there is no foam start from the beginning again).

Add olive oil and honey then 3 cups of flour and salt. Process at least 1 minutes until dough comes together. Turn dough onto lightly floured surface. Knead until dough is smooth and elastic. Lightly oil large stainless bowl and brush with olive oil. Turn dough inside bowl to coat with olive oil. Seal bowl completely with plastic wrap. Let stand in a warm, draft-free area until the dough doubles, about 1 hr. Remove wrap and punch down dough and knead until smooth. Cut into 4 and roll each very thinly as we love to grill our dough for a crispy crust! No oil is necessary on grill just place dough on medium-high grill and leave it until it starts to cook and will often form bubbles of dough. Flip over and continue to grill until both sides are crispy.

We love chicken thighs as they are so moist and full of flavor so that is what we marinate for our Dr. Henry Whisky Sauce pizza. Skinless and boneless and marinate in a ziplock freezer bag (they never leak) in the fridge for several hours or even over night. Bring to room temperature and discard marinade. Grill and baste until just cooked and set aside.

We like to grill vegetables too for this so Japanese eggplant, red pepper and zucchini or whatever your favorites tossed Dr. Henry Sauce. Grill your favorites and put aside.

To assemble:
Grilled chicken
Grilled vegetables
Extra Dr. Henry Sauce
Chevre to taste
Fresh basil leaves
Four Italian shredded Cheese

Liberally brush Dr. Henry sauce on pizza as a base in place of typical tomato sauce.
Sprinkle the shredded cheese over the pizza to the very edge – not too much as to mask the flavor of the vegetables and chicken though. Slice the chicken thighs and place on pizza and add the grilled vegetables. Dot the pizza with Chevre to add a little tartness to the pizza. Return to the grill or under the broiler to finish. Remove when all the cheese has melted and garnish with fresh basil and cut into slices.

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

RACK OF LAMB

DR. BONNIE HENRY WHISKY SAUCE RACK OF LAMB RECIPE!

rack of lamb

One rack of lamb – remove fat cap of rack and you can choose to either grill the rack whole or carve into 7-8 chops and marinate in Henry Gourmet Whisky Sauce for up to 3 days.

Heat grill. Be sure that lamb is at room temperature before grilling. Sear on high heat for to brown and reduce heat to medium and continue cooking until internal temperature is 130°F and remove to let rest and juices to distribute. Heat additional sauce in a sauté pan. After resting the lamb for 10 minutes carve and plate and drizzle Dr Henry Gourmet Whisky Sauce over the lamb. Delicious served with potato gratin and asparagus when in season.

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

BBQ CHICKEN DRUMETTES

DR. BONNIE WHISKY HENRY SAUCE BBQ CHICKEN DRUMETTES RECIPE!

Fresh chicken drumettes marinated in Whisky Sauce in a ziplock bag overnight. Discard marinade and bring the chicken to room temperature.

Roast in a 350 °F oven on a foil-lined tray for 15-20 minutes until chicken is almost fully cooked. Remove from oven and baste and finish on the grill.

Garnish with lime zest and roasted sesame seeds.

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

GRILLED VEGETABLES

CAULIFLOWER STEAK IN DR HENRY GOURMET WHISKY SAUCE RECIPE!

Fresh raw cauliflower trimmed at bottom and sliced into steak as ½ inch thick. Marinate in Dr. Bonnie Henry Whisky Sauce and roasted at 350 °F until golden or grill for 5 minutes on each side on a medium high grill. Remove and drizzle with extra sauce and garnish with Japanese seaweed seasoning.

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier

SALMON SALAD

DR. BONNIE WHISKY HENRY SAUCE SALMON SALAD RECIPE!

Marinate fresh local salmon in Dr. Bonnie Henry Whisky Sauce for 30 minutes in a zip-lock freezer bag. Bring salmon to room temperature and light bbq at medium heat. Place salmon on an angle flesh side down (presentation side) and grill two minutes and with a metal spatula move to a right angle to achieve grill marks for another 2 minutes and then flip over to finish the salmon. It is always best to remove salmon before it is fully cooked as it is will continue to cook even when it is removed from your grill. The salmon can also be roasted or in the oven my preference is to broil for a delicious caramelization. Baste the salmon when cooking for extra flavour and again to finish. Serve over fresh arugula.

Mango and red pepper Salsa
1 fresh mango diced
½ red bell pepper cut finely
1 tbls freshly squeezed lime juice
¼ tsp of Demerara sugar
Black roasted Japanese sesame seeds
Mix lime juice and sugar together and toss with mango
and red pepper and garnish’s with black sesame seeds

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier