Directions:

Season the red onions with salt, sugar, pepper and red wine
vinegar then sauté quickly in oil for half a minute in a hot pan,
set aside to cool.
Prepare the squid ink vinaigrette by carefully mixing the black
ink with the lemon juice, garlic, salt, pepper and olive oil.
Boil the potatoes in plenty of salted water, once they are
cooked strain and immediately toss into the vinaigrette, this will
flavour the potatoes and will also give them the colour.
Preheat the octopus and season it with some salt, pepper,
lemon juice, olive oil and toss in it the parsley, celery, olives and
celery leaves.
Place the potatoes on a plate and top with the octopus and the
red onions, drizzle some more olive oil and lemon and serve.
This is a dish best served and enjoyed at room temperature or
slightly warm.

Serves: 4 people

Cranberry Walnut Salad

1pck mixed greens
1/3 cup of walnuts
1/3 cup cranberries
2 small wheels of brie

Creamy Honey Lemon Dressing

1 tbsp fresh lemon juice
1 heaping tbsp honey
1/2 cup buttermilk
1/2 cup mayonnaise
Salt and ground white pepper to taste

Directions:

In a bowl whisk lemon juice and honey until combined well. Whisk in buttermilk then mayonnaise and add salt and pepper taste.

This is a quick and flavorful way to cook a whole turkey.  You’ll be amazed by the juiciness of the meat and by the speed in which your turkey cooks.

Preparation:

1. For best results, choose a turkey weighing less than 14 pounds. Turkey parts, such as wings, thighs and breasts can also be used.
2. To begin, remove thawed or fresh turkey from the plastic wrapper, remove giblets and neck from the cavities and rinse with cool water.
3. If marinating or injecting, do so and place bird into a large clean bag or large non-corrosive pot.  Return to the refrigerator for 4 to 24 hours.
4. To measure the correct amount of oil:
5. (*Canola oil is recommended because of its high smoke point and is generally considered free of allergy concerns, but peanut oil is also popular.)
6. Place turkey in an empty deep-fry vessel.
7. Fill the vessel with water until it reaches about 2 inches above the turkey.
8. Remove the turkey.
9. Submerge a measuring stick into water to measure height of the water in the vessel.  Mark the measuring stick at the watermark.
10. Dispose of water and thoroughly dry the pot.
11. Stand measuring stick upright in empty vessel and fill vessel to marked point with oil.

Frying:

1. *Before cooking, ensure that the bird is dry by patting with paper towel, both inside and out.  Excess moisture on or in the bird will cause the oil to splatter.
2. Preheat oil to 375°F (190°C).  This can take 45 minutes to one hour.  Use a candy or deep-frying thermometer to ensure accuracy.  If the temperature is not high enough, the turkey will absorb more oil and may taste greasy.  If the temperature is too high the turkey may burn.  Continue to monitor temperature throughout the cooking process.
3. Using oven mitts and a turkey basket or holder, CAREFULLY lower the turkey into the oil.  The turkey should be totally immersed in the oil to ensure even cooking.
4. Estimate 3 minutes per pound i.e. a 10 lb turkey takes approximately 30 minutes to cook.  To check for doneness, remove turkey from oil, and insert a meat thermometer into the thigh.  The optimum temperature is 170°F (77°C).
5. When done, remove your golden brown turkey from the oil, ensuring that the oil is drained from the cavity.  Place on a rack and cover with foil.  Let the turkey stand for at least 20 minutes to allow it to finish cooking.  This is a very important procedure…DON’T rush and skip it.  Your completed turkey will be tender and juicy!

Important Safety Tips:

1. Keep pets and children away from the deep-fryer at all times.
2. Always follow the instructions that came with your deep-fryer.
3. Do not stuff your turkey or use a pre-stuffed or pre-basted turkey.
4. If you are using a frozen turkey, be sure the turkey is completely thawed before immersing in the oil.  If the turkey is still frozen, the oil can spill over the top and be dangerous.
5. Be aware that the sides and handles of the fryer can become dangerously hot.
6. Over-filling the pot with oil can cause it to spill over and potentially catch fire.
7. Deep-frying should only be done outside on a level dirt or grassy area and never on wooden decks or inside a garage.
8. Never use water to extinguish a grease fire – have a fire extinguisher available.
9. Allow oil to cool completely before disposing or storing it.
10. Do not store oil in the cooking pot.

With an exciting variety of tastes and textures, from tender pork to crisp, fresh bok choy with a sweet and spicy caramel sauce, this dish is both surprising and impressive.

Water 1 cup 250 mL
Granulated sugar 2/3 cup 150 mL
Soy sauce 6 tbsp. 100 mL
Thai hot chili peppers, finely chopped 3
(see Tip, below)

Pork tenderloin, trimmed of fat 3/4 lb. 340 g
Sesame oil 1 tsp. 5 mL
Seasoned salt 1/4 tsp. 1 mL

Baby bok choy, cut in half 2 cups 500 mL

Heat and stir water and sugar in a small saucepan on medium until sugar is dissolved. Boil gently for about 12 minutes, brushing side of pan with a wet pastry brush (see How To, below), until a medium brown colour. Stir in soy sauce and chili peppers.

Place pork on a greased wire rack set in a foil-lined baking sheet. Brush with sesame oil and sprinkle with salt. Bake in a 475ºF (240ºC) oven for 20 minutes. Brush with 2 tbsp. (30 mL) caramel mixture. Broil for about 2 minutes until internal temperature of pork reaches 160ºF (70ºC) or desired doneness. Cover with foil and let stand for 10 minutes. Cut into 1/4 inch (6 mm) thick slices.

Cook bok choy in boiling water for about 1 minute until slightly wilted. Drain. Rinse with cold water. Drain well. Serve with pork and remaining caramel mixture. Serves 6.

1 serving: 178 Calories; 2.7 g Total Fat (0.8 g Mono, 0.2 g Poly, 0.7 g Sat); 34 mg Cholesterol; 27 g Carbohydrate; 1 g Fibre; 13 g Protein; 1417 mg Sodium

How to make caramel sauce: Brushing the side of the saucepan with a wet pastry brush helps to dissolve any sugar crystals.

TIP: Hot peppers contain capsaicin in the seeds and ribs, so removing them will reduce the amount of heat. When handling hot peppers, avoid touching your eyes. Be sure to wash your hands well afterwards.

- Reprinted from Small Plates For Sharing
© Company’s Coming Publishing Limited
www.companyscoming.com

Food becomes art when these delicate, flower-inspired, open dumplings bloom. Reminiscent of dim sum fare but far more visually stimulating, these beauties are certain to spark conversation.

Lean ground chicken               6 oz.     170 g
Finely chopped green onion        1 tbsp.   15 mL
Finely grated carrot              1 tbsp.   15 mL
Minced red pepper                 1 tbsp.   15 mL
Oyster sauce                      2 tsp.    10 mL
Cornstarch                        1 tsp.    5 mL
Finely grated gingerroot              1 tsp.    5 mL
Garlic clove, minced              1         1
Soy sauce                         1 tsp.    5 mL

Round dumpling wrappers           8         8
Water
Suey choy (Chinese cabbage) leaves    2         2

Hoisin sauce                      1 tbsp.   15 mL
Water                             1 tbsp.   15 mL

Combine first 9 ingredients.

Spoon chicken mixture onto centres of dumpling wrappers. Dampen edges with water. Gather up edges around filling, leaving tops open. Tap dumplings gently on work surface to flatten bottoms slightly.

Line bottom of a large bamboo steamer with suey choy leaves. Arrange dumplings so they do not touch each other or the sides of the steamer. Place steamer on a rack set over simmering water in a wok or Dutch oven. Cook, covered, for about 15 minutes until filling is no longer pink and temperature reaches 175ºF (80ºC).

Combine hoisin sauce and water and drizzle over dumplings. Makes 8 dumplings.

1 dumpling: 72 Calories; 3.1 g Total Fat (trace Mono, 0.1 g Poly, trace Sat); 1 mg Cholesterol; 6 g Carbohydrate; trace Fibre; 5 g Protein; 133 mg Sodium

Alternative method: If you don’t have a bamboo steamer, arrange dumplings in a parchment paper-lined 9 x 9 inch (22 x 22 cm) baking pan, making sure they do not touch the sides of the pan or each other. Place a wire rack in the bottom of a roasting pan, and pour in water until 1 inch (2.5 cm) deep. Bring to a boil on the stovetop, then set the baking pan on the wire rack. Steam, covered, for about 15 minutes until the filling is no longer pink and temperature reaches 175ºF (80ºC).

- Reprinted from Small Plates For Sharing
© Company’s Coming Publishing Limited
www.companyscoming.com

Sometimes picking up a convenience product and adding a few simple embellishments is all it takes to truly make it your own. This very shareable treat is just as easy to make as it is to enjoy.

Extra-virgin olive oil - 1 tbsp. - 15 mL
Finely chopped fresh rosemary - 1 tsp. -  5 mL
Dried marjoram, crushed - 1 tsp. - 5 mL
Square panini breads (8 x 8 inches – 20 x 20 cm) – 2
Coarse salt, sprinkle

SUN-DRIED TOMATO DIP
Tzatziki sauce -  1/3 cup - 75 mL
Sun-dried tomato pesto - 2 tsp. - 10 mL
Chili paste (sambal oelek) - 1/4 tsp. - 1 mL

LEMON AIOLI DIP
Roasted garlic mayonnaise - 1/3 cup - 75 mL
Lemon juice -  2 tsp. - 10 mL
Grated lemon zest - 1 tsp. - 5 mL

TZIKI HERB DIP
Tzatziki sauce - 1/3 cup - 75 mL
Chopped fresh dill - 1 1/2 tsp. - 7 mL
Chopped fresh mint - 1 1/2 tsp. - 7 mL
Lemon pepper - 1/2 tsp. - 2 mL

Combine first 3 ingredients and brush on panini breads. Cut into 1 inch (2.5 cm) wide strips and arrange, close together, on a baking sheet. Sprinkle with salt. Bake in a 400ºF (205ºC) oven for about 8 minutes until edges are crisp.

Sun-Dried Tomato Dip: Combine all 3 ingredients.

Lemon Aioli Dip: Combine all 3 ingredients.

Tziki Herb Dip: Combine all 4 ingredients.

Serve dips with panini sticks. Serves 8.

1 serving: 222 Calories; 15.4 g Total Fat (3.2 g Mono, 4.1 g Poly, 1.8 g Sat); 13 mg Cholesterol; 31 g Carbohydrate; 1 g Fibre; 3 g Protein; 366 mg Sodium

Presentation inspiration: Provide individual plates so guests can serve themselves a spoonful of each dip. This way guests can sample all three—and it will help to avoid the temptation to double-dip!

- Reprinted from Small Plates For Sharing
© Company’s Coming Publishing Limited
www.companyscoming.com

Combine brown sugar and first amount of chilies. Coat bacon slices with the brown sugar mixture. Arrange on a wire rack set in a foil-lined baking sheet. Bake for about 25 minutes
until browned and glazed. Let stand for 10 minutes before finely chopping bacon.
Combine remaining 4 ingredients and bacon. Spoon onto potatoes. Makes 16 potato crostini.

GARNISH
sprigs of parsley

Ingredients

Baby potatoes, ends trimmed and cut in                           8                      8
half crosswise
Olive oil                                                                               1 tbsp.            15 mL
Salt                                                                                      1/4 tsp.           1 mL
Brown sugar, packed                                                           1/2 cup           125 mL
Dried crushed chilies                                                           1 tsp.               5 mL
Bacon slices                                                                         10                    10
Sour cream                                                                           1/4 cup           60 mL
Cream cheese, softened                                                       2 tbsp.            30 mL
Dijon mustard                                                                      1/2 tsp.           2 mL
Dried crushed chilies                                                           1/4 tsp.           1 mL

1 potato crostini: 135 Calories; 3.9 g Total Fat (1.7 g Mono, 0.4 g Poly,  1.5 g Sat); 8 mg Cholesterol;
22 g Carbohydrate; 2 g Fibre; 4 g Protein; 145 mg Sodium

Reprinted from Pratical Gourmet, Small Plates for Sharing Copyright Company’s Coming Publishing Limited www.companyscoming.com