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Articles by Adrian Forte
Shrimp Spring rolls with smoked paprika plum sauce
By Shahir Massoud & Jasmin Ibrahim Ingredients Smoked Paprika Plum Sauce 1 cup (240 ml) prepared plum jam 1 tablespoon (15 ml) white wine vinegar 2 teaspoons (10 ml) smoked paprika 1/3 cup (80 ml) water Spring Rolls 1 egg 1 tablespoon (15 ml) fish sauce 1/2 teaspoon (2.5 ml) black pepper 1/4 teaspoon (1.25 ml) salt 1 tablespoon (15 ml) sweet paprika 2 garlic cloves, minced 2 scallions, chopped 3/4 cup (180 ml) ground pork 3/4 cup (180 ml) shrimp, peeled and minced 1 small carrot, shredded 1...
Sausage roll wreath with dijonnaise
Recipes / Appetizer / Mary Berg Ingredients Sausage Roll Wreath 1 sheet frozen puff pastry, thawed in the fridge overnight 50 g thinly sliced pancetta, finely diced 2 teaspoons butter 1 shallot, finely minced Kosher salt and black pepper 1 tablespoon brandy, optional 450 to 500 g ground pork 1/4 cup (35 g) breadcrumbs 2 garlic cloves, finely minced 1 tablespoon finely chopped sage 2 teaspoons finely chopped rosemary 1/2 teaspoon smoked paprika 1 egg 1 tablespoon milk or water 4 teaspoons...
Dried pepper ponzu tuna ceviche
Share this article Share Share this article The floral, fruity, bold spice of ancho peppers plays nice in a citrusy ponzu sauce. Splashed over chilled rich tuna, buttery avocadoes, and fresh red onions, this makes for an appetizer that’s both hot AND cool! 8H 30 Mins
Five spice chicken wings and sichuan pepper honey
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Meatloaf and allspice with ketchup and bay leaf
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Mac and cheese stuffed wings
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Lobster crudo with jerk apple salsa
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Wild mushroom risotto
Recipes / Dinner / Rodney Bowers Ingredients .5 oz.
Coconut carrot porridge
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Caribbean-Spiced Steamed Fish
By Adrian Forte Banana leaves are an integral part of food preparation in a lot of cuisines. In the Afro-Caribbean community, they can be used for barbecuing, baking, or steaming. The most common use is for a dessert called duckanoo or blue draws, which is essentially a Jamaican tamale. I drew inspiration from duckanoos for this recipe, using the banana leaf as my vessel and steaming as my cooking method.
Crispy Okra Slaw
By Adrian Forte I got the inspiration for this dish from my friend chef Bashir Munye. Bashir often cooks with okra and served an iteration of this salad at one of our Black Creek Community Farm dinners. A lot of people are afraid of cooking with okra, but this dish is a great introduction. It works as a fresh side to any meat, fish, or chicken dish or can be eaten as a salad on its own.
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