This month. we’ve got one of Plank’s best- sellers; ‘Take a Bao’. If you haven’t tried this on their menu yet, try it here or get yourself down to Plank ASAP!

Fried Chicken: 

1. Cut 3-4 boneless, skinless chicken legs into 1 inch pieces, place into a container and cover with Buttermilk, set aside for at least 20 minutes, or in the refrigerator overnight.
2. When ready to fry, preheat a pot with an appropriate amount of canola oil to 350F, then set up a bowl to bread your chicken.
3. In a bowl place 3 cups of flour, and 1.5 cups of cornstarch. Add the following spices to your preference, or our way with:

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 teaspoon cayenne
• 2 teaspoons salt
• 2 teaspoons pepper

4. Mix ingredients together. Next; remove your chicken pieces from buttermilk and add to your breading mixture. Mix thoroughly, and pat down on the chicken to really get the breading to set.

5. Add chicken in small batches to oil and fry for 4-5 minutes, carefully turning chicken as needed. Season with a small amount of salt and add to sauce immediately!

Bourbon Heat Glaze

• 1 cup gochujang
• 1 cup honey
• 1 cup water
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon bourbon (optional)
• 2 minced garlic cloves
• 1 teaspoon of minced ginger
• 1 teaspoon paprika

Combine ingredients into a small pot or pan. Bring to a simmer and reduce slightly. Toss your fried chicken right into the glaze!

Sesame Aioli

• 1 cup of Mayonnaise
• 1 tablespoon sesame oil

Mix ingredients together and drizzle over bao buns.

Plating

1. Steam your bao buns in a colander over a pot of boiling water with a lid. (or microwave for 10-20 seconds).
2. Stuff bao buns with your fried chicken glazed in Bourbon heat sauce.
3. Top with pickled cabbage, drizzle sesame aioli.
4. Garnish with chopped chives and sesame seeds.

Serve immediately and enjoy!

Recipe courtesy of: 

Plank Resto Bar
67 Bronte Road, Oakville
(905) 465-1002 | plankrestobar.ca

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Take a Bao

Mexican Street Corn in a cup Corn in broth with adobo, aioli, and cotija cheese. This is a wonderful snack if you love Mexican street corn. Make it at home or enjoy it on the spring menu at Por Vida starting in May.

Adobo sauce

Ingredients

(for approx. 1 L of sauce)

• ½ spanish onion, roughly chopped
• 2 cloves garlic, crushed
• 6 chile guajillo, stemmed and seeded
• 6 chile pasilla, stemmed and seeded
• 2 lbs tomatoes, halved
• 1 tsp dried tarragon
• 1 tbsp dried oregano
• 2 tsp cumin
• 1 pce Mexican cinnamon
• 2 tbsp vinegar
• ½ litre water

Heat a saucepan over medium heat. Add enough canola oil to just cover the bottom of the pan. Add in your onions and spices and sweat them out for 2 minutes. Proceed to add in your cleaned chiles and continue to cook another two minutes while stirring. Add in the tomatoes and let them cook until they begin to release their juices. Add in water and vinegar and simmer for 15 minutes. Blend the mixture and strain through a fine mesh strainer. Season to taste with salt only.

Esquites   

Ingredients

• ½ kg corn kernels (fresh if in season or frozen)
• ½ onion, finely diced
• 2 chile morita (can omit if not available)
• 2 cloves garlic, thinly sliced
• ¼ cup adobo sauce
• ½ litre water

Heat a saucepot over medium heat. Add enough canola oil to just cover the bottom of the pan. Add in onions and chile morita and cook for two minutes. Add in garlic and cook a further two minutes. Add in the corn, water, and adobo sauce, and cook until just cooked through (5-10 minutes). Season with salt.

Plating

In Martini glasses, ladle in some of the esquites mixture. Garnish with a dollop of your favourite aioli, grated cotija cheese, tajin, cilantro, and some lime wedges. Encourage guests to squeeze the lime in and mix it all together.

Visit Por Vida

Bronte: 2330 Lakeshore Road West
(289) 815-8432
www.porvida.ca

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PorVida's Esquites: Mexican Street Corn in a Cup

Coming straight outta Boston, this chowder is divine. Try it at home, or on the menu at studebaker anytime!

Ingredients

• ½ lb peeled Yukon gold potatoes, diced into ½ inch cubes
• 2cups clam juice
• 1lb shelled clam meat
• 1-2oz of chopped bacon
• 2oz white onion, diced small
• 2oz of unsalted butter
• 2oz all-purpose flour
• 1cup of 35% cream
• ½ tbsp Worcestershire sauce
• 1tbsp tobasco sauce

Method

In a medium pot, brown the chopped bacon on medium heat, then add onions, reduce heat and cook until tender.

Add butter to pot and melt. Once melted, add in the flour and stir until combined.

Add clam juice slowly while stirring at the same time. Stir until all the clam juice is added and the mixture is smooth.

Add potatoes and bring to a boil over medium-high heat, stirring occasionally. When mixture comes to a boil, reduce heat to medium and simmer for 10-15 minutes or until potatoes are tender.

Add clams, Worcestershire sauce and Tabasco sauce.

Add cream and stir until combined.

Season with salt and pepper to taste.

Visit studebaker Pub & Diner

2535 Appleby Line, Burlington
studebakerburlington.com
Facebook: studebakerburlington
Instagram: studebakerburlington
Twitter: studebaker_18

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studebaker Pub & Diner's East Coast Clam Chowder

[cooked-sharing]

This light, flavourful salad dressing recipe is perfect for a warm summer evening. Enjoy it as a side, or as a meal on its own. The olive oils, vinegar, honey and salt in this recipe are all available at Olives En Folie in Downtown Oakville. 

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Pear Champagne Vinaigrette - Over a green salad with radishes, blueberries & goat cheese

Recipe courtesy of Olives en Folie, Oakville. Visit them at olivesenfolie.com or call 905.845.5483

Ingredients

• 1/3 cup Olives en folie pear champagne vinegar
• 1 teaspoon lemon juice
• 1 clove garlic, crushed
• 1/4 teaspoon fresh turmeric, grated
• 1 teaspoon Labelle Miel honey
• 1 teaspoon Dijon mustard
• 2/3 cup Olives en folie California Arbosana organic extra virgin olive oil
• 1 French scallion
• Black Hawaiian salt & pepper

Instructions 

• Mix together the vinegar, lemon juice, honey, garlic, turmeric and mustard in a bowl until well combined.
• Whisk in the olive oil and scallion.
• Serve over a green salad, and add sprouted lentils, blueberries, sliced radishes and goat cheese.