|Courtesy of dobrojesti.ca
End of year is always a time to look back and consider what’s most memorable. What were the top movies? Top apps? Top albums? Top recipes? I’ve chosen three that stand out from 2012. â¨â¨
Dobro Jesti’s Schnitzel with Sriracha Mayoâ¨Food trucks are big news, with these mobile restaurants making everything from pizza to pulled pork, grilled cheese, poutine and schnitzel. There were two giant food truck rallies in Hamilton Ontario, where Jim Godina’s Dobro Jesti cooked up a taste of his Slovenian heritage - Pork Schnitzel, this one with Sriiracha Mayo, the summer’s best seller.â¨â¨
1 lb. (500 g) centre cut pork loinâ¨
1 Tbsp. (15 ml)
Worcestershire sauceâ¨ 1/2 tsp. (2 ml)
garlic saltâ¨1/2 tsp. (2 ml)
freshly ground pepper, white recommendedâ¨
Canola oil for fryingâ¨
4 grainy ciabatta bunsâ¨
2 large eggsâ¨
1 Tbsp. (15 ml) finely minced fresh parsleyâ¨
1/2 tsp. (2 ml) saltâ¨
1/4 tsp. (1 ml) freshly ground pepperâ¨
1/2 cup (125 ml) all-purpose flourâ¨
2 cups (500 ml) crisp Panko breadcrumbsâ¨
1/2 cup (125 ml) mayonnaiseâ¨
1/2 tsp. (2 ml) Sriracha hot sauce,
approximateâ¨1/2 tsp. (2 ml) each soy sauce and lime juiceâ¨â¨
Trim pork loin, removing all fat and membranes. Cut into 8 thin even slices. Place slices, one at a time, between waxed paper. With bottom of a small saucepan or meat pounder, pound evenly to 1/8-inch (3 mm) thickness. In a bowl, combine Worcestershire sauce, garlic salt and white pepper. Very lightly brush over the pork cutlets and layer with waxed paper in an airtight container. Refrigerate for up for 4 hours or up to 1 day.â¨
Sriracha Mayo: In a bowl, stir together mayonnaise with Sriracha hot sauce, adding more if you love heat. Stir in soy sauce and lime juice. (Make-ahead: Cover and refrigerate for up to 1 day.)â¨Set out 3 shallow bowls.
In first bowl, beat eggs with parsley, salt and pepper. Arrange bowls in order, flour in first, egg mixture in second, and Panko in third. Dip each piece of pork, first in flour, coating both sides, then in egg, letting excess drip off before coating both sides in Panko. Place coated cutlets in a single layer on a tray. â¨Heat enough canola oil to come 1-inch (2.5 cm) up side of a large heavy skillet until a pinch of flour dropped into the oil sizzles. Fry schnitzels, 2 or 3 at a time, without crowding, until golden on both sides, about 4 to 5 minutes total. Drain on paper towels and keep warm at low heat in the oven while frying remaining schnitzels.â¨
Meanwhile, cut buns in half and warm if desired. On bottom of bun stack lettuce, Sriracha mayo, a schnitzel, sliced tomatoes, more mayo, another schnitzel and top of bun. Open wide!â¨Makes 4 supper-sized sandwiches.â¨â¨
Anne Lindsay’s Granolaâ¨Here’s a recipe to put to memory. It’s so easy and inexpensive, and in spite of not having a long list of ingredients, very delicious.
5 cups (1.25 L) quick-cooking rolled oatsâ¨
1 1/2 cups (375 ml) wheat germ, oat bran or wheat bran, or a comboâ¨
1 cup (250 ml) nuts such as chopped walnut halves or almonds, or sunflower or pumpkin seeds, or a comboâ¨3/4 cup (175 ml)
liquid honey â¨1 cup (250 ml)
dried fruit such as cranberries, raisins or slivered apricots, or a combo â¨â¨
Line 2 rimmed baking sheets with parchment paper or leave ungreased; set aside.â¨In a large bowl, toss together rolled oats, wheat germ and walnuts. Drizzle honey over oats mixture and toss until dry ingredients are evenly moistened. Spread evenly over prepared baking sheets. Bake in 325F. (160C.) for 10 minutes. Stir oats mixture and return to oven until oats mixture is crisp and lightly toasted, about 10 to 15 minutes longer.
Divide cranberries between pans; stir into oats mixture. Let cool. Store in airtight containers and store at room temperature for up to one month.
Makes 10 cups (2.5 L).
Ginger White Chocolate Cookiesâ¨
You may be cookied out after Christmas, but save this recipe when the next cookie urge takes over. These slice and bake cookies became a favourite of Jean Chapman, co-convener of sewing for the 5Fifty5 Shop at Sick Children’s Hospital in Toronto.
1 cup (250 ml) butter, at room temperatureâ¨
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) packed light brown sugarâ¨
1 large eggâ¨
½ tsp. (2 ml) vanillaâ¨
2 cups (500 ml) all purpose flour
1/4 tsp. (1 ml) each salt and baking sodaâ¨
3/4 cup (175 ml) finely chopped white chocolate chips or chocolateâ¨
1/3 cup (75 ml) finely chopped crystallized gingerâ¨â¨
Line 2 rimless baking sheets (cookie sheets) with parchment paper, baking mats or grease; set aside.â¨In a large bowl, beat butter until light; beat in granulated, then brown sugar. Beat in egg, then vanilla. In a separate bowl, whisk together flour, salt and baking soda. With a mixer at low speed, or by hand with a wooden spoon, add flour mixture in 3 additions, stirring just until dry ingredients disappear. Sprinkle chocolate and ginger over dough; stir in by hand.
Divide dough into quarters. One quarter at a time, shape into a log 7-inches (18 cm) long and roll in waxed paper until smooth. Refrigerate until firm, about 2 hours; enclose in an airtight container and refrigerate for up to 4 days or freeze for up to 1 month.â¨Cut into 1/4-inch (5 mm) thick slices. Arrange a scant 1 inch (2.5 cm) apart on prepared baking sheets. Bake in centre of preheated 350F. (180C.) oven until firm to touch and golden on bottom, about 10 to 13 minutes. Let cookies cool on baking sheet for 3 minutes before transferring to racks to cool.
(Make-ahead: Layer with waxed paper in airtight container. Store at room temperature for up to a week, or freeze for up to 1 month.)â¨Makes about 100 cookies.