jerk flattened chicken

All The Right Spices, In All The Right Places

One of my favourite dishes to make and will make again in the near future, flatten Jerk Chicken.  Jerk chicken is all about the spices, if you ever had the dish before you would know it’s a bold dish. It’s aromatic, flavourful and delights all senses of a good palette. Plus, with this dish it has a heat to the seasoning sauce so a warning goes out if you don’t like any heat don’t use the peppers in the video. You can find the recipe video under the header, recipe videos or click the name for the direct link to the video.

In the video, they show you how to cut the chicken to flatten it but you can always go to a butcher shop and ask them to do it for you, that’s

Cave Spring Pinot Gris

what I did because well the idea kinda creeped me out.

Now with some dishes you want to find something that is bold in a wine but compliments the dish but in this case the dish is such a bold blend of spices the wine needs to be less noticeable and play in the background of the flavours. This dish has has sweet, savoury and heat how can you find something that can pair with all that? Well, go with the sweet. Sweet spices are one of the easier tastes to pair when mixed with a combination. My recommendation of wine would be a nice, cold Pinot Gris.

Pinot Gris wines are called the “orange wines” due to the dark yellow colour they are when bottled and when the name is translated into English it means “Grey Pinecone”.  The flavour undertones you can taste range from ripe tropical fruit notes like melon and mango.

The VQA wine that I found was a hit with the dish was, Cave Spring Pinot Gris. It had the hints of melon and sweetness but also of thyme which is a spice used in the dish, so that was a nice surprise.

*Try the dish with the recommendation and let me know what you think in the comments below*

sweet fries

A Little Sweet, A Little Curry

Recipe: Curry sweet potato fries with honey mustard.

For my first recipe, I decided to make something light and snack worthy but can also be a great side dish or full meal, curry sweet potato fries. To see the full recipe video, where I found my instructions, check out recipe videos on the top of the page.

The best about this recipe it was quick and simple.  You slice the sweet potatoes into fries, I used two sweet potatoes and that gave me plenty. Then I coated them with a bit of oil before dashing on curry powder, garlic powder (instead of red pepper flakes like in the video) and ginger powder, with a pinch of salt and pepper you can put them in the oven. I was a little heavy handed with the pepper and curry but with cooking sometimes it’s up to the cook to decide how strong of a flavour they want. You want to bake them at 400’C for 30 minutes but I kept them in for 20 minutes. To make the mustard dip, I used yellow mustard, maple syrup and a couple squirts of shriracha. Chef beware! Shriracha is flavourful and a very strong HOT sauce.  If you can’t handle heat, I wouldn’t recommend using it for the dip.

The fries were soft with a slight crisp to them and they tasted so delicious and the dip was tangy, sweet and spicy.

The wine I found that was the best for this dish is Cave Spring 2013 Gewürztraminer wine. 

Cave Spring 2013 Gewurtztraminer

This wine has hints of citrus fruits like orange and sweet fruits like pear. It has a strong aroma but doesn’t over power the sweetness of the fries and it compliments the curry and ginger flavouring. The wine was a balanced delight to this dish.

*Try the recipe and pairing at home and let me know what you think in the comments below.