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Cook Along with Chef Deniz: Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

July 08, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Grilled Antipasto of BC Summer Vegetables, Burrata with Aged Balsamic Vinegar

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 medium red onion, peeled and cut into quarters
  • 10 stalks of asparagus
  • 1 medium zucchini, cut into large chunks
  • 1 long eggplant, sliced into 1/2" pieces
  • 1 red pepper, deseeded and quartered
  • 2 roma tomatoes, cut in half
  • 1 lemon, zest and juice
  • 10 basil leaves
  • 5 cloves of roasted garlic
  • 4oz of burrata cheese
  • Crusty sourdough
  • Aged balsamic vinegar, the older the better (within your price range)

Instructions:

  • Heat your grill on high until very hot. Season all the vegetables in a bowl with salt, pepper, and little bit of olive oil - not too much. Grill all the vegetables until caramelized, soft and sweet. Transfer on a platter and drizzle with 100mL of olive oil, let it marinade for 10 minutes. In the meanwhile, grill your bread until nicely charred and soft. Check for seasoning on the vegetables and correct with salt if necessary. Add the zest and juice of the lemon, top with chunks of burrata, drizzle with fine balsamic vinegar. Serve at room temperature.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Dry Rubbed Pork Tenderloin Medallions with Sticky BBQ Sauce & Summer Slaw

June 24, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Dry Rubbed Pork Tenderloin Medallions with Sticky BBQ Sauce & Summer Slaw

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 pork tenderloin, cut into 1" medallions
  • 100mL smoked paprika
  • 50mL brown sugar
  • 50mL onion powder
  • 50mL garlic powder
  • 10mL cayenne

    Slaw
  • 1 carrot, peeled and grated
  • 1 fennel bulb, shaved thin on a mandolin
  • 150mL white cabbage, thinly shaved
  • 10 sprigs of cilantro
  • 1 serrano pepper, thinly shaved
  • 30mL toasted sesame seeds
  • 1 lemon, juice and zest
  • 30mL maple syrup
  • 20mL sesame seed oil 

    Sauce
  • 200mL ketchup
  • 200mL brown sugar
  • 30mL fish sauce
  • 30mL dry mustard
  • 50mL sherry vinegar
  • 100mL water
  • 30mL favorite chili paste or hot sauce
  • 1 whole orange, chopped coarsely 

Instructions:

  • For the rub, combine everything in a medium sized bowl and store in a jar with a tight fitting lid. In a large bowl, combine carrot, fennel, cabbage, cilantro, serrano and a large pinch of salt. Marinade for about 5 minutes, then add lemon juice and zest, maple syrup and sesame seed oil. Keep chilled. For the sauce, combine ketchup, brown sugar, fish sauce, mustard, sherry vinegar, water, chili paste, chopped orange rind and all. Bring to a simmer and cook for 1 hour on low flame until thick. Purée until smooth in a blender and pass through a sieve. Keep warm. Heat up your grill on high. Season the pork medallions with salt and rest 5 minutes. Liberally season the pork with BBQ rub and grill until the core temperature reads 140F and is nicely caramelized. Brush with BBQ sauce and serve with slaw.

Prep Time: 10 minutes

Cook time: 90 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Crispy Chicken Wings with Jamaican Rub & Jerk Dipping Sauce

June 24, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Crispy Chicken Wings with Jamaican Rub & Jerk Dipping Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb chicken wings
  • 45mL onion powder
  • 45mL allspice
  • 45mL dried thyme
  • 30mL garlic powder
  • 15mL cayenne
  • 15mL nutmeg
  • 15mL black pepper
  • 30mL brown sugar
  • 15mL dried rosemary
  • 300mL flour

    Sauce
  • 1/2 white onion
  • 2 stalks of green onions, sliced
  • 1 habanero pepper
  • 20mL garlic
  • 30mL ginger
  • 200mL soy sauce
  • 100mL white wine vinegar 

Instructions:

  • Combine all of the spices in a bowl and mix until uniform. Lay the wings on a tray and season with kosher salt and rest for 5 minutes, then liberally season with jerk spice mix, and marinade over night in a ziplock bag. Next day, toss the wings in buttermilk and dip in flour, rest in the freezer for 15 minutes. Heat a deep fryer or 3" of vegetable oil in a large pot to 325F. In a food processor, combine onion, green onion, garlic, 30mL of spice mix, habanero pepper, vinegar, soy sauce and ginger. Purée until smooth. Fry the chicken wings in batches, around 6-7 minutes or inside temperature registers 160F. Drain on a rack and serve with dipping sauce.

Prep Time: 5 minutes & marinating overnight

Cook time: 30 minutes

Yield: 2 servings

Cook Along with Chef Deniz: BC Summer Greens with Strawberry Vinaigrette

June 24, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite recipes for marinades, rubs & sauces!!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

BC Summer Greens with Strawberry Vinaigrette

By Chef Deniz Tarakcioglu

Ingredients:

  • 300g assorted summer greens from the farmer's market
  • 200mL strawberries
  • 30mL balsamic vinegar
  • 5mL black pepper
  • 1 lime, juice and zest
  • 10mL maple syrup
  • 50mL grapeseed oil

Instructions:

  • Clean the greens, spin dry and transfer into a bowl. In a blender, combine half the strawberries, vinegar, maple syrup and black pepper, purée until smooth. Slowly emulsify the oil as the blender is running. Toss the green with a pinch of salt and garnish with the rest of the berries.

Prep Time: 5 minutes

Cook time: 10 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Spicy Beef Kebabs, Navy Bean Salad with Tahini, Pita and Pickles

June 17, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite skewered recipes!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Spicy Beef Kebab, Navy Bean Salad with Tahini, Pita and Pickles

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb regular ground beef
  • 30mL smoked paprika
  • 20mL garlic, puréed
  • 10mL cumin powder
  • 10mL coriander powder
  • 5mL chili flakes
  • 200mL cooked navy beans, drained dry
  • 30mL tahini
  • 30mL lemon juice
  • 30mL olive oil
  • 10mL sumac
  • 30mL parsley, chopped
  • 2 pita bread, warmed and fresh
  • Favourite pickles to serve with

Instructions:

  • In a bowl, combine beef, paprika, garlic, chili flakes, cumin and coriander, mix well and marinade for at least 2 hours. Divide into 2 and stretch out onto a sweker by dipping hand in water. Start to heat your grill on high. In another bowl, whisk tahini and lemon juice with a pinch of salt. Add 30mL of water if your tahini is too thick. While you are constantly whisking, drizzle the olive oil very slowly until it is emulsified. Add the sumac and the beans and check for seasoning. Grill the beef kebabs on high heat for 2-4 minutes per side, depending on the thickness of the kebab. Transfer the beans on a plate, add the kebab on top and garnish with pita and pickles.

Prep Time: 120 minutes

Cook time: 20 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing

June 17, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Summer weather is upon us, so why not fire up the grill? Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz as he shows you some of his favorite skewered recipes!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Lemongrass Prawn Skewers with Crushed Cucumber Salad and Nuoc Cham Dressing

By Chef Deniz Tarakcioglu

Ingredients:

  • 12 21-25 ethically sourced prawns, peeled and deveined
  • 1 stalk of lemongrass
  • 3 kefir lime leaves, thinly sliced
  • 20mL ginger, puréed
  • 20mL garlic, puréed
  • 1 lime, halved
  • 1 English cucumber
  • 50mL daikon radish, small diced
  • 10 mint leaves
  • 5 cilantro stalks
  • 100mL fish sauce
  • 1 lime, juice and zest
  • 1 Thai bird's eye chili (optional), thinly sliced
  • 30mL sugar

Instructions:

  • Remove the tender part of the lemongrass stalk and finely slice. Use the fibrous part of the stalk to make skewers. In a medium sized bowl, combine prawns, garlic, ginger and lime leaves, and marinate for 5 minutes. Using a small sized sauce pot, crush the cucumber and cut into random chunks, and add a pinch on salt. In another small bowl, combine fish sauce, lime juice and zest, sugar and chili (if using). Add cucumber, juices and cilantro to the bowl of the dressing and the marinade. Heat up a grill grate or a grill on high heat until very hot. Skewer the prawns on lemongrass stalks, season lightly with salt and grill for about 1.5 minutes per side. Toss the cucumber salad and drain the liquid in a dipping bowl. Serve with prawns.

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: 2 servings

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