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Cook Along with Chef Deniz: Peruvian Style Crispy Fried Onions with Dyana’s Aji Chunky Chili Sauce

April 29, 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.

Tonight's menu created by Chef Deniz features one of our favourite locally produced products - Aji! This menu highlights these delicious Columbian inspired sauces and finds some super creative ways to use them. You’re going to want Aji in your pantry all the time!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Peruvian Style Crispy Fried Onions with Dyana's Aji Chunky Chili Dip

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 large white onion, cut into 1/2" rounds sideways
  • 100mL Dyana's Aji Chunky Chili Dip
  • 300mL flour
  • 2 eggs, beaten
  • 300mL panko bread crumbs
  • 30mL turmeric
  • 30mL ground cumin
  • 30mL ground coriander seeds

Instructions:

  • In a medium sized pan bring 3" vegetable oil to 325F. Fluff the onion slices. In a medium bowl mix in the flour, 20mL salt, cumin, coriander and turmeric. Set up a breading station, dip your onion slices into flour, then to the eggs, and finally into the breadcrumbs, making sure that they are completely covered. Fry in batches until golden brown and serve with the chunky chili dip.

Prep Time: 10 minutes 

Cook time: 35 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Charred Chicken Marinated in Dyana’s Aji Hot Sauce, with Rice and Beans

April 29, 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.

Tonight's menu created by Chef Deniz features one of our favourite locally produced products - Aji! This menu highlights these delicious Columbian inspired sauces and finds some super creative ways to use them. You’re going to want Aji in your pantry all the time!

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Charred Chicken Marinated in Dyana's Aji Hot Sauce, with Rice and Beans

By Chef Deniz Tarakcioglu

Ingredients:

  • 6 pieces of boneless, skinless chicken thighs
  • 50mL Dyana's Aji Hot Sauce, plus more for serving
  • 1 small can of black beans, drained and rinsed
  • 200mL rice of choice
  • 2 roma tomatoes, diced
  • 2 cloves of garlic, puréed
  • 1 onion, small diced
  • 50mL chopped cilantro leaves
  • 50mL of corn kernels

Instructions:

  • Marinade the chicken thighs in hot sauce at least for 4 hours or ideally over night. Sauté onion and garlic, corn and beans in a medium sauce pot until translucent. Add tomatoes, season, add rice and cook for a further 3 minutes. Add rice and enough liquid as instructed on the rice package. Cook until tender and fluffy. Heat up your grill on high, or a grill grate on top of your stove top until very hot and lightly smoking. Char the chicken until internal temperature registers 150F. Fluff the rice, place chicken on top, sprinkle with cilantro and serve with extra hot sauce.

Prep Time: 250 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Summer Potato Salad with Roasted Lemon and Herbs

April 22, 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.

You don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Summer Potato Salad with Roasted Lemon and Herbs

By Chef Deniz Tarakcioglu

Ingredients:

  • 1lb baby Yukon gold potatoes, cut in half
  • 2 lemons
  • 100mL olive oil
  • 100mL assorted herbs (dill, parsley, green onions, etc.)

Instructions:

  • Preheat your oven to 400F. Simmer the potatoes in salted water until fork tender. Toss with olive oil and roast in the oven until golden brown and slightly crispy. Slice your lemons very thinly, season with salt, and cook in olive oil on medium heat until they are soft and gently coloured. Purée in a food processor and toss with potatoes and herbs, correct seasoning, serve.

Prep Time: 10 minutes 

Cook time: 45 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Chicken Souvlaki with Tzatziki Sauce

April 22, 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.

You don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Chicken Souvlaki with Tzatziki Sauce

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 x 6oz chicken breasts, cut into 6 pieces each
  • 50mL lemon juice
  • 3 cloves of garlic, grated fine
  • 3 leaves of sage
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 10mL fennel seeds
  • 10mL oregano
  • 1 cucumber, grated
  • 200mL thick yoghurt
  • 75mL lemon juice
  • 100mL chopped assorted herbs (dill, parsley, green onions, etc.)

Instructions:

  • Marinade the chicken breast at least 4 hours or overnight. Skewer 3 pierces each on a 8" wooden skewer, or similar. Season with salt and cook on your grill or in a hot pan until the internal temperature registers 150F. In the mean while, season the grated cucumber with salt and rest for 5 minutes in a bowl. Mix in the yoghurt, lemon juice and season with salt.

Prep Time: 260 minutes 

Cook time: 25 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Traditional Greek Salad

April 22, 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.

You don't have to travel to have a taste of Greece on your menu! Join us tonight as Chef Deniz takes you through a couple of his favourite Greek dishes.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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.

Traditional Greek Salad

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 large ripe tomatoes, cut into chunks
  • 1 cucumber, sliced
  • 1 red bell pepper, diced medium
  • 50mL Kalamata olives
  • 1/4 red onion, thinly sliced on a mandolin
  • 50mL red wine vinegar
  • 50mL olive oil
  • 100mL feta cheese, crumbled
  • 100mL dried oregano
  • 1 lemon, juiced

Instructions:

  • Get all the vegetables in a bowl and sprinkle with salt and rest for 5 minutes. In a separate bowl whisk red wine vinegar, oregano and olive oil. Toss all your vegetables in the dressing and marinade for 5 more minutes. Add lemon juice, toss all around, garnish with feta and serve.

Prep Time: 15 minutes 

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Angry Otter Bratwurst Braised in Otter IPA with Sweet and Sour Peppers, Crispy Shallots

April 15, 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.

Warm weather is upon us, which means cracking a cold one - only this time it’s the feature ingredient in our online class! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using local Angry Otter Beer.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. 

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

Watch the class below, or visit us on YouTube.

Angry Otter Bratwurst Braised in Otter IPA with Sweet and Sour Peppers, Crispy Shallots

By Chef Deniz Tarakcioglu

Ingredients:

  • 4 Angry Otter Bratwurst
  • 200mL Otter IPA
  • 250mL of julienned red, orange and yellow bell peppers
  • 3 cloves of garlic
  • 50mL butter
  • 30mL sherry vinegar
  • 30mL maple syrup
  • 30mL chopped cilantro
  • 50mL crispy shallots for garnish

Instructions:

  • In a skillet add beer, butter, sausages and turn the heat to medium high. In another pan, sauté the bell peppers in very hot olive oil until lightly coloured with a pinch of salt, add garlic and deglaze with sherry vinegar and maple syrup. Cook it down until glazed, add cilantro, keep warm. After 5 minutes the sausage pan should be free of beer and already have started frying with split butter. Flip the sausage and colour in the second side. Cook until medium, serve with shallots and peppers.

Prep Time: 10 minutes 

Cook time: 45 minutes

Yield: 2 servings

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