Recipes

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. 

Nashville Hot Chicken with Cayenne Glaze, Buttermilk Biscuits, Pickles and Honey Garlic Butter

Yields: 2 portions. Originally presented as a Cook-Along live class on June 4th at 5:30 PM on Facebook Live.

Ingredients for Chicken:

• 2 Bone-in Chicken Leg and Thigh Quarter, Skin On
• 100 ml Chicken Spice Mix; Onion Powder, Garlic Powder, Smoked Paprika, Ground
• Coriander, 25 ml each
• 300 ml Buttermilk
• Clean frying oil 2L
• 50 ml Cayenne Pepper
• 500 ml All Purpose Flour, or Next Jen GF Chicken Frying Mix
• Favourite Pickle Slices

Ingredients for Honey-Garlic Butter:

• 100 ml soft butter
• 30 ml honey
• 2 garlic cloves, puréed
• Pinch of kosher salt

Ingredients for Grandma's Buttermilk Biscuits:
Yields 8 biscuits.

• 3 cups all purpose flour
• 150 ml cold butter, grated or cut into small cubes
• 30 ml baking powder
• 3 sat all’s green onions, sliced
• 15 ml sugar
• 7 ml salt
• 265 ml buttermilk, or homo milk
• 2 egg yolks
• 15ml milk

Instructions:

1. Method for Chicken: Sprinkle chicken pieces with kosher salt, and rest for 2 hours. Combine with buttermilk and 50ml spice mix, and rest at least 4, or up to 24 hours. Start heating oil in a large pot and bring it up to 325F. Combine the remaining chicken mix with flour. Add 100ml buttermilk and mix coarsely until there are some lumps. Pull a chicken leg from the marinade, drain excess and dredge in flour mix until really well coated. Transfer both chicken pieces to the hot oil and fry around 300F until the internal temperature reaches up to 155F, around 16-18minutes. Transfer to a cooling rack. Take 100ml of the hot oil and pour over cayenne. Dip the chicken to coat while the oil is still hot and return to cooling rack, serve with biscuit, butter.
2. Method for Honey-Garlic Butter: Combine.
3. Method for Buttermilk Biscuits: Preheat your oven to 375F, fan on. In a large bowl, combine butter, sugar, baking powder, salt in a large bowl. Mix until it looks sandy with butter lumps. Add buttermilk, and green onions, bring the dough together and transfer onto a work surface. Knead the dough gently by folding and rolling out with a rolling pin. Cut into 8 equal squares. Brush with egg wash and bake until golden brown.

Prep Time: 2-4+ hours (marinade), 60 Minutes

Cook time: 30 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Craig and follow along on your own schedule.

Steak & Chimichurri with Grandpa’s Potatoes

Yields: family style dinner for 2-4 guests. Originally presented as a Cook-Along live class on June 2nd at 5:30 PM on Facebook Live.

Ingredients for Steak:

• 31 pc Flank Steak
• 2-3 tbsp Sebastian & Co Charcoal Steak Rub

Ingredients for Chimichurri Sauce:

• ½ bunch Cilantro leaves
• ½ bun Parsley leaves
• ½ bunch Oregano leaves
• 5 Mint leaves
• 1 Green Onion
• 6(ish) Garlic Cloves
• Salt & Pepper
• ½ cup approx. Well Seasoned Olive Oil
• 3 tbsp Red Wine Vinegar
• ½ a fresh Jalapeños or 1 Fresnco Chilli (the tiny red ones beside the jalapeños usually)

Ingredients for Grandpa’s Potatoes:

• 1 ½lbs Local Warbara Potatoes
• ½ Medium white onion
• 5-6 cloves of whole Garlic
• 3 tbsp Canola (or a neutral) oil
• 1 pkg Lipton onion dry soup mix
• 1 tbsp of Butter
• 1 tbsp Chives (at the end)

Ingredients for the Vegetable:

• BBQ Local Radishes
• Canola Oil
• Salt and Pepper

• *Available from Well Seasoned

Instructions:

1. Prep your steak:: Start by patting your steak dry and removing all the excess juice. Sprinkle the dry rub onto the steak and set to the side.
2. Grandpa’s Potatoes: Dice potatoes into ½ inch cubes and slice the ½ onion, and add them into a large bowl. To this, add in the garlic cloves, onion soup mix, oil, and then season with salt & pepper. Mix together really well. To cook them, you will need to make a foil packet. Tear off a piece of tin foil approx. 18’’ long. Place the potatoes down the centre in an even row. Grab the foil and fold it over creating a sealed pocket. Fold in the ends. Repeat this process so your potatoes are double wrapped. Place onto the BBQ in the middle of the grill, cook for approx 20-25mins, flipping halfway for even cooking.
3. Chimichurri Sauce: For the sauce, grab a medium sized bowl. Start but finely chopping all of your herbs and green onion, and adding them to the bowl. Then add in the garlic & chili. The garlic and chili are strong in flavour, so start with a few and then add more while tasting. Make sure you wear gloves while working with the chili. It is quite hot and if you rub your face or eye, it won’t feel good (trust me, I’ve done this a few times). Add in the vinegar, mixing and then adding in the olive oil. Stir to mix like a thicker loose paste. (You can also combine all the ingredients and use a hand blender, blender or robox coupe and pulse until the same consistency, adjusting your oil as needed with a little more or less).
4. Roasted Radish: Cut radishes in half, toss with salt and pepper, a little bit of oil, and set to the side until ready to grill.
5. Get grilling: Now to grill your steak. Heat your BBQ to the highest heat. Add on your steak and let it cook. For a medium rare steak, depending on how thick, you're going to cook for approx. 4-6minutes per side, turning half way. Once you flip your steak, add your radishes on the side and grill, flat side down.
6. Once the steak is done, remove for the heat let your steak rest for approx. 10 mins. This will allow the meat to rest, relax and have better chew when you cut it.
7. Remove the potatoes from the BBQ, cut open the packet and sprinkle with chives, add the radishes to your dinner platter, slice your steak, add the chimichurri and dinner is served.

Prep Time: 30 Minutes

Cook time: 45 Minutes

On Wednesday, June 3rd from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Check out Chef Helena's Video here.

Chef Helena’s Gnocchi

This recipe serves 4 people & it should take you about 30 minutes to prepare.

You can serve this recipe with any sauce. Today we are making it with sage butter. First wash your hands for 20 seconds. Second, measure everything out so that you are ready to start cooking along. NOTE: Have the potatoes boiled and ready to mash when the show start, step #1! Watch as Chef Helena organizes the ingredients.

Tools you will need:

• LARGE cutting board with a wet towel under it or a clean surface to make gnocchi on
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• 1 med pot to boil the potatoes and 1 large pot to make the gnocchi
• A ricer or a hand held mixer
• 1 wooden spoon
• 3 parchment lined cookie sheets, 2 for raw gnocchi and 1 for cooked
• A slotted spoon
• 1 nonstick frying pan
• A ricer or a hand held mixer
• 2 tasting spoons
• 4 dinner plates
• Tongs

Ingredients:

• 2 potatoes, medium size
• 2 cups flour, more flour if needed
• 1 egg
• Salt and pepper for gnocchi and sauce
• ½ cup butter
• ½-1 cup Fresh sage leaves, whole
• *Available from Well Seasoned

Instructions:

1. Place potatoes into a large pot with salt and bring to a boil, boil until tender…Drain, cool and mash with a fork or potato masher, ricer or hand held mixer. PLEASE HAVE THIS DONE BEFORE THE LIVE STREAM STARTS.
2. Combine mashed potato, flour & egg in a large bowl or on a cutting board, add more flour to make a dough. Knead until dough forms a ball. Divide into 4 balls and shape dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi & cook for 3 to 5 minutes or until gnocchi float to the top; drain and serve. Taste to make sure they are not raw.
4. To make sauce, melt butter in a frying pan, add in fresh sage, toss cooked gnocchi in the butter and season with salt and pepper or you can just use a light tomato sauce, taste one to make sure seasoning is correct. Serve immediately.

Prep Time: 30 Minutes

Cook time: 10 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 4 with Chef Deniz and follow along on your own schedule.

Baked Wild Salmon with Fenugreek Harissa and Russian Potato Salad

Yields: 2 portions. Originally presented as a Cook-Along live class on May 28th at 5:30 PM on Facebook Live.

Ingredients for Salmon:

• 30 ml harissa paste*
• 2 cloves of garlic, puréed
• 2 tblsp walnuts, ground fine
• 5 ml smoked paprika*
• 1 lemon, juiced*
• 5 ml cumin seeds
• 5 ml fenugreek leaves
• 1/4 bunch of cilantro, chopped fine
• 16 oz wild salmon fillets, skin on

Ingredients for Fenugreek Harissa:

• 1 cup Jerusalem couscous, boiled & cooked*
• ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
• ⅓ cup Gem tomatoes. Cut in half length wise
• ¼ fresh jalapeno, finely chopped
• ¼ Bunch, fresh Italian parsley
• ¼ Bunch, fresh cilantro
• 1 tbsp Chopped Chives
• 1 Stem, fresh mint, torn
• 1 Lemon, juiced and ½ zested
• 1 Lime, Juiced and ½ zested
• 16 oz wild salmon fillets, skin on

Ingredients for Potato Salad:

• 2 cups cooked potatoes, ideally german butter or yukon gold, crushed by fork
• 100 ml mayonnaise*
• 100 ml peas, blanched
• 30 ml gherkins, chopped*
• 3 sprigs of each, parsley, dill, chopped
• 75 ml carrots, blanched until tender
• 20 ml grainy mustard*
• 3 green onions, sliced
• 2 cloves of garlic, puréed
• 1 medium fennel bulb, shaved
• Juice of 1 lemon*

• *Available from Well Seasoned

Instructions:

1. First in a mortar and pestle, or a kitchen processor combine all the harissa ingredients. Season to taste with salt. Preheat you oven to 325F. Season the fish with kosher salt lightly. Spare the 1/4 of the harissa. Brush the flesh side of the salmon liberally with 3/4
2. For the harissa. Wrap the salmon in a large piece of parchment paper, making sure that it is completely sealed. Bake around 8-12 minutes, or until the fish is flaking, yet still slightly pink inside.
3. In the meantime, combine all the potato salad ingredients and check for seasoning. In a separate bowl season the fennel with lemon juice and salt.Serve the salmon fillets family style with the potato salad, pickled fennel and the remaining harissa.

Prep Time: 45 Minutes

Cook time: 10 Minutes

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. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 1 with Chef Craig and follow along on your own schedule.

BBQ Salmon with Jerusalem Couscous Salad & Blistered Vegetables

For 2 People. Originally presented as a Cook-Along live class on May 26th at 5:30 PM on Facebook Live.

Ingredients for Salmon:

• 2 small or 1 large cedar plank
• 2 x 6oz pieces, fresh or frozen (thawed) Salmon

Ingredients for Salad:

• 1 cup Jerusalem couscous, boiled & cooked
• ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
• ⅓ cup Gem tomatoes. Cut in half length wise
• ¼ fresh jalapeno, finely chopped
• ¼ Bunch, fresh Italian parsley
• ¼ Bunch, fresh cilantro
• 1 tbsp Chopped Chives
• 1 Stem, fresh mint, torn
• 1 Lemon, juiced and ½ zested
• 1 Lime, Juiced and ½ zested

Ingredients for Blistered Vegetables:

• 1 Red Pepper
• 1 Yellow Pepper
• 8 Asparagus Spears

Ingredients for Sauce:

• 1/2 cup Canola Oil or a neutral oil
• 1 tsp Pure Maple Syrup
• 2 TBSP Good grainy mustard
• ½ Lemon, juiced, approx. 2tbsp
• S&P to taste

• *Available from Well Seasoned

Instructions:

1. Start by soaking your cedar plank in cold water. Use a large can to keep it submerged so it can absorb as much water as possible.
2. Bring 5 cups of water to a boil on high heat. Once boiling, add in the couscous and boil for approx. 20 mins or until desired doneness (taste a piece, like pasta). Drain off and run under cold water to stop the cooking process. Once cool to the touch, let it sit to remove as much excess water as possible.
3. In a large mixing bowl assemble all your chopped ingredients. Add in the drained couscous, season generously with kosher salt and fresh cracked pepper and mix well until combined. Taste and adjust the seasoning.
4. For the vegetables, start by cutting off all the sides, then cutting each side in half, to slightly resemble a triangle. Season with salt and pepper, and drizzle with oil. Set the tomatoes on the side.
5. Turn your BBQ to high heat and get it smoking hot. Once hot, remove your plank from the water and place the fish skin side down on it, season with salt & pepper and place the plank with the fish right onto the BBQ grill, turning your heat down to medium high. Add the vegetables skin side down onto the grill next to the salmon. Cook the vegetables for 3-4mins until they “blister” and start to blacken.
6. The salmon will roast for 5-7mins, depending on how thick and how you like your salmon. The cedar board may catch fire and burn, that’s ok.
7. To make the dressing, add all the ingredients into a mason jar or any jar with a lid and then shake for 20 seconds to mix.
8. Once the salmon is cooked, remove from the BBQ and remove the salmon from the board, the skin may stick to the cedar plank, serve with salad and dressing on top of the fish.

Prep Time: 30 Minutes + Soaking Time

Cook time: 45 Minutes