CANNELLINI BEANS AND MUSTARD GREENS

Side dish – yes. On its own for lunch – yes. Cold outta the fridge late night after some cocktails – oh hell yes!

Serves 2

INGREDIENTS

• 1 can Cannellini Beans, drained and rinsed
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 5oz Mustard Greens, roughly chopped
• 1/4 - 1/2 teaspoon fresh black pepper (I used smoked black pepper)

DIRECTIONS

1. In a large skillet on medium heat 1 tablespoon oil cook onions 5 minutes 
2. Add rest of oil and garlic, cook 30 seconds
3. Add beans, cook 1 minute
4. Add greens mix until wilted and season with black pepper

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WATCH ME MAKE THIS... 

Poutine

Serves 3 - 4

If there was a dish that could be called "Canadian" this would be it.

Ingredients

• 1 bag frozen french fries

• One 12 ounce jar beef gravy

• Freshly ground black pepper to taste

• 1 tablespoon Maggi, soy or Worcestershire sauce

• 1 cup cheese curds, broken up or fresh mozzarella, diced fairly small

Directions

1. Preheat oven per french fry package instructions

2. Spread the fries evenly onto a baking sheet and bake as package instructs - until browned and crunchy

3. In a small pot mix the gravy with some freshly ground black pepper to taste and the Maggi/soy/Worcestershire sauce and heat over low heat until hot and bubbly

4. Break up the cheese curds or dice the mozzarella

5. On a plate layer as follows: french fries, cheese, gravy/sauce mix

6. Add a little more freshly ground black pepper to taste

7. Be sure to get a little of everything in each bite

8. Oh Canada!

Honey Walnut Shrimp

1 cup water

2/3 cup white sugar

1/2 cup walnut halves, and pretty ones at that

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 pound peeled & deveined shrimp

Kosher salt & coarsely ground black pepper

2 large eggs, beaten

1 cup cornstarch

Neutral oil for frying

Diced green onions for garnish

• Bring water & sugar to a boil in a small pot, add walnuts and boil 2 minutes, then drain and put on parchment

• Combine mayo, honey & condensed milk - set aside

• Heat about an inch of oil in a medium pot to 350 degrees

• Dry shrimp dry well with paper towels, season with salt and pepper.

• Put eggs in one large bowl, and cornstarch in another

• In batches of 6-8, dip shrimp first into the eggs, then into the cornstarch, being sure to coat well

• Shake off excess, put into the oil and cook until just golden, 3 to 4 minutes and remove to a paper towel covered plate to drain

• When done, toss with mayo mixture and plate, topped with green onion