Did you forget to make Father’s Day reservations at dad’s favourite spot — again?
Luckily three of the city’s favourite chefs have stepped up to save the day with recipes that will make dad not only forget your reservation faux pas, but also that you still owe him money.
Glazed pork ribs with apple glaze and rosemary
Chef Trevor Bird: Fable Kitchen
Three racks to feed six people
Large pinch of salt all over ribs
Place in an oven at 200F for 8-12 hours
Remove and cool
Glaze (makes one litre with a three-month refrigerated shelf life)
2 tbsp. sesames
1 jalapeno (grilled and chopped)
1 bunch green onions (grilled and chopped)
1 cup soy sauce
1 cup brown sugar
1 cup lime juice
1 cup maple syrup
1 cup rice wine vinegar
1 tbsp. salt
Bring to a boil for 15 minutes.
Grill ribs on a barbecue until coloured and brush with glaze the last five minutes of cooking.
Grate a fresh apple over ribs.
Seared duck breast
Chef Emmanuel: Jules Bistro
Feeds four
Orange and green peppercorn reduction
Roasted fingerling potatoes
4 duck breast 7 to 8 oz
200 ml orange juice
50 ml lime juice
2 tbsp. honey
10 ml soy sauce
1 garlic clove crushed
2 tbsp. green peppercorn
1 lb fingerling potatoes sliced ½ inch thick
4 tbsp. duck fat (roast for ½ hour in oven 375-F)
Sea salt
Pepper
Rosemary
Mix orange juice, lime juice, honey and bring to boil.
Reduce heat and add honey, garlic and green peppercorns.
Reduce until syrup like. Add soy sauce and set aside.
Heat a cast iron pan and sear duck breast on each side for five minutes on high heat starting on the skin side.
Remove from pan and wrap in foil. Let rest for 10 minutes.
Arrange the potatoes in the center of the plate and slice the breast on top of potatoes.
Pour the reduction around the plate.
Grilled pork loin chops with apple compote
Chef Wayne Sych: Joe Fortes
Feeds four
Four, half-inch thick, bone-in pork loin chops
240 ml orange juice
60 ml soy sauce
7.5 ml chopped garlic
30 ml Dijon mustard
30 ml honey
Pinch of cayenne
Mix the orange juice, soy sauce, chopped garlic, Dijon, honey and cayenne together.
Pour marinade over pork chops and let sit for two to four hours, turning halfway through to ensure pork chops are well coated in the marinade.
Remove pork chops from marinade and pat dry, discard marinade.
Heat BBQ to medium and grill pork chops to desired doneness (medium well preferably).
Serve with apple chutney recipe below:
Apple Chutney
1.25 kg Granny Smith apples
125 ml Champagne or white wine vinegar
300 ml cider Vinegar
150 ml white Sugar
1 star anise
30 ml lemon juice
Salt to taste
Put vinegars, lemon juice and sugar in pan and reduce until syrup consistency.
Peel, core and dice apples.
Add apples and star anise to syrup and cook 10 to 15 minutes or until apples are translucent.
Season to taste.
sthomas@vancourier.com
@sthomas10
