This month’s questions were from Facebook fans:
Q: Jennifer Fielding: What is the perfect, no fail dinner party menu…. appetizer, main, and dessert? One that doesn’t keep you in the kitchen all night!
The easiest way to ensure you don’t chain yourself to the stove is to do all the prep work ahead of time. Here is a simple menu that allows you to shop, chop, peel and cook ahead of time.
Starter– a spin on an old nostalgic fav- Soup Of Yesterday. Serve it and present it like ” French onion in old croques “The soup should be made the day before- this allows all the layers of flavor to marry together and become the best tasting soup
Main- “Classic Beef Bourguignon” with parsnip purée
Marinate the beef the night before and slow cook it the next day. Prepare the parsnip purée by poaching pieces of chopped parsnip in milk with bay leaf and garlic- cook until tender and purée in a blender or food processor. The purée can be made ahead of time and can be easily re-heated just before service.
Dessert- Ginger Root Crème Brule
Again it can be prepared the night before and torched just before service
Present it in a fun fashion- use reclaimed mini mason jars- serve with fresh berries and a dusting of icing sugar.
Q: Jay Em: Why should you not refreeze meat?
Refreezing meat changes the texture, color and flavours of the meat. As well, due to varying temperatures- there is a greater chance of having food born bacteria. Suggestion- always by fresh and then freeze once. Portion the meats in smaller ziplock bags and thaw as you need them. Add your Fav marinades to the meats in the bags and freeze. Always thaw the bags of meat in the refrigerator and simply grill or oven toasted the pre marinated product.
Q: Jay Em: Chef Corbin, what is your favorite holiday treat? And what is the recipe?
Mulled Apple And Cranberry Cider
-1 litre apple juice
-1/2 litre cranberry juice
-1/2 litre water
-1/2 cup brown sugar
-1 large cinnamon stick
-4-6 whole cloves
-2 pc star anise
Place it all into a crock pot and dimmer for hours and enjoy.
Add red wine and serve on cold Winter holiday nights.
Q: Melissa Leslie: Coconut oil – healthy or not… Use or do not use?
Studies have found an increased metabolic rate with coconut oil. Hereʼs how: Coconut oil contains medium-chain fatty acids. MCFAs, unlike other fats, are digested and used differently. They do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy, just like a carbohydrate. So when you eat coconut oil, your body uses it immediately to make energy rather than store it as body fat.
Coconut oil also has antifungal, antiviral, and antioxidant effects. For cooking…it’s equally amazing because it has a very high heating point.
Sandy Bodnar: I hardly ever cook, making 20th anniversary dinner for my husband, how do I grill filet mignon? We like it rare, but I don’t want it cold. Thank you chef.
Bring the beef filets to room temperature (30 minutes prior) Preheat your oven to 420-degrees.
Preheat a small skillet over Med-high heat add 1 tsp extra virgin olive oil – heat until it starts to smoke. Season the steaks on both sides with salt and pepper. Sear the steak on both sides until-well browned and a crust is formed. Melt 1/2 tbsp of butter in the pan and baste the steak on all sides. Add a piece of fresh rosemary or thyme and place the seared steak in the preheated oven and cook to rare ( use a meat thermometer and remove the steaks from the oven when the temp reads 120 degrees F. ). Lightly tent the steaks with foil and allow to rest for 5 minutes- serve and enjoy.
Q: Caroline Alberta Thompson: What are some different things to do with star fruit?
-chopped star fruit salsa – served with grilled fish, pork or chicken
Diced star fruit
Chopped cilantro, minced red Chilis and bell peppers – add lime juice and pick of salt and pepper ( pinch of salt sweetens the fruit)
-dry rubbed chicken breast topped with thick sliced star fruit and oven-roasted
Q: @ChefCorbin I want to cook a turkey in my big green egg, any tips?? Time? Temp? – @WillowtreeCSA
Answer: I’ve got you covered!
Q: @ChefCorbin #AskCorbin Do you have a recipe for borscht? Thank you! -@myrnam71