TANQUERAY COASTAL CAESAR
Ingredients
Serves 1
1 lime
celery salt seasoning, to rim
1½ oz (45 ml) Tanqueray London Dry Gin
5 oz (150 ml) Clamato juice
3 dashes Worcestershire sauce
1 tsp (5 ml) seafood sauce
1 cup (250 ml) ice
1 celery stick
1 piece cooked shrimp, for garnish
1 slice lemon, for garnish
Instructions
- Moisten rim of highball glass with a lime wedge and roll in celery salt to coat. Combine Tanqueray gin, Clamato, Worcestershire and seafood sauce in an ice-filled shaker. Shake well and strain into rimmed glass. Garnish with celery, shrimp and lemon wedge.
Featuring
THAI SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
6 tbsp (90 ml) fresh lime juice
4 to 5 tbsp (60 to 75 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 small Serrano chili, seeded and minced
2 tbsp (30 ml) olive oil
SEAFOOD SALAD:
24 small mussels
1 tbsp (15 ml) salt
4 medium-sized prawns, shelled and deveined, tails intact
½ lb (250 g) cleaned squid, cut into ½-in (1.25 cm) rings, tentacles halved if large
½ lb (250 g) sea or bay scallops
¼ lb (125 g) cooked fresh crabmeat
2 cups (500 ml) bite-sized pieces Boston or Bibb lettuce, rinsed and dried
1 large shallot, peeled and finely sliced
4 green onions, thinly sliced
1 small handful cilantro sprigs, rinsed and dried
1 small handful fresh mint, rinsed and dried
½ English cucumber, halved lengthwise and sliced into thick half-moons
½ cup (125 ml) halved cherry tomatoes
Instructions
- To make DRESSING: In a small mixing bowl whisk together lime juice, fish sauce, sugar, minced chili and olive oil. Stir to dissolve sugar. Set aside.
- For SALAD: Scrub mussels under cold water and place in a mediumsized saucepan. Add about ½ cup (125 ml) water, just enough to cover bottom of pan, cover with lid and set over high heat. Bring to a boil and cook until shells have opened, 1 to 2 minutes. Remove from heat and allow to cool. Remove cooked mussels, discarding any unopened ones, and place in a medium-sized bowl. Discard shells and cooking liquid.
- To cook remaining seafood, bring salt and 12 cups (3 L) water to a boil. Add prawns to boiling water and cook until pink on outside and opaque inside, about 2 minutes. Remove with slotted spoon, draining well on a clean tea towel, and transfer to bowl with mussels.
- Bring water back to a boil and add squid. Cook until firm and rings turn bright white, about 1 minute. Remove with slotted spoon, drain well on tea towel and add to cooked seafood.
- Bring cooking water back to a boil and cook scallops just until cooked through, about 1 minute for bay scallops, 2 minutes for sea scallops. Remove and drain before adding to seafood bowl.
- Add crabmeat to seafood bowl.
- To serve, arrange lettuce on a large serving platter or chilled serving plates. Add remaining ingredients to seafood and drizzle with dressing. Gently toss and arrange on top of lettuce beds. Drizzle any remaining dressing over salad.
Drink Pairings
STUFFED PORTOBELLOS
Ingredients
Serves 4
½ small butternut squash
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tsp (10 ml) pure maple syrup
2 tsp (10 ml) finely minced fresh sage
1 small garlic clove
2 tsp (10 ml) freshly minced oregano
4 large portobellos, stems removed, gills scraped out
¼ cup (60 ml) fresh pomegranate seeds
¼ cup (60 ml) panko bread crumbs
¼ cup (60 ml) chopped walnuts, toasted
¼ cup (60 ml) crumbled plain goat’s cheese, plus extra for garnish
salt and freshly ground black pepper
1 cup (250 ml) baby arugula, washed, dried
2 tsp (10 ml) extra-aged balsamic vinegar
Instructions
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Peel stem end of squash and cut into ¼-in (0.5 cm) dice. Toss with 2 tsp (10 ml) oil, maple syrup and sage. Spread out onto prepared baking sheet in single layer. Bake in oven for 10 minutes or until cubes are tender but firm when pierced. Remove sheet to cooling rack and set aside. Should yield 2 cups (500 ml) small dice.
- Crush garlic clove and finely mince. Add to small bowl and stir in 1 tsp (5 ml) oil and oregano. Brush insides and outsides of portobellos with garlic-oil mixture. Place stem-side up on a parchment-lined baking sheet.
- In a bowl, toss together pomegranate seeds, bread crumbs and toasted walnuts. Add roasted squash and 1 tbsp (15 ml) oil, toss then fill each mushroom cap with mixture. Dollop with crumbled goat’s cheese. Season with salt and pepper. Bake in oven for 20 to 25 minutes or until mushrooms are still somewhat firm but tops are golden
- When ready to serve, dress tops of mushrooms with arugula. Drizzle with balsamic, a little of remaining oil, a few more crumbles of goat’s cheese. Season with salt and pepper.
Drink Pairings
WHITE LASAGNA WITH CHERRY TOMATO AND MOZZARELLA SALAD
Ingredients
Serves 6 to 8
PARMESAN BÉCHAMEL SAUCE:
½ cup (125 ml) butter
½ cup (125 ml) all-purpose flour
4 cups (1 L) whole milk
1 cup (250 ml) grated Parmesan
FILLING:
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) finely chopped fresh rosemary
½ tsp (2 ml) each dried marjoram and thyme
3 tbsp (45 ml) butter
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic, divided
2½ lbs (1.25 kg) ground chicken or turkey
2 tbsp (30 ml) dry white wine
½ lb (250 ml) white button mushrooms, thinly sliced
1 lb (500 g) fresh spinach leaves, chopped
1 tsp (5 ml) Tabasco
1 lb (500 g) whole-milk ricotta
1 large egg, lightly beaten
¼ cup (60 ml) each, coarsely chopped fresh basil and flat-leaf parsley
2 cups (500 ml) grated mozzarella
12 to 16 7 x 3 ½-in (18 x 9 cm) no-boil lasagna noodles
½ cup (125 ml) grated Parmesan
CHERRY TOMATO AND MOZZARELLA SALAD:
1 basket (2 cups) cherry tomatoes, halved
½ head radicchio, core removed, thinly sliced
½ small red onion, finely julienned
2 tbsp (30) extra-virgin olive oil, divided
16 baby bocconcini balls or 2 fresh mozzarella balls, sliced
¼ cup (60 ml) fresh basil leaves, torn
½ cup (125 ml) mixed olives
1 to 2 tbsp (15 to 30 ml) red wine vinegar
Instructions
- PARMESAN BÉCHAMEL SAUCE: Melt butter in a saucepan over medium heat. Whisk in flour, stirring until well blended. Whisk in milk in a steady stream and bring to a boil, stirring occasionally, until thickened and smooth. Stir in Parmesan and season with salt and pepper. Cover and set aside.
- FILLING: Mix together dried herbs, set aside. Heat butter over medium heat. Add onion and half the garlic. Sauté until almost soft, add chicken and half the herb mixture until cooked through. Remove chicken to a large bowl, keeping liquid in the pan.
- Add wine to pan and bring mixture to a boil. Add mushrooms and spinach. Cook covered until spinach is wilted. Stir in remaining garlic, mixed herbs and Tabasco, season with salt and pepper. Continue to sauté, uncovered, stirring occasionally, until all liquid has evaporated. Transfer mixture to chicken and mix well to combine, reserving 1½ cups (375 ml) of the béchamel sauce. Add remaining sauce to chicken-spinach mixture and stir until well combined.
- Preheat oven to 350F (180C). Butter a 13 x 9-in (3 L) baking dish. In a bowl, mix together ricotta, beaten egg, basil and parsley, season with salt and pepper. Pour half of the reserved béchamel sauce onto the bottom of the baking dish and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of the chicken-spinach mixture over pasta and sprinkle with half mozzarella. Top with another 3 noodles. Continue layering, ending with pasta. Spread remaining béchamel sauce over top. Lasagna can be made 1 day ahead and refrigerated, covered tightly.
- Cover with foil and bake in centre of oven for 40 minutes. Remove foil and sprinkle top with Parmesan. Bake another 8 to 10 minutes until bubbling and golden. Garnish with chopped flat-leaf parsley.
Drink Pairings
SUMMER SALAD IN A JAR
Ingredients
Serves 4 to 6
2 cups (500 ml) mini bocconcini, halved
2 tbsp (30 ml) sundried tomatoes, packed in oil and coarsely chopped
1 tbsp (15 ml) sundried tomato oil
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
¼ cup (60 ml) fresh basil, some left whole for garnish, all others shredded
⅓ cup (75 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
2 cups (500 ml) grape tomatoes, halved
6 small cucumbers, thinly sliced
2 large orange or yellow peppers, seeded and cubed
3 cups (750 ml) green lettuce of your choice
⅓ cup (75 ml) pine nuts, lightly toasted
½ cup (125 ml) cooked pancetta, coarsely chopped
Parmesan shavings
Instructions
- In a small bowl, combine bocconcini, sundried tomatoes, sundried tomato oil, garlic, salt, pepper and half the shredded basil. Set aside for 15 to 30 minutes.
- Meanwhile, prepare dressing by combining olive oil, balsamic vinegar and remaining shredded basil leaves. Taste and season with salt and pepper, as needed.
- To assemble, pour 2 tbsp (30 ml) of dressing into each jar, arrange a layer of grape tomatoes, followed by a layer of bocconcini mixture, a layer of cucumbers, a layer of yellow or orange peppers and repeat until the jar is three quarters full. This will vary depending on size of jar. Add lettuce on top. Garnish with pine nuts, pancetta and Parmesan shavings. Finish with a few small basil leaves.
Drink Pairings
STRAWBERRY SHORTCAKE PARFAITS
Ingredients
Serves 8
1 cup (250 ml) whipping cream
¼ cup + 2 tbsp (60 ml + 30 ml) berry sugar, divided
½ cup (125 ml) full fat plain Greek yogurt
1 lemon, zest only
4 cups (1 L) fresh strawberries, hulled and quartered
1 tbsp (15 ml) Chambord raspberry liqueur, optional
¼ tsp (1 ml) cinnamon
8 shortbread cookies, crushed
8 small perfect strawberries, for garnish
Instructions
- Place whipping cream in a large chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ¼ cup (60 ml) sugar until firm peaks form. Fold in yogurt and lemon zest. Transfer to a piping bag filled with a 1A piping tip and refrigerate while preparing strawberries.
- Place half the strawberries in a large bowl. Crush with a fork or a pastry blender until mashed. Add remaining 2 tbsp (30 ml) sugar, liqueur and cinnamon and stir in to blend. Very finely dice remaining strawberries and fold into mashed berries.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place a crushed shortbread cookie in the bottom of each glass reserving a few crumbs for garnish. Pipe about 2 tbsp (30 ml) cream on top of shortbread crumbs followed by a layer of crushed strawberry mixture. Repeat with another layer of cream and strawberries and ending with piped cream. Dust with shortbread crumbs and garnish with a berry. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
TOMATO AND FARRO STEW
Ingredients
Serves 6
STEW:
1 cup (250 ml) water
½ cup (125 ml) farro
1 pinch sea salt
1 eggplant, skin on, about 1 lb (500 g)
5 tbsp (75 ml) extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 parsnips, peeled, halved lengthwise, sliced
½-in (1 cm) thick
2 carrots, peeled, halved lengthwise, sliced
½-in (1 cm) thick
½ tsp (2 ml) sea salt
1 tsp (5 ml) cinnamon
2 tbsp (30 ml) tomato paste
28 oz (796 ml) can tomatoes, preferably fire-roasted
2½ cups (625 ml) beef stock
½ cup (125 ml) seedless golden raisins
½ cup (125 ml) chopped dried apricots
⅓ cup (75 ml) oil-packed sun-dried tomatoes, drained and chopped
½ tsp (2 ml) crushed red pepper flakes
chopped flat-leaf parsley, for garnish
HERBED LEMON CRÈME FRAÎCHE:
1 cup (250 ml) crème fraîche (substitute plain yogurt or sour cream)
2 tbsp (30 ml) chopped flat-leaf parsley
1½ tbsp (22 ml) finely chopped fresh chives
2 tsp (10 ml) chopped fresh tarragon
2 tsp (10 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
sea salt and freshly ground black pepper
Instructions
- To make STEW: In a small saucepan bring water, farro and salt to a boil. Reduce heat to simmer, cover, cook until tender, but slightly chewy, 20 to 25 minutes. Drain remaining liquid and set aside.
- Cut eggplant into 1-in (2.5 cm) pieces. Heat a large frying pan over medium-high heat. Add 3 tbsp (45 ml) oil. When hot, add eggplant, sauté until slightly soften. Transfer to a bowl and set aside.
- Heat a large Dutch oven over medium-high heat. Add remaining oil. Add onion and garlic and sauté until onions are lightly golden. Mix in parsnips, carrots, eggplant, salt and cinnamon, stirring, until fragrant, 1 minute. Stir in tomato paste and cook for 1 minute.
- Add can tomatoes with juice, scraping up bits from bottom of saucepan. Add stock, raisins, apricots, sun dried tomatoes and pepper flakes and bring to a boil. Reduce heat to simmer, cook covered until carrots are fork tender, 15 minutes. Stir occasionally.
- In a bowl, stir together all HERBED LEMON CRÈME FRAÎCHE ingredients. Add salt and pepper to taste. Cover and refrigerate.
- Stir cooked farrow into stew during final minute of cooking. Add salt and pepper to taste. Serve in heated serving bowls and garnish with Herbed Lemon Creme Fraiche and chopped parsley.
Drink Pairings
WINE-BRAISED PLUMS WITH YOGURT
Ingredients
Serves 6
½ cup (125 ml) each white wine and water
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
1 vanilla pod, split and seeds scraped
2 x ½-in (5 x 1.25 cm) piece of lemon zest
2 x ½-in (5 x 1.25 cm) piece of orange zest
1 lb (500 ml) freestone plums, halved, pitted, cut into wedges
3 cups (750 ml) thick plain Greek yogurt
½ cup (125 ml) hazelnuts or almonds, toasted and chopped
½ cup (125 ml) granola
Instructions
- Combine wine, water, sugar, salt, vanilla seeds and citrus zest in a medium-sized saucepan. Bring to a boil. Add plums and reduce heat to a gentle simmer. Cook plums for 3 to 5 minutes, turning occasionally, until plums have softened slightly. Remove saucepan from heat and set plums in syrup. Best refrigerated overnight to enhance flavour, but can be served right away.
- To serve, place ½ cup (125 ml) yogurt into serving dish. Drain plums and ladle on top. Garnish with nuts and granola.
Drink Pairings
WATERMELON AND AGAVE MARGARITAS
Ingredients
Serves 4
1 lime wedge
2 tbsp (30 ml) sea salt
½ cup (125 ml) fresh lime juice
1 cup (250 ml) white or silver tequila
2 tbsp (30 ml) orange liqueur
2 tbsp (30 ml) agave syrup
Instructions
- Place salt in a shallow dish. Rub rims of 4 cocktail glasses with lime wedge and dip each rim into salt to coat. Place glasses in freezer to chill for at least 10 minutes.
- Place remaining ingredients in a blender and process on high until watermelon is smooth. Fill glasses with ice cubes and pour in margarita.
- These can also be made into frozen margaritas by adding 3 cups (750 ml) ice into blender with ingredients before processing.
Featuring
YUCATÁN-STYLE CHICKEN WITH PICKLED RED ONION SALSA AND JICAMA SALAD
Ingredients
Serves 4 to 6
YUCATÁN-STYLE CHICKEN:
1 cup (250 ml) fresh orange juice
⅓ cup (75 ml) fresh lime juice
¼ cup (60 ml) fresh grapefruit juice
2 garlic cloves, minced
1 to 2 chipotle canned chilies, including sauce
4 oz (125 g) Achiote Paste
¼ cup (60 ml) coarsely chopped fresh cilantro
salt and freshly ground black pepper, to taste
8 large chicken thighs, skin on, bone in
PICKLED RED ONION SALSA:
1 red onion, finely sliced
½ cup (125 ml) fresh orange juice
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) dried oregano
salt, to taste
JICAMA SALAD:
1 small jicama, peeled and cut into 3 x ¼-in (8 x 0.5 cm) julienne pieces
2 naval oranges, peeled and segmented
2 mandarin oranges, peeled and segmented
1 to 2 limes, juice only
½ tsp (2 ml) salt
½ tsp to 1 tsp (2 to 5 ml) chili powder, or to taste
chopped cilantro, to taste
Instructions
- To prepare CHICKEN: In a blender combine citrus juices, garlic, chipotle chilies and Achiote Paste and process until smooth, about 2 minutes. Mix in chopped cilantro and add salt and pepper to taste. Pour into a baking dish. Add chicken and mix until well covered. Cover with plastic wrap and refrigerate, turning over occasionally to marinate, up to 2 hours or overnight.
- Make SALSA at least an hour before cooking chicken. In a nonreactive mixing bowl, mix salsa ingredients together. Toss well. Cover and refrigerate for at least 1 hour, until onions soften.
- Heat barbecue to medium-high. Remove chicken from marinade and place on lightly greased grill. Alternatively, place chicken on a lightly oiled, foil-lined baking sheet. Grill until cooked, about 20 minutes and internal temperature registers 165 F (75 C) on a meat thermometer. Using tongs, turn chicken a couple of times while grilling.
- While chicken is cooking, prepare JICAMA SALAD: In a mixing bowl, toss together jicama, oranges, lime juice, salt and chili powder. Adjust seasonings to taste. Fold in cilantro and garnish with a few extra cilantro sprigs.
- To serve, remove chicken from grill. Serve with Pickled Red Onion Salsa and Jicama Salad.