SPICY CHICKEN SKEWERS WITH COOL CUCUMBER YOGURT
Ingredients
Serves 4
COOL CUCUMBER YOGURT:
½ English cucumber, unpeeled and seeded
1 cup (250 ml) plain Greek yogurt
1 garlic clove, smashed and minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) sea salt
½ tsp (2 ml) ground cumin
½ lemon, zest and juice
CROUTONS:
2 thick slices sourdough bread
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) sumac powder
salt and freshly ground black pepper
CHICKEN SKEWERS:
2 large boneless, skinless chicken breasts, about 1 lb (500 g) each
1 large red bell pepper, cored and seeded
1 large yellow bell pepper, cored and seeded
1 tbsp (15 ml) olive oil
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked hot paprika
¼ tsp (1 ml) sea salt
8 wooden 8-in (20 cm) skewers, soaked
1 x 8-in (20 cm) large zucchini, shaved lengthwise into 16 ribbons
extra-virgin olive oil, to finish
fresh lime juice, optional, to finish
SALAD:
1 head Bibb or curly leaf lettuce
½ cup (125 ml) lightly packed mint
½ cup (125 ml) lightly packed cilantro
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- Prepare COOL CUCUMBER YOGURT ahead of time: Grate unpeeled, seeded cucumber and place in a sieve over a bowl. Refrigerate overnight.
- In a bowl, combine remaining Cool Cucumber Yogurt ingredients and stir together. Cover and refrigerate overnight.
- Combine reserved drained cucumber and yogurt mixture and fold together. Refrigerate until ready to use.
- For CROUTONS: Preheat oven to 400 F (200 C). Brush bread with 1 tbsp (15 ml) olive oil on both sides. Dust with sumac powder, salt and pepper. Cut bread into 1-in (2.5 cm) cubes. Spread on parchment-lined baking sheet and bake in oven for 5 to 8 minutes or until golden and crisp. Stir often. Remove and cool. Leave oven temperature at 400 F (200 C).
- Cut chicken into about 16 x 1-in (2.5 cm) chunks. Cut each bell pepper into 12 x 1-in (2.5 cm) chunks. Place chicken and peppers in large bowl and toss with 1 tbsp (15 ml) olive oil and lime juice.
- In a small bowl, combine cumin, paprika and salt and stir together. Sprinkle over chicken and peppers and toss lightly to coat.
- Spread out on parchment-lined baking sheet and bake in preheated oven for 5 to 7 minutes, or just until chicken chunks are almost cooked through. Stir a couple of times. Remove from oven.
- Meanwhile, make SALAD: Separate lettuce into leaves, wash and blot dry. Place a couple leaves on each serving plate and scatter bread cubes over top along with mint, cilantro and parsley, reserving some herbs for top.
- When chicken is cool enough to handle, thread each soaked wooden skewer with 2 pieces of chicken, 2 ribbons of zucchini and 3 chunks of pepper, alternating ingredients. Lay skewers a in single layer on baking sheet and return to oven for 3 to 5 more minutes or until chicken is fully cooked and vegetables are done but still crisp.
- Place a couple chicken skewers on top of each salad plate and season with salt, scattering remaining fresh herbs over top. Drizzle with a splash of olive oil and a little more fresh lime juice if desired. Serve with Cool Cucumber Yogurt.
Drink Pairings
ROASTED SABLEFISH WITH CRUSTED HORSERADISH OVER LAMB RAGOUT
Ingredients
Serves 2
LAMB RAGOUT:
2 tbsp (30 ml) extra-virgin olive oil
1 lamb shank
salt and freshly ground black pepper, to taste
1 celery stalk, finely chopped
1 medium carrot, finely chopped
½ medium cooking onion, finely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh oregano
1 tsp (5 ml) chopped fresh parsley
1 tbsp (15 ml) minced garlic
2 cups (500 ml) white wine
2 cups (500 ml) chicken or beef broth, plus extra if needed
1 hot chili pepper, seeded and finely chopped
SABLEFISH:
2 x 5 to 6 oz (140 to 180 g) sablefish fillets
freshly grated horseradish, enough to coat the sablefish fillets
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat oven to 400 F (200 C).
- To prepare LAMB RAGOUT, in a heavy-bottomed frying pan, heat oil over medium-high heat. Place lamb shank in pan and brown it on all sides. Using tongs, remove shank to a medium-sized roasting pan and season with salt and pepper.
- Add remaining ragout ingredients to lamb shank and cover pan with foil. Poke a hole in the top. Braise for 30 minutes at 400 F (200 C), then remove foil from pan and reduce heat to 350 F (180 C). Braise for another 1.5 hours or until meat is falling from the bone. If meat is not tender, continue braising adding a little more broth if necessary.
- Remove pan from oven. Set aside until meat is cool enough to handle. Then shred meat from bone to a separate bowl. Set aside and keep warm. Strain sauce into a small saucepan and cover to keep warm.
- To prepare SABLEFISH, preheat oven to 275 F (140 C).
- Evenly coat fillets with freshly grated horseradish.
- Heat butter and oil in a heavy-bottomed, ovenproof frying pan and sear fillets on both sides until slightly browned, about a minute per side. Then place frying pan with sablefish into oven for 20 minutes.
- To serve Lamb Ragout, place shredded lamb ragout down centre of two warmed dinner plates. Then put the sablefish on top. Drizzle with lamb sauce around each plate and serve. Serve with steamed spinach and roasted cherry tomatoes, if desired.
Drink Pairings
SPAGHETTINI AL FRUTTI DI MARE
Ingredients
Serves 2
4 each, black mussels, clams, large scallops and large prawns
½ lb (250 g) fresh squid
4 oz (125 g) spaghettini
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
1 fresh chili pepper or splash chili oil to taste
1 sprig fresh parsley, finely chopped
2 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
6 to 8 small cherry tomatoes, halved
salt and freshly ground black pepper, to taste
Instructions
- Be sure mussels and clams are fresh, unopened and not chipped. Scrub away any sand and dirt under cold running water. Pull off any beards from mussels. Place in a large bowl.
- Rinse scallops and remove any tough mussels that might still be intact and discard. Pat mussels dry and add to bowl with clams. Peel and devein prawns, rinse and pat dry. Add to bowl with shellfish. Score or slice squid and add.
- Add spaghettini to a large saucepan of boiling salted water and cook over mediumhigh heat for 10 minutes or until al dente.
- While spaghettini is boiling, combine butter and olive oil in a large heavy-bottomed frying pan. Warm over medium heat.
- Add seafood and remaining ingredients (except for cherry tomatoes) and saute for 3 to 4 minutes. Clams and mussels will open and wine will evaporate. Then add cherry tomatoes and simmer for another 3 to four minutes. Remove from heat.
- Drain spaghettini thoroughly when done. Add to shellfish in frying pan. Toss together to evenly blend. Add salt and pepper to taste. Divide on 2 heated pasta bowls and drizzle with additional chili oil, if using.
Drink Pairings
LOBSTER MINI BITES
Ingredients
Serves 12
½ cup (125 ml) minced celery with leaves
⅓ cup (75 ml) mayonnaise
3 tbsp (45 ml) minced fresh chives
1 tbsp (15 ml) minced fresh tarragon
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.5 ml) smoked paprika
3 cups (750 ml) cooked and well-drained lobster meat
salt and pepper, to taste
12 mini brioche or potato bread rolls
micro greens, for garnish
Instructions
- In a large bowl combine celery, mayonnaise, chives, tarragon, lemon juice and paprika. Stir to blend.
- Gently chop lobster leaving some claw meat whole. Fold into mayonnaise mixture. Add salt and pepper to taste.
- Cut mini brioche buns vertically, part way through centre, keeping partially attached at bottom. Press buns open and scoop spoons of lobster filling into centres. Garnish with micro greens and serve.
Drink Pairings
MEXICAN QUINOA
Ingredients
Serves 6 to 8
1 cup (250 ml) smoked rice
½ cup (125 ml) each red and white quinoa, thoroughly rinsed, drained
½ red onion, finely diced
4 whole green onions, thinly sliced
2 banana peppers, seeded and diced
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) each fresh cilantro and basil, finely chopped
2 garlic cloves, minced
⅓ cup (75 ml) avocado oil
2 tbsp (30 ml) white wine vinegar
2 limes, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) agave syrup or liquid honey
½ tsp (2 ml) sea salt, plus extra to taste
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
TOPPINGS:
19 oz (540 ml) can black beans drained and rinsed
1 cup (250 ml) prepared fresh salsa
½ cup (125 ml) grated Cotija cheese, or aged Parmesan
Instructions
- Bring 2 cups (500 ml) lightly salted water to a boil. Add smoked rice, cover and simmer over medium-low heat until rice absorbs liquid and is tender to bite, but not mushy. Turn out onto a baking sheet and spread out to slightly dry.
- Bring 2 cups (500 ml) lightly salted water to a boil and stir in red and white quinoa. Cover and simmer over medium-low heat until water has been absorbed and grains have sprouted. Turn out onto a baking sheet and spread out to slightly dry. Stir a few times to separate grains.
- Transfer rice and quinoa to a large bowl. Add red and green onions, banana peppers, parsley, cilantro, basil and garlic. Toss to combine.
- In a small bowl, combine avocado oil,vinegar, lime zest and juice, cumin, syrup, salt, paprika and pepper. Whisk to blend. Drizzle over rice and quinoa and gently toss to evenly distribute dressing, then top with black beans, salsa and grated cheese.
Drink Pairings
PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
Drink Pairings
PANZANELLA AND TUNA SALAD
Ingredients
Serves 4
5 thick slices rye bread or pumpernickel bread, cut into 1-in (2.5 cm) cubes
3 tbsp + ¼ cup (105 ml) extra-virgin olive oil, divided, plus extra
6 green onions, roots trimmed
salt and freshly ground pepper, to taste
1 bunch fresh asparagus, tough ends trimmed
1 lb (500 g) Albacore tuna loin
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) white balsamic vinegar
1½ tbsp (22 ml) grainy mustard
1 tsp (5 ml) maple syrup
1 cup (250 ml) cooked and shelled edamame or fava beans
4 radishes, thinly sliced
1 cup (250 ml) baby arugula
½ medium head radicchio, cut into thick ribbons
Instructions
- Preheat oven to 350 F (180 C). Place a baking sheet in oven to warm while preheating.
- In a large bowl, to make croutons, toss bread cubes with 3 tbsp (45 ml) oil. Scatter in a single layer on warmed baking sheet and bake until crisp, about 8 to 10 minutes, tossing croutons halfway through cooking time. Allow to cool on baking sheet while preparing rest of salad.
- Heat grill or grill pan over mediumhigh heat. Drizzle some oil over green onions and season with salt before grilling until lightly charred, about 2 to 3 minutes. Transfer to a cutting board and cut into 1-in (2.5 cm) pieces. Repeat grilling process with asparagus and cut into 1-in (2.5 cm) pieces. Brush tuna loin with oil and season with salt and pepper. Grill for 2 to 3 minutes per side, searing outside but keeping tuna raw in middle. Transfer to a plate and refrigerate until ready to serve.
- In a small bowl, make dressing whisking together ¼ cup (60 ml) oil with dill, vinegar, mustard and maple syrup until well combined. Season to taste with salt and pepper.
- When ready to serve, toss croutons with 2 tbsp (30 ml) dressing. Add grilled green onions, asparagus, edamame (or fava) beans, radishes, arugula and radicchio and a drizzle of 1 to 2 tbsp (15 to 30 ml) more dressing. Toss gently to combine. Divide salad among serving plates. Slice chilled tuna into ½-in (1.25 cm) slices. Lay a couple of slices on each salad and garnish with an extra drizzle of dressing, if desired. Serve immediately.
Drink Pairings
MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS
Ingredients
Serves 4 to 6
2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) minced fresh rosemary
sprigs of fresh rosemary, for garnish
Instructions
- To prepare bone-in steaks, trim bones French-style.
- Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
- Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
- Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.
Drink Pairings
MARBLED LEMON TART
Ingredients
Serves 4 to 6
1 cup + 2 tbsp (250 ml + 30 ml) all-purpose flour, plus extra for dusting
6 tbsp (90 ml) yellow cornmeal
1½ tbsp + 1 cup (22 ml+ 250 ml) granulated sugar, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) salt
½ tsp (2 ml) lemon zest
6 tbsp + ½ cup (90 ml + 125 ml) cold unsalted butter, cut into small pieces, divided
8 large egg yolks, divided
3 tbsp (45 ml) cold water, divided
½ tsp (2 ml) unflavoured gelatin
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) crème fraîche, sour cream or Greek yogurt
Instructions
- In a food processor pulse together all the flour, cornmeal, 1½ tbsp (22 ml) sugar, thyme, salt and lemon zest until combined. Add 6 tbsp (90 ml) butter and pulse until mixture resembles coarse meal. Whisk together 2 egg yolks and 2 tbsp (30 ml) cold water in small bowl. With machine running, add to flour mixture through feed tube, mixing only long as it takes for dough to hold together.
- Turn out dough onto clean work surface. Form into disk, wrap in plastic wrap and refrigerate for 1 hour.
- On lightly floured work surface, roll dough out into a 10-in (25 cm) round before transferring to a 9-in (23 cm) tart pan with removable bottom. Press into corners and trim edges flush with rim of pan. Freeze until firm, about 30 minutes.
- Meanwhile preheat oven to 375 F (190 C). Prick bottom of tart shell all over with fork before lining with aluminum foil and filling with dried beans or rice. Bake until edges start to brown and look dry, about 15 minutes. Remove foil and beans and continue to bake crust until golden brown and crisp, another 10 to 12 minutes. Let cool completely on wire rack.
- To make filling, sprinkle gelatin over remaining 1 tbsp (15 ml) cold water in small bowl, and let stand until softened, about 5 minutes.
- Whisk together remaining 6 egg yolks, 1 cup (250 ml) sugar, and salt in large heatproof bowl. Gradually whisk in lemon juice. Place bowl over saucepan of simmering water and whisk constantly until mixture has thickened and registers 160 F (70 C) on an instant-read thermometer. Remove from heat and whisk in gelatin mixture. Whisk in remaining ½ cup (125 ml) butter, a few pieces at a time, until smooth and well incorporated. Let cool to room temperature, stirring occasionally. Spoon filling into cooled crust and let set for 5 minutes. Dollop crème fraîche over filling and using a wooden skewer or tip of a knife, swirl into filling to create a marbleized effect. Refrigerate until filling is set, about 2 to 4 hours.
Drink Pairings
PROSCIUTTO AND SOUR CHERRY BITES
Ingredients
Serves 24
2 cups (500 ml) fresh or frozen, thawed pitted tart cherries
1 tsp (5 ml) orange zest
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) minced fresh ginger root
1 pinch crushed red pepper flakes
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) dried mint
1 pinch ground allspice
½ tsp (2 ml) salt, plus extra
2 tbsp (30 ml) grapeseed oil, plus extra for greasing
24 round wonton wrappers
3 oz (90 g) prosciutto, thinly sliced
5 oz (140 g) goat’s cheese
3 tbsp (45 ml) whipping cream, plus extra
½ cup (125 ml) chopped baby arugula
freshly ground black pepper
Instructions
- In a heavy-bottomed saucepan stir together first 10 ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer mixture, stirring occasionally until thickened and syrupy, about 10 to 20 minutes. Transfer mixture to an airtight container and refrigerate until cool. Sour cherry sauce can be made a week in advance and kept covered and refrigerated until ready to use.
- Preheat oven to 375 F (190 C). Lightly grease a mini muffin tin with grapeseed oil.
- Brush wonton wrappers with oil and gently press each one into muffin cups. Wrapper will overlap itself as it conforms to shape of muffin cup. Sprinkle wonton wrappers with salt and bake until browned and crisp, about 8 to 10 minutes. Remove from tin and allow wrappers to cool on a wire rack.
- While wonton cups are cooling, place prosciutto in single layer on parchmentlined baking tray. Bake in 375 F (190 C) oven until crispy, 8 to 10 minutes. Set aside and let cool to room temperature before breaking into small shards.
- When ready to assemble, in a small bowl mix together goat’s cheese and whipping cream with a fork. If desired, add additional cream for a creamier consistency. Place about 1 tsp (5 ml) chopped arugula into each wonton cup before topping with 1 tsp (5 ml) goat’s cheese. Top with a prepared sour cherry and a dollop of accompanying sour cherry sauce, a shard of prosciutto and a grind of black pepper before transferring to a serving platter. Serve immediately.