GRILLED BEEF TENDERLOIN WITH MINT AND GREEN ONION BUTTER
Ingredients
Serves 12
½ cup (125 ml) unsalted butter, at room temperature
1 cup (250 ml) packed fresh mint leaves, chopped
4 green onions, trimmed and chopped
2 tsp (10 ml) lemon zest
salt and pepper, to taste
2 centre cut beef tenderloins, trimmed and tied, about 3 lbs (1.5 kg) each
3 tbsp (45 ml) grapeseed oil
Fire-Kissed Green Bean Salad, to serve (Separate Recipe)
Mini Pommes Anna, to serve (Separate Recipe)
Instructions
- In bowl of a food processor fitted with steel blade attachment, combine butter, mint, green onions, lemon zest and pinch of salt until well combined and green onions are finely chopped. Transfer flavoured butter to a bowl and set aside. If making sides, factor in prep time.
- Preheat grill over medium-high heat and set up both direct and indirect heat zones.
- While grill is preheating, generously season tenderloins with salt and pepper before letting stand at room temperature for 30 minutes. Rub tenderloins with oil before searing on all sides over direct heat, about 4 minutes per side.
- Transfer meat to indirect heat zone and grill, covered, turning occasionally, until a thermometer registers 125 F (52 C) for medium-rare, about 20 to 30 minutes. Grilling time will vary depending on thickness and preference.
- Remove meat from grill to a cutting board. Brush with prepared mint and green onion butter and let stand for 15 minutes before untying, slicing and serving with sides.
Drink Pairings
LEMON HERB POPOVERS
Ingredients
Serves 6
2 large eggs
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) finely chopped fresh thyme
2 tsp (10 ml) finely chopped fresh parsley
1 tsp (5 ml) finely chopped chives
1 tsp (5 ml) finely chopped sage
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
grapeseed or coconut oil, for greasing
Instructions
- Preheat oven to 400 F (200 C). In a large 4-cup (1 L) measuring bowl or medium-sized bowl, whisk eggs, lemon zest, herbs, salt and milk. Add flour and whisk until combined and only some small lumps remain.
- Place popover pan or standard muffin pan in oven for 5 minutes until piping hot. Remove pan from oven and quickly but generously brush each cup with grapeseed oil. Divide batter among cups, filling at least half full. Bake until puffed and golden brown, 35 minutes. Do not open oven door during cooking or popovers may collapse. Pierce each with a knife and return to oven for another 5 minutes. Turn popovers out onto a serving platter and enjoy warm.
Drink Pairings
GARGANELLI WITH SUN-DRIED TOMATOES, PROSCIUTTO, HERBS AND ROASTED GARLIC
Ingredients
Serves 4 to 6
ROASTED GARLIC:
2 to 4 large heads garlic
1 to 2 tsp (5 to 10 ml) olive oil
sprigs fresh thyme leaves
GARGANELLI:
1 lb (500 g) dried garganelli pasta
¼ cup (60 ml) olive oil
½ tsp (2 ml) dried red pepper flakes
½ cup (125 ml) roasted garlic, coarsely chopped
¼ cup (60 ml) sun-dried tomatoes in oil, drained well and coarsely chopped
6 oz (180 g) thinly sliced prosciutto, cut into thin juliennes
fresh baby spinach leaves and fresh baby arugula
¼ cup (60 ml) each, chopped fresh basil, coarsely chopped flat-leaf parsley leaves from 5 to 6 sprigs thyme
grated Romano or Parmesan
Instructions
- To make ROASTED GARLIC: Preheat oven to 400F (200C). Peel and discard outer layers of the garlic bulb. Cut the top of the heads, exposing the cloves of garlic. Place garlic heads on a sheet of aluminum foil set on a small baking dish. Drizzle olive oil over each one, rubbing over all the exposed garlic cloves. Remove leaves from thyme sprigs and sprinkle all over garlic. Cover and lightly seal with another piece of aluminum foil and bake for 30 to 35 minutes, or until cloves are lightly browned and soft. Remove top foil and allow to cool. Squeeze the roasted garlic cloves out of their skins.
- To make GARGANELLI: Bring a large pot of salted water to a rapid boil and cook pasta until al dente or according to package directions. Drain.
- Heat a saucepan over medium heat, add olive oil, roasted garlic and red pepper flakes, sauté for 1 to 2 minutes. Add prosciutto and sauté until crispy, add sun-dried tomatoes, spinach, arugula, basil, parsley and thyme. Cook until leaves have wilted. Add pasta and toss well to combine. Season with salt and pepper. Serve with grated Romano or Parmesan.
Drink Pairings
KALUA CHAR SUI PULLED PORK SLIDERS WITH PINEAPPLE CHUTNEY AND TROPICAL SLAW
Ingredients
Serves about 18 pulled pork sliders and 2 cups (500 ml) Pineapple Chutney
PINEAPPLE CHUTNEY:
1 tbsp (15 ml) canola oil
1 red onion, finely chopped
½ tbsp (7 ml) mustard seeds
½ tbsp (7 ml) black onion seeds (nigella)
½ tsp (2 ml) turmeric
1 small pineapple, peeled, cored and cut into ½-in (1.25 cm) dice, OR 2 x 14 oz (398 ml) cans diced pineapple, well drained
½ tsp (7 ml) salt
1 red Thai chili, seeded and minced
1-in (2.5 cm) piece ginger root, finely chopped
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) cider vinegar
KALUA CHAR SUI PULLED PORK:
¼ cup (60 ml) hoisin sauce
¼ cup (125 ml) pineapple juice
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) finely minced ginger root
½ tbsp (7 ml) finely minced garlic
1 tbsp (15 ml) Liquid Smoke hickory flavour, optional
1 tbsp (15 ml) sambal oelek or Sriracha Sauce
½ tsp (2 ml) Chinese five spice powder
3 lbs (1½ kg) pork shoulder or butt
TROPICAL SLAW:
2 cups (500 ml) finely chopped red cabbage
½ red bell pepper, finely diced
3 tbsp (45 ml) finely chopped red onion
1 rib celery, finely diced
2 green onions, finely sliced
¼ cup (60 ml) chopped cilantro
½ cup (125 ml) ¼-in (0.5 cm) finely diced mango
½ cup (125 ml) ¼-in (0.5 cm) finely diced pineapple
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) pineapple juice
1 tsp (5 ml) Dijon mustard
salt and pepper
18 soft dinner rolls
CASSAVA CHIPS:
2 lbs (1 kg) cassava
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt
3 tbsp (45 ml) canola oil
Instructions
- To make PINEAPPLE CHUTNEY: Heat canola oil in a medium-sized saucepan over medium heat. Add red onion, mustard seeds, onion seeds and turmeric. Cook a couple minutes until fragrant then add pineapple, salt, Thai chili, ginger, brown sugar and cider vinegar.
- Bring to a boil, reduce heat and simmer, with lid ajar, for 30 to 45 minutes or until dark golden and thick. Pour into a sterilized jar and allow to cool before covering. Refrigerate.
- For PULLED PORK: Mix hoisin sauce, pineapple juice, soy sauce, honey, sesame oil, ginger root, garlic, liquid smoke, sambal oelek and five spice together. Place pork in a slow cooker. Pour half the marinade over top, reserving remaining marinade. Cover and cook on high for 6 to 8 hours or until meat is tender and can be shredded with a fork.
- Alternatively, place pork on a large double sheet of foil. Pour half the marinade on top. Fold and wrap well, sealing completely. Bake in a preheated 350 F (180 C) oven for 4 to 5 hours, or until meat is tender and can be pulled apart with a fork.
- Remove pork from slow cooker, trim excess fat and shred pork. Mix in remaining marinade sauce and any excess juices from the slow cooker. Keep warm.
- To make TROPICAL SLAW: In a large bowl, combine chopped red cabbage, red pepper, red onion, celery, green onion, cilantro, mango and pineapple.
- In a small bowl, mix mayonnaise with cider vinegar, pineapple juice and Dijon. Season with salt and pepper, to taste. Add to slaw and toss until well mixed. Chill for 15 minutes.
- To serve, split the dinner rolls. Add a dollop of Pineapple Chutney and a portion of the shredded kalua pork. Top with a generous portion of slaw. Add bun top.
- To make CASSAVA CHIPS: Trim ends from cassava and then cut it in half. Make a shallow cut in the skin and gradually work the knife under it to remove the skin.
- Cut cassava into long, narrow, thin strips, about ½-in (1.25 cm) thick. Rinse and place in a deep saucepan along with sugar and salt. Fill with enough water just to cover cassava.
- Preheat oven to 425 F (220 C). Line a baking sheet with foil and set aside. Bring cassava to a boil and cook on medium heat until fork tender. Do not overcook. Drain and allow to cool.
- Place cassava in a large bowl and toss with canola oil until well coated. Spread in a single layer onto foil-lined baking sheet. Bake in preheated oven for 20 to 25 minutes or until slightly brown, turning once halfway. For extra crispy chips, these can be deep fried in a deep fryer in canola oil at 400 F (200 C) until golden and crisp.
Drink Pairings
GRILLED RARE BEEF, ROASTED PEPPERS AND FONTINA CHEESE SANDWICHES
Ingredients
Serves 4
2 whole heads garlic
2 tbsp (30 ml) olive oil
2 sprigs thyme leaves
1 cup (250 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
salt and freshly ground black pepper, to taste
8 slices fontina cheese, divided
roasted peppers, canned, drained, or see recipe below
¾ lb (340 g) rare deli roast beef, thinly sliced
8 thick slices French bread or country-style loaf
olive oil
Instructions
- Preheat oven to 400 F (200 C).
- Cut top off the heads to expose garlic cloves. Place on a piece of aluminum foil and drizzle lightly with olive oil. Sprinkle with thyme leaves. Wrap up tightly with foil, and roast in oven for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze soft pulp from skins into a food processor.
- Add mayonnaise, lemon juice and Dijon mustard. Season with salt and pepper. Pulse until well combined. Transfer to a bowl, cover with plastic wrap and refrigerate for at least an hour to allow flavours to develop.
- To assemble, spread garlic mayonnaise onto a slice of bread. Cover with a slice of fontina cheese and arrange some roasted peppers (recipe to follow) on top. Add 3 to 4 slices of roast beef and another slice of fontina. Spread garlic mayonnaise on another slice of bread and place face down on sandwich. Press down firmly.
- Repeat process with remaining ingredients. Heat a grill pan over medium heat and brush tops of sandwiches lightly with olive oil. Arrange sandwiches in preheated grill pan and weigh them down with a sandwich press or foil covered brick. Cook until cheese has melted and the bread is lightly toasted, 1½ to 2 minutes. Cut each sandwich in half and serve immediately.
Drink Pairings
KUGELHOPF
Ingredients
Serves 4 to 6
1½ cups (375 ml) raisins
¼ cup (60 ml) kirsch or rum
¼ cup (60 ml) boiling water
1½ tsp (7 ml) active dry yeast
2 tbsp (30 ml) warm water (110 F or 40 C))
1 cup (250 ml) whole milk
¼ lb (125 g) unsalted butter, cubed
6 tbsp (90 ml) sugar
3 ¾ cups (925 ml) all-purpose flour
1 tsp (5 ml) salt
2 large eggs
1 tsp (5 ml) finely grated orange zest
Instructions
- Preheat oven to 400 F (200 C). In a small bowl, soak raisins in kirsch or rum and boiling water for 30 minutes to 1 hour. Strain, discarding any remaining liquid.
- Stir together yeast and water and let stand until foamy, 5 to 10 minutes.
- Heat milk with butter, reserving 1 tbsp (15 ml), and sugar over low heat, stirring until mixture is warm and butter is melted and sugar has dissolved.
- Sift together flour and salt into a mixing bowl. Make a well in middle of the flour and add yeast mixture. Add warm milk mixture in a slow stream, mix using an electric mixer at low speed. Increase speed to medium and beat in eggs one at a time. When mixed through, beat in drained raisins and orange zest. Continue to beat until dough is smooth and elastic, about 4 to 5 minutes.
- Butter a kugelhoph mould (or bundt pan) with remaining butter, then scrape spoonfuls of dough evenly into mold. Cover top with oiled plastic wrap and a kitchen towel and let dough rise in a warm, draft-free place until it fills the baking mould, about 2 hours.
- Remove towel and gently peel off plastic wrap. Bake in the middle of the oven for 15 minutes, then loosely cover mould with foil and continue to bake until golden and a skewer inserted in the middle comes out clean, 20 to 25 minutes more.
- Remove from oven and cool in mould 2 minutes, then invert onto a rack to cool completely, about 1 hour. Dust with icing sugar.
Drink Pairings
GRILLED STEAK WITH HAWAIIAN SLAW
Ingredients
Serves 6
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lime juice
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) brown sugar
2 tsp (10 ml) soy sauce
¼ tsp (1 ml) crushed red chilies
CANDIED MACADAMIAS:
1 cup (250 ml) macadamia nuts
2 tsp (10 ml) unsalted butter
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) each of salt and crushed red pepper flakes
SALAD:
½ small Savoy cabbage, finely shredded
¼ red cabbage, finely shredded
2 carrots, peeled and coarsely grated
4 to 6 large leaves curly kale, stalk removed, leaves torn in bite-sized pieces
GRILLED BEEF TENDERLOIN STEAKS:
1 cup (250 ml) fresh pineapple chunks
olive oil, to brush
½ lb (250 g) beef tenderloin, cut into 1-in (2.5 cm) thick steaks
salt and freshly ground black pepper
Instructions
- To make DRESSING: In a small bowl combine olive oil, lime juice, sesame oil, brown sugar, soy sauce and crushed red pepper flakes. Whisk until evenly blended and emulsified. Set aside.
- For CANDIED MACADAMIAS: In a frying pan, add macadamias and toss over medium heat in dry pan until lightly coloured. Add butter to melt. Add granulated sugar and salt and crushed red pepper flakes. Stir with a wooden spoon over medium heat until sugar caramelizes. It will only take 1 to 2 minutes. Transfer to a parchment-lined baking sheet to cool. Then coarsely chop.
- Combine SALAD ingredients in a large platter and gently toss to evenly mix.
- Preheat barbecue to 400 F (200 C) and grease grill. Lightly brush pineapple chunks with oil and grill for 1 minute on barbecue. Remove to a plate to cool. Brush steaks with oil and season with salt and pepper. Barbecue steaks for 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning steaks once. Remove to a cutting board and let rest for 5 minutes. Then thinly slice against the grain into bite-sized pieces.
- To serve, give salad dressing a quick whisk and drizzle over salad. Add pineapple chunks and gently toss. Divide among 6 serving dishes and arrange slices of steak across top. Scatter chopped macadamia nuts alongside and a little over top of steak. Serve immediately.
Drink Pairings
GRILLED THAI-STYLE FISH WITH SPICED COCONUT SAUCE
Ingredients
Serves 4
THAI-STYLE FISH:
1 large banana leaf
1½ lbs (750 g) whole snapper or cod
1½ tbsp (22 ml) Thai red curry paste
3 tbsp (45 ml) coconut cream, from top layer of a can of coconut milk
1 lime, zest and juice
2 tbsp (30 ml) finely slivered peeled ginger root
1 to 2 Thai red chilies, finely sliced
3 to 4 cilantro sprigs, coarsely chopped
lime wedges and cilantro sprigs, for garnish
steamed rice, optional
SPICED COCONUT SAUCE:
¼ cup (60 ml) coconut cream, from top layer of a can of coconut milk
¼ cup (60 ml) lime juice
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Sweet Chili Sauce
Instructions
- To prep fish, preheat oven to 350 F (180 C). Wash banana leaf and cut off enough to enclose fish, reserving some to serve.
- Place a large piece of aluminum foil that’s slightly larger than fish on banana leaf, then top with fish. Cut 2 slashes in thickest part of flesh.
- Mix together curry paste, coconut cream, lime zest and juice. Spread over fish then scatter with ginger, chilies and 3 to 4 coarsely chopped fresh cilantro sprigs. Enclose fish in leaf, with head and tail end at each end of ‘tube’, and secure with kitchen string.
- Place parcel in a roasting pan and bake for 40 minutes or until cooked through. To check, open leaf and insert a knife along backbone. If flesh comes away easily from bone, it’s ready.
- Meanwhile, make Spiced Coconut Sauce by mixing coconut cream, lime juice, fish sauce and Sweet Chilli Sauce in a small saucepan. Gently warm, cover and set aside.
- To serve, line platter with reserved banana leaf. Open parcel and remove baked fish to platter. Spoon warm Spiced Coconut Sauce over top and scatter with lime wedges and cilantro sprigs. Serve with steamed rice, if desired.
Drink Pairings
HONEY SHORTBREAD WITH FALL SALSA
Ingredients
Serves about 24
HONEY SHORTBREAD:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) finely ground yellow cornmeal
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) salt
¾ cup (175 ml) cold unsalted butter, cut into ½-in (1 cm) pieces
¼ cup (60 ml) liquid clover honey
SMOKY CHEESE SPREAD:
8 oz (250 g) plain cream cheese
2 tbsp (30 ml) whipping cream
1 tsp (5 ml) sweet smoked paprika
½ tsp (2 ml) dry mustard
½ tsp (2 ml) garlic powder
¼ tsp (1 ml) salt
FALL VEGETABLE SALSA:
2 tsp (10 ml) olive oil
1 cup (250 ml) diced, pumpkin
½ cup (125 ml) corn kernels
15 cherry tomatoes, quartered
1 tbsp (15 ml) finely chopped fresh parsley
1 tbsp (15 ml) finely chopped fresh chives
salt and pepper, to taste
Parmesan shards, for garnish
Instructions
- To make HONEY SHORTBREAD: In a large bowl, whisk together flour, cornmeal, sugar and salt. Using fingers, incorporate butter into dry ingredients until mixture resembles coarse crumbs. Stir in honey until mixture begins to come together. Knead dough in bowl by gently folding 4 to 5 times, until dough holds together. Divide dough in half, form each into a slightly flattened disk and wrap tightly with plastic wrap and refrigerate, 1 hour.
- Preheat oven to 325 F (170 C). Lightly flour a large work surface. Working with a disk of dough at a time, roll out to 1⁄4-in (0.5 cm) thickness. Cut out circles using a 21⁄4-in (5.5 cm) round cookie cutter before placing on an ungreased baking sheet about 1-in (2.5 cm) apart. Gather up extra dough and reroll, cut and bake until lightly golden brown, 12 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool. Repeat rolling and baking with remaining dough.
- While shortbread cools, make SMOKY CHEESE SPREAD: In a medium- sized bowl, stir together cream cheese and cream with a spatula until smooth. Stir in paprika, dry mustard, garlic powder and salt to combine. Set aside.
- To make FALL VEGETABLE SALSA: Warm oil in a frying pan over medium heat. Add pumpkin and sauté until lightly caramelized and softened but not mushy, 2 minutes. Stir in corn and continue to sauté another minute. Transfer to a medium-sized bowl and cool for 5 minutes. Stir in tomatoes, parsley and chives. Season to taste with salt and pepper.
- To serve, top each shortbread with 2 tsp (10 ml) cheese spread. Transfer to a platter and top with a small spoonful of salsa and garnish with Parmesan.
Drink Pairings
FRIJOLES BORRACHOS
Ingredients
Serves 10
SIMMERING BEANS:
1 x 900 g package dry pinto beans
1 tbsp (15 ml) olive oil
1 large Vidalia onion, finely diced
3 large garlic cloves, minced
4 cups (1 L) vegetable or chicken stock
1 x 355 ml bottle Mexican beer
3 thick slices uncooked bacon, diced
2 jalapeño peppers, seeded, finely diced
½ lime
3 large dried avocado leaves, crumbled
1 cinnamon stick
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) chili powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) smoked paprika
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) sea salt
TOPPINGS:
1 avocado, peeled, pitted and sliced
2 fresh tomatoes, seeded and diced
½ cup (125 ml) chopped fresh cilantro (optional)
soft tortilla wraps (optional)
sour cream
Instructions
- Place beans in a large bowl, cover with water with 2-in (5 cm) to spare. Cover and set aside for 12 hours or overnight. Drain, rinse thoroughly under cold running water, drain again.
- Heat oil in a large heavy-bottomed saucepan. Add onion and sauté until soft and clear. Stir in garlic, stock and beer and bring to a boil. Add beans along with diced bacon, peppers, lime, avocado leaves and cinnamon stick. Add brown sugar, oregano, chili powder, cumin and paprika and stir to blend. Cover and cook over low to medium-low heat for 2 hours or until almost tender. Stir in tomato paste and salt cook for 1 more hour or until beans are tender. Do not add tomato paste and salt until last hour of cooking or beans will be tough.
- Serve with soft tortillas and top with diced avocado, tomatoes, cilantro and a drizzle of sour cream.