Vietnamese Lemongrass Short Ribs served with Carrot & Daikon Pickles
Thinly sliced flanken short ribs, cut across the bone, absorb the bold flavours of this umami-packed, citrusy marinade with ease, guaranteeing tender, smoky, chargrilled perfection every time. Enjoy the Lemongrass Short Ribs with with Pure Coastal Sauvignon Blanc or See Ya Later Ranch Riesling.Ingredients
Serves 2-4
6 stalks lemongrass, tender core only, cut into ½-in (1.25 cm) pieces
⅓ cup (80 ml) Stone‘s Original Green Ginger Wine
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) Vietnamese fish sauce or 1 tbsp (15 ml) Thai fish sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) hoisin or oyster sauce
4 cloves garlic
4 Thai (bird’s eye) chilies, thinly sliced
1 tsp (5 ml) baking soda
2 lbs (900 g) Maui-style beef short ribs (flanken ribs)
Carrot & Daikon Pickles, for garnish, make ahead, recipe follows
bean sprouts, for garnish
sliced cucumbers, for garnish
fresh cilantro and mint sprigs, for garnish
lime wedges, for garnish
bibb lettuce, to serve (optional)
steamed jasmine rice or rice noodles, to serve (optional)
Nuoc cham (Vietnamese dipping sauce), to serve (optional)
orange slices, for garnish (optional)
Carrot & Daikon Pickles
2 cups (500 ml) daikon radishes julienned by hand or with a mandoline
2 cups (500 ml) carrots julienned by hand or with a mandoline
2 tsp + ¼ cup (70 ml) granulated sugar, divided
4 tsp (20 ml) salt, divided
⅔ cup (160 ml) water
½ cup (125 ml) rice vinegar
Instructions
- In a blender or food processor, combine lemongrass, ginger wine, oil, soy sauce, fish sauce, sugar, hoisin, garlic, chilies and baking soda. Purée.
- Pour marinade into a large mixing bowl or freezer bag, then add short ribs. Make sure ribs are evenly coated, then cover and transfer to refrigerator to marinate for at least 12 hours and up to 24.
- Preheat barbecue grill to medium-high and lightly oil grill.
- Remove ribs from marinade and wipe off any visible pieces of lemongrass or chili; discard marinade. Grill ribs, flipping every 2 to 3 minutes, until nicely charred around edges and cooked through, 10 to 15 minutes, depending on thickness.
- Serve garnished with Carrot & Daikon Pickles, bean sprouts, cucumbers, cilantro, mint and plenty of lime wedges. If desired, serve on a platter with bibb lettuce cups and steamed jasmine rice or rice noodles to make lettuce wraps.
- Carrot & Daikon Pickles
- In a mixing bowl, combine daikons, carrots and 2 tsp (10 ml) each sugar and salt. Gently massage vegetables for about 3 minutes, until they release some liquid and become soft and pliable. Rinse with cold water and strain in a colander to remove excess moisture. Transfer to a jar with a tight-fitting lid.
- In a small saucepan over medium heat, combine remaining ¼ cup (60 ml) sugar, 2 tsp (10 ml) salt, water and vinegar and stir until sugar is dissolved. Mixture should be warm but not hot. Pour liquid over daikons and carrots, seal jar and transfer to refrigerator. For best flavour, let sit for 3 to 5 days, but can be eaten the day after making. Can be stored in sealed jar in refrigerator for up to 1 month, though flavour becomes more pungent as pickles sit. Can also be used on salads or rice bowls, as a side for grilled meats or as garnish for the iconic báhn-mì sandwich.
- Makes 3 cups (750 ml)
Drink Pairings
Cold Tofu with Zucchini Noodles
This light and refreshing no-cook meal comes together in a snap. To make this more substantial, serve alongside some steamed rice. Chili crisp, which lends texture and a depth of flavour to the dressing, is a crunchy, spicy and aromatic condiment that pairs with everything from noodles and rice to eggs and grilled meats. It is readily available at most grocery stores. Matua Lighter Sauvignon Blanc and Steam Whistle Pilsner pair great with this recipe.Ingredients
Serves 4
3 medium zucchini (about 1½ lbs/680 g) |kosher salt
3 tbsp (45 ml) low-sodium soy sauce or tamari
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 clove garlic, finely minced
1 tsp (5 ml) granulated sugar
1 green onion, finely sliced, plus more for garnish
3 tbsp (45 ml) chili crisp condiment*
1 × 14 oz (398 g) block silken tofu, drained
2 small radishes, thinly sliced
¼ cup (60 ml) fresh cilantro leaves
2 tbsp (30 ml) chopped peanuts
*Chili crisp is a crunchy, spicy and aromatic condiment for noodle, rice, egg dishes and grilled meats. You can find it at most grocery stores.
Instructions
- Using a mandoline set to ⅛-in (0.3 cm) thin with julienne attachment, or using a vegetable peeler, slice zucchini into long, noodle-like strips, saving seedy cores for another use. Place zucchini in a colander set in a sink or over a bowl. Lightly season zucchini with salt and gently toss to thoroughly incorporate. Set aside for 20 minutes to allow excess water to drain from zucchini.
- Meanwhile, make chili dressing. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, garlic and sugar until sugar is dissolved. Stir in green onions and chili crisp. Set aside until ready to use. Can be stored in an airtight container in refrigerator for up to 1 week.
- When ready to serve, pat zucchini dry with a clean tea towel or paper towel, then divide among 4 serving plates. Thickly slice tofu into 8 pieces and place 2 pieces over each portion of zucchini. Top with a generous spoonful of dressing and garnish with extra green onions, sliced radishes, cilantro and chopped peanuts. Serve with remaining dressing alongside.
Drink Pairings
Blueberry Habanero Salsa
An unexpected blend of juicy blueberries, fiery habaneros and zesty lime, kissed with a touch of agave, ginger and fresh cilantro, comes together in this sweet and savoury salsa. Pair the Blueberry Habanero Salsa with Four Winds Light Lager or Coronitas.Ingredients
Serves 3 Cups
4 habanero peppers, halved and seeded
1 small white onion
3 cups (750 ml) fresh blueberries, divided
1½ tbsp (22.5 ml) agave syrup or honey
2 tsp (10 ml) minced fresh ginger
¾ tsp (4 ml) dried oregano
½ tsp (2.5 ml) each salt and freshly ground black pepper
2 limes, zest and juice
½ cup (125 ml) roughly chopped fresh cilantro
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) finely sliced green onions
Instructions
- Preheat barbecue grill to high and lightly oil grill.
- Place habanero peppers and onion on barbecue and grill until lightly charred on both sides.
- In a blender, combine charred habaneros and onion with 1½ cups (375 ml) blueberries, agave syrup, ginger, oregano, salt, pepper and lime zest and juice. Purée until smooth.
- Roughly chop remaining 1½ cups (375 ml) blueberries and add to blender along with cilantro, mint and green onions, then pulse 1 or 2 more times. Salsa will be very spicy at first but will mellow a bit if left to sit in refrigerator overnight. Enjoy with creamy, soft cheeses or grilled meats or as a table salsa with crispy tortilla chips. Can be stored in an airtight container in refrigerator for up to 5 days.
Drink Pairings
Canadian Whisky Maple Barbecue Sauce with Pork Ribs
Save any sauce you don’t use on the ribs and try it with grilled chicken, beef, seafood or vegetables. Or make extra batches to take as host gifts. The tangy, sweet flavours and smoky, earthy notes of this sauce will make you a favourite on summer guest lists! We recommend Crown Royal whisky to make the barbecue sauce.Ingredients
Serves 1.66 cups
CANADIAN WHISKY MAPLE BARBECUE SAUCE
1 cup (250 ml) ketchup
⅓ cup (80 ml) Crown Royal Canadian Whisky
⅓ cup (80 ml) maple syrup
2 tbsp (30 ml) brown sugar
1½ tsp (7.5 ml) table salt
2 tbsp (30 ml) apple cider vinegar
|½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) liquid smoke flavouring
PORK RIBS
1 tbsp (15 ml) table salt
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) freshly ground black pepper
¼ tsp (1 ml) cayenne pepper
1 tbsp (15 ml) ground coffee (optional)
2 racks pork ribs
1 to 2 tbsp prepared mustard (15 to 30 ml)
Instructions
- To make Canadian Whisky Maple Barbecue Sauce, in a medium saucepan over medium-high heat, mix all ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, until slightly reduced and thick. Remove from heat and cool to room temperature. Ideally, pour into a non-reactive, airtight jar and chill for about a day to thicken more. Can be stored in refrigerator for up to 1 month.
- To make Pork Ribs, start by making a dry rub. In a clean, dry jar, combine salt, sugar, spices and coffee. Seal and shake well to mix. Store in a cool, dry place until ready to use, up to 1 month.
- Preheat oven to 300 F (150 C).
- Remove thin membrane at back of rib bones if butcher has not already done so. Brush ribs with mustard on both sides, then generously coat both sides with rub.
- Place each rack on a piece of foil large enough to fully enclose and seal rack. Place sealed foil packages on a large baking sheet and bake for 2½ hours. Remove from oven and let rest, still sealed, until room temperature, about 1 hour. Can be stored in refrigerator for up to 1 day, then brought to room temperature before cooking further.
- Pour as much barbecue sauce as desired into a small bowl. Using a silicone brush, brush on ribs. If using grill, preheat grill and cook glazed ribs following manufacturer’s instructions. If using an oven, broil glazed ribs until sauce caramelizes and looks lacquered on surface, 3 to 5 minutes. Brush again with barbecue sauce before serving.
Drink Pairings
Cod with Feta, Tomatoes & Olives
Dinner couldn’t get any easier. This cod dish is light tasting but so satisfying. Pair this dish with Growers Grapefruit Pomelo Cider or Birra Moretti Lager.Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil, divided
4 × 6 oz (170 g) cod fillets
salt and freshly ground black pepper, to taste
8 oz (225 g) feta, cut into 4 slices
2 lemons, divided
1 cup (250 ml) cherry tomatoes, halved
12 dry-cured black olives, pitted
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
fresh chives, chopped, for garnish (optional)
Instructions
- Heat barbecue grill to medium-high. Coat 4 individual cazuelas* with 1 tsp (5 ml) each of olive oil.
- Dry cod with paper towel. Season lightly with salt and pepper (keep in mind that feta is salty) and place 1 fillet in each cazuela. Top each fillet with a slice of feta.
- In a medium mixing bowl, mix remaining oil, zest and juice of 1 lemon, tomatoes, olives and parsley. Divide evenly between cazuelas. Place on barbecue and cook, lid closed, for 12 to 15 minutes, until fish is cooked through and flakes evenly.
- Cut remaining lemon into wedges and serve with fish. Garnish with parsley.
- * A cazuela is an earthenware pan. You can substitute with cast iron or any individual-sized pans.
Drink Pairings
Roasted Tomatillo & Avocado Salsa
This creamy, tangy blend of bright tomatillos and ripe avocados is complemented by zesty lime, fresh cilantro and a hint of serrano heat. Perfect for dipping, dolloping and drizzling just about anything. Serve this appetizer with Red Truck La Strada Pilsner or Dos Equis Lager.Ingredients
Serves 3 Cups
6 to 8 tomatillos (about 9 oz/250 g), husks removed
½ white onion, cut into large pieces
6 cloves garlic, unpeeled
3 serrano peppers, or to taste, whole with stem removed
1 lime, juice only, plus more to taste
1 bunch fresh cilantro, roughly chopped
bottom 1-in (2.5 cm) of stems removed
3 green onions, roughly chopped
1 large ripe avocado, peeled and pitted
¾ tsp (4 ml) salt, plus more to taste
Instructions
- Preheat a cast iron pan over medium-high heat, then add tomatillos, onions, garlic and serrano peppers. Toast until everything is lightly blackened on both sides.
- As vegetables become charred, remove from pan and add to a blender or food processor, making sure to first remove garlic skin. Purée, then cool to room temperature. Add lime juice, cilantro, green onions, avocado and salt and purée again until smooth. Adjust seasoning to taste. Serve with grilled fish, chicken or steak, try with eggs or use as a dip for grilled cheese sandwiches. Can be stored in an airtight container in refrigerator for 2 to 3 days before colour starts to change, but safe to eat within 5 days.
Drink Pairings
Peach Mustard Cedar Plank Pork Tenderloin
Here’s a low-maintenance recipe that’s full of flavour! Make sure to use a thermometer to ensure your pork is cooked but still juicy. Serve with Hard T Peach Vodka Iced Tea or Dead Frog Peach Lemonade Sour.Ingredients
Serves 4
1¼ tsp (6 ml) salt, divided |2 tsp (10 ml) brown sugar
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
1 lb (450 g) pork tenderloin, trimmed
1 tbsp (15 ml) neutral-flavoured oil
½ cup (125 ml) peach preserves
2 tbsp (30 ml) wholegrain Dijon mustard
1 tsp (5 ml) balsamic vinegar
¼ cup (60 ml) chopped peaches
fresh parsley, for garnish (optional)
Instructions
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. |In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil.
- Preheat barbecue grill to high.
- Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes.
- While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside.
- Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm.
- Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad.
Drink Pairings
Spicy Rum & Jerk Sauce with Chicken
Bring home Caribbean vibes this summer with this spicy jerk marinade. It’s not for the faint of heart—or palate—but its dialled-up flavours with rum are sure to turn up the heat at your summer party! Just add music and friends, and savour the good times! Try using Lamb's Spiced Rum to create this Spicy Rum & Jerk Sauce.Ingredients
Serves 1.75 Cups
SPICY RUM & JERK SAUCE
1½ tbsp (22.5 ml) whole allspice
1 tbsp (15 ml) whole black peppercorns
1 tbsp (15 ml) coriander seed
¼ cup (60 ml) Lamb’s Spiced Rum
4 to 5 Scotch bonnet or habanero peppers, stems and seeds removed*
4 to 6 cloves garlic
5 to 7 green onions, roughly chopped (about 1½ cups/375 ml)
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
2 tbsp (30 ml) vegetable oil
¼ cup (60 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
⅛ tsp (a pinch) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7.5 ml) table salt
1 tbsp (15 ml) fresh lime juice
* It’s a good idea to wear kitchen gloves and glasses while handling hot peppers.
JERK CHICKEN
6 each chicken thighs and legs, bone-in, skin-on
1 to 2 tbsp vegetable oil (15 to 30 ml) (if cooking in oven)
lime wedges and julienned green onions, for garnish
Instructions
- To make Spicy Rum & Jerk Sauce, in a spice grinder, coarsely grind allspice, peppercorns and coriander seeds to a sandy texture. Transfer to a food processor, add remaining ingredients and process until a coarse paste forms. Store in an airtight, non-reactive jar in refrigerator for up to 1 month.
- To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight.
- Bring to room temperature before cooking on grill or in oven, and reserve any residual sauce to brush over chicken while cooking. If using grill, follow manufacturer’s instructions for grilling chicken until internal temperature reaches 165 F (74 C). If using oven, preheat oven to 375 F (190 C). Evenly distribute oil in a large baking dish and line with chicken without overcrowding. Bake for 1 hour 10 minutes, turning chicken after first 20 minutes, again after another 20 minutes, and again after another 15 minutes, until internal temperature reaches 165 F (74 C). Before serving, place under broiler to crisp up skin, about 2 minutes.
- Garnish with lime wedges and green onions, and serve.
Drink Pairings
Smoky Pineapple Pico de Gallo
Where there’s smoke, there’s fire, and this has plenty of both. A bold fusion of charred pineapple, juicy tomatoes and crisp Anaheim peppers is elevated with mezcal’s smoky allure and chipotle’s fiery kick. Enjoy this appetizer with Modelo Beer or Persephone Brewing Coast Life Lager.Ingredients
Serves 3 Cups
½ pineapple, peeled, cored and cut into 1-in (2.5 cm) slices
1 tomato, cut into ¼-in (0.6 cm) dice
¼ tsp (1 ml) salt, plus more to taste
¼ cup (60 ml) Fandango Mezcal
1 to 2 canned chipotle peppers, to taste, plus 1 tbsp (15 ml) adobo sauce from can
1 tbsp (15 ml) agave syrup or honey
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
1 lime, zest and juice
½ cup (125 ml) seeded Anaheim or poblano pepper cut into ¼-in (0.6 cm) dice
⅓ cup (80 ml) finely chopped fresh cilantro
¼ cup (60 ml) red onion cut into ¼-in (0.6 cm) dice
Instructions
- Preheat barbecue grill to high and lightly oil grill. Grill pineapple, with barbecue lid up, for about 4 minutes per side, until well marked on both sides. Let cool, then dice into ⅓-in (0.8 cm) pieces.
- In a bowl, toss diced tomatoes with salt, then transfer to a strainer set over a bowl. Drain for 5 minutes, then discard excess liquid.
- In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth.
- Transfer mezcal mixture to a mixing bowl and add diced pineapples, tomatoes, Anaheim peppers, cilantro and red onions. Toss well and season to taste. It will be spicy at first, but flavour will mellow a bit if left to sit for a couple of hours. Serve with grilled fish, chicken or prawns, on a poke bowl or piled onto a pulled pork sandwich. Can be stored in an airtight container in refrigerator for up to 5 days.
Drink Pairings
Spiced Hot Honey Wings
These wings are packed with flavour and can be as spicy as you like! Adding the Thai chilies and lime juice to the honey after it’s heated keep the flavours bright and fresh. Serve with Red Stripe Lager or Malibu Pina Colada.Ingredients
Serves 4
2 lbs (900 g) split chicken wings
2 tsp (10 ml) salt, plus more to taste
3 cloves garlic, minced
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) onion powder
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) neutral-flavoured oil
3 limes, divided
1 tsp (5 ml) chili paste (such as sambal oelek), plus more to taste
¼ cup (60 ml) honey
1 Thai (bird’s eye) chili, minced, to taste
fresh cilantro leaves, for garnish
Instructions
- In a large mixing bowl, combine chicken wings, 2 tsp (10 ml) salt, garlic, pepper, cumin, coriander, onion powder, Worcestershire, soy sauce, oil and zest and juice of 1 lime. Cover with plastic wrap and marinate in refrigerator for at least 1 hour or overnight.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. Remove chicken wings from refrigerator 1 hour before cooking. Preheat barbecue grill to high.
- Place plank on right side of grill and heat for 5 minutes. Turn off heat under plank, place chicken wings on plank in a single layer and cook, barbecue lid closed, for 15 minutes. Turn heat on left side of grill to medium and continue cooking until wings reach an internal temperature of 165 F (74 C), about 20 more minutes.
- While wings are cooking, place chili paste and honey in a small saucepan and bring to a simmer over medium heat. Turn off heat and add chilies and zest and juice of 1 lime. Keep warm.
- Cut remaining lime in half. Place wings in a large clean mixing bowl, mix 3/4 of hot honey with the wings, the remainder can be used for dip. Transfer to a platter, garnish with cilantro and lime halves and serve.