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Mezcal-Marinated Carne Asada served with Tomatillo Salsa
A carne asada makes the perfect centrepiece to a Cinco de Mayo celebration. Mezcal adds a smoky, earthy flavour to the meat that is perfectly complemented by the creamy tomatillo salsa. Feel free to adjust the salsa to the level of spice you enjoy. Most of a hot pepper’s heat is found in the seeds and inner white pith. Removing these will result in a milder, but still flavourful, salsa. To complement the carne asada, serve with warm tortillas, crema, pickled red onion, crumbled cotija and limes. Try pairing this recipe with Dos Equis Xx Especial Lager or Pacifico Clara Cerveza.Ingredients
Serves 6
¾ cup (180 ml) mezcal
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills
4 large cloves garlic, finely chopped
2 tbsp (30 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
16 green onions, divided
1 small white onion, thinly sliced
2 serrano peppers, stemmed and halved lengthwise
1 cup (250 ml) chopped fresh cilantro
1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
Tomatillo Salsa, make ahead, recipe follows
Tomatillo Salsa:
grapeseed oil, for greasing grills
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water
2 green onions, trimmed
1 serrano pepper
1 clove garlic
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
2 avocados, peeled, pitted and roughly chopped
Instructions
- In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside.
- Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released.
- In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating.
- Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes.
- Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan.
- Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes.
- Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate.
- To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa.
- Tomatillo Salsa:
- Preheat grill or a grill pan over high heat. Grease grills.
- Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes.
- In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses. Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing.
- Makes about 1¼ cups (310 ml)
Drink Pairings
Passion Peach
This is a refreshing and delightful cocktail that combines the tropical floral notes of passionfruit with the sweet juiciness of peach and the delicate aroma of orange blossom. The bright accent of lemon and the effervescence of soda highlight the delightful medley of flavours.Ingredients
Serves 1
1½ oz (45 ml) Ketel One Botanical Peach & Orange Blossom Vodka
1½ oz (45 ml) passion fruit nectar*
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) soda water
peach slice, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine vodka, passion fruit nectar, Simple Syrup and lemon juice. Shake vigorously and fine strain over new ice into an old-fashioned glass. Top with soda and garnish with a peach slice.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Lavender Sour
Offering a visually stunning and aromatic experience, the Lavender Sour is a refreshing yet sophisticated libation that intertwines the Empress 1908 Indigo Gin with the light accent of honey and the zing of fresh lemon. This cocktail is a refined expression of floral and citrus notes and epitomizes spring.Ingredients
Serves 1
1 egg white
2 oz (60 ml) Empress 1908 Indigo Gin
¾ oz (22 ml) Honey Cordial*
¾ oz (22 ml) fresh lemon juice
2 dashes lavender bitters
fresh or dry lavender flowers, for garnish
Instructions
- Place a coupe glass in freezer for 5 minutes. In a cocktail shaker, combine egg white, gin, Honey Cordial, lemon juice and lavender bitters. Shake without ice (dry shake) to emulsify ingredients. Add ice, shake vigorously and fine strain into chilled coupe. Garnish with lavender flowers.
- * To make Honey Cordial, in a small bowl, stir ⅓ cup (80 ml) boiling water and ⅔ cup (160 ml) honey. Transfer to a sealed container and refrigerate for up to 2 weeks. Makes 1 cup (250 ml).
Featuring
Morel Mushroom Dumplings
Truly one of BC's greatest treasures is the morel mushroom. With its unique shape and delicate texture, it seems like a perfect match for one of our province's favourite snacks, the dumpling! These Morel Mushroom Dumplings are guaranteed to touch the heart (a literal translation of Dim sum). Try pairing this recipe with Osoyoos Larose Pétales D’osoyoos or Nk’mip Chardonnay.Ingredients
Serves 4 to 6 as a starter
DIPPING SAUCE
2 tbsp (30 ml) light soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar or unseasoned rice vinegar
1-in (2.5 cm) knob fresh ginger, peeled and cut into thin strips
1 tbsp (15 ml) water
½ tsp (2.5 ml) granulated sugar
MORELS
20 to 24 large dried or fresh morel mushrooms (1½- to 2-in/4 to 5 cm long)
9 oz (250 g) medium-firm tofu
¼ tsp (1 ml) freshly ground white pepper
½ tsp (2.5 ml) granulated sugar
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) miso
2 tsp (10 ml) cornstarch
2 tsp (10 ml) sesame oil
1 tsp (5 ml) canola oil
2 green onions, thinly sliced, white and green parts separated
1 tbsp + 1 tsp (20 ml) minced fresh ginger
1 clove garlic, minced
½ cup (125 ml) carrot, diced into ⅛-in (0.3 cm) pieces
¾ cup (180 ml) smoked tofu, diced into ⅛-in (0.3 cm) pieces
1 egg white, lightly beaten
Instructions
- To make Dipping Sauce, in a small bowl, combine light soy sauce, vinegar, ginger, water and sugar. Stir until sugar is dissolved, then let sit for at least 30 minutes. If making ahead, omit ginger and store rest of combined ingredients in an airtight container in refrigerator for up to 10 days; when ready to use, stir in ginger about 30 minutes before serving.
- To make Morels, if using dried, place in a bowl, cover with boiling water and soak for 10 minutes, until soft and pliable. If using fresh, place in a bowl, cover with cool, lightly salted water and soak for 5 minutes to remove any residual dirt. Drain, trim any long stems down to ½-in (1.25 cm) and set aside.
- Drain medium-firm tofu and place on a clean, dry tea towel. Roll up and twist both ends to squeeze out excess liquid. Transfer to a bowl and mash with white pepper, sugar, dark soy sauce, miso and cornstarch.
- To a medium non-stick pan or wok over medium-high heat, add sesame and canola oils and stir-fry green onion whites, ginger and garlic for about 1 minute, taking care not to burn garlic. Add carrots and smoked tofu and continue to stir-fry for 2 to 3 minutes longer. Add tofu mixture and cook for another 2 minutes, then transfer to a bowl. Add egg white and green onion tops and mix well until egg white is fully incorporated.
- Line a bamboo steamer with parchment or a Napa cabbage leaf. Fill a saucepan with about 3-in (7.5 cm) water and bring to a boil.
- Transfer cooked filling mixture to a piping bag with a piping tip just large enough to fit opening of morels. Pipe with enough filling to completely stuff each mushroom. Arrange stuffed morels in steamer and place over saucepan of boiling water. Steam for 10 minutes or until filling reaches 165 F (74 C).
- Serve warm with dipping sauce. Unused filling and sauce can be refrigerated in airtight containers for up to 3 days.
Drink Pairings
Strawberry Rosé
The harmonious balance of this cocktail beautifully captures the essence of pastel pink. Delicate notes of rose and the elegance of strawberry effortlessly complement the citrus-forward profile of Malfy Gin Rosa and the effervescence of Stellar’s Jay sparkling rosé. Its subtlety and complexity captivate with every sip.Ingredients
Serves 1
1 tsp (5 ml) rosewater
1 strawberry
1 oz (30 ml) Malfy Gin Rosa
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) Steller’s Jay Sparkling Rosé
Instructions
- Measure rosewater into a flute, swirl it around to coat the inside and discard excess. In a cocktail shaker, muddle the strawberry, then add gin, lemon juice and Simple Syrup. Shake vigorously and fine strain into rosewater-rinsed flute. Top with sparkling rosé.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Nettle Soup with Leek Top Oil
If green were a flavour, it would taste like this soup– earthy and sweet with an herbaceous bite. Stinging nettles are the hero here, but any young and tender spring greens will be happy to take their place. To perfectly complement this soup, try pairing this recipe with Calliope Figure 8 White or Gray Monk Riesling.Ingredients
Serves 4 as a starter
LEEK OIL
7 oz (200 g) green leek tops, cut into 1-in (2.5 cm) chunks
1 cup (250 ml) mild-flavoured extra-virgin olive oil
1 tsp (5 ml) salt
NETTLE SOUP
2 tbsp (30 ml) olive oil
1 cup (250 ml) tightly packed sliced leek whites
1 stalk celery, thinly sliced
1 clove garlic, minced
1 medium Russet potato (about 10½ oz/300 g), peeled and cut into ½-in (1.25 cm) dice
leek pulp reserved from Leek Oil recipe
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) whipping cream
2 bay leaves
½ tsp (2.5 ml) each salt and freshly ground black pepper
10½ oz (300 g) trimmed nettles or any combination of young spring greens (such as kale, mizuna, spinach or arugula) if nettles are out of season or unavailable
¼ cup (60 ml) sour cream, for garnish (optional)
Instructions
- To make Leek Oil, blanch leek tops in a saucepan of boiling, salted water for 60 seconds. Strain and pat dry, then transfer to a blender or food processor along with oil and salt. Pulse until mixture is almost smooth and turns a deeper green. Transfer to a fine-mesh strainer set over a bowl and allow to drain, undisturbed, for a few hours. For deepest leek flavour, refrigerate unstrained mixture overnight and strain the following day. Reserve pulp.
- To make Nettle Soup, place a medium saucepan over medium heat, add olive oil and sauté leek whites, celery and garlic for 3 to 4 minutes, until softened. Stir in potatoes and leek pulp and cook for another 2 to 3 minutes. Pour in stock, cream, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are tender. Stir in nettles and cook for 1 to 2 minutes, until greens are wilted and vibrant.
- Remove from heat and blend with an immersion or high-speed blender. If using a high-speed blender, only fill bowl halfway and gently pulse a couple of times to release steam and avoid splashing hot liquid. Purée until smooth.
- Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired.
- * Important: When handling raw nettles, always wear rubber or latex gloves and long sleeves. Nettles are safe to handle once they’ve been cooked or dried. When preparing nettles, discard lower portion and only use leaves from top 3-in (7.5 cm) of plant. When purchased online or at a farmer’s market, nettles are typically already prepared. It’s not recommended to forage for nettles yourself, as it’s easy to misidentify plants growing in the wild.
Drink Pairings
Honey Panna Cotta with Sakura Cherry Blossom Jelly
This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.Ingredients
Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish
Instructions
- To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
- Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
- In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
- Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
- Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
- In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
- Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
- To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
Drink Pairings
Spot Prawn Rhubarb Ceviche
Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.Ingredients
Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt
Instructions
- In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
- Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
- Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
- Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
- Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
- To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
- Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
Drink Pairings
Mushroom Polenta Board
One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.Ingredients
Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish
Instructions
- To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
- To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
- To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
- To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
- To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.