COCOA STEAK & SALAD
Ingredients
Serves 2
1 tsp (5 ml) cocoa powder
1 tsp (5 ml) brown sugar
½ tsp (2.5 ml) smoked paprika
2 garlic cloves, minced
salt and pepper, to taste
1 lb (454 g) New York strip steak
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) butter
2 corncobs, kernels only
4 cups (1 L) mixed greens of choice
¼ cup (60 ml) feta, crumbled
2 tbsp (30 ml) red onion, diced
1 tbsp (15 ml) canned chipotle sauce
1 lime, juice only
1 tsp (5 ml) honey
Instructions
- In a small bowl, combine cocoa powder, brown sugar, smoked paprika, garlic, salt and pepper. Coat steak evenly on all sides with spice rub.
- In a large cast iron skillet, heat 1 tbsp (15 ml) oil over medium‑high heat. Add steak to pan and sear until browned, about 4 minutes. Add butter and flip steak. Tilt, pan towards you and spoon melted butter over steak a few times to baste. For medium‑rare, cook to an internal temp of 130 F (54 C), about 10 minutes. Allow steak to rest for 5 minutes, then slice into ¼-in (0.5 cm) thick slices.
- In the same skillet, over medium heat, sauté corn kernels until browned and tender, about 5 to 8 minutes.
- To make salad, in a large bowl combine cooked corn, mixed greens, feta and red onion.
- To make salad dressing, in a separate small bowl, add chipotle, lime juice, honey and remaining olive oil. Mix to combine and season to taste with salt and pepper. Pour over salad and toss to coat. Serve alongside sliced steak.
Drink Pairings
PORTOBELLO MUSHROOM BURGERS
Ingredients
Serves 4
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 garlic clove, minced
2 sprigs thyme, leaves removed and chopped
salt and pepper to taste
1 large white onion, cut into 1-in (2.5 cm) slices
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
3 tbsp (45 ml) dry onion soup mix
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
vegetable oil for deep frying
1 cup + 1 tbsp (250 ml +15 ml) all‑purpose flour, divided
2 tsp (10 ml) seasoning salt, plus extra to taste
1 cup (250 ml) beer, such as lager
4 slices Havarti cheese
4 brioche buns, halved
4 lettuce leaves
Instructions
- To make marinade, in a resealable bag or container, mix vinegar, olive oil, onion powder, garlic, thyme, salt and pepper. Add mushrooms and toss to coat. Refrigerate mushrooms in marinade for at least 1 hour, or overnight.
- Soak onion slices in ice water for 1 hour, drain and dry with paper towels. Separate slices into rings and set aside.
- To make onion spread, in a small bowl, mix sour cream, mayonnaise, onion soup mix, chives and parsley. Set aside.
- Fill a medium-sized saucepan with 3-in (8 cm) oil and heat to 375 F (190 C).
- In a medium-sized bowl, mix 1 cup (250 ml) flour, seasoning salt and beer until smooth. Dust onions with remaining flour. Working in batches, dip onion rings in batter until coated, then fry until golden brown, about 2 to 3 minutes per side. Remove from oil and drain on a rack. season to taste with seasoning salt.
- On a barbecue preheated to medium-low, grill mushrooms until cooked through and soft, turning occasionally, about 15 minutes. Place a slice of cheese on 4 mushroom caps and top with a second cap. Continue grilling, turning occasionally, until cheese is melted. Meanwhile, grill buns, cut-side down until golden brown.
- To assemble burgers, spread onion spread on cut sides of buns. Top with a portobello burger, lettuce leaf and 2 onion rings. Serve remaining onion rings with remaining onion spread.
Drink Pairings
TERIYAKI SALMON BURGERS
Ingredients
Serves 4
4 x 6 oz (180 g) salmon fillets (check for any remaining bones)
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) brown sugar
1 cup (250 ml) teriyaki sauce
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) miso
½ cup (125 ml) mayonnaise
2 tsp (10 ml) grated ginger
½ pineapple, peeled, cored and cut into 1½-in (3.75 cm) slices
3 tbsp (45 ml) vegetable oil, divided
1 tsp (5 ml) toasted sesame seeds
¼ small red onion, thinly sliced
4 lettuce leaves
4 Hawaiian sweet rolls or soft burger buns
Instructions
- Sprinkle salmon fillets with salt and sugar. Place on a plate or tray and refrigerate for 20 minutes to quick cure. After 20 minutes, rinse off salt and sugar completely, then dry salmon with paper towels.
- While salmon is curing, heat teriyaki sauce in a small saucepan over medium heat until reduced by half.
- To make miso mayonnaise, in a small bowl, mix sesame oil, miso, mayonnaise and ginger and set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Rub remaining 1 tbsp (15 ml) oil on pineapple and salmon.
- Grill salmon for 3 to 4 minutes each side, or until desired doneness, brushing with teriyaki sauce. Grill pineapple for 3 minutes each side. Remove salmon and pineapple from barbecue once done. While salmon and pineapple are cooking, heat buns on top rack of barbecue.
- To assemble burgers, spread miso mayonnaise on both sides of each bun. Place a piece of salmon on bottoms of each bun. Drizzle salmon with remaining teriyaki sauce and sprinkle with sesame seeds. Top each burger with a pineapple slice, red onion, lettuce and bun top.
Drink Pairings
KOREAN BEEF BURGERS
Ingredients
Serves 4
1½ lbs (680 g) medium ground beef
salt and pepper to taste
1 cup (250 ml) bulgogi or kalbi sauce
½ cup (125 ml) mayonnaise
¼ cup (60 ml) gochujang sauce
1 garlic clove, minced
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) vegetable oil, divided
1 small white onion, cut into ½-in (1.25 cm) thick slices, to garnish
1 cup (250 ml) kimchi1, roughly chopped
4 leaves lettuce
4 sesame seed burger buns, halved
Instructions
- Shape ground beef into 4 patties. Season to taste with salt and pepper.
- In a small saucepan over medium heat, reduce bulgogi (or kalbi) sauce by half.
- In a bowl, mix mayonnaise, gochujang, garlic and sesame oil. Set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Brush patties and onion slices with remaining 1 tbsp (15 ml) oil.
- Grill patties for 8 to 10 minutes or until cooked to desired doneness, brushing with bulgogi sauce and flipping constantly. While patties cook, grill onions 4 minutes per side. Remove burgers and onions from barbecue once done and let rest for 2 minutes. Meanwhile, grill burger buns cut-side down until golden brown, about 1 to 2 minutes.
- To assemble burgers, spread both sides of buns with kimchi mayonnaise. Place a patty on each bottom bun. Top each patty with kimchi, grilled onions, a lettuce leaf and bun top.
Drink Pairings
PORK SLIDERS
Ingredients
Serves 8
¾ cup (175 ml) barbecue sauce
1 tbsp (15 ml) molasses
2 tbsp (30 ml) ketchup
3 tbsp (45 ml) apple cider vinegar, divided
1 tbsp (15 ml) brown sugar
1½ lbs (680 g) ground pork
2 tsp (10 ml) Cajun seasoning
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced red cabbage
¼ cup (60 ml) julienned carrots
1 green onion, thinly sliced
1 tsp (5 ml) grainy mustard
3 tbsp (45 ml) mayonnaise, divided
salt and pepper, to taste
8 slider buns, halved
1 small bag hickory sticks
Instructions
- In a saucepan over medium heat, cook barbecue sauce, molasses, ketchup, 2 tbsp (30 ml) apple cider vinegar and brown sugar until reduced by half, about 5 to 10 minutes.
- Divide ground pork into 8 patties. Sprinkle with Cajun seasoning and salt and pepper to taste.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Brush patties with barbeque sauce mixture.
- To make cabbage slaw, in a medium-sized bowl, mix cabbage, carrot, green onion, remaining 1 tbsp (15 ml) apple cider vinegar, mustard and 2 tbsp (30 ml) mayonnaise. Season to taste with salt and pepper and set aside.
- Grill patties for 4 to 6 minutes, until cooked to 160 F (70 C), turning frequently and brushing with barbecue sauce mixture. While patties are cooking, warm buns cut-side down on top rack of barbecue.
- Remove patties from barbecue and let rest for 1 to 2 minutes.
- To assemble burgers, place a patty on each bottom bun, add remaining 1 tbsp (15 ml) mayonnaise and drizzle with more remaining barbecue sauce mixture. Divide cabbage slaw evenly between burgers and top with hickory sticks and bun tops.
Drink Pairings
Hot Chicken Burger
Sultry summer weather is also a great time for spice. There will, however, come a point on the spice spectrum when the only viable beer option is a crisp lager. It takes bottom fermentation and lagering to tame the fiery spice of a hot chicken burger, and it’s a technical beer-making process taken to delicious results with Steamworks Brewing Co.’s Pilsner. Incorporating classic pilsner malts and German hops, this beer is clean, lip-smacking and very food-friendly.Ingredients
Serves 4
½ cup (125 ml) buttermilk
1 tsp (5 ml) seasoning salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 pinch pepper
1 cup (250 ml) hot wing hot sauce, divided
4 boneless, skinless chicken breasts, tenders removed and kept for another use
2 tbsp (30 ml) vegetable oil
¼ cup (60 ml) melted butter
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) sour cream
2 tsp (10 ml) chopped chives
4 celery stalks with leaves
16 slices bread and butter pickles
sliced banana peppers, to taste
4 leaves iceberg lettuce
4 pretzel buns, halved
Instructions
- In a bowl, mix buttermilk, seasoning salt, garlic and onion powder, pepper and ¼ cup (60 ml) hot wing sauce. Add chicken breasts and mix to coat. Cover and marinate in refrigerator for at least 2 hours, or overnight.
- Preheat barbecue to medium-high and grease grills with vegetable oil. Remove chicken from refrigerator, wipe off excess marinade and set aside. Mix remaining æ cup (175 ml) hot sauce and melted butter.
- To make blue cheese sauce, in a small bowl, mix blue cheese, mayonnaise, sour cream and chives. Set aside.
- Grill chicken on barbecue for 8 to 12 minutes, or until juices run clear, turning and basting constantly with hot sauce butter mix.
- While chicken is cooking, grill buns cut-side down on barbecue until heated through and golden brown, about 1 to 2 minutes. Remove leaves from celery stalks and set aside. Cut stalks into sticks.
- Remove chicken and buns from barbecue once done. To assemble burgers, spread each side of buns with blue cheese sauce. Place a chicken breast on each bottom bun, top with bread and butter pickles, banana peppers, lettuce, celery leaves and top of each bun. Serve with celery sticks and remaining blue cheese sauce for dipping celery.
Drink Pairings
GRILLED BROCCOLI CAESAR SALAD
Ingredients
Serves 6
½ cup (125 ml) plain Greek yogurt
⅓cup (75 ml) grated Parmesan, plus extra for serving
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) anchovy paste
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 garlic clove, minced
kosher salt and black pepper, to taste
3 medium broccoli crowns, separated into large florets
¼ cup (60 ml) extra-virgin olive oil, divided
3 slices sourdough bread, each about 1-in (2.5 cm) thick
4 cups (1 L) mixed hearty greens
Instructions
- Preheat grill to medium-high. You may also place a vegetable basket over grill to preheat if you have one.
- To make dressing, in a medium bowl, whisk together yogurt, Parmesan, Worcestershire sauce, anchovy paste, mustard, lemon juice and garlic until thoroughly combined. Season to taste with salt and pepper, then set aside. If dressing is very thick, add water 1 tbsp (15 ml) at a time until desired consistency is reached.
- In a large bowl, add broccoli florets and drizzle with 2 tbsp (30 ml) oil. Toss to coat. Brush both sides of sourdough bread slices with remaining 2 tbsp (30 ml) oil. Cook bread on grill, turning a couple of times, until grill marks appear on both sides, about 3 minutes total. Set aside on a wire rack to cool. Cook broccoli on grill, turning occasionally, until tender and lightly charred, about 5 to 7 minutes total. Transfer to a plate.
- To serve, arrange greens on a serving platter and top with grilled broccoli. Drizzle with dressing and garnish with torn pieces of grilled sourdough bread and some extra shavings of Parmesan, if desired.
Drink Pairings
KIMCHI POTATO SALAD
Ingredients
Serves 6
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) fresh lime juice
¼ cup (60 ml) fish sauce
¼ cup (60 ml) water
¼ cup (60 ml) dry white wine
1 garlic clove, minced
2 red Thai chilies, minced, with or without seeds
1 ½ cups (375 ml) kimchi, homemade or store-bought, divided
1½ lbs (750 g) sweet potato scrubbed, cut into ¾-in (2 cm) chunks
1½ lbs (750 g) small new potatoes, halved
1½ cups (375 ml) celery chopped crosswise into ¼-in (0.5 cm) crescents
½ cup (125 ml) diced red onion
½ cup (125 ml) chopped fresh cilantro leaves and tender stems
Instructions
- To make dressing, in a blender, mix brown sugar, lime juice, fish sauce, ¼ cup (60 ml) water, wine, garlic and chilies until sugar has dissolved. Add ½ cup (125 ml) kimchi and blend until well combined and smooth. Transfer to a large bowl. Roughly chop remaining 1 cup (250 ml) kimchi and stir into dressing. Set aside.
- To prepare potatoes, set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add potatoes, cover and bring to a hard simmer over medium-high heat. Cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Transfer potatoes in a single layer to a baking tray and let cool for at least 5 minutes. Alternatively, if you don’t have a steamer basket, place potatoes in a large saucepan, add cold water to cover and bring to a boil over high heat. Cook until tender when pierced with a fork, about 20 to 30 minutes. Drain and transfer in a single layer to a baking tray and let cool for at least 5 minutes.
- To large bowl with dressing add celery, onion, cilantro and mix well. Add potatoes and gently fold into dressing to coat. Cover and refrigerate for at least 1 hour or until you are ready to enjoy. Potato salad will keep refrigerated for up to 3 days.
Drink Pairings
LAMB CHOPS WITH PICKLED WATERMELON SALAD
Ingredients
Serves 6-8
LAMB CHOPS
½ cup (125 ml) light brown sugar
½ cup (125 ml) water
½ cup (125 ml) low sodium soy sauce
¼ cup (60 ml) unseasoned rice vinegar
3 green onions, trimmed and thinly sliced
4 garlic cloves, minced
2 tbsp (30 ml) grated ginger
¼ cup (60 ml) packed cilantro leaves and tender stems
1 tbsp (15 ml) sambal oelek
1 tbsp (15 ml) sesame oil
1 tsp (5 ml) freshly ground black pepper, plus extra to taste
2 racks of lamb, frenched, about 2 lbs (1 kg) total
¼ cup (60 ml) Dijon mustard
PICKLED WATERMELON
1/3 cup (75 ml) white wine vinegar
½ tsp (2.5 ml) ground coriander
2 tbsp (30 ml) fresh lime juice
1 small shallot, finely chopped
1 tsp (5 ml) clover honey
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) grapeseed oil
kosher salt, to taste
3 lbs (1.5 kg) chopped into triangles, peeled, seedless watermelon
4 cups (1 L) yellow cherry tomatoes, halved
2 cups (500 ml) packed baby greens of choice (arugula, spinach or kale are all good options)
Instructions
- Start recipe a day ahead by marinating lamb. To make marinade, in a small saucepan stir together brown sugar and ½ cup (125 ml) water over medium-high heat until sugar has melted and mixture is at a strong simmer, about 4 minutes. Lower heat to medium and let mixture simmer until reduced to ¼ cup (60 ml). Remove saucepan from heat and whisk in soy sauce, rice vinegar, green onions, garlic, ginger, cilantro, sambal oelek, sesame oil and pepper. Set aside to cool to room temperature.
- Once marinade has cooled, transfer to a large, resealable plastic bag. Brush lamb racks generously with mustard and add to marinade in bag. Place bag in a baking dish and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours.
- On the day you are ready to serve lamb, make Pickled Watermelon. In a medium bowl, whisk together vinegar, coriander, lime juice, shallot, honey and oils until well combined. Season vinaigrette to taste with salt and pepper.
- Place watermelon in a large, non-reactive bowl and add ½ cup (125 ml) vinaigrette and gently toss to coat. Cover and refrigerate, stirring occasionally, for 1 hour to lightly pickle watermelon.
- Preheat grill to medium-high heat.
- Transfer lamb from bag, leaving some marinade clinging to surface, onto a cutting board. Cut racks into two-bone sections and set aside. Pour marinade from bag into a small saucepan and bring to a boil over high heat. Reduce heat to medium and let simmer for 3 minutes. Remove warm marinade from heat and set aside.
- Grill lamb chops until grill marked, about 2 minutes per side. Using a brush, baste each meaty end of chop generously with reserved and warmed marinade. Return chops to grill and cook, turning once, until cooked to desired doneness, about another 2 to 4 minutes per side. Transfer to a platter.
- Add tomatoes and baby greens to bowl of watermelon. Gently toss together and add 1 to 2 tbsp (15 to 30 ml) of vinaigrette, if needed. Season to taste with salt.
- To serve, place two thirds of watermelon salad on a large platter, top with lamb and then with rest of watermelon salad. Serve any remaining vinaigrette alongside.
Drink Pairings
PIMM’S-GLAZED CHICKEN WITH STRAWBERRY CUCUMBER SALSA
Ingredients
Serves 4
8 bone-in chicken thighs
3 tbsp + ½ cup (170 ml) Pimm’s No. 1 Cup, divided
tbsp (15 ml) tamari
1 garlic clove, minced
2 tsp (10 ml) grated ginge
tsp + 1 tbsp (25 ml) clover honey, divided
tsp (10 ml) white miso paste, divided
2 tbsp (30 ml) orange marmalade
1 tbsp (15 ml) apple cider vinegar
1½ cups (375 ml) sliced strawberries
½ English cucumber, diced
½ small red onion, finely diced
¼ cup (60 ml) packed fresh basil leaves, torn
¼ cup (60 ml) packed fresh mint leaves, torn
tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) each fresh lemon, lime and orange juice
Instructions
- To marinate chicken, in a large, non-reactive bowl, whisk together 2 tbsp (30 ml) Pimm’s, tamari, garlic, ginger, 1 tsp (5 ml) honey and 1 tsp (5 ml) miso until well-combined. Add chicken and toss well in marinade. Cover and refrigerate, letting chicken marinate at least 2 hours and up to 24 hours.
- While chicken is marinating, make glaze. In a small saucepan, stir together ½ cup (125 ml) Pimm’s, 1 tbsp (15 ml) honey and 1 tsp (5 ml) miso along with marmalade and vinegar. Place over medium heat and bring to a hard simmer while stirring constantly. Let mixture simmer, stirring often, until thickened and syrupy, about 5 minutes. Remove from heat and set aside to cool to room temperature. Glaze can be made up to 1 week ahead and stored in an airtight container in refrigerator.
- When ready to cook chicken, preheat grill to medium-high heat. While grill heats up, remove chicken from refrigerator and allow to sit in marinade at room temperature for 30 minutes.
- Remove chicken thighs 1 at a time from marinade and pat each dry with paper towel. Transfer chicken to grill and cook with lid closed, turning and basting with the glaze every 3 to 5 minutes until golden brown, grill marked and cooked through, about 20 to 25 minutes total. Transfer chicken to a platter and set aside to rest while preparing strawberry cucumber salsa.
- To make a chunky strawberry cucumber salsa, in a large bowl, gently toss together strawberries, cucumber, red onion, basil leaves, mint leaves, olive oil, citrus juices, remaining 1 tbsp (15 ml) Pimm’s and 1 tsp (5 ml) honey. Set aside to marinate together for 10 minutes.
- To serve, drizzle chicken with any remaining glaze and serve alongside strawberry cucumber salsa.