LIME AND SPICED MIXED MELON SALAD
Ingredients
Serves 4
¼ cup (60 ml) lime juice
3 tbsp (45 ml) honey
½ tsp (2 ml) sriracha sauce
2 tbsp (30 ml) chopped fresh cilantro or mint, or both
pinch salt
2 cups (500 ml) cantaloupe balls, from about 1 large ripe cantaloupe
2 cups (500 ml) honeydew balls, from about 1 large ripe honeydew
2 cups (500 ml) watermelon balls, from about half watermelon
2 cups (500 ml) ½-inch (1.25 cm) diced pineapple
Instructions
- Combine lime juice, honey, sriracha, cilantro and salt in a small bowl until combined.
- In a large bowl, lightly toss the melon balls with the honey-lime mixture to coat evenly. Garnish with additional cilantro. Chill in refrigerator until serving.
Drink Pairings
GARLIC-CHILI OIL SPAGHETTINI
Ingredients
Serves 4
GARLIC-CHILI OIL:
6 large garlic cloves, peeled (preferably Russian garlic, if available)
2 hot red chili peppers, halved
1½ cups (375 ml) extra-virgin olive oil
SAUCE:
⅓ cup (75 ml) Garlic-Chili Oil
6 garlic cloves, slivered
½ yellow onion, finely diced
2 hot red chili peppers, cored, seeded and minced
1 tsp (5 ml) chicken bouillon concentrate diluted in ½ cup (125 ml) hot water
3 tomatoes, diced
2 tsp (10 ml) tomato paste
½ cup (125 ml) fresh basil, chopped, plus extra for garnish
¼ cup (60 ml) fresh oregano, chopped
¼ cup (60 ml) fresh parsley, chopped
salt, to taste and for salting boiling water
1 lb (500 g) spaghettini pasta
freshly shaved Parmesan, for garnish
fresh sprigs of basil, for garnish
freshly ground black pepper, to taste
Instructions
- To Make GARLIC-CHILI OIL: In a saucepan, combine peeled garlic and whole chili peppers with olive oil. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until garlic slowly turns golden.
- Remove from heat and cool to room temperature.
- When cool enough to handle transfer mixture along with chilies and garlic to a bottle and seal. Refrigerate until ready to use
- When ready to make Sauce, heat ⅓ cup (75 ml) Garlic-Chili Oil in a mediumsized, heavy-bottomed saucepan just until almost warm. Add garlic, onion and hot peppers and simmer with oil bubbles breaking the surface. You want to cook the onion and garlic, not fry it.
- When it has softened, add diluted chicken concentrate and continue to cook over medium-low heat for 5 minutes for flavours to blend.
- Add tomatoes, tomato paste and fresh herbs and continue to simmer until flavours have blended and tomatoes are soft. Add salt to taste. Set aside to keep warm while cooking pasta.
- Bring a large saucepan of salted water to a boil. Add pasta and cook until al denté or tender to the bite. Drain thoroughly but do not rinse. Return to saucepan and add sauce. Toss together.
- Using a pair of tongs, twirl a serving of spaghettini onto serving dishes. Sprinkle with fresh Parmesan and a sprig of fresh basil. Add pepper to taste.
Drink Pairings
GRILLED BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
Drink Pairings
FRITTATENSUPPE
Ingredients
Serves 4 to 6
2 large eggs
½ cup (125 ml) whole milk
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) salt
½ tsp (2 ml) vegetable oil
6 cups (1.5 L) rich beef broth
1 cup (250 ml) cleaned oyster or white button mushrooms, coarsely chopped
3 tbsp (45 ml) finely chopped chives, for garnish
Instructions
- Whisk eggs and milk together in a bowl. Mix flour and salt together then stir into egg mixture, whisking until smooth.
- In a 10-in (25 cm) non-stick skillet, heat oil over medium heat. Pour in about 3 tbsp (45 ml) of the batter and quickly tilt skillet, swirling batter to coat bottom of pan. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 to 20 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.
- In a saucepan, bring mushrooms and broth to a boil, then reduce heat to simmer 5 minutes or until mushrooms have softened.
- To serve, roll 2 to 3 crêpes at a time into tight cylinders and cut crosswise into thin ¼-in (.5 cm) slices. Divide among warm soup bowls, add hot broth and garnish with chopped chives.
Drink Pairings
GREEN PAPAYA NOODLE SALAD
Ingredients
Serves
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) mirin
1 tbsp (15 ml) sugar
2 tbsp (30 ml) Asian fish sauce
1 shallot, minced
1 red Thai chili, seeded and finely minced
2 garlic cloves, minced
2 oz (60 g) dried bean vermicelli noodles
⅓ lb (175 g) Chinese barbecue pork, cut fine julienne
⅓ lb (175 g) hand-peeled fresh shrimp
2 cups (500 ml) julienne cut green papaya
½ English cucumber, seeded, cut into ¼-inch matchsticks
2 med carrots, peeled and shredded
1 cup (250 ml) chopped fresh mint
1 cup (250 ml) chopped fresh basil
1 cup (250 ml) chopped fresh cilantro
1 cup (250 ml) roasted, unsalted peanuts
Instructions
- Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors if desired. Set aside.
- In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil, and cilantro. Drizzle with vinaigrette and toss well with peanuts.
Drink Pairings
GREEN PAPAYA SALAD WITH PORK, PRAWNS AND CASHEWS
Ingredients
Serves 4
DRESSING:
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 garlic clove, finely minced
1 to 2 Thai red chilies, seeded and finely chopped
SALAD:
1 firm green papaya, about 2 lbs (1 kg)
1 tsp (5 ml) granulated sugar
3 tbsp (45 ml) salt, divided
1 thick cut boneless pork chop, about ⅓ lb (150 g), trimmed of fat
½ lb (250 g) medium-sized prawns, shelled and deveined, tails intact
3 tbsp (45 ml) coarsely chopped spearmint
3 tbsp (45 ml) coarsely chopped cilantro or Vietnamese coriander
¼ cup (60 ml) roasted cashews, coarsely chopped
Instructions
- To make DRESSING: In a small bowl whisk together all ingredients until sugar dissolves. Set aside.
- To make SALAD: Peel papaya, cut in half and scoop out seeds with a spoon and discard. Using a slicer with a julienne blade, carefully shred papaya into long, thin strands.
- Transfer shredded papaya to a colander. Sprinkle with sugar and 2 tbsp (30 ml) salt and toss to thoroughly coat. Let sit for a couple minutes to soften papaya, then rinse well under cold, running water to remove sugar and salt. Working in batches, gently wring out excess water from papaya by placing mounds in centre of a clean tea towel, rolling it up and squeezing out water. Place on a paper towel-lined baking sheet to remove any further moisture. Transfer to a mixing bowl and toss to fluff up.
- To a small saucepan half full of water, add remaining salt and heat over high heat. Bring to a boil and add prawns. Remove from heat and let sit 3 to 5 minutes, or until prawns are opaque and cooked. With a slotted spoon, transfer to an ice-water bath to cool then drain well, reserving cooking water in saucepan. Cut into small ¼-in (0.5 cm) pieces. Add to papaya.
- Bring reserved water in saucepan back to a boil and add pork chop. Return to a boil, cover and remove from heat. Set aside, covered, for 20 to 25 minutes or until pork is just cooked through. Remove pork, cool and cut into thin matchstick julienne.
- Add pork to papaya bowl, along with Dressing, herbs and chopped cashews. Toss to mix, adjust seasoning to taste.
Drink Pairings
GRILLED CHICKEN WITH NECTARINE BARBECUE SAUCE
Ingredients
Serves 4 to 6
NECTARINE BARBECUE SAUCE:
½ yellow onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) vegetable oil
3 nectarines, pitted and chopped
½ cup (125 ml) spiced dark rum
½ cup (125 ml) liquid honey
½ cup (125 ml) tomato paste
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) smoked paprika
4 tsp (20 ml) kosher salt
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground black pepper
BARBECUED CHICKEN:
4 chicken drumsticks, with skin on (optional)
4 chicken thighs, with skin on (optional)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) salt
2 tsp (10 ml) ground black pepper
2 lemons, cut in half
6 thyme sprigs
Instructions
- In a heavy-bottomed saucepan, sweat onions and garlic in vegetable oil until soft, about 5 minutes over low-medium heat.
- Add remaining barbecue sauce ingredients and simmer, uncovered, for 15 to 20 minutes. Stir often. Transfer to a food processor or blender and purée until smooth. Adjust seasoning to taste. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 2¼ cups (560 ml).
- Grease grill and preheat barbecue to medium heat, about 350 F (180 C).
- In a large bowl, combine chicken, olive oil, salt and pepper. Rub in with your hands to evenly coat.
- Place chicken on greased grill and barbecue for about 7 minutes on each side.
- Generously brush chicken with Nectarine Barbecue Sauce. Continue flipping and basting chicken with sauce until juices run clear when pierced and internal temperature registers 165 F (75 C) on a meat thermometer when inserted into centre of meat, about 10 to 12 minutes more per side.
- Meanwhile, grill cut side of each lemon half and set aside for garnish.
- To serve, arrange chicken on a heated platter and garnish with grilled lemon and sprigs of thyme.
Drink Pairings
LION’S HEAD MEATBALLS
Ingredients
Serves 4
1 lb (500 g) lean ground pork
2 garlic cloves, minced
1 tbsp (15 ml) peeled and minced ginger root
1 tbsp (15 ml) minced shallot
2 tbsp (30 ml) Chinese cooking wine
3 tbsp (45 ml) soy sauce
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) sesame oil
1 head Napa cabbage, cut into 3-in (8 cm) slices
½ cup (125 ml) chicken stock
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) water
Instructions
- In a large bowl, combine pork, garlic, ginger, shallot, cooking wine, soy sauce, salt, pepper, sugar and sesame oil. Stir to blended. It will be quite sticky. Shape into 8 meatballs and set aside.
- Spread out cabbage in a large heavybottomed saucepan. Nestle meatballs in cabbage.
- In a small bowl, mix chicken stock and oyster sauce and pour into saucepan with cabbage. Cover with lid and cook over medium heat for 15 minutes, or until meatballs are cooked all the way through.
- Remove meatballs and cabbage from pan and place onto a platter, with cabbage underneath meatballs (leave pan juices in pan).
- In a small bowl, combine cornstarch and water to blend. Then whisk into pan juices.
- Return saucepan to medium heat and bring to a boil. Stir until thickened. Pour sauce over meatballs and serve.
Drink Pairings
FRESH SHAVED ARTICHOKE AND PARMESAN SALAD
Ingredients
Serves 4
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) lemon juice
2 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
sea salt and freshly ground black pepper, to taste
1 cup (250 ml) thinly sliced celery
3 large trimmed artichoke hearts, soaked in lemon water, thinly sliced
1 large handful baby arugula leaves, rinsed and dried well
¼ cup (60 ml) torn mint leaves
2 oz (60 g) Parmesan, shaved thin with a peeler
3 tbsp (45 ml) toasted pine nuts
2 tbsp (30 ml) golden raisins
Instructions
- In a small mixing bowl, whisk the olive oil, lemon juice, Dijon and honey until well blended. Season to taste with salt and freshly ground black pepper.
- Gently toss celery, artichoke shavings, baby arugula and mint leaves with half the vinaigrette and transfer to a chilled serving platter. Garnish with Parmesan shavings, pine nuts and raisins. Drizzle extra vinaigrette if needed.
Drink Pairings
HERB SALMON WITH TOMATO-PEACH SALAD
Ingredients
Serves 6
HERB SALMON:
2 lbs (1 kg) skinless, centre-cut salmon fillet
salt and pepper, to taste
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
4 green onions, finely chopped
½ cup (125 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh cilantro
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) chopped fresh tarragon
¼ cup (60 ml) white wine
TOMATO-PEACH SALAD:
1 tbsp (15 ml) sherry vinegar
½ tsp (2 ml) liquid honey
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (60 ml) thinly sliced red onions
3 or 4 heirloom tomatoes, cut into wedges
3 ripe peaches, cut into wedges
¼ cup (60 ml) roughly chopped fresh basil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C).
- Place salmon fillet skin-side down in a baking dish large enough to accommodate. Season with salt and pepper.
- In a small bowl, whisk together oil, lemon juice and mustard. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
- Meanwhile, in a medium-sized bowl, stir together green onions, parsley, cilantro, chives and tarragon. Pat herb mixture all over top of salmon to generously coat. Pour wine into dish around fillet.
- Roast salmon until just cooked through, about 10 to 15 minutes, depending on thickness of fillet. To test, a paring knife should slide through easily and flesh should be opaque. Allow fish to rest for 10 minutes out of oven.
- While salmon rests, make TOMATO-PEACH SALAD: In a mediumsized bowl, whisk together vinegar, honey and olive oil. Add onions and allow to sit for 10 minutes. Add tomatoes, peaches and basil along with a good pinch of salt and pepper before tossing to combine.
- To serve divide Tomato-Peach Salad among serving plates. Cut salmon crosswise into serving pieces and place on top or alongside salad. Serve immediately.