Chickpea “Tuna” Tartine
A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.Ingredients
Serves 4
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) maple syrup
a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
2 green onions, thinly sliced into rounds
1 jalapeño pepper, roughly chopped
2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions
1 tsp (5 ml) capers, roughly chopped
¼ tsp (1 ml) smoked paprika
4 slices sourdough bread, toasted
2 avocados, pitted and sliced
2 cups (500 ml) mixed salad greens
microgreens, for garnish (optional)
Instructions
- In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired.
- Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper.
- To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy.
Drink Pairings
Jalapeño Beef Tacos with Charred Corn
These tacos pack a punch of flavour in every bite. Vibrant jalapeños mellow slightly when cooked alongside beef, adding depth to this recipe without overpowering it. Feel free to swap out the jalapeños for bell peppers if you prefer a more tempered meal. On the other hand, if you are a fan of spicy fare, you can leave some of the seeds in the jalapeños when preparing them for cooking. An easy way to achieve thin slices of beef for this recipe is to freeze your cut of meat first. Thaw for 10 to 20 minutes, until just soft enough to slice, then carefully carve into thin strips with a sharp knife. Serve with Pineapple and Jalapeno Margarita cocktail.Ingredients
Serves 4
8 to 10 jalapeños
1 lb (450 g) rib-eye or sirloin steak, thinly sliced
kosher salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
2 tbsp (30 ml) grapeseed oil, divided
4 cloves garlic, thinly sliced
¼ cup (60 ml) water, wine or beer
1½ cups (375 ml) fresh or frozen corn kernels
½ tsp (2.5 ml) smoked paprika
2 green onions, thinly sliced, plus more for garnish
8 corn tortillas
1 cup (250 ml) mixed coloured
cherry tomatoes, halved or quartered
½ cup (125 ml) shredded sharp cheddar
½ cup (125 ml) sour cream
Instructions
- Trim off stem end of jalapeños and discard. Cut each pepper in half lengthwise and remove seeds with a small spoon. Cut each jalapeño half into 3 or 4 pieces. Set aside. Place beef in a medium bowl and season generously with salt and pepper. Place red onions in a separate medium bowl and add cold water to cover. Add a handful of ice cubes and a pinch of salt. Set aside. |In a large cast iron pan, warm 1 tbsp (15 ml) oil over medium-high heat. Add garlic and sauté until starting to colour, about 30 seconds. Add half the seasoned beef and sauté for 1 minute. Add remaining beef and continue to sauté until nicely browned, about 2 minutes. Add water and jalapeños to pan and reduce heat to medium. Cook, stirring often, until jalapeños are just slightly softened but not mushy, about 4 minutes. Transfer steak mixture to a plate and return pan to medium-high heat (no need to clean it).
- Add remaining 1 tbsp (15 ml) oil and corn to hot pan and sauté until starting to char, about 3 minutes. Season with paprika, salt and pepper. Transfer to a bowl and stir in green onions.
- Wipe out pan and return to medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm. |When ready to assemble, drain red onions and pat dry with a clean tea towel or paper towel.
- Divide steak and jalapeño mixture among tortillas. Top with corn and some red onions, then garnish with more green onions, cherry tomatoes, cheddar and a dollop of sour cream. Enjoy immediately.
Drink Pairings
Watermelon Poke
Watermelon is a perfect summer staple not only on its own but also when incorporated into seasonal dishes. In this recipe, it takes on the marinade’s savoury flavours beautifully and, after some time in the refrigerator, results in a very convincing version of poke. Enjoy with Salentein Portillo Malbec Rose or Old Yale Brewing Golden Peach Summer Radler.Ingredients
Serves 6
1 tbsp (15 ml) grated fresh ginger
1 tbsp (15 ml) liquid honey
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cayenne pepper
¾ tsp (4 ml) fine sea salt, divided
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) sake
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) toasted sesame oil
3 lbs (1.4 kg) seedless watermelon
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) sriracha
12 to 16 large leaves bibb lettuce, plus more if desired
2 green onions, thinly sliced, for garnish |toasted sesame seeds, for garnish
Instructions
- Start by making poke marinade. In a blender, combine ginger, honey, lemon juice, cayenne, ½ tsp (2.5 ml) salt, rice vinegar, soy sauce and sake. Blend until well combined. With blender running, drizzle in oils and blend until well incorporated.
- Slice watermelon into cubes roughly ½- to ¾-in (1.25 to 2 cm) wide. Transfer to a large bowl or container, then pour in marinade and gently toss to coat watermelon. Refrigerate for at least 3 hours and up to overnight. Gently toss watermelon once or twice during this time.
- Meanwhile, in a medium bowl, whisk mayonnaise, sriracha and remaining ¼ tsp (1 ml) salt until well combined. Thin with water, 1 tbsp (15 ml) at a time, until a thick but pourable consistency. Place in an airtight container and refrigerate until ready to use, up to 5 days.
- When ready to serve, use a slotted spoon to transfer watermelon poke to a bowl, shaking off extra sauce. Reserve any remaining sauce for another use, such as a dressing. Divide lettuce leaves on a serving platter, then fill each with a generous spoonful of poke. Drizzle with the sriracha mayonnaise. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Drink Pairings
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.