Albóndigas
Albóndigas are a classic tapas dish that is a must have at your next tapas soirée. These flavour-packed classic Spanish meatballs can be enjoyed on their own or as a side for any meal. Pair with your favourite Spanish wine.Ingredients
Serves 8 to 10 large or 15 to 18 small meatballs
1½ cups (375 ml) chopped onions
3 cloves garlic, crushed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) Spanish smoked paprika
3 tbsp (45 ml) amontillado or oloroso sherry, or red wine
1 × 19 oz (540 ml) can crushed or stewed tomatoes
⅛ tsp (a pinch) red pepper chili flakes (optional)
½ cup (125 ml) chicken or vegetable stock
4 tbsp (60 ml) chopped fresh parsley, divided
1 bay leaf
Meatballs, make ahead, recipe follows
salt and pepper, to taste
2 tbsp (30 ml) sherry vinegar or red wine vinegar
MEATBALL RECIPE:
½ tsp (2.5 ml) baking soda
1 tbsp (15 ml) water
1 lb (450 g) ground beef
¼ cup (60 ml) bread crumbs
1 tsp (5 ml) Spanish smoked paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 egg
1 tbsp (15 ml) white vinegar
1 cup (250 ml) finely chopped onions
2 cloves garlic, crushed
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) vegetable oil
Instructions
- In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5 minutes. Add tomato paste and paprika and continue sautéing for 1 minute.
- Increase heat to high, add sherry and deglaze the pan. Continue cooking for another minute, until liquid evaporates and mixture looks glossy.
- Reduce heat back to medium and add canned tomatoes, chili flakes (if desired), stock, 3 tbsp (45 ml) parsley and bay leaf. Bring to a boil. Cover and simmer on low heat for about 20 minutes.
- Continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until sauce thickens slightly. Remove bay leaf.
- Add cooked Meatballs and simmer for 5 more minutes. Season with salt and pepper. Stir in vinegar, cover and remove from heat.
- Let rest for about 10 minutes before serving. Garnish with remaining 1 tbsp (15 ml) parsley.
- To make meatballs, in a small bowl, mix baking soda and water.
- Place ground beef in a large bowl, add baking soda mixture and mix well. Allow to rest for 10 minutes.
- In a medium bowl, mix bread crumbs, paprika, salt and pepper.
- In a small bowl, whisk egg and vinegar.
- Add bread crumb mixture, egg mixture, onions, garlic and parsley to ground beef and mix well.
- Using a large ice-cream scoop, scoop out mixture to form 8 to 10 large or 15 to 18 small meatballs.
- In a large skillet, heat vegetable oil and fry meatballs until internal temperature reaches 160 F (71 C).
- If making ahead, transfer to an airtight container and store in refrigerator for up to 3 days.
Drink Pairings
Patatas Bravas
Patatas Bravas for the win! Take potatoes to the next level with this classic Spanish tapas recipe. Serve along side fellow tapas or as a side dish for any meal! Crank up the spice as you see fit or leave it out all together by using a mild paprika.Ingredients
Serves 4 - 6
2 tbsp + 1 tsp (35 ml) salt, divided
½ tsp (2.5 ml) baking soda
2 lbs (900 g) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
vegetable oil, for deep-frying
Salsa Brava, make ahead, recipe follows
chopped fresh parsley, for garnish (optional)
SALSA BRAVA RECIPE:
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped onions
2 to 3 cloves garlic, crushed
1 tbsp (15 ml) tomato paste
1 cup (250 ml) canned crushed tomatoes
¾ tsp (4 ml) Spanish smoked paprika
¼ tsp (1 ml) Spanish hot paprika
½ cup (125 ml) vegetable or chicken stock
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
Instructions
- For potatoes, Bring a large saucepan or stockpot of water to a boil. Stir in 2 tbsp (30 ml) salt and the baking soda. Add potatoes and parboil until potatoes can be pierced with a skewer but are still firm, 2 to 3 minutes. Drain liquid completely and spread potatoes on a large baking sheet to evaporate excess moisture. Evenly sprinkle 1 tsp (5 ml) salt on potatoes and stir with a spatula. The surface of the potatoes will look rough and a little pasty. Let cool to room temperature for about an hour.
- In a deep fryer or air fryer, fry potatoes following appliance instructions until golden brown. Alternatively, in a medium saucepan, heat vegetable oil to 375 F (190 C) and deep-fry potatoes in single-layer batches until golden brown. Transfer to a baking sheet lined with paper towels. Continue deep-frying all potatoes.
- Serve warm on a bed of Salsa Brava, reserving some for a drizzle on top of potatoes. Garnish with chopped parsley if desired. Serve additional Salsa Brava on side for dipping.
- To make Salsa Brava, in a small saucepan over medium heat, heat olive oil. Add onions and garlic and sauté for 4 to 5 minutes, stirring constantly, until onions are translucent.
- Add tomato paste, crushed tomatoes and smoked and hot paprika, and cook for 1 more minute. Add stock and season with salt and pepper. Reduce heat to medium-low and continue cooking for 10 to 15 minutes, stirring occasionally, until some of the liquid evaporates and sauce thickens slightly.
- Stir in vinegar, then remove from heat and let cool slightly. Using a blender or a handheld immersion blender, blend into a smooth sauce. Serve alongside Patatas Bravas. If making ahead, let cool before refrigerating for up to 2 days. Bring to room temperature before serving. Serve slightly warm or at room temperature.
Drink Pairings
Kingston Carnival Rum Punch
The Kingston Carnival Rum Punch recipe is a perfect mix of light and dark rum, tropical fruit juices and a little bit of grenadine. So refreshing and also a perfect party drink for a crowd.Ingredients
Serves 16
1½ cups (375 ml) Appleton Estate Signature Rum
1½ cups (375 ml) Bacardi Tropical Rum
2 cups (500 ml) pineapple juice
2 cups (500 ml) orange juice
4 oz (125 ml) fresh lime juice
3 oz (90 ml) grenadine
1 orange, sliced
1 lime, sliced
1 pineapple, cubed
Instructions
- In a cocktail dispenser or large bowl, combine rums, pineapple juice, orange juice, lime juice and grenadine. Add fruit and let infuse for 2 to 3 hours.
- To serve, measure 4 oz (120 ml) and pour over cubed ice in a punch glass. Garnish with fruit infused with the cocktail.
Featuring
Mega Michelada
Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!Ingredients
Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes
Instructions
- In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
- To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
- *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
Featuring
Berry Good Sangria
Sangria season is upon us! Inspired by our seasonal BC berry bounty comes a twist on a classic sangria! Use your favourite frozen or fresh BC berries (perhaps from your local farmer’s market!) and sip the summer away! Easy for creating in a batch format and sharing with friends.Ingredients
Serves 8
1 cup (250 ml) each strawberries (hulled and halved), blackberries and blueberries, washed
1 x 750 ml bottle Bodegas Borsao Campo De Borja Garnacha
½ cup (125 ml) Fundador Solera Reserva Brandy
½ cup (125 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ cup (125 ml) fresh lemon juice
2 cups (500 ml) apple juice
2 cups (500 ml) soda water, to serve
Instructions
- Place fruit in a three-quart (3 L), non-reactive pitcher. Add all liquids except for soda water. Stir well, cover and refrigerate overnight, at least 6 hours so flavours infuse. To serve, fill large wine glasses about halfway with liquid and fruit. Add ice and top with soda.
Featuring
Hawaiian-Style Beef Sausages
Hotdogs go Hawaiian with this ultimate dog! Feel free to use any sausage, if pork is your thing, try it! It’s the toppings that count. Tasty homemade Hawaiian teriyaki sauce mixed with pineapple and jalapeño peppers (optional). Try this on the BBQ this summer.Ingredients
Serves 4
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) light brown sugar
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) hoisin sauce
2 tbsp (30 ml) ketchup
2 tbsp (30 ml) liquid clover honey
1 clove garlic, minced
1½ cups (375 ml) pineapple juice
1 cup (250 ml) diced fresh pineapple
1 Ataulfo mango, peeled, pitted and diced
1 tbsp (15 ml) freshly squeezed lime juice
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) chopped fresh basil leaves
1 jalapeño pepper, seeded and diced, plus 1 thinly sliced into rounds
kosher salt and freshly ground black pepper, to taste
4 beef sausages
4 brioche sausage buns
¼ cup (60 ml) thinly sliced red onions
2 tbsp (30 ml) roughly chopped toasted macadamia nuts
Instructions
- Start by making Hawaiian teriyaki sauce. In a small saucepan, stir together soy sauce, brown sugar, ginger, hoisin sauce, ketchup, honey, garlic and pineapple juice. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat to a simmer and cook, stirring often, until sauce thickens, 15 to 20 minutes. Set aside to cool to room temperature before transferring to a squeeze bottle. Hawaiian teriyaki sauce may be stored in the refrigerator for up to 2 weeks.
- Preheat barbecue grill to medium-high.
- While grill preheats, make pineapple and mango salsa. In a medium bowl, mix diced pineapple, diced mango, lime juice, olive oil, basil and diced jalapeños. Season with salt and pepper. Set aside at room temperature while grilling sausages.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open sausage buns and grill until warmed through and grill‑marked, about 1 minute.
- When ready to serve, place grilled sausages in buns. Drizzle with Hawaiian teriyaki sauce and top with some pineapple and mango salsa, thinly sliced red onions, chopped macadamia nuts and sliced jalapeño rounds, if desired.
Drink Pairings
Japanese-Style Pork Sausages
Look no further for all your favourite Japanese flavours on one tasty hotdog. Who can say no to kewpie mayo, pickled ginger, bonito flakes and nori? Try this ultimate hotdog on the barbecue this summer or roasted over a fire.Ingredients
Serves 4
5 oz (140 g) ginger root, peeled
1 tsp (5 ml) table salt
1 red beet, thinly sliced (optional for colour)
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
½ cup (125 ml) Kewpie mayonnaise
1 tsp (5 ml) wasabi paste, plus more to taste
1 tsp (5 ml) freshly squeezed lemon juice
4 pork sausages of choice
4 sesame-seed sausage buns
⅓ cup (80 ml) bonito flakes
1 sheet nori, cut into chiffonade
2 green onions, trimmed and thinly sliced
Instructions
- Start by making pickled ginger. Using a mandoline or vegetable peeler, very thinly slice ginger. Place ginger in a bowl, sprinkle with salt and mix gently to incorporate. Set aside for 20 minutes.
- With clean hands, gently squeeze ginger to remove any excess liquid before placing ginger in a sterilized glass jar. Add a thin slice of red beet to jar, if desired.
- In a small saucepan over medium-high heat, whisk vinegar, sugar and water. Whisking continuously, bring mixture to a boil. Once boiling, cook for 1 minute. Remove from heat and pour over ginger in jar. Cover jar with lid and set aside to cool to room temperature. Pickled ginger can be used right away or refrigerated for up to 1 month.
- Preheat barbecue grill to medium-high.
- While grill preheats, in a small bowl, whisk mayonnaise, wasabi paste and lemon juice until thoroughly combined. Transfer mixture to a squeeze bottle and set aside.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open sesame-seed sausage buns and grill until warmed through and grill-marked, about 1 minute.
- When ready to serve, take a couple of tsp of pickled ginger and thinly slice. Place sausages in buns and top with a squeeze of wasabi mayonnaise, a light sprinkle of finely sliced pickled ginger, bonito flakes, shredded nori and green onions. Enjoy immediately.
Drink Pairings
Buffalo Wing Chicken Sausages
Buffalo chicken wings but in a hot dog! This delicious, ultimate hotdog is sure to disappear quickly if busted out for a summertime backyard gathering! Try it on the barbecue or roasted on a fire this summer. Pair with your favourite BC beer.Ingredients
Serves 4
⅔ cup (160 ml) prepared hot pepper sauce
½ cup (125 ml) unsalted butter
1½ tbsp (22.5 ml) white vinegar
¼ tsp (1 ml) Worcestershire sauce
¼ tsp (1 ml) cayenne pepper
1 pinch garlic powder
1 pinch kosher salt
½ tbsp (7.5 ml) cornstarch
1 tbsp (15 ml) water
1 large stalk celery
1 medium carrot, trimmed and peeled
4 chicken sausages of choice
4 pretzel sausage buns
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) packed celery leaves
Instructions
- Start by making thickened buffalo wing sauce. In a medium saucepan over medium heat, whisk hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder and salt. Cook, stirring constantly, until just at a simmer. Don’t worry if it separates; it will come together in next step.
- In a small bowl, whisk cornstarch and water until smooth. Add to sauce and whisk continuously until sauce is visibly thickened and emulsified, 30 to 60 seconds. Let cook for 30 seconds more, then remove from heat and set aside. Buffalo sauce can be prepared to this point, cooled to room temperature, transferred to an airtight container and stored in refrigerator for up to 5 days.
- Preheat barbecue grill to medium-high.
- While grill preheats, cut celery and carrot into thin matchsticks. Toss together in a medium bowl and set aside.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open pretzel buns and grill until warmed through and grill‑marked, about 1 minute.
- When ready to serve, thin buffalo wing sauce with some water if needed and place in a squeeze bottle. Place some carrot and celery matchsticks into each grilled bun. Top with a sausage and some blue cheese. Drizzle with buffalo wing sauce and garnish with celery leaves. Enjoy immediately.
Drink Pairings
Daiquirosé
Start shaking your cocktail shaker with this pink twist on a classic cocktail. Not just a daiquiri but a DauquiRosé, get it? For best results, use your favourite white rum and shake with a local BC rosé. This recipe makes 8; so, have it handy for when you have some left over rosé to use!Ingredients
Serves 1
¾ oz (22 ml) Bacardí Superior White Rum
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lime juice
1 oz (30 ml) ruby grapefruit juice
3 oz (90 ml) Joie Farm Re‑Think Pink Rosé
whole strawberries or pink/ruby grapefruit wedges, for garnish
Instructions
- In a cocktail shaker full of ice, combine rum, Simple Syrup, juices and rosé. Shake vigorously for 10 to 15 seconds, then strain into a chilled coupe glass and garnish with fruit.
- *For a batched blended variation, combine 1 bottle (750 ml) of rosé wine with 2 cups (500 ml) ruby grapefruit juice and 1 oz (30 ml) fresh lime juice and freeze overnight in ice cube trays. To serve, blend cubes with 6 oz (180 ml) rum and 2 tbsp (30 ml) sugar, until slushy. Makes 8 cocktails. **1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Double-Pink Paloma
Mexico is calling with our take on a paloma. This unique rosé cocktail showcases blanco tequila and Prosecco rosé flavoured with agave syrup and watermelon pureé. A must try this summer! This recipe makes 12 servings so it’s a perfect batch for entertaining in the garden.Ingredients
Serves 12
6 limes, juice, plus wedge for rimming glasses
pink salt or half-and-half pink salt-and-sugar mix, for rimming glasses
4 cups (1 L) watermelon purée (about ½ large or 1 medium watermelon)
6 oz (180 ml) agave syrup
9 oz (270 ml) Altos Plata Tequila
1 x 750 ml bottle Ruffino Prosecco Rosé
watermelon wedges, for garnish
Instructions
- Moisten lowball glass rims with lime and dip in pink salt. For each drink, pour 2½ oz (75 ml) of watermelon purée, ½ oz (15 ml) each of agave syrup and lime juice and ¾ oz (22 ml) tequila. Stir gently. Fill glasses with ice cubes and slowly top with 2 oz (60 ml) Prosecco. Garnish with watermelon cubes or wedge.