Ginger Miso Chicken Bowls
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.
Drink Pairings
Manhattan
Ingredients
Serves 1
2 oz (60 ml) Canadian Club Chairman’s Select 100% Rye Whisky
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura bitters
coin-sized round of orange zest
all-natural maraschino cherry, for garnish
Instructions
- Place a Martini or stemmed cocktail glass in the freezer. In a mixing glass, combine rye, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled glass. Express oils of orange zest over surface and discard, then garnish with a cherry.
Featuring
Cauliflower Steaks with Sun-dried Tomato Pesto
Ingredients
Serves 4
1 cup (250 ml) sun-dried tomatoes, soaked in hot water for 10 minutes then drained
⅓ cup (75 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 garlic clove
3 tbsp (45 ml) roasted, peeled hazelnuts, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
2 oz (57 g) Manchego cheese, plus extra for garnish
1 tsp (5 ml) warm water, plus extra as needed (optional)
salt and pepper, to taste
1 head cauliflower, sliced into 1½-in (3.75 cm) “steaks”
pea sprouts, for garnish
Instructions
- To make pesto, in a small food processor or blender, pulse tomatoes, ⅓ cup (75 ml) olive oil, garlic, hazelnuts, vinegar and Manchego until it forms a rough paste, adding warm water 1 tsp (5 ml) at a time if mixture is too thick to blend. Season with salt and pepper to taste.
- Preheat oven to 400 F (200 C). Lay cauliflower “steaks” on a parchment-lined baking sheet and drizzle with remaining 3 tbsp (45 ml) olive oil, flipping pieces over to coat both sides. Season with salt and pepper. Roast for 20 to 30 minutes, or until cauliflower is deep golden brown, cooked through and crispy on edges.
- Serve cauliflower with sun-dried tomato pesto and garnish with hazelnuts, Manchego and pea sprouts.
Drink Pairings
Spaghetti with Prawns & Basil Pesto
Ingredients
Serves 4
1 cup (250 ml) tightly packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) toasted pine nuts, plus extra for garnish
1 garlic clove
½ lemon, zest and juice
3 tbsp (45 ml) grated Parmesan, plus extra for garnish
3 tbsp (45 ml) + 2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) kosher salt, plus extra for boiling pasta
pepper, to taste
14 oz (400 g) spaghetti
1 lb (454 g) prawns, peeled and deveined
Instructions
- In a small food processor, combine basil, pine nuts, garlic, lemon zest and juice, and Parmesan. Pulse until chopped. While food processor is running, slowly drizzle in 3 tbsp (45 ml) olive oil until it forms a rough paste. Season with salt and pepper and set aside.
- Cook spaghetti according to package directions, in salted water. Reserve ⅓ cup (75 ml) pasta cooking water.
- Meanwhile, in a large frying pan over medium heat, sauté prawns in remaining 2 tbsp (30 ml) olive oil for 1 to 2 minutes per side, or until pink and opaque.
- Drain spaghetti and add it to pan with prawns, along with pesto and reserved pasta water. Toss to coat and check seasoning, adjusting if necessary. Serve immediately, garnishing with basil, pine nuts and Parmesan.
Drink Pairings
Flank Steak served with Roasted Pepper Pesto
Ingredients
Serves 4
28 oz (794 g) flank steak
2 garlic cloves, roughly chopped, divided
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) ground cumin
2 medium yellow peppers
¼ cup (60 ml) toasted pumpkin seeds, plus extra for garnish
1 lime, zest and juice
½ tsp (2.5 ml) kosher salt, plus extra to taste
¼ tsp (1 ml) pepper, plus extra to taste
1 small jalapeño pepper, seeded (optional), or to taste
1 small handful cilantro leaves, plus extra for garnish
1 small handful microgreens, for garnish (optional)
Instructions
- Marinate steak the night before. Combine 1 garlic clove, 2 tbsp (30 ml) olive oil, vinegar, oregano and cumin. Rub all over steak and let marinate in refrigerator, covered, overnight.
- Roast yellow peppers; this can be done over a medium to high gas flame on the stove or barbecue, or in an oven under the broiler. Roast, turning often, until skins are evenly charred and blackened all over, about 7 to 15 minutes, depending on heat source. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool completely.
- Peel peppers and remove seeds and stems. Rinse away any remaining charred skin under running water. Dry peppers well.
- In a small food processor or blender, combine peppers, remaining garlic clove and 2 tbsp (30 ml) olive oil, pumpkin seeds, lime zest and juice, ½ tsp (2.5 ml) kosher salt, ¼ tsp (1 ml) pepper, jalapeño and cilantro. Blend until smooth. Taste and adjust seasoning as needed. Set aside; this can be made up to 1 day in advance and stored in refrigerator.
- 1 hour before cooking, remove steak from refrigerator and let it come to room temperature.
- Preheat barbecue to medium-high. Season steak with salt and pepper. Grill for 4 to 7 minutes per side, until it reaches an internal temperature of 125 F (51 C) for rare to 135 F (57 C) for medium-rare. Let steak rest for 5 minutes, then slice it against the grain. Garnish with pumpkin seeds, cilantro and microgreens and serve with roasted pepper pesto.
Drink Pairings
Blueberry, Shiraz & Black Pepper Shortcakes
Ingredients
Serves 6
2 cups (500 ml) Shiraz
¼ cup (60 ml) + 2 tbsp (30 ml) granulated sugar, divided
½ vanilla bean, seeds scraped out, pod and seeds reserved, divided
¼ tsp (1 ml) freshly ground black pepper
2 cups (500 ml) fresh blueberries, rinsed and patted dry
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) cold unsalted butter, cut into cubes
¾ cups (175 ml) 10% cream, plus extra for brushing
4 tsp (20 ml) turbinado sugar
8 oz (250 g) mascarpone cheese, softened but still slightly chilled
1¼ cups (310 ml) 35% whipping cream
½ cup (125 ml) icing sugar
Instructions
- Start by making a blueberry, Shiraz and black pepper syrup. In a medium saucepan over medium-high heat, stir together wine, ¼ cup (60 ml) granulated sugar and vanilla pod only. Bring to a boil and, stirring often, reduce mixture to ¾ cup (175 ml), about 15 to 20 minutes. Remove from heat and stir in black pepper. Set aside to cool to room temperature. Remove and discard vanilla pod and stir in blueberries. This can be made up to 2 days in advance an6d stored in an airtight container in refrigerator.
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and set aside.
- To make shortcakes, in a food processor fitted with steel S-blade attachment, pulse together flour, remaining 2 tbsp (30 ml) granulated sugar, baking powder, salt and lemon zest. Add butter and pulse until a sandy texture is achieved. Add 10% cream and pulse until a moist, soft dough just comes together. Turn dough out onto a lightly floured work surface and divide into 6 roughly equal pieces. Place on prepared baking sheet and gently pat each one into a circle about ¾-in (2 cm) thick. Brush with a little extra 10% cream and sprinkle with turbinado sugar. Bake until lightly golden, about 12 to 14 minutes. Transfer shortcakes to a wire rack to cool.
- Meanwhile, make mascarpone cream. In a medium mixing bowl, beat mascarpone with a rubber spatula until smooth. In a large mixing bowl, combine 35% cream, icing sugar and vanilla seeds. With a handheld mixer, whip until soft peaks form. Add cream mixture to mascarpone and fold together with a rubber spatula until fully incorporated.
- To serve, divide shortcakes between serving dishes, splitting shortcakes in half crosswise, if desired. Top with blueberry, Shiraz and black pepper syrup and a dollop of mascarpone cream and serve immediately.
Drink Pairings
Grilled Nectarine & Tomato Pizza
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour, plus extra as needed
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) kosher salt, plus extra to taste
grapeseed oil, for greasing
3 medium tomatoes, each cored and cut into 8 wedges
3 medium nectarines, pitted and halved*
4 oz (125 g) fresh mozzarella, roughly torn
¼ cup (60 ml) fresh basil leaves, divided
freshly ground black pepper, to taste
Instructions
- In a large bowl, stir together water, honey and yeast. Set aside for 5 minutes to allow yeast to bloom. If mixture does not become frothy, like the head on a beer, yeast may be inactive; if so, repeat step with a new pack. With a wooden spoon, stir in olive oil, then stir in flour, cornmeal and salt. Turn dough out onto a well-floured surface and knead for about 2 minutes. Use as much extra flour as needed to create a smooth, firm and lightly sticky dough.
- Place dough in a clean, lightly oiled bowl and turn to coat in oil. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm spot to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, another 30 minutes.
- Preheat grill to medium-high, on 1 side only. Lightly oil grill with grapeseed oil.
- Turn dough out onto a lightly floured surface. Cover with a towel and let rest for 20 minutes.
- Meanwhile, place tomatoes on a paper towel-lined plate and sprinkle lightly with salt. Let stand for 15 minutes. If needed, pat dry with additional paper towel and set aside on a clean plate.
- Brush nectarines lightly with grapeseed oil. Grill over hot side of grill until tender and grill-marked, about 1 to 2 minutes per side, turning once. Remove and set aside until cool enough to handle. Slice each half into 4 wedges.
- Dust work surface with flour and roll or stretch dough into a 14 x 10-in (35 x 25 cm) rectangle. Brush 1 side lightly with grapeseed oil. Place dough, oiled side down, onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of grill and top with tomatoes, nectarines, cheese and half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Remove pizza to a cutting board and garnish with remaining basil leaves and a sprinkle of black pepper. Let stand for a few minutes, then slice and serve warm.
- *Can substitute other stone fruit of choice if desired.
Drink Pairings
Lime & Parmesan Corn Ribs
Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil or avocado oil
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) garlic powder
¾ tsp (4 ml) smoked paprika
1 tsp (5 ml) finely grated lime zest
4 corn cobs, husks removed
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) roughly chopped fresh
cilantro leaves, for garnish
1 lime, cut into wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together oil, salt, garlic powder, smoked paprika and lime zest until well combined. Set spice mixture aside.
- With a sharp knife, carefully cut each corn cob into quarters lengthwise. The best way to do this is to stand the cob up vertically, with the wider end against the work surface. Cut lengthwise through the cob, then lay each half on its flat side and cut lengthwise once again. If this is too difficult, chop cobs in half so that you end up with 8 pieces per cob instead of 4; if cobs are shorter, they are easier and safer to cut.
- Lay corn on prepared baking sheet and brush each piece all over with spice mixture. Bake for 15 minutes, flip pieces over and return to oven until they start to curl slightly and begin to crisp, about 15 to 20 minutes more. While warm, transfer to serving plate and garnish with a sprinkle of Parmesan and cilantro. Serve with lime wedges.
Drink Pairings
Blackened Salmon Burgers
One of the main charms of cooking over an open flame is the infusion of smoke and char, which adds another flavour dimension to this blackened salmon burger. When pairing beer, a good strategy is to lean into these flavours by serving up a dark beer featuring roasted and toasted malts. Porters and stouts come to mind, as does Hoyne Brewing Co.’s enigmatic Dark Matter, which is neither of the above yet brings fantastic toasty notes alongside a lip-smacking hop profile.Ingredients
Serves 6
Pickled Red Onions:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) kosher salt
1 small red onion, sliced into ⅛-in (0.25 cm) rings
Herbed Cheese Spread:
8 oz (250 g) cream cheese, room temperature
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped fresh dill
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) finely chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) finely chopped fresh basil leaves
kosher salt and freshly ground black pepper, to taste
Salmon Burgers:
3 tbsp (45 ml) dark brown sugar
1½ tbsp (22 ml) sweet paprika
¾ tsp (4 ml) cayenne pepper
¾ tsp (4 ml) garlic powder
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried oregano
kosher salt and freshly ground black papper, to taste
1½ lbs (750 g) wild salmon, skin removed, cut into large chunks
½ cup + 2 tbsp (155 ml) panko bread crumbs
1½ tbsp (22 ml) grapeseed oil, plus extra for cooking
6 brioche burger buns, toasted
2 avocados, peeled and sliced, for garnish
1½ cups (375 ml) microgreens, for garnish
Instructions
- To make Pickled Red Onions, in a small saucepan, combine vinegar, granulated sugar and salt. Bring to a simmer over medium heat and stir in onion rings. Return to a simmer and cook for 30 seconds. Transfer to a bowl and let cool to room temperature. Rings will turn translucent and shiny as they cool. Cover and store in an airtight container in refrigerator for up to 3 weeks.
- Meanwhile, to make Herbed Cheese Spread, in a medium bowl, stir together cream cheese, lemon juice, dill, chives, parsley, basil and salt and pepper to taste. Set aside. This can be made up to 2 days in advance and stored in an airtight container in refrigerator. Bring to room temperature before using.
- To make Salmon Burgers, start by making seasoning mix. In a small bowl, mix together brown sugar, paprika, cayenne, garlic powder, thyme, oregano and a good pinch of both salt and black pepper. Set aside.
- In bowl of a food processor fitted with steel S-blade attachment, pulse salmon until finely chopped. Alternatively, chop salmon very finely with a knife. Transfer to a large bowl and mix in panko crumbs and oil until just combined. Divide mixture into 6 equal portions and shape into burgers about 5-in (12 cm) in diameter. Season burgers generously all over on both sides with seasoning mix and set aside.
- Add a couple tablespoons of grapeseed oil to a large cast iron skillet or frying pan and warm over medium heat. Working in batches, cook burgers, flipping once, until lightly browned and cooked through, about 3 to 5 minutes per side. Be careful when flipping burgers as they are delicate.
- To assemble, spread bottom half of toasted bun with Herbed Cheese Spread. Top with a burger, Pickled Red Onions, avocado slices and microgreens. Top with other half of bun and serve immediately.
Drink Pairings
Key Lime Pie
Ingredients
Serves 6 to 8
Crust:
1½ cups (375 ml) finely crushed graham cracker crumbs
2 tbsp (30 ml) packed light brown sugar
¼ cup + 2 tbsp (90 ml) salted butter, melted
Filling:
4 egg yolks
14 oz (414 ml) sweetened condensed milk
2 tsp (10 ml) lime zest
¾ cup (175 ml) freshly squeezed key lime (or regular lime) juice
2 tbsp (30 ml) white rum
1 tsp (5 ml) vanilla
pinch salt
Topping:
1 cup (250 ml) whipping cream, chilled
½ cup (125 ml) full-fat Greek yogurt
3 tbsp (45 ml) icing sugar
1 tsp (5 ml) vanilla
1 tbsp (15 ml) white rum
lime zest, for garnish
Instructions
- To make Crust, preheat oven to 325 F (170 C). In a medium bowl, combine graham cracker crumbs, brown sugar and melted butter. Stir with a fork until mixture is well combined. Press crumbs firmly into bottom and up sides of a 9-in (23 cm) pie pan. Bake until golden brown, about 10 to 15 minutes. Remove from oven and let cool. Leave oven on for next step.
- To make Filling, in a bowl, whisk egg yolks and condensed milk until pale and well combined, about 5 minutes. Mix in lime zest, lime juice, rum, vanilla and salt. Pour mixture into cooled crust and bake until filling is just set and starting to puff around edges, 15 to 20 minutes. Remove from oven and let cool completely.
- To make Topping, in bowl of an electric mixer, combine cream, yogurt, icing sugar, vanilla and rum and beat until soft peaks form, about 3 to 4 minutes. Dollop pie with topping and garnish with lime zest.