Grilled Scallops with Lemon Salsa Verde
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
1 small garlic clove, finely minced or grated
3 tbsp (45 ml) extra-virgin olive oil, divided
½ lemon, rind removed, pulp cut into segments
3 capers, finely chopped
1 small anchovy fillet, mashed
1 tsp (5 ml) finely chopped shallot
1 pinch freshly ground black pepper
12 medium scallops
kosher salt, to taste
Instructions
- To make lemon salsa verde, in a bowl, mix together parsley, garlic, 2 tbsp (30 ml) oil, lemon segments, capers, anchovy, shallot and pepper, and set aside.
- Preheat barbecue to high. Toss scallops in salt and remaining 1 tbsp (15 ml) oil. Grill for about 1 to 2 minutes per side, or until cooked all the way through.
- Serve in a bowl or scallop shells, topped with lemon salsa verde.
Drink Pairings
Tuna Nduja
Ingredients
Serves 1⅔ cups (400 ml)
6 oz (170 g) fresh ahi tuna, roughly chopped
½ cup (125 ml) whipping cream
½ cup (125 ml) unsalted butter, softened
1 tbsp (15 ml) Calabrian Bomba chili paste, or 1 serrano chili, finely chopped, or to taste
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
2 tsp (10 ml) smoked Spanish paprika
1 tbsp + 1 tsp (20 ml) red wine vinegar
Instructions
- Combine all ingredients in a small food processor or blender, and blend until smooth. Taste and adjust seasoning if needed. Transfer to a serving dish and refrigerate until firm, about 1 hour. Serve with bread or crackers. Best enjoyed within 1 day.
Drink Pairings
Prawn Escabeche
Ingredients
Serves 4 to 6
¾ cup (175 ml) extra-virgin olive oil
2 whole garlic cloves
1 small carrot, peeled, sliced
1 small shallot, thinly sliced
2 sprigs thyme
1 bay leaf
6 whole black peppercorns
½ tsp (2.5 ml) kosher salt, plus extra for boiling
½ cup (125 ml) white wine vinegar
1 lb (454 g) raw medium-sized prawns, peeled and deveined
Instructions
- In a small saucepan, combine oil, garlic, carrot, shallot, thyme, bay leaf, peppercorns and salt. Warm over medium-low heat until shallots are soft, about 5 minutes. Remove from heat and add vinegar. Let mixture cool to room temperature.
- Prepare an ice bath. Blanch prawns in a pot of salted boiling water for 2 to 3 minutes, or until fully cooked through and opaque. Remove prawns and shock in ice bath, then remove and drain on a paper towel.
- Place prawns in a non-reactive container and pour oil mixture over. Cover and marinate in refrigerator overnight. To serve, remove thyme, bay leaf and peppercorns from marinade and transfer prawns to a bowl. Top with marinating oil, garlic, carrot and shallot and serve with bread. Will keep for up to 3 days in refrigerator in a sealed container.
Drink Pairings
Gin-Cured Salmon
Ingredients
Serves 4 to 6
1 cup (250 ml) kosher salt
1 cup (250 ml) sugar
¼ cup (60 ml) crushed black peppercorns
6 dried juniper berries, crushed
1 lemon, zest only
1 lb (454 g) sashimi-grade sockeye salmon, thicker belly portion, skin on, scales off, bones removed
3 tbsp (45 ml) gin
6 sprigs fresh dill, chopped, to serve
Instructions
- To make curing mix, in a medium bowl, combine salt, sugar, peppercorns, juniper berries and lemon zest. Spread half of curing mix in centre of a plastic wrap-lined baking sheet; curing mix should be about the same size as fish.
- Rub fish with gin. Place fish, skin-side down, on curing mix and cover with remaining curing mix. Bring edges of plastic wrap up and over salmon and wrap tightly. Place another baking sheet on top of salmon and weigh it down with several large cans or a heavy saucepan. Refrigerate for 24 hours, flipping fish halfway through.
- Remove salmon from plastic wrap and rinse off all curing mix. Fish should have a firm texture and a darker colour throughout. Pat dry well with paper towel. Slice flesh from skin, to serve, and top with dill. Any extra salmon can be wrapped tightly and kept in refrigerator for up to 3 days, or frozen for up to 1 month.
Drink Pairings
Layered Rocket Cocktail
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
3 to 4 ice cubes
2 oz (60 ml) yellow lemonade, store-bought
1 oz (30 ml) vodka
¾ oz (22 ml) Bols Blue Curaçao
lemon twist, for garnish
Instructions
- Pour grenadine into bottom of a tall glass and fill 2/3 full with crushed ice. In a cocktail shaker, combine ice cubes, lemonade and vodka, shake vigorously and strain into glass. Add more crushed ice to fill glass. Add blue curaçao to shaker with ice cubes, then gently swirl to chill and slightly dilute (this will help it layer better on top). Slowly pour blue curaçao over crushed ice to create the final layer. Garnish with a lemon twist.
Featuring
Watermelon Margarita
Ingredients
Serves 2
sea salt (optional)
¼ small seedless watermelon, rind removed, cubed
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) fresh lime juice (about 1 lime)
¼ oz (7 ml) simple syrup* (optional)
3 to 4 ice cubes
watermelon wedges, for garnish
Instructions
- If desired, rim 2 glasses with salt: sprinkle a handful of sea salt on a small plate. Moisten rims of glasses and dip into salt. In a high-speed blender, blend watermelon until smooth. You should have about 1¼ cups (310 ml) purée. In a cocktail shaker, combine purée with remaining ingredients and shake to combine. Strain into prepared glasses and garnish with watermelon wedges.
Featuring
Whipped Dalgona Coffee
Ingredients
Serves 2
2 tbsp (30 ml) instant coffee granules
2 tbsp (30 ml) sugar or granulated sweetener
2 tbsp (30 ml) boiling water
2 oz (60 ml) Jameson Cold Brew Whiskey & Coffee
dairy or non-dairy milk of choice, to serve
honeycomb candy bar, broken, for garnish (optional)
Instructions
- In a deep mixing bowl, combine instant coffee and sugar. Pour in boiling water and stir to mix. Using an electric mixer, blend on lowest setting to avoid splatters, then gradually increase speed until coffee starts to foam. Continue mixing until soft peaks form, about 2 to 3 minutes. To serve, add 1 oz (30 ml) Jameson Cold Brew each to 2 tall glasses, top with desired amount of cold milk, then dollop each with whipped coffee mixture and, if using, garnish with a piece of candy bar.
Featuring
Chocolate Raspberry Truffle Tart
Ingredients
Serves 8 to 10
Crust:
1⅔ cups (400 ml) chocolate wafers
½ cup (125 ml) lightly roasted hazelnuts, peeled
1 pinch salt
½ cup (125 ml) unsalted butter, melted
Filling:
2 generous cups (about 500 ml) fresh raspberries, divided, plus extra for garnish
1 lb (454 g) highest-quality bittersweet chocolate (63%)
2 cups (500 ml) whipping cream
cocoa powder and ground cookie crumbs, for garnish
Instructions
- To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom and up sides of pan. Place pan on a baking sheet and bake for 12 to 15 minutes, or until crust is dry and set. Remove from oven and let cool completely in tart pan on baking sheet.
- Meanwhile, prepare Filling. In bowl of a food processor, purée 1 cup (250 ml) raspberries until smooth. Pass through a fine mesh sieve set over a medium bowl, pressing hard on solids to extract as much liquid as possible. Discard seeds.
- Combine chocolate and cream in a medium heavy-bottomed saucepan. Warm over low heat, stirring, until chocolate is completely melted and smooth, about 10 minutes. Remove from heat and let cool slightly, then whisk in raspberry purée. Scatter remaining 1 cup (250 ml) raspberries over cooled crust. Pour chocolate mixture into tart shell and smooth top with an offset spatula, making sure all raspberries are covered by chocolate. Cover tightly with plastic wrap and refrigerate overnight.
- To serve, carefully remove tart from pan sides, leaving it on pan base, and garnish with a very light dusting of cocoa powder, a sprinkle of cookie crumbs and fresh raspberries. Transfer tart to a serving platter and allow to come to room temperature before slicing.
Drink Pairings
Harissa-Crusted Halibut
Ingredients
Serves 4 to 6
1 jalapeño pepper
3 red bell peppers
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) ground cumin
¼ cup (60 ml) olive oil
2 large garlic cloves, crushed
2 tbsp (30 ml) tomato paste
1 scant tbsp (about 15 ml) finely chopped preserved lemon peel (flesh removed and discarded)
¼ tsp (1 ml) balsamic or sherry vinegar, or to taste
salt and pepper, to taste
2 lb (907 g) fillet skinless halibut, about 1½-in (4 cm) thick
lemon wedges and harissa, to serve
Instructions
- To make harissa, preheat grill or broiler to high. Grill jalapeño and red peppers, turning, until charred and blackened, about 5 to 7 minutes for jalapeño and 10 to 15 minutes for bell peppers. Transfer all peppers to a bowl, cover with a plate, and let cool for 15 minutes. Peel and remove seeds from red peppers, reserving flesh. Remove seeds from jalapeño, if desired.
- In a medium skillet, dry toast coriander and cumin over medium heat, tossing, until fragrant, about 3 minutes. Add olive oil, garlic, tomato paste, preserved lemon peel, red peppers and jalapeño. Stir well to coat in oil, then reduce heat to low and simmer for 10 minutes, crushing peppers and garlic into oil. Remove from heat, let cool slightly, then transfer to a blender and blend until smooth. Stir in vinegar to taste. Transfer harissa to a bowl, season with salt and pepper to taste, and set aside ⅓ cup (75 ml) for serving.
- Pat halibut dry and season generously with salt and pepper. Coat fish on both sides with remaining harissa and transfer to a baking dish. Cover and refrigerate for 2 hours.
- Place oven rack in middle of oven and preheat to 350 F (180 C). Transfer halibut to a foil-lined baking sheet and place on middle rack. Cook for 17 to 20 minutes, then test for doneness: fish should be just starting to flake. Leave fish in oven on middle rack and turn broiler to high. Broil for 7 to 9 minutes, or until harissa begins to bubble and fish is perfectly flaky. Serve immediately with reserved harissa and lemon wedges on the side.
Drink Pairings
Tomato, Angel Hair & Fior di Latte Salad
Ingredients
Serves 6 to 8
2 large garlic cloves, finely grated
1 tsp (5 ml) sea salt
2 lbs (907 g) assorted small colourful cherry tomatoes, halved
3 cups (750 ml) coarsely chopped Campari tomatoes
3 tbsp (45 ml) freshly squeezed lemon juice
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) balsamic vinegar
⅓ cup (75 ml) olive oil
1 tsp (5 ml) freshly ground black pepper
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tsp (10 ml) minced fresh thyme leaves
1 tbsp (15 ml) finely minced jalapeño pepper
1 tbsp (15 ml) finely minced shallot
3 tbsp (45 ml) capers, well rinsed
1 cup (250 ml) coarsely chopped fresh basil leaves
1 x ½ lb (227 g) ball Fior di Latte mozzarella, torn into small pieces
1 lb (454 g) dried angel hair or capellini pasta
Instructions
- On a cutting board, using a large heavy knife, mash garlic and salt into a paste, then transfer to a large serving bowl. Add cherry tomatoes, Campari tomatoes, lemon juice and zest, vinegar, oil, pepper, parsley, thyme, jalapeño, shallot, capers, basil and Fior di Latte. Mix well to combine and let sit, loosely covered, for about 1 hour to allow flavors to blend.
- When ready to serve, bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes. Drain pasta and immediately add it to tomato mixture, tossing to combine. Serve warm.