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.
Drink Pairings
Fall-off-the-Bone Pork Ribs
Ingredients
Serves 6 to 8
2 x 2 lb (907 g) pork back rib racks, membrane removed from underside
2 tbsp (30 ml) dark brown sugar
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) chipotle chili powder
1 tsp (5 ml) granulated garlic
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) sea salt
½ tsp (2.5 ml) cayenne pepper
½ cup (125 ml) Dijon mustard
½ cup (125 ml) favourite barbecue sauce, homemade or store bought, plus extra to serve
Instructions
- Pat rib racks dry with paper towel and place on a rimmed baking sheet. In a small bowl, combine sugar, smoked and sweet paprikas, chili powder, granulated garlic, pepper, salt and cayenne. Brush ribs on both sides with mustard and pat half the spice mixture over bottom sides of racks. Massage spice mixture into ribs, flip and repeat with top meaty side of racks. Wrap racks individually in double layered sheets of heavy aluminum foil, making sure foil is well sealed on all sides. Place foil packs topside up onto baking sheet and refrigerate for 2 hours.
- Preheat oven to 275 F (140 C). Transfer tray of ribs from refrigerator to oven. Roast for 2 to 2½ hours, or until internal temperature reaches 155 F (68 C).
- Preheat grill to medium. Brush tops and bottoms of ribs with barbecue sauce and place on grill meaty side up. Grill without flipping for about 8 to 10 minutes.
- To serve, transfer racks to a large cutting board and cut into 1 to 2-rib portions. Serve immediately with a side of slightly warmed barbecue sauce for dipping.
Drink Pairings
Grilled Tequila Chicken served with Tequila Beurre Blanc
Ingredients
Serves 6 to 8
Tequila Chicken:
¾ cup (175 ml) gold tequila
1 cup (250 ml) freshly squeezed lime juice
⅓ cup (75 ml) freshly squeezed orange juice
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) honey
¼ cup (60 ml) olive oil, plus extra for grilling
2 tbsp (30 ml) Mexican chili powder
1 tbsp (15 ml) ground coriander
2 tbsp (30 ml) ground cumin
3 tbsp (45 ml) seeded, minced jalapeño
¼ cup (60 ml) finely chopped cilantro leaves, plus extra cilantro sprigs, for garnish
6 large garlic cloves, finely minced
1½ tbsp (22 ml) sea salt, plus extra to taste
2 tsp (10 ml) freshly ground black pepper, plus extra to taste
4 lbs (1.8 kg) chicken drumsticks and wings
grilled peppers, to serve (optional)
lime wedges, to serve
Tequila Beurre Blanc:
1 tbsp (15 ml) very finely minced shallot
¼ cup (60 ml) dry white wine
⅓ cup (75 ml) gold tequila
½ tsp (2.5 ml) lime zest
2 tbsp (30 ml) freshly squeezed lime juice
1 tbsp (15 ml) whipping cream
½ cup (125 ml) butter, cut into small pieces, chilled
salt and pepper, to taste
Instructions
- To make Tequila Chicken, in a large bowl, combine tequila, juices, honey, olive oil, chili powder, coriander, cumin, jalapeño, cilantro, garlic, salt and pepper. Add chicken to marinade, toss to coat, cover and refrigerate overnight.
- Preheat grill to medium-high and brush grates with oil. Remove chicken from refrigerator and discard marinade. Sear chicken on grill for about 5 minutes, turning, until nicely browned on all sides. Reduce heat to medium-low and continue grilling for another 15 to 20 minutes, or until cooked through. Remove chicken from grill and season with salt and pepper. Transfer chicken to a serving platter to rest until ready to serve.
- To make Tequila Beurre Blanc, in a small saucepan, combine shallot, wine, tequila, lime zest and lime juice. Bring to a boil, reduce heat to medium-low and simmer until about 2 tbsp (30 ml) liquid remains, about 4 to 6 minutes. Turn heat down to very low, whisk in cream, then add butter, one piece at a time, whisking constantly. Remove saucepan from heat from time to time, making sure sauce stays warm but is never too hot. After about 2 to 3 minutes, when all the butter has been incorporated and emulsified, remove from heat and season with salt and pepper. Transfer to a serving bowl.
- Serve chicken with grilled peppers, if desired, garnish with cilantro and serve with lime wedges and Tequila Beurre Blanc.
Drink Pairings
Grilled Corn Tostadas
Ingredients
Serves 12
6 x 6-in (15 cm) corn tortillas
1 cup (250 ml) canola oil, for frying
⅓ cup (75 ml) raw hulled pumpkin seeds
2 tbsp (30 ml) granulated sugar
1 large pinch fine sea salt, plus extra to taste
½ tsp (2.5 ml) smoked Mexican chili powder, plus extra for garnish
2 large corn cobs, husks removed
3 tbsp (45 ml) best-quality mayonnaise
2 tbsp (30 ml) minced red onion
1 small garlic clove, finely grated
2 tbsp (30 ml) finely chopped cilantro leaves
2 tbsp (30 ml) freshly squeezed lime juice
pepper, to taste
⅓ cup (75 ml) crumbled feta cheese
lime wedges and salsa, to serve
Instructions
- Using a cookie cutter, cut two 3-in (8 cm) rounds from each tortilla and set aside. Keep trimmings for frying and snacking on, if desired. Line a baking sheet with paper towel. In a deep heavy-bottomed saucepan, heat oil to 370 F (188 C). Working in batches, fry tostadas until crisp and golden brown, turning, about 1 to 2 minutes. Transfer fried tostadas to lined baking sheet to drain.
- In a medium frying pan over medium heat, toast pumpkin seeds until fragrant and just beginning to pop, about 3 minutes, shaking pan frequently. Sprinkle in sugar and cook until it melts and caramelizes, coating pumpkin seeds, about 3 minutes. Remove from heat, add pinch of salt and chili powder, toss well and immediately transfer seeds to a plate. Set aside to cool, then break into small chunks.
- Preheat grill to medium. Grill corn, turning occasionally, for about 7 minutes or until cooked through and lightly charred. Let cool. Using a sharp knife, cut kernels off cob and transfer to a medium bowl. You should have about 1½ cups (375 ml). Mix in mayonnaise, onion, garlic, cilantro and lime juice and season to taste with salt and pepper.
- To serve, divide corn mixture between tostadas. Top with pumpkin seeds, feta and a sprinkle of chili powder. Transfer to a serving tray and serve with lime wedges and a bowl of salsa on the side.
Drink Pairings
Salmon Poached in Horseradish Milk
Ingredients
Serves 4
1 cup (250 ml) + 1 tbsp (15 ml) whole milk, divided
1 tbsp (15 ml) prepared creamed horseradish
kosher salt, to taste
1½ lbs (680 g) salmon fillets, cut into 4 equal pieces
1 tbsp (15 ml) cornstarch
1 green onion, trimmed and thinly sliced
½ tsp (2.5 ml) toasted sesame seeds
cooked spring vegetables or green salad, to serve
Instructions
- In a large frying pan, whisk together 1 cup (250 ml) milk and horseradish. Set pan over medium-low heat and bring mixture just to a simmer, stirring occasionally. Don’t worry if milk mixture splits. Season with a good pinch of salt.
- Add salmon to frying pan in a single layer, skin side down, and simmer very gently, turning once and stirring liquid often with a wooden spoon, until salmon is cooked through, about 6 to 10 minutes total. Remove salmon to a serving platter and set aside. Keep milk mixture in frying pan on heat.
- In a small bowl, whisk together cornstarch and remaining 1 tbsp (15 ml) milk. Add to warm milk mixture in frying pan and, whisking constantly, increase heat to medium-high and cook until sauce has thickened, about 2 minutes. Remove frying pan from heat and season sauce with additional salt to taste. Spoon over salmon and garnish with green onion and sesame seeds. Serve alongside your favourite spring vegetables or a green salad.
Drink Pairings
Miso Butter Halibut served with Bok Choy and Peas
Ingredients
Serves 4
3 tbsp (45 ml) shiro (white) miso
¼ cup (60 ml) mirin
2 tbsp (30 ml) low sodium soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
2 tbsp (30 ml) finely grated fresh ginger, divided
4 x 6 oz (170 g) halibut fillets, about 1-in (2.5 cm) thick, skin removed
1 tbsp (15 ml) + ½ cup (125 ml) chilled unsalted butter, divided
1 medium shallot, minced
½ cup (125 ml) + 1 tbsp (15 ml) sake, divided
1 tsp (5 ml) lime juice
kosher salt, to taste
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 heads baby bok choy, halved (or quartered if large)
1 cup (250 ml) snap peas
1 green onion, trimmed and thinly sliced, for garnish
½ cup (125 ml) pea shoots, for garnish
¼ cup (60 ml) roughly chopped blanched almonds, for garnish
Instructions
- In a small saucepan, whisk together miso, mirin, soy sauce, sesame oil, rice vinegar and 1 tbsp (15 ml) ginger. Set saucepan over medium-low heat and bring just to a simmer, whisking constantly, about 4 minutes. Take care not to let mixture boil. Remove saucepan from heat, set aside and allow to cool to room temperature.
- Arrange halibut fillets, skinned side down, on a plate in a single layer. Brush all over with miso mixture and allow to marinate in refrigerator for 30 minutes.
- Meanwhile, make Sake Butter Sauce. Heat 1 tbsp (15 ml) butter in a small saucepan over medium heat. Add remaining 1 tbsp (15 ml) ginger and shallot and cook for 2 to 3 minutes, stirring frequently. Add ½ cup (125 ml) sake, bring to a boil, and allow to reduce by half, about 3 minutes. Whisking constantly, begin to add in remaining ½ cup (125 ml) butter, about 1 tbsp (15 ml) at a time, allowing butter to melt before adding more. Once thickened and creamy, remove from heat. Whisk in remaining 1 tbsp (15 ml) sake, lime juice and a pinch of salt. Taste and season with more salt as desired. Set saucepan aside at room temperature until ready to use.
- Preheat broiler with an oven rack positioned about 4- to 6-in (10 to 15 cm) away from heat source.
- Line a baking sheet with foil and place halibut, skinned side down, on sheet. Broil until exterior is caramelized and centre is slightly opaque, about 7 to 10 minutes.
- Meanwhile, in a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add bok choy and cook, turning once, until lightly browned and warm, about 30 seconds to 1 minute per side. Set bok choy on a plate, return frying pan to heat and add snap peas. Season with a pinch of salt and sauté until warmed through but maintain some crunch, about 2 minutes. Transfer peas to plate with bok choy.
- To serve, warm sake butter over medium heat, whisking constantly, until fluid. Ladle sake butter onto warm plates. Add bok choy, peas and halibut and top with green onion, pea shoots and almonds. Serve immediately.
Drink Pairings
Parsnip Pancakes served with Crab Salad and Salsa Verde
Ingredients
Serves 4 to 6
¼ cup (60 ml) basil leaves
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) flat leaf parsley leaves
1 green onion, trimmed and roughly chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
salt and pepper, to taste
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) mayonnaise
½ tsp (2.5 ml) Dijon mustard
½ lb (227 g) cooked crab claw meat
1 stalk celery, finely diced
½ medium red pepper, diced
4 tsp (20 ml) finely chopped chives
¾ cup (175 ml) whole milk
2 large eggs
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) granulated sugar
¼ tsp (1 ml) each salt and pepper
1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
1 cup (250 ml) baby greens
1 avocado, sliced
Instructions
- To make salsa verde, in a blender, combine basil, cilantro, parsley, green onion, olive oil and 1 tbsp (15 ml) lemon juice. Blend until a chunky sauce is formed. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
- To make crab salad, in a small bowl, whisk together sour cream, mayonnaise, mustard and remaining 1 tsp (5 ml) lemon juice. Season to taste with salt and pepper. Set dressing aside.
- In a medium bowl, lightly toss together crab, celery, red pepper and chives. Add dressing and gently toss together until crab is just coated in mixture. Season with salt and pepper to taste. Refrigerate until ready to serve, up to 4 hours.
- To make pancakes, in a medium bowl, whisk together milk and eggs. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar and ¼ tsp (1 ml) each salt and pepper. Stir in milk mixture and parsnips until just combined.
- In a large nonstick frying pan, warm 1 tbsp (15 ml) oil over medium heat. Measure ¼ cup (60 ml) of batter per pancake into pan, slightly spreading batter and gently flipping pancakes when edges are golden brown and bubbles form on surface, about 2 minutes. Cook until golden brown on underside and cooked through, about 2 minutes more. Repeat with remaining batter. Makes 11 to 12 pancakes.
- To serve, divide pancakes between serving plates. Top with greens, slices of avocado, crab salad and a drizzle of salsa verde and serve immediately.
Drink Pairings
Burnt Basque Cheesecake
Ingredients
Serves 1 x 10-in (25 cm) cake
2 lbs (907 g) Philadelphia cream cheese, room temperature, cut into small cubes
6 large eggs, room temperature
2½ cups (625 ml) granulated sugar
1⅔ cups (400 ml) sour cream (full fat)
1 small lemon, zest only
2 tbsp (30 ml) cornstarch
1 pinch salt
1 tsp (5 ml) pure vanilla extract
fresh seasonal berries, to serve
whipped cream, to serve (optional)
Instructions
- Preheat oven to 500 F (260 C). Line base and sides of a 10-in (22 cm) springform pan with parchment paper, leaving sides extending 2-in (5 cm) above top of pan.
- In a blender, combine cream cheese, eggs, sugar, sour cream, lemon zest, cornstarch, salt and vanilla. Blend until completely smooth, strain mixture through a fine mesh sieve and pour into prepared pan.
- Transfer to oven and bake until cake is set around edges but still wobbly in centre, and top of cake turns a dark golden brown, about 45 to 50 minutes. Cake will rise during baking and fall when cooled. Allow to cool to room temperature, then cover and chill until firm, preferably overnight.
- To serve, garnish cheesecake with fresh seasonal berries and serve with whipped cream, if desired. Leftover cake can be tightly wrapped and frozen for up to 1 month.