CAST IRON CHERRY CLAFOUTIS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) butter, for greasing
1 tsp (5 ml) pure vanilla extract
3 large eggs
2/3 cup (150 ml) granulated sugar
1/3 cup (75 ml) all-purpose flour
1 pinch salt
¾ cup (175 ml) whipping cream
¾ cup (175 ml) whole milk
1 tsp (5 ml) finely grated orange zest
2 tbsp (30 ml) Grand Marnier
1¼ lbs (625 g) fresh cherries, stemmed, pitted and halved
icing sugar, for garnish
lightly whipped cream or crème fraîche, for serving (optional)
Instructions
- Preheat grill to medium. Add butter to an 8-in (20 cm) cast iron skillet and place on grill to melt butter. Remove from grill and swirl pan to coat bottom.
- In a blender carafe, bowl of a large food processor, or by hand, combine vanilla, eggs, sugar, flour, salt, cream, milk, orange zest and Grand Marnier. Blend until smooth. Pour batter into preheated skillet and immediately arrange cherries on top
- Place skillet back on grill. With barbecue lid closed, bake until batter puffs up around cherries and turns golden brown, about 30 minutes. Transfer skillet to a rack to cool for 10 minutes, then dust with icing sugar. Serve warm, with whipped cream or crème fraîche, if desired.
Drink Pairings
Grilled Pork Tenderloin served with Chimichurri Sauce
Ingredients
Serves 4 to 6
PORK TENDERLOIN:
2 x 1 lb (500 g) pork tenderloins
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) ground cumin
2 tsp (10 ml) dried oregano
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) sea salt
1 tsp (5 ml) black pepper
olive oil, for grilling
salt and pepper, to taste
pickled red onions, to serve (optional)
CHIMICHURRI SAUCE:
1 small shallot, minced
2 tbsp (30 ml) minced jalapeño, or to taste
6 garlic cloves, minced
½ cup (125 ml) red wine vinegar
1 tsp (5 ml) sea salt
1 tsp (5 ml) black pepper
½ cup (125 ml) finely chopped cilantro
½ cup (125 ml) finely chopped parsley
2 tbsp (30 ml) finely chopped fresh oregano
¾ cup (175 ml) olive oil
Instructions
- Place pork and all but ½ cup (125 ml) chimichurri into a large plastic freezer bag; reserve ½ cup (125 ml) sauce for serving. Refrigerate for 4 hours, turning bag once or twice to evenly distribute marinade.
- In a shallow bowl, combine paprika, cumin, dried oregano, chili flakes, salt and pepper.
- Grease grill and preheat to medium. Remove tenderloins from marinade and coat in spice mixture. Grill, about 4 minutes per side or until just cooked through and lightly charred and reaches an internal temperature of 160 F (71 C). Season with salt and pepper and allow to rest before slicing. Serve with pickled red onions, if using, and reserved ½ cup (125 ml) chimichurri on the side or spooned over top.
- For the chimichurri sauce, in a medium jar, combine all ingredients. Seal and shake well to combine. Taste and adjust seasoning, as desired. Will keep, refrigerated, for up to 5 days.
Drink Pairings
GRILLED COCONUT CURRY PRAWNS
Ingredients
Serves 6
1¼ cups (310 ml) unsweetened coconut milk
¼ cup (60 ml) Thai red curry paste
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) finely grated lime zest
1/3 cup (75 ml) fresh lime juice
2 lbs (1 kg) jumbo prawns, shell on (about 18 to 20)
salt and pepper, to taste
¼ cup (60 ml) coarsely chopped fresh cilantro, leaves and stems chili flakes and lime wedges, to serve
Instructions
- In a large bowl, combine coconut milk, curry paste, salt, pepper, chili flakes, coriander, cumin, lime zest and juice. Add prawns and turn to coat. Cover and refrigerate for 1 hour.
- Grease grill and preheat to medium. Remove prawns from marinade and place directly on grill. Cook, turning once or twice, until prawns are cooked through, about 5 to 7 minutes.
- Transfer to a serving plate, season with salt and pepper, sprinkle with cilantro, chili flakes and a generous squeeze of lime juice, and serve with extra lime wedges on the side.
Drink Pairings
Beeramisu with Caramel and Bacon Crumble
Ingredients
Serves 4
BEERAMISU:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
½ tsp (2.5 ml) pure vanilla extract
1 cup (250 ml) mascarpone
½ cup (125 ml) espresso, room temperature
½ cup (125 ml) chocolate flavoured stout
12 ladyfinger cookies
1 oz (30 g) dark chocolate, shaved, for garnish
3 strips cooked bacon, patted dry and crumbled
CARAMEL SAUCE**:
1 cup (250 ml) granulated sugar
6 tbsp (80 ml) unsalted butter, diced
½ cup (125 ml) whipping cream
½ tsp (2.5 ml) kosher salt
*In a pinch? Substitute with store bought instead!
Instructions
- In a deep bowl, using an electric mixer, whip cream and sugar until soft but firm peaks form. Whip in vanilla. Gently fold in mascarpone until blended. Set aside. Stir together espresso and stout in a shallow bowl.
- Place 1 generous scoop whipped mascarpone cream in bottom of a serving glass. One at a time, roll ladyfingers in espresso mixture for about 5 seconds. Be quick or cookies will become soggy. Stand 3 dipped cookies upright inside glass, tucking into cream to hold. Drizzle with Caramel Sauce and sprinkle with some of the crumbled bacon. Add another layer of cream, then more caramel and bacon. Dollop with cream and top with bacon and chocolate shavings. Repeat with remaining serving glasses. Serve immediately or refrigerate for up to 4 hours.
- For the caramel sauce, in a small heavy-bottomed saucepan, stir sugar over medium heat until melted and pale golden, about 3 to 8 minutes, depending on your stove. Stir in butter until melted, about 1 minute. Gradually stir in whipping cream. It will sputter and foam up, but keep stirring for 2 minutes. Remove from heat and stir in salt. It will thicken as it cools. Transfer to a glass jar. Can be made ahead and stored in refrigerator for up to 2 weeks. Makes about ¾ cup (175 ml).
Drink Pairings
CHICKEN ROULADE WITH SPICY CITRUS BEER DRESSING
Ingredients
Serves 4 to 6
grapeseed oil, for greasing
4 x 6 oz (180 g) boneless, skinless chicken breasts, tenders removed
4 cups (1 L) packed spinach leaves, washed and dried
4 oz (125 g) plain cream cheese, softened
1 lemon, zest only
¼ tsp (1 ml) kosher salt
generous pinch black pepper
wooden skewers or kitchen twine, to assemble
1 tbsp (15 ml) unsalted butter, melted
diced mango or nectarine, red pepper chili flakes and chives, for garnish
SPICY CITRUS BEER DRESSING:
¾ cup (175 ml) fruity light beer
3 limes, juice only, about ½ cup (125 ml)
3 tbsp (45 ml) honey
2 tbsp (30 ml) freshly squeezed orange juice
2 Thai chilies, seeded and thinly sliced, divided
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
¼ cup (60 ml) full fat sour cream (optional)
2 tbsp (30 ml) finely chopped fresh cilantro
Instructions
- Preheat oven to 350 F (180 C). Arrange racks in bottom third and top third of oven. Lightly oil a baking sheet.
- Place chicken on cutting board. Place hand flat on top and with a sharp knife, starting at thicker side of breast, slice chicken in half horizontally, being careful not to cut all the way through. Open like a book and place between two sheets of plastic wrap. Gently pound with the flat side of a mallet or a rolling pin to create an even thickness, about ƒ-in (0.8 cm) thick. Transfer to a plate and repeat with remaining chicken.
- In a large pot of boiling water, blanch spinach until wilted, about 30 seconds. Drain. When cool enough to handle, squeeze out as much liquid as you can. Finely chop and transfer to a large bowl. Mix in cream cheese, lemon zest, salt and pepper until evenly blended. Add more seasonings to taste, if desired.
- Place chicken pounded side up and spread with ¼ of spinach mixture, leaving ½-in (1.25 cm) space around edges. Starting at edge closest to you, tightly roll up chicken like a sushi roll and tuck in the ends. Secure with wooden skewers or tie with kitchen twine. Repeat with remaining chicken, then place seam side down on prepared baking sheet and brush with melted butter. Bake for 35 minutes, or until meat thermometer registers 160 F (70 C) when inserted into meat portion of roulade. Turn oven to broil for a couple minutes at the end to give chicken a golden crust.
- When chicken is ready, remove to a cutting board, tuck a sheet of foil around it and let rest for 10 minutes. Slice into rounds and arrange with diced mango, chili flakes and chives. Serve with Spicy Citrus Beer Dressing alongside.
- While chicken bakes, make Spicy Citrus Beer Dressing. In a small saucepan, over low heat, combine beer, lime juice, honey, orange juice, 1 chili, garlic and salt. Whisk until honey is dissolved and flavours are blended. Remove from heat and strain through a fine mesh sieve. Return to saucepan and whisk in sour cream, if using. Add remaining chili. Cover and keep warm over low heat until ready to serve. Whisk in cilantro right before serving. Makes about 1½ cups (375 ml).
Drink Pairings
BEER-BRAISED PULLED PORK TACOS
Ingredients
Serves 10 to 12
3 tbsp (45 ml) paprika
3 tbsp (45 ml) kosher salt
1 tbsp (15 ml) each dried oregano, dry mustard, black pepper, garlic powder, onion powder and brown sugar
½ tsp (2.5 ml) cayenne pepper
5 to 7 lbs (2.5 to 3.5 kg) boneless pork shoulder or picnic shoulder
12 oz (340 ml) light, citrusy beer
taco shells, slaw, lime wedges, chopped cilantro leaves, sliced red onion and crema or sour cream, to serve
CIDER VINEGAR BARBECUE SAUCE:
½ cup (125 ml) ketchup
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) packed brown sugar
3 tbsp (45 ml) cider vinegar
1 canned chipotle pepper, minced
2 large garlic cloves, minced
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
¼ tsp (1 ml) cayenne pepper
Instructions
- In a bowl, mix paprika, salt, oregano, dry mustard, black pepper, garlic powder, onion powder brown sugar and cayenne. Rub mixture all over pork, working into meat. Wrap and refrigerate for at least 1 hour but preferably overnight.
- Preheat oven to 500 F (260 C).
- Unwrap pork and place in roasting pan, fat side up, and roast uncovered for about 40 minutes, or until meat is nicely browned with some blackened spots. Reduce oven temperature to 300 F (150 C). Pour beer over pork. Cover roasting pan with lid or tightly seal with foil and roast for about 4 hours or until meat falls apart easily.
- While pork is roasting, prepare Cider Vinegar Barbecue Sauce.
- When pork is tender, remove from oven. Allow to rest for about 10 minutes. Transfer, along with any juices that collected in the pan, to a large bowl. When cool enough to handle, drain excess juices into a separate bowl. Shred pork using 2 forks or your fingers, adding just enough juice to moisten meat. Mix in Cider Vinegar Barbecue Sauce and a little more pan juice if necessary; meat should be nice and juicy.
- If not serving right away, refrigerate to cool, then cover tightly. Simply reheat in a heavy saucepan or tightly covered casserole dish in a 350 F (180 C) oven to serve. Serve spooned into soft tacos with a little shredded slaw, lime juice, cilantro and sliced red onion. Add a drizzle of crema or sour cream on top, if desired.
- For the cider vinegar barbecue sauce, combine all ingredients in a saucepan. Simmer over medium heat, stirring, for 10 minutes, until sugar dissolves. Remove from heat and set aside until ready to use. Sauce can be made ahead, cooled and refrigerated in an airtight container for several days, if desired. Makes about 1¼ cups (310 ml).
Drink Pairings
Bison Burgers with Beer-Infused Smoky Tomato Sauce
Ingredients
Serves 6
2 lbs (1 kg) lean ground bison
1 tsp (5 ml) salt
¼ tsp (1 ml) black pepper
grapeseed oil, for cooking
brioche or sourdough buns
toppings of choice, such as cheese, lettuce, pickles, garlic mayo, mustard, and/or sliced onions
baked potato wedges and beer, to serve
BEER-INFUSED SMOKY TOMATO SAUCE:
2 tbsp (30 ml) grapeseed oil
1 yellow onion, finely diced
2 garlic cloves, minced
½ cup (125 ml) dark beer
1 canned chipotle pepper in sauce, minced
28 oz (796 ml) can diced fire-roasted tomatoes, including liquid
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) maple syrup
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) salt
Instructions
- Spread meat out on a baking sheet and sprinkle with salt and pepper. Lightly oil hands then gently shape meat into 6 even-sized patties about 4 to 5-in (10 to 12 cm) in diameter. They should be a little larger than the buns they’ll be served on as they will shrink a bit when cooking. Try not to handle meat excessively as it will result in tough burgers. Place patties in a single layer on a large plate or baking sheet. Cover and refrigerate for at least 2 hours, up to 8 hours, to set.
- Meanwhile, make Beer-Infused Smoky Tomato Sauce. Heat oil in a medium saucepan over medium heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté for 1 minute. Deglaze pan with beer, then continue to cook over medium heat until beer is reduced by half, about 3 minutes or more. Stir in remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes for flavours to blend. Remove from heat, cool and refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months. Serve chunky, or purée in a blender until smooth, if desired. Makes about 3 cups (750 ml).
- Grease grill and preheat one side of barbecue to about 475 F (240 C). You want the other side of the barbecue to maintain a grilling temperature of about 350 F (180 C). Brush burgers with oil and make a slight indentation with your thumb in centre of each to prevent patties from rising in centres as they grill. Place on 350 F (180 C) side of grill (not above the direct heat), and close lid. Grill for 4 minutes without opening lid. Gently flip burgers, leaving them on 350 F (180 C) side of barbecue, close lid and continue to cook for 3 more minutes for medium (140 F (60 C) when tested with a meat thermometer), or longer for well done (160 F (71 C) when tested). Melt cheese on top of burgers near the end of cooking, if desired. Remove from heat and let rest for 5 to 10 minutes before serving, while toasting cut sides of buns over grill.
- To serve, finish with your choice of toppings and a generous spoonful of Beer-Infused Smoky Tomato Sauce. Serve with a side of baked potato wedges and a glass of cold beer, if desired.
Drink Pairings
Grilled Stone Fruit Salad
Ingredients
Serves 4
8 plums, mix of red and yellow
2 tbsp (30 ml) olive oil
1 lemon, zest only
1 small orange, zest and juice
½ cup (125 ml) shaved Pecorino cheese
¼ cup (60 ml) chopped toasted hazelnuts
salt and pepper, to taste
Instructions
- Preheat barbecue to medium-high. Halve plums and remove pits. Grease barbecue and grill plums, flesh side down, for 1 minute, until grill marks are achieved but plums are not cooked through. Remove from heat and cut each half into 3 wedges.
- In a small bowl, mix together olive oil, lemon zest and orange zest and juice. Pour over plums and top with Pecorino and hazelnuts. Season with salt and pepper to taste. Serve right away or chill for up to an hour. If making in advance, refrain from adding cheese and nuts until right before serving.
Drink Pairings
Mexican Shrimp-Stuffed Avocados
Ingredients
Serves 4
2 garlic cloves, minced
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) sunflower oil
¾ lb (340 g) large raw shrimp, peeled and deveined
salt and pepper, to taste
½ jalapeño, diced, or to taste
¼ cup (60 ml) diced red onion
¼ cup (60 ml) diced red pepper
4 large avocados
¼ cup (60 ml) chopped cilantro leaves
2 tbsp (30 ml) chopped chives
4 lime wedges, for garnish
Instructions
- Preheat barbecue to medium-high.
- In a small bowl, mix together garlic, lime zest, cumin and oil. Add shrimp and stir to coat. Season with a pinch each of salt and pepper and refrigerate for 15 to 20 minutes.
- In another bowl, combine jalapeño, onion and red pepper. Set aside.
- Slice into avocados lengthways from each side until knife hits the pit. Twist halves apart and gently remove pits. Using a small spoon, scoop out about 1 tbsp (15 ml) avocado where the pit was to create a slightly larger hollow. Chop excess avocado and add to jalapeño mixture, if desired, or enjoy as a snack while cooking!
- Lightly grease barbecue, then grill shrimp until opaque (about 2 minutes per side). Remove from heat and set aside. Grill avocados (with skins still on), flesh side down, for 1 to 2 minutes (on flesh side only), until grill marks are achieved. Remove from heat.
- Cut shrimp into bite-size pieces and add to jalapeño mixture along with lime juice and cilantro. Season with salt and pepper to taste. Scoop a heaping spoonful into each avocado, sprinkle with chives and serve with lime wedges on the side.
Drink Pairings
VEGETABLE CARPACCIO WITH BURRATA
Ingredients
Serves 4
2 medium yellow beets
2 medium zucchinis
salt and pepper, to taste
2 tbsp (30 ml) sunflower oil
2 tbsp (30 ml) capers
4 tbsp (60 ml) olive oil, divided
1 small baguette, sliced
8 oz (250 g) burrata cheese
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (175 C). Wrap beets in foil and roast for about 90 minutes, or until fork-tender (will vary depending on size). Set aside and allow to cool.
- Preheat barbecue to medium-high. Slice zucchini diagonally into ½-in (1.25 cm) rounds and season both sides with salt and pepper. Grease barbecue, then grill zucchini for 6 to 8 minutes per side with the lid closed, until cooked through but not soggy. Remove from grill and set aside to cool.
- In a small skillet, heat sunflower oil over medium-high heat. Pat capers dry with paper towel and fry for 5 to 8 minutes, or until they begin to open up like flowers. Remove with a slotted spoon onto a paper towel-lined plate, set aside.
- Brush 2 tbsp (30 ml) olive oil onto the baguette slices. Grill for 1 to 2 minutes per side. Remove from grill and set aside.
- Peel cooled beets, then slice into rounds. On a platter, layer beets and zucchini. Place burrata on top, dress with remaining 2 tbsp (30 ml) olive oil, balsamic and fried capers and season with salt and pepper to taste. To serve, spread burrata onto grilled baguette slices and top with vegetables.