Lamb Skewers with Tomato Sauce
Perfect for any outdoor celebration, these grilled lamb skewers are packed with bright, earthy flavours. If dried herbs are more readily available, simply substitute one-third the amount of dry herbs for the fresh herbs called for in the recipe. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 4-8
½ large yellow onion
1 lb (450 g) ground lamb
¼ cup (60 ml) plain bread crumbs
2 cloves garlic, minced
1½ tsp (7.5 ml) ground cumin
2 tbsp (30 ml) chopped fresh marjoram leaves
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) chopped fresh rosemary leaves
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
Tomato Sauce, to serve, make ahead, recipe follows
fresh parsley, for garnish (optional)
TOMATO SAUCE
¼ cup (60 ml) olive oil
4 cups (1 L) cherry tomatoes
3 shallots, diced
2 cloves garlic, chopped
2 tbsp (30 ml) minced fresh thyme
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) capers, drained
5 anchovy fillets packed in oil, drained and finely chopped
¾ cup (180 ml) chopped roasted red peppers from jar, drained
1 lemon, zest and juice
¼ cup (60 ml) packed fresh basil, roughly chopped
Instructions
- Using a box grater, grate onion into a large bowl. Add lamb, bread crumbs, garlic, cumin, marjoram, thyme, rosemary, sage, salt and pepper. Using your hands, fold mixture together until well combined. Refrigerate for 30 minutes.
- Meanwhile, preheat barbecue grill to medium-high, and set 8 wooden or metal skewers on your work surface. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn during grilling.
- Dampen hands with water, then divide meat mixture into 8 equal portions. Push and squeeze 1 portion onto a skewer and shape it into a long oval about 1½-in (4 cm) wide. Repeat with remaining portions of meat mixture and skewers.
- Place skewers on grill and cook, turning frequently, until well caramelized and cooked through, 5 to 7 minutes total. Take care when turning, as meat on skewers is initially quite delicate. Have a spatula and tongs at the ready to give meat a bit of additional support at first.
- Transfer grilled skewers to a serving platter. Let rest for about 5 minutes before serving alongside Tomato Sauce. Enjoy while warm.
- Tomato Sauce Preheat oven to 375 F (190 C). | On a large rimmed baking sheet, toss oil, tomatoes, shallots, garlic, thyme, cayenne, salt and pepper. Bake, stirring once after 20 minutes, until tomatoes pop, about 45 minutes. Let mixture cool for 15 minutes, then transfer to a bowl. Stir in capers, anchovies, red peppers, lemon zest and juice, and basil. Taste and adjust seasoning with salt and pepper as desired. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 3 days. Makes about 3 cups (750 ml)
Drink Pairings
Midsummer Potato Salad
This vibrant yellow beet and potato salad is a lovely twist on a Scandinavian classic. A bright and punchy vinaigrette stands in place of the more classic mayonnaise-based dressing, making this salad perfect for an alfresco meal under the summer sun. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 6
1½ lbs (680 g) yellow potatoes
1¼ lbs (560 g) golden beets (about 6 medium beets), divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) kosher salt, divided
1 cup (250 ml) water
½ tsp (2.5 ml) crushed fennel seeds
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
½ tsp (2.5 ml) freshly ground black pepper
1 small shallot, finely diced
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
1 tbsp (15 ml) chopped fresh chives
3 or 4 radishes, thinly sliced into rounds
Instructions
- Preheat oven to 425 F (220 C). |Place potatoes and all but 1 beet into a 9 × 13-in (3.5 L) baking dish. Toss with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) salt. Add water to bottom of baking dish, then cover with foil or a lid. Transfer to oven and bake until potatoes and beets are easily pierced with a fork, 1½ to 2 hours depending on size of potatoes and beets. Remove from oven and set baking dish aside, uncovered, to let cool until you can handle vegetables, about 30 minutes.
- Meanwhile, place fennel seeds in a small frying pan and set over medium heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and crush lightly. Place fennel seeds in a medium bowl and add remaining 3 tbsp (45 ml) olive oil and ½ tsp (2.5 ml) salt, vinegar, Dijon, pepper and shallots. Whisk until well combined. Set aside. |Using a mandoline or very sharp knife, very thinly slice remaining raw beet into rounds. Cut rounds in half and set aside.
- Peel cooked beets and discard skins. Slice or chop cooked beets and potatoes into bite-sized pieces. Transfer to a large serving bowl along with shaved raw beets, dressing, dill, chives and radishes. Gently toss to combine. Garnish with more dill, if desired. Serve at room temperature or cold.
Drink Pairings
Double Tomato Rye Berry Salad
This substantial salad could be a lovely, light summertime meal on its own, but it shines as an accompaniment to other seasonal fare. A highlight of this salad is the addition of both roasted and raw cherry tomatoes, which creates a wonderful contrast of textures and a burst of both sweet and tart tomato flavour. Tomatoes are also an ode to the round and fiery colour of the sun during the solstice. Pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 4-6
4 cups (1 L) mixed coloured cherry tomatoes, divided
drizzle + 2 tbsp (30 ml) olive oil, divided
¼ tsp (1 ml) fine sea salt, plus more to taste
freshly ground black pepper, to taste
3 tbsp (45 ml) fresh thyme leaves, divided
1½ cups (375 ml) dried rye berries or wheat berries
1 dried bay leaf
2 tbsp (30 ml) fresh lemon juice
1 clove garlic, minced
¼ tsp (1 ml) smoked paprika
2 Persian cucumbers, thinly sliced
⅓ cup (80 ml) crumbled feta
¼ cup (60 ml) fresh basil leaves, plus more for garnish
Instructions
- Preheat oven to 300 F (150 C). Line a rimmed baking sheet with parchment and set aside.
- Halve 2 cups (500 ml) cherry tomatoes and place cut-side up in a single layer on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper and sprinkle with 1 tbsp (15 ml) thyme leaves.
- Transfer baking sheet to oven and cook tomatoes until nicely shriveled around edges, 1½ to 3 hours—time may vary greatly depending on size and water content of tomatoes, so keep an eye on them. At this point, you can cool cherry tomatoes to room temperature and then store in an airtight container in refrigerator for up to 5 days.
- When ready to assemble salad, place rye berries in a medium saucepan and cover with water by 2 in (5 cm). Add bay leaf and season heavily with salt. Bring to a boil, then reduce to a simmer and cook until rye berries are tender, about 30 minutes. Drain in a fine-mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer in a sink and let drain while preparing dressing.
- In a large serving bowl, whisk remaining 2 tbsp (30 ml) olive oil, lemon juice, garlic, smoked paprika and remaining 2 tbsp (30 ml) thyme leaves until thoroughly combined. Season generously with salt and pepper. Add cooked rye berries and toss to coat in dressing. Slice remaining 2 cups (500 ml) cherry tomatoes in half and add to bowl along with roasted cherry tomatoes, cucumbers, feta and basil. Gently toss and top with more olive oil and basil, if desired. Season to taste with more salt and pepper, and serve.
Drink Pairings
Shrimp Toast
Celebrate midsummer in true Scandinavian style with toast skagen, a luxurious shrimp toast that’s perfect for a festive gathering. Enjoy this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 4
1 lb (450 g) small precooked shrimp, thawed if frozen
¼ cup (60 ml) crème fraîche
¼ cup (60 ml) mayonnaise
2 tbsp (30 ml) chopped fresh dill
1 tsp (5 ml) hot mustard
1 small shallot, finely diced
½ tsp (2.5 ml) finely grated lemon zest
fine sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) unsalted butter
8 slices white bread, crusts removed and each slice cut into 2 triangles
salmon or trout caviar, for garnish
8 thin slices cucumber, cut in half, for garnish
fresh dill sprigs and lemon wedge for garnish
Instructions
- Spread shrimp over a clean tea towel or paper towel and pat dry. Removing excess moisture avoids a watery shrimp salad.
- In a medium bowl, whisk crème fraîche, mayonnaise, dill, mustard, shallots and lemon zest until thoroughly combined. Gently fold in shrimp. Taste and season to your liking with salt and pepper. Chill shrimp salad for at least 30 minutes or up to 24 hours before serving.
- About 1 hour before serving, prepare toast points. Butter both sides of each triangle of bread. Heat a large frying pan over medium heat. Working with a couple pieces of buttered bread at a time, toast in pan on both sides until golden brown and crispy, about 2 minutes total. Remove from pan and set on a rack to cool. Repeat to toast remaining bread triangles.
- When ready to serve, place toasted bread on a serving platter and top each with a generous spoonful of shrimp salad. Garnish with cucumber slices, a dollop of caviar and some fresh dill, if desired. Serve immediately with lemon wedges for guests to squeeze overtop salad just before enjoying.
Drink Pairings
Aquavit Salmon Gravlax with Mustard Dill Sauce
A popular appetizer of Nordic origins, gravlax usually consists of fish fillets cured in salt, sugar and fresh herbs. If aquavit is hard to find at your local liquor store, you can use vodka instead with very similar results. If you are serving a large crowd, this recipe doubles easily. Just make sure to start the recipe at least 2 days before you plan to serve it. You can pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 6-8
1½ lbs (680 g) skin-on salmon fillet
1 tbsp (15 ml) caraway seeds
1 tbsp (15 ml) coriander seeds
2 tbsp (30 ml) granulated sugar
¼ cup (60 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
2 bunches fresh dill
|¼ cup (60 ml) Bornholmer Akvavit
Mustard Dill Sauce, to serve, make ahead, recipe follows
thinly sliced red onions, capers, lemon slices and rye bread, to serve
MUSTARD DILL SAUCE
3 tbsp (45 ml) white vinegar
2 tbsp (30 ml) roughly chopped fresh dill fronds
⅓ cup (80 ml) Dijon
1 tbsp (15 ml) granulated sugar
¼ cup (60 ml) vegetable oil
freshly ground black pepper, to taste
Instructions
- Start by making gravlax. Find a baking dish large enough to hold salmon and line it with plastic wrap, leaving lots of overhang. Set aside.
- Rinse salmon under cold water and pat dry with paper towel. Remove pinbones from salmon and set aside.
- To make cure mixture, place caraway and coriander seeds in a frying pan, then set over medium-high heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer toasted seeds to a spice grinder or mortar and pestle and grind finely. Transfer ground seeds to a small bowl and stir in sugar, salt and pepper until well combined. Set aside.
- Spread half the dill over bottom of lined baking dish. Generously rub skin side of salmon with about half the cure mixture, then set skin-side down on top of dill. Sprinkle aquavit overtop salmon, then rub it with remaining cure mixture and cover with remaining dill. Tightly wrap salmon fillet with plastic wrap lining baking dish. Top with a weight, such as a smaller baking dish or a plate with some cans of beans on top.
- Transfer weighted dish to refrigerator for 24 hours. Turn salmon over, continue to weigh down and refrigerate for another 24 to 48 hours. A longer cure will result in a firmer texture and a saltier flavour. |When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias. |x
- When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias.
- Mustard Dill Sauce: In a blender, combine vinegar, dill, Dijon and sugar and blend until dill is very finely chopped. With blender running, slowly stream in oil and blend until a smooth sauce has formed. Season with pepper. Can be stored in an airtight container in refrigerator for up to 1 week. Makes about ¾ cup (180 ml)
Drink Pairings
Strawberry Rye Galette with Elderflower Cream
This rustic yet elegant galette is a memorable ending to any outdoor meal. While little can beat a sun-ripened strawberry, feel free to incorporate or substitute any of summer’s dazzling array of fresh fruit in the filling. Peaches, nectarines, plums, blueberries or blackberries would all be divine. Just note that you may need to add a bit more flour to the filling if the fruit is particularly juicy. Enjoy this dessert alongside Jacob's Creek Moscato Rose or Fruli Strawberry Beer.Ingredients
Serves 8
1 cup + 2 tbsp (280 ml) all-purpose flour, divided
½ cup (125 ml) dark rye flour
½ tsp (2.5 ml) fine sea salt
¼ tsp (1 ml) ground cinnamon
|½ cup + 2 tbsp (155 ml) cold unsalted butter
4 to 6 tbsp (60 to 90 ml) ice water
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) finely grated lemon zest
3½ cups (860 ml) sliced fresh strawberries
2 tbsp + 1 cup (280 ml) whipping cream, divided
3 tbsp (45 ml) sliced almonds
2 tbsp (30 ml) turbinado sugar
⅓ cup (80 ml) icing sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (15 ml) St-Germain Elderflower Liqueur
edible flowers, for garnish (optional)
Instructions
- To bowl of a food processor, add 1 cup (250 ml) all-purpose flour, rye flour, salt and cinnamon, and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer dough to a clean work surface and gently pat into a disc, then wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
- In a large bowl, whisk remaining 2 tbsp (30 ml) all-purpose flour with granulated sugar and lemon zest until well combined. Add strawberries and gently toss in flour mixture until evenly combined.
- On a lightly floured surface, roll out dough to a 12-in (30 cm) round. Carefully transfer to lined baking sheet. Mound strawberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with 2 tbsp (30 ml) cream and sprinkle with almonds and turbinado sugar.
- Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. Remove from oven, set on a rack and let cool to room temperature on baking sheet.
- Just before serving, in bowl of a stand mixer fitted with whisk attachment, combine remaining 1 cup (250 ml) cream, icing sugar, vanilla and elderflower liqueur. Whip at medium speed until soft peaks form, about 3 minutes. You can also do this in a large bowl with a hand mixer or whisk.
- To serve, slice cooled galette and divide among serving plates. Top with a dollop of cream and garnish with edible flowers, if desired.
Drink Pairings
Char Siu Chili Chicken
This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.Ingredients
Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)
Instructions
- In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
- Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
- Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
- Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
- Serve with steamed white rice and a cool, crisp cucumber salad.
Drink Pairings
Ancho Cauliflower Tacos with Creamy Poblano Sauce
This taco recipe highlights poblano peppers in two forms: fresh and dried. Dried poblanos are called ancho chilies. When fresh, poblanos have a mild heat and earthy flavour, but once dried, they develop a deep, rich sweetness with smoky undertones and notes of raisin and chocolate. Enjoy these Cauliflower Tacos with a Dolce Tarde cocktail.Ingredients
Serves 6
4 dried ancho chilies
5 cups (1.25 L) boiling water
1½ tsp (7.5 ml) kosher salt, divided
2 tbsp (30 ml) grapeseed oil
6 cups (1.5 L) cauliflower florets
2 poblano peppers, chopped, divided
1 large onion, chopped
|½ cup (125 ml) red enchilada sauce
|½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) ground cumin
1/3 cup (80 ml) water
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) extra-virgin olive oil
1 cup (250 ml) packed fresh cilantro leaves and tender stems, plus more for garnish
3 green onions, chopped
Instructions
- Start by making ancho chili sauce. Remove stems and most seeds from dried ancho chilies. Place chilies in a medium heatproof bowl and cover with boiling water. Let sit for 20 to 30 minutes, until softened.
- Transfer hydrated chilies to a blender. Add 2 tbsp (30 ml) soaking water and ½ tsp (2.5 ml) salt and purée until smooth.
- In a large cast iron pan, heat grapeseed oil over high heat. Add cauliflower, 1 chopped poblano and onions and cook, stirring occasionally, until cauliflower is charring, about 5 minutes. Add ¼ cup (60 ml) ancho chili sauce, enchilada sauce, oregano, cumin, remaining 1 tsp (5 ml) salt and water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes.
- Meanwhile, make creamy poblano sauce. In a blender, combine mayonnaise, olive oil, remaining chopped poblano, cilantro, green onions, garlic, honey and lime juice. Blend until smooth and creamy. If needed, add a bit of water to achieve a pourable consistency. Set aside. | Heat a clean cast iron pan over medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm.
- To serve, divide ancho cauliflower mixture among warmed tortillas. Top with a drizzle of poblano sauce and garnish with some avocados, a sprinkle of pumpkin seeds and some crumbled cotija.
Drink Pairings
Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita
This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.Ingredients
Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper
Instructions
- In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
- Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
- Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
- Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
Drink Pairings
Serrano Pulled Pork Tacos with Raspberry Salsa
These tacos are a great example of how a handful of simple ingredients can come together in a layered symphony of texture and flavour. Succulent pulled pork is cradled by a crisp tortilla shell and paired with a bold raspberry serrano salsa that balances a piquant heat with bright, fruity depth. Unlike jalapeños, serranos pack a sharp heat that lingers just long enough to make each bite exciting without overwhelming the palate. Serve Pulled Pork Taco dish with Passionate Eye Cocktail.Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil
2½ lbs (1.1 kg) boneless pork shoulder roast
3 serrano peppers, divided
1 tsp (5 ml) cumin seeds
4 cloves garlic
4 cups (1 L) beer
1 orange, chopped into pieces, rind and all
1 cup (250 ml) shredded Monterey Jack
1 cup (250 ml) crumbled queso fresco
12 small flour tortillas
1 cup (250 ml) fresh raspberries, roughly chopped
¼ cup (60 ml) finely diced red onions
¼ cup (60 ml) packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
kosher salt, to taste
Instructions
- In a medium Dutch oven or saucepan with a lid, warm grapeseed oil over medium-high heat. Sear pork roast on all sides, then transfer to a plate. Keep pan on heat.
- Roughly chop 2 serrano peppers and add to pan along with cumin seeds and garlic. Stir until cumin is fragrant, about 30 seconds. Add beer and oranges to pan along with seared roast and any juices that may have accumulated on plate. Add enough water so that liquid comes at least three-quarters up sides of pork roast. Bring mixture to a hard simmer, then cover and reduce heat to low. Braise pork until it falls apart with a fork, 2½ to 3 hours. During cooking, check every so often that liquid is still covering half to three-quarters of pork roast and is at a low simmer, and adjust liquid or heat as needed.
- Remove pork from cooking liquid and set aside on a plate. Increase heat under pan to medium-high and reduce liquid to about 1 cup (250 ml). Strain liquid through a fine-mesh strainer into a medium bowl and discard solids. When cool enough to handle, shred pork and add to strained sauce. Toss to coat pork in sauce, taste and season with salt as needed and set aside. Pulled pork can be made up to this point and stored in an airtight container in refrigerator for up to 5 days.
- Heat a large cast iron pan over medium heat. In a medium bowl, gently toss both cheeses. |Divide cheese blend between tortillas, top with pulled pork and fold each tortilla in half to create a taco. Working with a couple at a time, warm tacos in hot pan for about 5 minutes, flipping halfway through, until cheese is bubbly and tortillas are golden brown. Transfer to a serving plate. Repeat warming process with remaining tacos.
- Finely chop remaining serrano pepper and add to a small bowl along with raspberries, red onions, cilantro and lime juice. Stir gently to combine and season with salt as needed. Serve warm tacos alongside raspberry salsa, and enjoy.