VODKA AND SZECHUAN-MARINATED CHICKEN SKEWERS SERVED WITH SPICY PEANUT SAUCE
Ingredients
Serves 6 (makes 12 skewers)
2 tbsp (30 ml) peanut or vegetable oil
1 tsp (5 ml) Szechuan peppercorns
2 to 3 whole dried chili peppers, destemmed and each cut into 4 to 5 pieces
1 tbsp (15 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) garlic chili sauce1
2 tbsp (30 ml) fermented bean paste
1 tsp (5 ml) sugar
¼ cup (60 ml) vodka
2 lbs (1 kg) mix of boneless, skinless chicken thighs and breast meat, cut into 2-in (5 cm) x 1-in (2.5 cm) chunks
12 to 18 small sweet whole baby peppers
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
SPICY PEANUT SAUCE:
½ cup (125 ml) peanut butter
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) each, chopped garlic and chopped ginger
½ tsp (5 ml) red chili pepper flakes or 2 tsp (10 ml) sriracha
2 tsp (10 ml) hoisin sauce
2 tbsp (30 ml) lime juice
½ to 1 cup (125 to 250 ml) plain yogurt
Instructions
- In a small skillet over medium heat, heat oil and peppercorns. When peppercorns start sizzling, cook them for another 2 minutes, until dark brown, pungent and aromatic. If the oil starts to smoke, lower heat. Remove peppercorns with a straining ladle and discard.
- Add chili peppers and cook over low heat until colour darkens, about 30 seconds. Add ginger and garlic and sauté quickly. Add garlic chili sauce, fermented bean paste and sugar. Stir over low heat to mix well and fragrant, about 1 minute. Remove from heat and allow to cool. Transfer to a medium mixing bowl and whisk in vodka until well blended.
- Pour marinade over chicken and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 30 minutes, turning bag occasionally (or marinate refrigerated overnight for spicier flavour). Marinade can also be used for pork.
- Drain chicken, discard excess marinade. On the skewers, alternately thread chicken pieces with whole baby sweet peppers. Place on a preheated grill over medium-high heat. Grill for 15 minutes or until cooked through. Serve with Spicy Peanut Sauce.
- To make SPICY PEANUT SAUCE: In a blender or food processor, blend all ingredients until smooth. Initially add ½ cup (125 ml) plain yogurt and add remaining if too thick. If a runnier dip is desired, add a bit of water until desired consistency. Makes about 2 cups (500 ml).
Drink Pairings
TEQUILA, CHILI AND LIME-MARINATED PRAWN AND SCALLOP SKEWERS SERVED WITH AVOCADO PICO DE GALLO
Ingredients
Serves 6 (makes 12 skewers)
24 large fresh or frozen sea scallops, about 2 lbs (1 kg)
24 large fresh or frozen prawns, about 1 lb (0.5 kg)
¼ cup (60 ml) tequila
¼ cup (60 ml) lime juice
¼ cup (60 ml) olive oil
3 to 4 garlic cloves, finely minced
1 tbsp (15 ml) chili powder
½ jalapeño pepper, seeded, finely minced
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) agave syrup or honey
2 tsp (10 ml) kosher salt
½ tsp (2 ml) smoked paprika
1 red onion, cut into 2-in (5 cm) chunks
12 baby summer zucchini squash
2 limes, cut into 12 large wedges
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
AVOCADO PICO DE GALLO:
3 medium ripe tomatoes, cored and diced
1 jalapeño pepper, or to taste, seeded and finely minced
½ cup (125 ml) minced red onion
¼ cup (60 ml) finely chopped cilantro
2 green onions, finely chopped
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) olive oil
sea salt and pepper, to taste
1 to 2 ripe avocados, pitted, peeled and diced
Instructions
- Thaw scallops and prawns, if frozen. Peel and devein prawns. Rinse both in cold water, drain and pat dry with paper towel. Place into medium bowl. Set aside.
- In a small mixing bowl, stir together tequila, lime juice, olive oil, garlic, chili powder, jalapeño, oregano, agave syrup or honey, salt and paprika until well blended. Set aside ¼ cup (60 ml) for basting. Pour remaining marinade over prawns and scallops and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 15 minutes, turning bag occasionally. Marinade could also be used for pork or chicken.
- Drain prawns and scallops, discard marinade. On skewers, alternately thread 2 scallops and 2 shrimp along with red onion chunks, a baby zucchini and a lime wedge. Place on a preheated grill over medium-high heat. Grill for 10 minutes, or until scallops and shrimp are opaque, turn once halfway through grilling and baste with reserved marinade. Serve with Avocado Pico de Gallo.
- To make AVOCADO PICO DE GALLO: Combine tomatoes, jalapeño, red onion, cilantro, green onion, lime juice and olive oil. Taste and season. Gently fold in avocado and serve.
Drink Pairings
MISO, ORANGE AND SAKE-MARINATED DUCK SKEWERS
Ingredients
Serves 4 to 5
¼ cup (60 ml) Saikyo (white) mild miso
¼ cup (60 ml) sake
3 tbsp (45 ml) mirin
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) sugar
1 tbsp (15 ml) orange zest
1 tbsp (15 ml) grated ginger
1 garlic clove, minced
1 tbsp (15 ml) sesame oil
juice of 1 orange, about 4 tbsp (60 ml)
4 duck breasts, about 2 lbs (1 kg), excess fat trimmed
8 medium shiitake mushrooms, cleaned and halved
8 green onions, thick white parts, 3-in (7.5 cm) lengths
8 baby pattypan summer squash trimmed
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
white rice, to serve
Instructions
- In a mixing bowl, whisk together miso, sake, mirin, soy sauce, sugar, orange zest, ginger, garlic, sesame oil and orange juice until well blended. Set aside.
- Score skin of duck breast lightly, then cut into 3 x ½-in (7.5 x 1.25 cm) chunks. Place into marinade and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used with fish such as cod, salmon or sablefish, but fish would need to be baked not skewered.
- Drain duck pieces, discard excess marinade. On skewers, alternately thread duck pieces with a shiitake mushroom half, summer squash and the white parts of the green onions. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 10 to 15 minutes or until cooked until desired doneness, turning once. Serve with white rice.
Drink Pairings
CHIPOTLE BOURBON-MARINATED BEEF AND PINEAPPLE SKEWERS
Ingredients
Serves 4 to 5 (makes 8 skewers)
¼ cup (60 ml) vegetable oil, divided
1 small onion, finely chopped
3 garlic cloves, finely minced
1 cup (250 ml) ketchup
½ cup (125 ml) bourbon, divided
3 tbsp (45 ml) apple cider vinegar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) honey or agave syrup
1 chipotle chili, chopped, along with some adobo sauce, to taste
½ tsp (2 ml) dried thyme
½ tsp (2 ml) cayenne
kosher salt and pepper, to taste
2 lbs (1 kg) thick-cut sirloin steak, about 1½-in (3.75 cm) thick, cut into 1½-in (3.75 cm) cubes
1 medium red pepper, cored and cut into 2-in (5 cm) chunks
½ pineapple, cored and cut into 2-in (5 cm) chunks
8 to 16 heirloom cherry tomatoes
8 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
Instructions
- In a medium saucepan over medium heat, heat half the vegetable oil, add onion and garlic, sauté until softened, about 5 minutes. Stir in ketchup, half the bourbon, vinegar, molasses, honey or agave syrup, chipotle, thyme and cayenne. For more heat and smoky flavour, add adobo sauce. Remove ¼ cup (60 ml) of the mixture and place into mixing bowl. Set aside.
- Simmer remaining mixture over low heat, until thickened, about 40 minutes. Transfer to a blender and carefully process until smooth. Season with salt and pepper.
- Whisk reserved sauce with remaining vegetable oil and bourbon until blended. Add cubed beef and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used for chicken or pork.
- Remove beef pieces, discard excess marinade. On the skewers, alternately thread beef with pineapple and cherry tomatoes. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 8 to 10 minutes or until cooked to desired doneness, turning once.
Drink Pairings
WATERMELON SALSA
Ingredients
Serves 4 cups (1 L)
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) light coloured honey, such as clover
½ tsp (2 ml) salt
2 cups (500 ml) seeded and chopped watermelon
½ cup (125 ml) English cucumber, seeded and chopped
½ cup (125 ml) red pepper, seeded and chopped
¼ cup (60 ml) finely diced red onion
1 jalapeño pepper, seeded and finely chopped
¼ cup (60 ml) cilantro leaves, finely chopped
2 tbsp (30 ml) basil leaves, finely chopped
2 tbsp (30 ml) mint leaves, finely chopped
Instructions
- In a large bowl, whisk together lime juice, honey and salt until salt has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- This salsa is great over grilled chicken, pork, seafood or on a vegetarian quesadilla. It is also delicious on its own simply scooped up with tortilla chips.
Drink Pairings
BLUEBERRY, MANGO AND JICAMA SALSA
Ingredients
Serves 3 cups (750 ml)
1 tbsp (15 ml) Ponzu sauce
1 tbsp (15 ml) light brown sugar
1 tbsp (15 ml) lime juice
1 cup (250 ml) chopped mango
1 cup (250 ml) blueberries, cut in half if large
½ cup (125 ml) diced jicama
1 green onion, white and light green parts sliced into thin rounds
1 serrano or jalapeño pepper, seeded and finely chopped
2 tbsp (30 ml) mint leaves
salt, to taste
Instructions
- In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- Try this salsa over grilled chicken, pork, steak or fish.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.
Drink Pairings
COWBOY CAVIAR
Ingredients
Serves 4 cups (1 L)
3 tbsp (45 ml) olive oil
½ tbsp (7 ml) clover honey or granulated sugar
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) chipotle chili powder
¼ tsp (1 ml) ground cumin
¼ tsp (1 ml) salt, plus extra to taste
½ lb (250 g) Roma tomatoes, seeded and diced
¾ cup (175 ml) canned black-eyed peas, rinsed and drained
¾ cup (175 ml) canned black beans, rinsed and drained
½ cup (125 ml) fresh or thawed frozen corn kernels
¼ cup (60 ml) diced red onion
½ Fresno or jalapeño pepper, seeded and diced
¼ cup (60 ml) diced red bell pepper
¼ cup (60 ml) diced orange bell pepper
1 avocado, pitted, peeled and diced
½ cup (125 ml) finely chopped cilantro
Instructions
- In a medium bowl, whisk together oil, honey, vinegar, chili powder, ground cumin and salt. Set aside.
- In a large bowl, with a rubber spatula, fold together tomatoes, black-eyed peas, black beans, corn kernels, red onion, Fresno pepper, red and orange bell peppers, avocado and cilantro.
- Pour dressing over bean mixture and gently fold together until well combined. Set aside at room temperature at least 30 minutes before serving. May also be covered and refrigerated up to 4 hours before serving. Serve chilled or at room temperature. Best served the same day it is made.
- Delicious with crackers or tortilla chips, you can also try this salsa over grilled haloumi cheese, roasted salmon or grilled chicken, pork or beef.
Drink Pairings
SHIITAKE MUSHROOM BAO
Ingredients
Serves 12 bao buns
¼ cup (60 ml) soy sauce or tamari
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) rice wine vinegar
½ tsp (2 ml) sesame oil
1 Thai bird’s eye chili, to taste
2 ginger slices, ¼-in (0.5 cm) each
1 garlic clove
1 tbsp (15 ml) brown sugar
1 cup (250 ml) shiitake mushrooms, stems removed
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/ Taiwanese Hamburger Buns.)
¼ cup (60 ml) hoisin sauce
2 mini cucumbers, sliced
2 stalks green onions, thinly sliced
Instructions
- In a pot, add all ingredients up to (but not including) mushrooms and bring to a boil. Cover and simmer for 10 minutes. Let cool.
- Add mushrooms to liquid and let sit overnight in refrigerator.
- When ready to serve, grill mushrooms over a preheated grill or barbecue over medium heat, until warmed through and lightly browned. Option to keep mushrooms whole or sliced.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 1 tsp (5 ml) of hoisin on each bun. Divide mushrooms evenly between each bun and garnish with cucumbers and green onions.
Drink Pairings
CRISPY CHICKEN BAO
Ingredients
Serves 12 bao buns
1 lb (500 g) boneless, skinless, chicken thighs cut into 1½-in (3.75 cm) sized pieces
2 tbsp (30 ml) soy sauce or tamari
1 tbsp (15 ml) sake
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
2 tsp (10 ml) granulated sugar
1 tsp (5 ml) lemon juice
1 cup (250 ml) potato starch or cornstarch
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/Taiwanese Hamburger Buns.)
¼ cup (60 ml) Japanese pickled daikon, thinly sliced
3 tbsp (45 ml) cilantro, picked
SRIRACHA MAYONNAISE
¼ cup (60 ml) Japanese Kewpie mayonnaise
1 tbsp (15 ml) sriracha, or to taste
PICKLED CABBAGE
1 cup (250 ml) sliced thinly red cabbage
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt
Instructions
- In a bowl, mix chicken, soy sauce or tamari, sake, ginger, garlic, sugar and lemon juice. Cover and marinate overnight in refrigerator.
- When ready to assemble, fill a medium-sized heavy bottomed pot with about 2-in (5 cm) of vegetable oil. Heat to 360 F (182 C) over medium-high heat.
- Place potato starch or cornstarch in a bowl. Add a handful of marinated chicken and toss with starch until evenly coated. Fry chicken in oil, turning halfway through, until golden brown and cooked through, about 5 to 8 minutes. The temperature of the oil will drop when you put the chicken in, keep the temperature at 350 F (180 C) when cooking. Drain chicken on a cooling rack or paper towel and repeat with remaining chicken.
- Steam buns in a bamboo steamer for 5 to 8 minutes, or until soft. Spread 2 tsp (10 ml) of Sriracha Mayonnaise on each bun. Divide chicken evenly between each bun and garnish with Pickled Cabbage, pickled daikon and cilantro.
- To make SRIRACHA MAYONNAISE: Mix the mayonnaise and sriracha together. This can be used right away or kept for up to 1 week in the refrigerator in a covered container. Makes ⅓ cup (75 ml).
- To make PICKLED CABBAGE: In a bowl, mix together all ingredients. Squeeze mixture with hands until liquid starts to come from cabbage. Store in a sealed container or glass jar overnight. The cabbage can be stored in the refrigerator in the pickling liquid for up to 1 month.
- When ready to use, take out desired serving amount and squeeze liquid from cabbage. Makes ½ cup (125 ml).