SPICE-CRUSTED HANGER STEAK
Ingredients
Serves filling for about 12 tacos
2 tbsp (30 ml) coriander seeds
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) cumin seeds
2 tbsp (30 ml) light brown sugar
1 large shallot, finely chopped
2 tbsp (30 ml) minced jalapeño pepper or Fresno chili
2 tbsp (30 ml) finely chopped cilantro
5 garlic cloves minced
3 lbs (1.5 kg) hanger steak
kosher salt and ground black pepper, to taste
Instructions
- In a dry frying pan, lightly toast coriander seeds, fennel seeds and cumin seeds until fragrant over medium heat. Transfer to a mortar and pestle or a spice grinder and roughly grind. Transfer to a medium bowl and allow to cool to room temperature.
- To spice mixture, add brown sugar, shallots, chili, cilantro and garlic stirring to combine. Rub mixture all over hanger steak and set aside.
- Preheat grill over medium-high heat.
- Lightly oil grill and season hanger steak with salt and pepper. Grill to medium rare, about 5 to 7 minutes per side, or until desired doneness is achieved. Transfer steak to a cutting board and allow to rest for 10 to 15 minutes. Thinly slice against the grain before serving.
Drink Pairings
SEAFOOD AND RUBY RED GRAPEFRUIT SALAD
Ingredients
Serves 4
DRESSING:
1 cup (250 ml) good-quality mayonnaise
2 tbsp (30 ml) capers, chopped
2 tbsp (30 ml) chopped cornichons or sour gherkins
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh parsley
salt and freshly ground black pepper, to taste
SALAD:
2 x1 lb (500 g) lobsters, cooked
4 oz (125 g) sea scallops, hinge muscle removed
4 oz (125 g) spot prawns, tail-on, peeled and deveined
1 lemon, juice only
1 tbsp (15 ml) olive oil
pinch of salt
pinch of fresh chopped chives
2 large, ruby red grapefruits
1 oz (30 ml) cognac
1 tsp (5 ml) Ponzu Sauce, optional
salt and freshly ground black pepper, to taste
Instructions
- To make DRESSING: In a small bowl combine mayonnaise, capers, cornichons or sour gherkins and herbs. Stir to blend. Add salt and pepper, to taste. Cover and refrigerate until ready to use.
- Remove meat from lobsters reserving claw meat for garnish. Cut meat into bite-sized pieces and refrigerate.
- In a bowl mix scallops, prawns, lemon juice, oil, salt and chives. Marinate at room temperature for about 15 minutes.
- Cut 2 grapefruits in half and remove the flesh. Reserve the 4 empty halves for serving. Remove the white pith from grapefruit segments then cut flesh into small pieces. Segment remaining grapefruit and reserve.
- In a large bowl combine marinated scallops and prawns, lobster meat, grapefruit pieces and dressing. Add cognac and Ponzu Sauce, if using. Taste and season with salt and pepper as needed.
- Fill emptied grapefruit halves with seafood mixture and place on a plate or a bowl filled with crushed ice. Garnish with a few reserved grapefruit segments and lobster claws. Sprinkle with fresh herbs and serve.
Drink Pairings
SPAGHETTI SQUASH FRITTERS WITH STILTON AND YOGURT
Ingredients
Serves 4
1 large spaghetti squash
1 leek, halved, washed and thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
6 sprigs fresh thyme, finely chopped
2 eggs, beaten
⅓ cup (75 ml) all-purpose flour
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 lemon, zest only
½ cup (125 ml) plain Greek yogurt
¼ cup (60 ml) crumbled Stilton cheese
2 tbsp (30 ml) finely chopped fresh chives, for garnish
Instructions
- To cook spaghetti squash, preheat oven to 375 F (190 C). Cut squash in half lengthwise and scoop out seeds. Place cut- side down on a parchment-lined baking sheet or roasting pan and cover with foil. Bake for 45 minutes to 1 hour, or until squash is tender. Cool. Once cool enough to handle, gently scrape out strands of squash with a fork. Gently pat squash strands dry, removing as much excess liquid as possible. Measure out 3 cups (750 ml) refrigerating any extra for another use.
- Heat 1 tbsp (15ml) oil in a small frying pan over medium heat. Add leek and thyme and sauté until leek is translucent. Remove pan from heat and let cool slightly.
- In a medium-sized bowl combine 3 cups (750 ml) cooked squash, leeks and eggs. Add flour, salt, pepper and lemon zest and mix until combined.
- Heat remaining 2 tbsp (30 ml) oil in a large frying pan until medium hot. To fry fritters, drop tablespoonsful of batter into hot pan allowing space in between. Cook until bottom of each fritter is golden brown, about 1 to 2 minutes. Flip and cook until other side is golden brown. Serve with yogurt, Stilton and chives.
Drink Pairings
SPICY CHICKEN SKEWERS WITH COOL CUCUMBER YOGURT
Ingredients
Serves 4
COOL CUCUMBER YOGURT:
½ English cucumber, unpeeled and seeded
1 cup (250 ml) plain Greek yogurt
1 garlic clove, smashed and minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) sea salt
½ tsp (2 ml) ground cumin
½ lemon, zest and juice
CROUTONS:
2 thick slices sourdough bread
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) sumac powder
salt and freshly ground black pepper
CHICKEN SKEWERS:
2 large boneless, skinless chicken breasts, about 1 lb (500 g) each
1 large red bell pepper, cored and seeded
1 large yellow bell pepper, cored and seeded
1 tbsp (15 ml) olive oil
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked hot paprika
¼ tsp (1 ml) sea salt
8 wooden 8-in (20 cm) skewers, soaked
1 x 8-in (20 cm) large zucchini, shaved lengthwise into 16 ribbons
extra-virgin olive oil, to finish
fresh lime juice, optional, to finish
SALAD:
1 head Bibb or curly leaf lettuce
½ cup (125 ml) lightly packed mint
½ cup (125 ml) lightly packed cilantro
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- Prepare COOL CUCUMBER YOGURT ahead of time: Grate unpeeled, seeded cucumber and place in a sieve over a bowl. Refrigerate overnight.
- In a bowl, combine remaining Cool Cucumber Yogurt ingredients and stir together. Cover and refrigerate overnight.
- Combine reserved drained cucumber and yogurt mixture and fold together. Refrigerate until ready to use.
- For CROUTONS: Preheat oven to 400 F (200 C). Brush bread with 1 tbsp (15 ml) olive oil on both sides. Dust with sumac powder, salt and pepper. Cut bread into 1-in (2.5 cm) cubes. Spread on parchment-lined baking sheet and bake in oven for 5 to 8 minutes or until golden and crisp. Stir often. Remove and cool. Leave oven temperature at 400 F (200 C).
- Cut chicken into about 16 x 1-in (2.5 cm) chunks. Cut each bell pepper into 12 x 1-in (2.5 cm) chunks. Place chicken and peppers in large bowl and toss with 1 tbsp (15 ml) olive oil and lime juice.
- In a small bowl, combine cumin, paprika and salt and stir together. Sprinkle over chicken and peppers and toss lightly to coat.
- Spread out on parchment-lined baking sheet and bake in preheated oven for 5 to 7 minutes, or just until chicken chunks are almost cooked through. Stir a couple of times. Remove from oven.
- Meanwhile, make SALAD: Separate lettuce into leaves, wash and blot dry. Place a couple leaves on each serving plate and scatter bread cubes over top along with mint, cilantro and parsley, reserving some herbs for top.
- When chicken is cool enough to handle, thread each soaked wooden skewer with 2 pieces of chicken, 2 ribbons of zucchini and 3 chunks of pepper, alternating ingredients. Lay skewers a in single layer on baking sheet and return to oven for 3 to 5 more minutes or until chicken is fully cooked and vegetables are done but still crisp.
- Place a couple chicken skewers on top of each salad plate and season with salt, scattering remaining fresh herbs over top. Drizzle with a splash of olive oil and a little more fresh lime juice if desired. Serve with Cool Cucumber Yogurt.
Drink Pairings
ROASTED RACK OF LAMB WITH GRAPE SAUCE
Ingredients
Serves 8
GRAPE SAUCE:
1 tbsp (15 ml) grapeseed oil
1 shallot, finely minced
2 cups (500 ml) seedless red grapes
2 cups (500 ml) Tawny Port
2 cups (500 ml) low sodium chicken broth
1 tsp (5 ml) chopped fresh rosemary leaves
½ tsp (2 ml) chopped fresh thyme leaves
ROASTED LAMB:
½ cups (125 ml) seedless red grapes
¼ cup (60 ml) chopped green olives
1 tbsp (15 ml) chopped fresh rosemary leaves
2 small garlic clove, minced
8 oz (250 g) ground lamb
½ tsp (2 ml) salt, plus extra
¼ tsp (1 ml) ground pepper, plus extra
2 frenched racks of lamb, each with 8 bones (about 4 lbs (2 kg) total)
2½ cups (625 ml) Panko bread crumbs
¼ cup (40 ml) olive oil, divided
½ cup (125 ml) chicken stock
¼ cup (40 ml) Dijon mustard, divided
BEAN SALAD:
1½ cups (375 ml) dried Great Northern beans or dried cannellini beans
1 each, bay leaf and sprig fresh thyme
½ small yellow onion
¾ lb (340 g) green beans, trimmed
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
⅓ cup (75 ml) fresh Italian parsley leaves
1 tsp (5 ml) ground cumin
½ cup (125 ml) green olives, pitted and chopped
Instructions
- To make GRAPE SAUCE: In a large saucepan, warm oil over medium heat. Add shallot and cook until softened. Add remaining ingredients. Increase heat and bring to a boil. Allow sauce to reduce to 2⅓ cups (575 ml). Remove from heat and allow to cool slightly before blending until smooth. Strain back into saucepan through a fine mesh sieve and set aside. Sauce may be refrigerated for 3 days.
- To make ROASTED LAMB: In a food processor, pulse together grapes, olives, rosemary and garlic until well combined. Transfer to a large bowl. Mix in ground lamb, salt and pepper. Refrigerate until ready to use.
- Season lamb generously with salt and pepper. In a frying pan, heat 1 tbsp (15 ml) oil over medium-high heat. Add one rack, meat side down, and sear until browned. Set on rimmed baking sheet, meat side up. Repeat with remaining rack. Refrigerate lamb allowing to cool completely. Add chicken stock to pan. Boil until reduced to glaze, scraping up any browned bits. Add to reserved grape sauce.
- Preheat oven to 425 F (220 C). In a frying pan, combine breadcrumbs, 2 tbsp (30 ml) oil and 2 tbsp (30 ml) mustard. Stir over medium heat until beginning to colour. Set aside.
- Spread each seared rack of lamb with 1 tbsp (15 ml) mustard. Press half of lamb sausage over top of each rack before pressing crumb mixture onto sausage layer. Roast in oven until a thermometer inserted into centre of meat registers 135 F (55 C), about 30 minutes for medium-rare. Transfer lamb to a cutting board and let rest 10 minutes. Pour any juices from baking sheet into sauce. Place sauce over medium heat and bring to a simmer. Reduce and thicken to about 1⅓ cups (325 ml).
Drink Pairings
RHUBARB AND LIME TARTS
Ingredients
Serves 8
1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) finely grated, sweetened, desiccated coconut
¼ tsp (1 ml) salt
½ cup (125 ml) chilled unsalted butter
1 large egg
1 cup (250 ml) granulated sugar, divided
4 large egg yolks
2 cups (500 ml) finely chopped rhubarb
¼ cup (60 ml) water
2 tbsp (30 ml) lime juice
¼ cup (60 ml) cold unsalted butter, cut into cubes
fresh mint leaves, for garnish
finely grated lime zest, optional, for garnish
LIME MERINGUE DOTS:
2 large egg whites, at room temperature
⅛ tsp (0.5 ml) cream of tartar
pinch salt
½ cup (125 ml) granulated sugar
1 tsp (5 ml) freshly grated lime zest
Instructions
- In food processor fitted with steel blade attachment pulse together flour, icing sugar, coconut, salt and butter until mixture is sandy in texture. Add egg and pulse until dough just comes together. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400 F (200 C).
- Divide chilled pastry into 8 equal portions. Working with 1 ball of dough at a time, roll out on a lightly floured work surface to ¼-in (0.5 cm) thickness. Line a 3-in (8 cm) fluted tart tin with removable base with pastry, pressing into corners. Trim excess pastry from rim and place on baking tray. Repeat with remaining dough. Freeze for 20 minutes. Line pastry shells with rounds of parchment paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove parchment paper and pastry weights before placing back in oven until golden brown, 7 minutes. Cool pastry shells in their tins on baking tray, on wire rack.
- In a medium saucepan, stir together rhubarb, ¼ cup (60 ml) sugar and water over medium-high heat. Bring to a boil and reduce heat to medium. Simmer until rhubarb is soft, 8 minutes. Remove from heat and whisk in lime juice. Transfer hot mixture to a blender and blend until smooth.
- In a medium saucepan, whisk together egg yolks with ¾ cup (175 ml) sugar. Slowly whisk warm rhubarb mixture into egg mixture. Place mixture back into saucepan and set over medium-low. Stirring constantly with a wooden spoon or heat resistant spatula, cook mixture until curd reaches 180 F (85 C), until thickened. Remove from heat and stir in butter until all is incorporated and smooth. Transfer curd to a bowl.
- Dollop curd into tart shells, spreading out with an offset spatula or back of a spoon to create a level surface. Save any excess curd for another use. Place tarts on a baking tray and bake 10 minutes. Cool tarts in their tins on a wire rack to room temperature. Then chill in refrigerator for at least 1 hour.
- When ready to serve, remove tarts from tins and place on serving plates or a large platter. Garnish each tart with Lime Meringue Dots, small mint leaves and lime zest.
- To make LIME MERINGUE DOTS: Preheat oven to 215 F (105 C). Line baking tray with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites, cream of tartar and pinch of salt at medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar one tablespoon at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 3 minutes. Fold in lime zest.
- Transfer meringue to a piping bag with a small round tip and pipe ½ -in (1 cm) to ¾ -in (2 cm) dots on prepared baking tray. Bake until outside is crisp and inside is dry yet chewy, 60 minutes. Turn off oven, prop oven door open, and let meringues cool completely, about 2 hours. Meringues should feel dry and lift easily off the parchment paper. Use right away or store in an airtight container at room temperature for up to two days.
Drink Pairings
SPRING GARDEN PAPPARDELLE
Ingredients
Serves 4
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil, divided
salt and freshly ground pepper, to taste
12 oz (340 g) pappardelle pasta
1 tbsp (15 ml) unsalted butter
1 cup (250 ml) fresh carrots, trimmed, peeled and cut into thin diagonal slices
1 cup (250 ml) asparagus, trimmed and cut into 1½-in (4 cm) pieces
½ cup (125 ml) diced red onion
2 tsp (10 ml) minced garlic, divided
1 cup (250 ml) zucchini, trimmed, cut in half lengthwise and then thinly sliced
3 tbsp (45 ml) finely chopped fresh chives
1 cup (250 ml) micro greens, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- To make a lemon dressing, in a large bowl, whisk together lemon zest and juice, 2 tbsp (30 ml) extra-virgin olive oil and a good pinch of salt and pepper. Set aside.
- Cook pasta according to package directions until al dente. Drain, then transfer while warm to bowl with lemon dressing and toss to coat.
- Meanwhile, in a large frying pan, combine butter and 1 tbsp (15 ml) olive oil over medium-high heat until butter is melted. Add carrots, asparagus, onions and garlic. Cook until carrots and asparagus are crisp-tender, about 4 minutes. Add zucchini and cook 1 more minute. Toss pasta in frying pan with vegetables to warm for 1 minute. Add chives and toss to coat. Season to taste with salt and pepper. Toss with micro greens and serve immediately, divided evenly among warmed pasta bowls.
Drink Pairings
STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
SPINACH AND RICOTTA GNOCCHI
Ingredients
Serves 6
1 x 1 lb (500 g) package frozen chopped baby spinach, thawed
3 tbsp (45 ml) chopped fresh chives
1½ cups (375 ml) ricotta cheese
½ cup (125 ml) finely grated Romano cheese, plus extra for garnish
1 tbsp (15 ml) lemon zest
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
2 large eggs
½ tsp (2 ml) salt, plus extra
5 heirloom tomatoes, sliced
1 cup (250 ml) halved cherry tomatoes
fresh basil, for garnish
salt and freshly ground black pepper, to taste
extra-virgin olive oil, for garnish
Instructions
- Squeeze any excess moisture from spinach and coarsely chop before adding to a large bowl along with chives, ricotta, Romano cheese, lemon zest, flour, eggs and salt. Mix well with hands to form a soft dough. Tip dough out onto a lightly floured work surface and divide into roughly 2 equal pieces. Roll each piece into a long rope, about 16-in (40 cm) long, before cutting into 1-in (2.5 cm) pieces. Transfer to a lightly floured baking tray and lightly dust with extra flour. Refrigerate gnocchi until ready to cook.
- Bring a large saucepan of salted water to boil over high heat. Cook gnocchi in batches for about 5 minutes or until they float.
- Divide tomatoes and gnocchi among serving plates, top with basil and salt and pepper. Garnish with a drizzle of olive oil and sprinkle with Romano cheese.
Drink Pairings
SHAVED BEEF CROSTINIS WITH CARAMELIZED ONION AND HORSERADISH
Ingredients
Serves 16
CROSTINIS
1 sourdough or whole grain baguette, cut into 16 x ¼-in (0.5 cm) slices
3 tbsp (45 ml) olive oil, plus extra if needed
salt and freshly ground black pepper
CARAMELIZED RED ONIONS
2 tbsp (30 ml) olive oil
2 large red onions, peeled, halved and thinly sliced
1 large garlic clove, smashed and minced
1 tbsp (15 ml) brown sugar, plus extra if needed
2 tbsp (30 ml) balsamic vinegar
HORSERADISH CREAM
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) creamed horseradish
2 tsp (10 ml) minced fresh tarragon
½ tsp (2 ml) Dijon mustard
BEEF TENDERLOIN
2 lbs (1 kg) centre-cut piece of beef tenderloin, well trimmed
3 tbsp (45 ml) olive oil, divided
salt and freshly ground black pepper
16 pieces of fresh tarragon, for garnish
Instructions
- For Crostinis, preheat oven to 350 F (180 C). Arrange baguette slices on baking sheet in a single layer. Brush lightly with olive oil and season with salt and pepper. Bake until crisp and golden on both sides, about 15 minutes. Remove, cool to room temperature and store in airtight container until ready to use. Store up to 5 days.
- To make Caramelized Red Onions, heat oil in a large, heavy-bottomed frying pan over medium heat. Add onions and garlic and sauté, stirring often, until they begin to soften, about 5 minutes. Add sugar and vinegar and continue to sauté, stirring occasionally, until lightly golden and caramelized, about 25 to 35 minutes. Remove to a small bowl and cool. Cover and refrigerate until ready to use. Refrigerate for up to a week.
- To make Horseradish Cream, in a bowl, combine all ingredients. Whisk together until smooth and creamy. Transfer to a squeeze tube with a large nib and refrigerate until ready to use. Use within a couple of days.
- Remove Beef Tenderloin from refrigerator and rest at room temperature. Place oven rack in centre of oven and preheat oven to 425 F (220 C). Rub beef with 1 tbsp (15 ml) oil and generously season with salt and freshly ground black pepper. Heat 2 tbsp (30 ml) olive oil in a large, ovenproof frying pan until it almost begins to smoke. Carefully place beef in pan and sear about 3 to 4 minutes per side.
- Transfer frying pan with beef to oven and roast, turning beef occasionally with tongs, until an instant-read thermometer inserted into centre of beef registers 125 F (52 C), for very rare to rare, about 20 minutes. For medium rare, roast until beef reads 130 F (54 C), about 5 minutes longer. Remove from oven, place beef on a board and cool to room temperature. Tightly wrap beef with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
- To serve, take beef from refrigerator and remove wrap. Place beef on a cutting board and shave crosswise into very thin ⅛-in (0.25 cm) slices. Arrange crostini on a serving tray. Top each with a generous dollop of Horseradish Cream, then Caramelized Red Onions. Place a couple pieces of beef on top of each and garnish with fresh tarragon.