GRILLED THAI-STYLE FISH WITH SPICED COCONUT SAUCE
Ingredients
Serves 4
THAI-STYLE FISH:
1 large banana leaf
1½ lbs (750 g) whole snapper or cod
1½ tbsp (22 ml) Thai red curry paste
3 tbsp (45 ml) coconut cream, from top layer of a can of coconut milk
1 lime, zest and juice
2 tbsp (30 ml) finely slivered peeled ginger root
1 to 2 Thai red chilies, finely sliced
3 to 4 cilantro sprigs, coarsely chopped
lime wedges and cilantro sprigs, for garnish
steamed rice, optional
SPICED COCONUT SAUCE:
¼ cup (60 ml) coconut cream, from top layer of a can of coconut milk
¼ cup (60 ml) lime juice
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Sweet Chili Sauce
Instructions
- To prep fish, preheat oven to 350 F (180 C). Wash banana leaf and cut off enough to enclose fish, reserving some to serve.
- Place a large piece of aluminum foil that’s slightly larger than fish on banana leaf, then top with fish. Cut 2 slashes in thickest part of flesh.
- Mix together curry paste, coconut cream, lime zest and juice. Spread over fish then scatter with ginger, chilies and 3 to 4 coarsely chopped fresh cilantro sprigs. Enclose fish in leaf, with head and tail end at each end of ‘tube’, and secure with kitchen string.
- Place parcel in a roasting pan and bake for 40 minutes or until cooked through. To check, open leaf and insert a knife along backbone. If flesh comes away easily from bone, it’s ready.
- Meanwhile, make Spiced Coconut Sauce by mixing coconut cream, lime juice, fish sauce and Sweet Chilli Sauce in a small saucepan. Gently warm, cover and set aside.
- To serve, line platter with reserved banana leaf. Open parcel and remove baked fish to platter. Spoon warm Spiced Coconut Sauce over top and scatter with lime wedges and cilantro sprigs. Serve with steamed rice, if desired.
Drink Pairings
HONEY SHORTBREAD WITH FALL SALSA
Ingredients
Serves about 24
HONEY SHORTBREAD:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) finely ground yellow cornmeal
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) salt
¾ cup (175 ml) cold unsalted butter, cut into ½-in (1 cm) pieces
¼ cup (60 ml) liquid clover honey
SMOKY CHEESE SPREAD:
8 oz (250 g) plain cream cheese
2 tbsp (30 ml) whipping cream
1 tsp (5 ml) sweet smoked paprika
½ tsp (2 ml) dry mustard
½ tsp (2 ml) garlic powder
¼ tsp (1 ml) salt
FALL VEGETABLE SALSA:
2 tsp (10 ml) olive oil
1 cup (250 ml) diced, pumpkin
½ cup (125 ml) corn kernels
15 cherry tomatoes, quartered
1 tbsp (15 ml) finely chopped fresh parsley
1 tbsp (15 ml) finely chopped fresh chives
salt and pepper, to taste
Parmesan shards, for garnish
Instructions
- To make HONEY SHORTBREAD: In a large bowl, whisk together flour, cornmeal, sugar and salt. Using fingers, incorporate butter into dry ingredients until mixture resembles coarse crumbs. Stir in honey until mixture begins to come together. Knead dough in bowl by gently folding 4 to 5 times, until dough holds together. Divide dough in half, form each into a slightly flattened disk and wrap tightly with plastic wrap and refrigerate, 1 hour.
- Preheat oven to 325 F (170 C). Lightly flour a large work surface. Working with a disk of dough at a time, roll out to 1⁄4-in (0.5 cm) thickness. Cut out circles using a 21⁄4-in (5.5 cm) round cookie cutter before placing on an ungreased baking sheet about 1-in (2.5 cm) apart. Gather up extra dough and reroll, cut and bake until lightly golden brown, 12 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool. Repeat rolling and baking with remaining dough.
- While shortbread cools, make SMOKY CHEESE SPREAD: In a medium- sized bowl, stir together cream cheese and cream with a spatula until smooth. Stir in paprika, dry mustard, garlic powder and salt to combine. Set aside.
- To make FALL VEGETABLE SALSA: Warm oil in a frying pan over medium heat. Add pumpkin and sauté until lightly caramelized and softened but not mushy, 2 minutes. Stir in corn and continue to sauté another minute. Transfer to a medium-sized bowl and cool for 5 minutes. Stir in tomatoes, parsley and chives. Season to taste with salt and pepper.
- To serve, top each shortbread with 2 tsp (10 ml) cheese spread. Transfer to a platter and top with a small spoonful of salsa and garnish with Parmesan.
Drink Pairings
FRIJOLES BORRACHOS
Ingredients
Serves 10
SIMMERING BEANS:
1 x 900 g package dry pinto beans
1 tbsp (15 ml) olive oil
1 large Vidalia onion, finely diced
3 large garlic cloves, minced
4 cups (1 L) vegetable or chicken stock
1 x 355 ml bottle Mexican beer
3 thick slices uncooked bacon, diced
2 jalapeño peppers, seeded, finely diced
½ lime
3 large dried avocado leaves, crumbled
1 cinnamon stick
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) chili powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) smoked paprika
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) sea salt
TOPPINGS:
1 avocado, peeled, pitted and sliced
2 fresh tomatoes, seeded and diced
½ cup (125 ml) chopped fresh cilantro (optional)
soft tortilla wraps (optional)
sour cream
Instructions
- Place beans in a large bowl, cover with water with 2-in (5 cm) to spare. Cover and set aside for 12 hours or overnight. Drain, rinse thoroughly under cold running water, drain again.
- Heat oil in a large heavy-bottomed saucepan. Add onion and sauté until soft and clear. Stir in garlic, stock and beer and bring to a boil. Add beans along with diced bacon, peppers, lime, avocado leaves and cinnamon stick. Add brown sugar, oregano, chili powder, cumin and paprika and stir to blend. Cover and cook over low to medium-low heat for 2 hours or until almost tender. Stir in tomato paste and salt cook for 1 more hour or until beans are tender. Do not add tomato paste and salt until last hour of cooking or beans will be tough.
- Serve with soft tortillas and top with diced avocado, tomatoes, cilantro and a drizzle of sour cream.
Drink Pairings
KALUA CHAR SUI PULLED PORK SLIDERS WITH PINEAPPLE CHUTNEY AND TROPICAL SLAW
Ingredients
Serves about 18 pulled pork sliders and 2 cups (500 ml) Pineapple Chutney
PINEAPPLE CHUTNEY:
1 tbsp (15 ml) canola oil
1 red onion, finely chopped
½ tbsp (7 ml) mustard seeds
½ tbsp (7 ml) black onion seeds (nigella)
½ tsp (2 ml) turmeric
1 small pineapple, peeled, cored and cut into ½-in (1.25 cm) dice, OR 2 x 14 oz (398 ml) cans diced pineapple, well drained
½ tsp (7 ml) salt
1 red Thai chili, seeded and minced
1-in (2.5 cm) piece ginger root, finely chopped
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) cider vinegar
KALUA CHAR SUI PULLED PORK:
¼ cup (60 ml) hoisin sauce
¼ cup (125 ml) pineapple juice
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) finely minced ginger root
½ tbsp (7 ml) finely minced garlic
1 tbsp (15 ml) Liquid Smoke hickory flavour, optional
1 tbsp (15 ml) sambal oelek or Sriracha Sauce
½ tsp (2 ml) Chinese five spice powder
3 lbs (1½ kg) pork shoulder or butt
TROPICAL SLAW:
2 cups (500 ml) finely chopped red cabbage
½ red bell pepper, finely diced
3 tbsp (45 ml) finely chopped red onion
1 rib celery, finely diced
2 green onions, finely sliced
¼ cup (60 ml) chopped cilantro
½ cup (125 ml) ¼-in (0.5 cm) finely diced mango
½ cup (125 ml) ¼-in (0.5 cm) finely diced pineapple
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) pineapple juice
1 tsp (5 ml) Dijon mustard
salt and pepper
18 soft dinner rolls
CASSAVA CHIPS:
2 lbs (1 kg) cassava
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt
3 tbsp (45 ml) canola oil
Instructions
- To make PINEAPPLE CHUTNEY: Heat canola oil in a medium-sized saucepan over medium heat. Add red onion, mustard seeds, onion seeds and turmeric. Cook a couple minutes until fragrant then add pineapple, salt, Thai chili, ginger, brown sugar and cider vinegar.
- Bring to a boil, reduce heat and simmer, with lid ajar, for 30 to 45 minutes or until dark golden and thick. Pour into a sterilized jar and allow to cool before covering. Refrigerate.
- For PULLED PORK: Mix hoisin sauce, pineapple juice, soy sauce, honey, sesame oil, ginger root, garlic, liquid smoke, sambal oelek and five spice together. Place pork in a slow cooker. Pour half the marinade over top, reserving remaining marinade. Cover and cook on high for 6 to 8 hours or until meat is tender and can be shredded with a fork.
- Alternatively, place pork on a large double sheet of foil. Pour half the marinade on top. Fold and wrap well, sealing completely. Bake in a preheated 350 F (180 C) oven for 4 to 5 hours, or until meat is tender and can be pulled apart with a fork.
- Remove pork from slow cooker, trim excess fat and shred pork. Mix in remaining marinade sauce and any excess juices from the slow cooker. Keep warm.
- To make TROPICAL SLAW: In a large bowl, combine chopped red cabbage, red pepper, red onion, celery, green onion, cilantro, mango and pineapple.
- In a small bowl, mix mayonnaise with cider vinegar, pineapple juice and Dijon. Season with salt and pepper, to taste. Add to slaw and toss until well mixed. Chill for 15 minutes.
- To serve, split the dinner rolls. Add a dollop of Pineapple Chutney and a portion of the shredded kalua pork. Top with a generous portion of slaw. Add bun top.
- To make CASSAVA CHIPS: Trim ends from cassava and then cut it in half. Make a shallow cut in the skin and gradually work the knife under it to remove the skin.
- Cut cassava into long, narrow, thin strips, about ½-in (1.25 cm) thick. Rinse and place in a deep saucepan along with sugar and salt. Fill with enough water just to cover cassava.
- Preheat oven to 425 F (220 C). Line a baking sheet with foil and set aside. Bring cassava to a boil and cook on medium heat until fork tender. Do not overcook. Drain and allow to cool.
- Place cassava in a large bowl and toss with canola oil until well coated. Spread in a single layer onto foil-lined baking sheet. Bake in preheated oven for 20 to 25 minutes or until slightly brown, turning once halfway. For extra crispy chips, these can be deep fried in a deep fryer in canola oil at 400 F (200 C) until golden and crisp.
Drink Pairings
LEMON SOUFFLÉS
Ingredients
Serves 8
8 large lemons, equal size and shapes
3 large eggs, separated
½ cup (125 ml) granulated sugar, divided
2 tbsp (30 ml) all-purpose flour
icing sugar, for dusting
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicon mat. Trim bottom end from lemons so they sit level. Cut off stem end a third of the way down from each lemon, making cut parallel with bottom. Reserve top for serving.
- Hold a lemon above a sieve set over a bowl. Using a small paring knife, cut around inside of lemon, between pith and pulp. Scoop out pulp using a soup spoon. Squeeze juice from pulp and reserve. Repeat with remaining lemons. Place emptied out lemons on prepared baking sheet. Note: if pith is thick, trim down so no thicker than ⅛-in (3 mm).
- In a heatproof bowl, combine egg yolks, ¼ cup (60 ml) granulated sugar, ¼ cup (60 ml) of the reserved lemon juice and the flour. Using an electric hand mixer, beat mixture on high speed until pale yellow, about 6 minutes. Place bowl over a pan of simmering water. Mix constantly until custard consistency, about 4 minutes. Remove bowl from heat and continue beating until cooled, about 5 minutes. Strain through a sieve into a medium-sized bowl and set aside.
- In a separate heatproof bowl, combine egg whites and remaining ¼ cup (60 ml) sugar. Place bowl over a pan of simmering water and mix with hand mixer until sugar has dissolved and mixture is warm to touch, about 1 minute. Remove bowl from heat and beat on low until frothy. Gradually increase speed to maximum and beat until meringue is shiny and holds soft peaks, 2 to 3 minutes, do not overbeat.
- Whisk a third of meringue into yolk mixture. Then gently fold in remaining meringue using a large spatula. Fill prepared lemon shells with mixture to just below rim and return to baking sheet.
- Transfer baking sheet to oven and bake until tops are slightly golden and soufflés have risen about ½-in (1.25 cm) above each shell, about 15 minutes. Remove from oven, dust with icing sugar. Transfer to serving plates and serve immediately.
Drink Pairings
GRILLED WATERMELON WITH PROSCIUTTO AND SHERRY VINAIGRETTE
Ingredients
Serves 4 to 6 as an appetizer
1 medium shallot, finely minced
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
½ cup +1 tbsp (140 ml) extra-virgin olive oil
3 to 4 thick sliced watermelon rounds, about 1-in (2.5 cm), cut into large wedges
sea salt and freshly ground black pepper
4 oz (125 g) thinly sliced prosciutto, cut into thin strips
10 to 12 cherry tomatoes, halved
4 oz (125 g) crumbled feta cheese
¼ cup (60 ml) finely chopped red onion
1 handful fresh mint
1 handful fresh basil
Instructions
- In a small bowl, stir together shallot, sherry vinegar, lemon juice and Dijon mustard. Let sit 15 minutes. Slowly whisk in ½ cup (125 ml) olive oil until emulsified. Set vinaigrette aside.
- Heat barbecue to medium-high. Brush both sides of watermelon wedges with remaining olive oil and season with salt and pepper. Grill 1 minute on each side or until grill marks appear.
- Transfer watermelon to serving platter, divide and top each wedge with prosciutto strips, cherry tomato halves, feta cheese, red onion, mint and basil leaves. Drizzle with vinaigrette.
Drink Pairings
GREMOLATA ROASTED NUGGETS AND BABY VEGETABLES
Ingredients
Serves 4 to 6
1½ lbs (750 g) yellow baby potatoes
2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) each salt and freshly ground black pepper
1 orange, zest only
1 lemon, zest only
1 lime, zest only
2 garlic cloves, smashed and minced
¼ cup (60 ml) finely chopped flat leaf parsley
¼ cup (60 ml) finely chopped cilantro leaves
¼ lb (125 g) asparagus spears, trimmed and cut into bite-sized pieces
6 baby yellow pattypan squash, halved
6 baby zucchini, trimmed
⅓ cup (75 ml) pine nuts, toasted flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Spread out on parchment-lined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- Meanwhile, to make gremolata, in a small bowl combine orange, lemon and lime zest, garlic, parsley and cilantro. Gently toss together with a fork. Set aside.
- When potatoes have baked for 10 minutes, remove and stir in vegetables, then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally until potatoes and vegetables are tender but still firm when pierced with a fork.
- Halve some of the larger potatoes, if you wish, and transfer all potatoes to a large serving dish. Drizzle with another 1 tbsp (15 ml) of olive oil. Sprinkle with half the gremolata and gently toss together to evenly blend. Add more salt and pepper to taste, if desired.
- Sprinkle remaining gremolata and toasted pine nuts over top. Garnish with flat leaf parsley and serve warm.
Drink Pairings
GRILLED CHICKEN LETTUCE WRAPS
Ingredients
Serves 4 to 6
½ cup (125 ml) low-sodium soy sauce
½ cup (125 ml) teriyaki sauce
2 tbsp (30 ml) sweet soy sauce, such as Kecap Manis
2 tbsp (30 ml) olive oil
¼ tsp (1 ml) sesame oil
1 tsp (5 ml) peeled, grated fresh ginger root
1 tsp (5 ml) red pepper flakes
2 garlic cloves, minced
8 boneless, skinless chicken thighs
1 head iceberg, bibb lettuce, leaves separated
2 tbsp (30 ml) sesame seeds, toasted
3 green onions, thinly sliced on the bias
assorted julienned vegetables, such as cucumbers, carrots, red peppers, celery, and bean sprouts
Instructions
- In a shallow glass container large enough to fit chicken thighs in one layer, combine soy sauce, teriyaki sauce, sweet soy sauce, olive oil, sesame oil, ginger root, red pepper flakes and garlic. Add chicken and marinate for at least 4 to 8 hours in the refrigerator.
- Grease barbecue grill and preheat to medium-high.
- Remove chicken from marinade (keep marinade aside) and place on hot grill. Cook until golden brown, about 5 to 6 minutes, flip chicken and continue cooking for 5 to 6 minutes until internal temperature of chicken reads 165 F (75 C).
- Pour saved marinade into a saucepan and bring to boil for 5 minutes. Set aside.
- Remove chicken from grill and place on a cutting board. Slice thinly and transfer to a platter. To serve, using tongs, place some chicken on a lettuce leaf and top with julienned vegetables. Garnish with sesame seeds and green onions and drizzle with cooked marinade.
Drink Pairings
HERB-CRUSTED LAMB WITH MINT AND NUT GREMOLATA
Ingredients
Serves 6
5 to 6 lb (2½ to 3 kg) leg of lamb, bone-in
salt and freshly ground black pepper
1 cup (250 ml) mixed finely chopped fresh herbs such as sage, thyme and rosemary
1 cup (250 ml) packed flat-leaf parsley, chopped
6 garlic cloves, minced
1 tbsp (15 ml) lemon zest
½ tsp (2 ml) salt
¼ cup (60 ml) extra-virgin olive oil, plus extra for oiling pan
GREMOLATA
¼ cup (60 ml) extra-virgin olive oil
⅓ cup (75 ml) finely chopped fresh mint
⅓ cup (75 ml) finely chopped flat-leaf parsley
¼ cup (60 ml) pine nuts, toasted
1 tbsp (15 ml) each, lemon zest and juice
1 tbsp (15 ml) capers packed in salt, rinsed and drained
1 large garlic clove, finely minced
1 shallot, peeled and finely minced
Instructions
- To make Lamb, preheat oven to 400 F (200 C). Shave any excess fat from leg. Place in a lightly oiled roasting pan. Sprinkle leg all over with salt and pepper.
- Combine mixed chopped herbs, parsley, minced garlic cloves, lemon zest, and salt in a food processor fitted with a metal blade. Pulse until finely chopped. Add oil and continue to whirl until a coarse paste forms. Spread paste over lamb leg to evenly coat.
- Roast lamb uncovered in preheated oven for 1¾ hours or until meat registers 125 F (52 C) for rare or 130 F (54 C) or longer for medium rare. Do not touch bone with thermometer or reading won’t be accurate.
- While lamb is roasting, make Gremolata. Combine all ingredients in a bowl. Stir together until blended. Set aside.
- When lamb is roasted as desired, remove to a cutting board and loosely cover with foil. Let rest for 30 to 40 minutes before slicing and serving.
- To serve, carve lamb and plate each serving with a spoon of Gremolata. Delicious with roasted vegetables.
Drink Pairings
GRILLED FLANK STEAK WITH TROPICAL SALSA
Ingredients
Serves 4 o 6
2 tsp (10 ml) garam masala
1 tsp (15 ml) brown sugar
½ tsp (2 ml) salt
1 tsp (5 ml) freshly ground black pepper
2 lb (1 kg) flat iron or flank steak
1 cup (250 ml) fine diced ripe papaya
1 cup (250 ml) fine diced pineapple
1 cup (250 ml) fine diced mango
¼ cup (60 ml) fine diced seeded cucumber
¼ cup (60 ml) fine diced red onion
3 tbsp (45 ml) fine chopped cilantro
2 tbsp (30 ml) lime juice
½ tsp (2 ml) finely minced ginger
Instructions
- Preheat grill or broiler to medium-high heat.
- Combine garam masala, brown sugar, salt and pepper. Rub evenly over both sides of the steak. Let marinate at room temperature for 10 to 15 minutes.
- Combine the remaining ingredients. Season. Cover and chill.
- Lightly grease barbecue grill or baking rack. Place steak on grill rack, grill 5 minutes on each side or until desired doneness. Remove steak from grill and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tropical fruit salsa.