BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE
Ingredients
Serves 6
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) dry mustard
¼ cup (60 ml) brown sugar
1 small yellow onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
RIBS:
3 x 2 lbs (1 kg) racks baby back ribs
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground black pepper
Instructions
- Combine BARBECUE SAUCE ingredients in a medium-sized, heavy-bottomed saucepan. Stir and bring to a boil, cover and reduce heat, simmer for 30 minutes, stirring often. Remove from heat and cool slightly. Transfer to food processor or blender and purée until smooth. Place in a sealed container and refrigerate until ready to use. Can be refrigerated for 1 week.
- To make RIBS: Preheat oven to 300 F (150 C). Remove silverskin from underside of ribs and trim off any excess fat. Rub ribs with vegetable oil, salt and pepper, and wrap in a single layer of foil. Bake for 1 hour.
- About 15 minutes before the end of baking, grease grill and preheat barbecue to 350 F (180 C).
- Remove ribs from foil package and generously baste with Barbecue Sauce. Place on greased grill and reduce heat to 300 F (150 C). Barbecue ribs over low heat, constantly basting with Barbecue Sauce. Flip ribs several times during grilling until they are sticky and caramelized with sauce. Remove to a cutting board. Cut ribs between the bones into pieces and serve.
Drink Pairings
APPLE TARTE TATIN
Ingredients
Serves 4
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) water
2 tbsp (30 ml) butter, plus extra for greasing ramekins
4 Granny Smith apples, peeled, cored and cut into quarters
1 cinnamon stick, broken
½ x 1 lb (500 g) frozen puff pastry, thawed
vanilla ice cream, for garnish
fresh mint sprigs, for garnish
Instructions
- Preheat oven to 375 F (190 C). Grease 4 x ¾ cup (175 ml) ramekins. Place on a baking sheet and set aside.
- Combine sugar and water in a medium, heavy-bottomed saucepan. Stir over medium heat until sugar is dissolved. Then continue simmering over medium heat until it begins to turn amber in colour. Immediately remove from the heat and pour enough caramelized sugar in the bottom of each ramekin to lightly coat.
- Keeping remaining caramelized sugar in saucepan, deglaze pan with butter. Add apples and broken cinnamon stick. Stir over medium heat and cook apples until almost tender and have started to release their juices, about 10 to 15 minutes. Apples should be coated in syrup. Divide apple mixture among ramekins and press slices in so they are flush with tops of ramekins. Set aside.
- Meanwhile, roll out pastry on a lightly floured surface into an 8 x 10-in (20 x 25 cm) rectangle about ¼-in (0.5 cm) thick. Cut into rounds using pastry cutter the diameter size of ramekins. If you don’t have a pastry cutter, use a small bowl to cut puff pastry. Place puff pastry rounds over each individual ramekin and slightly press into apples. Make several slits in pastry to allow steam to escape while baking.
- Bake for approximately 15 to 20 minutes, until pastry is golden and apples have started to bubble. Remove ramekins and cool on a rack for 20 to 30 minutes.
- To serve, run a knife around outside edge of ramekins. Carefully place dessert plate over ramekin, making sure it is pressed tightly to the plate to contain the juices. Use oven mitts if ramekin is too hot to touch. Immediately invert plate and let ramekin sit upside-down on plate for a few minutes. Tap top and allow Tartin to release from ramekin. Repeat with remaining ramekins. Serve with a scoop of vanilla ice cream and garnish with mint.
Drink Pairings
BARLEY SALAD WITH HERBED LEMON VINAIGRETTE
Ingredients
Serves 6
BARLEY SALAD:
3 cups (750 ml) water
½ cup (125 ml) pearl barley
1 tsp (5 ml) sea salt
2 celery stalks, cut into ¼-in (0.5 cm) dice
2 to 3 green onions, finely chopped
1 small red bell pepper, seeded, cut into ¼-in (0.5 cm) dice
1 Granny Smith apple, peel on, cored, chopped into ½-in (1 cm) dice
1 pomegranate, seeded (optional)
½ cup (125 ml) dried Turkish figs, chopped
2 tbsp (30 ml) finely chopped flat-leaf parsley
1 tbsp (15 ml) finely chopped fresh tarragon
1 tbsp (15 ml) finely chopped fresh dill
1 tbsp (15 ml) finely chopped fresh mint
HERBED LEMON VINAIGRETTE:
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) pure maple syrup
salt and freshly ground black pepper, to taste
Instructions
- In a saucepan bring water, barley and salt to a boil. Reduce heat to simmer, cover and cook until barley is tender but still chewy, 30 minutes. Remove from heat and let sit 5 minutes. Drain remaining liquid and transfer to a serving bowl.
- Add remaining salad ingredients to barley, including pomegranate seeds if using, set aside
- To make HERBED LEMON VINAIGRETTE: Finely grate lemon zest to yield about 2 tsp (10 ml) zest. In a small bowl, whisk together zest, lemon juice, oil, Dijon and maple syrup. Season with salt and pepper.
- Drizzle salad with vinaigrette and toss to mix.
Drink Pairings
AHI TUNA POKE CONE
Ingredients
Serves 12
MISO SESAME CONES:
¼ cup (60 ml) butter
½ cup (125 ml) corn syrup
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sesame oil
1 pinch each,salt and black pepper
¼ cup (60 ml) all-purpose flour, sifted
½ tbsp (7 ml) ground ginger
¼ cup (60 ml) black, white or mixed sesame seeds
AHI TUNA POKE:
¼ cup (60 ml) Japanese shoyu
½ tbsp (7 ml) sambal oelek
1 tsp (5 ml) wasabi
1 tsp (5 ml) sesame oil
2 garlic cloves, finely minced
1½-in (4 cm) piece ginger root, peeled and finely minced
3 green onions, thinly sliced
½ medium white or sweet onion, peeled and finely diced
1 lb (500 ml) ahi tuna, cut into ¼ -in (0.5 cm) dice
2 tbsp (30 ml) chopped dry-roasted macadamia nuts, optional
caviar, tobiko or masago, for garnish, optional, available at Asian supermarkets
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat.
- Melt butter and corn syrup in a medium-sized saucepan over medium heat, stirring until mixed together. Do not boil. Remove from heat and whisk in miso paste and sesame oil. While stirring continuously, add flour and mix until smooth. Stir in ginger and sesame seeds.
- Drop in 1 tbsp (15 ml) portions on prepared baking sheet, spacing about 2 or 3-in (5 to 8 cm) apart, as they will spread. Bake 10 minutes, then remove from oven and cool slightly until firm enough to flip over, about 2 minutes. Bake one more minute.
- Remove from oven, cool slightly until firm enough to handle and form into small cones while warm. If they start to get too hard to shape, return to oven to soften a bit. Once shaped, set on a rack to cool.
- In a bowl, combine shoyu, sambal oelek, wasabi, sesame oil, garlic, ginger root, green onions and white onion. Add the ahi tuna and toss until well combined. Cover and refrigerate for an hour. To serve, fill cones with poke mixture and garnish with caviar, tobiko or masago.
Drink Pairings
BRAISED LAMB WITH PISTACHIO DUKKAH AND CARROT PURÉE
Ingredients
Serves 8
BRAISED LAMB:
8 lamb osso bucco
salt and freshly ground black pepper, to taste
4 tbsp (60 ml) olive oil
2 large carrots, peeled and chopped into ½-in (1.25 cm) pieces
2 celery sticks, chopped into ½-in (1.25 cm) pieces
2 yellow onions, chopped into ½-in (1.25 cm) pieces
3 garlic cloves, minced
1¼ cup (300 ml) white wine
2 sprigs fresh thyme
1 orange, zested into long strips using a vegetable peeler and juiced
2 whole cloves
4 cups (1 L) lamb or chicken stock
grilled slices of orange, for garnish (optional)
PISTACHIO DUKKAH:
3 tbsp (45 ml) coriander seeds
1 tbsp (15 ml) cumin seeds
½ cup (125 ml) shelled pistachio nuts
¼ cup (60 ml) sesame seeds
3 tbsp (45 ml) unsweetened shredded coconut
salt and freshly ground black pepper, to taste
CARROT PURÉE:
1 lb (500 g) carrots, peeled and chopped into ½-in (1.25 cm) pieces
1 lb (500 g) yams, peeled and chopped into ½-in (1.25 cm) pieces
2 garlic cloves, minced
1 cup (250 ml) chicken stock
salt, to taste
1 tbsp (15 ml) unsalted butter
Instructions
- Preheat oven to 275 F (140 C).
- Season lamb osso bucco liberally with salt and pepper and set aside. Heat oil over medium-high heat in large frying pan. Sear osso bucco until browned on all sides. Remove from pan and set aside on a plate. Return frying pan to heat and sauté carrots, celery, onions and garlic until they begin to caramelize, about 10 minutes. Add wine to deglaze pan, scraping any browned bits off bottom of pan using wooden spoon. Allow wine to reduce by half, about 4 minutes, before stirring in thyme, strip of orange zest, juice of orange and cloves. Transfer wine mixture to a heavy-bottomed roasting pan along with stock. Place roasting pan on stovetop and bring stock mixture to a boil over high heat. Add osso bucco to pan, cover tightly with aluminum foil and place in oven to braise until fork-tender, about 2 hours. Turn osso bucco every half hour to evenly cook.
- While lamb is braising, prepare PISTACHIO DUKKAH: In a small frying pan, toast coriander and cumin seeds over medium heat until fragrant, about 2 minutes. Transfer spices to spice grinder or mortar and pestle and allow to cool completely before finely grinding. Meanwhile, toast pistachios in same frying pan as spices, stirring often, until lightly browned, about 5 minutes. Transfer to cutting board and finely chop before placing in a small bowl. Add sesame seeds and coconut to frying pan and toast until golden, about 2 minutes. Add coconut and sesame seeds to bowl with pistachios. Stir in ground spices along with salt and pepper to taste.
- Prepare CARROT PURÉE: In a mediumsized, heavy-bottomed saucepan bring carrots, yams, garlic, stock and a pinch of salt to a simmer over medium heat. Cover and cook until carrots are very tender, about 12 to 14 minutes. Purée mixture in blender or food processor with butter until smooth.
- Once osso bucco finishes braising, carefully remove from sauce and set aside, keeping warm. In a blender, purée sauce until smooth.
- To serve, dollop Carrot Purée onto serving plates. Top with a piece of osso bucco and garnish with a drizzle of sauce, a sprinkle of Pistachio Dukkah and a squeeze of juice from the grilled orange slices, if desired. Serve immediately.
Drink Pairings
BUTTERMILK, ORANGE, AND ROSEMARY FRIED CHICKEN
Ingredients
Serves 6 to 8
1 cup (250 ml) buttermilk
1½ tsp (7 ml) cayenne pepper, divided
2 tsp (10 ml) smoked paprika
4 garlic cloves, crushed
½ yellow onion, sliced
2 sprigs rosemary, leaves removed from stem and minced
1 orange, zest only
3 tbsp (45 ml) kosher salt, divided
1 tbsp + 2 tsp (25 ml) black pepper, divided
6 chicken drumsticks, skin on
6 chicken thighs, skin on
canola oil, for frying
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cornstarch
Instructions
- In a large bowl, combine buttermilk, 1 tsp (5 ml) cayenne, smoked paprika, garlic, onion, rosemary, orange zest, 2 tbsp (30 ml) salt, 1 tbsp (15 ml) black pepper and chicken. Transfer to a large Ziploc bag and refrigerate to marinate overnight, or up to 2 days.
- Remove chicken from marinade and drain well. Discard bag contents. Let chicken rest at room temperature for 1 hour before frying.
- Heat a deep fryer, or a large pot filled halfway with oil, to 350 F (180 C).
- In a large bowl, combine flour, cornstarch, remaining salt, black pepper, and cayenne.
- Dredge a piece of chicken in the flour mixture until completely coated. Dust off excess and gently place in the hot oil. Repeat with a couple more pieces of chicken. Do not add too many pieces of coated chicken at a time, or the oil temperature will reduce and cause chicken to absorb too much oil during cooking.
- Fry chicken in batches, 15 to 20 minutes each, turning occasionally with a slotted spoon. Remove chicken and pierce to the bone. Chicken is done when juices run clear when pierced and internal temperature reads 165 F (75 C).
- Remove chicken to a cooling rack to drain. Chicken can be eaten immediately, or cooled and refrigerated in a covered container and eaten cold at a picnic.
Drink Pairings
BRAISED RABBIT WITH MUSTARD SAUCE AND SPRING SUCCOTASH
Ingredients
Serves 4
BRAISED RABBIT WITH MUSTARD SAUCE:
3 lb (1.5 kg) whole rabbit, cut into 6 pieces
1½ tsp (7 ml) salt
1 tsp (5 ml) black pepper
3 to 4 tbsp (45 to 60 ml) vegetable oil
2 medium-sized yellow onions, finely chopped
2 medium-sized carrots, peeled, finely chopped
3 large garlic cloves, roughly chopped
8 sprigs fresh thyme
2 bay leaves
1 tbsp (15 ml) finely chopped fresh rosemary
2 cups (500 ml) dry white wine
1¾ cups (475 ml) chicken broth or stock, heated
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) whole-grain mustard
4 tbsp (60 ml) cold, unsalted butter, diced
SPRING SUCCOTASH:
extra-virgin olive oil, to grease pan
½ red onion, finely diced
¼ cup (60 ml) white wine
1 cup (250 ml) chicken broth or stock
½ bunch asparagus, trimmed and cut into small pieces
½ cup (125 ml) fava beans, peeled, or edamame beans
1 cup (250 ml) canned chickpeas, rinsed and drained
1 cup (250 ml) sweet green peas
4 green onions, trimmed and sliced
2 tbsp (30 ml) chopped Italian parsley
6 sprigs fresh basil, stemmed and leaves torn
2 sprigs fresh tarragon, stemmed and leaves removed
1 lemon, zest and juice
salt and freshly ground pepper, to taste
Instructions
- Rinse rabbit and trim fat. Pat dry. Season with salt and pepper.
- Preheat oven to 350 F (180 C). Heat a large, heavy-bottomed frying pan over medium-high heat until hot. Add 3 tbsp (45 ml) oil to pan and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a roasting pan large enough to hold pieces in a snug, but single layer. Repeat with remaining rabbit.
- In the same frying pan, sweat onions, carrots and garlic until softened. Add thyme and bay leaves. Deglaze pan with white wine, stirring up the brown bits from bottom of pan. Bring to a boil. Pour mixture over rabbit. Pour heated chicken broth over top. Cover with tight-fitting lid and bake for 45 to 55 minutes.
- While rabbit cooks, make Spring Succotash. Add a little oil to a 12-in (30 cm) heavy-bottomed saucepan and place over medium-high heat. Add onion and sweat for 2 to 3 minutes until softened. Do not brown. Deglaze with white wine and boil vigorously until reduced by half. Add chicken broth or stock.
- Add asparagus, fava beans, chickpeas and sweet peas. Cook through, about 3 to 4 minutes. Once liquid is reduced as desired, add green onions, herbs, lemon zest and juice and a splash of olive oil. Add salt and pepper to taste. Refrigerate until ready to serve.
- When rabbit is fork tender, remove from oven and set aside. In a medium-sized saucepan, sweat rosemary in 1 tbsp (15 ml) oil for 1 minute. Strain the braising liquid from rabbit into saucepan and simmer, until reduced by half. Whisk in mustard until blended. Whisk in butter, a little at a time, until smooth. Remove from heat.
- To serve, divide succotash among serving plates. Top with carved rabbit slices and dollop mustard sauce over rabbit.
Drink Pairings
BEET AND CHEDDAR LASAGNA
Ingredients
Serves 6
1 lb (500 g) red beets
3 sprigs fresh thyme
2 garlic cloves
salt and pepper, to taste, plus extra
1¼ lbs (625 g) red Swiss chard, stalks trimmed
⅔ cup (150 ml) unsalted butter, divided
1 ⅓ cups (325 ml) all-purpose flour
2 cups (500 ml) whole milk
2 cups (500 ml) grated sharp cheddar
2 tbsp (30 ml) dry mustard
1 tsp (5 ml) Worcestershire sauce
1 pinch crushed red pepper flakes
12 oven-ready, whole wheat lasagna noodles
¼ cup (60 ml) quick rolled oats
¼ cup (60 ml) chopped hazelnuts. toasted
2 tbsp (30 ml) grated Pecorino Romano cheese
1 pinch nutmeg
1 tsp (5 ml) chopped fresh thyme
Instructions
- Add beets, thyme, garlic, good pinch of pepper and a few generous pinches of salt to large saucepan. Cover with cold water and bring to simmer over medium-high heat. Cook until beets are tender, about 20 to 30 minutes depending on size. With a slotted spoon, remove beets to a bowl to cool. Once cool enough to handle, peel and slice crosswise into ¼-in (0.5 cm) thick slices. Set aside.
- In batches, add chard leaves to saucepan of water and cook until wilted, about 1 minute. Remove and transfer immediately to bowl of ice water. Drain well, roughly chop and set aside.
- To make a béchamel sauce, in small saucepan over low heat, melt ⅓ cup (75 ml) butter. Whisk in ⅔ cup (150 ml) flour. Cook, stirring constantly for 2 minutes allowing to cook but not brown. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in cheddar to melt. Stir in mustard powder, Worcestershire and red pepper flakes. Season with salt and pepper before setting aside.
- To make crumble topping, in a small bowl stir together remaining ⅔ cup (150 ml) flour, oats and hazelnuts. With fingertips work in remaining ⅓ cup (75 ml) butter and Pecorino Romano cheese before seasoning with nutmeg, salt and pepper.
- Preheat oven to 350 F (180 C) while assembling lasagna. Spread a layer of béchamel sauce over bottom of a 2 qt (2 L) casserole dish. Top with a layer of sliced beets then layer of cooked chard. Season with salt, pepper and sprinkle of fresh thyme before covering with 3 lasagna noodles, cutting noodles to fit. Continue layering until dish is full, about 3 or more times, ending with layer of béchamel. Cover surface with crumble topping. Bake until bubbling and golden, about 30 to 45 minutes. Serve warm.
Drink Pairings
ANTIPASTO VEGETABLE NOODLE SALAD
Ingredients
Serves 6
2 thick carrots, trimmed and peeled
2 zucchini, about 8-in (20 cm) long, trimmed
1 small fennel bulb, trimmed, reserve the fronds
½ small red onion, peeled
1 cup (250 ml) halved, small heirloom
cherry tomatoes
1 yellow bell pepper, seeded and cut into thin julienne strips
1 tbsp + 3 tbsp (60 ml) extra-virgin olive oil, divided
2 slices prosciutto
1 tbsp (15 ml) lemon juice
1 small smashed and minced garlic
2 tsp (10 ml) minced fresh oregano
salt and freshly ground black pepper, to taste
pinch of sugar, optional
½ cup (125 ml) small, green, pitted olives
2 tbsp (30 ml) pine nuts, toasted
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) slivered fresh basil leaves
Instructions
- Using a hand-held vegetable peeler, or a vegetable spiralizer, shave carrots and zucchini into long thin strips or spiralized curls and place in a large bowl. Very finely dice any remaining vegetable cores and add to bowl.
- Thinly slice fennel and red onion using a mandolin, separate into rings and add to vegetables along with cherry tomatoes and julienne strips of yellow pepper.
- Heat 1 tbsp (15 ml) oil in large frying pan. As soon as it almost begins to smoke, add prosciutto and gently fry over medium heat until crispy. Transfer to a paper towellined plate to drain. When cool enough to handle, crumble into bite-sized pieces.
- In a small bowl, combine remaining 3 tbsp (45 ml) oil, lemon juice and garlic. Whisk together to blend. Whisk in minced oregano until blended. Add salt and pepper to taste. Add sugar, if desired.
- When ready to serve salad, give olive oil dressing a quick whisk and drizzle over vegetables. Gently toss to evenly coat. Note: Do not toss salad with dressing until immediately before serving, or salad will water out. Divide among serving plates and scatter with olives, pine nuts, Parmesan and basil. Place a couple of pieces prosciutto on top and serve.
Drink Pairings
ASPARAGUS SALAD
Ingredients
Serves 4
¾ cup (175 ml) fresh orange juice, strained
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) orange zest, cut into long, thin ribbons
1 tsp (5 ml) minced shallot
1 tbsp (15 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
16 fresh asparagus spears, trimmed
1 tsp (5 ml) kosher salt
1 medium-sized green zucchini
2 seedless oranges, peeled and segmented
micro greens for garnish
Instructions
- To make dressing, in a small saucepan, bring orange juice to a boil over mediumhigh heat. Cook until reduced by half, about 8 to 10 minutes. Transfer juice to a medium-sized bowl and cool completely. Add balsamic vinegar, zest and shallots. Drizzle olive oil, whisking continually until smooth. Season with salt and pepper, to taste. Refrigerate until chilled.
- Fill a large bowl with water and ice cubes and set aside. To blanch asparagus, bring a medium-sized saucepan with water to a boil. Add kosher salt, then asparagus. When water returns to a boil, cook for 1 minute. Remove asparagus from saucepan and place in ice water. Cool completely in water, then pat spears dry. Refrigerate in a large dish until ready to serve.
- Wash and dry zucchini. Using a vegetable peeler or mandoline, cut very thinly and add to asparagus in refrigerator.
- When ready to serve salad, place 4 asparagus spears (whole or cut up) and some zucchini slices on each plate. Add orange segments and micro greens and drizzle with vinaigrette. Serve immediately.