Spatchcock Turkey with Sage Brown Butter

Try spatchcocking a turkey this Thanksgiving! Removing the backbone and flattening the turkey out makes for a nice even roast on the bird, and it’s so much quicker! Plus, all of the skin gets nice and crisp. The brown butter adds a nice richness and helps the skin to crisp up. The visual impact adds a fun twist on a classic dinner.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 cup (250 ml) butter
4 cloves garlic, crushed
1 cup (250 ml) sage leaves
1 × 8 lbs (3.5 kg) whole turkey
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground black pepper, divided
2 carrots, cut into 2-in (5 cm) pieces
1 onion, quartered
2 stalks celery, cut into 2-in (5 cm) pieces
4 sprigs thyme, for garnish
GRAVY
3 cups (750 ml) turkey or chicken stock
1 bay leaf
reserved turkey backbone and neck from Spatchcock Turkey
3 tbsp (45 ml) butter
¼ cup (60 ml) all-purpose flour
kosher salt and freshly ground black pepper, to taste

Instructions

  1. In a medium saucepan, melt butter with garlic over medium heat. Continue cooking until butter starts to brown. If garlic browns first, remove and set aside. Once butter has browned, remove from heat and add sage leaves. If garlic was removed, add back to saucepan and set aside while preparing turkey.
  2. Dry turkey well with paper towels and lay it breast-side down on a large cutting board. Remove neck and giblets and set aside. Using kitchen shears, cut along each side of the backbone to remove it, holding onto the turkey with a clean tea towel or more paper towel so it doesn’t slip while cutting. Once the backbone has been removed, flip turkey over so breast is facing up. Press down hard on breast bone to flatten turkey. Tie legs together with butcher’s twine and tuck wing tips behind breast. Season underside of turkey with 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper.
  3. Place carrots, onion and celery on a foil- or parchment-lined baking sheet. Lay turkey on top of vegetables skin-side up. Place turkey neck and backbone on baking sheet. Brush turkey with browned butter and season with the remaining 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper. Set aside while oven heats.
  4. Preheat oven to 375 F (190 C). Roast turkey for about 2 hours, basting with butter every 20 minutes, until thigh meat reaches 165 F (74 C). After 1 hour, rotate turkey and remove neck and backbone to make Gravy. Rest turkey for 20 minutes before carving. Garnish with thyme sprigs and serve with Gravy.
  5. GRAVY: In a medium saucepan, simmer stock with bay leaf, backbone and neck for 30 minutes. Fine strain and discard bones and bay leaf. In another medium saucepan, melt butter over medium heat. Add flour and mix until no lumps remain and flour turns a very light golden brown. Slowly whisk in stock. Simmer for 10 minutes, stirring occasionally. Add strained drippings from turkey once it has cooked and rested. Check and adjust seasoning if needed. Serve with turkey. Makes about 3 cups (750 ml)
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Drink Pairings

Thai Coconut Noodle Soup with Chicken

Thai cuisine is renowned for its vibrant and complex flavours, and this simple soup is no exception. The star ingredient, red curry paste, brings a fiery kick that is beautifully balanced by the creaminess of the coconut milk. The result is a velvety broth that is both spicy and soothing, a true comfort food that can be whipped up in under 15 minutes.
Ingredients Instructions

Ingredients

Serves 2
4 cups (1 L) chicken or vegetable stock
1 × 14 oz (400 ml) can coconut milk
2 to 4 tbsp (30 ml to 60 ml) Thai red curry paste, or to taste
½ × 14 oz (400 g) package vermicelli or other rice noodle
2 boneless skinless chicken breasts, roasted and sliced
3 green onions, sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) chopped cilantro
1 lime, cut into wedges, to serve

Instructions

  1. In a large stock pot, bring chicken stock, coconut milk and curry paste to a boil.
  2. In a separate stock pot, bring 4 cups (1 L) water to a boil. Cook noodles according to package directions. Remove from water and rinse with cold water to stop cooking. Divide noodles evenly between 2 serving bowls.
  3. Place sliced chicken over noodles and garnish with green onions, bean sprouts and cilantro. Ladle hot curry broth into each bowl over noodles. Serve hot with limes on side.
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Drink Pairings

Maple Mustard-Glazed Chicken Wings

Chicken wings, as we know them today, are believed to have originated in Buffalo, New York, hence the name “Buffalo wings.” Today, many different varieties exist. Here is a Canadian take on a classic with a sweet and savoury flavour combination to bust out the next time friends are over!
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) butter
3 cloves garlic, minced
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) red wine vinegar
15 to 20 chicken wings
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
salt and pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. In a small saucepan on medium heat, melt butter. Add garlic, Dijon mustard, maple syrup and vinegar. Bring to a boil and cook for 2 to 5 minutes or until slightly thickened. Remove from heat and allow to cool.
  3. In a large zip-lock bag, add chicken wings. Add flour and cornstarch, then season with salt and pepper. Close bag and shake to coat.
  4. Line a baking sheet with parchment paper and place chicken wings evenly. Spray with a light layer of cooking oil and bake for 20 minutes or until golden brown and lightly crispy.
  5. Remove from oven and place in a large mixing bowl. Pour glaze over wings and toss to coat. Return wings to baking sheet and cook for an additional 8 minutes. Serve warm and enjoy.
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Drink Pairings

Wine-Glazed Carrots

This lovely and earthy side dish is a great accompaniment to the wine roast chicken. Dry toasting and grinding your own cumin seeds brings out the cumin’s flavour profile and intensity even more. In fact, toasting and grinding whole spices at home instead of purchasing pre-ground spices may extend their shelf life as they retain a better flavour when stored whole. Use your favourite BC wine to glaze these delectable carrots.
Ingredients Instructions

Ingredients

Serves 6
1 tsp (5 ml) cumin seeds
¾ cup (180 ml) white wine, divided
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup or liquid clover honey
¼ tsp (1 ml) red pepper chili flakes (optional)
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) slender rainbow carrots, scrubbed and tops trimmed to about 1-in (2.5 cm)
2 tbsp (30 ml) chopped flat-leaf parsley

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large ovenproof frying pan, toast cumin seeds over medium heat until fragrant, 1 to 2 minutes. Remove frying pan from heat and transfer toasted seeds to a mortar and pestle. Grind or pound until coarse. Alternatively, crush seeds on a cutting board using a heavy saucepan.
  3. In same large frying pan removed from heat, whisk together ½ cup (125 mL) wine, oil, maple syrup, red pepper chili flakes, ground cumin and a good pinch each salt and pepper. Place over medium-high heat and bring to a boil. Once at a boil, remove frying pan from heat, add carrots and toss well to coat with wine mixture. Cover frying pan with a lid or seal with foil before transferring to oven to roast until carrots are just starting to become tender, about 15 to 20 minutes. Remove lid or foil, gently toss carrots and continue to roast in oven until carrots are tender, another 10 to 15 minutes.
  4. Using an oven mitt or tea towel, remove frying pan from oven. Transfer carrots to a serving platter and keep warm. Still using oven mitt or tea towel to hold pan’s handle, add remaining ¼ cup (60 ml) wine to pan and bring to a boil over high heat, stirring to scrape any browned bits from bottom of pan. Boil, stirring often, until liquid has reduced by at least half and is slightly syrupy, about 3 minutes.
  5. To serve, drizzle reduced cooking liquid over carrots. Sprinkle with parsley and serve warm or at room temperature.
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Drink Pairings

Roast Chicken with Wine, Walnut & Goat’s Cheese Stuffing

Celebrate the BC wine harvest with this vineyard-inspired dinner. Prepare a classic roast chicken filled with traditional bread stuffing flavoured with herbs, goat cheese and toasted walnuts. Heighten the sauce by using a full-bodied BC white wine to seamlessly compliment the stuffing. Try pairing with Wine Glazed Carrots recipe.
Ingredients Instructions

Ingredients

Serves 6
4 slices white bread, cut into ½-in (1.25 cm) cubes
¾ cup (180 ml) walnut halves
8 oz (225 g) goat’s cheese, crumbled
2 tbsp (30 ml) liquid clover honey
2 tsp (10 ml) fresh rosemary, chopped
2 tsp (10 ml) fresh thyme, chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
2½ cups (625 ml) white wine, divided
kosher salt and freshly ground black pepper, to taste
1 × 3 lbs (1.4 kg) whole chicken
1 tbsp (15 ml) unsalted butter, melted1 tbsp (15 ml) unsalted butter, melted
1 tbsp (15 ml) cold unsalted butter, cut into small pieces
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) no-salt-added chicken stock

Instructions

  1. Preheat oven to 375 F (190 C). Line a roasting pan with foil and set a rack in pan.
  2. To make stuffing, place bread and walnuts on a baking sheet in one layer and toast in oven, stirring occasionally, until bread is lightly browned and walnuts are fragrant, about 10 to 15 minutes. Remove from oven and set aside.
  3. In a medium bowl, stir together goat’s cheese, honey, rosemary, thyme, garlic, olive oil, ½ cup (125 ml) white wine, toasted bread and walnuts. Taste and season mixture with a good sprinkle of salt and pepper. Set stuffing aside.
  4. Remove chicken giblets, if any, and save for another use. Rinse chicken inside and out. Pat outside dry with paper towel. Using your fingers or a brush, rub skin of chicken with melted butter. Tuck pieces of cold butter under skin. Sprinkle chicken generously with salt and pepper inside and out. Loosely spoon stuffing into cavity of chicken before securing loose skin together with toothpicks or twine. Alternatively, cover cavity with a piece of foil or a slice of bread. Tie the legs together with kitchen string and tuck the wing tips under the body.
  5. Place chicken, breast-side up, on rack in prepared roasting pan. Roast, basting several times with pan juices, for 1 hour and 30 minutes to 1 hour and 45 minutes. Chicken is done when internal temperature in thickest part of thigh reads 165 F (74 C). Stuffing should be at the same temperature reading. Once cooked thoroughly, remove from oven and let rest for about 15 minutes on rack.
  6. To make a gravy, skim off fat from pan drippings and reserve fat. Add 3 tbsp (45 ml) reserved fat to a large skillet or frying pan and warm over medium heat, reserving remaining drippings. Whisk flour into fat, making a roux. Cook, whisking constantly, for 2 minutes. Whisk in reserved drippings, remaining 2 cups (500 ml) of wine and chicken stock. Continue cooking gravy, stirring constantly, until thickened. Season to taste with salt and pepper.
  7. To serve, scoop stuffing out of chicken and then carve chicken. Divide chicken and stuffing between serving plates and serve with gravy and Wine-Glazed Carrots.
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Drink Pairings

Gochujang Mushroom Tacos

The Korean gochujang sauce obsession is real, and so is ours with this tasty cremini mushroom gochujang taco that offers the perfect sweet heat. Easy to make for quick lunches or picnics in the park. Check below for our drink pairing ideas!
Ingredients Instructions

Ingredients

Serves 6 to 8 tacos
2 tbsp (30 ml) extra-virgin olive oil
1 lb (450 g) cremini mushrooms
1 tbsp (15 ml) butter
2 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
2 tbsp (30 ml) gochujang paste
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) rice wine vinegar
¼ cup (60 ml) mayonnaise
½ lime, juice only
1 tsp (5 ml) wasabi paste (or to taste)
½ small Napa cabbage, shredded
2 carrots, peeled into ribbons
¼ red onion, thinly sliced
6 to 8 (6-in/15 cm) flour tortillas
1 avocado, sliced
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a sauté pan over medium heat, heat oil. Add mushrooms and cook for 5 to 8 minutes, until soft. Add butter, garlic and ginger. Sauté for another 3 minutes (do not cover; you want the liquid to cook off).
  2. In a small mixing bowl, mix gochujang, maple syrup, soy sauce, sesame oil and vinegar. Pour mixture onto mushrooms and sauté for another 5 minutes, until mushrooms are fully cooked and sauce has been slightly absorbed. Remove from heat and set aside.
  3. In a large mixing bowl, mix mayonnaise, lime juice and wasabi. Add cabbage, carrots and onions. Toss to coat.
  4. On a grill or in a cast iron pan, slightly toast the tortillas, about 1 minute on each side.
  5. To assemble, place mushrooms onto each tortilla and add some cabbage slaw and avocado slices. Garnish with cilantro and serve warm.
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Drink Pairings

Fried Chicken Biscuits with Hot Honey

Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.
Ingredients Instructions

Ingredients

Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce

Instructions

  1. To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
  2. Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
  3. Preheat oven to 425 F (220 C).
  4. In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
  5. Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
  6. In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
  7. In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
  8. Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
  9. Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
  10. In a small mixing bowl, mix mayonnaise and sriracha.
  11. To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
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Drink Pairings

Sweet Chipotle-Glazed Corn with Cumin Lime Crema

Bust out the barbecue and pick up some fresh BC corn to make this recipe come to life. Create your own sweet-chipotle glaze for optimal sweet and spicy flavors to your preference. Serve as a side dish at your next outdoor barbecue.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 cloves garlic, minced
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chipotle powder
¼ tsp (1 ml) salt, plus more to taste
4 to 6 ears corn, husks removed
½ cup (125 ml) sour cream
1 lime, juice only
1 tsp (5 ml) ground cumin
pepper, to taste
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a small mixing bowl, mix garlic, butter, maple syrup, chipotle powder and salt.
  2. Preheat barbecue grill to medium-high. Using a pastry brush, brush half the chipotle butter onto each piece of corn. Grill for 10 minutes, rotating corn every few minutes, until corn is cooked through. Brush remaining chipotle butter onto corn and place on a platter to rest.
  3. To make cumin lime crema, in a small mixing bowl, mix sour cream, lime juice and cumin. Season with salt and pepper. Place mixture into a squeeze bottle and drizzle sauce over corn. Garnish with cilantro and serve warm.
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Drink Pairings

Mangococonada

This twist on a Mexican dessert drink is sure to bring smile to your friends! Traditionally drizzled with chamoy and timed with tajin, we decided to include a coconut layer for that tropical flavor! Add your favourite rum to kick this up a notch.
Ingredients Instructions

Ingredients

Serves 2 to 4
2 cups (500 ml) frozen mango chunks
½ cup (125 ml) white rum
2 limes, juice only
2 tbsp (30 ml) honey (or to taste)
¼ cup (60 ml) water, plus more if needed
2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe)
½ cup (125 ml) coconut milk, plus more if needed
4 tbsp (60 ml) chamoy or grenadine, divided
2 tbsp (30 ml) Tajín seasoning
1 fresh mango, cubed, for garnish
2 sprigs fresh mint, for garnish

Instructions

  1. In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble.
  2. In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved.
  3. To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín.
  4. Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint.
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Drink Pairings

Side Stripe Shrimp Sushi Cups

These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers. 
Ingredients Instructions

Ingredients

Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl

Instructions

  1. Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
  2. Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
  3. Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
  4. Preheat oven to 400 F (200 C).
  5. In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
  6. In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
  7. Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
  8. Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.
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