Sweet & Spicy Tofu & Pineapple Skewers with Cauliflower Rice
Ingredients
Serves 4
12 oz (350 g) extra firm tofu
¼ cup (60 ml) tomato paste
2 tbsp (30 ml) liquid honey
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) grapeseed oil, divided, plus extra for grilling
1 tbsp (15 ml) chopped canned chipotles in adobo sauce
½ tsp (2.5 ml) garlic powder
¼ tsp (1 ml) onion powder
½ tsp (2.5 ml) finely minced fresh ginger
1½ lbs (750 g) cauliflower florets
½ fresh pineapple, trimmed and cut into 1-in (2.5 cm) chunks
kosher salt and freshly ground black pepper, to taste
⅓ cup (75 ml) fresh cilantro leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh flat leaf parsley leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh basil leaves, finely chopped
2 green onions, trimmed and thinly sliced
1 tbsp (15 ml) fresh lime juice
Instructions
- Place tofu on a paper towel-lined plate. Place another couple sheets of paper towel on top of tofu and place a plate on top of paper towel. Place a can or 2 of beans or something else heavy on top of plate. Let sit for about 15 minutes.
- Meanwhile, make sauce. In a medium bowl, whisk together tomato paste, honey, soy sauce, 1 tbsp (15 ml) grapeseed oil, chipotles, garlic powder, onion powder and ginger until well combined. Set aside.
- To make cauliflower rice, place cauliflower florets in bowl of a food processor fitted with steel S blade attachment. Pulse until mixture resembles rice, working in batches if needed. Set aside.
- Preheat grill to high. Cut tofu into 1-in (2.5 cm) cubes and thread tofu and pineapple chunks onto 4 to 6 metal skewers. Place on a plate and brush each skewer all over with grapeseed oil. Set aside.
- Add remaining 1 tbsp (15 ml) grapeseed oil to a large frying pan and warm over medium heat. Add riced cauliflower all at once, season with salt and pepper and cover with a lid. Let cook for 1 minute, remove lid and stir in chopped herbs, green onion and lime juice. Continue to cook, stirring often, until cauliflower is al dente, about 4 to 7 minutes. Remove from heat, season to taste with salt and pepper and set aside.
- Place skewers on grill and close lid, letting them cook until nicely grill-marked, about 3 minutes. Flip skewers and close lid again, again letting them cook until grill-marked, about 2 to 3 minutes more. Brush half the sauce over skewers and flip. Let cook until sauce starts to caramelize, about 2 minutes. Brush skewers with remaining sauce and flip again, cooking until skewers are evenly caramelized, about 2 minutes more.
- To serve, spoon cauliflower rice onto a platter and place skewers on top. Garnish with additional cilantro and parsley.
Drink Pairings
Raspberry Jalapeno Beef Ribs
Ingredients
Serves 4
5 lbs (2.27 kg) beef back ribs, cut into single bone portions
1 large yellow onion, thinly sliced
2 cups (500 ml) apple juice, divided
¼ cup (60 ml) + 3 tbsp (45 ml) raspberry jam, divided
½ cup (125 ml) red wine vinegar
¼ cup (60 ml) pickled jalapeño juice, from a jar
1 tbsp (15 ml) + 1 tsp (5 ml) kosher salt, divided
2 tbsp (30 ml) light brown sugar, divided
1 tsp (5 ml) ground coriander
2 tbsp (30 ml) sweet paprika
1½ tsp (7 ml) ground cumin
¾ tsp (4 ml) garlic powder
¾ tsp (4 ml) ground black pepper
1½ tsp (7 ml) dry mustard powder
¼ cup (60 ml) tomato paste
3 tbsp (45 ml) water
1 tsp (5 ml) chili powder
2 tbsp (30 ml) chopped pickled jalapeños
2 cups (500 ml) fresh raspberries, plus extra for garnish
vegetable oil, for grilling
2 green onions, sliced, for garnish
Instructions
- Divide ribs between 2 large zip-top bags. In a medium bowl, mix together onion, ½ cup (125 ml) apple juice, ¼ cup (60 ml) jam, vinegar, jalapeño juice, 1 tbsp (15 ml) salt, 1 tbsp (15 ml) sugar and coriander until well combined. Divide evenly between bags with ribs, seal and shake to coat ribs in marinade. Refrigerate for at least 4 hours and up to 24 hours. Shake and rotate bags 2 or 3 times to ensure ribs are equally coated.
- Preheat oven to 325 F (170 C). In a small bowl, whisk together paprika, remaining 1 tbsp (15 ml) sugar, cumin, garlic powder, pepper, mustard and remaining 1 tsp (5 ml) salt to make dry rub.
- Remove ribs from marinade, reserving marinade, and pat dry with paper towel. Sprinkle dry rub all over ribs. Transfer ribs, meat-side up, to an 18 x 13-in (46 x 33 cm) rimmed baking sheet, or two 9 x 13-in (23 x 33 cm) rimmed baking sheets, in a single layer. Pour remaining 1½ cups (375 ml) apple juice into bottom of baking sheet(s), cover tightly with foil and transfer to oven. Bake until tender, about 2 to 2½ hours.
- Meanwhile, make raspberry jalapeño glaze. Strain reserved marinade, discarding solids. Measure out 1 cup (250 ml) liquid, transfer to a small saucepan and bring to a boil over medium-high heat. Any excess marinade can be discarded. To saucepan, stir in tomato paste, water, chili powder, remaining 3 tbsp (45 ml) jam, pickled jalapeños and raspberries. Reduce heat to medium and simmer, stirring often, until raspberries have broken down and glaze has thickened slightly, about 20 minutes. Remove from heat and set aside.
- Just before ribs are done, preheat grill to medium-high. Brush grills with a little vegetable oil, then place ribs on grill. Cook, turning occasionally and brushing often with glaze, until just beginning to caramelize, about 6 to 8 minutes. Garnish with green onion and fresh raspberries and serve with any remaining glaze for dipping.
Drink Pairings
Grilled Scallops with Lemon Salsa Verde
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
1 small garlic clove, finely minced or grated
3 tbsp (45 ml) extra-virgin olive oil, divided
½ lemon, rind removed, pulp cut into segments
3 capers, finely chopped
1 small anchovy fillet, mashed
1 tsp (5 ml) finely chopped shallot
1 pinch freshly ground black pepper
12 medium scallops
kosher salt, to taste
Instructions
- To make lemon salsa verde, in a bowl, mix together parsley, garlic, 2 tbsp (30 ml) oil, lemon segments, capers, anchovy, shallot and pepper, and set aside.
- Preheat barbecue to high. Toss scallops in salt and remaining 1 tbsp (15 ml) oil. Grill for about 1 to 2 minutes per side, or until cooked all the way through.
- Serve in a bowl or scallop shells, topped with lemon salsa verde.
Drink Pairings
Tuna Nduja
Ingredients
Serves 1⅔ cups (400 ml)
6 oz (170 g) fresh ahi tuna, roughly chopped
½ cup (125 ml) whipping cream
½ cup (125 ml) unsalted butter, softened
1 tbsp (15 ml) Calabrian Bomba chili paste, or 1 serrano chili, finely chopped, or to taste
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
2 tsp (10 ml) smoked Spanish paprika
1 tbsp + 1 tsp (20 ml) red wine vinegar
Instructions
- Combine all ingredients in a small food processor or blender, and blend until smooth. Taste and adjust seasoning if needed. Transfer to a serving dish and refrigerate until firm, about 1 hour. Serve with bread or crackers. Best enjoyed within 1 day.
Drink Pairings
Prawn Escabeche
Ingredients
Serves 4 to 6
¾ cup (175 ml) extra-virgin olive oil
2 whole garlic cloves
1 small carrot, peeled, sliced
1 small shallot, thinly sliced
2 sprigs thyme
1 bay leaf
6 whole black peppercorns
½ tsp (2.5 ml) kosher salt, plus extra for boiling
½ cup (125 ml) white wine vinegar
1 lb (454 g) raw medium-sized prawns, peeled and deveined
Instructions
- In a small saucepan, combine oil, garlic, carrot, shallot, thyme, bay leaf, peppercorns and salt. Warm over medium-low heat until shallots are soft, about 5 minutes. Remove from heat and add vinegar. Let mixture cool to room temperature.
- Prepare an ice bath. Blanch prawns in a pot of salted boiling water for 2 to 3 minutes, or until fully cooked through and opaque. Remove prawns and shock in ice bath, then remove and drain on a paper towel.
- Place prawns in a non-reactive container and pour oil mixture over. Cover and marinate in refrigerator overnight. To serve, remove thyme, bay leaf and peppercorns from marinade and transfer prawns to a bowl. Top with marinating oil, garlic, carrot and shallot and serve with bread. Will keep for up to 3 days in refrigerator in a sealed container.
Drink Pairings
Gin-Cured Salmon
Ingredients
Serves 4 to 6
1 cup (250 ml) kosher salt
1 cup (250 ml) sugar
¼ cup (60 ml) crushed black peppercorns
6 dried juniper berries, crushed
1 lemon, zest only
1 lb (454 g) sashimi-grade sockeye salmon, thicker belly portion, skin on, scales off, bones removed
3 tbsp (45 ml) gin
6 sprigs fresh dill, chopped, to serve
Instructions
- To make curing mix, in a medium bowl, combine salt, sugar, peppercorns, juniper berries and lemon zest. Spread half of curing mix in centre of a plastic wrap-lined baking sheet; curing mix should be about the same size as fish.
- Rub fish with gin. Place fish, skin-side down, on curing mix and cover with remaining curing mix. Bring edges of plastic wrap up and over salmon and wrap tightly. Place another baking sheet on top of salmon and weigh it down with several large cans or a heavy saucepan. Refrigerate for 24 hours, flipping fish halfway through.
- Remove salmon from plastic wrap and rinse off all curing mix. Fish should have a firm texture and a darker colour throughout. Pat dry well with paper towel. Slice flesh from skin, to serve, and top with dill. Any extra salmon can be wrapped tightly and kept in refrigerator for up to 3 days, or frozen for up to 1 month.
Drink Pairings
Chocolate Raspberry Truffle Tart
Ingredients
Serves 8 to 10
Crust:
1⅔ cups (400 ml) chocolate wafers
½ cup (125 ml) lightly roasted hazelnuts, peeled
1 pinch salt
½ cup (125 ml) unsalted butter, melted
Filling:
2 generous cups (about 500 ml) fresh raspberries, divided, plus extra for garnish
1 lb (454 g) highest-quality bittersweet chocolate (63%)
2 cups (500 ml) whipping cream
cocoa powder and ground cookie crumbs, for garnish
Instructions
- To make Crust, preheat oven to 350 F (180 C). Lightly butter an 11-in (28 cm) fluted tart pan with a removable bottom. In bowl of a food processor, combine chocolate wafers, hazelnuts and salt. Process until finely ground. Add melted butter and pulse until well combined. Transfer crumb mixture to tart pan and press firmly and evenly into bottom and up sides of pan. Place pan on a baking sheet and bake for 12 to 15 minutes, or until crust is dry and set. Remove from oven and let cool completely in tart pan on baking sheet.
- Meanwhile, prepare Filling. In bowl of a food processor, purée 1 cup (250 ml) raspberries until smooth. Pass through a fine mesh sieve set over a medium bowl, pressing hard on solids to extract as much liquid as possible. Discard seeds.
- Combine chocolate and cream in a medium heavy-bottomed saucepan. Warm over low heat, stirring, until chocolate is completely melted and smooth, about 10 minutes. Remove from heat and let cool slightly, then whisk in raspberry purée. Scatter remaining 1 cup (250 ml) raspberries over cooled crust. Pour chocolate mixture into tart shell and smooth top with an offset spatula, making sure all raspberries are covered by chocolate. Cover tightly with plastic wrap and refrigerate overnight.
- To serve, carefully remove tart from pan sides, leaving it on pan base, and garnish with a very light dusting of cocoa powder, a sprinkle of cookie crumbs and fresh raspberries. Transfer tart to a serving platter and allow to come to room temperature before slicing.
Drink Pairings
Harissa-Crusted Halibut
Ingredients
Serves 4 to 6
1 jalapeño pepper
3 red bell peppers
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) ground cumin
¼ cup (60 ml) olive oil
2 large garlic cloves, crushed
2 tbsp (30 ml) tomato paste
1 scant tbsp (about 15 ml) finely chopped preserved lemon peel (flesh removed and discarded)
¼ tsp (1 ml) balsamic or sherry vinegar, or to taste
salt and pepper, to taste
2 lb (907 g) fillet skinless halibut, about 1½-in (4 cm) thick
lemon wedges and harissa, to serve
Instructions
- To make harissa, preheat grill or broiler to high. Grill jalapeño and red peppers, turning, until charred and blackened, about 5 to 7 minutes for jalapeño and 10 to 15 minutes for bell peppers. Transfer all peppers to a bowl, cover with a plate, and let cool for 15 minutes. Peel and remove seeds from red peppers, reserving flesh. Remove seeds from jalapeño, if desired.
- In a medium skillet, dry toast coriander and cumin over medium heat, tossing, until fragrant, about 3 minutes. Add olive oil, garlic, tomato paste, preserved lemon peel, red peppers and jalapeño. Stir well to coat in oil, then reduce heat to low and simmer for 10 minutes, crushing peppers and garlic into oil. Remove from heat, let cool slightly, then transfer to a blender and blend until smooth. Stir in vinegar to taste. Transfer harissa to a bowl, season with salt and pepper to taste, and set aside ⅓ cup (75 ml) for serving.
- Pat halibut dry and season generously with salt and pepper. Coat fish on both sides with remaining harissa and transfer to a baking dish. Cover and refrigerate for 2 hours.
- Place oven rack in middle of oven and preheat to 350 F (180 C). Transfer halibut to a foil-lined baking sheet and place on middle rack. Cook for 17 to 20 minutes, then test for doneness: fish should be just starting to flake. Leave fish in oven on middle rack and turn broiler to high. Broil for 7 to 9 minutes, or until harissa begins to bubble and fish is perfectly flaky. Serve immediately with reserved harissa and lemon wedges on the side.
Drink Pairings
Tomato, Angel Hair & Fior di Latte Salad
Ingredients
Serves 6 to 8
2 large garlic cloves, finely grated
1 tsp (5 ml) sea salt
2 lbs (907 g) assorted small colourful cherry tomatoes, halved
3 cups (750 ml) coarsely chopped Campari tomatoes
3 tbsp (45 ml) freshly squeezed lemon juice
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) balsamic vinegar
⅓ cup (75 ml) olive oil
1 tsp (5 ml) freshly ground black pepper
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tsp (10 ml) minced fresh thyme leaves
1 tbsp (15 ml) finely minced jalapeño pepper
1 tbsp (15 ml) finely minced shallot
3 tbsp (45 ml) capers, well rinsed
1 cup (250 ml) coarsely chopped fresh basil leaves
1 x ½ lb (227 g) ball Fior di Latte mozzarella, torn into small pieces
1 lb (454 g) dried angel hair or capellini pasta
Instructions
- On a cutting board, using a large heavy knife, mash garlic and salt into a paste, then transfer to a large serving bowl. Add cherry tomatoes, Campari tomatoes, lemon juice and zest, vinegar, oil, pepper, parsley, thyme, jalapeño, shallot, capers, basil and Fior di Latte. Mix well to combine and let sit, loosely covered, for about 1 hour to allow flavors to blend.
- When ready to serve, bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes. Drain pasta and immediately add it to tomato mixture, tossing to combine. Serve warm.
Drink Pairings
Zucchini Fritters with Lemon & Herb Raita
Ingredients
Serves 6 to 8
Zucchini Fritters:
2 lbs (907 g) small, firm zucchinis, cut into ¼-in (0.5 cm) rounds
1 cup (250 ml) rice flour
1 cup (250 ml) chickpea flour
¼ tsp (1 ml) baking soda
1 tsp (5 ml) sea salt
1 tsp (5 ml) coarsely ground black pepper
1½ tsp (7 ml) ground turmeric
1½ tsp (7 ml) amchoor (optional)*
1 tsp (5 ml) cayenne pepper
2 cups (500 ml) beer, preferably 33 Acres of Sunshine Blanche
⅓ cup (75 ml) very finely chopped cilantro leaves
1½ to 2 cups (375 to 500 ml) canola oil, for frying
Lemon & Herb Raita:
1½ cups (375 ml) full-fat yogurt
¼ cup (60 ml) freshly squeezed lemon juice
1 large garlic clove, finely grated
¼ cup (60 ml) very finely chopped cilantro leaves
¼ cup (60 ml) very finely chopped mint leaves
2 tbsp (30 ml) very finely minced dill
salt and freshly ground pepper, to taste
1 pinch ground turmeric
fresh curry leaves, for garnish (optional)
Italian parsley, leaves and tender stems, for garnish
Instructions
- Line a baking sheet with paper towel and lay out zucchini rounds in a single layer. Cover with more paper towel and press down gently to blot away excess moisture. Leave zucchini on paper towel while preparing batter and Lemon & Herb Raita.
- To make fritter batter, in a large bowl, whisk together rice flour, chickpea flour, baking soda, salt, pepper, turmeric, amchoor (if using) and cayenne. Slowly add beer and cilantro, whisking gently until smooth. Set aside.
- To make Lemon & Herb Raita, in a medium bowl, combine yogurt, lemon juice, garlic, cilantro, mint and dill. Season to taste with salt, pepper and turmeric, then cover and refrigerate until ready to serve.
- Line another baking sheet with paper towel. In a medium saucepan over medium-high heat, add enough oil to reach a depth of ½-in (1.25 cm). Heat oil until a deep-fry thermometer registers 370 F (188 C), or until a dollop of batter dropped into oil floats and sizzles immediately. Working in batches so as not to crowd pan, dip zucchini in batter to coat both sides. Fry zucchini in hot oil, turning, until golden brown and cooked through, about 1 minute per side. Remove to lined baking sheet to drain. Repeat with remaining zucchini, adding more oil to pan as needed. Dip fresh curry leaves (if using) and parsley in batter to coat and fry until golden, about 20 seconds. Remove to lined baking sheet to drain.
- To serve, place Raita on a serving dish and surround with fritters. Garnish with curry leaves, if using, and parsley. Serve immediately.
- *Dried mango powder. Available at larger grocery stores or specialty markets.