Mezcal-Marinated Carne Asada served with Tomatillo Salsa

A carne asada makes the perfect centrepiece to a Cinco de Mayo celebration. Mezcal adds a smoky, earthy flavour to the meat that is perfectly complemented by the creamy tomatillo salsa. Feel free to adjust the salsa to the level of spice you enjoy. Most of a hot pepper’s heat is found in the seeds and inner white pith. Removing these will result in a milder, but still flavourful, salsa. To complement the carne asada, serve with warm tortillas, crema, pickled red onion, crumbled cotija and limes. Try pairing this recipe with Dos Equis Xx Especial Lager or Pacifico Clara Cerveza.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) mezcal
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills
4 large cloves garlic, finely chopped
2 tbsp (30 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
16 green onions, divided
1 small white onion, thinly sliced
2 serrano peppers, stemmed and halved lengthwise
1 cup (250 ml) chopped fresh cilantro
1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
Tomatillo Salsa, make ahead, recipe follows
Tomatillo Salsa:
grapeseed oil, for greasing grills
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water
2 green onions, trimmed
1 serrano pepper
1 clove garlic
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
2 avocados, peeled, pitted and roughly chopped

Instructions

  1. In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside.
  2. Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released.
  3. In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating.
  4. Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes.
  5. Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan.
  6. Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes.
  7. Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate.
  8. To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa.
  9. Tomatillo Salsa:
  10. Preheat grill or a grill pan over high heat. Grease grills.
  11. Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes.
  12. In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses. Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing.
  13. Makes about 1¼ cups (310 ml)
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Drink Pairings

Roasted Baron O’Beef served with Port Wine Shallot Sauce

A feast for the eyes and for the palate, a Roasted Baron O’beef that is sure to delight a crowd. This trusted recipe represents comfort, tradition, and celebration, while the Port Wine Shallot Sauce adds a touch of luxe you and your guests deserve this holiday season! Try pairing this recipe with Black Hills Bona Fide 2021 or Barolo Fontanafredda.
Ingredients Instructions

Ingredients

Serves 6-8
3 tbsp (45 ml) grainy Dijon mustard
1 tbsp (15 ml) salt, plus more to season sauce to taste
1 tbsp (15 ml) freshly ground black pepper, plus more to season sauce to taste
½ tbsp (7.5 ml) smoked paprika
2 tbsp (30 ml) olive oil, divided
5 lbs (2.3 kg) beef top round or sirloin, room temperature
1 large onion, cut into quarters
2 medium carrots, cut into about 2-in (5 cm) chunks
3 stalks celery, cut into about 2-in (5 cm) pieces
3 cloves garlic, smashed
1 bay leaf
1 cup + 3 tbsp (295 ml) water, divided
5 sprigs fresh thyme
2 cups (500 ml) beef stock
3 tbsp (45 ml) butter
¼ cup (60 ml) chopped shallots
2 cups (500 ml) ruby port wine
2 tbsp (30 ml) cornstarch
chopped fresh parsley, for garnish

Instructions

  1. Prepare marinade in small bowl by mixing mustard, salt, black pepper, paprika and 1 tbsp (15 ml) olive oil. Rub remaining 1 tbsp (15 ml) olive oil over surface of beef. Rub marinade over surface of beef. Cover with plastic wrap and marinate in refrigerator overnight or at least 2 hours. Bring to room temperature before roasting.
  2. Preheat oven to 400 F (200 C) and adjust oven rack to centre position.
  3. Scatter onions, carrots, celery, garlic and bay leaf evenly in a roasting pan. Pour 1 cup (250 ml) water over vegetables. Place marinated beef, fat-side up, on top of vegetables and roast for 20 minutes. Reduce oven to 325 F (160 C) and roast until an instant-read thermometer registers 125 F (52 C) for rare (about 1 hour more) or 145 F (63 C) for medium (about 1 hour 20 minutes to 1 hour 30 minutes more).
  4. Transfer roast to a large platter and loosely cover with foil. Allow to rest for 15 to 20 minutes.
  5. Meanwhile, to make sauce, add thyme and beef stock to vegetables in roaster and bring to a low boil over medium heat for about 5 minutes. Using a strainer, carefully drain stock into a heatproof bowl. Discard vegetables.
  6. In a medium saucepan, melt butter over medium heat. Add shallots and cook for about 1 minute. Add port, increase heat to high and continue cooking for another 2 to 3 minutes, until liquid reduces slightly. Add strained stock and cook for another 5 minutes on medium heat.
  7. In a small bowl, make a slurry with cornstarch and remaining 3 tbsp (45 ml) water. Slowly add to port sauce and stir until it thickens. Season with salt and pepper and remove from heat. Transfer to gravy boat.
  8. Carve beef as desired and place on serving platter. Garnish with chopped parsley and serve alongside port sauce.
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Drink Pairings

Baked Spaghetti & Meatballs

Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018
Ingredients Instructions

Ingredients

Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
  3. In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
  4. Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
  5. Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
  6. While meatballs are cooking, cook spaghetti according to package directions.
  7. Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.  
  8. Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
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Drink Pairings

Beef Tenderloin with Mushroom Sauce

You can’t get anymore classic than this dish. A perfectly roasted tenderloin with creamy mushrooms flavoured with grainy mustard, sherry, and thyme. Seasoning the roast overnight will let the salt penetrate as well as help to dry out the meat, ensuring you get a nicely flavoured crust. Serve at home for a classic dinner with family or friends.
Ingredients Instructions

Ingredients

Serves 4
1 × 2 lbs (900 g) centre cut beef tenderloin roast, trimmed and tied
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) extra-virgin olive oil
¼ cup (60 ml) butter, divided
2 cloves garlic, crushed
3 sprigs thyme, plus more for garnish
2 cups (500 ml) button mushrooms, halved
2 shallots, finely chopped
3 tbsp (45 ml) sherry
1 tsp (5 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 bay leaf
1 cup (250 ml) whipping cream
fresh flat-leaf parsley leaves, for garnish

Instructions

  1. Dry tenderloin well with paper towel. Season with 2 tbsp (30 ml) salt and 2 tsp (10 ml) pepper. Let sit in refrigerator uncovered overnight.
  2. When ready to cook, remove from refrigerator and let sit at room temperature for 1 hour.
  3. Preheat oven to 300 F (150 C). Roast tenderloin on a wire rack for 45 minutes to 1 hour, or until meat reaches 120 F (49 C) in the centre. Remove from oven.
  4. Heat a large frying pan over high heat. Add olive oil, 2 tbsp (30 ml) butter, garlic and thyme. Quickly sear tenderloin on all sides, basting with melted butter as it is cooking, until all sides have browned, 5 to 8 minutes. Remove from pan to rest and turn heat to medium.
  5. Add remaining 2 tbsp (30 ml) butter and mushrooms. Sauté for 4 to 5 minutes. Add shallots and cook another 5 minutes.
  6. Deglaze with sherry and red wine vinegar. Add mustard, bay leaf and cream and simmer for 5 minutes, or until cream reaches a sauce-like consistency. Remove thyme stems and bay leaf.
  7. Remove twine from roast and cut into 4 to 6 slices. Pour mushroom sauce on a platter and lay beef on top. Garnish with parsley and thyme leaves.
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Drink Pairings

Beer & Chili Cheese Dip

Game day is a great occasion to enjoy some delicious beer and cheese dip! Here’s a simple recipe to help you make a tasty beer and cheese dip for your festivities as the games kick off.
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) vegetable or grapeseed oil
1 lb (450 g) ground beef
1 tbsp (15 ml) taco seasoning, or to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk, plus more if needed
1 cup (250 ml) lager beer
2 cups (500 ml) shredded cheddar
2 green onions, sliced
¼ cup (60 ml) chopped cilantro leaves
½ jalapeño, sliced
1 bag tortilla chips, to serve

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool.
  2. In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin.
  3. Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips.
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Drink Pairings

Bourbon Barbecue Beef Ribs

Turn up the barbeque and bust out the bourbon for this Father’s Day feast for the senses! Spirited bourbon-barbecue-sauce coated beef ribs are sure to treat dad as well as impress guests for outdoor hosting. Pair these ribs you’re your favourite bourbon to create the optimal flavor and spirit pairing.
Ingredients Instructions

Ingredients

Serves 3 to 4
3 tbsp (45 ml) brown sugar, divided
1 tbsp + 2 tsp (25 ml) kosher salt
4 tsp (20 ml) garlic powder, divided
3 tsp (15 ml) smoked paprika, divided
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) freshly ground black pepper
1 rack beef back ribs (about 3 lbs/1.4 kg), silverskin removed, rack cut in half
¼ cup (60 ml) yellow mustard
½ cup (125 ml) ketchup
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) chili powder
1 tsp (5 ml) dry mustard
2 tbsp (30 ml) Bourbon
1 tbsp (15 ml) molasses

Instructions

  1. Preheat oven to 275 F (135 C).
  2. In a small bowl, mix 2 tbsp (30 ml) brown sugar, 1 tbsp (15 ml) kosher salt, 2 tsp (10 ml) garlic powder, 2 tsp (10 ml) smoked paprika and the cayenne pepper and black pepper. Set aside.
  3. Rub yellow mustard on ribs. Sprinkle dry rub evenly over ribs and wrap in foil. Place on a baking sheet and bake for 3½ hours, or until tender and meat pulls away easily from bone.
  4. While ribs are baking, in a small bowl, mix remaining 1 tbsp (15 ml) brown sugar, ketchup, vinegar, remaining 2 tsp (10 ml) salt, remaining 2 tsp (10 ml) garlic powder, remaining 1 tsp (5 ml) smoked paprika, chili powder, dry mustard, bourbon and molasses. Simmer over medium heat until reduced to a barbecue-sauce consistency, about 10 minutes. Set aside.
  5. When ribs are cooked, remove from oven. Preheat barbecue grill to low. Place ribs on barbecue and grill for 30 to 40 minutes, turning frequently and brushing with barbecue sauce. Ribs are done once sauce is glazed and sticky. Remove from barbecue and cut into individual ribs. Serve with remaining barbecue sauce and desired side dishes.
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Drink Pairings

Albóndigas

Albóndigas are a classic tapas dish that is a must have at your next tapas soirée. These flavour-packed classic Spanish meatballs can be enjoyed on their own or as a side for any meal. Pair with your favourite Spanish wine.
Ingredients Instructions

Ingredients

Serves 8 to 10 large or 15 to 18 small meatballs
1½ cups (375 ml) chopped onions
3 cloves garlic, crushed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) Spanish smoked paprika
3 tbsp (45 ml) amontillado or oloroso sherry, or red wine
1 × 19 oz (540 ml) can crushed or stewed tomatoes
⅛ tsp (a pinch) red pepper chili flakes (optional)
½ cup (125 ml) chicken or vegetable stock
4 tbsp (60 ml) chopped fresh parsley, divided
1 bay leaf
Meatballs, make ahead, recipe follows
salt and pepper, to taste
2 tbsp (30 ml) sherry vinegar or red wine vinegar
MEATBALL RECIPE:
½ tsp (2.5 ml) baking soda
1 tbsp (15 ml) water
1 lb (450 g) ground beef
¼ cup (60 ml) bread crumbs
1 tsp (5 ml) Spanish smoked paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 egg
1 tbsp (15 ml) white vinegar
1 cup (250 ml) finely chopped onions
2 cloves garlic, crushed
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) vegetable oil

Instructions

  1. In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5 minutes. Add tomato paste and paprika and continue sautéing for 1 minute.
  2. Increase heat to high, add sherry and deglaze the pan. Continue cooking for another minute, until liquid evaporates and mixture looks glossy.
  3. Reduce heat back to medium and add canned tomatoes, chili flakes (if desired), stock, 3 tbsp (45 ml) parsley and bay leaf. Bring to a boil. Cover and simmer on low heat for about 20 minutes.
  4. Continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until sauce thickens slightly. Remove bay leaf.
  5. Add cooked Meatballs and simmer for 5 more minutes. Season with salt and pepper. Stir in vinegar, cover and remove from heat.
  6. Let rest for about 10 minutes before serving. Garnish with remaining 1 tbsp (15 ml) parsley.
  7. To make meatballs, in a small bowl, mix baking soda and water.
  8. Place ground beef in a large bowl, add baking soda mixture and mix well. Allow to rest for 10 minutes.
  9. In a medium bowl, mix bread crumbs, paprika, salt and pepper.
  10. In a small bowl, whisk egg and vinegar.
  11. Add bread crumb mixture, egg mixture, onions, garlic and parsley to ground beef and mix well.
  12. Using a large ice-cream scoop, scoop out mixture to form 8 to 10 large or 15 to 18 small meatballs.
  13. In a large skillet, heat vegetable oil and fry meatballs until internal temperature reaches 160 F (71 C).
  14. If making ahead, transfer to an airtight container and store in refrigerator for up to 3 days.
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Drink Pairings

Hawaiian-Style Beef Sausages

Hotdogs go Hawaiian with this ultimate dog! Feel free to use any sausage, if pork is your thing, try it! It’s the toppings that count. Tasty homemade Hawaiian teriyaki sauce mixed with pineapple and jalapeño peppers (optional). Try this on the BBQ this summer.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) light brown sugar
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) hoisin sauce
2 tbsp (30 ml) ketchup
2 tbsp (30 ml) liquid clover honey
1 clove garlic, minced
1½ cups (375 ml) pineapple juice
1 cup (250 ml) diced fresh pineapple
1 Ataulfo mango, peeled, pitted and diced
1 tbsp (15 ml) freshly squeezed lime juice
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) chopped fresh basil leaves
1 jalapeño pepper, seeded and diced, plus 1 thinly sliced into rounds
kosher salt and freshly ground black pepper, to taste
4 beef sausages
4 brioche sausage buns
¼ cup (60 ml) thinly sliced red onions
2 tbsp (30 ml) roughly chopped toasted macadamia nuts

Instructions

  1. Start by making Hawaiian teriyaki sauce. In a small saucepan, stir together soy sauce, brown sugar, ginger, hoisin sauce, ketchup, honey, garlic and pineapple juice. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat to a simmer and cook, stirring often, until sauce thickens, 15 to 20 minutes. Set aside to cool to room temperature before transferring to a squeeze bottle. Hawaiian teriyaki sauce may be stored in the refrigerator for up to 2 weeks.
  2. Preheat barbecue grill to medium-high.
  3. While grill preheats, make pineapple and mango salsa. In a medium bowl, mix diced pineapple, diced mango, lime juice, olive oil, basil and diced jalapeños. Season with salt and pepper. Set aside at room temperature while grilling sausages.
  4. Grill sausages according to package directions, until cooked through. Transfer to a plate.
  5. Split open sausage buns and grill until warmed through and grill‑marked, about 1 minute.
  6. When ready to serve, place grilled sausages in buns. Drizzle with Hawaiian teriyaki sauce and top with some pineapple and mango salsa, thinly sliced red onions, chopped macadamia nuts and sliced jalapeño rounds, if desired.
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Drink Pairings

CHUNKY SHORT RIB CHILI

Relax this winter with this delicious chili recipe.
Ingredients Instructions

Ingredients

Serves 4 to 6
5 lbs (2.27 kg) short ribs, meat removed from bone and cut into 1-in (2.5 cm) cubes
2 tsp (10 ml) seasoning salt
1 tsp (5 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) butter
2 medium yellow onions, chopped
2 tbsp (30 ml) ground cumin
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) cayenne
1 tbsp (15 ml) chili powder
2 tbsp (30 ml) garlic powder
1 tbsp (15 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tbsp (15 ml) diced chipotle chilis in adobo
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 cup (250 ml) water
1 x 14 oz (398 ml) can black beans, drained and rinsed
1 small white onion, finely diced, for garnish
2 serrano peppers, finely sliced (adjust amount to taste), for garnish
4 green onions, finely sliced, for garnish
1 cup (250 ml) crumbled aged white cheddar cheese, for garnish
cornbread, to serve

Instructions

  1. Toss short rib cubes in seasoning salt, pepper and flour.
  2. Heat a large heavy-bottomed saucepan over medium-high heat. Once hot, add oil and butter and heat until butter is melted. In batches, brown beef for about 2 to 3 minutes each side, or until golden brown. Set browned beef aside and continue with remaining beef.
  3. Reduce heat to medium and add onions. Sweat onions until soft, then add all spices and continue cooking until fragrant, about 1 minute.
  4. Add chipotles and tomato paste and mix. Cook until tomato paste has lightly caramelized, about 2 to 3 minutes.
  5. Add beef, tomatoes and water and bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes. Add black beans and simmer for another 30 to 45 minutes or until beef is tender.
  6. Serve in bowls and garnish with white onion, serrano peppers, green onion and cheese. Serve with cornbread.
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Drink Pairings

TTEOKGUK KOREAN RICE CAKE SOUP

A multicultural potluck to celebrate Lunar New Year.
Ingredients Instructions

Ingredients

Serves 4 to 6
6 cups (1.5 L) water
½ lb (250 g) beef flank, thinly sliced
½ lb (250 g) beef brisket, thinly sliced
2 tsp (10 ml) salt, plus extra to taste
2 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
Flat Korean rice cakes
4 eggs, separated
2 tsp (10 ml) vegetable oil
2 tsp (10 ml) sesame oil
3 large green onions, sliced
3 sheets roasted seaweed, crumbled

Instructions

  1. In a medium saucepan, bring water, beef, garlic, salt and fish sauce to a boil, then reduce heat to low and skim off any scum.
  2. Add rice cakes and simmer for about 10 minutes.
  3. Mix egg yolks in a small bowl. In an 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half of egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 2-in (5 cm) strips and set aside.
  4. Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
  5. Garnish with green onions, egg strips and seaweed.
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Drink Pairings

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