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

Korean Short Ribs (Galbi)

Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!
Ingredients Instructions

Ingredients

Serves 4-6
2 ripe pears, peeled and cored
1 small onion, peeled
5 garlic cloves, peeled
1-in (2.5 cm) piece ginger, peeled
3 tbsp (45 ml) water
½ cup (125 ml) soy sauce
3 tbsp (45 ml) honey
2 tbsp (30 ml) Korean cooking rice wine, or mirin
1 tbsp (15 ml) toasted sesame oil
2 lbs (1 kg) flanken-cut beef short ribs (Maui rib cut)
sesame seeds, for garnish
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced, to serve
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

  1. Blend pears, onion, 5 whole garlic cloves, ginger and water until smooth. Add soy sauce, honey, cooking wine and sesame oil and blend to combine. Transfer to a container large enough to marinate ribs in.
  2. Add ribs to marinade and marinate covered in refrigerator for at least 1 hour, preferably overnight.
  3. Grill ribs on Korean grill over medium-high until fully cooked, about 2 to 3 minutes per side. Cut and garnish with sesame seeds to serve.
  4. To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of short rib, sliced garlic, chili, rice and some Fermented Bean Sauce.
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Drink Pairings

COCOA STEAK & SALAD

Ingredients Instructions

Ingredients

Serves 2
1 tsp (5 ml) cocoa powder
1 tsp (5 ml) brown sugar
½ tsp (2.5 ml) smoked paprika
2 garlic cloves, minced
salt and pepper, to taste
1 lb (454 g) New York strip steak
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) butter
2 corncobs, kernels only
4 cups (1 L) mixed greens of choice
¼ cup (60 ml) feta, crumbled
2 tbsp (30 ml) red onion, diced
1 tbsp (15 ml) canned chipotle sauce
1 lime, juice only
1 tsp (5 ml) honey

Instructions

  1. In a small bowl, combine cocoa powder, brown sugar, smoked paprika, garlic, salt and pepper. Coat steak evenly on all sides with spice rub.
  2. In a large cast iron skillet, heat 1 tbsp (15 ml) oil over medium‑high heat. Add steak to pan and sear until browned, about 4 minutes. Add butter and flip steak. Tilt, pan towards you and spoon melted butter over steak a few times to baste. For medium‑rare, cook to an internal temp of 130 F (54 C), about 10 minutes. Allow steak to rest for 5 minutes, then slice into ¼-in (0.5 cm) thick slices.
  3. In the same skillet, over medium heat, sauté corn kernels until browned and tender, about 5 to 8 minutes.
  4. To make salad, in a large bowl combine cooked corn, mixed greens, feta and red onion.
  5. To make salad dressing, in a separate small bowl, add chipotle, lime juice, honey and remaining olive oil. Mix to combine and season to taste with salt and pepper. Pour over salad and toss to coat. Serve alongside sliced steak.
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Drink Pairings

KOREAN BEEF BURGERS

Ingredients Instructions

Ingredients

Serves 4
1½ lbs (680 g) medium ground beef
salt and pepper to taste
1 cup (250 ml) bulgogi or kalbi sauce
½ cup (125 ml) mayonnaise
¼ cup (60 ml) gochujang sauce
1 garlic clove, minced
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) vegetable oil, divided
1 small white onion, cut into ½-in (1.25 cm) thick slices, to garnish
1 cup (250 ml) kimchi1, roughly chopped
4 leaves lettuce
4 sesame seed burger buns, halved

Instructions

  1. Shape ground beef into 4 patties. Season to taste with salt and pepper.
  2. In a small saucepan over medium heat, reduce bulgogi (or kalbi) sauce by half.
  3. In a bowl, mix mayonnaise, gochujang, garlic and sesame oil. Set aside.
  4. Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Brush patties and onion slices with remaining 1 tbsp (15 ml) oil.
  5. Grill patties for 8 to 10 minutes or until cooked to desired doneness, brushing with bulgogi sauce and flipping constantly. While patties cook, grill onions 4 minutes per side. Remove burgers and onions from barbecue once done and let rest for 2 minutes. Meanwhile, grill burger buns cut-side down until golden brown, about 1 to 2 minutes.
  6. To assemble burgers, spread both sides of buns with kimchi mayonnaise. Place a patty on each bottom bun. Top each patty with kimchi, grilled onions, a lettuce leaf and bun top.
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Drink Pairings

Cajun Butter-Glazed Steak served with Swiss Chard & Lentil Salad

Ingredients Instructions

Ingredients

Serves 4-6
2 tsp (10 ml) cayenne pepper powder
2 tsp (10 ml) chili powder
2 tsp (10 ml) ground black pepper, plus extra for seasoning
2 tsp (10 ml) ground white pepper
1 tsp (5 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried thyme leaves
½ cup (125 ml) low-sodium soy sauce
⅓ cup + 2 tbsp (75 + 30 ml) grapeseed oil, divided
¼ cup (60 ml) lightly packed brown sugar
¼ cup (60 ml) bourbon
3 tbsp (45 ml) Dijon mustard, divided
3 garlic cloves, minced, divided
2 lb (1 kg) thick-cut porterhouse steak
⅓ cup (75 ml) red wine vinegar
1 tsp (5 ml) kosher salt, plus extra for seasoning
½ cup (125 ml) extra-virgin olive oil
1 shallot, finely chopped
2 cups (500 ml) no-salt-added vegetable stock
1 cup (250 ml) Puy green lentils
1 bunch red Swiss chard, leaves removed from stems, both chopped
2 tbsp (30 ml) unsalted butter, cubed
2 cups (500 ml) mixed greens, such as arugula, spinach, kale or spring greens
½ cup (125 ml) roughly chopped roasted cashews
2 to 3 radishes, thinly sliced, for garnish

Instructions

  1. Start by making Cajun seasoning. In a small bowl, whisk together cayenne, chili, black and white peppers, garlic and onion powders, paprika, cumin and thyme. Set aside. This can be kept in an airtight container in a cool, dry place for up 6 months.
  2. In a large glass or non-reactive baking dish, whisk together soy sauce, ⅓ cup (75 ml) grapeseed oil, brown sugar, bourbon, 1 tbsp (15 ml) Dijon mustard, 2 minced garlic cloves and 1 tbsp (15 ml) Cajun seasoning mix. Pour about ⅓ of mixture into a small bowl and set aside for use in step 7. Add steak to remaining ⅔ of mixture and let marinate, turning occasionally, for 30 minutes or up to 4 hours. If marinating for longer than 30 minutes, cover baking dish with plastic wrap and refrigerate. Before cooking steak, remove from refrigerator and let sit at room temperature for 30 minutes.
  3. Meanwhile, make Swiss Chard & Lentil Salad. In a large bowl, whisk together vinegar, remaining 2 tbsp (30 ml) Dijon mustard and salt. Whisking constantly, slowly add olive oil until dressing is homogenous. Set aside.
  4. In a medium saucepan, heat 1 tbsp (15 ml) grapeseed oil over medium heat. Add shallot and remaining minced garlic clove, stirring, until fragrant and shallot is beginning to soften, about 3 minutes. Stir in stock and lentils and increase heat to medium-high. Cook, stirring occasionally, until lentils begin to soften, about 6 minutes. Reduce heat to medium-low, cover and simmer until lentils are tender and liquid is mostly absorbed, about 12 minutes. Strain lentils through a fine mesh sieve and add to bowl with dressing. Gently toss warm lentils together with dressing. Wipe out saucepan and return to medium heat.
  5. Add remaining 1 tbsp (15 ml) grapeseed oil, Swiss chard stems and a pinch of salt to saucepan. Sauté until stems are crisp-tender, about 3 minutes. Add Swiss chard greens and cook, stirring constantly, until wilted, about another 2 minutes. Transfer to bowl with lentils and set aside.
  6. Heat a large cast iron skillet over medium-high heat. Remove steak from marinade, discarding marinade, pat steak dry with paper towel and season on both sides with salt and pepper. Add to hot skillet and cook until underside is well browned, about 6 to 10 minutes. Flip steak, lower heat to medium and cook until a meat thermometer inserted into thickest part of meat reads 130 F to 135 F (54 C to 57 C) for medium rare, about another 8 to 10 minutes. Remove from skillet and let rest for 10 minutes.
  7. Meanwhile, pour reserved marinade into a small saucepan and bring mixture to a boil over medium-high heat. Reduce heat to medium and cook until mixture has thickened slightly, about 2 minutes. Remove from heat and whisk in butter until melted and fully incorporated
  8. Slice steak and transfer to a platter. Brush with warm glaze. Add mixed greens to lentil mixture and toss gently to combine. Transfer to a serving dish and garnish with cashews and radishes.
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Drink Pairings

Prime Rib Roast with Cognac & Green Peppercorn Sauce

Ingredients Instructions

Ingredients

Serves 4 - 6
4 lb (2 kg) bone-in prime rib roast
sea salt and freshly ground black pepper, to taste
1 bunch fresh sage
olive oil, for roasting
6 to 8 large sprigs fresh rosemary
1 onion, unpeeled, quartered
2 heads garlic, halved crosswise
2 tbsp (30 ml) green peppercorns in brine, drained
3 tbsp (45 ml) salted butter
FOR THE COGNAC AND GREEN PEPPERCORN SAUCE
4 tbsp (60 ml) salted butter
4 large garlic cloves, crushed
3 tbsp (45 ml) green peppercorns in brine, drained, finely chopped, divided
¾ cup (175 ml) cognac
1 cup (250 ml) crème fraîche or whipping cream
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) strong Dijon mustard

Instructions

  1. Arrange oven rack in lower third of oven. Preheat oven to 500 F (260 C). Generously season beef with salt and pepper on all sides. Rub sage with a little olive oil and using kitchen twine, tie it to top of beef. Make a bed of rosemary in bottom of a medium-sized heavy roasting pan. Place beef over rosemary, bone side down. Scatter onion quarters and garlic head halves into pan, sprinkle with green peppercorns and dot top of beef with butter. Season everything well with salt and pepper and transfer to oven. Roast for 30 minutes, then reduce heat to 325 F (170 C) and continue roasting for another 75 to 90 minutes for medium-rare. To test for doneness, insert a meat thermometer into centre of roast; it should read 130 F (54 C). Transfer roast to a cutting board, leaving rosemary, onion, garlic and peppercorns in pan and reserving for sauce. Cover roast loosely with foil and allow to rest while making sauce.
  2. To make Cognac & Green Peppercorn Sauce, in a medium saucepan, combine butter and garlic over medium heat. Stir in half the green peppercorns and cook until garlic is soft, caramelized and fragrant, about 5 minutes. Add cognac, increase heat to medium-high and cook until reduced by half, about 3 minutes. Add reserved rosemary, onion, garlic and any liquid and peppercorns from roasting pan. Stir in crème fraîche or cream, lemon juice and mustard. Lower heat to medium and cook for about 7 minutes, crushing onions and garlic with back of a spoon. Strain sauce through a fine mesh sieve into a clean saucepan, pressing hard on vegetables to extract as much flavour as possible. Discard contents of sieve. Add remaining chopped green peppercorns to sauce, return to a low heat and keep warm while slicing roast.
  3. To serve, remove kitchen twine and sage from roast. Slice thinly and transfer to a serving platter. Season lightly with salt and pepper and garnish with roasted sage. Transfer Cognac & Green Peppercorn Sauce to a gravy boat and serve alongside roast.
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Drink Pairings

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