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
Fiesta Slaw Steak Bowls with Creamy Cilantro Dressing
Ingredients
Serves 2
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced, divided
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
2 tsp (10 ml) ground cumin
1 tsp (5 ml) honey
1 tbsp (15 ml) olive oil
1.1 lbs (500 g) flank steak
1 tbsp (15 ml) butter
½ yellow onion, diced
1 cup (250 ml) uncooked brown rice
1 cup (250 ml) cooked black beans
1½ cups (375 ml) chicken stock, or as needed
salt and pepper, to taste
1 cup (250 ml) diced red pepper
¼ red onion, diced
1½ cups (375 ml) grilled corn kernels (about 2 cobs)
1 lime, juice only
1 tbsp (15 ml) diced jalapeño, or to taste
¼ cup (60 ml) chopped cilantro leaves
2 cups (500 ml) shredded red cabbage
Creamy Cilantro Dressing:
2 garlic cloves, minced
½ cup (125 ml) sour cream
½ cup (125 ml) chopped cilantro leaves
½ lime, juice only
1 tbsp (15 ml) mayonnaise
½ tsp (2.5 ml) ground cumin
hot sauce, to taste
salt and pepper, to taste
Instructions
- In a large bowl, mix together mustard, 3 minced garlic cloves, soy sauce, Worcestershire sauce, onion powder, paprika, cumin, honey and olive oil. Add steak to bowl and turn to coat with marinade. Transfer to refrigerator and let sit for at least 6 hours or overnight.
- In a medium saucepan over medium heat, melt butter. Add yellow onion and remaining garlic and sauté for 5 to 8 minutes, or until soft. Add rice, beans and chicken stock. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 10 to 15 minutes, or until liquid is fully absorbed. Season with salt and pepper and set aside.
- Preheat grill to high. Remove steak from marinade, discarding marinade, and grill for 3 to 5 minutes per side, or until it reaches an internal temperature of 130 to 135 F (54 to 57 C) for medium-rare. Remove from grill and let rest for 10 minutes. Cut across width of steak on a slight angle into ¼-in (0.5 cm) slices. Set aside.
- To make corn salsa, in a medium bowl, mix together red pepper, red onion, corn, lime juice, jalapeño and cilantro. Season with salt to taste and set aside.
- In a medium bowl, dress cabbage with 2 tbsp (30 ml) Creamy Cilantro Dressing and set aside.
- Place desired amount of rice in 2 bowls. Top with dressed cabbage, corn salsa and steak. Dollop with desired amount of Creamy Cilantro Dressing.
- To make creamy cilantro dressing: In a medium bowl, mix together all ingredients. Taste for seasoning and adjust as needed. Dressing will keep for up to 5 days in a sealed container in refrigerator. Makes about ¾ cup (175 ml)
Drink Pairings
Flank Steak served with Roasted Pepper Pesto
Ingredients
Serves 4
28 oz (794 g) flank steak
2 garlic cloves, roughly chopped, divided
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) ground cumin
2 medium yellow peppers
¼ cup (60 ml) toasted pumpkin seeds, plus extra for garnish
1 lime, zest and juice
½ tsp (2.5 ml) kosher salt, plus extra to taste
¼ tsp (1 ml) pepper, plus extra to taste
1 small jalapeño pepper, seeded (optional), or to taste
1 small handful cilantro leaves, plus extra for garnish
1 small handful microgreens, for garnish (optional)
Instructions
- Marinate steak the night before. Combine 1 garlic clove, 2 tbsp (30 ml) olive oil, vinegar, oregano and cumin. Rub all over steak and let marinate in refrigerator, covered, overnight.
- Roast yellow peppers; this can be done over a medium to high gas flame on the stove or barbecue, or in an oven under the broiler. Roast, turning often, until skins are evenly charred and blackened all over, about 7 to 15 minutes, depending on heat source. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool completely.
- Peel peppers and remove seeds and stems. Rinse away any remaining charred skin under running water. Dry peppers well.
- In a small food processor or blender, combine peppers, remaining garlic clove and 2 tbsp (30 ml) olive oil, pumpkin seeds, lime zest and juice, ½ tsp (2.5 ml) kosher salt, ¼ tsp (1 ml) pepper, jalapeño and cilantro. Blend until smooth. Taste and adjust seasoning as needed. Set aside; this can be made up to 1 day in advance and stored in refrigerator.
- 1 hour before cooking, remove steak from refrigerator and let it come to room temperature.
- Preheat barbecue to medium-high. Season steak with salt and pepper. Grill for 4 to 7 minutes per side, until it reaches an internal temperature of 125 F (51 C) for rare to 135 F (57 C) for medium-rare. Let steak rest for 5 minutes, then slice it against the grain. Garnish with pumpkin seeds, cilantro and microgreens and serve with roasted pepper pesto.
Drink Pairings
OSSO BUCO WITH MILLET “RISOTTO”
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
4 veal osso buco, each about 1-in (2.5 cm) thick, tied around middle
kosher salt and black pepper, to taste
1½ tbsp (22 ml) all-purpose flour
1 medium carrot, diced
1 stalk celery, diced
1 medium yellow onion, finely chopped, divided
½ tsp (2.5 ml) dried thyme leaves
½ tsp (2.5 ml) dried rosemary leaves
2½ garlic cloves, minced, divided
2 cups (500 ml) dry white wine, divided
2 cups (500 ml) canned plum tomatoes
6 cups (1.5 L) low sodium chicken stock, divided
1 bay leaf
1 large pinch saffron threads
1 cup (250 ml) millet
2 tbsp (30 ml) unsalted butter
6 tbsp (90 ml) finely grated Parmigiano-Reggiano
¼ cup (60 ml) chopped flat-leaf parsley leaves
1 tsp (5 ml) finely grated lemon zest
Instructions
- To make Osso Buco, in a large sauté pan or small Dutch oven, warm 3 tbsp (45 ml) oil over medium heat. Generously season veal with salt and pepper, then sprinkle flour all over and pat into meat. Place veal in pan and brown well on both sides, about 2 minutes per side. Remove to a plate and set aside.
- Add carrot, celery and half the onion to pan over medium heat, and cook, stirring often, until onion has softened and is transparent, about 4 minutes. Stir in thyme, rosemary and 1 clove minced garlic, then add 1 cup (250 ml) white wine and cook until wine is reduced by half, about 5 minutes. Add tomatoes and crush with a fork or potato masher, then add 2 cups (500 ml) stock and bay leaf. Bring to a simmer, then nestle veal into sauce. Cover, reduce heat to low and gently simmer until veal is tender, about 75 to 90 minutes. Check occasionally to make sure veal is at least ¾ covered with liquid; if not, simply top up with water. Once done, remove and discard bay leaf and gently transfer veal to a plate with a slotted spoon and set aside.
- Pour remaining sauce into a large bowl. Allow to sit for 5 minutes, then spoon as much fat off top as possible. Wipe out sauté pan or Dutch oven and pour sauce back in. Bring to a boil over high heat. Cook, stirring often, until thickened, about 8 to 10 minutes. Cut string off veal and return meat to sauce. Remove from heat, cover and keep warm.
- To make “Risotto”, in a small saucepan, bring remaining 4 cups (1 L) stock to a simmer over medium heat. Add saffron, remove from heat and set aside to steep.
- In a medium saucepan, warm remaining 1 tbsp (15 ml) oil over medium heat. Add remaining onion and one minced garlic clove. Cook, stirring often, until softened, about 4 minutes. Add millet and let cook, stirring often, until starting to toast, about 2 minutes. Stir in remaining 1 cup (250 ml) wine and let cook for 1 minute. Add warm stock, about ½ cup (125 ml) at a time, stirring often, adding more stock once it has been absorbed; this will take about 30 minutes total. Once millet is al dente, remove from heat and stir in butter and Parmigiano-Reggiano. Season to taste with salt and pepper.
- In a small bowl, combine parsley, lemon zest and remaining half minced garlic clove to make gremolata. Set aside.
- To serve, spoon “Risotto” into four shallow bowls. Top each serving with a piece of osso buco and spoon sauce over top. Sprinkle with gremolata and serve.
Drink Pairings
BEEF TENDERLOIN TOURNEDOS WITH WHISKY CREAM
Ingredients
Serves 4
1½ lbs (750 g) beef tenderloin, well-trimmed and cut into 4 equal pieces
3 tbsp (45 ml) Dijon mustard, divided
1 tsp (5 ml) sea salt, plus extra to taste
2 tsp (10 ml) coarsely ground black pepper, plus extra to taste
2 tbsp (30 ml) olive oil
6 tbsp (90 ml) unsalted butter, divided
1 small handful fresh rosemary, thyme and sage sprigs
4 medium garlic cloves, thickly sliced
3 tbsp (45 ml) minced shallot
2 tsp (10 ml) whole pink peppercorns
≈ cup (150 ml) Scotch whisky
½ cup (125 ml) whipping cream
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
Instructions
- Rub beef with 1 tbsp (15 ml) Dijon and season with 1 tsp (5 ml) salt and 2 tsp (10 ml) pepper, coating all sides. Set aside at room temperature for 30 minutes.
- Preheat oven to 450 F (230 C).
- Heat a medium cast iron pan over medium-high until quite hot. Add olive oil and 2 tbsp (30 ml) butter. When butter is just sizzling, immediately add beef and sear on all sides, turning, about 3 minutes total. Scatter herbs and garlic into pan and transfer to oven. Roast for 10 to 12 minutes for medium rare. Remove from oven; allow beef to rest in pan for 5 minutes.
- Meanwhile, make the whisky cream. In a medium pan over medium-low heat, melt 2 tbsp (30 ml) butter, add shallot and pink peppercorns and sauté until softened, about 4 minutes. Pour in whisky, warm for 1 minute, then stir in cream and remaining 2 tbsp (30 ml) Dijon. Whisk and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until sauce thickens. Season to taste with salt and black pepper and whisk in remaining 2 tbsp (30 ml) butter and lemon juice, to taste.
- To serve, spoon a generous pool of whisky cream into centre of 4 medium plates. Place beef tournedos on sauce and spoon a little sauce over top. Garnish with roasted herbs and garlic from pan and serve immediately with remaining whisky cream on the side.
Drink Pairings
PRIME RIB WITH PEPPERCORN CRUST
Ingredients
Serves 6
3-rib prime rib roast, about 7 lbs (3.1 kg)
½ cup (125 ml) Dijon mustard
3 tbsp (45 ml) kosher salt
¼ cup (60 ml) crushed mixed-colour or black peppercorns
2 cups (500 ml) beef demi-glace or jus, warmed *
½ cup (125 ml) prepared horseradish cream
roasted heads of garlic, roasted shallots, figs and/or bay leaves, for garnish (optional)
* This recipe does not produce any drippings, so use purchased or previously prepared demi-glace or jus.
Instructions
- Preheat oven to 250 F (130 C). Coat rib roast with Dijon, then coat with salt and pepper.
- Place roast in a heavy roasting pan, bone side down. Roast until internal temperature reaches between 125 F (52 C) and 130 F (54 C) for a perfect medium-rare roast, or 130 F (54 C) to 135 F (57 C) for medium, about 3 to 4 hours.
- Remove from oven and allow to rest for 30 minutes to 1 hour.
- Preheat oven to 500 F (260 C). Put roast in oven for 5 to 10 minutes, or until deep golden brown. Remove from oven and slice (no need to rest again, as browning time is short). Serve with demi-glace or jus and horseradish cream, and garnish as desired with roasted garlic, roasted shallot, figs and/or bay leaves.
Drink Pairings
POMEGRANATE-BRAISED BEEF SHORT RIBS
Ingredients
Serves 4
4 tbsp (60 ml) grapeseed oil, divided
4 lbs (2 kg) bone-in short ribs (8 to 10 uncut ribs)
salt and pepper, to taste
2 tbsp (30 ml) flour
1 onion, chopped
5 celery stalks, chopped
2 carrots, chopped
5 garlic cloves, minced
1 tbsp (15 ml) minced ginger
1 x 6 oz (170 g) can tomato paste
2 sprigs fresh rosemary
5 sage leaves
5 sprigs thyme
2 cups (500 ml) pomegranate juice
1 cup (250 ml) red wine
2 cups (500 ml) beef stock
½ cup (125 ml) cilantro leaves
½ cup (125 ml) pomegranate seeds
Instructions
- Preheat oven to 375 F (190 C).
- Season ribs generously with salt and pepper and sprinkle with flour on all sides. In a Dutch oven or large heavy-bottomed saucepan with a lid, over medium heat, heat 2 tbsp (30 ml) oil. Sear ribs in 2 batches, flesh side down, until golden brown, for about 3 minutes on each of the 3 meaty sides. Remove ribs and set aside.
- In the same Dutch oven or saucepan, add remaining 2 tbsp (30 ml) oil, onion, celery and carrots and sauté for 5 minutes over medium-high heat. Add garlic and ginger and sauté just until softened, about 5 to 10 minutes more. Add tomato paste and stir to coat. Add rosemary, sage, thyme, pomegranate juice, wine and stock. Bring to a boil then turn off heat. Add ribs to liquid, cover Dutch oven or saucepan and place in oven to braise for 2 hours, or until meat is falling off the bone. Check after 1 hour that ribs are submerged in liquid; if not, stir and return to oven.
- Transfer ribs to a serving platter. Strain out solids from sauce and discard, reserving liquid.
- In a medium saucepan over medium-high heat, reduce reserved liquid to thicken, about 15 to 20 minutes, until sauce coats the back of a spoon or reaches desired thickness. Pour sauce reduction over ribs, as desired, and garnish with cilantro and pomegranate seeds.
Drink Pairings
Indonesian Beef Satay served with Cucumber and Pickled Shallot Salad
Ingredients
Serves 4
BEEF SATAY:
½ medium onion, roughly chopped
4 garlic cloves, roughly chopped
4 stalks lemongrass, tough outer layers removed, finely sliced
2 tsp (10 ml) ground turmeric
1 tbsp (15 ml) salt
¼ cup (60 ml) coconut milk
2 tbsp (30 ml) vegetable oil
2 lbs (1 kg) beef sirloin or flank steak, cut into thin strips against the grain
24 wooden skewers, soaked at least 2 hours
cooked jasmine or sticky rice, to serve
CUCUMBER AND PICKLED SHALLOT SALAD:
3 shallots, sliced
1 Thai red chili, thinly sliced, or to taste
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 tbsp (15 ml) rice vinegar
6 mini cucumbers or 1 English cucumber, cut into chunks
1 handful cilantro leaves, roughly chopped
ALMOND SAUCE:
¼ cup (60 ml) crunchy roasted almond butter
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) sugar
1 tsp (5 ml) tamarind paste (optional)
1 tbsp (15 ml) sambal paste or your favourite chili sauce, or to taste
1 lime, zest and juice
3 tbsp (45 ml) water
Instructions
- In a blender or with a mortar and pestle, purée onion, garlic, lemongrass, turmeric, salt, coconut milk and oil. Add mixture to a large bowl, add beef and combine then allow to marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium-high. Skewer beef and grill over medium-high heat for about 8 to 10 minutes, or until cooked through, golden brown and slightly charred on all sides, turning occasionally.
- Serve skewers with jasmine or sticky rice, Cucumber and Pickled Shallot Salad and Almond Sauce for dipping.
- For the cucumber and pickled shallot salad, in a medium bowl, mix together shallots, chili, sugar, salt and rice vinegar. Allow to sit for 20 minutes, then add cucumber and cilantro just before serving.
- For the almond sauce, in a medium bowl, mix all ingredients together, adding more water if necessary to achieve desired consistency. Taste and adjust seasoning.
Drink Pairings
Burrata with Meatballs and Polenta
Ingredients
Serves 4
½ lb (250 g) ground pork
½ lb (250 g) ground beef
1 egg, beaten
½ cup (125 ml) bread crumbs
1 tbsp (15 ml) chopped Italian parsley
2 tsp (10 ml) salt
1 tsp (5 ml) ground pepper, divided
½ cup (125 ml) grated Parmigiano Reggiano, divided, plus extra for garnish
extra-virgin olive oil, for frying
½ onion, finely chopped
2 garlic cloves, finely chopped
1 x 28 oz (796 ml) can San Marzano tomatoes, crushed
1 cup (250 ml) milk
½ cup (125 ml) polenta
2 tbsp (30 ml) cold butter
4 x 4 oz (125 g) burrata cheese
1 handful fresh basil leaves, for garnish
Instructions
- In a bowl, combine ground meats, egg, bread crumbs, parsley, salt, ½ tsp (2.5 ml) pepper and ¼ cup (60 ml) Parmigiano Reggiano. Roll into twelve 1½ oz (45 g) meatballs.
- In a heavy-bottomed frying pan, fry meatballs in olive oil, working in batches if necessary, until golden brown on all sides but not cooked all the way through. Remove meatballs and all but 2 tbsp (30 ml) olive oil from pan. Return to medium heat.
- Sweat onion and garlic in olive oil until soft. Add tomatoes and season to taste with salt and pepper. Add meatballs and bring to a boil, then turn down to a simmer and cover. Cook for about 20 minutes, or until meatballs are cooked through. Check and adjust seasoning. Meatballs and sauce can be made up to 3 days ahead, as flavours will only develop more over time.
- In a medium-sized saucepan, bring milk and 1 cup (250 ml) water to a boil. Season with salt and remaining ½ tsp (2.5 ml) pepper. Slowly whisk in polenta and turn down to a simmer. Cook for 20 minutes, stirring frequently to avoid it sticking to bottom of saucepan, until polenta is thick and cooked through. Remove from heat and stir in butter and remaining ¼ cup (60 ml) Parmigiano Reggiano.
- Divide polenta between 4 dishes. Top each with 3 meatballs, some sauce and a ball of burrata. Garnish with basil and more Parmigiano Reggiano.
Drink Pairings
Thai Steak Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) sugar
1 tsp (5 ml) minced garlic
1 to 2 Thai chilies, thinly sliced, or to taste
2 tsp (10 ml) minced cilantro stems
3 tbsp (45 ml) lime juice
1 tbsp (15 ml) orange juice
1 tbsp (15 ml) fish sauce
3 tsp (15 ml) vegetable oil, divided
8 oz (250 g) flank or skirt steak
2 baby cucumbers, cut into chunks
¼ red onion, sliced
2 cups (500 ml) mixed greens
3 oz (90 g) pea shoots
1 small handful cilantro leaves
1 small handful mint
2 radishes, thinly sliced
lime wedges, for garnish
Instructions
- Using a mortar and pestle, small blender or mini food processor, crush or blend sugar, garlic, chili and cilantro stems into a paste. Mix in lime juice, orange juice, fish sauce, 1 tbsp (15 ml) water and 2 tsp (10 ml) vegetable oil.
- Marinate steak in half of the fish sauce mixture (set other half aside to dress salad) for at least an hour, and up to overnight, in refrigerator. The longer you marinate, the more flavourful and tender your steak will be.
- Remove steak from marinade and pat dry. Allow to sit at room temperature for 1 hour.
- Preheat oven to 350 F (180 C).
- Heat remaining 1 tsp (5 ml) oil in a grill pan, or heavy-bottomed ovenproof frying pan, over medium-high heat. Sear steak for about 2 minutes per side, then transfer to oven. Roast for about 8 to 10 minutes, or until it reaches an internal temperature of 130 F (54 C). Remove steak from oven and allow to rest on a plate for 10 minutes. Slice thinly against the grain.
- In a bowl, toss remaining ingredients together and arrange on side of a serving platter. Lay steak on other side. Drizzle with dressing and serve with additional dressing on side.