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.
Drink Pairings
Beef with Whisky Mushroom Cream Sauce
Ingredients
Serves 4
2 lb (1 kg) beef tenderloin, cut into four 8 oz (250 g) steaks
½ cup (125 ml) quick-cooking steel-cut oats
2 tbsp (30 ml) grapeseed oil, divided
¼ tsp (1 ml) dried thyme
1 pinch each garlic powder, onion powder and paprika
salt and pepper, to taste
3 tbsp (45 ml) unsalted butter, divided
8 oz (250 g) mixed mushrooms, chopped or sliced into bite-sized pieces
1 sprig fresh thyme
3 tbsp (45 ml) whisky
¼ cup (60 ml) beef stock
3 tbsp (45 ml) whipping cream
8 cups (2 L) roughly chopped mixed cooked greens, such as spinach, kale and Swiss chard mashed potatoes, for serving
Instructions
- Preheat oven to 350 F (180 C). Remove beef tenderloins from refrigerator and let sit at room temperature for 30 minutes while preparing oat topping.
- On a baking sheet, toss together oats, 1 tbsp (15 ml) oil, dried thyme, garlic powder, onion powder, paprika and a pinch of salt. Bake, mixing occasionally, until oats are toasted and mixture is fragrant, about 8 to 10 minutes. Set aside to cool. Increase oven temperature to 400 F (200 C).
- Heat remaining 1 tbsp (15 ml) oil in a large ovenproof skillet or frying pan over medium-high heat. Generously season beef tenderloins with salt and pepper. When oil is shimmering, add steaks and sear on each side, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120 F to 125 F (49 C to 52 C) on a meat thermometer, about 8 to 12 minutes. Remove from oven, transfer to a cutting board and let rest for 10 minutes.
- To make Whisky Mushroom Cream Sauce, place skillet back over medium-high heat and add 2 tbsp (30 ml) butter. Once butter stops foaming, add mushrooms, thyme and a pinch of salt, and sauté until mushrooms start to brown, about 5 minutes. Deglaze pan with whisky and reduce to 1 tbsp (15 ml). Stir in stock and cream and simmer until sauce has thickened slightly, about 4 minutes. Remove skillet from heat and season sauce with salt to taste. Discard thyme sprig.
- Melt remaining 1 tbsp (15 ml) butter in a frying pan over medium-high heat. Add mixed greens, water and a pinch of salt. Sauté until wilted and liquid has evaporated, about 4 minutes. Remove from heat and season with salt and pepper to taste.
- To serve, arrange a dollop of mashed potatoes and mixed greens on each serving plate. Top with tenderloin and sprinkle some oat topping over steak. Drizzle Whisky Mushroom Cream Sauce around plate and serve.
Drink Pairings
Beef Empanadas
Ingredients
Serves 4 to 10
1 tbsp (15 ml) vegetable oil
½ yellow onion
1 lb (500 g) ground beef
1 package taco seasoning
2 tbsp (30 ml) all-purpose flour
2 x 9-in (23 cm) frozen pie shells
egg wash (1 egg yolk mixed with 1 tbsp (15 ml) milk)
salsa and sour cream, to serve (optional)
Instructions
- In a medium-sized skillet over medium heat, heat oil. Sauté onion until translucent. Add beef and taco seasoning. Cook meat thoroughly. Set aside to cool completely.
- Heat oven to 375 F (190 C).
- Dust a flat surface with flour. Place pie shells on surface. Using a 4-in (10 cm) round cookie cutter, cut 10 rounds. Roll out each round once or twice until dough is ⅛-in (0.25 cm) thick.
- Place some cooled beef mixture in centre of each round. Using a pastry brush, brush half of each round with egg wash. Fold round in half over filling to form a crescent. Take one corner of empanada and pinch hard until it forms an overlap. Fold overlap over remaining dough to form pleats until you have reached the end. Using a pastry brush, brush outside with egg wash.
- Bake on baking sheet for 15 to 20 minutes or until golden brown.
- Serve with salsa and sour cream.
Drink Pairings
Beer and Onion Soup
Ingredients
Serves 4
3 medium yellow onions
2 large Vidalia onions
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) grapeseed oil
1 cup (250 ml) Guinness beer
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) light brown sugar
½ tsp (2.5 ml) Worcestershire sauce
4 cups (1 L) no-salt-added beef broth
salt and pepper, to taste
8 slices wholegrain baguette
1½ cups (375 ml) grated old cheddar cheese
⅓ cup (75 ml) grated Parmesan
⅓ cup (75 ml) sour cream
fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- Slice all onions into about ¼-in (0.5 cm) thick rings. In a large, wide saucepan, melt butter and oil over medium heat. Cook onions, separating rings and stirring frequently, until they start to turn golden, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil, uncovered and stirring often until liquid is reduced by half, about 5 minutes. Stir in beef broth. Bring to a boil before reducing heat to a simmer. Cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.
- Place bread in a single layer on a baking sheet and toast lightly. Remove and increase oven temperature to 450 F (230 C).
- Meanwhile, in a small bowl, stir together cheddar, Parmesan and sour cream.
- Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving about ½-in (1.25 cm) space from top of dish. Place soups on a baking tray.
- Spread cheese mixture over toasts and float 2 pieces on each bowl of soup. Bake until cheese is golden and soup bubbles, about 10 minutes. Garnish with a sprinkle of fresh thyme leaves and serve immediately.
Drink Pairings
BEEF BRACIOLE WITH TOMATO SAUCE
Ingredients
Serves 8
4 tbsp (60 ml) sunflower oil, divided
2 small yellow onions, diced, divided
4 garlic cloves, minced, divided
6 pancetta slices, diced
4 cups (1 L) chopped spinach
1姨� cups (375 ml) bread crumbs
1 cup (250 ml) grated mozzarella
1 to 1姨� lbs (500 to 750 g) flank steak (ask butcher to butterfly)
salt and pepper, to taste
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
1 x 19 oz (540 ml) can crushed tomatoes
1 cup (250 ml) chopped sun-dried tomatoes
5 sprigs thyme
Instructions
- To make filling, in a medium skillet over medium-high heat, heat 2 tbsp (30 ml) sunflower oil. Add 1 diced onion and 2 minced garlic cloves. Once onions are translucent, remove from skillet into a medium-sized bowl.
- In same skillet, cook pancetta until crispy. Add pancetta to bowl of onions and garlic then return skillet to stove to cook spinach. Once spinach has wilted, add to bowl and let cool completely. Once mixture has cooled, add bread crumbs and mozzarella.
- Preheat oven to 350 F (180 C).
- Lay flank steak on a cutting board covered with plastic wrap. Season with salt and pepper. Cover with a sheet of parchment paper. Using a meat mallet, pound steak until 姨�-in (1.25 cm) thick.
- Remove parchment and spread mustard evenly over steak, then sprinkle with bread crumb mixture. Starting from closest end to you, roll meat into a log. Tie Braciole with butcher占쎌뀼 twine so it holds together while cooking.
- In a Dutch oven over high heat, heat remaining sunflower oil. Sear all sides of Braciole then set aside.
- To make sauce, in same Dutch oven, heat olive oil over medium heat. Add remaining diced onions and garlic. Saut梨� for 5 minutes then add crushed tomatoes, sun-dried tomatoes and thyme. Season with salt and pepper, to taste.
- Return Braciole to Dutch oven, cover and place in oven for 45 minutes to 1 hour. Remove from oven and let rest for 10 minutes. Slice and plate with sauce, as desired.
Drink Pairings
COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS
Ingredients
Serves 6
1 x 2 lb (1 kg) bison tenderloin, tied
2 tbsp (30 ml) cocoa powder
1 tsp (5 ml) finely ground coffee
1 tsp (5 ml) salt, plus extra
3 tbsp (45 ml) grapeseed oil, divided
For ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
1 cup (250 ml) water
2 tbsp (30 ml) unsalted butter
4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks
4 cups (1 L) Brussels sprouts, trimmed and halved, if large
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
3 tbsp (45 ml) red wine vinegar
2 tbsp (30 ml) honey
Instructions
- Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes.
- In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.
- Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total.
- Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)
- To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.
- ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
- In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate.
- To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.