BONE-IN RIB-EYE WITH PEPPERCORN SAUCE
Ingredients
Serves 2
2 tbsp (30 ml) grapeseed oil, divided
2 bone-in rib-eye steaks (depending on size, 1 steak may be big enough for 2 servings), at room temperature
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Peppercorn Sauce, to serve, recipe follows
PEPPERCORN SAUCE:
1 shallot, finely chopped
3 tbsp (45 ml) butter, chilled, divided
1 tbsp (15 ml) cognac
½ cup (125 ml) beef stock
1 sprig thyme
1 tbsp (15 ml) green peppercorns, roughly chopped
salt and pepper, to taste
Instructions
- Preheat grill to high and rub grill with half the oil.
- Pat steaks dry then coat with remaining oil and season with salt and pepper. Reduce grill heat to medium-high and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Peppercorn Sauce and desired sides.
- To make PEPPERCORN SAUCE: In a small pan over medium heat, sweat shallots in half the butter. Add cognac and cook until liquid has reduced completely. Add beef stock and thyme and cook until stock has reduced by half.
- Remove thyme and add remaining butter, stirring vigorously until butter has emulsified into sauce. Add peppercorns and season to taste. Serve warm.
Drink Pairings
KOREAN NACHOS
Ingredients
Serves 8
1¼ lbs (625 g) sirloin steak, thinly sliced
1 Bosc pear, peeled, cored and coarsely grated
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 ml) minced ginger
½ cup (125 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) gouchujang hot pepper paste
vegetable oil, for frying
½ lb (250 g) packaged square wonton wrappers, cut in half diagonally
1½ cups (375 ml) kimchi, squeezed of excess liquid
2 cups (500 ml) freshly grated cheddar
1 cup (250 ml) sour cream
¼ tsp (1 ml) finely grated lime zest
3 tbsp (45 ml) lime juice
1 cup (250 ml) shredded red cabbage
2 green onions, trimmed and thinly sliced
1 or 2 serrano peppers, thinly sliced
fresh cilantro, for garnish
Instructions
- In a large sealable plastic bag, add first 10 ingredients. Seal and shake well to combine. Refrigerate at least 1 hour or up to overnight.
- When ready to assemble, preheat oven to 375 F (190 C).
- In a deep pot over medium heat, warm about 2-in (5 cm) of oil. Make sure it registers 350 F (180 C) on a deep fat-frying thermometer. Working with a few pieces of wonton at a time, fry until crispy and golden brown, about 30 seconds to 1 minute. With a slotted spoon, transfer to a paper towel-lined baking tray to drain and, while warm, sprinkle with a little salt to season chips. Continue frying until all wontons are cooked.
- In a large cast iron skillet over medium-high heat, heat a drizzle of oil. Drain marinated beef and cook, stirring occasionally, until well browned, about 4 minutes. Cook beef in batches, if necessary, to prevent crowding as beef will not caramelize properly. Transfer to a cutting board and roughly chop. Place beef on a plate and set aside.
- In wiped out skillet or a small baking tray, assemble nachos in layers in the following order; wonton chips, beef, kimchi and cheese. Repeat layering until all ingredients are used up. Bake until cheese has melted and nachos are warmed through, about 5 minutes.
- In a small bowl, whisk together sour cream, lime zest and lime juice. Garnish baked nachos with red cabbage, drizzle of lime cream, green onions, serrano peppers and torn cilantro leaves. Serve immediately with any extra lime cream and kimchi on side.
Drink Pairings
VIETNAMESE BEEF STEW
Ingredients
Serves 6
Marinade, make ahead
3 lb (1.5 kg) beef brisket or boneless beef short ribs, cut into 2-in (5 cm) chunks
2 oxtails
2 tbsp (30 ml) vegetable or coconut oil
1 large onion, sliced
2 pieces star anise
1½ whole stalks lemongrass, crushed
½ stick cinnamon
2 bird’s eye chilies, to taste
2 ginger slices, about 1-in (2.5 cm)
2 garlic cloves, crushed
3 tbsp (45 ml) tomato paste
1 tomato, chopped
1 tbsp (15 ml) soy sauce
¼ cup (60 ml) fish sauce
2 cups (500 ml) coconut water
3 cups (750 ml) water
6 large carrots, cut into 2-in (5 cm) chunks
4 stalks green onion, chopped, for garnish
¼ bunch cilantro, washed and picked, for garnish
2 limes, cut into quarters, to serve
baguette or jasmine rice, to serve
MARINADE:
2 garlic cloves, chopped
1-in (2.5 cm) piece of ginger, chopped
½ stalk lemongrass, chopped
2 tsp (10 ml) Malay curry powder
2 tsp (10 ml) five-spice powder
1 tsp (5 ml) pepper
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
Instructions
- In a large bowl, add beef and oxtails to prepared Marinade. Allow to marinate for at least 2 hours. Overnight is ideal.
- In a large heavy-bottomed pot or Dutch oven over medium- high heat, warm oil. Add onions and spread over bottom of pot. Let onions char slightly, do not stir until they are charred. Add marinated beef and stir, continue cooking, stirring occasionally until beef has started to brown slightly and aromatics are fragrant.
- Add star anise, lemongrass, cinnamon, chilies, ginger, garlic, tomato paste, tomatoes, soy sauce, fish sauce, coconut water and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, or until beef is tender.
- Remove lid and add carrots. Adjust seasoning, as desired. Simmer, uncovered, for another 45 minutes to 1 hour, or until carrots are tender. Garnish stew with green onion and cilantro. Serve with limes and warm baguette or jasmine rice.
- To make MARINADE (make ahead): In a bowl, mix all ingredients together. Refrigerate until ready to use.
Drink Pairings
KOREAN SHORT RIBS WITH PICKLED PEARS
Ingredients
Serves 4
1½ tbsp (22 ml) grapeseed oil
2 lbs (1 kg) bone-in beef short ribs
pepper, to taste
3 garlic cloves, minced
1½ tsp (7.5 ml) minced fresh ginger
½ cup (125 ml) mirin
2 tbsp (30 ml) Gochujang (Korean hot pepper paste)
¼ cup (60 ml) low-sodium soy sauce
¾ cup (175 ml) pear juice
½ cup + 2 tbsp (155 ml) water, divided
1 tbsp (15 ml) toasted sesame oil
2 tbsp (30 ml) dark brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) cornstarch
2 green onions, trimmed and thinly sliced, for garnish
rice, as per package directions, to serve
PICKLED PEARS:
1 cup (250 ml) dry, hard pear cider
1 cup (250 ml) white wine vinegar
6 thyme sprigs
2 bay leaves
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
3 cups (750 ml) water
6 firm Bosc pears, peeled
Instructions
- Place oven rack in lower third of oven then preheat to 325 F (170 C).
- In a Dutch oven over medium-high heat, heat oil. Season short ribs generously with pepper before searing on all sides, about 3 minutes per side. Transfer browned beef to a plate and set aside/
- Reduce heat to medium and add garlic and ginger, stirring constantly, until browned, about 2 minutes. Add mirin and with a wooden spoon scrape up any browned bits from pan. Stir in Gochujang, soy sauce, pear juice, ½ cup (125 ml) water, sesame oil, sugar and vinegar. Bring to a simmer. Place beef in sauce, cover and transfer to oven. Braise, turning beef once about half way through cooking time, until beef is fork-tender, about 3½ hours.
- Transfer beef to a platter and skim as much fat as possible from braising liquid. Adjust seasoning as required. If too concentrated, dilute with more water or pear juice.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) water and cornstarch.
- Return Dutch oven to stove over high heat and bring mixture to a boil. Whisk in cornstarch mixture and cook until sauce has thickened, about 2 minutes.
- Serve short ribs with Pickled Pears over rice, drizzle with sauce and garnish with green onions.
- To make PICKLED PEARS: In a medium saucepan over high heat, place all ingredients except pears and bring to a boil. Reduce heat to medium-low, add pears and cover with a round of parchment paper. Simmer pears, uncovered, until tender, about 20 minutes. Remove saucepan from heat and set aside allowing pears to cool to room temperature in pickling liquid. Serve immediately or refrigerate in an airtight container in pickling liquid for up to 1 week. Makes 6 pickled pears
Drink Pairings
BEEF AND MUSHROOM POT PIE
Ingredients
Serves 4
¼ cup (60 ml) olive oil, divided, plus extra for oiling dishes
2 lbs (1 kg) stewing beef, cut into 1-in (2 cm) cubes
salt and freshly ground black pepper, to taste
4 slices bacon or pancetta, diced
1 yellow onion, chopped
4 cups (1 L) mixed mushrooms (portobello,
white button, crimini, shiitake, oyster, trumpet or chanterelles), trimmed and cut to same size
2 tbsp (30 ml) tomato paste
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) beef stock
1 cup (250 ml) red wine
4 sprigs fresh thyme
2 to 3 medium unpeeled russet potatoes, scrubbed
¼ cup (60 ml) melted butter, for brushing
Instructions
- Preheat oven to 325 F (160 C). Oil 4 x 2 cup (500 ml) individual casserole dishes or a 12 cup (3 L) baking dish.
- In a large, heavy-bottomed saucepan, heat 2 tbsp (30 ml) oil over medium-high heat. Pat beef cubes dry with paper toweling and season with salt and pepper. Brown beef in batches, transferring to a bowl as they are done using a slotted spoon. Add bacon or pancetta to pan and cook until crisp. Remove with a slotted spoon and add to beef.
- Drain fat from pan and add remaining 2 tbsp (30 ml) oil. Add onions and mushrooms and sauté , stirring often, until liquid is evaporated, about 10 to 12 minutes. Stir in tomato paste and sauté, stirring occasionally, for 2 minutes. Sprinkle with flour and continue to sauté for 1 minute. Whisk in beef stock and red wine until smooth. Add fresh thyme.
- Return beef mixture and any accumulated juices to pan and gently fold in. Divide mixture among prepared casserole dishes. Cover each dish with foil and bake until beef is tender, about 1 hour. Remove dishes from oven and set aside.
- Increase oven temperature to 400 F (200 C).
- To make topping, thinly slice unpeeled potatoes using a very sharp knife. Arrange in a circle over each dish overlapping potatoes, leaving a small opening in the middle to allow steam to escape. Brush with melted butter, season with salt and pepper and bake for 30 minutes, or until filling is bubbling and potato crust is golden.
Drink Pairings
WAYGU SHORTRIB WITH BROCCOLI, BABY POTATO, TALLOW EMULSION AND ONION JAM
Ingredients
Serves 4
WAGYU SHORT RIBS:
1 lb (500 g) boneless wagyu beef short ribs
kosher salt
freshly ground pepper
CONFIT BABY POTATO:
1 whole garlic head
1 lb (500 g) baby potatoes
1 cup (250 ml) olive oil, plus extra, if needed
ROASTED BROCCOLI:
1 head broccoli
olive oil
salt
TALLOW EMULSION:
3 egg yolks
2 tbsp (30 ml) lemon Juice
1 cup (250 ml) tallow or clarified butter
salt, to taste
ONION JAM:
2 large yellow onions, julienned
½ cup (125 ml) granulated sugar
¾ cup (175 ml) white wine vinegar
Instructions
- To make WAGYU SHORT RIBS: Using an immersion circulator (sous vide), warm a water bath to 140 F (60 C). Generously season beef with salt and pepper and tightly seal in a food saver bag such as a ziplock bag. Place meat in water bath and cook for 24 hours. Alternately, use a large Dutch oven with water and cook in the oven at 140 F (60 C) for 24 hours.
- Remove from water bath and place beef, still in bag, into an ice-water bath. Once fully cooled, remove from bath and discard bag. Place beef, uncovered, on a shallow platter. Refrigerate overnight for meat to dry.
- Preheat oven to 425 F (220 C). Preheat dry, oven-safe frying pan over high heat. When piping hot, add beef to dry pan and sear on all sides just until browned. Then place pan with beef into oven and bake long enough to warm the meat through, about 5 minutes.
- Remove from oven and place meat on a cutting board. Let rest for 10 minutes before cutting and serving.
- To make CONFIT BABY POTATO: Cut whole garlic in half to expose the cloves and place in a small saucepan with baby potatoes. Pour enough olive oil over potatoes and garlic to cover potatoes completely.
- Place saucepan over medium-high heat and bring oil temperature to 194 F (90 C). Reduce heat if necessary in order to maintain oil temperature until potatoes are cooked through, about 1 hour. Remove from heat and cool potatoes in oil until they can safely be removed. Using a slotted spoon, remove potatoes from oil to a bowl and refrigerate, uncovered, until completely cooled. Once cooled, remove from fridge and cut in half.
- Preheat oven to 425 F (220 C). Place potato in a hot, dry, oven-safe frying pan and lightly sear the flat sides of the cut potatoes. Once lightly seared, place pan with potatoes in oven for a couple of minutes until warmed through.
- To make ROASTED BROCCOLI: Preheat oven to 425 F (220 C). Cut broccoli into pieces so that each stem has a couple of florets still attached. Place in a bowl and generously coat with olive oil and a little salt. Preheat dry, oven-safe frying pan over high heat. When piping hot, add broccoli and cook until lightly seared and begins to colour on one side. Place broccoli in oven for 5 to 6 minutes to roast until done as desired, but still a little crisp.
- To make TALLOW EMULSION: Place egg yolks and lemon juice in a blender and whirl just until combined, about a few seconds. Set blender with egg mixture aside. Warm tallow in a saucepan until it reaches 155 F (68 C) on a meat thermometer. Remove from heat. With blender and egg yolks whirling at low speed, slowly add tallow bit by bit, not too quickly or the eggs will separate. Season with salt to taste.
- To make ONION JAM: Sauté onions in a heavy-bottomed saucepan over medium-high heat, continuously stirring until onions start to color. Add sugar and white wine vinegar. Stew onion until liquid is almost completely reduced, resulting in a sweet and savoury Onion Jam. Transfer to a glass jar and cool before serving. Can be refrigerated in a covered container for a few days. Makes 1 cup (250 ml).
Drink Pairings
TAGLIATELLE BOLOGNESE SERVED WITH GRILLED GARLIC BREAD
Ingredients
Serves 6 to 8
¾ cup (175 ml) olive oil, divided
2 oz (60 g) pancetta, coarsely chopped
½ lb (250 g) lean ground beef
¼ lb (125 g) ground veal
¼ lb (125 g) ground pork or Italian sausage (casings removed)
3 garlic cloves, finely minced
1 large yellow onion, peeled and finely chopped
2 small carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 x 28 oz (796 ml) can crushed plum tomatoes
2 cups (500 ml) dry red wine
1 tsp (5 ml) crushed red pepper
½ tsp (2 ml) nutmeg
¼ cup (60 ml) flat-leaf parsley, coarsely chopped
2 tsp (10 ml) dried oregano
3 tbsp (45 ml) fresh rosemary, coarsely chopped
1 piece Parmesan rind, about 3-in (7.5 cm) square (optional)
2 tsp (10 ml) brown sugar
sea salt and freshly ground black pepper, to taste
2 lbs (1 kg) fresh tagliatelle
1 tbsp (125 ml) salt
freshly grated Parmesan, for garnish
GRILLED GARLIC BREAD:
1 cup (250 ml) unsalted butter
4 garlic cloves, minced
1 tbsp (15 ml) sea salt
½ cup (125 ml) flat-leaf parsley, finely chopped
freshly ground black pepper
2 large crusty French loaves, halved horizontally
Instructions
- In a large frying pan, heat ¼ cup (60 ml) olive oil over medium heat. Add pancetta and sauté for 1 minute. Gradually add ground meat and cook just until browned, breaking up any large pieces with a fork, about 5 minutes. Remove meat with a slotted spoon to a fine-meshed sieve to drain any excess fat.
- In a very large Dutch oven, heat remaining olive oil over medium-high. Add garlic and sauté until golden, about 3 minutes. Add onion, carrots and celery and cook until onion is translucent. Stir in drained meat, tomatoes, wine, crushed red pepper, nutmeg, parsley and half the oregano and rosemary. Stir and bring to a simmer. Add Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1½ hours, stirring occasionally to prevent bottom from sticking and burning.
- In a large saucepan, bring 24 cups (6 L) water with 1 tbsp (15 ml) salt to a boil over high heat. Add pasta and stir well. Cover until it returns to a boil. Uncover and boil just until pasta is al dente.
- Reserve ¾ cup (175 ml) cooking water and thoroughly drain pasta. Add pasta to sauce and mix well, adding a bit of the reserved water if needed to evenly coat pasta. Cover and cook 1 minute. Season with remaining spices, to taste and serve immediately with freshly grated Parmesan.
- To make GRILLED GARLIC BREAD: Preheat grill. Heat butter in a small saucepan with garlic and salt over medium heat, stirring until melted. Cool slightly and stir in chopped parsley and black pepper to taste. Brush sides of bread with half the garlic butter. Grill bread cut sides down, about 2 minutes. Flip and brush with remaining garlic butter. Grill until golden, about 2 to 3 more minutes. Slice and serve.
Drink Pairings
BISTECCA FLORENTINA SERVED WITH ARUGULA SALAD
Ingredients
Serves 6
ARUGULA SALAD:
8 cups (2 L) baby arugula, rinsed, drained and spun dry
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) extra-virgin olive oil
coarse sea salt
freshly ground coarse black pepper
BISTECCA FLORENTINA:
4 sprigs fresh rosemary, coarsely chopped
3 tbsp (45 ml) olive oil
coarse sea salt, to taste
freshly ground coarse black pepper, to taste
2½ lb (1.25 kg) porterhouse steak, about 2-in (5 cm) thick
large Parmesan curls, for garnish
lemon wedges, for garnish
Instructions
- To make ARUGULA SALAD: In a small mixing bowl, whisk the extravirgin olive oil and balsamic vinegar. Toss with arugula and season to taste with sea salt and freshly ground black pepper.
- To make BISTECCA FLORENTINA: In a small mixing bowl, combine rosemary, olive oil, sea salt and freshly ground black pepper. Brush or rub into steak and allow to marinate at room temperature for 1 hour.
- Preheat grill to high.
- Place steak onto grill and cook until a dark, golden brown crust forms on the underside (not burnt), 5 to 6 minutes for medium-rare, depending on thickness of steak. Flip steak and continue cooking until golden on the opposite side, about 5 to 6 more minutes.
- Or, to cook steak on the stove, preheat oven to 450 F (230 C) and heat a large, cast iron frying pan on the burner. When pan is piping hot, brush a little olive oil over the bottom. Using tongs, place steak in centre of sizzling pan. Cook until the underside of steak is seared golden brown, about 4 minutes. Turn steak over and place pan in oven. Roast about 6 more minutes, for medium-rare.
- Remove steak to a carving board and let rest 5 to 10 minutes before carving. While cooling, prepare Arugula Salad.
- Slice steak and arrange on a warmed platter and top with dressed salad. Garnish with Parmesan curls and lemon wedges.
Drink Pairings
BOCCONCINI-STUFFED MEATBALLS IN TOMATO SAUCE
Ingredients
Serves 4 to 6
TOMATO SAUCE:
2 tbsp (30 ml) olive oil
½ small yellow onion, chopped
28 oz (796 ml) can puréed tomatoes
1 pinch crushed red pepper flakes
½ tsp salt
BOCCONCINI-STUFFED MEATBALLS:
2 slices white bread, crusts removed
½ cup (125 ml) milk
1 lb (500 g) ground pork
1 lb (500 g) ground beef
1 egg, whisked
1 garlic clove, minced
¼ small yellow onion, minced
1 tsp (5 ml) dried oregano
2 tsp (10 ml) tomato paste
2 tsp (10 ml) kosher salt
1 tsp (5 ml) ground black pepper
12 x 1-in (2.5 cm) bocconcini balls
5 sprigs fresh basil
Instructions
- To make TOMATO SAUCE: In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add puréed tomatoes, red pepper flakes and salt, simmer, covered, for 10 minutes. Remove from heat and cover to keep warm while preparing meatballs.
- To make BOCCONCINI-STUFFED MEATBALLS: Preheat oven to 400 F (200 C).
- In a large bowl, combine bread and milk. Soak for 5 minutes, then mash into a paste using a fork. Add meat, egg, garlic, onion, oregano, tomato paste, salt and pepper and mix until evenly blended.
- Divide meat mixture into 12 equal portions and roll each into a meatball. Press a bocconcini ball into the centre of each meatball, sealing it inside the ground meat. Place meatballs on a parchment-lined baking tray. Bake in centre of oven for 10 minutes. Using a slotted spoon, transfer meatballs to the saucepan with Tomato Sauce.
- Cover and simmer for 10 minutes or until dish is piping hot and meatballs are cooked through. Garnish with basil and serve.
Drink Pairings
SHORT RIBS WITH BUCKWHEAT POLENTA
Ingredients
Serves 4
2 lbs (1 kg) boneless beef short ribs, cut into 2-in (5 cm) square pieces, dried well
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped
1 celery rib, chopped
2 garlic cloves, peeled and crushed
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) all-purpose flour
2 cups (500 ml) red wine
4 cups (1 L) homemade beef stock (or, if you cannot make a beef stock, chicken or vegetable stock can be used)
3 sprigs fresh thyme
3 sprigs fresh parsley
1 tsp (5 ml) balsamic vinegar
1 tsp (5 ml) butter
BUCKWHEAT POLENTA:
4 cups (1 L) chicken or vegetable stock
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) polenta
¼ cup (60 ml) buckwheat flour
2 tbsp (30 ml) butter
½ cup (125 ml) fontina cheese, shredded
Instructions
- Season beef with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches until golden brown on all sides, about 2 minutes per side. Remove and set aside.
- In same pot used to brown beef, add onion, carrots, celery and garlic. Cook vegetables until they are soft and onions are translucent. Add tomato paste and flour, stir and cook until tomato paste has caramelized slightly. Add red wine, prepared beef, stock, thyme and parsley. Cover and simmer over low heat for 3 to 4 hours, or until beef is tender. Alternatively, if your pot is ovensafe, you can cook it in a 300 F (150 C) oven for 3 to 4 hours.
- Once beef is cooked, remove it from pot and set aside. Strain cooking liquid and discard vegetables. Return liquid into pot and reduce over medium-high heat until it is sauce consistency and coats the back of a spoon.
- Add balsamic vinegar and butter to sauce. Stir until combined. Return beef to pot and reduce heat to low. Baste beef with sauce, turning beef over so that it is coated with sauce (about 10 minutes). Serve over Buckwheat Polenta.
- To make BUCKWHEAT POLENTA: In a medium-sized saucepan, bring stock to a boil with salt and pepper. Slowly pour polenta into water, whisking constantly, until all polenta has been added. Add buckwheat flour the same way.
- Reduce heat to low and continue whisking until polenta has thickened and is not settling at bottom. Continue to cook for 20 more minutes, stirring occasionally with a rubber spatula. Add butter and cheese and stir until cheese has melted and combined into polenta. Adjust seasoning, to taste.