LEMONGRASS BEEF LETTUCE WRAPS
Ingredients
Serves 4 to 6
1 lb (500 g) extra-lean ground beef
2 garlic cloves, chopped
1 shallot, chopped
1 stalk lemongrass, finely chopped
2 limes, juiced
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) sugar
1 small bunch mint, roughly chopped
4 stalks green onions, chopped
½ bunch cilantro, roughly chopped
3 bird’s eye chilies, finely chopped (adjust amount according to taste)
3 heads baby gem lettuce, leaves separated and washed
2 limes, quartered
Instructions
- Heat a large sauté pan over mediumhigh heat. Add beef and spread it evenly over pan, brown it on one side. Stir beef and break it up into small pieces. Add garlic, shallot and lemongrass. Cook until all liquid has evaporated from pan. Drain off excess fat and put the pan back on the heat.
- Add lime juice, fish sauce and sugar, cook for another 2 minutes, then remove from heat. Add mint, green onions, cilantro and chilis. Make sure to wash hands thoroughly after handling chilis. Serve with lettuce leaves to make lettuce wraps. The lime wedges can be squeezed over each beef wrap to taste.
Drink Pairings
CHIPOTLE BOURBON-MARINATED BEEF AND PINEAPPLE SKEWERS
Ingredients
Serves 4 to 5 (makes 8 skewers)
¼ cup (60 ml) vegetable oil, divided
1 small onion, finely chopped
3 garlic cloves, finely minced
1 cup (250 ml) ketchup
½ cup (125 ml) bourbon, divided
3 tbsp (45 ml) apple cider vinegar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) honey or agave syrup
1 chipotle chili, chopped, along with some adobo sauce, to taste
½ tsp (2 ml) dried thyme
½ tsp (2 ml) cayenne
kosher salt and pepper, to taste
2 lbs (1 kg) thick-cut sirloin steak, about 1½-in (3.75 cm) thick, cut into 1½-in (3.75 cm) cubes
1 medium red pepper, cored and cut into 2-in (5 cm) chunks
½ pineapple, cored and cut into 2-in (5 cm) chunks
8 to 16 heirloom cherry tomatoes
8 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
Instructions
- In a medium saucepan over medium heat, heat half the vegetable oil, add onion and garlic, sauté until softened, about 5 minutes. Stir in ketchup, half the bourbon, vinegar, molasses, honey or agave syrup, chipotle, thyme and cayenne. For more heat and smoky flavour, add adobo sauce. Remove ¼ cup (60 ml) of the mixture and place into mixing bowl. Set aside.
- Simmer remaining mixture over low heat, until thickened, about 40 minutes. Transfer to a blender and carefully process until smooth. Season with salt and pepper.
- Whisk reserved sauce with remaining vegetable oil and bourbon until blended. Add cubed beef and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used for chicken or pork.
- Remove beef pieces, discard excess marinade. On the skewers, alternately thread beef with pineapple and cherry tomatoes. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 8 to 10 minutes or until cooked to desired doneness, turning once.
Drink Pairings
SPICED STEAK SERVED WITH GRILLED RAPINI SALAD AND SALSA VERDE
Ingredients
Serves 4
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) red pepper chili flakes
2 large garlic gloves, minced and mashed with 1 tsp (2 ml) sea salt
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) hangar or skirt steak, trimmed
GRILLED RAPINI SALAD:
1 bunch rapini, ends trimmed, blanched and drained
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
2 garlic cloves, minced
1 cup (250 ml) ½-in (1.25 cm) diced strawberries
ripped mint leaves, about a handful
¼ cup (60 ml) grated Parmesan
SALSA VERDE:
1 lb (500 g) tomatillos, about 10 to 12, husk removed, and rinsed
2 jalapeño or 4 serrano peppers, stemmed
1 bunch fresh cilantro, roughly chopped
1 garlic clove, minced
¼ cup (60 ml) water
½ cup (125 ml) finely chopped white onion
Instructions
- In a small bowl, mix together all ingredients, up to steak, until well blended. Rub all over meat and marinate in a resealable plastic bag; refrigerate for at least 30 minutes or up to 1 day.
- Grill steak on a well-oiled rack set about 4-in (10 cm) over hot coals or a medium-high heat barbecue, or in a hot, well-seasoned ridged grill pan over medium-high heat, 3 to 5 minutes on each side, or until just springy to touch, for medium-rare. Allow steak to rest on a cutting board 5 minutes and cut across the grain on the diagonal into thin slices.
- Serve with Grilled Rapini Salad and Salsa Verde.
- To make GRILLED RAPINI SALAD: Preheat grill to medium. Add rapini and grill, turning once, until slightly charred, remove and place in a mixing bowl.
- Mix together olive oil, balsamic vinegar, salt, pepper and garlic. Drizzle over rapini until well covered. Garnish with strawberries, mint leaves and Parmesan.
- To make SALSA VERDE: Preheat broiler. Roast the tomatillos and chilies on a baking sheet 4-in (10 cm) below the preheated broiler until they have dark spots and are blackened, about 5 minutes. Flip over and roast other side, 4 to 5 minutes.
- Add roasted tomatillos, chilies and remaining ingredients, except onions, into a food processor. Blend to a coarse purée. Transfer to serving bowl and mix in onion. Season with salt and pepper. Makes about 1½ cups (625 ml).
Drink Pairings
TAFELSPITZ WITH HORSERADISH CREAM SAUCE
Ingredients
Serves 6
2 medium onions, unpeeled, halved crosswise + 1 peeled and thinly sliced
4 medium carrots, peeled, trimmed and halved
5 small turnips, peeled, trimmed and halved
1 large parsnip, peeled, halved
3 celery stalks, halved
2 leeks, trimmed, washed and cut into 2-in (5 cm) pieces
3 whole parsley sprigs, divided
5 lb (2.25 kg) bottom round rump roast
4 to 5 4-in (10 cm) beef marrow bones
1 tsp (5 ml) whole black peppercorns
3 to 4 tbsp (45 to 60 ml) finely chopped chives, for garnish
HORSERADISH-APPLE SAUCE:
2 Granny Smith apples, peeled, cored and sliced into ½-in (1.25 cm) thick slices
2 to 3 tbsp (30 to 45 ml) finely grated, freshly peeled horseradish root or hot prepared horseradish (not creamed)
1 tbsp (15 ml) olive oil
2 tsp (10 ml) sugar
salt, to taste
Instructions
- Heat a large stock pot over medium-high heat. Add unpeeled onions, cut-side down, and cook, without turning, until blackened, 8 to 10 minutes. Remove and set aside.
- Add 20 cups (5 L) water, cover and bring to a boil. Carefully place a third of the vegetables plus 2 parsley sprigs into pot. Add meat, half of the marrow bones, peppercorns and blackened onions. Return to a boil. Partially cover pot and simmer, skimming foam and fat that surfaces, cooking 2½ to 3½ hours, or until meat is tender. Transfer meat and bones to a dish and cover with plastic wrap to keep warm.
- Strain broth through a double layer of cheesecloth set in a sieve, placed over a bowl. Discard cooked vegetables. Remove any excess fat that surfaces to the top. Return strained broth to large saucepan and season with salt and pepper to taste. Add remaining vegetables and simmer over medium heat until vegetables are just tender. Remove from broth and cut into ½-in (1.25 cm) slices. Transfer to a deep heatproof serving dish and cover to keep warm.
- Remove marrow from reserved bones, discarding bones, and whisk into broth. Strain broth through a double-layer of cheesecloth set in a sieve into a pot. Keep warm over low heat.
- To serve, carve meat across the grain into ½-in (1.25 cm) thick slices and arrange along with the warmed reserved vegetables. Cover with broth. Season to taste and garnish with chopped chives. Serve with horseradish-apple sauce.
- To make HORSERADISH-APPLE SAUCE: Steam apples in a covered steamer basket set over a pot of gently boiling water until soft, about 5 minutes. Or microwave, covered, until soft.
- Place into mixing bowl and mash with horseradish, olive oil, sugar and salt to taste. Set aside to cool.
Drink Pairings
SPICE-CRUSTED HANGER STEAK
Ingredients
Serves filling for about 12 tacos
2 tbsp (30 ml) coriander seeds
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) cumin seeds
2 tbsp (30 ml) light brown sugar
1 large shallot, finely chopped
2 tbsp (30 ml) minced jalapeño pepper or Fresno chili
2 tbsp (30 ml) finely chopped cilantro
5 garlic cloves minced
3 lbs (1.5 kg) hanger steak
kosher salt and ground black pepper, to taste
Instructions
- In a dry frying pan, lightly toast coriander seeds, fennel seeds and cumin seeds until fragrant over medium heat. Transfer to a mortar and pestle or a spice grinder and roughly grind. Transfer to a medium bowl and allow to cool to room temperature.
- To spice mixture, add brown sugar, shallots, chili, cilantro and garlic stirring to combine. Rub mixture all over hanger steak and set aside.
- Preheat grill over medium-high heat.
- Lightly oil grill and season hanger steak with salt and pepper. Grill to medium rare, about 5 to 7 minutes per side, or until desired doneness is achieved. Transfer steak to a cutting board and allow to rest for 10 to 15 minutes. Thinly slice against the grain before serving.
Drink Pairings
SHAVED BEEF CROSTINIS WITH CARAMELIZED ONION AND HORSERADISH
Ingredients
Serves 16
CROSTINIS
1 sourdough or whole grain baguette, cut into 16 x ¼-in (0.5 cm) slices
3 tbsp (45 ml) olive oil, plus extra if needed
salt and freshly ground black pepper
CARAMELIZED RED ONIONS
2 tbsp (30 ml) olive oil
2 large red onions, peeled, halved and thinly sliced
1 large garlic clove, smashed and minced
1 tbsp (15 ml) brown sugar, plus extra if needed
2 tbsp (30 ml) balsamic vinegar
HORSERADISH CREAM
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) creamed horseradish
2 tsp (10 ml) minced fresh tarragon
½ tsp (2 ml) Dijon mustard
BEEF TENDERLOIN
2 lbs (1 kg) centre-cut piece of beef tenderloin, well trimmed
3 tbsp (45 ml) olive oil, divided
salt and freshly ground black pepper
16 pieces of fresh tarragon, for garnish
Instructions
- For Crostinis, preheat oven to 350 F (180 C). Arrange baguette slices on baking sheet in a single layer. Brush lightly with olive oil and season with salt and pepper. Bake until crisp and golden on both sides, about 15 minutes. Remove, cool to room temperature and store in airtight container until ready to use. Store up to 5 days.
- To make Caramelized Red Onions, heat oil in a large, heavy-bottomed frying pan over medium heat. Add onions and garlic and sauté, stirring often, until they begin to soften, about 5 minutes. Add sugar and vinegar and continue to sauté, stirring occasionally, until lightly golden and caramelized, about 25 to 35 minutes. Remove to a small bowl and cool. Cover and refrigerate until ready to use. Refrigerate for up to a week.
- To make Horseradish Cream, in a bowl, combine all ingredients. Whisk together until smooth and creamy. Transfer to a squeeze tube with a large nib and refrigerate until ready to use. Use within a couple of days.
- Remove Beef Tenderloin from refrigerator and rest at room temperature. Place oven rack in centre of oven and preheat oven to 425 F (220 C). Rub beef with 1 tbsp (15 ml) oil and generously season with salt and freshly ground black pepper. Heat 2 tbsp (30 ml) olive oil in a large, ovenproof frying pan until it almost begins to smoke. Carefully place beef in pan and sear about 3 to 4 minutes per side.
- Transfer frying pan with beef to oven and roast, turning beef occasionally with tongs, until an instant-read thermometer inserted into centre of beef registers 125 F (52 C), for very rare to rare, about 20 minutes. For medium rare, roast until beef reads 130 F (54 C), about 5 minutes longer. Remove from oven, place beef on a board and cool to room temperature. Tightly wrap beef with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
- To serve, take beef from refrigerator and remove wrap. Place beef on a cutting board and shave crosswise into very thin ⅛-in (0.25 cm) slices. Arrange crostini on a serving tray. Top each with a generous dollop of Horseradish Cream, then Caramelized Red Onions. Place a couple pieces of beef on top of each and garnish with fresh tarragon.
Drink Pairings
STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
SPICED BEEF EMPANADAS
Ingredients
Serves 24
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) fine sea salt, plus extra to taste
½ cup (125 ml) cold unsalted butter, cut into cubes
2 large eggs, divided
⅓ cup (75 ml) ice water
1 tbsp (15 ml) vodka
1 tbsp (15 ml) olive oil
1 small yellow onion, minced
2 garlic cloves, minced
½ lb (250 g) ground beef
⅓ cup (75 ml) golden raisins
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) apple cider vinegar
¼ tsp (1 ml) each, ground cinnamon and smoked paprika
½ tsp (2 ml) each, dried oregano and crushed red pepper flakes
½ cup (125 ml) sour cream
¼ tsp (1 ml) lime zest
juice of half a lime
1 tbsp (15 ml) fresh chopped cilantro
Instructions
- In a large bowl, sift together flour and salt. Add butter and incorporate with fingertips or pastry blender until mixture resembles a coarse meal with pea-sized lumps of butter.
- In a small bowl, whisk together 1 egg, water and vodka. Add to flour mixture and stir with a fork until a shaggy mixture forms. Turn out onto a clean work surface and knead once or twice to bring dough together. Wrap in plastic wrap and chill for 1 hour.
- Meanwhile, make filling. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and beef and cook, breaking up meat with a spoon, until no longer pink. Stir in raisins, tomato paste, vinegar, cinnamon, paprika, oregano, red pepper flakes and a good pinch of salt. Remove from heat and allow filling to cool to room temperature.
- Lightly dust work surface with flour and roll out chilled dough to ¼-in (0.5 cm) thickness. Using a 3¼-in (8 cm) round cookie cutter, cut out circles. Re-roll dough as needed until you have 24 circles. Divide beef mixture among circles, brush edges with water, fold in half to create half-moons and press edges with a fork to seal. At this point, empanadas may be placed on a parchment-lined baking sheet and frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 375F (190 C). In a small bowl, whisk remaining egg. Place empanadas on a parchment-lined baking sheet and brush with egg. Bake until golden brown, about 25 to 30 minutes, or 40 to 50 minutes if baking from frozen.
- Meanwhile, in a small bowl, stir together sour cream, lime zest, lime juice and cilantro to blend. Transfer to a serving bowl.
- Serve empanadas while still warm on a platter with lime cream alongside.
Drink Pairings
PLOUGHMAN’S STEAK SANDWICH WITH PICKLED RED ONIONS
Ingredients
Serves Serves 4
PICKLED RED ONIONS:
1 large red onion, peeled
¼ cup (60 ml) white wine vinegar
1½ tsp (7 ml) liquid honey
1 generous pinch salt
½ cup (125 ml) cranberries, fresh or frozen and thawed, chopped (optional)
STEAK:
2 x 6 oz (180 g) sirloin steaks, about 1½-in (4 cm) thick
1 tbsp (15 ml) olive oil, plus extra
salt and freshly ground black pepper, to taste
8 thick slices rosemary sourdough bread, toasted
½ cup (125 ml) prepared chutney
4 slices aged cheddar
1 cup (250 ml) arugula leaves, washed and spun dry
Instructions
- To make PICKLED RED ONIONS: Thinly slice onion into rings. Place in a large bowl. Cover with boiling water, stir, then drain well in a colander. Return to bowl and stir in vinegar, honey and salt. Let sit for at least an hour or several days, covered and refrigerated. Stir occasionally for even marinating. For longer storage, refrigerate in a jar with a tight-fitting lid up to a week. If adding cranberries, remove from refrigerator and stir in 1 hour before serving.
- Bring steaks to room temperature and trim off excess fat. Pat dry with paper towel. Rub steaks with oil and season with salt and pepper. Preheat oven to 500 F (260 C).
- Using an ovenproof frying pan large enough to hold steaks in a single layer without crowding, heat pan over high. Add steaks and sear over high heat about 3 minutes per side, until richly browned or until they register 130 F (54 C) on a meat thermometer for rare or 155 F (70 C) for medium-rare. Transfer steaks in pan to preheated oven for 2 to 3 minutes longer. Remove from oven and allow to rest for about 5 minutes.
- While steaks are resting, brush toasted bread slices with olive oil. Grill in a hot, dry frying pan on both sides until crusty but not dark.
- To assemble, place 4 slices toasted bread on a cutting board and spread with equal amounts chutney. Thinly slice steaks on the diagonal and divide slices evenly over top. Top with prepared pickled onions, a couple slices of cheese and arugula leaves. Place remaining toasted bread slices on top and serve with a side salad of your choice.
Drink Pairings
MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS
Ingredients
Serves 4 to 6
2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) minced fresh rosemary
sprigs of fresh rosemary, for garnish
Instructions
- To prepare bone-in steaks, trim bones French-style.
- Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
- Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
- Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.