Thai Pork Laab

Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve

Instructions

  1. In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
  2. In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
  3. In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
  4. Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
  5. Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
  6. Serve with cucumbers, cabbage and jasmine rice.
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Drink Pairings

Miso Ramen Chowder

In the true spirit of Wafu, east meets west at the bottom of this bowl. What starts as a simple and classic ramen will find you finishing up the last few spoonfuls of a rich and hearty chowder. Pair this ramen with 33 Acres of Nirvana IPA.
Ingredients Instructions

Ingredients

Serves 4
Bacon Dashi
8 oz (225 g) unsliced smoked slab bacon, cut into ¼ × 1 × 1-in (0.6 × 2.5 × 2.5 cm) pieces
1 piece (about 3 × 4-in/7.5 × 10 cm) dashi kombu seaweed, rinsed
1 stalk celery, cut into ¾-in (2 cm) pieces
1 × 330 ml bottle Asahi Super Dry
2 × 10 oz (284 ml) cans clam nectar
2 cups (500 ml) water
3 g (about ¼ cup/60 ml) bonito flakes
MISO RAMEN CHOWDER
2 tbsp (30 ml) canola oil, divided
2 tsp (10 ml) minced garlic
1 cup (250 ml) Zuiyo Junmai Sake
1 lb (450 g) fresh clams (such as Manila or littleneck)
4 eggs
½ cup (125 ml) whipping cream
¼ cup (60 ml) white miso
1 tbsp (15 ml) potato starch
1 medium Yukon Gold potato, cut into ⅓-in (0.8 cm) dice
2 stalks celery, cut into ⅓-in (0.8 cm) dice
½ yellow onion, cut into ⅓-in (0.8 cm) dice
1 lb (450 g) fresh ramen noodles
½ cup (125 ml) finely sliced green onions, green parts only, for garnish
togarashi seasoning, for garnish
toasted nori sheets, for garnish

Instructions

  1. To make Bacon Dashi, in a medium saucepan, combine bacon, kombu, celery, Asahi, clam nectar and water and bring to a boil. Skim any foam, then reduce heat and simmer for about 25 minutes. Remove from heat, add bonito flakes and let steep for 10 minutes. Remove bacon slices and set aside. Strain dashi into a heatproof container and set aside.
  2. To make Miso Ramen Chowder, in a saucepan with a tight-fitting lid over medium-high heat, warm 1 tbsp (15 ml) canola oil until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Pour in sake and reduce liquid by one-third, then add clams and cover. Cook for 3 to 4 minutes, discarding any clams that don’t open, then set aside with reserved bacon.
  3. Carefully pierce bottom of each egg with a thumbtack or pushpin; this will make them easier to peel. In a small saucepan, boil enough water to cover eggs, then gently lower eggs into water and cook for 7 minutes. Cool under cold running water until easy to handle. Peel and set aside for garnish.
  4. In a small bowl, mix cream, miso and potato starch until smooth. Set aside.
  5. In a medium saucepan over medium-high heat, place remaining 1 tbsp (15 ml) canola oil. Add potatoes, celery and onions and sauté until onions are slightly softened. Pour in dashi and simmer until potatoes are softened, then pour in miso-cream mixture and stir until slightly thickened. Add reserved bacon and clams and remove from heat.
  6. In a large saucepan of rapidly boiling water, blanch ramen noodles, stirring often, until cooked but still firm, 60 to 90 seconds. Strain and shake out any excess liquid.
  7. Divide noodles into 4 bowls and ladle in hot broth, distributing clams and bacon evenly. Garnish each bowl with sliced green onions, togarashi, toasted nori and 1 egg, cut in half.
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Drink Pairings

Devilled Eggs with Bourbon-Glazed Bacon

Bacon and eggs are a classic pairing at breakfast. Here we apply this lovely combination to a deviled egg that can be enjoyed any time of day. Try pairing this recipe with Maker's Mark Bourbon Whisky.
Ingredients Instructions

Ingredients

Serves 24 devilled eggs
12 large eggs
5 tbsp (75 ml) mayonnaise
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) dry mustard
2 pieces Bourbon-Glazed Bacon, very finely chopped, plus extra finely chopped for garnish, make ahead, recipe follows
kosher salt and freshly ground black pepper, to taste
¾ cup (180 ml) finely shredded white cheddar, divided
24 quail eggs
fresh chives, finely sliced, for garnish
Bourbon-Glazed Bacon:
¼ cup (60 ml) bourbon
¼ cup (60 ml) maple syrup
2 tbsp (30 ml) light brown sugar
12 slices thick-cut bacon

Instructions

  1. Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place saucepan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
  2. Scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, paprika, dry mustard and Bourbon-Glazed Bacon pieces. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired, and refrigerate until ready to use.
  3. To make a crispy cheesy quail egg garnish, heat a non-stick pan over medium heat. Add 1 heaping tsp (7 ml) shredded cheddar in a small pile. Let melt and crisp slightly, about 1 minute. When cheese starts to look lacy, crack a quail egg on top and fry until whites are firm and yolk is still sunny, 1 to 2 minutes longer. Transfer to a parchment-lined plate or baking sheet and continue cooking remaining cheddar and quail eggs.
  4. Pipe or spoon reserved filling evenly into cup of each egg white. Top with a crispy cheesy quail egg, some Bourbon‑Glazed Bacon bits and some chives. Serve and enjoy.
  5. Bourbon-Glazed Bacon:
  6. With oven rack in middle position, preheat oven to 375 F (190 C).
  7. Line a rimmed baking sheet with foil.
  8. In a small bowl, whisk bourbon, maple syrup and brown sugar to make a glaze.
  9. Arrange bacon in a single layer on foil-lined baking sheet. Brush half the glaze mixture evenly over 1 side of bacon. Reserve remaining bourbon glaze.
  10. Bake brushed bacon for 8 minutes. Flip bacon pieces and brush with remaining bourbon glaze. Return bacon to oven and cook for another 25 to 30 minutes, flipping bacon every 5 minutes, until bacon is crisp and glaze is golden brown and bubbling.
  11. Let bacon cool on pan for 3 minutes, then transfer to a parchment-lined plate to cool slightly before serving or using. Can be stored in an airtight container in refrigerator for up to 4 days. When ready to serve, warm in a 300 F (150 C) oven.
  12. Serves 6
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Drink Pairings

Nduja Puffs

Fluffy, flaky, tangy, and spicy best describe these Nduja Puffs as taste buds are smothered with pillowy puff pastry, zesty tomato and an unmistakeably Calabrian heat that is tempered with creamy cheese sweetness. These pastries can be made in advance and frozen. Simply bake and garnish before serving. Try pairing this recipe with Strange Fellows Brewing Talisman.
Ingredients Instructions

Ingredients

Serves 15 puffs
21 oz (600 g) puff pastry, thawed
8 oz (225 g) 'nduja sausage, casing removed
1 cup (250 ml) cream cheese, room temperature
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) granulated sugar
1 egg
2 tbsp (30 ml) water
8 cherry tomatoes, cut in half
fresh basil leaves, for garnish

Instructions

  1. On a clean, lightly floured work surface, roll out puff pastry. Using a 3-in (7.5 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a smaller 2½-in (6.25 cm) flower-shaped cookie cutter, cut 15 pastry flowers. Using a 1¼-in (3 cm) round cookie cutter, cut centre of smaller flowers to leave a hole in centre. Chill cut pastry flowers in refrigerator for at least 30 minutes.
  2. Preheat oven to 400 F (200 C). Line a large baking sheet with parchment and set aside.
  3. In a food processor, blend 'nduja, cream cheese, mayonnaise and sugar for 30 seconds. Spoon into a large piping bag and cut a hole, ½-in (1.25 cm) in diameter, at the tip. Set aside.
  4. In a small bowl, prepare an egg wash by whisking egg and water until blended.
  5. Spread large pastry flowers 2-in (5 cm) apart on prepared baking sheet and brush lightly with egg wash. Place a small pastry flower over centre of each large one and brush lightly with egg wash. Pipe 'nduja mixture in cavity up to about ¼-in (0.6 cm) above level of small flower. Bake for 15 minutes, until pastry is golden brown. Cool slightly before serving, as filling will be very hot.
  6. Add a cherry tomato half in centre over 'nduja filling and garnish with basil leaves.
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Drink Pairings

Prosciutto-Wrapped Pork Chops with Apples & Cider Pan Sauce

This one pan meal is easy enough for a weeknight yet tastes fancy enough should company drop by for dinner. Bust out the cast-iron pan to take this recipe to the next level of fall flavours.
Ingredients Instructions

Ingredients

Serves 4
4 boneless pork loin chops
kosher salt and freshly ground black pepper, to taste
4 to 8 slices prosciutto
2 tbsp (30 ml) grapeseed oil, plus extra if needed
2 shallots, peeled and halved
4 small cloves garlic, smashed
1 large Honeycrisp apple, cored and cut into 10 to 12 wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tbsp (30 ml) butter
12 fresh sage leaves
1 cup (250 ml) Strongbow Original Dry Cider
1 tbsp (15 ml) Dijon mustard

Instructions

  1. Place pork chops on a clean cutting board and sprinkle with salt and pepper to season. Tightly wrap 1 to 2 slices of prosciutto around each chop. Press down on prosciutto to make it stick to pork.
  2. In a cast iron skillet, heat oil over medium heat. Add pork chops, shallots and garlic. Cook, stirring occasionally and checking pork to make sure it doesn’t burn, until chops are well browned, about 3 to 4 minutes. Flip pork over and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside.
  3. Add an additional tablespoon of oil to skillet, if needed, along with apple wedges, rosemary and thyme. Let apples sauté along with aromatics until they are lightly caramelized but still have some texture, about 4 to 6 minutes. Remove apples and place on plate alongside pork.
  4. Add cider and Dijon mustard to skillet. Bring to a hard simmer over medium-high heat, whisking often, and let sauce simmer until reduced by about half, about 5 minutes. Add apples and pork back into skillet and allow to simmer in sauce for 1 minute.
  5. To serve, divide pork and apple wedges between serving plates. Drizzle with pan sauce and top with fried sage. Enjoy.
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Drink Pairings

Pork & Shrimp Egg Rolls

Egg rolls, a popular appetizer in Chinese cuisine, have a rich history. Originating from southern China, they were created during the Tang Dynasty. Initially known as “Spring Rolls” they featured thin wheat wrappers filled with vegetables and meats.  Now you can try to recreate these tasty snacks at home! Adjust ingredients per dietary needs.
Ingredients Instructions

Ingredients

Serves About 20
2 tbsp (30 ml) vegetable or grapeseed oil
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
16 oz (450 g) ground pork
3 cups (750 ml) shredded Napa cabbage
1 carrot, grated
1 × 10.5 oz (300 g) bag prawns, raw, minced
1 tsp (5 ml) sugar
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
½ tsp (2.5 ml) white pepper
1 egg
20 egg roll sheets
4 cups (1 L) vegetable or canola frying oil
DIPPING SAUCE
¼ cup (60 ml) sweet Thai chili sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sriracha
1 tsp (5 ml) sesame oil
1 green onion, sliced

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ginger and garlic and sauté for 1 minute. Add pork and cook for 5 minutes, using a wooden spoon to gently break apart. Add cabbage and carrot. Sauté for another 5 to 7 minutes until everything is cooked and softened.
  2. Add prawns, sugar, soy sauce, sesame oil and white pepper. Cook another 3 minutes until prawns are cooked. Set aside and allow to cool completely.
  3. In a small mixing bowl, whisk egg with 2 tbsp (30 ml) water.
  4. On a clean, dry surface, lay out a few egg roll sheets side by side. Place 2 tbsp (30 ml) of filling in centre of egg roll sheets to form a line. Using a pastry brush or your finger, brush egg mixture onto edges of egg roll sheets. Fold bottom point over filling towards top point. Fold both side points in towards centre. Roll bottom square to top point. Set aside and continue with remaining egg roll sheets and filling.
  5. In a large saucepan, heat oil to 350 F (175 C). Place a few spring rolls in oil at a time. Fry for 3 minutes or until golden brown and crispy. Transfer onto a clean piece of paper towel and allow to cool slightly. Repeat this step until all spring rolls are fried.
  6. To make Dipping Sauce, in a small bowl, mix sweet Thai chili sauce, soy sauce, sriracha and sesame oil. Serve alongside spring rolls and garnish with green onions.
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Drink Pairings

Pulled Pork Sandwiches

This recipe takes classic pulled-pork sandwiches to the next level. Enjoy this out with the barbecue this summer, Treat dad for Father’s Day! The perfectly seasoned pork is beyond tender. Topped with tasty coleslaw, served on your favourite bun. Pair this with your favourite peated whisky.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2½ lbs (1.1 kg) boneless pork shoulder or butt roast
2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) dry mustard
2 tsp (10 ml) cayenne pepper
1 cup (250 ml) barbecue sauce
¼ green cabbage, thinly sliced
1 carrot, julienned
½ small red onion, finely diced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) yellow mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
4 to 6 hamburger buns, sliced in half

Instructions

  1. Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside.
  2. Preheat oven to 275 F (135 C).
  3. In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld.
  4. When ready to serve, preheat barbecue grill to medium.
  5. In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning.
  6. In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside.
  7. Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns.
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Drink Pairings

Japanese-Style Pork Sausages

Look no further for all your favourite Japanese flavours on one tasty hotdog. Who can say no to kewpie mayo, pickled ginger, bonito flakes and nori? Try this ultimate hotdog on the barbecue this summer or roasted over a fire.
Ingredients Instructions

Ingredients

Serves 4
5 oz (140 g) ginger root, peeled
1 tsp (5 ml) table salt
1 red beet, thinly sliced (optional for colour)
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
½ cup (125 ml) Kewpie mayonnaise
1 tsp (5 ml) wasabi paste, plus more to taste
1 tsp (5 ml) freshly squeezed lemon juice
4 pork sausages of choice
4 sesame-seed sausage buns
⅓ cup (80 ml) bonito flakes
1 sheet nori, cut into chiffonade
2 green onions, trimmed and thinly sliced

Instructions

  1. Start by making pickled ginger. Using a mandoline or vegetable peeler, very thinly slice ginger. Place ginger in a bowl, sprinkle with salt and mix gently to incorporate. Set aside for 20 minutes.
  2. With clean hands, gently squeeze ginger to remove any excess liquid before placing ginger in a sterilized glass jar. Add a thin slice of red beet to jar, if desired.
  3. In a small saucepan over medium-high heat, whisk vinegar, sugar and water. Whisking continuously, bring mixture to a boil. Once boiling, cook for 1 minute. Remove from heat and pour over ginger in jar. Cover jar with lid and set aside to cool to room temperature. Pickled ginger can be used right away or refrigerated for up to 1 month.
  4. Preheat barbecue grill to medium-high.
  5. While grill preheats, in a small bowl, whisk mayonnaise, wasabi paste and lemon juice until thoroughly combined. Transfer mixture to a squeeze bottle and set aside.
  6. Grill sausages according to package directions, until cooked through. Transfer to a plate.
  7. Split open sesame-seed sausage buns and grill until warmed through and grill-marked, about 1 minute.
  8. When ready to serve, take a couple of tsp of pickled ginger and thinly slice. Place sausages in buns and top with a squeeze of wasabi mayonnaise, a light sprinkle of finely sliced pickled ginger, bonito flakes, shredded nori and green onions. Enjoy immediately.
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Drink Pairings

Juniper & Fennel-Crusted Pork Tenderloin with Arugula, Pine Nut & Garlic Picada

Try a new way to make pork tenderloin with a juniper berry and fennel crusted glaze along side pine nut and garlic picada sauce and served along side a bed of crisp arugula. Perfect for dining alfresco or a dinner at home. Pair with your favourite red wine!
Ingredients Instructions

Ingredients

Serves 6
Pork
1 tbsp (15 ml) juniper berries
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) nigella seeds
2 tsp (10 ml) freshly ground black pepper
1 tbsp (15 ml) coarse sea salt
1 pork tenderloin (about 3 lbs/1.4 kg)
6 tbsp (90 ml) extra-virgin olive oil, divided
arugula leaves, for garnish
1 lemon, cut into wedges, to serve
Arugula, Pine Nut & Garlic Picada
¼ cup (60 ml) pine nuts, toasted
1 cup (250 ml) firmly packed farmer’s market arugula, stems removed
1 medium clove garlic, minced
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) freshly squeezed lemon juice

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt.
  3. Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly.
  4. In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes.
  5. Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning.
  6. To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side.
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Drink Pairings

Jamón Ibérico & Goat's Cheese Pintxos

Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.
Ingredients Instructions

Ingredients

Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste

Instructions

  1. In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
  2. Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
  3. Sprinkle with salt and pepper and serve.
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Drink Pairings

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