SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
VIETNAMESE PORK MEATBALL BANH MI
Ingredients
Serves 6 or makes about 30 meatballs
PICKLED CARROTS AND DAIKON:
2 cups (500 ml) each peeled and coarsely grated carrots and daikon radish
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) coarse kosher salt
PORK MEATBALLS:
1½ lbs (750 g) lean ground pork
½ cup (125 ml) finely chopped yellow onion
⅓ cup (75 ml) finely chopped water chestnuts
3 tbsp (45 ml) each finely chopped cilantro and green onion
½ tsp (2 ml) white pepper
1 tsp (5 ml) salt
2 tsp (10 ml) granulated sugar
1½ tbsp (22 ml) cornstarch
2 tsp (10 ml) toasted sesame oil
2 tbsp (30 ml) soy sauce
1½ tbsp (22 ml) Shaoxing rice wine or dry sherry
1 large egg
1 tbsp (15 ml) canola oil, plus extra if needed
HOT CHILI MAYO:
⅔ cup (150 ml) mayonnaise
2 green onions, finely chopped
1 tbsp (15 ml) hot chili sauce such as Sriracha
TO ASSEMBLE:
6 Vietnamese buns or substitute Portuguese, torpedo or soft baguettes
jalapeño slices and cilantro, for garnish
Instructions
- To make PICKLED CARROTS AND DAIKON: Toss ingredients in a non-reactive bowl. Let sit at least 1 hour, tossing occasionally. Cover and refrigerate until ready to use.
- Preheatovento300F(150C). To make PORK MEATBALLS: In a large bowl combine pork, onion, water chestnuts, cilantro and green onion. In a smaller bowl whisk together pepper, salt, sugar, cornstarch, sesame oil, soy sauce, rice wine and egg. Pour over meat mixture and mix well to blend.
- With damp hands, form meatballs into Ping-Pong-sized meatballs, about 2 tbsp (30 ml) each. Place on a parchment paper-lined baking sheet and set aside.
- To make HOT CHILI MAYO: Mix together mayonnaise, chopped green onions and hot chili sauce. Cover and refrigerate until ready to use.
- Inalargenon-stickfryingpan,heat canola oil over medium-high heat. Add half the meatballs, avoiding crowding, and sauté until brown and cooked through, 15 minutes. Turn meatballs often, reducing heat if browning too quickly. Transfer to a baking sheet and keep warm in preheated oven. Repeat with remaining meatballs, adding more oil if necessary.
- To assemble, cut each bun in half. Pull out enough bread from each half to leave 1⁄2-in (0.5 cm) thick shell. Spread Hot Chili Mayo over each bread shell. Arrange jalapeños, then cilantro in bottom halves. Fill each with 4 to 6 meatballs. Drain pickled vegetables; place on top of meatballs. Press on baguette tops.
Drink Pairings
RAGOUT DE BOULETTES ET DE PATTES DE COCHON (MEATBALL STEW WITH PORK HOCKS)
Ingredients
Serves 6 to 8
PORK HOCKS:
1 tbsp (15 ml) olive oil
4 medium onions, peeled and halved
1 head garlic, peeled
4 fresh pork hocks halved with the skin on, 7½ lbs (3.5 kg)
1 tsp (5 ml) juniper berries
4 to 5 sprigs thyme
1 large sprig rosemary
4 whole cloves
4 bay leaves
2 cinnamon sticks
MEATBALLS:
2 shallots, finely minced
1 large garlic clove, minced
1 large egg, beaten
2 lbs (1 kg) lean ground pork
¼ cup (60 ml) fine breadcrumbs
1 tbsp (15 ml) Dijon mustard
GRAVY AND STEW:
¾ cup (175 ml) all-purpose flour
3 tbsp (45 ml) reserved pork fat or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and finely diced
1 stalk celery, finely chopped
4 cups (1 L) reserved pork hock broth
4 cups (1 L) beef broth
Instructions
- To make PORK HOCKS: Heat a large stockpot over medium heat. Add olive oil and brown cut sides of the onions for about 5 minutes. Add garlic, pork hocks, spices and herbs.
- Add enough water just to cover and bring to a boil. Skim and allow to simmer 2½ to 3 hours or until the meat is fork tender. During cooking add more water to keep the hocks covered. Use a slotted spoon to remove the hocks. Place in a large dish and cool. Degrease the broth, reserving 3 tbsp (45 ml) of fat, discard remaining fat. Strain broth through a sieve, discarding aromatics. There should be at least 4 to 6 cups (1 to 1.5 L) broth set aside for the gravy.
- When hocks are cool enough to handle, debone and separate the meat (keeping as many large chunks as possible) from the skin, discarding the skin.
- To make MEATBALLS: Preheat oven to 400 F (200 C). Line two baking sheets with parchment paper. In a bowl, add all ingredients. Mix thoroughly with hands until well combined. Form meatballs with lightly oiled hands and spread on baking sheets, about 7 dozen meatballs. Bake until cooked about 15 minutes, turning over halfway through. Remove and cool.
- To make GRAVY AND STEW: Heat a saucepan over medium heat. Add flour and stir continuously until toasted and golden brown. Remove from heat and immediately transfer to a bowl to cool.
- In a large saucepan, heat pork fat over medium heat. Add onion, garlic, carrot and celery and sauté until soft. Add broths, bring to a boil and simmer for 5 minutes. Slowly whisk in toasted flour and stir constantly until smooth. Lower heat to simmer 5 minutes. Strain gravy through a sieve to make a refined sauce or keep as is with the vegetables. Add meatballs and reserved pork meat. Continue to cook 10 minutes to heat through. Serve with mashed or steamed potatoes.
Drink Pairings
SOY, LIME AND SESAME PORK RIBS
Ingredients
Serves 4 to 6
2 racks pork side ribs, about 3 lbs (1.5 kg)
DRY RUB AND GLAZE:
½ cup (125 ml) brown sugar
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) finely grated lime zest
2 tsp (10 ml) ground cumin
1 tsp (5 ml) each black pepper, garlic powder, ground ginger, and cayenne
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lime juice, plus extra if needed
1 tbsp (15 ml) honey
1 tbsp (15 ml) sesame oil
2 green onions, chopped, for garnish
1 tsp (5 ml) toasted sesame seeds, for garnish
CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING:
THAI DRESSING:
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Ponzu Sauce
2 tsp (10 ml) ginger paste
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 tsp (5 ml) kosher salt
1 garlic clove, minced
CRUNCHY SALAD:
12 wonton wrappers
½ cup (125 ml) canola oil
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
2 cups (500 ml) shredded fresh kale
½ thinly sliced red onion, separated into rings
2 Thai red chili peppers, seeded and slivered
½ cup (125 ml) mixed minced fresh cilantro and mint
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C). Or heat barbecue to medium.
- To provide optimum flavours, remove silver-skin membrane from underside of ribs. Slide a dull knife under silver-skin along rib bone to loosen. Then with a clean dry cloth or paper towel, grip loosened membrane and pull from bones. It should come free in one full piece. Discard. Place ribs side by side, bone side down, on a piece of heavy-duty foil, large enough to wrap and seal.
- Combine sugar, salt, lime zest and dry seasonings in a bowl. Stir with a fork to blend. Rub meaty side of ribs with dry seasoning mixture reserving ¼ of mix for later. Wrap and seal ribs and place on a baking sheet. Bake in preheated oven or in a closed barbecue for about 2 hours or until meat is tender and is easily cut from bone.
- To make glaze, add soy sauce, lime juice, honey and sesame oil to remaining dry rub seasoning mixture. Whisk to blend.
- When ribs are tender, open foil and generously brush both sides of ribs with soy glaze. Leaving foil pack open, continue to bake in oven for 20 minutes. Alternatively, for drier ribs, grease barbecue grill and increase heat to medium-high. Remove ribs from foil and place meat side down on greased grill. Close lid and barbecue over medium high for 10 minutes. Gently turn ribs and continue to grill for 10 more minutes.
- Remove to a cutting board and let rest for 10 minutes before cutting into serving-size pieces. Drizzle with more lime juice, if you wish. Sprinkle with green onions and toasted sesame seeds. Serve with Crunchy Cabbage and Kale Salad.
- To make CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING: Combine dressing ingredients in a bowl and whisk until blended. Set aside. Can be made ahead and refrigerated until ready to serve.
- Cut wonton wrappers into ½-in (1.25 cm) wide strips. Heat canola oil in a medium-sized, deep saucepan. Add strips in small batches and fry until golden and crisp. Remove with a slotted spoon to paper towel-lined plate to drain. Repeat with remaining strips. Set aside.
- In a large bowl, combine cabbage, kale, onion, chilies and herbs.
- Give dressing a whisk and drizzle over salad. Gently toss to evenly distribute. Sprinkle with crispy wonton strips and peanuts. Scatter with toasted coconut, if using, and serve with Soy, Lime and Sesame Pork Ribs.
Drink Pairings
SMOKED HAM AND RICOTTA TART WITH ZUCCHINI SALAD
Ingredients
Serves 6
PASTRY:
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
¼ tsp (1 ml) salt, plus extra to taste
½ cup (125 ml) unsalted butter
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) sour cream
1 large egg yolk
FILLING:
1¼ cup (300 ml) ricotta cheese
2 large eggs, divided
1 garlic clove, minced
freshly ground black pepper, to taste
5 oz (140 g) thinly sliced smoked ham
ZUCCHINI SALAD:
1 yellow zucchini
1 green zucchini
½ cup (125 ml) fresh chervil
⅓ cup (75 ml) fresh parsley
2 tbsp (30 ml) chopped fresh chives
½ cup (125 ml) shaved ricotta salata
2 tbsp (30 ml) extra-virgin olive oil
1 lemon, cut into 8 wedges
Instructions
- Start recipe by making Pastry for tart. Place flour, salt, butter and Parmesan in a food processor and pulse until mixture resembles fine bread crumbs. Add sour cream and egg yolk before processing until a smooth dough forms. Transfer to a lightly floured work surface, form into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile preheat oven to 400 F (200 C). Lightly grease a 9-in (23 cm) pie plate with olive oil and set aside.
- Once chilled, roll pastry out on a lightly floured work surface into a 12-in (30 cm) round. Line prepared pie plate with pastry, leaving excess overhanging edges of plate.
- To make FILIING: In another bowl, with a wooden spoon, stir together ricotta, 1 egg, garlic and a good pinch of salt and pepper until well combined.
- Lay ham in pastry shell and top with ricotta mixture. Fold in overhanging pastry over filling. Pastry will overlap itself at intervals.
- In a small bowl, whisk remaining whole egg and brush over pastry crust. Bake tart until golden brown, about 25 to 30 minutes.
- While tart is baking, prepare ZUCCHINI SALAD to be served alongside tart. Thinly slice yellow and green zucchini lengthwise with a vegetable peeler to create long ribbons. Add to a large bowl and gently toss along with parsley, chervil, chives, ricotta salata, olive oil and juice from 4 or 5 lemon wedges. Season to taste with salt and pepper. Serve slices of ricotta tart warm with Zucchini Salad on top.
Drink Pairings
PUMPKIN, CHORIZO AND BLACK BEAN SOUP
Ingredients
Serves 4
1 tbsp (15 ml) grape seed oil
4 oz (125 g) cured chorizo, thinly sliced
2 garlic cloves, thinly sliced
3 medium tomatoes, stemmed and chopped
2 cups (500 ml) low-sodium chicken stock
1 lb (500 g) pumpkin or butternut squash, peeled and chopped
salt and freshly ground black pepper, to taste
1 cup (250 ml) cooked black beans, divided
1 avocado, peeled and diced, for garnish
¼ cup (60 ml) sour cream, for garnish
Instructions
- In a medium saucepan, heat oil over medium heat. Add chorizo and garlic and cook, stirring occasionally, until golden and crisp, about 4 minutes. Transfer to a plate and set aside.
- In same saucepan, add tomatoes, stock, pumpkin and salt and pepper. Bring to a simmer over medium heat and cook, slightly covered, until pumpkin is tender, about 12 minutes.
- Remove saucepan from heat and let cool slightly. Using a hand-held immersion blender or food processor, blend until smooth. Warm soup over medium heat before stirring in three quarters of the black beans and cook until heated through, about 3 minutes.
- Divide soup among warmed bowls and top with reserved chorizo, garlic and remaining black beans. Garnish with diced avocado and a dollop of sour cream, if desired. Serve warm.
Drink Pairings
PORK CHEEKS
Ingredients
Serves 4
8 pork cheeks (about 1 lb – 500 g)
1 each, medium carrot, small onion, medium celery stalk, red apple, coarsely chopped
2 sage leaves
⅓ cup (75 ml) Calvados
2 tsp (10 ml) apple cider vinegar
2 cups (500 ml) chicken stock
RED CABBAGE:
1 slice bacon or pancetta, diced
2 tbsp (30 ml) finely chopped onions
1 lb (500 g) red cabbage, quartered, cored and thinly sliced
1 apple (red or green), peeled, cored and cut into small dice
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) apple jelly
Instructions
- To make PORK CHEEKS: Pre-heat oven to 325 F (160C). Pat pork cheeks dry and season with salt and pepper on both sides.
- In a saucepan, heat oil. Add pork cheeks, cook in batches, turning halfway, for 4 to 5 minutes or until browned. Remove and set aside.
- Add carrot, onion, celery and apple and cook until lightly browned. Add sage leaves, Calvados and apple cider vinegar, simmer until reduced by half. Add pork and enough stock to cover. Bring to a simmer and cover. Transfer to oven and cook for 1½ to 2 hours or until very tender. Remove pork and reserve.
- Bring braising liquid to a boil and cook for about 20 minutes, or until reduced by half. Strain liquid through a fine sieve into a saucepan. Bring to boil, lower heat and simmer until reduced by half again. To serve, either shred or slice the pork cheeks, add sauce and seasonal vegetables.
- To make RED CABBAGE: In a large Dutch oven, cook bacon over low heat until fat is rendered. Increase heat to medium-low, add onions and cook until lightly coloured. Add remaining ingredients and ½ cup of water. Cover and cook over medium-low heat until cabbage is very soft, about 1 hour, adding boiling water during cooking if cabbage gets too dry.
Drink Pairings
MAPLE-BOURBON PORK BELLY
Ingredients
Serves 6
1 lb (454 g) pork belly, skinned
1 tbsp (15 ml) bourbon
4 tsp (20 ml) each of salt and maple syrup
freshly ground black pepper
Instructions
- Rub pork with bourbon, salt, maple syrup and pepper. Place on a baking sheet in refrigerator and let sit overnight.
- Preheat oven to 450F (230C). Place pork belly on a rack on a shallow baking sheet, fat-side up, and roast for 15 minutes. Reduce heat to 275 F (140 C) and bake for 11⁄2 hours or until you can pierce pork easily with a knife. Remove pork from oven, place on a rack and cool to room temperature. Wrap pork in plastic wrap and refrigerate overnight.
- To serve, preheat oven to 350F (180C). Bring pork to room temperature and cut into thick slices. Place on a parchment-lined baking sheet and heat in oven until warmed through, about 10 minutes. Serve with your favourite brunch accompaniments.
Drink Pairings
PROSCIUTTO AND SOUR CHERRY BITES
Ingredients
Serves 24
2 cups (500 ml) fresh or frozen, thawed pitted tart cherries
1 tsp (5 ml) orange zest
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) balsamic vinegar
1 tsp (5 ml) minced fresh ginger root
1 pinch crushed red pepper flakes
¼ tsp (1 ml) ground cardamom
½ tsp (2 ml) dried mint
1 pinch ground allspice
½ tsp (2 ml) salt, plus extra
2 tbsp (30 ml) grapeseed oil, plus extra for greasing
24 round wonton wrappers
3 oz (90 g) prosciutto, thinly sliced
5 oz (140 g) goat’s cheese
3 tbsp (45 ml) whipping cream, plus extra
½ cup (125 ml) chopped baby arugula
freshly ground black pepper
Instructions
- In a heavy-bottomed saucepan stir together first 10 ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer mixture, stirring occasionally until thickened and syrupy, about 10 to 20 minutes. Transfer mixture to an airtight container and refrigerate until cool. Sour cherry sauce can be made a week in advance and kept covered and refrigerated until ready to use.
- Preheat oven to 375 F (190 C). Lightly grease a mini muffin tin with grapeseed oil.
- Brush wonton wrappers with oil and gently press each one into muffin cups. Wrapper will overlap itself as it conforms to shape of muffin cup. Sprinkle wonton wrappers with salt and bake until browned and crisp, about 8 to 10 minutes. Remove from tin and allow wrappers to cool on a wire rack.
- While wonton cups are cooling, place prosciutto in single layer on parchmentlined baking tray. Bake in 375 F (190 C) oven until crispy, 8 to 10 minutes. Set aside and let cool to room temperature before breaking into small shards.
- When ready to assemble, in a small bowl mix together goat’s cheese and whipping cream with a fork. If desired, add additional cream for a creamier consistency. Place about 1 tsp (5 ml) chopped arugula into each wonton cup before topping with 1 tsp (5 ml) goat’s cheese. Top with a prepared sour cherry and a dollop of accompanying sour cherry sauce, a shard of prosciutto and a grind of black pepper before transferring to a serving platter. Serve immediately.
Drink Pairings
PORK CHOPS WITH SPRING SLAW
Ingredients
Serves 4
DRESSING:
1 tbsp (15 ml) tahini
¼ cup (60 ml) Greek yogurt
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) water
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) ground cumin seed
1 tbsp (15 ml) chopped parsley
salt and pepper, to taste
PORK CHOPS:
1½ cups (375 ml) Japanese panko breadcrumbs
½ cup (125 ml) sesame seeds
2 large eggs, lightly beaten
½ cup (125 ml) all-purpose flour
4 pork chops, about 1-in (2.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus extra
2 cucumbers, sliced into ribbons with a vegetable peeler
6 oz (180 g) green beans, blanched and cut in half lengthwise
4 cups (1 L) baby spinach leaves, sliced into ¼-in (0.5 cm) width strips
¼ cup (60 ml) natural almonds, toasted and chopped
1 avocado, pitted, peeled and quartered
GREEN OLIVE SALSA:
1 cup (250 ml) pitted green olives, finely chopped
2 tbsp (30 ml) capers, rinsed
1 cup (250 ml) fresh basil leaves, finely chopped
1 cup (250 ml) fresh parsley leaves, finely chopped
1 tbsp (15 ml) fresh mint leaves, finely chopped
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
pinch chili flakes, optional
Instructions
- To make DRESSING: Place tahini, yogurt, lemon juice, water, oil and cumin in a blender and blend until smooth and creamy. Stir in parsley and season to taste with salt and pepper. Transfer to a small bowl and set aside.
- To make PORK CHOPS: Preheat oven to 400 F (200 C).
- Mix panko and sesame seeds on a dinner plate. On another plate, place beaten eggs and on a third plate place flour.
- Season pork chops with salt and pepper before coating in flour, shaking off any excess. Working with one pork chop at a time, dip into egg, then press into breadcrumb mixture. Repeat with remaining pork chops.
- Heat oil in a large cast iron frying pan over medium heat. Add as many pork chops as will fit, and cook until golden brown on both sides, about 1 minute per side. Transfer to a rimmed baking tray lined with parchment paper and fry remaining chops, adding more oil as needed. Once all chops have been browned, bake until cooked to desired doneness. Set aside and keep warm.
- While pork chops bake, place cucumber slices, beans, spinach and almonds in a large bowl. Add some dressing and toss to combine. Divide salad among serving plates. Top with an avocado quarter, an extra drizzle of dressing (if desired) and a cooked pork chop. Spoon some Green Olive Salsa over pork chop and serve immediately.
- To make GREEN OLIVE SALSA: In a bowl, stir together all ingredients and set aside for 20 minutes. Salsa is best served the same day it is made. Makes about 1½ cups (375 ml)