GRILLED WATERMELON WITH PROSCIUTTO AND SHERRY VINAIGRETTE
Ingredients
Serves 4 to 6 as an appetizer
1 medium shallot, finely minced
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
½ cup +1 tbsp (140 ml) extra-virgin olive oil
3 to 4 thick sliced watermelon rounds, about 1-in (2.5 cm), cut into large wedges
sea salt and freshly ground black pepper
4 oz (125 g) thinly sliced prosciutto, cut into thin strips
10 to 12 cherry tomatoes, halved
4 oz (125 g) crumbled feta cheese
¼ cup (60 ml) finely chopped red onion
1 handful fresh mint
1 handful fresh basil
Instructions
- In a small bowl, stir together shallot, sherry vinegar, lemon juice and Dijon mustard. Let sit 15 minutes. Slowly whisk in ½ cup (125 ml) olive oil until emulsified. Set vinaigrette aside.
- Heat barbecue to medium-high. Brush both sides of watermelon wedges with remaining olive oil and season with salt and pepper. Grill 1 minute on each side or until grill marks appear.
- Transfer watermelon to serving platter, divide and top each wedge with prosciutto strips, cherry tomato halves, feta cheese, red onion, mint and basil leaves. Drizzle with vinaigrette.
Drink Pairings
FIG AND PROSCIUTTO ROLL-UPS
Ingredients
Serves 24 to 36 rolls
12 slices prosciutto, not too thin
4 oz (125 g) goat’s cheese, at room temperature
1 cup (250 ml) lightly packed baby spinach leaves
6 large fresh figs, such as kadota figs, or 12 large dried figs, thinly sliced
¼ cup (50 ml) shredded Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp ( 5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) minced Italian parsley
Instructions
- Lay a strip of plastic wrap on work surface. Place two slices prosciutto side by side.
- Stir goat’s cheese in a bowl until creamy. Lightly spread goat’s cheese evenly over slices making sure to spread cheese to the edges for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper.
- Gather up plastic wrap and gently but firmly roll up prosciutto, jelly roll fashion. Tuck rolls seam-side down and place in a square pan. Overwrap with plastic and refrigerate.
- To serve, cut rolls crosswise in half or into 3 even-sized rolls. Transfer to serving platter.
- Combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Dot over top of prosciutto rolls. Garnish with parsley and serve.
Drink Pairings
CROWN ROAST OF PORK WITH SAUSAGE, HERBS, APPLES AND NUTS
Ingredients
Serves 16
STUFFING
1 cup (250 ml) cubed sourdough bread
2 tbsp (30 ml) extra-virgin olive oil, plus extra, if needed
2 pork sausages, casings removed
1 red onion, peeled, halved and thinly sliced
2 large garlic cloves, sliced
½ cup (125 ml) fresh sage leaves, torn into pieces
¼ cup (60 ml) chopped walnuts
1 Honeycrisp apple, unpeeled, cored and diced
¼ cup (60 ml) cranberries, fresh or frozen, thawed
salt and freshly ground black pepper
ROAST
8 lb (4 kg) crown roast of pork, about 16 ribs, rib ends frenched
½ cup (125 ml) finely minced fresh rosemary
3 tbsp (45 ml) fennel seeds, crushed with a mortar and pestle
1 tbsp (15 ml) sea salt, plus extra
freshly ground black pepper
SAUCE
1 cup (250 ml) chicken stock
½ cup (125 ml) water
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) tapioca starch (optional)
Instructions
- To make Stuffing, preheat oven to 325 F (170 C). Spread bread cubes in a single layer on a baking sheet. Bake in middle of oven for 15 minutes or until crisp and lightly golden.
- While bread is toasting, heat oil in a large, heavy-bottomed saucepan. Add sausage and stir-fry over medium heat, breaking up meat with a fork. Sauté until pork is crumbly and cooked through. Transfer to a large bowl and set aside.
- To saucepan, add onion, garlic, sage and nuts and sauté over medium-low heat, stirring often until onion softens. Add splash of oil, if needed. Add apple and cranberries and stir until slightly softened. Transfer to bowl with sausage and add toasted bread cubes. Fold together, using a large wooden spoon and season with salt and pepper, to taste.
- To make Roast, place crown roast of pork in a large roasting pan. Season inside cavity with salt and pepper. Mound prepared stuffing into cavity. In a small bowl, combine rosemary, fennel and salt. Stir, pressing ingredients together with back of a spoon to blend the natural herb oils with salt, to form a paste. Add a couple drops oil if mixture seems too dry. Using your fingertips, rub salted herb paste over outside of pork roast. Wrap tips of rib bones with foil to prevent burning. Cover stuffing in middle of roast loosely with a small dome of foil. Leave remaining roast exposed.
- Set oven rack in bottom third of oven. Bake roast until instant-read thermometer registers 155 F (68 C) when inserted into meat portion. Do not touch bones with thermometer or reading won’t be accurate. Roast should be fully baked after 2¼ to 2¾ hours. Remove from oven and transfer roast with stuffing intact to a heated carving platter. Cover loosely with foil and let rest for 15 to 20 minutes. Temperature of meat will rise to 160 F (71 C) as it rests. Meat will be slightly pink.
- To prepare Sauce, skim fat from pan drippings. Place roasting pan over 1 or 2 burners, depending on size of pan. Add all sauce ingredients and bring to a boil, stirring and scraping up brown bits from bottom of pan. Pour through a fine sieve into a small saucepan. Add salt and pepper, to taste. For a thicker sauce, sprinkle in a little tapioca starch and gently simmer a couple of minutes. Cover and keep warm over low heat until ready to serve.
- Remove all foil from roast. Carve roast into chops by cutting between ribs. Serve on a mound of stuffing with a little sauce drizzled over top. Roast is excellent served with your favourite vegetables and fluffy mashed potatoes.
Drink Pairings
CRUSTED PORK CHOPS WITH HONEY-CHILI ROASTED SPRING VEGETABLES
Ingredients
Serves 6
1½ cups (375 ml) water
¼ cup (60 ml) kosher salt
4 garlic cloves, crushed
1 small yellow onion, cut into chunks
1 dried bay leaf
2 sprigs thyme, divided
5 black peppercorns
2½ cups (625 ml) ice water
6 double-cut pork chops, Frenched
1 cup (250 ml) panko bread crumbs
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
½ tsp (2 ml) crumbled dried rosemary
2 tsp (10 ml) orange zest
1 tsp (5 ml) lime zest
1 tsp (5 ml) lemon zest
salt and pepper, to taste
¼ cup (60 ml) liquid honey, divided
2 egg whites, lightly beaten
¼ cup (60 ml) whole wheat flour
2 tbsp (30 ml) coconut oil
HONEY-CHILI ROASTED SPRING VEGETABLES:
3 tbsp (45 ml) liquid honey
½ cup (125 ml) unsalted butter, at room temperature
1 tsp (5 ml) cayenne pepper
1 lb (500 g) fingerling potatoes, cut in half lengthwise
1 lb (500 g) small carrots, cut in half lengthwise
½ lb (250 g) cipollini onions, peeled and cut in half
4 sprigs rosemary
4 sprigs thyme
salt, to taste
1 tbsp (15 ml) extra-virgin olive oil
1 bunch asparagus, trimmed
2 tbsp (30 ml) chopped chives
Instructions
- To make brine, in a large saucepan bring water and salt to a boil. Once salt has dissolved remove saucepan from heat and stir in garlic, onion, bay leaf, 1 sprig thyme and pepper. Allow mixture to sit for 15 minutes, at room temperature. Add ice water and stir to incorporate. Brine must be cold before adding pork. Add pork chops, making sure they are completely submerged (weighing down with a plate if needed). Place saucepan in refrigerator and allow pork to marinade at least 2 hours, no longer than 8 hours.
- Meanwhile, in a large bowl, make crumb coating by mixing together panko, thyme, oregano, rosemary, citrus zests and a good pinch of salt and pepper until well combined. Set aside.
- When ready to cook pork chops, preheat oven to 400 F (200 C). Line a baking sheet with aluminum foil.
- In a bowl whisk together 2 tbsp (30 ml) honey and egg whites until well combined and frothy. In a second bowl add whole wheat flour.
- Remove pork from brine and pat dry with paper towel. Discard brine. Working with one pork chop at a time, dredge in flour, shaking off excess before dipping in honey mixture, letting excess drip off. Dredge in panko mixture, pressing it to coat all sides. Repeat with remaining pork chops.
- Preheat coconut oil in a large cast iron or ovenproof frying pan over mediumhigh heat. Brown pork chops two at a time, making sure to not burn panko crust, about 1 to 2 minutes per side. Transfer to prepared baking sheet and repeat with remaining pork chops. Roast in preheated oven until internal temperature registers 145 F (63 C), about 15 to 20 minutes.
- This is a good time to prepare and make the Honey-Chili Roasted Spring Vegetables. In a food processor blend together honey, butter and cayenne pepper. Put Honey- Chili Butter aside until ready to use.
- Place a large rimmed baking sheet in 400 F (200 C) oven to warm.
- In a large bowl toss together potatoes, carrots, onions, rosemary, thyme, a pinch of salt, 2 tbsp (30 ml) softened prepared Honey-Chili Butter and oil. Spread vegetables out in a single layer on warmed baking tray and roast in oven for 15 minutes before gently stirring. Meanwhile toss asparagus with 2 tbsp (30 ml) softened honey-chili butter. Add to roasting vegetables and roast an additional 15 minutes, or until potatoes are tender. Discard herbs, sprinkle with chives, season with extra salt and dot with extra honeychili butter, if desired. Serve while warm.
- When pork chops have finished cooking, allow pork chops to rest on baking tray for 10 minutes before plating and serving with Honey-Chili Roasted Spring Vegetables.
Drink Pairings
CHICKEN AND PORK SATAYS
Ingredients
Serves 4 to 6
3 tbsp (45 ml) canola oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) palm or brown sugar
¼ cup (50 ml) coconut milk
1 to 1½ lbs (500 to 750 ml) combination of chicken breast, thighs or pork, cut into thin 1 x 3-in (2.5 x 7.5 cm) strips
SATAY SAUCE:
¼ cup (50 ml) canola oil
2 cloves garlic, minced
1 medium onion, chopped
½ tsp (2 ml) dried red chili flakes, or to taste
3 kaffir lime leaves or zest of 1 lime
½ tsp (2 ml) curry powder
1 tbsp (15 ml) chopped lemongrass
1½ cup (375 ml) coconut milk
1 x 2-in (5 cm) cinnamon stick
2 tsp (10 ml) tamarind paste
1 to 3 tbsp (15 to 45 ml) fish sauce, or to taste
3 tbsp (45 ml) palm or brown sugar
3 tbsp (45 ml) lemon juice
1 cup (250 ml) chunky peanut butter
Instructions
- Place all ingredients except for the meat into a food processor. Blend until smooth.
- Separate chicken and pork in two bowls and divide marinade and pour on top. Mix well to combine and marinate for 2 hours.
- Thread meat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
- To make SATAY SAUCE: Heat canola oil in a saucepan over medium-high heat. Add garlic, onion, red chili flakes, kaffir lime leaves, curry powder and lemon grass.
- Sauté 2 to 3 minutes, or until fragrant and onions start to soften.
- Stir in remaining ingredients and mix well. Reduce heat and simmer, stirring frequently, until sauce thickens, about 30 minutes. Be careful sauce does not stick to bottom of saucepan. Makes 1½ cups (375 ml)
Drink Pairings
CARAMELIZED PORK HOT POT
Ingredients
Serves 4 as part of a multi-course meal
CARAMEL SAUCE:
1 lb (500 g) light brown palm sugar (or yellow sugar)
1¼ cups (300 ml) fish sauce
PORK HOT POT:
3 lbs (750 g) pork spareribs, cut crosswise through bone into 2-in (5 cm) strips
½ large yellow onion, finely chopped
1 tbsp (15 ml) minced, peeled ginger root or galangal root
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) coarse black pepper
6 tbsp (90 ml) fish sauce, divided
6 tbsp (90 ml) Caramel Sauce
3 green onions, trimmed, finely chopped
Instructions
- To make CARAMEL SAUCE: Add palm sugar to a medium-sized heavy saucepan and gently melt over medium-low heat, stirring frequently, about 10 to 12 minutes.
- When completely melted and lump free and just starting to boil, remove from heat and slowly stir in fish sauce. Be careful as it will bubble furiously. Use right away or cool and transfer to an airtight container. Store in a cool area for up to 3 months. Makes about 2 cups (500 ml).
- To make pork, cut each 2-in (5 cm) strip of rib between bones or cartilage forming individual riblets. Transfer riblets to a large bowl and mix in onion, ginger, sugar, black pepper and half the fish sauce. Toss to coat well. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- About 1 hour before cooking, remove bowl from refrigerator. Turn on oven broiler. Place riblets on a foillined baking sheet lightly sprayed with cooking spray. Place under broiler and cook about 8 minutes on each side, or until lightly charred.
- Transfer seared riblets with any reserved marinade and cooking juices into a large Dutch oven. Add remaining fish sauce, 6 tbsp (90 ml) Caramel Sauce, and enough water to almost cover. Bring to a boil over medium-high heat. Reduce heat to simmer, cover and cook for 45 minutes. Uncover and adjust heat to simmer vigorously. Cook about 20 more minutes, or until riblets are fork-tender.
- Remove from heat and let stand for a few minutes to let fat rise, then skim off as much as possible. Return to a simmer and season to taste. Transfer to serving bowl and garnish with green onions.
Drink Pairings
BRAISED PORK CHEEK WITH GRILLED ASPARAGUS
Ingredients
Serves 2
PORK BRINE:
¾ cup (175 ml) each of kosher salt and granulated sugar
1 cup (250 ml) boiling water
1 tsp (5 ml) whole black peppercorns
2 bay leaves
2 sprigs thyme
20 star anise
½ head of garlic
BRAISED PORK CHEEK AND ASPARAGUS:
1 lb (500 g) fresh, natural fed pork cheek, cleaned of all silver skin
2 tsp + 1 tbsp (10 ml + 15 ml) olive oil, divided
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) medium-diced onion
¼ cup (60 ml) medium-diced carrot
¼ cup (60 ml) medium-diced celery
2 garlic cloves, peeled
4 cups (1 L) ham or chicken stock
sherry vinegar to taste
16 large asparagus spears, trimmed
grainy mustard
fresh herbs, such as nasturtium, for garnish
Mustard Dressing, for dotting plate (optional)
MUSTARD DRESSING:
1 egg yolk
2 tbsp (30 ml) Dijon mustard
2 oz (60 ml) extra-virgin olive oil
1 dash of rice wine vinegar
salt, to taste
Instructions
- To make PORK BRINE: Combine kosher salt and granulated sugar in a container large enough to hold 5 cups (1.25 L) of liquid and 1 lb (500 g) of meat. Add 1 cup (250 ml) boiling water to dissolve salt and sugar. Add peppercorns, bay leaves, sprigs of thyme, star anise and garlic. Add remaining cold water to yield 5 cups (1.25 L) total and stir in. Chill brine before adding pork. Cover tightly and refrigerate for 12 hours.
- Brine cheeks overnight, then remove from brine and place on a towel. Let dry in fridge for minimum 1 hour.
- Preheat oven to 285 F (140 C). Heat 2 tsp (10 ml) olive oil in a medium ovenproof saucepan. Lightly dust pork cheek with flour and brown gently, remove meat and add diced vegetables and garlic and sweat over medium heat just until softened, a couple of minutes. Add ham or chicken stock and deglaze pan.
- Add pork cheeks to stock. Cover and slow braise in oven for about 1½ hours or until pork is tender. Remove from oven and allow meat to cool in stock. Then remove meat and pat dry with paper towel.
- Strain stock and return to saucepan. Bring to a boil and cook over medium heat until reduced to about 1 cup (250 ml) and thickened to a glazing consistency, about 30 minutes. Taste and add a splash of sherry vinegar, to taste.
- To make MUSTARD DRESSING: Whisk together egg yolk and Dijon mustard, while streaming in extra-virgin olive oil. When thickened add a dash of rice wine vinegar and salt, to taste.
- Shortly before serving preheat grill and oil trimmed asparagus with 1 tbsp (15 ml) oil and season with salt and pepper.
- Add cheeks to reduced glaze and warm through.
- Meanwhile, grill asparagus lightly on preheated grill. Remove and brush lightly with grainy mustard.
- Serve pork cheeks with grilled asparagus alongside and a little extra reduced glaze drizzled over top. Finish plate with dollops of Mustard Dressing on plate, if desired.
Drink Pairings
BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE
Ingredients
Serves 6
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) dry mustard
¼ cup (60 ml) brown sugar
1 small yellow onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
RIBS:
3 x 2 lbs (1 kg) racks baby back ribs
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground black pepper
Instructions
- Combine BARBECUE SAUCE ingredients in a medium-sized, heavy-bottomed saucepan. Stir and bring to a boil, cover and reduce heat, simmer for 30 minutes, stirring often. Remove from heat and cool slightly. Transfer to food processor or blender and purée until smooth. Place in a sealed container and refrigerate until ready to use. Can be refrigerated for 1 week.
- To make RIBS: Preheat oven to 300 F (150 C). Remove silverskin from underside of ribs and trim off any excess fat. Rub ribs with vegetable oil, salt and pepper, and wrap in a single layer of foil. Bake for 1 hour.
- About 15 minutes before the end of baking, grease grill and preheat barbecue to 350 F (180 C).
- Remove ribs from foil package and generously baste with Barbecue Sauce. Place on greased grill and reduce heat to 300 F (150 C). Barbecue ribs over low heat, constantly basting with Barbecue Sauce. Flip ribs several times during grilling until they are sticky and caramelized with sauce. Remove to a cutting board. Cut ribs between the bones into pieces and serve.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)