BACON, JALAPEÑO AND CORN FRITTERS
Ingredients
Serves 4
¾ cup (175 ml) flour, plus extra as needed
1 tsp (5 ml) paprika
1 tsp (5 ml) baking powder
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 corn cobs, kernels only, or 1.5 cups (375 ml) canned corn
1 cup (250 ml) cooked, chopped bacon (about 4 to 5 strips)
½ jalapeño, seeded and minced, or to taste
1 cup (250 ml) shredded cheddar cheese
2 eggs
1 cup (250 ml) milk
salt and pepper, to taste
¼ cup (60 ml) vegetable oil
4 poached eggs, to serve
1 avocado, sliced, to serve
½ cup (125 ml) chopped cilantro leaves, for garnish
Instructions
- In a large bowl, stir together flour, paprika and baking powder. Set aside.
- In a medium skillet over medium-high heat, heat olive oil. Add onion and sauté until soft and translucent, about 10 minutes. Add corn and cook for another 5 minutes. Set aside to cool.
- In a large bowl, mix together corn mixture, bacon, jalapeño and cheese. Beat eggs together with milk then add along with flour to corn mixture. Season with salt and pepper and stir to form a thick batter.
- In a large skillet over medium heat, heat vegetable oil. Spoon a small amount of batter into the hot oil. If batter holds together well, finish cooking fritter, then continue to next step. If it’s too thin to flip easily, add a little more flour to batter, 1 tbsp (15 ml) at a time, and continue testing small spoonfuls until batter reaches a thicker, more flippable consistency.
- Using a ½-cup (125 ml) measuring cup, scoop batter into skillet in batches of 2 or 3 fritters at a time. Gently press down batter with a wet spoon to form disks. Fry on each side for 3 to 5 minutes, or until golden brown and cooked through. Remove fritters to a paper towel-lined plate and repeat with remaining batter. If desired, place in oven at lowest setting, around 200 F (93 C), to keep warm.
- Serve with poached eggs and avocado slices, or desired toppings and garnish with cilantro.
Drink Pairings
ROOT VEGETABLE AND SAUSAGE STRATA
Ingredients
Serves 4
1 tbsp (15 ml) butter
½ leek, thinly sliced
2 spicy Italian sausages, casing removed
2 cups (500 ml) chopped chard, leaves only
1 cup (250 ml) cubed, roasted yam
1 cup (250 ml) cubed, roasted parsnip
1½ cups (375 ml) shredded Gruyère cheese
2 cups (500 ml) cubed sourdough, cut into 1-in (2.5 cm) cubes
8 large or 10 small eggs
1½ cups (375 ml) milk
½ cup (125 ml) whipping cream
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C).
- In a medium skillet over medium heat, melt butter. Add leek and sauté until tender, about 5 to 8 minutes. Remove from heat and transfer to a large bowl to cool. In the same skillet, cook sausage filling, using a wooden spoon to break it apart into small pieces as it cooks. Add chard and sauté until sausage is cooked through and chard has softened, about 10 minutes. Place mixture in bowl with leeks. Add yam, parsnip, Gruyère and sourdough cubes and mix to combine.
- In a separate bowl, whisk together eggs, milk and cream. Season with salt and pepper. Pour over bread mixture and stir to combine. Pour into a 9 x 11-in (23 x 28 cm) casserole and bake for 40 to 45 minutes, or until strata is cooked through and centre no longer jiggles. Let rest for 5 minutes, then serve.
Drink Pairings
CHORIZO MUSSELS
Ingredients
Serves 2
1 tbsp (15 ml) grapeseed oil
8 oz (250 g) fresh chorizo sausage
2 shallots, thinly sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 x 12 oz (355 ml) pilsner beer
2 tbsp (30 ml) unsalted butter
2 lbs (1 kg) mussels, scrubbed and debearded
kosher salt, to taste (optional)
¼ cup (60 ml) coarsely chopped flat leaf parsley leaves
1 green onion, trimmed and thinly sliced
toasted baguette slices, to serve
hot sauce, to serve (optional)
Instructions
- Heat oil in a Dutch oven or large, heavy-bottomed stock pot over medium heat. Add chorizo and cook, turning occasionally, until cooked throughout, about 8 minutes. Remove from Dutch oven and slice into thin rounds. Do not clean Dutch oven. Set chorizo aside.
- Set Dutch oven back over medium heat and add shallots, garlic and cumin. Cook until shallots have softened, about 10 minutes. Add beer and butter, increase heat to medium-high and bring to a boil. Cook for 1 minute to slightly reduce liquid. Add mussels, cover and cook until mussels open, about 5 to 8 minutes. Discard any mussels that do not open. Stir in cooked chorizo rounds. Season to taste with salt, if desired.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over top. Top with parsley and green onions. Serve hot with slices of toasted baguette and hot sauce, if desired.
Drink Pairings
ALMOND-CRUSTED SCHNITZEL WITH APPLE SLAW
Ingredients
Serves 4
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
1 apple, julienned
½ tsp (2.5 ml) honey
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) olive oil
salt and pepper, to taste
4 chicken breasts, butterflied (A way of preparing meat by carefully slicing in half, lengthwise, but keeping attached along one side)
1 cup (250 ml) grated parmesan
3 cups (750 ml) fried pork rinds
1 cup (250 ml) almond meal
1 tsp (5 ml) baking powder
2 eggs
3 cups (750 ml) sunflower oil
1 lemon, cut into 4 wedges
¼ cup (60 ml) chopped parsley leaves
Instructions
- In a large bowl, combine cabbage and apple.
- In a small bowl, mix together honey, vinegar, Dijon and olive oil. Season with salt and pepper, pour over cabbage mixture and toss to coat. Chill until ready to serve.
- On a cutting board, place each chicken breast between 2 layers of cling wrap. Using a meat mallet or rolling pin, pound cutlets until about ½-in (1.25 cm) thick and as even as possible.
- In bowl of a food processor, pulse pork rinds until finely ground, or place in a plastic freezer bag and pound with meat mallet or rolling pin until finely ground.
- In a shallow bowl, whisk together parmesan, ground pork rinds, almond meal and baking powder. In another shallow bowl, briefly beat eggs.
- In a large cast iron pan, heat oil to 330 F (165 C).
- Dip a chicken breast into egg mixture, coating all sides. Then dip into “crumb” mixture, again ensuring thorough coating. Shake off any excess and gently lower into hot oil. Cook for 3 to 4 minutes per side, or until internal temperature reaches 165 F (74 C). Remove to a cooling rack and immediately season with salt. Repeat with remaining chicken breasts.
- Plate chicken with cabbage slaw on top and garnish with lemon wedges and parsley.
Drink Pairings
Grilled Pork Tenderloin served with Chimichurri Sauce
Ingredients
Serves 4 to 6
PORK TENDERLOIN:
2 x 1 lb (500 g) pork tenderloins
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) ground cumin
2 tsp (10 ml) dried oregano
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) sea salt
1 tsp (5 ml) black pepper
olive oil, for grilling
salt and pepper, to taste
pickled red onions, to serve (optional)
CHIMICHURRI SAUCE:
1 small shallot, minced
2 tbsp (30 ml) minced jalapeño, or to taste
6 garlic cloves, minced
½ cup (125 ml) red wine vinegar
1 tsp (5 ml) sea salt
1 tsp (5 ml) black pepper
½ cup (125 ml) finely chopped cilantro
½ cup (125 ml) finely chopped parsley
2 tbsp (30 ml) finely chopped fresh oregano
¾ cup (175 ml) olive oil
Instructions
- Place pork and all but ½ cup (125 ml) chimichurri into a large plastic freezer bag; reserve ½ cup (125 ml) sauce for serving. Refrigerate for 4 hours, turning bag once or twice to evenly distribute marinade.
- In a shallow bowl, combine paprika, cumin, dried oregano, chili flakes, salt and pepper.
- Grease grill and preheat to medium. Remove tenderloins from marinade and coat in spice mixture. Grill, about 4 minutes per side or until just cooked through and lightly charred and reaches an internal temperature of 160 F (71 C). Season with salt and pepper and allow to rest before slicing. Serve with pickled red onions, if using, and reserved ½ cup (125 ml) chimichurri on the side or spooned over top.
- For the chimichurri sauce, in a medium jar, combine all ingredients. Seal and shake well to combine. Taste and adjust seasoning, as desired. Will keep, refrigerated, for up to 5 days.
Drink Pairings
Beeramisu with Caramel and Bacon Crumble
Ingredients
Serves 4
BEERAMISU:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
½ tsp (2.5 ml) pure vanilla extract
1 cup (250 ml) mascarpone
½ cup (125 ml) espresso, room temperature
½ cup (125 ml) chocolate flavoured stout
12 ladyfinger cookies
1 oz (30 g) dark chocolate, shaved, for garnish
3 strips cooked bacon, patted dry and crumbled
CARAMEL SAUCE**:
1 cup (250 ml) granulated sugar
6 tbsp (80 ml) unsalted butter, diced
½ cup (125 ml) whipping cream
½ tsp (2.5 ml) kosher salt
*In a pinch? Substitute with store bought instead!
Instructions
- In a deep bowl, using an electric mixer, whip cream and sugar until soft but firm peaks form. Whip in vanilla. Gently fold in mascarpone until blended. Set aside. Stir together espresso and stout in a shallow bowl.
- Place 1 generous scoop whipped mascarpone cream in bottom of a serving glass. One at a time, roll ladyfingers in espresso mixture for about 5 seconds. Be quick or cookies will become soggy. Stand 3 dipped cookies upright inside glass, tucking into cream to hold. Drizzle with Caramel Sauce and sprinkle with some of the crumbled bacon. Add another layer of cream, then more caramel and bacon. Dollop with cream and top with bacon and chocolate shavings. Repeat with remaining serving glasses. Serve immediately or refrigerate for up to 4 hours.
- For the caramel sauce, in a small heavy-bottomed saucepan, stir sugar over medium heat until melted and pale golden, about 3 to 8 minutes, depending on your stove. Stir in butter until melted, about 1 minute. Gradually stir in whipping cream. It will sputter and foam up, but keep stirring for 2 minutes. Remove from heat and stir in salt. It will thicken as it cools. Transfer to a glass jar. Can be made ahead and stored in refrigerator for up to 2 weeks. Makes about ¾ cup (175 ml).
Drink Pairings
BEER-BRAISED PULLED PORK TACOS
Ingredients
Serves 10 to 12
3 tbsp (45 ml) paprika
3 tbsp (45 ml) kosher salt
1 tbsp (15 ml) each dried oregano, dry mustard, black pepper, garlic powder, onion powder and brown sugar
½ tsp (2.5 ml) cayenne pepper
5 to 7 lbs (2.5 to 3.5 kg) boneless pork shoulder or picnic shoulder
12 oz (340 ml) light, citrusy beer
taco shells, slaw, lime wedges, chopped cilantro leaves, sliced red onion and crema or sour cream, to serve
CIDER VINEGAR BARBECUE SAUCE:
½ cup (125 ml) ketchup
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) packed brown sugar
3 tbsp (45 ml) cider vinegar
1 canned chipotle pepper, minced
2 large garlic cloves, minced
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
¼ tsp (1 ml) cayenne pepper
Instructions
- In a bowl, mix paprika, salt, oregano, dry mustard, black pepper, garlic powder, onion powder brown sugar and cayenne. Rub mixture all over pork, working into meat. Wrap and refrigerate for at least 1 hour but preferably overnight.
- Preheat oven to 500 F (260 C).
- Unwrap pork and place in roasting pan, fat side up, and roast uncovered for about 40 minutes, or until meat is nicely browned with some blackened spots. Reduce oven temperature to 300 F (150 C). Pour beer over pork. Cover roasting pan with lid or tightly seal with foil and roast for about 4 hours or until meat falls apart easily.
- While pork is roasting, prepare Cider Vinegar Barbecue Sauce.
- When pork is tender, remove from oven. Allow to rest for about 10 minutes. Transfer, along with any juices that collected in the pan, to a large bowl. When cool enough to handle, drain excess juices into a separate bowl. Shred pork using 2 forks or your fingers, adding just enough juice to moisten meat. Mix in Cider Vinegar Barbecue Sauce and a little more pan juice if necessary; meat should be nice and juicy.
- If not serving right away, refrigerate to cool, then cover tightly. Simply reheat in a heavy saucepan or tightly covered casserole dish in a 350 F (180 C) oven to serve. Serve spooned into soft tacos with a little shredded slaw, lime juice, cilantro and sliced red onion. Add a drizzle of crema or sour cream on top, if desired.
- For the cider vinegar barbecue sauce, combine all ingredients in a saucepan. Simmer over medium heat, stirring, for 10 minutes, until sugar dissolves. Remove from heat and set aside until ready to use. Sauce can be made ahead, cooled and refrigerated in an airtight container for several days, if desired. Makes about 1¼ cups (310 ml).
Drink Pairings
Hawaiian Teriyaki Pork Skewers
Ingredients
Serves 4
1 lb (500 g) pork shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) minced ginger
2 tsp (10 ml) ketchup
¼ cup (60 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) vegetable oil
1 pinch black pepper
¼ cup (60 ml) pineapple juice
1 pineapple, peeled, cored and cut into 2-in (5 cm) chunks
12 metal skewers
1 pinch chopped parsley, for garnish (optional)
2 heads butter lettuce
Instructions
- In a large bowl, mix together pork, ginger, ketchup, soy sauce, oils and pepper. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium.
- Remove pork from marinade and set aside. Transfer marinade to a small pot, add pineapple juice and bring to a boil over medium-high heat. Turn heat down to low and simmer for 5 minutes.
- Skewer pork and pineapple, alternating pieces of each. Grill over medium heat, brushing with cooked marinade throughout. Grill until pork is cooked through and reaches an internal temperature of 150 F (66 C).
- Transfer skewers to a serving platter and sprinkle with parsley, if using. Serve with lettuce leaves to make wraps.
Drink Pairings
Burrata and Prosciutto Salad
Ingredients
Serves 6 to 8
6 cups (1.5 L) salad greens, such as watercress or arugula
½ cup (125 ml) fresh peas, blanched
1 tbsp (15 ml) pistachio oil
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) champagne vinegar
salt and black pepper, to taste
8 oz (500 g) burrata cheese
5 oz (140 g) prosciutto
2 tbsp (30 ml) roughly chopped shelled pistachios
bread, for serving
Instructions
- In a bowl, dress greens and peas with pistachio oil, 1 tbsp (15 ml) olive oil, champagne vinegar and salt and pepper to taste. Transfer to a large serving bowl.
- Nestle burrata in middle of greens, then arrange around with prosciutto.
- Drizzle remaining olive oil over burrata, then sprinkle with pistachios and black pepper. Serve with a loaf of fresh bread.
Drink Pairings
Chorizo Tacos served with Pineapple Pico de Gallo
Ingredients
Serves 8 to 10
4 chorizo sausages, casings removed
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR PINEAPPLE PICO DE GALLO:
¾ cup (175 ml) red pepper, finely diced
⅓ cup (75 ml) red onion, finely diced
1 cup (250 ml) pineapple, diced
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) jalapeño, seeded and finely diced
½ lime, juice only
salt, to taste
Instructions
- In a large cast iron pan over medium heat, cook chorizo, breaking up with a wooden spoon. Add paprika and chili powder and cook for 10 to 15 minutes, until chorizo is fully cooked. Remove from heat and set aside. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Pineapple Pico de Gallo and garnish as desired.
- To make Pinapple Pico de Gallo, combine all ingredients in a medium bowl. Season with salt and refrigerate until ready to use. Will keep for up to 1 week in refrigerator.