SEARED SCALLOPS WITH GREEN GAZPACHO AND APRICOT CAPER SALSA
Ingredients
Serves 4
4 dried apricots, diced
1 small shallot, finely chopped
1 tbsp (15 ml) roughly chopped and drained capers
3 tbsp (45 ml) finely chopped fresh flat-leaf parsley leaves, divided
½ tsp (2.5 ml) lemon zest
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) kosher salt, plus extra to taste
½ English cucumber
3 fresh or canned medium tomatillos, finely diced
2 green onions, light green and white part only, finely diced
1 garlic clove, minced
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) lime juice
freshly ground black pepper, to taste
1 tbsp (15 ml) grapeseed oil
12 large scallops, cleaned and patted dry with paper towel
Instructions
- To make Apricot Caper Salsa, in a medium bowl, stir together apricots, shallot, capers, 1 tbsp (15 ml) parsley, lemon zest and juice and ¼ tsp (1 ml) salt. Set aside.
- To make Green Gazpacho, cut cucumber lengthwise into long matchstick strips, leaving skin on, then finely dice. Transfer to a bowl along with tomatillos, green onion, garlic, remaining 2 tbsp (30 ml) parsley, olive oil and lime juice. Stir together to combine. Season to taste with salt and black pepper. Set aside.
- In a large frying pan, heat grapeseed oil over medium-high heat until very hot. Season scallops all over with a sprinkle of salt and pepper, then add to pan. Sear on both sides until a golden crust forms and they just lose their translucent colour, about 30 seconds per side.
- To plate, divide gazpacho between serving bowls, topping each with 3 warm scallops and a spoonful of Apricot Caper Salsa. Serve immediately.
Drink Pairings
SLOW-ROASTED SALMON WITH BRUSSELS SPROUTS
Ingredients
Serves 4
1 x 1¾ to 2 lb (840 g to 1 kg) fillet wild sockeye salmon, skin removed
salt and pepper, to taste
10 Brussels sprouts, leaves picked
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) honey
½ lemon, zest and juice
2 tbsp (30 ml) Champagne or white wine vinegar
¼ cup (60 ml) + 1 tbsp (15 ml) olive oil, divided
¼ cup (60 ml) crème fraîche
1 handful pea shoots, for garnish
Instructions
- Remove any pin bones from salmon. Place on a parchment-lined baking sheet. Season with salt and allow to sit at room temperature for 30 minutes. Preheat oven to 300 F (150 C).
- Prepare a large bowl of ice water.
- Blanch Brussels sprouts leaves in salted boiling water just until they turn bright green, about 30 to 45 seconds, then drain and transfer to prepared ice water. Once cool, drain in a colander and allow to dry on paper towels.
- Whisk together mustard, honey, lemon juice, vinegar and ¼ cup (60 ml) olive oil. Season with salt and pepper. Set aside.
- Drizzle remaining 1 tbsp (15 ml) olive oil over salmon, then roast for 20 to 25 minutes, until it flakes with a fork and is just opaque at thickest point, or until cooked to desired doneness.
- Spread crème fraîche on a platter long enough to fit salmon. Place salmon on crème fraîche. Toss Brussels sprouts with half the dressing. Garnish salmon with Brussels sprouts, pea shoots and lemon zest. Drizzle with remaining dressing and 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
COLD SOBA NOODLE SALAD WITH HOT-SMOKED SALMON
Ingredients
Serves 4
SOBA NOODLE SALAD:
12 oz (340 g) soba noodles
1/3 cup (75 ml) fresh mint leaves, whole or coarsely chopped
1/3 cup (75 ml) fresh basil leaves, whole or coarsely chopped
1/3 (75 ml) fresh cilantro leaves, whole or coarsely chopped
½ cup (125 ml) finely sliced green onion
½ cup (125 ml) finely shaved red cabbage
¼ cup (60 ml) toasted sesame seeds
2 tbsp (30 ml) poppy seeds
8 oz (250 g) hot-smoked salmon
PICKLED CUCUMBER:
½ cup (125 ml) rice wine vinegar
2 tbsp (30 ml) granulated sugar
1 medium English cucumber, thinly sliced
1 lime, zest and juice
½ tsp (2.5 ml) chili flakes, or to taste
DRESSING:
¼ cup (60 ml) mirin
¼ cup (60 ml) soy sauce
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook noodles according to package instructions until just al dente, then drain and rinse under cold running water. Shake off excess water and place noodles in a serving bowl.
- Stir prepared dressing through noodles to coat. Add mint, basil, cilantro, green onion, cabbage, sesame seeds, poppy seeds and pickled cucumber. Toss to combine and top with flakes of smoked salmon. Serve immediately or chill for up to 2 hours, covered.
- PICKLED CUCUMBER: In a small saucepan, combine rice wine vinegar and sugar. Simmer over medium heat until sugar is dissolved. Remove saucepan from heat and refrigerate until cool, about 10 minutes.
- Meanwhile, in a medium bowl, combine cucumber, lime zest and juice and chili flakes.
- Pour cooled syrup over cucumbers and mix well to combine. Set aside. Can be made up to 1 day in advance and kept in refrigerator.
- DRESSING: In a medium bowl, whisk together mirin, soy sauce, rice wine vinegar, sesame oil, ginger and garlic. Season with black pepper. Set aside. Will keep for up to 3 days in refrigerator.
Drink Pairings
BROCCOLI TABBOULEH WITH HALIBUT
Ingredients
Serves 4
1 large head broccoli
2 cups (500 ml) chopped snap peas
3 garlic cloves, minced, divided
4 tbsp (60 ml) olive oil, divided
1 lemon, zest and juice, divided
salt and pepper, to taste
4 x 4 oz (125 g) skinless halibut fillets
½ English cucumber, peeled, seeded and chopped
1 cup (250 ml) sliced cherry tomatoes
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) tahini
¼ cup (60 ml) water, or more as needed
Instructions
- Preheat oven to 400 F (200 C).
- Break up broccoli into florets. Pulse in a food processor until the size of rice, or finely dice by hand.
- In a large bowl, combine broccoli “rice”, snap peas, 2 minced garlic cloves, 2 tbsp (30 ml) olive oil and lemon zest. Season with salt and pepper to taste.
- Distribute evenly onto a large baking sheet and bake for 15 minutes, stirring occasionally, until tender. Remove and allow to cool but keep oven on for next step.
- Place halibut fillets on a parchment-lined baking sheet. Season with salt and pepper and drizzle with 2 tbsp (30 ml) olive oil. Bake for 10 minutes or until opaque in centre and flaky.
- In a bowl, combine cucumber, tomatoes, parsley and mint. Add cooled broccoli mixture and juice of half a lemon. Season with salt and pepper to taste.
- In a small bowl, whisk together remaining minced garlic clove, tahini, water, juice of remaining half of lemon, salt and pepper. Add more water if needed to thin the dressing.
- Plate broccoli tabbouleh and place halibut on top. Drizzle tahini dressing over top and serve.
Drink Pairings
GRILLED COCONUT CURRY PRAWNS
Ingredients
Serves 6
1¼ cups (310 ml) unsweetened coconut milk
¼ cup (60 ml) Thai red curry paste
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) finely grated lime zest
1/3 cup (75 ml) fresh lime juice
2 lbs (1 kg) jumbo prawns, shell on (about 18 to 20)
salt and pepper, to taste
¼ cup (60 ml) coarsely chopped fresh cilantro, leaves and stems chili flakes and lime wedges, to serve
Instructions
- In a large bowl, combine coconut milk, curry paste, salt, pepper, chili flakes, coriander, cumin, lime zest and juice. Add prawns and turn to coat. Cover and refrigerate for 1 hour.
- Grease grill and preheat to medium. Remove prawns from marinade and place directly on grill. Cook, turning once or twice, until prawns are cooked through, about 5 to 7 minutes.
- Transfer to a serving plate, season with salt and pepper, sprinkle with cilantro, chili flakes and a generous squeeze of lime juice, and serve with extra lime wedges on the side.
Drink Pairings
Mexican Shrimp-Stuffed Avocados
Ingredients
Serves 4
2 garlic cloves, minced
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) sunflower oil
¾ lb (340 g) large raw shrimp, peeled and deveined
salt and pepper, to taste
½ jalapeño, diced, or to taste
¼ cup (60 ml) diced red onion
¼ cup (60 ml) diced red pepper
4 large avocados
¼ cup (60 ml) chopped cilantro leaves
2 tbsp (30 ml) chopped chives
4 lime wedges, for garnish
Instructions
- Preheat barbecue to medium-high.
- In a small bowl, mix together garlic, lime zest, cumin and oil. Add shrimp and stir to coat. Season with a pinch each of salt and pepper and refrigerate for 15 to 20 minutes.
- In another bowl, combine jalapeño, onion and red pepper. Set aside.
- Slice into avocados lengthways from each side until knife hits the pit. Twist halves apart and gently remove pits. Using a small spoon, scoop out about 1 tbsp (15 ml) avocado where the pit was to create a slightly larger hollow. Chop excess avocado and add to jalapeño mixture, if desired, or enjoy as a snack while cooking!
- Lightly grease barbecue, then grill shrimp until opaque (about 2 minutes per side). Remove from heat and set aside. Grill avocados (with skins still on), flesh side down, for 1 to 2 minutes (on flesh side only), until grill marks are achieved. Remove from heat.
- Cut shrimp into bite-size pieces and add to jalapeño mixture along with lime juice and cilantro. Season with salt and pepper to taste. Scoop a heaping spoonful into each avocado, sprinkle with chives and serve with lime wedges on the side.
Drink Pairings
Herbed Lobster Fritatta
Ingredients
Serves 6
2 tbsp (30 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow pepper, cut into thin strips
1 small leek, trimmed and thinly sliced into rounds
6-in (15 cm) zucchini, finely diced
¼ cup (60 ml) crumbled goat’s cheese
4 oz (125 g) cooked lobster meat, drained and patted dry
6 large eggs
⅓ cup (75 ml) whole milk or whipping cream
½ tsp (2.5 ml) sea salt
¼ tsp (1 ml) black pepper
1 tbsp (15 ml) minced fresh cilantro
1 tbsp (15 ml) minced fresh basil
1 tbsp (15 ml) minced fresh dill
2 tbsp (30 ml) grated Gruyere or Swiss cheese
Instructions
- Preheat oven to 350 F (180 C). Place oven rack in lower third of oven. Generously grease a 9 or 10-in (23 or 25 cm) fluted tart pan or deep pie plate. Place on a baking sheet and set aside.
- In a large heavy-bottmed skillet, heat oil. Add pepper, leek and zucchini and sauté over medium heat for 5 to 8 minutes, until softened and pepper is slightly golden. Transfer to tart pan, spreading evenly to cover base. Set aside to cool slightly. Scatter goat’s cheese over top and tuck lobster meat throughout.
- Crack eggs into a mixing bowl and add milk or cream. Whisk until frothy. Stir in salt, pepper and herbs. Pour into tart pan, lifting a few pieces of lobster to the surface with a fork to show off colour. Scatter cheese lightly over top.
- Bake in lower third of oven for 30 to 35 minutes, until frittata is puffed and golden, and centre is firm when pan is jiggled.
- Remove from oven and allow to rest for 5 minutes. Then cut into wedges and serve.
Drink Pairings
Ceviche Cups
Ingredients
Serves 8
1 cup (250 ml) prawns, peeled and deveined
1 lime, zest and juice
½ small orange, zest only
1 Roma tomato, diced
½ avocado, diced
¼ cup (60 ml) diced cucumber
1 tbsp (15 ml) diced jalapeño
¼ cup (60 ml) diced red onion
1 tbsp (15 ml) minced cilantro leaves
salt and pepper, to taste
15 to 20 mini phyllo shells or vol au vents
Instructions
- Prepare an ice bath. In a small saucepan, bring 1-in (2.5 cm) of water to boil. Poach prawns for 30 seconds or until pink, then immediately place in ice bath to stop cooking. Roughly chop each prawn into 3 or 4 small pieces.
- In a medium bowl, combine lime zest and juice, orange zest and prawns. Allow to sit for 15 minutes, stirring occasionally. Mix in tomato, avocado, cucumber, jalapeño, onion and cilantro. Season with salt and pepper.
- Place a heaping spoonful of ceviche into each phyllo shell and serve immediately.
Drink Pairings
Everything Bagel-Spiced Lox Salad served with Green Goddess Dressing
Ingredients
Serves 2 to 4
1 tbsp (15 ml) capers, drained and dried on a paper towel
4 cups (1 L) mixed greens
8 oz (250 g) lox (cold smoked salmon)
1 small avocado, cut into wedges
2 tbsp (30 ml) finely chopped red onion
¼ cup (60 ml) peas, fresh or frozen, blanched
1 tbsp (15 ml) Everything Bagel Spice, make ahead, recipe follows
½ lemon, cut into thin slices, for garnish
¼ cup (60 ml) Green Goddess Dressing, make ahead, recipe follows
FOR EVERYTHING BAGEL SPICE:
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) dried minced garlic
1 tbsp (15 ml) dried minced onion
1 tsp (5 ml) seasoning salt
FOR GREEN GODDESS DRESSING:
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs (e.g. tarragon, parsley, chives, chervil, or as desired)
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
salt and pepper, to taste
Instructions
- In a small saucepan, heat oil to 375 F (190 C). Deep-fry capers until opened and crisp, about 1 to 2 minutes. Using a slotted spoon, remove from oil and drain on paper towel.
- Place greens on a platter, then arrange lox and avocado over top.
- Sprinkle crispy capers, red onion, peas and Everything Bagel Spice over salad.
- Garnish with lemon slices and serve with Green Goddess Dressing on side.
- To make Everything Bagel Spice, mix all ingredients together. Store in an airtight container at room temperature.
- To make the Green Goddess Dressing, blend all ingredients in a blender until smooth. Can be stored in refrigerator for up to 3 days in an airtight container. Makes 1 cup (250 ml) dressing.