PANZANELLA AND TUNA SALAD
Ingredients
Serves 4
5 thick slices rye bread or pumpernickel bread, cut into 1-in (2.5 cm) cubes
3 tbsp + ¼ cup (105 ml) extra-virgin olive oil, divided, plus extra
6 green onions, roots trimmed
salt and freshly ground pepper, to taste
1 bunch fresh asparagus, tough ends trimmed
1 lb (500 g) Albacore tuna loin
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) white balsamic vinegar
1½ tbsp (22 ml) grainy mustard
1 tsp (5 ml) maple syrup
1 cup (250 ml) cooked and shelled edamame or fava beans
4 radishes, thinly sliced
1 cup (250 ml) baby arugula
½ medium head radicchio, cut into thick ribbons
Instructions
- Preheat oven to 350 F (180 C). Place a baking sheet in oven to warm while preheating.
- In a large bowl, to make croutons, toss bread cubes with 3 tbsp (45 ml) oil. Scatter in a single layer on warmed baking sheet and bake until crisp, about 8 to 10 minutes, tossing croutons halfway through cooking time. Allow to cool on baking sheet while preparing rest of salad.
- Heat grill or grill pan over mediumhigh heat. Drizzle some oil over green onions and season with salt before grilling until lightly charred, about 2 to 3 minutes. Transfer to a cutting board and cut into 1-in (2.5 cm) pieces. Repeat grilling process with asparagus and cut into 1-in (2.5 cm) pieces. Brush tuna loin with oil and season with salt and pepper. Grill for 2 to 3 minutes per side, searing outside but keeping tuna raw in middle. Transfer to a plate and refrigerate until ready to serve.
- In a small bowl, make dressing whisking together ¼ cup (60 ml) oil with dill, vinegar, mustard and maple syrup until well combined. Season to taste with salt and pepper.
- When ready to serve, toss croutons with 2 tbsp (30 ml) dressing. Add grilled green onions, asparagus, edamame (or fava) beans, radishes, arugula and radicchio and a drizzle of 1 to 2 tbsp (15 to 30 ml) more dressing. Toss gently to combine. Divide salad among serving plates. Slice chilled tuna into ½-in (1.25 cm) slices. Lay a couple of slices on each salad and garnish with an extra drizzle of dressing, if desired. Serve immediately.
Drink Pairings
LOBSTER MAC AND CHEESE WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
3 slices bacon
1½ cups plain croutons
3 tbsp (45 ml) unsalted butter, melted
1 lb (500 g) cavatappi (double elbow or scoobi doo) pasta
4 cups (1 L) whole milk
¼ cup (60 ml) unsalted butter
½ cup (125 ml) all-purpose flour
3 cups (750 ml) grated Gruyère cheese
1 cup (250 ml) grated Romano or Parmesan
2 cups (500 ml) grated extra-sharp cheddar
1 tbsp (15 ml) salt
½ tsp (2 ml) freshly ground black pepper
½ tsp (2 ml) ground nutmeg
¼ tsp (1 ml) cayenne
1 ½ lbs (750 g) cooked lobster meat, ½ -in (.5 cm) diced
Instructions
- Fry bacon over medium-high heat until semi-crisp. Drain and coarsely chop. Add croutons to a food processor and pulse until coarse but not fine. Transfer to bowl, add chopped bacon and melted butter. Mix well and set aside.
- Preheat oven to 375 F (190 C). Bring a pot of salted water to a boil and cook pasta until al dente according to package directions. Drain well.
- Heat milk in a saucepan over medium heat, until scalding. Do not allow to boil. Set aside. In a large pot, melt butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly. While whisking, slowly add milk and cook for 1 to 2 minutes, until thickened and smooth. Remove from heat and mix in cheese and spices. Stir until cheese melts. Stir in cooked pasta and lobster.
- Divide and pile the mixture into 6 to 8 2-cup (500 ml) casserole or ramekin dishes. Place dishes on baking sheet. Sprinkle bacon crumb mixture on top of pasta. Bake for 30 to 35 minutes, or until sauce is bubbly and golden on top.
Drink Pairings
MUSSELS IN MUSTARD AND WINE
Ingredients
Serves 4 as an appetizer, 2 as a main
2 lbs (1 kg) mussels
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, minced
1 leek, cleaned and minced
2 garlic cloves, minced
1 cup (250 ml) white wine
1 tbsp (15 ml) moutarde de Meaux (old-fashioned grainy mustard)
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped flat leaf parsley
slices of fresh, crusty bread, to serve
Instructions
- Sort through mussels, lightly tapping any that are open to see if they close. Discard ones that remain open or damaged. Pull off beards and scrape off any barnacles using back of knife, then rinse several times. Set aside.
- In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Sauté shallots, leek and garlic for 3 to 5 minutes until soft, stirring constantly. If garlic starts to brown, reduce heat. Add wine and mustard, bring to a boil, cook for 2 minutes. Add mussels and cover pan. Steam for 5 minutes, shaking pan occasionally, until mussels open. Discard any that do not open. Season with salt and pepper, stir in parsley.
- Divide mussels and cooking liquid among bowls and serve immediately with crusty bread to mop up juices.
Drink Pairings
LOBSTER BLINIS
Ingredients
Serves 24
2 tbsp (30 ml) warm water, about 110 F (43 C)
1½ tsp (7 ml) granulated sugar
1 tsp (5 ml) active dry yeast
1 large egg white
¼ cup + 2 tbsp (90 ml) fine cornmeal
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) fine sea salt, plus extra for seasoning
½ cup (125 ml) warm milk, about 110 F (43 C), plus extra if needed
1 tbsp (15 ml) unsalted butter, melted
2 avocados
1 tbsp (15 ml) fresh lemon juice
4 radishes, trimmed
3 or 4 small, cooked lobster tails, meat sliced into rounds
fresh chives, cut into 1-in (2.5 cm) lengths, for garnish
Instructions
- In a medium-sized bowl, stir together water, sugar and yeast. Let stand, allowing yeast to bloom, about 8 to 10 minutes. If mixture does not become foamy and frothy, yeast is inactive and you need to repeat step with a new pack.
- While yeast is blooming, whisk egg white until soft peaks form.
- To yeast mixture add cornmeal, flour, salt, warm milk, butter and whipped egg white. Whisk until well combined. Cover batter with a kitchen towel and set aside for 90 minutes. Once batter has rested it should be consistency of pancake batter. If too thick, whisk in more milk, 1 tbsp (15 ml) at a time.
- Preheat a non-stick frying pan or cast iron frying pan over medium heat. Working in batches, dollop a rounded tsp (5 ml) of blini batter into pan leaving 2-in (5 cm) between each blini. Cook until bubbles break surface of blini, about 1 to 2 minutes, before turning over and continuing to cook another minute. Transfer blini to a plate and continue cooking remaining batter.
- When ready to assemble, mash avocados in a medium bowl, along with lemon juice, until a creamy mixture is achieved. Season to taste with salt. Thinly slice radishes using a mandoline or a sharp knife.
- Plate blini on a serving platter before topping with a dollop of avocado cream, a couple radish slices, a piece of lobster and a chive garnish. Serve immediately.
Drink Pairings
PANKO, COCONUT AND MACADAMIA NUT CRUSTED MAHI MAHI WITH PASSION FRUIT SAUCE
Ingredients
Serves 6
PASSION FRUIT SAUCE:
⅔ cup (175 ml) frozen passion fruit pulp, thawed, or pulp from 3 to 4 fresh ripe passion fruits
1 tbsp (15 ml) lime juice
¼ cup (60 ml) cider vinegar
2 tbsp (30 ml) granulated sugar
1 garlic clove, finely chopped
1 tsp (5 ml) finely minced ginger root
CRUSTED MAHI MAHI:
6 x 5 oz (150 g) mahi mahi fillets (or substitute halibut, snapper or other flaky fish)
1 cup (250 ml) pineapple juice
1 cup (250 ml) all-purpose flour
3 large eggs, beaten
½ cup (125 ml) Japanese-style panko bread crumbs
⅓ cup (75 ml) unsweetened shredded coconut
¼ cup (60 ml) finely chopped macadamia nuts
½ tsp (2 ml) salt
¼ tsp (1 ml) black pepper
¼ tsp (1 ml) paprika
2 tbsp (30 ml) canola oil, plus extra
Instructions
- If using fresh passion fruit, cut each in half and scrape pulp into a microwavesafe bowl. Heat for 30 seconds. Strain pulp through a fine-meshed sieve, pressing with a spoon to extract all the pulp and juice from the seeds. Discard seeds and reserve juice.
- Place pulp, lime juice, cider vinegar, sugar, garlic and ginger in a medium-sized saucepan. Bring to a boil over medium heat. Simmer for about 5 minutes or until sauce reduces and thickens. Remove and set aside.
- Place fish fillets in a heavy re-sealable plastic bag along with pineapple juice. Prepare three bowls for coating fish fillets, one with flour, one with beaten eggs and one with a mixture of panko, coconut, macadamia nuts, salt, pepper and paprika.
- Remove fish from pineapple juice and coat each fillet in flour on all sides. Then coat well in eggs. Then transfer and dip into the panko/coconut/nut mixture until thoroughly coated all over.
- Heat a non-stick frying pan over medium-high heat. Add 2 tbsp (30 ml) canola oil. Fry 2 to 3 minutes on each side or until crisp and golden brown, and fish is flaky. Remove and repeat with remaining breaded fish, adding extra oil as needed.
- Serve fish immediately, topped with spoonfuls of Passion Fruit Sauce.
Drink Pairings
PAN-SEARED STEELHEAD WITH PEA PURÉE
Ingredients
Serves 4
POTATOES:
½ lb (250 g) small, assorted coloured baby potatoes
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) minced fresh thyme
PEA PURÉE:
2 cups (500 ml) frozen peas
½ cup (125 ml) chicken or vegetable stock
1 tbsp (15 ml) truffle oil
1 tsp (5 ml) finely grated lemon zest
1 garlic clove, smashed and minced
½ tsp (2 ml) each salt and black pepper
STEELHEAD:
1 tbsp (15 ml) unsalted butter
¼ cup (50 ml) enoki mushrooms
1 tbsp (15 ml) olive oil
4 x 4 oz (120 g) steelhead trout fillets, boned and halved crosswise
¼ cup (50 ml) sugar snap peas, blanched
¼ cup (50 ml) micro greens, for garnish
Instructions
- To make POTATOES: Boil potatoes in salted water until tender. Drain and return to saucepan. Toss with butter and seasonings. Cover and set aside.
- To make PEA PURÉE: Blanch peas for a minute or two with boiling water just until thawed. Strain and place in a blender along with remaining ingredients. Blend until very smooth. For a creamier texture, press mixture through a fine-meshed sieve into a small saucepan. Cover and set aside.
- To make STEELHEAD: Preheat oven to 325 F (165 C). In an ovenproof frying pan, heat 1 tbsp (15 ml) butter over medium-high heat until very hot. Add mushrooms and sauté until golden. Season with salt and pepper and remove with a slotted spoon to a dish and set aside.
- Add oil to hot frying pan. Add fillets, skinside down, and sear over medium-high heat until skin is crispy. Gently flip fillets and place pan in oven. Bake for another 2 to 3 minutes or just until fish is cooked in the centre.
- Toss potatoes over medium heat until warm, and gently warm Pea Purée. Spoon purée in centre of a shallow serving bowl. Position potatoes on top in centre of purée. Stack 2 pieces seared salmon on top of potatoes. Scatter mushrooms alongside with blanched peas. Garnish with a few micro greens and serve immediately.
Drink Pairings
MINI SESAME CRAB CAKES
Ingredients
Serves 24 Crab Cakes
8 oz (250 g) crabmeat, picked over for shells
¼ cup + 3 tbsp (105 ml) mayonnaise, divided
2 green onions, trimmed, finely sliced
2 tbsp (30 ml) soy sauce or tamari
1 tsp (5 ml) finely grated lime zest
½ cup + 2 tbsp (155 ml) panko bread crumbs, divided
½ cup (125 ml) all-purpose flour
salt and freshly ground black pepper, to taste
3 large eggs
¼ cup (60 ml) sesame seeds, mixture of white and black
¾ cup (175 ml) vegetable oil, plus extra as needed
1½ tsp (7 ml) wasabi paste, for garnish
1 English cucumber, for garnish
3 radishes, thinly sliced, for garnish
½ cup (125 ml) drained pickled ginger, for garnish
Instructions
- In a medium bowl, stir together crabmeat, ¼ cup (60 ml) mayonnaise, green onions, soy sauce and zest. Add 2 tbsp (30 ml) bread crumbs and stir until well combined. Refrigerate mixture for 1 hour.
- Meanwhile, set up a frying station. Whisk together flour with a good pinch of salt and pepper. In a separate bowl, whisk eggs. In a third bowl, stir remaining ½ cup (125 ml) bread crumbs with sesame seeds.
- Once crab mixture has been chilled, form into 1 tbsp (15 ml) balls. Coat balls in seasoned flour before shaking to remove excess. Shape into cakes about ¾-in (2 cm) high and about 1-in (2.5 cm) in diameter. One at a time, dip flour-coated cakes in egg, allowing excess to drip away, then roll in bread crumb mixture.
- Heat oil in a medium frying pan over medium heat until hot, but not smoking. Working in batches, fry several crab cakes at a time, turning once, until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate before cooking remaining cakes. Add more oil to frying pan as needed. At this stage, crab cakes may be placed on a parchment-lined baking sheet and frozen until firm, about 1 hour. Transfer to an airtight container and freeze up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange crab cakes on a baking sheet and warm in oven until heated through, about 10 to 15 minutes, or slightly longer if cooking from frozen.
- While crab cakes bake, stir together remaining 3 tbsp (45 ml) mayonnaise with 1½ tsp (7 ml) wasabi paste until well combined. Using a vegetable peeler, cut ribbons from cucumber before cutting in thirds.
- Arrange crab cakes on a serving platter and garnish each with a folded ribbon of cucumber, slices of radish and pickled ginger. Dot with wasabi mayonnaise and serve immediately.
Drink Pairings
PRAWN, MANGO AND AVOCADO SALAD ROLLS
Ingredients
Serves
12 lg prawn in shell (21/25 size)
2 oz (60 g) dried bean vermicelli noodles
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) sugar
½ tsp (2 ml) salt
1 tsp (5 ml) sriracha sauce or garlic chili paste
X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
1 to 2 cucumbers, peeled, cored and cut into ⅛ -inch thick matchsticks
green onions, cut into 3-inch (7.5 cm) julienne strips
1 lb (500 g) firm ripe mango, peeled, pitted and cut into ¼-inch (0.5 cm) matchsticks
1 to 2 med ripe avocados, peeled, pitted and thinly sliced
4 tbsp (60 ml) Japanese mayonnaise
Instructions
- Bring a medium saucepan of salted water to a boil. Add prawns, lower heat and poach at a low simmer, uncovered, until just cooked though, about 3 to 4 minutes. Transfer to an ice water bath for a couple minutes, drain and pat dry. Peel and cut in half lengthwise, deveining if necessary.
- Bring another medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Place into a mixing bowl. In a large bowl, stir together vinegar, sugar, salt and sriracha until sugar is dissolved. Add noodles and toss to coat well.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange 3 prawn halves, cut sides up, in a row across middle bottom third (the part nearest you). Spread a small handful, 3 tbsp (45 ml) marinated noodles on top of shrimp and arrange 3 cilantro sprigs, 3 mint leaves, 6 cucumber matchsticks, 6 green onion strips, 6 to 8 mango matchsticks, and a few avocado slices horizontally on top of noodles. Spread about a tsp of the Japanese mayonnaise over top
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves, 3 cilantro sprigs, and mango or avocado along crease, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner and serve with Spicy Lime Dipping Sauce or any other desired sauce.
Drink Pairings
OYSTER PO’BOY SLIDERS
Ingredients
Serves 20
canola oil, for frying
2 tbsp (30 ml) kosher salt, plus extra
1 tbsp (15 ml) each, ground black pepper, smoked paprika, garlic powder
1½ tsp (7 ml) onion powder
1 tsp (5 ml) each, dried thyme, dried rosemary, dried oregano
½ tsp (2 ml) cayenne pepper
1 tsp (5 ml) chili powder
20 large oysters, such as Fanny Bay, shucked
2 cups (500 ml) yellow cornmeal
½ cup (125 ml) mayonnaise, plus extra
1 tbsp (15 ml) cider vinegar
2 tbsp (30 ml) chopped gherkins or dill pickles
1 tbsp (15 ml) chopped parsley
1 cup (250 ml) each, shredded red and green cabbage
½ cup (125 ml) shredded carrot
20 brioche slider buns
hot sauce, for serving
Instructions
- Preheat oil in a deep fryer until 350 F (180 C) registers on a deep-fry thermometer. Line a baking tray with paper towel and set aside.
- In a bowl, mix together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chili powder. Add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated, dusting off excess cornmeal. Working in batches, fry oysters until golden brown, about 3 minutes. Transfer to paper towel-lined baking tray to drain, and sprinkle with additional salt.
- In a bowl, whisk together mayonnaise, vinegar, gherkins and parsley until well combined. Add cabbages and carrots and toss to combine.
- Spread each bottom bun with mayonnaise before adding two oysters and topping with slaw. Sandwich with top bun and serve with hot sauce.
Drink Pairings
NEW NIÇOISE SALAD WITH SARDINES AND TARRAGON DRESSING
Ingredients
Serves 6
SALAD:
½ lb (250 g) small fingerling potatoes
a drizzle of olive oil
salt and freshly ground black pepper, to taste
4 to 6 red or yellow baby beets
½ lb (250 g) French beans, trimmed and left whole or cut on diagonal
6 quail eggs, hard-boiled, peeled and halved
1 cup (250 ml) assorted heirloom cherry tomatoes, halved
½ English cucumber, unpeeled, thinly sliced into rounds
6 radishes, trimmed and thinly sliced
½ lb (250 g) smoked sardines, boned and skinned
1 cup (250 ml) Niçoise olives
TARRAGON DRESSING:
1 garlic clove
½ tsp (2 ml) salt, or to taste
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) flat leaf parsley
2 tbsp (30 ml) chopped fresh tarragon
2 tbsp (30 ml) fresh lemon juice
liquid honey, to taste
freshly ground black pepper, to taste
Instructions
- To prepare quail eggs, place eggs in saucepan and cover with water. Set heat to high and once water begins to simmer, gently roll eggs around in saucepan with a wooden spoon. Rolling will move yolk into centre. Bring water to a boil; boil for 3 minutes; then remove from heat and let stand in water for 2 minutes. Drain and cool eggs under cold running water. Drain. Gently shake saucepan so eggs roll around and shells break. Peel and cut eggs into halves.
- Preheat oven to 375 F (190 C). Cut fingerlings into bite-sized pieces and toss with a little olive oil, salt and pepper. Spread on a parchment-lined baking sheet and roast in oven for 15 to 20 minutes or until tender but still firm. Remove and cool to room temperature
- Meanwhile boil beets in saucepan with water until tender when pierced with a sharp knife, about 20 to 25 minutes. Drain, cool and peel. Cut into quarters.
- Blanch beans in boiling water; drain and plunge into cold water to stop cooking. Drain and blot dry. Add with Quail eggs.
- Halve tomatoes; slice cucumbers and radishes. Arrange all ingredients in rows on a platter. Refrigerate while making dressing.
- To make TARRAGON DRESSING: Press garlic on cutting board with flat side of a chopping knife. Sprinkle with salt, mince and scrape salt and garlic together, forming a paste. Transfer paste to blender along with remaining dressing ingredients. Whirl until smooth and creamy. Scrape down sides of bowl a couple of times. Store in refrigerator until ready to serve. Can be made a few hours ahead.
- Drizzle salad with dressing.