HONEYCOMB CANDY AND CRAB SALAD
Ingredients
Serves 6
PICKLED APPLES:
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) apple cider vinegar
6 coriander seeds
1 large Granny Smith apple
SMOKED PAPRIKA HONEYCOMB CANDY:
vegetable oil, to grease pan
1¼ cup (300 ml) granulated sugar
2 tbsp (30 ml) light corn syrup
3 tbsp (45 ml) liquid honey
3 tbsp (45 ml) water
2 tbsp (30 ml) baking soda
¾ tsp (4 ml) sweet smoked paprika, divided
CRAB SALAD:
1 large egg, at room temperature
½ tbsp (7 ml) Dijon mustard
½ tbsp (7 ml) champagne vinegar or white wine vinegar
½ tsp (2 ml) lemon zest
¼ tsp (1 ml) salt
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) lemon juice
1 lb (500 g) cooked mixed crabmeat
2 tbsp (30 ml) water
4 cups (1 L) mixed spring greens (baby lettuce, sorrel, watercress, basil and pea shoots)
3 radishes, trimmed and thinly sliced into rounds
sweet smoked paprika, for garnish (optional)
Instructions
- To make PICKLED APPLES: In a bowl whisk together sugar, vinegar and coriander seeds until sugar has dissolved.
- Peel, core and finely dice apple before adding to vinegar mixture. Refrigerate, stirring occasionally, for 2 hours. Drain before using.
- To make SMOKES PAPRIKA HONEYCOMB CANDY: Liberally grease a 10-in (25 cm) round springform pan with vegetable oil. Line bottom of pan with parchment paper and run a parchment collar up side of pan, 1 to 2-in (2.5 to 5 cm) above edge. Liberally grease parchment and set aside.
- In a deep, heavy-bottomed saucepan stir together sugar, corn syrup, honey and water. Place over medium-high heat and bring to a boil without stirring. Cook until mixture reaches 290 F (140 C) on a candy thermometer, or hardcrack stage, about 10 minutes. During cooking, if any sugar crystals form on sides of pan, brush down sides with a clean pastry brush dipped in water.
- Working quickly, remove sugar mixture from heat and whisk in baking soda and ¼ tsp (1 ml) smoked paprika. Take care as mixture will bubble up and be very hot. Immediately pour honeycomb candy into prepared pan.
- Sprinkle top of warm honeycomb candy with remaining ½ tsp (2 ml) smoked paprika and let cool to room temperature on a wire rack. When cool, break into pieces and serve. Honeycomb can be stored at room temperature in an airtight container.
- When ready to make CRAB SALAD: In a blender, mix together egg, mustard, vinegar, lemon zest and salt. With blender running, very gradually add oil until mixture has emulsified and thickened. Briefly blend in lemon juice and refrigerate dressing until ready to finish salad.
- Place crabmeat in a bowl, removing any shell remnants. Toss crab with half the dressing. Whisk water into remaining dressing.
- Divide salad greens onto serving plates. Garnish with radishes, dressed crab, some Pickled Apples and a sprinkle of prepared honeycomb candy. To finish, drizzle with remaining dressing, dust with sweet smoked paprika (if desired) and serve immediately.
Drink Pairings
GRILLED CHIPOTLE FISH TACOS WITH TROPICAL FRUIT AND AVOCADO SALSA
Ingredients
Serves 8
TROPICAL FRUIT AND AVOCADO SALSA:
1 cup (250 ml) finely diced pineapple
1 cup (250 ml) finely diced mango or papaya
2 avocados, pitted, peeled and cut into small dice
¼ cup (60 ml) finely chopped red onion
½ cup (125 ml) chopped cilantro, divided
1 serrano or jalapeño chili pepper, seeded and finely minced
2 tbsp (30 ml) lime juice
FISH TACOS:
salt and freshly ground pepper, to taste
¼ cup (60 ml) canola oil
1 lime, zest and juice
1 chipotle chili in adobe sauce, finely chopped
1 garlic clove, finely minced
1 lb (500 g) white flaky fish fillet such as halibut, snapper or mahi mahi
8 flour tortillas
shredded green cabbage, thinly sliced red onion, chopped green onions, chopped cilantro, sour cream and hot sauce, for garnish
Instructions
- To make TROPICAL FRUIT AND AVOCADO SALSA: In a mixing bowl, combine pineapple, mango or papaya, avocado, red onion, ¼ cup (60 ml) cilantro, serrano or jalapeño chili pepper and lime juice. Gently toss and season with salt and pepper. Cover and refrigerate until ready to serve.
- To make FISH TACOS: Grease grill and preheat barbecue to medium-high. In a small bowl, whisk together canola oil, lime zest and juice, chili, garlic and remaining cilantro. Place fish in a medium-sized dish and pour marinade over fish. Marinate 15 to 20 minutes.
- Transfer fish to hot grill, flesh-side down. Barbecue for 3 minutes, then turn over for another 2 minutes, or until cooked. Remove and let rest, 5 minutes. Remove skin and flake fish into large pieces.
- Grill tortillas for 20 to 30 seconds to warm. Divide flaked fish among the tortillas and top with the garnish ingredients and Tropical Fruit and Avocado Salsa. Serve immediately.
Drink Pairings
FRESH TROUT WITH LEMON CAPER AIOLI
Ingredients
Serves 6
LEMON CAPER AIOLI:
1 large garlic clove, smashed and finely minced
2 tbsp (30 ml) grape seed oil
1 tsp (5 ml) Dijon mustard
½ lemon, zest only
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) minced fresh chives
2 tsp (10 ml) capers, rinsed and drained
TROUT:
6 x 6 oz (180 g) whole trout, skin on
1 tbsp (15 ml) grape seed oil
1 lemon, cut into wedges, for garnish
micro greens and chives, for garnish
Instructions
- To make LEMON CAPER AIOLI: Place garlic in a mini food processor and whirl. Gradually add oil until a smooth emulsion has formed. Add Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and stir in chives and capers. Seal. Can be refrigerated for up to a couple of days.
- To make TROUT: Preheat oven to 350 F (180 C). Blot fish dry with paper towel. Place on a parchment-lined baking sheet and gently rub with oil. Bake in centre of preheated oven for 12 to 15 minutes or until fish is almost cooked through. You want it a little rare as it will continue to cook once removed from oven.
- Once cooked, gently peel off skin from fish and discard heads. Remove fillets of fish from spine and place on a heated serving platter. Garnish with micro greens and chives. Drizzle with a little sauce and serve remaining sauce alongside. Excellent with baby spring vegetables and basmati rice.
Drink Pairings
JAZZED-UP ARCTIC BURGERS
Ingredients
Serves 4
14 g (½ oz) package dried mixed mushrooms
2 shallots, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) brown sugar
1¼ lbs (625 g) ground muskox or elk
1 tbsp (15 ml) minced fresh sage leaves
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
4 large brioche or regular burger buns, toasted
oppings: cooked bacon, aged cheddar, lettuce, sliced avocado, sliced tomatoes and mayonnaise, as desired
Kicked-Up Grilled Corn, to serve (Separate Recipe)
Instructions
- Place dried mushroom in a small bowl with hot water and set aside to plump, about 10 minutes. This would be a good time to prep corn, if making. Factor in cooking time.
- Add thinly slice shallots to small frying pan with olive oil. Sprinkle with sugar and sauté over medium-low heat, stirring often until golden and soft. Transfer to a large bowl. Using a slotted spoon, lift plumped mushrooms from hot water to a cutting board. Reserve liquid. Blot mushrooms dry and coarsely chop. Add to shallots.
- Add ground muskox, minced sage, salt and pepper to shallots and mushrooms. Using hands, work mixture together until blended. Do not overwork meat or it will result in a tough burger. Add a little mushroom water to moisten, as desired. Shape into 4 even-sized patties about 4 or 5-in (10 or 12 cm) wide and ¾ to 1-in (2 to 2.5 cm) thick, about 5 oz (140 g) each. Let rest at room temperature while preheating grill.
- Preheat grill to medium and generously grease. Place burgers on grill and barbecue for about 7 or 8 minutes per side or until centre of meat registers 135 to 250 F (57 to 130 C) on a meat thermometer. Don’t press on burgers while cooking or they will become tough. Allow burgers to rest 5 minutes before assembling.
- Line bottom half of toasted buns with mayonnaise and lettuce, and layer on toppings of choice.
Drink Pairings
DUNGENESS CRAB SALAD WITH PICKLED GREEN STRAWBERRIES
Ingredients
Serves 2
PICKLED GREEN STRAWBERRIES:
8 green strawberries, sliced
2 to 3 tbsp (30 to 45 ml) water
5 tbsp (75 ml) rice wine vinegar
5 tbsp (75 ml) granulated sugar
1 lime, juice only
1 orange, zest only
3 black peppercorns, whole
6 coriander seeds, whole
SALAD:
1 large Dungeness crab
½ tsp (2 ml) crushed red pepper flakes
1 shallot, sliced
1 garlic clove, peeled and sliced in half (germ removed)
2 to 3 tsp (10 to 15 ml) tomato paste
⅞ cup (207 ml) grape seed oil
1 egg yolk
2 tsp (10 ml) Dijon mustard
1 lemon, juice only, divided
2 dashes rice wine vinegar
kosher salt and espelette, to taste
8 white asparagus spears, peeled
granulated sugar, for water
fresh pea shoots, for garnish
10 cured fennel, shaved for garnish
puffed wild rice, for garnish
fresh soft herbs such as pea shoots and chervil, for garnish
Instructions
- Make PICKLED STRAWBERRIES ahead of time. Place strawberries in a glass container large enough to hold all remaining ingredients.
- Prepare pickle mixture. In a pot combine water, vinegar, sugar, lime juice and orange zest, peppercorns and coriander seeds, bring to a simmer until sugar is dissolved. Pour over top of strawberries in container, allow to cool and refrigerate overnight. If you can the strawberries properly they will keep for a year.
- To make SALAD: Cook crab in a large pot of simmering water for 5 minutes remove from water to a large bowl. Remove legs and claws and place body back in simmering water for an additional 3 minutes. Carefully remove meat from shells, reserving leg and claw shells, and refrigerate until ready to serve.
- Place leftover leg and claw shells in a medium saucepan over low heat for several minutes, stirring regularly. Add pepper flakes, shallot and garlic, cook for several minutes then add tomato paste and cook for several more minutes, preventing colouring. Add grape seed oil and leave on low heat until oil has developed desired taste, about 30 minutes. Strain through a fine sieve and allow to cool. Refrigerate crab oil until ready to use.
- With crab oil make a mayonnaise. Place egg yolk and Dijon in a bowl, whisk in reserved crab oil, then thin with juice from half a lemon and a couple dashes of rice wine vinegar to achieve desired thickness and balance. Season with kosher salt and espelette.
- In a bowl, dress reserved crabmeat with prepared mayonnaise and freshly squeezed lemon juice to taste. Add a bit at a time, gently fold in meat, season to taste. Set aside.
- Simmer asparagus in a large saucepan of water heavily seasoned with sugar and kosher salt until tender, cool on a tray. Cut into small bite-sized pieces then fold into crab mixture.
- To assemble, arrange crab and asparagus in serving dishes with a few slices of Pickled Green Strawberries. Season with some remaining freshly squeezed lemon juice and pinch or 2 of espelette to taste. Garnish with pea shoots, cured fennel, puffed wild rice and soft herbs, serve immediately.
Drink Pairings
DUNGENESS CRAB AND SWEET PEA BEIGNETS WITH NETTLE BUTTERMILK DRESSING
Ingredients
Serves 16 Beignets or serves 4
NETTLE BUTTERMILK DRESSING:
4 oz (125 g) fresh stinging nettles* (optional)
4 to 6 tbsp (60 to 90 ml) olive oil
1 cup (250 ml) mayonnaise
7 tbsp (105 ml) buttermilk
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) lemon juice
1½ tsp (7 ml) ground coriander
1½ tsp (7 ml) smoked paprika
1 tsp (5 ml) cayenne
salt and freshly ground pepper, to taste
BEIGNETS:
¼ lb (125 g) sweet green peas
1 cup (250 ml) self-rising cake flour
1 cup (250 ml) coarse cornmeal
½ to 1 cup (125 to 250 ml) all-purpose flour
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground coriander
2 large eggs
2 medium-size shallots, finely diced
½ cup (125 ml) homogenized milk
¼ cup (60 ml) buttermilk
1 tbsp (15 ml) rendered duck or bacon fat
4 tbsp (60 ml) basil, finely shredded
2 tbsp (30 ml) mint, finely shredded
2 lemons, zest only
¾ cup (175 ml) Dungeness crabmeat, shells removed
8 cups (2 L) canola, peanut or grape seed oil
Instructions
- To make NETTLE BUTTERMILK: Bring a pot of water to a boil. Season with salt. If using nettles, wear gloves or use tongs to place in boiling water, as they will sting. Blanch nettles, or greens, until wilted and vibrant green, about 1 minute. Strain and place in an ice-water bath to stop cooking. Drain, squeeze out excess water and pat dry with paper towel.
- In a blender or food processor, whirl nettles and olive oil to a smooth purée. Set aside.
- In a large bowl, whisk together mayonnaise and buttermilk. Add remaining dressing ingredients along with nettle purée and whisk together to blend. Add salt and pepper to taste. Refrigerate until ready to serve. Can be made a day ahead.
- To make Beignets, preheat oven to 375 F (190 C). Line a baking sheet with parchment paper and a plate with paper towel, and set aside.
- Bring a pot of water to a boil and blanch peas for 30 seconds. Then strain and place in an ice-water bath to stop cooking. Drain and pat dry. Set aside.
- Combine all dry ingredients together in a large bowl and stir together to blend.
- In a separate bowl, lightly beat eggs with an electric mixer. Add shallots, milk, buttermilk, rendered fat, basil, mint and lemon zest.
- Stir wet ingredients into dry ingredients, a third at a time. Once incorporated, fold in peas and crabmeat.
- Using a deep pot or deep fryer, heat canola oil to 350 F (180 C). Using a 1 oz (30 g) trigger scoop or a tablespoon, gently drop a few spoons of beignet batter, one at a time, into oil. Fry half a batch at a time for 4 to 6 minutes, until nice and golden brown on all sides. Remove with a slotted spoon to paper towel-lined plate to drain before starting the second batch. Allow oil to heat back up to 350 F (180 C). When all beignets have been browned, transfer to parchment-lined baking sheet and place in preheated oven for 4 to 5 minutes, ensuring they are cooked through. Serve with Nettle Buttermilk Dressing.
- *If using nettles, they must always be cooked. If nettles are unavailable, substitute baby spinach or any bitter green.
Drink Pairings
CURRIED THAI MUSSELS SERVED WITH ROTI JALA
Ingredients
Serves 4
ROTI JALA:
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) turmeric
1 large egg
½ cup (125 ml) coconut milk
½ cup (125 ml) water
1 tbsp (15 ml) vegetable oil
THAI-STYLE MUSSELS:
1 tsp (5 ml) vegetable oil
1 small shallot, peeled and thinly sliced
1 tbsp (15 ml) green curry paste
1 kaffir lime leaf
1-in (2.5 cm) piece galangal root
2-in (5 cm) piece lemon grass, crushed
1 small Thai red chili, sliced in half (optional)
1 tbsp (15 ml) palm sugar
1 x 330 ml bottle Singha beer
1 tsp (5 ml) fish sauce
½ cup (125 ml) coconut milk
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
salt and freshly ground pepper, to taste
8 sprigs cilantro, washed and trimmed, for garnish
lime wedges, for garnish
Instructions
- To make ROTI JALA: In a bowl combine all ingredients except for oil and whisk until no lumps remain. Strain batter and transfer to a squeeze bottle.
- Lightly oil a 10-in (25 cm) non-stick frying pan with vegetable oil and heat over medium heat. Pour batter into hot pan, using a swirling motion to create a “net-like” pancake. Cook until batter is lightly brown on bottom and batter is set on top. Once batter is set, fold into quarters or roll up and transfer to a warm serving plate. Cover to keep warm while preparing mussels.
- To make MUSSELS: Heat oil in a large saucepan over medium heat. Add shallot and sweat until translucent.
- Add curry paste and continue cooking until paste becomes fragrant. Add lime leaf, galangal root, lemon grass, chili (if using), palm sugar, beer, fish sauce and coconut milk. Stir to combine.
- Add mussels and cover with tightfitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasonings with salt and pepper, if desired. Serve in a large serving bowl and garnish with cilantro sprigs and lime wedges. Serve with Roti Jala.
Drink Pairings
CHIPOTLE MAPLE-SEARED SALMON WITH AVOCADO-APPLE CHUTNEY
Ingredients
Serves 4
AVOCADO-APPLE CHUTNEY:
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
¼ cup (60 ml) minced cilantro
2 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional
CHIPOTLE MAPLE-SEARED SALMON:
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
½ tsp (2 ml) ground cumin
generous pinches salt and pepper, to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped
Instructions
- To make AVOCADO-APPLE CHUTNEY: In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
- In a small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.
- To make CHIPOTLE MAPLE-SEARED SALMON: Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
- Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
- Place salmon fillets 1-in (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
- Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over top. Excellent with potatoes, rice or quinoa.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.
Drink Pairings
COCONUT LEMONGRASS SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
½ stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
½ cup (125 ml) coconut milk
2 tsp (10 ml) sugar
½ thai chili, minced (optional)
½ lime, juice only
SALAD:
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, heads and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
½ English cucumber, sliced
¼ cup (60 ml) cherry tomatoes, halved
¼ bunch cilantro leaves, roughly chopped
Instructions
- To make DRESSING: In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar.
- Bring to a boil, then turn down heat and simmer for 5 to 10 minutes. Turn off heat and add chilli. Cool sauce. Once cooled, remove lemon grass and add lime juice. Set aside.
- To make SALAD: Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to a boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops.
- To assemble: Mix 1 tbsp (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.