Oysters Persillade
Ingredients
Serves 4-6
½ cup (125 ml) unsalted butter, room temperature
2 garlic cloves, finely minced
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) packed parsley leaves and tender stems, finely minced
1 tsp (5 ml) fleur de sel
¼ tsp (1 ml) finely ground black pepper
1 pinch ground nutmeg
¾ cup (175 ml) plain bread crumbs
24 medium-sized oysters
Instructions
- Arrange oven rack in upper third of oven and turn on broiler.
- In a medium bowl, stir together butter, garlic, lemon zest, parsley, fleur de sel, pepper and nutmeg with a wooden spoon or rubber spatula until it forms a smooth paste.
- Carefully shuck oysters and arrange in an ovenproof dish or rimmed baking sheet. Place 1 tsp (5 ml) butter mixture on top of each oyster and sprinkle generously with bread crumbs.
- Place under broiler and, keeping a close eye on oysters, broil until butter is bubbly and bread crumbs are golden, about 5 minutes. Transfer to a serving platter or plates and serve warm.
Drink Pairings
Jambalaya
Ingredients
Serves 6-8
2 tbsp (30 ml) vegetable oil
1 lb (454 g) Andouille sausage, cut into ½-in (1.25 cm) slices
1 large yellow onion, diced
3 stalks celery, diced
1 green bell pepper, cored and diced
3 garlic cloves, minced
1 whole thyme sprig
1 bay leaf
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) cayenne pepper
1 tbsp (15 ml) Cajun or Creole seasoning
2 cups (500 ml) long-grain white rice
1 x 28 oz (796 ml) can puréed tomatoes
3 cups (750 ml) chicken stock
salt and pepper, to taste
1 lb (454 g) peeled, deveined sustainable prawns
¼ cup (60 ml) thinly sliced green onion, for garnish
1 lemon, quartered, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Heat a large Dutch oven over medium heat. Add oil and sausage and cook until lightly browned, about 2 minutes. Add onion, celery, pepper, garlic, thyme and bay leaf. Continue cooking until onion is soft and translucent, about 5 minutes.
- Add tomato paste, cayenne pepper and Cajun seasoning. Cook for another 2 to 3 minutes, until tomato paste has darkened and caramelized.
- Add rice, tomatoes and chicken stock. Stir to combine, then taste broth and season to taste with salt and pepper, if needed. Increase heat to high and bring to a boil. Turn off heat, cover with a lid and transfer to oven.
- Bake until liquid is absorbed and rice is tender, about 30 to 40 minutes. Place prawns in a single layer on top of rice. Cover and bake again for about 5 minutes.
- Remove from oven and let sit, covered, for 5 minutes, or until prawns are opaque and cooked through. Garnish with green onion and lemon wedges and serve.
Drink Pairings
Salmon Meatball Bánh Mì
Ingredients
Serves 4
½ cup (125 ml) unseasoned rice vinegar
1 tbsp (15 ml) granulated sugar
¼ tsp (1 ml) kosher salt
½ cup (125 ml) matchstick-cut daikon radish
½ cup (125 ml) matchstick-cut carrot
¼ tsp (1 ml) toasted sesame oil
1 lb (454 g) skinless salmon fillet, cut into chunks
1 scallion, trimmed and roughly chopped
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp + 2 tsp (25 ml) sriracha, divided
1 tsp (5 ml) granulated sugar
⅓ cup (75 ml) panko bread crumbs
1 large egg, lightly beaten
¼ tsp (1 ml) freshly ground black pepper
⅓ cup (75 ml) mayonnaise
½ tsp (2.5 ml) finely grated lime zest
1 baguette, cut into 4 equal pieces, cut nearly in half lengthwise, lightly toasted
1 jalapeño, thinly sliced
¼ cup (60 ml) lightly packed fresh cilantro leaves and tender stems
¼ cup (60 ml) lightly packed fresh mint leaves
Instructions
- To make pickled vegetables, in a small saucepan, bring rice vinegar, sugar and salt to a boil. Remove saucepan from heat, stir in daikon, carrot and sesame oil and let cool to room temperature. This pickled vegetable mix, also known as Ð' Chua, may be made up to 2 days ahead and refrigerated in an airtight container along with its pickling liquid.
- To make salmon meatballs, start by preheating oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
- Place salmon and scallion in bowl of a food processor and process until salmon is finely chopped. Transfer mixture to a large bowl and add garlic, fish sauce, 1 tbsp (15 ml) sriracha, sugar, panko crumbs, egg and pepper. Stir with a wooden spoon or spatula until well combined. Form into tablespoon-sized balls and place on prepared baking tray. Bake, turning halfway through cooking time if desired, until lightly browned and cooked through, about 15 to 18 minutes.
- Meanwhile, in a small bowl, stir together mayonnaise, lime zest and remaining 2 tsp (10 ml) sriracha until well combined.
- To assemble sandwiches, open up each piece of bread and spread both halves with mayonnaise mixture. Fill with drained pickled vegetables, meatballs, slices of jalapeño, cilantro and mint.
Drink Pairings
Brown Butter Crepes with Caviar
Ingredients
Serves 8
¼ cup (60 ml) unsalted butter
2 large eggs
½ cup (125 ml) all-purpose flour
½ cup (125 ml) rye flour
¼ tsp (1 ml) fine sea salt
1 cup (250 ml) whole milk, plus extra as needed
½ cup (125 ml) crème fraîche, for garnish
1 to 2 oz (30 to 60 g) caviar, for garnish
Instructions
- In a small frying pan, melt butter over medium heat. Cook, stirring occasionally, until butter starts to turn golden brown, about 4 to 8 minutes. Transfer browned butter to a heatproof bowl and set aside so it cools but still remains liquid, about 20 minutes.
- In a blender, combine eggs, flours, salt, whole milk and 2 tbsp (30 ml) browned butter and blend until thoroughly combined. Reserve extra browned butter for another use. Transfer crêpe batter to a bowl, cover and let rest in refrigerator for at least 2 hours, or up to overnight. Batter should be the consistency of heavy cream; if not, stir in more milk, 1 to 2 tbsp (15 to 30 ml) at a time until correct consistency is achieved.
- Heat a 7-in (18 cm) non-stick frying pan over medium-high heat. When hot, ladle in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for 1 more minute. Transfer to a plate and cover with a tea towel. Repeat with remaining batter. You should end up with about 16 crêpes. At this point, crêpes may be wrapped in parchment paper and then plastic wrap, and refrigerated for up to 4 days, or frozen for up to 1 month. Let crêpes come to room temperature before serving.
- When ready to serve, fold crêpes as desired and top with a dollop of crème fraîche and caviar. Transfer to a platter and serve.
Drink Pairings
Albacore Tuna Tartare on Nori Chips
Ingredients
Serves 8
canola oil, for frying
6 sheets nori
1 cup (250 ml) water
6 tbsp (90 ml) cornstarch
kosher salt, to taste
½ lb (8 oz) sushi-grade albacore tuna, diced
½ cup (125 ml) finely diced cucumber
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) sriracha (optional)
1 tbsp (15 ml) finely chopped chives
freshly ground black pepper, to taste
microgreens, for garnish
Instructions
- Pour 1-in (2.5 cm) oil in a large heavy-bottomed saucepan or enameled cast iron casserole. Using a frying thermometer, heat oil to 350 F (180 C). Line a baking sheet with paper towel and set aside.
- Using scissors, cut each nori sheet into roughly 3-in (8 cm) squares. Set aside.
- In a medium bowl, whisk together water and cornstarch. One at a time, dip nori pieces into cornstarch mixture (whisk occasionally if cornstarch starts to settle on bottom of bowl) and immediately transfer nori to hot oil, frying about 3 to 4 pieces at a time for 10 to 15 seconds. Be careful, as oil may splatter. Take care not to fry too many sheets of nori at a time or they may stick together. Using tongs, flip nori and continue to fry until oil is still and no longer bubbling, about 10 more seconds. With tongs, carefully transfer nori chips to lined baking sheet. Season with salt immediately. Repeat with remaining nori, then set aside.
- In a medium bowl, stir together tuna, cucumber, mayonnaise, lemon juice and zest, sriracha and chives until well combined. Season to taste with salt and pepper.
- When ready to serve, top each nori chip with a spoonful of tuna tartare. Garnish with microgreens and place on a serving platter. Enjoy immediately.
Drink Pairings
Plank-Grilled Salmon with Strawberry & Green Olive Tapenade
Ingredients
Serves 4
1 cedar plank, for grilling (about 17 in/43 cm)
¾ cup (175 ml) diced fresh strawberries
⅓ cup (75 ml) chopped pitted green olives
¼ cup (60 ml) thinly sliced green onions
¼ cup (60 ml) chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) low-sodium soy sauce
1 tbsp (15 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) skin-on salmon fillets
1 tbsp (15 ml) grapeseed oil
Instructions
- 1 to 2 hours before cooking, submerge cedar plank in water. When ready to cook, preheat grill to medium.
- To make tapenade, in a medium bowl, mix together strawberries, olives, green onions, parsley, chives, vinegar, soy sauce and olive oil. Season to taste with salt and pepper and set aside.
- Place cedar plank on grill. Coat salmon in grapeseed oil and season with salt and pepper. Place salmon skin-side down in a single layer on cedar plank. Cover and grill until salmon is uniformly pink in centre, about 12 to 15 minutes depending on thickness of salmon.
- Transfer plank to a heatproof serving platter and spoon tapenade over salmon. Serve immediately.
Drink Pairings
Grilled Scallops with Lemon Salsa Verde
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
1 small garlic clove, finely minced or grated
3 tbsp (45 ml) extra-virgin olive oil, divided
½ lemon, rind removed, pulp cut into segments
3 capers, finely chopped
1 small anchovy fillet, mashed
1 tsp (5 ml) finely chopped shallot
1 pinch freshly ground black pepper
12 medium scallops
kosher salt, to taste
Instructions
- To make lemon salsa verde, in a bowl, mix together parsley, garlic, 2 tbsp (30 ml) oil, lemon segments, capers, anchovy, shallot and pepper, and set aside.
- Preheat barbecue to high. Toss scallops in salt and remaining 1 tbsp (15 ml) oil. Grill for about 1 to 2 minutes per side, or until cooked all the way through.
- Serve in a bowl or scallop shells, topped with lemon salsa verde.
Drink Pairings
Tuna Nduja
Ingredients
Serves 1⅔ cups (400 ml)
6 oz (170 g) fresh ahi tuna, roughly chopped
½ cup (125 ml) whipping cream
½ cup (125 ml) unsalted butter, softened
1 tbsp (15 ml) Calabrian Bomba chili paste, or 1 serrano chili, finely chopped, or to taste
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
2 tsp (10 ml) smoked Spanish paprika
1 tbsp + 1 tsp (20 ml) red wine vinegar
Instructions
- Combine all ingredients in a small food processor or blender, and blend until smooth. Taste and adjust seasoning if needed. Transfer to a serving dish and refrigerate until firm, about 1 hour. Serve with bread or crackers. Best enjoyed within 1 day.
Drink Pairings
Prawn Escabeche
Ingredients
Serves 4 to 6
¾ cup (175 ml) extra-virgin olive oil
2 whole garlic cloves
1 small carrot, peeled, sliced
1 small shallot, thinly sliced
2 sprigs thyme
1 bay leaf
6 whole black peppercorns
½ tsp (2.5 ml) kosher salt, plus extra for boiling
½ cup (125 ml) white wine vinegar
1 lb (454 g) raw medium-sized prawns, peeled and deveined
Instructions
- In a small saucepan, combine oil, garlic, carrot, shallot, thyme, bay leaf, peppercorns and salt. Warm over medium-low heat until shallots are soft, about 5 minutes. Remove from heat and add vinegar. Let mixture cool to room temperature.
- Prepare an ice bath. Blanch prawns in a pot of salted boiling water for 2 to 3 minutes, or until fully cooked through and opaque. Remove prawns and shock in ice bath, then remove and drain on a paper towel.
- Place prawns in a non-reactive container and pour oil mixture over. Cover and marinate in refrigerator overnight. To serve, remove thyme, bay leaf and peppercorns from marinade and transfer prawns to a bowl. Top with marinating oil, garlic, carrot and shallot and serve with bread. Will keep for up to 3 days in refrigerator in a sealed container.
Drink Pairings
Gin-Cured Salmon
Ingredients
Serves 4 to 6
1 cup (250 ml) kosher salt
1 cup (250 ml) sugar
¼ cup (60 ml) crushed black peppercorns
6 dried juniper berries, crushed
1 lemon, zest only
1 lb (454 g) sashimi-grade sockeye salmon, thicker belly portion, skin on, scales off, bones removed
3 tbsp (45 ml) gin
6 sprigs fresh dill, chopped, to serve
Instructions
- To make curing mix, in a medium bowl, combine salt, sugar, peppercorns, juniper berries and lemon zest. Spread half of curing mix in centre of a plastic wrap-lined baking sheet; curing mix should be about the same size as fish.
- Rub fish with gin. Place fish, skin-side down, on curing mix and cover with remaining curing mix. Bring edges of plastic wrap up and over salmon and wrap tightly. Place another baking sheet on top of salmon and weigh it down with several large cans or a heavy saucepan. Refrigerate for 24 hours, flipping fish halfway through.
- Remove salmon from plastic wrap and rinse off all curing mix. Fish should have a firm texture and a darker colour throughout. Pat dry well with paper towel. Slice flesh from skin, to serve, and top with dill. Any extra salmon can be wrapped tightly and kept in refrigerator for up to 3 days, or frozen for up to 1 month.