SPICED STEAK SERVED WITH GRILLED RAPINI SALAD AND SALSA VERDE
Ingredients
Serves 4
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) red pepper chili flakes
2 large garlic gloves, minced and mashed with 1 tsp (2 ml) sea salt
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) hangar or skirt steak, trimmed
GRILLED RAPINI SALAD:
1 bunch rapini, ends trimmed, blanched and drained
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
2 garlic cloves, minced
1 cup (250 ml) ½-in (1.25 cm) diced strawberries
ripped mint leaves, about a handful
¼ cup (60 ml) grated Parmesan
SALSA VERDE:
1 lb (500 g) tomatillos, about 10 to 12, husk removed, and rinsed
2 jalapeño or 4 serrano peppers, stemmed
1 bunch fresh cilantro, roughly chopped
1 garlic clove, minced
¼ cup (60 ml) water
½ cup (125 ml) finely chopped white onion
Instructions
- In a small bowl, mix together all ingredients, up to steak, until well blended. Rub all over meat and marinate in a resealable plastic bag; refrigerate for at least 30 minutes or up to 1 day.
- Grill steak on a well-oiled rack set about 4-in (10 cm) over hot coals or a medium-high heat barbecue, or in a hot, well-seasoned ridged grill pan over medium-high heat, 3 to 5 minutes on each side, or until just springy to touch, for medium-rare. Allow steak to rest on a cutting board 5 minutes and cut across the grain on the diagonal into thin slices.
- Serve with Grilled Rapini Salad and Salsa Verde.
- To make GRILLED RAPINI SALAD: Preheat grill to medium. Add rapini and grill, turning once, until slightly charred, remove and place in a mixing bowl.
- Mix together olive oil, balsamic vinegar, salt, pepper and garlic. Drizzle over rapini until well covered. Garnish with strawberries, mint leaves and Parmesan.
- To make SALSA VERDE: Preheat broiler. Roast the tomatillos and chilies on a baking sheet 4-in (10 cm) below the preheated broiler until they have dark spots and are blackened, about 5 minutes. Flip over and roast other side, 4 to 5 minutes.
- Add roasted tomatillos, chilies and remaining ingredients, except onions, into a food processor. Blend to a coarse purée. Transfer to serving bowl and mix in onion. Season with salt and pepper. Makes about 1½ cups (625 ml).
Drink Pairings
CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER
Ingredients
Serves 4
4 ears of corn
6 tbsp (90 ml) butter, softened
2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)
1 tsp (5 ml) lemon zest
1 tsp (5 ml) salt
2 tbsp (30 ml) grated Parmesan
1 pinch smoked paprika or cayenne pepper (optional), or to taste
Instructions
- Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
- In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
- Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
- Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
- Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.
Drink Pairings
SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
TATSU BOWLS WITH SPICY TAHINI
Ingredients
Serves 4
TATSU BOWLS:
1½ cups (375 ml) white quinoa
salt and freshly ground pepper, to taste
2 cups (500 ml) broccolini spears, trimmed
1 cup (250 ml) baby carrots, thinly sliced
1 cup (250 ml) bean sprouts
1 cup (250 ml) shelled edamame beans
1 cup (250 ml) finely shredded red cabbage
⅓ cup (75 ml) coarsely chopped cilantro, for garnish
8 deep-fried tofu puffs
2 tbsp (30 ml) olive oil
½ cup (125 ml) lightly salted, toasted cashews
lime wedges, for garnish
SPICY TAHINI SAUCE:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) tamari sauce
¼ cup (60 ml) water or chicken stock
1 lime, juice only
1 tbsp (15 ml) Thai Sweet Chili Sauce
1 tbsp (15 ml) sesame oil
2 tsp (10 ml) finely minced peeled gingerroot
2 tsp (10 ml) sambal oelek
1 garlic clove, smashed and minced
Instructions
- To make TATSU BOWLS: Rinse quinoa thoroughly several times before cooking. In a saucepan, bring 2 cups (500 ml) water, lightly seasoned with salt and pepper, to a boil. Stir in rinsed quinoa and return to a boil. Reduce heat, cover and cook over medium-low for about 15 minutes or until grains begin to unfurl and water is absorbed. Spread cooked quinoa onto baking sheet to slightly dry while preparing remaining ingredients. Stir often with a fork to separate grains.
- Preheat oven to 400 F (200 C). Lightly rub broccolini spears and carrots with oil. Place carrots on one half of a parchment paper-lined baking sheet and bake in oven for 10 minutes. Add broccolini to other half of baking sheet and bake for an additional 5 minutes, turning occasionally with tongs.
- Meanwhile, blanch bean sprouts, drain and plunge into ice water to crisp. Place in a bowl. Repeat with edamame beans.
- Prepare remaining vegetables, shredding cabbage, and chopping cilantro and onions, and set aside. In a frying pan, gently brown tofu puffs with a little olive oil until hot and golden.
- To serve, place scoops of quinoa in bottom of serving bowls, arrange vegetables and tofu puffs on top. Sprinkle with cashews, lime and cilantro. Drizzle bowls with Spicy Tahini.
- To make SPICY TAHINI SAUCE: In a small, deep narrow bowl, whisk together all ingredients until emulsified. Transfer to a squeeze tube with a large spout. Drizzle over Tatsu Bowls before serving. Makes about 1 cup (250 ml)
Drink Pairings
TOMATO TARTS
Ingredients
Serves 8
2 cups (500 ml) small tomatoes, assorted colours
2 tbsp (30 ml) kosher salt
14 oz (397 g) package puff pastry, thawed
1 cup (250 ml) diced sweet onion
4 tbsp (60 ml) olive oil, divided
1 tbsp (15 ml) Dijon mustard
1¼ cups (300 ml) grated Gruyère cheese
freshly ground black pepper, to taste
4 black olives, pitted and halved, for garnish
fresh basil leaves, cut into ribbons, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Cut tomatoes in ⅛-in (3 mm) slices. Place slices on a cooling rack over a cookie sheet so they can drain. Sprinkle with salt and let stand for an hour.
- Roll out puff pastry on a lightly floured surface to a thickness of ⅛-in (3 mm). Using a large cookie cutter, cut into circles and fit into eight 3-in (7.5 cm) 2-piece tart pans. Prick dough all over with a fork and refrigerate for about 1 hour.
- Remove tart pans from refrigerator. Cover each with a piece of parchment paper and fill with pie weights and place on a baking sheet. Bake for 15 minutes, remove parchment paper and pie weights and bake an additional 10 minutes, or until sides are slightly golden. Remove from oven, place on cooling rack and cool to room temperature.
- In a frying pan over medium heat, cook onion in 2 tbsp (30 ml) olive oil about 5 minutes, until transparent and soft, stirring often. Cool to room temperature.
- Brush bottom of cooled tart shells with Dijon mustard. Add grated cheese and top with onions. Add tomatoes, overlapping slightly. Brush tomatoes with olive oil and season with pepper to taste. (No salt as tomatoes are already salted.) Place tart pans on baking sheet.
- Bake for 10 to 15 minutes, until pastry is golden and cheese has melted. Remove from oven and garnish with black olives and basil. Serve immediately or let cool to room temperature.
Drink Pairings
SUNCHOKE CONFIT SALAD
Ingredients
Serves 4
NASTURTIUM OIL (OPTIONAL):
2 cups (500 ml) nasturtium leaves
½ cup (125 ml) olive oil
SALAD:
1 lb (500 g) sunchokes
1 cup (250 ml) duck fat or olive oil
1 tbsp (15 ml) white wine vinegar
1 tsp (5 ml) finely minced shallots
¼ cup (60 ml) hazelnut oil
½ cup (125 ml) fresh or frozen, shelled fava beans
1 radish, thinly sliced
2 cups (500 ml) micro greens
½ cup (125 ml) hazelnuts, roasted and skinned
sea salt and freshly ground black pepper, to taste
edible flowers for garnish
Instructions
- To make NASTURTIUM OIL: Place leaves and oil in a blender and process until smooth. Transfer to a non-reactive container and cover. Refrigerate until ready to use.
- To make SALAD: Peel sunchokes and reserve. Pour duck fat or olive oil into a small saucepan and heat over medium-low heat. When warm, add sunchokes and cook, uncovered, for about 1 to 2 hours over low heat (fat/oil temperature 180 to 190 F), until tender. Remove sunchokes from pan and place on cooling rack set over a baking sheet to drain.
- To make vinaigrette, combine white wine vinegar and shallots in a small bowl. Slowly drizzle in hazelnut oil while whisking, until emulsified.
- When sunchokes have cooled, slice and place in a large bowl. Add fava beans, radishes, micro greens and hazelnuts and drizzle with vinaigrette. Toss to coat. Add salt and pepper to taste.
- To serve, divide salad among 4 serving plates, garnish with edible flowers, drizzle a little more dressing around salad and serve. Garnish with dots of Nasturtium Oil.
Drink Pairings
VEGETABLE NOODLES WITH ROASTED RATATOUILLE
Ingredients
Serves 6
1 medium-sized spaghetti squash
sea salt and freshly ground black pepper
¼ cup (60 ml) olive oil, divided
4 green zucchini, each 10-in (25 cm) long, divided
1 medium-sized fennel bulb, trimmed, diced
1 large sweet onion, diced
2 red bell peppers, cored and diced
1 yellow bell pepper, cored and diced
1 serrano chile pepper, cored and minced
4 garlic cloves, peeled and minced
⅓ cup (75 ml) vegetable stock or tomato juice (optional)
1 cup (250 ml) fresh basil leaves, cut into thin julienne strips, divided
½ tsp (2 ml) fennel seed, crushed
2 medium-sized yellow zucchini
2 tomatoes, diced
½ cup (125 ml) shredded Parmesan
Instructions
- Preheat oven to 400 F (200 C). Position oven racks in bottom and top third of oven. Cut spaghetti squash in half lengthwise and scrape out seeds. Brush flesh with 2 tbsp (30 ml) olive oil and season generously with salt and pepper. Place cut-side up in a roasting pan just large enough to hold them side-by-side. Bake on top rack for 50 minutes or until forktender. Remove from oven and let rest at room temperature for 30 minutes. Scrape flesh with a fork to make long strands. Place strands in a large bowl. Set aside.
- To make ratatouille, lightly oil a large baking sheet and set aside. Dice 2 green zucchini reserving remaining 2 for noodles. In a large bowl, combine diced zucchini with fennel, onion, peppers and garlic. Drizzle with remaining 2 tbsp (30 ml) oil and sprinkle with a little sea salt and freshly ground black pepper. Toss to evenly coat and spread out in a single layer on prepared baking sheet. Bake on bottom rack in preheated oven for 30 to 45 minutes. Stir occasionally for even roasting. Ratatouille can be made ahead and refrigerated. It is delicious hot or cold.
- When ratatouille is done, place in a heavy saucepan along with stock, if using, ½ cup (125 ml) fresh basil and all the crushed fennel. Cover and keep warm.
- When ready to serve, cut remaining 2 green zucchini and yellow zucchini into noodles with a spiralizer or julienne using a hand-held cutter. Add to spaghetti squash strands in bowl. Gently toss to blend. (Note: Noodles must be served immediately after cutting as they water out very quickly.) Add a quarter of the ratatouille to noodles, to coat.
- Spoon into serving bowls. Top with additional ladles of ratatouille and scatter with diced tomatoes, remaining basil and fresh Parmesan.
Drink Pairings
WARM NUGGET AND SMOKED SALMON SALAD
Ingredients
Serves 4 to 6
⅓ cup (75 ml) apple cider vinegar
1½ tsp (7 ml) berry sugar
¼ tsp (1 ml) salt, plus extra
1 small red onion, peeled and thinly sliced
1½ lbs (750 g) red baby potatoes
1 cup (250 ml) snap peas, trimmed
1 cup (250 ml) French beans, trimmed and cut in half on the diagonal
¼ cup (60 ml) sour cream
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
freshly ground white pepper
1 cup (250 ml) frozen sweet peas, thawed
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) chopped chervil or parsley leaves
2 tsp (10 ml) chopped fresh dill
¼ lb (125 g) sliced smoked salmon, cut into bite-sized julienne pieces
2 whole green onions, thinly cut on the diagonal, for garnish
lemon wedges, for garnish
Instructions
- In a non-metallic bowl, combine vinegar, sugar and ¼ tsp (1 ml) salt. Stir to dissolve sugar. Add onion and set aside to pickle while preparing remainder of recipe.
- In large saucepan, place potatoes with just enough water to cover. Bring to a boil. Reduce heat and simmer with lid ajar for 15 minutes, or until tender when pierced.
- About 3 to 5 minutes before potatoes have finished cooking, add snap peas and French beans to saucepan. Cover and continue to cook until potatoes are done as you like and peas and beans are tender but still a little crisp.
- While potatoes are cooking, in a small bowl combine sour cream, oil, lemon juice, and Dijon. Whisk to blend adding fresh pepper to taste. Add a little water if dressing seems too thick. Set aside.
- When potatoes, snap peas and beans are done as preferred, drain thoroughly, shaking off as much water as possible. Place in a large bowl along with thawed sweet peas, tarragon, chervil and dill.
- Drain pickled onions, blot dry and add to bowl, along with smoked salmon. Gently fold together to lightly coat.
- Spoon onto serving plates and scatter green onions over top.
- Give dressing another whisk and drizzle over plates. Add a little more salt and pepper to taste, if desired. Serve warm with lemon wedges.
Drink Pairings
TOMATO AND FARRO STEW
Ingredients
Serves 6
STEW:
1 cup (250 ml) water
½ cup (125 ml) farro
1 pinch sea salt
1 eggplant, skin on, about 1 lb (500 g)
5 tbsp (75 ml) extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 parsnips, peeled, halved lengthwise, sliced
½-in (1 cm) thick
2 carrots, peeled, halved lengthwise, sliced
½-in (1 cm) thick
½ tsp (2 ml) sea salt
1 tsp (5 ml) cinnamon
2 tbsp (30 ml) tomato paste
28 oz (796 ml) can tomatoes, preferably fire-roasted
2½ cups (625 ml) beef stock
½ cup (125 ml) seedless golden raisins
½ cup (125 ml) chopped dried apricots
⅓ cup (75 ml) oil-packed sun-dried tomatoes, drained and chopped
½ tsp (2 ml) crushed red pepper flakes
chopped flat-leaf parsley, for garnish
HERBED LEMON CRÈME FRAÎCHE:
1 cup (250 ml) crème fraîche (substitute plain yogurt or sour cream)
2 tbsp (30 ml) chopped flat-leaf parsley
1½ tbsp (22 ml) finely chopped fresh chives
2 tsp (10 ml) chopped fresh tarragon
2 tsp (10 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
sea salt and freshly ground black pepper
Instructions
- To make STEW: In a small saucepan bring water, farro and salt to a boil. Reduce heat to simmer, cover, cook until tender, but slightly chewy, 20 to 25 minutes. Drain remaining liquid and set aside.
- Cut eggplant into 1-in (2.5 cm) pieces. Heat a large frying pan over medium-high heat. Add 3 tbsp (45 ml) oil. When hot, add eggplant, sauté until slightly soften. Transfer to a bowl and set aside.
- Heat a large Dutch oven over medium-high heat. Add remaining oil. Add onion and garlic and sauté until onions are lightly golden. Mix in parsnips, carrots, eggplant, salt and cinnamon, stirring, until fragrant, 1 minute. Stir in tomato paste and cook for 1 minute.
- Add can tomatoes with juice, scraping up bits from bottom of saucepan. Add stock, raisins, apricots, sun dried tomatoes and pepper flakes and bring to a boil. Reduce heat to simmer, cook covered until carrots are fork tender, 15 minutes. Stir occasionally.
- In a bowl, stir together all HERBED LEMON CRÈME FRAÎCHE ingredients. Add salt and pepper to taste. Cover and refrigerate.
- Stir cooked farrow into stew during final minute of cooking. Add salt and pepper to taste. Serve in heated serving bowls and garnish with Herbed Lemon Creme Fraiche and chopped parsley.
Drink Pairings
ZUCCHINI AND CARROT SALAD
Ingredients
Serves 4
1 zucchini, shaved thinly on a mandolin or with a vegetable peeler
1 carrot, shaved thinly on a mandolin or with a vegetable peeler
pinch of ground cumin, toasted
pinch of preserved lemon, chopped finely
2 black cured olives, chopped roughly
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
pinch freshly ground pepper
1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly
2 tbsp (30 ml) feta cheese, cubed
2 tbsp (30 ml) mint, roughly chopped
Instructions
- Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste. The preserved lemon, olives and feta are all salty, so you may not need salt.
- Garnish the salad with the pistachios, feta, and mint.