Appetizers | BCLIQUOR

Spicy Rum & Jerk Sauce with Chicken

Bring home Caribbean vibes this summer with this spicy jerk marinade. It’s not for the faint of heart—or palate—but its dialled-up flavours with rum are sure to turn up the heat at your summer party! Just add music and friends, and savour the good times! Try using Lamb's Spiced Rum to create this Spicy Rum & Jerk Sauce.

Ingredients

Serves 1.75 Cups

SPICY RUM & JERK SAUCE

1½ tbsp (22.5 ml) whole allspice

1 tbsp (15 ml) whole black peppercorns

1 tbsp (15 ml) coriander seed

¼ cup (60 ml) Lamb’s Spiced Rum

4 to 5 Scotch bonnet or habanero peppers, stems and seeds removed*

4 to 6 cloves garlic

5 to 7 green onions, roughly chopped (about 1½ cups/375 ml)

2 tbsp (30 ml) fresh thyme leaves

2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) dark soy sauce

2 tbsp (30 ml) vegetable oil

¼ cup (60 ml) apple cider vinegar

1 tbsp (15 ml) grated fresh ginger

⅛ tsp (a pinch) ground nutmeg

½ tsp (2.5 ml) ground cinnamon

1½ tsp (7.5 ml) table salt

1 tbsp (15 ml) fresh lime juice

* It’s a good idea to wear kitchen gloves and glasses while handling hot peppers.

JERK CHICKEN

6 each chicken thighs and legs, bone-in, skin-on

1 to 2 tbsp vegetable oil (15 to 30 ml) (if cooking in oven)

lime wedges and julienned green onions, for garnish

Instructions

To make Spicy Rum & Jerk Sauce, in a spice grinder, coarsely grind allspice, peppercorns and coriander seeds to a sandy texture. Transfer to a food processor, add remaining ingredients and process until a coarse paste forms. Store in an airtight, non-reactive jar in refrigerator for up to 1 month.
To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight.
Bring to room temperature before cooking on grill or in oven, and reserve any residual sauce to brush over chicken while cooking. If using grill, follow manufacturer’s instructions for grilling chicken until internal temperature reaches 165 F (74 C). If using oven, preheat oven to 375 F (190 C). Evenly distribute oil in a large baking dish and line with chicken without overcrowding. Bake for 1 hour 10 minutes, turning chicken after first 20 minutes, again after another 20 minutes, and again after another 15 minutes, until internal temperature reaches 165 F (74 C). Before serving, place under broiler to crisp up skin, about 2 minutes.
Garnish with lime wedges and green onions, and serve.

Email Recipe

Drink Pairings

Smoky Pineapple Pico de Gallo

Where there’s smoke, there’s fire, and this has plenty of both. A bold fusion of charred pineapple, juicy tomatoes and crisp Anaheim peppers is elevated with mezcal’s smoky allure and chipotle’s fiery kick. Enjoy this appetizer with Modelo Beer or Persephone Brewing Coast Life Lager.

Ingredients

Serves 3 Cups

½ pineapple, peeled, cored and cut into 1-in (2.5 cm) slices

1 tomato, cut into ¼-in (0.6 cm) dice

¼ tsp (1 ml) salt, plus more to taste

¼ cup (60 ml) Fandango Mezcal

1 to 2 canned chipotle peppers, to taste, plus 1 tbsp (15 ml) adobo sauce from can

1 tbsp (15 ml) agave syrup or honey

½ tsp (2.5 ml) cumin seeds

½ tsp (2.5 ml) coriander seeds

1 lime, zest and juice

½ cup (125 ml) seeded Anaheim or poblano pepper cut into ¼-in (0.6 cm) dice

⅓ cup (80 ml) finely chopped fresh cilantro

¼ cup (60 ml) red onion cut into ¼-in (0.6 cm) dice

Instructions

Preheat barbecue grill to high and lightly oil grill. Grill pineapple, with barbecue lid up, for about 4 minutes per side, until well marked on both sides. Let cool, then dice into ⅓-in (0.8 cm) pieces.
In a bowl, toss diced tomatoes with salt, then transfer to a strainer set over a bowl. Drain for 5 minutes, then discard excess liquid.
In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth.
Transfer mezcal mixture to a mixing bowl and add diced pineapples, tomatoes, Anaheim peppers, cilantro and red onions. Toss well and season to taste. It will be spicy at first, but flavour will mellow a bit if left to sit for a couple of hours. Serve with grilled fish, chicken or prawns, on a poke bowl or piled onto a pulled pork sandwich. Can be stored in an airtight container in refrigerator for up to 5 days.

Email Recipe

Drink Pairings

Spiced Hot Honey Wings

These wings are packed with flavour and can be as spicy as you like! Adding the Thai chilies and lime juice to the honey after it’s heated keep the flavours bright and fresh. Serve with Red Stripe Lager or Malibu Pina Colada.

Ingredients

Serves 4

2 lbs (900 g) split chicken wings

2 tsp (10 ml) salt, plus more to taste

3 cloves garlic, minced

1 tsp (5 ml) freshly ground black pepper

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

1 tsp (5 ml) onion powder

1 tbsp (15 ml) Worcestershire sauce

1 tsp (5 ml) soy sauce

1 tbsp (15 ml) neutral-flavoured oil

3 limes, divided

1 tsp (5 ml) chili paste (such as sambal oelek), plus more to taste

¼ cup (60 ml) honey

1 Thai (bird’s eye) chili, minced, to taste

fresh cilantro leaves, for garnish

Instructions

In a large mixing bowl, combine chicken wings, 2 tsp (10 ml) salt, garlic, pepper, cumin, coriander, onion powder, Worcestershire, soy sauce, oil and zest and juice of 1 lime. Cover with plastic wrap and marinate in refrigerator for at least 1 hour or overnight.
Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. Remove chicken wings from refrigerator 1 hour before cooking. Preheat barbecue grill to high.
Place plank on right side of grill and heat for 5 minutes. Turn off heat under plank, place chicken wings on plank in a single layer and cook, barbecue lid closed, for 15 minutes. Turn heat on left side of grill to medium and continue cooking until wings reach an internal temperature of 165 F (74 C), about 20 more minutes.
While wings are cooking, place chili paste and honey in a small saucepan and bring to a simmer over medium heat. Turn off heat and add chilies and zest and juice of 1 lime. Keep warm.
Cut remaining lime in half. Place wings in a large clean mixing bowl, mix 3/4 of hot honey with the wings, the remainder can be used for dip. Transfer to a platter, garnish with cilantro and lime halves and serve.

Email Recipe

Drink Pairings

Vodka-Spiced Chocolate Sauce

With a handful of ingredients, this is dessert in a jar. Everything else may as well be a garnish and will probably take you longer to prepare than this luxuriously decadent chocolate sauce does. The spicy chili bite at the finish gives it a grown-up taste that is simply irresistible! This recipe features Iceberg Vodka as the main ingredient

Ingredients

Serves 2 cups (500ml)

1 cup (250 ml) dark chocolate chips

3 tbsp (45 ml) Iceberg Vodka

1/8 tsp (a pinch) table salt

1 cup (250 ml) whipping cream

½ tsp (2.5 ml) red pepper chili flakes, plus more for garnish

Instructions

In a medium heatproof, non-reactive bowl, combine chocolate chips, vodka and salt. Set aside.
In a small saucepan over medium heat, bring cream and chili flakes to a simmer. Remove from heat.
Using a strainer, strain pepper-infused cream over chocolate chips. Cover with a small plate or plastic wrap and allow chocolate chips to melt slightly for 2 minutes. Using a heatproof spoon or spatula, mix until chocolate is fully melted. Can be stored in an airtight container in refrigerator for up to 1 week; it will thicken as it cools. For a runnier consistency, place container in warm water to melt slightly, then stir and use as desired. Garnish with chili flakes and serve with fruit, ice cream, cake or anything else you can imagine!

Email Recipe

Drink Pairings

Shrimp Boil Griller Packets

This is an easy way to have the fun of a shrimp boil without all the mess—and because everything is cooked in a foil packet, the flavours aren’t watered down by boiling! Enjoy the Shrimp Boil alongside Cutwater Mango Margarita or Barnside Brewing Honey Comb Amber Ale.

Ingredients

Serves 4

1 lb (450 g) new potatoes*

1 tbsp (15 ml) salt, plus more to taste

¼ cup (60 ml) unsalted butter, room temperature

2 tsp (10 ml) Old Bay seasoning

1 clove garlic, minced

1 tsp (5 ml) minced onions

2 tsp (10 ml) minced fresh parsley

1 lb (450 g) shrimp, peeled and deveined

2 ears corn, shucked and cut into quarters

1 lb (450 g) smoked sausages (such as andouille or kielbasa), cut into 1-in (2.5 cm) slices

1 lemon, cut into 4 wedges |freshly ground black pepper, to taste

* To skip step 1 and reduce cooking time, use precooked potatoes or leave them out.

Instructions

Put potatoes and 1 tbsp (15 ml) salt in a medium saucepan, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, 10 to 20 minutes, depending on size of potatoes.
In a small microwaveable bowl, mix butter, Old Bay, garlic, onions, parsley and salt to taste. Melt in microwave for 30 seconds to 1 minute. Set aside.
Preheat barbecue grill to medium-high.
Cut heavy-duty foil into 4 pieces, each about 12 × 18-in (30 × 45 cm). Divide potatoes, shrimp, corn, sausages and lemon wedges evenly on each piece of foil. Drizzle each packet with butter mixture.
Wrap each packet tightly and grill, barbecue lid closed, for 12 to 15 minutes, until shrimp are pink, opaque and cooked through.
Transfer each packet to a bowl and serve, seasoning with more salt and pepper if needed.

Email Recipe

Drink Pairings

Tomato & Bean Salad

The Mediterranean feel of this salad is perfect for summer. Stanley Park Brewing Electro Lager or Cabron Ranch Water make great pairings for this Tomato and Bean Salad.

Ingredients

Serves 4

½ cup (125 ml) extra-virgin olive oil, divided

3 tbsp (45 ml) balsamic vinegar

1 tsp (5 ml) Dijon mustard

1 clove garlic, minced

1 sun-dried tomato packed in olive oil, finely chopped

1 small shallot, minced

salt and freshly ground black pepper, to taste

1 cup (250 ml) canned gigante beans, drained and rinsed

2 handfuls fresh basil leaves, plus more for garnish

3 heirloom tomatoes, thickly sliced

1 cup (250 ml) cherry tomatoes, halved

Instructions

In a medium bowl, whisk ¼ cup (60 ml) olive oil, vinegar, Dijon, garlic, sun-dried tomatoes, shallots, salt and pepper. Add beans, mix well and marinate in refrigerator for 10 minutes or up to 1 hour.
In a blender, blend basil and remaining |¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants.
Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves.

Email Recipe

Drink Pairings

Chopped Green Goddess Salad

Chopped salads come together so quickly, and this is no exception. The dressing is bright and fresh from all the herbs. Serve this salad alongside Second Cousin Pear Cider or Four Winds Featherweight IPA.

Ingredients

Serves 4

2 tbsp (30 ml) extra-virgin olive oil

2 tbsp (30 ml) full-fat plain Greek yogurt

2 tbsp (30 ml) fresh lemon juice

1 tbsp (15 ml) champagne vinegar

¼ cup (60 ml) roughly chopped fresh parsley leaves

2 tbsp (30 ml) roughly chopped fresh dill leaves

2 tbsp (30 ml) finely chopped fresh chives

1 tbsp (15 ml) roughly chopped fresh tarragon leaves

1 tsp (5 ml) celery salt |1 tsp (5 ml) Worcestershire sauce

1 tsp (5 ml) Tabasco sauce

1 clove garlic, minced

salt and freshly ground black pepper, to taste

2 cups (500 ml) chopped romaine lettuce

1 avocado, pitted and diced

1 long English cucumber, diced

1 cup (250 ml) roughly chopped snow peas

1 cup (250 ml) roughly chopped pea tips

½ cup (125 ml) pistachios, chopped

Instructions

To make dressing, in a blender, combine olive oil, yogurt, lemon juice, vinegar, parsley, dill, chives, tarragon, celery salt, Worcestershire, Tabasco, garlic, salt and pepper. Blend until smooth.
In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve.

Email Recipe

Drink Pairings

Watermelon Cucumber & Feta Salad

This is the perfect salad for a hot summer day. The salty feta complements the juicy, sweet watermelon well. Enjoy this salad with Bridge Brewing Primetime beer or a Spicy Margarita by Ole Cocktails.

Ingredients

Serves 4

2 handfuls fresh mint leaves, divided

4 oz (110 g) feta, cut into cubes

1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided

1 handful fresh flat-leaf parsley

leaves, finely chopped

1 handful fresh chives, finely chopped

1 handful fresh basil, roughly chopped

2 tbsp (30 ml) red wine vinegar

1 tsp (5 ml) Dijon mustard

salt and freshly ground black pepper, to taste

1 lb (450 g) watermelon, cut into 1-in (2.5 cm) cubes

½ small red onion, thinly sliced

1 long English cucumber, cut into 1-in (2.5 cm) pieces

Instructions

Set aside a few mint leaves to use as garnish, and finely chop rest of mint.
In a small mixing bowl, toss feta with 1 tbsp (15 ml) olive oil. Add parsley, chives and half of chopped mint, and toss to coat. Set aside.
In a blender, combine remaining ¼ cup (60 ml) olive oil, remaining chopped mint, basil, vinegar, Dijon, salt and pepper. Blend until smooth.
On a large serving platter, arrange watermelon, red onions, cucumbers and reserved whole mint leaves. Drizzle with dressing and serve.

Email Recipe

Drink Pairings

Zucchini Fritters with Garlic Yogurt

These make a great snack, appetizer or even lunch with a side salad. Level it up and pair this dish with Brancott Estate Marlborough Sauvignon Blanc or Asahi Super Dry 0.0%.

Ingredients

Serves 10 Fritters

1 lb (450 g) zucchini

1½ tsp (7.5 ml) kosher salt, divided

6 tbsp (90 ml) all-purpose flour

½ cup (125 ml) chopped fresh dill, divided

1 egg

2 pinches freshly ground black pepper, divided

¾ cup (180 ml) full-fat plain Greek yogurt

1 clove garlic, minced

3 tbsp (45 ml) extra-virgin olive oil, plus more if needed

Instructions

Grate zucchini into a bowl. Toss with 1 tsp (5 ml) salt and let sit for 15 to 20 minutes.
Place zucchini on a tea towel and squeeze out as much liquid as possible. Transfer zucchini to a medium mixing bowl. Add flour, ¼ cup (60 ml) dill, egg and a pinch of pepper. Stir to combine.
To make yogurt sauce, in a small mixing bowl, combine yogurt, garlic and remaining ½ tsp (2.5 ml) salt, ¼ cup (60 ml) dill and pinch of pepper. Mix well, adjust seasoning to taste and set aside.
Heat a medium frying pan over medium heat. Add olive oil.
Place a heaping tablespoon of zucchini mixture in pan and flatten to a pancake shape. Repeat to fill pan. Cook for 3 to 4 minutes, until golden, then flip and cook for another 3 to 4 minutes, until golden and cooked through.
Repeat step 5 with remaining zucchini mix, adding more olive oil if needed. Serve fritters with yogurt sauce.

Email Recipe

Drink Pairings

Beet Mezze Platter

Whether sharing as a casual family meal or at a festive gathering, this vibrant mezze platter is the perfect way to slow things down, linger and savour the moment. Serve this platter with either of these organic wines: Villa Maria Earth Garden Organic Sauvignon Blanc or Domaine Bousquet Mendoza Organic Vegan Malbec.

Ingredients

Serves 4 to 6 as a starter or light meal

1 lb (450 g) beets (3 to 5 beets), crisp stems and vibrant greens attached

Beet Hummus, make ahead, recipe follows

Beet Green Tabbouleh, make ahead, recipe follows

Pickled Beet Stems, make ahead, recipe follows

flatbread, crackers and fresh cut veggies, to serve

BEET HUMMUS

about 14 oz (400 g) peeled, quartered beets (reserved above)

1 cup (250 ml) Domaine Bousquet Organic Malbec, plus a splash more if needed

½ cup (125 ml) extra-virgin olive oil, divided

5 cloves garlic, lightly smashed

1 cup (250 ml) canned chickpeas, rinsed and drained

⅓ cup (80 ml) Greek yogurt, plus more for garnish

2 tbsp (30 ml) fresh lemon juice

2 tbsp (30 ml) tahini

salt, to taste

1 tbsp (15 ml) toasted pine nuts, for garnish

fresh dill, for garnish (optional)

BEET GREEN TABBOULEH

1 cup (250 ml) finely chopped beet greens (reserved above, adding fresh parsley as needed to fill cup)

½ cup (125 ml) cucumber cut into ⅛-in (0.3 cm) dice

½ cup (125 ml) chopped fresh parsley

¼ cup (60 ml) chopped fresh mint

¼ cup (60 ml) extra-virgin olive oil

¼ cup (60 ml) fresh lemon juice

¼ cup (60 ml) quinoa, cooked and cooled

1 Roma tomato, cut into ⅛-in (0.3 cm) dice

¼ cup (60 ml) thinly sliced green onions

½ tsp (2.5 ml) salt, plus more to taste

PICKLED BEET STEMS

1 cup (250 ml) beet stems (reserved above), cut into ¾-in (2 cm) segments

⅔ cup (160 ml) apple cider vinegar

⅔ cup (160 ml) water

1½ tsp (7.5 ml) salt

1 tsp (5 ml) granulated sugar

½ tsp (2.5 ml) whole black peppercorns

¼ tsp (1 ml) coriander seeds

⅛ tsp (a pinch) mustard seeds

Instructions

To prepare beets, remove stems and greens from roots. Peel roots and cut into quarters to make Beet Hummus; separate and reserve greens to make Beet Green Tabbouleh; and reserve stems to make Pickled Beet Stems (recipes follow).
To assemble, place bowl of Beet Hummus on a large serving platter along with bowls of Beet Green Tabbouleh and Pickled Beet Stems. Fill rest of platter with warm flatbread, crackers and fresh cut veggies.
To prepare Beet Hummus, preheat oven to 375 F (190 C).
In a Dutch oven or ovenproof dish with a tight-fitting lid, combine quartered beets, wine, ¼ cup (125 ml) olive oil and garlic. Transfer to oven and cook, covered, until beets feel tender when pierced with a fork, about 45 minutes. Add chickpeas and stir to coat, then return to oven and cook for another 15 minutes.
Transfer beets, chickpeas and any cooking liquid to a blender along with remaining ¼ cup (60 ml) olive oil, yogurt, lemon juice and tahini. Purée until smooth and season to taste. Cool to room temperature before proceeding to step 4. At this point, can be stored in an airtight container in refrigerator for up to 5 days.
To serve, spoon half of beet hummus into a serving bowl and fill remainder of bowl with alternating dollops of yogurt and remaining hummus. Using a chopstick or small spoon, lightly swirl yogurt and hummus as desired. Garnish with toasted pine nuts and fresh dill, if desired. (Makes 2 cups).
To prepare Beet Green Tabbouleh, in a mixing bowl, combine all ingredients and toss until well combined. Adjust seasoning to taste. Can be made a day ahead and stored in an airtight container in refrigerator, but omit olive oil and lemon juice and add just before serving. (Makes about 2 1/2 cups).
To prepare Pickled Beet Stems, pack stems into a 2-cup (500 ml) Mason jar or container with a tight-fitting lid.
In a small saucepan, combine remaining ingredients and bring to a boil. Pour over beet stems and let cool. Seal jar and let sit, refrigerated, for at least 2 hours before serving. Can be stored in an airtight container in refrigerator for up to 2 weeks. (Makes 1 cup).

Email Recipe

Drink Pairings

Subscribe to Appetizers