Grilled Corn Tostadas
Ingredients
Serves 12
6 x 6-in (15 cm) corn tortillas
1 cup (250 ml) canola oil, for frying
⅓ cup (75 ml) raw hulled pumpkin seeds
2 tbsp (30 ml) granulated sugar
1 large pinch fine sea salt, plus extra to taste
½ tsp (2.5 ml) smoked Mexican chili powder, plus extra for garnish
2 large corn cobs, husks removed
3 tbsp (45 ml) best-quality mayonnaise
2 tbsp (30 ml) minced red onion
1 small garlic clove, finely grated
2 tbsp (30 ml) finely chopped cilantro leaves
2 tbsp (30 ml) freshly squeezed lime juice
pepper, to taste
⅓ cup (75 ml) crumbled feta cheese
lime wedges and salsa, to serve
Instructions
- Using a cookie cutter, cut two 3-in (8 cm) rounds from each tortilla and set aside. Keep trimmings for frying and snacking on, if desired. Line a baking sheet with paper towel. In a deep heavy-bottomed saucepan, heat oil to 370 F (188 C). Working in batches, fry tostadas until crisp and golden brown, turning, about 1 to 2 minutes. Transfer fried tostadas to lined baking sheet to drain.
- In a medium frying pan over medium heat, toast pumpkin seeds until fragrant and just beginning to pop, about 3 minutes, shaking pan frequently. Sprinkle in sugar and cook until it melts and caramelizes, coating pumpkin seeds, about 3 minutes. Remove from heat, add pinch of salt and chili powder, toss well and immediately transfer seeds to a plate. Set aside to cool, then break into small chunks.
- Preheat grill to medium. Grill corn, turning occasionally, for about 7 minutes or until cooked through and lightly charred. Let cool. Using a sharp knife, cut kernels off cob and transfer to a medium bowl. You should have about 1½ cups (375 ml). Mix in mayonnaise, onion, garlic, cilantro and lime juice and season to taste with salt and pepper.
- To serve, divide corn mixture between tostadas. Top with pumpkin seeds, feta and a sprinkle of chili powder. Transfer to a serving tray and serve with lime wedges and a bowl of salsa on the side.
Drink Pairings
Dungeness Crab Cakes served with Korean Cucumber Salad & Lemon Aioli
Ingredients
Serves 20
3 tbsp (45 ml) butter, divided
½ cup (125 ml) finely minced onion
2 tbsp (30 ml) finely minced shallot
2 tbsp (30 ml) finely sliced green onion
2 large eggs
¼ cup (60 ml) best quality mayonnaise (suggest Hellman’s)
1 tsp (5 ml) grainy Dijon mustard
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tbsp (30 ml) lemon juice
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) black pepper, plus extra to taste
2¼ cups (560 ml) fresh bread crumbs, divided
1 lb (454 g) fresh lump Dungeness crab meat (including some leg meat if possible)
2 tbsp (30 ml) light olive oil, divided
fresh lemon wedges, to serve
1 tsp (5 ml) rice wine vinegar
¼ tsp (1 ml) fish sauce
½ tsp (2.5 ml) dark brown sugar
1 small garlic clove, grated
2 tsp (10 ml) fresh lime juice
1 tsp (5 ml) light soy sauce
2 tsp (10 ml) canola oil
1¼ tsp (6 ml) gochugaru (Korean red chili pepper flakes), plus extra for garnish*
2 mini cucumbers, very thinly sliced
½ cup (125 ml) best quality mayonnaise (suggest Hellman’s)
1 tbsp (15 ml) finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, grated
salt and pepper, to taste
Instructions
- In a small sauté pan, melt 1 tbsp (15 ml) butter over medium-low heat. Add onion and shallot. Sauté until softened and lightly browned, about 5 minutes. Add green onion and sauté for 2 minutes more. Remove from heat and allow to cool.
- In a large bowl, mix together eggs, mayonnaise, mustard, parsley, lemon juice, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) pepper. Mix in 1 cup (250 ml) bread crumbs. Gently fold in sautéed onion, add crab meat and season with salt and pepper to taste.
- Line a baking sheet with parchment paper. Place remaining 1¼ cups (310 ml) bread crumbs in a medium bowl. Measure out 2 tbsp (30 ml) portions of crab mixture and form into patties, placing on lined baking sheet. One by one, roll each crab cake in bread crumbs, turning once to coat well. Reshape if necessary and place back on lined baking sheet. Cover and chill for at least 1 hour, and up to 4 hours, to firm up.
- Meanwhile, to make Korean Cucumber Salad, in a medium bowl, combine vinegar, fish sauce, brown sugar, garlic, salt, pepper, lime juice, soy sauce, oil and gochugaru, mixing well to dissolve sugar. Add cucumber and toss until well coated with sauce. Cover and refrigerate until ready to serve.
- To make Lemon Aioli, in a small bowl, combine mayonnaise, lemon zest and juice and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- In a large heavy-bottomed frying pan over medium-high heat, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil. When sizzling, add half the crab cakes. Cook until crusty and deep golden brown on one side, about 3 to 4 minutes, then flip cakes over and cook for another 3 to 4 minutes. Remove from pan onto a paper towel-lined tray and cover with foil to keep warm. Wipe down pan to remove any bread crumbs left behind, then add remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil and cook second batch of crab cakes.
- Place warm crab cakes onto a serving platter and top each with a cucumber slice, a small dollop of aioli and a sprinkle of gochugaru. Serve remaining cucumber salad and aioli on the side along with lemon wedges.
Drink Pairings
Anchovy Palmiers
Ingredients
Serves 24
2 tbsp (30 ml) unsalted butter, softened
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) anchovy paste
1 large garlic clove, grated
½ lemon, zest only
2 tsp (10 ml) lemon juice
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) ground pepper
2 dashes Tabasco sauce
1 x 14 oz (396 g) package frozen puff pastry, defrosted according to package instructions
Instructions
- Preheat oven to 350 F (180 C) and line a large baking sheet with parchment paper.
- In a bowl, combine butter, tomato paste, anchovy paste, garlic, lemon zest and juice, sugar, pepper and Tabasco.
- Roll out puff pastry to a 9½-in x 15-in (24 x 38 cm) rectangle. Spread anchovy mixture evenly over puff pastry, making sure to reach all the way to edges.
- Tightly roll bottom of pastry toward the middle, stopping at centre. Then, roll top of pastry down to meet in centre. Place pastry roll in refrigerator for 1 hour, or freezer for 20 minutes, to firm it up.
- Slice roll into ½-in (1.25 cm) rounds and arrange on lined baking sheet. Transfer pan to refrigerator for 10 minutes, or freezer for 5 minutes, to firm up pastry again.
- Bake palmiers for 20 minutes, or until golden brown and cooked through, rotating pan after 10 minutes. Transfer palmiers to a wire rack and allow to cool. Will keep for up to 3 days in an airtight container at room temperature.
Drink Pairings
Chicken Liver Pâté with Cognac & Redcurrant Jelly
Ingredients
Serves 1½ cups (375 ml)
½ lb (227 g) chicken livers, veins, fat and silver skin removed
½ cup (125 ml) milk
7 tbsp (105 ml) butter, room temperature, divided
1 medium shallot, finely diced (about 1¼ oz/ 35 g)
1 sprig thyme
¾ tsp (4 ml) kosher salt
2 tbsp (30 ml) Cognac or brandy
½ tsp (2.5 ml) maple syrup
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) redcurrant jelly
pea shoots and crispy shallots, for garnish
sliced baguette, to serve
Instructions
- Soak livers in milk for at least 1 hour, or ideally overnight.*
- Drain and discard milk, then dry livers with paper towel.
- In a sauté pan, melt 2 tbsp (30 ml) butter over medium-high heat. Add livers and cook until golden brown, about 2 minutes per side. Livers should still be pink in middle. Remove from pan and set aside.
- Turn heat down to low and add shallot, thyme and salt. Cook until softened, about 1 to 2 minutes. Add livers back to pan, along with Cognac and maple syrup. Cook until liquid has reduced by half, about 1 to 2 minutes. Remove and discard thyme sprig.
- Transfer chicken liver mixture to a high-speed blender and add cream. Blend on high, adding remaining 5 tbsp (75 ml) butter, 1 tbsp (15 ml) at a time, until mixture is smooth and butter is fully incorporated.
- Pass pâté through a sieve, discarding any solids, then transfer to a glass container with an airtight lid. Press a piece of plastic wrap directly onto surface of pâté, then cover with lid. Refrigerate until firm and chilled, for at least 2 hours, or overnight.
- When ready to serve, spread pâté into a small bowl and make a well in middle with a spoon. Melt redcurrant jelly in a small saucepan over low heat and pour jelly into well. Transfer pâté to refrigerator and allow jelly to set, about 5 minutes. Garnish with pea shoots and crispy shallots and serve with sliced baguette.
- * The longer the soaking time, the mellower the liver flavour will be.
Drink Pairings
Butter-Dipped Radishes
Ingredients
Serves 12
12 radishes, washed well (leave greens on)
½ cup (125 ml) cultured butter*
flaky sea salt, to taste
Instructions
- Trim tails off radishes and dry thoroughly. Line a baking sheet with parchment paper.
- Place butter in a small heatproof bowl that will fit over a small saucepan. Add 2-in (5 cm) water to saucepan and place bowl on top. Heat butter over low heat, whisking constantly; it should stay creamy looking. Continue until butter is the texture of sour cream, then remove from heat.
- Dip bottom half of each radish in butter and set on lined baking sheet, then sprinkle each with a bit of salt. Place in refrigerator for 10 minutes to set. Any leftover butter can be used for cooking.
- * Available at most grocery stores; can substitute regular salted butter.
Drink Pairings
Baked Brie served with Crudités
Ingredients
Serves 4 to 6
1 small wheel brie (about 12 oz/340 g), preferably in a wooden box
crunchy raw vegetables, such as baby carrots, mini cucumbers, fennel, snap peas, radicchio, endive and radish, to serve
freshly cracked black pepper
packaged crostini or crackers, to serve
Instructions
- Preheat oven to 350 F (180 C). Remove lid of brie box, keeping it in bottom part of wooden box. Remove any stickers on bottom of box and remove brie from any plastic packaging. If brie does not come in a wooden box, unwrap fully and transfer to an ovenproof dish that brie will fit into snugly. Place box or dish on a baking sheet and bake brie for 20 minutes, until soft throughout.
- Meanwhile, wash and prepare vegetables to serve.
- Remove brie from oven and carefully cut top off. Sprinkle with pepper and place in middle of a serving platter. Arrange vegetables and crostini around brie and serve.
Drink Pairings
Blistered Padron Peppers
Ingredients
Serves 4 to 6
¾ lb (340 g) Padrón peppers*, washed and dried
2 tbsp (30 ml) extra-virgin olive oil
1 lemon wedge
1 pinch flaky sea salt
Instructions
- In a bowl, toss peppers in oil. Heat a large cast iron or heavy-bottomed skillet over high heat. Once pan is hot enough that a splash of water will dance on pan, add peppers. Allow to fry, without turning, until black and blistered, about 2 minutes. Flip over and repeat. Remove from pan, sprinkle with lemon juice and salt and serve immediately.
- * Available at farmers’ markets. Can also substitute shishito peppers.
Drink Pairings
Marinated Sardines
Ingredients
Serves 4 to 6
1 x 4-oz (116 g) can small, good-quality Spanish sardines in olive oil
1 lemon, zest and juice
1 garlic clove, thinly sliced
3 pickled peppers, thinly sliced, or to taste
1 handful chopped parsley leaves
crusty bread, to serve
Instructions
- In a small bowl, combine sardines with their oil, lemon zest and juice, garlic and peppers. Cover and allow to marinate in refrigerator for at least 1 hour, ideally overnight.
- To serve, transfer sardines to a shallow dish or plate and pour marinade over. Garnish with peppers and parsley, and serve with crusty bread.
Drink Pairings
Garlic Prawns
Ingredients
Serves 4
1 lb (454 g) sustainable prawns, peeled and deveined
½ cup (125 ml) extra-virgin olive oil
3 large garlic cloves, chopped
1 pinch chili flakes, or to taste
salt and pepper, to taste
2 tbsp (30 ml) Fino or Amontillado sherry
1 pinch lemon zest
½ lemon, juice only
2 tbsp (30 ml) chopped parsley leaves
crusty bread, to serve
Instructions
- Rinse prawns under cold running water for 2 minutes. Drain and thoroughly pat dry with paper towel.
- In a large heavy-bottomed frying pan, heat oil over high heat. Once oil shimmers, add prawns to pan. Cook on one side for 30 seconds, flip, then stir in garlic, chili flakes, salt and pepper and cook for 1 more minute.
- Add sherry and cook for 1 more minute, or until prawns are opaque and cooked through. Add lemon zest and juice and parsley and toss to combine. Serve immediately, with crusty bread.
Drink Pairings
Rapini, Pancetta & Ricotta Crostini
Ingredients
Serves 4 to 6
3 paper-thin slices pancetta*
3 to 4 stems rapini or broccolini
2 tbsp (30 ml) extra-virgin olive oil, divided
1 mini baguette, cut into 1-in (2.5 cm) slices
½ cup (125 ml) ricotta
salt and pepper, to taste
1 garlic clove, chopped
1 pinch chili flakes, or to taste
Instructions
- Preheat oven to 375 F (190 C). Lay pancetta slices on a baking sheet and bake for about 5 minutes, or until crisp. Remove from oven and allow to cool on a wire rack or plate, reserving baking sheet with pancetta fat for step 3. Keep oven on for toasting baguette.
- Prepare an ice bath. Bring a pot of salted water to a boil and blanch rapini or broccolini until cooked, about 1 minute, then transfer immediately to ice bath. Once cool, drain and pat dry, then roughly chop and set aside.
- Place baguette slices on baking sheet used for pancetta. Drizzle with 1 tbsp (15 ml) olive oil and bake until toasted and golden brown, about 5 minutes.
- In a small bowl, season ricotta with salt and pepper, to taste.
- Heat remaining 1 tbsp (15 ml) oil in a sauté pan over medium heat. Add garlic and cook until fragrant but not browned, about 1 minute. Add chili flakes and rapini and sauté for 1 minute.
- To assemble, spread about 1 tbsp (15 ml) ricotta on each bread slice. Top evenly with rapini, then crumble pancetta and sprinkle over each.
- * Ask for paper-thin slices at your deli counter.