BLUEBERRY, MANGO AND JICAMA SALSA
Ingredients
Serves 3 cups (750 ml)
1 tbsp (15 ml) Ponzu sauce
1 tbsp (15 ml) light brown sugar
1 tbsp (15 ml) lime juice
1 cup (250 ml) chopped mango
1 cup (250 ml) blueberries, cut in half if large
½ cup (125 ml) diced jicama
1 green onion, white and light green parts sliced into thin rounds
1 serrano or jalapeño pepper, seeded and finely chopped
2 tbsp (30 ml) mint leaves
salt, to taste
Instructions
- In a large bowl, whisk together Ponzu sauce, brown sugar and lime juice, until sugar has dissolved. Add remaining ingredients and toss to combine. Refrigerate for at least 1 hour before serving. Best enjoyed the same day it is made.
- Try this salsa over grilled chicken, pork, steak or fish.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.
Drink Pairings
COWBOY CAVIAR
Ingredients
Serves 4 cups (1 L)
3 tbsp (45 ml) olive oil
½ tbsp (7 ml) clover honey or granulated sugar
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) chipotle chili powder
¼ tsp (1 ml) ground cumin
¼ tsp (1 ml) salt, plus extra to taste
½ lb (250 g) Roma tomatoes, seeded and diced
¾ cup (175 ml) canned black-eyed peas, rinsed and drained
¾ cup (175 ml) canned black beans, rinsed and drained
½ cup (125 ml) fresh or thawed frozen corn kernels
¼ cup (60 ml) diced red onion
½ Fresno or jalapeño pepper, seeded and diced
¼ cup (60 ml) diced red bell pepper
¼ cup (60 ml) diced orange bell pepper
1 avocado, pitted, peeled and diced
½ cup (125 ml) finely chopped cilantro
Instructions
- In a medium bowl, whisk together oil, honey, vinegar, chili powder, ground cumin and salt. Set aside.
- In a large bowl, with a rubber spatula, fold together tomatoes, black-eyed peas, black beans, corn kernels, red onion, Fresno pepper, red and orange bell peppers, avocado and cilantro.
- Pour dressing over bean mixture and gently fold together until well combined. Set aside at room temperature at least 30 minutes before serving. May also be covered and refrigerated up to 4 hours before serving. Serve chilled or at room temperature. Best served the same day it is made.
- Delicious with crackers or tortilla chips, you can also try this salsa over grilled haloumi cheese, roasted salmon or grilled chicken, pork or beef.
Drink Pairings
BC CHEESEBOARD WITH GRAPE CHUTNEY
Ingredients
Serves 4
GRAPE CHUTNEY:
2 cups (500 ml) red, seedless grapes
2 cups (500 ml) green, seedless grapes
⅓ cup (75 ml) white sugar
1 tsp (5 ml) finely chopped ginger
1 tsp (5 ml) finely chopped rosemary
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
SEEDY CRACKERS:
½ cup (125 ml) whole flax seeds
⅓ cup (75 ml) ground flax seeds
¼ cup (60 ml) chia seeds
¼ cup (60 ml) black sesame seeds
¼ cup (60 ml) toasted white sesame seeds
¼ cup (60 ml) sunflower seeds
2 tbsp (30 ml) pumpkin seeds
½ cup (125 ml) chopped, fresh herbs (e.g. parsley and dill)
1 tsp (5 ml) sea salt
2 tbsp (30 ml) beet powder (optional)
1 cup (250 ml) warm water
Instructions
- In a large skillet, combine all ingredients except salt and pepper and bring to a boil. Reduce heat and simmer until the grapes begin to soften and break down. Season with salt and pepper. Let cool completely before using. Store in refrigerator for up to 2 weeks.
- Serve with various BC cheeses and Seedy Crackers.
- To make SEEDY CRACKERS: Preheat oven to 150 to 200 F (66 to 93 C).
- Combine all ingredients, cover and let sit at room temperature for 1 hour.
- Place mixture on a sheet of parchment paper, with another sheet of parchment on top. With a rolling pin, roll out as flat as possible. Gently peel off top parchment and slide rolled-out seed mixture with the parchment onto a baking sheet.
- Bake for 3 hours, then turn off oven and let sit for another 2 hours.
- Remove and peel away from parchment paper. Break into chards and serve with BC Cheese and Grape Chutney.
Drink Pairings
TOMATO GELÉE WITH SHRIMP
Ingredients
Serves 8
2 lbs (1 kg) ripe red tomatoes, halved
2 small shallots, peeled
2 garlic cloves, peeled
¼ cup (60 ml) fresh basil, julienned
1½ tbsp (22 ml) kosher salt, divided
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) vodka
2 x 7 g (¼ oz) packages gelatin
64 shrimp, tail on, peeled and deveined, size 31 to 40
2 cups (250 ml) vegetable oil
8 fresh basil leaves, for garnish
Instructions
- Seed tomatoes and place cut-side down on a cooling rack set over a baking sheet to drain for 30 minutes. In a food processor or blender, pulse tomatoes, shallots, garlic, basil, ½ tbsp (7 ml) salt and pepper until finely puréed. Pour into a shallow dish.
- To make gelée, pour vodka in a small saucepan and sprinkle gelatin over top. Let gelatin bloom for 5 to 10 minutes, then heat over low heat (or in a microwave) until completely melted. Stir into tomato purée. Refrigerate for at least 4 hours or until firm.
- Before serving, bring a large saucepan of water to a boil. Add 1 tbsp (15 ml) kosher salt and the shrimp. Cook for 2 to 3 minutes until shrimp are pink and starting to curl. Remove shrimp from saucepan, drain and rinse under cold water to stop cooking. Pat dry.
- In a small saucepan bring vegetable oil to a low simmer. Add basil leaves and fry for about 1 minute. Remove leaves and drain on paper towels.
- When ready to serve, use a cookie cutter and cut 8 rounds from gelée, about 2-in (5 cm) in diameter. Divide rounds among serving plates and arrange 8 shrimp per plate (or as desired). Garnish with basil and serve immediately.
Drink Pairings
TWO BITE LASAGNA
Ingredients
Serves 20 Lasagna Bites
1 tbsp (15 ml) olive oil, plus extra for greasing muffin tins
½ medium yellow onion, finely diced
1 garlic clove, minced
4 oz (125 g) lean ground pork
4 oz (125 g) extra-lean ground beef
14 oz (398 g) can diced tomatoes
1 tbsp (15 ml) tomato paste
2 anchovy fillets, chopped
½ tbsp (7 ml) balsamic vinegar
2 tbsp (30 ml) chopped fresh basil, plus extra leaves for garnish
salt and pepper, to taste
½ cup (125 ml) ricotta cheese
½ tsp (2 ml) dried oregano
¼ cup (60 ml) finely grated Parmesan
½ cup (125 ml) shredded mozzarella cheese
40 square wonton wrappers
Instructions
- In a medium saucepan, warm oil over medium heat. Add onion, cook, stirring often, until it caramelizes, 5 to 7 minutes. Stir in garlic, cook another minute. Add beef and pork, breaking up meat and stirring often until cooked through, 8 to 10 minutes. Stir in tomatoes along with juice, tomato paste, anchovy fillets and balsamic vinegar. Bring to a simmer, cook for 15 minutes, stirring occasionally. Stir in chopped basil, season to taste, remove from heat and set aside.
- Preheat oven to 375 F (190 C). In a small bowl, stir together ricotta, oregano and Parmesan. Season with pepper.
- Grease cups of a mini muffin tin before pressing 2 wonton wrappers into each cup. Fill with a small spoonful of ricotta mixture, then a spoonful of sauce and a bit of grated mozzarella. Bake until cheese is melted and wontons are golden brown, 10 to 12 minutes. Cool slightly before removing to a serving tray. Garnish with basil and enjoy
Drink Pairings
WINNING CHOCOLATE ROSEMARY POPCORN
Ingredients
Serves 4
½ cup (125 ml) olive oil
5 sprigs fresh rosemary
½ cup (125 ml) popcorn kernels
½ cup (125 ml) chopped dark chocolate
1 tbsp (15 ml) sea salt flakes
Instructions
- In a large frying pan, place olive oil and 5 sprigs rosemary. Set over medium-low heat, bring to a simmer, cover and simmer gently for 4 minutes. Remove pan from heat and transfer rosemary to a paper towel-lined plate.
- In a large, heavy-bottomed saucepan, heat infused olive oil over medium-high heat. Add popcorn kernels, cover and gently shake pan every 30 seconds until you hear popping. Once popping is constant, gently shake pot back and forth continually over burner. When popping slows to several seconds between pops, remove pan from heat, remove lid and pour popcorn immediately over a rimmed baking sheet.
- Gently melt chocolate in a double boiler. Remove crispy rosemary leaves from stems and coarsely chop.
- Drizzle popcorn with warm melted chocolate; then sprinkle with chopped rosemary and sea salt. Set popcorn aside at room temperature allowing chocolate to harden, about 2 hours.
- Just before serving, break up popcorn and transfer to a serving bowl. Popcorn may be made a day ahead and kept in an airtight container at room temperature until ready to serve.
Drink Pairings
SWEET HEAT POPCORN
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter
2 tsp (10 ml) buffalo wing hot sauce
1 tbsp (15 ml) liquid honey
¼ tsp (1 ml) smoked paprika or cayenne pepper
½ tsp (2 ml) fine salt
10 cups (2.5 L) freshly popped popcorn
⅓ cup (75 ml) crumbled blue cheese
½ cup (125 ml) roasted natural almonds
Instructions
- In a small saucepan, stir together butter, hot sauce, honey, paprika and salt over medium heat. Stir until butter has melted and sauce is well combined.
- Place popcorn in a large bowl. Drizzle with hot sauce mixture and sprinkle with blue cheese before tossing to coat popcorn in sauce. Garnish popcorn with roasted almonds and serve immediately.
Drink Pairings
SUMMER ANTIPASTO BOARD
Ingredients
Serves 6 to 8
1 small green zucchini, thickly sliced on the bias
1 tbsp (30 ml) olive oil
salt and pepper, to taste
1 small wheel brie cheese
1 small log goat’s cheese
10 slices prosciutto
2 fresh apricots, halved and pitted
½ cup (125 ml) mixed olives
¼ cup (60 ml) liquid honey
¼ cup (60 ml) grainy mustard
¼ cup (60 ml) cornichons or small dill pickles
1 baguette, sliced
Instructions
- Grease grill and preheat barbecue to 350 F (180 C). Toss zucchini with olive oil, salt and pepper. Arrange in a single layer on barbecue grill or place in a grill basket. Grill zucchini over medium heat for about 2 minutes per side. Remove and cool.
- Arrange all ingredients on a large platter or wooden board, placing olives, honey, mustard and pickles in small individual bowls.
Drink Pairings
THAI-SPICED GRILLED PRAWNS ON CIABATTA
Ingredients
Serves 4 open faced sandwiches
1 star anise
4 whole cloves
2 allspice berries
½ cinnamon stick
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cumin seeds
1 tbsp (15 ml) salt, plus extra, to taste
1 avocado, pitted, peeled and chopped
2 tbsp (30 ml) fresh lime juice
12 large prawns, peeled and deveined
1 tbsp (15 ml) extra-virgin olive oil
¼ pomelo, peeled and pith removed before cutting into 1-in (2.5 cm) pieces
¼ English cucumber, cut into thin rounds
2 tbsp (30 ml) roasted peanuts, chopped
2 tbsp (30 ml) small mint leaves
2 tbsp (30 ml) cilantro
2 tbsp (30 ml) fresh basil leaves, roughly torn
½-in (1.25 cm) piece of gingerroot, peeled and julienned
1 tsp (5 ml) finely chopped lemon grass
1 green onion, finely sliced
½ bird’s eye chili, seeded and finely chopped
2 ciabatta rolls (or small baguettes), halved and toasted
Instructions
- In a small frying pan over medium heat, toast first 6 ingredients until fragrant, about 5 minutes. Remove from heat and cool to room temperature before finely grinding in spice grinder or mortar and pestle. Stir in salt and set aside.
- In a blender or small food processor, combine avocado, lime juice and a pinch of salt until smooth. Set aside.
- Preheat a grill or grill pan over medium-high heat.
- In a bowl, toss together prawns, oil and prepared spice mix. Grill prawns until cooked through, about 1 minute per side, and set aside.
- In a large bowl toss together pomelo, cucumber rounds, peanuts, mint, cilantro, basil, ginger, lemon grass, green onion and chili.
- To serve, spread each toasted ciabatta half with prepared avocado cream and top with prawns and some pomelo salad. Serve immediately.