Cod with Feta, Tomatoes & Olives

Dinner couldn’t get any easier. This cod dish is light tasting but so satisfying. Pair this dish with Growers Grapefruit Pomelo Cider or Birra Moretti Lager.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) extra-virgin olive oil, divided
4 × 6 oz (170 g) cod fillets
salt and freshly ground black pepper, to taste
8 oz (225 g) feta, cut into 4 slices
2 lemons, divided
1 cup (250 ml) cherry tomatoes, halved
12 dry-cured black olives, pitted
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
fresh chives, chopped, for garnish (optional)

Instructions

  1. Heat barbecue grill to medium-high. Coat 4 individual cazuelas* with 1 tsp (5 ml) each of olive oil.
  2. Dry cod with paper towel. Season lightly with salt and pepper (keep in mind that feta is salty) and place 1 fillet in each cazuela. Top each fillet with a slice of feta.
  3. In a medium mixing bowl, mix remaining oil, zest and juice of 1 lemon, tomatoes, olives and parsley. Divide evenly between cazuelas. Place on barbecue and cook, lid closed, for 12 to 15 minutes, until fish is cooked through and flakes evenly.
  4. Cut remaining lemon into wedges and serve with fish. Garnish with parsley.
  5. * A cazuela is an earthenware pan. You can substitute with cast iron or any individual-sized pans.
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Drink Pairings

Roasted Tomatillo & Avocado Salsa

This creamy, tangy blend of bright tomatillos and ripe avocados is complemented by zesty lime, fresh cilantro and a hint of serrano heat. Perfect for dipping, dolloping and drizzling just about anything. Serve this appetizer with Red Truck La Strada Pilsner or Dos Equis Lager.
Ingredients Instructions

Ingredients

Serves 3 Cups
6 to 8 tomatillos (about 9 oz/250 g), husks removed
½ white onion, cut into large pieces
6 cloves garlic, unpeeled
3 serrano peppers, or to taste, whole with stem removed
1 lime, juice only, plus more to taste
1 bunch fresh cilantro, roughly chopped
bottom 1-in (2.5 cm) of stems removed
3 green onions, roughly chopped
1 large ripe avocado, peeled and pitted
¾ tsp (4 ml) salt, plus more to taste

Instructions

  1. Preheat a cast iron pan over medium-high heat, then add tomatillos, onions, garlic and serrano peppers. Toast until everything is lightly blackened on both sides.
  2. As vegetables become charred, remove from pan and add to a blender or food processor, making sure to first remove garlic skin. Purée, then cool to room temperature. Add lime juice, cilantro, green onions, avocado and salt and purée again until smooth. Adjust seasoning to taste. Serve with grilled fish, chicken or steak, try with eggs or use as a dip for grilled cheese sandwiches. Can be stored in an airtight container in refrigerator for 2 to 3 days before colour starts to change, but safe to eat within 5 days.
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Drink Pairings

Peach Mustard Cedar Plank Pork Tenderloin

Here’s a low-maintenance recipe that’s full of flavour! Make sure to use a thermometer to ensure your pork is cooked but still juicy. Serve with Hard T Peach Vodka Iced Tea or Dead Frog Peach Lemonade Sour.
Ingredients Instructions

Ingredients

Serves 4
1¼ tsp (6 ml) salt, divided |2 tsp (10 ml) brown sugar
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
1 lb (450 g) pork tenderloin, trimmed
1 tbsp (15 ml) neutral-flavoured oil
½ cup (125 ml) peach preserves
2 tbsp (30 ml) wholegrain Dijon mustard
1 tsp (5 ml) balsamic vinegar
¼ cup (60 ml) chopped peaches
fresh parsley, for garnish (optional)

Instructions

  1. Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. |In a small bowl, mix 1 tsp (5 ml) salt, sugar, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle evenly over pork tenderloin. Let sit for 30 minutes, then coat with oil.
  2. Preheat barbecue grill to high.
  3. Place cedar plank on 1 side of barbecue. Heat for 5 minutes. Place pork on plank and cook, barbecue lid closed, for 10 minutes. Turn heat to low on side with plank and to medium on other side, and continue cooking until pork reaches an internal temperature of 130 F (54 C), about 20 minutes.
  4. While pork is cooking, in a saucepan, combine peach preserves, remaining ¼ tsp (1 ml) salt, Dijon and vinegar. Bring to a boil over medium heat. Remove from heat and set aside.
  5. Spread half of peach mixture over pork, close barbecue lid and continue cooking until pork reaches an internal temperature of 145 F (63 C). Add chopped peaches to remaining peach preserve mixture and keep warm.
  6. Remove pork from barbecue and let rest for 5 minutes before slicing. Place slices on a serving platter and pour remaining peach mixture overtop. Serve with a green salad.
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Drink Pairings

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 Instructions

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

  1. 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.
  2. To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight.
  3. 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.
  4. Garnish with lime wedges and green onions, and serve.
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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 Instructions

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

  1. 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.
  2. 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.
  3. In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth.
  4. 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.
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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 Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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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 Instructions

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

  1. In a medium heatproof, non-reactive bowl, combine chocolate chips, vodka and salt. Set aside.
  2. In a small saucepan over medium heat, bring cream and chili flakes to a simmer. Remove from heat.
  3. 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!
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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 Instructions

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

  1. 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.
  2. 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.
  3. Preheat barbecue grill to medium-high.
  4. 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.
  5. Wrap each packet tightly and grill, barbecue lid closed, for 12 to 15 minutes, until shrimp are pink, opaque and cooked through.
  6. Transfer each packet to a bowl and serve, seasoning with more salt and pepper if needed.
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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 Instructions

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

  1. 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.
  2. In a blender, blend basil and remaining |¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants.
  3. Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves.
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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 Instructions

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

  1. 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.
  2. In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve.
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Drink Pairings

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