BC Scallop Crudo with Bacon
This take on classic Vietnamese flavors entices the senses paired with BC Scallops and Bacon! Enjoy this as a fresh, cool appetizer while eating local. Be sure to follow proper raw seafood handling procedures.Ingredients
Serves 4
¼ cup + 2 tbsp (90 ml) granulated sugar, divided
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) water
2 tbsp (30 ml) freshly squeezed lime juice
1 small Thai (bird’s eye) chili, thinly sliced
1 small shallot, thinly sliced
1 lb (450 g) BC scallops, thawed if frozen
1 tbsp (15 ml) kosher salt
2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes
1 handful fresh cilantro leaves
2 tbsp (30 ml) chili garlic oil
1 tbsp (15 ml) fried garlic
Instructions
- In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes.
- Cut scallops in half. In a medium non-reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels.
- In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside.
- To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic.
Drink Pairings
Agave Lime Barbecue Chicken Wings
These wings have the perfect zesty balance of all the Mexican flavors you love! These swicy wings are sure to be devoured as an appetizer or side dish. Have a wing night and surprise your friends with this flavor! Paired with your favourite tequila.Ingredients
Serves 4 to 6
3 lbs (1.4 kg) split chicken wings
1 tbsp + 1 tsp (20 ml) kosher salt, divided
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) chili powder
2 tsp (10 ml) freshly ground black pepper
2 tsp (10 ml) ground coriander
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) vegetable oil, plus more for oiling grill
½ cup (125 ml) agave syrup
3 limes, divided
2 tbsp (30 ml) Tajín seasoning
½ bunch fresh cilantro leaves
Instructions
- Dry chicken wings with paper towels. In a large bowl, toss wings with 1 tbsp (15 ml) salt and the cumin, chili powder, black pepper, coriander, cayenne and vegetable oil. Let marinate at room temperature for 30 minutes, or place in refrigerator, covered, to marinate for at least 30 minutes or up to overnight.
- Preheat oven to 350 F (175 C). If wings have been in refrigerator, remove from refrigerator and let sit at room temperature for 30 minutes. Transfer wings to a parchment-lined baking sheet. Bake for 30 minutes.
- In a small bowl, mix agave syrup, zest of 2 limes, juice of 1 lime, Tajín and remaining 1 tsp (5 ml) salt. Set aside.
- Remove wings from oven after 30 minutes and set aside. Preheat barbecue grill to medium-high. Oil grill with vegetable oil. Grill wings for 5 to 8 minutes, until golden brown on both sides. Place wings in a large mixing bowl, pour agave mixture on wings and toss to coat.
- Transfer wings to a serving platter and garnish with cilantro leaves and remaining lime, cut into 6 wedges.
Drink Pairings
BC Albacore Tuna Tataki
Making tuna tataki at home doesn’t need to be intimidating. If you love tuna, this recipe is a must try! Made with Albacore tuna and accompanied by all the tasty Japanese flavours of ponzu, sesame, nori, and daikon. Enjoy this fresh recipe sure to delight!Ingredients
Serves 2-4
1 x ¼ oz (7 g) package powdered gelatin
¼ cup (60 ml) cold water
½ cup (125 ml) ponzu, or ½ cup (125 ml) soy sauce + 1 tbsp (15 ml) freshly squeezed lime juice + zest of 1 lime
2 tbsp (30 ml) rice vinegar
¼ cup (60 ml) granulated sugar
1 previously frozen albacore tuna loin, thawed
1 tsp (5 ml) kosher salt
1 pinch freshly ground black pepper
1 tbsp (15 ml) vegetable oil
3 red radishes, divided
¼ medium daikon radish, peeled and cut into ½-in (1.25 cm) cubes
1 mini cucumber, cut into ½-in (1.25 cm) cubes
1 small handful broccoli flowers or pea shoots
1 tsp (5 ml) black sesame seeds
2 pieces toasted nori snacks, crumbled
1 tsp (5 ml) sesame oil
Instructions
- To make a ponzu jelly, in a small bowl, sprinkle gelatin over water and let sit for 5 minutes.
- In a measuring cup, combine ponzu, rice vinegar and sugar. Add enough water to reach 1¾ cups (430 ml). Pour into a small saucepan and bring to a boil over high heat. Turn off heat and add softened gelatin. Mix well and let cool to room temperature. Once cooled, transfer to a container or bowl. Cover and refrigerate until set, about 3 hours. This will make more than needed. Any remaining jelly can be kept covered in refrigerator for up to 1 week.
- Dry tuna well with paper towels. Trim off belly portion of loin. Season with salt and pepper.
- In a non-stick frying pan over high heat, heat vegetable oil. Sear tuna for 2 minutes on each side, just until golden brown. Remove from pan and chill in refrigerator until cool. Slice into 1-in (2.5 cm) slices.
- Julienne 2 red radishes and thinly slice remaining red radish.
- Arrange tuna slices on serving platter. Garnish with julienned and sliced red radishes, daikon, cucumbers, broccoli flowers, a quarter of the ponzu jelly, sesame seeds and nori. Sprinkle with sesame oil.
Drink Pairings
BC Halibut Crudo
Enjoy fresh BC Halibut Crudo with this simple summer recipe! Freshly slivered halibut topped with oven-toasted cherry tomatoes, capers and olives. Serve with a side of ciabatta bread. This easy-to-make appetizer will wow your guests!Ingredients
Serves 2-4
8 oz (225 g) cherry tomatoes, halved
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tsp + 3 tbsp (50 ml) kosher salt, divided
3 tbsp (45 ml) granulated sugar
1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed
1 cup (250 ml) bread torn into ¼-in
(0.6 cm) pieces
1 tsp (5 ml) capers
6 cured black olives, pitted, roughly chopped
1 lemon, zest and juice
1 handful fresh flat-leaf parsley leaves
1 loaf ciabatta bread
Instructions
- Preheat oven to 300 F (150 C).
- In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven-dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days.
- In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel–lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve.
- Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside.
- To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread.
Drink Pairings
BC Spot Prawn Ceviche
Make ceviche local with BC spot prawns! A simple and zesty recipe perfect for entertaining this summer. Inspired by BC and our local waters Swap tortilla chips for plantain chips if desired. Always use sushi or sashimi-grade seafood, and from a trusted fishmonger. If fresh or already defrosted, use same day you purchased it. If frozen, use as soon as defrosted. Keep fish as cold as possible (on ice in refrigerator, if possible). Serve immediately after preparing. Speak to your fishmonger for more safe-handling tips.Ingredients
Serves 4-6
2 lbs (900 g) spot prawn tails, peeled
2 tsp (10 ml) kosher salt, more for blanching
½ medium red onion, finely diced
1 large tomato, seeded and diced
1 ripe avocado, peeled, pitted and diced
1 small jalapeño pepper, seeded, finely diced
½ bunch fresh cilantro leaves, chopped
2 limes, zest and juice
1 bag plantain or tortilla chips
1 jicama, peeled, cut into ½-in (1.25 cm) thick sticks
2 tsp (10 ml) Tajín seasoning
Instructions
- Bring a medium saucepan of water to a boil and add enough salt so it tastes slightly salty. In a medium mixing bowl, prepare an ice bath and set aside.
- Once water is boiling, add prawns and turn off heat. Let sit for 1 minute, then drain. Add prawns to ice bath to stop cooking. Let prawns sit for 3 minutes, until chilled. Drain and pat prawns dry with paper towels.
- In a clean medium mixing bowl, mix prawns, 2 tsp (10 ml) salt, onions, tomatoes, avocados, jalapeños, cilantro leaves and lime zest and juice. Taste, adjust seasoning. Serve with chips and jicama sprinkled with Tajín.
Drink Pairings
Hearts Of Palm 'Calamari' served with Vegan Aioli
Have you ever tried using hearts of palm? This vegan “calamari” recipe is a must try! Serve along side homemade vegan aioli (recipe below) or tzatziki. This dish is great as an appy to share this summer. Check out the pairing recommendations below.Ingredients
Serves 2 to 4
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt
2 × 14 oz (398 ml) cans hearts of palm, drained
½ cup (125 ml) vegan mayonnaise
1 clove garlic, minced
1 tbsp (15 ml) capers, chopped
½ lemon, juice only
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
3 cups (750 ml) neutral-flavoured oil, for frying
salt and pepper, to taste
Instructions
- In a large zip-lock bag, combine flour, garlic powder, paprika, onion powder and salt.
- On a clean, dry cutting board, cut the hearts of palm into 1-in (2.5 cm) long pieces. Gently remove the inside core (it should pop out easily) and discard. Place palm “rings” into the flour mixture and toss to coat.
- In a small mixing bowl, mix vegan mayonnaise, garlic, capers, lemon juice and dill. Set aside.
- In a large saucepan, heat oil to 325 to 350 F (160 to 175 C). Working in 2 batches, remove palm rings from flour and gently place into frying oil. Cook for 5 minutes or until golden brown and crispy. Remove “calamari” from oil and place onto a paper towel–lined plate. Season with salt and pepper immediately.
- Let cool slightly before serving. Serve alongside the aioli and garnish with extra dill.
Drink Pairings
Grilled Bell Pepper & Tomato Salad
Make this hearty summer salad with grilled bell peppers, tomato, and goat’s cheese. This tasty salad is great for entertaining outdoors this summer while the barbecue is on! Simply, cool peppers after grilling to mix with other ingredients. Enjoy BC Day by making this salad with local BC ingredients from your farmer’s market. This recipe features goat’s cheese from BC!Ingredients
Serves 6
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 clove garlic, minced
2 tbsp (30 ml) grated Parmesan
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) liquid clover honey, plus more to taste
1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano
½ tsp (2.5 ml) kosher salt, plus more for seasoning
¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
½ medium red onion, thinly sliced
4 bell peppers (any combination of red, yellow and orange)
1 tbsp (15 ml) vegetable oil
3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices
1 cup (250 ml) packed baby arugula leaves
½ cup (125 ml) pitted green olives
3 tbsp (45 ml) toasted pine nuts
⅓ cup (80 ml) crumbled BC goat’s cheese of choice
Instructions
- Preheat barbecue grill to medium-high or broiler to high.
- Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside.
- Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers.
- Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces.
- When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve.
Drink Pairings
Green Bean, Pea & Purple Potato Salad
A heathy, protein rich salad for summer! Source ingredients from your local farmer’s market to enjoy eating this seasonal BC salad. Great for summertime entertaining, this filling salad is the perfect side dish to our Grilled BC Halibut Burgers recipe.Ingredients
Serves 6
1 lb (450 g) green beans, trimmed
1 cup (250 ml) fresh or frozen green peas
1½ lbs (680 g) purple nugget potatoes
⅓ cup (80 ml) extra-virgin olive oil
½ tbsp (7.5 ml) Dijon mustard
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) white wine vinegar
kosher salt and freshly ground black pepper
½ English cucumber
½ cup (125 ml) toasted almonds or cashews, roughly chopped
2 tbsp (30 ml) chopped fresh chives
¼ cup (60 ml) fresh basil leaves, roughly torn
¼ cup (60 ml) fresh mint leaves, roughly torn
Instructions
- Bring a large saucepan of water to a boil over high heat. While water is coming to a boil, prepare an ice bath by placing a couple of handfuls of ice into a large bowl and covering with cold water. Set aside.
- Blanch green beans in boiling water until tender-crisp, about 3 minutes. With a slotted spoon, transfer green beans into ice bath. Let beans cool in bath for 1 minute, then use slotted spoon to scoop them out and place on a clean tea towel to drain.
- Add green peas to boiling water and blanch until just tender, 1½ to 2 minutes. With slotted spoon, transfer peas to ice bath and let cool for 30 seconds. Use slotted spoon to scoop out of ice bath and place on towel alongside green beans.
- Keep water in saucepan boiling and add potatoes. Cook until tender, 10 to 15 minutes, then drain into a colander and rinse with cold water to cool.
- In a medium bowl, whisk oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Set aside.
- When ready to assemble salad, place green beans and peas in a large serving bowl. Cut potatoes in half or quarters and add to vegetables in bowl. Cut cucumber in half lengthwise, scrape out seeds and slice into ¼-in (0.6 cm) thick slices. Add cucumbers to bowl along with almonds, chives, basil and mint. Gently toss to combine. Drizzle with dressing and gently toss. Season salad to taste with additional salt and serve. Salad is best eaten fresh but can be refrigerated in an airtight container for up to 1 day.
Drink Pairings
Albóndigas
Albóndigas are a classic tapas dish that is a must have at your next tapas soirée. These flavour-packed classic Spanish meatballs can be enjoyed on their own or as a side for any meal. Pair with your favourite Spanish wine.Ingredients
Serves 8 to 10 large or 15 to 18 small meatballs
1½ cups (375 ml) chopped onions
3 cloves garlic, crushed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) Spanish smoked paprika
3 tbsp (45 ml) amontillado or oloroso sherry, or red wine
1 × 19 oz (540 ml) can crushed or stewed tomatoes
⅛ tsp (a pinch) red pepper chili flakes (optional)
½ cup (125 ml) chicken or vegetable stock
4 tbsp (60 ml) chopped fresh parsley, divided
1 bay leaf
Meatballs, make ahead, recipe follows
salt and pepper, to taste
2 tbsp (30 ml) sherry vinegar or red wine vinegar
MEATBALL RECIPE:
½ tsp (2.5 ml) baking soda
1 tbsp (15 ml) water
1 lb (450 g) ground beef
¼ cup (60 ml) bread crumbs
1 tsp (5 ml) Spanish smoked paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 egg
1 tbsp (15 ml) white vinegar
1 cup (250 ml) finely chopped onions
2 cloves garlic, crushed
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) vegetable oil
Instructions
- In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5 minutes. Add tomato paste and paprika and continue sautéing for 1 minute.
- Increase heat to high, add sherry and deglaze the pan. Continue cooking for another minute, until liquid evaporates and mixture looks glossy.
- Reduce heat back to medium and add canned tomatoes, chili flakes (if desired), stock, 3 tbsp (45 ml) parsley and bay leaf. Bring to a boil. Cover and simmer on low heat for about 20 minutes.
- Continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until sauce thickens slightly. Remove bay leaf.
- Add cooked Meatballs and simmer for 5 more minutes. Season with salt and pepper. Stir in vinegar, cover and remove from heat.
- Let rest for about 10 minutes before serving. Garnish with remaining 1 tbsp (15 ml) parsley.
- To make meatballs, in a small bowl, mix baking soda and water.
- Place ground beef in a large bowl, add baking soda mixture and mix well. Allow to rest for 10 minutes.
- In a medium bowl, mix bread crumbs, paprika, salt and pepper.
- In a small bowl, whisk egg and vinegar.
- Add bread crumb mixture, egg mixture, onions, garlic and parsley to ground beef and mix well.
- Using a large ice-cream scoop, scoop out mixture to form 8 to 10 large or 15 to 18 small meatballs.
- In a large skillet, heat vegetable oil and fry meatballs until internal temperature reaches 160 F (71 C).
- If making ahead, transfer to an airtight container and store in refrigerator for up to 3 days.
Drink Pairings
Patatas Bravas
Patatas Bravas for the win! Take potatoes to the next level with this classic Spanish tapas recipe. Serve along side fellow tapas or as a side dish for any meal! Crank up the spice as you see fit or leave it out all together by using a mild paprika.Ingredients
Serves 4 - 6
2 tbsp + 1 tsp (35 ml) salt, divided
½ tsp (2.5 ml) baking soda
2 lbs (900 g) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
vegetable oil, for deep-frying
Salsa Brava, make ahead, recipe follows
chopped fresh parsley, for garnish (optional)
SALSA BRAVA RECIPE:
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped onions
2 to 3 cloves garlic, crushed
1 tbsp (15 ml) tomato paste
1 cup (250 ml) canned crushed tomatoes
¾ tsp (4 ml) Spanish smoked paprika
¼ tsp (1 ml) Spanish hot paprika
½ cup (125 ml) vegetable or chicken stock
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
Instructions
- For potatoes, Bring a large saucepan or stockpot of water to a boil. Stir in 2 tbsp (30 ml) salt and the baking soda. Add potatoes and parboil until potatoes can be pierced with a skewer but are still firm, 2 to 3 minutes. Drain liquid completely and spread potatoes on a large baking sheet to evaporate excess moisture. Evenly sprinkle 1 tsp (5 ml) salt on potatoes and stir with a spatula. The surface of the potatoes will look rough and a little pasty. Let cool to room temperature for about an hour.
- In a deep fryer or air fryer, fry potatoes following appliance instructions until golden brown. Alternatively, in a medium saucepan, heat vegetable oil to 375 F (190 C) and deep-fry potatoes in single-layer batches until golden brown. Transfer to a baking sheet lined with paper towels. Continue deep-frying all potatoes.
- Serve warm on a bed of Salsa Brava, reserving some for a drizzle on top of potatoes. Garnish with chopped parsley if desired. Serve additional Salsa Brava on side for dipping.
- To make Salsa Brava, in a small saucepan over medium heat, heat olive oil. Add onions and garlic and sauté for 4 to 5 minutes, stirring constantly, until onions are translucent.
- Add tomato paste, crushed tomatoes and smoked and hot paprika, and cook for 1 more minute. Add stock and season with salt and pepper. Reduce heat to medium-low and continue cooking for 10 to 15 minutes, stirring occasionally, until some of the liquid evaporates and sauce thickens slightly.
- Stir in vinegar, then remove from heat and let cool slightly. Using a blender or a handheld immersion blender, blend into a smooth sauce. Serve alongside Patatas Bravas. If making ahead, let cool before refrigerating for up to 2 days. Bring to room temperature before serving. Serve slightly warm or at room temperature.