Hawaiian-Style Beef Sausages
Hotdogs go Hawaiian with this ultimate dog! Feel free to use any sausage, if pork is your thing, try it! It’s the toppings that count. Tasty homemade Hawaiian teriyaki sauce mixed with pineapple and jalapeño peppers (optional). Try this on the BBQ this summer.Ingredients
Serves 4
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) light brown sugar
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) hoisin sauce
2 tbsp (30 ml) ketchup
2 tbsp (30 ml) liquid clover honey
1 clove garlic, minced
1½ cups (375 ml) pineapple juice
1 cup (250 ml) diced fresh pineapple
1 Ataulfo mango, peeled, pitted and diced
1 tbsp (15 ml) freshly squeezed lime juice
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) chopped fresh basil leaves
1 jalapeño pepper, seeded and diced, plus 1 thinly sliced into rounds
kosher salt and freshly ground black pepper, to taste
4 beef sausages
4 brioche sausage buns
¼ cup (60 ml) thinly sliced red onions
2 tbsp (30 ml) roughly chopped toasted macadamia nuts
Instructions
- Start by making Hawaiian teriyaki sauce. In a small saucepan, stir together soy sauce, brown sugar, ginger, hoisin sauce, ketchup, honey, garlic and pineapple juice. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat to a simmer and cook, stirring often, until sauce thickens, 15 to 20 minutes. Set aside to cool to room temperature before transferring to a squeeze bottle. Hawaiian teriyaki sauce may be stored in the refrigerator for up to 2 weeks.
- Preheat barbecue grill to medium-high.
- While grill preheats, make pineapple and mango salsa. In a medium bowl, mix diced pineapple, diced mango, lime juice, olive oil, basil and diced jalapeños. Season with salt and pepper. Set aside at room temperature while grilling sausages.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open sausage buns and grill until warmed through and grill‑marked, about 1 minute.
- When ready to serve, place grilled sausages in buns. Drizzle with Hawaiian teriyaki sauce and top with some pineapple and mango salsa, thinly sliced red onions, chopped macadamia nuts and sliced jalapeño rounds, if desired.
Drink Pairings
Japanese-Style Pork Sausages
Look no further for all your favourite Japanese flavours on one tasty hotdog. Who can say no to kewpie mayo, pickled ginger, bonito flakes and nori? Try this ultimate hotdog on the barbecue this summer or roasted over a fire.Ingredients
Serves 4
5 oz (140 g) ginger root, peeled
1 tsp (5 ml) table salt
1 red beet, thinly sliced (optional for colour)
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
½ cup (125 ml) Kewpie mayonnaise
1 tsp (5 ml) wasabi paste, plus more to taste
1 tsp (5 ml) freshly squeezed lemon juice
4 pork sausages of choice
4 sesame-seed sausage buns
⅓ cup (80 ml) bonito flakes
1 sheet nori, cut into chiffonade
2 green onions, trimmed and thinly sliced
Instructions
- Start by making pickled ginger. Using a mandoline or vegetable peeler, very thinly slice ginger. Place ginger in a bowl, sprinkle with salt and mix gently to incorporate. Set aside for 20 minutes.
- With clean hands, gently squeeze ginger to remove any excess liquid before placing ginger in a sterilized glass jar. Add a thin slice of red beet to jar, if desired.
- In a small saucepan over medium-high heat, whisk vinegar, sugar and water. Whisking continuously, bring mixture to a boil. Once boiling, cook for 1 minute. Remove from heat and pour over ginger in jar. Cover jar with lid and set aside to cool to room temperature. Pickled ginger can be used right away or refrigerated for up to 1 month.
- Preheat barbecue grill to medium-high.
- While grill preheats, in a small bowl, whisk mayonnaise, wasabi paste and lemon juice until thoroughly combined. Transfer mixture to a squeeze bottle and set aside.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open sesame-seed sausage buns and grill until warmed through and grill-marked, about 1 minute.
- When ready to serve, take a couple of tsp of pickled ginger and thinly slice. Place sausages in buns and top with a squeeze of wasabi mayonnaise, a light sprinkle of finely sliced pickled ginger, bonito flakes, shredded nori and green onions. Enjoy immediately.
Drink Pairings
Buffalo Wing Chicken Sausages
Buffalo chicken wings but in a hot dog! This delicious, ultimate hotdog is sure to disappear quickly if busted out for a summertime backyard gathering! Try it on the barbecue or roasted on a fire this summer. Pair with your favourite BC beer.Ingredients
Serves 4
⅔ cup (160 ml) prepared hot pepper sauce
½ cup (125 ml) unsalted butter
1½ tbsp (22.5 ml) white vinegar
¼ tsp (1 ml) Worcestershire sauce
¼ tsp (1 ml) cayenne pepper
1 pinch garlic powder
1 pinch kosher salt
½ tbsp (7.5 ml) cornstarch
1 tbsp (15 ml) water
1 large stalk celery
1 medium carrot, trimmed and peeled
4 chicken sausages of choice
4 pretzel sausage buns
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) packed celery leaves
Instructions
- Start by making thickened buffalo wing sauce. In a medium saucepan over medium heat, whisk hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder and salt. Cook, stirring constantly, until just at a simmer. Don’t worry if it separates; it will come together in next step.
- In a small bowl, whisk cornstarch and water until smooth. Add to sauce and whisk continuously until sauce is visibly thickened and emulsified, 30 to 60 seconds. Let cook for 30 seconds more, then remove from heat and set aside. Buffalo sauce can be prepared to this point, cooled to room temperature, transferred to an airtight container and stored in refrigerator for up to 5 days.
- Preheat barbecue grill to medium-high.
- While grill preheats, cut celery and carrot into thin matchsticks. Toss together in a medium bowl and set aside.
- Grill sausages according to package directions, until cooked through. Transfer to a plate.
- Split open pretzel buns and grill until warmed through and grill‑marked, about 1 minute.
- When ready to serve, thin buffalo wing sauce with some water if needed and place in a squeeze bottle. Place some carrot and celery matchsticks into each grilled bun. Top with a sausage and some blue cheese. Drizzle with buffalo wing sauce and garnish with celery leaves. Enjoy immediately.
Drink Pairings
Spanish Tortilla Squares
These Spanish Tortilla Squares are easy to make and quite flavorful, departing you to straight to a tapas bar in Spain! Serve not only at a tapas night, but a great accompaniment for any meal especially a Spanish style breakfast or brunch.Ingredients
Serves 36 squares
2 Yukon Gold potatoes (about 1 lb/450 g)
2½ tbsp (37.5 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
4 green onions, green and white parts separated, finely chopped
½ cup (125 ml) finely chopped shallots
3 cloves garlic, crushed
¾ tsp (3.5 ml) pepper, divided
1 red bell pepper, finely chopped into about ¼-in (0.6 cm) squares
1 tbsp (15 ml) sherry vinegar (preferably) or white vinegar
6 eggs
½ tsp (2.5 ml) Spanish smoked paprika
½ cup (125 ml) shredded Manchego
2 to 3 Spanish chorizos, cut into 36 slices, ¼- to ½-in (0.6 to 1.25 cm) thick
36 pitted green olives
fresh parsley leaves, chopped, for garnish (optional)
Instructions
- In a medium saucepan, cover whole potatoes with water about 2-in (5 cm) above top of potatoes. Add 2 tbsp (30 ml) salt, stir and bring to a boil over medium-high heat until potatoes can be pierced with a fork but are not too soft. Carefully drain into a colander, then run cold water over potatoes for about 1 minute. Set aside to cool.
- Preheat oven to 400 F (200 C). Line bottom and sides of an 8-in (20 cm) square baking dish with foil. Brush sides with 2 tbsp (30 ml) olive oil.
- In a large skillet, sauté white portions of green onions, shallots and garlic in 2 tbsp (30 ml) olive oil until translucent and fragrant, about 1½ minutes. Season with ½ tsp (2.5 ml) salt and ¼ tsp (1 ml) pepper. Add bell peppers and continue cooking until peppers are slightly soft, about 2 minutes. Stir in vinegar, then remove from heat and let cool, uncovered.
- Cut each potato into quarters and peel off skins. Slice each quarter into ½-in (1.25 cm) thick pieces.
- In a large bowl, whisk eggs, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and paprika. Mix in Manchego and green portions of green onions. Add cut potatoes and bell pepper mixture and slowly fold in to coat vegetables evenly.
- Evenly sprinkle 1 tbsp (15 ml) olive oil on bottom of prepared baking dish and heat in preheated oven for 5 minutes. Carefully remove dish and immediately pour egg mixture evenly into heated dish. Bake for 30 to 40 minutes, until top of tortilla is golden brown and edges pull away slightly from sides of dish.
- Remove from oven and let rest for 5 minutes. Invert tortilla onto a cutting board and discard foil. Cut into 36 squares.
- Top each square with a slice of chorizo and a pitted green olive. Pierce with a skewer to hold each square together. Sprinkle with chopped parsley leaves, if desired, as garnish. Can be served hot or at room temperature.
Drink Pairings
Gambas Al Ajillo
Who can say no to garlic shrimp? Do as the Spanish do and Gambas Al Ajillo at your next tapas party! Serve while entertaining or as a side dish for dinner any time. Season with chili flakes for your desired spiciness and serve with your favourite Spanish drink! See below for pairing options.Ingredients
Serves 4 - 6
1 tsp (5 ml) Spanish smoked paprika
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
1 lb (450 g) fresh or frozen prawns, peeled and deveined
¼ cup (60 ml) olive oil
4 cloves garlic, thinly sliced
⅛ tsp (a pinch) red pepper chili flakes (optional)
2 tbsp (30 ml) fino sherry
¼ cup (60 ml) chopped fresh parsley, for garnish
sliced baguette, to serve (optional)
Instructions
- In a small bowl, mix paprika, salt and pepper.
- In a medium bowl, combine spice mix with prawns. Set aside.
- In a large skillet over medium heat, heat olive oil and garlic until garlic changes colour slightly and oil is infused and shimmering, about 1 minute. Increase heat to medium-high and add prawns without crowding skillet (you may need to work in batches). Fry on 1 side, then add chili flakes, if desired, and turn prawns over to fry other side for 30 seconds. Add sherry and continue frying for about another 30 seconds.
- Transfer prawns to a serving dish along with garlic and juices from skillet and garnish with chopped parsley. Serve with sliced baguette.
Drink Pairings
Jamón Ibérico & Goat's Cheese Pintxos
Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.Ingredients
Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste
Instructions
- In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
- Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
- Sprinkle with salt and pepper and serve.
Drink Pairings
Burrata with Summer Stone Fruit
Burrata with Summer Stone Fruit?! How could one resist this seasonally delicious union of seasonal BC orchard fruit and Italian burrata cheese! Topped with balsamic glaze, shallots, and sprigs of fresh basil. This appetizer is perfect for elevated outdoor entertaining, or a casual kitchen hang with friends.Ingredients
Serves 6 to 8
2 ripe peaches, pitted and sliced
2 ripe nectarines, pitted and sliced
2 ripe apricots, pitted and sliced
1 cup (250 ml) cherries, pitted
2 balls burrata (about ¼ lb/110 g each)
3 tbsp (45 ml) extra-virgin olive oil
½ small shallot, finely sliced
fine sea salt and freshly ground black pepper, to taste
1 handful small fresh basil leaves, for garnish
Instructions
- In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit.
- In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately.
Drink Pairings
Bruschetta with Zucchini, Asparagus, Ricotta & Lemon
Dining alfresco couldn’t be fresher with this outside dining menu! Try these easy-to-make appetizers by simply slicing a baguette and topping with zucchini, asparagus, and ricotta cheese! Toast the baguette slices or serve fresh as desired. Enjoy on the patio this summer!Ingredients
Serves 6 to 8
16 slices baguette, sliced about ½-in (1.25 cm) thick on a sharp diagonal
½ cup (125 ml) extra-virgin olive oil, divided, plus more for drizzling
sea salt and freshly ground black pepper
1 cup (250 ml) ricotta cheese
2 to 3 small zucchini (about ½ lb/225 g), sliced lengthwise into thin strips
½ lb (225 g) trimmed asparagus, sliced into 1-in (2.5 cm) pieces
1 clove garlic
3 tbsp (45 ml) freshly squeezed lemon juice, divided
2 tsp (10 ml) finely grated lemon zest
3 tbsp (45 ml) finely grated Parmesan
¼ cup (60 ml) walnut pieces, toasted
coarse sea salt, for finishing
fresh mint and basil leaves, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Place baguette slices onto a baking sheet large enough to hold them in 1 layer. Brush both sides with half of the olive oil and season lightly with salt and pepper. Place in oven and toast for 5 minutes, then turn them over and bake for another 5 minutes, until lightly golden brown. Transfer toasts to a serving platter.
- Meanwhile, spoon ricotta into a colander lined with paper towels and allow to drain for 20 minutes.
- Preheat oven broiler to high. In a bowl, toss zucchini and asparagus in remaining olive oil and season with salt and pepper, to taste. Transfer vegetables to a baking sheet and spread evenly in 1 layer. Place under broiler for 6 to 8 minutes, turning vegetables every few minutes. They should be just cooked through with a little bit of char on the edges. Do not overcook. Remove from oven, finely grate garlic over vegetables, squeeze 1 tbsp (15 ml) lemon juice over all and toss to coat well.
- Transfer drained ricotta to a small bowl, add lemon zest and remaining 2 tbsp (30 ml) lemon juice, and fold together to combine. Season well with salt and pepper.
- Spread a dollop of ricotta mixture onto each toasted baguette slice and top with a few strips of zucchini and a few asparagus pieces. Sprinkle with Parmesan and walnuts, drizzle with a little olive oil and finish with coarse sea salt and freshly ground black pepper.
- To serve, garnish each bruschetta with fresh mint and basil leaves; serve immediately.
Drink Pairings
Whiskey & Nut Baked Camembert
Celebrate St. Patrick’s Day with an Irish-inspired brunch!Ingredients
Serves 8
oil, for greasing
1 x 16 oz (500 g) Camembert wheel
3 tbsp (45 ml) Irish whiskey
1 cup (250 ml) mixed nuts (such as pecans, almonds, cashews)
2 sprigs fresh rosemary, leaves removed from stem
3 sprigs fresh thyme, leaves removed from stem
3 tbsp (45 ml) maple syrup
flaky sea salt, to taste
freshly ground black pepper, to taste
Irish soda bread, for serving*
Instructions
- Preheat oven to 400 F (200 C). With a neutral oil, lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Score top of Camembert cheese, cutting about ½-in (1 cm) deep. Place in prepared baking dish, scored-side up. Drizzle whiskey over top of cheese and set aside for 10 minutes.
- Meanwhile, roughly chop nuts and add to a small bowl along with rosemary leaves and thyme leaves. Toss to combine.
- Top cheese with nut and herb mixture. Drizzle maple syrup over top and bake in oven until cheese is warm and softened and nuts are fragrant, about 10 to 12 minutes. Check on cheese often while it bakes. If nuts start to brown too fast, cover loosely with foil. Season warm baked cheese with a sprinkle of flaky sea salt and black pepper. Serve immediately alongside slices of Irish soda bread.
- *Purchase store-bought or you can find this recipe with the Irish Coffee Soda Bread Pudding recipe.
Drink Pairings
Chicken Pan Bagnat
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
4 demi baguettes, halved lengthwise
½ cup (125 ml) basil pesto
16 large basil leaves (4 per sandwich)
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) balsamic vinegar
⅓ cup + 1 tbsp (90 ml) extra-virgin olive oil
¾ cup (180 ml) jarred coarsely chopped, pitted niçoise or other oil-cured olives
1 whole roasted red pepper, cut into thin strips
¼ small red onion, thinly sliced, rinsed, patted dry
⅓ cup (75 ml) finely chopped Italian parsley, divided
¼ cup (60 ml) capers, rinsed, patted dry, chopped
sea salt and freshly ground black pepper, to taste
1 lb (454 g) boneless skinless chicken breast, poached*, cooled, thinly sliced
1 x ½ lb (250 g) Fior di Latte** ball, sliced into 16 pieces
Instructions
- Hollow out a trough in bottom half of each baguette to create a bed for filling. Brush each with pesto and line with 4 basil leaves.
- In a medium mixing bowl, combine lemon juice, balsamic vinegar and olive oil. Add olives, roasted red pepper, onion, half the parsley and capers. Toss well to combine and season with salt and pepper to taste. Spoon filling onto bread, heaping it and packing it into trough.
- Layer chicken over mixture, then finish with Fior di Latte slices. Season again, sprinkle with parsley and a drizzle of olive oil. Top with remaining bread halves and wrap sandwiches well in foil. Refrigerate for at least 1 hour and up to 4 hours before packing into picnic basket.
- To serve, cut sandwiches into halves or thirds.
- * To poach chicken: Place chicken breasts in a medium saucepan and cover with 4 cups (1 L) cold water. Add 1 tbsp (15 ml) fine sea salt and place pan over medium-high heat. Bring water just to a boil. Flip chicken over and immediately remove from heat. Cover pan with a tight fitting lid and allow chicken to poach for 8 to 10 minutes. To test for doneness, insert an instant-read thermometer into chicken; it should read 160 F (70 C). Remove chicken from poaching liquid and let it cool completely before slicing.
- ** Italian soft cheese