Maple Mustard-Glazed Chicken Wings
Chicken wings, as we know them today, are believed to have originated in Buffalo, New York, hence the name “Buffalo wings.” Today, many different varieties exist. Here is a Canadian take on a classic with a sweet and savoury flavour combination to bust out the next time friends are over!Ingredients
Serves 5 to 8
1 tbsp (15 ml) butter
3 cloves garlic, minced
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) red wine vinegar
15 to 20 chicken wings
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C).
- In a small saucepan on medium heat, melt butter. Add garlic, Dijon mustard, maple syrup and vinegar. Bring to a boil and cook for 2 to 5 minutes or until slightly thickened. Remove from heat and allow to cool.
- In a large zip-lock bag, add chicken wings. Add flour and cornstarch, then season with salt and pepper. Close bag and shake to coat.
- Line a baking sheet with parchment paper and place chicken wings evenly. Spray with a light layer of cooking oil and bake for 20 minutes or until golden brown and lightly crispy.
- Remove from oven and place in a large mixing bowl. Pour glaze over wings and toss to coat. Return wings to baking sheet and cook for an additional 8 minutes. Serve warm and enjoy.
Drink Pairings
Side Stripe Shrimp Sushi Cups
These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers.Ingredients
Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl
Instructions
- Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
- Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
- Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
- Preheat oven to 400 F (200 C).
- In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
- In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
- Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
- Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.
Drink Pairings
BC Oysters Served with Topping Trio
BC Oysters three ways! Have fun on the half shell with creating classic and unique oyster topping options. Featuring tropical Pickled Pineapple and Chili Oil, classic Horseradish and Lemon Granita, and Nam Jim and Crispy Garlic for a Vietnamese flair.Ingredients
Serves 4
PICKLED PINEAPPLE & CHILI OIL
¼ cup (60 ml) fresh pineapple cut into
¼-in (0.6 cm) cubes
1 tbsp (15 ml) Champagne or white wine vinegar
1 tbsp (15 ml) freshly squeezed lime juice
1 tbsp (15 ml) brown sugar
¼ tsp (1 ml) kosher salt
½-in (1.25 cm) stick cinnamon
4 BC oysters, shucked
2 tsp (10 ml) chili oil
1 small serrano pepper, thinly sliced
HORSERADISH & LEMON GRANITA
3 tbsp (45 ml) prepared or fresh horseradish
3 tbsp (45 ml) sour cream
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) water
1 pinch freshly ground black pepper
4 BC oysters, shucked
½ lemon, zest only
6 fresh chives, finely chopped
NAM JIM & CRISPY GARLIC
1 tbsp (15 ml) short-grain rice
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) water
4 tsp (20 ml) freshly squeezed lime juice
½ small shallot, finely chopped
10 fresh cilantro leaves, finely chopped
4 BC oysters, shucked
1 tbsp (15 ml) fried garlic
Instructions
- PICKLED PINEAPPLE & CHILI OIL
- In a small container, mix pineapple, vinegar, lime juice, sugar, salt and cinnamon. Cover and marinate in refrigerator overnight or up to 3 days.
- Top each oyster with 1 tbsp (15 ml) pineapple mixture and garnish with chili oil and 1 slice serrano pepper. Leftover pickled pineapple can be frozen for up to 1 month. Makes 4 oysters + extra pickled pineapple
- HORSERADISH & LEMON GRANITA
- In a small bowl, mix horseradish, sour cream, lemon juice, water and pepper. Transfer to a freezer-safe container, cover and freeze overnight.
- To serve, use a fork to scrape frozen mixture until it is all fluffy like shaved ice. Spoon 1 tbsp (15 ml) mixture over each oyster and garnish with lemon zest and chives. Leftover granita can be frozen for up to 1 month. Makes 4 oysters + extra granita
- NAM JIM & CRISPY GARLIC
- In a small frying pan over medium heat, toast rice until golden brown, 5 to 8 minutes. Let cool, then grind to a rough powder in a mortar and pestle. Set aside.
- In a small bowl, mix sugar, fish sauce, water, lime juice, shallots and cilantro. Pour 1 to 2 tsp (5 to 10 ml) sauce on each oyster. Garnish with toasted rice powder and fried garlic.
Drink Pairings
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.