Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce

Slow-Roasted Beef Tenderloin with Pomegranate Chermoula Sauce makes an impressive centrepiece at Thanksgiving. Serve with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves Serves 8 / Makes 1 cup (250 ml) Pomegranate Chermoula Sauce
BEEF TENDERLOIN
3 lbs (1.4 kg) centre-cut beef tenderloin
kosher salt and freshly ground black pepper, to taste
grapeseed oil Pomegranate Chermoula Sauce, to serve, make ahead, recipe follows
POMEGRANATE CHERMOULA SAUCE
1 cup (250 ml) packed fresh flat-leaf parsley leaves and tender stems
1 cup (250 ml) packed fresh cilantro leaves and tender stems
1 clove garlic, chopped
1 tsp (5 ml) ground coriander
1 tsp (5 ml) red pepper chili flakes
½ tsp (2.5 ml) ground ginger
1 lemon, zest and juice
2 tbsp (30 ml) pomegranate molasses
¾ cup (180 ml) extra-virgin olive oil
kosher salt, to taste
¼ cup (60 ml) pomegranate arils

Instructions

  1. To make the slow-roasted beef tenderloin, the day before you want to serve this dish, start preparing beef. Trim off any silverskin and discard, then generously sprinkle beef all over with salt and pepper. Truss tenderloin by tying pieces of kitchen twine all down tenderloin in 1-in (2.5 cm) intervals.
  2. Line a rimmed baking sheet with parchment and top with an ovenproof rack. Place tenderloin on rack and refrigerate, uncovered, for a minimum of 4 hours and up to overnight.
  3. When ready to cook tenderloin, position 1 oven rack in middle of oven and a second oven rack about 6-in (15 cm) away from broiler. Preheat oven to 225 F (110 C).
  4. While oven preheats, remove tenderloin from refrigerator and let sit at room temperature.
  5. Transfer tenderloin, still on rack-lined baking sheet, to middle rack of preheated oven. Roast until internal temperature reaches about 10 degrees below your desired final Fahrenheit temperature (or about 5 degrees below if measuring in Celsius). For medium-rare, look for an internal temperature of 130 F (54 C). Start checking internal temperature of tenderloin with an instant-read thermometer after 2 hours in oven, though it may take up to 3 hours depending on thickness of tenderloin.
  6. Once tenderloin is finished roasting, remove from oven and turn on broiler. Brush tenderloin with a thin layer of grapeseed oil and discard parchment from under rack. Place tenderloin, still on rack-topped baking sheet, on upper oven rack under broiler. Use tongs to turn tenderloin every 10 to 20 seconds until nicely browned on all sides, about 2 minutes total. Remove roast from oven and set aside to rest for 20 to 30 minutes.
  7. Once meat has rested for at least 20 minutes, cut off twine and discard. Slice tenderloin crosswise into 1-in (2.5 cm) thick rounds, using twine marks to guide you. Arrange on a serving platter and drizzle with some Pomegranate Chermoula Sauce. Serve remaining sauce alongside.
  8. To make the pomegranate chermoula sauce, in bowl of a food processor fitted with steel blade attachment, combine parsley, cilantro, garlic, coriander, red pepper chili flakes, ginger, lemon zest, lemon juice and pomegranate molasses. Pulse until just combined and herbs are roughly chopped. With food processor running, drizzle in olive oil, stopping to scrape down sides of food processor as needed, until oil is incorporated and sauce still has some texture to it. Taste and adjust seasoning with salt. Transfer to a serving bowl and stir in pomegranate arils. Store in an airtight container in refrigerator for up to 4 days.
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Drink Pairings

Ricotta Gnudi with Mushrooms

Also sometimes called malfatti (which translates to “misshapen”), gnudi are soft, pillowy dumplings made primarily from ricotta cheese. They are similar in texture and flavour to the filling of ravioli, just without the pasta. For the best gnudi, use a ricotta that does not have a lot of moisture in it. Draining the ricotta in cheesecloth overnight will help the cooked gnudi be light in texture as opposed to dense or gummy. You’ll need to start this recipe the day before you want to serve it. Serve this dish with Grey Monk Pinot Noir or Robin Ridge Gamay. 
Ingredients Instructions

Ingredients

Serves 4
2½ cups (625 ml) ricotta cheese
¾ cup (180 ml) finely grated Parmesan, plus more for garnish
2 lemons, zest only
¼ tsp (1 ml) freshly grated nutmeg
½ tsp (2.5 ml) fine sea salt, plus more for seasoning
2 tbsp (30 ml) all-purpose flour
3 cups (750 ml) semolina flour
2 tbsp (30 ml) grapeseed oil
16 to 18 fresh sage leaves, divided
3 cups (750 ml) mixed mushrooms, chopped or torn into similar-sized pieces
½ cup (125 ml) dry white wine
5 tbsp (75 ml) unsalted butter
¼ cup (60 ml) skinned hazelnuts, coarsely chopped
freshly ground black pepper, to taste

Instructions

  1. Line a baking sheet with parchment.
  2. In a large bowl, stir ricotta, Parmesan, lemon zest, nutmeg, salt and all-purpose flour until just combined.
  3. Sprinkle semolina over bottom of a 9 × 13-in (23 × 32.5 cm) baking dish. Using a 1½ tbsp (22.5 ml) spring-release icecream scoop, portion out ricotta mixture over semolina in baking dish. Gently roll balls in semolina and place on lined baking sheet. Continue portioning and rolling remaining ricotta mixture. Sprinkle any remaining semolina over balls on baking sheet, then place sheet in refrigerator, uncovered, for at least 6 hours or overnight.
  4. When ready to finish dish, place a large stockpot of water over high heat and bring to a boil.
  5. While water is coming to a boil, in a large skillet or sauté pan over medium-high heat, warm grapeseed oil. Working with 12 sage leaves, add 4 at a time to hot oil. Take care, as they will sputter and sizzle quickly and become crisp. Transfer to a paper-towel-lined plate and set aside.
  6. Keep uncleaned skillet over medium-high heat and add mushrooms and a pinch of salt. Cook, stirring occasionally, until starting to brown, about 8 minutes. Pour in wine and let cook away so there is no moisture left in pan. Transfer mushrooms to a plate, set aside and return skillet to medium-high heat.
  7. Add butter and remaining 4 to 6 sage leaves. Cook, stirring constantly, until foam on butter subsides and milk solids start to separate and turn a rich golden brown, about 4 minutes. Remove sage leaves and discard. Add hazelnuts and toast in butter for 1 minute. Remove from heat and stir in reserved mushrooms.
  8. Spoon some brown butter, mushroom and hazelnut sauce over gnudi, then garnish with a sprinkle of finely grated Parmesan, a few leaves of crispy sage and some freshly ground black pepper, if desired. Enjoy immediately.
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Drink Pairings

Vermouth Seaweed Clams with Green Peppercorn Aioli

It is often a great idea to cook items found together in the same environment, as they generally pair well. Case in point: clams and seaweed. This meal comes together quickly and is perfect for a weeknight dinner yet fancy enough to serve to company. Serve Vermouth Seaweed Clams with CedarCreek Estate Pinot Gris or Poplar Grove Cascadia Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
1 cup (250 ml) mayonnaise
½ tsp (2.5 ml) finely ground white pepper
1 tbsp (15 ml) brined green peppercorns, rinsed and coarsely chopped
2 tbsp (30 ml) dried wakame seaweed
3 tbsp (45 ml) grapeseed oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
5 large sprigs fresh thyme, plus more for garnish
1 × 4- to 6-in (10 to 15 cm) sheet dried kombu seaweed
1 cup (250 ml) dry white vermouth
4 lbs (1.8 kg) live clams, purged and scrubbed clean
sliced baguette, to serve

Instructions

  1. In a small bowl, whisk mayonnaise, white pepper and green peppercorns until well combined. Refrigerate aioli while cooking clams.
  2. Place wakame seaweed in a medium bowl and cover with room-temperature water. Set aside to allow seaweed to hydrate and become tender, about 10 minutes. Drain and squeeze excess water out of seaweed. Set aside.
  3. In a large heavy-bottomed stockpot over medium‑high heat, heat oil. Add shallots, garlic and thyme. Cook, stirring often, until shallots have softened, about 3 minutes. Add kombu, vermouth and clams. Cover with a lid and cook, shaking pot occasionally, until clams have opened and kombu has softened, about 6 minutes. Discard kombu and any clams that stay closed.
  4. Divide aioli among 4 serving bowls and spread over base. Top with hot clams and spoon broth overtop. Scatter with wakame seaweed and serve with sliced baguette.
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Drink Pairings

Lamb Skewers with Tomato Sauce

Perfect for any outdoor celebration, these grilled lamb skewers are packed with bright, earthy flavours. If dried herbs are more readily available, simply substitute one-third the amount of dry herbs for the fresh herbs called for in the recipe. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4-8
½ large yellow onion
1 lb (450 g) ground lamb
¼ cup (60 ml) plain bread crumbs
2 cloves garlic, minced
1½ tsp (7.5 ml) ground cumin
2 tbsp (30 ml) chopped fresh marjoram leaves
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) chopped fresh rosemary leaves
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
Tomato Sauce, to serve, make ahead, recipe follows
fresh parsley, for garnish (optional)
TOMATO SAUCE
¼ cup (60 ml) olive oil
4 cups (1 L) cherry tomatoes
3 shallots, diced
2 cloves garlic, chopped
2 tbsp (30 ml) minced fresh thyme
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) capers, drained
5 anchovy fillets packed in oil, drained and finely chopped
¾ cup (180 ml) chopped roasted red peppers from jar, drained
1 lemon, zest and juice
¼ cup (60 ml) packed fresh basil, roughly chopped

Instructions

  1. Using a box grater, grate onion into a large bowl. Add lamb, bread crumbs, garlic, cumin, marjoram, thyme, rosemary, sage, salt and pepper. Using your hands, fold mixture together until well combined. Refrigerate for 30 minutes.
  2. Meanwhile, preheat barbecue grill to medium-high, and set 8 wooden or metal skewers on your work surface. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn during grilling.
  3. Dampen hands with water, then divide meat mixture into 8 equal portions. Push and squeeze 1 portion onto a skewer and shape it into a long oval about 1½-in (4 cm) wide. Repeat with remaining portions of meat mixture and skewers.
  4. Place skewers on grill and cook, turning frequently, until well caramelized and cooked through, 5 to 7 minutes total. Take care when turning, as meat on skewers is initially quite delicate. Have a spatula and tongs at the ready to give meat a bit of additional support at first.
  5. Transfer grilled skewers to a serving platter. Let rest for about 5 minutes before serving alongside Tomato Sauce. Enjoy while warm.
  6. Tomato Sauce Preheat oven to 375 F (190 C). | On a large rimmed baking sheet, toss oil, tomatoes, shallots, garlic, thyme, cayenne, salt and pepper. Bake, stirring once after 20 minutes, until tomatoes pop, about 45 minutes. Let mixture cool for 15 minutes, then transfer to a bowl. Stir in capers, anchovies, red peppers, lemon zest and juice, and basil. Taste and adjust seasoning with salt and pepper as desired. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 3 days. Makes about 3 cups (750 ml)
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Drink Pairings

Char Siu Chili Chicken

This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)

Instructions

  1. In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
  2. Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
  3. Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
  4. Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
  5. Serve with steamed white rice and a cool, crisp cucumber salad.
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Drink Pairings

Ancho Cauliflower Tacos with Creamy Poblano Sauce

This taco recipe highlights poblano peppers in two forms: fresh and dried. Dried poblanos are called ancho chilies. When fresh, poblanos have a mild heat and earthy flavour, but once dried, they develop a deep, rich sweetness with smoky undertones and notes of raisin and chocolate. Enjoy these Cauliflower Tacos with a Dolce Tarde cocktail.
Ingredients Instructions

Ingredients

Serves 6
4 dried ancho chilies
5 cups (1.25 L) boiling water
1½ tsp (7.5 ml) kosher salt, divided
2 tbsp (30 ml) grapeseed oil
6 cups (1.5 L) cauliflower florets
2 poblano peppers, chopped, divided
1 large onion, chopped
|½ cup (125 ml) red enchilada sauce
|½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) ground cumin
1/3 cup (80 ml) water
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) extra-virgin olive oil
1 cup (250 ml) packed fresh cilantro leaves and tender stems, plus more for garnish
3 green onions, chopped
1 clove garlic, minced
1 tbsp (15 ml) honey
¼ cup (60 ml) fresh lime juice
12 corn tortillas
2 avocados, pitted and chopped
¼ cup (60 ml) toasted pumpkin seeds
crumbled cotija cheese ¼ cup (60 ml)

Instructions

  1. Start by making ancho chili sauce. Remove stems and most seeds from dried ancho chilies. Place chilies in a medium heatproof bowl and cover with boiling water. Let sit for 20 to 30 minutes, until softened.
  2. Transfer hydrated chilies to a blender. Add 2 tbsp (30 ml) soaking water and ½ tsp (2.5 ml) salt and purée until smooth.
  3. In a large cast iron pan, heat grapeseed oil over high heat. Add cauliflower, 1 chopped poblano and onions and cook, stirring occasionally, until cauliflower is charring, about 5 minutes. Add ¼ cup (60 ml) ancho chili sauce, enchilada sauce, oregano, cumin, remaining 1 tsp (5 ml) salt and water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes.
  4. Meanwhile, make creamy poblano sauce. In a blender, combine mayonnaise, olive oil, remaining chopped poblano, cilantro, green onions, garlic, honey and lime juice. Blend until smooth and creamy. If needed, add a bit of water to achieve a pourable consistency. Set aside. | Heat a clean cast iron pan over medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm.
  5. To serve, divide ancho cauliflower mixture among warmed tortillas. Top with a drizzle of poblano sauce and garnish with some avocados, a sprinkle of pumpkin seeds and some crumbled cotija.
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Drink Pairings

Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita

This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.
Ingredients Instructions

Ingredients

Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
  2. Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
  3. Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
  4. Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
  5. Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
  6. Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
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Drink Pairings

Serrano Pulled Pork Tacos with Raspberry Salsa

These tacos are a great example of how a handful of simple ingredients can come together in a layered symphony of texture and flavour. Succulent pulled pork is cradled by a crisp tortilla shell and paired with a bold raspberry serrano salsa that balances a piquant heat with bright, fruity depth. Unlike jalapeños, serranos pack a sharp heat that lingers just long enough to make each bite exciting without overwhelming the palate. Serve Pulled Pork Taco dish with Passionate Eye Cocktail.
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) grapeseed oil
2½ lbs (1.1 kg) boneless pork shoulder roast
3 serrano peppers, divided
1 tsp (5 ml) cumin seeds
4 cloves garlic
4 cups (1 L) beer
1 orange, chopped into pieces, rind and all
1 cup (250 ml) shredded Monterey Jack
1 cup (250 ml) crumbled queso fresco
12 small flour tortillas
1 cup (250 ml) fresh raspberries, roughly chopped
¼ cup (60 ml) finely diced red onions
¼ cup (60 ml) packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
kosher salt, to taste

Instructions

  1. In a medium Dutch oven or saucepan with a lid, warm grapeseed oil over medium-high heat. Sear pork roast on all sides, then transfer to a plate. Keep pan on heat.
  2. Roughly chop 2 serrano peppers and add to pan along with cumin seeds and garlic. Stir until cumin is fragrant, about 30 seconds. Add beer and oranges to pan along with seared roast and any juices that may have accumulated on plate. Add enough water so that liquid comes at least three-quarters up sides of pork roast. Bring mixture to a hard simmer, then cover and reduce heat to low. Braise pork until it falls apart with a fork, 2½ to 3 hours. During cooking, check every so often that liquid is still covering half to three-quarters of pork roast and is at a low simmer, and adjust liquid or heat as needed.
  3. Remove pork from cooking liquid and set aside on a plate. Increase heat under pan to medium-high and reduce liquid to about 1 cup (250 ml). Strain liquid through a fine-mesh strainer into a medium bowl and discard solids. When cool enough to handle, shred pork and add to strained sauce. Toss to coat pork in sauce, taste and season with salt as needed and set aside. Pulled pork can be made up to this point and stored in an airtight container in refrigerator for up to 5 days.
  4. Heat a large cast iron pan over medium heat. In a medium bowl, gently toss both cheeses. |Divide cheese blend between tortillas, top with pulled pork and fold each tortilla in half to create a taco. Working with a couple at a time, warm tacos in hot pan for about 5 minutes, flipping halfway through, until cheese is bubbly and tortillas are golden brown. Transfer to a serving plate. Repeat warming process with remaining tacos.
  5. Finely chop remaining serrano pepper and add to a small bowl along with raspberries, red onions, cilantro and lime juice. Stir gently to combine and season with salt as needed. Serve warm tacos alongside raspberry salsa, and enjoy.
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Drink Pairings

Prawn Anticuchos served with Aji Verde

Peruvian food has been enjoying a moment in the spotlight, and for good reason. Give this quick and easy recipe a try—it’s a delicious twist on a hearty street food classic, and one bite is all it takes to see why. Serve this dish with Left Field Pinot Gris Wine or Moody Ales Pineapple Coconut Beer.
Ingredients Instructions

Ingredients

Serves 4-6
4 dried aji panca or pasilla chilies (about 1⅓ oz/40 g), seeded and torn into 1-in (2.5 cm) pieces
2 tsp (10 ml) cumin seeds
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) Negra Modelo
½ cup (125 ml) red wine vinegar
¾ tsp (4 ml) dried oregano
¾ tsp (4 ml) salt
5 cloves garlic, roughly chopped
½ cup (125 ml) extra-virgin olive oil
48 prawns (size 21/25, about 2 lbs/900 g), peeled and deveined
Aji Verde, to serve, make ahead, recipe follows
grilled corn, to serve
boiled or roasted sweet
Aji Verde
½ cup (125 ml) vegetable oil
4 cloves garlic, roughly chopped
2 jalapeño peppers, roughly chopped
½ small white onion, diced
¾ cup (180 ml) mayonnaise
⅓ cup (80 ml) crumbled queso fresco, plus more for garnish
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) red wine vinegar
2 limes, zest and juice
1 bunch fresh cilantro, stems included, roughly chopped
¼ cup (60 ml) loosely packed fresh mint leaves
salt, to taste

Instructions

  1. In a saucepan over medium-low heat, combine chilies, cumin seeds and peppercorns and toast, stirring often, until warm and fragrant, about 5 minutes. Pour in lager and remove from heat. Let sit for 5 minutes, then transfer contents to a blender or food processor along with vinegar, oregano, salt and garlic. Purée until smooth, then with blender still running, slowly pour in olive oil until emulsified. Any marinade you don’t use for prawns can be served as a dipping sauce or stored in an airtight container in refrigerator for up to 7 days.
  2. In a mixing bowl, toss prawns with enough marinade to coat generously. Cover and marinate in refrigerator for 30 minutes to 2 hours. If left to marinate longer than 2 hours, prawns may start to cure and turn rubbery. Pierce 4 prawns per skewer and set on a plate.
  3. Preheat barbecue grill to medium-high.
  4. Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side.
  5. Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges.
  6. Aji Verde
  7. In a medium saucepan over medium heat, warm oil. Add garlic, jalapeños and onions and sauté until onions have softened and begin to colour slightly, 6 to 8 minutes. Strain and transfer solids to a blender or food processor, and reserve oil. Let both cool before proceeding.
  8. To blender or food processor with cooled onion mixture, add mayonnaise, queso fresco, Parmesan, vinegar, lime zest and juice, cilantro and mint. Purée until smooth, then with motor running, slowly drizzle in reserved oil until emulsified. Season to taste and garnish with crumbled queso fresco. If not serving immediately, transfer to a jar or container with a tight-fitting lid and refrigerate for up to 1 week, though colour may start to fade. Serve with any grilled meats or fish, French fries or fresh cut veggies.
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Drink Pairings

Jalapeño Beef Tacos with Charred Corn

These tacos pack a punch of flavour in every bite. Vibrant jalapeños mellow slightly when cooked alongside beef, adding depth to this recipe without overpowering it. Feel free to swap out the jalapeños for bell peppers if you prefer a more tempered meal. On the other hand, if you are a fan of spicy fare, you can leave some of the seeds in the jalapeños when preparing them for cooking. An easy way to achieve thin slices of beef for this recipe is to freeze your cut of meat first. Thaw for 10 to 20 minutes, until just soft enough to slice, then carefully carve into thin strips with a sharp knife. Serve with Pineapple and Jalapeno Margarita cocktail.
Ingredients Instructions

Ingredients

Serves 4
8 to 10 jalapeños
1 lb (450 g) rib-eye or sirloin steak, thinly sliced
kosher salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
2 tbsp (30 ml) grapeseed oil, divided
4 cloves garlic, thinly sliced
¼ cup (60 ml) water, wine or beer
1½ cups (375 ml) fresh or frozen corn kernels
½ tsp (2.5 ml) smoked paprika
2 green onions, thinly sliced, plus more for garnish
8 corn tortillas
1 cup (250 ml) mixed coloured
cherry tomatoes, halved or quartered
½ cup (125 ml) shredded sharp cheddar
½ cup (125 ml) sour cream

Instructions

  1. Trim off stem end of jalapeños and discard. Cut each pepper in half lengthwise and remove seeds with a small spoon. Cut each jalapeño half into 3 or 4 pieces. Set aside. Place beef in a medium bowl and season generously with salt and pepper. Place red onions in a separate medium bowl and add cold water to cover. Add a handful of ice cubes and a pinch of salt. Set aside. |In a large cast iron pan, warm 1 tbsp (15 ml) oil over medium-high heat. Add garlic and sauté until starting to colour, about 30 seconds. Add half the seasoned beef and sauté for 1 minute. Add remaining beef and continue to sauté until nicely browned, about 2 minutes. Add water and jalapeños to pan and reduce heat to medium. Cook, stirring often, until jalapeños are just slightly softened but not mushy, about 4 minutes. Transfer steak mixture to a plate and return pan to medium-high heat (no need to clean it).
  2. Add remaining 1 tbsp (15 ml) oil and corn to hot pan and sauté until starting to char, about 3 minutes. Season with paprika, salt and pepper. Transfer to a bowl and stir in green onions.
  3. Wipe out pan and return to medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm. |When ready to assemble, drain red onions and pat dry with a clean tea towel or paper towel.
  4. Divide steak and jalapeño mixture among tortillas. Top with corn and some red onions, then garnish with more green onions, cherry tomatoes, cheddar and a dollop of sour cream. Enjoy immediately.
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Drink Pairings

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