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
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
- 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.
- 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.
- 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.
- 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.
- Transfer grilled skewers to a serving platter. Let rest for about 5 minutes before serving alongside Tomato Sauce. Enjoy while warm.
- 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)
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
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
- 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.
- 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.
- 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.
- 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.
- Serve with steamed white rice and a cool, crisp cucumber salad.
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
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
Instructions
- 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.
- Transfer hydrated chilies to a blender. Add 2 tbsp (30 ml) soaking water and ½ tsp (2.5 ml) salt and purée until smooth.
- 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.
- 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.
- 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.
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
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
- 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.
- Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
- Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
- 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.
- Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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
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
- 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.
- 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.
- Preheat barbecue grill to medium-high.
- Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side.
- Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges.
- Aji Verde
- 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.
- 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.
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
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
- 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).
- 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.
- 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.
- 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.
Drink Pairings
Vietnamese Lemongrass Short Ribs served with Carrot & Daikon Pickles
Thinly sliced flanken short ribs, cut across the bone, absorb the bold flavours of this umami-packed, citrusy marinade with ease, guaranteeing tender, smoky, chargrilled perfection every time. Enjoy the Lemongrass Short Ribs with with Pure Coastal Sauvignon Blanc or See Ya Later Ranch Riesling.Ingredients
Serves 2-4
6 stalks lemongrass, tender core only, cut into ½-in (1.25 cm) pieces
⅓ cup (80 ml) Stone‘s Original Green Ginger Wine
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) Vietnamese fish sauce or 1 tbsp (15 ml) Thai fish sauce
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) hoisin or oyster sauce
4 cloves garlic
4 Thai (bird’s eye) chilies, thinly sliced
1 tsp (5 ml) baking soda
2 lbs (900 g) Maui-style beef short ribs (flanken ribs)
Carrot & Daikon Pickles, for garnish, make ahead, recipe follows
bean sprouts, for garnish
sliced cucumbers, for garnish
fresh cilantro and mint sprigs, for garnish
lime wedges, for garnish
bibb lettuce, to serve (optional)
steamed jasmine rice or rice noodles, to serve (optional)
Nuoc cham (Vietnamese dipping sauce), to serve (optional)
orange slices, for garnish (optional)
Carrot & Daikon Pickles
2 cups (500 ml) daikon radishes julienned by hand or with a mandoline
2 cups (500 ml) carrots julienned by hand or with a mandoline
2 tsp + ¼ cup (70 ml) granulated sugar, divided
4 tsp (20 ml) salt, divided
⅔ cup (160 ml) water
½ cup (125 ml) rice vinegar
Instructions
- In a blender or food processor, combine lemongrass, ginger wine, oil, soy sauce, fish sauce, sugar, hoisin, garlic, chilies and baking soda. Purée.
- Pour marinade into a large mixing bowl or freezer bag, then add short ribs. Make sure ribs are evenly coated, then cover and transfer to refrigerator to marinate for at least 12 hours and up to 24.
- Preheat barbecue grill to medium-high and lightly oil grill.
- Remove ribs from marinade and wipe off any visible pieces of lemongrass or chili; discard marinade. Grill ribs, flipping every 2 to 3 minutes, until nicely charred around edges and cooked through, 10 to 15 minutes, depending on thickness.
- Serve garnished with Carrot & Daikon Pickles, bean sprouts, cucumbers, cilantro, mint and plenty of lime wedges. If desired, serve on a platter with bibb lettuce cups and steamed jasmine rice or rice noodles to make lettuce wraps.
- Carrot & Daikon Pickles
- In a mixing bowl, combine daikons, carrots and 2 tsp (10 ml) each sugar and salt. Gently massage vegetables for about 3 minutes, until they release some liquid and become soft and pliable. Rinse with cold water and strain in a colander to remove excess moisture. Transfer to a jar with a tight-fitting lid.
- In a small saucepan over medium heat, combine remaining ¼ cup (60 ml) sugar, 2 tsp (10 ml) salt, water and vinegar and stir until sugar is dissolved. Mixture should be warm but not hot. Pour liquid over daikons and carrots, seal jar and transfer to refrigerator. For best flavour, let sit for 3 to 5 days, but can be eaten the day after making. Can be stored in sealed jar in refrigerator for up to 1 month, though flavour becomes more pungent as pickles sit. Can also be used on salads or rice bowls, as a side for grilled meats or as garnish for the iconic báhn-mì sandwich.
- Makes 3 cups (750 ml)
Drink Pairings
Steak Frites with Garlic Mayonnaise
Cooking a steak and making fries from scratch can seem intimidating, but it’s not so bad! You can use frozen fries if you’re short on time. Serve the Steak Frites with Ed Edmundo Malbec or Innis and Gunn the Original Beer.Ingredients
Serves 2
2 cloves garlic, divided
¼ cup (60 ml) mayonnaise
salt and freshly ground pepper, to taste
1 medium Russet potato, peeled
6 to 9 oz (170 to 250 g) striploin steak, room temperature
extra-virgin olive oil, for frying
1 tbsp (15 ml) butter
2 sprigs fresh thyme
Instructions
- To make garlic mayonnaise, mince ½ clove garlic and place in a small bowl. Mix with mayonnaise and season with salt and pepper. Set aside.
- Cut potato into ½-in (1.25 cm) thick fries and rinse until water runs clear. Set aside in a bowl of water until ready to cook.
- Add fries to a medium pot of salted cold water and bring to a boil over high heat. Turn heat down to low and simmer fries for 5 to 8 minutes, until tender and cooked through. With a slotted spoon, carefully remove fries from water and place in a single layer on a dry tea towel. Let cool to room temperature, 5 to 10 minutes. Transfer to refrigerator and chill while you cook steak.
- Season steak with salt and pepper. Crush remaining 1½ cloves garlic and set aside.
- Heat a cast iron pan or other heavy-bottomed frying pan over medium-high heat. Add 1 tbsp (15 ml) olive oil. Add steak and cook for 5 minutes, then flip and cook for another 5 minutes. Turn heat to low and add butter, garlic and thyme. Baste steaks with butter for another 1 to 2 minutes per side, until desired doneness—125 F (52 C) for rare, 130 F (54 C) for medium-rare and 135 F (57 C) for medium. Place steak on a plate and let rest while you finish fries.
- Line a baking sheet with paper towel. Pour 2-in (5 cm) olive oil in a medium heavy-bottomed pot. Heat over medium-high heat to 400 F (200 C). Add fries in a single layer and fry for 4 to 6 minutes, until light golden brown. Remove from oil and set on lined baking sheet. Repeat with remaining fries.
- Slice steak and serve with fries and garlic mayonnaise.
Drink Pairings
Spaghetti with Clams
A southern Italian classic, this is simplicity at its best! Spaghetti with Clams is best enjoyed with Mission Hill Reserve Chardonnay or 33 Acres of Sunshine Blanche.Ingredients
Serves 2
½ lb (225 g) spaghetti
3 tbsp (45 ml) extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb (450 g) clams, washed (discard any that remain open while washing)
1 cup (250 ml) cherry tomatoes, halved
salt and freshly ground black pepper, to taste
1 small handful chopped fresh parsley
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and bring water back to a boil. Cook for 6 to 7 minutes, until pasta is just al dente. Drain spaghetti and reserve ¼ cup (60 ml) pasta water.
- Meanwhile, heat a large deep skillet over medium heat. Add olive oil and garlic and cook for 30 seconds, until garlic is fragrant but not browned.
- Add clams and reserved ¼ cup (60 ml) pasta water and cover with a lid. Cook for 4 to 5 minutes, until clams start to open.
- Add spaghetti and tomatoes to clams and season with salt and pepper. Cook for 1 to 2 minutes, until pasta is al dente and all clams have opened. Discard any clams that do not open. Add parsley and toss to combine.