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 Instructions

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

  1. In a blender or food processor, combine lemongrass, ginger wine, oil, soy sauce, fish sauce, sugar, hoisin, garlic, chilies and baking soda. Purée.
  2. 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.
  3. Preheat barbecue grill to medium-high and lightly oil grill.
  4. 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.
  5. 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.
  6. Carrot & Daikon Pickles
  7. 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.
  8. 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.
  9. Makes 3 cups (750 ml)
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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 Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. Season steak with salt and pepper. Crush remaining 1½ cloves garlic and set aside.
  5. 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.
  6. 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.
  7. Slice steak and serve with fries and garlic mayonnaise.
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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 Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Drink Pairings

Beer-Brined Lamb Shoulder Roast with Red Wine & Blueberry Sauce

This succulent roast lamb has a sweet and savory twist: blueberries add a burst of juicy flavor that is complemented by rosemary and shallots, and a beer brine adds wonderful depth and moisture. Enjoy the Beer-Brined Lamb Roast with Black Sage Vineyard Merlot or Black Hills Nota Bene.
Ingredients Instructions

Ingredients

Serves 6-8
LAMB
10 cups (2.5 L) water, divided
½ cup (125 ml) coarse salt
¼ cup + 1 tbsp (75 ml) granulated sugar
2 tbsp (30 ml) whole black peppercorns
1 tbsp (15 ml) juniper berries
6 sprigs fresh rosemary, divided
2 fresh bay leaves
2 × 473 ml cans Strange Fellows Jongleur Wit Beer
4 to 4½ lbs (1.8 to 2 kg) bone-in lamb shoulder
1 white onion, cut into large chunks
1 head garlic, cut in half crosswise
RED WINE AND BLUEBERRY SAUCE
2 tsp (10 ml) juniper berries, lightly crushed
½ tsp (2.5 ml) whole black peppercorns
2 fresh bay leaves
1 small sprig fresh rosemary
2 tbsp (30 ml) canola oil
3 large shallots, thinly sliced
1¼ cups (310 ml) Petrichor Cabernet Merlot
¼ cup (60 ml) balsamic vinegar
3 tbsp (45 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) fresh blueberries

Instructions

  1. To make beer brine, in a medium saucepan, combine 8 cups (2 L) water, salt, sugar, peppercorns, juniper berries, 2 rosemary sprigs and bay leaves and bring to a boil until salt and sugar dissolve. Remove from heat, add beer and cool to room temperature.
  2. Place lamb in a container sized to fit lamb snugly. Pour in cooled brine to cover. If lamb is not fully covered, add a bit more beer or water until submerged. Let rest in brine, covered, in refrigerator for at least 12 hours but no more than 36.
  3. Preheat oven to 350 F (175 C).
  4. Remove lamb from brine and pat dry. Arrange remaining 4 rosemary sprigs, onions and garlic in bottom of a roasting pan and place lamb on top. Pour in remaining 2 cups (500 ml) water and cover lamb with a sheet of parchment and then a layer of foil, making sure to seal edges around baking dish.
  5. Transfer lamb to oven and cook until tender enough that you can twist a fork pierced at its thickest point, about 3 hours. Raise oven temperature to 400 F (200 C), remove parchment and foil from lamb and continue to roast for another 30 minutes. Remove from oven, tent with foil and let rest for 15 to 30 minutes.
  6. Shred lamb from bone in large chunks and transfer to a serving dish. Drizzle with a bit of rendered juices from roasting pan and serve with Red Wine & Blueberry Sauce.
  7. To make the Red Wine and Blueberry Sauce, in a small piece of cheesecloth, combine juniper berries, peppercorns, bay leaves and rosemary. Tie into a bundle and set aside.
  8. In a medium saucepan over medium-high heat, warm canola oil, then add shallots and sauté until just beginning to brown, about 5 minutes. Pour in red wine, vinegar, sugar and salt. Add spice bag, then reduce heat to medium-low and simmer for 30 minutes. Add blueberries and simmer for about 30 more minutes, until berries have softened and sauce has thickened. Remove from heat and discard spice bag. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 5 days. Makes 2 cups (500 ml)
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Drink Pairings

Dandelion Greens Tart

This tart is a great addition to a relaxed springtime brunch. Delicious warm or at room temperature, it looks like much more effort than it actually is. If you can’t find dandelion greens, feel free to substitute the same amount of any readily available bitter greens. Enjoy the Dandelion Greens Tart alongside Left Field Nelson Sauvignon Blanc or Santa Ana La Mascota Cabernet Franc.
Ingredients Instructions

Ingredients

Serves 6
1 tbsp (15 ml) flax meal
2½ tbsp (37.5 ml) water
2 cups (500 ml) raw pumpkin seeds, plus more for garnish
2 tbsp (30 ml) nutritional yeast
2 tbsp (30 ml) olive oil, divided
1 bunch dandelion greens (about 6 oz/170 g)
kosher salt, to taste
2 shallots, diced
1 clove garlic, minced
1 cup (250 ml) plain yogurt
3 large eggs
2 tbsp (30 ml) finely chopped fresh chives
freshly ground black pepper, to taste
3 oz (85 g) goat’s cheese, crumbled, for garnish
microgreens, for garnish

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, whisk flax meal and water. Set aside to thicken for 5 minutes.
  3. Meanwhile, in a food processor fitted with an S blade, pulse pumpkin seeds and nutritional yeast until a coarse meal forms. Add 1 tbsp (15 ml) olive oil and flax mixture. Pulse again until well combined and a small portion of mixture holds together when pressed in your hand.
  4. Pour crust mixture into a 4 × 14-in (10 × 35 cm) fluted rectangular tart pan with removable bottom. Evenly press crust mixture across bottom and up sides of pan. Bake until crust is lightly browned, about 15 minutes. Set aside to cool while making filling.
  5. Cut off tough stems of dandelion greens and wash well under cold water. Bring a large saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a large bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, salt generously and add dandelion greens. Blanch, about 2 minutes, then transfer to ice bath. Drain, squeeze out excess water and roughly chop.
  6. In a small frying pan over medium heat, warm remaining 1 tbsp (15 ml) olive oil. Add shallots, garlic and a pinch of salt and sauté, stirring often, until shallots have softened, about 8 minutes.
  7. In a medium bowl, whisk yogurt and eggs until well combined. Fold in chopped dandelion greens, shallot mixture, chives and a good pinch of pepper.
  8. Pour filling into tart shell and transfer tart to oven. Bake until filling has puffed up and is lightly golden brown, 30 to 40 minutes. Let tart cool in pan on a rack for at least 25 to 35 minutes.
  9. When ready to serve, remove tart from pan and place on a platter. Garnish as desired with pumpkin seeds, goat cheese and microgreens. Slice and serve.
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Drink Pairings

Oven-Baked Salmon Fillet

Whether for a quick dinner on a busy night or when feeding a group at a dinner party, this gorgeous fillet recipe will be one you want to save. Serve it with your favourite salad for a complete meal, and add any leftovers to your favourite greens for a wholesome lunch the next day. So easy, so versatile and so delicious! Enjoy the Oven-Baked Salmon Fillet with Tinhorn Creek Gewurztraminer.
Ingredients Instructions

Ingredients

Serves 4-6
1 fillet wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried
salt and pepper, to taste
½ cup (125 ml) mayonnaise
½ tbsp (7.5 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) fresh lemon juice
up to ½ tsp (2.5 ml) freshly ground pepper, to taste
fresh parsley, lemon and
lime slices, for garnish

Instructions

  1. Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil.
  2. Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down.
  3. In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon.
  4. Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
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Drink Pairings

Green Curry with Poached Prawns

Vibrant and fresh in both colour and taste, this curry highlights one of BC’s most coveted springtime ingredients: spot prawns. It’s sure to brighten any spring table. Cloudy Bay Marlborough Sauvignon Blanc or Hakutsuru Dai Ginjo Sake make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6
1 × 14 oz (398 ml) can full-fat coconut milk
¼ cup (60 ml) Green Curry Paste, make ahead, recipe follows
1 cup (250 ml) Cloudy Bay Sauvignon Blanc
1 large bulb fennel
6 oz (170 g) broccolini
2 tbsp (30 ml) liquid coconut oil
1 lb (450 g) whole fresh spot prawns
6 oz (170 g) baby bok choy, each cut in half
1 cup (250 ml) snap peas
⅓ cup (80 ml) toasted cashews, for garnish
2 Thai (bird’s eye) chilies, sliced into thin rounds, for garnish (optional)
¼ cup (60 ml) fresh cilantro sprigs, for garnish (optional)
1 lime, cut into wedges, to serve
GREEN CURRY PASTE
1 cup (250 ml) packed spring greens (such as spinach, arugula, watercress or dandelion greens)
2 to 3 Thai green chilies, to taste
6 green onions, trimmed and roughly chopped
1 stalk lemongrass, outer leaves removed and inner stalk roughly chopped
2-in (5 cm) piece fresh ginger
4 cloves garlic
4 Makrut lime leaves
1 tbsp (15 ml) ground coriander
1½ tsp (7.5 ml) ground cumin
1 lime, zest and juice
2 tsp (10 ml) fish sauce
1 cup (250 ml) packed fresh cilantro leaves and tender stalks

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large saucepan over medium heat, whisk coconut milk, Green Curry Paste and wine until mixture comes to a rolling simmer.
  3. Meanwhile, trim fennel bulb and cut into 8 wedges. Place fennel and broccolini into a roasting pan, drizzle with coconut oil and toss to coat. Spread vegetables into a single layer and transfer to oven. Roast until fennel starts to soften, about 20 minutes.
  4. Add curry sauce to roasting pan, then scatter prawns, bok choy and snap peas over roasted vegetables. Return roasting pan to oven and roast until prawns turn pink and bok choy is tender, about 10 minutes.
  5. Garnish warm curry with some toasted cashews and a sprinkle of chilies and cilantro sprigs, if using. Serve with lime wedges alongside. This curry is delicious served over rice.
  6. To make Green Curry Paste, bring a small saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a medium bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, add spring greens. Blanch, 1 to 2 minutes, until wilted and bright green, then transfer to ice bath. Drain, squeeze out excess water and roughly chop. Set aside.
  7. In a blender, place chilies, green onions, lemongrass, ginger, garlic, lime leaves, coriander, cumin, lime zest and juice and fish sauce. Pulse until well combined and a chunky paste forms. You may need to scrape down sides of blender a couple of times. Add cilantro and blanched spring greens and pulse again until a thick, smooth paste forms, stopping to scrape down sides of blender as needed. Can be stored in an airtight container in refrigerator for up to 1 week. You’ll have more paste than you need for curry recipe, so try mixing it with butter and using it to baste meat, seafood or vegetables, or add a teaspoon to your next batch of scrambled eggs for a kick of flavour.
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Drink Pairings

Green Shakshuka

Shakshuka, a dish hailing from North Africa, is traditionally made by poaching eggs in a spicy tomato sauce. For this seasonally inspired take, we forgo the tomatoes and instead use a garden’s worth of springtime greens. Serve this dish with Bleu Blanc Thau Côtes de Thau or San Pedro 1865 Selected Vineyards Carmenère.
Ingredients Instructions

Ingredients

Serves 4
8 cups (2 L) packed chopped spinach and/or arugula, divided
1 tsp (5 ml) ground cumin
1 tsp (5 ml) kosher salt
¼ cup (60 ml) chopped fresh dill, plus more for garnish
1 cup (250 ml) ice cubes
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 large leek, trimmed and white and tender green parts thinly sliced into rounds
1 clove garlic, minced
8 to 10 spears asparagus, trimmed and chopped into 1-in (2.5 cm) lengths
½ cup (125 ml) fresh or frozen green peas
½ cup (125 ml) shelled fava beans or edamame
4 large eggs
red pepper chili flakes, for garnish (optional)
toasted bread, to serve (optional)

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add 2 cups (500 ml) greens and blanch for about 10 seconds. Immediately transfer blanched greens to a blender along with cumin, salt, dill and ice. Purée until smooth, then set aside.
  2. In a large skillet over medium heat, heat oil and butter. Add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic, asparagus, peas and fava beans. Continue to cook for another 2 to 3 minutes. Stir in remaining 6 cups (1.5 L) chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée mixture and cook until warmed through, about 4 minutes.
  3. Using a spoon, create 4 wells in mixture. Crack an egg into each well. Cover skillet with a lid and poach eggs to your liking, 6 to 8 minutes for set whites and runny yolks, or longer for firmer set eggs. Remove from heat and garnish shakshuka with extra dill and a sprinkle of chili flakes, if using. Serve with some toasted bread, if desired.
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Drink Pairings

Creamy Tuscan Salmon

For your next dinner party, impress your guests with a luxuriously creamy salmon main that is deceptively easy to make! Serve with your favourite pasta or toasty dinner rolls and expect your guests to go for seconds. Consider pairing this recipe with Stag’s Hollow Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
4 wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each)
salt and pepper, to taste
4 tbsp (60 ml) vegetable or avocado oil, divided
1 tbsp (15 ml) butter
1 shallot, finely chopped
5 cloves garlic, crushed
¼ cup (60 ml) dry white wine
7 oz (200 g) sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
4 cups (1 L) fresh baby spinach leaves
1 cup (250 ml) whipping cream
1 cup (250 ml) half-and-half cream
⅛ tsp (a pinch) red pepper chili flakes (optional)
¼ cup (60 ml) chopped fresh basil
⅔ cup (160 ml) grated Parmesan
chopped fresh parsley, for garnish

Instructions

  1. Season salmon fillets with salt and pepper.
  2. In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skinside up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
  3. To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant. Add white wine to deglaze and cook until liquid has evaporated.
  4. Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes.
  5. Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
  6. Garnish with parsley and serve.
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Drink Pairings

Sausage & Mushroom Sticky Rice

This is a classic sticky rice preparation. The rice is cooked, then stir-fried with aromatic Chinese sausages, dried shiitake mushrooms and dried shrimp. Pair with Toscana Tenute Rossetti Governo or Pinot Noir Diora La Petite Grace 2020
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) oyster sauce
2 tsp (10 ml) soy sauce
2 tsp (10 ml) chicken stock powder
2 tsp (10 ml) sesame oil
1 pinch white pepper
1 pinch salt
1 tbsp (15 ml) vegetable oil
¼ cup (60 ml) dried shrimp, soaked for 30 minutes in warm water, drained and finely chopped
4 Chinese sausages, diced
8 dried shiitake mushrooms, soaked for 30 minutes in warm water, drained and diced
4 green onions, thinly sliced, plus more for garnish
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
2 cups (500 ml) glutinous rice, rinsed and cooked according to package instructions
sesame seeds, for garnish

Instructions

  1. In a small bowl, mix dark soy sauce, oyster sauce, soy sauce, chicken stock powder, sesame oil, white pepper and salt. Set aside.
  2. Heat a wok or large frying pan over medium-high heat. Add oil, then stir-fry shrimp and Chinese sausages for 30 seconds. Add shiitake mushrooms and green onions and stir-fry until fragrant, about 1 minute. Add cooking wine and stir-fry for 1 minute.
  3. Add rice, then mix in sauce. Continue mixing until everything is thoroughly combined. Taste and adjust seasoning if needed.
  4. Transfer to a serving bowl and garnish with green onions and sesame seeds.
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Drink Pairings

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