PIMM’S-GLAZED CHICKEN WITH STRAWBERRY CUCUMBER SALSA
Ingredients
Serves 4
8 bone-in chicken thighs
3 tbsp + ½ cup (170 ml) Pimm’s No. 1 Cup, divided
tbsp (15 ml) tamari
1 garlic clove, minced
2 tsp (10 ml) grated ginge
tsp + 1 tbsp (25 ml) clover honey, divided
tsp (10 ml) white miso paste, divided
2 tbsp (30 ml) orange marmalade
1 tbsp (15 ml) apple cider vinegar
1½ cups (375 ml) sliced strawberries
½ English cucumber, diced
½ small red onion, finely diced
¼ cup (60 ml) packed fresh basil leaves, torn
¼ cup (60 ml) packed fresh mint leaves, torn
tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) each fresh lemon, lime and orange juice
Instructions
- To marinate chicken, in a large, non-reactive bowl, whisk together 2 tbsp (30 ml) Pimm’s, tamari, garlic, ginger, 1 tsp (5 ml) honey and 1 tsp (5 ml) miso until well-combined. Add chicken and toss well in marinade. Cover and refrigerate, letting chicken marinate at least 2 hours and up to 24 hours.
- While chicken is marinating, make glaze. In a small saucepan, stir together ½ cup (125 ml) Pimm’s, 1 tbsp (15 ml) honey and 1 tsp (5 ml) miso along with marmalade and vinegar. Place over medium heat and bring to a hard simmer while stirring constantly. Let mixture simmer, stirring often, until thickened and syrupy, about 5 minutes. Remove from heat and set aside to cool to room temperature. Glaze can be made up to 1 week ahead and stored in an airtight container in refrigerator.
- When ready to cook chicken, preheat grill to medium-high heat. While grill heats up, remove chicken from refrigerator and allow to sit in marinade at room temperature for 30 minutes.
- Remove chicken thighs 1 at a time from marinade and pat each dry with paper towel. Transfer chicken to grill and cook with lid closed, turning and basting with the glaze every 3 to 5 minutes until golden brown, grill marked and cooked through, about 20 to 25 minutes total. Transfer chicken to a platter and set aside to rest while preparing strawberry cucumber salsa.
- To make a chunky strawberry cucumber salsa, in a large bowl, gently toss together strawberries, cucumber, red onion, basil leaves, mint leaves, olive oil, citrus juices, remaining 1 tbsp (15 ml) Pimm’s and 1 tsp (5 ml) honey. Set aside to marinate together for 10 minutes.
- To serve, drizzle chicken with any remaining glaze and serve alongside strawberry cucumber salsa.
Drink Pairings
Bourbon Molasses Pork Ribs
Ingredients
Serves 4
1 tbsp (15 ml) barbecue dry rub mix
2 tbsp (30 ml) brown sugar, divided
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
1 pinch cayenne pepper
2 racks baby back ribs, silver skin removed
1 cup (250 ml) barbecue sauce
3 tbsp (45 ml) bourbon
2 tbsp (30 ml) molasses
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) ketchup
Instructions
- Preheat oven to 300 F (150 C).
- In a small bowl, mix barbecue dry rub, 1 tbsp (15 ml) brown sugar, salt, black pepper and cayenne. Sprinkle rub evenly over both sides of ribs then wrap well in heavy duty foil, place on a baking tray and bake in oven until fork-tender, 3½ to 4 hours. This can be done up to 2 days ahead of serving. (If serving later, let cool completely and store in refrigerator.)
- Meanwhile, place remaining ingredients (including remaining 1 tbsp (15 ml) sugar) in a small saucepan and cook over medium heat until reduced by half, about 10 to 15 minutes. Set aside. (Or refrigerate if not using within one hour.)
- Preheat barbecue to medium, then cook ribs, turning constantly and brushing with barbecue sauce, until hot and glazed well with sauce. Serve with your favourite sides.
Drink Pairings
MEZCAL PRAWN TACOS
Ingredients
Serves 4
1 small white onion
3 tbsp (45 ml) white wine vinegar
3 tbsp (45 ml) water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt, plus extra to taste
36 peeled and deveined prawns, dried well with a paper towel
2 tbsp (30 ml) mezcal (or use reposado tequila)
1 tsp (5 ml) cumin
1 tsp (5 ml) honey
½ cup (125 ml) crema (or sour cream)
1 tbsp (15 ml) chilies in adobo, chopped
1 tbsp (15 ml) extra-virgin olive oil
3 limes, divided
1 avocado, peeled, pitted and cut into 1-in (2.5 cm) chunks
1 handful cilantro leaves
¼ small red cabbage, thinly shaved
1 jalapeño or serrano chili, thinly sliced
12 corn tortillas, warmed according to package instructions
Instructions
- To make pickled onions, thinly slice half the onion, chop remaining onion and set aside for later. In a jar, mix vinegar, water, sugar and salt until sugar and salt have dissolved. Add sliced onions to liquid and refrigerate for at least 1 hour, or up to 5 days.
- To make mezcal prawns, in a medium bowl, mix prawns, mezcal, cumin, honey and salt to taste. Let marinate in refrigerator for 10 to 15 minutes.
- In a small bowl, mix crema and chilies. Season to taste with salt and pepper and set aside.
- Heat a non-stick pan over medium heat. Add ½ tbsp (7.5 ml) olive oil and half the prawns and cook for 2 to 3 minutes, or until opaque all the way through, flipping halfway through cooking. Transfer to a platter. Cook remaining prawns, then toss with juice of 1 lime. Quarter remaining limes.
- To assemble tacos, place 3 prawns per tortilla, top with prepared toppings: avocado, cilantro, cabbage, jalapeños, crema mixture and pickled onions.
Drink Pairings
GIN-CURED SALMON SKEWERS SERVED WITH BOILED POTATOES, CUCUMBER SALAD AND DILL SAUCE
Ingredients
Serves 4
24 oz (680 g) wild salmon
1 tbsp (15 ml) kosher salt, plus extra to cook potatoes
1 tbsp (15 ml) gin
4 sprigs fresh dill, divided
1 tbsp (15 ml) granulated sugar
1 pinch caraway seeds
1 tbsp (15 ml) + 2 tsp (10 ml) extra-virgin olive oil, divided 8 wooden skewers
8 small yellow potatoes, peeled and halved
1 tbsp (15 ml) salted butter
¾ cup (175 ml) sour cream
1 tbsp (15 ml) minced red onion
4 baby cucumbers
2 tsp (10 ml) white wine vinegar
1 lemon, zest and juice
Instructions
- Preheat oven to 300 F (150 C). Cut salmon into 12 even cubes and toss together with 1 tbsp (15 ml) salt, gin, 1 sprig dill, sugar and caraway seeds. Place in container with a lid and refrigerate for 15 minutes, to cure. Remove from refrigerator, rinse well and dry thoroughly with a paper towel. Toss with 1 tbsp (15 ml) olive oil, then skewer 3 pieces of salmon per skewer.
- Cook potatoes in simmering salted water just until tender, about 10 to 15 minutes, depending on size of potatoes. Drain and toss with butter.
- Place salmon skewers on a parchment-lined baking sheet and bake until salmon is cooked through and flakes easily, about 10 to 12 minutes.
- While potatoes and salmon are cooking, the make dill sauce. To make sauce, chop remaining dill leaves and combine in a small bowl with sour cream, red onion and salt and pepper to taste. Set aside.
- Slice cucumbers on the bias and toss with remaining olive oil, vinegar and salt and pepper to taste.
- Serve 2 salmon skewers per person along with cucumber salad, potatoes and dill sauce. Garnish cucumbers with remaining dill.
Drink Pairings
Fried Chicken with Pineapple Hot Sauce
Ingredients
Serves 6
PINEAPPLE HOT SAUCE
12 oz (340 g) fresh pineapple, cut into chunks
1 lime, zest and juice
2 Thai red chilies, seeded and finely chopped
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) ground cayenne
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) unsalted butter
FRIED CHICKEN
1½ lbs (750 g) boneless, skinless chicken thighs (about 6 thighs), cut in half
2 large eggs, lightly beaten
1½ tsp (7 ml) smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
½ cup (125 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tbsp (15 ml) dried oregano
oil, for frying
1 green onion, thinly sliced, for garnish
Instructions
- Start by making Pineapple Hot Sauce. In a blender, purée pineapple chunks until smooth. Pour into a medium saucepan along with lime zest and juice, chilies, smoked paprika, cayenne and salt. Bring to a hard simmer over medium-high heat and let cook, stirring very often, for 5 minutes. Add honey and cook another minute, stirring constantly. Transfer sauce to a heatproof bowl and stir in butter. Set aside to cool to room temperature. Sauce may be made ahead and refrigerated in an airtight container for up to 5 days before using.
- To make Fried Chicken, start by setting out 2 medium bowls on a clean work surface. In 1 bowl, whisk together eggs and smoked paprika along with a good pinch of salt and black pepper. In other bowl, whisk together flour, cornstarch and oregano. Set aside.
- In a large, heavy-bottomed stockpot, pour 3-in (8 cm) oil. Heat oil to 350 F (180 C) over medium heat.
- While oil is heating, dredge chicken. Dip each piece of chicken into flour mixture, shaking off any excess before dipping in egg mixture then back into flour mixture, to coat. Transfer to a wire rack and repeat with remaining chicken pieces. Working in batches, fry a few chicken pieces at a time, making sure not to crowd pot, turning occasionally until golden brown all over, about 5 minutes total. Place chicken on a paper towel-lined baking tray and lightly sprinkle with salt. Repeat with remaining chicken.
- Arrange chicken on a platter garnished with a sprinkle of green onion, and serve with Pineapple Hot Sauce for dipping.
Drink Pairings
Halibut with Tequila Lime Pineapple
Ingredients
Serves 4
½ ripe pineapple, thinly sliced into ¼-in (0.5 cm) half moons
1 jalapeño, thinly sliced into rounds
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) blanco tequila
¼ cup (60 ml) fresh orange juice
1 tbsp (15 ml) clover honey
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
1 lb (500 g) halibut, cut into 4 pieces
grapeseed oil, for greasing grill
Instructions
- Add pineapple and jalapeño to a shallow, non-reactive bowl and pour lime juice and tequila with a pinch of salt over top. Let sit, stirring occasionally, for at least 30 minutes or up to 8 hours.
- In an 8-in (20 cm) square baking dish, whisk together orange juice, honey, paprika, cayenne, and a good pinch of salt and pepper. Add halibut and gently turn each piece to coat in marinade. Let sit in marinade for 10 minutes.
- Preheat grill to medium-high.
- Oil grills, then add halibut. Grill until cooked through, about 3 to 4 minutes per side, brushing marinade over halibut, as it cooks. Once cooked, transfer to a platter.
- To serve, arrange drained tequila-lime pineapple on and around cooked halibut. Serve immediately.
Drink Pairings
Hot Honey Spring Carbonara
Ingredients
Serves Serves 4
1 cup (250 ml) clover honey
1 tsp (5 ml) crushed red chili flakes
1 tbsp (15 ml) apple cider vinegar
½ lb (250 g) dried spaghetti
6 large egg yolks
1 cup (250 ml) finely grated Parmesan, divided
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) kosher salt
½ cup (125 ml) diced pancetta
1 cup (250 ml) frozen green peas, thawed
10 to 12 spears asparagus, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) packed baby spinach
Instructions
- To make hot honey, in a small saucepan over low heat, stir together honey, chili flakes and vinegar. Cook, stirring occasionally, for 15 to 20 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. Transfer to an airtight container; honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
- Bring a large pot of water to a boil. Cook spaghetti according to package directions, reserving 1 cup (250 ml) pasta cooking water. Drain and set pasta aside
- Meanwhile, in a medium bowl, whisk together egg yolks with ¾ cup (175 ml) Parmesan, pepper and salt until well combined. Set aside.
- In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tbsp (30 ml) fat from skillet. Return half the pancetta to skillet along with peas and asparagus and cook over medium heat, stirring, until heated through, about 2 minutes. Add spinach and let wilt. Remove skillet from heat. Add pasta and ½ cup (125 ml) reserved cooking water. Toss everything together. If pasta has cooled, return to heat, tossing for another 1 to 2 minutes, until hot.
- Working quickly, scrape egg yolk mixture into hot pasta. Toss until sauce is thickened, adding additional reserved pasta cooking water if needed to reach desired consistency. Divide between warm plates and garnish with a drizzle of reserved hot honey, as desired. Alternatively, mix 1 to 2 tbsp (15 to 30 ml) of hot honey into pasta before plating. To finish, sprinkle with remaining ¼ cup (60 ml) Parmesan and pancetta, and serve.
Drink Pairings
Honey Mustard-Glazed Ham
Ingredients
Serves 6
5 lb (2.27 kg) bone-in half ham, skin removed (do not trim fat)
¼ cup (60 ml) water
1 cup (250 ml) butter
4 garlic cloves, minced
1 whole rosemary sprig, plus extra for garnish
1 cup (250 ml) grainy Dijon mustard
1½ cups (375 ml) honey
½ cup (125 ml) brown sugar
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) cayenne pepper
2 tsp (10 ml) black pepper
3 tbsp (45 ml) hot sauce
Instructions
- Using a sharp knife, carefully score a 1-in (2.5 cm) diamond pattern into the fat of the ham, ¼-in (0.5 cm) deep.
- Place ham on a rimmed, parchment-lined baking sheet and let it come to room temperature, about 1 to 2 hours.
- Preheat oven to 325 F (170 C).
- Pour ¼ cup (60 ml) water onto baking sheet with ham and cover entire sheet with foil. Transfer to oven and bake for 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Cook until butter is light brown, watching carefully and stirring occasionally; timing will vary depending on stove.
- Add garlic and 1 rosemary sprig and cook until fragrant, about 30 seconds. Stir in mustard, honey, brown sugar, spices and hot sauce. Bring to a simmer, then remove from heat and set aside.
- Remove ham from oven and remove foil. Brush a quarter of the glaze over ham, making sure to spread it into scored areas.
- Return ham to oven and bake, uncovered, for about 1½ to 2 hours, or until ham reaches an internal temperature of 145 F (63 C). Glaze ham every 10 to 15 minutes, rewarming glaze if it cools too much to brush on ham.
- Once ham is cooked, remove from oven and let rest for 10 minutes before slicing. Transfer to a serving platter and garnish with whole rosemary sprigs.
Drink Pairings
Peruvian-Inspired Chicken Lettuce Wraps with Aji Verde
Ingredients
Serves Serves 2 to 3
2 green onions, trimmed and roughly chopped
4 garlic cloves
1 small jalapeño, halved, seeded and sliced, divided
2½ cups (625 ml) packed cilantro leaves, divided
1 cup (250 ml) packed parsley leaves
½ cup (125 ml) packed mint leaves
2 limes, zest and juice
1 cup (250 ml) sour cream
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
3 chicken breasts
1 small red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 medium carrot, shredded
½ cup (125 ml) crumbled feta cheese
1 large head butter lettuce
Instructions
- To make Aji Verde, in a food processor or blender, combine green onions, garlic, half the jalapeño, 2 cups (500 ml) cilantro, parsley, mint, lime zest and juice, sour cream and red wine vinegar. Blend on high until smooth. Season with salt and pepper, to taste.
- Place chicken in a container with a lid and pour half the Aji Verde over top. Reserve remaining Aji Verde for serving and place in refrigerator. Transfer chicken to refrigerator and marinate for at least 1 hour and up to 4 hours.
- Preheat grill to medium-high. Grill chicken for 8 to 10 minutes per side, or until internal temperature reaches 165 F (74 C). Let rest for 5 minutes, then slice.
- On a serving platter, arrange remaining jalapeño, remaining ½ cup (125 ml) cilantro, red pepper, red onion, carrot and feta. Add whole lettuce leaves along with chicken and remaining Aji Verde.
- To serve, place a mixture of the ingredients, as desired, in a lettuce leaf and drizzle with a spoonful of Aji Verde.
Drink Pairings
Collard Green Tofu Wraps served with Tahini Sauce
Ingredients
Serves Serves 2 to 3
1 tbsp (15 ml) sesame oil
5 garlic cloves, minced, divided
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) sweet chili sauce*
¼ cup + 1 tbsp (75 ml) soy sauce, divided
3 tbsp (45 ml) water, divided, plus extra as needed
1 x 16 oz (500 g) package firm tofu
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) grapeseed oil, divided
2 medium carrots, peeled into ribbons
1 small beet, grated
1 cup (250 ml) julienned cucumber
1 cup (250 ml) cilantro leaves
1 cup (250 ml) bean sprouts
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup (60 ml) tahini*
1 tbsp (15 ml) rice wine vinegar
½ tbsp (7 ml) honey
8 to 10 large collard green leaves
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, heat sesame oil. Add 4 minced garlic cloves and ginger and cook for 3 minutes, until fragrant. Add chili sauce, ¼ cup (60 ml) soy sauce and 1 tbsp (15 ml) water. Reduce heat to low and cook for another 5 minutes, until slightly thickened. Set garlic-ginger sauce aside.
- Cut tofu into 3-in (8 cm) long rectangles. Place tofu in a medium bowl and sprinkle with cornstarch, tossing to coat. Drizzle 1 tbsp (15 ml) grapeseed oil onto lined baking sheet. Arrange tofu evenly on baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Bake for 10 to 15 minutes, or until bottom of tofu is golden brown, then flip and bake for another 10 minutes. Remove from oven and transfer to a clean mixing bowl. Add desired amount of reserved garlic-ginger sauce and toss to coat. Transfer to a platter with carrot, beet, cucumber, cilantro, bean sprouts, red onion and avocado.
- To make a tahini dipping sauce, in a small bowl, whisk together remaining 1 minced clove garlic, 1 tbsp (15 ml) soy sauce, remaining 2 tbsp (30 ml) water, tahini, rice wine vinegar and honey. For a thinner sauce, whisk in more water, 1 tbsp (15 ml) at a time, until sauce reaches desired consistency. Set aside.
- Prepare an ice bath and set aside. In a large pot, bring 8 cups (2 L) water to a boil. Working in batches, blanch collard leaves for 15 to 20 seconds each, until just tender. Immediately remove and place in ice bath.
- Once cooled, trim collard green stems. Lay a collard leaf on a flat surface. Starting from the middle of the leaf, with knife parallel to the cutting board, thinly shave the stem towards the base of the leaf, then cut off any remaining stem at the base. This is to remove some of the bulky, fibrous stem to make for easier, more pliable wrapping.
- To assemble, place a collard leaf on a flat surface. In the middle of the leaf, place a piece of tofu, a few carrot ribbons, some shredded beet, and a bit of cucumber, cilantro, sprouts, red onion and avocado. Fold two opposite sides in towards the centre, then, starting from one of the “open” sides, roll up the wrap like a burrito. Repeat with remaining ingredients.
- To serve, cut wraps in half and serve with tahini sauce alongside for dipping.