Grilled Tequila Chicken served with Tequila Beurre Blanc
Ingredients
Serves 6 to 8
Tequila Chicken:
¾ cup (175 ml) gold tequila
1 cup (250 ml) freshly squeezed lime juice
⅓ cup (75 ml) freshly squeezed orange juice
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) honey
¼ cup (60 ml) olive oil, plus extra for grilling
2 tbsp (30 ml) Mexican chili powder
1 tbsp (15 ml) ground coriander
2 tbsp (30 ml) ground cumin
3 tbsp (45 ml) seeded, minced jalapeño
¼ cup (60 ml) finely chopped cilantro leaves, plus extra cilantro sprigs, for garnish
6 large garlic cloves, finely minced
1½ tbsp (22 ml) sea salt, plus extra to taste
2 tsp (10 ml) freshly ground black pepper, plus extra to taste
4 lbs (1.8 kg) chicken drumsticks and wings
grilled peppers, to serve (optional)
lime wedges, to serve
Tequila Beurre Blanc:
1 tbsp (15 ml) very finely minced shallot
¼ cup (60 ml) dry white wine
⅓ cup (75 ml) gold tequila
½ tsp (2.5 ml) lime zest
2 tbsp (30 ml) freshly squeezed lime juice
1 tbsp (15 ml) whipping cream
½ cup (125 ml) butter, cut into small pieces, chilled
salt and pepper, to taste
Instructions
- To make Tequila Chicken, in a large bowl, combine tequila, juices, honey, olive oil, chili powder, coriander, cumin, jalapeño, cilantro, garlic, salt and pepper. Add chicken to marinade, toss to coat, cover and refrigerate overnight.
- Preheat grill to medium-high and brush grates with oil. Remove chicken from refrigerator and discard marinade. Sear chicken on grill for about 5 minutes, turning, until nicely browned on all sides. Reduce heat to medium-low and continue grilling for another 15 to 20 minutes, or until cooked through. Remove chicken from grill and season with salt and pepper. Transfer chicken to a serving platter to rest until ready to serve.
- To make Tequila Beurre Blanc, in a small saucepan, combine shallot, wine, tequila, lime zest and lime juice. Bring to a boil, reduce heat to medium-low and simmer until about 2 tbsp (30 ml) liquid remains, about 4 to 6 minutes. Turn heat down to very low, whisk in cream, then add butter, one piece at a time, whisking constantly. Remove saucepan from heat from time to time, making sure sauce stays warm but is never too hot. After about 2 to 3 minutes, when all the butter has been incorporated and emulsified, remove from heat and season with salt and pepper. Transfer to a serving bowl.
- Serve chicken with grilled peppers, if desired, garnish with cilantro and serve with lime wedges and Tequila Beurre Blanc.
Drink Pairings
Salmon Poached in Horseradish Milk
Ingredients
Serves 4
1 cup (250 ml) + 1 tbsp (15 ml) whole milk, divided
1 tbsp (15 ml) prepared creamed horseradish
kosher salt, to taste
1½ lbs (680 g) salmon fillets, cut into 4 equal pieces
1 tbsp (15 ml) cornstarch
1 green onion, trimmed and thinly sliced
½ tsp (2.5 ml) toasted sesame seeds
cooked spring vegetables or green salad, to serve
Instructions
- In a large frying pan, whisk together 1 cup (250 ml) milk and horseradish. Set pan over medium-low heat and bring mixture just to a simmer, stirring occasionally. Don’t worry if milk mixture splits. Season with a good pinch of salt.
- Add salmon to frying pan in a single layer, skin side down, and simmer very gently, turning once and stirring liquid often with a wooden spoon, until salmon is cooked through, about 6 to 10 minutes total. Remove salmon to a serving platter and set aside. Keep milk mixture in frying pan on heat.
- In a small bowl, whisk together cornstarch and remaining 1 tbsp (15 ml) milk. Add to warm milk mixture in frying pan and, whisking constantly, increase heat to medium-high and cook until sauce has thickened, about 2 minutes. Remove frying pan from heat and season sauce with additional salt to taste. Spoon over salmon and garnish with green onion and sesame seeds. Serve alongside your favourite spring vegetables or a green salad.
Drink Pairings
Miso Butter Halibut served with Bok Choy and Peas
Ingredients
Serves 4
3 tbsp (45 ml) shiro (white) miso
¼ cup (60 ml) mirin
2 tbsp (30 ml) low sodium soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
2 tbsp (30 ml) finely grated fresh ginger, divided
4 x 6 oz (170 g) halibut fillets, about 1-in (2.5 cm) thick, skin removed
1 tbsp (15 ml) + ½ cup (125 ml) chilled unsalted butter, divided
1 medium shallot, minced
½ cup (125 ml) + 1 tbsp (15 ml) sake, divided
1 tsp (5 ml) lime juice
kosher salt, to taste
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 heads baby bok choy, halved (or quartered if large)
1 cup (250 ml) snap peas
1 green onion, trimmed and thinly sliced, for garnish
½ cup (125 ml) pea shoots, for garnish
¼ cup (60 ml) roughly chopped blanched almonds, for garnish
Instructions
- In a small saucepan, whisk together miso, mirin, soy sauce, sesame oil, rice vinegar and 1 tbsp (15 ml) ginger. Set saucepan over medium-low heat and bring just to a simmer, whisking constantly, about 4 minutes. Take care not to let mixture boil. Remove saucepan from heat, set aside and allow to cool to room temperature.
- Arrange halibut fillets, skinned side down, on a plate in a single layer. Brush all over with miso mixture and allow to marinate in refrigerator for 30 minutes.
- Meanwhile, make Sake Butter Sauce. Heat 1 tbsp (15 ml) butter in a small saucepan over medium heat. Add remaining 1 tbsp (15 ml) ginger and shallot and cook for 2 to 3 minutes, stirring frequently. Add ½ cup (125 ml) sake, bring to a boil, and allow to reduce by half, about 3 minutes. Whisking constantly, begin to add in remaining ½ cup (125 ml) butter, about 1 tbsp (15 ml) at a time, allowing butter to melt before adding more. Once thickened and creamy, remove from heat. Whisk in remaining 1 tbsp (15 ml) sake, lime juice and a pinch of salt. Taste and season with more salt as desired. Set saucepan aside at room temperature until ready to use.
- Preheat broiler with an oven rack positioned about 4- to 6-in (10 to 15 cm) away from heat source.
- Line a baking sheet with foil and place halibut, skinned side down, on sheet. Broil until exterior is caramelized and centre is slightly opaque, about 7 to 10 minutes.
- Meanwhile, in a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add bok choy and cook, turning once, until lightly browned and warm, about 30 seconds to 1 minute per side. Set bok choy on a plate, return frying pan to heat and add snap peas. Season with a pinch of salt and sauté until warmed through but maintain some crunch, about 2 minutes. Transfer peas to plate with bok choy.
- To serve, warm sake butter over medium heat, whisking constantly, until fluid. Ladle sake butter onto warm plates. Add bok choy, peas and halibut and top with green onion, pea shoots and almonds. Serve immediately.
Drink Pairings
Parsnip Pancakes served with Crab Salad and Salsa Verde
Ingredients
Serves 4 to 6
¼ cup (60 ml) basil leaves
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) flat leaf parsley leaves
1 green onion, trimmed and roughly chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
salt and pepper, to taste
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) mayonnaise
½ tsp (2.5 ml) Dijon mustard
½ lb (227 g) cooked crab claw meat
1 stalk celery, finely diced
½ medium red pepper, diced
4 tsp (20 ml) finely chopped chives
¾ cup (175 ml) whole milk
2 large eggs
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) granulated sugar
¼ tsp (1 ml) each salt and pepper
1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
1 cup (250 ml) baby greens
1 avocado, sliced
Instructions
- To make salsa verde, in a blender, combine basil, cilantro, parsley, green onion, olive oil and 1 tbsp (15 ml) lemon juice. Blend until a chunky sauce is formed. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
- To make crab salad, in a small bowl, whisk together sour cream, mayonnaise, mustard and remaining 1 tsp (5 ml) lemon juice. Season to taste with salt and pepper. Set dressing aside.
- In a medium bowl, lightly toss together crab, celery, red pepper and chives. Add dressing and gently toss together until crab is just coated in mixture. Season with salt and pepper to taste. Refrigerate until ready to serve, up to 4 hours.
- To make pancakes, in a medium bowl, whisk together milk and eggs. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar and ¼ tsp (1 ml) each salt and pepper. Stir in milk mixture and parsnips until just combined.
- In a large nonstick frying pan, warm 1 tbsp (15 ml) oil over medium heat. Measure ¼ cup (60 ml) of batter per pancake into pan, slightly spreading batter and gently flipping pancakes when edges are golden brown and bubbles form on surface, about 2 minutes. Cook until golden brown on underside and cooked through, about 2 minutes more. Repeat with remaining batter. Makes 11 to 12 pancakes.
- To serve, divide pancakes between serving plates. Top with greens, slices of avocado, crab salad and a drizzle of salsa verde and serve immediately.
Drink Pairings
Leek & Taleggio Crostata
Ingredients
Serves 6 to 8
Pastry:
1¼ cups (310 ml) flour
½ cup (125 ml) + 1 tbsp (15 ml) cold salted butter, cut into small cubes, divided
3 tbsp (45 ml) coarsely ground raw walnuts or hazelnuts
2 tbsp (30 ml) cold water, divided
Filling:
3 heaping cups (750 ml) thinly sliced leeks, white and light green parts only (about 4 medium leeks)
10 whole coriander seeds
10 whole peppercorns
½ tsp (2.5 ml) fennel seeds
⅓ cup (75 ml) dry white wine
2 tbsp (30 ml) water
2 tbsp (30 ml) olive oil
2 garlic cloves, finely chopped
1 pinch dried chili flakes
8 sprigs fresh thyme
2 tbsp (30 ml) butter, cubed
salt and pepper, to taste
3 large eggs
¼ cup (60 ml) tightly packed freshly grated Parmesan
3 tbsp (45 ml) finely chopped Italian parsley leaves
1 tbsp (15 ml) lemon zest
¼ lb (125 g) Taleggio cheese, rind removed, cut into 10 to 12 pieces, divided
Greens:
2 large handfuls peppery greens, such as watercress and arugula
2 tsp (10 ml) extra-virgin olive oil
1 tsp (5 ml) fresh lemon juice
salt and pepper, to taste
Instructions
- To make Pastry, in a medium bowl, combine flour and ½ cup (125 ml) butter cubes. Using a pastry cutter or your hands, work butter into flour until it is the size of small peas. Continue working dough until it is a sandy texture; add in nuts and mix lightly to combine. Using a fork, stir in 1 tbsp (15 ml) water. Slowly add remaining 1 tbsp (15 ml) water (or as needed), stirring until dough comes together and just forms a ball; you may need to add a little more or a little less water. Knead dough until it comes together and is cohesive, about 1 to 2 minutes. Form dough into a disc, cover and place in refrigerator for 30 minutes.
- To make Filling, preheat oven to 425 F (220 C). In a large ovenproof sauté pan or casserole with a tight-fitting lid, combine leeks, coriander seeds, peppercorns, fennel seeds, wine, water, olive oil, garlic and chili flakes. Scatter thyme and butter cubes over leeks, season generously with salt and pepper, cover pan and place in oven. Roast until leeks are very soft and sweet, about 40 minutes, stirring from time to time. Remove from oven and allow to cool for about 15 minutes. Remove and discard thyme sprigs. Leave oven on for baking crostata.
- In a medium bowl, whisk eggs and add Parmesan, parsley, lemon zest and salt and pepper to taste. Stir in ¾ of the Taleggio pieces. Gently mix in cooled leeks.
- Remove pastry dough from refrigerator and line a large baking sheet with parchment. On a lightly floured work surface, roll dough into an approximate 11-in (28 cm) round. Carefully transfer dough to lined baking sheet. Spoon leek mixture into centre of pastry, leaving a 2-in (5 cm) border all the way around. Gently fold pastry border back over filling, pleating as you go. Dot remaining pieces Taleggio over top. Melt remaining 1 tbsp (15 m) butter and allow to cool slightly. Brush edges of pastry with melted butter and refrigerate crostata for 30 minutes.
- Bake crostata for 20 minutes, then reduce heat to 375 F (190 C) and continue baking until edges are golden brown and filling is bubbling, another 15 to 20 minutes. Remove from oven and leave crostata to cool on baking sheet for 30 minutes to allow pastry to crisp.
- To finish, in a medium bowl, combine greens, olive oil, lemon juice and salt and pepper to taste. Mound greens in centre of crostata, slice and serve immediately.
Drink Pairings
Grilled Lamb Chops with Mint Gremolata Butter
Ingredients
Serves 4
2 tbsp (30 ml) Dijon mustard
½ cup (125 ml) olive oil
⅓ cup (75 ml) packed fresh mint leaves, plus extra for garnish
2 sprigs fresh rosemary
4 medium garlic cloves, crushed
salt and pepper, to taste
8 lamb rib chops (rack of lamb)
4 small garlic cloves
zest of 1 medium lemon
2 tbsp (30 ml) fresh rosemary leaves
salt and pepper, to taste
⅔ cup (150 ml) butter, softened
⅔ cup (150 ml) lightly packed torn fresh mint leaves
2 tbsp (30 ml) fresh lemon juice
Instructions
- To prepare lamb, in a large baking dish, combine mustard, olive oil, mint, rosemary and garlic. Stir and muddle herbs and garlic into oil. Season generously with salt and pepper, add lamb and gently massage marinade into chops. Cover and refrigerate for 2 hours.
- Meanwhile, make Mint Gremolata Butter. On a cutting board, using a large knife, mince garlic, then add lemon zest, rosemary, salt and pepper and continue chopping until very finely minced. In a small high-sided container, combine garlic mixture, butter, mint and lemon juice. Using a hand-held blender, blend until smooth, then season to taste with salt and pepper. Transfer butter to a piece of parchment paper and roll it into a log, about 6-in (15 cm) long, twisting ends of paper tightly to make a neat, compact roll. Place in refrigerator or freezer for 2 hours.
- Preheat oven to broil. Remove chops from marinade, season with salt and pepper and place on a foil-lined baking sheet. Broil lamb on one side for 3 minutes, then flip and cook until medium-rare, about 3 more minutes. Remove from oven and allow to rest for 5 minutes.
- To serve, remove Mint Gremolata Butter from refrigerator. Divide log into two halves, reserving one half for another use (can be frozen for up to 1 month and is great on pasta, steamed potatoes and for finishing sauces and gravies). Slice remaining butter into 8 rounds. Transfer lamb chops to a serving platter and top each with a round of butter. Garnish with fresh mint and serve.
Drink Pairings
Spanish Omelette with Serrano Ham
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil
1 medium onion, thinly sliced
2 medium yellow potatoes, peeled and thinly sliced
4 eggs
1 tsp (5 ml) kosher salt, or to taste
1 pinch black pepper
3 tbsp (45 ml) store-bought or homemade aioli (garlic mayonnaise)
3½ oz (100 g) Serrano ham
1 handful baby greens
Instructions
- In a large nonstick frying pan, heat oil over medium heat. Add onion and cook for about 2 minutes, until just softened. Add potatoes and stir gently. Allow to cook, tossing occasionally, for about 15 to 20 minutes, or until onions are slightly caramelized and potatoes are cooked through.
- Drain off oil, reserving 1 tbsp (15 ml) for use in step 3, (remainder can be discarded or kept in refrigerator for the next time you make a Spanish Omelette) and transfer potatoes and onion to a medium bowl. Allow to cool for about 5 minutes, then add eggs, salt and pepper and stir to combine. Cover and allow to sit for about 15 minutes. Mixture will thicken up as eggs are absorbed.
- Heat 1 tbsp (15 ml) reserved cooking oil in a 6-in (15 cm) nonstick frying pan over high heat and add egg mixture. Cook for 1 minute, then reduce heat to low and cook for 3 more minutes. Loosen sides of omelette with a silicone spatula, then place a large plate upside down on top of pan. Carefully flip pan over plate and tip out omelette, then slide it back into pan and cook for 1 minute on high and another 3 to 4 minutes on low, or until golden and cooked through.
- Turn out omelette onto a serving board or plate. Spread aioli on top and top with Serrano ham and greens. Cut into wedges to serve.
Drink Pairings
Spring Greens Shakshuka
Ingredients
Serves 2
4 cups (1 L) dark leafy greens, such as kale, chard and/or spinach
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 garlic cloves, minced
2 raw chorizo sausages, casings removed
1 poblano pepper, diced
1 cup (250 ml) cooked or canned* white kidney beans, rinsed
1 cup (250 ml) frozen peas, thawed
2 eggs
2 flatbreads, to serve
½ cup (125 ml) crumbled feta, for garnish
¼ cup (60 ml) chopped dill, for garnish
¼ cup (60 ml) chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Remove tough ribs and stems from kale and chard, if using, and slice leaves into bite-sized pieces.
- In a 10-in (25 cm) cast iron or ovenproof pan, heat oil over medium heat. Add onion and garlic and sauté for 10 minutes, or until translucent. Add chorizo, breaking apart with a wooden spoon as it cooks, and sauté for 6 to 8 minutes, or until cooked through. Add poblano pepper and cook for another 5 minutes, or until softened. Add greens, beans and peas and gently stir until greens have wilted, about 3 to 5 minutes.
- Using the back of a spoon, make two small wells in mixture and crack 1 egg into each. Transfer pan to oven and bake for 6 to 10 minutes, or until eggs are cooked as desired. Meanwhile, heat flatbread in oven for 5 minutes.
- Remove Shakshuka from oven and garnish with feta, dill and mint. Serve warm with flatbread.
- *If using canned beans, any extra can be reserved and frozen for later use, if desired.
Drink Pairings
Chickpea Salad Sandwiches
Ingredients
Serves 4
1 x 19-oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, roughly chopped
¼ cup (60 ml) tahini
1 lemon, zest and juice
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) smoked paprika
salt and pepper, to taste
2 stalks celery, diced
¼ red onion, diced
½ cup (125 ml) diced dill pickles
hot sauce, to taste
1 tbsp (15 ml) Dijon mustard
8 slices rye bread, toasted and buttered
2 oz (60 g) alfalfa sprouts
1 avocado, quartered and sliced
sliced cucumber (optional)
Instructions
- In a food processor, pulse half of the drained chickpeas along with garlic, tahini, lemon zest and juice, mayonnaise, cumin, paprika and smoked paprika until thick and smooth, like hummus, scraping down sides of food processor bowl as needed. Season with salt and pepper.
- In a large bowl, combine celery, onion, pickles and remaining drained whole chickpeas. Mix in blended chickpea mixture. Season again with salt and pepper and hot sauce. Place in refrigerator for at least 1 hour to thicken.
- To assemble sandwiches, spread mustard onto 4 slices bread. Layer sprouts, avocado, cucumber (if using) and a few spoonfuls of chickpea filling. Season again with salt and pepper to taste and top with remaining bread slices. Leftover chickpea mixture will keep in refrigerator in an airtight container for up to 1 week.
Drink Pairings
Thyme & Fennel Lamb Loin Chops with Creamy Pan Sauce
Ingredients
Serves 6
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) fresh thyme leaves, divided, plus extra for garnish
¼ tsp (1 ml) black pepper
1 tsp (5 ml) crushed fennel seeds, divided
¼ tsp (1 ml) kosher salt, plus extra to taste
4 minced garlic cloves, divided
6 lamb loin chops, each at least 1-in (2.5 cm) thick
1½ cups (375 ml) dry white wine
⅓ cup (75 ml) Dijon mustard
Instructions
- In a medium bowl, whisk together 2 tbsp (30 ml) oil, lemon juice, 1 tsp (5 ml) thyme, pepper, ½ tsp (2.5 ml) fennel seeds, salt and 3 minced garlic cloves. Place lamb loin chops in shallow dish and pour marinade over. Massage marinade into lamb, making sure to coat all sides. Allow to sit at room temperature for 30 minutes.
- Heat remaining 1 tbsp (15 ml) oil in a large skillet or cast iron pan over medium-high heat. With a spoon, gently scrape any bits of thyme and garlic off lamb that may burn during cooking. Place lamb in skillet, reduce heat to medium and cook until caramelized and golden brown on bottom, about 4 minutes. Flip and cook for another 4 minutes. Internal temperature should register between 130 F to 135 F (54 C to 57 C) with an instant-read thermometer; when taking meat’s temperature, ensure thermometer is inserted into thickest part of meat and not touching any bone. Transfer lamb to a platter and allow to rest. Keep skillet over medium heat.
- Add wine to skillet and bring to a boil over medium heat. Whisk in mustard and remaining 1 tsp (5 ml) thyme, ½ tsp (2.5 ml) fennel seeds and 1 minced garlic clove. Continue to cook at a hard simmer, stirring often, until sauce has thickened enough to coat the back of a spoon, about 2 to 4 minutes. Season to taste with additional salt. Return lamb to skillet, reduce heat to medium-low and spoon sauce over lamb chops to coat and just warm through, about 1 minute.
- To serve, transfer lamb to a warm serving platter and spoon sauce over top. Garnish with more thyme leaves, if desired, and serve warm.