Fiesta Slaw Steak Bowls with Creamy Cilantro Dressing
Ingredients
Serves 2
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced, divided
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
2 tsp (10 ml) ground cumin
1 tsp (5 ml) honey
1 tbsp (15 ml) olive oil
1.1 lbs (500 g) flank steak
1 tbsp (15 ml) butter
½ yellow onion, diced
1 cup (250 ml) uncooked brown rice
1 cup (250 ml) cooked black beans
1½ cups (375 ml) chicken stock, or as needed
salt and pepper, to taste
1 cup (250 ml) diced red pepper
¼ red onion, diced
1½ cups (375 ml) grilled corn kernels (about 2 cobs)
1 lime, juice only
1 tbsp (15 ml) diced jalapeño, or to taste
¼ cup (60 ml) chopped cilantro leaves
2 cups (500 ml) shredded red cabbage
Creamy Cilantro Dressing:
2 garlic cloves, minced
½ cup (125 ml) sour cream
½ cup (125 ml) chopped cilantro leaves
½ lime, juice only
1 tbsp (15 ml) mayonnaise
½ tsp (2.5 ml) ground cumin
hot sauce, to taste
salt and pepper, to taste
Instructions
- In a large bowl, mix together mustard, 3 minced garlic cloves, soy sauce, Worcestershire sauce, onion powder, paprika, cumin, honey and olive oil. Add steak to bowl and turn to coat with marinade. Transfer to refrigerator and let sit for at least 6 hours or overnight.
- In a medium saucepan over medium heat, melt butter. Add yellow onion and remaining garlic and sauté for 5 to 8 minutes, or until soft. Add rice, beans and chicken stock. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 10 to 15 minutes, or until liquid is fully absorbed. Season with salt and pepper and set aside.
- Preheat grill to high. Remove steak from marinade, discarding marinade, and grill for 3 to 5 minutes per side, or until it reaches an internal temperature of 130 to 135 F (54 to 57 C) for medium-rare. Remove from grill and let rest for 10 minutes. Cut across width of steak on a slight angle into ¼-in (0.5 cm) slices. Set aside.
- To make corn salsa, in a medium bowl, mix together red pepper, red onion, corn, lime juice, jalapeño and cilantro. Season with salt to taste and set aside.
- In a medium bowl, dress cabbage with 2 tbsp (30 ml) Creamy Cilantro Dressing and set aside.
- Place desired amount of rice in 2 bowls. Top with dressed cabbage, corn salsa and steak. Dollop with desired amount of Creamy Cilantro Dressing.
- To make creamy cilantro dressing: In a medium bowl, mix together all ingredients. Taste for seasoning and adjust as needed. Dressing will keep for up to 5 days in a sealed container in refrigerator. Makes about ¾ cup (175 ml)
Drink Pairings
Chickpea Fritter Bowls with Tahini Dressing
Ingredients
Serves 2
½ tbsp (7 ml) olive oil
2 small zucchinis, cut into 1-in (2.5 cm) pieces
salt and pepper, to taste
1 x 19 oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, minced
1 cup (250 ml) fresh dill fronds
1¼ cups (310 ml) chopped fresh parsley leaves, divided
½ cup (125 ml) fresh mint leaves
2 lemons, zest only, divided
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) onion powder
½ cup (125 ml) flour
¼ cup (60 ml) vegetable oil
2 cups (500 ml) cooked pearl couscous
¾ cup (175 ml) chopped pitted Kalamata olives
½ cup (125 ml) chopped sun-dried tomatoes
2 cups (500 ml) mixed greens
¼ cup (60 ml) crumbled feta, for garnish
Tahini Dressing:
¼ cup (60 ml) tahini
½ lemon, juice only
1 garlic clove, minced
1 tsp (5 ml) honey
salt and pepper, to taste
¼ cup (60 ml) water, plus extra as needed
Instructions
- In a medium frying pan, heat olive oil over medium-high heat. Add zucchini and sauté for 6 to 8 minutes, or until just soft. Remove from heat, season to taste with salt and pepper and set aside to cool.
- In a food processor, combine chickpeas, garlic, dill, parsley, mint, ½ the lemon zest, paprika, cumin and onion powder. Season with salt and pepper and pulse until combined. Add flour and blend until mixture holds together well, about 30 seconds. Transfer to a bowl, measure out 2 tbsp (30 ml) portions and gently press and form into little balls.
- Line a plate with paper towel. Heat oil in a large cast iron skillet over medium-high heat. In batches, fry chickpea balls for 3 to 5 minutes per side, until golden brown. Remove from pan and set aside on lined plate.
- In a large bowl, mix together couscous, zucchini, olives, sun-dried tomatoes and remaining lemon zest.
- To assemble, divide greens and couscous mixture between 2 bowls. Top with chickpea fritters and garnish with feta and parsley. Drizzle with Tahini Dressing.
- To make tahini dressing: In a small bowl, whisk together all ingredients. If dressing is too thick, add 1 tbsp (15 ml) water at a time until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Ginger Miso Chicken Bowls
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.
Drink Pairings
Cauliflower Steaks with Sun-dried Tomato Pesto
Ingredients
Serves 4
1 cup (250 ml) sun-dried tomatoes, soaked in hot water for 10 minutes then drained
⅓ cup (75 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 garlic clove
3 tbsp (45 ml) roasted, peeled hazelnuts, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
2 oz (57 g) Manchego cheese, plus extra for garnish
1 tsp (5 ml) warm water, plus extra as needed (optional)
salt and pepper, to taste
1 head cauliflower, sliced into 1½-in (3.75 cm) “steaks”
pea sprouts, for garnish
Instructions
- To make pesto, in a small food processor or blender, pulse tomatoes, ⅓ cup (75 ml) olive oil, garlic, hazelnuts, vinegar and Manchego until it forms a rough paste, adding warm water 1 tsp (5 ml) at a time if mixture is too thick to blend. Season with salt and pepper to taste.
- Preheat oven to 400 F (200 C). Lay cauliflower “steaks” on a parchment-lined baking sheet and drizzle with remaining 3 tbsp (45 ml) olive oil, flipping pieces over to coat both sides. Season with salt and pepper. Roast for 20 to 30 minutes, or until cauliflower is deep golden brown, cooked through and crispy on edges.
- Serve cauliflower with sun-dried tomato pesto and garnish with hazelnuts, Manchego and pea sprouts.
Drink Pairings
Spaghetti with Prawns & Basil Pesto
Ingredients
Serves 4
1 cup (250 ml) tightly packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) toasted pine nuts, plus extra for garnish
1 garlic clove
½ lemon, zest and juice
3 tbsp (45 ml) grated Parmesan, plus extra for garnish
3 tbsp (45 ml) + 2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) kosher salt, plus extra for boiling pasta
pepper, to taste
14 oz (400 g) spaghetti
1 lb (454 g) prawns, peeled and deveined
Instructions
- In a small food processor, combine basil, pine nuts, garlic, lemon zest and juice, and Parmesan. Pulse until chopped. While food processor is running, slowly drizzle in 3 tbsp (45 ml) olive oil until it forms a rough paste. Season with salt and pepper and set aside.
- Cook spaghetti according to package directions, in salted water. Reserve ⅓ cup (75 ml) pasta cooking water.
- Meanwhile, in a large frying pan over medium heat, sauté prawns in remaining 2 tbsp (30 ml) olive oil for 1 to 2 minutes per side, or until pink and opaque.
- Drain spaghetti and add it to pan with prawns, along with pesto and reserved pasta water. Toss to coat and check seasoning, adjusting if necessary. Serve immediately, garnishing with basil, pine nuts and Parmesan.
Drink Pairings
Flank Steak served with Roasted Pepper Pesto
Ingredients
Serves 4
28 oz (794 g) flank steak
2 garlic cloves, roughly chopped, divided
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) ground cumin
2 medium yellow peppers
¼ cup (60 ml) toasted pumpkin seeds, plus extra for garnish
1 lime, zest and juice
½ tsp (2.5 ml) kosher salt, plus extra to taste
¼ tsp (1 ml) pepper, plus extra to taste
1 small jalapeño pepper, seeded (optional), or to taste
1 small handful cilantro leaves, plus extra for garnish
1 small handful microgreens, for garnish (optional)
Instructions
- Marinate steak the night before. Combine 1 garlic clove, 2 tbsp (30 ml) olive oil, vinegar, oregano and cumin. Rub all over steak and let marinate in refrigerator, covered, overnight.
- Roast yellow peppers; this can be done over a medium to high gas flame on the stove or barbecue, or in an oven under the broiler. Roast, turning often, until skins are evenly charred and blackened all over, about 7 to 15 minutes, depending on heat source. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool completely.
- Peel peppers and remove seeds and stems. Rinse away any remaining charred skin under running water. Dry peppers well.
- In a small food processor or blender, combine peppers, remaining garlic clove and 2 tbsp (30 ml) olive oil, pumpkin seeds, lime zest and juice, ½ tsp (2.5 ml) kosher salt, ¼ tsp (1 ml) pepper, jalapeño and cilantro. Blend until smooth. Taste and adjust seasoning as needed. Set aside; this can be made up to 1 day in advance and stored in refrigerator.
- 1 hour before cooking, remove steak from refrigerator and let it come to room temperature.
- Preheat barbecue to medium-high. Season steak with salt and pepper. Grill for 4 to 7 minutes per side, until it reaches an internal temperature of 125 F (51 C) for rare to 135 F (57 C) for medium-rare. Let steak rest for 5 minutes, then slice it against the grain. Garnish with pumpkin seeds, cilantro and microgreens and serve with roasted pepper pesto.
Drink Pairings
Blackened Salmon Burgers
One of the main charms of cooking over an open flame is the infusion of smoke and char, which adds another flavour dimension to this blackened salmon burger. When pairing beer, a good strategy is to lean into these flavours by serving up a dark beer featuring roasted and toasted malts. Porters and stouts come to mind, as does Hoyne Brewing Co.’s enigmatic Dark Matter, which is neither of the above yet brings fantastic toasty notes alongside a lip-smacking hop profile.Ingredients
Serves 6
Pickled Red Onions:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) kosher salt
1 small red onion, sliced into ⅛-in (0.25 cm) rings
Herbed Cheese Spread:
8 oz (250 g) cream cheese, room temperature
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped fresh dill
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) finely chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) finely chopped fresh basil leaves
kosher salt and freshly ground black pepper, to taste
Salmon Burgers:
3 tbsp (45 ml) dark brown sugar
1½ tbsp (22 ml) sweet paprika
¾ tsp (4 ml) cayenne pepper
¾ tsp (4 ml) garlic powder
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried oregano
kosher salt and freshly ground black papper, to taste
1½ lbs (750 g) wild salmon, skin removed, cut into large chunks
½ cup + 2 tbsp (155 ml) panko bread crumbs
1½ tbsp (22 ml) grapeseed oil, plus extra for cooking
6 brioche burger buns, toasted
2 avocados, peeled and sliced, for garnish
1½ cups (375 ml) microgreens, for garnish
Instructions
- To make Pickled Red Onions, in a small saucepan, combine vinegar, granulated sugar and salt. Bring to a simmer over medium heat and stir in onion rings. Return to a simmer and cook for 30 seconds. Transfer to a bowl and let cool to room temperature. Rings will turn translucent and shiny as they cool. Cover and store in an airtight container in refrigerator for up to 3 weeks.
- Meanwhile, to make Herbed Cheese Spread, in a medium bowl, stir together cream cheese, lemon juice, dill, chives, parsley, basil and salt and pepper to taste. Set aside. This can be made up to 2 days in advance and stored in an airtight container in refrigerator. Bring to room temperature before using.
- To make Salmon Burgers, start by making seasoning mix. In a small bowl, mix together brown sugar, paprika, cayenne, garlic powder, thyme, oregano and a good pinch of both salt and black pepper. Set aside.
- In bowl of a food processor fitted with steel S-blade attachment, pulse salmon until finely chopped. Alternatively, chop salmon very finely with a knife. Transfer to a large bowl and mix in panko crumbs and oil until just combined. Divide mixture into 6 equal portions and shape into burgers about 5-in (12 cm) in diameter. Season burgers generously all over on both sides with seasoning mix and set aside.
- Add a couple tablespoons of grapeseed oil to a large cast iron skillet or frying pan and warm over medium heat. Working in batches, cook burgers, flipping once, until lightly browned and cooked through, about 3 to 5 minutes per side. Be careful when flipping burgers as they are delicate.
- To assemble, spread bottom half of toasted bun with Herbed Cheese Spread. Top with a burger, Pickled Red Onions, avocado slices and microgreens. Top with other half of bun and serve immediately.
Drink Pairings
Fall-off-the-Bone Pork Ribs
Ingredients
Serves 6 to 8
2 x 2 lb (907 g) pork back rib racks, membrane removed from underside
2 tbsp (30 ml) dark brown sugar
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) chipotle chili powder
1 tsp (5 ml) granulated garlic
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) sea salt
½ tsp (2.5 ml) cayenne pepper
½ cup (125 ml) Dijon mustard
½ cup (125 ml) favourite barbecue sauce, homemade or store bought, plus extra to serve
Instructions
- Pat rib racks dry with paper towel and place on a rimmed baking sheet. In a small bowl, combine sugar, smoked and sweet paprikas, chili powder, granulated garlic, pepper, salt and cayenne. Brush ribs on both sides with mustard and pat half the spice mixture over bottom sides of racks. Massage spice mixture into ribs, flip and repeat with top meaty side of racks. Wrap racks individually in double layered sheets of heavy aluminum foil, making sure foil is well sealed on all sides. Place foil packs topside up onto baking sheet and refrigerate for 2 hours.
- Preheat oven to 275 F (140 C). Transfer tray of ribs from refrigerator to oven. Roast for 2 to 2½ hours, or until internal temperature reaches 155 F (68 C).
- Preheat grill to medium. Brush tops and bottoms of ribs with barbecue sauce and place on grill meaty side up. Grill without flipping for about 8 to 10 minutes.
- To serve, transfer racks to a large cutting board and cut into 1 to 2-rib portions. Serve immediately with a side of slightly warmed barbecue sauce for dipping.
Drink Pairings
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.