MEDITERRANEAN GRILLED VEGETABLE SANDWICH WHEEL
Ingredients
Serves 8
½ cup (125 ml) butter, at room temperature, divided
3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high
⅓ cup (75 ml) basil pesto
1 cup (250 ml) grilled eggplant
1 cup (250 ml) roasted yellow peppers
8 oz (250 g) buffalo mozzarella,
sliced ¼-in (0.5 cm) thick, divided
½ cup (125 ml) mayonnaise, divided
4 tbsp (60 ml) grainy mustard, divided
⅓ cup (75 ml) sun-dried tomato pesto
1 cup (250 ml) grilled zucchini
1 cup (250 ml) roasted red peppers
1 cup (250 ml) arugula (optional)
Optional garnish suggestions: colourful tomatoes and Italian parsley
Instructions
- Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.
- Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down.
- Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sundried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.
- Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.
Drink Pairings
TURMERIC-SPICED CHICKEN SMÖRGÅSTÅRTA
Ingredients
Serves 16
6 chicken breasts, skinless and boneless
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) oil
2 cups (500 ml) mayonnaise
2 tsp (10 ml) turmeric powder
2 tbsp (30 ml) curry powder
½ cup (125 ml) mango chutney
¼ cup (60 ml) dill relish
½ tsp (2.5 ml) smoked paprika
2 cups (500 ml) finely chopped celery
1 cup (250 ml) finely chopped green onions
32 slices of white bread, approximately
4 x 4-in (10 x 10 cm) after crusts removed
¾ cup (175 ml) butter, at room temperature, divided
6 tbsp (90 ml) mustard, divided (preferably sweet Bavarian mustard)
4 cups (1 L) spreadable cream cheese
2 cups (500 ml) ricotta cheese
optional garnish suggestions: tomatoes, arugula, figs, grapes, radishes, beets and thyme
Instructions
- Season chicken with salt and pepper. In a large saucepan, heat oil and fry chicken until cooked, about 5 minutes per side. Insert knife in centre of fillets to ensure it is fully cooked. Remove from pan along with any juices and set aside in a bowl. When cool, cut into ¾ x ¾-in (2 x 2 cm) chunks and return to bowl with accumulated juices.
- In a large bowl, combine mayonnaise, turmeric, curry powder, mango chutney, dill relish and paprika together. Mix in celery, green onions and cubed chicken. Cover and refrigerate until ready to assemble. Should yield about 6 cups (1.5 L) of chicken salad.
- On a large serving plate, place 8 slices of bread face down in 2 rows of 4 slices, touching each other to form a rectangle roughly 8 x 16-in (20 x 40 cm). Spread surface of bread with ¼ cup (60 ml) butter and lightly follow with 2 tbsp (30 ml) mustard. Spread ⅓ of chicken salad evenly over and cover with another 8 slices of bread. Repeat this process 2 more times, for a total of 3 rows of chicken salad sandwiched between 4 layers of bread. Snuggly wrap sides and top of sandwich cake with plastic wrap and refrigerate overnight or at least 4 hours.
- Using a whisk or hand mixer, blend together cream cheese and ricotta until smooth. Remove plastic wrap from sandwich cake. Using an offset spatula, frost sides and top of sandwich cake with cheese mixture. Decorate with vegetables, fruit and herbs, as desired, and serve.
Drink Pairings
COD EN PAPILLOTE
Ingredients
Serves 2
1 tbsp (15 ml) miso paste
2 tbsp (30 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) ginger, grated
2 x 3 oz (90 g) cod fillets
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, mix together miso, butter, honey and ginger. Set aside.
- Place each cod fillet on a square of parchment. Dab butter mixture evenly on each piece of fish. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal edges completely.
- Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of fish. Cut open papillotes and serve alongside a mixed green salad.
Drink Pairings
PORK CARNITAS TOSTADAS
Ingredients
Serves 10 to 12
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 tbsp + ½ tsp (15 ml + 2.5 ml) Mexican oregano or substitute oregano, divided
1 tbsp + ¾ tsp (15 ml + 4 ml) ground cumin, divided
1 large white onion, cut into large chunks, about 2-in (5 cm)
8 garlic cloves, smashed
2 oranges, juiced, or about 1 cup (250 ml) orange juice
3 limes, juice only, divided
2 bay leaves
2 lbs (1 kg) skinless, boneless pork butt or shoulder, patted dry
1 large red onion, finely diced, about ¼-in (0.5 cm)
1 dozen ripe Roma tomatoes, seeded, finely diced, about ¼-in (0.5 cm)
2 cups (500 ml) finely chopped cilantro, plus extra for garnish
4 jalapeños, seeded and finely chopped, divided, to taste
2 green onions, finely chopped
4 tbsp (60 ml) extra-virgin olive oil, divided
2 avocados
Vegetable oil, for frying
12 to 16 6-in (15 cm) fresh corn tortillas
4 garlic cloves, finely chopped
2 x 19 oz (540 ml) cans black beans, rinsed and drained
1 x 14 oz (398 ml) can low-sodium chicken stock
½ head iceberg lettuce, finely shredded
1 cup (250 ml) Mexican Queso Blanco or substitute feta, for garnish
Instructions
- In a mixing bowl, mix together salt, pepper, 1 tbsp (15 ml) oregano, 1 tbsp (15 ml) cumin, white onion, 8 smashed garlic cloves, orange juice, juice from 2 limes and bay leaves, add pork and massage mixture to coat. Cover with plastic wrap and refrigerate overnight, turning occasionally to marinate.
- Transfer pork and marinade into bowl of a 24 cup (6 L) slow cooker. Cover and set on high heat for 5 to 6 hours, or until meat falls apart. Remove pork, reserving liquid, and shred with two forks. Transfer and spread shredded pork onto a foil-lined baking sheet, lightly sprayed with cooking oil. Pour about 1 cup (250 ml) of reserved liquid over pork to season. Broil for 5 to 10 minutes on high heat until meat becomes golden browned and crispy on edges.
- To make Pico de Gallo, in a large non-reactive mixing bowl, add red onion, tomatoes, cilantro, 2 to 3 jalapeños, green onions, juice from 1 lime and 2 tbsp (30 ml) olive oil. Gently mix and season to taste. Cover and refrigerate until ready to use. Peel, pit and finely dice avocado and fold into Pico de Gallo right before using.
- In a deep skillet, pour enough vegetable oil to reach ½-in (1.25 cm) deep. Heat over medium heat until hot or until oil reaches 350 F (180 C). Carefully place whole tortilla into hot oil. Fry until lightly golden, about 1 minute or less, turning over half way. Drain on a paper towel-lined baking sheet. Repeat with remaining tortillas.
- To make Mexican Black Beans, heat a large, heavy saucepan over medium-high heat. Add 2 tbsp (30 ml) olive oil, chopped garlic, 1 jalapeño and ¾ tsp (4 ml) cumin. Sauté for 1 minute until softened, then add beans, ½ tsp (2.5 ml) oregano and stock, cook 10 minutes, stirring occasionally. Mash with potato masher and use a hand immersion blender and process until smooth. Continue boiling until thick, stirring frequently, about 8 to 10 minutes. Season to taste.
- To assemble, spread a couple tablespoons of Mexican Black Beans over a fried tortilla. Add a small handful of pork carnitas, about ¼ cup (60 ml), over black bean layer, then a handful of shredded lettuce. To garnish, add a dollop of Avocado Pico de Gallo, a sprinkle of cheese and chopped cilantro.
Drink Pairings
SEAFOOD BOIL
Ingredients
Serves 6
1½ lbs (750 g) new potatoes, scrubbed
4 lemons, divided
2 garlic heads, cut in half lengthwise
1 onion, cut in half
¼ cup (60 ml) Old Bay, seafood or Cajun seasoning
1 lb (500 g) garlic, Mennonite or kielbasa sausage, cut into 1-in (2.5 cm) chunks
3 ears of corn, shucked and cut into thirds
2 crabs, have fish monger clean crabs, only using legs
1 lb (500 g) mussels, scrubbed and beards removed
1 lb (500 g) clams, scrubbed
1 lb (500 g) prawns, peeled and deveined
1 lb (500 g) butter, melted
¼ cup (60 ml) chopped parsley
Instructions
- Fill a large stock pot with 12 cups (4 L) water, add potatoes, 2 lemons cut in half, garlic, onion and seasoning. Cover and bring to a boil over high heat, then reduce heat to medium. Taste and adjust seasoning. Water should taste like sea water. Boil until potatoes are almost tender, about 15 minutes. Add sausage, corn and crab legs. Cover and turn heat up to high and bring back to a boil, then reduce heat to medium and boil for 8 minutes.
- Turn heat back to high and add mussels, clams and prawns. Cover and let cook for an additional 5 to 8 minutes. Mussels and clams should be opened and prawns pink and opaque. Drain seafood and discard lemons, onions, garlic and any mussels and clams that haven’t opened. Place on prepared table or platters and serve with remaining lemons cut into wedges, melted butter and bread. Sprinkle parsley over everything.
Drink Pairings
GRILLED LEMON BASIL FLATBREAD
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) maple syrup
½ tbsp (7.5 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil, plus extra
1½ cups (375 ml) all-purpose flour, plus extra
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) salt
1½ lemons
1½ cups (375 ml) ricotta cheese
½ tsp (2.5 ml) pepper
4 to 6 marinated artichoke hearts, cut in halves or quarters
4 to 6 marinated artichoke hearts, cut in halves or quarters
pinch red pepper chili flakes
Instructions
- In a large bowl, stir together water, maple syrup and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy like the head on a beer, yeast may be inactive and you need to start over with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again another 30 minutes. Turn dough out onto a lightly floured surface and cover dough with a towel and let rest for 20 minutes.
- Preheat barbecue to medium-high heat only on 1 side. Lightly oil grill. Combine juice and zest of 1 lemon, ricotta cheese and pepper in a bowl and set aside. Thinly slice remaining half lemon and brush slices lightly with olive oil. Grill over hot side of grill until lightly charred, about 1 minute per side. Remove from barbecue and set aside.
- Dust work surface with flour and roll or stretch dough out into a 16 x 8-in (40 x 20 cm) oval. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbecue and top with ricotta mixture, grilled lemons, artichokes and about half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Transfer pizza to a cutting board, garnish with remaining basil leaves and a sprinkle of red pepper chili flakes. Let stand for a few minutes before slicing. Serve while still warm.
Drink Pairings
TUNA TACOS
Ingredients
Serves 2 to 3
1 x 6 oz (180 g) tuna steak
2 tbsp (30 ml) hoisin sauce
12 small tortillas
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) Sriracha
1 small red pepper, sliced
1 cup (250 ml) green cabbage, shredded
½ cup (125 ml) red cabbage, shredded
2 tbsp (30 ml) toasted sesame seeds
¼ cup (60 ml) cilantro, chopped
1 lime, cut into wedges
Instructions
- Preheat barbecue to medium-high heat.
- Brush tuna steak with hoisin sauce. Grill tuna on each side for 2 to 3 minutes. While grill is hot, toast tortillas, 1 minute maximum. Set aside.
- In a small bowl, mix mayonnaise and Sriracha together. Place all ingredients on a large platter. Slice tuna lengthwise into strips. For assembly, spread Sriracha mayonnaise on tortilla. Top with tuna, red pepper and cabbage. Garnish with sesame seeds, cilantro and juice of a lime wedge.
Drink Pairings
GRILLED CHICKEN SERVED WITH TAPENADE AND TZATZIKI
Ingredients
Serves 8 to 10
2 whole chickens, about 3 lbs (1.5 kg) each (ask butcher to Spatchcock, or see step 1)
¼ cup (60 ml) salt, plus extra to taste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) pepper, plus extra to taste
2 garlic cloves, smashed
2 cups (500 ml) boiling water
4 cups (1 L) cold water
1 cup (250 ml) Castelvetrano olives, pitted
2 tbsp (30 ml) capers
1 lemon, zest only
1 cup (250 ml) parsley, packed
1 shallot, diced
¼ cup + 3 tbsp (60 ml + 45 ml) olive oil, divided, plus extra
1 cup (250 ml) Greek yogurt
2 garlic cloves, minced
½ cucumber, grated
½ lemon, juice only
Instructions
- To Spatchcock whole chicken, place chicken breast-side down with legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through rib bones as you go. Once backbone is removed, flip chicken and press down until it lays flat on cutting board.
- In a large pot, mix salt, sugar, pepper and smashed garlic. Cover with boiling water and stir. Add cold water and add chickens. Cover and refrigerate for at least 3 hours, up to 6. Before ready to grill, remove chickens from water and pat dry. Let chickens rest at room temperature for about 1 hour.
- To make Tapenade, in a food processor, add olives, capers, lemon zest, parsley, shallot and ¼ cup (60 ml) olive oil. Pulse on medium-high until tapenade texture is achieved. Let rest at room temperature until ready to serve, about 4 to 6 hours.
- To make Tzatziki, in a small bowl, mix yogurt, minced garlic and grated cucumber. Add 3 tbsp (45 ml) olive oil and lemon juice. Mix until all ingredients are incorporated, add salt and pepper to taste. Refrigerate until ready to serve.
- Preheat barbecue to medium-high with lid closed, about 10 minutes. Lightly oil outside of each chicken and season with a pinch of salt and pepper. Grill chickens, breast side down, for about 10 minutes with lid open. Flip and grill other side of chicken with lid closed, on medium heat for 20 minutes. Using a meat thermometer, check that chicken has reached 165 F (74 C) before removing from grill (a small chicken should be fully cooked after 30 minutes). Once fully cooked, remove from grill and rest for 10 minutes. Serve with Tapenade and Tzatziki.
Drink Pairings
SALMON WITH GRILLED NECTARINE SALSA
Ingredients
Serves 2
½ red onion, diced
1 red pepper, diced
½ jalapeño, diced
1 cup (250 ml) cilantro, chopped
1 lime, juice only
1 tbsp (30 ml) neutral-flavoured oil
2 nectarines, halved, pitted
2 x 3 oz (90 g) salmon fillet, skin on
½ lime, cut into wedges, for garnish
Instructions
- Preheat barbecue to medium-high with lid closed.
- In a medium bowl, mix diced onion, red pepper, jalapeño, cilantro and lime juice. Season to taste and let sit
- Brush grill with oil. Leaving lid open, place cut side of nectarines onto grill for about 3 minutes. Remove and let cool.
- Season each salmon fillet with a pinch of salt. Lay flesh side down on grill for about 3 minutes with lid open. Flip salmon and grill for another 3 minutes or until centre is just opaque.
- Once nectarines have cooled, dice and add to salsa mixture. To serve, garnish salmon with salsa and lime wedge.
Drink Pairings
AVOCADO-STUFFED TURKEY BURGER WITH CAULIFLOWER FLATBREAD BUN
Ingredients
Serves 4
Grapeseed oil, for greasing and frying
6 cups (1.5 L) shredded cauliflower
2 large eggs, lightly beaten
1 cup (250 ml) shredded mozzarella cheese
2 tsp (10 ml) salt, divided
1 tsp (5 ml) pepper, divided
1 tsp (5 ml) dried oregano
2 cups (500 ml) corn kernels
2 cups (500 ml) cherry tomatoes, quartered
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) finely chopped chives
2 tbsp + 1 tsp (30 ml + 5 ml) lime juice, divided
1 lb (500 g) ground turkey
1 large egg
1 garlic clove, minced
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) chili powder
1 tbsp (15 ml) finely chopped parsley leaves
1 large avocado
4 slices pepper jack cheese
4 curly lettuce leaves
Instructions
- Preheat oven to 450 F (230 C). Line a baking tray with parchment paper and liberally grease with grapeseed oil. Set aside.
- Place cauliflower in a bowl and microwave on high until softened, about 8 to 10 minutes. Place microwaved cauliflower in a clean kitchen towel and, over the sink, squeeze out as much moisture as possible before placing cauliflower in a large mixing bowl. Add 2 lightly beaten eggs, mozzarella, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and oregano. Mix until well incorporated and shape into eight 3-in (8 cm) rounds and a ½-in (1 cm) thick on prepared baking tray. Bake until patties are golden brown, about 16 minutes. Let cool for 10 minutes on baking tray before carefully peeling off of parchment paper. Set aside.
- In a large bowl, stir together corn, tomatoes, cilantro, chives, 2 tbsp (30 ml) lime juice and 1 tsp (5 ml) salt. Set aside to marinate for at least 30 minutes at room temperature.
- Thoroughly mix together ground turkey, 1 large egg, garlic, ½ tsp (2.5 ml) pepper, mustard, cumin, chili powder and parsley. Divide mixture in half and form 4 small patties with 1 half of turkey mixture. Make a shallow well in center of each patty with thumb.
- In a small bowl, roughly mash avocado with 1 tsp (5 ml) lime juice, leave some large chunks of avocado. Divide avocado mash among wells in turkey patties. With remaining turkey mixture form another 4 small patties and lay each over avocado, pressing edges together to seal.
- Grease grill or a grill pan with oil and preheat to medium-high heat. Grill patties, flipping once or twice, until cooked through, about 6 to 8 minutes per side. Top each patty with a slice of pepper jack cheese for last minute or so of cooking.
- To serve, place a piece of lettuce on top of 4 cauliflower flatbreads. Top with a turkey patty and a generous scoop of salsa. Top each burger with another cauliflower bun and serve.