STEAMED FISH WITH BLACK BEAN SAUCE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) Chinese fermented black beans, rinsed and patted dry
6 large garlic cloves, peeled
1½ lb (750 g) white-fleshed fish (sea bass, snapper, cod), scaled and gutted
salt and freshly ground white pepper, to taste
12 slices fresh peeled ginger, 3 left whole, 9 finely julienned
7 green onions, 2 left whole, 2 halved, 3 finely julienned
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) canola oil
1 handful cilantro, leaves and stems, roughly chopped
¼ tsp (1 ml) chili flakes, plus more, to taste
Instructions
- Coarsely chop fermented black beans and mix with garlic in a small bowl. Set aside.
- Rinse fish with cold running water and pat inside and out with paper towels. Sprinkle salt and white pepper over and inside fish cavity. Place 3 whole slices ginger along with 2 whole green onions inside cavity.
- Spread halved green onions on a heatproof plate large enough to hold the fish and that can fit inside a steamer. Set fish directly on top of green onions to keep fish from making direct contact with the plate.
- Steam fish until cooked through, about 10 minutes. Carefully remove plate and pour off any accumulated juices into a bowl, mix in soy sauce and set aside. Transfer fish to a serving platter.
- In a wok or small skillet, add canola oil, fermented black bean and chopped garlic mixture and cook over medium-high heat until garlic is soft, about 2 minutes. Add chili flakes, remaining julienned ginger, green onions and chopped cilantro and reserved fish-cooking liquid. Mix quickly and spoon mixture over top of fish.
Drink Pairings
SAFFRON AND LEMON-MARINATED LAMB KEBABS
Ingredients
Serves 6
½ cup (125 ml) olive oil
¼ cup (60 ml) lemon juice
2 large onions, peeled and coarsely grated
2 garlic cloves, finely minced
½ tsp (2 ml) dried chili flakes
½ tsp (2 ml) saffron threads
1 tsp (5 ml) salt
½ tsp (2 ml) coarse black pepper
1½ lbs (750 g) boneless lamb, cut into 2 x ½-in (5 x 1.25 cm) pieces
6 medium tomatoes
3 lemons, halved
1 tbsp (15 ml) sumac
chopped cilantro, for garnish
SPICED YOGURT SAUCE:
1 cup (250 ml) plain full-fat yogurt
1 large garlic clove, finely minced
3 tbsp (45 ml) lime juice
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) cayenne
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground pepper to taste
Instructions
- In a mixing bowl, combine olive oil, lemon juice, onions, garlic, chili flakes, saffron, salt and pepper. Place lamb pieces in a resealable plastic bag with the marinade, seal and shake to combine. Refrigerate overnight or up to 24 hours.
- Preheat a barbecue to medium-high heat. Lightly oil grate. Alternatively, turn oven to broil, lightly oil a baking rack and place on a rimmed baking sheet.
- Thread marinated lamb on thin, metal skewers or presoaked wooden skewers. Thread tomatoes and lemons on separate skewers. Brush lamb, tomato skewers and the cut part of lemon halves with marinade. Grill kebabs until lamb is cooked to desired doneness and tomatoes and lemons are hot and grill marked, about 5 minutes on each side. If broiling, place oven rack about 3-in (8 cm) from heat and broil to desired doneness. Sprinkle lamb kebabs with sumac and chopped cilantro. Serve with Spiced Yogurt Sauce (recipe follows) and grilled tomatoes and lemons on the side.
- To make SPICED YOGURT SAUCE: Combine all ingredients in a mixing bowl. Cover and chill at least 1 hour before serving.
Drink Pairings
CHEESY JALAPEÑO CORNBREAD WAFFLES SERVED WITH TIPSY CHILI
Ingredients
Serves 4
1 cup (250 ml) cornmeal
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
2 large eggs
2 cups (500 ml) buttermilk
⅓ cup (75 ml) unsalted butter, melted
2 cups (500 ml) grated sharp cheddar cheese
1 jalapeño pepper, trimmed, seeded and finely chopped
4 large eggs, cooked sunny-side-up
1 green onion, finely sliced, for garnish
2 tbsp (30 ml) chopped fresh cilantro leaves
hot sauce, for garnish (optional)
TIPSY CHILI:
1 tbsp (15 ml) grapeseed oil
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 small zucchini, cut into ¼-in (0.5 cm) dice
1 large carrot, cut into ¼-in (0.5 cm) dice
2 garlic cloves, minced
2 tbsp (30 ml) chili powder
½ tsp (2 ml) ground cumin
½ tsp (2 ml) dried oregano
½ tsp (2 ml) sweet or hot smoked paprika
½ tsp (2 ml) salt, plus extra for seasoning
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) brown ale beer
1 tbsp (15 ml) tomato paste
1 x 14 oz (398 ml) can diced tomatoes
¾ cup (175 ml) canned black beans
¾ cup (175 ml) canned kidney beans
¾ cup (175 ml) canned pinto beans
½ cup (125 ml) frozen corn
1½ tsp (7 ml) lime juice
1 tsp (5 ml) maple syrup (optional)
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs and buttermilk until well combined. Pour into flour mixture and, using a rubber spatula, fold together until just combined. Add butter, cheese and jalapeño and fold gently into batter.
- Spoon batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles until all batter is used up.
- To serve, divide waffles among serving plates. Top with warm Tipsy Chili and an egg before garnishing with green onions, cilantro and a drizzle of hot sau
- To make TIPSY CHILI: In a large pot, warm oil over medium heat. Add onions and cook, stirring occasionally, until starting to caramelize, about 8 to 10 minutes. Add peppers, zucchini and carrots, and cook, stirring often, for 5 minutes. Add garlic, chili powder, cumin, oregano, paprika, salt and pepper and continue to cook for another 2 minutes. Stir in beer, tomato paste, diced tomatoes, beans and corn. Allow chili to come to a simmer before covering and reducing heat to medium-low.
- Allow chili to cook for 30 minutes, stirring occasionally. Remove lid and continue to cook another 15 minutes. Stir in lime juice. Taste chili and adjust seasoning with maple syrup, salt and chili powder. Makes about 5 cups (1.25 L).
Drink Pairings
POTATO AND KALE WAFFLES WITH SMOKED SALMON
Ingredients
Serves 6
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornstarch
1 tbsp (15 ml) baking powder
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1½ cups + 2 tbsp (405 ml) buttermilk, divided
¼ cup (60 ml) grapeseed oil
2 eggs, separated
1 cup (250 ml) peeled and shredded yellow potatoes
2 tbsp (30 ml) finely chopped chives
2 cups (500 ml) finely shredded kale
¾ cup (175 ml) crème fraîche
1 tbsp (15 ml) prepared horseradish
12 oz (340 g) smoked salmon
1 small red onion, thinly sliced
¼ cup (60 ml) capers, drained and rinsed
fresh dill sprigs, for garnish
Instructions
- Preheat a mini waffle maker according to manufacturer’s instructions.
- In a large bowl, sift together flour, cornstarch, baking powder, salt and pepper. Make a well in flour mixture and add 1½ cups (375 ml) buttermilk, oil and egg yolks. Whisk mixture together until smooth. With a rubber spatula, gently fold in potatoes, chives and kale.
- Place egg whites in a medium bowl and whisk into stiff peaks. Add egg whites into potato batter and gently fold into mixture until well combined.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) buttermilk, crème fraîche and horseradish.
- Place waffles on a serving platter and top each with a dollop of horseradish sauce, salmon, onions and capers. Garnish with dill sprigs. Serve immediately.
Drink Pairings
WAFFLE BLT STACK WITH BOURBON MAPLE SYRUP
Ingredients
Serves 4
1 cup (250 ml) light buckwheat flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt, plus extra for seasoning
1 large egg
¾ cup (175 ml) Greek yogurt
½ cup (125 ml) milk
2 tbsp (30 ml) grapeseed oil
2 green onions, trimmed and white and green part finely sliced
3 heirloom tomatoes, sliced
freshly ground pepper, to taste
8 slices, thick-cut, cooked bacon, each strip halved
1 cup (250 ml) baby arugula
1 avocado, peeled, pitted and thinly sliced
BOURBON MAPLE SYRUP:
1 cup (250 ml) pure maple syrup
3 tbsp (45 ml) bourbon
1 tsp (5 ml) vanilla extract
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together buckwheat flour, baking powder and salt.
- In a separate bowl, whisk together egg, yogurt, milk, oil and green onions until well combined. Pour into flour mixture and stir together with a wooden spoon. The batter will be quite thick.
- Pour ¼ cup (60 ml) batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles with remaining batter until it is all used up.
- To assemble, top each warm waffle with a couple of slices of tomato and season with a sprinkle of salt and pepper. Layer tomatoes with a strip or two of bacon and some arugula. Stack two or three dressed waffles on top of each other on a serving plate and garnish with some sliced avocado and a drizzle of Bourbon Maple Syrup.
- To make BOURBON MAPLE SYRUP: In a small saucepan, over medium heat, gently stir together maple syrup and bourbon. Bring to a simmer and allow to cook for 1 minute. Remove saucepan from heat and stir in vanilla. Transfer to a serving container and serve while warm. Makes about 1 cup (250 ml).
Drink Pairings
MUSHROOM AND LEEKS TUFFED PORK ROAST SERVED WITH PERFECT ROASTED POTATOES
Ingredients
Serves 8
STUFFING:
1 small leek, washed and chopped
2 garlic cloves, chopped
½ small onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
5 cups (1.25 L) button mushrooms, roughly chopped
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
1 tsp (5 ml) chopped fresh thyme
½ tsp (2 ml) chopped fresh sage
½ cup (125 ml) bread crumbs
PORK ROAST:
5¼ lb (2.5 kg) pork belly roast, skin on
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground pepper, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 tbsp (15 ml) extra-virgin olive oil
1 cup (250 ml) white wine
2 cups (500 ml) chicken stock, divided
½ cup (125 ml) flour
PERFECT ROASTED POTATOES:
4½ lbs (2 kg) Yukon Gold potatoes, peeled and halved
reserved fat from pork roast drippings, or ¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
1 tsp (5 ml) freshly ground pepper
Instructions
- To make STUFFING: In a medium pan, sweat the leek, garlic and onion in olive oil and butter over medium heat until onions are translucent, about 5 minutes. Turn up heat and add mushrooms, salt, pepper, thyme and sage. Continue to cook, stirring occasionally, until mushrooms are fully cooked, about 10 to 15 minutes.
- Place mushroom mixture and bread crumbs in a food processor and blend until mushrooms are a rough purée. Remove from food processor and set aside to cool. Stuffing must cool completely before stuffing pork.
- To make PORK ROAST: Preheat oven to 300 F (150 C). Lay pork belly on a cutting board, skin side up. Dry skin with a paper towel. Prick skin of pork belly all over with a knife. Flip pork belly over, skin side down. Sprinkle half the salt and pepper all over meat. Sprinkle evenly with thyme and rosemary. Lay belly so that long side is parallel to you.
- Place stuffing down middle of pork belly, perpendicular to you. It should be in the shape of a log. Roll meat around stuffing and tie roast together with butcher’s twine.
- Coat skin of roast with olive oil and sprinkle with remaining salt and pepper. Place roast in a roasting pan, cover with foil and cook in oven for 4 hours (a knife will be able to easily pierce meat). Remove from oven and set aside while making sauce and Perfect Roasted Potatoes.
- Pour out all drippings from roasting pan into a bowl and return roast to pan. Remove most of the fat from drippings and set fat aside for Perfect Roasted Potatoes (if making).
- For sauce, add drippings into a saucepan with wine. Cook until wine has reduced by half. Pour half the stock into saucepan. In a small bowl, make a slurry with remaining half of stock and flour. Slowly add slurry to saucepan, stirring with a whisk. Simmer over low-medium heat until thickened. Set aside, to be served with roast.
- Preheat oven to 500 F (260 C). Return roast to oven and cook for an additional 20 to 30 minutes, or until skin is crisp and crackly. Remove and rest for 10 minutes before slicing. Serve with Perfect Roasted Potatoes and Glazed Heirloom Carrots (optional).
- To make PERFECT ROASTED POTATOES: In a large pot, place potatoes and cover with cold water. Add enough salt so water is as salty as sea water. Place over high heat and bring water to a boil. Reduce heat to low and simmer until potatoes are just tender all the way through. Drain potatoes and toss lightly. Edges of potatoes should break up slightly.
- Preheat oven to 375 F (190 C).
- Place a heavy bottomed roasting pan in oven to preheat. Once roasting pan is hot, remove from oven and add pork fat (or oil) and butter. Add potatoes and pepper to hot pan and toss until coated in fat.
- Roast for 45 minutes to an hour, or until potatoes are golden brown and crisp. Turn them over after 30 minutes.
Drink Pairings
BEEF SAMOSA PIE SERVED WITH PINEAPPLE GINGER CHUTNEY
Ingredients
Serves 6 to 8
4 medium russet potatoes, peeled and quartered
2 tbsp (30 ml) olive oil
3 garlic cloves, finely minced
2 medium onions, finely chopped
1-in (2.5 cm) ginger knob, peeled and finely chopped
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 ml) garam masala
1 to 2 tbsp (15 to 30 ml) curry powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried red chili flakes
1 lb (500 g) ground lamb or lean ground beef
2 tsp (10 ml) salt
½ tsp (2 ml) freshly ground pepper
2 tbsp (30 ml) lemon juice
¼ cup (60 ml) finely chopped cilantro
4 large eggs, beaten
1 cup (250 ml) frozen peas
butter, to grease pie plate and brush pastry
4 phyllo pastry sheets
PINEAPPLE GINGER CHUTNEY:
¼ cup (60 ml) vegetable oil
1 medium red onion, cut into ½-in (1.25 cm) dice
¼ cup (60 ml) minced ginger
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) finely chopped jalapeño peppers
3 tbsp (45 ml) curry powder
1½ cups (375 ml) white vinegar
½ cup (125 ml) fresh orange juice
zest and juice from 1 lime
1 cup (250 ml) brown sugar
½ cup (125 ml) golden raisins
1 medium pineapple, cut into ½-in (1.25 cm) dice
Instructions
- Boil potatoes in a pot of salted water until tender. Drain well and let cool. Dice into ½-in (1.25 cm) and place in a medium bowl. Set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add garlic, onions, ginger and jalapeño. Cook until onions are soft. Add spices and cook 1 minute. Add the ground lamb or beef and cook until no longer pink. Add to diced potatoes along with the salt, pepper, lemon juice, cilantro, eggs and frozen peas. Stir well to mix thoroughly. Set aside.
- Preheat oven to 375 F (190 C).
- Brush the bottom and sides of a deepdish pie plate with melted butter and drape one sheet of phyllo pastry over it. Brush sheet with melted butter, then place another sheet of phyllo on top, leaving excess to hang over the edge. Repeat the process with a total of 4 sheets. You should have enough overhang on all sides to cover the filling once folded in. Spoon the cooled filling into the phyllo-lined pie plate and fold in overhanging edges, then ruffle or lightly crunch the phyllo, then butter top crust.
- Bake in oven for 30 to 40 minutes, or until pastry is golden and filling is set. Let rest 10 minutes before slicing and serving.
- To make PINEAPPLE GINGER CHUTNEY: Heat oil in a saucepan over medium-high heat. Add red onion and cook until translucent, about 3 minutes. Add ginger, garlic and jalapeño, stir for 1 minute.
- Add curry powder to a dry saucepan and heat until it just starts to smoke and become fragrant. Add white vinegar, orange juice, lime juice and zest, brown sugar, raisins and pineapple. Mix well.
- Add curry mixture to onion mixture and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes. Remove from heat and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
Drink Pairings
SEAFOOD AND WILD RICE CASSEROLE
Ingredients
Serves 6 to 8
3 cups (750 ml) water or chicken stock
1 cup (250 ml) wild rice
1 lb (500 g) raw medium prawns, peeled, deveined, cut into ½-in (1.25 cm) pieces
1 lb (500 g) bay scallops
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 medium onion, finely chopped
2 celery ribs, finely diced
½ cup (125 ml) finely diced green pepper
½ cup (125 ml) finely diced red pepper
½ lb (250 g) button mushrooms, sliced
1 cup (250 ml) milk
1 cup (250 ml) mayonnaise
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) cayenne
2 tsp (10 ml) Worcestershire sauce
2 cups (500 ml) grated sharp cheddar, divided
½ lb (250 g) broccoli, cut into small florets, blanched in boiling water, then ice water bathed and drained
1 lb (500 g) fresh crabmeat (if frozen, drain well)
½ cup (125 ml) grated Parmesan
½ cup (125 ml) dry bread crumbs
Instructions
- Bring water or chicken stock to a boil. Stir in wild rice, reduce heat and simmer, covered, for 30 to 45 minutes, or just until kernels puff open. Uncover and fluff with a fork and simmer an additional 5 minutes. Drain off any excess liquid.
- Bring a large stockpot of salted water to a boil over high heat. Add prawns and bay scallops, blanch for 1 minute, drain and rinse in ice water bath. Drain well and set aside.
- Preheat oven to 375 F (190 C).
- Heat olive oil and butter in a large skillet over medium heat. Add onion, celery, green and red peppers and mushrooms, and sauté until soft. Remove from heat and allow to cool. Transfer to a large mixing bowl, mix in milk, mayonnaise, pepper, cayenne, Worcestershire sauce and 1½ cups (375 ml) cheese.
- Mix in cooked wild rice, broccoli, prawns, scallops and crabmeat. Transfer to a greased 13 x 9-in (3.5 L) baking dish. Mix together remaining cheddar cheese with the Parmesan and dry breadcrumbs. Sprinkle over top of casserole. Bake, uncovered, until bubbly, 40 to 50 minutes.
Drink Pairings
CHICKEN QUINOA BAKE WITH TOMATO, BASIL AND MOZZARELLA
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 cup (250 ml) uncooked quinoa
2 cups (500 ml) chicken stock
2 cups (500 ml) crushed tomatoes
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) balsamic vinegar
½ tsp (2 ml) dried red chili flakes
salt and freshly ground pepper, to taste
3 cups (750 ml) ½-in (1.25 cm) diced rotisserie or cooked chicken
½ cup (125 ml) freshly grated Parmesan
1 cup (250 ml) shredded mozzarella cheese, divided
1 cup (250 ml) baby bocconcini, about 1-in (2.5 cm), halved
1 cup (250 ml) halved grape tomatoes
1 handful fresh basil, chopped, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Heat a saucepan over medium heat. Add olive oil, garlic and onion, and sauté until soft, about 3 minutes. Add quinoa and chicken stock, increase heat and bring to a boil. Cover and reduce to a simmer, cooking for about 12 to 15 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork. Set aside.
- In a saucepan, combine crushed tomatoes, tomato paste and balsamic vinegar. Bring to a simmer over medium heat. Add dried red chili flakes to sauce and season to taste with salt and pepper.
- In a large bowl, mix together chicken, cooled quinoa, Parmesan and ½ cup (125 ml) shredded mozzarella, then add tomato sauce and mix well.
- Pour quinoa mixture into a greased 9 x 13-in (3.5 L) baking dish and top with remaining mozzarella. Scatter top with baby bocconcini and grape tomato halves. Bake in oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Garnish with chopped, fresh basil.
Drink Pairings
CHICKEN ENCHILADA BAKE
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb (500 g) button mushrooms, sliced
1 x 4 oz (125 ml) can green chilies, drained, coarsely chopped
2 tbsp (30 ml) chili powder
1 x 14 oz (398 ml) can stewed or chopped tomatoes
1 store-bought roasted chicken, skinned and meat shredded or diced
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
3 cups (750 ml) sour cream, divided
12 corn tortillas
8 oz (250 g) Mexican cheese blend (shredded Monterey Jack and cheddar blend)
finely chopped iceberg lettuce, for garnish
PICO DE GALLO (SALSA FRESCA):
4 medium tomatoes, ½-in (1.25 cm) diced
1 garlic clove, finely minced
½ white or red onion, finely chopped
1 fresh serrano or jalapeño pepper, seeded and finely chopped
½ cup (125 ml) cilantro, finely chopped
2 green onions, finely chopped
juice of 1 lime
salt and freshly ground pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and onions and sauté for 1 minute. Add mushrooms and sauté until soft. Add green chilies, chili powder, tomatoes, chicken, salt and pepper. Mix well. Bring to a boil. Reduce heat to low and simmer for a couple minutes, to allow some liquid to evaporate. Stir in ½ cup (125 ml) sour cream.
- Preheat oven to 450 F (230 C).
- Spread 1 cup (250 ml) sour cream in the bottom of a 9 x 13-in (3.5 L) baking dish. Wrap tortillas in a clean tea towel and microwave for 1 minute, to soften. Alternatively, fry a tortilla in a skillet over medium heat in about ¼ to ½-in (0.5 to 1.25 cm) of vegetable oil for a few seconds on each side, or until softened. Place on a paper towel to drain off any excessive oil.
- Spread about ¼ cup (60 ml) of the chicken mixture along the centre of tortilla; fold sides over filling and place it seam-side down on sour cream layer in baking dish. Repeat with remaining tortillas and chicken mixture.
- Spread remaining 1½ cups (375 ml) sour cream over filled enchiladas and then sprinkle with cheese. Bake for 10 to 15 minutes, or until cheese is melted and enchiladas are thoroughly heated through. Serve with finely chopped iceberg lettuce and Pico de Gallo.
- To make PICO DE GALLO (SALSA FRESCA): In a bowl, combine all ingredients together until well mixed. Season to taste. Refrigerate for 30 minutes.