SPICED STEAK SERVED WITH GRILLED RAPINI SALAD AND SALSA VERDE
Ingredients
Serves 4
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) red pepper chili flakes
2 large garlic gloves, minced and mashed with 1 tsp (2 ml) sea salt
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) hangar or skirt steak, trimmed
GRILLED RAPINI SALAD:
1 bunch rapini, ends trimmed, blanched and drained
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
2 garlic cloves, minced
1 cup (250 ml) ½-in (1.25 cm) diced strawberries
ripped mint leaves, about a handful
¼ cup (60 ml) grated Parmesan
SALSA VERDE:
1 lb (500 g) tomatillos, about 10 to 12, husk removed, and rinsed
2 jalapeño or 4 serrano peppers, stemmed
1 bunch fresh cilantro, roughly chopped
1 garlic clove, minced
¼ cup (60 ml) water
½ cup (125 ml) finely chopped white onion
Instructions
- In a small bowl, mix together all ingredients, up to steak, until well blended. Rub all over meat and marinate in a resealable plastic bag; refrigerate for at least 30 minutes or up to 1 day.
- Grill steak on a well-oiled rack set about 4-in (10 cm) over hot coals or a medium-high heat barbecue, or in a hot, well-seasoned ridged grill pan over medium-high heat, 3 to 5 minutes on each side, or until just springy to touch, for medium-rare. Allow steak to rest on a cutting board 5 minutes and cut across the grain on the diagonal into thin slices.
- Serve with Grilled Rapini Salad and Salsa Verde.
- To make GRILLED RAPINI SALAD: Preheat grill to medium. Add rapini and grill, turning once, until slightly charred, remove and place in a mixing bowl.
- Mix together olive oil, balsamic vinegar, salt, pepper and garlic. Drizzle over rapini until well covered. Garnish with strawberries, mint leaves and Parmesan.
- To make SALSA VERDE: Preheat broiler. Roast the tomatillos and chilies on a baking sheet 4-in (10 cm) below the preheated broiler until they have dark spots and are blackened, about 5 minutes. Flip over and roast other side, 4 to 5 minutes.
- Add roasted tomatillos, chilies and remaining ingredients, except onions, into a food processor. Blend to a coarse purée. Transfer to serving bowl and mix in onion. Season with salt and pepper. Makes about 1½ cups (625 ml).
Drink Pairings
CHORIZO AND CLAMS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red pepper, cored and diced
1 small bulb fennel, cored, trimmed, halved and finely sliced
½ lb (250 g) dried spicy chorizo, cut into ¼-in (0.5 cm) slices
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 ml) can stewed or whole plum tomatoes
1 cup (250 ml) red wine
4 lbs (2 kg) fresh clams or mussels
salt and pepper, to taste
chopped fresh cilantro, for garnish
baguette, to serve
Instructions
- In a large stockpot, heat oil over medium heat. Add onion, garlic, red pepper and fennel, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
- Stir in chorizo, paprika, oregano and chili flakes, stir until well mixed and aromatic, about 2 minutes. Stir in tomatoes, breaking them up with a spatula, then add red wine. Bring to a boil.
- Add clams (or mussels), then boil, covered, until clams open, 7 to 8 minutes. Discard any that do not open. Season with salt and pepper. Stir in cilantro and serve in warm bowls with baguette.
Drink Pairings
SPICY CHICKEN SLIDERS WITH ASIAN SLAW
Ingredients
Serves 10 to 12 sliders
2 tbsp (30 ml) vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) chili garlic sauce
½ tsp (2 ml) cayenne
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1½ lb (750 g) ground chicken or turkey
1 large egg
½ jalapeño pepper, seeded and finely minced
½ cup (125 ml) finely chopped cilantro
8 to 12 small slider buns or small soft rolls, sliced, depending on size of patties
SPICY CHIPOTLE MAYO:
1 cup (250 ml) mayonnaise
2 tbsp (30 ml) adobo sauce
1 to 2 chipotle chilies, to taste, finely minced
2 tsp (10 ml) lime juice (optional)
ASIAN SLAW:
2 tbsp (30 ml) finely chopped ginger
¼ cup (60 ml) rice vinegar
2 tsp (10 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter or tahini
½ head Napa cabbage, finely shredded
1 serrano chili, seeded and finely minced
1 small carrot, peeled and finely grated
½ red pepper, finely julienned
2 green onions, finely sliced
2 tbsp (30 ml) chopped cilantro
2 tbsp (30 ml) chopped mint
Instructions
- Heat a medium-sized skillet over medium heat. Add oil, onion and garlic, sauté 4 to 5 minutes until soft and translucent. Set aside to cool.
- In a large bowl, mix together chili powder, chili garlic sauce, cayenne, cumin, salt and pepper. Add over ground chicken to bowl and mix in along with egg, jalapeño and cilantro until well blended. Shape into 8 patties.
- Preheat grill to medium and lightly oil the rack. Add patties and grill until brown and juices run clear, about 3 minutes per side. Remove from grill and keep warm in oven until ready to assemble.
- Toast buns lightly on grill. Spread Spicy Chipotle Mayo on top and bottom of toasted bun. Place chicken patties on buns and top with a small amount of Asian Slaw. Serve immediately.
- To make SPICY CHIPOTLE MAYO: Mix all ingredients until well blended. Cover and refrigerate until chilled. Makes about 1 cup (250 ml).
- To make ASIAN SLAW: In a small bowl, whisk together ginger, rice vinegar, soy sauce, lime juice and peanut butter until blended. Add remaining ingredients and toss until mixed well. Refrigerate until ready to use. Makes about 4 cups (1 L).
Drink Pairings
BUFFALO PRAWN TACOS WITH HEARTS OF PALM AND CORN SALSA
Ingredients
Serves 4
½ cup (125 ml) plain Greek yogurt
½ cup (125 ml) sour cream
¼ cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) salted butter
1 garlic clove, finely minced
¼ cup (60 ml) hot sauce, such as Franks or Tabasco
1 lb (500 g) large prawns, tailed, peeled and deveined
8 small corn tortillas
1 to 2 cups (250 to 500 ml) shredded cabbage
2 celery stalks, finely sliced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) chopped cilantro, for garnish
HEARTS OF PALM AND CORN SALSA:
3 ears of corn
1 tbsp (15 ml) vegetable oil
1 x 14 oz (398 ml) can palm hearts, drained, cut into ¼-in (0.5 cm) rounds
½ medium red onion, finely chopped
1 red bell pepper, cored and cut into ½-in (1.25 cm) dice
2 stalks celery, cut into ½-in (1.25 cm) dice
2 large tomatoes, seeded, cut into ½-in (1.25 cm) dice
½ cup (125 ml) chopped cilantro
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) agave syrup or honey
1 tsp (5 ml) each, ground coriander and ground cumin
½ tsp (2 ml) chili powder
Instructions
- In a mixing bowl, combine yogurt, sour cream, green onions and lemon juice. Set aside.
- Heat a large skillet over medium heat, add butter and garlic and sauté for 30 seconds. Combine with hot sauce. Sauté prawns in sauce until opaque and cooked through, about 4 minutes.
- Soften tortillas in a non-stick skillet or place in a tea towel and microwave until warm.
- Assemble tacos with layers of cabbage, celery, red onion, prawns, yogurt mixture and blue cheese. Drizzle with sauce, yogurt mixture and garnish with cilantro and Hearts of Palm and Corn Salsa. Serve immediately.
- To make HEARTS OF PALM AND CORN SALSA: Shuck corn, remove husks and silk. Brush cobs with vegetable oil. Place directly over heat on medium-hot barbecue grill. Alternatively, place corn on a foil-lined baking sheet under a preheated broiler.
- Rotate corn when dark blisters appear and kernels darken in colour, about 2 to 3 minutes. Grill until cobs are uniformly cooked. Remove from heat and cool. Hold cob vertically and remove kernels by cutting down the cob. Place loose kernels in a bowl and mix with palm hearts, red onion, red pepper, celery, tomatoes and cilantro.
- In a small bowl, whisk together remaining ingredients until blended and pour over corn mixture. Season to taste with salt and pepper. Salsa can be prepared, covered and chilled up to 1 day in advance. Can also be served as a side salad.
Drink Pairings
GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE
Ingredients
Serves
4 medium pork chops
¼ cup (60 ml) olive oil
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
BLUEBERRY BARBECUE SAUCE:
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
1 piece fresh ginger, about ½-in (1.25 cm), grated
3 garlic cloves, minced
3 cups (750 ml) BC blueberries
¼ cup (60 ml) maple syrup
4 tbsp (60 ml) apple cider or balsamic vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) molasses
1 tsp (5 ml) lemon juice
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
½ tsp (2 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
Instructions
- Place pork chops in a glass or ceramic baking dish, set aside.
- Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
- Preheat barbecue to medium-high.
- Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
- To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
- Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
- Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).
Drink Pairings
SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
STIR-FRIED CHICKEN WITH PINEAPPLE AND CASHEWS
Ingredients
Serves 4
1½ lbs (750 g) boneless, skinless chicken thighs, cut into 1-in (2.5 cm) pieces
1 tsp (5 ml) salt
1½ tsp (7 ml) granulated sugar
1 tbsp (15 ml) Madras curry powder
1 tbsp (15 ml) fish sauce
3 tbsp (45 ml) canola oil
2 large shallots, finely chopped
1 to 2 Thai red chilies or Serrano chilies, seeded, finely chopped
2 stalks lemon grass, trimmed and finely chopped, about ⅓ cup (75 ml)
1 medium-sized sweet red pepper, seeded and cut into ½-in (1 cm) dice
¾ cup (175 ml) coconut milk
1 cup (250 ml) fresh pineapple, cut into 1-in (2.5 cm) chunks
½ cup (125 ml) roasted cashews
3 to 4 cilantro sprigs, chopped
Stir-fried Rice Noodles, to serve (optional)
Instructions
- In a mixing bowl, add chicken, salt, sugar, curry powder and fish sauce. Mix well to combine. Set aside to marinate at room temperature for 15 minutes or up to ½ hour.
- In a large wok or frying pan, heat oil over high heat. Add shallots, chilies and lemon grass and stir-fry until fragrant, about 1 minute. Add chicken mixture and red pepper and stir-fry to mix well. Let chicken cook, undisturbed, for about 1 minute, or until browned. Flip chicken over and cook another minute.
- Add coconut milk, lowering heat to simmer, and cook 6 to 7 minutes, stirring, reducing coconut milk until almost evaporated with a hint of sauce. Stir in pineapple chunks and cashews. Mix well to warm through.
- Can be served over Stir-fried Rice Noodles (or serve over steamed rice) garnished with cilantro. Serve immediately.
Drink Pairings
VIETNAMESE PORK MEATBALL BANH MI
Ingredients
Serves 6 or makes about 30 meatballs
PICKLED CARROTS AND DAIKON:
2 cups (500 ml) each peeled and coarsely grated carrots and daikon radish
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) coarse kosher salt
PORK MEATBALLS:
1½ lbs (750 g) lean ground pork
½ cup (125 ml) finely chopped yellow onion
⅓ cup (75 ml) finely chopped water chestnuts
3 tbsp (45 ml) each finely chopped cilantro and green onion
½ tsp (2 ml) white pepper
1 tsp (5 ml) salt
2 tsp (10 ml) granulated sugar
1½ tbsp (22 ml) cornstarch
2 tsp (10 ml) toasted sesame oil
2 tbsp (30 ml) soy sauce
1½ tbsp (22 ml) Shaoxing rice wine or dry sherry
1 large egg
1 tbsp (15 ml) canola oil, plus extra if needed
HOT CHILI MAYO:
⅔ cup (150 ml) mayonnaise
2 green onions, finely chopped
1 tbsp (15 ml) hot chili sauce such as Sriracha
TO ASSEMBLE:
6 Vietnamese buns or substitute Portuguese, torpedo or soft baguettes
jalapeño slices and cilantro, for garnish
Instructions
- To make PICKLED CARROTS AND DAIKON: Toss ingredients in a non-reactive bowl. Let sit at least 1 hour, tossing occasionally. Cover and refrigerate until ready to use.
- Preheatovento300F(150C). To make PORK MEATBALLS: In a large bowl combine pork, onion, water chestnuts, cilantro and green onion. In a smaller bowl whisk together pepper, salt, sugar, cornstarch, sesame oil, soy sauce, rice wine and egg. Pour over meat mixture and mix well to blend.
- With damp hands, form meatballs into Ping-Pong-sized meatballs, about 2 tbsp (30 ml) each. Place on a parchment paper-lined baking sheet and set aside.
- To make HOT CHILI MAYO: Mix together mayonnaise, chopped green onions and hot chili sauce. Cover and refrigerate until ready to use.
- Inalargenon-stickfryingpan,heat canola oil over medium-high heat. Add half the meatballs, avoiding crowding, and sauté until brown and cooked through, 15 minutes. Turn meatballs often, reducing heat if browning too quickly. Transfer to a baking sheet and keep warm in preheated oven. Repeat with remaining meatballs, adding more oil if necessary.
- To assemble, cut each bun in half. Pull out enough bread from each half to leave 1⁄2-in (0.5 cm) thick shell. Spread Hot Chili Mayo over each bread shell. Arrange jalapeños, then cilantro in bottom halves. Fill each with 4 to 6 meatballs. Drain pickled vegetables; place on top of meatballs. Press on baguette tops.
Drink Pairings
WIENER SCHNITZEL WITH BRAISED RED CABBAGE
Ingredients
Serves 4
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) all-purpose flour
2 large eggs, beaten
2 tbsp (30 ml) water
2 cups (500 ml) dry bread crumbs
4 veal (or pork) cutlets, about 5 oz (140 g ) each, pounded very thin
vegetable or canola oil, for frying
lemon wedges, for garnish
BRAISED RED CABBAGE:
1 tbsp (15 ml) vegetable or canola oil
½ head red cabbage, finely shredded
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) sugar
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) cinnamon
Instructions
- Mix spices with flour and place in a shallow dish. Beat eggs and water and place in a second dish. Place bread crumbs in a third shallow dish.
- Pat cutlets dry. Dredge each cutlet in flour, then egg wash and finally in bread crumbs, coating the cutlets well. Transfer coated cutlets to a platter.
- In a straight-sided skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat. Carefully transfer the coated cutlets to the hot oil to fry. Cook about 2 minutes each side, or until golden brown and puffy and crisp. Drain cutlets on a paper towel-lined baking sheet.
- Serve on warm plates with braised red cabbage and garnish with lemon wedges.
- To make BRAISED RED CABBAGE: Heat oil in a large saucepan. Add cabbage and sauté until coated. Stir in remaining ingredients. Simmer, covered, 20 minutes or longer, stirring occasionally until tender.
Drink Pairings
TOURTIÈRE TARTLETS WITH DRIED CHERRY SAUCE
Ingredients
Serves 24 tartlets or 1 large deep-dish tourtiere
PASTRY:
5 cups (1¼ L) all-purpose flour
1 cup (250 ml) vegetable shortening
1 cup (250 ml) lard
1 tsp (5 ml) salt
ice water
FILLING:
¼ cup (60 ml) olive oil
1 lb (500 g) ground wild boar
1 lb (500 g) ground venison
2 yellow onions, finely chopped
6 to 8 garlic cloves, minced
4 cups (1 L) cleaned, sliced wild mushrooms
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 cups (500 ml) beef stock
1 tsp (5 ml) dried thyme
½ tsp (2 ml) ground cloves
½ tsp (2 ml) ground cinnamon
salt and freshly ground pepper
¾ cup (175 ml) fresh bread crumbs
½ cup (125 ml) chopped flat-leaf parsley
DRIED CHERRY SAUCE:
2 cups (500 ml) beef stock
2 oz (60 g) dried cherries, coarsely chopped
⅓ cup (75 ml) balsamic vinegar
Instructions
- To make PASTRY: Combine flour and salt in a large bowl. Using a fork, work in shortening and lard until crumbly. Add enough ice water to form dough. Knead gently and form into a ball. Divide into 2 discs and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- To make FILLING: Heat oil in a large heavy Dutch oven or frying pan over medium-high heat and cook boar and venison, breaking up meat to mix, until no longer pink. Add onion, garlic, mushrooms, celery and carrot. Sauté for 10 minutes or until soft and golden brown. Add beef stock and spices. Cover and simmer on low for about 30 minutes or until almost no liquid remains and meat is tender. Stir often. Season with salt and pepper. Add bread crumbs and parsley and stir to combine. Let cool.
- Preheat oven to 425F (220C). Roll out 1 disc of pastry on floured work surface to 1⁄4-in (0.5 cm) thickness. Using 5-in (12 cm) round cookie cutter, cut out 12 circles and press rounds into muffin tins. Repeat with second disc of dough. Gather up remaining dough and shape into a ball. Set aside. Fill shells with cooled meat mixture.
- Roll out remaining pastry to 1⁄4-in (0.5 cm) thickness. Using a 21⁄2-in (6 cm) round cookie cutter, cut out 24 rounds for top of tartlets. Place rounds on top of filling in tart shells. Place tarts on a baking sheet. Bake for 25 minutes or until golden brown.
- While tartlets bake, prepare DRIED CHERRY SAUCE: Combine sauce ingredients in a small saucepan. Cook over medium heat, simmering gently, until reduced by about half. Set aside and keep warm until ready to serve.