LOBSTER MAC AND CHEESE WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
3 slices bacon
1½ cups plain croutons
3 tbsp (45 ml) unsalted butter, melted
1 lb (500 g) cavatappi (double elbow or scoobi doo) pasta
4 cups (1 L) whole milk
¼ cup (60 ml) unsalted butter
½ cup (125 ml) all-purpose flour
3 cups (750 ml) grated Gruyère cheese
1 cup (250 ml) grated Romano or Parmesan
2 cups (500 ml) grated extra-sharp cheddar
1 tbsp (15 ml) salt
½ tsp (2 ml) freshly ground black pepper
½ tsp (2 ml) ground nutmeg
¼ tsp (1 ml) cayenne
1 ½ lbs (750 g) cooked lobster meat, ½ -in (.5 cm) diced
Instructions
- Fry bacon over medium-high heat until semi-crisp. Drain and coarsely chop. Add croutons to a food processor and pulse until coarse but not fine. Transfer to bowl, add chopped bacon and melted butter. Mix well and set aside.
- Preheat oven to 375 F (190 C). Bring a pot of salted water to a boil and cook pasta until al dente according to package directions. Drain well.
- Heat milk in a saucepan over medium heat, until scalding. Do not allow to boil. Set aside. In a large pot, melt butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly. While whisking, slowly add milk and cook for 1 to 2 minutes, until thickened and smooth. Remove from heat and mix in cheese and spices. Stir until cheese melts. Stir in cooked pasta and lobster.
- Divide and pile the mixture into 6 to 8 2-cup (500 ml) casserole or ramekin dishes. Place dishes on baking sheet. Sprinkle bacon crumb mixture on top of pasta. Bake for 30 to 35 minutes, or until sauce is bubbly and golden on top.
Drink Pairings
PEPPERED RACK OF LAMB WITH PARSLEY MINT SALSA VERDE
Ingredients
Serves 6 to 8
LAMB RACK:
2 x 8 to 10-rib rack of lamb, about 4 lbs (2 kg) Frenched
1 tsp (5 ml) salt
½ tsp (2 ml) each ground cumin and coriander
freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
PARSLEY MINT SALSA VERDE:
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) sherry vinegar
½ tsp (2 ml) each, salt and freshly ground black pepper
¾ cup (175 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped fresh mint
2 garlic cloves, finely minced
1 small shallot, peeled and finely minced
1 tsp (5 ml) lemon zest
Instructions
- Blot racks of lamb dry. In a small bowl, combine salt, cumin and coriander. Stir to blend, then rub into lamb. Generously coat racks with freshly ground black pepper. Refrigerate for 45 minutes to 2 hours, for seasoning to seal chops.
- While lamb is resting, prepare PARSLEY MINT SALSA VERDE: In a food processor, combine olive oil, vinegar, salt and pepper. Pulse to emulsify and dissolve salt. Add remaining ingredients and briefly pulse to blend. Set aside at room temperature and let rest for 20 minutes for flavours to blend. Can be made ahead and refrigerated for up to a day. Bring to room temperature before serving.
- Using a very heavy-bottomed frying pan, such as cast iron about 12-in (30 cm) in diameter, heat oil over medium-high until it begins to shimmer. Place lamb racks, fat-side down, in hot pan and cook, turning occasionally with tongs until they begin to turn golden, about 4 minutes. Add butter and reduce heat to medium. Continue browning, basting the inner curve of racks with browned butter juices, turning often, until lamb is a deep golden brown.
- Lamb should read 120 F (49 C) on a meat thermometer for medium-rare when inserted into the thickest part of the rack. For medium, cook 4 or 5 minutes longer or until it registers 130 F (54 C) when tested.
- For dramatic presentation, transfer lamb to a serving platter, interlocking chops. Spread a little salsa verde over chops and serve remaining salsa in a small bowl on the side.
Drink Pairings
MAPLE-BOURBON PORK BELLY
Ingredients
Serves 6
1 lb (454 g) pork belly, skinned
1 tbsp (15 ml) bourbon
4 tsp (20 ml) each of salt and maple syrup
freshly ground black pepper
Instructions
- Rub pork with bourbon, salt, maple syrup and pepper. Place on a baking sheet in refrigerator and let sit overnight.
- Preheat oven to 450F (230C). Place pork belly on a rack on a shallow baking sheet, fat-side up, and roast for 15 minutes. Reduce heat to 275 F (140 C) and bake for 11⁄2 hours or until you can pierce pork easily with a knife. Remove pork from oven, place on a rack and cool to room temperature. Wrap pork in plastic wrap and refrigerate overnight.
- To serve, preheat oven to 350F (180C). Bring pork to room temperature and cut into thick slices. Place on a parchment-lined baking sheet and heat in oven until warmed through, about 10 minutes. Serve with your favourite brunch accompaniments.
Drink Pairings
MINT AND GINGERCRUSTED LAMB
Ingredients
Serves 4
2 cups (500 ml) chopped day-old baguette
¼ cup (60 ml) fresh mint leaves
¼ cup (60 ml) fresh basil leaves
2 tbsp (30 ml) minced fresh ginger root
salt and freshly ground pepper, to taste
6 tbsp + 2 tbsp (120 ml) unsalted butter, at room temperature, divided
2 boneless single lamb loin roasts, about 12 oz (340 g) each, trimmed
10 oz (300 g) fresh or thawed frozen peas
pea shoots and micro greens, for garnish
ricotta salata cheese curls, for garnish
Instructions
- Preheat oven to 450 F (230 C).
- In a food processor, pulse together baguette, mint, basil, ginger and a good couple pinches of salt and pepper until mixture is finely chopped. Add 6 tbsp (90 ml) butter to processor and pulse until a paste forms. Season lamb loins with salt and pepper and place on a parchment-lined baking sheet. Pack crumb mixture onto surface of lamb so that it adheres. Roast lamb until an instantread thermometer registers 125 F (52 C), about 18 to 20 minutes. Transfer lamb to cutting board and let rest for 10 minutes.
- While lamb is roasting, place peas in a saucepan with just enough water to cover. Boil for 2 minutes. Drain well, reserving 6 tbsp (90 ml) cooking water. In a blender, purée peas, remaining 2 tbsp (30 ml) butter and reserved cooking water until smooth and thick. Season to taste with salt and pepper.
- When ready to serve, slice lamb across the grain and arrange on 4 plates. Spoon pea purée on and around lamb before garnishing with pea shoots and curls of ricotta salata (make with a vegetable peeler). Serve immediately.
Drink Pairings
MIDDLE EASTERN FLAVOURED LAMB CHOPS
Ingredients
Serves 4
2 x 8 rib rack of lamb, about 3 to 4 lbs (750 g to 1 kg) Frenched
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) garam masala
2 tsp (10 ml) garlic paste
½ tsp (2 ml) salt
freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
SUMMER SQUASH SALAD:
DRESSING:
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lime juice
1 tsp (5 ml) honey
½ tsp (2 ml) garlic paste
½ tsp (2 ml) each of ground cumin and coriander
salt and freshly ground black pepper
SALAD:
2 cups (500 ml) butternut squash, diced ½-in (1.25 cm)
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 ml) ground cumin
salt and freshly ground black pepper
1½ cups (750 ml) green chickpeas, rinsed and drained
1 zucchini, shaved lengthwise
¼ cup (60 ml) crumbled feta
¼ cup (60 ml) chopped cilantro
1 cup (250 ml) lightly packed baby arugula
¼ cup (60 ml) toasted and salted pepitas
Instructions
- To make LAMB CHOPS: Cut rack of lamb in half through the centre chops. Blot rack of lamb dry. Combine lemon juice, garam masala, garlic paste and salt in a small bowl. Stir to blend, then rub into lamb. Generously coat racks with freshly ground black pepper. Refrigerate for 45 minutes to 2 hours for seasoning to seal chops.
- Using a heavy-bottomed frying pan such as a cast iron pan, heat oil over medium-high until it begins to shimmer. Place lamb racks, fat side down in hot pan and cook, turning occasionally with tongs until they begin to turn golden, about 4 minutes. Add butter and reduce heat to medium. Continue browning, basting the inner curve of the racks with browned butter juices, turning often, until lamb is a deep golden brown.
- Lamb should read 120 F (49 C) on a meat thermometer for mediumrare when inserted into the thickest part of the rack. For medium, cook 4 or 5 minutes longer or until it registers 130 F (54 C) when tested.
- Transfer lamb to a rack set over a rimmed baking sheet to catch any drips and let rest for 5 minutes before carving into chops and serving with Summer Squash Salad.
- To make DRESSING: In a bowl whisk together all dressing ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss squash with olive oil and season with ground cumin and salt and pepper to taste. Spread out in a baking dish large enough to hold cubes in a single layer. Bake in oven for 15 minutes or until cubes are tender when pierced but still hold their shape. Remove and set aside to cool.
- When squash is fully cooled, place in a large bowl along with chickpeas and shaved zucchini. Drizzle dressing over squash mixture and gently toss together to coat. Fold in feta and chopped cilantro.
- Top with arugula and pepitas. Serve at room temperature with seared lamb chops.
Drink Pairings
JAZZED-UP ARCTIC BURGERS
Ingredients
Serves 4
14 g (½ oz) package dried mixed mushrooms
2 shallots, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) brown sugar
1¼ lbs (625 g) ground muskox or elk
1 tbsp (15 ml) minced fresh sage leaves
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
4 large brioche or regular burger buns, toasted
oppings: cooked bacon, aged cheddar, lettuce, sliced avocado, sliced tomatoes and mayonnaise, as desired
Kicked-Up Grilled Corn, to serve (Separate Recipe)
Instructions
- Place dried mushroom in a small bowl with hot water and set aside to plump, about 10 minutes. This would be a good time to prep corn, if making. Factor in cooking time.
- Add thinly slice shallots to small frying pan with olive oil. Sprinkle with sugar and sauté over medium-low heat, stirring often until golden and soft. Transfer to a large bowl. Using a slotted spoon, lift plumped mushrooms from hot water to a cutting board. Reserve liquid. Blot mushrooms dry and coarsely chop. Add to shallots.
- Add ground muskox, minced sage, salt and pepper to shallots and mushrooms. Using hands, work mixture together until blended. Do not overwork meat or it will result in a tough burger. Add a little mushroom water to moisten, as desired. Shape into 4 even-sized patties about 4 or 5-in (10 or 12 cm) wide and ¾ to 1-in (2 to 2.5 cm) thick, about 5 oz (140 g) each. Let rest at room temperature while preheating grill.
- Preheat grill to medium and generously grease. Place burgers on grill and barbecue for about 7 or 8 minutes per side or until centre of meat registers 135 to 250 F (57 to 130 C) on a meat thermometer. Don’t press on burgers while cooking or they will become tough. Allow burgers to rest 5 minutes before assembling.
- Line bottom half of toasted buns with mayonnaise and lettuce, and layer on toppings of choice.
Drink Pairings
GRILLED CHIPOTLE FISH TACOS WITH TROPICAL FRUIT AND AVOCADO SALSA
Ingredients
Serves 8
TROPICAL FRUIT AND AVOCADO SALSA:
1 cup (250 ml) finely diced pineapple
1 cup (250 ml) finely diced mango or papaya
2 avocados, pitted, peeled and cut into small dice
¼ cup (60 ml) finely chopped red onion
½ cup (125 ml) chopped cilantro, divided
1 serrano or jalapeño chili pepper, seeded and finely minced
2 tbsp (30 ml) lime juice
FISH TACOS:
salt and freshly ground pepper, to taste
¼ cup (60 ml) canola oil
1 lime, zest and juice
1 chipotle chili in adobe sauce, finely chopped
1 garlic clove, finely minced
1 lb (500 g) white flaky fish fillet such as halibut, snapper or mahi mahi
8 flour tortillas
shredded green cabbage, thinly sliced red onion, chopped green onions, chopped cilantro, sour cream and hot sauce, for garnish
Instructions
- To make TROPICAL FRUIT AND AVOCADO SALSA: In a mixing bowl, combine pineapple, mango or papaya, avocado, red onion, ¼ cup (60 ml) cilantro, serrano or jalapeño chili pepper and lime juice. Gently toss and season with salt and pepper. Cover and refrigerate until ready to serve.
- To make FISH TACOS: Grease grill and preheat barbecue to medium-high. In a small bowl, whisk together canola oil, lime zest and juice, chili, garlic and remaining cilantro. Place fish in a medium-sized dish and pour marinade over fish. Marinate 15 to 20 minutes.
- Transfer fish to hot grill, flesh-side down. Barbecue for 3 minutes, then turn over for another 2 minutes, or until cooked. Remove and let rest, 5 minutes. Remove skin and flake fish into large pieces.
- Grill tortillas for 20 to 30 seconds to warm. Divide flaked fish among the tortillas and top with the garnish ingredients and Tropical Fruit and Avocado Salsa. Serve immediately.
Drink Pairings
GRILLED FLANK STEAK WITH TROPICAL SALSA
Ingredients
Serves 4 o 6
2 tsp (10 ml) garam masala
1 tsp (15 ml) brown sugar
½ tsp (2 ml) salt
1 tsp (5 ml) freshly ground black pepper
2 lb (1 kg) flat iron or flank steak
1 cup (250 ml) fine diced ripe papaya
1 cup (250 ml) fine diced pineapple
1 cup (250 ml) fine diced mango
¼ cup (60 ml) fine diced seeded cucumber
¼ cup (60 ml) fine diced red onion
3 tbsp (45 ml) fine chopped cilantro
2 tbsp (30 ml) lime juice
½ tsp (2 ml) finely minced ginger
Instructions
- Preheat grill or broiler to medium-high heat.
- Combine garam masala, brown sugar, salt and pepper. Rub evenly over both sides of the steak. Let marinate at room temperature for 10 to 15 minutes.
- Combine the remaining ingredients. Season. Cover and chill.
- Lightly grease barbecue grill or baking rack. Place steak on grill rack, grill 5 minutes on each side or until desired doneness. Remove steak from grill and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tropical fruit salsa.
Drink Pairings
GRILLED SALMON SKEWERS WITH CUCUMBER SALSA
Ingredients
Serves 4
CUCUMBER SALSA:
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
½ shallot, finely chopped
1 tsp (5 ml) fresh dill, chopped
½ tsp (2 ml) kosher salt
fresh ground black pepper, to taste
½ unpeeled English cucumber, chopped
GRILLED SALMON SKEWERS:
8 bamboo skewers
2 lbs (1 kg) sockeye or spring salmon fillet, pin bones and skin removed
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and pepper to taste
3 radishes, thinly sliced, for garnish
Instructions
- To make CUCUMBER SALSA: In a large bowl combine olive oil, lemon juice, shallot, dill, salt and pepper. Whisk to blend. Stir in cucumber.
- Soak skewers in warm water for 10-30 minutes.
- Cut salmon into 2-in (5 cm) cubes and thread 2 to 3 cubes onto each presoaked skewer. Brush with olive oil and season with salt and pepper. Refrigerate skewers until ready to cook.
- Grease grill and preheat barbecue to 350 F (180 C). Barbecue salmon just until cooked, approximately 2 minutes per side for medium rare.
- Remove and serve with Cucumber Salsa, garnish with radish.
Drink Pairings
HALIBUT CHEEKS
Ingredients
Serves 4
8 to 12 halibut cheeks, depending on size
4 tsp (20 ml) olive oil, divided
4 tsp (20 ml) butter, divided
1 shallot, minced
1 small garlic clove, minced
1 cup micro greens
2 tbsp (30 ml) Roasted Tomato Coulis
ROASTED TOMATO COULIS:
4 lbs (2 kg) ripe, medium-sized tomatoes, stems removed and halved
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
Instructions
- To make HALIBUT CHEEKS: Pat the halibut cheeks dry, and season with salt and pepper. Sauté 3 tsp (15 ml) oil and 3 tsp (15 ml) butter over medium-high heat. Add cheeks and cook 2 minutes on each side, or until almost cooked through. Transfer to a plate.
- Wipe pan clean. Heat remaining oil and butter over medium heat and add shallot and garlic, cook until translucent. Remove to a bowl, add micro greens.
- To serve, place Roasted Tomato Coulis in the middle of a plate or bowl. Add 2 halibut cheeks and top with micro greens.
- To make ROASTED TOMATO COULIS: Preheat the oven to 250 F (120 C). Place tomatoes on a large rimmed baking sheet cut-side up and drizzle with oil. Season generously with salt and pepper. Bake for 3 to 4 hours, or until tomatoes are soft and bursting.
- Allow to cool, then blend in batches to desired texture. For smoother coulis, strain through a fine-meshed sieve to eliminate seeds. Will keep in the refrigerator for 1 week or in the freezer for 4 months.