GRILLED RARE BEEF, ROASTED PEPPERS AND FONTINA CHEESE SANDWICHES
Ingredients
Serves 4
2 whole heads garlic
2 tbsp (30 ml) olive oil
2 sprigs thyme leaves
1 cup (250 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
salt and freshly ground black pepper, to taste
8 slices fontina cheese, divided
roasted peppers, canned, drained, or see recipe below
¾ lb (340 g) rare deli roast beef, thinly sliced
8 thick slices French bread or country-style loaf
olive oil
Instructions
- Preheat oven to 400 F (200 C).
- Cut top off the heads to expose garlic cloves. Place on a piece of aluminum foil and drizzle lightly with olive oil. Sprinkle with thyme leaves. Wrap up tightly with foil, and roast in oven for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze soft pulp from skins into a food processor.
- Add mayonnaise, lemon juice and Dijon mustard. Season with salt and pepper. Pulse until well combined. Transfer to a bowl, cover with plastic wrap and refrigerate for at least an hour to allow flavours to develop.
- To assemble, spread garlic mayonnaise onto a slice of bread. Cover with a slice of fontina cheese and arrange some roasted peppers (recipe to follow) on top. Add 3 to 4 slices of roast beef and another slice of fontina. Spread garlic mayonnaise on another slice of bread and place face down on sandwich. Press down firmly.
- Repeat process with remaining ingredients. Heat a grill pan over medium heat and brush tops of sandwiches lightly with olive oil. Arrange sandwiches in preheated grill pan and weigh them down with a sandwich press or foil covered brick. Cook until cheese has melted and the bread is lightly toasted, 1½ to 2 minutes. Cut each sandwich in half and serve immediately.
Drink Pairings
GOOSE WITH ORANGE WHISKY SAUCE
Ingredients
Serves 4
SALT-ROASTED BEETS:
2 cups (500 ml) kosher salt
½ cup (125 ml) prepared horseradish
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
2 large unpeeled red beets, trimmed and scrubbed
GOOSE AND SAUCE:
2 lbs (1 kg) goose breast, about 2 breasts
salt and freshly ground black pepper, to taste
1 tsp (5 ml) olive oil or grape seed oil
1 shallot, minced
½ cup (125 ml) Scotch whisky
1 cup (250 ml) chicken or duck stock
½ tsp (2 ml) orange zest
½ cup (125 ml) orange juice
⅓ cup (75 ml) cold unsalted butter, cut into cubes
2 oranges, peeled and cut into segments
Instructions
- To make SALT-ROASTED BEETS: Preheat oven to 375 F (190 C).
- In a bowl, stir together salt, horseradish, thyme and rosemary. Place 3 mounds salt mixture, 1 tbsp (15 ml) each, onto a rimmed baking sheet. Top each mound with 1 beet before covering beets with remaining salt mixture. Press salt firmly around each beet to create a crust that completely encloses beets.
- Bake beets for 1¾ hours. Then cool for 5 minutes before cracking open salt crust and removing beets. Peel beets; cut into ½-in (1.25 cm) wedges and set aside.
- Increase oven temperature to 425 F (220 C).
- Lightly score skin from goose breasts in a crosshatch pattern, making sure not to score into meat. Season breasts with salt and pepper before setting aside at room temperature for 20 to 30 minutes.
- In a cold, large, ovenproof frying pan, place oil and goose, skin-side down, over medium-high heat. When they start to sizzle like bacon, turn heat down to low and cook breasts until skin has nicely browned, about 10 minutes. Turn breasts skin-side up.
- Transfer pan to oven and bake breasts for 5 minutes. Check for doneness by inserting a thermometer into thickest part of breast. It should register 125 F (52 C). Return breasts to oven at 3 minute intervals if not yet at temperature. When done, transfer breasts, skin-side up to a cutting board and allow to rest for 10 to 15 minutes.
- While goose breasts are resting, make sauce. Pour off all except 2 tbsp (30 ml) fat from pan that breasts were baked in. Add shallot and sauté until softened, about 2 minutes. Add whisky, and using a wooden spoon, scrape up any brown bits from bottom of pan. Take care as whisky might flambé. Let whisky reduce by half before adding stock, orange zest and juice. Bring to a boil and cook for 1 to 2 minutes before removing frying pan from heat. Whisk butter, 1 cube at a time into sauce completely melting butter cube before adding next cube. Season to taste with additional salt and pepper. Strain sauce through a fine meshed sieve for a silky smooth texture.
- Slice goose breasts on a slight diagonal. Divide roasted beets and orange segments in middle of warmed serving plates. Top each with slices of goose and garnish with a spoonful of sauce over meat and around plate.
Drink Pairings
GRILLED LOBSTER TAIL WITH ISRAELI COUSCOUS
Ingredients
Serves 4
ISRAELI COUSCOUS:
1 tbsp (15 ml) olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
2½ cups (625 ml) water or chicken stock
2 cups (500 ml) Israeli couscous
1 tsp (5 ml) kosher salt
½ cup (125 ml) each, finely chopped fresh parsley and chives
½ cup (125 ml) grape tomatoes, quartered
LOBSTER:
½ cup (125 ml) butter, at room temperature
½ tsp (2 ml) red pepper flakes
1 Thai chili, seeded and finely chopped
1 small green jalapeño pepper, seeded and finely chopped
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) chopped fresh chives
1 tsp (5 ml) grated lime zest
2 tbsp (30 ml) lime juice
4 frozen or fresh lobster tails
1 tbsp (15 ml) olive oil
fresh chives, for garnish
limes, for garnish
Instructions
- To make COUSCOUS: Heat oil in a medium-sized saucepan. Cook onion and garlic until soft. Add water or stock and bring to a boil. Stir in couscous and salt. Return to a boil. Cover saucepan with lid, remove from heat and let rest for 10 minutes for couscous to absorb stock and become fluffy and tender. Add herbs and tomatoes and stir in to combine. Set aside.
- Preheat barbecue to medium.
- In a small bowl, combine butter, red pepper flakes, Thai chili, jalapeño, garlic and chives. In a separate small bowl, combine lime zest and juice. Set aside.
- Using kitchen shears, cut through the shells of the lobster tails just to the end of the shell. With a knife, split meat along the shell cut-line, being careful not to slice all the way through the lobster. Open the lobster like a book and brush both sides lightly with olive oil.
- Place lobster on grill, meat-side-down, for about 5 minutes. Turn tails over and brush butter mixture onto meat. Grill for another 5 minutes or until lobster meat is an opaque white colour and the shell is red all over, adding more butter as needed.
- Remove from grill, loosen meat from shell and place on a serving platter. Drizzle with lime juice mixture, sprinkle with chives and serve with Israeli Couscous. Garnish with lime wedges.
Drink Pairings
HALIBUT WITH A TRIO OF SAUCES
Ingredients
Serves 4
LEMON THYME VINAIGRETTE:
2 tbsp (30 ml) fresh lemon juice
¼ tsp (1 ml) each of salt and pepper
1 tsp (5 ml) lemon zest
2 garlic cloves, cut in half
3 tbsp (45 ml) olive oil
1 tsp (5 ml) finely chopped fresh thyme
10 caperberries, coarsely chopped
1 tbsp (15 ml) capers, drained
SAUTÉED CHERRY TOMATO SAUCE:
2 tbsp (30 ml) olive oil
1 cup (250 ml) finely diced sweet onion
2 tsp (10 ml) minced garlic
2 cups (500 ml) cherry tomatoes, halved through stem
kosher salt and fresh ground black pepper, to taste
kosher salt and fresh ground black pepper, to taste
OLIVE SAUCE:
½ cup (125 ml) olive oil
10 oz (300 g) black olives, pitted and finely chopped
2 anchovies, finely chopped
3 tbsp (45 ml) capers, coarsely chopped
3 garlic cloves, peeled and finely chopped
pepper, to taste (olives and anchovies are salted, so additional salt not required)
HALIBUT:
4 x 6 oz (180 g) fresh halibut fillets
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil, for frying
Instructions
- Prepare all 3 sauces (or as preferred) before cooking Halibut. If making side dishes, factor in prep and baking time.
- To make LEMON THYME VINAIGRETTE: In a small bowl, combine lemon juice, salt, pepper, lemon zest and halved garlic. Whisk in olive oil, add thyme, then remove garlic halves and set vinaigrette aside. Taste and adjust seasonings. In a separate bowl, add 1 tbsp (15 ml) of prepared vinaigrette and mix in caperberries and capers. Set vinaigrette and capers aside. When ready to serve, spoon some caperberries and capers mixture over fish and drizzle with Lemon Thyme Vinaigrette.
- To make SAUTÉED CHERRY TOMATO SAUCE: Heat olive oil in a medium-sized frying pan. Add onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until tender. Add minced garlic and sauté for 1 more minute. Stir in tomatoes, salt and pepper to taste. Cook over mediumlow heat for 10 to 15 minutes, stirring occasionally, until liquid evaporates. Remove from heat and stir in basil.
- To make OLIVE SAUCE: Heat olive oil in a small saucepan. When hot, add olives, anchovies, capers and chopped garlic cloves. Stir and cook for 4 to 5 minutes, then remove from heat. Set aside.
- Season halibut on both sides with salt and pepper. Heat a heavy-bottomed frying pan over medium heat. Add oil and heat for 1 minute. Add fish, top-side down, and cook until golden-tinged. Then flip and cook until internal temperature reaches 125 to 130 F (52 to 54 C).
- Place halibut on warm plates and garnish with fresh sauces.
Drink Pairings
GRILLED FIG AND BEET FLATBREAD
Ingredients
Serves 6
DOUGH:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) barley flour
2 tsp (10 ml) quick-rising yeast
½ tsp (2 ml) salt
½ tsp (2 ml) granulated sugar
¾ cup (175 ml) hot water, about 120 F (50 C)
2 tsp (10 ml) avocado oil or extra-virgin
olive oil, plus extra for oiling bowl and grilling
TOPPING:
1 medium-sized yellow beet, roasted, peeled, and thinly sliced on a mandoline
1 medium-sized red beet, roasted, peeled, and thinly sliced on a mandoline
6 large fresh figs, quartered
½ cup (125 ml) crumbled Macedonian or regular goat’s cheese feta
1 cup (250 ml) baby arugula leaves
3 tbsp (45 ml) flavoured balsamic vinegar
1 tbsp (15 ml) avocado oil or extra-virgin olive oil
salt and freshly ground black pepper
Instructions
- To make DOUGH: Combine flours, yeast, salt and sugar in a food processor fitted with metal blade. Pulse to mix. With machine running, pour in hot water and 2 tsp (10 ml) oil through feed tube. Process for 1 minute or just until a ball forms. Continue to process for 35 to 45 seconds to knead dough.
- With floured hands, shape dough into a smooth ball. Place in lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled, about 1 hour. Punch dough down and proceed with recipe. Or place in a plastic bag and refrigerate for up to 8 hours or freeze for up to a month if not using right away.
- Grease barbecue and preheat to mediumhigh. Bring dough to room temperature before rolling out. Do not overwork or knead it. Using a lightly floured rolling pin and on a lightly floured surface, roll out dough into a 12-in (30 cm) oval. Prepare Toppings before grilling flatbread.
- Brush top of flatbread with oil. Place oiled-side down on grill and barbecue with lid open until bottom is golden brown, about 3 minutes. Carefully rotate flatbread with tongs, to prevent burning. Brush top of flatbread with oil and turn dough over. Immediately arrange beet slices and figs and cheese on top. Continue to grill for 3 more minutes until bottom of flatbread is golden brown and cheese melts. Rotate flatbread frequently, checking to keep underside from charring. If flatbread turns dark too quickly, turn off barbecue and close lid.
- Transfer to cutting board. Scatter with arugula. Cut into serving wedges, drizzle with vinegar and oil. Season with salt and pepper and serve.
Drink Pairings
GRILLED STEAK AND PEACH SALAD
Ingredients
Serves 4
SALAD:
2 lbs (1 kg) flank steak
½ cup (125 ml) olive oil, divided
2 shallots, thinly sliced into rounds
salt and ground black pepper, to taste
2 firm, ripe peaches, pitted and cut into wedges
4 cups (1 L) mixed baby greens
4 cups (1 L) chopped romaine
1 tbsp (15 ml) fresh tarragon leaves, chopped
⅓ cup (75 ml) roasted cashews, for garnish
⅓ cup (75 ml) crumbled blue cheese, for garnish
HERB DRESSING:
2 tbsp (30 ml) lime juice
¼ cup (60 ml) olive oil
1 jalapeno pepper, seeded and chopped
1 tbsp (15 ml) clover honey
2 garlic cloves, minced
⅓ cup (75 ml) finely chopped basil leaves
2 tbsp (30 ml) finely chopped mint leaves
salt to taste
Instructions
- Preheat barbecue grill to medium-high. Allow flank steak to sit at room temperature while grill preheats.
- Heat ¼ cup (60 ml) oil in a large frying pan over medium heat. Working in batches, add a small handful of shallot rings to hot oil, stirring constantly. Fry until golden brown, about 1 to 2 minutes. Remove crispy shallots with a slotted spoon and transfer to a paper towel-lined plate. Season immediately with a pinch of salt and allow to cool. Repeat with remaining shallot rings.
- Brush steak with 2 tbsp (30 ml) oil and season generously with salt and pepper. Grill for 10 to 15 minutes for medium rare, flipping halfway through cooking time, or until desired doneness is achieved. Transfer to a cutting board and allow to rest for 10 minutes. Brush peach wedges with remaining 2 tbsp (30 ml) oil and grill until warm and grill marked, about 2 minutes on each side. Take care, as peaches can burn easily if grill is too hot. Transfer to a plate and set aside.
- To make HERB DRESSING: In a medium-sized bowl whisk together all dressing ingredients. Season to taste with salt and set aside at room temperature for 20 minutes.
- To serve, toss together baby greens, romaine and tarragon and place on a large serving platter. Slice steak crosswise against the grain into ¼-in (0.5 cm) slices and place in bowl with dressing. Once all steak has been sliced and bathed in dressing, remove steak slices from dressing and drape over salad greens. Top with grilled peaches, cashews, crispy shallots and crumbled blue cheese. Serve remaining dressing alongside salad, so diners can dress salad as desired. Serve immediately.
Drink Pairings
GRILLED BEEF TENDERLOIN WITH MINT AND GREEN ONION BUTTER
Ingredients
Serves 12
½ cup (125 ml) unsalted butter, at room temperature
1 cup (250 ml) packed fresh mint leaves, chopped
4 green onions, trimmed and chopped
2 tsp (10 ml) lemon zest
salt and pepper, to taste
2 centre cut beef tenderloins, trimmed and tied, about 3 lbs (1.5 kg) each
3 tbsp (45 ml) grapeseed oil
Fire-Kissed Green Bean Salad, to serve (Separate Recipe)
Mini Pommes Anna, to serve (Separate Recipe)
Instructions
- In bowl of a food processor fitted with steel blade attachment, combine butter, mint, green onions, lemon zest and pinch of salt until well combined and green onions are finely chopped. Transfer flavoured butter to a bowl and set aside. If making sides, factor in prep time.
- Preheat grill over medium-high heat and set up both direct and indirect heat zones.
- While grill is preheating, generously season tenderloins with salt and pepper before letting stand at room temperature for 30 minutes. Rub tenderloins with oil before searing on all sides over direct heat, about 4 minutes per side.
- Transfer meat to indirect heat zone and grill, covered, turning occasionally, until a thermometer registers 125 F (52 C) for medium-rare, about 20 to 30 minutes. Grilling time will vary depending on thickness and preference.
- Remove meat from grill to a cutting board. Brush with prepared mint and green onion butter and let stand for 15 minutes before untying, slicing and serving with sides.
Drink Pairings
GLUTEN-FREE FLATBREAD WITH ORANGE-HOISIN AND CHINESE BARBECUED PORK
Ingredients
Serves 4
1¾ cups (425 ml) Gluten-Free Flour Blend (such as Next-Jen or Robin Hood)
1 x 7 g package instant or quick rise yeast
1 tsp (5 ml) salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) xanthan gum (available at health food or specialty stores)
1 tsp (5 ml) garlic powder (optional)
1¼ cups (290 ml) warm homogenized milk (105-120 F (40 to 45 C)
2 tbsp (30 ml) olive oil, plus extra
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) orange juice
1½ cups (375 ml) shredded Monterey Jack cheese
½ medium-sized red onion, thinly sliced
¼ lb (125 g) Chinese barbecued pork, thinly sliced
small handful cilantro, coarsely chopped
crushed red pepper flakes, optional
Instructions
- Preheat barbecue to 450 F (230 C).
- Line a baking sheet with parchment paper and lightly dust with some gluten-free flour.
- Whisk together flour, yeast, salt, sugar, xanthan gum and garlic powder, if using, in large bowl of an electric mixer. In a measuring cup, mix together warm milk and olive oil. With mixer on low speed, slowly drizzle in milk mixture. Using a dough hook, beat on medium-high speed for 4 to 5 minutes. If too sticky, add a little more gluten-free flour.
- Place dough onto prepared dusted parchment paper-lined baking sheet. Cover with another piece of parchment paper and roll out until about ⅜-in (.1 cm) thick. Transfer dough to a floured flatbread baking sheet. Once grill is 450 F (230 C), brush the grill using a pad of paper towels soaked in olive oil. Slide theflatbread onto greased grill. Close cover and bake for 2 minutes, or until there are grill marks on underside of flatbread and the top has started to bubble.
- Remove flatbread from grill with tongs and flip onto pan so the grill marks are facing up.
- In a small mixing bowl, combine hoisin sauce, orange zest and juice. Brush top surface of crust with hoisin mixture and sprinkle with half the cheese. Scatter top with red onion and barbecued pork slices, then finish with remaining cheese. Return pan with flatbread to barbecue.
- Close barbecue and bake flatbread for 2 to 3 minutes, or until pizza is browned underneath and cheese is bubbling. Remove and allow to rest 5 minutes. Garnish with cilantro and crushed red pepper flakes.
Drink Pairings
GRILLED FLANK STEAK WITH FLAXSEED OIL AIOLI
Ingredients
Serves 6 to 8
FLAXSEED OIL AIOLI:
1 large egg, at room temperature
2 garlic cloves, crushed
1 tbsp (15 ml) Dijon mustard
¾ cup (175 ml) vegetable or canola oil
½ cup (125 ml) flaxseed oil
4 tsp (20 ml) fresh lemon juice
2 tbsp (30 ml) minced chives
salt and freshly ground black pepper, to taste
GRILLED FLANK STEAK:
2 lbs (1 kg) flank steak, about ¾-in (2 cm) thick
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) paprika
2 tsp (10 ml) dried garlic flakes
2 tsp (10 ml) dried onion flakes
½ tsp (2 ml) dried thyme
¼ tsp (1 ml) cayenne pepper
2 green onions, thinly sliced on the diagonal, for garnish
white or whole wheat tortilla wraps
black beans, sliced avocado, shredded
lettuce, sliced radishes, diced tomatoes and cilantro, for garnish (optional toppings)
Instructions
- To make FLAXSEED OIL AIOLI: Combine egg, garlic and mustard in a food processor. Pulse until evenly blended
- With processor running, slowly add canola and flaxseed oil in a very thin, steady stream until completely combined. Add lemon juice and pulse until smooth.
- Remove mixture to a bowl and stir in chives. Add salt and pepper to taste
- Store aioli in an airtight container in refrigerator, for no longer than 4 days.
- To make STEAK: Lightly score steak about ¼-in (0.5 cm) deep on both sides in a diamond pattern. In a small bowl, make a dry rub by stirring seasonings together. Rub over steak. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
- Bring steak to room temperature before grilling. Lightly oil grill and heat barbecue to medium-high. Grill steak with lid closed, 4 minutes. Turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare.
- Remove to a cutting board and let rest 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with green onions. Serve thin slices of beef on a tortilla with Flaxseed Oil Aioli and toppings of choice.
Drink Pairings
GRILLED CHICKEN WITH NECTARINE BARBECUE SAUCE
Ingredients
Serves 4 to 6
NECTARINE BARBECUE SAUCE:
½ yellow onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) vegetable oil
3 nectarines, pitted and chopped
½ cup (125 ml) spiced dark rum
½ cup (125 ml) liquid honey
½ cup (125 ml) tomato paste
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) smoked paprika
4 tsp (20 ml) kosher salt
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground black pepper
BARBECUED CHICKEN:
4 chicken drumsticks, with skin on (optional)
4 chicken thighs, with skin on (optional)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) salt
2 tsp (10 ml) ground black pepper
2 lemons, cut in half
6 thyme sprigs
Instructions
- In a heavy-bottomed saucepan, sweat onions and garlic in vegetable oil until soft, about 5 minutes over low-medium heat.
- Add remaining barbecue sauce ingredients and simmer, uncovered, for 15 to 20 minutes. Stir often. Transfer to a food processor or blender and purée until smooth. Adjust seasoning to taste. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 2¼ cups (560 ml).
- Grease grill and preheat barbecue to medium heat, about 350 F (180 C).
- In a large bowl, combine chicken, olive oil, salt and pepper. Rub in with your hands to evenly coat.
- Place chicken on greased grill and barbecue for about 7 minutes on each side.
- Generously brush chicken with Nectarine Barbecue Sauce. Continue flipping and basting chicken with sauce until juices run clear when pierced and internal temperature registers 165 F (75 C) on a meat thermometer when inserted into centre of meat, about 10 to 12 minutes more per side.
- Meanwhile, grill cut side of each lemon half and set aside for garnish.
- To serve, arrange chicken on a heated platter and garnish with grilled lemon and sprigs of thyme.