PAN-SEARED STEELHEAD WITH PEA PURÉE
Ingredients
Serves 4
POTATOES:
½ lb (250 g) small, assorted coloured baby potatoes
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) minced fresh thyme
PEA PURÉE:
2 cups (500 ml) frozen peas
½ cup (125 ml) chicken or vegetable stock
1 tbsp (15 ml) truffle oil
1 tsp (5 ml) finely grated lemon zest
1 garlic clove, smashed and minced
½ tsp (2 ml) each salt and black pepper
STEELHEAD:
1 tbsp (15 ml) unsalted butter
¼ cup (50 ml) enoki mushrooms
1 tbsp (15 ml) olive oil
4 x 4 oz (120 g) steelhead trout fillets, boned and halved crosswise
¼ cup (50 ml) sugar snap peas, blanched
¼ cup (50 ml) micro greens, for garnish
Instructions
- To make POTATOES: Boil potatoes in salted water until tender. Drain and return to saucepan. Toss with butter and seasonings. Cover and set aside.
- To make PEA PURÉE: Blanch peas for a minute or two with boiling water just until thawed. Strain and place in a blender along with remaining ingredients. Blend until very smooth. For a creamier texture, press mixture through a fine-meshed sieve into a small saucepan. Cover and set aside.
- To make STEELHEAD: Preheat oven to 325 F (165 C). In an ovenproof frying pan, heat 1 tbsp (15 ml) butter over medium-high heat until very hot. Add mushrooms and sauté until golden. Season with salt and pepper and remove with a slotted spoon to a dish and set aside.
- Add oil to hot frying pan. Add fillets, skinside down, and sear over medium-high heat until skin is crispy. Gently flip fillets and place pan in oven. Bake for another 2 to 3 minutes or just until fish is cooked in the centre.
- Toss potatoes over medium heat until warm, and gently warm Pea Purée. Spoon purée in centre of a shallow serving bowl. Position potatoes on top in centre of purée. Stack 2 pieces seared salmon on top of potatoes. Scatter mushrooms alongside with blanched peas. Garnish with a few micro greens and 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
MAPLE-MUSTARD-GLAZED BONE-IN RIB EYE STEAKS
Ingredients
Serves 4 to 6
2 bone-in rib eye steaks, approximately 1-in (2.5 cm) thick, about 1 lb (500 g) each
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) minced fresh rosemary
sprigs of fresh rosemary, for garnish
Instructions
- To prepare bone-in steaks, trim bones French-style.
- Combine remaining ingredients in a bowl and stir to blend. Generously brush over steaks and let rest at room temperature for about 1 hour for flavours to penetrate.
- Grease grill and preheat barbecue to 400 F (200 C). Place steaks on grill and close lid.
- Grill for 4 minutes each side for medium rare. Longer for medium. Remove from barbecue to a cutting board and let rest, tented with foil, for 8 to 10 minutes. Garnish with rosemary sprigs.
Drink Pairings
MUSSELS IN MUSTARD AND WINE
Ingredients
Serves 4 as an appetizer, 2 as a main
2 lbs (1 kg) mussels
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, minced
1 leek, cleaned and minced
2 garlic cloves, minced
1 cup (250 ml) white wine
1 tbsp (15 ml) moutarde de Meaux (old-fashioned grainy mustard)
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped flat leaf parsley
slices of fresh, crusty bread, to serve
Instructions
- Sort through mussels, lightly tapping any that are open to see if they close. Discard ones that remain open or damaged. Pull off beards and scrape off any barnacles using back of knife, then rinse several times. Set aside.
- In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Sauté shallots, leek and garlic for 3 to 5 minutes until soft, stirring constantly. If garlic starts to brown, reduce heat. Add wine and mustard, bring to a boil, cook for 2 minutes. Add mussels and cover pan. Steam for 5 minutes, shaking pan occasionally, until mussels open. Discard any that do not open. Season with salt and pepper, stir in parsley.
- Divide mussels and cooking liquid among bowls and serve immediately with crusty bread to mop up juices.
Drink Pairings
MOROCCAN MEATBALLS
Ingredients
Serves 6
MEATBALLS:
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely minced
1 tbsp (15 ml) each ground coriander, ground cumin, garlic powder
1 tsp (5 ml) each curry powder, dried oregano and dried thyme
½ tsp (2 ml) each ground cinnamon and chili powder
2½ lbs (1¼ kg) ground lamb
1 large egg
½ cup (125 ml) each chopped flat-leaf parsley and fresh mint
salt and freshly ground black pepper
SAUCE:
2 tbsp (30 ml) olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
2 cinnamon sticks
1 tbsp (15 ml) each ground cumin and ground coriander
4 cups (1 L) puréed tomatoes
1 cup (250 ml) chicken stock
½ cup (125 ml) dried apricots, coarsely chopped
½ cup (125 ml) kalamata or Niçoise olives
¼ cup (60 ml) dried currants
2 tbsp (30 ml) thinly sliced fresh mint
2 tbsp (30 ml) chopped flat-leaf parsley
toasted slivered almonds and chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). To make Meatballs, heat oil in frying pan over medium-high. Add onion and garlic and sauté until onions are soft and translucent, about 5 minutes. Remove and set aside to cool.
- Add ground cumin and coriander to a small dry frying pan and warm over medium heat until fragrant, about 1 minute. Remove to slightly cool, then place in a small bowl along with remaining spices. Mix well. Place lamb in a large mixing bowl along with spice mixture, egg, parsley and mint. Season with salt and pepper. Mix well and shape into Ping-Pong-sized meatballs. Place on a parchment or foil-lined baking sheet and bake for 20 minutes.
- To make SAUCE: Heat oil in a large saucepan over medium heat. Add onions sauté until soft. Add garlic, cinnamon sticks, cumin and coriander. Sauté for 3 to 4 minutes or until fragrant. Add tomato purée, broth and apricots. Bring to a boil, season and simmer for 10 minutes.
- Remove cinnamon sticks. Mix in meatballs, olives, currants, mint and parsley and heat until warmed through. Garnish with toasted slivered almonds and mint. Serve with Mint Yogurt Sauce, Moroccan Rice and warm pita bread, if desired.
Drink Pairings
GRILLED STEAK WITH HAWAIIAN SLAW
Ingredients
Serves 6
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lime juice
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) brown sugar
2 tsp (10 ml) soy sauce
¼ tsp (1 ml) crushed red chilies
CANDIED MACADAMIAS:
1 cup (250 ml) macadamia nuts
2 tsp (10 ml) unsalted butter
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) each of salt and crushed red pepper flakes
SALAD:
½ small Savoy cabbage, finely shredded
¼ red cabbage, finely shredded
2 carrots, peeled and coarsely grated
4 to 6 large leaves curly kale, stalk removed, leaves torn in bite-sized pieces
GRILLED BEEF TENDERLOIN STEAKS:
1 cup (250 ml) fresh pineapple chunks
olive oil, to brush
½ lb (250 g) beef tenderloin, cut into 1-in (2.5 cm) thick steaks
salt and freshly ground black pepper
Instructions
- To make DRESSING: In a small bowl combine olive oil, lime juice, sesame oil, brown sugar, soy sauce and crushed red pepper flakes. Whisk until evenly blended and emulsified. Set aside.
- For CANDIED MACADAMIAS: In a frying pan, add macadamias and toss over medium heat in dry pan until lightly coloured. Add butter to melt. Add granulated sugar and salt and crushed red pepper flakes. Stir with a wooden spoon over medium heat until sugar caramelizes. It will only take 1 to 2 minutes. Transfer to a parchment-lined baking sheet to cool. Then coarsely chop.
- Combine SALAD ingredients in a large platter and gently toss to evenly mix.
- Preheat barbecue to 400 F (200 C) and grease grill. Lightly brush pineapple chunks with oil and grill for 1 minute on barbecue. Remove to a plate to cool. Brush steaks with oil and season with salt and pepper. Barbecue steaks for 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning steaks once. Remove to a cutting board and let rest for 5 minutes. Then thinly slice against the grain into bite-sized pieces.
- To serve, give salad dressing a quick whisk and drizzle over salad. Add pineapple chunks and gently toss. Divide among 6 serving dishes and arrange slices of steak across top. Scatter chopped macadamia nuts alongside and a little over top of steak. Serve immediately.
Drink Pairings
LION’S HEAD MEATBALLS
Ingredients
Serves 4
1 lb (500 g) lean ground pork
2 garlic cloves, minced
1 tbsp (15 ml) peeled and minced ginger root
1 tbsp (15 ml) minced shallot
2 tbsp (30 ml) Chinese cooking wine
3 tbsp (45 ml) soy sauce
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) sesame oil
1 head Napa cabbage, cut into 3-in (8 cm) slices
½ cup (125 ml) chicken stock
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) water
Instructions
- In a large bowl, combine pork, garlic, ginger, shallot, cooking wine, soy sauce, salt, pepper, sugar and sesame oil. Stir to blended. It will be quite sticky. Shape into 8 meatballs and set aside.
- Spread out cabbage in a large heavybottomed saucepan. Nestle meatballs in cabbage.
- In a small bowl, mix chicken stock and oyster sauce and pour into saucepan with cabbage. Cover with lid and cook over medium heat for 15 minutes, or until meatballs are cooked all the way through.
- Remove meatballs and cabbage from pan and place onto a platter, with cabbage underneath meatballs (leave pan juices in pan).
- In a small bowl, combine cornstarch and water to blend. Then whisk into pan juices.
- Return saucepan to medium heat and bring to a boil. Stir until thickened. Pour sauce over meatballs and serve.
Drink Pairings
GARLIC-CHILI OIL SPAGHETTINI
Ingredients
Serves 4
GARLIC-CHILI OIL:
6 large garlic cloves, peeled (preferably Russian garlic, if available)
2 hot red chili peppers, halved
1½ cups (375 ml) extra-virgin olive oil
SAUCE:
⅓ cup (75 ml) Garlic-Chili Oil
6 garlic cloves, slivered
½ yellow onion, finely diced
2 hot red chili peppers, cored, seeded and minced
1 tsp (5 ml) chicken bouillon concentrate diluted in ½ cup (125 ml) hot water
3 tomatoes, diced
2 tsp (10 ml) tomato paste
½ cup (125 ml) fresh basil, chopped, plus extra for garnish
¼ cup (60 ml) fresh oregano, chopped
¼ cup (60 ml) fresh parsley, chopped
salt, to taste and for salting boiling water
1 lb (500 g) spaghettini pasta
freshly shaved Parmesan, for garnish
fresh sprigs of basil, for garnish
freshly ground black pepper, to taste
Instructions
- To Make GARLIC-CHILI OIL: In a saucepan, combine peeled garlic and whole chili peppers with olive oil. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until garlic slowly turns golden.
- Remove from heat and cool to room temperature.
- When cool enough to handle transfer mixture along with chilies and garlic to a bottle and seal. Refrigerate until ready to use
- When ready to make Sauce, heat ⅓ cup (75 ml) Garlic-Chili Oil in a mediumsized, heavy-bottomed saucepan just until almost warm. Add garlic, onion and hot peppers and simmer with oil bubbles breaking the surface. You want to cook the onion and garlic, not fry it.
- When it has softened, add diluted chicken concentrate and continue to cook over medium-low heat for 5 minutes for flavours to blend.
- Add tomatoes, tomato paste and fresh herbs and continue to simmer until flavours have blended and tomatoes are soft. Add salt to taste. Set aside to keep warm while cooking pasta.
- Bring a large saucepan of salted water to a boil. Add pasta and cook until al denté or tender to the bite. Drain thoroughly but do not rinse. Return to saucepan and add sauce. Toss together.
- Using a pair of tongs, twirl a serving of spaghettini onto serving dishes. Sprinkle with fresh Parmesan and a sprig of fresh basil. Add pepper to taste.
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
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.