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
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 BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
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
CITRUS AND FENNEL CHICKEN BAKE
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
1 Meyer lemon, zest and juice
1 orange, zest and juice
1 tbsp (15 ml) fennel seeds
4 tsp (20 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
2 tsp (10 ml) fresh thyme leaves
2 medium fennel bulbs, trimmed and fronds reserved
8 skin-on, bone-in, chicken thighs
2 cups (500 ml) sugar snap peas
Instructions
- In a large bowl, whisk together oil, lemon and orange zest and juice, salt, fennel seeds, mustard, honey and thyme leaves. Remove 2 tbsp (30 ml) marinade and set aside.
- Cut fennel bulbs into quarters and then cut each lengthwise, into 3 wedges. Place in large bowl with marinade. Add chicken and toss together until well mixed. Tip into a large baking dish, oven-safe frying pan or rimmed baking tray. Arrange chicken so that it sits on top of fennel and allow dish to marinate while oven preheats.
- Preheat oven to 400 F (200 C). Toss reserved marinade with snap peas and set aside.
- Roast fennel and chicken for 35 minutes before scattering snap peas over top, then continue to roast until chicken is cooked through, about another 15 to 20 minutes. Garnish with reserved fennel fronds and serve while warm.
Drink Pairings
CRUSTED PORK CHOPS WITH HONEY-CHILI ROASTED SPRING VEGETABLES
Ingredients
Serves 6
1½ cups (375 ml) water
¼ cup (60 ml) kosher salt
4 garlic cloves, crushed
1 small yellow onion, cut into chunks
1 dried bay leaf
2 sprigs thyme, divided
5 black peppercorns
2½ cups (625 ml) ice water
6 double-cut pork chops, Frenched
1 cup (250 ml) panko bread crumbs
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
½ tsp (2 ml) crumbled dried rosemary
2 tsp (10 ml) orange zest
1 tsp (5 ml) lime zest
1 tsp (5 ml) lemon zest
salt and pepper, to taste
¼ cup (60 ml) liquid honey, divided
2 egg whites, lightly beaten
¼ cup (60 ml) whole wheat flour
2 tbsp (30 ml) coconut oil
HONEY-CHILI ROASTED SPRING VEGETABLES:
3 tbsp (45 ml) liquid honey
½ cup (125 ml) unsalted butter, at room temperature
1 tsp (5 ml) cayenne pepper
1 lb (500 g) fingerling potatoes, cut in half lengthwise
1 lb (500 g) small carrots, cut in half lengthwise
½ lb (250 g) cipollini onions, peeled and cut in half
4 sprigs rosemary
4 sprigs thyme
salt, to taste
1 tbsp (15 ml) extra-virgin olive oil
1 bunch asparagus, trimmed
2 tbsp (30 ml) chopped chives
Instructions
- To make brine, in a large saucepan bring water and salt to a boil. Once salt has dissolved remove saucepan from heat and stir in garlic, onion, bay leaf, 1 sprig thyme and pepper. Allow mixture to sit for 15 minutes, at room temperature. Add ice water and stir to incorporate. Brine must be cold before adding pork. Add pork chops, making sure they are completely submerged (weighing down with a plate if needed). Place saucepan in refrigerator and allow pork to marinade at least 2 hours, no longer than 8 hours.
- Meanwhile, in a large bowl, make crumb coating by mixing together panko, thyme, oregano, rosemary, citrus zests and a good pinch of salt and pepper until well combined. Set aside.
- When ready to cook pork chops, preheat oven to 400 F (200 C). Line a baking sheet with aluminum foil.
- In a bowl whisk together 2 tbsp (30 ml) honey and egg whites until well combined and frothy. In a second bowl add whole wheat flour.
- Remove pork from brine and pat dry with paper towel. Discard brine. Working with one pork chop at a time, dredge in flour, shaking off excess before dipping in honey mixture, letting excess drip off. Dredge in panko mixture, pressing it to coat all sides. Repeat with remaining pork chops.
- Preheat coconut oil in a large cast iron or ovenproof frying pan over mediumhigh heat. Brown pork chops two at a time, making sure to not burn panko crust, about 1 to 2 minutes per side. Transfer to prepared baking sheet and repeat with remaining pork chops. Roast in preheated oven until internal temperature registers 145 F (63 C), about 15 to 20 minutes.
- This is a good time to prepare and make the Honey-Chili Roasted Spring Vegetables. In a food processor blend together honey, butter and cayenne pepper. Put Honey- Chili Butter aside until ready to use.
- Place a large rimmed baking sheet in 400 F (200 C) oven to warm.
- In a large bowl toss together potatoes, carrots, onions, rosemary, thyme, a pinch of salt, 2 tbsp (30 ml) softened prepared Honey-Chili Butter and oil. Spread vegetables out in a single layer on warmed baking tray and roast in oven for 15 minutes before gently stirring. Meanwhile toss asparagus with 2 tbsp (30 ml) softened honey-chili butter. Add to roasting vegetables and roast an additional 15 minutes, or until potatoes are tender. Discard herbs, sprinkle with chives, season with extra salt and dot with extra honeychili butter, if desired. Serve while warm.
- When pork chops have finished cooking, allow pork chops to rest on baking tray for 10 minutes before plating and serving with Honey-Chili Roasted Spring Vegetables.
Drink Pairings
CHICKEN AND CASHEWS IN PINEAPPLE
Ingredients
Serves 4
2 tbsp (30 ml) red curry paste
½ cup (125 ml) coconut milk
¼ cup (60 ml) chicken stock
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) palm or brown sugar
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) finely chopped ginger
1 small cooking onion, cut into ½-in (1.25 cm) dice
2 green onions, cut into 1-in (2.5 cm) pieces
1 lb (500 g) skinless, boneless chicken thighs or breast, cut into 1-in pieces (2.5 cm)
½ cup (125 ml) toasted cashews
1 cup (250 ml) pineapple tidbits
½ cup or small bunch fresh Thai basil (or regular basil)
½ pineapple, hollowed out, optional
Instructions
- Mix together red curry paste, coconut milk, chicken stock, fish sauce and palm or brown sugar.
- Heat oil in a wok or skillet over medium high heat. Add the ginger, onion and green onion and sauté until fragrant.
- Add chicken and sauté until cooked, about 8 to 10 minutes.
- Add curry mixture and stir well to combine. Bring to a boil, remove from heat and stir in cashews, pineapple and basil and cook until just warm and basil is wilted. Serve on a warm platter or a hollowed out pineapple half.
Drink Pairings
CRÊPES WITH ORANGE LIQUEUR SAUCE
Ingredients
Serves 2
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
2 large eggs
⅓ cup (75 ml) cold water
3 tbsp (45 ml) melted unsalted butter, plus extra for pan
½ tsp (2 ml) kosher salt
1 cup (250 ml) fresh orange juice
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) finely grated orange zest
¾ cup (175 ml) chilled unsalted butter, cut into small cubes
¼ cup (60 ml) orange liqueur such as Grand Marnier, Triple Sec or Cointreau
1 orange, peeled and segmented for garnish
Instructions
- Combine milk, flour, eggs, water, melted butter and salt in blender and process until smooth, about 5 seconds. Transfer to covered container and refrigerate for 2 hours, up to 2 days.
- Heat an 8-in (20 cm) non-stick frying pan or crêpe pan over medium heat until hot, about 3 minutes. Brush bottom and sides of pan very lightly with melted butter. Butter should sizzle. Remove pan from heat, tilt pan slightly and pour 2 tbsp (30 ml) batter into pan (or enough batter to cover bottom of pan). As batter is poured, rotate pan to swirl batter evenly over bottom before returning it to heat. Cook until underside is spotty and golden brown, about 30 seconds. Flip and cook about 30 seconds longer. Transfer crêpe to a cooling rack. Repeat with remaining crêpe batter, brushing pan with butter as needed.
- To make sauce, in a saucepan, bring orange juice, sugar and orange zest slowly to a boil. Continue to boil mixture, stirring occasionally, until liquid becomes syrupy.
- Whisk in cold butter, piece by piece, until smooth. Remove pan from heat and add liqueur to taste. Serve immediately or keep warm no more than 30 minutes before use.
- To serve, place 3 crêpes on a plate, garnish with orange segments and drizzle with sauce.
- Note: If making crêpes ahead, layer parchment paper between each crêpe and wrap in plastic wrap. Refrigerate for up to 3 days or double wrap and freeze for up to 1 month.
Drink Pairings
FIERY CARBONARA
Ingredients
Serves 4
8 large scallops, side muscle removed
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
kosher salt
¾ x 500 g package linguine or spaghetti
2 tbsp (30 ml) extra-virgin olive oil, divided
6 thin slices pancetta or 4 slices bacon, diced
3 large garlic cloves, smashed and minced
1 tbsp (15 ml) unsalted butter, plus extra if needed
3 large eggs
½ cup (125 ml) coarsely grated Parmesan, plus extra for garnish
½ cup (125 ml) finely chopped Italian parsley
1 large tomato, seeded and finely diced
1 lemon, zest only
¼ tsp (2 ml) crushed chilies, plus extra if needed
freshly ground black pepper, to taste
Instructions
- Place scallops in a bowl. Pat dry and dust with cumin and smoked paprika. Work in seasonings with your fingertips to evenly distribute. Set aside.
- In a large saucepan with boiling salted water, cook pasta until al dente, about 8 minutes. Drain well, reserving ¼ cup (60 ml) pasta water in a small bowl, return pasta to saucepan. Stir in 1 tbsp (15 ml) oil to keep pasta strands from sticking together. Set pasta and reserved water aside.
- In a large, heavy frying pan, heat 1 tbsp (15 ml) oil. Add diced pancetta or bacon, if using, and sauté over medium heat until crisp. Stir often. Stir in garlic and cook for 1 minute just until softened. Scrape pancetta or bacon and garlic into saucepan with pasta.
- Wipe out pan with a paper towel and add butter to frying pan. Heat over mediumhigh until it sizzles. Working in batches, place several scallops in pan leaving 1-in (2.5 cm) between each, so as not to crowd them. Cook for 2 minutes, flipping them when they no longer stick to pan. Continue to cook scallops on reverse sides for 2 more minutes until golden brown and almost opaque in the centre. Transfer to a plate and cover to keep warm. Repeat with remaining scallops, adding more butter if needed.
- In a bowl, whisk eggs and Parmesan. Return saucepan with cooked pasta to medium heat. Add egg mixture and, working quickly, gently toss with pasta until strands are silky and warmed through, taking care not to let eggs become scrambled. Add a little of the reserved pasta water, if needed. Fold in parsley, tomato, lemon zest and crushed chilies. Add more chilies, if desired. Serve hot pasta immediately in warmed bowls with seared scallops on top and a sprinkling of grated Parmesan and fresh ground pepper.