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 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 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
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 WITH GRILLED SUMMER VEGETABLES
Ingredients
Serves 4 to 6
SPICE RUB:
1 tbsp (15 ml) cocoa powder
1 tsp (5 ml) each, red pepper flakes, crushed cumin seeds, crushed Grains of Paradise, dry mustard
½ tsp (2 ml) allspice
4 steaks, ¾ to 1 in (2 to 2.5 cm) thick
HARISSA SAUCE:
2 red bell peppers, halved
1 poblano or serrano pepper
2 garlic cloves, crushed
1 tsp (5 ml) cumin seeds, toasted
⅓ cup (75 ml) extra-virgin olive oil
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) balsamic vinegar
2 tsp (10 ml) brown sugar
GRILLED SUMMER VEGETABLES:
3 large green and/or yellow zucchini, trimmed and cut into ¼-in (0.5 cm) thick slices
1 large red onion, cut into ½-in (1cm) thick slices
24 small potatoes, halved
2 red, orange and/or yellow bell peppers, cored and seeded and cut into large chunks
4 Portobello mushrooms, stem and gills removed and cut into large chunks
3 ears of corn, husks removed and cut in half, if large
2 tbsp (30 ml) olive oil, more as needed
1 bunch fresh rosemary
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- To make SPICE RUB: Combine all ingredients in a large bowl. Stir to blend and set aside. Pat dry steaks and apply Spice Rub to both sides to coat. Cover and refrigerate, for at least 1 hour.
- To make HARISSA SAUCE: Preheat oven to 400 F (200 C). Place red peppers and poblano or serrano pepper, skin-side up, on a baking sheet. Roast for 20 minutes or until skin is charred and blistered. Place in a bowl and cover with plastic wrap. Let stand for 10 minutes. Peel, then discard skin, seeds and core.
- Place roasted peppers and remaining Harissa ingredients in a food processor and pulse until puréed. Transfer mixture to a small saucepan and bring to a boil. Reduce heat and simmer for 3 to 5 minutes or until thickened. Remove from heat and season with salt and pepper.
- Meanwhile, grease barbecue and preheat to medium-high.
- To prepare VEGETABLES: Place all vegetables into a large bowl. Pour oil over top and toss to coat. Season with salt and pepper, to taste.
- Place vegetables in a single layer on grill or in a grill basket; close lid and grill over medium-high heat for 10 to 12 minutes or until tender and cooked to desired doneness. While roasting, brush oil over vegetables using rosemary. Using tongs, remove from grill and place on a serving platter or board and sprinkle with parsley.
- Add seasoned steaks to the grill and cook for 3 to 4 minutes per side for medium-rare, or longer for medium doneness. Transfer to a warm plate to rest for 2 minutes. Serve steaks with Harissa Sauce and grilled vegetables.
Drink Pairings
CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
CLASSIC SPRING ABUNDANCE
Ingredients
Serves 4
SALAD:
1 corn on the cob, husked
2 tbsp (30 ml) olive oil, divided
6 cups (1.5 L) mixed baby greens, such as spinach, romaine and bok choy
salt and freshly ground black pepper, to taste
1 cup (250 ml) cherry tomatoes, halved
½ cup (125 ml) shredded red cabbage
2 small, unpeeled cucumbers, shaved lengthwise
1 large carrot, peeled and julienned or grated
1 avocado, pitted and sliced
2 whole green onions, diagonally sliced
⅓ cup (75 ml) crumbled goat’s cheese
Spicy Yogurt Lime Sauce
SPICY YOGURT LIME SAUCE:
½ cup (125 ml) full-fat plain Greek yogurt
¼ cup (60 ml) lightly packed cilantro leaves
1 garlic clove, smashed and minced
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) tamari soy sauce
1 tbsp (15 ml) hot sauce such as Sriracha
1 tsp (5 ml) ground cumin
dash maple syrup
salt and freshly ground pepper, to taste
Instructions
- To make SALAD: Lightly brush corn on the cob with olive oil. Sear in a grill pan or on a preheated barbecue until tender and charred. Remove and set aside until cooled.
- In a large bowl, toss greens with 1 tbsp (15 ml) olive oil and sprinkle with salt and pepper to taste. Divide greens among 4 serving dishes. Cut corn from husk into chunks and arrange on greens along with remaining vegetables. Sprinkle with goat’s cheese and drizzle with Spicy Yogurt Lime Sauce. Serve immediately.
- To make SPICY YOGURT LIME SAUCE: Combine sauce ingredients in a food processor. Whirl until smooth and creamy. Add more hot sauce, salt and pepper, if desired. Transfer to a squeeze tube. Use immediately or refrigerate for a couple of days. Shake before using.
Drink Pairings
CHEESED TURKEY BURGER WITH APPLE-CURRANT GINGER CHUTNEY
Ingredients
Serves 8
8 oz (250 ml) fine grated Parmesan cheese
1½ cups (375 ml) shredded Mexican cheese blend
2 garlic clove, minced
1 medium onion, finely chopped
¼ cup (60 ml) old-fashioned oats
2 lg eggs, lightly beaten
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) salt
2 lbs (1 kg) lean ground turkey
8 thin sliced smoked gouda
8 cheese hamburger buns or your choice of bun
lettuce leaves
1 red onion, thinly sliced
HONEY MUSTARD SAUCE:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) Dijon mustard
3 tbsp (45 ml) honey
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) cider or white vinegar
APPLE GINGER CHUTNEY:
2 large Granny Smith Apples, peeled, cored and chopped ½-inch dice (.5 cm)
1 cup (250 ml) fine chopped onion
¾ cup (175 ml) cider vinegar
¾ cup (175 ml) firm packed dark brown sugar
½ cup (75 ml) currants or golden raisins
3 tbsp (45 ml) finely minced ginger
½ tsp (2 ml) dry mustard
½ tsp (2 ml) salt
½ tsp (2 ml) dried hot red pepper flakes
Instructions
- In a large mixing bowl, combine Parmesan and Mexican cheese, garlic, onion, oats, eggs, oregano, Worcestershire sauce, and salt. Crumble turkey over mixture and mix well, taking care not to overmix. Cover and refrigerate 15 minutes. Shape into 8 X ½-inch (0.5 cm) thick patties.
- Preheat a grill pan or barbecue to medium-high heat. Using longhandled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, 6 to 8 minutes on each side or until juices run clear. Add a smoked gouda slice to each patty right before taking off the grill, about 1 minute to allow for melting.
- Slice and toast buns. Spread a dollop Honey Mustard Sauce on the bottom of the bun. Add lettuce leaves and red onion. Transfer cheese topped patty and dollop with Apple Ginger Chutney.
- To make HONEY MUSTARD SAUCE, Mix all ingredients until well blended.
- To make APPLE GINGER CHUHTNEY, Add all ingredients to a medium saucepan and cook over medium heat. Bring the mixture to a boil, stirring occasionally for 40 minutes, or until it has thickened. Spoon into a sterilized glass jars with a tight lid.
Drink Pairings
CROWN ROAST OF PORK WITH SAUSAGE, HERBS, APPLES AND NUTS
Ingredients
Serves 16
STUFFING
1 cup (250 ml) cubed sourdough bread
2 tbsp (30 ml) extra-virgin olive oil, plus extra, if needed
2 pork sausages, casings removed
1 red onion, peeled, halved and thinly sliced
2 large garlic cloves, sliced
½ cup (125 ml) fresh sage leaves, torn into pieces
¼ cup (60 ml) chopped walnuts
1 Honeycrisp apple, unpeeled, cored and diced
¼ cup (60 ml) cranberries, fresh or frozen, thawed
salt and freshly ground black pepper
ROAST
8 lb (4 kg) crown roast of pork, about 16 ribs, rib ends frenched
½ cup (125 ml) finely minced fresh rosemary
3 tbsp (45 ml) fennel seeds, crushed with a mortar and pestle
1 tbsp (15 ml) sea salt, plus extra
freshly ground black pepper
SAUCE
1 cup (250 ml) chicken stock
½ cup (125 ml) water
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) tapioca starch (optional)
Instructions
- To make Stuffing, preheat oven to 325 F (170 C). Spread bread cubes in a single layer on a baking sheet. Bake in middle of oven for 15 minutes or until crisp and lightly golden.
- While bread is toasting, heat oil in a large, heavy-bottomed saucepan. Add sausage and stir-fry over medium heat, breaking up meat with a fork. Sauté until pork is crumbly and cooked through. Transfer to a large bowl and set aside.
- To saucepan, add onion, garlic, sage and nuts and sauté over medium-low heat, stirring often until onion softens. Add splash of oil, if needed. Add apple and cranberries and stir until slightly softened. Transfer to bowl with sausage and add toasted bread cubes. Fold together, using a large wooden spoon and season with salt and pepper, to taste.
- To make Roast, place crown roast of pork in a large roasting pan. Season inside cavity with salt and pepper. Mound prepared stuffing into cavity. In a small bowl, combine rosemary, fennel and salt. Stir, pressing ingredients together with back of a spoon to blend the natural herb oils with salt, to form a paste. Add a couple drops oil if mixture seems too dry. Using your fingertips, rub salted herb paste over outside of pork roast. Wrap tips of rib bones with foil to prevent burning. Cover stuffing in middle of roast loosely with a small dome of foil. Leave remaining roast exposed.
- Set oven rack in bottom third of oven. Bake roast until instant-read thermometer registers 155 F (68 C) when inserted into meat portion. Do not touch bones with thermometer or reading won’t be accurate. Roast should be fully baked after 2¼ to 2¾ hours. Remove from oven and transfer roast with stuffing intact to a heated carving platter. Cover loosely with foil and let rest for 15 to 20 minutes. Temperature of meat will rise to 160 F (71 C) as it rests. Meat will be slightly pink.
- To prepare Sauce, skim fat from pan drippings. Place roasting pan over 1 or 2 burners, depending on size of pan. Add all sauce ingredients and bring to a boil, stirring and scraping up brown bits from bottom of pan. Pour through a fine sieve into a small saucepan. Add salt and pepper, to taste. For a thicker sauce, sprinkle in a little tapioca starch and gently simmer a couple of minutes. Cover and keep warm over low heat until ready to serve.
- Remove all foil from roast. Carve roast into chops by cutting between ribs. Serve on a mound of stuffing with a little sauce drizzled over top. Roast is excellent served with your favourite vegetables and fluffy mashed potatoes.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.