WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP
Ingredients
Serves 4
GAZPACHO:
1 large tomato, cored, cut into 1-in (2.5 cm) dice
6 cups (1.5 L) cubed watermelon
½ jalapeño, seeded and chopped
2 tbsp (30 ml) sherry vinegar
¼ cup (60 ml) extra-virgin olive oil
1 cup (250 ml) finely diced watermelon
1 cup (250 ml) finely diced English cucumber
1 medium red bell pepper, seeded and finely diced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh flat leaf parsley
1 lime, juice only
TEQUILA-LIME SHRIMP:
½ cup (125 ml) tequila
½ cup (125 ml) fresh lime juice
¼ cup (60 ml) olive oil
4 garlic cloves, crushed
3 to 4 sprigs cilantro, chopped
½ tsp (2 ml) cumin seeds, toasted
½ tsp (2 ml) sea salt
12 large shrimp, tail on, peeled and deveined
4 bamboo skewers, soaked in warm water for at least 1 hour
Instructions
- To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
- Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
- To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
- Remove shrimp from marinade and drain. Discard marinade.
- Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
- To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.
Drink Pairings
RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
ROASTED BRUSSELS SPROUT SALAD
Ingredients
Serves 8
½ cup (125 ml) wild rice
2 cups (500 ml) vegetable stock or water
2 lbs (1 kg) Brussels sprouts, trimmed
2 tbsp (30 ml) olive or grapeseed oil
salt and pepper, to taste
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) hazelnut or almond butter
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) hazelnuts, toasted, chopped
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In large saucepan, combine rice and stock over high heat. Bring to a boil, reduce heat, cover and simmer until some grains start to split, 40 minutes. Drain well and transfer to large bowl.
- Trim Brussels sprouts and separate leaves. Place on prepared baking sheets, drizzle with 2 tbsp (30 ml) olive or grapeseed oil and toss to coat. Arrange in a single layer on baking sheets and season with a light sprinkle of salt and pepper. Bake until crispy and starting to turn golden, 15 to 20 minutes.
- Whisk together lime juice, vinegar, extra-virgin olive oil, maple syrup and hazelnut butter until well incorporated. Season to taste with salt and pepper.
- To serve, stir dressing into wild rice before folding in Brussels sprouts leaves. Transfer to a serving bowl and garnish with pomegranate seeds and hazelnuts. Best served warm or at room temperature.
Drink Pairings
LOBSTER BISQUE WITH CHILI-LOBSTER OIL
Ingredients
Serves 6
CHILI-LOBSTER OIL:
2 x 1 lb (500 g) cooked lobsters
1 celery stalk, chopped
1 small yellow onion, peeled and chopped
½ fennel bulb, trimmed
1 carrot, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
4 garlic cloves, slivered
4 hot red chili peppers
2 bay leaves
½ tsp (2 ml) saffron threads, crushed
½ tsp (2 ml) whole black peppercorns
¼ tsp (1 ml) salt
4 cups (1 L) grape seed oil
¼ tsp (1 ml) crushed red pepper flakes
BISQUE:
2 x 1½ lb (2 x 750 g) fresh lobsters
2 tbsp (30 ml) olive oil
1 large onion, chopped
2 large celery stalks, chopped
2 carrots, chopped
½ fennel bulb
1 whole garlic head, cut in half, crosswise
1 large tomato, chopped
2 sprigs fresh tarragon
2 sprigs fresh thyme
2 bay leaves
1 tsp (5 ml) black peppercorns
½ cup (125 ml) brandy
½ cup (125 ml) dry sherry
4 cups (1 L) fish stock or bottled clam juice
2 cups (500 ml) whipping cream
¼ cup (60 ml) tomato paste
¼ tsp (1 ml) saffron threads, crushed
2 egg yolks
6 large scallops
1 tbsp (15 ml) olive oil
micro greens, for garnish
Instructions
- To make CHILI-LOBSTER OIL: Working over a large bowl, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Place in a large heavybottomed saucepan along with remaining ingredients except for crushed red pepper flakes. Bring to a low simmer. Cook for 30 to 45 minutes, stirring often.
- Strain through a large fine-meshed sieve over a large bowl. Discard lobster shells and vegetables. Once oil has cooled, add chili flakes and pour into a large bottle and refrigerate until ready to use. Refrigerate up to 2 weeks or freeze up to a month.
- To make BISQUE: Rest lobsters on their backs on a cutting board while bringing a large saucepan of water to a boil. Add lobsters to boiling water head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to a large bowl until cool enough to handle. Let water in saucepan settle and cool. Then remove and reserve 3 cups (750 ml). Discard remaining water in saucepan.
- Working over a large bowl to catch juices, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Heat oil in a large heavy-bottomed saucepan. Add lobster shells and bodies and sauté over medium high heat until shells turns a rich colour, about 5 to 10 minutes. Stir occasionally, so they don’t burn.
- Add onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in brandy and sherry and boil vigorously until almost all liquid has evaporated. Add fish stock or clam juice, reserved 3 cups (750 ml) cooking liquid and any lobster juices that may have collected in bowl when removing meat from shells. Bring to a boil. With lid ajar, reduce heat and simmer for about 1 hour for flavours to develop.
- While stock is cooking, place whipping cream in a medium-sized saucepan. Bring to a boil, reduce heat and simmer for 40 minutes or until reduced and thickened. Remove and cool. Refrigerate.
- Strain stock through a large finemeshed sieve over another large saucepan. Press firmly on solids to remove any juices. Discard solids. Continue to simmer stock for 30 minutes. Then whisk in tomato paste and crushed saffron and continue to simmer until soup is reduced to about 4 cups (1 L). Remove from heat. Stock can be prepared a day ahead and refrigerated.
- Shortly before serving, remove 6 or 12 bite-sized pieces lobster meat from refrigerator. (Reserve leftover lobster for another dish.)
- Combine reduced stock and cream in a medium-sized saucepan. Boil gently whisking until smooth.
- Whisk egg yolks in a bowl. Slowly whisk in ½ cup (125 ml) hot stock. Then whisk egg yolks into saucepan containing stock. Continue to simmer, whisking steadily until thickened and smooth. Cover soup and keep warm while searing scallops.
- Heat 1 tbsp (15 ml) olive oil in a grill pan. Add scallops and sear on both sides just until pale golden and not quite cooked through. Add pieces of lobster to pan just to warm. Remove from heat.
- Give soup a little whisk. Then ladle into 6 heated bowls. Top with seared scallops and warmed pieces of lobster. Garnish with a few micro greens. Drizzle with Chili-Lobster Oil and serve.
Drink Pairings
MINI POMMES ANNA
Ingredients
Serves 12
½ cup (125 ml) unsalted butter, melted, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 large garlic clove, minced
1¾ lb (840 g) small yellow potatoes
2 tsp (10 ml) chopped fresh chives
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Brush cups of a 12-cup muffin tin with some melted butter before lining bottom of each cup with a round of fitted parchment paper. Set aside.
- In a small saucepan, stir together remaining butter, thyme, rosemary and garlic over medium-low heat until fragrant, about 2 minutes.
- Using a mandoline, thinly slice potatoes crosswise into paper thin rounds before placing them in a large bowl. Drizzle with herb butter, add chives and season with salt and pepper before tossing to combine.
- Divide potato slices among muffin cups, layering and overlapping slices to create a circular pattern. Drizzle layered slices with any remaining butter and seasoning mixture.
- Cover muffin tin tightly with foil and place on baking sheet. Bake potato stacks until pierced easily with a knife, about 35 minutes. Remove foil and place a baking sheet over muffin tin. In one quick motion, turn over and lightly tap underside of muffin tins, releasing potatoes onto baking sheet. Rearrange slices that displaced and discard parchment paper disks. At this point, Mini Pomme Anna may be stored, covered in refrigerator, for up to 2 days.
- Just before ready to serve, heat oven to 425 F (220 C). Uncover and bake until bottoms and edges are golden and crispy, about 25 to 30 minutes. Serve warm.
Drink Pairings
PINEAPPLE AND BLACK BEAN SALSA
Ingredients
Serves about 2 1/2 cups (375 ml)
½ pineapple, cut into four ½-in (1 cm) rings
2 tbsp (30 ml) melted coconut oil
½ cup (125 ml) finely diced red onion
¼ cup (60 ml) chopped cilantro leaves
¼ cup (60 ml) chopped flat leaf parsley leaves
¼ cup (60 ml) freshly squeezed lime juice, plus extra for seasoning
1 to 2 habanero chilies, minced, including seeds for a hotter salsa
1 tsp (5 ml) kosher salt, plus extra for seasoning
1 cup (250 ml) cooked black beans
Instructions
- Preheat grill over medium heat. Alternatively preheat oven broiler and set an oven rack about 8-in (20 cm) from broiler element.
- Brush pineapple slices with oil and grill them until caramelized and tender, about 3 to 4 minutes per side on grill or 6 to 8 minutes if broiling. Let pineapple sliced cool to room temperature before cutting into ¼-in (0.5 cm) dice.
- In a large bowl, stir together diced pineapple, onion, cilantro, parsley, lime juice, habanero, salt and black beans until well combined. Season to taste with additional salt and lime juice. Place in a serving bowl and let sit for 20 minutes at room temperature before serving.
Drink Pairings
LONG LIFE SPICY BEANS
Ingredients
Serves 4
1 tbsp (15 ml) Sambal chili sauce
1 tsp (5 ml) each, soy sauce and fish sauce
tbsp (15 ml) granulated sugar
1 tsp (5 ml) cornstarch
¼ cup + 3 tbsp (105 ml) water, divided
2 tbsp (30 ml) vegetable oil
3 garlic cloves, minced
1 shallot, peeled and minced
1 lb (500 g) Chinese long beans, cut in half
Instructions
- In a bowl, combine Sambal, soy sauce, fish sauce, sugar, cornstarch and ¼ cup (60 ml) water. Stir to blend and set aside.
- Heat oil in a wok or a large, heavybottomed saucepan over medium heat. Add garlic and shallot and sauté for 20 seconds. Add long beans and stir-fry for about 1 minute. Add 3 tbsp (45 ml) water and cover with lid. Cook for about 2 minutes.
- Add Sambal sauce mix and cook until cornstarch is cooked through and beans are nicely glazed, about 2 minutes. Serve immediately.
Drink Pairings
MUSHROOM AND CABBAGE DUMPLINGS
Ingredients
Serves 16 Dumplings
DIPPING SAUCE:
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice wine vinegar
1 tsp (5 ml) chili oil
1 tbsp (15 ml) honey
½ tsp (2 ml) fresh ginger root, peeled and minced
½ tsp (2 ml) minced green onion
½ tsp (2 ml) toasted sesame seeds, crushed
DUMPLINGS:
3 tbsp (45 ml) vegetable oil, divided
¼ small cooking onion, minced
2 garlic cloves, minced
2 tsp (10 ml) peeled and minced fresh ginger root
2 cups (500 ml) shiitake mushrooms, chopped
½ head small Napa cabbage, shredded
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) Chinese cooking wine
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) sesame oil
16 x 3-in (8 cm) wonton wrappers
¼ cup (60 ml) water
Instructions
- In a small bowl, combine DIPPING SAUCE ingredients. Whisk together until blended and set aside.
- To make DUMPLINGS: Heat a large, heavy-bottomed frying pan over medium heat. Add half the vegetable oil, minced onion, garlic and ginger and sauté until soft.
- Add mushrooms, cabbage, salt and sugar and cook until mushrooms are fully cooked and liquid has evaporated. Transfer to a bowl and mix in Chinese cooking wine, soy sauce, pepper and sesame oil.
- To assemble, place 1 tsp (5 ml) filling in middle of a wonton wrapper. Wet edge of wrapper with a little bit of water. Fold over and crimp edges together to form small pleats to seal. Repeat with remaining wrappers and filling.
- Heat remaining vegetable oil in a large heavy-bottomed frying pan over medium heat. Place dumplings flat-side down in frying pan until golden brown. Add water and immediately cover with lid.
- Cook dumplings for about 6 to 8 minutes over medium heat. Then remove lid and continue cooking until dumplings release from bottom of the pan and bottoms are crisp.
- Serve hot, dipped in Dipping Sauce.
Drink Pairings
LONG LIFE NOODLES
Ingredients
Serves 4 to 6
3 tbsp (45 ml) dark soy sauce
2 tbsp (30 ml) light soy sauce
2 tbsp (15 ml) oyster sauce
½ tsp (2 ml) sugar
1 lb (500 g) fresh Shanghai wheat noodles or any other long Chinese noodles
2 tbsp (30 ml) canola oil
1 large knob ginger, about 1½-in (3.75 cm) finely minced
1 garlic clove, finely minced
1 medium onion, thinly sliced
½ lb (250 g) Chinese barbecued pork, cut into thin juliennes, about 2-in (5 cm) long
3 cups (750 ml) bean sprouts, rinsed and dried well
5 green onions, trimmed and cut into 1-in (2.5 cm) lengths
Instructions
- In a bowl, mix together soy sauces, oyster sauce and sugar. Set aside.
- In a large pot of salted boiling water, cook noodles according to package instructions or until barely tender to the bite. Drain.
- Heat a large non-stick wok over high heat. Add oil. When it starts to simmer, add ginger and garlic and stir until fragrant. Add onion and barbecued pork, stir-fry for a couple minutes or until onions start to soften. Add bean sprouts, green onions and noodles. Mix well and drizzle over soy mixture. Toss well until heated thoroughly. Serve immediately.
Drink Pairings
PARMESAN AND CORN LOLLIPOPS
Ingredients
Serves 16
¾ cup (175 ml) finely grated Parmigiano- Reggiano cheese
¼ cup (60 ml) fresh or frozen corn kernels, cooked and cooled
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
16 thin pretzels sticks or bread sticks
1 tsp (5 ml) lime zest
Instructions
- With rack in middle position, preheat oven to 200 C (400 F). Line a baking sheet with parchment paper or silicon mat.
- In a small bowl, combine cheese, corn, lime juice and pepper.
- Place 8 pretzel sticks on baking sheet, making sure to leave enough space between each to ensure pops don’t merge together once cheese melts. Place a 2-in (5 cm) ring or cookie cutter on top of each pretzel and sprinkle 1 tbsp (15 ml) of cheese mixture into it in a thin layer.
- Bake for about 6 minutes or until cheese has melted and is golden. Remove from oven and slide paper or silicone mat off baking sheet and onto a rack to help speed up cooling. Sprinkle with lime zest and freshly ground black pepper. Leave to cool for 1 to 2 minutes until lollipops have become crisp. Carefully remove each one with a palette knife.
- Serve immediately or keep for 4 to 5 days in an airtight container and reheat before serving.