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
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
MAPLE AND TAMARI- ROASTED ROOT VEGETABLES
Ingredients
Serves 8
4 turnips, trimmed, cut into 8 wedges
1 rutabaga, trimmed, cut into rectangles
6 carrots, trimmed, halved lengthwise
3 parsnips, trimmed, quartered lengthwise
5 each golden and red beets, trimmed, quartered lengthwise
2 tbsp (30 ml) tamari
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) white wine vinegar
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
salt and pepper, to taste
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 425 F (220 C).
- Fill a large saucepan with water, season with a couple generous pinches of salt and bring to a boil over high heat. Blanch turnips until barely tender, 1 minute. Using a slotted spoon, transfer turnips to a baking sheet. Repeat blanching with rutabaga before reducing heat to medium-high. Add carrots and parsnips to saucepan and simmer until barely tender, 3 minutes. Using a slotted spoon, transfer to baking sheets with turnips and rutabaga. Add yellow beets to saucepan and simmer until just tender, 5 minutes. Transfer to baking sheet and repeat with red beets. Allow all vegetables to cool for 10 minutes. Discard cooking water.
- Whisk together tamari, maple syrup and vinegar. Set aside.
- In a large bowl, toss vegetables with oil, thyme and rosemary before seasoning with salt and pepper. Spread vegetables in an even layer on 2 large baking sheets. Roast for 15 minutes. Drizzle vegetables with tamari mixture and continue to roast until vegetables are browned, another 15 to 20 minutes. Transfer vegetables to a platter and serve warm.
Drink Pairings
LEMON HERB POPOVERS
Ingredients
Serves 6
2 large eggs
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) finely chopped fresh thyme
2 tsp (10 ml) finely chopped fresh parsley
1 tsp (5 ml) finely chopped chives
1 tsp (5 ml) finely chopped sage
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
grapeseed or coconut oil, for greasing
Instructions
- Preheat oven to 400 F (200 C). In a large 4-cup (1 L) measuring bowl or medium-sized bowl, whisk eggs, lemon zest, herbs, salt and milk. Add flour and whisk until combined and only some small lumps remain.
- Place popover pan or standard muffin pan in oven for 5 minutes until piping hot. Remove pan from oven and quickly but generously brush each cup with grapeseed oil. Divide batter among cups, filling at least half full. Bake until puffed and golden brown, 35 minutes. Do not open oven door during cooking or popovers may collapse. Pierce each with a knife and return to oven for another 5 minutes. Turn popovers out onto a serving platter and enjoy warm.
Drink Pairings
HOMEMADE CORN TORTILLAS
Ingredients
Serves about 13 to 16 tortillas
2 cups (500 ml) instant masa harina, either yellow corn or white corn variety
½ tsp (2 ml) sea salt
1½ cups (375 ml) hot water, not boiling
Instructions
- In a large bowl, stir together masa harina and salt. Add water and with your hands, mix and knead until a smooth dough forms. Check consistency by pinching off a bit of dough and flattening it between your palms. If large cracks form or it is crumbly, add more water 1 tbsp (15 ml) at a time. Dough should be soft and flatten easily with few, if any, cracks forming around outer edge.
- Cut top from a large zip-top bag and cut open remaining two sides to create two large plastic squares. Set aside.
- For larger 6-in (14.5 cm) tortillas, divide dough into 1.5 oz (45 g) balls. For smaller 4-in (10 cm) tortillas, divide dough into 1 oz (45 g) balls. While shaping and cooking tortillas, keep dough covered with a damp kitchen towel.
- Heat a griddle or large cast iron pan over medium-high heat. Open tortilla press, place a drop of oil on bottom plate and lay down one plastic square. Working with one ball of dough at a time, place ball in center of bottom plate and flatten slightly with your palm. Place second plastic square over dough and press using a tortilla press. Open press, peel off plastic square and take your tortilla to the griddle. Cook on griddle, flipping once, until surface is brown in spots and appears dry, 30 seconds to 1 minute per side. Continue shaping and cooking remaining tortillas. As they are cooked, wrap them in a kitchen towel to keep warm. Tortillas are best eaten freshly made. Tortillas may be made up to an hour before serving. Warm by wrapping in a damp kitchen towel and then in foil before heating in a 200 F (93 C) for about 10 minutes.
Drink Pairings
GRILLED AVOCADO WITH CHICKPEAS AND TAHINI DRESSING
Ingredients
Serves 6
TAHINI DRESSING:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) each, tamari soy sauce and fresh lemon juice
2 tbsp (30 ml) water, plus extra, if needed
1 garlic clove, smashed and minced
1 tsp (5 ml) peeled and grated ginger root
freshly ground black pepper, to taste
STUFFED AVOCADOS:
1 x 14 oz (398 ml) can chickpeas
2 tbsp + 1 tbsp (45 ml) grape seed oil
½ tsp (2 ml) smoked paprika
salt and pepper, to taste
½ cup (125 ml) very finely diced unpeeled English cucumber
½ cup (125 ml) quartered cherry tomatoes
3 avocados
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Place all TAHINI DRESSING ingredients in a small blender and whirl until smooth and creamy. Add a little more water, if needed to make it pourable. Transfer to a squeeze tube and refrigerate until ready to use. Can be refrigerated for several days.
- Preheat barbecue to about 375 F (190 C). Rinse and drain chickpeas, pat dry with paper toweling. Slip off any papery skins, if desired. Transfer chickpeas to a bowl and toss with grape seed oil. Dust with smoked paprika, salt and pepper. Place in a grill basket or on a small baking tray, spreading out to an even thickness. Grill for about 15 minutes, stirring often, until chickpeas are golden and lightly crisped. Remove and transfer to a bowl to cool.
- When chickpeas are cooled, gently toss together with finely diced cucumber and tomatoes in a bowl. Set aside. Can be made ahead and refrigerated.
- Cut avocados in half and remove pits. Brush with extra-virgin olive oil. Place cut-side down on grill and cook until nice grill marks form, about 2 minutes. Give Tahini Dressing a quick shake and drizzle sauce over top of avocados and chickpeas. Serve immediately.
Drink Pairings
KICKED-UP GRILLED CORN
Ingredients
Serves 12
8 ears of corn with husks
2 tbsp (30 ml) salt
TOPPING:
½ cup (125 ml) unsalted butter, at room temperature
2 tbsp (30 ml) chopped fresh basil
2 tbsp (30 ml) finely grated Parmesan
1 tsp (5 ml) salt
½ tsp (2 ml) crushed red chili flakes
Instructions
- Pull outer husks from corn back and strip away silk from each ear of corn. Fold husks back into place and put corn in large bowl or sink with cold water and 2 tbsp (30 ml) salt for 10 minutes.
- Preheat grill to medium.
- Combine Topping ingredients in a medium-sized bowl. Stir to blend and set aside.
- Remove corn from water bath and shake off excess. Place corn with husks intact directly on heated grill. Close barbecue and grill corn for 15 to 20 minutes or until kernels are tender when pierced. Turn corn every 5 minutes during grilling.
- Remove husks and generously spread cobs with topping while still hot.
Drink Pairings
CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.
Drink Pairings
CORNBREAD LOAVES WITH HONEY BUTTER
Ingredients
Serves 12 mini loaves or 24 muffins and ⅔ cup (150 ml) Honey Butter
CORNBREAD:
1½ cups (375 ml) buttermilk
¾ cup (175 ml) unsalted butter, melted
3 eggs
1¼ cups (310 ml) granulated sugaR
1¾ cups (425 ml) medium-ground yellow cornmeal
¾ tsp (4 ml) baking soda
¾ tsp (4 ml) kosher salt
1½ cups (375 ml) all-purpose flour
12 fresh thyme sprigs
HONEY BUTTER:
½ cup (125 ml) unsalted butter, softened
3 tbsp (15 ml) liquid honey
1 tsp (5 ml) kosher salt
Instructions
- Preheat oven to 350 F (180 C). Lightly grease twelve 4 x 2-in (10 x 5 cm) mini loaf pans. Alternatively use a couple of muffin pans with paper liners. Set aside.
- In a large bowl, combine buttermilk, butter and eggs. Whisk to blend.
- In a separate large bowl, sift dry ingredients, except thyme sprigs, until evenly blended. Add wet ingredients to dry ingredients and mix just until combined. Some remaining lumps are fine.
- Divide batter evenly among prepared loaf pans and top each with a sprig of thyme. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a rack.
- To make HONEY BUTTER: Mix butter, honey and salt in a small bowl until well combined. Cover and refrigerate until ready to serve. Can be refrigerated for a couple of days. Serve on warm cornbread. Can be refrigerated up to one week.
Drink Pairings
CRANBERRY MOSTARDA
Ingredients
Serves about 2 cups (500 ml)
2½ tbsp (37 ml) yellow mustard seeds
¾ cup (175 ml) dry rosé wine
1 cinnamon stick
½-in (1.25 cm) piece fresh ginger root
5 whole cloves
sprigs fresh thyme
1½ cups (375 ml) granulated sugar
1 cup (250 ml) white wine vinegar
¾ cup (175 ml) pure cranberry juice, no sugar added
1 tbsp (15 ml) dry mustard
1 cup (250 ml) fresh or frozen cranberries
1½ cups (375 ml) dried cranberries
1 tsp (5 ml) finely grated tangerine zest
½ tsp (2 ml) salt
Instructions
- In a small bowl, stir together mustard seeds and wine. Cover with plastic wrap and set aside overnight.
- In a piece of cheesecloth, wrap together cinnamon, ginger, cloves and thyme. Tie closed with kitchen string.
- In a medium-sized saucepan over high heat, stir together soaked mustard seeds and wine, sugar, vinegar, cranberry juice, dry mustard and fresh or thawed, frozen cranberries. Once boiling, add spice bundle and reduce heat to medium. Cook, uncovered, without stirring, until syrup thickens enough to coat back of a spoon, 40 minutes. Turn off heat but leave saucepan on element. Discard spice bag before stirring dried cranberries, tangerine zest and salt into syrup. Cool Mostarda completely before serving. If too thick, loosen by stirring in water or rosé wine, 1 tbsp (15 ml) at a time, until desired consistency. Mostarda may be refrigerated in an airtight container for up to 1 week.