PARMESAN-CRUSTED RACK OF LAMB SERVED WITH MINT CHIMICHURRI SAUCE
Ingredients
Serves 6
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) pepper
½ cup (125 ml) fine, plain bread crumbs
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) minced fresh flat leaf parsley
1 tbsp (15 ml) olive oil
2 racks of lamb, frenched, about 2½ lbs (1 kg) total
3 tbsp (45 ml) Dijon mustard
Mint Chimichurri Sauce, to serve, recipe follows
MINT CHIMICHURRI SAUCE:
1 cup (250 ml) lightly packed fresh mint leaves
1 cup (250 ml) lightly packed fresh flat leaf parsley leaves
1 garlic clove, chopped
2 tbsp (30 ml) red wine vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
kosher salt and pepper, to taste
½ cup (125 ml) extra-virgin olive oil
Instructions
- Preheat oven to 450 F (230 C). Generously oil bottom and sides of a shallow roasting pan large enough to hold 2 racks of lamb. Set aside.
- In a small bowl, smash together garlic, salt and pepper until well combined. Stir in bread crumbs, Parmesan, parsley and oil.
- Rinse lamb well under cold water and pat dry. Place fat side up in prepared roasting pan and brush with Dijon. Pat cheese mixture evenly over mustard on each rack of lamb. Transfer to oven and roast for 10 minutes. Reduce heat to 400 F (200 C) and continue roasting until an instant-read thermometer inserted into centre of meat registers 120 F (49 C), about another 10 to 13 minutes. Remove from oven and let rest in roasting pan for 10 minutes before carving.
- To serve, slice between bones to make individual chops and transfer to a warmed platter. Serve with Mint Chimichurri Sauce alongside.
- To make MINT CHIMICHURRI SAUCE: In a blender or food processor, pulse together mint, parsley and garlic until finely chopped. Transfer to a medium bowl and stir in vinegar, chili flakes and a pinch of salt and pepper. Stir until salt has dissolved. Stir in oil and let sauce sit at room temperature for at least half an hour, up to 2 hours. Season to taste and serve. Chimichurri will keep refrigerated, stored in an airtight container, for up to 2 days. Makes about 1 cup (250 ml) chimichurri
Drink Pairings
HONEY RUM-GLAZED CORNISH HENS SERVED WITH WILD RICE STUFFING
Ingredients
Serves 8
3 tbsp (45 ml) unsalted butter, divided
½ medium yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
¾ cup (175 ml) uncooked wild rice
2¾ cup (675 ml) unsalted chicken stock, divided
½ cup (125 ml) jasmine rice
½ cup (125 ml) chopped dried apricots
1 tsp (5 ml) chopped fresh thyme leaves
2 tbsp (30 ml) chopped fresh flat leaf parsley leaves
1 cup (250 ml) dark rum
3 tbsp (45 ml) honey
1 sprig thyme
4 Cornish hens (about 1¼ lbs (567 g) each)
4 Meyer lemons or regular lemons, halved
3 tbsp (45 ml) grapeseed oil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C). Place an oiled wire rack in a large, rimmed baking sheet, set aside.
- In a medium saucepan over medium-high heat, melt 1 tbsp (15 ml) butter. Add onions and celery, cook, stirring often, until onions have softened, about 5 minutes. Stir in garlic and wild rice, cook, stirring constantly, for 1 minute. Add 2 cups (500 ml) chicken stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer until rice is tender and liquid has absorbed, about 1 hour.
- While wild rice is cooking, in a small saucepan combine remaining ¾ cup (175 ml) stock with jasmine rice and bring to a boil over high heat. Cover, reduce heat to low and simmer until all stock has been absorbed, about 8 to 10 minutes. Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in chopped apricots, thyme and parsley. Fold into wild rice mixture.
- In a small saucepan over medium-high heat, bring rum, honey and thyme sprig to a boil. Reduce liquid to about ¼ cup (60 ml), about 5 to 8 minutes. Remove from heat and swirl in remaining 2 tbsp (30 ml) butter and discard thyme sprig. Set aside.
- Stuff each Cornish hen with 2 lemon halves before tying ends of legs together with kitchen twine and tucking wing tips under back. Place each hen, breast side up, on prepared wire rack. Rub each with grapeseed oil and season lightly with salt and pepper. Roast until a thermometer inserted in thigh registers 160 F (71 C), about 30 to 35 minutes.
- Brush hens with rum mixture and continue to bake until hens are golden brown and a thermometer inserted in thigh registers 165 F (74 C), about another 10 minutes. If hens are browning too quickly, tent with tinfoil. Transfer rice to a baking dish, drizzle with a little chicken stock, cover with tinfoil and warm alongside hens in oven for the last 10 minutes of cooking. Once removed from oven, let hens rest at least 10 minutes.
- To serve, place rice on a platter and arrange roasted hens over top. Enjoy while warm.
Drink Pairings
MAPLE AND ORANGE-GLAZED SPIRAL HAM
Ingredients
Serves 8
8 to 10 lb (3.6 to 4.5 kg) bone-in, smoked spiral ham
1 cup (250 ml) light brown sugar
1 tsp (5 ml) orange zest
1 tbsp (15 ml) Dijon mustard
⅔ cups (175 ml) maple syrup
1 cup (250 ml) orange juice
Instructions
- Remove ham from packaging and place flat side down in a slow cooker large enough to accommodate it.
- In a small bowl, stir together brown sugar, orange zest and Dijon. Rub sugar mixture all over outside of ham before drizzling with maple syrup and orange juice.
- Cover slow cooker and cook on low heat until ham is heated through, about 2½ to 3 hours. Spoon juices over ham and continue to cook on low for an additional 30 minutes. Remove ham from slow cooker, brush with some remaining glaze and transfer to a serving platter. Serve with additional glaze alongside, if desired.
Drink Pairings
COCONUT LIME AND CHILI SPOT PRAWNS SERVED WITH COCONUT RICE
Ingredients
Serves 4 to 6
1 lime
⅓ cup (75 ml) coconut milk
⅓ cup (75 ml) finely chopped fresh cilantro, plus extra for garnish
3 garlic cloves, crushed
1 to 2 Thai red chilies, seeded and finely chopped
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1½ lbs (750 g) large spot prawn tails, peeled, deveined
toasted coconut flakes, for garnish
lime wedges, for garnish
Coconut Rice, to serve, recipe follows
COCONUT RICE:
2 cups (500 ml) jasmine rice
1½ cups (375 ml) water
1 cup (250 ml) unsweetened coconut milk
1 tsp (5 ml) salt
toasted coconut flakes, for garnish
Instructions
- Using a vegetable peeler, cut long strips of rind from lime. Juice the lime, reserving 1½ tbsp (22 ml), set aside.
- In a bowl, mix together coconut milk, cilantro, garlic, chilies, fish sauce, soy sauce and lime rind. Place mixture into a resealable plastic bag and add prawns. Seal bag, mix well and refrigerate 3 to 4 hours to marinate.
- Preheat a barbecue grill on medium-high heat. Add reserved lime juice to prawn mixture. Toss to coat. Remove prawns, reserving some marinade, and thread prawns onto skewers. Grill, brushing with reserved marinade, for 1 to 2 minutes each side, or until pink and lightly charred. Remove from grill, sprinkle with toasted coconut flakes and serve skewers with lime wedges, cilantro and coconut rice.
- To make COCONUT RICE: Rinse and drain rice in cold water. Place rice in a saucepan with water, coconut milk and salt. Place saucepan over high heat and bring to a boil. Stir and reduce heat to lowest setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with fork, garnish with toasted coconut flakes and serve.
Drink Pairings
GREEN PAPAYA AND CHILI SPOT PRAWN SALAD
Ingredients
Serves 4
2 Thai red chilies, seeded and finely chopped
3 tbsp (45 ml) lime juice, divided
2 garlic cloves, crushed
1 tbsp (15 ml) olive oil
1 lb (500 g) BC spot prawns tails, peeled, deveined
1 x 3½ oz (100 g) package dried rice vermicelli noodles
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar
½ medium to large green papaya, peeled, seeded, finely shredded
1 shallot, thinly sliced
8 to 10 grape tomatoes, halved
1 cup (250 ml) bean sprouts
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) coarsely chopped fresh Thai basil leaves
Instructions
- Reserve a quarter of the chopped chilies. In a non-reactive bowl, combine remaining chilies with 1 tbsp (15 ml) lime juice, garlic cloves and olive oil. Add prawns and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- In a heatproof bowl, place noodles and cover with boiling water. Set aside to soften, about 10 minutes. Drain and rinse with cold water. Drain well and set aside.
- To make dressing, in a small bowl or screw-top jar, add fish sauce, brown sugar, remaining 2 tbsp (30 ml) lime juice and reserved chopped chilies. Whisk or shake to combine.
- In a separate bowl, combine shredded papaya, shallot, tomatoes, bean sprouts, green onions, cilantro, mint, Thai basil and reserved noodles. Add dressing and toss to combine.
- Heat a non-stick skillet over high heat. Add prawns and cook, turning, for 1 to 2 minutes, or until pink and just cooked through. Divide papaya mixture between serving plates. Top with prawns and drizzle any extra pan juices. Serve immediately.
Drink Pairings
SPOT PRAWN CEVICHE
Ingredients
Serves 4 to 6
8 cups (2 L) water
¼ cup (60 ml) kosher salt
1 lb (500 g) BC spot prawn tails, peeled, deveined
2 lemons, juice only
2 limes, juice only
2 medium oranges, juice only
1 cup (250 ml) seeded, peeled English cucumber, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) finely chopped red onion
2 jalapeño or serrano chilies, seeded and finely chopped
1 cup (250 ml) seeded, heirloom cherry tomatoes, cut into ½-in (1.25 cm) dice
1 avocado, cut into ½-in (1.25 cm) dice
2 green onions, finely sliced
¼ cup (60 ml) coarsely chopped fresh cilantro
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
Instructions
- In a large saucepan, combine water and kosher salt, then bring to a boil over high heat. Add spot prawns and immediately turn off heat. Let prawns sit until just cooked through, about 2 minutes. Drain and set aside until cool enough to handle. Transfer to cutting board and cut into ½-in (1.25 cm) pieces and place into a nonreactive bowl.
- To bowl, add citrus juices, cucumber, red onion and chilies. Refrigerate for 1 hour.
- Stir in tomatoes, avocado, green onions, chopped cilantro, olive oil and salt and pepper. Let stand at room temperature 30 minutes before serving. Serve ceviche with tortilla chips.
Drink Pairings
STEAMED SPOT PRAWNS SERVED WITH SPICY SOY SAUCE
Ingredients
Serves 4 as an appetizer
1 tbsp (15 ml) finely minced ginger
1 tbsp (15 ml) finely minced green onion
1 tbsp (15 ml) chopped fresh cilantro
2 serrano chilies, thinly sliced, divided
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) Chinese chili oil
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) water
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) balsamic vinegar
1 lb (500 g) fresh, whole BC spot prawns
3 slices ginger
2 green onions, whole
1½ tbsp (22 ml) salt
2 tbsp (30 ml) Chinese Shaoxing cooking wine
Instructions
- To make dipping sauce, in a small saucepan, add minced ginger, minced green onion, cilantro, 1 thinly sliced serrano chili, vegetable oil, chili oil, light soy sauce, water, sugar and balsamic vinegar. Heat until simmering and stir to mix. Remove and allow to cool.
- With a pair of sharp kitchen scissors, trim sharp barbs from prawns’ heads, clean and rinse under cold water. Set aside.
- In a medium stockpot, add 5 cups (1.25 L) water, ginger slices, whole green onions, salt, remaining serrano chili slices and Shaoxing cooking wine. Bring mixture to a boil. Add prawns and stir slowly. Cover and cook until pink, about 2 minutes. Platter and serve with dipping sauce.
Drink Pairings
HERB-CRUSTED HALIBUT SERVED WITH WHITE WINE BEANS WITH CHORIZO
Ingredients
Serves 2
4 tbsp (60 ml) olive oil, divided
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
1 cup (250 ml) chopped chorizo
1 cup (250 ml) cherry tomatoes, halved
1 x 19 oz (540 g) can white kidney beans, drained and rinsed
½ cup (125 ml) dry white wine
¼ cup (60 ml) dried bread crumbs
3 tbsp (45 ml) chopped fresh parsley, divided
3 tbsp (45 ml) fresh thyme, stems removed
2 x 3 oz (90 g) halibut fillet
salt and pepper, to taste
1 tbsp (15 ml) mayonnaise
2 lemon wedges, for garnish
Instructions
- In a medium-sized skillet over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onion and garlic until translucent, about 10 minutes. Add chorizo, sauté until crispy, remove from pan and set aside.
- In same skillet, add cherry tomatoes, white beans and wine. Turn heat to low and simmer until liquid has fully reduced, about 10 to 15 minutes. Add chorizo mixture into skillet. Keep warm on low heat while cooking fish.
- In a small bowl, mix bread crumbs, 2 tbsp (30 ml) parsley and the thyme. Set aside.
- In a second skillet over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Season all sides of halibut with salt and pepper, lightly brush mayonnaise over top of halibut with a pastry brush. Dip mayonnaise side of each fillet into bread crumb mixture. Place bread crumb side down in skillet. Cook each side for about 5 minutes, until fish is no longer translucent and bread crumbs are golden brown.
- Divide beans among dinner plates and top with crusted fillet. Garnish with remaining parsley and lemon wedges.
Drink Pairings
WARM POTATO SALAD WITH HERB LEMON VINAIGRETTE
Ingredients
Serves 3 to 4
4 cups (1 L) new potatoes, halved
10 bacon slices, cooked, chopped
2 cups (500 ml) chopped asparagus, cut into ½-in (1.25 cm) pieces, steamed
2 tbsp (30 ml) capers
5 sprigs fresh dill, chopped
½ cup (125 ml) fresh parsley leaves
1 lemon, juice only
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Dijon mustard
salt and pepper, to taste
Instructions
- In a large saucepan, add potatoes and just enough water to cover. Boil until potatoes are fork-tender, about 20 minutes depending on size. Check occasionally to avoid overcooking.
- While potatoes are boiling, in a large bowl, whisk together capers, dill, parsley, lemon juice, olive oil and Dijon. Strain potatoes and add to bowl while still hot. Add in bacon and asparagus. Toss a few times to coat, add salt and pepper to taste and serve immediately.
Drink Pairings
THAI STEAK AND HERB SALAD
Ingredients
Serves 2
3 tbsp (45 ml) olive oil, divided
1 x 5 oz (140 g) sirloin steak
salt and pepper, to taste
2 cups (500 ml) mixed spring greens
1 carrot, shaved into ribbons
2 cups (500 ml) Napa cabbage, shredded
1 cup (250 ml) thinly sliced red bell pepper
¼ cup (60 ml) thinly sliced red onion
½ cup (125 ml) fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) fresh basil leaves
1 garlic clove, minced
1 tsp (5 ml) finely grated ginger
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) Sriracha chili sauce
¼ cup (60 ml) toasted peanuts, chopped, for garnish
Instructions
- In a cast iron skillet over high heat, heat 1 tbsp (15 ml) olive oil. Season steak with salt and pepper. Once skillet is hot, sear steak, one side at a time, about 4 to 5 minutes each for medium-rare. Sear longer if desired. Set aside for 10 minutes to rest while making salad.
- In a large mixing bowl, add mixed greens, carrots, cabbage, red pepper, red onion, cilantro, mint and basil. In a Mason jar, combine remaining 2 tbsp (30 ml) olive oil, garlic, ginger, rice vinegar, soy sauce, honey, sesame oil and Sriracha. Shake jar until combined. Once steak has rested, slice into thin strips. Dress salad and serve with steak slices and top with peanuts.