GRILLED FISH SERVED WITH TOMATILLO SALSA AND PICKLED RED ONIONS
Ingredients
Serves 4 to 6
1 large red onion, peeled and very thinly sliced
¼ tsp (1 ml) black peppercorns
¼ tsp (1 ml) cumin
½ tsp (2 ml) Mexican oregano or substitute oregano
2 garlic cloves, crushed
1 bay leaf
½ tsp (2.5 ml) salt
¾ cup (175 ml) apple cider vinegar
1 lemon, zested and juiced
6 medium-sized tomatillos, husks removed and rinsed
2 garlic cloves, whole
1 whole jalapeño or serrano chili
½ medium white onion, coarsely chopped
handful cilantro sprigs, coarsely chopped
1 lime, juice only
1 x 2 lb (1 kg) or 2 x 1 lb (500 g each) whole snapper or branzino, gutted and cleaned
Corn tortillas, to serve
Instructions
- To make Pickled Red Onions, place sliced red onions in a large mason jar or divide into 2 smaller jars. In a small saucepan, add peppercorns, cumin, oregano, crushed garlic, bay leaf, salt and apple cider vinegar. Bring to a boil over medium-high heat. Remove from heat and stir in lemon zest and juice. Pour hot vinegar spice mixture over red onions. Cover and refrigerate overnight. Can be kept up to 2 weeks refrigerated.
- To make Tomatillo Salsa, in a small saucepan, place tomatillos, whole garlic and chili and cover with water. Bring to a boil then reduce heat and simmer until soft, about 7 to 8 minutes. Remove from heat and drain. Allow to cool. Transfer to a blender and add chopped white onion, cilantro and lime juice. Process until smooth. Season to taste.
- Preheat a large, flat barbecue plate or cast iron griddle over medium heat and season with salt. Dry fish well and place on salted grill for 8 to 10 minutes. Flip over and grill for another 8 to 10 minutes. Check fish for doneness by making a small incision in the thickest part and checking meat closest to the spine. Serve with warm corn tortillas, salsa and pickled onions.
Drink Pairings
STUFFED POBLANO PEPPERS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
½ white onion, finely chopped
¾ lb (340 g) fresh chorizo sausage, casings removed
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped
4 Roma tomatoes, seeded, ½-in (1.25 cm) diced
2 cups (500 ml) cooked rice
1 cup (250 ml) frozen or fresh corn kernels
2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided
½ cup (125 ml) chopped cilantro
4 to 6 poblano chilies, halved lengthwise and seeded
¼ cup (60 ml) water
Instructions
- Preheat oven to 350 F (180 C).
- In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended.
- Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.
Drink Pairings
1181
Ingredients
Serves 1
½ oz (15 ml) Beefeater London Dry Gin
¼ oz (7 ml) St-Germain Elderflower Liqueur
¾ oz (22 ml) lemon Juice
¾ oz (22 ml) grenadine
3 oz (90 ml) Chamdeville Blanc de Blancs Brut
Lemon twist, for garnish
Instructions
- In a cocktail shaker, add all ingredients, except sparkling wine, add ice and shake. Double strain into a Champagne flute, top with sparkling wine and garnish.
Featuring
1975
Ingredients
Serves 1
2 oz (60 ml) Aviation American Gin
1½ oz (45 ml) lemon juice
1½ oz (45 ml) Lavender Infused Honey*
1 dash Bittered Sling Grapefruit & Hops Bitters
4 oz (125 ml) club soda
Lavender sprigs, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake hard. Double strain into a tall glass, add club soda and stir gently to mix. Add crushed ice and garnish.
- * Lavender Infused Honey: Mix 1 lb (500 g) honey with 2 cups (500 ml) hot water, add ¼ oz + a pinch (10 g) of lavender. Let steep for 30 minutes, taste and adjust if needed. Strain and cool. Can keep refrigerated for up to 2 weeks.
Featuring
NO RAIN
Ingredients
Serves 1
1 oz (30 ml) Ungava Canadian Premium Gin
1 oz (30 ml) Lillet
2 oz (60 ml) watermelon juice
½ oz (15 ml) Rhubarb Shrub*
1 dash Bittered Sling Lem-Marrakesh BitterS
2 oz (60 ml) club soda
Edible flowers, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake gently. Add soda to a wine glass, double strain cocktail into wine glass then add ice and garnish.
- * Rhubarb Shrub: In a large pot, bring to a boil 2 cups (500 ml) apple cider vinegar, 1 cup (250 ml) white wine vinegar and 2 cups (500 ml) white sugar. When mixture is boiling, reduce heat to a simmer and add 1.3 lb (575 g) frozen rhubarb and 3¼ oz (100 g) peeled and sliced ginger. Simmer until rhubarb is completely broken down into fibers. Using a fine strainer, strain rhubarb and ginger from liquid. Allow mixture to cool down, bottle and date. Refrigerate until ready to use.
Featuring
CHABACANO MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Espolón Blanco Tequila
1 oz (30 ml) Bols Apricot Brandy
1 oz (30 ml) lime juice
3 dashes Angostura Bitters
Dried or fresh apricot, for garnish
Instructions
- Moisten half of outer rim of a coupe glass with a lime wedge and rim glass with kosher salt. Chill until ready to use. In a cocktail shaker with cubed ice, combine tequila, apricot brandy, lime juice and bitters. Shake vigorously until well chilled and strain into prepared chilled coupe glass. Garnish with apricot.
Featuring
HUMO CONGELATO MARGARITA
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
1 cup (250 ml) fresh pineapple, plus extra for garnish
2 pieces cilantro, stems and leaves
2 slices jalapeño, to taste, plus extra for garnish
¾ oz (22 ml) agave nectar
1 oz (30 ml) lime juice
Instructions
- Combine all ingredients, except garnishes, in a blender with ice and blend until smooth. Pour into a large margarita glass. Garnish with pineapple and jalapeño.
Featuring
CLASSIC MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Reposado Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with a lime wedge and rim glass with kosher salt. In a cocktail shaker with some cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour into prepared rocks glass. Garnish with lime wheel.
Featuring
GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING
Ingredients
Serves 4
1 head cauliflower, cut into 4 slices
5 tbsp (75 ml) extra-virgin olive oil, divided
2 lemons, cut in half
2 tsp (10 ml) capers, finely chopped
2 tbsp (30 ml) toasted pine nuts, chopped
2 tbsp (30 ml) golden raisins, roughly chopped
2 tbsp (30 ml) flat leaf parsley, chopped
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 pinch lemon zest
2 tbsp (30 ml) white wine vinegar
1 pinch (or to taste) finely chopped red or Thai chilies
Instructions
- Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear.
- In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.
Drink Pairings
GRILLED SALAD WITH GREEN GODDESS DRESSING
Ingredients
Serves 4
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs, such as tarragon, parsley, chives, chervil
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
2 eggs
¼ loaf of French bread, torn into 1-in (2 cm) pieces
2 tbsp (30 ml) olive oil, divided
2 romaine lettuce hearts, sliced in half lengthwise
1 avocado, cut into quarters (leave skin on)
1 cup (250 ml) cherry tomatoes, halved
Chopped chives for garnish
Instructions
- In a blender, mix sour cream, mayonnaise, lemon juice, mixed herbs, anchovy fillets and Worcestershire until smooth. Season to taste. Refrigerate until ready to use in an airtight container, up to 3 days. Can be kept in the refrigerator in an airtight container for up to 3 days.
- Preheat oven to 375 F (190 C).
- Bring a small pot of water to boil over high heat. Gently place eggs into water and boil for 7 minutes. Remove eggs and put into an ice bath until completely cooled. Crack and peel, set aside.
- Toss bread with 1 tbsp (15 ml) olive oil and put on a baking tray. Bake croutons for about 10 to 15 minutes, or until golden brown, turning once or twice. Remove from oven and cool.
- Preheat barbecue to medium heat. Rub cut side of the romaine hearts with 1 tbsp (15 ml) olive oil and grill for 2 to 3 minutes, just until grill marks form. Grill cut sides of avocados for about 2 minutes per side, just until grill marks form. Plate romaine hearts, avocados and cherry tomatoes on a platter. Cut eggs in half and place on the platter, garnish with croutons, chives and dressing.