SALMON WITH GRILLED NECTARINE SALSA
Ingredients
Serves 2
½ red onion, diced
1 red pepper, diced
½ jalapeño, diced
1 cup (250 ml) cilantro, chopped
1 lime, juice only
1 tbsp (30 ml) neutral-flavoured oil
2 nectarines, halved, pitted
2 x 3 oz (90 g) salmon fillet, skin on
½ lime, cut into wedges, for garnish
Instructions
- Preheat barbecue to medium-high with lid closed.
- In a medium bowl, mix diced onion, red pepper, jalapeño, cilantro and lime juice. Season to taste and let sit
- Brush grill with oil. Leaving lid open, place cut side of nectarines onto grill for about 3 minutes. Remove and let cool.
- Season each salmon fillet with a pinch of salt. Lay flesh side down on grill for about 3 minutes with lid open. Flip salmon and grill for another 3 minutes or until centre is just opaque.
- Once nectarines have cooled, dice and add to salsa mixture. To serve, garnish salmon with salsa and lime wedge.
Drink Pairings
AVOCADO-STUFFED TURKEY BURGER WITH CAULIFLOWER FLATBREAD BUN
Ingredients
Serves 4
Grapeseed oil, for greasing and frying
6 cups (1.5 L) shredded cauliflower
2 large eggs, lightly beaten
1 cup (250 ml) shredded mozzarella cheese
2 tsp (10 ml) salt, divided
1 tsp (5 ml) pepper, divided
1 tsp (5 ml) dried oregano
2 cups (500 ml) corn kernels
2 cups (500 ml) cherry tomatoes, quartered
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) finely chopped chives
2 tbsp + 1 tsp (30 ml + 5 ml) lime juice, divided
1 lb (500 g) ground turkey
1 large egg
1 garlic clove, minced
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) chili powder
1 tbsp (15 ml) finely chopped parsley leaves
1 large avocado
4 slices pepper jack cheese
4 curly lettuce leaves
Instructions
- Preheat oven to 450 F (230 C). Line a baking tray with parchment paper and liberally grease with grapeseed oil. Set aside.
- Place cauliflower in a bowl and microwave on high until softened, about 8 to 10 minutes. Place microwaved cauliflower in a clean kitchen towel and, over the sink, squeeze out as much moisture as possible before placing cauliflower in a large mixing bowl. Add 2 lightly beaten eggs, mozzarella, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and oregano. Mix until well incorporated and shape into eight 3-in (8 cm) rounds and a ½-in (1 cm) thick on prepared baking tray. Bake until patties are golden brown, about 16 minutes. Let cool for 10 minutes on baking tray before carefully peeling off of parchment paper. Set aside.
- In a large bowl, stir together corn, tomatoes, cilantro, chives, 2 tbsp (30 ml) lime juice and 1 tsp (5 ml) salt. Set aside to marinate for at least 30 minutes at room temperature.
- Thoroughly mix together ground turkey, 1 large egg, garlic, ½ tsp (2.5 ml) pepper, mustard, cumin, chili powder and parsley. Divide mixture in half and form 4 small patties with 1 half of turkey mixture. Make a shallow well in center of each patty with thumb.
- In a small bowl, roughly mash avocado with 1 tsp (5 ml) lime juice, leave some large chunks of avocado. Divide avocado mash among wells in turkey patties. With remaining turkey mixture form another 4 small patties and lay each over avocado, pressing edges together to seal.
- Grease grill or a grill pan with oil and preheat to medium-high heat. Grill patties, flipping once or twice, until cooked through, about 6 to 8 minutes per side. Top each patty with a slice of pepper jack cheese for last minute or so of cooking.
- To serve, place a piece of lettuce on top of 4 cauliflower flatbreads. Top with a turkey patty and a generous scoop of salsa. Top each burger with another cauliflower bun and serve.
Drink Pairings
CRISPY CHICKEN BURGER WITH STICKY RICE BUN
Ingredients
Serves 4
½ tsp (2.5 ml) sesame oil
¼ cup (60 ml) mirin (Available at specialty Asian markets)
¼ cup (60 ml) unseasoned rice vinegar
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
2 cups (500 ml) sushi rice, well rinsed under cold water
3 cups (750 ml) cold water
2 tbsp (30 ml) black sesame seeds
1 tsp (5 ml) grapeseed oil, plus extra
1 medium yellow onion, diced
2 garlic cloves, minced
1 tbsp (15 ml) minced ginger
¼ cup (60 ml) unsalted butter
¼ cup + ½ cup (60 ml + 125 ml) all-purpose flour, divided
2 tbsp (30 ml) Japanese curry powder
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) ground cayenne pepper
1 cup (250 ml) chicken stock
2 boneless, skinless chicken breasts
2 tbsp (30 ml) milk
2 large eggs
1½ cups (375 ml) panko bread crumbs vegetable oil, for frying
2 cups (500 ml) microgreens
1 small red onion, cut into thin rings
Furikake seasoning1 (optional)
1 green onion, sliced into thin rounds
Instructions
- In a small saucepan over medium heat, stir together sesame oil, mirin, rice vinegar, sugar and salt. Once at a simmer, cook for 30 seconds before removing from heat. Set aside.
- In a medium saucepan, add rice and cold water, cook according to package instructions. Transfer cooked rice to a large bowl and sprinkle with sesame seeds. Add roughly ½ cup (125 ml) seasoning mixture. Using a rubber spatula, chop and fold rice, gently mixing in seasoning mixture. Divide rice mixture into 8 equal portions, about ½ cup (125 ml) each. With water-dampened hands, firmly press 1 portion of rice into a greased, round 3½-in (9 cm) cookie cutter. Repeat with remaining rice. Refrigerate until ready to assemble burgers.
- In a small saucepan over medium heat, warm grapeseed oil. Add yellow onion, garlic and ginger. Cook, stirring often, until softened but not browned, about 8 to 10 minutes. Add butter and let melt. Once melted, stir in ¼ cup (60 ml) flour and let cook for 1 minute. Stir in curry powder, tomato paste, Worcestershire sauce and cayenne pepper. Cook, stirring often, for another 8 to 10 minutes. Paste should become dry and crumbly, careful not to burn. Add chicken stock, increase heat to medium-high and bring sauce to a boil, stirring constantly until thickened, about 2 minutes. Season to taste. Transfer to a blender and blend until smooth. Set curry sauce aside.
- Pound chicken breasts until ½-in (1.25 cm) thick. Cut each breast in half to make 4 pieces and season.
- In a medium bowl, add ½ cup (125 ml) flour and season generously with salt and pepper. In another medium bowl, whisk together milk and eggs. In a third bowl, add panko bread crumbs. Working with 1 piece of chicken at a time, first dredge chicken in seasoned flour. Shake off excess. Dip chicken into egg mixture, allow extra to drip off before pressing into panko. Repeat coating process with remaining pieces of chicken.
- In a frying pan over medium heat, heat ¼-in (0.5 cm) of vegetable oil. Oil is ready when a pinch of flour sizzles on contact with hot oil. Working in batches, fry chicken until cooked through and coating is golden brown and crispy, about 3 to 4 minutes per side.
- Warm a non-stick frying pan over medium heat. Working in batches, lightly brush rice buns with grapeseed oil, then sear until rice has started to caramelize, about 3 to 5 minutes on each side.
- To assemble, place 4 rice buns on a platter. Top each with microgreens, red onion slices, a crispy chicken patty and a dollop of curry sauce. Sandwich with remaining rice buns before garnishing with a sprinkle of furikake seasoning and sliced green onions. Serve immediately.
Drink Pairings
BARBECUED PORK BURGER WITH SPIRALED SWEET POTATO BUN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing and frying
3 lbs (1.5 kg) sweet potato, peeled and ends cut flat
3 large eggs, whisked, divided
1 lb (500 g) ground pork
2 tbsp (30 ml) tomato-based barbecue sauce
¼ tsp (1 ml) ground cayenne pepper
1 tsp (5 ml) red wine vinegar
1 tsp + ½ tsp (5 ml + 2.5 ml) salt, divided
½ tsp (2.5 ml) pepper
1 tbsp (15 ml) finely chopped chives
1 large avocado, peeled and pitted
1 tbsp (15 ml) lime juice
¼ tsp (1 ml) ground cumin
1 tbsp (15 ml) chopped cilantro leaves
1 small tomato, seeded and finely diced
1½ cups (375 ml) baby arugula
1 small red onion, thinly sliced into rounds
12 slices pickled jalapeños (optional)
Instructions
- Liberally grease eight 12 or 14 oz (355 or 398 ml) ramekins with oil and line with a piece of plastic wrap. Using a spiralizer, cut sweet potatoes into thin strands.
- In a large frying pan, heat ½ tbsp (7.5 ml) oil over medium heat. Add half the sweet potato strands and cook, stirring often, until softened, about 5 minutes. Transfer to a baking tray and repeat with another ½ tbsp (7.5 ml) oil and sweet potato strands. Let cooked sweet potato cool to room temperature, about 20 minutes.
- In a large bowl, place cooled sweet potato along with 2 whisked eggs and a good pinch of both salt and pepper. Toss to combine. Divide among prepared ramekins, pressing sweet potato mixture down. Place a piece of plastic wrap directly onto surface of sweet potato mixture and place a heavy can or jar on top to weight mixture down. Refrigerate at least 30 minutes, up to 24 hours.
- In a large bowl, gently mix together ground pork with barbecue sauce, cayenne, vinegar, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper, chives and 1 whisked egg until well combined. Divide mixture into 4 equal portions. Using hands, gently form mixture into 4 patties, each about 4-in (10 cm) in diameter.
- Grease grill or a grill pan with oil and preheat to medium-high heat.
- Lightly coat a large frying pan with some extra oil and heat over medium heat. Remove plastic wrap and using a spatula, gently slide sweet potato buns into pan. Fry until golden brown on both sides and warm in centre, about 3 to 5 minutes per side. Use sweet potato buns while warm or at room temperature.
- In a medium bowl, mash avocado until smooth. Stir in lime juice, cumin, ½ tsp (2.5 ml) salt, cilantro and tomatoes until well combined. Set aside.
- Grill burger patties, flipping every few minutes, until cooked through, about 8 to 10 minutes total. Place half the sweet potato buns on a platter. Top with arugula, red onion slices, burger patties, generous dollop of avocado sauce and jalapeños. Sandwich with remaining sweet potato buns and serve.
Drink Pairings
ENTER THE DRAGON
Ingredients
Serves 1
1 cup (250 ml) thickly cut
strips of peeled ginger
2 cups (500 ml) rose syrup
½ cup (125 ml) peeled and chopped ginger
2½ cups (625 ml) warm water, divided
½ cup (125 ml) liquid honey
1¾ oz (52 ml) Sombra Mezcal
¼ oz (7 ml) Averna Amaro Siciliano
¾ oz (22 ml) lemon juice
Candied Rose Ginger, for garnish
Instructions
- In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
- To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.
Featuring
CALM BEFORE THE STORM
Ingredients
Serves 1
1½ oz (45 ml) Appleton Estate Rum
½ oz (15 ml) Bols Blue Curaçao
1 oz (30 ml) Chrysanthemum Tea
1 oz (30 ml) pineapple juice
¾ oz (22 ml) lime juice
½ oz (15 ml) orgeat syrup
pineapple fronds, for garnish
dehydrated orange wheel, for garnish
Instructions
- In a blender, add ingredients and blend for 10 seconds. Pour into a tall glass and garnish with pineapple fronds and a dehydrated orange wheel.
- To make CHRYSANTHEMUM TEA: Add 6 tbsp (90 ml) Chrysanthemum buds to 4 cups (1 L) hot water. Let sit for 10 minutes, strain into a resealable container and allow to cool. Can be refrigerated for up to 2 weeks.
Featuring
DRAMA QUY
Ingredients
Serves 1
2 oz (60 ml) Cazadores Reposado Tequila
1½ oz (45 ml) lemon juice
1 oz (30 ml) Lavender-Infused Honey
banana leaf strip, for garnish
1 sprig lavender, for garnish
Instructions
- Add ingredients to a cocktail shaker, shake and double strain into a Champagne flute. Garnish with a banana leaf strip and lavender sprig.
- To make LAVENDER-INFUSED HONEY: Combine 1 cup (250 ml) each hot water and honey and add ¼ cup (60 ml) dehydrated lavender. Stir to combine. Let lavender infuse for 24 hours then strain into a resealable container. Can be refrigerated for up to 3 months.
Featuring
SHISO SOUR
Ingredients
Serves 1
2 oz (60 ml) Żubrówka Bison Grass Vodka
1 oz (30 ml) lemon juice
1 oz (30 ml) grapefruit juice
1 oz (30 ml) Shiso Syrup
1 egg white
2 dashes Fee Brothers Plum Bitters
Instructions
- Add all ingredients to a cocktail shaker and shake. Add cubed ice then shake again, double strain and garnish with bitters.
- To make SHISO SYRUP: Simmer 4 cups (1 L) water with 12 large shiso leaves until fragrant, about 10 minutes. Add 4 cups (1 L) sugar, stir to dissolve. Strain out leaves and let cool. Can be refrigerated for up to 3 weeks.
Featuring
THE NGUYEN
Ingredients
Serves 1
1½ oz (45 ml) Long Table London Dry Gin
1½ oz (45 ml) Lemongrass- Infused Vermouth
2 dashes Bittered Sling Cascade Celery Bitters
lime zest, for garnish
Instructions
- Add ingredients to a mixing glass, stir and strain into a chilled glass. Garnish with lime zest.
- To make LEMONGRASS-INFUSED VERMOUTH: In a saucepan over low heat, simmer 1 chopped stock of lemongrass and 1 cup (250 ml) dry vermouth for 5 minutes, until fragrant. Strain into resealable container and let cool. Can be refrigerated for up to 1 month.
Featuring
FULL BLOOM
Ingredients
Serves 1
1½ oz (45 ml) Capel Premium Pisco
½ oz (15 ml) Aperol Aperitivo
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
Fee Brothers Rhubarb Bitters
Bokbunja-Um Black Raspberry, to float
Instructions
- Add first 5 ingredients to a cocktail shaker and shake with ice. Strain over ice in a cocktail glass. Using a large spoon, slowly drizzle Bokbunja-Um Black Raspberry over back of spoon, creating a float.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.