SPICED STEAK SERVED WITH GRILLED RAPINI SALAD AND SALSA VERDE
Ingredients
Serves 4
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) red pepper chili flakes
2 large garlic gloves, minced and mashed with 1 tsp (2 ml) sea salt
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) hangar or skirt steak, trimmed
GRILLED RAPINI SALAD:
1 bunch rapini, ends trimmed, blanched and drained
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
2 garlic cloves, minced
1 cup (250 ml) ½-in (1.25 cm) diced strawberries
ripped mint leaves, about a handful
¼ cup (60 ml) grated Parmesan
SALSA VERDE:
1 lb (500 g) tomatillos, about 10 to 12, husk removed, and rinsed
2 jalapeño or 4 serrano peppers, stemmed
1 bunch fresh cilantro, roughly chopped
1 garlic clove, minced
¼ cup (60 ml) water
½ cup (125 ml) finely chopped white onion
Instructions
- In a small bowl, mix together all ingredients, up to steak, until well blended. Rub all over meat and marinate in a resealable plastic bag; refrigerate for at least 30 minutes or up to 1 day.
- Grill steak on a well-oiled rack set about 4-in (10 cm) over hot coals or a medium-high heat barbecue, or in a hot, well-seasoned ridged grill pan over medium-high heat, 3 to 5 minutes on each side, or until just springy to touch, for medium-rare. Allow steak to rest on a cutting board 5 minutes and cut across the grain on the diagonal into thin slices.
- Serve with Grilled Rapini Salad and Salsa Verde.
- To make GRILLED RAPINI SALAD: Preheat grill to medium. Add rapini and grill, turning once, until slightly charred, remove and place in a mixing bowl.
- Mix together olive oil, balsamic vinegar, salt, pepper and garlic. Drizzle over rapini until well covered. Garnish with strawberries, mint leaves and Parmesan.
- To make SALSA VERDE: Preheat broiler. Roast the tomatillos and chilies on a baking sheet 4-in (10 cm) below the preheated broiler until they have dark spots and are blackened, about 5 minutes. Flip over and roast other side, 4 to 5 minutes.
- Add roasted tomatillos, chilies and remaining ingredients, except onions, into a food processor. Blend to a coarse purée. Transfer to serving bowl and mix in onion. Season with salt and pepper. Makes about 1½ cups (625 ml).
Drink Pairings
CHORIZO AND CLAMS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red pepper, cored and diced
1 small bulb fennel, cored, trimmed, halved and finely sliced
½ lb (250 g) dried spicy chorizo, cut into ¼-in (0.5 cm) slices
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 ml) can stewed or whole plum tomatoes
1 cup (250 ml) red wine
4 lbs (2 kg) fresh clams or mussels
salt and pepper, to taste
chopped fresh cilantro, for garnish
baguette, to serve
Instructions
- In a large stockpot, heat oil over medium heat. Add onion, garlic, red pepper and fennel, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
- Stir in chorizo, paprika, oregano and chili flakes, stir until well mixed and aromatic, about 2 minutes. Stir in tomatoes, breaking them up with a spatula, then add red wine. Bring to a boil.
- Add clams (or mussels), then boil, covered, until clams open, 7 to 8 minutes. Discard any that do not open. Season with salt and pepper. Stir in cilantro and serve in warm bowls with baguette.
Drink Pairings
SPICY CHICKEN SLIDERS WITH ASIAN SLAW
Ingredients
Serves 10 to 12 sliders
2 tbsp (30 ml) vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) chili garlic sauce
½ tsp (2 ml) cayenne
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1½ lb (750 g) ground chicken or turkey
1 large egg
½ jalapeño pepper, seeded and finely minced
½ cup (125 ml) finely chopped cilantro
8 to 12 small slider buns or small soft rolls, sliced, depending on size of patties
SPICY CHIPOTLE MAYO:
1 cup (250 ml) mayonnaise
2 tbsp (30 ml) adobo sauce
1 to 2 chipotle chilies, to taste, finely minced
2 tsp (10 ml) lime juice (optional)
ASIAN SLAW:
2 tbsp (30 ml) finely chopped ginger
¼ cup (60 ml) rice vinegar
2 tsp (10 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter or tahini
½ head Napa cabbage, finely shredded
1 serrano chili, seeded and finely minced
1 small carrot, peeled and finely grated
½ red pepper, finely julienned
2 green onions, finely sliced
2 tbsp (30 ml) chopped cilantro
2 tbsp (30 ml) chopped mint
Instructions
- Heat a medium-sized skillet over medium heat. Add oil, onion and garlic, sauté 4 to 5 minutes until soft and translucent. Set aside to cool.
- In a large bowl, mix together chili powder, chili garlic sauce, cayenne, cumin, salt and pepper. Add over ground chicken to bowl and mix in along with egg, jalapeño and cilantro until well blended. Shape into 8 patties.
- Preheat grill to medium and lightly oil the rack. Add patties and grill until brown and juices run clear, about 3 minutes per side. Remove from grill and keep warm in oven until ready to assemble.
- Toast buns lightly on grill. Spread Spicy Chipotle Mayo on top and bottom of toasted bun. Place chicken patties on buns and top with a small amount of Asian Slaw. Serve immediately.
- To make SPICY CHIPOTLE MAYO: Mix all ingredients until well blended. Cover and refrigerate until chilled. Makes about 1 cup (250 ml).
- To make ASIAN SLAW: In a small bowl, whisk together ginger, rice vinegar, soy sauce, lime juice and peanut butter until blended. Add remaining ingredients and toss until mixed well. Refrigerate until ready to use. Makes about 4 cups (1 L).
Drink Pairings
BUFFALO PRAWN TACOS WITH HEARTS OF PALM AND CORN SALSA
Ingredients
Serves 4
½ cup (125 ml) plain Greek yogurt
½ cup (125 ml) sour cream
¼ cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) salted butter
1 garlic clove, finely minced
¼ cup (60 ml) hot sauce, such as Franks or Tabasco
1 lb (500 g) large prawns, tailed, peeled and deveined
8 small corn tortillas
1 to 2 cups (250 to 500 ml) shredded cabbage
2 celery stalks, finely sliced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) chopped cilantro, for garnish
HEARTS OF PALM AND CORN SALSA:
3 ears of corn
1 tbsp (15 ml) vegetable oil
1 x 14 oz (398 ml) can palm hearts, drained, cut into ¼-in (0.5 cm) rounds
½ medium red onion, finely chopped
1 red bell pepper, cored and cut into ½-in (1.25 cm) dice
2 stalks celery, cut into ½-in (1.25 cm) dice
2 large tomatoes, seeded, cut into ½-in (1.25 cm) dice
½ cup (125 ml) chopped cilantro
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) agave syrup or honey
1 tsp (5 ml) each, ground coriander and ground cumin
½ tsp (2 ml) chili powder
Instructions
- In a mixing bowl, combine yogurt, sour cream, green onions and lemon juice. Set aside.
- Heat a large skillet over medium heat, add butter and garlic and sauté for 30 seconds. Combine with hot sauce. Sauté prawns in sauce until opaque and cooked through, about 4 minutes.
- Soften tortillas in a non-stick skillet or place in a tea towel and microwave until warm.
- Assemble tacos with layers of cabbage, celery, red onion, prawns, yogurt mixture and blue cheese. Drizzle with sauce, yogurt mixture and garnish with cilantro and Hearts of Palm and Corn Salsa. Serve immediately.
- To make HEARTS OF PALM AND CORN SALSA: Shuck corn, remove husks and silk. Brush cobs with vegetable oil. Place directly over heat on medium-hot barbecue grill. Alternatively, place corn on a foil-lined baking sheet under a preheated broiler.
- Rotate corn when dark blisters appear and kernels darken in colour, about 2 to 3 minutes. Grill until cobs are uniformly cooked. Remove from heat and cool. Hold cob vertically and remove kernels by cutting down the cob. Place loose kernels in a bowl and mix with palm hearts, red onion, red pepper, celery, tomatoes and cilantro.
- In a small bowl, whisk together remaining ingredients until blended and pour over corn mixture. Season to taste with salt and pepper. Salsa can be prepared, covered and chilled up to 1 day in advance. Can also be served as a side salad.
Drink Pairings
GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE
Ingredients
Serves
4 medium pork chops
¼ cup (60 ml) olive oil
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
BLUEBERRY BARBECUE SAUCE:
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
1 piece fresh ginger, about ½-in (1.25 cm), grated
3 garlic cloves, minced
3 cups (750 ml) BC blueberries
¼ cup (60 ml) maple syrup
4 tbsp (60 ml) apple cider or balsamic vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) molasses
1 tsp (5 ml) lemon juice
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
½ tsp (2 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
Instructions
- Place pork chops in a glass or ceramic baking dish, set aside.
- Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
- Preheat barbecue to medium-high.
- Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
- To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
- Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
- Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).
Drink Pairings
PLUM CLAFOUTIS WITH THYME
Ingredients
Serves 6
1 cup (250 ml) whole milk
3 eggs
½ cup (125 ml) white sugar
2 tbsp (30 ml) butter, melted
1 tsp (5 ml) vanilla
½ cup (125 ml) all-purpose flour
2 large plums, pitted and each cut into 8 pieces
1 tsp (5 ml) finely chopped fresh thyme
Instructions
- Preheat oven to 325 F (170 C).
- In a blender, pulse milk, eggs, sugar, melted butter and vanilla a few times to mix ingredients. Add flour and pulse until well mixed. Don't over blend.
- Pour mixture into a greased 8-in (20 cm) pie pan or a cast iron skillet of the same size. Toss cut plums in thyme and place on top of batter. Bake for 30 to 40 minutes until it is puffed up and golden. Serve immediately.
Drink Pairings
GRILLED APRICOTS WITH GOAT’S CHEESE AND HONEY
Ingredients
Serves 4
1 tbsp (30 ml) olive oil
8 fresh apricots, halved and pitted
4 oz (125 g) goat’s cheese, preferably soft and creamy variety
2 tbsp (30 ml) honey
sprigs of fresh mint or rosemary, for garnish
fresh greens (optional)
Instructions
- Preheat barbecue to medium and lightly oil grill. Alternatively, heat a lightly oiled cast iron pan on medium-high heat.
- Grill apricots cut sides down until fruit is easily turned. Turn apricots and continue cooking until they are soft. Place on a platter and top each half with goat’s cheese. Drizzle with honey and garnish with mint or rosemary. Serve immediately as a side dish or on fresh greens.
Drink Pairings
BC CHEESEBOARD WITH GRAPE CHUTNEY
Ingredients
Serves 4
GRAPE CHUTNEY:
2 cups (500 ml) red, seedless grapes
2 cups (500 ml) green, seedless grapes
⅓ cup (75 ml) white sugar
1 tsp (5 ml) finely chopped ginger
1 tsp (5 ml) finely chopped rosemary
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
SEEDY CRACKERS:
½ cup (125 ml) whole flax seeds
⅓ cup (75 ml) ground flax seeds
¼ cup (60 ml) chia seeds
¼ cup (60 ml) black sesame seeds
¼ cup (60 ml) toasted white sesame seeds
¼ cup (60 ml) sunflower seeds
2 tbsp (30 ml) pumpkin seeds
½ cup (125 ml) chopped, fresh herbs (e.g. parsley and dill)
1 tsp (5 ml) sea salt
2 tbsp (30 ml) beet powder (optional)
1 cup (250 ml) warm water
Instructions
- In a large skillet, combine all ingredients except salt and pepper and bring to a boil. Reduce heat and simmer until the grapes begin to soften and break down. Season with salt and pepper. Let cool completely before using. Store in refrigerator for up to 2 weeks.
- Serve with various BC cheeses and Seedy Crackers.
- To make SEEDY CRACKERS: Preheat oven to 150 to 200 F (66 to 93 C).
- Combine all ingredients, cover and let sit at room temperature for 1 hour.
- Place mixture on a sheet of parchment paper, with another sheet of parchment on top. With a rolling pin, roll out as flat as possible. Gently peel off top parchment and slide rolled-out seed mixture with the parchment onto a baking sheet.
- Bake for 3 hours, then turn off oven and let sit for another 2 hours.
- Remove and peel away from parchment paper. Break into chards and serve with BC Cheese and Grape Chutney.
Drink Pairings
OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE
Ingredients
Serves 8
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
½ tsp (2 ml) salt
1 tbsp (15 ml) baking powder
¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling
¾ cup (175 ml) unsalted butter, plus extra for greasing pan
5 eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) BC honey
1 tsp (5 ml) grated lemon zest
2 tbsp (30 ml) milk
4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges
1 cup (250 ml) BC raspberries
STREUSEL, recipe follows
1 cup (250 ml) all-purpose flour
6 tbsp (90 ml) unsalted butter, softened
¼ cup (60 ml) brown sugar
1 tsp (5 ml) salt
Instructions
- Preheat oven to 325 F (170 C). Butter a 9-in (23 cm) square cake pan, dust with flour and set aside.
- Into a medium-sized bowl, sift flour, salt and baking powder. Set aside.
- In another medium sized bowl, cream sugar and butter with a mixer until light and fluffy. Add eggs, one at a time, mixing and scraping bowl down after each addition. Add vanilla extract, honey and lemon zest.
- Fold in half the dry ingredients, then fold in milk. Fold in remaining dry ingredients.
- Pour batter into cake pan and top with peaches and raspberries, sprinkle with Streusel, recipe below. Bake for about 45 minutes, or until cake tester or skewer comes out clean. Let cool before cutting and serving.
- To make STREUSEL: In a medium bowl, mix all ingredients together with a wooden spoon or fingers until everything is blended. The mixture will be crumbly.
Drink Pairings
CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER
Ingredients
Serves 4
4 ears of corn
6 tbsp (90 ml) butter, softened
2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)
1 tsp (5 ml) lemon zest
1 tsp (5 ml) salt
2 tbsp (30 ml) grated Parmesan
1 pinch smoked paprika or cayenne pepper (optional), or to taste
Instructions
- Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
- In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
- Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
- Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
- Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.