GREEN PAPAYA NOODLE SALAD
Ingredients
Serves
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) mirin
1 tbsp (15 ml) sugar
2 tbsp (30 ml) Asian fish sauce
1 shallot, minced
1 red Thai chili, seeded and finely minced
2 garlic cloves, minced
2 oz (60 g) dried bean vermicelli noodles
⅓ lb (175 g) Chinese barbecue pork, cut fine julienne
⅓ lb (175 g) hand-peeled fresh shrimp
2 cups (500 ml) julienne cut green papaya
½ English cucumber, seeded, cut into ¼-inch matchsticks
2 med carrots, peeled and shredded
1 cup (250 ml) chopped fresh mint
1 cup (250 ml) chopped fresh basil
1 cup (250 ml) chopped fresh cilantro
1 cup (250 ml) roasted, unsalted peanuts
Instructions
- Combine sherry vinegar, rice vinegar, mirin, sugar, fish sauce, shallot, chili and garlic cloves in a small saucepan over medium heat. Bring to a boil. Simmer for 5 minutes and remove from heat. Cool.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Cut into smaller lengths with kitchen scissors if desired. Set aside.
- In a large mixing bowl, combine barbecued pork, shrimp, noodles, green papaya, cucumber, carrots, mint, basil, and cilantro. Drizzle with vinaigrette and toss well with peanuts.
Drink Pairings
GINGERBREAD RUM BALLS
Ingredients
Serves about 25 rum balls
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) molasses
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) semi-sweet chocolate chips
¾ cup (175 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
½ tsp (2 ml) baking soda
1 tsp (5 ml) ground ginger
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) salt
2 tbsp (30 ml) finely chopped crystalized ginger
1 large egg
¼ cup (60 ml) spiced rum
icing sugar, for coating
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan and set aside. In a medium saucepan, stir together butter, molasses, brown sugar and chocolate over medium heat. Continue stirring until butter and chocolate have melted and blended. Remove from heat and set aside to cool for 20 minutes.
- In a bowl, whisk together remaining dry ingredients and crystalized ginger. Set aside.
- Stir egg into chocolate mixture. Add flour mixture and stir until just combined. Pour into baking pan. Bake until just starting to pull away from the sides, about 20 minutes, and cool to room temperature.
- Crumble gingerbread into small chunks and place in a large bowl with rum. Stir until mixture starts to come together and form a ball. Roll dough into walnut-size balls before rolling in icing sugar to coat. Transfer to a parchmentlined baking sheet and refrigerate until firm, about 2 hours. Rum balls can be frozen in an airtight container for up to 1 month.
Drink Pairings
GRILLED STEAK WITH GRILLED SUMMER VEGETABLES
Ingredients
Serves 4 to 6
SPICE RUB:
1 tbsp (15 ml) cocoa powder
1 tsp (5 ml) each, red pepper flakes, crushed cumin seeds, crushed Grains of Paradise, dry mustard
½ tsp (2 ml) allspice
4 steaks, ¾ to 1 in (2 to 2.5 cm) thick
HARISSA SAUCE:
2 red bell peppers, halved
1 poblano or serrano pepper
2 garlic cloves, crushed
1 tsp (5 ml) cumin seeds, toasted
⅓ cup (75 ml) extra-virgin olive oil
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) balsamic vinegar
2 tsp (10 ml) brown sugar
GRILLED SUMMER VEGETABLES:
3 large green and/or yellow zucchini, trimmed and cut into ¼-in (0.5 cm) thick slices
1 large red onion, cut into ½-in (1cm) thick slices
24 small potatoes, halved
2 red, orange and/or yellow bell peppers, cored and seeded and cut into large chunks
4 Portobello mushrooms, stem and gills removed and cut into large chunks
3 ears of corn, husks removed and cut in half, if large
2 tbsp (30 ml) olive oil, more as needed
1 bunch fresh rosemary
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- To make SPICE RUB: Combine all ingredients in a large bowl. Stir to blend and set aside. Pat dry steaks and apply Spice Rub to both sides to coat. Cover and refrigerate, for at least 1 hour.
- To make HARISSA SAUCE: Preheat oven to 400 F (200 C). Place red peppers and poblano or serrano pepper, skin-side up, on a baking sheet. Roast for 20 minutes or until skin is charred and blistered. Place in a bowl and cover with plastic wrap. Let stand for 10 minutes. Peel, then discard skin, seeds and core.
- Place roasted peppers and remaining Harissa ingredients in a food processor and pulse until puréed. Transfer mixture to a small saucepan and bring to a boil. Reduce heat and simmer for 3 to 5 minutes or until thickened. Remove from heat and season with salt and pepper.
- Meanwhile, grease barbecue and preheat to medium-high.
- To prepare VEGETABLES: Place all vegetables into a large bowl. Pour oil over top and toss to coat. Season with salt and pepper, to taste.
- Place vegetables in a single layer on grill or in a grill basket; close lid and grill over medium-high heat for 10 to 12 minutes or until tender and cooked to desired doneness. While roasting, brush oil over vegetables using rosemary. Using tongs, remove from grill and place on a serving platter or board and sprinkle with parsley.
- Add seasoned steaks to the grill and cook for 3 to 4 minutes per side for medium-rare, or longer for medium doneness. Transfer to a warm plate to rest for 2 minutes. Serve steaks with Harissa Sauce and grilled vegetables.
Drink Pairings
FRESH TROUT WITH LEMON CAPER AIOLI
Ingredients
Serves 6
LEMON CAPER AIOLI:
1 large garlic clove, smashed and finely minced
2 tbsp (30 ml) grape seed oil
1 tsp (5 ml) Dijon mustard
½ lemon, zest only
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) minced fresh chives
2 tsp (10 ml) capers, rinsed and drained
TROUT:
6 x 6 oz (180 g) whole trout, skin on
1 tbsp (15 ml) grape seed oil
1 lemon, cut into wedges, for garnish
micro greens and chives, for garnish
Instructions
- To make LEMON CAPER AIOLI: Place garlic in a mini food processor and whirl. Gradually add oil until a smooth emulsion has formed. Add Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and stir in chives and capers. Seal. Can be refrigerated for up to a couple of days.
- To make TROUT: Preheat oven to 350 F (180 C). Blot fish dry with paper towel. Place on a parchment-lined baking sheet and gently rub with oil. Bake in centre of preheated oven for 12 to 15 minutes or until fish is almost cooked through. You want it a little rare as it will continue to cook once removed from oven.
- Once cooked, gently peel off skin from fish and discard heads. Remove fillets of fish from spine and place on a heated serving platter. Garnish with micro greens and chives. Drizzle with a little sauce and serve remaining sauce alongside. Excellent with baby spring vegetables and basmati rice.
Drink Pairings
GRILLED CHICKEN WITH NECTARINE BARBECUE SAUCE
Ingredients
Serves 4 to 6
NECTARINE BARBECUE SAUCE:
½ yellow onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) vegetable oil
3 nectarines, pitted and chopped
½ cup (125 ml) spiced dark rum
½ cup (125 ml) liquid honey
½ cup (125 ml) tomato paste
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) smoked paprika
4 tsp (20 ml) kosher salt
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground black pepper
BARBECUED CHICKEN:
4 chicken drumsticks, with skin on (optional)
4 chicken thighs, with skin on (optional)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) salt
2 tsp (10 ml) ground black pepper
2 lemons, cut in half
6 thyme sprigs
Instructions
- In a heavy-bottomed saucepan, sweat onions and garlic in vegetable oil until soft, about 5 minutes over low-medium heat.
- Add remaining barbecue sauce ingredients and simmer, uncovered, for 15 to 20 minutes. Stir often. Transfer to a food processor or blender and purée until smooth. Adjust seasoning to taste. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 2¼ cups (560 ml).
- Grease grill and preheat barbecue to medium heat, about 350 F (180 C).
- In a large bowl, combine chicken, olive oil, salt and pepper. Rub in with your hands to evenly coat.
- Place chicken on greased grill and barbecue for about 7 minutes on each side.
- Generously brush chicken with Nectarine Barbecue Sauce. Continue flipping and basting chicken with sauce until juices run clear when pierced and internal temperature registers 165 F (75 C) on a meat thermometer when inserted into centre of meat, about 10 to 12 minutes more per side.
- Meanwhile, grill cut side of each lemon half and set aside for garnish.
- To serve, arrange chicken on a heated platter and garnish with grilled lemon and sprigs of thyme.
Drink Pairings
KALUA CHAR SUI PULLED PORK SLIDERS WITH PINEAPPLE CHUTNEY AND TROPICAL SLAW
Ingredients
Serves about 18 pulled pork sliders and 2 cups (500 ml) Pineapple Chutney
PINEAPPLE CHUTNEY:
1 tbsp (15 ml) canola oil
1 red onion, finely chopped
½ tbsp (7 ml) mustard seeds
½ tbsp (7 ml) black onion seeds (nigella)
½ tsp (2 ml) turmeric
1 small pineapple, peeled, cored and cut into ½-in (1.25 cm) dice, OR 2 x 14 oz (398 ml) cans diced pineapple, well drained
½ tsp (7 ml) salt
1 red Thai chili, seeded and minced
1-in (2.5 cm) piece ginger root, finely chopped
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) cider vinegar
KALUA CHAR SUI PULLED PORK:
¼ cup (60 ml) hoisin sauce
¼ cup (125 ml) pineapple juice
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) finely minced ginger root
½ tbsp (7 ml) finely minced garlic
1 tbsp (15 ml) Liquid Smoke hickory flavour, optional
1 tbsp (15 ml) sambal oelek or Sriracha Sauce
½ tsp (2 ml) Chinese five spice powder
3 lbs (1½ kg) pork shoulder or butt
TROPICAL SLAW:
2 cups (500 ml) finely chopped red cabbage
½ red bell pepper, finely diced
3 tbsp (45 ml) finely chopped red onion
1 rib celery, finely diced
2 green onions, finely sliced
¼ cup (60 ml) chopped cilantro
½ cup (125 ml) ¼-in (0.5 cm) finely diced mango
½ cup (125 ml) ¼-in (0.5 cm) finely diced pineapple
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) pineapple juice
1 tsp (5 ml) Dijon mustard
salt and pepper
18 soft dinner rolls
CASSAVA CHIPS:
2 lbs (1 kg) cassava
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt
3 tbsp (45 ml) canola oil
Instructions
- To make PINEAPPLE CHUTNEY: Heat canola oil in a medium-sized saucepan over medium heat. Add red onion, mustard seeds, onion seeds and turmeric. Cook a couple minutes until fragrant then add pineapple, salt, Thai chili, ginger, brown sugar and cider vinegar.
- Bring to a boil, reduce heat and simmer, with lid ajar, for 30 to 45 minutes or until dark golden and thick. Pour into a sterilized jar and allow to cool before covering. Refrigerate.
- For PULLED PORK: Mix hoisin sauce, pineapple juice, soy sauce, honey, sesame oil, ginger root, garlic, liquid smoke, sambal oelek and five spice together. Place pork in a slow cooker. Pour half the marinade over top, reserving remaining marinade. Cover and cook on high for 6 to 8 hours or until meat is tender and can be shredded with a fork.
- Alternatively, place pork on a large double sheet of foil. Pour half the marinade on top. Fold and wrap well, sealing completely. Bake in a preheated 350 F (180 C) oven for 4 to 5 hours, or until meat is tender and can be pulled apart with a fork.
- Remove pork from slow cooker, trim excess fat and shred pork. Mix in remaining marinade sauce and any excess juices from the slow cooker. Keep warm.
- To make TROPICAL SLAW: In a large bowl, combine chopped red cabbage, red pepper, red onion, celery, green onion, cilantro, mango and pineapple.
- In a small bowl, mix mayonnaise with cider vinegar, pineapple juice and Dijon. Season with salt and pepper, to taste. Add to slaw and toss until well mixed. Chill for 15 minutes.
- To serve, split the dinner rolls. Add a dollop of Pineapple Chutney and a portion of the shredded kalua pork. Top with a generous portion of slaw. Add bun top.
- To make CASSAVA CHIPS: Trim ends from cassava and then cut it in half. Make a shallow cut in the skin and gradually work the knife under it to remove the skin.
- Cut cassava into long, narrow, thin strips, about ½-in (1.25 cm) thick. Rinse and place in a deep saucepan along with sugar and salt. Fill with enough water just to cover cassava.
- Preheat oven to 425 F (220 C). Line a baking sheet with foil and set aside. Bring cassava to a boil and cook on medium heat until fork tender. Do not overcook. Drain and allow to cool.
- Place cassava in a large bowl and toss with canola oil until well coated. Spread in a single layer onto foil-lined baking sheet. Bake in preheated oven for 20 to 25 minutes or until slightly brown, turning once halfway. For extra crispy chips, these can be deep fried in a deep fryer in canola oil at 400 F (200 C) until golden and crisp.
Drink Pairings
GRILLED LOBSTER TAIL WITH ISRAELI COUSCOUS
Ingredients
Serves 4
ISRAELI COUSCOUS:
1 tbsp (15 ml) olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
2½ cups (625 ml) water or chicken stock
2 cups (500 ml) Israeli couscous
1 tsp (5 ml) kosher salt
½ cup (125 ml) each, finely chopped fresh parsley and chives
½ cup (125 ml) grape tomatoes, quartered
LOBSTER:
½ cup (125 ml) butter, at room temperature
½ tsp (2 ml) red pepper flakes
1 Thai chili, seeded and finely chopped
1 small green jalapeño pepper, seeded and finely chopped
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) chopped fresh chives
1 tsp (5 ml) grated lime zest
2 tbsp (30 ml) lime juice
4 frozen or fresh lobster tails
1 tbsp (15 ml) olive oil
fresh chives, for garnish
limes, for garnish
Instructions
- To make COUSCOUS: Heat oil in a medium-sized saucepan. Cook onion and garlic until soft. Add water or stock and bring to a boil. Stir in couscous and salt. Return to a boil. Cover saucepan with lid, remove from heat and let rest for 10 minutes for couscous to absorb stock and become fluffy and tender. Add herbs and tomatoes and stir in to combine. Set aside.
- Preheat barbecue to medium.
- In a small bowl, combine butter, red pepper flakes, Thai chili, jalapeño, garlic and chives. In a separate small bowl, combine lime zest and juice. Set aside.
- Using kitchen shears, cut through the shells of the lobster tails just to the end of the shell. With a knife, split meat along the shell cut-line, being careful not to slice all the way through the lobster. Open the lobster like a book and brush both sides lightly with olive oil.
- Place lobster on grill, meat-side-down, for about 5 minutes. Turn tails over and brush butter mixture onto meat. Grill for another 5 minutes or until lobster meat is an opaque white colour and the shell is red all over, adding more butter as needed.
- Remove from grill, loosen meat from shell and place on a serving platter. Drizzle with lime juice mixture, sprinkle with chives and serve with Israeli Couscous. Garnish with lime wedges.
Drink Pairings
LEMON GINGER SUFGANIYOT
Ingredients
Serves 8 to 10
3 large eggs, divided
1¾ cup (425 ml) granulated sugar, divided
5 tbsp (75 ml) unsalted butter, at room temperature
¾ tsp (4 ml) salt
5½ cups (1.375 L) all-purpose flour, divided
¾ cup (175 ml) finely chopped crystalized ginger
2 tsp (10 ml) finely grated lemon zest
4½ tsp (22 ml) quick-rising yeast
1 cup (250 ml) hot water
⅓ cup (75 ml) evaporated milk
2 tsp (10 ml) vanilla extract
1½ tsp (7 ml) ground ginger
BRANDY CHOCOLATE SAUCE:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) brandy
1 tbsp (15 ml) brown sugar
10 oz (300 g) bittersweet chocolate
Instructions
- Mix 1 egg, ¾ cup (175 ml) sugar, butter and salt until blended. Add 5 cups (1.25 L) flour, crystalized ginger, lemon zest and yeast. Mix on low speed for 1 minute. Add hot water, milk and vanilla and stir until well blended. Add remaining eggs and flour. Stir until dough is smooth, slightly sticky and begins to come away from sides of bowl. Add more flour 1 tbsp (15 ml) at a time if dough is very sticky. Cover bowl with plastic wrap and a kitchen towel. Let dough rise until almost doubled in volume, about 2 hours.
- Punch down dough and cut into two equal pieces. Working with one piece at a time, roll on a lightly floured work surface into a 12x16-in (30 cm x 40 cm) rectangle. Using a 1½ -in (2.75 cm) round cookie cutter, cut as many circles as possible. Repeat with remaining dough.
- Preheat oil in a deep fryer until 340 F (170 C) registers on a deep fry thermometer. Line a baking tray with paper towel and set aside.
- In a medium bowl, whisk together remaining sugar and ground ginger until well combined. Set aside.
- Fry 8 to 10 rounds of dough at a time until puffed and golden brown, turning once, about 2 minutes total. Transfer doughnuts to paper towel-lined tray to drain. Roll warm doughnuts in sugar mixture and set aside.
- Fit a piping bag with a small star piping tip and fill with Brandy Chocolate Sauce. Pipe sauce into each doughnut. Serve warm. Alternatively, Brandy Chocolate Sauce may be served as a dip.
- BRANDY CHOCOLATE SAUCE: Bring cream, brandy and brown sugar just to a boil over medium-high heat. Remove from heat and add chocolate. Let stand 2 minutes before whisking. Once chocolate has been well incorporated, set aside. Sauce may be made up to 5 days in advance. Warm over low heat until pourable before serving.
Drink Pairings
HAZELNUT GOUGÈRES
Ingredients
Serves 40 gougères
⅔ cup (150 ml) all-purpose flour
⅓ cup (75 ml) hazelnut meal
½ cup (125 ml) water
½ cup (125 ml) milk
½ cup (125 ml) unsalted butter
½ tsp (2 ml) fine sea salt
5 large eggs, divided
½ cup (125 ml) coarsely grated Gruyère cheese
¼ tsp (1 ml) ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- In a bowl whisk together flour and hazelnut meal. Set aside.
- In a saucepan combine water, milk, butter and salt and place over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour blend all at once and stir with a wooden spoon until well combined. Return pan to heat and cook, stirring dough continuously for 1 minute, to eliminate excess moisture. Remove pan from heat and let cool slightly.
- Add 1 egg to dough and mix with a wooden spoon until well incorporated. Add 3 more eggs, mixing well after each addition, until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese and pepper.
- Beat remaining egg with 1 tbsp (15 ml) water to make an egg wash.
- Pipe or spoon gougère dough onto prepared baking sheets. Lightly brush each with egg wash and bake, 1 tray at a time, until puffed, golden brown and crisp on outside, about 20 to 25 minutes. Transfer to a wire rack to cool. If not planning on serving right away, place gougères in a single layer on a baking tray and freeze until firm. Transfer to airtight containers and freeze up to 3 weeks.
- When ready to serve, warm gougères in a 325 F (170 C) preheated oven until warmed through, about 8 to 10 minutes. Transfer to serving platter and enjoy warm or at room temperature.
Drink Pairings
HAM, LENTIL AND SWISS CHARD STEW
Ingredients
Serves 6
1 tbsp (15 ml) olive oil, plus extra
1 medium cooking onion, peeled and chopped
2 garlic cloves, minced
2 lb (1 kg) smoked ham hock
12 cups (3 L) water
1 cup (250 ml) crushed tomatoes
6 sprigs fresh parsley
4 sprigs fresh thyme
2 celery stalks, trimmed and chopped
1 large carrot, peeled and chopped
1 large jewel yam, peeled and chopped
1 cup (250 ml) dried French green lentils
1 cup (250 ml) pasta such as Radiatori or corkscrew
8 oz (250 g) red Swiss chard, stems trimmed, leaves chopped
salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ham hock, water, crushed tomatoes, parsley and thyme. Turn heat to medium-high and bring to a boil. Reduce heat to low and cook soup, with lid slightly ajar, for 1 hour.
- Discard parsley and thyme stems. Remove ham hock to a bowl to cool slightly. Increase heat to medium. Add celery, carrot, yam and lentils and cook, stirring occasionally, at a gentle simmer, for 30 minutes.
- Meanwhile, remove and shred ham meat, discarding bone and excess fat. Set aside.
- Add pasta to soup and cook until pasta is tender, about 8 minutes. Stir in Swiss chard and shredded ham, cooking until chard has softened, about 2 minutes. Season to taste with salt and pepper.
- To serve, divide soup among warmed bowls and garnish with a drizzle of extra olive oil. Enjoy immediately.