Agave Lime Barbecue Chicken Wings

These wings have the perfect zesty balance of all the Mexican flavors you love! These swicy wings are sure to be devoured as an appetizer or side dish. Have a wing night and surprise your friends with this flavor! Paired with your favourite tequila.
Ingredients Instructions

Ingredients

Serves 4 to 6
3 lbs (1.4 kg) split chicken wings
1 tbsp + 1 tsp (20 ml) kosher salt, divided
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) chili powder
2 tsp (10 ml) freshly ground black pepper
2 tsp (10 ml) ground coriander
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) vegetable oil, plus more for oiling grill
½ cup (125 ml) agave syrup
3 limes, divided
2 tbsp (30 ml) Tajín seasoning
½ bunch fresh cilantro leaves

Instructions

  1. Dry chicken wings with paper towels. In a large bowl, toss wings with 1 tbsp (15 ml) salt and the cumin, chili powder, black pepper, coriander, cayenne and vegetable oil. Let marinate at room temperature for 30 minutes, or place in refrigerator, covered, to marinate for at least 30 minutes or up to overnight.
  2. Preheat oven to 350 F (175 C). If wings have been in refrigerator, remove from refrigerator and let sit at room temperature for 30 minutes. Transfer wings to a parchment-lined baking sheet. Bake for 30 minutes.
  3. In a small bowl, mix agave syrup, zest of 2 limes, juice of 1 lime, Tajín and remaining 1 tsp (5 ml) salt. Set aside.
  4. Remove wings from oven after 30 minutes and set aside. Preheat barbecue grill to medium-high. Oil grill with vegetable oil. Grill wings for 5 to 8 minutes, until golden brown on both sides. Place wings in a large mixing bowl, pour agave mixture on wings and toss to coat.
  5. Transfer wings to a serving platter and garnish with cilantro leaves and remaining lime, cut into 6 wedges.
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Drink Pairings

BC Albacore Tuna Tataki

Making tuna tataki at home doesn’t need to be intimidating. If you love tuna, this recipe is a must try! Made with Albacore tuna and accompanied by all the tasty Japanese flavours of ponzu, sesame, nori, and daikon. Enjoy this fresh recipe sure to delight!
Ingredients Instructions

Ingredients

Serves 2-4
1 x ¼ oz (7 g) package powdered gelatin
¼ cup (60 ml) cold water
½ cup (125 ml) ponzu, or ½ cup (125 ml) soy sauce + 1 tbsp (15 ml) freshly squeezed lime juice + zest of 1 lime
2 tbsp (30 ml) rice vinegar
¼ cup (60 ml) granulated sugar
1 previously frozen albacore tuna loin, thawed
1 tsp (5 ml) kosher salt
1 pinch freshly ground black pepper
1 tbsp (15 ml) vegetable oil
3 red radishes, divided
¼ medium daikon radish, peeled and cut into ½-in (1.25 cm) cubes
1 mini cucumber, cut into ½-in (1.25 cm) cubes
1 small handful broccoli flowers or pea shoots
1 tsp (5 ml) black sesame seeds
2 pieces toasted nori snacks, crumbled
1 tsp (5 ml) sesame oil

Instructions

  1. To make a ponzu jelly, in a small bowl, sprinkle gelatin over water and let sit for 5 minutes.
  2. In a measuring cup, combine ponzu, rice vinegar and sugar. Add enough water to reach 1¾ cups (430 ml). Pour into a small saucepan and bring to a boil over high heat. Turn off heat and add softened gelatin. Mix well and let cool to room temperature. Once cooled, transfer to a container or bowl. Cover and refrigerate until set, about 3 hours. This will make more than needed. Any remaining jelly can be kept covered in refrigerator for up to 1 week.
  3. Dry tuna well with paper towels. Trim off belly portion of loin. Season with salt and pepper.
  4. In a non-stick frying pan over high heat, heat vegetable oil. Sear tuna for 2 minutes on each side, just until golden brown. Remove from pan and chill in refrigerator until cool. Slice into 1-in (2.5 cm) slices.
  5. Julienne 2 red radishes and thinly slice remaining red radish.
  6. Arrange tuna slices on serving platter. Garnish with julienned and sliced red radishes, daikon, cucumbers, broccoli flowers, a quarter of the ponzu jelly, sesame seeds and nori. Sprinkle with sesame oil.
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Drink Pairings

Classic Margarita

Why change what’s already good? This classic Margarita recipe uses 100% agave blanco tequila with just the right proportions to make a tasty Margarita. Use fresh lime as available or substitute as available. Try this recipe out on the patio this summer!
Ingredients Instructions

Ingredients

Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Jose Cuervo Tradicional Silver Tequila or Teremana Tequila Blanco
1 oz (30 ml) Cointreau
1 oz (30 ml) fresh lime juice
lime wheel, for garnish

Instructions

  1. Moisten outer rim of a rocks glass with 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.
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Featuring

Pulled Pork Sandwiches

This recipe takes classic pulled-pork sandwiches to the next level. Enjoy this out with the barbecue this summer, Treat dad for Father’s Day! The perfectly seasoned pork is beyond tender. Topped with tasty coleslaw, served on your favourite bun. Pair this with your favourite peated whisky.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2½ lbs (1.1 kg) boneless pork shoulder or butt roast
2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) dry mustard
2 tsp (10 ml) cayenne pepper
1 cup (250 ml) barbecue sauce
¼ green cabbage, thinly sliced
1 carrot, julienned
½ small red onion, finely diced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) yellow mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
4 to 6 hamburger buns, sliced in half

Instructions

  1. Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside.
  2. Preheat oven to 275 F (135 C).
  3. In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld.
  4. When ready to serve, preheat barbecue grill to medium.
  5. In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning.
  6. In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside.
  7. Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns.
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Drink Pairings

BC Halibut Crudo

Enjoy fresh BC Halibut Crudo with this simple summer recipe! Freshly slivered halibut topped with oven-toasted cherry tomatoes, capers and olives. Serve with a side of ciabatta bread. This easy-to-make appetizer will wow your guests!
Ingredients Instructions

Ingredients

Serves 2-4
8 oz (225 g) cherry tomatoes, halved
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tsp + 3 tbsp (50 ml) kosher salt, divided
3 tbsp (45 ml) granulated sugar
1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed
1 cup (250 ml) bread torn into ¼-in
(0.6 cm) pieces
1 tsp (5 ml) capers
6 cured black olives, pitted, roughly chopped
1 lemon, zest and juice
1 handful fresh flat-leaf parsley leaves
1 loaf ciabatta bread

Instructions

  1. Preheat oven to 300 F (150 C).
  2. In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven-dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days.
  3. In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel–lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve.
  4. Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside.
  5. To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread.
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Drink Pairings

Black Bean Veggie Burger

Subtler food flavours tend to work well with more subtle beers. That said, don’t mistake subtlety for less flavour overall. This black bean-based veggie burger is both flavourful and lighter summer fare. Similarly, Tofino Brewing’s straw coloured Blonde Ale is lighter bodied and crisp and calls out for summer enjoyment. With light malty notes and a lick of bitterness to finish, it makes for easy pairing or pair with your favourite mezcal.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) vegetable oil, plus more for oiling grill
4 button mushrooms, washed and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tsp (10 ml) seasoning salt
1 bay leaf
3 tbsp (45 ml) ketchup, divided
3 tsp (15 ml) Worcestershire sauce, divided
2 × 14 oz (398 ml) cans black beans, drained and rinsed
½ cup (125 ml) bread crumbs
2 eggs
8 pickles, divided
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) yellow mustard
¼ tsp (1 ml) garlic powder
¼ tsp (1 ml) paprika
6 slices cheddar
6 hamburger buns, sliced in half
2 medium tomatoes, sliced
½ white onion, medium diced
6 leaves green leaf lettuce

Instructions

  1. In a medium frying pan over medium heat, heat vegetable oil. Add mushrooms, yellow onions, garlic, seasoning salt and bay leaf. Sauté, stirring frequently, until soft and lightly caramelized, 8 to 10 minutes.
  2. Add 2 tbsp (30 ml) ketchup and 2 tsp (10 ml) Worcestershire sauce. Remove and discard bay leaf and let cool to room temperature.
  3. In a medium mixing bowl, roughly mash black beans. Add onion mixture, bread crumbs and eggs. Mix until combined. Cover and chill in refrigerator for 1 hour.
  4. In a food processor, roughly chop 1 pickle. Add remaining 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) Worcestershire sauce, mayonnaise, yellow mustard, garlic powder and paprika. Process until thoroughly mixed. Set sauce aside.
  5. Preheat barbecue grill to medium-high and oil with vegetable oil.
  6. To form burger patties, roll ½ cup (125 ml) bean mixture into a ball, then flatten into a patty. Repeat with remaining mix. Cook patties for 6 to 8 minutes on each side. Do not move burgers around while cooking or they will fall apart. Flip burgers only when they release easily from grill. If using cheese, place it on each patty after flipped.
  7. Grill cut side of each burger bun until golden brown and toasted, about 2 minutes.
  8. Slice remaining pickles. Assemble burgers with burger sauce and toppings (pickles, tomatoes, onions, lettuce).
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Drink Pairings

Oyster Mushroom 'Schnitzel' served with Herb Citrus Salad

Look no further for a delicious vegan schnitzel recipe! Use larger oyster mushrooms as available to get that schnitzel-sized effect or smaller pieces to offer a bite-sized crunch. Serve along side a fresh green salad or any side dish of your choosing. Great for easy lunches!
Ingredients Instructions

Ingredients

Serves 2
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
1 × 19 oz (540 ml) can chickpea liquid (save chickpeas for another recipe)
¼ cup (60 ml) water (if needed)
3 cups (750 ml) neutral-flavoured oil, for frying
1 cup (250 ml) bread crumbs
⅓ to ½ lb (150 to 225 g) oyster mushrooms
salt and pepper, to taste
1 tbsp (15 ml) capers, chopped
1 clove garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) freshly squeezed orange juice
2 tbsp (30 ml) extra-virgin olive oil
2 oranges, segmented
4 cups (1 L) mixed greens
¼ cup (60 ml) sliced red onions
¼ cup (60 ml) chopped fresh dill
¼ cup (60 ml) chopped fresh flat-leaf parsley

Instructions

  1. In a medium mixing bowl, mix flour, garlic powder, onion powder and paprika. Add chickpea liquid. Mix to form a batter. If needed, thin batter with ¼ cup (60 ml) water.
  2. In a medium saucepan over medium-high heat, bring oil to 325 to 350 F (160 to 175 C).
  3. Place bread crumbs in a separate bowl.
  4. Separate oyster mushrooms into medium-sized clusters if needed. Dip each cluster into wet batter and then directly into bread crumbs. Place in oil for 3 to 5 minutes, until golden brown. Make sure to flip them if needed. Remove from oil and place on a paper towel–lined plate. Season with salt and pepper and let cool slightly.
  5. In a large mixing bowl, mix capers, garlic, Dijon mustard and orange juice. Whisk in olive oil. Add orange segments, mixed greens, onions, dill and parsley and toss to coat. Season with salt and pepper.
  6. To serve, divide the herb citrus salad between 2 plates and place 2 or 3 clusters of mushrooms alongside each.
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Drink Pairings

BC Spot Prawn Ceviche

Make ceviche local with BC spot prawns! A simple and zesty recipe perfect for entertaining this summer. Inspired by BC and our local waters Swap tortilla chips for plantain chips if desired.   Always use sushi or sashimi-grade seafood, and from a trusted fishmonger. If fresh or already defrosted, use same day you purchased it. If frozen, use as soon as defrosted. Keep fish as cold as possible (on ice in refrigerator, if possible). Serve immediately after preparing. Speak to your fishmonger for more safe-handling tips.
Ingredients Instructions

Ingredients

Serves 4-6
2 lbs (900 g) spot prawn tails, peeled
2 tsp (10 ml) kosher salt, more for blanching
½ medium red onion, finely diced
1 large tomato, seeded and diced
1 ripe avocado, peeled, pitted and diced
1 small jalapeño pepper, seeded, finely diced
½ bunch fresh cilantro leaves, chopped
2 limes, zest and juice
1 bag plantain or tortilla chips
1 jicama, peeled, cut into ½-in (1.25 cm) thick sticks
2 tsp (10 ml) Tajín seasoning

Instructions

  1. Bring a medium saucepan of water to a boil and add enough salt so it tastes slightly salty. In a medium mixing bowl, prepare an ice bath and set aside.
  2. Once water is boiling, add prawns and turn off heat. Let sit for 1 minute, then drain. Add prawns to ice bath to stop cooking. Let prawns sit for 3 minutes, until chilled. Drain and pat prawns dry with paper towels.
  3. In a clean medium mixing bowl, mix prawns, 2 tsp (10 ml) salt, onions, tomatoes, avocados, jalapeños, cilantro leaves and lime zest and juice. Taste, adjust seasoning. Serve with chips and jicama sprinkled with Tajín.
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Drink Pairings

Vegan Jackfruit Bao Buns

Make bao buns vegan with this simple bao recipe! Substitute meat for hearty jackfruit and you will be golden! These baos are great for lunches. Make a batch of buns and freeze for future use. Use traditional toppings or mix it up with your favourite veggies!
Ingredients Instructions

Ingredients

Serves 8 baos
1 cup + 2 tbsp (280 ml) water, divided
½ cup (125 ml) coconut milk
1 tbsp (15 ml) quick-rising yeast (make sure it’s fresh)
3 tbsp (45 ml) granulated sugar, divided
3 tbsp + ¼ cup (105 ml) vegetable oil, divided
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
1¼ tsp (6 ml) salt, divided
⅔ cup (160 ml) red wine vinegar
2 cups (500 ml) thinly sliced red cabbage
½ cup (125 ml) sliced red onions
2 × 14 oz (398 ml) cans young jackfruit, strained
1 tbsp (15 ml) grapeseed oil
3 cloves garlic, minced
1 tbsp (15 ml) ginger paste
½ cup (125 ml) hoisin sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) soy sauce
¼ cup (60 ml) vegan mayonnaise
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) chopped roasted peanuts

Instructions

  1. In a medium saucepan over low heat, heat ⅓ cup (80 ml) water and the coconut milk to just warm, then remove from heat. Add yeast, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) vegetable oil. Mix to combine and let sit for 8 minutes, until the yeast has bloomed. (If it doesn’t bloom, the yeast is inactive and you’ll have to discard it and try with new yeast.)
  2. In a large mixing bowl, combine flour, baking powder and ¼ tsp (1 ml) salt. Add yeast mixture and mix to combine. Transfer dough to a clean, dry, lightly floured surface. Knead for 4 minutes, until soft and bouncy.
  3. Coat the inside of a clean large bowl with 1 tbsp (15 ml) vegetable oil. Place dough in bowl and cover top of bowl with tightly wrapped plastic wrap. Cover with a tea towel and place somewhere warm to rise for 2 hours.
  4. In a small saucepan, bring vinegar, ⅔ cup (160 ml) water and remaining 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt to a boil. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine cabbage and onions. Pour vinegar mixture overtop and allow to sit at room temperature for 1 hour, mixing occasionally. Cover and store in refrigerator until ready to use.
  6. Place jackfruit pieces on a cutting board. Using a small paring knife, remove any cores from jackfruit.
  7. In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add jackfruit and cook for 10 to 15 minutes, until soft. Strain the jackfruit and place onto a clean cutting board. Using a fork, press down on each piece of jackfruit until a shredded pulled-pork-like texture.
  8. In a medium skillet over medium heat, heat grapeseed oil. Add jackfruit and sauté for 5 to 7 minutes, until slightly browned.
  9. In a small mixing bowl, mix garlic, ginger paste, hoisin sauce, sesame oil, soy sauce and remaining 2 tbsp (30 ml) water. Add hoisin mixture to jackfruit and continue to cook for 5 minutes, until liquid has absorbed and jackfruit has caramelized. Set aside.
  10. Once dough has risen, place onto a clean, dry work surface. The dough shouldn’t be sticky but you may need to dust work surface with a tiny bit of flour. With a rolling pin, roll dough out until ¼-in (0.6 cm) thick. Using a 3½‑in (9 cm) cookie cutter or glass, cut dough into 8 rounds. Using remaining ¼ cup (60 ml) vegetable oil and a pastry brush, lightly brush each bao with oil and fold in half to create a half moon. Place folded baos on a parchment-lined baking sheet and cover with a tea towel to rise again for 30 minutes.
  11. Prepare a parchment-lined bamboo steamer. Make sure parchment has a few air vents for steam to get through, and spray it with non-stick cooking spray. Place 2 baos into steamer and cover with a lid. Place over a saucepan of boiling water and steam for 10 minutes. Repeat this step until all baos are cooked.
  12. To assemble, gently open a bao bun, spread middle with 1 tsp (5 ml) mayonnaise, spoon in some warm jackfruit and garnish with prepared pickled cabbage and onions, cilantro and peanuts.
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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar

Instructions

  1. In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
  4. Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
  5. Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
  6. Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
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Drink Pairings

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