Hearts Of Palm 'Calamari' served with Vegan Aioli

Have you ever tried using hearts of palm? This vegan “calamari” recipe is a must try! Serve along side homemade vegan aioli (recipe below) or tzatziki. This dish is great as an appy to share this summer. Check out the pairing recommendations below.
Ingredients Instructions

Ingredients

Serves 2 to 4
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt
2 × 14 oz (398 ml) cans hearts of palm, drained
½ cup (125 ml) vegan mayonnaise
1 clove garlic, minced
1 tbsp (15 ml) capers, chopped
½ lemon, juice only
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
3 cups (750 ml) neutral-flavoured oil, for frying
salt and pepper, to taste

Instructions

  1. In a large zip-lock bag, combine flour, garlic powder, paprika, onion powder and salt.
  2. On a clean, dry cutting board, cut the hearts of palm into 1-in (2.5 cm) long pieces. Gently remove the inside core (it should pop out easily) and discard. Place palm “rings” into the flour mixture and toss to coat.
  3. In a small mixing bowl, mix vegan mayonnaise, garlic, capers, lemon juice and dill. Set aside.
  4. In a large saucepan, heat oil to 325 to 350 F (160 to 175 C). Working in 2 batches, remove palm rings from flour and gently place into frying oil. Cook for 5 minutes or until golden brown and crispy. Remove “calamari” from oil and place onto a paper towel–lined plate. Season with salt and pepper immediately.
  5. Let cool slightly before serving. Serve alongside the aioli and garnish with extra dill.
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Drink Pairings

Layers of Pride Cake

Celebrate Pride with this epic festive rainbow-layered cake! These colourful layers are coated in coconut. Enjoy this cake for a Pride-fuelled party this summer or for any rainbow themed event!
Ingredients Instructions

Ingredients

Serves 12 to 16
700 g (about 5 cups/1.25 L, spooned) all-purpose flour, divided, plus more for dusting pans
1 tsp (5 ml) baking powder, divided
½ tsp (2.5 ml) salt, divided
2 cups (500 ml) butter, room temperature, divided
700 g (about 3½ cups/860 ml) granulated sugar, divided*
1 cup (250 ml) vegetable oil, divided
3 tbsp (45 ml) vanilla extract, divided
8 eggs, room temperature, divided
6 tbsp (90 ml) milk, divided
food colouring (purple, blue, green, yellow, orange and red), as much as needed for desired hue
1 cup (250 ml) flaked coconut
bonbons, to garnish (optional)
American Buttercream, recipe follows:
4 cups (1 L) unsalted butter, room temperature
1 tsp (5 ml) salt
2 tbsp (30 ml) vanilla extract
12 cups (3 L) icing sugar
½ cup (125 ml) milk
Stabilized Chantilly Cream, recipe follows:
2 cups (500 ml) whipping cream
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) vanilla extract
¼ tsp (1 ml) cream of tartar

Instructions

  1. Preheat oven to 350 F (175 C). Grease and flour sides of three 8-in (20 cm) cake pans. Line bottom of pans with parchment. Set aside.
  2. Place a sieve over a large bowl and sift in 350 g (about 2½ cups/625 ml) flour, ½ tsp (2.5 ml) baking powder and ¼ tsp (1 ml) salt. Set aside.
  3. In a separate large bowl, beat 1 cup (250 ml) butter until softened. Add 350 g (about 1¾ cups/430 ml) sugar, ½ cup (125 ml) oil and 1½ tbsp (22.5 ml) vanilla extract and beat until pale and fluffy.
  4. Add 1 egg and beat until fully incorporated. Similarly, continue with 3 more eggs (one at a time), for a total of 4 eggs.
  5. Fold in half the flour mixture until no streaks remain. Mix in 3 tbsp (45 ml) milk, then fold in remaining flour mixture until fully incorporated. Divide batter equally between 3 medium bowls.
  6. Add purple food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with blue in second bowl and cake pan, and green in third.
  7. Bake for 30 to 35 minutes, until a toothpick inserted in centre of each cake comes out clean. Remove from oven and cool in pans for 5 minutes, then remove cakes from pans and cool on a wire rack.
  8. Repeat above process to make 3 more bowls of batter. Add yellow food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with orange in second bowl and cake pan, and red in third. Bake and cool as directed above.
  9. Cut off any domed tops of cakes for even, flat cake discs.
  10. To assemble, smear about 1 tbsp (15 ml) American Buttercream in centre of a serving platter and reserve 1 cup (250 ml) for later use. Centre purple cake layer on platter. Transfer remaining buttercream to a large piping bag with no nozzle. Pipe circles of icing around top of cake, starting from outer edge and working to the centre. Use a metal spatula to evenly spread icing on surface of cake about ¼-in (0.6 cm) thick. Repeat layering cake and frosting in this manner with blue, green, yellow and orange cakes. Finally, place red cake on top, but do not frost it.
  11. Cut a 7½-in (19 cm) circle out of parchment. Lay the parchment on top of cake and use it as a guide to trim off browned edges with a sharp knife. Using a metal spatula, cover sides and top of cake with a thin layer of remaining American Buttercream and chill cake for about 2 hours.
  12. Remove cake from refrigerator. Using a metal spatula, cover sides and top with Stabilized Chantilly Cream.
  13. Place cake on a large baking sheet. Swiftly throw small handfuls of flaked coconut onto sides and top of cake. Reuse any excess that falls onto baking sheet to completely and evenly cover cake. Use reserved buttercream to pipe rosettes or other shapes, and decorate as desired with bonbons.
  14. *For best results, flour and sugar should be weighed for this recipe. The approximate volumes shown are based on 1 cup (250 ml) flour = 140 g and 1 cup (250 ml) sugar = 200 g.
  15. American Buttercream: In a very large bowl, beat butter, salt and vanilla extract until smooth and well incorporated. Add 1 cup (250 ml) icing sugar at a time and mix well after each addition. If needed, add 1 tbsp (15 ml) milk at a time and continue beating to desired consistency. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Bring to room temperature before using as needed. Makes about 16 cups (4 L)
  16. Stabilized Chantilly Cream: In a large bowl, whisk all ingredients until soft peaks form. Use immediately or store in an airtight container in refrigerator for up to 1 day. Makes about 4 cups (1 L)
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Drink Pairings

Grilled BC Halibut Burgers

Turn up the barbecue and celebrate BC Day with grilled Pacific Ocean halibut burgers. Top the halibut burgers with a homemade peach, jalapeno and grilled corn salsa as well as zesty turmeric and dill homemade zucchini pickles. Zucchini pickles recipe included below to batch make and save for later!
Ingredients Instructions

Ingredients

Serves 4
2 ears corn, husked
3 tbsp (45 ml) grapeseed oil, divided
2 medium peaches, pitted and diced
1 jalapeño pepper, finely diced (seeded to reduce heat)
½ cup (125 ml) finely diced red onions
¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves
1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste
kosher salt and freshly ground black pepper, to taste
4 × 5 oz (140 g) skinless BC halibut fillets
1 lemon, cut in half
4 brioche burger buns
8 leaves green leaf lettuce
1 tbsp (15 ml) vegetable oil
ZUCCHINI PICKLES
½ lb (225 g) zucchini, washed and ends trimmed
½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices
1 tbsp + ½ tsp (17.5 ml) kosher salt
1 cup (250 ml) cider vinegar
½ cup (125 ml) granulated sugar
¾ tsp (4 ml) dry mustard
¾ tsp (4 ml) mustard seeds
½ tsp (2.5 ml) ground turmeric
2 large sprigs fresh dill

Instructions

  1. Preheat barbecue grill to medium-high.
  2. To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle.
  3. Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside.
  4. Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice.
  5. To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve.
  6. ZUCCHINI PICKLES
  7. Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
  8. Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel.
  9. In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp.
  10. Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week.
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Drink Pairings

Fruit-Jewelled Tarts

Inspired by Pride festival, these fruit-jewelled tarts to compliment any summertime gathering, Pride celebration, or any time of the year! These mascarpone cream tarts topped with mixed fruit can be prepared before hand as they keep well in the refrigerator for a next-day event!
Ingredients Instructions

Ingredients

Serves 8 small tarts
350 g (about 2½ cups/625 ml, spooned) all-purpose flour
200 g (about 1 cup/250 ml) granulated sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) cold butter, cut into 2-in (5 cm) chunks
1 egg
1 egg yolk
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) orange marmalade
Mascarpone Cream, make ahead, recipe follows
½ cup (125 ml) each blueberries, blackberries, sliced strawberries, raspberries, peeled and sliced kiwis, canned pineapple and mandarin orange segments
Mascarpone Cream:
1 cup (250 ml) mascarpone
½ cup (125 ml) cream cheese, room temperature
3 tbsp (45 ml) icing sugar
⅛ tsp (a pinch) salt
½ cup (125 ml) orange marmalade
1 tbsp (15 ml) orange zest

Instructions

  1. In a large bowl, whisk flour, sugar and salt.
  2. Using a pastry cutter, cut cold butter into flour until mixture looks like oatmeal.
  3. In a small bowl, mix egg, egg yolk and vanilla extract. Add to flour mixture and combine into dough with a fork or lightly floured fingertips. Cover and refrigerate for at least 30 minutes.
  4. Remove dough from refrigerator and roll to about ¼-in (0.6 cm) thick. Use a 6-in (15 cm) cookie cutter to cut 8 circles.
  5. Place each dough circle in a 4½-in (11.5 cm) tart pan. Press dough into sides and edges and trim excess. Use a fork to poke holes in sides and bottom of pastry. Chill for 30 minutes.
  6. Adjust oven racks to upper third and lower third of oven. Preheat oven to 375 F (190 C).
  7. Remove tart shells from refrigerator and cover them with foil. Place pie weights over foil and bake on lower oven rack for 15 to 20 minutes. Remove from oven and carefully remove foil and pie weights. Place back in oven on upper rack and continue to bake for another 5 to 7 minutes, until edges of tart shells turn golden. Remove from oven and cool completely.
  8. Brush orange marmalade on bottom and sides of each tart. Pour Mascarpone Cream* into each tart and arrange fruit as desired over surface. Can be refrigerated for up to 1 day before serving.
  9. *In a large bowl, mix mascarpone, cream cheese, icing sugar and salt until smooth. Add orange marmalade and orange zest and mix well. Store in an airtight container in the refrigerator for up to 3 days until ready to use.
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Drink Pairings

Grilled Bell Pepper & Tomato Salad

Make this hearty summer salad with grilled bell peppers, tomato, and goat’s cheese. This tasty salad is great for entertaining outdoors this summer while the barbecue is on! Simply, cool peppers after grilling to mix with other ingredients. Enjoy BC Day by making this salad with local BC ingredients from your farmer’s market. This recipe features goat’s cheese from BC!
Ingredients Instructions

Ingredients

Serves 6
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 clove garlic, minced
2 tbsp (30 ml) grated Parmesan
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) liquid clover honey, plus more to taste
1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano
½ tsp (2.5 ml) kosher salt, plus more for seasoning
¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
½ medium red onion, thinly sliced
4 bell peppers (any combination of red, yellow and orange)
1 tbsp (15 ml) vegetable oil
3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices
1 cup (250 ml) packed baby arugula leaves
½ cup (125 ml) pitted green olives
3 tbsp (45 ml) toasted pine nuts
⅓ cup (80 ml) crumbled BC goat’s cheese of choice

Instructions

  1. Preheat barbecue grill to medium-high or broiler to high.
  2. Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside.
  3. Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers.
  4. Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces.
  5. When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve.
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Drink Pairings

Adult Rainbow Pops

Take the heat off this summer, or anytime per se, with these “spirited” adult rainbow pops! Each layer is tie-died with real fruit! The red layer is raspberry and strawberry, the orange layer is peach and mango, the yellow layer is pineapple, mango, coconut, the green layer is kiwi, the blue layer is blueberries, and the purple layer is mixed berries! Add a dash of vodka to each layer to take these up a notch.
Ingredients Instructions

Ingredients

Serves 10 to 12 ice pops
Red Layer:
½ cup (125 ml) frozen raspberries
½ cup (125 ml) frozen strawberries
½ banana, cut into 1-in (2.5 cm) slices, frozen
¼ cup (60 ml) raspberry or vanilla Greek yogurt
3 tbsp (45 ml) vodka*
Orange Layer:
¾ cup (180 ml) frozen sliced peaches
¼ cup (60 ml) frozen mango chunks
2 tbsp (30 ml) frozen orange juice concentrate
3 tbsp (45 ml) vodka*
Yellow Layer:
¾ cup (180 ml) canned pineapple tidbits, drained and frozen
½ cup (125 ml) frozen mango chunks
2 tbsp (30 ml) cream of coconut
3 tbsp (45 ml) coconut rum or vodka1
Green Layer:
¾ cup (180 ml) frozen peeled and cubed kiwis
¼ cup (60 ml) frozen spinach, drained
1 banana, cut into 1-in (2.5 cm) slices, frozen
2 tbsp (30 ml) vanilla Greek yogurt
3 tbsp (45 ml) vodka*
Blue Layer:
¼ cup (60 ml) frozen blueberries
1 banana, cut into 1-in (2.5 cm) slices, frozen
1 cup (250 ml) blueberry or vanilla Greek yogurt
1 to 2 drops blue food colouring, as desired
3 tbsp (45 ml) vodka*
Purple Layer:
1 cup (250 ml) frozen mixed berries (blackberries, blueberries, raspberries)
1 banana, cut into 1-in (2.5 cm) slices, frozen
¼ cup (60 ml) raspberry or vanilla Greek yogurt
3 tbsp (45 ml) vodka*

Instructions

  1. Using a blender, blend all ingredients of the red layer into a smoothie. Transfer to a bowl and set aside in refrigerator to retain a semi-frozen state. Rinsing blender and working quickly, repeat with each layer, transferring each to a separate bowl and setting in refrigerator.
  2. Spoon about 2 tbsp (30 ml) of each semi-frozen smoothie colour into ice pop moulds, following the rainbow order of colours: red, orange, yellow, green, blue and purple.
  3. Insert an ice pop stick into each mould and freeze overnight.
  4. When ready to serve, remove from moulds and serve immediately, or wrap each ice pop individually in plastic wrap and refreeze until ready to enjoy.
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Drink Pairings

Green Bean, Pea & Purple Potato Salad

A heathy, protein rich salad for summer! Source ingredients from your local farmer’s market to enjoy eating this seasonal BC salad. Great for summertime entertaining, this filling salad is the perfect side dish to our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 6
1 lb (450 g) green beans, trimmed
1 cup (250 ml) fresh or frozen green peas
1½ lbs (680 g) purple nugget potatoes
⅓ cup (80 ml) extra-virgin olive oil
½ tbsp (7.5 ml) Dijon mustard
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) white wine vinegar
kosher salt and freshly ground black pepper
½ English cucumber
½ cup (125 ml) toasted almonds or cashews, roughly chopped
2 tbsp (30 ml) chopped fresh chives
¼ cup (60 ml) fresh basil leaves, roughly torn
¼ cup (60 ml) fresh mint leaves, roughly torn

Instructions

  1. Bring a large saucepan of water to a boil over high heat. While water is coming to a boil, prepare an ice bath by placing a couple of handfuls of ice into a large bowl and covering with cold water. Set aside.
  2. Blanch green beans in boiling water until tender-crisp, about 3 minutes. With a slotted spoon, transfer green beans into ice bath. Let beans cool in bath for 1 minute, then use slotted spoon to scoop them out and place on a clean tea towel to drain.
  3. Add green peas to boiling water and blanch until just tender, 1½ to 2 minutes. With slotted spoon, transfer peas to ice bath and let cool for 30 seconds. Use slotted spoon to scoop out of ice bath and place on towel alongside green beans.
  4. Keep water in saucepan boiling and add potatoes. Cook until tender, 10 to 15 minutes, then drain into a colander and rinse with cold water to cool.
  5. In a medium bowl, whisk oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Set aside.
  6. When ready to assemble salad, place green beans and peas in a large serving bowl. Cut potatoes in half or quarters and add to vegetables in bowl. Cut cucumber in half lengthwise, scrape out seeds and slice into ¼-in (0.6 cm) thick slices. Add cucumbers to bowl along with almonds, chives, basil and mint. Gently toss to combine. Drizzle with dressing and gently toss. Season salad to taste with additional salt and serve. Salad is best eaten fresh but can be refrigerated in an airtight container for up to 1 day.
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Drink Pairings

Albóndigas

Albóndigas are a classic tapas dish that is a must have at your next tapas soirée. These flavour-packed classic Spanish meatballs can be enjoyed on their own or as a side for any meal. Pair with your favourite Spanish wine.
Ingredients Instructions

Ingredients

Serves 8 to 10 large or 15 to 18 small meatballs
1½ cups (375 ml) chopped onions
3 cloves garlic, crushed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) Spanish smoked paprika
3 tbsp (45 ml) amontillado or oloroso sherry, or red wine
1 × 19 oz (540 ml) can crushed or stewed tomatoes
⅛ tsp (a pinch) red pepper chili flakes (optional)
½ cup (125 ml) chicken or vegetable stock
4 tbsp (60 ml) chopped fresh parsley, divided
1 bay leaf
Meatballs, make ahead, recipe follows
salt and pepper, to taste
2 tbsp (30 ml) sherry vinegar or red wine vinegar
MEATBALL RECIPE:
½ tsp (2.5 ml) baking soda
1 tbsp (15 ml) water
1 lb (450 g) ground beef
¼ cup (60 ml) bread crumbs
1 tsp (5 ml) Spanish smoked paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 egg
1 tbsp (15 ml) white vinegar
1 cup (250 ml) finely chopped onions
2 cloves garlic, crushed
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) vegetable oil

Instructions

  1. In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5 minutes. Add tomato paste and paprika and continue sautéing for 1 minute.
  2. Increase heat to high, add sherry and deglaze the pan. Continue cooking for another minute, until liquid evaporates and mixture looks glossy.
  3. Reduce heat back to medium and add canned tomatoes, chili flakes (if desired), stock, 3 tbsp (45 ml) parsley and bay leaf. Bring to a boil. Cover and simmer on low heat for about 20 minutes.
  4. Continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until sauce thickens slightly. Remove bay leaf.
  5. Add cooked Meatballs and simmer for 5 more minutes. Season with salt and pepper. Stir in vinegar, cover and remove from heat.
  6. Let rest for about 10 minutes before serving. Garnish with remaining 1 tbsp (15 ml) parsley.
  7. To make meatballs, in a small bowl, mix baking soda and water.
  8. Place ground beef in a large bowl, add baking soda mixture and mix well. Allow to rest for 10 minutes.
  9. In a medium bowl, mix bread crumbs, paprika, salt and pepper.
  10. In a small bowl, whisk egg and vinegar.
  11. Add bread crumb mixture, egg mixture, onions, garlic and parsley to ground beef and mix well.
  12. Using a large ice-cream scoop, scoop out mixture to form 8 to 10 large or 15 to 18 small meatballs.
  13. In a large skillet, heat vegetable oil and fry meatballs until internal temperature reaches 160 F (71 C).
  14. If making ahead, transfer to an airtight container and store in refrigerator for up to 3 days.
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Drink Pairings

Patatas Bravas

Patatas Bravas for the win! Take potatoes to the next level with this classic Spanish tapas recipe. Serve along side fellow tapas or as a side dish for any meal! Crank up the spice as you see fit or leave it out all together by using a mild paprika.
Ingredients Instructions

Ingredients

Serves 4 - 6
2 tbsp + 1 tsp (35 ml) salt, divided
½ tsp (2.5 ml) baking soda
2 lbs (900 g) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
vegetable oil, for deep-frying
Salsa Brava, make ahead, recipe follows
chopped fresh parsley, for garnish (optional)
SALSA BRAVA RECIPE:
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped onions
2 to 3 cloves garlic, crushed
1 tbsp (15 ml) tomato paste
1 cup (250 ml) canned crushed tomatoes
¾ tsp (4 ml) Spanish smoked paprika
¼ tsp (1 ml) Spanish hot paprika
½ cup (125 ml) vegetable or chicken stock
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar

Instructions

  1. For potatoes, Bring a large saucepan or stockpot of water to a boil. Stir in 2 tbsp (30 ml) salt and the baking soda. Add potatoes and parboil until potatoes can be pierced with a skewer but are still firm, 2 to 3 minutes. Drain liquid completely and spread potatoes on a large baking sheet to evaporate excess moisture. Evenly sprinkle 1 tsp (5 ml) salt on potatoes and stir with a spatula. The surface of the potatoes will look rough and a little pasty. Let cool to room temperature for about an hour.
  2. In a deep fryer or air fryer, fry potatoes following appliance instructions until golden brown. Alternatively, in a medium saucepan, heat vegetable oil to 375 F (190 C) and deep-fry potatoes in single-layer batches until golden brown. Transfer to a baking sheet lined with paper towels. Continue deep-frying all potatoes.
  3. Serve warm on a bed of Salsa Brava, reserving some for a drizzle on top of potatoes. Garnish with chopped parsley if desired. Serve additional Salsa Brava on side for dipping.
  4. To make Salsa Brava, in a small saucepan over medium heat, heat olive oil. Add onions and garlic and sauté for 4 to 5 minutes, stirring constantly, until onions are translucent.
  5. Add tomato paste, crushed tomatoes and smoked and hot paprika, and cook for 1 more minute. Add stock and season with salt and pepper. Reduce heat to medium-low and continue cooking for 10 to 15 minutes, stirring occasionally, until some of the liquid evaporates and sauce thickens slightly.
  6. Stir in vinegar, then remove from heat and let cool slightly. Using a blender or a handheld immersion blender, blend into a smooth sauce. Serve alongside Patatas Bravas. If making ahead, let cool before refrigerating for up to 2 days. Bring to room temperature before serving. Serve slightly warm or at room temperature.
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Drink Pairings

Kingston Carnival Rum Punch

The Kingston Carnival Rum Punch recipe is a perfect mix of light and dark rum, tropical fruit juices and a little bit of grenadine. So refreshing and also a perfect party drink for a crowd.
Ingredients Instructions

Ingredients

Serves 16
1½ cups (375 ml) Appleton Estate Signature Rum
1½ cups (375 ml) Bacardi Tropical Rum
2 cups (500 ml) pineapple juice
2 cups (500 ml) orange juice
4 oz (125 ml) fresh lime juice
3 oz (90 ml) grenadine
1 orange, sliced
1 lime, sliced
1 pineapple, cubed

Instructions

  1. In a cocktail dispenser or large bowl, combine rums, pineapple juice, orange juice, lime juice and grenadine. Add fruit and let infuse for 2 to 3 hours.
  2. To serve, measure 4 oz (120 ml) and pour over cubed ice in a punch glass. Garnish with fruit infused with the cocktail.
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