Reposado Collins
Ingredients
Serves 1
1½ oz (45 ml) Espòlon Reposado Tequila
1 oz (30 ml) Hibiscus Tea Syrup*
1 oz (30 ml) fresh lemon juice
3 oz (90 ml) sparkling apple juice
julienned red-skinned apple, for garnish
Instructions
- In a tall glass without ice, add tequila, Hibiscus Tea Syrup and lemon juice, stir to combine. Add sparkling apple juice then fill glass with cubed ice. Garnish with julienned red-skinned apple.
- * To make Hibiscus Tea Syrup, steep 2 hibiscus tea bags in 1 cup (250 ml) boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
Blanco Mojito
Ingredients
Serves 1
4 sprigs fresh mint (save 1 for garnish)
2 oz (60 ml) Cazadores Blanco Tequila
¾ oz (22 ml) Chamomile Tea Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine 3 sprigs of fresh mint with tequila, Chamomile Tea Syrup and lime juice. Shake vigorously and fine strain into a double old‑fashioned glass over cubed ice. Top with soda water. Garnish with fresh mint and lime wheels.
- * To make Chamomile Tea Syrup, steep 2 chamomile tea bags in 1 cup (250 ml) of boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
PESTO PRAWNS
Ingredients
Serves 2
3 garlic cloves, divided, minced
⅓ cup (75 ml) raw walnuts
1 cup (250 ml) basil leaves, packed
⅓ cup (75 ml) olive oil
½ lemon, juice only
⅓ cup (75 ml) Parmesan, plus extra for garnish
salt and pepper, to taste
2 tbsp (15 ml) butter, divided
1 small baguette, halved
10.5 oz (300 g ) raw peeled prawns
1 cup (250 ml) cherry tomatoes
1 head butter lettuce, outer leaves removed, roughly chopped
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (180 C).
- To make pesto, in a blender, place 2 garlic cloves, walnuts, basil, olive oil, lemon juice and Parmesan. Blend on high until smooth. Season to taste with salt and pepper and set aside.
- In a small microwave-safe bowl, melt 1 tbsp (15 ml) butter and add remaining clove of minced garlic. Lay baguette on a baking sheet and pour butter mixture evenly over top. Place in oven until brown and toasted, about 10 minutes.
- In a medium saucepan over medium-high heat, melt remaining 1 tbsp (15 ml) butter. Place prawns in a small bowl with 2 large spoonfuls of pesto. Mix to coat. Cook prawns in butter just until opaque, about 2 to 3 minutes on each side. Remove prawns and set aside. Add cherry tomatoes to same saucepan and cook for 5 to 8 minutes until slightly charred.
- In a large bowl, toss together lettuce, prawns and cherry tomatoes. Add balsamic to remaining pesto and dress salad to taste, then toss to combine.
Drink Pairings
SESAME GINGER TOFU
Ingredients
Serves 2
½ tbsp (7.5 ml) minced ginger
1 clove garlic, minced
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) honey
¼ cup (60 ml) tahini paste
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) water
1 x 450 g package firm tofu
½ cup (125 ml) breadcrumbs
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) flour
salt and pepper, to taste
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml), frozen, shelled edamame, thawed
2 cups (500 ml) sushi rice, cooked
½ cup (125 ml) chopped cilantro leaves, plus extra for garnish
1 lime, cut into wedges, for garnish
Instructions
- In a medium-sized bowl, combine ginger, garlic, soy, honey, tahini, sesame oil and water. Add extra water as needed to thin sauce. Set aside.
- Cut tofu block in half lengthwise, then diagonally to form 4 triangles. Do not dry off tofu. Season with salt and pepper.
- On a flat plate, add breadcrumbs, sesame seeds and flour. Lightly mix with a fork. Press tofu gently into flour mixture, coating all sides.
- In a cast iron skillet, heat oil over medium heat. Cook tofu on all sides until crispy and golden brown, about 12 to 15 minutes total.
- In a separate bowl, mix edamame, rice and cilantro. Season to taste with salt and pepper.
- Serve tofu on top of rice. Garnish with sesame sauce, cilantro and lime wedges.
Drink Pairings
COCOA STEAK & SALAD
Ingredients
Serves 2
1 tsp (5 ml) cocoa powder
1 tsp (5 ml) brown sugar
½ tsp (2.5 ml) smoked paprika
2 garlic cloves, minced
salt and pepper, to taste
1 lb (454 g) New York strip steak
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) butter
2 corncobs, kernels only
4 cups (1 L) mixed greens of choice
¼ cup (60 ml) feta, crumbled
2 tbsp (30 ml) red onion, diced
1 tbsp (15 ml) canned chipotle sauce
1 lime, juice only
1 tsp (5 ml) honey
Instructions
- In a small bowl, combine cocoa powder, brown sugar, smoked paprika, garlic, salt and pepper. Coat steak evenly on all sides with spice rub.
- In a large cast iron skillet, heat 1 tbsp (15 ml) oil over medium‑high heat. Add steak to pan and sear until browned, about 4 minutes. Add butter and flip steak. Tilt, pan towards you and spoon melted butter over steak a few times to baste. For medium‑rare, cook to an internal temp of 130 F (54 C), about 10 minutes. Allow steak to rest for 5 minutes, then slice into ¼-in (0.5 cm) thick slices.
- In the same skillet, over medium heat, sauté corn kernels until browned and tender, about 5 to 8 minutes.
- To make salad, in a large bowl combine cooked corn, mixed greens, feta and red onion.
- To make salad dressing, in a separate small bowl, add chipotle, lime juice, honey and remaining olive oil. Mix to combine and season to taste with salt and pepper. Pour over salad and toss to coat. Serve alongside sliced steak.
Drink Pairings
PORTOBELLO MUSHROOM BURGERS
Ingredients
Serves 4
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 garlic clove, minced
2 sprigs thyme, leaves removed and chopped
salt and pepper to taste
1 large white onion, cut into 1-in (2.5 cm) slices
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
3 tbsp (45 ml) dry onion soup mix
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
vegetable oil for deep frying
1 cup + 1 tbsp (250 ml +15 ml) all‑purpose flour, divided
2 tsp (10 ml) seasoning salt, plus extra to taste
1 cup (250 ml) beer, such as lager
4 slices Havarti cheese
4 brioche buns, halved
4 lettuce leaves
Instructions
- To make marinade, in a resealable bag or container, mix vinegar, olive oil, onion powder, garlic, thyme, salt and pepper. Add mushrooms and toss to coat. Refrigerate mushrooms in marinade for at least 1 hour, or overnight.
- Soak onion slices in ice water for 1 hour, drain and dry with paper towels. Separate slices into rings and set aside.
- To make onion spread, in a small bowl, mix sour cream, mayonnaise, onion soup mix, chives and parsley. Set aside.
- Fill a medium-sized saucepan with 3-in (8 cm) oil and heat to 375 F (190 C).
- In a medium-sized bowl, mix 1 cup (250 ml) flour, seasoning salt and beer until smooth. Dust onions with remaining flour. Working in batches, dip onion rings in batter until coated, then fry until golden brown, about 2 to 3 minutes per side. Remove from oil and drain on a rack. season to taste with seasoning salt.
- On a barbecue preheated to medium-low, grill mushrooms until cooked through and soft, turning occasionally, about 15 minutes. Place a slice of cheese on 4 mushroom caps and top with a second cap. Continue grilling, turning occasionally, until cheese is melted. Meanwhile, grill buns, cut-side down until golden brown.
- To assemble burgers, spread onion spread on cut sides of buns. Top with a portobello burger, lettuce leaf and 2 onion rings. Serve remaining onion rings with remaining onion spread.
Drink Pairings
TERIYAKI SALMON BURGERS
Ingredients
Serves 4
4 x 6 oz (180 g) salmon fillets (check for any remaining bones)
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) brown sugar
1 cup (250 ml) teriyaki sauce
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) miso
½ cup (125 ml) mayonnaise
2 tsp (10 ml) grated ginger
½ pineapple, peeled, cored and cut into 1½-in (3.75 cm) slices
3 tbsp (45 ml) vegetable oil, divided
1 tsp (5 ml) toasted sesame seeds
¼ small red onion, thinly sliced
4 lettuce leaves
4 Hawaiian sweet rolls or soft burger buns
Instructions
- Sprinkle salmon fillets with salt and sugar. Place on a plate or tray and refrigerate for 20 minutes to quick cure. After 20 minutes, rinse off salt and sugar completely, then dry salmon with paper towels.
- While salmon is curing, heat teriyaki sauce in a small saucepan over medium heat until reduced by half.
- To make miso mayonnaise, in a small bowl, mix sesame oil, miso, mayonnaise and ginger and set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Rub remaining 1 tbsp (15 ml) oil on pineapple and salmon.
- Grill salmon for 3 to 4 minutes each side, or until desired doneness, brushing with teriyaki sauce. Grill pineapple for 3 minutes each side. Remove salmon and pineapple from barbecue once done. While salmon and pineapple are cooking, heat buns on top rack of barbecue.
- To assemble burgers, spread miso mayonnaise on both sides of each bun. Place a piece of salmon on bottoms of each bun. Drizzle salmon with remaining teriyaki sauce and sprinkle with sesame seeds. Top each burger with a pineapple slice, red onion, lettuce and bun top.
Drink Pairings
KOREAN BEEF BURGERS
Ingredients
Serves 4
1½ lbs (680 g) medium ground beef
salt and pepper to taste
1 cup (250 ml) bulgogi or kalbi sauce
½ cup (125 ml) mayonnaise
¼ cup (60 ml) gochujang sauce
1 garlic clove, minced
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) vegetable oil, divided
1 small white onion, cut into ½-in (1.25 cm) thick slices, to garnish
1 cup (250 ml) kimchi1, roughly chopped
4 leaves lettuce
4 sesame seed burger buns, halved
Instructions
- Shape ground beef into 4 patties. Season to taste with salt and pepper.
- In a small saucepan over medium heat, reduce bulgogi (or kalbi) sauce by half.
- In a bowl, mix mayonnaise, gochujang, garlic and sesame oil. Set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Brush patties and onion slices with remaining 1 tbsp (15 ml) oil.
- Grill patties for 8 to 10 minutes or until cooked to desired doneness, brushing with bulgogi sauce and flipping constantly. While patties cook, grill onions 4 minutes per side. Remove burgers and onions from barbecue once done and let rest for 2 minutes. Meanwhile, grill burger buns cut-side down until golden brown, about 1 to 2 minutes.
- To assemble burgers, spread both sides of buns with kimchi mayonnaise. Place a patty on each bottom bun. Top each patty with kimchi, grilled onions, a lettuce leaf and bun top.
Drink Pairings
PORK SLIDERS
Ingredients
Serves 8
¾ cup (175 ml) barbecue sauce
1 tbsp (15 ml) molasses
2 tbsp (30 ml) ketchup
3 tbsp (45 ml) apple cider vinegar, divided
1 tbsp (15 ml) brown sugar
1½ lbs (680 g) ground pork
2 tsp (10 ml) Cajun seasoning
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced red cabbage
¼ cup (60 ml) julienned carrots
1 green onion, thinly sliced
1 tsp (5 ml) grainy mustard
3 tbsp (45 ml) mayonnaise, divided
salt and pepper, to taste
8 slider buns, halved
1 small bag hickory sticks
Instructions
- In a saucepan over medium heat, cook barbecue sauce, molasses, ketchup, 2 tbsp (30 ml) apple cider vinegar and brown sugar until reduced by half, about 5 to 10 minutes.
- Divide ground pork into 8 patties. Sprinkle with Cajun seasoning and salt and pepper to taste.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Brush patties with barbeque sauce mixture.
- To make cabbage slaw, in a medium-sized bowl, mix cabbage, carrot, green onion, remaining 1 tbsp (15 ml) apple cider vinegar, mustard and 2 tbsp (30 ml) mayonnaise. Season to taste with salt and pepper and set aside.
- Grill patties for 4 to 6 minutes, until cooked to 160 F (70 C), turning frequently and brushing with barbecue sauce mixture. While patties are cooking, warm buns cut-side down on top rack of barbecue.
- Remove patties from barbecue and let rest for 1 to 2 minutes.
- To assemble burgers, place a patty on each bottom bun, add remaining 1 tbsp (15 ml) mayonnaise and drizzle with more remaining barbecue sauce mixture. Divide cabbage slaw evenly between burgers and top with hickory sticks and bun tops.
Drink Pairings
Hot Chicken Burger
Sultry summer weather is also a great time for spice. There will, however, come a point on the spice spectrum when the only viable beer option is a crisp lager. It takes bottom fermentation and lagering to tame the fiery spice of a hot chicken burger, and it’s a technical beer-making process taken to delicious results with Steamworks Brewing Co.’s Pilsner. Incorporating classic pilsner malts and German hops, this beer is clean, lip-smacking and very food-friendly.Ingredients
Serves 4
½ cup (125 ml) buttermilk
1 tsp (5 ml) seasoning salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 pinch pepper
1 cup (250 ml) hot wing hot sauce, divided
4 boneless, skinless chicken breasts, tenders removed and kept for another use
2 tbsp (30 ml) vegetable oil
¼ cup (60 ml) melted butter
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) sour cream
2 tsp (10 ml) chopped chives
4 celery stalks with leaves
16 slices bread and butter pickles
sliced banana peppers, to taste
4 leaves iceberg lettuce
4 pretzel buns, halved
Instructions
- In a bowl, mix buttermilk, seasoning salt, garlic and onion powder, pepper and ¼ cup (60 ml) hot wing sauce. Add chicken breasts and mix to coat. Cover and marinate in refrigerator for at least 2 hours, or overnight.
- Preheat barbecue to medium-high and grease grills with vegetable oil. Remove chicken from refrigerator, wipe off excess marinade and set aside. Mix remaining æ cup (175 ml) hot sauce and melted butter.
- To make blue cheese sauce, in a small bowl, mix blue cheese, mayonnaise, sour cream and chives. Set aside.
- Grill chicken on barbecue for 8 to 12 minutes, or until juices run clear, turning and basting constantly with hot sauce butter mix.
- While chicken is cooking, grill buns cut-side down on barbecue until heated through and golden brown, about 1 to 2 minutes. Remove leaves from celery stalks and set aside. Cut stalks into sticks.
- Remove chicken and buns from barbecue once done. To assemble burgers, spread each side of buns with blue cheese sauce. Place a chicken breast on each bottom bun, top with bread and butter pickles, banana peppers, lettuce, celery leaves and top of each bun. Serve with celery sticks and remaining blue cheese sauce for dipping celery.