Herbed Lobster Fritatta
Ingredients
Serves 6
2 tbsp (30 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow pepper, cut into thin strips
1 small leek, trimmed and thinly sliced into rounds
6-in (15 cm) zucchini, finely diced
¼ cup (60 ml) crumbled goat’s cheese
4 oz (125 g) cooked lobster meat, drained and patted dry
6 large eggs
⅓ cup (75 ml) whole milk or whipping cream
½ tsp (2.5 ml) sea salt
¼ tsp (1 ml) black pepper
1 tbsp (15 ml) minced fresh cilantro
1 tbsp (15 ml) minced fresh basil
1 tbsp (15 ml) minced fresh dill
2 tbsp (30 ml) grated Gruyere or Swiss cheese
Instructions
- Preheat oven to 350 F (180 C). Place oven rack in lower third of oven. Generously grease a 9 or 10-in (23 or 25 cm) fluted tart pan or deep pie plate. Place on a baking sheet and set aside.
- In a large heavy-bottmed skillet, heat oil. Add pepper, leek and zucchini and sauté over medium heat for 5 to 8 minutes, until softened and pepper is slightly golden. Transfer to tart pan, spreading evenly to cover base. Set aside to cool slightly. Scatter goat’s cheese over top and tuck lobster meat throughout.
- Crack eggs into a mixing bowl and add milk or cream. Whisk until frothy. Stir in salt, pepper and herbs. Pour into tart pan, lifting a few pieces of lobster to the surface with a fork to show off colour. Scatter cheese lightly over top.
- Bake in lower third of oven for 30 to 35 minutes, until frittata is puffed and golden, and centre is firm when pan is jiggled.
- Remove from oven and allow to rest for 5 minutes. Then cut into wedges and serve.
Drink Pairings
Passion Fruit Crème Tart
Ingredients
Serves 4 to 6
½ cup (125 ml) + 2 tbsp (30 ml) flour
3 tbsp (45 ml) icing sugar
¼ cup (60 ml) + 2 tbsp (30 ml) cold salted butter, cubed
½ cup (125 ml) + 3 tbsp (45 ml) unsweetened passion fruit purée (Available at specialty grocery stores. Can also substitute equal amount fresh lemon juice.)
¾ cup (175 ml) sugar
3 large eggs
1 large egg yolk
¼ tsp (1 ml) pure vanilla extract
1 large pinch sea salt
1 cup (250 ml) unsalted butter, cut into 2-in (5 cm) pieces
white chocolate shavings, raspberries, edible flowers and ground pistachios, for garnish (optional)
whipped cream, for serving (optional)
Instructions
- To make the pastry, combine flour and icing sugar in a food processor. Add salted butter and pulse until a soft dough forms, about 2 minutes. Remove dough, form into a disk and cover in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 F (180 C). Remove pastry from fridge and allow to soften to room temperature. Using your fingers, evenly press dough into bottom and up sides of a 14 x 4-in (36 x 10 cm) fluted tart pan with a removable base. Freeze for 20 minutes. Place on a baking sheet and bake for about 15 minutes or just until golden. Allow to cool.
- To make filling, half-fill a large saucepan with water and bring to a boil. Reduce heat to medium-high. In a double boiler or large stainless steel bowl that fits snugly over pan of water, combine passion fruit purée, sugar, eggs, egg yolk, vanilla and salt. Place bowl over saucepan, making sure bottom of bowl is not touching water, and whisk thoroughly. Continue whisking intermittently, scraping down sides of bowl, until mixture thickens and registers 180 F (82 C) on a thermometer, about 12 to 14 minutes. Remove bowl from heat and cool to 140 F (60 C).
- Using an immersion blender or high-speed blender, begin adding unsalted butter to passion fruit mixture 1 piece at a time, blending after each addition, until butter is incorporated. Pour into tart base, smoothing top, and chill in freezer for 2 hours or refrigerate for 4 hours. Save any extra filling for another use.
- Remove tart from pan, leaving it on metal base, and place on a serving platter. Garnish with white chocolate shavings, raspberries, edible flowers and pistachios, if using, and serve with softly whipped cream, if desired.
Drink Pairings
Warm Asparagus Salad
Ingredients
Serves 4
2 heads red and green butter lettuce
20 medium spears asparagus, ends trimmed
3½ tbsp (55 ml) white balsamic vinegar, divided
¼ cup (60 ml) golden raisins
1 garlic clove
3 tbsp (45 ml) capers, drained and rinsed
¾ cup (175 ml) packed Italian parsley leaves
⅓ cup (75 ml) light olive oil
sea salt and black pepper, to taste
2 tbsp (30 ml) butter
¼ cup (60 ml) coarsely chopped toasted hazelnuts
Instructions
- Trim lettuce and choose only the tender inner leaves. Wash, dry and carefully wrap in a clean kitchen towel. Refrigerate to crisp.
- Bring a large pot of salted water to boil. Add asparagus and return to a boil. Cook for about 2 minutes, or until just tender but still al dente. Immediately drain in a colander and run under very cold water to stop cooking. Pat dry and set aside.
- In a small bowl, combine 2 tbsp (30 ml) white balsamic, 2 tbsp (30 ml) water and raisins and allow to sit for 10 minutes.
- Place garlic into a mini food processor and pulse to mince. Add capers and parsley and process to a coarse paste. Add raisin and balsamic mixture and pulse until blended. Add oil and salt and pepper to taste and pulse to combine, keeping mixture somewhat coarse. Season to taste and transfer to a small jar.
- Divide chilled lettuce between 4 salad plates.
- Heat a large heavy saucepan over medium heat. Melt butter, swirling pan occasionally, watching until it begins to turn a medium brown with a nutty aroma, about 3 minutes. Remove from heat and immediately stir in 1½ tbsp (22 ml) white balsamic. Place asparagus in a single layer on bottom of pan and toss to coat until just heated through. Season to taste and plate bundles of asparagus alongside lettuce.
- Spoon vinaigrette over lettuce and asparagus. Drizzle any remaining balsamic butter from the pan over salads and top with hazelnuts. Season to taste and serve immediately with remaining dressing on side.
Drink Pairings
Spring Chicken Parisienne
Ingredients
Serves 4
3 tbsp (45 ml) olive oil
1¼ lbs (625 g) boneless skinless chicken breasts (about 4 breasts), sliced in half horizontally
sea salt and black pepper, to taste
3 tbsp (45 ml) finely minced shallot
1 medium carrot, finely diced
1 celery stalk, finely diced
8 oz (250 g) mushrooms (mix of wild and button), cleaned, sliced into large pieces
2 large garlic cloves, finely minced
2 tbsp (30 ml) flour
1 cup (250 ml) dry white wine
1 cup (250 ml) chicken stock
6 sprigs fresh thyme
2 bay leaves
¼ cup (60 ml) crème fraîche or whipping cream
3 marinated artichoke hearts (with stems if possible), quartered
2 tbsp (30 ml) finely chopped tarragon
2 tbsp (30 ml) finely chopped Italian parsley
2 tbsp (30 ml) finely chopped chives
3 tbsp (45 ml) freshly squeezed lemon juice
Instructions
- In a large Dutch oven or heavy-bottomed saucepan, heat olive oil over medium-high heat. Generously season chicken with salt and pepper and sear on both sides, about 3 minutes total. Transfer chicken to a plate.
- Lower heat to medium then add shallot, carrot and celery and cook until softened, about 4 minutes. Add mushrooms, stirring, until just cooked, about 5 minutes. Season with salt and pepper, then add garlic and flour and stir to coat vegetables. Cook for 2 minutes, stirring and scraping any brown bits from bottom of pan.
- Deglaze pan with wine and reduce by half, about 1 minute. Add stock, thyme, bay leaves and crème fraîche or cream. Bring to a low simmer and add chicken and any juices left on plate. Cook for 5 minutes, then turn over chicken breasts, baste, and add artichoke hearts, tarragon, parsley and chives. Simmer for 5 more minutes or until chicken is cooked through. Stir in lemon juice and season to taste. Divide between 4 shallow bowls and serve immediately.
Drink Pairings
Green Chili Chicken Tacos served with Avocado Slaw
Ingredients
Serves 8 to 10
1 tbsp (15 ml) sunflower oil
3 large chicken breasts
salt and pepper, to taste
1 cup (250 ml) salsa verde
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR AVOCADO SLAW:
½ avocado, chopped
1 tbsp (15 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ cup (60 ml) cilantro, leaves only
¼ tsp (1 ml) ground cumin
½ lime, juice only
3 cups (750 ml) shredded green or purple cabbage
salt and pepper, to taste
Instructions
- In a medium cast iron pan, heat oil over medium high heat. Season chicken with salt and pepper and sear on both sides for 1 to 2 minutes, until golden brown. Add salsa verde, reduce heat to low and cover pan. Cook for 20 minutes, or until chicken is cooked through.
- Remove from heat and let rest for half an hour. Using 2 forks, shred chicken in remaining sauce. Set aside until ready to use. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Avocado Slaw and garnish as desired.
- To make Avocado Slaw, In a small blender, blend first 6 ingredients together until smooth. For a thinner dressing, add 1 tsp (5 ml) water at a time until desired consistency is achieved.
- In a medium bowl, toss cabbage with half the dressing and season with salt and pepper. Add more dressing as desired or reserve to use as extra sauce for tacos. Cover and refrigerate until ready to use. Can be made up to 30 minutes ahead; any more, and it may start to go brown.
Drink Pairings
Chorizo Tacos served with Pineapple Pico de Gallo
Ingredients
Serves 8 to 10
4 chorizo sausages, casings removed
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR PINEAPPLE PICO DE GALLO:
¾ cup (175 ml) red pepper, finely diced
⅓ cup (75 ml) red onion, finely diced
1 cup (250 ml) pineapple, diced
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) jalapeño, seeded and finely diced
½ lime, juice only
salt, to taste
Instructions
- In a large cast iron pan over medium heat, cook chorizo, breaking up with a wooden spoon. Add paprika and chili powder and cook for 10 to 15 minutes, until chorizo is fully cooked. Remove from heat and set aside. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Pineapple Pico de Gallo and garnish as desired.
- To make Pinapple Pico de Gallo, combine all ingredients in a medium bowl. Season with salt and refrigerate until ready to use. Will keep for up to 1 week in refrigerator.
Drink Pairings
Jackfruit Tacos served with Cashew Crema
Ingredients
Serves 8 to 10
1 x 20 oz (600 ml) can jackfruit
1 tbsp (15 ml) sunflower oil
½ yellow onion, sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) dried oregano
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) chipotle purée
salt, to taste
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR CASHEW CREMA:
1 cup (250 ml) raw cashews, soaked overnight and drained
2 garlic cloves
½ jalapeño, seeded and chopped
1 lime, juice only
½ cup (125 ml) cilantro leaves and stems
¼ cup (60 ml) water, plus extra as needed
salt and pepper, to taste
Instructions
- Drain jackfruit and rinse thoroughly in warm water. Gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- Heat oil in a medium cast iron pan over medium-high heat. Add onion and sauté until soft, then add garlic. Cook for 1 to 2 minutes then add spices, sugar, chipotle and jackfruit, sautéing for a few minutes more. Add ½ cup (125 ml) water, then simmer for 10 to 15 minutes, breaking apart with a spatula, until water has mostly evaporated and jackfruit resembles pulled pork. You may need to add more water if jackfruit hasn’t broken down. Season with salt and set aside until ready to assemble.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, drizzle with Cashew Crema and garnish as desired.
- To make Cashew Crema, In a small blender, combine all ingredients on high until creamy. If needed, add water, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Refrigerate for 1 hour so sauce can thicken, and keep chilled until ready to use. Will keep for up to 1 week in refrigerator.
Drink Pairings
Mini Churros with Dulce de Leche and Spicy Dark Chocolate Sauce
Ingredients
Serves 8
⅓ cup (75 ml) + 2 tbsp (30 ml) unsalted butter
½ tsp (2.5 ml) salt
2 tbsp (30 ml) + ½ cup (125 ml) granulated sugar, divided
1 cup (250 ml) all-purpose flour
2 eggs, room temperature
2 tsp (10 ml) vanilla
2 tbsp (30 ml) ground cinnamon
2 cups (500 ml) vegetable oil
FOR DULCE DE LECHE:
1 x 14 oz (398 ml) can sweetened condensed milk, label removed
1 tsp (5 ml) vanilla
¼ tsp (1 ml) salt
FOR SPICY DARK CHOCOLATE SAUCE:
¾ cup (175 ml) dark chocolate chips
¾ cup (175 ml) whipping cream
1 pinch cayenne pepper
Instructions
- In a medium saucepan, melt butter, then add 1 cup (250 ml) water, salt and 2 tbsp (30 ml) sugar. Bring to a boil. Stir in flour with a wooden spoon until a thick dough ball forms, about 10 to 30 seconds. Remove from heat and place dough in a large mixing bowl. Allow to cool.
- Once cooled, using an electric mixer, beat in eggs one at a time until combined, then add vanilla. Transfer mixture to a piping bag fitted with a medium-sized star tip and refrigerate for at least 30 minutes. (Star tip is key – churros will not fully cook inside or crisp up without it. Ateco brand #826 or equivalent is ideal, but a slightly smaller star tip will work too.)
- In a large mixing bowl, mix ½ cup (125 ml) sugar with cinnamon.
- In a medium saucepan or deep cast iron pan over medium heat, heat oil to 375 F (190 C), or until small ripples form. Holding piping bag a few inches over the oil, carefully pipe four to five 2-in (5 cm) to 3-in (8 cm) dough ropes directly into oil, using kitchen scissors to cut off each rope. Fry for 5 to 8 minutes, or until golden brown. Repeat with remaining dough.
- Remove churros from oil and place directly into cinnamon-sugar mixture, tossing to coat. Allow to rest on a wire rack for 10 minutes. Serve warm, with Dulce de Leche and Spicy Dark Chocolate Sauce for dipping.
- To make Dulce de Leche, place unopened can of condensed milk in a medium saucepan with plenty of water to cover. Bring water to a boil and reduce to a slight simmer. Cook for 2½ to 3 hours, monitoring it closely, making sure can is always submerged. It is very important to keep a close eye on it to ensure water level stays above the can, topping up if necessary. The longer the cooking time, the richer the caramel flavour, but if cooked for over 3 hours it will become too thick. Remove from heat and allow to cool completely before opening, at least 1 hour. Safety alert: Do not open can while still hot, or you risk a bubbling-hot sauce.
- Once cooled completely, carefully open can and pour condensed milk into a bowl and add vanilla and salt. Serve warm, reheating if necessary. Will keep for up to 1 week in refrigerator.
- To make Spicy Dark Chocolate Sauce, place chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a simmer, then pour over chocolate chips and allow to sit for about 3 minutes. Add cayenne and whisk continuously until chocolate has melted and sauce has come together. Serve warm.
Drink Pairings
Mexican Street Corn
Ingredients
Serves 8
4 ears of corn, husk and silk removed, halved
¼ cup (60 ml) sour cream
¼ cup (60 ml) mayonnaise
1 garlic clove, minced
½ tsp (2.5 ml) ground cumin
½ lime, juice only
salt and pepper, to taste
1 cup (250 ml) Cotija cheese
1 tsp (5 ml) Tajin seasoning or Mexican spice rub
1 tbsp (15 ml) chopped cilantro leaves
Instructions
- Preheat grill to medium-high. Grill corn, rotating occasionally, until slightly charred on all sides, about 10 to 15 minutes total. Let cool for a minute or two before proceeding to the next step.
- In a medium bowl, whisk together sour cream, mayonnaise, garlic, cumin and lime juice. Season with salt and pepper. Using a pastry brush, generously brush sour cream mixture onto corn while it is still warm. Crumble Cotija cheese onto a plate and roll corn in it; it should stick to sour cream coating. To finish, sprinkle with Tajin and chopped cilantro and serve immediately.
Drink Pairings
Ceviche Cups
Ingredients
Serves 8
1 cup (250 ml) prawns, peeled and deveined
1 lime, zest and juice
½ small orange, zest only
1 Roma tomato, diced
½ avocado, diced
¼ cup (60 ml) diced cucumber
1 tbsp (15 ml) diced jalapeño
¼ cup (60 ml) diced red onion
1 tbsp (15 ml) minced cilantro leaves
salt and pepper, to taste
15 to 20 mini phyllo shells or vol au vents
Instructions
- Prepare an ice bath. In a small saucepan, bring 1-in (2.5 cm) of water to boil. Poach prawns for 30 seconds or until pink, then immediately place in ice bath to stop cooking. Roughly chop each prawn into 3 or 4 small pieces.
- In a medium bowl, combine lime zest and juice, orange zest and prawns. Allow to sit for 15 minutes, stirring occasionally. Mix in tomato, avocado, cucumber, jalapeño, onion and cilantro. Season with salt and pepper.
- Place a heaping spoonful of ceviche into each phyllo shell and serve immediately.