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

Hawaiian-Style Beef Sausages

Hotdogs go Hawaiian with this ultimate dog! Feel free to use any sausage, if pork is your thing, try it! It’s the toppings that count. Tasty homemade Hawaiian teriyaki sauce mixed with pineapple and jalapeño peppers (optional). Try this on the BBQ this summer.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) light brown sugar
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) hoisin sauce
2 tbsp (30 ml) ketchup
2 tbsp (30 ml) liquid clover honey
1 clove garlic, minced
1½ cups (375 ml) pineapple juice
1 cup (250 ml) diced fresh pineapple
1 Ataulfo mango, peeled, pitted and diced
1 tbsp (15 ml) freshly squeezed lime juice
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) chopped fresh basil leaves
1 jalapeño pepper, seeded and diced, plus 1 thinly sliced into rounds
kosher salt and freshly ground black pepper, to taste
4 beef sausages
4 brioche sausage buns
¼ cup (60 ml) thinly sliced red onions
2 tbsp (30 ml) roughly chopped toasted macadamia nuts

Instructions

  1. Start by making Hawaiian teriyaki sauce. In a small saucepan, stir together soy sauce, brown sugar, ginger, hoisin sauce, ketchup, honey, garlic and pineapple juice. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat to a simmer and cook, stirring often, until sauce thickens, 15 to 20 minutes. Set aside to cool to room temperature before transferring to a squeeze bottle. Hawaiian teriyaki sauce may be stored in the refrigerator for up to 2 weeks.
  2. Preheat barbecue grill to medium-high.
  3. While grill preheats, make pineapple and mango salsa. In a medium bowl, mix diced pineapple, diced mango, lime juice, olive oil, basil and diced jalapeños. Season with salt and pepper. Set aside at room temperature while grilling sausages.
  4. Grill sausages according to package directions, until cooked through. Transfer to a plate.
  5. Split open sausage buns and grill until warmed through and grill‑marked, about 1 minute.
  6. When ready to serve, place grilled sausages in buns. Drizzle with Hawaiian teriyaki sauce and top with some pineapple and mango salsa, thinly sliced red onions, chopped macadamia nuts and sliced jalapeño rounds, if desired.
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Drink Pairings

Japanese-Style Pork Sausages

Look no further for all your favourite Japanese flavours on one tasty hotdog. Who can say no to kewpie mayo, pickled ginger, bonito flakes and nori? Try this ultimate hotdog on the barbecue this summer or roasted over a fire.
Ingredients Instructions

Ingredients

Serves 4
5 oz (140 g) ginger root, peeled
1 tsp (5 ml) table salt
1 red beet, thinly sliced (optional for colour)
¼ cup (60 ml) unseasoned rice vinegar
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
½ cup (125 ml) Kewpie mayonnaise
1 tsp (5 ml) wasabi paste, plus more to taste
1 tsp (5 ml) freshly squeezed lemon juice
4 pork sausages of choice
4 sesame-seed sausage buns
⅓ cup (80 ml) bonito flakes
1 sheet nori, cut into chiffonade
2 green onions, trimmed and thinly sliced

Instructions

  1. Start by making pickled ginger. Using a mandoline or vegetable peeler, very thinly slice ginger. Place ginger in a bowl, sprinkle with salt and mix gently to incorporate. Set aside for 20 minutes.
  2. With clean hands, gently squeeze ginger to remove any excess liquid before placing ginger in a sterilized glass jar. Add a thin slice of red beet to jar, if desired.
  3. In a small saucepan over medium-high heat, whisk vinegar, sugar and water. Whisking continuously, bring mixture to a boil. Once boiling, cook for 1 minute. Remove from heat and pour over ginger in jar. Cover jar with lid and set aside to cool to room temperature. Pickled ginger can be used right away or refrigerated for up to 1 month.
  4. Preheat barbecue grill to medium-high.
  5. While grill preheats, in a small bowl, whisk mayonnaise, wasabi paste and lemon juice until thoroughly combined. Transfer mixture to a squeeze bottle and set aside.
  6. Grill sausages according to package directions, until cooked through. Transfer to a plate.
  7. Split open sesame-seed sausage buns and grill until warmed through and grill-marked, about 1 minute.
  8. When ready to serve, take a couple of tsp of pickled ginger and thinly slice. Place sausages in buns and top with a squeeze of wasabi mayonnaise, a light sprinkle of finely sliced pickled ginger, bonito flakes, shredded nori and green onions. Enjoy immediately.
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Drink Pairings

Buffalo Wing Chicken Sausages

Buffalo chicken wings but in a hot dog! This delicious, ultimate hotdog is sure to disappear quickly if busted out for a summertime backyard gathering! Try it on the barbecue or roasted on a fire this summer. Pair with your favourite BC beer.
Ingredients Instructions

Ingredients

Serves 4
⅔ cup (160 ml) prepared hot pepper sauce
½ cup (125 ml) unsalted butter
1½ tbsp (22.5 ml) white vinegar
¼ tsp (1 ml) Worcestershire sauce
¼ tsp (1 ml) cayenne pepper
1 pinch garlic powder
1 pinch kosher salt
½ tbsp (7.5 ml) cornstarch
1 tbsp (15 ml) water
1 large stalk celery
1 medium carrot, trimmed and peeled
4 chicken sausages of choice
4 pretzel sausage buns
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) packed celery leaves

Instructions

  1. Start by making thickened buffalo wing sauce. In a medium saucepan over medium heat, whisk hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder and salt. Cook, stirring constantly, until just at a simmer. Don’t worry if it separates; it will come together in next step.
  2. In a small bowl, whisk cornstarch and water until smooth. Add to sauce and whisk continuously until sauce is visibly thickened and emulsified, 30 to 60 seconds. Let cook for 30 seconds more, then remove from heat and set aside. Buffalo sauce can be prepared to this point, cooled to room temperature, transferred to an airtight container and stored in refrigerator for up to 5 days.
  3. Preheat barbecue grill to medium-high.
  4. While grill preheats, cut celery and carrot into thin matchsticks. Toss together in a medium bowl and set aside.
  5. Grill sausages according to package directions, until cooked through. Transfer to a plate.
  6. Split open pretzel buns and grill until warmed through and grill‑marked, about 1 minute.
  7. When ready to serve, thin buffalo wing sauce with some water if needed and place in a squeeze bottle. Place some carrot and celery matchsticks into each grilled bun. Top with a sausage and some blue cheese. Drizzle with buffalo wing sauce and garnish with celery leaves. Enjoy immediately.
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Drink Pairings

Spanish Tortilla Squares

These Spanish Tortilla Squares are easy to make and quite flavorful, departing you to straight to a tapas bar in Spain! Serve not only at a tapas night, but a great accompaniment for any meal especially a Spanish style breakfast or brunch.
Ingredients Instructions

Ingredients

Serves 36 squares
2 Yukon Gold potatoes (about 1 lb/450 g)
2½ tbsp (37.5 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
4 green onions, green and white parts separated, finely chopped
½ cup (125 ml) finely chopped shallots
3 cloves garlic, crushed
¾ tsp (3.5 ml) pepper, divided
1 red bell pepper, finely chopped into about ¼-in (0.6 cm) squares
1 tbsp (15 ml) sherry vinegar (preferably) or white vinegar
6 eggs
½ tsp (2.5 ml) Spanish smoked paprika
½ cup (125 ml) shredded Manchego
2 to 3 Spanish chorizos, cut into 36 slices, ¼- to ½-in (0.6 to 1.25 cm) thick
36 pitted green olives
fresh parsley leaves, chopped, for garnish (optional)

Instructions

  1. In a medium saucepan, cover whole potatoes with water about 2-in (5 cm) above top of potatoes. Add 2 tbsp (30 ml) salt, stir and bring to a boil over medium-high heat until potatoes can be pierced with a fork but are not too soft. Carefully drain into a colander, then run cold water over potatoes for about 1 minute. Set aside to cool.
  2. Preheat oven to 400 F (200 C). Line bottom and sides of an 8-in (20 cm) square baking dish with foil. Brush sides with 2 tbsp (30 ml) olive oil.
  3. In a large skillet, sauté white portions of green onions, shallots and garlic in 2 tbsp (30 ml) olive oil until translucent and fragrant, about 1½ minutes. Season with ½ tsp (2.5 ml) salt and ¼ tsp (1 ml) pepper. Add bell peppers and continue cooking until peppers are slightly soft, about 2 minutes. Stir in vinegar, then remove from heat and let cool, uncovered.
  4. Cut each potato into quarters and peel off skins. Slice each quarter into ½-in (1.25 cm) thick pieces.
  5. In a large bowl, whisk eggs, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and paprika. Mix in Manchego and green portions of green onions. Add cut potatoes and bell pepper mixture and slowly fold in to coat vegetables evenly.
  6. Evenly sprinkle 1 tbsp (15 ml) olive oil on bottom of prepared baking dish and heat in preheated oven for 5 minutes. Carefully remove dish and immediately pour egg mixture evenly into heated dish. Bake for 30 to 40 minutes, until top of tortilla is golden brown and edges pull away slightly from sides of dish.
  7. Remove from oven and let rest for 5 minutes. Invert tortilla onto a cutting board and discard foil. Cut into 36 squares.
  8. Top each square with a slice of chorizo and a pitted green olive. Pierce with a skewer to hold each square together. Sprinkle with chopped parsley leaves, if desired, as garnish. Can be served hot or at room temperature.
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Drink Pairings

Gambas Al Ajillo

Who can say no to garlic shrimp? Do as the Spanish do and Gambas Al Ajillo at your next tapas party! Serve while entertaining or as a side dish for dinner any time. Season with chili flakes for your desired spiciness and serve with your favourite Spanish drink! See below for pairing options.
Ingredients Instructions

Ingredients

Serves 4 - 6
1 tsp (5 ml) Spanish smoked paprika
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
1 lb (450 g) fresh or frozen prawns, peeled and deveined
¼ cup (60 ml) olive oil
4 cloves garlic, thinly sliced
⅛ tsp (a pinch) red pepper chili flakes (optional)
2 tbsp (30 ml) fino sherry
¼ cup (60 ml) chopped fresh parsley, for garnish
sliced baguette, to serve (optional)

Instructions

  1. In a small bowl, mix paprika, salt and pepper.
  2. In a medium bowl, combine spice mix with prawns. Set aside.
  3. In a large skillet over medium heat, heat olive oil and garlic until garlic changes colour slightly and oil is infused and shimmering, about 1 minute. Increase heat to medium-high and add prawns without crowding skillet (you may need to work in batches). Fry on 1 side, then add chili flakes, if desired, and turn prawns over to fry other side for 30 seconds. Add sherry and continue frying for about another 30 seconds.
  4. Transfer prawns to a serving dish along with garlic and juices from skillet and garnish with chopped parsley. Serve with sliced baguette.
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Drink Pairings

Juniper & Fennel-Crusted Pork Tenderloin with Arugula, Pine Nut & Garlic Picada

Try a new way to make pork tenderloin with a juniper berry and fennel crusted glaze along side pine nut and garlic picada sauce and served along side a bed of crisp arugula. Perfect for dining alfresco or a dinner at home. Pair with your favourite red wine!
Ingredients Instructions

Ingredients

Serves 6
Pork
1 tbsp (15 ml) juniper berries
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) nigella seeds
2 tsp (10 ml) freshly ground black pepper
1 tbsp (15 ml) coarse sea salt
1 pork tenderloin (about 3 lbs/1.4 kg)
6 tbsp (90 ml) extra-virgin olive oil, divided
arugula leaves, for garnish
1 lemon, cut into wedges, to serve
Arugula, Pine Nut & Garlic Picada
¼ cup (60 ml) pine nuts, toasted
1 cup (250 ml) firmly packed farmer’s market arugula, stems removed
1 medium clove garlic, minced
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) freshly squeezed lemon juice

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt.
  3. Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly.
  4. In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes.
  5. Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning.
  6. To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side.
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Drink Pairings

Jamón Ibérico & Goat's Cheese Pintxos

Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.
Ingredients Instructions

Ingredients

Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste

Instructions

  1. In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
  2. Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
  3. Sprinkle with salt and pepper and serve.
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Drink Pairings

Cucumber & Crab Salad with Caper Crème Fraîche

Time to dine alfresco with this refreshing cucumber and crab salad with caper crème fraiche. Great for entertaining or on your own! Pair with our Cava Sangria with Blackberries & Peaches and you can not go wrong!
Ingredients Instructions

Ingredients

Serves 6 to 8
4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise
¾ lb (340 g) fresh Dungeness crab leg meat
½ cup (125 ml) crème fraîche
3 tbsp (45 ml) capers, drained and lightly chopped, divided
2 tbsp (30 ml) freshly squeezed lemon juice
fine sea salt and freshly ground black pepper, to taste
1 large handful frisée leaves, white tender parts only
1 large pinch red pepper chili flakes, plus more for garnish
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
extra-virgin olive oil, for drizzling
sriracha, to serve (optional)

Instructions

  1. Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat.
  2. In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
  3. Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes.
  4. Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
  5. Serve salad immediately with crème fraîche mixture on side and sriracha if desired.
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Drink Pairings

Burrata with Summer Stone Fruit

Burrata with Summer Stone Fruit?! How could one resist this seasonally delicious union of seasonal BC orchard fruit and Italian burrata cheese! Topped with balsamic glaze, shallots, and sprigs of fresh basil. This appetizer is perfect for elevated outdoor entertaining, or a casual kitchen hang with friends.
Ingredients Instructions

Ingredients

Serves 6 to 8
2 ripe peaches, pitted and sliced
2 ripe nectarines, pitted and sliced
2 ripe apricots, pitted and sliced
1 cup (250 ml) cherries, pitted
2 balls burrata (about ¼ lb/110 g each)
3 tbsp (45 ml) extra-virgin olive oil
½ small shallot, finely sliced
fine sea salt and freshly ground black pepper, to taste
1 handful small fresh basil leaves, for garnish

Instructions

  1. In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit.
  2. In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately.
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Drink Pairings

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