Food | BCLIQUOR

Spicy Grilled Chicken (Dak Bulgogi)

Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!

Ingredients

Serves 4-6

1 ripe pear, peeled and cored

1 small onion, peeled

5 garlic cloves, peeled

1-in (2.5 cm) piece ginger, peeled

3 tbsp (45 ml) water

2 tbsp (30 ml) gochugaru (Korean chili powder)

2 tbsp (30 ml) gochujang (Korean chili paste)

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) sugar

2 tsp (10 ml) mirin

2 tsp (10 ml) honey

2 tsp (10 ml) pineapple juice

2 tsp (10 ml) sesame oil

1 lb (500 g) boneless, skinless chicken thighs

½ head green lettuce, washed, to serve

1 bunch perilla leaves, to serve (optional)

4 garlic cloves, thinly sliced, to serve

2 Korean chili peppers or serrano peppers, thinly sliced, to serve

white short grain rice, cooked, to serve

Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

With a blender, blend pear, onion, 5 garlic cloves, ginger and water until smooth. Add the gochugaru, gochujang, soy sauce, sugar, mirin, honey, pineapple juice and sesame oil. Blend to combine. Once combined, transfer to a container large enough to marinate chicken. Add chicken and mix well. Marinate, covered, in refrigerator, for 1 hour.
Cook chicken pieces on Korean grill over medium-high heat until cooked through, about 5 to 7 minutes per side. Cut into bite-sized pieces to serve.
To eat, if desired, rip a piece of lettuce into a bite-sized piece, put a perilla leaf, a piece of chicken, sliced garlic, rice and some Fermented Bean Sauce.

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Drink Pairings

Grilled Pork Belly

Ingredients

Serves 4-6

1 lb (500 g) sliced pork belly

½ head green lettuce, washed, to serve

1 bunch perilla leaves, to serve (optional)

4 garlic cloves, thinly sliced, to serve

2 Korean chili peppers or serrano peppers, thinly sliced

white short grain rice, cooked, to serve

Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

Cook pork belly pieces on Korean grill over medium-high heat until cooked through, about 3 to 4 minutes per side. Cut into bite-sized pieces to serve.
To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of pork belly, sliced garlic, chili, rice and some Fermented Bean Sauce.

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Drink Pairings

Korean Short Ribs (Galbi)

Ingredients

Serves 4-6

2 ripe pears, peeled and cored

1 small onion, peeled

5 garlic cloves, peeled

1-in (2.5 cm) piece ginger, peeled

3 tbsp (45 ml) water

½ cup (125 ml) soy sauce

3 tbsp (45 ml) honey

2 tbsp (30 ml) Korean cooking rice wine, or mirin

1 tbsp (15 ml) toasted sesame oil

2 lbs (1 kg) flanken-cut beef short ribs (Maui rib cut)

sesame seeds, for garnish

½ head green lettuce, washed, to serve

1 bunch perilla leaves, to serve (optional)

4 garlic cloves, thinly sliced, to serve

2 Korean chili peppers or serrano peppers, thinly sliced, to serve

white short grain rice, cooked, to serve

Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

Blend pears, onion, 5 whole garlic cloves, ginger and water until smooth. Add soy sauce, honey, cooking wine and sesame oil and blend to combine. Transfer to a container large enough to marinate ribs in.
Add ribs to marinade and marinate covered in refrigerator for at least 1 hour, preferably overnight.
Grill ribs on Korean grill over medium-high until fully cooked, about 2 to 3 minutes per side. Cut and garnish with sesame seeds to serve.
To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of short rib, sliced garlic, chili, rice and some Fermented Bean Sauce.

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Drink Pairings

Plant-Based Chocolate Raspberry Tart

You'll be coming back for more with this recipe!

Ingredients

Serves 8-10

40 Oreo cookies

5 tbsp (75 ml) plant-based butter*, melted

1 x 14 oz (398 ml) can coconut cream

8 oz (226 g) semi-sweet plant-based chocolate, plus extra for garnish

1 tsp (5 ml) vanilla

⅛ tsp (0.5 ml) salt

2 cups (500 ml) fresh raspberries, for garnish

½ cup (125 ml) hazelnuts, roasted, for garnish

½ cup (125 ml) semi-sweet plant-based chocolate shavings, for garnish (optional)

5 mint leaves, for garnish

Instructions

Preheat oven to 350 F (175 C). Prepare a 11-in (28 cm) round tart pan by cutting an 11-in (28 cm) round of parchment paper and placing it in bottom of tart pan. Spray sides with cooking spray.
In a food processor, blend Oreos into crumbs. Slowly add butter while pulsing to form a wet sand-like crumble. Place mixture in centre of prepared pan. Using wet fingers or bottom of a water glass, press mixture down and up sides to form a crust. Bake for 8 to 10 minutes until crisp. Allow to cool completely.
In a saucepan, warm coconut cream over medium heat, about 4 minutes. Do not allow to come to a boil.
In a large stainless steel bowl, add chocolate and hot coconut cream. Allow to sit for 2 minutes. Whisk until all chocolate has melted, then whisk in vanilla and salt. Pour chocolate mixture into tart pan and let set in refrigerator for at least 4 hours, preferably overnight.
Garnish with raspberries, hazelnuts, chocolate shavings and mint leaves.

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Drink Pairings

Plant-Based Squash & Mushroom Lasagna

Layered with butternut squash and cremini mushrooms, this plant-based lasagna is sure to satisfy. Consider pairing this recipe with Cono Sur Organic Chardonnay or Viognier Yalumba Y Series.

Ingredients

Serves 6

1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash)

1 package (450 g) chopped cremini mushrooms

2 tbsp (30 ml) olive oil

1 small yellow onion, diced

4 garlic cloves, minced

1 cup (250 ml) store-bought tomato pasta sauce

salt and pepper, to taste

1 cup (250 ml) oat milk, plus more if needed

1 cup (250 ml) cashews

5 sprigs thyme, leaves only

½ cup (125 ml) nutritional yeast

1 package egg-free lasagna sheets (no cooking required)

½ cup (125 ml) plant-based Parmesan (optional)

10 basil leaves

Instructions

Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh-side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool.
In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat.
In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another 5 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat.
In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper.
In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer.
Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender.
Garnish with basil and serve.

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Drink Pairings

Plant-Based Potato Tart

Crisp puff pastry with russet potatoes, leeks and cashew cream, this potato tart is easy and quick to make and so delicious. Pair this recipe with Ardeche Syrah Saint Desirat or Hello Vegan Pinot Grigio.

Ingredients

Serves 4-6

1 tbsp (15 ml) plant-based butter

2 leeks, white part only, sliced

3 garlic cloves, minced

1 cup (250 ml) oat milk, plus more if needed

1 cup (250 ml) raw cashews

1 tbsp (15 ml) chopped rosemary leaves

5 sprigs thyme

salt and pepper, to taste

2 small russet potatoes, peeled

1 sheet puff pastry, thawed*

Instructions

Preheat oven to 350 F (180 C). In a medium skillet over medium heat, melt butter. Add leeks and sauté for 5 to 8 minutes until soft. Add garlic and cook for another 2 minutes. Remove mixture from heat, place in a large stainless steel bowl and allow to cool.
In a medium saucepan, over medium heat, combine oat milk, cashews, rosemary and thyme. Allow to cook for 10 minutes until cashews are slightly softened. Remove thyme stems and set mixture aside to cool slightly.
In a high-speed blender, blend cashews and oat milk until very smooth. If needed, add 1 tbsp (15 ml) oat milk at a time to thin it out until a thick but silky consistency is achieved. Season with salt and pepper and add to leek mixture. Mix to combine.
Using a mandoline, slice potatoes as thin as possible. Add to leek and cashew mixture. Stir to coat.
Grease a 13 x 4-in (33 x 10 cm) rectangle tart pan with cooking spray. Lay puff pastry over pan and gently press down to form tart base. Trim excess pastry.
Place potatoes flat to pastry. Layer in an overlapping pattern until tart pan is full, scooping any remaining cashew cream onto tart while layering. It’s ok if there are leftover potatoes, but try to use all the cashew cream.
Season again with salt and pepper and bake until golden brown and potatoes are fork-tender, about 20 to 30 minutes. If a crispier tart is desired, broil on high for 2 minutes. Garnish with fresh thyme.

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Drink Pairings

Brûlée Pumpkin Doughnuts

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Pumpkin pie in a doughnut, this brûléed pumpkin doughnut is just what you need to get you into the fall spirit.

Ingredients

Serves Makes about 18 doughnuts

SPICED VANILLA CREAM FILLING:

2 cups (500 ml) whole milk

1 vanilla bean, split and seeds scraped out

½ cup (125 ml) granulated sugar

3 tbsp (45 ml) cornstarch

¼ tsp (1 ml) kosher salt

½ tsp (2 ml) ground cinnamon

½ tsp (2 ml) ground ginger

¼ tsp (1 ml) ground nutmeg

4 large egg yolks

2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes

PUMPKIN DOUGHNUTS:

1 cup (250 ml) whole milk

2 cups (500 ml) granulated sugar, divided

1 tbsp (15 ml) active dry yeast

⅓ cup (75 ml) unsalted butter, melted and cooled

1 large egg

1 tsp (5 ml) fine sea salt

1 cup (250 ml) canned pumpkin purée

1 tsp (5 ml) ground cinnamon

½ tsp (2.5 ml) ground nutmeg

1 tsp (5 ml) vanilla extract

5½ cups (690 g) all-purpose flour

canola oil, for frying

¼ cup (60 ml) clover honey

Instructions

To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes.
In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours.
While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined.
Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours.
Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy-bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C).
Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time.
Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature.
When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts.
Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving.

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Drink Pairings

Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.

Ingredients

Serves 4

1 lb (500 g) salmon, skin removed, cut into chunks

2 shallots, chopped

2 tbsp (30 ml) unsalted butter, melted and cooled

1 tbsp (15 ml) dried Italian herb blend

2 tbsp (30 ml) mayonnaise

2 garlic cloves, minced

1 large egg

¾ cup (175 ml) panko bread crumbs

kosher salt and freshly ground black pepper, to taste

2 cups (500 ml) jarred roasted red bell peppers, drained

2 tbsp (30 ml) olive oil

1 medium onion, finely chopped

1 celery stick, finely chopped

½ cup (125 ml) whipping cream

¼ cup (60 ml) white wine

¾ lb (340 g) spaghetti

½ cup (125 ml) chopped flat leaf parsley

1 cup (250 ml) pitted green olives, sliced in half if large

Parmesan, for serving

Instructions

To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
Bring a large pot of salted water to a boil to cook pasta.
Rinse red bell peppers well under cold water. Roughly chop and set aside.
In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
Meanwhile, cook spaghetti according to package directions.
Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.

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Drink Pairings

Cioppino

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020

Ingredients

Serves 4 to 6

⅓ cup (75 ml) vegetable oil

½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)

1½ cups (375 ml) chopped onion

½ cup (125 ml) chopped celery

3 garlic cloves, minced or crushed

1½ cups (375 ml) dry white wine, divided

1 tsp (5 ml) dried oregano

¼ tsp (1 ml) pepper flakes, or to taste

1 x 796 ml (27 oz) can crushed or stewed tomatoes

1 cup (250 ml) clam juice

1 large bay leaf

1½ cups (375 ml) water

18 to 20 clams*

18 to 20 mussels*

1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks

12 large prawns, shelled (tail on) and deveined

salt and pepper, to taste

¼ cup (60 ml) finely chopped fresh parsley

1 to 2 tbsp (15 to 30 ml) lemon juice, to taste

parsley and lemon wedges or slices, for garnish

*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.

Instructions

In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
Serve with a wedge or slice of lemon and garnish with parsley, as desired.

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Drink Pairings

Mongolian Cauliflower “Meatballs”

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by these Mongolian Cauliflower "Meatballs". Consider pairing this recipe with Campo De Borja Garnacha Borsao or Zinfandel Cline Old Wine Lodi.

Ingredients

Serves 4

1 tbsp (15 ml) grapeseed oil, plus extra for greasing baking tray

4 cups (1 L) cauliflower florets, about 1-in (2.5 cm) in size

1 cup (250 ml) cooked and cooled quinoa

1 cup (250 ml) panko bread crumbs

3 large eggs

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

1 tsp (5 ml) kosher salt, plus extra

¾ tsp (4 ml) freshly ground black pepper

1 cup (250 ml) low sodium soy sauce

1 cup (250 ml) light brown sugar

4 garlic cloves, minced

2 tbsp (30 ml) minced ginger

⅔ cup (150 ml) white wine

1 tbsp (15 ml) unseasoned rice vinegar

½ tsp (2.5 ml) red pepper flakes

2 tbsp (30 ml) cornstarch

½ cup (125 ml) water

3 green onions, thinly sliced

1 tbsp (15 ml) toasted sesame seeds

rice and steamed or roasted vegetables, to serve (optional)

Instructions

Preheat oven to 400 F (200 C). Grease a rimmed baking tray with grapeseed oil and set aside.
To prepare cauliflower “meatballs,” set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add cauliflower, cover and bring to a hard simmer over medium-high heat. Cook until cauliflower is tender when pierced with a fork, about 12 to 15 minutes. Transfer cauliflower in a single layer to a baking tray and let cool for at least 5 minutes.
Finely chop cauliflower by hand with a sharp knife or in a food processor. Place finely chopped cauliflower in a large bowl along with cooked quinoa, panko, eggs, garlic powder, onion powder, salt and pepper. Stir with a fork until well combined. Using lightly water-moistened hands, gently roll about 1½ tbsp (22 ml) cauliflower mixture into a ball and place on prepared baking tray. Bake, turning halfway through cooking time, until golden brown, about 15 to 17 minutes.
While cauliflower “meatballs” bake, prepare Mongolian sauce. In a large frying pan, whisk together grapeseed oil, soy sauce, brown sugar, minced garlic, ginger, wine, rice vinegar and red pepper flakes. Place over medium-high heat and bring to a hard simmer, stirring constantly. Cook, whisking often, for 8 minutes.
In a small bowl, whisk together cornstarch and water until well combined. Add this slurry to sauce and continue to cook, whisking constantly, until sauce thickens, about 1 minute. Remove frying pan from heat. Add cooked cauliflower “meatballs” to hot Mongolian sauce and gently toss to coat.
Transfer “meatballs” to a serving bowl and garnish with green onions and sesame seeds. Serve while warm over rice with steamed or roasted vegetables, if desired.

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