SOBA NOODLE SALAD WITH MISO DRESSING
Ingredients
Serves 2 as a main or 4 as a side
8 cups (2 L) water
10 oz (300 g) dried soba noodles
2 garlic cloves, minced
1 tsp (5 ml) ginger, minced
1 tbsp (15 ml) white miso paste
2 tbsp (30 ml) warm water
1 tbsp (15 ml) soy sauce
½ tbsp (7.5 ml) honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) rice wine vinegar
1 tsp (5 ml) Sriracha, or to taste
1 English cucumber, cut into ribbons with a peeler
2 carrots, peeled, cut into ribbons with a peeler
2 cups (500 ml) halved sugar snap peas
4 green onions, sliced
½ cup (125 ml) chopped cilantro
1 large avocado, sliced, for garnish
½ cup (125 ml) chopped peanuts, for garnish
Instructions
- In a medium saucepan over high heat, bring water to a boil. Add soba noodles and cook until tender, about 8 minutes. Drain and rinse under cold water for 1 to 2 minutes to stop cooking. Set aside.
- To make dressing, in a small bowl, add garlic, ginger, miso, water, soy sauce, honey, sesame oil, vinegar and Sriracha. Mix to combine. Set aside.
- To assemble salad, in a large salad bowl, place noodles, dressing, cucumber, carrot, snap peas, green onions and cilantro. Pour dressing over and mix well.
- To serve, garnish with avocado slices and crushed peanuts.
Drink Pairings
CANDIED SMOKED SALMON SALAD
Ingredients
Serves 2 as a main or 4 as a side
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) horseradish
1 garlic clove, minced
½ lemon, juice only
2 tbsp (30 ml) chopped dill
salt and pepper, to taste
1 small head butter lettuce, washed, chopped
2 cups (500 ml) new potatoes, cooked and sliced
1 cup (250 ml) peas, cooked
4 hardboiled eggs, halved
2 cups (500 ml) candied salmon, cubed
¼ cup (60 ml) radish, sliced
¼ red onion, sliced
Instructions
- To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
- On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.
Drink Pairings
BC Crab Rolls with Lemon Nori Spread
Ingredients
Serves 4
2 sheets nori
½ cup (125 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice
kosher salt, to taste
½ lb to ¾ lb (250 g to 340 g) Dungeness crab meat
2 stalks celery, diced
8 sourdough or brioche rolls
3 tbsp (45 ml) unsalted butter, softened
8 large leaves butter lettuce
Instructions
- In a large, dry frying pan over high heat, toast nori sheets, 1 at a time, until crisp, about 30 seconds. Place on a clean work surface and let cool to room temperature. Repeat with remaining nori. Once all nori has been toasted and cooled, take 1 sheet and chop into 2- to 3-in (5 to 8 cm) long strips and set aside.
- To make lemon-nori spread, start by tearing up remaining nori sheet. Using a spice grinder or blender, finely grind nori. Add nori to a small bowl along with mayonnaise, lemon zest and juice. Stir until well combined. Season to taste with salt. Spread may be kept in an airtight container in refrigerator for up to 5 days.
- In a medium bowl, gently fold together crab meat, celery and ¼ cup (60 ml) lemon-nori spread. Taste and season with salt or add some more lemon-nori spread, if desired. Crab salad mixture may be refrigerated in an airtight container overnight.
- When ready to serve, prepare rolls. Trim a piece lengthwise from both sides of rolls, to provide a flat surface on each side. Cut a slit down the middle of the top of each roll, not cutting all the way through. Generously butter the outside cut surfaces of rolls. In a large frying pan, over medium heat, toast outside of rolls, 1 at a time, until golden brown, about 1 to 2 minutes per side. Transfer rolls to a serving platter and repeat buttering and browning with remaining rolls.
- To serve, open up rolls and line each centre-line cut with a leaf of butter lettuce. Fill with crab salad and top with reserved nori strips.
Drink Pairings
BC Salmon Ceviche
Ingredients
Serves 4
¼ cup (60 ml) fresh lime juice (about 4 limes)
¼ cup (60 ml) extra-virgin olive oil
½ cup (125 ml) coconut water
flaky sea salt, to taste
12 oz (340 g) sashimi-grade BC salmon
1 mango, peeled, pitted and diced
½ English cucumber, seeds removed and diced
1 Thai chili, seeded and thinly sliced (optional)
½ cup (125 ml) microgreens
½ cup (125 ml) toasted coconut ribbons
Instructions
- To make dressing, in a medium bowl, whisk together lime juice, olive oil, coconut water and a pinch of salt until well combined. Set aside.
- Using a sharp knife, slice salmon into very thin sheets. Arrange slices, overlapping slightly, on 4 serving plates. Drizzle each with about 3 tbsp (45 ml) dressing and let sit for 2 minutes, to partially “cook” fish. Top with diced mango, cucumber, avocado and chili, if using. Drizzle with dressing, as desired, before garnishing with a scattering of microgreens and toasted coconut ribbons. Serve immediately.
Drink Pairings
BC Prawn Skewers with Corn, Sausage & Potatoes
Ingredients
Serves 6
1 cup (250 ml) unsalted butter, melted
4 tsp (20 ml) Old Bay seasoning, divided
1 lb (500 g) baby potatoes
4 corn cobs, each cut into 6 rounds
1 lb (500 g) unpeeled BC prawns, heads removed
1 lb (500 g) smoked beer sausage, sliced
kosher salt and pepper, to taste
3 lemons, halved
¼ cup (60 ml) chopped flat-leaf parsley leaves, for garnish
6 metal or wooden skewers
Instructions
- In a small saucepan, melt butter over medium heat. Stir in 2 tsp (10 ml) Old Bay seasoning and continue to heat for another minute. Remove from heat and set aside.
- In a large stockpot, place potatoes and remaining 2 tsp (10 ml) Old Bay seasoning and add enough water to cover by 2-in (5 cm). Bring to a boil over high heat. Reduce heat to medium-high and cook for 5 more minutes. Add corn to pot and continue to cook until potatoes are just fork-tender, about another 2 to 3 minutes. Drain potatoes and corn and set aside.
- Preheat barbecue to medium-high. Brush grills with oil. If using wooden skewers, soak in water for 30 minutes.
- To assemble skewers, arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer. Brush contents of each skewer generously with seasoned butter and a sprinkle of salt and pepper. Working in batches, grill skewers, turning often, until grill-marked and warmed through, about 5 to 8 minutes total. While skewers are grilling, place lemons cut-side down on grill and cook until grill-marked. Transfer skewers and lemons to a platter. Garnish with chopped parsley and serve immediately with remaining seasoned butter alongside.
Drink Pairings
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.