Wine | BCLIQUOR

Sabich

This Israeli sandwich is a satisfying vegetarian choice. Packed full of vegetables, it has everything you need in a sandwich: something saucy, something pickled, something crunchy and some protein from the eggs and hummus. All components can be prepped ahead of time, making it a breeze to put together when you’re pressed for time! Pair this sandwich with Quails' Gate Rosé or Luccarelli Primitivo Puglia.

Ingredients

Serves 4

2½ tsp (12.5 ml) salt, divided, plus more to taste

2 large eggplants, cut into 1-in (2.5 cm) slices

2 large eggs

vegetable oil, for shallow frying

¼ cup (60 ml) tahini

1 clove garlic, finely minced

2 tbsp (30 ml) fresh lemon juice

1 tbsp (15 ml) water, plus more if needed

1 small cucumber, thinly sliced

1 small tomato, cut into wedges

freshly ground black pepper, to taste

¼ cup (60 ml) store-bought hummus

4 pitas, heated according to package instructions and cut in half

1 handful fresh flat-leaf parsley leaves

¼ cup (60 ml) pickled turnips, drained and dried on paper towel

hot sauce (optional)

Instructions

Salt both sides of eggplants with 2 tsp (10 ml) salt and let sit for 20 minutes. After 20 minutes, wipe off excess moisture with a paper towel.
For the eggs, bring a small saucepan of water to a boil over high heat. Carefully add eggs and bring water back to a boil. Turn heat down to a high simmer and cook for 7 minutes. Remove eggs from saucepan and drop in an ice bath for 3 to 5 minutes. Peel, cut into quarters and set aside.
In a large frying pan over medium-high heat, heat 1-in (2.5 cm) oil to 350 F (175 C). Fry eggplant slices until golden, 2 to 3 minutes per side. Drain on paper towel, then set aside.
In a small bowl, mix tahini, ½ tsp (2.5 ml) salt, garlic, lemon juice and 1 tbsp (15 ml) water until smooth. If needed, add 1 tsp (5 ml) water at a time until sauce is consistency of ketchup. Taste and adjust seasoning if necessary. Set aside.
Season cucumbers and tomatoes with salt and pepper.
To assemble, spread 1 to 2 tsp (5 to 10 ml) each of tahini sauce and hummus between each pita. Divide eggplant slices, eggs, cucumbers, tomatoes, parsley, pickled turnips and hot sauce (if using) between each pita and top with extra tahini sauce to taste.

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Drink Pairings

Tuna Spaghetti

This tuna spaghetti dish is made mainly of ingredients most folks have in their pantries. It’s light but comforting and a great addition to your weeknight meal arsenal. It’s also very flexible; you can adjust the spice, add some tomatoes, or include a green vegetable. Spinach, chopped broccolini, kale, peas, and zucchini all work well. You could also brown the garlic for some nuttiness or even use pre-roasted garlic for a sweet, mellow flavour. The possibilities are endless! Pair this recipe with Terre Di Chieti Zaccagnini Tralcetto Pinot Grigio or Peroni Nastro Azzurro beer.

Ingredients

Serves 2 to 3

salt, for cooking spaghetti, plus more to taste

½ lb (225 g) spaghetti

¼ cup (60 ml) extra-virgin olive oil

2 tbsp (30 ml) capers, dried on paper towel, divided

3 cloves garlic, thinly sliced

2 anchovies packed in oil

freshly ground black pepper, to taste

1 tbsp (15 ml) jarred crushed Calabrian chilies or red pepper chili flakes, to taste

3 × 5 oz (140 g) cans tuna in olive oil (oil is used in recipe so do not drain)

1 × 15 oz (425 g) can cannellini beans, drained

1 tsp (5 ml) caper brine

1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish

1 lemon, zest and juice

Instructions

Bring a large saucepan of well-salted water to a boil over high heat. Cook spaghetti according to package directions.
Meanwhile, heat olive oil in a large frying pan over medium heat. Add 1 tbsp (15 ml) capers and carefully fry until they pop. Remove capers and set aside. Turn off heat and let oil cool for 2 minutes.
Roughly chop remaining 1 tbsp (15 ml) capers and place them in frying pan along with garlic, anchovies and pepper. Let cook in residual heat until garlic is soft. Turn heat to low if needed. Once garlic is soft, add chilies, tuna and its oil, cannellini beans and caper brine. Mix, breaking tuna into large chunks.
Once spaghetti is cooked, reserve 1 cup (250 ml) cooking water. Drain spaghetti and add to pan with ¼ cup (60 ml) cooking water. Toss well, adding more cooking water as needed if pasta is dry. Add parsley and lemon zest and juice, and toss well. Taste and adjust seasoning. Garnish with parsley.
* Tuna canned in olive oil will result in a better taste, but if you only have tuna packed in water, drain water and add an extra 2 tbsp (30 ml) extra-virgin olive oil to the recipe.

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Drink Pairings

Prawn Roll

This summer, give a BC twist to the East Coast lobster roll by using prawns instead of lobster. You can use any size prawn you like; just adjust the size of the cuts. You can even use pre-cooked shrimp to make it very easy! These prawn rolls pair beautifully with 33 Acres of Ocean West Coast Pale Ale or Quails' Gate Riesling.

Ingredients

Serves 4

Salt, for cooking, plus more to taste

1 lb (450 g) prawns, peeled and deveined

½ cup (125 ml) mayonnaise

1 tbsp (15 ml) fresh lemon juice

1 pinch lemon zest

2 tsp (10 ml) Old Bay seasoning

2 tsp (10 ml) fresh chives, finely sliced

1 tsp (5 ml) Worcestershire sauce

1 tsp (5 ml) finely chopped fresh parsley leaves

pepper, to taste

4 brioche hot dog buns, unsplit

3 tbsp (45 ml) butter

1 lemon, cut into wedges

Instructions

If using pre-cooked prawns, skip this step. Bring a medium saucepan of water to a boil over high heat and season with salt. Add prawns and cook until opaque all the way through and their internal temperature reaches 145 F (63 C); cooking time will vary depending on size of prawns. Remove from water and shock in a bowl of ice water to cool completely; time will depend on size of prawns. Drain and dry well.
If necessary, cut prawns into bite-sized pieces, about 1-in (2.5 cm).
In a medium bowl, combine prawns, mayonnaise, lemon juice and zest, Old Bay, chives, Worcestershire sauce, parsley and pepper. Mix and adjust seasoning to taste. Set aside.
Trim off lengthwise sides of hot dog buns and discard trim. Slice buns halfway down middle (from top to bottom).
Heat a large frying pan over medium heat. Melt butter, then add buns cut-side down. Toast for 2 to 3 minutes per side, or until golden brown. Remove from heat.
Divide prawn mix between each bun and serve with lemon wedges.

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Drink Pairings

Sunset in Goa

Embracing sunset hues, this gin cocktail blends turmeric, cardamom and mandarin orange peel with vermouth and orange blossom water for a vibrant, aromatic delight.

Ingredients

Serves 1

1 pod cardamom

1½ oz (45 ml) Bombay Sapphire Sunset Gin

1 oz (30 ml) Martini Rosso Vermouth

2 drops orange blossom water

1 oz (30 ml) fresh orange juice, chilled

orange peel, for garnish

Instructions

Place a martini glass in freezer for 5 minutes. In a mixing glass, gently crack open cardamom pod with a muddler, then combine with gin, vermouth and orange blossom water. Add cubed ice and stir to chill and dilute, then strain into chilled martini glass. Slowly and carefully, pour chilled orange juice into martini glass, sending it to bottom of glass and creating a sunset-layered look. Garnish with an orange peel.

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Featuring

Firecracker Salmon Bowl

This salmon bowl packs a punch of flavour. We are all familiar with poke, but cooking salmon until just opaque offers a beautiful, rich, and comforting dish. Served over rice with a creamy dressing, avocados, and vegetables, it is sure to keep you satiated and satisfied. This bowl pairs wonderfully with Lago Vinho Verde Rosé and Twin Sails Dat Juice Citra Pale Ale.

Ingredients

Serves 2

SPICY MAYO

¼ cup (60 ml) mayonnaise

1 tbsp (15 ml) sriracha

1 tbsp (15 ml) Thai sweet chili sauce

GOMA-AE EDAMAME

¼ cup (60 ml) white sesame seeds

1 tbsp (15 ml) soy sauce

1½ tsp (7.5 ml) maple syrup

1 cup (250 ml) frozen shelled edamame, thawed

FOR BOWL

1½ tsp (7.5 ml) grated fresh ginger

2 cloves garlic, grated

1 tbsp (15 ml) soy sauce

1 tbsp (15 ml) maple syrup

1 tsp (5 ml) sesame oil

2 fillets salmon or steelhead trout (about 1 lb/450 g in total), skin removed, cubed

2 cups (500 ml) cooked black rice or sushi rice (or both)

1 large carrot, spiralized

1 avocado, sliced

¼ cup (60 ml) chopped fresh cilantro leaves, for garnish

2 green onions, sliced, for garnish

1 tbsp (15 ml) sesame seeds, for garnish

Instructions

To make Spicy Mayo, in a small mixing bowl, mix mayonnaise, sriracha and sweet chili sauce. Set aside.
To make Goma-ae Edamame, in a small non-stick pan on medium-high heat, toast sesame seeds for 3 to 5 minutes, until golden brown. Remove from heat, place into a small blender or clean coffee grinder and blend into a powder. Pour contents into a medium mixing bowl. Add soy sauce and maple syrup and mix to combine. If mixture is too thick, add water, 1 tsp (5 ml) at a time, until desired consistency. Add edamame and stir to coat. Set aside.
To make Bowl, in a small mixing bowl, combine ginger, garlic, soy sauce, maple syrup and sesame oil. Add cubes of salmon and place in refrigerator to marinate for 30 minutes.
Preheat oven to 400 F (200 C) and line a baking sheet with parchment.
Place marinated salmon cubes on lined baking sheet. Bake for 8 minutes, until salmon is cooked through.
In 2 serving dishes, evenly divide rice, carrots and avocados. Add seasoned edamame and salmon and drizzle with spicy mayo. Garnish with cilantro, green onions and sesame seeds.

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Drink Pairings

Beet Medley Bowl

Beets are delicious, but they also offer a long list of health benefits that are great to add to your diet. Packed with antioxidants, vitamins and even help with blood sugar control. This dish combines a few preparations of red and yellow beets to really show off their versatility. Be sure to make some extra as they store well in the refrigerator and are a great addition to salads all week long. Pair this dish with Road 13 Honest John's Bright Rosé or Terranoble Pinot Noir.

Ingredients

Serves 2

BEET HUMMUS

1 roasted red beet, chopped

1 cup (250 ml) canned chickpeas

(½ × 19 oz/540 ml can), drained and rinsed

1 clove garlic, minced

¼ cup (60 ml) tahini

½ lemon, juice only

½ tsp (2.5 ml) ground cumin

¼ cup (60 ml) cold water

salt and pepper, to taste

ROASTED CHICKPEAS

1 cup (250 ml) canned chickpeas

(½ × 19 oz/540 ml can), drained and rinsed

1 tbsp (15 ml) olive oil

½ tsp (2.5 ml) ground cumin

½ tsp (2.5 ml) paprika

¼ tsp (1 ml) salt

VINAIGRETTE

1 tbsp (15 ml) liquid honey

1 tsp (5 ml) Dijon mustard

1 tbsp (15 ml) tahini

½ tsp (2.5 ml) paprika 1 clove garlic, minced

½ lemon, juice only

2 tbsp (30 ml) water, plus more if needed

salt and pepper, to taste

FOR BOWL

1 cup (250 ml) vegetable oil

½ cup (125 ml) all-purpose flour

1 egg, beaten

½ cup (125 ml) bread crumbs

1 × 5 oz (140 g) package goat’s cheese (about 1 cup/250 ml)

salt, to taste

½ cup (125 ml) halved cherry tomatoes

1 cup (250 ml) sliced English or Persian cucumbers

2 green onions, sliced

1 small head romaine lettuce, shredded

2 medium roasted yellow beets, sliced

2 cups (500 ml) cooked pearl couscous

¼ cup (60 ml) chopped fresh parsley

2 tbsp (30 ml) chopped fresh dill

¼ cup (60 ml) chopped roasted pistachios

warm pita bread, to serve

Instructions

To make Beet Hummus, in a food processor, combine roasted beets, chickpeas, garlic, tahini, lemon juice, cumin and cold water. Blend until smooth and season with salt and pepper. Set aside.
To make Roasted Chickpeas, preheat oven to 400 F (200 C). Line a baking sheet with parchment.
In a small bowl, mix chickpeas, olive oil, cumin, paprika and salt. Spread out on lined baking sheet. Bake for 10 minutes or until golden brown and crispy. Set aside.
To make Vinaigrette, in a small mixing bowl, mix honey, Dijon, tahini, garlic, lemon juice and water. If it’s too thick, add more water, 1 tsp (5 ml) at a time, until desired consistency. Season with salt and pepper and set aside.
To make Bowl, in a medium pan on medium-high heat, heat oil.
Place flour, beaten egg and bread crumbs in 3 separate dishes.
Using your hands, gently roll about
2 tbsp (30 ml) goat’s cheese into a disc. Place into bowl of flour to coat, then into egg mixture and finally into bread crumbs, then place on a clean, dry cutting board. Repeat with each piece of goat’s cheese.
Gently place coated cheese into hot oil, making sure not to crowd pan. Cook for 2 minutes on each side, or until golden brown. Remove from oil and place on a piece of paper towel. Season with salt and set aside while assembling bowl.
In a large mixing bowl, place cherry tomatoes, cucumbers, green onions, romaine and roasted yellow beets. Dress with desired amount of vinaigrette and toss to coat.
In 2 serving dishes, place even amounts of cooked couscous, salad mixture and fried goat’s cheese. Add a dollop of beet hummus and garnish with roasted chickpeas, parsley, dill and chopped pistachios. Serve alongside some warm pita bread.

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Drink Pairings

Coconut Chicken Bowl with Cilantro Dressing

A coconut-crusted chicken bowl is a great way to spice up a classic dish. The coconut gives great texture while adding some natural sweetness to the dish. In combination with the crunch, tangy pickled vegetables this is sure to be a staple on your summer menu. Pair this bowl with 33 Acres of Sunshine Blanche or Petrichor Sauvignon Blanc.

Ingredients

Serves 2

CILANTRO DRESSING

1 bunch fresh cilantro, leaves and stems

2 cloves garlic, chopped

½ cup (125 ml) mayonnaise

1 lime, juice only

salt and pepper, to taste

PICKLED VEGETABLES

1 cup (250 ml) water

1 cup (250 ml) white vinegar

1 tsp (5 ml) granulated sugar

½ tsp (2.5 ml) salt

2 cups (500 ml) shredded purple cabbage (about ¼ cabbage)

½ red onion, sliced

FOR BOWL

1 cup (250 ml) all-purpose flour

2 eggs, beaten

2 cups (500 ml) unsweetened shredded coconut

2 boneless, skinless chicken breasts, cut in half

salt and pepper, to taste

2 cups (500 ml) cooked brown rice

4 cups (1 L) mixed greens

2 carrots, julienned

fresh cilantro leaves, for garnish

lime wedges, for garnish

1 red chili, sliced, for garnish (optional)

Instructions

To make Cilantro Dressing, in a small blender, combine cilantro, garlic, mayonnaise and lime juice. Blend on high speed until smooth. Season with salt and pepper and set aside.
To make Pickled Vegetables, in a small saucepan on medium-high heat, bring water, vinegar, sugar and salt to a boil.
In a medium heatproof bowl, combine cabbage and red onions. Pour vinegar mixture over vegetables and mix to coat. Place in refrigerator and allow to pickle for at least 1 hour, stirring occasionally. Pickled vegetables will keep in refrigerator for up to 1 week.
To make Bowl, preheat oven to 425 F (220 C) and line a baking sheet with parchment.
Place flour, beaten eggs and coconut in 3 separate shallow dishes.
Place a sheet of parchment on a clean cutting board, and place chicken breasts on parchment. Place another sheet of parchment on top and, using a meat mallet or rolling pin, gently beat chicken until half as thick. Season both sides with salt and pepper.
Place a chicken breast into flour mixture and coat all sides. Then dip into egg mixture and finally into coconut. Place on lined baking sheet. Repeat until all chicken is coated and placed on baking sheet. Spray chicken with cooking spray and bake for 15 to 20 minutes, until chicken is golden brown and cooked through. If chicken is cooked but hasn’t browned, place under oven broiler for 1 minute.
Remove chicken from oven and allow to cool slightly, then slice into bite-sized pieces while preparing rest of bowl.
In 2 serving dishes, place equal amounts of rice, greens and carrots. Place coconut chicken on top and add some pickled vegetables. Drizzle with cilantro dressing and garnish each with fresh cilantro leaves, a lime wedge and chilies, if desired.

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Drink Pairings

Crab Salad Rolls with Nuoc Cham

These rolls make a lovely appetizer or light summertime meal. Feel free to experiment with the vegetables you use. Fresh bell peppers or even some freshly cooked corn kernels would be delicious additions. When assembling the rolls, make sure to add only a little of each ingredient; the amount of filling adds up quickly, and a roll that is too big will be difficult to assemble and eat. Pair these rolls with Parallel 49 Tricycle Grapefruit Radler or Sumac Ridge Private Reserve Gewürztraminer.

Ingredients

Serves 20 rolls and makes about ¾ cup (180 ml)

4 oz (110 g) vermicelli rice noodles

20 × 8-in (20 cm) round rice paper wrappers

1 lb (450 g) Dungeness crabmeat, picked over and any shells discarded

½ English cucumber, halved lengthwise, seeded and julienned

2 cups (500 ml) shredded purple cabbage

2 cups (500 ml) julienned carrots

2 cups (500 ml) fresh mint leaves

2 cups (500 ml) fresh cilantro leaves and tender stems

½ cup (125 ml) crushed roasted and salted peanuts, plus more to serve

10 green onions, halved lengthwise and trimmed to 10-in (25 cm)

Nuoc Cham, to serve, make ahead, recipe follows

homemade or store-bought sriracha, to serve (optional)

NUOC CHAM

¼ cup (60 ml) fresh lime juice

3 tbsp (45 ml) fish sauce

1 clove garlic, minced

3 tbsp (45 ml) grated palm sugar

2 tbsp (30 ml) water

1 Thai (bird’s eye) chili, finely minced

1½ tsp (7.5 ml) toasted and ground sesame seeds

1 green onion, minced

1 tbsp (15 ml) finely chopped fresh cilantro leaves

1 tbsp (15 ml) finely chopped fresh mint leaves

Instructions

Place noodles in a medium bowl and cover with boiling water. Set noodles aside until softened, about 20 minutes. Drain well and pat dry with a paper towel.
Fill a dinner plate with room-temperature water. Place a clean tea towel on a work surface in front of you and have all filling ingredients ready at arm’s length.
Working with 1 rice paper wrapper at a time, submerge it in water and place on tea towel. Rice paper will still be hard but will soften as you layer fillings into roll. Top with some crabmeat, noodles, cucumbers, cabbage, carrots, mint, cilantro and peanuts. Tightly fold wrapper, now malleable, over filling, tuck in sides and roll up halfway. Lay a green onion across wrapper with 1-in (2.5 cm) of overhang on both sides and tightly roll up. Transfer roll to a platter and cover with a lightly damp paper towel. Repeat with remaining wrappers and fillings.
Serve rolls with Nuoc Cham, a bowl of extra crushed peanuts and sriracha for guests to add should they like.
In a small bowl, whisk all ingredients until thoroughly combined. Transfer to a serving bowl and let marinate for 30 minutes before serving. Sauce may be made ahead and stored in an airtight container in refrigerator for up to 1 week.

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Drink Pairings

Brown Sugar & Cardamom-Rubbed Pineapple with Tamarind Rum Caramel

This sweet and savoury grilled pineapple dish is happy to share the plate with a smoky, grilled BBQ dinner as it is with a scoop of vanilla ice cream. Villa Teresa Prosecco Rosé makes a great pairing with this grilled pineapple recipe.

Ingredients

Serves 4-6

¾ tsp (4 ml) cardamom seeds

½ tsp (2.5 ml) black peppercorns

2 tbsp (30 ml) brown sugar

½ tsp (2.5 ml) ground cinnamon

⅛ tsp (a pinch) ground nutmeg

⅛ tsp (a pinch) salt

1 pineapple, peeled and cut into 5-in (12.5 cm) long wedges

Tamarind-Rum Caramel, make ahead, recipe follows

Toasted coconut shavings, for garnish

flaked sea salt, for garnish

TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))

1 cup (250 ml) granulated sugar

½ cup (125 ml) water

⅓ cup (80 ml) coconut milk

⅓ cup (80 ml) Captain Morgan Spiced Rum

2 tbsp (30 ml) seedless tamarind pulp or 1 tbsp (15 ml) tamarind paste

1½ tbsp (22.5 ml) light soy sauce

½ Thai (bird’s eye) chili, sliced lengthwise

Instructions

In a small pan over medium-low heat, combine cardamom seeds and peppercorns and toast until fragrant, 3 to 4 minutes. Transfer to a mortar and pestle and grind to medium-fine consistency. Mix with brown sugar, cinnamon, nutmeg and salt.
Gently rub spice mixture into pineapple wedges and let sit for 15 to 20 minutes.
Preheat barbecue grill to medium-high.
Grill pineapple about 2 minutes per side, until lightly caramelized, then transfer to a serving dish. Drizzle with Tamarind-Rum Caramel and garnish with toasted coconut shavings and flaked sea salt.
Serve as a sweet side dish or savoury dessert; this is as happy with grilled prawns and chicken as with vanilla ice cream.
TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
In a medium saucepan, whisk sugar and water until combined. Cook over medium-high heat, without stirring, until sugar caramelizes and becomes a medium amber colour.
Lower heat and carefully add coconut milk, making sure to keep hands clear from splatters. Whisk until smooth, then add rum, tamarind, soy sauce and chilies, breaking up any large pieces of tamarind.
Remove from heat and steep 10 minutes, then strain, pressing gently with a spatula. Can be stored in an airtight container in refrigerator for up to 1 week.

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Drink Pairings

Spelt Noodle Crab Pasta

This fresh spelt noodle crab pasta recipe highlights the delicate sweetness of BC crabmeat in every bite, complemented by the creamy richness of ricotta cheese and the aromatic flavor of fennel. This dish pairs wonderfully with CedarCreek Pinot Gris or Steamworks Lions Gate Lager, making it a versatile choice for wine or beer enthusiasts alike.

Ingredients

Serves 4

¼ tsp (1 ml) ground saffron

2 ice cubes

7 oz (200 g) ricotta cheese

2 to 4 tbsp (30 to 60 ml) olive oil, divided

1 lb (450 g) spelt linguine

1 large bulb fennel, trimmed, fronds reserved for garnish

kosher salt and black pepper, to taste

3 cloves garlic, minced

1 large lemon, zest and juice

1 lb (450 g) Dungeness crabmeat and claw meat, picked over and any shells discarded

homemade or store-bought hot chili oil, for garnish

* Saffron is usually available in strands. Use a small mortar and pestle to grind it into a fine powder, or just finely crush it between your fingers.

Instructions

Place saffron in a small bowl or jar. Add ice cubes and let sit at room temperature until ice is fully melted, about 20 minutes.
Meanwhile, place ricotta in a blender, add 1 tbsp (15 ml) olive oil (or up to 2 tbsp/30 ml if ricotta is dry) and blend until smooth, scraping down sides of blender with a rubber spatula as needed. Transfer whipped ricotta to a small bowl and set aside.
Bring a large saucepan of water to a boil. Add a couple good pinches of salt and cook pasta until al dente according to package directions.
Meanwhile, in a large frying pan or sauté pan over medium-high heat, heat 1 to 2 tbsp (15 to 30 ml) olive oil. Finely slice fennel bulb before adding to pan. Season fennel with salt and pepper and sauté, stirring often, until wilted and softened with a bit of colour, 8 to 10 minutes. Add garlic and bloomed saffron and continue to sauté until fragrant, about 2 minutes. Turn off heat and stir in lemon zest and juice.
Once pasta is cooked, remove and reserve 1 cup (250 ml) cooking water before draining pasta in a colander. Stir pasta into fennel mixture. Stir in ricotta and thin as desired with reserved pasta water to make a creamy, emulsified sauce. Fold in three-quarters of the crabmeat.
Divide pasta among warm serving bowls. Garnish with remaining crabmeat, some torn fennel fronds and a drizzle of chili oil. Enjoy.

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Drink Pairings

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