Grilled Beef with Silk Road Steak Spice
Montreal steakhouse meets the Silk Road in this classic steak spice, peppered with notes of smoky pine, sweet florals, and complex aromatics. Not just for steak, this versatile spice rub works on just about anything fit for the grill. Pair with Frind Big Red or Luis Segundo Las Acequias Malbec wine for a great addition to your summer grilling.Ingredients
Serves 4
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) Szechuan peppercorns
3 tbsp (45 ml) lapsang souchong tea
1 tbsp (15 ml) pink peppercorns
2 tsp (10 ml) dehydrated onion flakes
1 tsp (5 ml) dehydrated garlic flakes
1 tbsp (15 ml) coarse salt
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground cloves
4 × 8 oz (225 g) grilling steaks (such as tri-tip, sirloin or rib-eye)
Instructions
- In a dry pan or wok over medium-low heat, toast black peppercorns, coriander seeds, fennel seeds and Szechuan peppercorns until fragrant, 3 to 5 minutes.
- With a mortar and pestle or spice grinder, combine toasted spices with lapsang souchong and grind until coarse. Add pink peppercorns, onion flakes and garlic flakes and crush lightly. You want to be able to still recognize bits of individual spices. Lastly, mix in coarse salt, cinnamon and cloves and let sit for at least 24 hours.
- Rub steaks generously on all sides with steak spice. Place seasoned steaks on a rack to allow to come to room temperature, 30 to 45 minutes. Any unused steak spice can be stored in an airtight container at room temperature indefinitely.
- Preheat barbecue grill to medium-high.
- Grill steaks for 3 minutes per side, then continue to flip once every minute until desired doneness. For medium-rare, pull steaks at 125 F (52 C) when tested with a thermometer at thickest point. Allow to rest, loosely covered, for 5 minutes before serving.
Drink Pairings
Achiote & Citrus-Rubbed Chicken
Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.Ingredients
Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf
Instructions
- To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
- Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
- Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
- Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
- VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
- Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
- In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
- Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
Drink Pairings
Limoncello Blueberry Tiramisu with Candied Rosemary
Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.Ingredients
Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows
Instructions
- Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
- In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
- In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
- To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
Drink Pairings
Roasted Cauliflower Hummus with Walnut Dukkah
Roasting the cauliflower brings out a nutty sweetness to the star of this vegan and keto-friendly spin on the classic. Creamy, light and packed with flavour you don’t even have to tell snackers it’s healthy. Pair this cauliflower dip with Stanley Park Sunsetter Peach Wheat Ale or Whitehaven Pinot Gris.Ingredients
Serves enough to share with your friends at a party
1 large head (about 2 lbs/900 g) cauliflower
3 tbsp (45 ml) extra-virgin olive oil, plus more for garnish
⅓ cup (80 ml) walnut oil or extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2½ lemons)
3 tbsp (45 ml) tahini
2 cloves garlic
2 tsp (10 ml) salt
Walnut Dukkah, for garnish, make ahead, recipe follows
2 tbsp (30 ml) barberries or pomegranate seeds, for garnish
WALNUT DUKKAH
⅓ cup (80 ml) walnut halves
3 tbsp (45 ml) sesame seeds
2 tbsp (30 ml) coriander seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) black peppercorns
¼ tsp (1 ml) ground sumac
⅛ tsp (a pinch) flaked sea salt
Instructions
- Preheat oven to 425 F (220 C) and move rack to lower shelf.
- Peel outer leaves of cauliflower and cut into medium florets, making sure to have 1 flat side. Brush florets with olive oil, transfer to a parchment-lined baking sheet, flat‑side down, and roast for 25 to 30 minutes. Cauliflower should be well caramelized on the bottoms but still retain a bit of firmness.
- In a high-speed blender or food processor, combine roasted cauliflower with walnut oil, lemon juice, tahini, garlic and salt. Purée until smooth, scraping down sides of blender or processor bowl as needed.
- Spoon hummus into a serving bowl and top with Walnut Dukkah, barberries and a generous drizzle of extra-virgin olive oil.
- WALNUT DUKKAH (Makes about ½ cup (125 ml))
- Preheat oven to 325 F (160 C).
- Spread walnuts on a baking sheet and toast for about 10 minutes, until lightly browned, then crush coarsely with a mortar and pestle.
- In a dry pan over medium-low heat, combine sesame seeds, coriander seeds, cumin seeds and peppercorns and toast until fragrant, 3 to 5 minutes.
- Lightly crush sesame seed mixture with a mortar and pestle, then combine with walnuts, sumac and flaked salt. Store in an airtight container at room temperature for up to 1 month.
Drink Pairings
Blackberry Tart with Grilled Grand Marnier Oranges
This brilliantly coloured blackberry tart with Grand Marnier oranges makes the perfect finale to any summertime meal. You can swap out the blackberries for raspberries for an equally delicious result. Try pairing this recipe with Saintly The Good Sparkling Rosé.Ingredients
Serves 10
1 cup (250 ml) unsalted butter, divided
2 cups (500 ml) gingersnap cookie crumbs
¼ tsp (1 ml) fine salt
¼ cup (60 ml) water, room temperature
2½ tsp (12.5 ml) powdered gelatin
3 cups (750 ml) blackberries, plus more for garnish
¾ cup (180 ml) whole milk
½ cup (125 ml) granulated sugar
½ cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) Grand Marnier Cordon Rouge
2 navel oranges, ends trimmed off and each cut into 8 rounds
Instructions
- Preheat oven to 350 F (175 C).
- In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Cook, stirring occasionally, until butter stops foaming and solids start to turn golden brown, 8 to 10 minutes. Transfer butter to a medium bowl and set aside to cool slightly.
- In a medium bowl, stir gingersnap cookie crumbs, salt and ⅓ cup (80 ml) browned, melted butter until well combined and mixture sticks together in a clump when pressed between fingers. Press crust mixture into a 9-in (23 cm) fluted tart pan, pressing mixture evenly into bottom and up sides. Refrigerate tart shell for 10 minutes. Save any remaining browned butter for another use; it will keep in an airtight container in refrigerator for up to 2 weeks.
- Place chilled tart shell on a rimmed baking sheet and bake until firm, 12 to 14 minutes. Set aside on a rack to cool completely at room temperature.
- To make blackberry filling, start by placing water in a small bowl and sprinkling gelatin evenly overtop. Let bloom for 5 minutes.
- Meanwhile, place blackberries in bowl of a food processor fitted with an S blade. Blend until blackberries are well puréed. Strain mixture through a fine-mesh strainer into a bowl and discard seeds. You should have about 1 cup (250 ml) purée.
- In a medium saucepan over medium heat, bring milk and sugar to a simmer, stirring often. Remove from heat and stir in bloomed gelatin until it melts. Transfer warm milk mixture to a blender along with blackberry purée, whipping cream and vanilla. Blend on low until well combined. Transfer mixture to a container with a pour spout. Carefully pour blackberry mixture into crust, filling it to top. Transfer tart to refrigerator until custard is set, at least 1 hour.
- Preheat barbecue grill to medium, taking care to clean and oil grills.
- In a small saucepan, combine remaining ½ cup (125 ml) butter, brown sugar and Grand Marnier. Warm gently over medium heat, whisking constantly, until butter melts and sugar dissolves. Remove from heat.
- Place orange slices on grill and baste with butter mixture. Grill until grill marks form on underside, about 1 minute, then flip and baste again. Continue to grill until warm but not falling apart. Transfer to a platter and baste one last time. Let cool for 5 minutes.
- To serve, remove tart from tart pan and place on a serving platter. Artfully arrange grilled orange slices over tart and garnish with additional blackberries. Slice and serve.
Drink Pairings
Harissa-Roasted Carrot & Cashew Dip
Hailing from Tunisia, peppery and smoky harissa paste gives this roasted carrot dip an intriguing and complex flavour perfect for a summer party. A splash of Disaronno Originale Amaretto imparts a touch of nutty sweetness, and a hit of fresh herbs brightens it all up. Pair this dip with Tinhorn Creek Gewürztraminer or Haywire Pinot Gris.Ingredients
Serves enough for everyone at the party to circle back for more
1½ cups (375 ml) raw cashews
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) apple cider vinegar
2 tsp (10 ml) ground ginger
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Spanish hot paprika, plus more for garnish
1 lb (450 g) carrots, cut into about ½ × 1½-in (1.25 × 4 cm) pieces
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided, plus more for garnish
2 tsp (10 ml) salt
1 cup (250 ml) water, plus more if needed
2 tbsp (30 ml) Disaronno Originale Amaretto
1 lemon, juice only
1 tbsp (15 ml) chopped fresh mint, plus more for garnish
1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper, to taste
3 tbsp (45 ml) roasted shelled sunflower seeds, for garnish
Instructions
- Place cashews in a bowl and cover with plenty of water. Cover bowl and set in refrigerator to soak overnight.
- Preheat oven to 400 F (200 C).
- In a medium mixing bowl, combine harissa paste, cider vinegar, ginger, cumin seeds, onion powder, garlic powder, turmeric and paprika. Set aside.
- Toss carrots with 2 tbsp (30 ml) olive oil and the salt and transfer to a parchment-lined baking sheet. Roast for 20 minutes, then remove from oven and toss with harissa mixture. Spread back on same baking sheet, return to oven and roast for another 20 to 30 minutes, until carrots are softened and well caramelized. Cool slightly.
- Drain and rinse soaked cashews. Transfer to a food processor with water, amaretto, lemon juice and remaining ¼ cup (60 ml) olive oil. Purée on high speed until smooth, scraping sides of processor bowl as needed. Add carrots and continue to purée until smooth, adding more water, 1 tbsp (15 ml) at a time, if needed. Stir in chopped mint and parsley and adjust seasoning with salt and pepper.
- Transfer to a serving dish, drizzle generously with olive oil and garnish with roasted sunflower seeds, paprika and more chopped mint and parsley.
Drink Pairings
Pineapple Coconut Spritz
This modern spritz defies tradition, inspired by the tropical essence of the piña colada into a lighter, effervescent cocktail, embracing contemporary flair. Made with Malibu Coconut Rum Liqueur and Ruffino Prosecco.Ingredients
Serves 1
2 oz (60 ml) pineapple juice
1 oz (30 ml) Malibu Coconut Rum Liqueur
½ oz (15 ml) fresh Iemon juice
1 oz (30 ml) soda water
3 oz (90 ml) Ruffino Prosecco
Pineapple wedge and leaves, for garnish
Instructions
- In a Collins glass with cubed ice, combine pineapple juice, Malibu and lemon juice. Stir to chill, then top with soda water and Prosecco. Garnish with a pineapple wedge and a few leaves.
Featuring
Lambrusco Spritz
Italy’s famous sparkling red wine, Lambrusco, with its berry-forward character, is complemented by dry vermouth and grapefruit in this delightfully dry cocktail.Ingredients
Serves 1
1 oz (30 ml) fresh grapefruit juice
2 oz (60 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Simple Syrup*
1 oz (30 ml) soda water
3 oz (90 ml) Medici Ermete Concerto Lambrusco Reggiano
grapefruit peel, for garnish
Instructions
- In a large old-fashioned glass with cubed ice, combine grapefruit juice, vermouth, Simple Syrup and soda water, then stir to chill. Slowly and carefully, layer Lambrusco on top. Garnish with a grapefruit peel.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Sorbet Spritz
Elevating the classic Italian Sgroppino, this effervescent cocktail blends Prosecco, gin and lemon, lifting your favourite sorbet to new heights.Ingredients
Serves 1
1 oz (30 ml) Bombay Citron Pressé Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) La Marca Prosecco
1 scoop lemon sorbet (or your favourite flavour)
fresh mint tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to chill, then strain into a tall, footed glass. Top with Prosecco and a scoop of sorbet. Garnish with mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Aperol Spritz
Bright and bubbly, the classic 3-2-1 formula combines Prosecco, Aperol and soda water, garnished with a slice of orange for a refreshing sip. Bring a taste of Italy to your patio this summer.Ingredients
Serves 1
3 oz (90 ml) Bottega Il Vino dei Poeti Prosecco Brut
2 oz (60 ml) Aperol Aperitivo
1 oz (30 ml) soda water
orange slice, for garnish
Instructions
- In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine. Garnish with an orange slice.