Many of us in Canada think of Zinfandels as light, blush ‘picnic’ wines. Big, bold red Zinfandels from California are great with grilled meats and are great wines to pair with a rare tuna steak. Try this recipe with a Ravenswood Zinfandel.

Ingredients

• 1-2 lb (1 kg) tuna steak
• 1/2 cup (125 mL) pumpkin seeds (or pepitos), extra for garnish
• 1 tbsp (15 mL) cumin seed
• 1 tbsp (15 mL) kosher or coarse sea salt
• 1 tbsp (15 mL) cracked black pepper
• 1 tsp (5 mL) dried chili flakes
• 1 tbsp (15 mL) canola oil
• Juice from half a lime
• Chipotle Lime Sauce:
  • 1 tsp (5 mL) puréed chipotle peppers in adobe sauce (Available at specialty stores) or 1/2 tsp (2 mL) dried ground chipotle pepper. (In a pinch, substitute chili powder)
  • Zest of one lime
  • Juice of half a lime
  • 1/4 cup (60 mL) mayonnaise
  • 1/4 cup (60 mL) yogurt or sour cream

Directions

Toast pumpkin and cumin seeds in a 350 F (180 C) oven for 5 minutes. In a food processor or coffee grinder, grind pumpkin and cumin to a coarse meal.

Combine pumpkin seeds and cumin with salt, pepper, and chilies. Crust tuna steak with pumpkin seed mixture.

Combine all sauce ingredients and mix well. Set aside.

Brush a heavy skillet with canola oil and heat. Sear tuna steak over medium-high heat for about 2 minutes. The bottom should be white around the edges. Flip the tuna over and sear for 1 minute. Drizzle with lime juice; cover steak and remove from heat. Let sit 5 minutes. Steak should still be very rare. With a very sharp knife, slice tuna steak on an angle in thin slices. Arrange slices on a platter and drizzle with sauce. Garnish with lime wedges, toasted pumpkin seeds and sprigs of cilantro.

Serves 4

Ingredients

• 1/4 cup (60 mL) olive oil
• 1 head of garlic, peeled and minced
• 2 tsp (10 mL) red pepper flakes
• 1 28 oz (796 mL) can diced tomatoes
• 1/2 cup (125 mL) white wine
• 1 link of chorizo, diced
• 1 bay leaf
• 2 lbs (1 kg) mussels, scrubbed and de-bearded
• Salt and pepper
• 1/4 cup (60 mL) Frank’s RedHot sauce
• 1/4 cup (60 mL) fresh minced parsley, divided
• 1 baguette, cut into thin slices and toasted (or grilled)

Directions

Heat oil in a large pot skillet set over medium-low. Add garlic and chile flakes and cook until garlic is just starting to colour. Add tomatoes, wine, chorizo, bay leaf and mussels. Increase heat to high. Cover and cook until mussels open, about 6 minutes; discard any mussels that do not open. Using a slotted spoon, divide mussels between 2 bowls. Stir in hot sauce, half of parsley and season with salt and pepper; divide sauce equally between bowls. Sprinkle each with remaining parsley and serve with slices of baguette.

Serves 2

Credit: Miles Thatcher

Ingredients

• Crêpes

  • 2 eggs
  • 1/2 cup (125 mL) whole milk
  • 1/2 cup (125 mL) soda water
  • Pinch of salt
  • 3/4 cup (175 mL) flour

• Filling

  • 1 tbsp (15 mL) canola oil
  • 1 large onion, diced
  • 8 oz (250 g) sliced cremini mushrooms
  • 1 lb (500 g) ground veal
  • 2 tsp (10 mL) smoked paprika
  • Kosher salt and freshly ground pepper
  • 3 tbsp (45 mL) sour cream
  • Salt and pepper
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) beef stock

• Sauce

  • 3/4 cup (175 mL) sour cream
  • 1 1/2 cups (375 mL)
  • 2 tbsp (30 mL) cornstarch
  • 2 tsp (10 mL) Hungarian paprika
  • Freshly minced parsley

Directions

Crêpes:
Combine the eggs, milk, soda and salt in a mixing bowl and whisk to combine. Add flour and whisk until smooth.
Heat a nonstick skillet set over medium heat; add a drop of canola oil to the pan and swirl to coat. Add a ladleful of the batter to the pan, quickly rotating the pan to distribute the batter evenly. Cook for 1 minute then flip and cook the other side. Remove from pan; keep crêpes warm and repeat with remaining batter. If the crêpe broke, add more flour to the batter and if too thick, add more milk. Each time youâ��re about to make a crêpe, make sure to stir the batter before to keep the ingredients from settling.

Filling:
Heat oil in a skillet set over medium high heat. Add onions to pan and sauté until lightly browned. Add mushrooms to pan and sauté until lightly browned, about 5 minutes. Add veal and cook until no longer pink. Season mixture with smoked paprika and salt and pepper. Combine beef stock and cornstarch in a saucepan, whisking to mix. Bring to a boil, then reduce heat to a simmer, stirring often, until thickened. Stir in sour cream, mixing well. Add to veal and mushroom mixture, stirring to combine. Keep mixture warm.

Paprika Sour Cream Sauce:
In a small saucepot, combine cornstarch with beef stock, whisking to mix. Bring to a boil and cook until thickened. Remove from heat and let cool slightly; add sour cream and paprika, stirring to mix. Keep mixture warm.

To Assemble:
Fill each crêpe with roughly 1/2 cup (125 mL) of Filling. Tuck in the edges of the crêpe and tightly roll up. Repeat with remaining Filling and Crêpes. Place 2 crêpes, seam side down, in the centre of a plate and spoon the Paprika Sour Cream Sauce over and around the crêpe. Top with parsley and serve immediately.

Serves 2

Credit: Brie Delacruz

Ingredients

• 1 lb (500 g) boneless stewing meat, cut into 1″ (2.5 cm) cubes
• 2 tbsp (30 mL) fresh-squeezed lemon juice, divided
• Water for rinsing
• 1/4 large onion, chopped
• 1/2 tbsp (8 mL) minced fresh ginger
• 5 garlic cloves, chopped
• 3 tbsp (45 mL) canola oil
• 1 tbsp (15 mL) soy sauce
• 2 tsp (10 mL) paprika
• 1 tbsp (15 mL) chilli powder, or more to taste
• 1 cup (250 mL) water
• 1/2 cup (125 mL) fresh cilantro

Directions

Toss beef with half of lemon juice; let rest, refrigerated, for 7 minutes. Rinse beef with water and reserve. Combine onion, ginger, and garlic in a blender or food processor and process until mixture is smooth. Heat oil in a sauté pan set over medium-high heat; add beef and sauté for 1 to 2 minutes. Reduce heat to medium and add remaining lemon juice, and soy sauce; stir to mix with beef. When beef has browned, add onion mixture; partially cover pot and continue to cook until onion is soft, approximately 3 to 5 minutes. Add paprika, chilli powder, and water; partially cover pot and continue to cook, stirring occasionally, for 30 to 40 minutes, or until sauce has thickened and beef is tender. Season with salt and pepper and top with cilantro. Serve immediately.

Serves 4 – 6

Credit: Recipe by Naazima Ali

Ingredients

• Dry Rub

  • 1 tsp (5 mL) cumin seed
  • 1 tsp (5 mL) coriander seed
  • 1 tsp (5 mL) fennel seed
  • 1/2 cinnamon stick
  • 1/4 cup (60 mL) paprika
  • 1/2 tsp (2 mL) nutmeg
  • 1/2 tsp (2 mL) cayenne

• Lamb

  • 4 lamb shanks
  • 1 tbsp (15 mL) canola oil

• Mirepoix

  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 carrot, chopped
  • 2 cups (500 mL) chicken stock

• Sauce

  • 1 tbsp (15 mL) canola oil
  • 1 onion, diced
  • 1 red pepper, cut into large chunks
  • 1/2 cup (125 mL) dried apricots
  • 1/4 cup (60 mL) dried, pitted prunes
  • 1/4 cup (60 mL) dried figs

Directions

Dry Rub:
Combine cumin, coriander, fennel and cinnamon in a skillet set over medium-low heat. Toast spices, shaking pan occasionally for about 5 to 7 minutes, or until fragrant. Place into spice grinder and process until smooth. Add remaining ingredients and mix well.

Lamb:
Preheat oven to 275 F (135 C). Trim 1″ (2 cm) of meat off the skinny end of the lamb shank. Combine spices and coat the lamb shanks. Cover and refrigerate overnight. Heat oil in a skillet set over medium heat; add lamb shanks and brown in oil. Transfer lamb shanks to a baking pan and combine with Mirepoix and chicken stock. Place in oven and bake for 4 to 5 hours. Remove from heat and let cool. Cover and refrigerate overnight. Remove any fat from the lamb liquid. Separate the shanks and braising liquid.

Sauce:
Heat oil in a skillet set over medium heat; add onion and red pepper and sauté. Add reserved braising liquid and dried fruit to skillet. Bring to a boil; then simmer until sauce has thickened. Add lamb shanks to the sauce and reheat. Serve over couscous.

Serves 4

Ingredients

• Canola oil
• 1/2 lb (250 g) finely ground beef or pork
• 1/2 lb (250 g) cellophane noodles
• 1/2 bunch spinach, about 1 1/2 cups (375 mL) when cooked
• 10 mushrooms, fresh or dried
• 1 onion, sliced
• 2 carrots, shredded or finely slivered
• 1 tbsp (15 mL) sesame seeds
• 2 tbsp (30 mL) sesame oil
• 1/4 cup (60 mL) soy sauce
• 3 tbsp (45 mL) honey
• 2 cloves garlic, crushed and finely chopped
• Salt and pepper to taste

Directions

Heat oil in skillet set over medium-high heat; add beef and sauté until cooked. Place noodles in a heatproof bowl and cover with boiling water; let cook for about 5 minutes or until noodles are al dente. Rinse noodles in cold water and cut noodles into
3″ (8 cm) lengths. Blanch spinach in boiling water; drain and rinse in cold water. Cut into bite size pieces and set aside. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well. Chop mushrooms into small pieces. Heat oil in a wok set over medium heat; stir-fry mushrooms, onion and carrots until tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Add sesame seeds, sesame oil, soy sauce, honey, garlic, pepper and salt. Adjust seasonings to taste. Cook long enough to heat ingredients and blend flavours.

Serves 6

Ingredients

• 4, 6 oz (175 g) salmon fillets
• 5 tbsp (75 mL) olive oil, divided
• 4 onions, sliced into 1/4″ (5 mm) slices
• 2 cups (500 mL) whipping cream
• 1, 8 oz (250 g) bottle of clam juice
• 2 tsp (10 mL) dried chile flakes
• 3 tbsp (45 mL) chopped green onion
• 1/2 cup (125 mL) sliced roasted red bell peppers
• 2 cups (500 mL) broccoli florets
• 1 package orecchiette
• 1 cup (250 mL) grated Asiago cheese
• Salt and pepper

Directions

Preheat broiler. Heat 3 tbsp
(45 mL) olive oil in a large heavy bottomed skillet set over high heat. Add onions, lower heat to medium-high, and sauté until golden brown, about 20 minutes. Remove from heat and reserve. In a pot, set over medium-high heat, combine whipping cream, clam juice and chile flakes. Boil cream, clam juice and chilies in a large saucepan until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and add green onions; season sauce with salt and pepper.

Bring a large pot of salted water to a boil; add florets and cook until tender, about 2 minutes. Remove florets from water and reserve. Return water to boil; add pasta and cook until al dente. Reserve 1 cup of pasta water before draining. Return pasta to same pot, set over medium-high heat. Add olive oil, caramelized onions, broccoli, cheese, and enough reserved pasta water so the pasta mixture isn’t dry, stirring frequently; season with salt and pepper.

Preheat broiler. Line rack of broiler pan with foil and lightly oil foil and top of salmon with remaining olive oil. Season salmon with salt and pepper. Broil in oven until cooked, about 7 to 9 minutes.

TO ASSEMBLE:
Bring Green Onion & Chile Cream Sauce to a simmer. Divide pasta mixture among 4 plates. Top with salmon and drizzle with sauce
and serve.

Credit: Brandon Boone

Ingredients

• Pork Shoulder

  • 1, 6 lb (3 kg) pork shoulder, bone in, skin on
  • 1/2 cup (125 mL) chili powder
  • 1/4 cup (60 mL) ground mustard
  • 1/4 cup (60 mL) smoked paprika
  • 1/4 cup (60 mL) minced garlic
  • 1/4 cup (60 mL) brown sugar
  • 1 tbsp (15 mL) canola oil
  • 1/4 cup (60 mL) white vinegar

• Fort Garry Ale Barbecue Sauce

  • 1 tbsp (15 mL) canola oil
  • 4 large onions, julienned
  • 1 tbsp (15 mL) minced garlic
  • 1/4 cup (60 mL) chili powder
  • 1 tsp (5 mL) chili flakes
  • 1/2 cup (125 mL) brown sugar
  • 1/2 cup (125 mL) soy sauce
  • 1 Fort Garry dark beer
  • 2 cups (500 mL) ketchup

Directions

Pork Shoulder:
Combine spices, garlic, brown sugar and oil to make a paste. Massage vinegar into pork shoulder. Smear pork liberally with spice paste to cover. Refrigerate overnight (12 hours).

Oven method:
Preheat oven to 250 F (120 C). Place a 9″ x 13″ (23 cm x 32 cm) pan full of water on bottom rack of oven. Place pork on rack just above water bath. Roast for 4 hours. Reduce temperature to 200 F (100 C)
and let roast for 20 more hours.

Slow cooker method:
Place roast in slow cooker. Set at high for 4 hours then reduce to low for 20 hours.

While still warm, remove skin from shoulder. Pull the meat away from bone and pull meat into shreds. Toss with Fort Garry Ale Barbecue Sauce. Serve on a biscuit or a bun.

Fort Garry Ale Barbecue Sauce:
Heat oil in a nonstick skillet set over high heat; add onions and sauté until starting to brown. Reduce heat and continue to sauté until dark brown, stirring often to prevent burning. Add garlic, spices, sugar, soy sauce and beer. Bring to a boil then simmer until reduced by half.
Add ketchup and simmer for
20 minutes

Ingredients

• Raspberry Sauce

  • 1 cup (250 mL) veal stock (or beef stock)
  • 1/3 cup (75 mL) raspberry jelly
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (60 mL) raspberry vinegar
  • 1/4 cup (60 mL) port wine
  • Salt and pepper to taste

• Veal Chops

  • 4, 10 oz (300 g) veal chops
  • Salt and pepper

Directions

Raspberry Sauce:
In a medium saucepan set over medium heat, bring the veal stock to a simmer. Add raspberry jelly and gently boil for 5 minutes to dissolve the jelly. In a small bowl, mix the cornstarch with the raspberry vinegar until dissolved. Slowly incorporate the cornstarch mixture into the hot veal stock. Add the port wine and simmer until sauce thickens. Add salt and pepper to taste.

Veal Chops:
Preheat oven to 350 F (180 C). Season veal chops lightly with salt and pepper. Heat oil in a skillet set over medium-high heat. Sear chops in the skillet until brown on each side.
Place on a heatproof platter and bake for 15 minutes, or until desired doneness.

To Assemble:
In the centre of each of 4 plates, place 1 veal chop and top with raspberry sauce. Serve immediately

Serves 4

Credit: Manitoba Club executive chef Albertino Costa

Ingredients

• Beer Brine

  • 2 tbsp (30 mL) kosher salt
  • 2 tbsp (30 mL) sugar, preferably organic
  • 1 tbsp (15 mL) fresh thyme
  • 24 oz apricot ale beer
  • 4 10 oz (300 g) pork chops, preferably Berkshire breed

• Apricot Ale Honey Thyme Sauce

  • 2 tbsp (30 mL) butter, unsalted
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (30 mL) minced shallots
  • 2 tbsp (30 mL) all-purpose flour
  • 1 tbsp (15 mL) wild flower honey (or apricot jam)
  • 1 tsp (5 mL) thyme
  • 1 tsp (5 mL) kosher salt
  • 12 oz (375 mL) apricot ale beer, divided
  • 1/4 cup (60 mL) heavy cream, preferably organic
  • 2 pinch white pepper, cracked

Directions

Beer Brine:
Combine salt, sugar and thyme in a medium-sized container that has a lid. Add the apricot ale and whisk to combine; dissolving the sugar and salt, while also de-carbonating the beer. Submerge the pork chops in the beer brine and place in the refrigerator for at least 2 hours and up to 24 hours before cooking.

Apricot Ale Honey
Thyme Sauce:
Preheat the oven to 400 F (200 C). Remove pork chops from the brine and pat dry with paper towels; season with salt and pepper. Place a large sauté pan over medium- high heat. As the pan heats, add the butter and oil. Once the butter starts to foam, add the pork chops and brown on each side for 3 minutes. Remove the chops to a plate and set aside. Add the shallots to the butter and sauté until slightly caramelized, about 3 to 4 minutes. Add the flour and whisk until combined and a soft paste is formed. Add the honey (or jam) and cook the roux (flour and butter mixture) until it turns a light golden brown color. Add 11 ounces of the apricot ale, saving the last ounce for the finished sauce. Whisk the mixture until the roux has dissolved into the beer. Add the cream and bring the sauce to a boil. Once the sauce is boiling, add the pork chops back to the sauté pan and place the pan into the preheated oven. Bake the pork chops for 6 to 8 minutes until the internal temperature of the pork reaches 160 F (72˚C). Remove the pan from the oven, then transfer the pork chops to a warm plate. Place the pan full of sauce over medium high heat and reduce the liquid by a quarter. Add the remaining apricot ale and adjust the seasonings, if needed. Plate the pork chop onto a bed of mashed Yukon Gold potatoes and drizzle with a few spoonfuls of the finished sauce.

Serves 6

Credit: Sean Paxton, “The Homebrew Chef”