JP Vives, co-chef of La Bodega in Regina, is a self-described “meat and potatoes” lover. Here’s his preferred sturdy Italian-inspired approach to the subject

Ingredients

1 cup (250 mL) virgin olive oil
1/2 cup (125 mL) minced garlic
4, 16 oz (500 g) T-bone steaks, each about 1” (2.5 cm) thick
7 rosemary sprigs
Sea salt and freshly cracked pepper to taste

Directions

Combine olive oil and garlic. Rub half the mixture over the steaks and place in a container with 4 rosemary sprigs. Refrigerate for 2 to 8 hours. Combine the remaining garlic-infused olive oil with the remaining rosemary sprigs. Refrigerate overnight to develop aroma and flavour. Remove the meat from the fridge and wipe off excess oil and garlic to avoid burning; let sit for 10 to 15 minutes to come to room temperature. Preheat the grill at high heat. Generously season both sides of the steak with salt and fresh-cracked pepper. Cook, turning once, to your preferred degree of doneness, occasionally brushing the steaks with the rosemary twigs. Remove steaks from the heat and let rest for 2 to 4 minutes. Serve with your favourite potatoes and vegetables.

Serves 4

Recipe by JP Vives

The addition of whisky to this classic recipe is what takes it from delicious to divine!

Ingredients

Egg Wash:
1 large egg
1 tsp (5 mL) water

Chicken Pot Pie:
1 package of frozen puff pastry, thawed
1/4 cup (60 mL) unsalted butter
3 leeks, white and light-green parts only, cut in 1/2” (1.3 cm) rounds
1 cup (250 mL) carrots, diced
2 large Portobello mushrooms, cut into 1/4” (5 mm) cubes
2 shallots, minced
2 garlic cloves, minced
1/3 cup (75 mL) Canadian whisky
1/3 cup (75 mL) all-purpose flour, plus more for dusting
2 cups (500 mL) chicken stock
1 cup (250 mL) whipping cream
4 cups (1 L) cooked chicken, chopped (or shredded) into bite-sized pieces
1 cup (250 mL) frozen green peas
2 tbsp (30 mL) chopped fresh flat-leaf parsley
2 tbsp (30 mL) fresh thyme leaves
1 tbsp (15 mL) kosher salt
2 tsp (10 mL) freshly ground pepper

Directions

Egg Wash:
Beat egg and water together.

Chicken Pot Pie:
Preheat oven to 425 F (220 C). Melt butter in a large skillet set over medium-high heat. Add leeks, carrots, mushrooms and shallots. Cook until carrots are fork tender, about 10 minutes. Add garlic and sauté for 1 minute. Deglaze with whisky and cook until most of it is gone. Add flour to skillet, stirring often, and cook for 1 minute. Add stock and whipping cream. Bring to a boil; reduce heat and cook until thickened, stirring often. Add chicken, peas, parsley and thyme to skillet; season with salt and pepper to taste. Remove skillet from heat.
Using a 10” (25 cm) round baking dish as a guide, stack thawed puff-pastry pieces and roll into a 101/2” (26.3 cm) circle on a lightly floured surface. Cut a small 1/2” (1.3 cm) circle in the centre of the dough. Fill baking dish with chicken mixture. Brush edges of the baking dish with Egg Wash. Place pastry on top of chicken mixture making sure the edges touch the edges of the baking dish brushed with Egg Wash. Brush surface of pastry with remaining Egg Wash. Place dish on a parchment-lined baking sheet and bake in oven for 10 minutes. Cover pastry loosely with aluminum foil to prevent crust from burning, and continue baking for about 25 minutes more, or until filling is bubbling. Serve immediately.

Serves 8

Recipe by Miles Thatcher

Ingredients

Burger:
1/2 tbsp (7 mL) canola oil
1/2 tbsp (7 mL) butter
8 oz (250 g) sliced cremini mushrooms
1 large onion, diced
2/3 cup (150 mL) jarred sundried tomato pesto
2 cups (500 mL) cooked jasmine rice
Salt and pepper
1/2 cup (or more) whole wheat flour
Canola oil, for frying
4 Kaiser buns, cut and toasted
4 provolone cheese slices

Spinach:
8 oz (250 g) baby spinach, washed and trimmed
2 tbsp (30 mL) olive oil
4 garlic cloves, minced
2 tbsp (30 mL) freshly squeezed lemon juice
Salt and pepper

Directions

Burger:
Heat oil and butter in a skillet set over medium-high heat. Add mushrooms and onions and sauté until mushrooms are lightly browned and onions are translucent and soft. Combine cooked mushroom mixture with pesto and rice in a food processor and pulse until combined, but still a little chunky. Transfer mixture to a bowl and add half of flour. Gently mix in the flour; if mixture won’t hold together, add remaining flour by the tablespoon until it  does. Cover with plastic wrap and chill for 30 minutes. Remove from fridge and form into 4 patties.

Spinach:
Heat oil in a skillet set over medium-low heat. Add garlic and cook until fragrant. Add spinach and cook until wilted. Season with lemon juice, salt and pepper.

To Assemble:
Add enough oil to a skillet to evenly coat the inside of the pan. Heat over medium heat. Add patties, 2 at a time, and cook until browned on both sides. Repeat with remaining patties. Place 1 cooked patty on the bottom of the bun and top with 1 slice of provolone and sautéed spinach. Serve immediately.

Serves 4

Recipe by Brandon Boone

Ingredients

Coleslaw:
5 cups (1.25 L) prepared coleslaw
3/4 cup (175 mL) sour cream
1/4 cup (60 mL) peanut oil
2 tsp (10 mL) cayenne
1/4 cup (60 mL) chili powder
1 tbsp (15 mL) sugar
Zest and juice from 1 lime (or more to taste)
Salt and pepper

Burger:
8 oz (250 g) can pinto beans
1 cup (250 mL) cooked brown and wild rice mixture
1/2 cup (125 mL) diced tomatoes
1/2 cup (125 mL) minced shallot
1/4 cup (60 mL) yellow cornmeal
1/4 cup (60 mL) all-purpose flour
1 chipotle pepper in adobo sauce, minced
4 garlic cloves minced
Salt and pepper
1 cup (250 mL) peanut oil, for frying
4 burger buns, cut and toasted

Directions

Coleslaw:
Combine all ingredients in a bowl and mix to combine. Cover and chill until ready to use.

Burger:
Combine all ingredients in a bowl and knead together with your hands. Form into 4 patties. Heat oil in a skillet set over medium heat. Panfry patties in oil until golden and crispy. Remove from oil and let drain on paper towels.

To Assemble:
Place 1 patty on a bun and top with coleslaw. Serve immediately.

Serves 4

Recipe by Brandon Boone

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