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Wine Pairing Recipes
From the 2013 Regina Wine & Spirits Gala
Recipes:
Mahi Mahi Ceviche paired with Whitehaven Sauvignon Blanc
Blackened Chicken paired with Mission Hill 2011 Reserve Chardonnay
Hot Smoked Salmon paired with Sterling Vintners Pinot Grigio
Guinea Fowl au Vin paired with Wyndham Bin 555 Shiraz
Chipotle-Maple Braised Beef Short Ribs and Garlic Baby New
Smashed Potatoes paired with Torreon De Paredes
From the Kitchen of Chef Leo Pantel
Executive Chef at the Conexus Arts Centre
Mahi Mahi Ceviche
Pair With
Whitehaven Sauvignon Blanc
Ingredients
1 pounds Mahi Mahi small dice about 1/4"
½ cup Fresh lemon juice
½ cup Fresh lime juice
1 tablespoon Tabasco
2 tablespoons Kosher salt
3 5x6 tomato small dice
1 Large yellow onion small dice
½ Bunch fresh chopped cilantro
Method
Mix all the ingredients allow to marinate at
least 1 hr.
Drain off excess juice and refrigerate.
Serves 10
Blackened Chicken
Pair With
Mission Hill 2011 Reserve Chardonnay
Ingredients
1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves
(2 1/2 pounds total)
Method
Set up a grill for indirect cooking over
medium-high. Clean and lightly oil hot
grill. In a bowl, combine paprika, ground
pepper, salt, cayenne, oregano, thyme,
garlic, and oil; rub on chicken.
Grill chicken, skin side down, directly over
heat source until skin is browned, about 4
minutes. Flip chicken; move to cooler side
of grill. Cover grill and cook chicken until
cooked through, 35 to 40 minutes.
Transfer to a platter and tent with foil. Let
chicken rest 10 minutes
From the Kitchen of Chef Leo Pantel
Executive Chef at the Conexus Arts Centre
Hot Smoked Salmon
Pair With
Sterling Vintners Pinot Grigio
Ingredients
2 lbs of mesquite hard wood chips,
soaked in water for one hour or
overnight
1 gallon or 4 L of fresh, pure, cold tap
water
1 cup fine sea salt
2 cups brown sugar
2 sides’ fresh salmon, skin on,
remove the pin bones and trim the
belly
the wood chips and toss them into a
small cast iron pan, onto a cookie
baking sheet or any metal baking pan
that you are prepared to dedicate to
smoking. You can also form a foil
tray or foil package. Place the chips
on one half of the grill, directly on the
baffles below, as close to the heat as
possible. Close the lid. When the
internal temperature hits 250° it’s
ready.
4. Remove the salmon from the brine
Method
and dry it off. Lay some foil on the
Soak the wood chips overnight, or at other side of the burner, Position the
the very least, for an hour. Whisk
salmon on the foil. Close the lid and
together the water, salt and sugar
smoke for about two hours. Continue
until they dissolve and form brine.
adding wood chips and keeping the
Place the salmon skin side up in the smoke chamber full.
bottom of your non reactive insert
5. When the fish is done, when it’s
and pour in the brine. For best
infused with the flavour of hard wood
results, soak overnight; or a minimum smoke. Welcome to an ancient
of four to six hours. Turn the fish
culinary guild! Celebrate and share.
every few hours.
But save at least one side of the
Pre-Heat half of your BBQ grill to
salmon. Can be served warm or chill,
high or oven to. Remove the grates
wrap and refrigerate for later use.
from the hot side. Drain a handful of
From the Kitchen of Chef Leo Pantel
Executive Chef at the Conexus Arts Centre
Guinea Fowl au Vin
Pair With
Wyndham Bin 555 Shiraz
Ingredients
1 x 3½ lb (1.6 kg) guinea fowl, jointed
into 8 pieces
1 pint (570 ml) red wine
½ oz (10 g) butter
1 dessertspoon oil
1 x 130 g pack cubed pancetta
12 shallots or button onions, peeled 2
sprigs fresh thyme
1 bay leaf
1 clove garlic, crushed
6 oz (175 g) dark-gilled mushrooms 1
heaped teaspoon arrowroot
salt and freshly milled black pepper
the sprigs of thyme and the bay leaf,
then add the crushed garlic. Season
with freshly milled black pepper and
just a little salt, then pour in the wine.
Put a lid on and simmer over a very
gentle heat for 45 minutes. Then add
the mushrooms and continue to cook
for another 15 minutes. Then remove
the guinea fowl, pancetta, shallots
and mushrooms to a warm serving
dish and keep warm.
Discard the herbs, bring the liquid in
the casserole up to a fast boil and
reduce by about one third. Next, mix
the arrowroot to a paste with a little
Method
water, then add a little of the hot
Melt the butter with the oil in the
sauce. Now add all the arrowroot
casserole and, keeping the heat fairly mixture to the rest of the liquid and
high, skin down, until they are a good bring to the boil, whisking all the time
golden brown. Then turn them over
until the sauce has thickened. Pour
and brown the other side, as they
the sauce over the guinea fowl and
brown, drain and spoon keep to one serve.
side.
Brown the pancetta for 5 minutes,
Serves 2
followed by the shallots. Return the
guinea fowl to the casserole, tuck in
From the Kitchen of Chef Leo Pantel
Executive Chef at the Conexus Arts Centre
Chipotle-Maple Braised Beef Short Ribs
and Garlic Baby New Smashed Potatoes
Pair With
Torreon De Paredes
Chipotle-Maple Braised Beef Short Ribs
Ingredients
2.75 kg 8 meaty beef short ribs (count on at least two
bones per person)
Salt and freshly ground black pepper
4 Tbsp Flour for Dusting
3 Tbsp Olive Oil
1 tsp “Chipotle in Adobo Sauce” pureed or Chipotle
paste
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
4 whole sprigs thyme
2 bay leaves
2 tablespoons balsamic vinegar
2 Tbsp Maple Syrup
2½ cups hearty red wine
6 cups beef stock (fresh-made if possible)
4 sprigs flat-leaf parsley
Preparation
Preheat oven to 275 F.
Method
Remove ribs from refrigerator 45 mins. before cooking;
allowing meat to come to room temperature. Season
generously with salt & pepper on all sides, lightly dust
with flour.
Heat a large sauté pan over high heat for 3 minutes.
Add olive oil, and wait a minute or two, until the pan is
very hot, almost smoking. Add short ribs (in batches if
necessary) and sear until nicely browned on all three
meaty sides. Do not crowd the meat or get lazy or
rushed at this step; it will take at least 15 minutes.
Transfer ribs to a large bowl.
Turn heat down to medium, and add onion, carrot,
celery, thyme sprigs and bay leaves. Stir with a wooden
spoon, scraping up all the crusty bits in the pan. Cook 6
to 8 minutes or until vegetables just begins to
caramelize. Deglaze with balsamic vinegar, port and
red wine. Turn heat up to high and reduce liquid by half.
Add stock, Chipotle and bring to a boil.
Place short ribs back in the pot. The stock mixture
should almost cover the ribs. Tuck the parsley sprigs in
and around the meat. Cover tightly with aluminum foil
and a tight-fitting lid if you have one. Braise in the oven
for about 3 hours or until the meat is fork-tender.
Remove the ribs from the sauce, and discard the bones
if they have separated from the meat. Allow the sauce
and meat to cool slightly, and refrigerate them
separately overnight (I leave the sauce in the pot).
Using a large spoon or your fingers, break up and
remove the layer of congealed fat on top of the sauce.
Bring to a simmer. Reduce by half, adding seasonings
or more wine if necessary.
Reheating:
Preheat the oven to 400 F.
Remove the ribs from the fridge so they can come to
room temperature.
Add the short ribs back to the sauce, and simmer for
fifteen minutes or so, until heated through.
Place short ribs on a shallow pan in the oven for 10 to
15 minutes, to brown.
Strain broth into a saucepan, pressing down on the
vegetables with a ladle to extract all the juices. If the
broth seems thin, reduce it further over medium-high
heat. Taste for seasoning.
Garlic Baby New Smashed Potatoes
Ingredients
2 pounds unpeeled baby red potatoes cut in half if large
6 cloves garlic, halved
2 Tbsp butter
2 Tbsp heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper to taste
1/8 cup chopped chives
2 Tbsp bacon bits
Method
Gently boil red potatoes and garlic in salted water until
tender. Drain.
Using the back of a large spoon, smash each potato
once so the pieces are very large and chunky. Add
butter, cream, chicken stock, salt, and pepper. Stir
gently to combine. Fold in chives and bacon bits. Gently
reheat if necessary. Serve hot.
From the Kitchen of Chef Leo Pantel
Executive Chef at the Conexus Arts Centre