Celebrity Chef Lynn Crawford shares her favourite recipes for an authentic Canadiana barbecue.
Ruby Watchco's Great Canadian Burger (Serves 4)
Ingredients:
For the patties
- 1 3/4 pounds ground chuck
- 2 garlic cloves, crushed
- Pinch of red pepper flakes
- 2 Tbsp chopped parsley
- 1 egg
- 1/4 cup finely diced onion
- 2-4 Tbsp fresh bread crumbs
- 2 Tbps Dijon mustard
For the garnish
- 4 slices aged Canadian Cheddar Cheese
- 1 onion, cut into thick slices
- 8 slices Peameal bacon
- 4 hamburger buns with sesame seeds
- Butter, for the buns
- 8 slices tomato
- 4 pickles, sliced lengthwise
- Iceberg lettuce
- Tomato ketchup, mayonnaise & Dijon mustard
Directions
To make the patties, combine all the ingredients in a large bowl and mix together well. Form into 4 patties. Preheat grill to medium high and place the patties on the grill. Cook for 3-4 minutes, then turn and continue cooking for a couple of minutes until desired doneness.
In the meantime, grill peameal slices for 1 to 2 minutes on each side, or until juicy and cooked through. Place bacon on the burger and top with cheddar cheese. Close grill lid for 1 to 2 minutes, or until cheese begins to melt.
Butter the buns and grill, butter side down, until golden. Place the cheese and Peameal bacon topped patty on bun. Top with tomato, pickle slices, and iceberg lettuce. Finish with condiments as desired. Serve immediately.
Inniskillin Wine Pairing: Great Canadian Burger and Inniskillin Merlot .
The rich, smooth flavours of Merlot stand up to the juicy burger flavours and the Canadian cheddar cheese topping.
Recipe prepared by Chef Lynn Crawford
Chef / Owner Ruby Watchco and Ruby eats
Toronto, Canada
Merlot Barbecue Sauce (To pair with Ruby Watchco Great Canadian Burger)
Makes 4 cups
Ingredients
- 2 Tbsp canola oil
- 2 onions, finely chopped
- 4 cloves garlic, grated
- 2 cups crushed tomatoes
- 1 cup ketchup
- 2 Tbsp tomato paste
- 1/4 cup chipotle chili in adobo sauce, chopped
- 2 Tbsp cider vinegar
- 2 tablespoon Dijon mustard
- 1/4 cup maple syrup
- 1 cup Inniskillin Merlot wine
- Salt and freshly ground black pepper
Directions
In a medium saucepan, heat the oil over medium heat. Add the onions and garlic. Cook, stirring, until the onions are soft and translucent, about 5 minutes. Stir in the tomatoes, ketchup, tomato paste, chipotle, cider vinegar, mustard, maple syrup, and red wine. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by one-quarter, about 45 minutes. Working in batches, purée sauce in a blender. Season with salt and pepper. The sauce keeps, covered and refrigerated, for up to 2 weeks.
Recipe prepared by Chef Lynn Crawford
Chef / Owner Ruby Watchco and Ruby eats
Toronto, Canada
New Potato & Asparagus Salad with Pickled Green Onions & Mustard Vinaigrette (Serves 4-6)
Ingredients
- 2 pounds small new or fingerling potatoes (mix reds and Yukon gold), cut into 1-inch pieces
- 1 pound asparagus, but into 1-inch pieces
- 1 cup fresh spring peas
- 4 small-to-medium radishes, thinly sliced
- 1/4 cup chopped herbs, chives, parsley, basil
Pickled green onions
- 2 bunch green onions, cut on the bias, into 1 inch pieces
- 1/4 cup white wine vinegar
- 1/2 cup water
- 1 Tbsp kosher salt
- 2 teaspoons sugar
- 1 teaspoon mustard seeds
Mustard vinaigrette
- 1/4 cup olive oil
- 2 Tbsp whole grain mustard
- 2 teaspoons smooth Dijon mustard
- 2 Tbsp white wine vinegar
- Salt and freshly ground black pepper
Directions
Place potatoes in a medium saucepan and cover with one inch of salted water. Bring to a boil and cook for about 15-20 minutes until fork tender. Drain the potatoes and let them cool at room temperature.
To pickle the green onions, in a small pot over medium heat, whisk the vinegar, water, salt and sugar and mustard seeds together, until the salt and sugar dissolve. Remove from heat and allow to cool. Place the green onions in a glass mason jar and pour the warm pickling liquid over top. Cover and put in fridge until you're ready to use them.
Bring a pot with salted water to a boil. Prepare an ice bath, a large bowl with ice and water in it. Once the water is boiling, add the asparagus and peas and cook for 2 minutes until they turn bright green and are tender. Remove from water and chill in the water bath. Drain the vegetables and spread them out on towel to absorb excess water.
Place the potatoes, asparagus, peas and radish in a large mixing bowl. When you're ready to serve the salad, whisk the dressing ingredients and toss it with the vegetables, to taste. Stir in as many pickled onion coins as you please. Season with salt and freshly ground black pepper, to taste.
Inniskillin Wine Pairing: New Potato & Asparagus Salad and Inniskillin Riesling Pinot Grigio.
The fresh and fruity notes in the classic blend of Inniskillin Riesling and Pinot Grigio complement the lively key flavours of the asparagus, green onion and Dijon mustard.
Recipe prepared by Chef Lynn Crawford
Chef / Owner Ruby Watchco and Ruby eats
Toronto, Canada
Deli Pasta Salad (Serves 6)
Ingredients
- 1 pound farfalle pasta
- 3 Tbsp red-wine vinegar
- 1/4 extra virgin olive oil
- 1/2 small red onion, thinly sliced
- 4 ounces mozzarella or bocconcini, cut into small pieces
- 1/2 cup jarred roasted red peppers, drained and cut into half-inch strips
- 1/4 large pitted green olives
- 4 ounces thinly sliced deli meats
- 1/4 cup chopped herbs, such as basil, parsley and chives
- Salt and freshly ground black pepper
Directions
In a large pot of boiling salted water, cook pasta according to package instructions. Drain the pasta and place in a large mixing bowl. Add the vinegar, olive oil, red onion, peppers and olives and stir together. Add the mozzarella, deli meats and herbs, season to taste with salt and pepper and serve.
Inniskillin Wine Pairing: Deli Pasta Salad and Inniskillin Chardonnay.
The rich, aromatic Chardonnay offers great weight and balance that work well with the texture and flavours of the pasta, cheese, and deli meats, which are core to this tasty summer salad.
Recipe prepared by Chef Lynn Crawford
Chef / Owner Ruby Watchco and Ruby eats
Toronto, Canada
Green Bean, Heirloom Tomato & Chickpea Salad (Serves 4)
Directions
- 1 1/2 lbs green beans, trimmed
- 3 Tbsp lemon zest, cut into thin matchsticks, plus 3 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- 1 pint mixed heirloom tomatoes, cut in half
- 1/4 small red onion, diced small
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1/2 cup ounces feta, crumbled
- 2/3 cup roughly chopped fresh parsley leaves
- Salt and freshly ground black pepper
Ingredients
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cook water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Inniskillin Wine Pairing: Green bean, heirloom tomato & chickpea salad and Inniskillin Riesling.
The citrus aromas and fresh, crisp flavours of this Riesling complement the summer fresh vegetable ingredients, which are accented with lemon zest and lemon juice.
Recipe prepared by Chef Lynn Crawford.
Chocolate Strawberry Shortcakes (Serves 8)
Ingredients
- 2 cups self-rising flour
- 1/2 cup Dutch cocoa
- 1/2 cup sugar & additional for dipping
- 1/4 teaspoon kosher salt
- 1 cup dried strawberries
- 1 cup semi-sweet chocolate chips
- 2 cups heavy cream
- 6 Tbsp melted butter (for dipping)
Directions
Preheat oven to 400 F (204 C). Stir flour, cocoa, sugar and salt together until combined, then stir in dried strawberries and chocolate chips. Add the cream and stir until dough comes together. Turn out onto cutting board and use your hands to press the dough into a square about 2 inches thick. Cut this dough into 8 squares. Dip squares into melted butter and then into sugar, pressing lightly so it adheres. Place 2 inches apart on an ungreased baking sheet. Bake 15 minutes or until they spring back when pressed lightly.
Strawberry Sauce
Ingredients
- 2/3 cup granulated sugar
- 1 vanilla bean, split
- 3 cups strawberries, cut in half
- 2 Tbsp cornstarch
- 2 cups whipped sweet cream
Directions
In saucepan, bring sugar, vanilla bean and 3/4 cup water to boil; reduce heat to medium and simmer for 3 minutes. Add the strawberries and return mixture to simmer. Stir cornstarch with 2 tablespoons cold water; stir into strawberry mixture and cook, stirring, for 1 minute or until thickened. Discard vanilla bean.
Cut shortcakes in half lengthways, spoon the strawberries into the centre, top with other half. Finish with whipped cream and icing sugar.
Inniskillin Wine Pairing: Chocolate Strawberry Shortcakes and Inniskillin Late Autumn Riesling.
The touch of sweetness of the Late Autumn Riesling offers fresh, ripe fruit aromas as well as a soft fruit textures that allow the strawberry and chocolate flavours to blend nicely with the wine.
Recipe prepared by Chef Lynn Crawford
Chef / Owner Ruby Watchco and Ruby eats
Toronto, Canada
Lynn's famous shortcakes will be made by Chef David Penny at Inniskillin Winery in Niagara-on-the-Lake from July 1-4 for the winery's four day Canada Day celebration.
