I had a chance to taste the latest addition to the Canadian whiskyscene this week. I’ve always been a bit more of a scotch fan myself, but was intrigues to try the pride of Collingwood, Ontario – Brown-Forman’s Collingwood Canadian Whisky.
Made with spring water from Georgian Bay, and Ontario Grain Farmers’ corn, the whisky is toasted- maplewood mellowed, hand-crafted with artisan care.. and it shows. The complexity of flavours is one you won’t find in its peers – it is a much more mature spin on the Crown Royal or Canadian Club you may be used to. With subtle hints of vanilla and maple, and a smoothness you may find in an upper-echelon bourbon. It’s certainly worth picking up this handsome bottle the next time you’re in the LCBO.
I’ve used it below in one of my favourite kabob recipes – but I also recommend you give it a try with a drop of water or served over ice. Deliciously Canadian!
*********************************
Collingwood Canadian Whisky Beef Kabobs
Adapted from Canadian Beef
Serves: 4
Ingredients:
¼ cup cider vinegar
2 cloves garlic, minced
2 tbsp maple syrup
2 tbsp chopped green onions
2 tbsp vegetable oil
1 tbsp Collingwood Canadian Whisky
½ tsp ground cloves
Salt and pepper, to taste
1 lb Beef Top Sirloin Steak or similar,1-inch thick, cut into 1-inch cubes
Preparation:
- Combine vinegar, garlic, maple syrup, onions, oil, whiskey, cloves, salt and pepper in large resealable freezer bag. Set aside 2 tbsp for basting.
- Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade.
- Thread steak onto metal or soaked wooden skewers. Grill over Medium-High heat, until browned but still pink inside, about 5 minutes, basting occasionally.
Filed under: Recipe on July 28th, 2011 | 1 Comment »
Thinly sliced short ribs, or Miami ribs as they are sometimes known, are so great on the barbecue. They have enough fat to stay moist on the grill, and will soak up whatever flavour you marinate them in beforehand. Ready in next to no time at all, they are great when feeding a large, hungry crowd.
This Korean recipe marinates the beef in a sweet and savoury sauce that will have you licking your fingers as you go. Addictively delicious!
*********************************************
Korean Galbi Short Ribs
Ingredients:
3 lbs 1/4-inch thick beef short ribs
1 cup soy sauce
3/4 cup sugar
1/4 cup honey
1/4 cup sesame oil
1/3 cup Sprite
2 tablespoons sake
6 garlic cloves, minced
3 green onions, minced
1/2 cup pureed pear (I used baby food)
1 tablespoon black pepper
1/8 cup sesame seeds
Preparation:
- Whisk together the soy sauce, sugar, honey, sesame oil, Sprite, sake, garlic, green onions, pear, black pepper, and sesame seeds in a medium bowl.
- Place the beef in a large Ziploc bag, pour in the marinade and seal. Toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Place in the refrigerator and let marinate for at least one hour to overnight.
- Preheat grill over High heat. Clean and oil the grilling grate. Place the beef slices on the grill and cook until the meat is seared on both sides and cooked through, 2 to 3 minutes per side. Remove from the grill, let rest for 5 minutes, and serve.
Filed under: Recipe on July 23rd, 2011 | Comments Off on Korean Galbi Short Ribs
Chinese food is always a hit in our house. I went out this weekend and replaced my trusty wok with a new one. After seasoning the wok I got to work on this delicious Sun Lee recipe. Last time I cooked up their Crispy Orange Chicken, which was a huge success. Today I tried my hand at Hunan Beef, choosing to substitute in some Frank’s Red Hot for some subtle East meets West flare.
The Hunan Beef was delicious. The sauce was tangy, sweet and perfectly pulled together the leek and scallions. The beef and bamboo shoots were so full of flavour – this one was a winner from start to finish!
***************************************
Hunan Beef with Scallions
Adapted from The Shun Lee Cookbook
Serves: 4
Ingredients:
white rice, prepared, for serving
1 pound stir-fry beef
1 large egg
1 1/2 tablespoons cornstarch
Vegetable oil
1/4 cup canned sliced bamboo shoots, cut into 1 1/2 inch strips
1 1/2 teaspoons cornstarch
1 leek, white only, cut into 1 1/2 inch strips
5 cloves garlic, peeled and sliced thin
4 scallions, white and green parts, sliced diagonally into 1/4 inch pieces
3 tablespoons rice wine
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 tablespoon Frank’s Red Hot sauce
Pinch of ground white pepper
Preparation:
- Mix the beef with the egg, cornstarch, and 1 tablespoon water in a medium bowl. Cover and referigerate for 30 minutes.
- Heat a large wok over High heat. Add enough oil to come about 1 inch up the sides of the wok.
- Add the beef carefully so the pieces don’t splash or stick to each other, and stir gently until they turn light brown, about 30 seconds.
- Add the bamboo shoots and stir for 20 seconds. Using a wire mesh strainer, transfer the beef and bamboo shoots to a colander to drain.
- Discard all but 2 tablespoons of the oil from the wok.
- To begin the sauce, mix the rice wine, soy sauce, sugar, vinegar, hot sauce, and white pepper in a small bowl, and set it aside. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl, and set it aside.
- Return the wok with the oil to High heat. Add the leek and garlic, and stir-fry, about 15 seconds. Return the beef and bamboo shoots to the wok, then add the scallions and the rice wine mixture, and stir-fry for 10 seconds.
- Add the cornstarch mixture and stir-fry until the beef turns a dark brown and the sauce has evenly coated the meat and vegetables, about 20 seconds.
- Serve immediately with white rice.
Filed under: Recipe on July 9th, 2011 | Comments Off on Hunan Beef with Scallions
