May 17, 2012

proof whisky, may! two! four! Vol. 85



Whether you are opening your cottage, setting up a tent at a Provincial campsite or soaking up the sun in a city park this weekend, you can be sure of one thing – it's going to be an AWESOME Victoria Day weekend! Since it would be a shame to step inside even for a minute this holiday, we have supplied you with a tasty (and simple) outdoor menu. For more information on proof brands, visit our website www.proofbrands.com, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.



the victoria 4 mint leaves  • ½ oz maple syrup • 1 1/2 oz proof whisky • lemon wedge
Place mint and maple syrup in a glass and muddle. Fill glass with crushed ice and add proof whisky. 
Give it a squeeze of lemon and garnish with mint leaf.



proof whisky-maple salmon 1 cedar cooking plank, soaked overnight or at least 1 hour • 1/2 cup proof whisky • 1 cup real maple syrup • 1 tsp crushed hot red chilies • 1 tbsp butter, room temperature • 1 whole, boned fillet wild Pacific salmon (about 3 lbs.), skin on • kosher salt and freshly ground black pepper • 1 tsp onion powder • 2 lemons, halved

Combine the proof whisky and maple syrup to make the sauce. In a saucepan, bring the mixture to a slow boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Add the chilies and butter and stir until just combined. Set aside and keep warm. Season the skinless side of the salmon with salt, pepper and onion powder. Let the salmon sit for 10 or 15 minutes at room temperature, until the rub is moistened. Preheat the grill on medium-high for 5 or 10 minutes or until the temperature rises above 260 C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish has an internal temperature of 55 C. Check periodically to make sure the plank doesn't catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards. When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garnish with remaining lemon cut into slices. (NOTE: we found our planks at Costco in pkgs of 5)



wild side rice 2 cups wild rice • 1/4 cup fresh orange juice • 3 tablespoons chopped shallot • 3 tablespoons balsamic vinegar • 2 teaspoons Dijon mustard • 1 teaspoon minced garlic • 1/2 cup extra-virgin olive oil • 1 cup long-grain white rice • 1 1/2 cups water • 2 cups hickory-smoked almonds • 1 1/4 cups chopped parsley • 3/4 cup dried apples or apricots, thinly sliced • 3/4 cup dried cranberries or blueberries

Rince wild rice under cold water, then combine with cold water (follow cooking instructions on package). Simmer, covered, until tender, 45 minutes to 1 hour. Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified. Season with salt and pepper. After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes. Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste. Serve at room temperature.



 grilled asparagus 2 large bunches fresh asparagus • 2 teaspoons olive oil • 1 cup fresh basil • 2 garlic cloves • 1 tbsp grated lemon peel • 1/4 cup grated Parmesan cheese • 1/4 cup pine nuts • 1/2 cup olive oil • Fine kosher salt and freshly ground black pepper to taste


Prepare a hot fire in your grill. Toss the asparagus with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Pesto, combine basil, garlic, lemon peel, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the pesto or to taste. (You can use same recipe for green beans)



Visit Michael Riley for a sample, on your way to the cottage this Saturday, May 19th at the Barrie, Bayfield Street LCBO from 4-8pm!



proof's perfect day sweepstakes will be closing next week. If you have not yet entered, LIKE US on Facebook today. 
We will be announcing the winner next week.


 Here’s another salmon recipe to try on the Barbie. Thanks Leslie for sending us your date night recipes! If anyone else has any great proof recipes or stories, send them our way. Check out Leslie's blog: https://lesliethefoodie.wordpress.com/2012/05/11/miso-glazed-salmon-mojitos-date-night/


Weekend Forecast
Saturday: Sunny and 21 degrees!
Sunday: Sunny and 25 degrees!
Monday: Sunny and 26 degrees!!

Happy Victoria Day!!


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