Category Archives: Mains

Asian-Style Pork Sandwich

This easy asian style pork sandwich makes a great, lunch or casual dinner. It’s easy to throw together, and is a definite crowd pleaser.

Asian Pork Sandwich

Asian-Style Pork Sandwich
Yields 4
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Prep Time
2 hr
Cook Time
10 hr
Prep Time
2 hr
Cook Time
10 hr
Ingredients
  1. 4 thin pork chops
  2. 1/4 cup hoisin sauce
  3. 2 tablespoons soy sauce
  4. 1 tablespoon rice wine vinegar
  5. 1 teaspoon finely chopped garlic
  6. 1 teaspoon finely chooped ginger
  7. 1 carrot cut into matchsticks
  8. 4 radishes thinly sliced
  9. 1/4 cucumber thinly sliced
  10. 1/4 cup rice wine vinegar
  11. 1/4 cup mayo
  12. 1/4 cup TASTE OF THE OKANAGAN SWEET CHILI SAUCE
  13. 1 long baguette
  14. 1 handful of fresh cilantro leaves
Instructions
  1. Mix together the hoisin sauce, soy sauce, rice wine vinegar, garlic and ginger. Pour over pork chops and allow to marinate minimum 2 hours.
  2. Meanwhile, soak carrots, and radishes in rice wine vinegar, to pickle.
  3. When ready, heat grill to medium high heat and sear pork chops on both sides until cooked.
  4. Cut the baguette into 4 pieces and spread with mayoon each half. Layer with cooked pork, TASTE OF THE OKANAGAN SWEET CHILI SAUCE, cucumbers, pickled vegetables, and cilantro.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fresh Salmon Burgers with “Dill-icious” Mayo

This easy recipe for Salmon Burgers is sure to become a weeknight staple. With only a few ingredients it comes together in a snap, and is not dry and tasteless like your average store bought patty. 

Salmon Burgers

Fresh Salmon Burgers with "Dill-icious" Mayo
Serves 4
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Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Prep Time
7 min
Cook Time
5 min
Total Time
12 min
For the Dill-icious Mayo
  1. 1/2 cup Mayo (you could subsitue greek yogurt instead)
  2. 1 tablespoon Taste of the Okanagan Dill-icious Seasoning Mix
For the burgers
  1. 600g Fresh Salmon
  2. 2 tablespoons finely chopped shallot
  3. 2 tablespoons capers, roughly chopped
  4. 2 tablespoons Taste of the Okanagan Lemon Dill Vinaigrette
  5. 1/3 cup panko bread crumbs
  6. 4 burger buns
For the toppings
  1. Arugula
  2. Thinly sliced cucumbers
  3. Pickled Red Onion (thinly slice red onion and soak in rice wine vinegar for 5-10 minutes)
For the Dill-icious Mayo
  1. Mix the mayo with Taste of the Okanagan Dill-icious Seasoning Mix and refrigerate till ready to use.
For the burgers
  1. Using a knife chop the fresh salmon into small chunks. Avoid using a food processor as this will turn the salmon to paste.
  2. Add the chopped shallots, capers and Taste of the Okanagan Lemon Dill Vinaigrette, mix till combined. Add 3/4 of the panko and mix lightly, if necessary add the remaining panko and form into patties. Cover with plastic wrap and refrigerate for half an hour.
  3. When ready, heat a grill pan to medium high heat and brush with vegetable oil. Season patties with salt and pepper and grill for 2-3 minutes per side until just cooked through.
  4. Brush each half of the buns with 1 tablespoon of Dill-icious Mayo, add cooked salmon burger and top with arugula, cucumbers and pickled onions.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Easter Pork Rib Roast with Garlic Chutney

Instead of a typical ham recipe for Easter, I thought it would be nice to try something a little different. Something that’s easy, impressive and affordable. This Pork Rib Roast will elicit oohs and ahh’s from your guests as it’s pulled from the oven, and the juicy, tender meat will have them coming back for seconds. 

Easter Pork Roast with Garlic Chutney

Easter Pork Roast with Garlic Chutney
Serves 4
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Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
3 hr
Ingredients
  1. 1 (4- or 5-bone) bone-in pork loin roast (about 5 pounds)
  2. TASTE OF THE OKANAGAN GARLIC CHUTNEY
Instructions
  1. Preheat oven to 250°F and adjust oven rack to centre position.
  2. Rub pork roast with TASTE OF THE OKANAGAN GARLIC CHUTNEY
  3. Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. (Slow roasting ensure the pork is cooked evenly throughout) Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. (This is a great time to get the rest of your meal ready, roast potatoes, and sautéd green beans make great sides)
  4. After resting Increase oven temperature to 500°F.
  5. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Be sure to keep an eye on it as the raisin in the chutney easily burn. Remove from oven, tent with foil, and allow to rest for 15 minutes.
  6. Carve roast by slicing between each rib and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Sausage Meatballs with Onion Gravy

Another Recipe using our new Roasted Garlic and Onion Jam. This dish works great on top of egg noodles, mashed potatoes or polenta. You could even make the meatballs into patties, and serve with biscuits and eggs for a little southern style breakfast. 

Sausage Meatballs with Onion Gravy

Sausage Meatballs with Onion Gravy
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Ingredients
  1. 3 links of Italian Sausage (mild or hot)
  2. 250g ground beef
  3. 1 cup panko bread crumbs
  4. 1 egg
  5. 1 clove minced garlic
  6. 1 tablespoon TASTE OF THE OKANAGAN MAGIC SEASONING
  7. 1 tablespoons oil
  8. 1 tablespoon butter
  9. 1 tablespoon flour
  10. 3 tablespoons TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  11. 1½ cup chicken stock
  12. 1/4 cup sour cream (optional)
Instructions
  1. In a medium bowl mix sausage and beef with breadcrumbs, egg, garlic and TASTE OF THE OKANAGAN MAGIC SEASONING.
  2. Shape in golf ball size meatballs.
  3. Heat skillet on high and add a tablespoon of oil in the pan. Place meatballs in pan and cook on all sides until browed
  4. Remove meatballs and set aside.
  5. Add butter to the pan along with TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM. Cook for a couple of minutes then add flour and whisk to combined. Pour in the stock slowly while whisking over medium heat. Once you have poured in all the liquid, let the gravy come to a simmer add the meatballs back in and continue to cook until meatballs reach an internal temperature of 145°F.
  6. Remove from heat and stir in sour cream if using.
  7. Serve on top of egg noodles, or mashed potatoes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

If you saw us at any of our Christmas shows over the holidays, you may have noticed we have a new product. Our Roasted Garlic & Onion Jam, made it’s debut in November, and despite it’s instant hit, some of you have been wondering what to do with it. It makes a great addition to soups, or stews, or sauces, and is also great on this Mushroom & Brie Flatbread.

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam
Yields 2
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Pizza Dough
  1. 1 Tbs. active dry yeast
  2. 3/4 cup warm water
  3. 2 3/4 cups all-purpose flour
  4. 2 teaspoons fine sea salt
  5. 2 tablespoons olive oil
  6. cornmeal for rolling
Topping
  1. 200g Cremini Mushrooms thinly sliced
  2. TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  3. 4 ounces double cream brie cheese, cut into small pieces
  4. Fresh Thyme
Make the pizza dough
  1. Add yeast to warm water and let bloom for a couple of minutes.
  2. In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
  3. Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
  4. Once the dough has risen, divide into 2 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Prepare the topping
  1. Heat 1 tablespoon olive oil in a fry pan over medium heat. Add mushrooms and season with salt and pepper. Sauté until the mushrooms are tender and juices evaporate, about 5 minutes.
Assemble the pizza
  1. Preheat your oven to 500°F.
  2. When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
  3. Spread TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM on top of the crust. Top with mushrooms and brie, and sprinkle with fresh thyme.
  4. Slide the pizza onto the Baking Sheet and bake for 8-10 minutes or until crust is golden.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Bacon Cheeseburger Meatloaf

You really can’t go wrong with a classic bacon cheeseburger, but sometimes you need to mix it up a bit. Loaded with beer braised onions, sharp cheddar, and of course bacon, this meatloaf is definitely not your momma’s meatloaf (sorry mom). 

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1 medium yellow onion, diced
  2. 1 tablespoon olive oil
  3. 2 teaspoons brown sugar
  4. 3/4 cup TREE BREWING THIRSTY BEAVER AMBER ALE or OLD SKOOL STOUT
  5. 1 pound lean ground beef
  6. 1 cup Panko bread crumbs
  7. 1/2 cup milk
  8. 1/2 cup TASTE OF THE OKANAGAN BACON KETCHUP, divided
  9. 1 tablespoon TASTE OF THE OKANAGAN MAGIC SEASONING
  10. 1 tablespoon Worcestershire sauce
  11. 1 large egg
  12. 8 ounces mild cheddar cheese, shredded
  13. 1 pound bacon, uncooked
Instructions
  1. Preheat oven to 350°F.
  2. Heat olive oil in a large pan over medium heat. Add diced onion and salute until translucent. About 10 minutes.
  3. Sprinkle with brown sugar and allow onions to caramelize for a couple of minutes. Pour in TREE BREWING BEER and simmer until almost all the liquid is absorbed. Allow to cool.
  4. In a large bowl combine beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add 2 tablespoons TASTE OF THE OKANAGAN BACON KETCHUP, Worcestershire and steak seasoning and onions. Set aside.
  5. In a small bowl, crack egg and beat it slightly.  Add egg to large bowl with meat mixture.
  6. Combine well with hands, being careful not to overwork the meat mixture.
  7. Divide in meat mixture in half.  Place first half into 7x10” baking dish and form into a flat meatloaf  Gently press the center in to create a rim around the outside of the meatloaf.  Add shredded cheese into the center of the meatloaf.  Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan.  Set on top and press the sides together to seal in the cheese.  Form into a loaf shape. You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.
  8. Top meatloaf with remaining TASTE OF THE OKANAGAN BACON KETCHUP and arrange bacon slices over the top of the meatloaf.  Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side.  Arrange remaining bacon over the top.  Tuck the ends of the bacon under the meatloaf (this prevents curling).
  9. Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
  10. Remove from oven.  Allow to rest uncovered for 20 minutes.  Serve and enjoy!
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Fancy enough for a dinner party, but easy enough for a week night meal. Serve it with our drunken orzo and a side of steamed asparagus and there won’t be any leftovers.

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo
Serves 4
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For the Orzo
  1. 1 medium shallot, minced
  2. 2 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. 1 tablespoon unsalted butter
  5. 1 cup of Orzo pasta
  6. 1 cup Chicken Broth
  7. 1 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  8. 2 tablespoons chives
  9. 1/2 cup almond slivers
For the Salmon
  1. 4 salmon filets
  2. 2 tablespoons olive oil
  3. salt & pepper
For the Brewhouse Mustard Cream Sauce
  1. 2 tablespoons olive oil
  2. 1 medium shallot, minced
  3. 2 cloves garlic, minced
  4. 1/2 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  5. 2 tablespoons TASTE OF THE OKANAGAN BREWHOUSE STONED MUSTARD
  6. 1/2 cup chicken or vegetable broth
  7. 1/2 cup cream
Instructions
  1. n a pot over medium-high heat add olive oil and shallots. Sauté for 5 minutes. Add garlic and orzo cook one minute more. Add the butter, chicken broth and beer. Cover and reduce heat to low. Simmer for 20 minutes.
  2. Once orzo is cooked, add the chives and almonds and toss to combine.
  3. Pat salmon dry with a paper towel, then sprinkle with salt & pepper.
  4. In a pan over medium-high heat, add olive oil and heat until hot but not smoking.
  5. Add salmon skin side down and cook undisturbed until skin is crispy and salmon is almost cooked through. Flip salmon and cook for 1-2 minutes more. Remove from pan and set aside.
  6. To make the sauce add remaining oil and shallots to the pan and cook until softened. Add garlic and stir.
  7. Add beer and deglaze the pan, being sure to scrape up any browned bits. Add the mustard and broth and cook until slightly reduced, about 6-8 minutes. Stir in cream and simmer until thickened, about 8-10 minutes.
  8. Serve salmon on top of drunken orzo and drizzle with brewhouse mustard cream sauce.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Shrimp Tacos with Beer Barrelled Peach Salsa and IPA Slaw

These crisp, refreshing tacos are perfect for a backyard BBQ. There’s not much prep work, they cook super fast, and you and your guests can doctor them up they way you want. Swap out the shrimp for white fish like halibut or mahi mahi, and make the slaw as spicy or not as you want it by adding extra jalapeno, or serving them on the side for picky guests. 

Shrimp Tacos with Peach Salsa and IPA Slaw

Shrimp Tacos with Beer Barrelled Peach Salsa and IPA Slaw
Serves 4
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Prep Time
10 min
Cook Time
3 min
Prep Time
10 min
Cook Time
3 min
For the Shrimp
  1. 1 bottle TREE BREWING HOP HEAD IPA
  2. Juice of two limes
  3. 3 cloves of garlic minced
  4. 1 tablespoon TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
  5. 2-3 dashes of Tabasco Sauce
  6. 32 peeled & deveined shrimp
  7. apx 8 Wooden BBQ Skewers
For the IPA Slaw
  1. 1 package of pre-shredded coleslaw mix
  2. 1/4 cup fresh cilantro, chopped
  3. 1 jalapeño, stemmed, seeded and finely chopped (optional)
  4. 1/2 cup sour cream
  5. 1/2 cup TREE BREWING HOP HEAD IPA
  6. 1 tablespoon lime juice
  7. 1 tablespoon sugar
  8. 1 tablespoon TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
For the Tacos
  1. 8 small flour tortillas
  2. 3/4 cup TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  3. Lime wedges and cilantro for garnish
For the Shrimp
  1. Whisk first 5 ingredients together in a large bowl. Add shrimp and let marinate in fridge for 1-4 hours.
  2. While shrimp is marinating soak wooden skewers in water. (this helps prevent them from burning when grilling the shrimp)
  3. Pre-heat BBQ to medium on one side and low on the other.
  4. Slide marinated shrimp onto pre-soaked wooden skewers. Depending on the size you should be able to fit 4-6 shrimp per skewer. Set aside until all your other ingredients are ready to go.
For the IPA Slaw
  1. Add pre-shredded clowslaw mix, cilantro and jalapeño to a large bowl.
  2. In a separate bowl, whisk remaining ingredients.
  3. Pour dressing over slaw and mix well.
For the Tacos
  1. Place shrimp skewers on the BBQ (medium side) and grill until pink, flipping once. (apex 3 minutes per side).
  2. While shrimp is grilling, warm your tortillas on the low side of the grill.
  3. To assemble, place a couple spoonfuls of slaw on the warmed tortilla. Top with 4 shrimp, and add TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Beyond Tomato Sauce: Get creative and throw a Pizza Party

I love pizza… cheesy, saucy pizza, topped with pepperoni and mushrooms. It’s my go-to pizza, but admittedly it can get a little boring. Sometimes it’s fun to mix it up and experiment with different sauces and toppings, and what better way to do this, than by throwing a pizza party! A make-your-own-pizza-party is a fun, casual evening that’s easy to organize and gets all your guests involved. 

Peach, Procuitto & Brie Pizza

Here are a few tips to get you organized:

Make the dough ahead of time. Don’t be daunted by the thought of making pizza dough. It’s really quite easy and will taste so much better than store bought crusts (see recipe below).

Encourage your guests to get involved. Let your guests stretch and roll out the dough, take turns manning the oven, and have your guests explain their creations while you all dive it.

Keep it simple. Stick to just a couple of toppings and don’t go over board. Cook one pizza at a time and serve them fresh out of the oven on wooden cutting boards for a relaxed, communal feel.

Get creative. Experiment with different sauces and toppings. Here are some of our favourites:

  • Prosciutto & Brie Cheese with TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  • Shredded chicken with TASTE OF THE OKANAGAN ORCHARD CHUTNEY and jalapeno havarti cheese.
  • TASTE OF THE OKANAGAN ANTIPASTO and Goat Cheese
  • Spicy BBQ Chicken – TASTE OF THE OKANAGAN PEACH CHIPOTLE BBQ SAUCE, shredded chicken, thinly sliced red onions and smoked gouda cheese. Topped with cilantro.
  • Thai Chicken – TASTE OF THE OKANAGAN SWEET CHILI SAUCE, shredded chicken, red peppers, and Monterey Jack cheese. Topped with cilantro.
  • Mediterranean – TASTE OF THE OKANAGAN OLIVE TAPENADE, black olives, sundried tomatoes, and feta cheese. Topped with fresh basil.
  • TASTE OF THE OKANAGAN APPLE CHUTNEY, with ham, cheddar and caramalized onions.
  • Dessert Pizza – TASTE OF THE OKANAGAN CRANBERRY CABERNET CHOCOLATE SAUCE, dried cranberries, chocolate chips and sliced almonds. 
Peach, Procuitto & Brie Pizza
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Basic Pizza Dough (apx 6 small pizzas)
  1. 2 1/4 teaspoons active dry yeast
  2. 31 ½ cups warm water
  3. 3 ¾ cups all-purpose flour, plus more for shaping the dough
  4. 2 teaspoons fine sea salt
  5. 2 tablespoons olive oil
  6. cornmeal for rolling
Toppings (per pizza)
  1. 1/4 cup TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  2. 4 slices of Prosciutto
  3. 100g Brie Cheese, sliced
Instructions
  1. Add yeast to warm water and let bloom for a couple of minutes.
  2. In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
  3. Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
  4. Once the dough has risen, divide into 8 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
  5. Preheat your oven to 425°F.
  6. When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
  7. Top with TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA, Prosciutto and Brie.
  8. Bake for 8-10 minutes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Sweet Chili Prawns with Stir-fried Noodles

Remember that big batch of Sweet Chili Sauce I made last week? Well this is what I was inspired to make for dinner with it. This is a super easy weeknight meal, that comes together in a flash with the help of some frozen prawns. I keep a bag of these in my freezer for nights when I forget to plan ahead for dinner, as they defrost quickly. You could also swap in some chicken for a more family friendly meal.

Sweet Chili Prawns with Stir-fried Noodles

Sweet Chili Prawns with Stir-fried Noodles
Serves 4
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 500g Chinese noodles (I like the fresh handmade ones from Double Happiness in Vancouver, available at the Oriental Supermarket in Kelowna).
  2. 2 tbsp oil
  3. 20 prawns, raw, shells and heads removed, tail intact
  4. salt & pepper
  5. 3/4 cup TASTE OF THE OKANAGAN SWEET CHILI SAUCE
  6. 200g sugar snap peas
  7. 2 green onions, chopped
  8. Fresh cilantro to garnish
Instructions
  1. Heat the oil in the wok
  2. Season the prawns, then add to the wok and fry for 30 seconds. Add 3/4 cup TASTE OF THE OKANAGAN SWEET CHILI SAUCE and sauté for another 3 minutes.
  3. Toss in the snap peas, and green onions and sauté for 1 minute.
  4. Add the noodles, stir well to combine, and cook for 2 minutes. (If using dry noodles, cook acording to package directions before adding to stir-fry).
  5. To serve: Divide noodles between 4 bowls and garnish with fresh coriander.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/