GRILLED CALAMARI

Full disclosure - our mouths started watering as soon as we started to type out this summertime favourite. We're also sitting on a patio listening to Stevie Wonder. Life is good. So is this recipe.

Ingredients:

Serves 4 as an appetizer

2 whole and cleaned squid (whole with heads and tentacles)

  • quality extra virgin olive oil
  • crushed sea salt
  • fresh lemon juice
  • Spread to taste
  • optional:  fresh parsley, capers, arugula

Preparation:

Squeeze the juice from one or two lemons, mix in a shallow bowl with The Spread and set aside.

Fire up your BBQ to 450F. While waiting for it to heat up, rub some olive oil over the squid and sprinkle with crushed sea salt. 

Turn heat down to medium and put the squid on the grill. Cook until firm, turning a few times to get nice dark char marks. Overcooking will make squid tough, so only cook until just firm.

Remove from the BBQ, cut off the head and tentacles and cut segments width wise down the length of the body.

Toss all pieces into the Spread and lemon juice and mix together until coated.

Serve as is, or plate on a bed of arugula and capers for even more color.

We love this dish with a nice crisp white or a cold Pilsner.

 

CHARCUTERIE

From day one Spreadheads have been adding some spicy sesame love to their charcuterie boards.

Assemble an assortment of any or all of the following ingredients:

Serves as many as you'd like to have over

  • cured meats
  • olives
  • hard cheeses
  • soft, unpasteurized cheeses
  • capers or caper berries
  • stuffed peppers
  • sun dried tomatoes
  • nuts
  • Spread
  • honey

Pull out a rustic wooden board, some good cheese knives and a small bowl for your olive pits.  Light some candles and pour a large glass of something from Rioja and make magic happen.

 

SPREAD SALMON

After a long winter inside, all Canadians want to do is spend the summer months eating outdoors with friends. This simple salmon dish is ready to eat 20 minutes after you walk in the door.

Ingredients

Serves 4

  • 4 x 6oz salmon fillets
  • 2 lbs small new potatoes
  • 2 lbs greens (use anything seasonal- fiddleheads, rapini, green beans)
  • 2 large garlic cloves
  • 3 tbsp excellent quality olive oil
  • 1 tsp maldon salt
  • 4 tbsp of Spread

Preparation

  • wash baby potatoes and greens
  • set oven at 350F
  • boil water for potatoes- enough to just cover them
  • add potatoes to water on high boil for 10 minutes
  • place greens in a strainer above boiling potatoes. Steam until bright green
  • finely dice garlic and sweat in a 1 tbsp olive oil
  • add steamed greens and toss for one minute until aromatic. Set aside greens and strain potatoes
  • keep skin on salmon. Pat dry
  • heat cast iron pan on high on stove top with 1 tbsp olive oil
  • rub Spread over non skin side of salmon and place skin side down in cast iron pan for 2 minutes or until salmon appears half way cooked when checked from the side
  • place salmon in oven for 3 more minutes or until light pink top to bottom when checked from the side
  • while salmon is cooking toss potatoes in 1 tbsp olive oil and large pinch of maldon salt

Plate salmon skin side down with seasoned greens and potatoes .  Pour a cold class of Rosé.  Sit in your backyard. Enjoy.