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10 In a small mixing bowl, mix mayonnaise and sriracha. 11 To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy. Makes 6 sandwiches PAIRS WITH BREAD & BUTTER CHARDONNAY USA $23.99 199367
MANGOCOCONADA 2 cups (500 ml) frozen mango chunks ½ cup (125 ml) white rum 2 limes, juice only 2 tbsp (30 ml) honey (or to taste) ¼ cup (60 ml) water, plus more if needed 2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe) ½ cup (125 ml) coconut milk, plus more if needed 4 tbsp (60 ml) chamoy or grenadine, divided 1 In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble. 2 In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved. 3 To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín. 4 Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint. Serves 2 to 4 INGREDIENT IN HAVANA CLUB 3-YEAR-OLD AÑEJO RUM Cuba $27.99 222554 2 tbsp (30 ml) Tajín seasoning 1 fresh mango, cubed, for garnish 2 sprigs fresh mint, for garnish
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SWEET CHIPOTLE-GLAZED CORN WITH CUMIN LIME CREMA 2 cloves garlic, minced ¼ cup (60 ml) butter, melted 1 tbsp (15 ml) maple syrup 1 tbsp (15 ml) chipotle powder ¼ tsp (1 ml) salt, plus more to taste 4 to 6 ears corn, husks removed ½ cup (125 ml) sour cream 1 lime, juice only 1 tsp (5 ml) ground cumin pepper, to taste 1 cup (250 ml) fresh cilantro leaves 1 In a small mixing bowl, mix garlic, butter, maple syrup, chipotle powder and salt. 2 Preheat barbecue grill to medium-high. Using a pastry brush, brush half the chipotle butter onto each piece of corn. Grill for 10 minutes, rotating corn every few minutes, until corn is cooked through. Brush remaining chipotle butter onto corn and place on a platter to rest. 3 To make cumin lime crema, in a small mixing bowl, mix sour cream, lime juice and cumin. Season with salt and pepper. Place mixture into a squeeze bottle and drizzle sauce over corn. Garnish with cilantro and serve warm. Makes 4 to 6 ears corn PAIRS WITH
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GRAY MONK RIESLING BC VQA $20.99 321604
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