These dishes, inspired by classic recipes from north and south of the 49th parallel, are simply comforting. Try them with a wine or beer from North America.


Shrimp Po’ Boys

  • 4 servings
  • Prep Time: Less than 1 hour
  • Total Time: Less than 1 hour



  • 1 lb Chedabucto Bay shrimp
  • 1 cup flour2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp paprika1 tsp dried oregano
  • 1 tsp dried thyme1 tsp onion powder
  • 1 tsp cayenne1 egg, lightly beaten
  • 2 tbsp club soda
  • 2 cup Panko bread crumbs
  • Vegetable oil, for frying
  • Rémoulade (See recipe below)
  • 4 French rolls
  • 1 cup lettuce
  • 1 large tomato, sliced
  • Hot sauce, to serve

Method: Heat 1 to 2 inches of oil in a cast iron or heavy bottomed pan until it reaches 350°F.  Stir together flour and spices in a bowl. In a second bowl, combine the egg and soda. In a third bowl place the panko. To batter the shrimp, dip in flour mixture, then egg, then Panko. Fry in batches until the shrimp is lightly golden brown, about 2 to 3 minutes. Drain on paper towel. To assemble sandwich, spread rémoulade on the top and bottom of each roll. Add shrimp, then slices of tomato, then lettuce. Serve with additional hot sauce.

Rémoulade: Place a small shallot, 3 cornichon, 1 tablespoon capers, 1 anchovy, 1/4 cup flat leaf parsley, 1/2 cup mayonnaise, 2 teaspoons grain mustard, 1 teaspoon red wine vinegar, 1/4 teaspoon smoked paprika, pinch cayenne and 6 drops Tabasco in a food processor. Pulse until well combined. Season to taste with salt and pepper.


Like This: Mumm Brut Prestige, USA, $33.99

Try That: Grand Pré Champlain, Nova Scotia, $29.49


Skillet Fried Chicken

  • 4 servings
  • Prep Time: More than 3 hours or overnight
  • Total Time: More than 3 hours or overnight


  • 2 cups buttermilk
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 lb chicken,  cut into pieces
  • 2 cups flour
  • 1 tsp cornstarch
  • 2 tbsp paprika
  • 1 tsp salt
  • 1 tsp cayenne
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 1/2 tsp pepperVegetable oil, for frying

Method: Mix together buttermilk, salt and pepper in a large re-sealable bag or container. Add chicken and refrigerate overnight, or at least 4 hours. Drain off liquid and bring chicken to room temperature. Heat 1 to 2 inches of oil in a heavy cast iron skillet until it reaches 350°F. Mix together flour and spices. Dip chicken pieces in flour mixture to coat, shaking off the excess. Fry 4 to 5 pieces at a time, maintaining the oil temperature at 325°F. Cook, turning frequently, until deep golden brown and internal temperature reaches 165°F.  Drain on a wire rack and let rest  10 minutes. For a modern twist, mix together equal parts Sriracha and honey and drizzle over chicken to serve.

Like This: Sea Glass Sauvignon Blanc, USA, $16.99
Try That: Jackson Triggs Black Series Sauvignon Blanc, Canada, $14.99

5 classic comfort foods we have but they don’t south of the border. Sorry about that.

1. Ketchup chips
2. Nanaimo Bars
3. Beaver Tails
4. Cream Soda
5. Donairs


Fish and Vegetable Chips

  • 4 servings
  • Prep Time: Less than 1 hour
  • Total Time: Less than 1 hour


  • 1 1 /2 lb hook-and-line-caught Nova Scotia haddock
  • 2 cups flour1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper13-14 oz beer
  • Vegetable oil, for frying
  • 4 small beets, thinly sliced
  • 2 small sweet potatoes, thinly sliced
  • 4 parsnips, peeled and thinly sliced
  • Lemon wedges, to serve

Method: Heat 1 to 2 inches of oil in a heavy bottom pan or cast iron skillet until it reaches 375°F. Stir together flour with spices. Set aside 1/2 cup of flour mixture. Mix the remaining flour with the beer into a thick batter. Dip the fish into the flour then the batter and gently slide into the oil. Fry 4 to 5 minutes, turning once, until golden brown and cooked through. Drain on a wire rack. Working in batches so as not to crowd the pan, fry beets until they are deep red and crisp, about 5 minutes. Drain on paper towel and season with salt. Repeat with sweet potatoes and parsnips.

Like This: Samuel Adams Boston Lager, 6 x 355 ml, $15.49
Try That: Propeller Pilsener, 500 ml, $3.85

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