LCBO Food & Drink Spring 2022


With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Split decision from page 95

1 For the onions, heat oil in a large nonstick frying pan over medium heat. Add onion. Cook, stirring occasionally, until just slightly al dente, about 15 minutes. Add vinegar and sugar. Reduce heat to medium-low. Cook, stirring, until moisture has evaporated, about 5 minutes. Season with salt. Transfer to a plate to cool. (Onions will keep, covered and refrig- erated, for 1 week. Bring to room temperature before using.) 2 For the patties, lightly beat egg and mus- tard in a mixing bowl. Add chicken, bacon, bread crumbs, salt and pepper. Mix thorough- ly. Divide into 4 even balls. Form balls into rectangular patties to fit bread. Cover and refrigerate at least 4 hours and up to 1 day. 3 Heat two large nonstick frying pans over medium-high heat. Add 1 tbsp (15 mL) canola oil to each pan. Cook two patties in each pan until cooked through, 3 to 4 minutes per side. Trans- fer to a wire rack set over a baking sheet. Drain off fat from frying pans and wipe pans clean. 4 Butter four slices of bread and lay buttered side down on a parchment-lined baking sheet. Top with havarti, cutting to fit bread if neces­ sary. Top cheese with layer of onions. Top onions with cooked patties. Top with ched- dar, cutting to fit bread if necessary. Butter remaining four bread slices and place on top, buttered side up. 5 Place pans over medium heat. Cook sandwiches until golden brown and cheese has melted, about 4 minutes per side. (You will need to use a second spatula or a pair of tongs to flip the sandwiches.) Transfer to wire rack and cool 2 minutes. Cut in half and sprinkle lightly with sea salt.


Traditional shawarma is spiced meat cooked on a Middle Eastern rotisserie, then shaved and served in a pita. This version takes mari- nated kebabs, slides them into hot dog buns and garnishes them with raw veggies and a garlicky yogurt sauce enriched with tahini.

YOGURT-TAHINI SAUCE 2/3 cup (150 mL) full-fat plain yogurt 1 tbsp (15 mL) tahini 1 tbsp (15 mL) fresh lemon juice 1/4 tsp (1 mL) finely grated garlic Salt to taste


SHAWARMA KEBABS 3 tbsp (45 mL) extra virgin olive oil

The love child of a burger and a grilled cheese, this decadent sandwich finds a bacon-infused chicken patty topped with two kinds of cheese and quick sweet-tart onion relish. It calls for presliced cheese, which saves time and often fits pullman bread perfectly. SWEET-AND-SOUR ONIONS 2 tbsp (30 mL) canola oil 1 extra-large red onion, about 1 lb (455 g), thinly sliced 2 tbsp (30 mL) red wine vinegar 2 tsp (10 mL) sugar Salt to taste PATTIES 1 egg 1 tbsp (15 mL) Dijon mustard 1 lb (455 g) ground chicken (dark meat) 2 slices bacon, finely chopped 1/4 cup (60 mL) dried bread crumbs 1/2 tsp (2 mL) salt (scant) 1/4 tsp (1 mL) freshly ground pepper 2 tbsp (30 mL) canola oil Eight 1/2-inch- (1-cm-) thick slices bread from white pullman loaf 1/4 cup (60 mL) unsalted butter, softened

1 clove garlic, grated on rasp 2 tsp (10 mL) curry powder 1 tsp (5 mL) garam masala 1 tsp (5 mL) paprika

1 1/2 lbs (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4-cm) chunks Salt and freshly ground pepper to taste

4 7-inch (18-cm) hot dog buns 2 mini cucumbers, thinly sliced

4 radishes, thinly sliced Hot sauce for serving

1 For the yogurt-tahini sauce, whisk ingre­ dients in a medium bowl until smooth. Transfer to an airtight container. Cover and refrigerate up to 5 days. 2 For the kebabs, whisk oil, garlic and spices in a large mixing bowl. Add chicken. Season with salt and pepper. Mix thoroughly. Thread chicken onto four metal skewers, dividing evenly. Place in an airtight container. Cover and refrigerate at least 4 hours or overnight.

Serves 4

WHAT TO SERVE Ontario Gamay is renowned for its food-friendly nature. This version’s juicy cherry, pepper and mineral tones complement the chicken, bacon and cheese in these patty melts. 13 th Street Gamay VQA VINTAGES ESSENTIALS 177824, $19.95

3 Preheat barbecue to medium-high.

4 Clean and oil barbecue grate. Grill kebabs, turning occasionally, until cooked through, 12 to 14 minutes. (If your buns aren’t super fresh, grill them, cut side down, for about 30 seconds.)

4 slices havarti 4 slices cheddar Flaky sea salt to taste



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