LCBO Food & Drink Autumn 2015

2 Heat olive oil in a large frying pan over medium-low heat. Add garlic and cook gently for 4 to 6 minutes or until lightly golden and crisp. Remove garlic from oil with a slotted spoon and place on a paper-towel-lined plate. Pour all but about 1 tbsp (15 mL) oil into a small bowl and reserve. 3 Return pan to burner over medium-high heat. Add half of the greens and toss in the 1 tbsp (15 mL) of oil remaining in the pan for 1 minute or until just barely wilted. Season with salt, scrape into a bowl and set aside. Re­ peat with 1 more tbsp (15 mL) garlic oil and remaining greens. 4 Return pan to burner over medium-high heat, swirl about 1 tbsp (15 mL) garlic oil over bottom of the pan and add about one-third of shrimp in a single layer. Cook, turning shrimp, for 1 to 2 minutes or until pink and just cooked through. Transfer shrimp to a clean plate, and cook rest of shrimp, adding a little more oil to pan as needed. Keep shrimp in a warm spot. 5 Turn heat to high, add wine to pan, scraping the bottom of the pan to incorporate any bits stuck to the bottom, and cook for 5 minutes or until liquid has reduced by half. Add cayenne pepper sauce, brown sugar and Worcester­ shire sauce, and stir over low heat for 1 minute or until flavours have combined. 6 Cook spaghetti in a large pot of salted water for 8 to 10 minutes or until al dente. Drain, and add pasta to sauce in frying pan over low heat and toss to coat. Season with salt and pepper to taste. Add reserved greens, half of parsley and green onions and a little extra garlic oil if desired and toss to incorporate. Transfer to serving dishes, top with shrimp, crispy garlic and remaining green onions and parsley and

WHAT TO SERVE Alvear Medium Dry Montilla-Moriles LCBO 112789 $12.45 With nutty and dried fruit flavours, this complex Montilla-Moriles has just the right sweetness to com- plement the dates. Inniskillin Late Autumn Riesling VQA LCBO 219543 $13.95 Balanced sweetness harmonizes with the sweet and spicy dates, while crisp acidity stands up to the cider vinegar dressing.

BACON-WRAPPED CHORIZO-STUFFED DATES ON GREENS Baking Medjool dates makes them meltingly sweet and a surprisingly perfect vehicle for bacon and spicy chorizo. Easy as they are to make, these are an exciting addition to a din­ ner party salad. 24 Medjool dates 6 oz (175 g) fresh chorizo sausage (not cured), casings removed 12 thin slices bacon 3 tbsp (45 mL) apple cider vinegar 1 tbsp (15 mL) grainy Dijon mustard 1 tsp (5 mL) honey ¼ cup (60 mL) olive oil Salt and pepper Small head red leaf lettuce, torn into pieces 2 cups (500 mL) baby arugula 1 Preheat oven to 350°F (180°C). Line a rimmed baking sheet with foil. 2 Cut a long slit in the top of each date and remove pit. Stuff each date with about 1 tsp (5 mL) chorizo. Cut bacon slices in half length­ wise and wrap a slice around each date. Place on prepared baking sheet, tucking bacon ends underneath. Bake dates for 20 minutes or until chorizo is cooked through. Set aside until ready to serve. 3 Just before serving, turn broiler to high and broil dates for 2 to 4 minutes, or until bacon is dark brown and crispy. 4 Combine vinegar, Dijon and honey in a bowl and whisk in olive oil. Season with salt and pepper to taste. 5 Make small nests of lettuce and arugula on serving plates and drizzle with dressing. Top

BLACK PASTA WITH SPICY SOUTHERN SHRIMP & GREENS Whenmaking a large quantity of lightly sauced pasta such as this one, it’s important to use your largest frying pan and cook the ingre­ dients in batches to build maximum flavour. To make this pasta dinner-party easy, prep and measure out all the ingredients ahead of time, and cook through to the end of step 3 before your guests arrive. 1¾ lbs (875 g) large peeled white shrimp 1½ tsp (7 mL) hot smoked paprika ½ cup (125 mL) thinly sliced garlic cloves 15 oz (450 g) mixture of baby kale, chard, spinach and beet greens Salt and pepper 1½ cups (375 mL) dry white wine 2 tbsp (30 mL) cayenne pepper sauce (such as Frank’s) 1 tbsp (15 mL) brown sugar ½ tsp (2 mL) Worcestershire sauce 1½ lbs (750 g) black spaghetti (nero) ½ cup (125 mL) chopped parsley ½ cup (125 mL) chopped green onions 1 Pat shrimp dry with paper towels, toss with smoked paprika and salt and set aside. ½ tsp (2 mL) kosher salt ½ cup (125 mL) olive oil

serve immediately. Makes 8 servings

WHAT TO SERVE Girls’ Night Out Rosé VQA LCBO 89862

$12.95 The soft, fruity character of rosé is an inspired pairing for dishes that feature garlic and spicy heat. Remy Pannier Rosé d’Anjou LCBO 12641 $13.95 Piquant cayenne and paprika notes are balanced by this wine’s hint of sweetness and ripe berry flavours.

with warm dates. Makes 8 servings

146  FOOD & DRI NK AUTUMN 2015