LCBO Food and Drink Autumn 2016

TURKEY ON THE q from page 57

PEAR HAZELNUT GNOCCHI WITH GREENS Fresh-picked pears are simmered to an in- tensely flavoured paste letting you capture that harvest flavour all year long. In this dish, tender gnocchi coated in a light cream sauce fragrant with pears and Pinot Grigio and a slight bitterness of wilted greens are finished with salted butter hazelnuts. The dish is sim- ple to put together and can stand on its own as a main course or served with baked fish or chicken. Top with finely shredded washed-rind cheese or Parmesan if you like. 2 tbsp (30 mL) butter ¼ cup (60 mL) hazelnuts, coarsely chopped 1 small onion, halved and thinly sliced 2 cloves garlic, minced Salt and freshly ground pepper ½ cup (125 mL) Coyote’s Run Pinot Grigio 1 cup (250 mL) whipping cream ¼ cup (60 mL) Provisions Food Company Bartlett Pear Paste 1 lb (500 g) fresh potato gnocchi 3 cups (750 mL) packed chopped Swiss chard (leaves and tender stems) or baby kale 1 Melt butter in a skillet over medium heat until bubbling; add hazelnuts and toast them, stirring, for 2 to 3 minutes or until golden and fragrant. Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add gar- lic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half. Stir in whipping cream and Bartlett Pear Paste and bring to a boil. Boil, stirring often to help pear paste melt, for about 3 min- utes or until sauce is slightly thickened. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water according to package di- rections, about 3 to 4 minutes, or until they float and are just tender. 4 Add Swiss chard to sauce and stir for 1 to 2 minutes or until just wilted. Using a heat- proof strainer, scoop gnocchi out of water and add to sauce; stir gently to coat. Season with salt and pepper. Season hazelnuts with salt. Spoon gnocchi into warmed serving bowls and serve topped with hazelnuts. Serves 4 to 6

4 bone-in turkey thighs, about 2¾ lbs (1.375 kg) total Salt to taste 18 soft corn tortillas, 4 inches (10 cm) in size 2 avocados, peeled and sliced Hot sauce 1 For the pickled cabbage, place cabbage in a 4-cup (1-L) glass jar. In a mixing bowl, whisk vinegar, water, sugar and salt until sugar and salt are dissolved. Pour over cabbage, leaving ½-inch (1-cm) headroom. Cover with lid. Re- frigerate at least 24 hours and up to 1 month. 2 For corn salsa, bring a large pot of water to boil. Add corn. Five minutes after the cobs hit the water, transfer to a baking sheet to cool. Stand cobs on end. Slice downward with a sharp knife to cut kernels away from cob. Set aside. 3 In a mixing bowl, combine lime juice and red onion. Let stand 15 minutes. Add olive oil, red pepper, jalapeño, cilantro and corn. Season with salt and pepper. Mix. (Salsa will keep, covered and refrigerated for 3 days. Bring to room temperature before serving.) 4 For the turkey, whisk ancho, smoked pa­ prika, cumin, oregano, pepper, cayenne, cloves, garlic, lime juice and olive oil in a large mix- ing bowl. Add turkey thighs and season with salt. Mix to coat evenly. Transfer to an airtight container or freezer bag and marinate at least 4 hours, preferably overnight. 5 Before grilling, let turkey thighs stand at room temperature for 45 minutes. Preheat bar­ becue to high heat. 6 Clean and oil barbecue grate. Add turkey thighs skin-side down and reduce heat to low. Cover and grill, turning occasionally, until cooked through, 45 to 50 minutes. Remove from grill and rest 15 minutes. 7 While turkey is resting, grill tortillas, 20 sec­ onds per side. Stack on a small plate and cov- er with a kitchen towel to stay warm. 8 Cut turkey frombone into bite-sized chunks. Serve with tortillas, salsa, drained cabbage, avocado and hot sauce. Serves 6

TURKEY TACOS WITH CORN SALSA AND PICKLED RED CABBAGE Dark, dense turkey thighs are the perfect vehicle for robust Mexican spices. Wrapped in soft corn tortillas, the succulent meat is layered with tangy pickled cabbage, sweet corn salsa and creamy avocado. If you have a mandolin, use it to shave the cabbage for a delicate texture. PICKLED CABBAGE 4 cups (1 L) thinly sliced red cabbage, packed 1 cup (250 mL) apple cider vinegar 1 cup (250 mL) water ½ cup (125 mL) granulated sugar 1¼ tsp (6 mL) fine sea salt

CORN SALSA 2 cobs of corn, shucked 1 tbsp (15 mL) fresh lime juice ¼ cup (60 mL) finely chopped red onion 1 tbsp (15 mL) extra virgin olive oil ¼ red pepper, finely chopped 1 jalapeño, finely chopped ⅓ cup (80 mL) chopped cilantro Salt and pepper to taste TURKEY 1 tsp (5 mL) ground ancho pepper 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) ground cumin ½ tsp (2 mL) dried oregano ¼ tsp (1 mL) ground black pepper ¼ tsp (1 mL) cayenne pepper Pinch ground cloves 2 cloves garlic, minced 2 tbsp (30 mL) fresh lime juice 2 tbsp (30 mL) extra virgin olive oil

WHAT TO SERVE Old Credit Amber Ale LCBO 928051, 680 mL

$3.95

Georges Duboeuf Beaujolais-Villages LCBO 122077

$13.95

154  FOOD & DRI NK AUTUMN 2016