LCBO Food & Drink Autumn 2024

QUESADILLAS 3/4 lb (340 g) trimmed top sirloin steak, about 3/4 inch (1.5 cm) thick Salt and freshly ground pepper to taste 2 tbsp (30 mL) canola oil, divided 1 tbsp (15 mL) unsalted butter, melted 4 oz (115 g) old white cheddar, grated, about 11/3 cups (330 mL) 3 oz (85 g) blue cheese, crumbled, about 3/4 cup (175 mL) 2. Place peppers on a foil-lined, broiler-proof baking pan. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a heatproof bowl and cover. Let steam for 30 minutes. Remove cover. When cool enough to handle, peel peppers, discarding stems, seeds and skins. Lay peppers out on baking pan and cool completely. 3. In a small mixing bowl, combine shallot and lime juice. Let stand 15 minutes. 4. Place roasted peppers in a food processor. Pulse until finely chopped, 5 to 10 seconds. Add to bowl with shallots along with spices, oil, salt and pepper. Mix thoroughly. Transfer to airtight container. Refrigerate up to 5 days. Serve at room temperature. 5. For the quesadillas, pat steak dry with paper towel. Season with salt and pepper. 6. In a large heavy-duty, nonstick frying pan, heat 1 tbsp (15 mL) oil over high heat. When hot, add steak and turn heat down a notch. Cook until nicely seared and medium-rare, 21/2 to 3 minutes per side. Transfer to a cooling rack set over a baking pan. 7. Reduce heat under pan to medium-high. Add remaining 1 tbsp (15 mL) oil and onions. Cook, stir ring occasionally, until browned, charred in spots and tender, 7 to 8 minutes. Add any juices that have dripped from the steak to pan and season with salt and pepper. Transfer to a plate to cool. 8. Lay out two tortillas on a baking sheet. Brush lightly with butter and flip. Working in this order, divide cheddar, steak, onions and blue cheese evenly between tortillas. Top with remaining two tortillas and brush lightly with butter. 9. Place a large frying pan over medium heat. When hot, cook quesadillas, one at a time, until lightly browned and crisp, and cheese has melted, about 2 minutes per side. Remove from heat, cut into eight wedges each and serve with salsa. 2 medium onions, thinly sliced 4 large flour tortillas, divided 1. For the salsa, set oven rack 6 inches (15 cm) from top element. Turn broiler on high.

4. Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 min utes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes. 5. Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.

1. For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week. 2. For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight. 3. Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil. 4. Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside. 5. In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes. 6. Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce. STEAK & BLUE CHEESE QUESADILLAS WITH ROASTED PEPPER SALSA Steak and blue cheese get along famously inside a quesadilla with a sweet, smoky pepper salsa tying everything together. You can use just about any type of steak you want here, including leftovers or roast beef. If you want to save time, you can skip the salsa and serve it with sour cream and/or jarred tomato salsa instead. ROASTED PEPPER SALSA 2 medium red peppers, about 1lb (455 g) total 1 tbsp (15 mL) finely chopped shallot 11/2 tsp (7 mL) fresh lime juice 1/2 tsp (2 mL) ancho chili powder 1/4 tsp (1 mL) chipotle pepper powder 1/4 tsp (1 mL) dried oregano 1 tsp (5 mL) canola oil Salt and freshly ground pepper to taste Serves 4 to 6

Serves 6 to 8

Meet Your Match from page 94

UNFRIED CHICKEN WITH THYME RANCH To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil. THYME RANCH DIP 1/2 cup (125 mL) mayonnaise, preferably Hellmann’s 1/2 cup (125 mL) shaken buttermilk 2 tsp (10 mL) fresh lemon juice 1 small clove garlic, grated on rasp Salt and freshly ground pepper to taste

1/4 cup (60 mL) finely sliced chives 1 tsp (5 mL) finely chopped thyme

CHICKEN 6 skin-on, bone-in chicken thighs, about 13/4 lbs (795 g) total 6 skin-on chicken drumsticks, about 11/3 lbs (605 g) total Old Bay Seasoning and salt to taste Olive or canola oil spray 6 cups (1.5 L) cornflakes 2 large eggs 1/4 cup (60 mL) shaken buttermilk 1 tsp (5 mL) paprika 1/2 tsp (2 mL) garlic powder Salt and freshly ground pepper to taste Flaky sea salt to finish (optional) Frank’s RedHot sauce for serving

Serves 6 as an appetizer or 3 as a main course

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AUTUMN 2024 ————————