LCBO Food and Drink Early Summer 2016

TROPICAL FRUIT SALAD This fruit salad is terrific as a bed for our Jap- anese-Inspired Rum Marinade. 1 ripe mango 1 cup (250 mL) thinly sliced strips of pineapple, about ¼ of a pineapple ¼ cup (60 mL) julienned strips of red onion 2 tbsp (30 mL) thinly shredded fresh mint ¼ tsp (1 mL) salt, preferably kosher Squeeze of fresh lime or to taste 1 Peel mango, then slice into thin strips. Place in a bowl, along with pineapple, red onion, mint, salt and lime; stir to combine. Serves 4 as a side QUESO & CHORIZO MELT This was a real beauty over dark, malt-flour bread—admittedly not something you can find at just any bakery. I also tried it over a whole-wheat sourdough and it too was very good. Mexican-style chorizo (a raw, uncooked sausage similar in colour to a hot Italian sau- sage) is, as you’d expect, full of punchy heat and flavour. If you can’t find these where you live, choose plain pork sausage and spice it up with a little chili powder while browning. 1 small red onion, halved and thinly sliced 2 tbsp (30 mL) lime juice 2 tbsp (30 mL) water ¼ tsp (1 mL) salt 1 tbsp (15 mL) vegetable or canola oil 8 oz (250 g) Mexican chorizo, removed from casings 2 cups (500 mL) coarsely grated Monterey Jack cheese 2 cups (500 mL) coarsely grated old cheddar ½ cup (125 mL) diced white onion 1 large ripe vine tomato, diced 4 large slices crusty malt or whole wheat bread, ¾ inch (2 cm) thick 1 small ripe avocado, quartered, Open Concepts from page 55

2 Heat oil in a large sauté pan over medium- high; fry chorizo, breaking apart with a fork, until browned and cooked through. Set aside. 3 In a large bowl, toss both cheeses with white onion, the tomato and its juices. Divide between slices of bread, arrange on a large baking sheet and broil until cheese is melted and edges of bread are darkly toasted, 2 to 5 minutes depending on strength of broiler. 4 Using a slotted spoon, divide warm chorizo between toasts. Top each with avocado slices, drained lime-pickled onions and hot sauce to taste. Makes 4 sandwiches Buying precooked lobster for these sandwiches makes prep a snap. Don’t worry at all about breaking the lobster meat while removing it—it all gets chopped into good-sized chunks anyway. Freeze the bodies and shell for mak- ing stock. And don’t be tempted to purchase pre-made blue cheese dressing for this in- stead of preparing as directed. Our version has just enough blue cheese to add punch but not so much as to overwhelm the lobster. ¼ cup (60 mL) mayonnaise ⅓ cup (80 mL) sour cream 2 tbsp (30 mL) buttermilk or 35% whipping cream ¼ cup (60 mL), plus 2 tbsp (30 mL) chopped chives, divided 2 tbsp (30 mL) finely crumbled blue cheese 6 tbsp (90 mL) unsalted butter Tail and claw meat from 2 cooked and cooled lobsters, each about 1¼ lbs (625 g) 3 tbsp (45 mL) Frank’s RedHot sauce 4 slices soft white sandwich bread, cut 1 inch (2.5 cm) thick, lightly toasted 2 cups (500 mL) shredded Little Gem or Romaine lettuce 1 Whisk together themayonnaise, sour cream, buttermilk, ¼ cup (60 mL) chives and blue cheese; set aside (or cover and refrigerate for up to 5 days). 2 Melt butter over lowheat in amediumsauce- pan; add lobster meat and stir to coat. Warm lobster through, about 2 minutes longer, and stir in Frank’s RedHot. Remove from heat and set aside. 3 Divide blue cheese dressing between toasts. Top each with an equal amount of lettuce, and spoon lobster and sauce over each. Sprinkle “BUFFALO WING” LOBSTER SANDWICH

coastvibe German Tradition with a west West coast hop notes of grapefruit and tropical fruit meet the German Weizen flavours of bubble gum and classic banana in this beer mash up you’re sure to love.

Now available at LCBO for a limited time!

peeled and sliced Cholula Hot Sauce

1 In a small non-reactive bowl, stir together red onion, lime juice, water and salt; cover and refrigerate for at least 4 hours, preferably over- night (lime-pickled onions will keep for 5 days in refrigerator).

with remaining chives. Makes 4 sandwiches

FOOD & DRI NK EARLY SUMMER 2016 149 Must be legal drinking age. While quantities last. Available at select LCBO outlets.