LCBO Food & Drink Early Summer 2017

ETHIOPIAN FI SH KEBABS Use a firm-flesh fish for kebabs so they do not fall apart on the grill. Pickerel, salmon, halibut and sea bass all work well. This would typi- cally be served in injera , which is a fermented flat bread, but I serve it with brown rice and a salad. SAUCE 2 tbsp (30 mL) olive oil ½ cup (125 mL) chopped red onion Salt ¼ cup (60 mL) Berbere (recipe follows) 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) rice vinegar 1 cup (250 mL) canned tomatoes, puréed with some juice FISH 2 lbs (1 kg) fish fillets cut into 1½ inch (4 cm) cubes 2 tbsp (30 mL) olive oil for grilling 2 tbsp (30 mL) Berbere 1 Heat oil in a skillet over medium heat and add onion. Sprinkle with salt and sauté until onion loses its juice and seems a bit dry, about 2 minutes. Add Berbere spice mix and garlic and cook another minute. Add vinegar then reduce heat to medium-low and cook, stirring, until berbere darkens slightly, about 2 min- utes. Stir in tomatoes and bring to boil. Sim- mer for 10 to 12 minutes or until sauce is thick and dark. Reserve and rewarm when needed. 2 Heat grill to medium-high. Gently toss fish with oil and Berbere. Push fish gently on to kebabs. Grill for about 2 minutes a side (about 5 to 6 minutes total) or until cooked through and still moist in centre. Place on platter and serve with the sauce. Serves 4 $3.10 The sweet malt, spicy citrus peel flavours and herbal notes in this IPA provide the perfect foil to the bold flavours in the dish, along with the texture of the fish.  Angels Gate Sussreserve Riesling VQA LCBO 620104 $13.95 This off-dry white’s flavours of honey, grapefruit, pear and lime marry perfectly with the textures and flavours of the kebab. The wine’s tantalizing sweetness quells any heat while the crisp acidity readies the palate for another bite. WHAT TO SERVE  Hop City Hopbot IPA LCBO 383240, 473 mL

BERBERE Toasting the spices brings out their flavours. Some of the spice mix is used to season the Ethiopian Fish Kebabs and the remainder goes into the sauce. I used mild smoked pa- prika, but if you want a more fiery flavour, use hot. 3 tbsp (45 mL) smoked mild Spanish paprika 1 tbsp (15 mL) ground cumin 1 tsp (5 mL) ground ginger 1 tsp (5 mL) kosher salt 1 tsp (5 mL) freshly ground pepper ½ tsp (2 mL) cayenne pepper or more to taste ½ tsp (2 mL) cinnamon ¼ tsp (1 mL) ground cloves ¼ tsp (1 mL) ground fenugreek 1 Combine all spices and place in a small fry- ing pan over medium heat. Toast until you can smell the flavours, about 1 minute. Re- move immediately. Transfer to a mixing bowl and stir until blended. Makes about ⅓ cup (80 mL)

½ cup (125 mL) diced Asian pear 2 tbsp (30 mL) chopped shiso leaves or mint ½ tsp (2 mL) sugar ½ tsp (2 mL) sesame oil Salt 2 tbsp (30 mL) vegetable oil for grilling 1 Combine gochujang, soy, sesame oil, sugar and garlic. Toss in a bowl with beef. Leave to marinate for 1 hour on the counter. 2 Combine kimchi, green onion, pear, shiso leaves, sugar and sesame oil. Season with salt to taste. 3 Heat grill to high. Thread beef onto skew- ers. Brush with oil. Grill about 2 to 3 minutes on all 4 sides (about 8 to 12 minutes total) or until medium-rare. For medium, grill 2 or 3 minutes longer. 4 Place on serving plates and serve with kim- chi relish and rice. Serves 4 $9.15 Go with the Korean theme and pair soju—the tradi- tional Korean distilled rice-based beverage with this dish. Serve it slightly chilled on its own or mix it with your favourite freshly squeezed juice.  Malivoire Gamay VQA VINTAGES ESSENTIALS 591313 $17.95 The forward notes of juicy red berry with a hint of cracked pepper, light tannins and crisp acidity easily contend with the range of assertive flavours in the dish. Serve slightly chilled to quell the spice and increase the refreshment factor. GOCHUJANG Gochujang is complicated to make (tradi- tional recipes call for 6 months of fermenta- tion in the sun), but luckily you can buy it in Asian grocery stores and most supermar- kets. If you cannot find it, use this recipe as an easy substitute—not at all authentic but it does work in a pinch. Keeps for a month, refrigerated. ¼ cup (60 mL) brown miso 2 tbsp (30 mL) sriracha or to taste 2 tsp (10 mL) brown sugar 1 Whisk all ingredients together until smooth. Makes about ¼ cup (60 mL) WHAT TO SERVE Charm Soju Liquor LCBO 40626, 360 mL

KOREAN BEEF KEBABS Korean flavouring and beef are a natural part- nership. Beef is used a great deal in Korea. Korean-based marinades with gochujang im- prove the flavour of beef as well as tenderize it. I used beef top sirloin in this recipe, but for a more tender cut use New York sirloin. BEEF 3 tbsp (45 mL) Gochujang (recipe follows) 2 tbsp (30 mL) dark soy sauce 1 tbsp (15 mL) sesame oil 1 tsp (5 mL) sugar 1 tsp (5 mL) grated garlic 2 lbs (1 kg) beef sirloin steak, cut in 1½ inch (4 cm) cubes KIMCHI RELISH ½ cup (125 mL) finely chopped kimchi ½ cup (125 mL) finely chopped green onions

142  FOOD & DRI NK EARLY SUMMER 2017