LCBO Food & Drink Early Summer 2017

ENTERTAINING  PARFAIT PLEASURES

POKE PARFAIT

TUNA ¼ cup (60 mL) soy sauce 2 tbsp (30 mL) toasted sesame oil 1 tsp (5 mL) honey 1 tsp (5 mL) sriracha

Poke is a Hawaiian dish that is having a mo- ment. Essentially a salad composed of chopped dressed raw fish with a variety of garnishes, poke generally has Japanese-inspired flavour- ings, and this layered version is no exception. You can make all the different parts of this par- fait a few hours ahead of time, but do not mari- nate the tuna, cut the avocado or assemble the layers until just before serving. 2 tbsp (30 mL) canola oil ¼ cup (60 mL) thinly sliced garlic cloves Salt RICE 1 cup (250 mL) short-grain sushi rice 1 cup plus 2 tbsp (280 mL) water 2 tbsp (30 mL) seasoned rice vinegar 1 tbsp (15 mL) each toasted black and white sesame seeds ½ cup (125 mL) finely chopped green onion

sesame seeds and green onion. Divide rice between glasses. 3 Combine vinegar, sugar and salt in a bowl. Add cucumbers and toss to combine. Let stand 10 to 30 minutes or until cucumbers have softened and are lightly pickled. Drain. 4 Combine soy sauce, sesame oil, honey, sri- racha, ginger and onion. Add tuna and toss to coat. Divide between glasses. 5 Season diced avocado with salt and divide between glasses. Top with cucumber and gar- lic chips. Makes 6 to 8 servings

1 tsp (5 mL) finely grated fresh ginger ¼ cup (60 mL) chopped sweet onion 1 lb (500 g) sushi grade tuna loin, cut into ½ inch (1 cm) dice 2 large avocados, cut into ½ inch (1 cm) dice 1 Heat oil in a frying pan over medium-low heat. Add garlic and fry, turning as needed, for 3 to 5 minutes or until golden and crisp. Drain on paper towels and season with a pinch of salt. Reserve. 2 Rinse sushi rice until water runs clear. Drain well. Place in a pot with 1 cup plus 2 tbsp (280 mL) water and bring to a boil. Cover pot, turn heat to low, and cook for 15 minutes or until rice is tender. Remove from heat and let steam for 5 minutes longer. Add rice vinegar. Scrape into a bowl and place a kitchen towel over the bowl to absorb some of the steam as the rice cools. Once rice has cooled, stir in

WHAT TO SERVE 13 th Street Cuvée Brut Rosé VQA VINTAGES ESSENTIALS 147504, $27.95

PICKLED CUCUMBER 3 tbsp (45 mL) white vinegar 1 tsp (5 mL) sugar 1 tsp (5 mL) kosher salt 4 mini cucumbers, thinly sliced

 Sapporo Premium Beer LCBO 699009, 650 mL, $3.80

52  FOOD & DRI NK EARLY SUMMER 2017