LCBO Food & Drink Early Summer 2019

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

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GINGERY RADI SH SLAW Colourful watermelon radishes are ideal for this, but daikon radishes make a great substi- tute—both types are large and easy to julienne. The slaw is addictive and would be great over grilled fish too. It’s best used within 4 hours of assembling. 8 oz (225 g) peeled watermelon or daikon radish, julienned or coarsely grated 1 tsp (5 mL) salt 1 tbsp (15 mL) sugar 1 tsp (5 mL) ginger juice (see TIP below) 2 tbsp (30 mL) apple cider vinegar 1 Place julienned radish in a colander set in the sink; sprinkle with the salt and sugar. Let stand for 30 minutes to soften. Give the colan- der a shake to dislodge excess moisture, and tip radish into a medium bowl. 2 Sprinkle with ginger juice and apple cider vinegar; toss to combine, taste and adjust sea- soning if necessary. Makes 1½ cups (375 mL) TIP  To make ginger juice, simply grate a quantity of ginger then squeeze with your fingers over a bowl or spoon until you have your desired measure of juice. Vineland Estates Semi-Dry Riesling VQA LCBO 232033 $14.95 This fine local Riesling offers aromas and flavours of honey, pear and lime that marry well with the exotic flavours in this dish. The hint of sweetness quells the spice while the crisp acidity cleanses the palate. $14.95 Hoegaarden is an authentic Belgian white beer with sweet malt, orange, herb and yeasty coriander notes that highlight similar flavours in the burger. The beer’s hint of sweetness, balanced sourness and refreshing carbonation provide a great foil to the shrimp, bold spice and chili elements. Hoegaarden LCBO 554089, 6 pk WHAT TO SERVE

BURGER FIXINGS

NO-FI LLER SHRIMP PATTY Often shrimp patties have some sort of filler to hold them together. Here, some of the shrimp are finely ground and the rest coarsely chopped, meaning the shrimp holds the patty together. All the better to taste the sweet white shrimp at its heart. A Gingery Radish Slaw (recipe follows) adds juiciness and zip. Feta cheese is particularly good overtop. ½ cup (125 mL), 1 stick, salted butter 1 tbsp (15 mL) honey ½ tsp (2 mL) smoked paprika ¼ tsp (1 mL) ground chipotle or cayenne 2 bags (400 g in total) frozen raw peeled Pacific white shrimp, thawed, divided 2 cloves garlic 1 red cayenne or finger chili, finely chopped ½ cup (125 mL) finely chopped cilantro leaves and stems 1 Melt butter in a small saucepan over low heat; whisk in honey, paprika and chipotle. Set aside. 2 Combine roughly one-third of the shrimp and the garlic in a food processor; work into a fine paste. Scrape into a large bowl. 3 Using the food processor again, chop re- maining shrimp into pea-sized pieces; add to bowl with shrimp paste, chili and cilantro. Using your hands, mix to thoroughly combine; form into 4 patties, ¾ inch (2 cm) thick (patties may be made up to a day in advance, covered tightly with cling wrap and refrigerated). 4 Grill over high heat for 3 minutes a side, basting with the butter mixture in the final minute of cooking; serve topped with Gingery Radish Slaw, burger fixings and remaining but- ter mixture to brush over toasted buns. Makes 4 patties

CHEESE Crumbled feta Smoked Gouda Aged cheddar

FRESH A soft buttery lettuce Shredded Little Gems or romaine for crunch Sliced red onions

Chopped white onion Fresh pineapple slices Sliced tomato PICKLES Sliced cucumber pickles Bread & butter pickles Pickled beets STORE-BOUGHT CONDIMENTS Yellow Mustard Grainy Dijon Ketchup BBQ Sauce A favorite hot sauce

Burger sauce Mayonnaise

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118  FOOD & DRI NK EARLY SUMMER 2019