LCBO Food & Drink Early Summer 2019

SESAME & GREEN ONION MAYO Tricking out commercial mayonnaise is an easy way to impress guests—it’s not any trou- ble but everyone thinks it is. ½ cup (125 mL) mayonnaise ½ tsp (2 mL) sesame oil 4 green onions, finely chopped 1 tsp (5 mL) chili garlic sauce or Sriracha 1 tbsp (15 mL) toasted sesame seeds 1 Whisk together the mayonnaise and sesame oil; stir in green onions, sauce and sesame seeds. Mayonnaise is best the day it’s made but will keep, covered and refrigerated, for 3 days. Makes ½ cup (125 mL) WHAT TO SERVE Hidden Bench Estate Pinot Noir VQA VINTAGES ESSENTIALS 274753 $31.95 This local Pinot Noir’s red berry and earthy tones pro- vide a classic harmony with the earthy mushroom and soya ingredients in these patties. The wine’s fine acid- ity and tannins are a foil to the richness of the beef and mayo. Neustadt 10w30 Brown Ale LCBO 64642, 473 mL $3.15 Beer lovers will find that the creamy, malty core and nutty, toasty and earthy notes in this brown ale provide the perfect counterpoint to the flavours and textures of the beef patties. The palate-cleansing carbonation and balanced hops help complete the match. A BETTER CHICKEN PATTY Supermarket ground chicken is wet and sloppy and not great for burgers. Starting with moist- ened, soft white bread (a trick borrowed from my favourite meatballs), these patties made from home-ground chicken breast are supe- rior in every way. The bacon adds both fat and flavour. 4 slices bacon, roughly chopped 1 slice soft white sandwich bread 3 cloves garlic 1½ lbs (680 g) skinless boneless chicken breast, about 3 medium 1 tsp (5 mL) salt ¼ tsp (1 mL) freshly ground black pepper 1 tbsp (15 mL) finely chopped thyme 1 Combine the bacon, bread and garlic in a food processor; work the mixture on high until it forms a paste. Scrape into a large bowl and set aside.

2 Chop chicken into rough chunks; working in batches, coarsely grind in food processor and add to bowl with bacon. 3 Sprinkle salt, pepper and thyme over. Mix to combine and form into 4 equal-sized 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 to 4 minutes per side or until internal temperature reaches 165°F (74°C) on an instant-read thermometer. Brush with Bourbon-Marmalade Sauce (recipe fol- lows); serve with additional sauce and Burger Fixings (page 118). Fresh pineapple slices are an especially delicious topping here. Serves 4 BOURBON-MARMALADE SAUCE Use the sort of chili powder here that you would in Texas-style chili. The glaze is great on grilled chicken wings too; just be sure to add it after the cooking, as the sugar in the marmalade burns quickly. ¼ cup (60 mL) ketchup ½ cup (125 mL) marmalade 2 tbsp (30 mL) apple cider vinegar 1 Whisk all ingredients together in a small saucepan over medium heat and bring to a boil. Turn heat to low and reduce to ¾ cup (175 mL), about 12 minutes. Sauce can be made up to 5 days in advance. Cover and refrigerate until ready to use. Makes ¾ cup (175 mL). WHAT TO SERVE Château des Charmes Gamay Noir VQA LCBO 57349 $15.95 Ontario Gamay has been a popular local variety for decades, appreciated for its food-friendly nature. This one presents enough structure, juicy red cherry, herbal and smoky tones to complement the bacon, garlic and $29.95 A bold, full-bodied Chardonnay such as this will en- hance the flavours and textures of the burger. Here, the ripe apple and citrus tones are overlaid with toasty, smoky oak flavours allowing the wine to pair with simi- lar flavours in the chicken patties and sauce. thyme elements in the chicken patties. La Crema Sonoma Coast Chardonnay VINTAGES ESSENTIALS 962886 ¼ cup (60 mL) bourbon ½ tsp (2 mL) chili powder ¼ tsp (1 mL) garlic powder ¼ tsp (1 mL) salt

BUTTERY BEEF & PORCINI PATTIES Commercially available ground beef is, re- grettably, getting leaner and leaner, driven by decades of misinformation about fat. You could make a special trip to a butcher and ask for ground chuck, but sometimes a one-stop shop is all you’re after. Enriching supermarket mince with butter is the answer. Browning the butter first gives the meat a nutty flavour char- acteristic of the best dry-aged beef. ½ oz (15 g) dried porcini mushrooms 1 cup (250 mL) boiling water 3 tbsp (45 mL) unsalted butter 1 tbsp (15 mL) Japanese soy sauce (such as Kikkoman brand) 1½ lbs (680 g) medium ground beef Salt and freshly ground black pepper 1 Place porcini in a small heatproof bowl and pour boiling water over; let stand 30 minutes. Drain (reserve soaking liquid for another use if you like). Once mushrooms are cool enough to handle, squeeze dry over the sink; finely chop and set aside. 2 In a small pot, melt butter over medium heat; let cook for 3 to 4 minutes or until foam- ing has subsided and particles in butter are light brown. Add porcini and soy to pot, stir and immediately remove from heat. Let cool to room temperature. 3 Crumble ground beef into a large bowl; spoon butter mixture over. Gently mix to com- bine and form into 4 equal-sized patties, about ¾ inch (2 cm) thick (patties may be made up to a day in advance, covered tightly with cling wrap and refrigerated). 4 Season patties with salt and pepper as you would a steak. Cook over a high grill for 3 to 4 minutes per side or until no longer pink in centre. 5 Serve alongside Sesame & Green Onion Mayo (recipe follows) and Burger Fixings (page 118). Serves 4

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