LCBO Food & Drink Early Summer 2019

4 Set upwater bath and preheat to 140°F (60°C). 5 Immerse bag in water bath and cook sous vide for 15 minutes, starting timing when water returns to set temperature. 6 Remove bag fromwater bath. To serve warm, use a slotted spoon to remove shrimp from bag and season with salt. To serve chilled, immedi- ately plunge sealed bag into a bowl of ice water and let stand until chilled. Refrigerate for up to 3 days, then use a slotted spoon to remove shrimp from bag and season with salt. To serve hot, heat oil and orange juice in a skillet over medium-high heat until bubbling. Pour shrimp and cooking liquid into skillet, season with salt and heat, stirring, for 1 to 2 minutes or just

lifter, remove chicken from the bag, draining off excess liquid. Slide chicken onto prepared baking sheet with the skin-side up or onto a well-greased grill with the skin-side down. Season with salt. 7 Broil or grill for about 5 to 7 minutes or until skin is browned and crisp. Serves 6

LEMON PAPRIKA SOUS VIDE FLATTENED CHICKEN Sous vide cooking creates the juiciest, most ten- der and evenly cooked chicken. To flatten, cut along both sides of the backbone to remove it, then press or cut breast bone. Ask your butcher to do this for you or check out an online tutorial if you’ve never done it before. Make sure the chicken is 2½ inches (6 cm) or less at the thick- est part to ensure proper cooking in this recipe. When browning the chicken, broiling is easier than grilling but both are doable. Regardless of the method, handle it with care to prevent the legs and wings from falling off—it’s that tender! 1 large clove garlic, minced 2 bay leaves, crumbled 1 tbsp (15 mL) sweet paprika Kosher salt ¼ tsp (1 mL) smoked paprika (optional) ¼ tsp (1 mL) freshly ground pepper 1 Combine garlic, bay leaves, paprika, ½ tsp (2 mL) salt, smoked paprika (if using), pepper, oil, lemon zest and lemon juice in a small bowl. 2 Place chicken on a baking sheet and spread the spice mixture evenly all over. Transfer chicken to an extra-large resealable freezer bag or vacuum seal bag, scraping in any excess spice mixture. Spread chicken flat, tucking wing tips under sides. Remove air from bag using water displacement method (see TIP this page) or vacuum sealer and seal bag. Marinate in the refrigerator for at least 30 minutes or for up to 1 day. 3 Set up water bath and preheat to 148°F (65°C). 4 Immerse bag in preheated water bath and cook sous vide for 4 hours, starting timing when water returns to set temperature. 5 Preheat broiler or barbecue grill to medium- high. Line a rimmed baking sheet with foil if using broiler. 6 Remove bag fromwater bath and let chicken rest for 5 minutes. Open bag and using a large 2 tbsp (30 mL) olive oil Grated zest of 1 lemon 1 tbsp (15 mL) fresh lemon juice 1 chicken, about 4 lbs (1.81 kg), flattened

WHAT TO SERVE Navip Muscat Ottonel LCBO 542597

$9.45 Jackson-Triggs Reserve Crisp & Lively White VQA LCBO 630160 $14.25

until hot. Serves 4

ORANGE & THYME SOUS VIDE SHRIMP

WHAT TO SERVE Flat Rock Twisted White VQA VINTAGES ESSENTIALS 1578 Fuzion Alta Torrontes Pinot Grigio LCBO 168419

Have you been searching for the perfect meth- od to make plump, juicy, not rubbery shrimp? Sous vide is your answer. It may seem strange to take 15 minutes rather than 3 to cook shrimp but once you try it, you won’t look back. This simple, savoury seasoning lends itself to many possibilities: chilled shrimp for appetizers, filling for corn tortillas with slaw for shrimp tacos, or tossed with hot pasta seasoned with garlic and olive oil. 1 tsp (5 mL) grated orange zest ½ tsp (2 mL) chopped fresh thyme ⅛ tsp (0.5 mL) hot pepper flakes Salt 1 tbsp (15 mL) canola or olive oil 1 lb (455 g) extra-large shrimp (26/30 size), peeled and deveined 1 orange slice, cut in half 3 fresh thyme sprigs OPTIONAL (TO SERVE HOT) 1 tbsp (15 mL) canola or olive oil 2 tbsp (30 mL) fresh orange juice 1 Combine orange zest, chopped thyme, hot pepper flakes, a pinch of salt and the oil. 2 Pat shrimp dry. Add to oil mixture and stir to evenly coat. 3 Transfer shrimp and any excess oil mixture to a medium-size resealable freezer bag or vacuum seal bag, arranging shrimp in a single layer (they will be compact). Insert the orange slices and thyme sprigs in bag alongside shrimp. Remove air using the water displace- ment method (see TIP this page) or vacuum sealer and seal bag. Refrigerate shrimp while preheating water bath to cook immediately or marinate in refrigerator for up to 1 day.

$17.95

$11.45

TIPS VACUUM SEALING WITHOUT AN ELECTRIC SEALER Use the water displacement method to re- move air from a resealable bag: immerse the bag in a large bowl or sink full of wa- ter, leaving the opening of the bag just above the surface of the water. Let the wa- ter suction the bag around the food, using your hands to help squeeze bag around the food, press out any air at the top, then seal the bag. REVERSE SEARING Some people prefer to sear food, especially beef steaks, stewing meat, roasts and pork ribs before sous vide cooking to enhance the flavour. Sear meat, let cool and season, then seal in bags and sous vide cook as directed. DONENESS AND COLOUR Meats and poultry stay more pink than traditional cooking methods when cooked sous vide so don’t try to use typical visual tests for doneness. Tough cuts should feel fork-tender and tender cuts should reg- ister the same temperature as the water in the thickest part.

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