LCBO Food & Drink Early Summer 2020

LA ZONA ROSA In this drink, Continental sophistication meets nostalgic frozen slushie cocktail fun—the best of both worlds. 1/2 cup (125 mL) crushed ice plus extra 2 oz blanco tequila 1 oz Aperol

HARISSA SHRIMP, POTATO & ASPARAGUS SHEET PAN MEAL

1 tbsp (15 mL) olive oil 1 onion, chopped 3 cloves garlic, minced 1 sweet red pepper, chopped 2 oz (55 g) cured chorizo sausage, diced (optional) 1 cup (250 mL) wild rice blend 1 cup (250 mL) canned diced tomatoes with juice 1/2 cup (125 mL) green peas, fresh or frozen thawed Lemon wedges 1 Heat broth and saffron in a saucepan or in a glass measuring cup in the microwave until steaming. Set aside and keep warm. 2 Season chicken with salt and pepper. Heat oil in a large, deep skillet or paella pan over medium-high heat. Add chicken, skin-side down, in batches, and brown, turning once, about 3 minutes per side. Transfer to a bowl. 3 Reduce heat to medium-low and spoon off all but about 2 tbsp (30 mL) fat from pan (dis- card excess fat). Add onion and cook, stirring, for 3 minutes, until starting to soften. Add garlic, red pepper and chorizo (if using), 1/2 tsp (2 mL) salt, and pepper to taste. Cook, stirring, for 3 minutes or until onion is soft and golden. Stir in rice blend until well coated. 4 Increase heat to medium. Add broth mix- ture and bring to a boil. Cover and boil for 5 minutes. 5 Stir in tomatoes and nestle chicken into rice, pouring in any accumulated juices. Cover, reduce heat to low, and simmer for 30 minutes or until rice is almost tender. Sprinkle with peas, cover and simmer for 5 minutes longer or until rice and chicken are tender and juices run clear when chicken is pierced. 6 Remove from heat and let stand, covered, for 5 minutes. Serve with lemon wedges to squeeze overtop.

Make this simple dinner for two by letting your oven do the work. For four servings or to roast enough leftovers for a salad or rice bowl to- morrow, use a large baking sheet and double the ingredients (all of them or which ever com- ponents you like). To boost the vegetables, cut a sweet yellow or red pepper in wide strips and add with the asparagus. Instead of shrimp, use two 4-oz (115-g) thin tail pieces of salmon, spreading the flesh side with harissa mixture instead of tossing it in the bowl. If you have thicker pieces of salmon, add after roasting potatoes for 15 minutes, then add asparagus for the last 10. 14 extra-large shrimp, 26 to 30 per lb (455 g), thawed 1 tbsp (15 mL) olive oil plus extra for drizzling 1 tbsp (15 mL) harissa paste 7 baby white potatoes, cut in half Salt and freshly ground pepper 8 oz (225 g) medium asparagus, 1/2 inch (1 cm) 1 Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or reusable liner. 2 Peel shrimp, leaving the tails on, if desired, and pat dry. 3 Combine 1 tbsp (15 mL) oil and the harissa paste in a medium bowl. Add potatoes and shrimp and toss to evenly coat. Arrange pota- toes on baking sheet, spacing them apart and season with salt and pepper. Cover shrimp and refrigerate. 4 Roast potatoes in oven for 20 minutes or until starting to get brown and tender. 5 Meanwhile, drizzle a light coating of oil over asparagus in a shallow dish and season with salt and pepper. 6 Push potatoes to one end of the baking sheet, flipping them over and covering about one-third of the space on the sheet. Arrange asparagus in a single layer in the centre third and spread shrimp in remaining third, just touching each other. Drizzle any extra oil mix- ture over shrimp. Roast for about 10 minutes or until potatoes are tender, shrimp are pink and just opaque and asparagus is tender-crisp. Serve with lemon wedges to squeeze overtop. thick, trimmed Lemon wedges

1 oz freshly squeezed lime juice 1 tsp (5 mL) special fine sugar 1 tiny pinch salt 1 long orange twist

1 Fill glass with the extra ice and leave it to chill. 2 Pour tequila, Aperol, lime juice, sugar and salt into a blender, along with 1/2 cup (125 mL) of crushed ice. Blend for 60 seconds (or until it reaches an even smooth consistency), discard ice then pour into the chilled glass. 3 Garnish with orange twist.

Makes 1 drink

3 ingredients, 5 ways from page 89

WEEKNIGHT CHICKEN &WILD RICE PAELLA The wild rice blend does take a little longer to cook than white rice but you can set it to simmer and do other tasks while your one-pan meal cooks to perfection. Toss together a green salad to serve on the side and throw in that load of laundry, then sit down and enjoy a relaxing meal, feeling good it was made from scratch (and mostly from your pantry!). 1 1/2 cups (375 mL) no-salt-added chicken broth 1/8 tsp (0.5 mL) saffron threads 8 chicken thighs Salt and freshly ground pepper

Serves 4

WHAT TO SERVE This substantial weeknight paella merits the fruit-forward spiciness of a smooth Spanish red. Montecillo Crianza Rioja DOC LCBO 144493, $14.95

Serves 2

116 

EARLY SUMMER 2020 FOOD & DRINK