LCBO Food & Drink Early Summer 2023

CAESAR MUSHROOMS Everybody loves a Caesar salad, but dressed romaine doesn’t exactly like to wait around. Enter these grilled mushroom lollipops. Roast the garlic next time you have the oven or grill on. The crumbs and dressing can be made up to 2 days ahead: cover both, keep the dressing refrigerated and the crumbs at room temperature. 4 tbsp (60 mL) mayonnaise, divided 1 cup (250 mL) panko 2/3 cup (150 mL) finely grated Parmesan, divided Salt and freshly ground black pepper 4 cloves roasted garlic 1 tsp (5 mL) Worcestershire sauce 1 tsp (5 mL) Dijon 1/4 cup (60 mL) extra virgin olive oil, plus extra for brushing 1 tbsp (15 mL) lemon juice 1. Combine 1 tbsp (15 mL) mayonnaise, panko, and 1/3 cup (80 mL) Parmesan in a small bowl; massage between fingers to distribute mayon naise evenly. Season with salt and pepper. Fry in a nonstick skillet over low heat, stirring frequently, until golden. Tip into a clean bowl; set aside. 2. In a separate bowl, mash together remain ing 3 tbsp (45 mL) mayonnaise, 1/3 cup (80 mL) Parmesan, and roasted garlic; whisk in Worces tershire, Dijon, then olive oil. Stir in lemon juice; season with salt and pepper. Cover and refrigerate until ready to use. 3. Heat grill to high. Using kitchen shears, trim mushrooms of any woody stems. Cut into 1-inch (2.5-cm) pieces. Divide between 18 skew ers, packing tightly. Brush with olive oil and season with salt and pepper. 4. Grill over high heat, 5 to 6 minutes or until crispy, turning as needed. Remove to a parchment-lined baking sheet. Let cool then cover until ready to serve (mushrooms can be grilled up to 6 hours in advance). 5. To serve, brush liberally with dressing and sprinkle with the Parmesan crumbs. If you like, warm skewers before dressing or serve at 2 lbs (905 g) oyster mushrooms 18 6-inch (15-cm) wooden skewers, soaked in water for 30 minutes

POTATO & CHORIZO SALAD This rib-sticking salad can be made vege tarian by omitting the chorizo. If that’s the route you take, toss the potatoes with 1/2 tsp (2 mL) each dried chipotle, ground cumin and granulated garlic before roasting in the full amount of olive oil. Be sure to coat the avocado thoroughly in the limy onion mixture so the pieces don’t turn brown while waiting to be eaten. The potatoes, lime-pickled onions and sour cream mixture can all be prepped a day ahead. Keep them covered and refriger ated, and return to room temperature before assembling salad. 1 1/2 lbs (680 g) mini yellow-fleshed potatoes 4 tbsp (60 mL) extra virgin olive oil, divided Salt and pepper 1/2 medium red onion, thinly sliced 1/4 cup (60 mL) plus 1 tbsp (15 mL) lime juice 1 chipotle in adobo, seeded 1/2 cup (125 mL) sour cream 2 Mexican-style chorizo sausages, meat removed from casings 1 large firm but ripe Hass avocado 3 oz (85 g) crumbled feta 1 cup (250 mL) loosely packed cilantro leaves 2. Cut potatoes in half and place on a parchment-lined baking sheet. Toss with 2 tbsp (30 mL) olive oil. Season with salt and pepper. Arrange cut side down. Roast for 25 minutes. Let cool to room temperature. 3. Meanwhile, combine onion with 1/4 cup (60 mL) lime juice and 1/2 tsp (2 mL) salt in a large shallow serving bowl. Mix and let stand for 15 minutes. 4. Work chipotle into a paste with the side of your chef’s knife. Add to sour cream along with remaining 1 tbsp (15 mL) lime juice. Season with salt and set aside. 5. Fry chorizo in remaining 2 tbsp (30 mL) olive oil in a nonstick skillet over medium heat until crisp and cooked through, about 10 min utes. Break into bite-sized pieces. 6. When ready to assemble, pit, peel and chop avocado into chunky pieces. Add to bowl containing onions and toss to coat in lime juice. Tip potatoes into bowl, then add contents of chorizo pan including oil. Gently toss to com bine. Drizzle with sour cream mixture, sprinkle with feta, and top with cilantro leaves. 1. Preheat oven to 400°F (204°C).

WHAT TO SERVE Mill Street 100th Meridian Organic Amber Lager LCBO 413765, 473 mL, $3.60

Lively floral and caramel lager notes whet your appetite for the subtly spicy and creamy salad. The clean finish of the beer balances the richer salad components.

STEAK SANDWICH WITH BROCCOLI RELISH

This delicious, sturdy sandwich can sit out for a long time before it becomes worse for wear. Heaps of juicy relish keeps the inside moist. If you’d like to make the sandwich components ahead of time, both the relish and steak can be prepared up to 2 days ahead. Cover them (don’t slice the steak yet) and refrigerate until ready to assemble. La Bomba is a Calabrian chili-and-vegetable spread—most big grocers carry at least one brand.

BROCCOLI RELISH 1 bunch broccoli, about 1 1/4 lbs (565 g)

1/3 cup (80 mL) olive oil 1/4 cup (60 mL) water 1 1/4 tsp (6 mL) salt

4 anchovy fillets, finely chopped 4 cloves garlic, finely chopped 2 tbsp (30 mL) La Bomba 2 tbsp (30 mL) red wine vinegar 1 lb (455 g) flank steak Salt and coarsely ground black pepper 1 crusty baguette 2 tbsp (30 mL) mayonnaise 8 thin slices provolone

1. To make the relish, trim broccoli stalk of woody ends if necessary. Peel stalk, and cut into 1/2-inch (1-cm) dice. Cut florets into similar-sized pieces. Add to a skillet with a tight-fitting lid along with olive oil, water and salt. Bring to a simmer over medium-low heat, cover and cook 20 minutes. 2. Stir in anchovies, garlic and La Bomba. Remove from heat. Pour vinegar overtop, and stir to combine. Let stand until cool. Season with extra salt if necessary.

room temperature. Makes 18 skewers

3. Preheat grill to high.

WHAT TO SERVE Angels Gate Pinot Noir VQA LCBO 308486, $19.95

4. Season steak liberally with salt and pepper. Cook 7 minutes per side for medium-rare. Remove to a board and let stand for 30 min utes before slicing very thinly across the grain.

Earthy notes from the Pinot bring out the best in this mushroom dish, while the wine’s bright acidity refreshes the palate.

Serves 8 to 10

140 FOOD & DRINK EARLY SUMMER 2023