LCBO Food & Drink Early Summer 2024

1. Place ginger, sugar and 2 tsp (10 mL) salt in a large bowl. Pour boiling water overtop and stir to dissolve sugar and salt. Add jasmine tea bags and stir once more. Set aside and cool to room temperature. Remove tea bags. Immerse pork, cover and refrigerate for at least 3 hours or up to 6 hours. 2. Remove pork from brine. Pat dry with paper towel. Cover and refrigerate up to 1 day. Discard brine. 3. To make dry rub, mix 1 1/2 tsp (7 mL) brown sugar, cumin, paprika, ground ginger and 1/2 tsp (2 mL) salt in a small bowl. Set aside. 4. To make the dressing, place oil, lime juice, remaining 1 1/2 tsp (7 mL) brown sugar and 1/4 tsp (1 mL) salt in a jar with a tight-fitting lid. Secure lid and shake until emulsified. Set aside. 6. While grill is heating, place cucumbers in a large freezer bag. Season with remaining 1/4 tsp (1 mL) salt. Seal bag. Using a rolling pin or other heavy object, smash the cucumbers until they lightly crush and split. Refrigerate while you grill the pork. 7. Grill pork, covered and turning occasionally, until nicely charred, about 8 minutes. Reduce heat to medium-high. Continue cooking pork, turning occasionally, until an instant-read thermometer inserted in thickest part reads 140°F (60°C) for medium, about 4 minutes, or 160°F (71°C) for well-done, about 7 minutes. Remove from grill and allow to rest while you prepare the salad. 8. To prepare salad, drain cucumbers in a colander and transfer to a large bowl. Add herbs and dressing and lightly toss. Transfer to a platter, gently pushing the bulk of the salad to the perimeter of the platter. Slice pork into 1/4‑inch- (5-mm-) thick rounds and place in cen tre of platter. Garnish with sesame seeds. 5. Preheat grill to high, about 450°F (232°C). Brush pork with soy sauce then coat in dry rub.

5. While grill is heating, place brine, grated garlic, vinegar, mustard, 2 tsp (10 mL) finely chopped dill and 3 tbsp (45 mL) olive oil in a jar with a tight-fitting lid. Season with salt and pepper. Secure lid and shake until emulsified. 6. Drizzle remaining 1 tbsp (15 mL) olive oil onto potatoes, sprinkle with garlic powder and season with salt and pepper. Grill, cut sides down, until nicely charred, about 3 to 4 min utes per side. Return potatoes to bowl and cool to room temperature. 7. Add walnuts, chopped pickles, arugula, remaining 1/4 cup (60 mL) dill and chives or green onions to bowl with potatoes. Driz zle with vinaigrette. Season with more salt and pepper, if desired. Mix until combined. Serve immediately. Serves 4

GRILLED POTATO & DILL PICKLE SALAD WITH WALNUTS Tangy dill pickles are the real star of this new-wave potato salad. After a flash on the grill, fingerlings are tossed in a vibrant pickle vinaigrette with peppery arugula and more chopped pickles. Finally, toasted walnuts add textural contrast to this picnic-perfect salad. 1 1/2 lbs (680 g) fingerling potatoes, washed, trimmed, halved lengthwise 1/2 cup (125 mL) walnuts 1/4 cup (60 mL) dill pickle brine 1 small clove garlic, grated on a rasp 2 tsp (10 mL) white vinegar 1/2 tsp (2 mL) Dijon mustard 2 tsp + 1/4 cup (10 mL + 60 mL) finely chopped dill, divided 4 tbsp (60 mL) olive oil, divided Salt and freshly ground pepper to taste 1/2 tsp (2 mL) garlic powder 1/2 cup (125 mL) chopped dill pickles

WHAT TO SERVE La Marca Prosecco DOC LCBO 487694, $22.95

The lively bubbles and crisp acidity together with ripe Asian pear and almond notes of this Prosecco are a great match for the salad’s briny, nutty and bitter flavours.

JASMINE TEA–BRINED PORK TENDERLOIN WITH CUCUMBER-HERB SALAD Jasmine tea brings its delicate fragrance to an easy brine for pork tenderloin. A sweet-savory dry rub adds another layer of flavour before it hits the grill. Finally, a fresh, crunchy salad of cool cukes and tender herbs is like a rug that ties the room together. 1 1/2 -inch (4-cm) knob ginger, halved lengthwise 1 tbsp (15 mL) sugar 3 tsp (15 mL) fine sea salt, divided 4 cups (1 L) boiling water 4 bags jasmine tea 2 pork tenderloins, each 12 oz (340 g; or 24 oz/680 g total) 3 tsp (15 mL) brown sugar, divided 1 1/2 tsp (7 mL) cumin 1 1/2 tsp (7 mL) paprika 3/4 tsp (4 mL) ground ginger 2 tbsp (30 mL) canola oil 2 tbsp (30 mL) fresh lime juice 4 tsp (20 mL) soy sauce 1 lb (455 g) mini cucumbers, about 7, cut into 3/4 - to 1-inch (2- to 2.5-cm) chunks 1 1/2 cups (375 mL) mint leaves

1 1/2 cups (375 mL) baby arugula 2 tbsp (30 mL) thinly sliced chives or green onions

1. Place fingerling halves in a medium pot and cover with cold water. Season with salt and bring to a boil over high heat. Reduce heat to maintain a vigorous simmer. Cook until a fork inserted into a potato goes in with little resistance, 7 to 8 minutes. Drain and transfer to a large bowl.

2. Preheat oven or toaster oven to 350°F (177°C).

Serves 4

WHAT TO SERVE Flat Rock Riesling VQA VINTAGES ESSENTIALS 43281, $19.95

3. Place walnuts on a small baking sheet. Bake until lightly browned and fragrant, 8 to 10 min utes. Transfer to a cutting board, roughly chop and set aside.

Floral notes of citrus, grapefruit and white peach in this Niagara Riesling pair beauti fully with the ginger, jasmine, cumin and lime flavours of this intensely aromatic dish.

1 1/2 cups (375 mL) cilantro leaves Toasted sesame seeds to garnish

4. Preheat grill to 400°F (204°C).


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