LCBO Food & Drink Early Summer 2024

SMOKY DOZEN GARLIC CLOVE PRAWNS Though their season is brief, beloved British Columbian spot prawns are such a Canadian treat. Cook them while they’re super fresh with their shells on and savour them simply with a mix of sweet and softened garlic, oil and butter. Be sure to soak up any leftover juices and sauce with grilled crusty bread. 1 lime 1 tbsp (15 mL) good-quality olive oil 12 small or 6 extra-lage garlic cloves, gently crushed and thinly sliced 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) fine kosher sea salt, divided Pinch of chili flakes 1 tbsp (15 mL) butter 1 lb (455 g) spot prawns or large shrimp 1 baguette, sliced in half lengthwise 1 tbsp (15 mL) chopped cilantro or parsley or 1 tsp (5 mL) finely chopped thyme leaves 2. Heat oil in a small saucepan or sauté pan over medium heat. When hot, add garlic, paprika, salt and chili flakes. Cook just until mix ture begins to look drier and garlic takes on the slightest golden colour around the edges, 3 to 5 minutes. Remove from heat. Stir butter into warm oil mixture until melted. Let cool. Pour 2 tbsp (30 mL) oil-butter mixture into a medium- to large-size bowl. Stir in 1/2 tsp (2 mL) lime zest. Set remaining oil-butter mixture and zest aside. 3. When oil mixture in bowl has cooled, add spot prawns, and use tongs to turn and coat. Refrigerate and let marinate for 15 minutes. 4. Just before serving, preheat the grill to medium-high. Set a large, rimmed platter beside the barbecue. If grates are spaced too far apart to grill prawns directly on the grill, set down a piece of foil. Barbecue prawns until they turn bright reddish-pink and begin to curl, 1 to 3 minutes per side. Meanwhile, toast baguette on top rack for the last couple of minutes. Remove each prawn and piece of bread as they’re done to a baking sheet. Turn prawns onto platter. Pour the reserved oil-butter mixture overtop. Sprinkle with herbs and remaining lime zest. Serve warm or at room temperature with crusty bread to soak up the remaining sauce. Provide kitchen shears and a discard bowl so everyone can peel their own prawns. Be warned, there can be sharp prickly bits along their tails. 1. Finely grate 1 tsp (5 mL) zest from lime. Slice lime into wedges and set aside separately.

absorbs the wine. Ladle in about 1/2 cup (125 mL) hot broth mixture. Gently stir until most of the liquid is absorbed. Repeat this process with the remaining broth, about 1/2 cup (125 mL) at a time. Adjust heat, as needed, so the mixture is just simmering throughout cooking. 4. Stir gently and constantly until rice is tender with a bit of bite and all broth is absorbed, 18 to 20 min. Remove from heat. Stir in Parmigiano-Reggiano, herbs and zest. Scrape onto a parchment-lined baking sheet. Let cool completely. Scrape into a resealable container. Cover and refrigerate overnight to firm up mixture. 5. Meanwhile, whirl pretzels in a food proces sor until fairly fine crumbs form, they will likely still be a little coarse, but that’s okay. Cover and set aside until ready to use. 6. The next day, when ready to prepare, stir lobster, 1 beaten egg and 1/2 cup (125 mL) pretzel crumbs into firmed-up risotto mix. Firmly press risotto mixture into a 1 tbsp (15 mL) measure. If risotto is too dry or wet, add more egg and crumbs as needed. Set on a parchment-lined baking sheet. Repeat with remaining mixture. Sandwich two of the pressed and pre-scooped spoonfuls of risotto around a small cube of cheese, pressing and squeezing the mixture in your hand into a ball. Repeat with remaining mixture and cheese, setting each ball back on the baking sheet. 7. Place 1 beaten egg in a small bowl. Turn remaining pretzel crumbs into a shallow dish or pie plate. Using one hand, dip a risotto ball into egg, coating evenly and shaking off any excess. Using the other hand, roll egg-dipped risotto ball in pretzel mixture. Set back on baking sheet and repeat with remaining ingredients. 8. Just before serving, pour enough oil into a large, deep pot so the oil is 1 inch (2.5 cm) deep. Set over medium-high heat. Add a few pretzel crumbs to test if oil is hot enough. If oil bubbles around the crumbs, it’s ready. Alternatively, use a thermometer, heating oil to 350°F (177°C). 9. Using a slotted spoon, carefully lower prepared risotto balls into oil. Fry until deep golden, 5 to 8 minutes, carefully turning occa sionally. Remove to paper towels. Serve warm.

PRETZEL-CRUSTED LOBSTER ARANCINI Lobsters are usually available, but late spring/ early summer is the season when their price often drops. Canadians have been known to toast this occasion with lobster rolls, but since there are many ways to enjoy this beloved ingredient, we decided to roll it up into a crispy fried risotto ball. Here, a little lobster goes a long way! Note: Start this recipe the day before you plan to serve it. 2 cups (500 mL) chicken or vegetable broth 1 cup (250 mL) white wine, divided 1 tbsp (15 mL) olive oil 2 tbsp (30 mL) butter 3 shallots or 1 onion, finely diced 1 cup (250 mL) arborio rice 1/2 cup (125 mL) Parmigiano-Reggiano 2 tbsp (30 mL) finely chopped chives or tarragon 1 tbsp (15 mL) lemon zest 3 cups (750 mL) mini pretzels or pretzel crisps 3 oz (85 g) lobster meat, cut into small pieces 2 to 3 eggs, divided, beaten 2 to 3 oz (55 to 85 g) Gruyère, fontina, mozzarella or cheddar, cut into 18 small 1/2 ‑inch (1-cm) cubes 4 to 6 cups (1 to 1.5 L) vegetable oil for frying 1. Pour broth and 1/2 cup (125 mL) wine into a medium saucepan. Bring to a gentle simmer. Reduce heat to low and keep warm while preparing risotto. 2. Heat oil and butter in a saucepan set over medium heat. Add shallots and stir often until soft, about 4 to 8 minutes. Add rice and stir until glossy and coated, 1 to 2 minutes.

3. While stirring constantly, add remaining 1/2 cup (125 mL) wine to rice. Stir until rice

Makes 4 to 6 servings

Makes 18 arancini balls


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