LCBO Food & Drink Spring 2017

YUCCA FRIES WITH MOJO SAUCE

WHAT TO SERVE Bacardi Classic Mojito LCBO 112938

Yucca or cassava is a Latin American root vegetable. Fried like a french-fry, it is used frequently in Cuba as a nibble with a drink. Fresh yucca does not keep well, but you can also find it peeled and frozen, which is actual- ly much more convenient. I always have some in my freezer as yucca fries are an easy and popular hors d’oeuvre to make. If you do have fresh yucca, peel it and continue with the recipe. For the mojo sauce I use orange juice mixed with lime juice to get the right balance of bitter, sour and a touch of sweetness, which is essential to Cuban dishes.

$15.95 The Classic Mojito presents a combination of lime and mint that is a refreshing foil for the garlicky mojo sauce.  Girls’ Night Out Sparkling VQA LCBO 215632 $14.95 Sparkling wines are a go-to pairing for deep-fried foods. This wine’s light sweetness works well with the salty, crunchy yucca fries. SHRIMP WITH CHICKPEAS & L IME CREMA This recipe is inspired by a dish created by Chef Eileen Andrade from the Cuban restau- rant Finka in Miami. You cook most of the chickpeas in a flavoured liquid, fry a few and serve it all topped with shrimp. So satisfying! Make the chickpeas ahead of time and reheat before adding the shrimp. The crema tastes good on everything, Cuban or not. Chipotle powder can be replaced by chili powder.

MOJO SAUCE ½ cup (125 mL) fresh orange juice ¼ cup (60 mL) lime juice 2 tbsp (30 mL) coarsely chopped garlic 2 tsp (10 mL) chopped fresh oregano or 1 tsp (5 mL) dried 1 tsp (5 mL) ground cumin ¼ cup (6o mL) olive oil Salt and freshly ground black pepper

LIME CREMA ¼ cup (60 mL) sour cream 1 tbsp (15 mL) mayonnaise 1 tbsp (15 mL) lime juice 1 tbsp (15 mL) chopped cilantro ½ tsp (2 mL) chopped garlic

YUCCA FRIES 4 pieces yucca, defrosted 3 cups (750 mL) vegetable oil Salt

1 Using a hand blender or a food processor, combine orange juice, lime juice, garlic, oreg- ano and cumin. Blend until well combined. Slowly add in olive oil. Season with salt and pepper. Reserve. 2 Fill a pot with cold water and salt well. Cut each yucca piece in half and remove and discard fibrous string in the centre. Cut into batons about ¾ inch (2 cm) thick. (As a rule of thumb each yucca yields 4 batons.) Add to pot as you cut them. Bring to a boil, reduce heat to simmer and simmer for 15 to 20 minutes or until they look like they are fraying at the edges. Drain immediately and pat dry. 3 Heat oil in a deep, heavy skillet over med­ ium-high heat until a deep-fry thermometer reaches 375°F (190°C) or a bread cube turns brown in 15 seconds. 4 Working in batches, add yucca to the oil, and cook, stirring frequently, for about 4 to 5 minutes or until golden brown. Remove from oil with a slotted spoon to drain on a paper-towel-lined plate. Season with salt and serve with mojo sauce. Serves 6 to 8

CHICKPEAS 5 tbsp (75 mL) olive oil 1 cup (250 mL) diced Spanish onion, about ½ onion ½ cup (125 mL) finely diced red pepper, about ½ pepper ½ cup (125 mL) finely diced dried chorizo 2 bay leaves 1 tbsp (15 mL) finely chopped garlic ½ tsp (2 mL) ground cumin 4 cups (1 L) drained and rinsed chickpeas, about 2 cans (each 560 mL) ½ cup (125 mL) red wine

Explore the rich, sweet malt flavours and the refreshing hop finish of

1 cup (250 mL) passata (tomato purée) 2 tbsp (30 mL) Worcestershire sauce 1 tbsp (15 mL) sherry vinegar ¼ tsp (1 mL) smoked sweet paprika ¼ tsp (1 mL) sugar Salt and freshly ground pepper 1 tsp (5 mL) chipotle chili powder SHRIMP 1 lb (500 g) shrimp, peeled and deveined 2 tbsp (30 mL) thinly sliced garlic 4 to 5 thin slices of jalapeño pepper, or more to taste 1 tbsp (15 mL) white rum

Must be legal drinking age. Available at select LCBO outlets.

118  FOOD & DRI NK SPRING 2017