LCBO Food & Drink Spring 2017

TRENDS THE NEW GARNISH

Grilled or pan-fried seasoned steak needs little fussing to be tasty, but trust me, these simple garnishes take beef to the next level. steak

B i s t r o S p i n B l u e C h e e s e , R e d O n i o n , D a r k - T o a s t e d C a s h e w s a n d P a r s l e y F i r e & B a c o n S r i r a c h a B u t t e r D r i z z l e , S c a l l i o n s a n d B a c o n C r i s p s

fire & baco

Sprinkle steak with about ¾ tsp (4 mL) each Maldon salt flakes and ground cumin and ½ tsp (2 mL) finely grated lime zest. Sprinkle with 2 tbsp (30 mL) lightly packed cilantro leaves. SERVEWITH: Doppio Passo Botter Primitivo, Salento IGT ( LCBO 255190, $9.95) Place¼cup (60mL) cashews ina small frying pan set over medium heat. Cook until darkly toasted, 5 to 7 minutes. Garnish cooked steak with prepared cashews, ¼ cup (60mL) crum- bled blue cheese, 2 tbsp (30 mL) each finely chopped red onion and parsley. SERVE WITH: Sandbanks Dunes Red VQA ( LCBO 346445, $14.95) salt & spice bistro spin

Heat 1 strip bacon in a small frying pan set over medium heat until it’s quite crisp but not burned, about 8 minutes. Remove to a paper-towel- lined plate. Break into chunky bacon crisps. Heat 1 tbsp (15 mL) butter with 1 tbsp (15 mL) sriracha in a small saucepan set over medium heat. Thinly slice the top of 1 green onion lengthwise. To curl, place in ice water for 10 minutes. Drain well. Drizzle cooked steak with prepared sriracha butter, garnish with bacon crisps and green onion. SERVE WITH: Pepperwood Grove Old Vine Zinfandel ( LCBO 308163, $13.95)

S a l t & S p i c e M a l d o n S a l t , C u m i n , C i l a n t r o a n d L i m e Z e s t

FOOD & DRI NK SPRING