LCBO Food & Drink Spring 2018

savouring MAPLE from page 27

CuTTing it THIN from page 73

FRIED CHICKEN WITH SRIRACHA MAPLE SYRUP

SAUTÉED STEAK WITH SPANI SH TOMATOES

Hot from the frying pan, if you’ve ever wanted to know the secret to great fried chicken, it boils down to a few simple ingredients used properly—and a drizzle of sriracha maple syrup on top. 1 cup (250 mL) all-purpose flour ¼ cup (60 mL) matzoh meal 1 tsp (5 mL) salt ½ tsp (2 mL) freshly cracked black pepper ½ tsp (2 mL) garlic powder ½ tsp (2 mL) cayenne

Seek out tender rib-eye or strip loin fast-fry steaks for this recipe. (Leave the less tender sirloin tip or round steaks for stir-fries.) Paprika gives the perfect undertone flavour for this dish, deepening the steak taste. Spanish sherry adds a lick of sweetness that’s beautifully balanced with the balsamic vinegar—all perfect with the baby tomatoes. Round out the meal with saffron rice with chives and sugar snap peas. 1 tsp (5 mL) paprika, preferably smoked Generous pinches of salt 2 fast-fry rib-eye steaks, about 8 oz (250 g) total (see TIP) 1 tbsp (15 mL) olive oil 2 cups (500 mL) cherry tomatoes, preferably a mix of colours ½ cup (125 mL) medium dry sherry 2 tbsp (30 mL) balsamic vinegar 1 tsp (5 mL) dried leaf thyme Chopped mint or parsley for garnish (optional) 1 Sprinkle paprika and a pinch of salt over both sides of steaks. Rub to evenly cover the entire surfaces. 2 Heat a large skillet over medium heat. Coat pan bottom with oil. Add steaks and cook 1 to 1½ minutes a side, depending on their thick- ness. Remove to plates and cover to keep warm. 3 Add tomatoes to hot pan along with sherry, balsamic, thyme and a generous pinch of salt. Boil over medium heat, stirring often, until liq- uid is reduced to about ¼ cup (60 mL), about 5 minutes. Spoon over steaks. Sprinkle with mint or parsley if you like. Serves 2 TIP  If you prefer more meat per person, simply double the number of steaks, paprika and salt. Cook 2 steaks as above, then remove to a plate. Cook 2 more steaks in the pan. You may have to add a little more oil. Continue with the recipe.

1 frying chicken, 3 lbs (1.5 kg) cut up (or use your favourite chicken parts)

MAPLE BUTTERMI LK CORNBREAD

SRIRACHA MAPLE SYRUP ½ cup (125 mL) pure maple syrup 3 tbsp (45 mL) sriracha sauce ½ cup (125 mL) vegetable shortening such as Crisco

Soft and warm and buttery, with just a hint of sweetness, this easy skillet bread will take you from breakfast to dinner. CORNBREAD 2 cups (500 mL) all-purpose flour 1 cup (250 mL) yellow cornmeal 1 tsp (5 mL) salt 1 tbsp (15 mL) baking powder 2 large eggs, beaten 1½ cups (375 mL) buttermilk, well shaken ½ cup (125 mL) maple syrup ½ cup (125 mL) melted butter 1 cup (250 mL) grated sharp cheddar cheese (yellow or orange) 4 green onions, sliced 1½ cups (375 mL) fresh, or frozen corn kernels defrosted and drained 1 Preheat oven to 350°F (180°C). Lightly spray a 9-inch (23-cm) cast-iron skillet with cooking spray and put it in the oven to heat up. 2 In a large bowl, whisk together the flour, cornmeal, salt and baking powder. Add the eggs, buttermilk, maple syrup and melted butter. Mix well then add cheese, green onions and corn and stir until just combined. 3 Remove the hot cast-iron pan from the oven and pour in the batter. Return to hot oven and bake for approximately 45 minutes or until browned on top and a toothpick inserted comes out clean. 4 Let cool for 20 minutes then cut into wedges. Makes 8 wedges

1 Combine flour, matzoh meal, salt, pepper, garlic powder and cayenne in large plastic bag or paper bag. Add a few pieces of rinsed and slightly damp chicken at a time and shake to coat. Let sit on parchment paper for 15 minutes. 2 Combine maple syrup with sriracha sauce. Set aside. (May be warmed just before serving.) 3 Heat shortening to 365°F (185°C) (medium- high heat) in large cast-iron skillet. Fry chicken 25 to 35 minutes without lowering heat, turn- ing once or twice for even browning. You may have to do this in 2 batches so as not to over- crowd the pan. Internal temperature should be 165°F (74°C). Drain on paper towel. Sprinkle with a pinch more salt if desired. Serve chicken with wedges of cornbread. Drizzle with warm sriracha maple syrup. Serves 6

WHAT TO SERVE Codorníu Brut Clasico Sparkling LCBO 215814

WHAT TO SERVE Antinori Pèppoli Chianti Classico VINTAGES 606541

$13.95

$19.95

Stonehammer Pilsner LCBO 437293, 473 mL

Collective Arts State of Mind Session IPA LCBO 450296, 473 mL

$3.35

$3.05

100  FOOD & DRI NK SPRING 2018