LCBO Food & Drink Summer 2017

a splash of Beer from page 19

hot ofF THE grill from page 100

2 tbsp (30 mL) seeded and finely chopped jalapeño pepper 2 tbsp (30 mL) finely chopped sweet white onion Kosher salt 1½ cups (375 mL) coarsely grated extra-old Canadian cheddar, preferably orange 5 cups (1.25 L) large tortilla chips, about two-thirds of a 220-g bag Hot sauce 1 Place plank in sink. Cover with water and soak at least 2 hours. For chicken, cut each thigh in half then place in a medium bowl. Finely grate lime peel over chicken, then squeeze out juice into same bowl. Add beer, oil, coriander, jalapeño and garlic to chicken in bowl. Stir well. Refrigerate about 2 hours, stirring occasionally. 2 Just before barbecuing or up to a day in advance prepare cheese drizzle. Melt butter in a small pot over medium heat. Sprinkle with flour, cayenne, mustard powder and salt. Whisk until blended. Gradually whisk in beer, then whisk in milk. Continue to whisk until mixture boils. Turn off heat and stir in cheese until melted. Set aside and keep warm if using right away. If preparing in advance, refrigerate until ready to use. Then reheat over low heat. 3 In a medium bowl, stir tomato with corian- der, jalapeño and onion until mixed. 4 Preheat barbecue to high and grease grill. 5 Remove chicken from marinade. For sim- pler grilling, skewer chicken. Sprinkle with kosher salt. Grill about 5 minutes, turning oc- casionally, until cooked and nicely charred. Leave barbecue on. Remove chicken to a cut- ting board and slice into strips. Add to tomato mixture; stir. Add cheese and stir. 6 Preheat the plank for a couple of minutes (it may sizzle and begin to smoke a little). Place half the nachos on plank, leaving about 1½ inches (4 cm) as a border around the edges. Sprinkle with half the chicken mixture. Layer with remaining chips then chicken mix- ture. It will be quite high. 7 Cover and barbecue just until cheese is melted and bubbly (keep an eye on it), 5 to 8 minutes. Very carefully using 2 large spatu- las, remove plank with the nachos from grill to a large flat platter (or the back of a baking sheet). Serve nachos on plank, drizzled with a little cheese sauce. Serve remaining cheese drizzle on the side along with hot sauce. Serves 4

GRI LLED ROMAINE WITH TOASTED CUMIN VINAIGRETTE The trick to grilling heads of lettuce is a high heat and dry lettuce. You want charred outer leaves and barely wilted inner ones. The earthy dressing is a perfect fit for the smoky lettuce and briny feta. ½ cup (125 mL) extra virgin olive oil 3 tbsp (45 mL) red wine vinegar 2 tsp (10 mL) honey ¼ tsp (1 mL) salt ½ medium red onion, sliced 1½ tsp (7 mL) cumin seeds 3 small heads of romaine lettuce 1 ripe cocktail tomato Freshly ground pepper to taste 3 oz (90 g) feta, crumbled 1 Whisk together oil, vinegar, honey and salt; toss with onion and let stand for 1 hour. 2 Meanwhile, toast cumin in a small skillet over medium heat for 3 to 4 minutes or until fragrant and just beginning to pop. Let cool and finely grind in a spice grinder or mortar and pestle; set aside. 3 Cut romaine heads in half lengthwise; care- fully wash and let dry, cut-side down, on ab- sorbent towel. 4 Preheat grill to 500°F (260°C). 5 Meanwhile, remove onions from oil mix- ture with a slotted spoon and set aside. Add liquid to blender or food processor along with tomato and reserved cumin; purée and season with pepper and additional salt to taste. 6 Grill lettuce, cut-side down, for 2 to 3 min- utes or until just charred; arrange on a platter and sprinkle with strained onions. Pour dress- ing over and top with feta. Serves 6

BARBECUED PLANKED CHICKEN NACHOS

The hardest part of this recipe is removing the loaded-with-nachos plank to a serving platter. As with all barbecue recipes, times will vary slightly. Because you’re using a plank, just keep an eye on it to avoid any flaming. Do buy an aged cheddar as it works really well with the beer. The better the cheese quality, the better the sauce. While Blue and Canadian are both lagers, feel free to substitute with an- other favourite Canadian beer. CHILI, BEER & LIME-MARINATED CHICKEN ¾ lb (375 g) skinless, boneless chicken thighs, about 6 small 1 lime ¼ cup (60 mL) finely chopped coriander 2 tbsp (30 mL) minced jalapeño pepper 2 cloves garlic, minced CHEESE & BEER DRIZZLE 1 tbsp (15 mL) butter 4 tsp (20 mL) all-purpose flour Pinch each of cayenne pepper, dry mustard powder and salt ½ cup (125 mL) Canadian beer ¼ cup (60 mL) milk 1½ cups (375 mL) coarsely grated extra-old Canadian cheddar, preferably orange NACHOS 1 cup (250 mL) seeded and diced plum tomatoes, 2 to 3 ⅓ cup (80 mL) coarsely chopped coriander 1 cup (250 mL) Canadian beer 2 tbsp (30 mL) vegetable oil 1 large cedar plank, at least 12 x 8 inches (30 x 20 cm)

WHAT TO SERVE Whitehaven Sauvignon Blanc LCBO 308288

$19.40 A crisp New Zealand Sauvignon Blanc has the aro- matic intensity to stand up to the earthy intensity of toasted cumin.

148  FOOD & DRI NK SUMMER 2017