LCBO Food & Drink Summer 2017

2 Grill corn, turning from time to time, over hot grill for 8 to 10 minutes or until lightly browned. Grill tomatoes (using a grilling bas- ket if necessary) until blackened in spots and ruptured. Add tomatoes to a medium bowl. When corn is cool enough to handle, cut corn kernels from cobs and add to bowl with to- matoes (cover, refrigerate, and bring back to room temperature if making ahead). Add croutons, basil leaves, green onions and half of the dressing; gently toss. 3 Arrange lettuce in the bottom of a large serving platter or bowl. Drizzle with remain- ing dressing. Turn out tomato mixture over lettuce and serve immediately. Serves 4 to 6 TIP  To make grilled croutons, toss 4 cups (1 L) day-old white bread chunks with 3 tbsp (45 mL) olive oil and season with salt and pep- per. Add to a grilling basket and place over medium or hot grill, turning over once, until lightly charred and crisp, between 3 to 6 min- utes depending on heat of grill. GRI LLED CLAMS , CHI L IES & BREAD CRUMBS These are the clams you’ll want at your last meal. Inspired by the superb clams at Lilia in Brooklyn, N.Y., the fennel seeds and optional fennel pollen lend a modest licorice note to otherwise smoky and robustly dressed grilled clams. Oil-preserved chilies are available at well-stocked grocers and Italian specialty shops. Calabrian are the most widely avail- able and easiest to find, but any oil-preserved chilies will do. Plan ahead as the process to purge and open the clams, while simple, takes some time. 2 to 6 tbsp (30 to 90 mL) sea salt 6 to 18 cups (1.5 to 4.5 L) cold water 18 cherry stone clams, each about 3 inches (8 cm) long 2 tbsp (30 mL) finely chopped oil-preserved red chilies 5 tbsp (75 mL) olive oil, divided 1 tsp (5 mL) finely grated lemon zest 1 tbsp (15 mL) lemon juice 1 clove garlic, finely chopped WHAT TO SERVE  Trius Chardonnay VQA LCBO 497248 $15.10 This smoky and nutty salad calls out for a full-bodied white wine. Oak-aged Chardonnay contributes flavours of butter, toasted nut and spice.

½ tsp (2 mL) fennel pollen (optional) Salt and freshly ground black pepper to taste ⅔ cup (150 mL) coarse bread crumbs 1½ tsp (7 mL) fennel seed ½ cup (125 mL) dry apple wood chips 6 tbsp (90 mL) unsalted butter, divided into 18 equal-sized pieces 1 Combine 1 tbsp (15 mL) sea salt with 8 cups (2 L) cold water in a large bowl; stir to dissolve salt, add clams and refrigerate for 2 hours; drain. If bottom of bowl is gritty from sand, repeat process up to 2 more times. Place purged and drained clams on a small baking sheet and freeze for 2 hours. 2 Meanwhile, whisk together chilies, 2 tbsp (30 mL) olive oil, lemon zest and juice, garlic and fennel pollen if using; season with salt and pepper to taste. 3 Heat remaining 3 tbsp (45 mL) olive oil in a skillet over medium heat. Add bread crumbs, sprinkle fennel seeds over, season with salt and pepper, and fry until golden and crisp. Re- move from heat; set aside. 4 Thaw clams; shells will slowly open. Open clams using your hands and detach muscle from 1 shell using a sharp knife; discard top

shell as you would an oyster. Detach muscle from bottom but leave in shell. 5 Preheat grill to 400°F (200°C); add smok- ing chips directly to charcoal (or arrange in a smoking box on a gas grill). 6 Divide butter between clams and place on grill. Close lid and cook for 6 to 8 minutes or until bubbling and clams are opaque and white. Remove to a platter. Divide chili dress- ing and bread crumbs between clams and WHAT TO SERVE  Coyote’s Run Unoaked Chardonnay VQA LCBO 26740 $15.10 The subtle fennel notes in this dish are enhanced by the crisp citrus and green apple flavours of a steely unoaked Chardonnay. La Chablisienne Les Venerables Vieilles Vignes VINTAGES ESSENTIALS 215525 $26.95 As the quintessential unoaked Chardonnay, Chablis expresses racy acidity and mineral in a time-honoured pairing with shellfish. serve while hot. Makes 18 clams

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