LCBO Food & Drink Summer 2017

THE PERFECT BURGER A good burger patty should taste like beef and its juices should run when given a squeeze. Having the right beef and optimal amount of fat is key. Well-marbled chuck is a great place to start—adding ground aged rib-eye takes things to a whole other level. The sauce strikes just the right balance between sweet, salty, spicy and crunchy.

WHAT TO SERVE  Side Launch Dark Lager LCBO 437228, 473 mL

$2.90 Echo the smoky flavours of the dish with a robust dark lager that has pronounced roasted malt and coffee bean aromas.

BALSAMIC-STEWED PLUMS WITH GRILLED CAMEMBERT Make the sweet, savoury plums in advance and all that’s left to do is toast some good sourdough and toss the cheese on the grill. It’s as easy as delicious has ever been. 1 cup (250 mL) balsamic vinegar

SIGNATURE SAUCE 2 tbsp (30 mL) ketchup ½ tsp (2 mL) marmite 1 tsp (5 mL) Worcestershire sauce

GRI LLED PANELA WITH SALSA MORITA

Toronto’s Kensington Market is unofficially the city’s Little Mexico, with more and more of that country’s specialty products available all the time. Morita is a type of chipotle with a ferocious chili bite and mellow smoke fla- vour. If unavailable where you are, substitute 1 canned chipotle in adobo, which you can add directly to the blender. Queso panela is a mild, milky cheese popular in Mexico. SALSA MORITA 6 small tomatillos, about 1 lb (500 g) 2 dried morita peppers 2 cloves garlic ¾ tsp (4 mL) salt ½ white onion, roughly chopped 1 lb (500 g) queso panela or paneer, cut into ½ inch-thick (1 cm) slabs ¼ cup (60 mL) flour 3 cups (750 mL) thinly sliced red cabbage 1 Broil or grill the tomatillos until blackened and soft; let cool. Toast the moritas in a small skillet over medium heat for 1 minute a side, pressing down to bring them in contact with the pan. Remove to a small bowl and add enough hot tap water to cover; soak for 45 minutes. Stem (if necessary) and remove the seeds for a milder salsa; otherwise add to a blender whole along with the tomatillos, garlic and salt. Pro- cess until almost smooth, add onion and pulse until chopped. (Salsa may be made up to 3 days in advance and kept covered in the fridge.) 2 Heat grill to 500°F (260°C). 3 Toss cheese in flour and grill for 3 minutes per side or until golden. Pour salsa into a shal- low dish or pie plate and place cheese on top. Toss cabbage with the lime juice, and season with salt and pepper. Serve alongside the cheese, tortillas and cilantro. Let guests as- semble their own panela tacos. Makes 12 small tacos Juice of ½ lime Salt and pepper 12 small corn tortillas, warmed Small bunch cilantro

½ cup (125 mL) mayonnaise 1 tbsp (15 mL) grape-seed or sunflower oil

1 cup (250 mL) water ¾ cup (175 mL) sugar 1 star anise 1 cinnamon stick, 3 inches (8 cm) 2 slices ginger 2 green cardamom pods 1 lb (500 g) firm red-flesh plums, pitted and cut into 8 wedges each 1 shallot, sliced

½ tsp (2 mL) ground dried chipotle 1 cup (250 mL) chopped little gem or iceberg lettuce 1 lb (500 g) ground beef chuck 8 oz (250 g) well-aged rib-eye, ground Salt and freshly ground black pepper

1 For the sauce, stir together the ketchup, mar­ mite and Worcestershire sauce until marmite is dissolved; whisk in mayonnaise, oil and chi- potle. Refrigerate until you’re ready to light your grill. 2 For burgers, combine ground chuck and rib-eye. Divide into 4 patties roughly 4 inches (10 cm) across, being mindful not to compact them too much (patties will be quite thick). 3 Preheat grill to 450°F (230°C). 4 Stir lettuce into burger sauce. Season pat- ties generously with salt and pepper and cook WHAT TO SERVE Raymond Family Classic Cabernet Sauvignon LCBO 269761 $19.70 Celebrate the quality of the meat in this burger with a full-bodied California Cabernet. The salty component in the sauce will accentuate the wine’s blackcurrant flavours.  Mission Hill Reserve Cabernet Sauvignon VINTAGES ESSENTIALS 553321 $30.95 The chocolate and smoky notes in this velvety Okana- gan Valley Cabernet Sauvignon create a sophisticated pairing for grilled beef. for 4 minutes per side for medium. Makes enough sauce and patties for 4 burgers

1 cup (60 mL) apple wood chips 8 oz (250 g) wheel Camembert Olive oil to brush Grilled sourdough to serve

1 Combine balsamic, water and sugar in a medium pot over medium heat; add star an- ise, cinnamon stick, ginger and cardamom. Stir to dissolve sugar. Bring to a boil then reduce to low and simmer for 20 minutes or until reduced to 1 cup (250 mL). 2 Add plums and shallot, bring back to sim- mer, cover and cook for 2 minutes. Turn out into a non-reactive heatproof container, cover and refrigerate until chilled, about 2 hours. 3 Heat grill to 300°F (150°C). Sprinkle coals with apple wood chips (or arrange a smoker box on a gas grill). 4 Brush Camembert with olive oil. Grill cheese 4 minutes per side or until warmed through. Serve right away with grilled sourdough and stewed plums. Serves 4 to 6 WHAT TO SERVE  Megalomaniac Homegrown Red VQA LCBO 260364 $15.95 This wine has herbaceous notes that complement the earthy, nutty grilled Camembert. Fresh acidity cuts through the creamy texture of the melted cheese.

154  FOOD & DRI NK SUMMER 2017